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June 3, 2014
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Plains Edition Recipes 5-31-14


Orange No Bake Cookies
Kay Bedlan, Lewellen, Neb.
16 oz. Confectioners Sugar
1 box (12 oz.) Vanilla Wafers, crumbled
1 stick Margarine
1 c. Nuts, chopped
1 (6 oz) can Frozen Orange Juice
3-1/2 oz. Coconut
Combine sugar, vanilla wafers, margarine, nuts and orange juice. Mix well. Shape into balls. Roll in coconut. Chill.

Caribbean Punch
Lisa Kalmbach, Papillion, Neb.
4 c. Pineapple, Orange Banana Juice, chilled
1 pint Nonfat Mango Sorbet, softened
1/2 c. Canned Crushed Pineapple
1 t. Rum Extract
1/2 t. Vanilla Extract
4 c. Diet Lemon-lime Soda, chilled
4 c. Crushed ice
12 Maraschino Cherries
Combine juice, sorbet, pineapple and rum and vanilla extract in bowl. Add soda and ice. Garnish with cherries.

Apple Salad
Frances Frerichs, Gurley, Neb.
1 (20 oz.) can Crushed Pineapple with juice
2/3 c. Sugar
1 (3 oz.) pkg. Lemon Flavored Jello
1 (8 oz.) pkg. Cream Cheese, softened
1 c. Apples, diced, unpeeled
1 c. Nuts, chopped
1 c. Celery, chopped
8 oz. Whipped Topping
In a medium saucepan over medium heat, boil the pineapple and sugar for 13 minutes. Mix in the lemon jello mix, stirring until dissolved. Stir in the cream cheese. Remove from heat and allow to cool 10-12 minutes. Gently fold in the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 inch square pan. Refrigerate for four hours, or until firm. Serve.




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The Fence Post Updated Jun 3, 2014 12:41PM Published Sep 8, 2014 04:21PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.