CRABMEAT ON ENGLISH MUFFINS

1 stick softened oleo

1 jar Old English cheese spread

1 1/2 teaspoons mayonnaise 

1/4 teaspoon garlic salt

1/4 teaspoon seasoned salt

1-7 ounce can crabmeat, flaked

6 English muffins


Soften butter and mix all ingredients together except for crabmeat. Drain the crab before adding to mixture. Spread on each muffin half and bake 8 to 10 minutes in a 350 degree oven. Cut into fourths. Make 48 pieces. 


Recipe by Sharon Strickland and Rosemary Newman, authors of Tomorrow May Never Come...So...Let's Eat it all Today! 


Date: March 8, 2021

COOL AND EASY LEMON CHIFFON PIE

1/4 teaspoon cream of tartar

3 egg whites

few drops of yellow food coloring

1-14 ounce can Eagle Brand Sweetened Condensed Milk (not evaporated)

1/3 cup lemon juice

1 graham cracker ready made crust


In medium bowl, combine sweetened condensed milk, lemon juice and food coloring. Mix well. In small bowl, beat egg whites with cream of tartar until stiff, but not dry.  Gently fold into sweetened condensed milk mixture. Pour into crust. Chill 3 hours of until set. Refrigerate leftovers. 


Recipe by Sharon Strickland and Rosemary Newman, authors of Tomorrow May Never Come...So...Let's Eat it all Today!


Date: March 8, 2021


CHEESE KRISPIES

1 stick Margarine

1 cup cheddar cheese

1 cup self-rising flour

1 cup Rice Krispies

Dash of Red Pepper


Cream margarine and cheese. Add other ingredients. Bake at 400 degrees for 12 minutes.


Recipe by Sharon Strickland and Rosemary Newman, authors of Tomorrow May Never Come...So...Let's Eat it all Today!


Date: March 8, 2021


RASPBERRY COLADA

In Blender:

1/2 cup of ice

1  oz Rum

1 oz Black Raspberry Liqueur

2 tbsp Cream of Coconut

1/2 cup fresh of frozen Raspberries

1 tbsp Vanilla Ice Cream (optional)

Blend until smooth.


Recipe by The Bartender's Black Book 6th edition.


Date: March 8, 2021

SPICY-SWEET GLAZED BACON

12 slices bacon

1/3 cup brown sugar, light or dark

1 tsp ground black pepper

1/4 tsp cayenne pepper


Preheat oven to 425. Line baking sheet with foil and set metal rack over foil. Arrange bacon on rack so strips are close but not touching. In small bowl, combine brown sugar, black pepper and cayenne; set aside.


Bake bacon until starting to sizzle and brown, 10 minutes. Use tongs to flip strips, then sprinkle sugar mixture overtop. Continue to bake until caramelized, another 8-10 minutes.  Let rest 10 minutes. Serve warm or room temperature, refrigerating any leftovers.


Recipe by Kroger.


Date: May 9, 2021




HONEYED FRUIT SALAD

Buying precut fruit makes quick work of this bright and refreshing fruit salad. 


6 cups cut fresh fruit, such as mixed melon or a combination of apples, oranges, and grapes.


1 1/2 Tbsp honey

1 Tbsp of lemon juice

1 1/2 lime juice

Pinch salt

2 Tbsp chopped, fresh mint, plus a few sprigs for garnish


Add fruit, honey, lemon and lime juices, and salt to large bowl. Toss to combine. (Can be made ahead and refrigerated up to 12 hours.)


Add mint just before serving. Refrigerate any leftovers.


Recipe by Kroger.


Date: May 9, 2021

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