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.