This week's column is dedicated to fair vendors. Thanks to you, we get to see and learn about so many new things.

 

Cranberry-Apple Salad

2 cups raw cranberries

3/4 cup sugar

3 cups mini marshmallows

2 cups unpared apples, diced

1 cup seedless green grapes (can halve)

1/2 cup walnuts

1/4 teaspoon salt

1 envelope whipped topping

Freeze cranberries then grind them (grinding while frozen is easier).

Combine ground cranberries with sugar and marshmallows, cover and refrigerate overnight.

Add apples, grapes, nuts, and salt. Make whipped topping and fold in gently.

 

Three-minute Fruit Breakfast

2 cups banana, sliced rounds

2 cups apples, sliced in thin wedges

2 cups fresh blueberries

2 cups orange juice

7-up soft drink

Pecans, chopped

combine the first four ingredients; set aside.

When ready to serve, have each person add 7-up and chopped pecans to taste to their own serving.

 

Saucy Carrots

1 pound cooked carrots (save juice)

1/2 cup mayonnaise

2 teaspoons horseradish

2 teaspoons onion, grated

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup carrot water

Bread crumbs (for topping)

1/4 cup butter, melted (for topping)

Chop carrots and boil until nearly done, yet still crunchy, drain.

Mix in mayonnaise, horseradish, onion, seasoning, and carrot water.

Mix bread crumbs and butter and top carrots.

Bake at 375 for 20 minutes.

 

Coffee Toffee Bars

2 1/4 cups flour, sifted

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup butter

1 cup brown sugar, packed

1 teaspoon almond extract

1 or 2 tablespoons instant coffee

1 cup semi-sweet chocolate morsels

1/2 cup blanched almonds, chopped

Sift together flour, baking powder, and salt. Set aside.

Cream together butter, brown sugar, almond extract, and instant coffee.

Combine flour and coffee mixtures and blend well.

Stir in chocolate morsels and almonds.

Press into a well-greased cookie sheet or jelly roll pan. Bake at 350 degrees for 20-25 minutes. Cut into bars.

 

Raspberry Whip

1 cup fresh raspberries (or strawberries)

1 cup sugar

1 egg white

Dash of cream of tartar

Put in a large mixing bowl. Mix at low speed, then at high speed until mixtures is fluffy and holds a peak. Serve over pieces of white or gold cake.

 

Peanut Butter Crispies

1/4 cup packed brown sugar

1/4 cup light corn syrup

1/3 cup chunky peanut butter

2 cups crisp rice cereal

In saucepan, stir sugar and corn syrup. Stir over medium heat until sugar dissolves. Remove from heat. Add peanut butter; mix well. Stir in cereal. Press into ungreased 8-by-8-by-2-inch baking pan. Cool until firm and cut into squares.

 

Remember school has started – Please drive carefully.

Our thought for the week: "For all things produced in a garden, whether of salads or fruits, a poor man will eat better that has one of his own, than a rich man that has none." — J. C. Loudoun