BUTTERMILK CINNAMON BARS
***These are so good and easy. Save the recipe for Easter and for Graduation use!
Combine as you would for pastry:
1-1/4 cups white sugar
3/4 cup packed brown sugar
2 cups all-purpose flour
2/3 cup soft butter
Combine 2 cups of the above mixture with:
1/2 cup coconut
1/2 cup chopped nuts
***Press lightly in a greased 9 x 13 pan.
To the remaining first mixture add:
1 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla
1 cup buttermilk
Mix well. Spread over crust. Bake in preheated 350 º oven for 35 minutes.
While still slightly warm, frost with a thin powdered sugar frosting (powdered sugar, melted butter, vanilla and a tad of milk).
Let sit till cool. Cut in bars and cover with saran wrap while still in pan until ready to serve.
SPAM AND CHEESE HOT DISH
Cook one 8 oz pkg of elbow macaroni till nearly done in unsalted water and drain.
1 can Spam
8 oz cheese
1 small onion
Mix together and add:
1 can cream of mushroom soup
3/4 cup milk
Mix into macaroni mixture and put in casserole.
Bake 2 hours at 250 º or 1 hour at 350 º.
Linda’s Note: Pat’s recipe did not say, but I suggest covering the dish till the last half hour. Also think that chopped green pepper, mushrooms or black olives would also be good in this dish.
Should serve 6 to 8, depending on side dishes.
SUGAR-CRUSTED MAPLE CAKE
1 pkg yellow cake mmix
1 cup water
1/3 cup oil
1/2 cup sugar
1/2 cup maple syrup
Grease and flour a bundt pan.
In large bowl blend all cake ingredients until moistened. Beat 2 minutes at highest speed of your mixer.
Pour into prepared bundt pan.
Bake in preheated 350 º oven for 30 to 40 minutes or until toothpick inserted in center comes out clean.
In small saucepan, mix sugar and syrup. Heat until sugar is melted and mixture boils.
Pour around edges of hot cake. Cool upright in pan 15 minutes, then turn onto serving plate.
Serve warm or cool. Serves up to 16.
EAST DORITO DIP
1 can bean with bacon soup
8 oz container sour cream
8 oz bag shredded cheddar cheese
Heat soup and cheese. When cheese is melted, add the sour cream.
Serve with Dorito chips.
Linda’s Note: This is nice served from a little mini-crock pot!
OLD FASHIONED SUNSHINE SALAD
3 oz pkg lemon gelatin
1/2 tsp salt
1-1/2 cups hot water
8 oz can crushed pineapple
1 tbsp lemon juice
1 cup grated raw carrots
1/3 cup chopped pecans
Dissolve gelatin and salt in hot water. Add pineapple and lemon juice.
Chill till slightly thickened. Fold in carrots and pecans. Chill until firm.
Linda’s Note: Mom always made this in the “utility glass pan”; it is smaller than a 9 x 13 pan. She shredded her carrots, and added sliced maraschino cherries also. She cut in squares and served on a lettuce leaf with a dab of mayonnaise on top.
Sometimes she used Orange or Lime gelatin also.
I think a deep 9-inch glass pan would work fine in this recipe also.