Food for Thought – May 19, 2015

Now is the time for family picnics, neighborhood picnics or church picnics. You’ll want to bring something delicious that really looks great. The following salad will fit the bill.

Summer Ginger Ale Salad

2 (3 oz.) pkgs. lemon gelatin

1 cup boiling water

1 (6 oz.) frozen lemonade concentrate

1 pint ginger ale

1 cup cantaloupe balls

2 bananas, sliced

1 cup watermelon balls

1 cup seedless grapes

Dissolve gelatin in boiling water. Add lemonade concentrate. Stir to dissolve. Add ginger ale. Chill until thick but not set. Pour into 2-1/2 quart ring mold and chill until firm. Garnish with crisp green, frosted grape clusters, melon balls and banana slices.

Serves: 8-10

The following cake is quick to fix.

Yellow Jiffy Cake

1 box yellow Jiffy cake mix

8 oz. cream cheese

1-1/2 cups milk

Instant vanilla pudding – 4 serving size

20 oz. can crushed pineapple

Dream Whip

Bake cake per package directions in 9” x 13” pan for 20-25 minutes. Mix pudding, milk and cheese. Spread on top of cooled cake.

Spread drained pineapple on top of pudding. Top with Dream Whip. Sprinkle with nuts and decorate with maraschino cherries, if desired.

This next recipe was in the Toledo Blade over 40 years ago. Good served with sliced tomatoes.

Cheese Pudding

6 slices bread, crusts removed

2 plastic envelopes (1/2 to 1 cup) shredded cheese (cheddar or American)

4 eggs

1 cup milk

1/2 tsp. salt

Cut bread into 1-inch cubes. Butter 1-quart baking dish. Layer bread cubes and cheese in dish.

Beat eggs with milk, adding salt. Pour over bread and cheese.

Place dish in pan of hot water. Bake at 325 degrees for 1 hour.

Serves: 4-6.

Please send your recipes or recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]

Until next time,

Ellie