Orange Sherbet Salad

2 (3 oz.) Pkgs. of orange-flavor gelatin

1 cup boiling water

1 pint orange sherbet

1 (11 oz.) can mandarin oranges not drained

1 cup heavy cream, whipped

1. Pour the orange-flavor gelatin into medium bowl and add the boiling water.  Stir mixture to dissolve the gelatin.  Add the sherbet and mix well.

2. Cool the mixture in the refrigerator until it's as thick as unbeaten egg whites.  Add the oranges including juice and then fold in the whipped cream.

3. Pour the gelatin mixture into a 6 cup (1 1/2 quart) mold.  Chill until set.  It will take at least 3 hrs. and it's safer to allow more time.

Submitted by Elaine Miles

Easy-To-Stuff Manicotti

1 pkg Manicotti Shells

1 lb. Ground Beef

1/2 cup chopped onion

1 jar spaghetti sauce

14 pieces string cheese

1 1/2 cup mozzarella cheese

 

Cook manicotti according to package directions.  Meanwhile, cook beef and onion in large skillet over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce.  Spread half of the meat sauce into a greased 13x9 baking dish.  Drain manicotti; stuff each shell with a piece of string cheese.  Place over meat sauce;  top with remaining sauce.  Cover and bake at 350 degrees for 25-30 minutes or until heated through.  Sprinkle with mozzarella cheese.  Bake, uncovered, for 5-10 minutes or until the cheese is melted.  Enjoy!

Submitted by Karina Andersen

English Toffee

1 lb. butter (1/2 margarine works fine)

Melt in 2 quart pan.

Add 2 cups sugar and stir constantly with a wooden spoon until mixture turns brown.

Add 1 cup nuts; stir well and pour into shallow pan.

Sprinkle with 1 pkg. chocolate chips.  Spread evenly and add chopped nuts.  When cool break into pieces.

Submitted by Elaine Miles

Carmel Corn

(great for Super Bowl party)!

6 quarts popped popcorn

1 t. Vanilla

1 t. salt

1 c. butter or margarine

2 c. brown sugar

½ t. baking soda

½ c. light Karo syrup

Pop your popcorn.  Melt butter in 2 qt. pan.  Stir in sugar, Karo syrup and salt.  Bring to a boil stirring constantly.  Boil 5 minutes without stirring.  Remove from heat, stir in soda and vanilla.  Gradually pour over popped popcorn.  Stir until well coated.  Pour onto 2 shallow baking pans.  Bake at 250º for one hour.  Remove from oven, cool completely then break apart.  Store in airtight containers.

Submitted by Elaine Miles

Mabel’s Peanut Butter Fudge

2 T. margarine

1½ c. sugar

½ c. sweetened condensed milk

¾ cup of smooth peanut butter

1 t. pure vanilla

It is best to use a heavy, two qt. saucepan.  If you use an electric range, set burner on medium low.  Have a 9X9” glass container ready to pour fudge, when ready.  Rub dish with margarine before filling.  Melt margarine in saucepan.  Add sugar and sweetened condensed milk to the melted margarine and begin to stir contents together, stirring off and on for about 20 to 25 minutes, or until mixture comes to a soft ball stage.  When it reaches the soft ball stage, before removing from burner, add peanut butter, and set in cool area of stove for one hour, or until about room temperature.  When candy is ready, add pure vanilla and beat mixture into a smooth condition and pour into the 9X9 glass dish and let set for about ten minutes.  Cut the candy in any size squares your desire.  Over cooking makes the candy dry, and under cooking makes it moist and hard to set up.  Trial and error is about all you can do.

Submitted by Elaine Miles

Puppy Chow

1 cube margarine                                        1 c. peanut butter

1 c. chocolate chips                                     8 c. Rice Chex

4 c. powdered sugar

Melt margarine, peanut butter and chocolate chips in microwave (2 minutes).  Pour over cereal in a large bowl and toss gently.  Put in large container (ziplock baggie), and pour powdered sugar on it.  Toss gently until coated.  Let cool.

Submitted by Elaine Miles

Chocolate Waffles

1 cup flour                                         1/4 tsp. salt

3/4 cup sugar                                    2 eggs

½  cup cocoa                                    1 cup buttermilk*

½  tsp. baking powder                       ¼ cup margarine, melted

½ tsp. baking soda                           1 tsp. vanilla

Combine dry ingredients in mixing bowl.  Add eggs and buttermilk; beat just until blended.  Gradually add melted butter, beating until smooth.  Add vanilla.  Bake in a waffle iron.  Makes 10-12 waffles.

*To make buttermilk, use 1 Tbsp. vinegar plus milk to equal 1 cup.

Submitted by Elaine Miles