Heat, penny candy, and salad recipes


Penny’s Pantry Penny Case


It’s too hot to cook unless you have air conditioning. Can you imagine having to work around all the hot ovens of a restaurant, or even at a factory? How can anyone work in those conditions? Lot of people are lucky to be working in air conditioning places.

I don’t have central air or air conditioning. I never liked it and I waited all winter for hot weather to come. But being in the 90s is too hot. The humidity makes it worse.

I got some fresh zucchini this week. I love the zucchini bread recipe I have, but I have found many different ways to make it. For example, you can put crushed pineapple or applesauce in the batter. I talked with one lady who had a recipe for chocolate zucchini bread. I don’t think I would care for that — I’m not a chocolate person. I can eat it, but I have my own favorite sweets I enjoy more.

When I was growing up, we only got candy once a week on pay day, which was Friday. Mom and Dad would buy two bags of candy for us to enjoy. Sometimes during our school lunch period I wouldn’t buy milk, then go with friends to George’s Five and Dime Store for penny candy. Those were the good ol’ days.

Until next time, enjoy these recipes.

Broccoli Salad

• 1 bunch broccoli, cut up

• 1/2 cup raisins

• 1 small red onion, sliced thin

• 12 strips bacon, fried crisp and crumbled

• 1/2 cup water chestnuts, sliced

• 1 cup mayonnaise

• 1/4 cup sugar

• 2 tbsp. cider vinegar

In large bowl, combine broccoli, raisins, onions, bacon, and chestnuts. Cover and refrigerate. Dressing: combine mayonnaise, sugar, and vinegar. Toss veggies and dressing about one hour before serving. Note: I put chopped pecans in mine.

Cashew Chicken Salad

• 2 1/2 lbs. cooked chicken breasts, ½in pieces

• 3/4 cup celery

• 1/2 cup green onions, chopped

• Whisk together: 1/2 cup mayonnaise, 1 tbsp. mustard, 1 oz. chicken base

Combine chicken, veggies, and mayo mixture. Cover with plastic wrap. Refrigerate overnight. Add 1/2 cup cashews just before serving. Serve on croissant, bread, or bed of lettuce.

Dilled Shrimp and Tortellini Salad

• 1/2 cup fresh dill, chopped fine

• 1 sm. sweet onion (vidalia is best)

• 1/2 cup olive oil (I use canola oil)

• 3/4 cup fresh lemon juice

• 1 tsp. fresh black pepper

• 1 lb. whole shrimp, cooked

• 8 oz. cooked cheese tortellini

• 1/2 cup fresh grated Parmesan cheese

Combine all ingredients in large covered bowl. Shake or stir periodically to evenly distribute liquids. Chill at least three hours before serving.

Raspberry Pretzel Salad

• 1 1/2 cup crushed pretzels

• 3/4 cup melted margarine

• 2 tbsp. powdered sugar

• 8 oz. cream cheese

• 8 oz. cool whip

• 1 cup powdered sugar

• 1 lg. pkg. raspberry gelatin

• 1 (10 oz.) pkg. frozen raspberries

• 2 cups boiling water

Mix crushed pretzels, margarine, and 2 tbsp. powdered sugar and press into 9×13 pan. Bake 10 minutes at 350 degrees. Cool. Mix raspberry gelatin and water until dissolved, add frozen raspberries, pour slowly over top. Refrigerate about three hours. Note: You could alternately use strawberry gelatin and frozen strawberries.

Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at news@theoberlinnews.com.

Penny’s Pantry Penny Case
http://aimmedianetwork.com/wp-content/uploads/sites/43/2016/08/web1_penny-case-2.jpgPenny’s Pantry Penny Case