Holly's Salad - Aunt Eve

This salad is affectionately called Holly's Salad by the Swenson's; It was served at Holly's memorial. Because of this the Swenson's shared it with The Bush family at Austin's memorial.

 

Serves 12

1 1/2 cups low sodium pretzels, hand crushed into chunky pieces
1/2 cup margarine, melted
3 Tablespoons powdered sugar
8 ounces cream cheese
1 cup powdered sugar
8 ounces cool whip Lite®
6 ounces raspberry gelatin powder, lg. package or 2 small (I use sugar-free)
2 cups boiling water
20 ounces raspberries, frozen
1 can crushed pineapple, undrained (optional)

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl,Melt butter and mix 3 Tablespoons powdered sugar into it. Break pretzels, mix with butter mixture and pat evenly into a 8” X 8” pan. Bake for 10 minutes at 400° F. Remove from oven and cool.

In a large bowl combine cream cheese, Cool Whip, and sugar. Dab on pretzels and spread evenly over the pretzels to the edges. Refrigerate for about 1 hour.

Bring water to a boil. Completely dissolve gelatin in boiling water. Add the frozen raspberries and the pineapple.  Refrigerate until syrupy, then carefully spoon over the cream cheese mixture.
Refrigerate over night or until or several hours until firm.

Makes 12 servings

Caramel Apple Salad - Aunt Eve & Aunt Robyn

3.4 ounce vanilla instant pudding
1 cup milk
6-8 granny smith apples, peeled, quartered, cut into chunks
8 ounce whipped topping
6 snicker bars (Eve uses small snack bars and frees them. Break with a hammer)

Mix milk and pudding.  Fold in whipped topping.  Add apples and candy chunks.  Chill until ready to serve.  Serve 8-10.

Rice-a-Roni Salad - Aunt Eve

1 package Rice-a-Roni, chicken flavored
2 chicken breasts, cooked and diced
4 stalks celery, diced
1 bunch green onion, thinly sliced
1 green pepper, chopped
2 ounces slivered almonds
1 can chopped olives
1/2 to 1 cup mayonnaise

Prepare Rice-a-Roni according to directions on package, adding 1 cube bullion.  Let chill and break up with fork.  Meanwhile prepare chicken breasts

 

Boil:

Bone-in, skin-on chicken breasts: cook about 30 minutes
Skinless, boneless chicken breast halves: cook 15 to 20 minutes
Skinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes

Sauté
In a large skillet heat olive oil and butter or margarine over medium heat. Add chicken and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once.

Cool and chop chicken. Add chicken to Rice-a-Roni.  Mix in celery, onions, green peppers, almonds, and olives.  Add enough mayonnaise to hold salad together. 

Chill and serve.

    

Broccoli Salad - Aunt Eve

2 medium clumps broccoli
1 medium purple onion, diced
1 cup craisin (cherry)
1 pound bacon, fried crisply and crumbled

Dressing
1/2 teaspoon sugar
2 teaspoons vinegar
Miracle Whip (enough to hold salad together)

Mix dressing and chill for  at least 2 hours in fridge.  Break broccoli into small pieces.  Peel stem and dice. Add onions and craisins.  Just before serving mix in dressing and crumbled bacon.

Blueberry or Raspberry Salad - Aunt Eve

Ingredients

6 ounce box raspberry

2 cups boiling water
15 ounces blueberries or raspberries, drained (I use blueberry pie filling)
medium can of crushed pineapple in light syrup
8 ounces Cream Cheese

8 ounces Cool Whip Light

Directions:

Dissolve gelatin in boiling water.

Dissolve cream cheese in the mixture as best you can, (to about a cottage cheese consistency). 

Add blueberries and pineapple. Fold in 1/2 of the Cool Whip 

Place in a gelatin salad mold, a pretty glass bowl or 9x13 pan

Let set completely.  Serve with a mound of whipped cream or Cool Whip. 

Quick and Easy Frog Eye Salad - Aunt Eve

8 ounce package Acini di Pepe pasta
20 ounce can pineapple, tidbits
1 3/4 cup milk
1/4 cup sugar
1 small package vanilla instant pudding
8 ounce can crushed pineapple
2-11 ounce cans mandarin oranges, drained
8 ounces non-dairy frozen topping, thawed
3 cups marshmallows
1/2 cup coconut (optional)

 Cook pasta according to package directions. Rinse with cold water to cool quickly; drain well.
Drain juice from pineapple. RESERVE 1/4 cup pineapple juice.
In a large bowl, add pineapple juice, milk, sugar and pudding mix; beat with a whisk or electric mixer until well blended, about 1 to 2 minutes, 
Add pasta and mix gently,  Let stand for 10 minutes.
Add crushed pineapple, drained mandarin oranges, marshmallows, coconut, and 2 cups whipped topping.
Cover, and refrigerate until well chilled.
Top with remaining whipped topping, garnish with maraschino cherries.

Popcorn Wreaths - Aunt Eve

2/3 cup popcorn, un-popped
1/2 cup spiced gumdrops
3 cups miniature marshmallows
2 cups walnuts, chopped coarsely
1 cup margarine or butter
1 1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla

Pop the popcorn. Mix the popcorn with gumdrops, marshmallows, and walnuts.

Melt together margarine, sugar and corns syrup. Bring to a boil.  Lower heat to simmer.  Cook for 3 minutes.  Add 1 teaspoon vanilla..

Pour over popcorn mixture.  Shape into wreaths.

Peanut Butter Rice Krispie Treats - Aunt Eve

This recipe came from Marion Winder, a friend and neighbor of Eve's

1 cup light corn syrup
1 cup peanut butter
12 ounces chocolate chips
1 cup sugar
6 cups Rice Krispies

Mix corn syrup and sugar.  Bring to a boil.  Add peanut butter and cereal.  Mix well.  Place in 9x13 inch pan.  Cover with chocolate chips.  Melt in a 250 degree F. oven for a few minutes.  Spread evenly.  Cool.

Mom's Mints - Aunt Eve and Aunt Cindra

These mints were made for nearly every wedding and special event at the Stringham home.

1 pound powdered sugar
1/3 cup light corn sugar
1 egg white (medium or small)
1/4 cup shortening
1/4 teaspoon salt

Mix by kneading by hand.  Add flavoring and coloring.  Roll into 3/4 inch balls.  Mash with a fork on a cookie sheet.  Allow to dry.  Store in an airtight container.

Holiday Corn Puffs - Aunt Eve

25 ounce bags "Country Crisp" corn pops or 2 batches of popcorn
2 cups brown sugar
1 cube butter or margarine
1/2 cup light corn syrup
1 tablespoon water
pinch baking soda

Place corn pops in a 5 quart bowl. Mix all ingredients except baking soda in saucepan.  Bring to a rolling boil while stirring.  Add pinch of baking soda.  Remove from heat and pour over corn pops.  Mix well until all pops are coated.  Turn out on a cookie sheet to cool. 

Makes approx. 5- 1 quart bags.

Butter Mints - Aunt Eve

1/2 cup butter or margarine
2 2/3 cups powdered sugar, sifted
3 ounces cream cheese
1/8 teaspoon peppermint extract
1/8 teaspoon vanilla extract

Mix with hands until smooth.  Divide in two.  Add a drop of mint flavoring and coloring to each.  Put in refrigerator for 30 minutes.  Roll into 1 inch rolls.  Cut with a knife.

Templar's Salsa - Aunt Eve

1 part tomatoes, chopped
1 part Walla Walla onions, chopped
1 bunch cilantro (leaves only), chopped
1/4 lemon or lime, squeezed
1/2 jalapeno pepper, chopped
salt to taste

Mix together and chill.

Tootsie Rolls - Aunt Eve

3/4 cup powdered milk
3 cups powdered sugar
1/3 cup cocoa
1 teaspoon vanilla
1/4 cup butter (1/2 cube)
1/2 cup corn syrup

Combine all ingredients and stir.  Mix thoroughly with hands.  Roll into shape and roll in wax paper.

Honey Butter - Aunt Eve

1/2 cup butter or margarine
1/4 teaspoon vanilla
1/2 cup honey

Whip softened butter or margarine.  Add vanilla.  Add honey gradually while shipping. 
Makes 1 cup.

Frozen Peaches - Aunt Eve

This recipe came from Marion Winder, a friend and neighbor of Eve's

4 cups sugar
2 quarts water
6 ounce lemonade concentrate
2 ounce orange juice concentrate
8 quarts fresh peaches
12 quart sized freezer bags

Dissolve sugar in boiling water. Cool.  Add in juices.  Add peaches.  Let stand for 15 minutes.  Freeze in quart sized freezer bags.

Fresh Salsa - Aunt Eve

4 tomatoes, chopped
4 green onions, chopped
1 small can olives, diced
1 teaspoon white vinegar
1 teaspoon garlic salt
1 tablespoon garlic.

Mix together and allow to chill. Serve.

Cheese Ball - Aunt Eve

1- 5 ounce jar Roka Bleu cheese
2- 5 ounce jars Old English sharp cheese
12 ounces chream cheese
1/2 teaspoon Accent
2 tablespoons minced onion
1/2 cup pecans, chopped

Mix together to form a ball.  Roll in chopped pecans.  Allow to chill overnight.

Grapefruit Slush - Aunt Eve

This is a recipe of Barbara Winder's who was Eve's neighbor and served as the lds church general Relief Society president.

3 cups water
2 cups sugar
3 lemons, juiced
3 oranges, juiced
3 bananas, mashed
5 grapefruit, sectioned
1 small can crushed pineapple
2 small cans mandarin oranges
1/4 cup lime juice
maraschino cherries

Boil water and sugar to make a syrup, cool.  Add the lemon, orange and lime juices.  Add other fruits and freeze until slushy.  Place in a punch bowl and pour 32 ounces Fresca or other grapefruit soda over it.

Hazel's Dill Dip - Aunt Eve

1 cup mayonnaise
1 cup sour cream
2 teaspoon bon appetit*
2 teaspoon dill weed

Mix together well.  Chill.
Serve with cut up vegetables.

*bon appetit (no longer made by McCormick)
1 teaspoon celery salt
1 teaspoon onion powder and
a pinch of powdered sugar

Peanut Butter Rice Krispie Puffed Wheat Squares - Aunt Eve

1/2 cup sugar
1/3 cup margarine
1/2 cup peanut butter
1/2 cup honey
12-18 marshmallows (1 1/2-2 cups)
pinch of salt

Stir until it boils and mixture thickens.  Stir in:

1/2 teaspoon vanilla
6 cups puffed wheat
2 cups rice krispies
1/2 cup walnuts or coconut

Pack into greased 9x13 pan.