NEW CASTLE —
My day is made when recipes from readers are received at Culinary Conversation.
So when an envelope arrived from Hickory Township resident Shirley Crowe, I was definitely pleased.
Shirley sent a variety of recipes, which appear easy and tasty — two requirements many cooks strive for.
“I love all the recipes I am sending you,” Shirley wrote. “I also love finding new ones like homemade chicken nuggets,” which she said are much healthier.
Of the cookie recipe, Shirley wrote that kids love to make these. A recent Culinary Conversation column written by guest columnist and copy writer Carol Colaizzi asked for recipes that are kid-friendly and Shirley came through.
And there were more.
Of the Dandy sandwiches, Shirley said her son made them in third grade, which was the 1973-74 school year.
She recently made the orange blossom dessert, which she noted is very cool and refreshing. The recipe was actually published in The News in December 1998.
“I added bananas and it tasted great.”
And she included recipes for dips, adding that students in the Careers Club and at Healthy Days at Lawrence County Career and Technical Center made these selections.
With kids returning to classes very soon, all of these healthy dips to serve with apple slices, pretzel sticks, pineapple chunks or graham crackers will make a great after-school snack.
And I located a recipe called school lunch peanut butter bars. I realize that nuts are usually not found in schools these days because of allergies, but it would be great for after school. I plan to make this one real soon.
Thanks to Shirley for her diverse array of recipes.
Now it’s your turn.
No-Bake Peanut Rice Cookies
- 1/2 cup peanut butter
- 1/2 cup white Karo syrup
- 3 cups Rice Krispies
Combine peanut butter and Karo. Stir in Rice Krispies. Drop or roll into balls onto wax paper.
- 1/4 cup peanut butter
- 1/4 cup applesauce
- Combine together and spread on two sandwiches.
- Orange No-Bake Cookies
- 12-ounce package vanilla wafers
- 1/4 cup soft butter
- 3/4 cup chopped nuts (optional)
- 6-ounce can frozen orange juice concentrate
Mash wafers into crumbs. Add butter, orange juice and nuts. Shape into balls. Roll Balls in confectioner’s sugar.
Makes 2 to 3 dozen cookies.
Orange Blossom Dessert
- 2 small packages of vanilla sugar-free instant pudding
- 3 cups orange juice
- 2 small cans mandarin oranges, drained well
- Combine pudding and orange juice. Fold in mandarin oranges.
- Place in sherbet dishes and chill.
- Glorified Grapes
- 4 ounces cream cheese, softened
- 4 ounces sour cream (not light)
- 1/4 cup or more brown sugar packed
- Nuts (optional)
- 2 pounds grapes, washed and dried
Cream together cream cheese and sour cream with mixer. Add brown sugar and blend well. Pour and fold over grapes. Chill several hours before serving.
Potato Salad Dressing
- 2 eggs
- 1 cup sugar
- 1 1/4 teaspoons salt
- 1/2 pint canned milk (1 cup)
- 1 tablespoon mustard
- 2 tablespoons flour
- 2 teaspoons oleo
- 1/2 cup cider vinegar
Mix all together and cook over low heat until it comes to a boil. Let cool. Then add 1 cup salad dressing (mayonnaise or Miracle Whip.)
Pour over potato salad and chill completely.
Peanut Butter Dip
Mix together 1 cup softened l ow-fat plain cream cheese, 1/2 cup peanut butter, 1/8 teaspoon cinnamon and 1/2 cup plain low-fat yogurt. Stir well.
Mix together 1 cup softened low-fat strawberry cream cheese and 1 cup strawberry low-fat yogurt. Stir well.
Apple Cinnamon Dip
Mix together 1 cup applesauce, 1 cup softened low-fat plain cream cheese and cinnamon to taste (no more than 1 teaspoon.) Stir well.
Mix together 1 cup softened low-fat plain cream cheese, 1/4 cup chocolate sauce and 3/4 cup plain low-fat yogurt. Stir well.
School Lunch Peanut Butter Bars
- 1 1/2 cups flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon baking soda
- 3/4 cup butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoons vanilla
- 1 1/2 cups creamy peanut butter, split
- 2 eggs
- 1 1/2 cups quick oats
- 3 1/2 cups powdered sugar
- 2 tablespoons cocoa
- 1/4 cup milk
- 1 teaspoon vanilla
- 1/2 cup butter
Preheat oven to 350.
In a small mixing bowl, mix together flour, baking soda and salt. In a large mixing bowl, cream together butter, sugars, 3/4 cup peanut butter, eggs and vanilla until light and fluffy. Gradually add dry ingredients, just until incorporated. Then, stir in the oats. Spread onto a greased 11x15-inch jelly roll pan (cookie sheet.) Bake for 12 to 15 minutes or until golden brown. Cool for 10 minutes.
The frosting is a two-step process. First, whip the remaining 3/4 cup creamy peanut butter until it becomes lighter colored and fluffy. Carefully spread the whipped peanut butter over the pan cookies.
Then add butter to a small sauce pan and melt the butter. Add the milk and cocoa. Cook over medium heat, stirring constantly. Heat just until boiling. Remove from heat and add vanilla. Then, gradually add the powdered sugar. Stir until thickened. Pour over the peanut butter and gently spread over the cookie. Cool completely and slice into bar cookies.