Frappe
Grandma Washburn (Kim)
1 qt vanilla ice cream
1 qt lime sherbet
1 46 oz can pineapple juice
1 large bottle Sprite
Whip together all ingredients
Swiss Salad
Grandma Schellenberg (Kristy)
Chop red leaf lettuce (very finely shredded)
Place diced tomatoes and sliced radishes, and green onions on top of lettuce
Drizzle dressing on top
(canola oil, apple vinegar, “Maggi” or Soy sauce, & horseradish mustard)
There are no specific measurements for the dressing ingredients, just “what looks right”. For authentic Swiss taste use “Maggie”. Soy sauce is our closest equivalent if you can’t make it to a specialty store. Wisk all dressing ingredients together.
Toss salad and serve
Cheese Ball
Grandma Dunfield (Michelle)
1-5 oz jar of Kraft Old English cheese
1-5 oz jar of Kraft Roca Blue cheese (I’ve heard they quit making it so you can use the pineapple flavor instead)
1-8 oz cream cheese (softened)
2 tsp dehydrated onion
¾ cup crushed pineapple
½ cup walnuts or pecans chopped
Break up dehydrated onions into small pieces and then hydrate with about 1-2 tbsp of water. Drain pineapple, try to get most of the juice out. Mix together chesses then add onions and pineapple. You can form into balls, fun shapes or just put in container for easier storage and transporting to the pool! Top with nuts and serve with crackers or veggies.
Broccoli Cheese Soup
Grandma Thompson (Shelly)
1 1/2 bunch broccoli, chopped
3 T margarine
1/4 c. onion, chopped
3 T. flour
2 c. chicken broth
2 c. light cream
1 tsp. salt
1 tsp. nutmeg
1 c. cheddar cheese, grated
Cook broccoli, melt margarine in heavy pan, add onion and cook until clear. Stir in flour. Slowly add broth and cream. Stir and cook. Add salt & nutmeg and cooked broccoli. Just before serving stir in cheese.
Serves 6
Chicken Crepes
Grandma Plowman (Holly)
1 stewed chicken (approx. 4 chicken breasts)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup water chestnuts or almonds
Parsley
1 T green onions
1 can mushrooms
Use half can of each of the soups and mix with other ingredients. Roll up in crepes. Mix remaining soup with 1 cup sour cream and a small amount of milk. Pour over crepes. Top with parmesean and grated cheese. Bat at 350 for 15-20 minutes. Makes 14.
Crepes:
3 whole eggs
1 cup sifted flour
½ t salt
1 ¼ cup milk
¼ cup water
2 T melted butter
Combine all ingredients and beat until batter is smooth. Cover bowl and let stand at room temperature for 1 hr.
Rolladen
Grandma Kerksiek (Kristy)
Ingredients:
Thinly cut beef (rolladen style) from the meat department
Dill pickle spears
Bacon slices
Yellow onions
Mustard (yellow or horseradish)
Directions:
Lay meet flat and layer drizzled mustard, bacon slice, raw yellow onion, and pickle spear on top. Roll up.
Place in frying pan and brown on all sides.
Bake in oven baking dish for one hour at 350 degrees.
Top with sautéed yellow onions & (mushrooms if desired)
Serve hot
Chocolate Layer Dessert
Grandma Manning (Lindsay)
Mix together and press in bottom of 9 X 13 pan and bake 15 minutes at 350 degrees:
1 C flour
1/3 C margarine or butter
½ C chopped nuts
¼ t salt
Cool.
Cream:
8 oz. cream cheese
1 C powdered sugar
1 t vanilla
Fold 1 C cool whip into creamed mixture and spread this over cooled nut mixture.
Blend:
2 pkgs. Instant chocolate pudding with 3 C milk. Spread this on top of creamed mixture. Top with more cool whip and shaved chocolate and nuts, if desired.
Lemon Ice Box Pie
Grandma Hill (Annika)
2 ½ cups crushed vanilla wafers
4 Tlb margarine, softened
½ cup lemon juice plus a little grated lemon rind (1 t.)
1 cup sugar
6 eggs, separated
2 cups whipping cream
Place crushed wafers in bowl and work in margarine until well mixed. Place half the crumbs in 13x9x2 pan. Reserve remaining crumbs for topping. Heat lemon juice with sugar until sugar is dissolved. Beat egg yolks until light and add to lemon mixture. Cook and stir until mixture is smooth and thick. 10-15 minutes. Cool.
Beat egg whites w/ 1/8 tsp. tartar till foamy then add 4 T. sugar plus pinch of salt to soft peaks. Then beat cream with 4 T. sugar. Fold egg whites in first and then cream into lemon mixture. Pour into pan lined with wafers. Then top with reserved crushed wafers. Freeze for 24 hours.
Apricot Dessert Bars
Grandma Fielding (Sunny)
Mix together:
2 1/2 c drained apricots (save juice, see below)
3/4 c sugar
1/4 c apricot juice
Cook over medium heat for about 5 minutes or slightly thickened. Cool
Sift together:
2 c flour
2 tsp salt
1/2 tsp soda
cream together 3/4 cup butter, gradually add in 1 cup sugar. Cream well! Blend in dry ingredients to form a crumb mixture.
1 1/2 c shredded coconut
1/2 c chopped walnuts
Press 3 cups of crumb mixture in bottom and halfway up sides of greased 9x13 pan.
Spread apricot mixture over crust, and sprinkle with remaining crumb. Continue baking 20-25 min or until golden brown. Cool and cut into bars.
Apple Crisp Topping
Sandy Evertsen (Suzy)
1 time 3 times
1-1/4 c. brown sugar 3-3/4 c. brown sugar
1 c. flour 3 c. flour
1 c. oats 3 c. oats
1-1/2 tsp cinnamon 4-1/2 tsp cinnamon
1-1/2 tsp nutmeg 1-1/2 tsp nutmeg
1/2 tsp salt 1-1/2 tsp salt
2/3 c. butter,slightly soft 2 c. butter, slightly soft
Apples, Granny Smith Apples, Granny Smith
Mix dry ingredients and then chop up butter and
mix with your hands till crumbly. Spread thickly
on top of apples and bake 45 mins @ 375 degrees.
Serve and top with ice cream (or whipped cream
or carmel, etc.)
I think I also add coarsly chopped nuts . I love
lots of nuts! :)
Sweet Cream Biscuits
Grandma Ickes (Judith)
1 cup cream
1/2 cup milk
3 tsp. baking powder
1 tsp. salt
Flour, enough to make stiff dough (about 2 1/2 cups)
