Heat, penny candy, and salad recipes

<strong>Penny’s Pantry</strong> Penny Case

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