New Castle News

Lugene Hudson

August 24, 2013

Culinary Conversation: This week, let’s eat Crowe — dishes, that is

(Continued)

NEW CASTLE —

  • 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.

Strawberry Dip

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.

Chocolate Dip

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
  • Frosting:
  • 3 1/2 cups powdered sugar
  •  2 tablespoons cocoa
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup butter

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Lugene Hudson
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