Spring Blossoms

Thursday, March 20, 2008

Strawberry Chiffon Squares

1-1/2 cups vanilla wafer crumbs (about 45 wafers)
1/3 cup butter or margarine, melted
1 (4-serving) package strawberry flavour gelatine
3/4 cup boiling water
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 cups frozen whole strawberries, thawed and mashed
4 cups miniature marshmallows
1 cup (1/2 pint) whipping cream, whipped
In small bowl, combine wafer crumbs and butter; press firmly on bottom of 9-inch square pan or 12 X 7-inch baking dish.
In large bowl, dissolve gelatine in water; stir in EAGLE BRAND® and strawberries. Fold in marshmallows and whipped cream. Pour into prepared pan. Chill 2 hours or until set. Garnish as desired. Store leftovers covered in refrigerator

Notes: Lime Chiffon Squares: Omit strawberry flavour gelatine and strawberries. In large bowl, dissolve 1 (4-serving) package lime flavour gelatine in 1 cup boiling water; stir in EAGLE BRAND®, 1 (8-ounce) can crushed pineapple, undrained and 2 tablespoons lime juice. Proceed as above.


1-1/2 cups (6 ounces) shredded cheddar cheese

1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

1/2 pound fresh mushrooms, sliced

6 green onions, sliced

1 medium sweet red pepper, chopped

2 tablespoons butter

1-3/4 cups cubed fully cooked ham

1/4 cup all-purpose flour

8 eggs

1-3/4 cups milk

Salt and pepper to taste

In a large bowl, combine the cheeses; sprinkle into a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, saute the mushrooms, onions and red pepper in butter; stir in ham. Spoon over the cheese.
In a large bowl, combine the flour, eggs, milk, salt and pepper. Pour over ham mixture; cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 8-10 servings.

Printed from tasteofhome.com

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