Diane Prather: Over a Cup of Coffee

This week my neighbor, Donna Lougee, called with a question about "pretzel salad," which was printed in this column a couple of weeks ago.

Donna was making the salad for church, and when she went to buy the Cool Whip, she couldn't find a 4-ounce carton as called for in the recipe.

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Donna thought she'd better check to make sure there wasn't a misprint. Should it be an 8-ounce carton instead? Thanks for checking, Donna.

So I checked the recipe again. I don't make the salad often -- only when we have company because my husband doesn't like strawberries. Sure enough, it called for a 4-ounce carton of Cool Whip.

Donna remembers a time when Cool Whip came in the smaller size so we decided the recipe for "pretzel salad" is an old one. It comes from my recipe book without a cover. Donna used half of an 8-ounce carton of Cool Whip and was kind enough to call me after church to let me know it was the right amount.

So that's the scoop on "pretzel salad".

As long as we're on salads, "fruited cheese salad" is a good recipe and it is easy to make. It's another from my recipe book without a cover and was contributed by Mrs. Walter Hanssen, of Westcliffe.

You'll need a quart of Cool Whip. That's 12 ounces. I know because I measured it out.

Besides the Cool Whip, you'll need: 3 cups cream-style cottage cheese, 2 (3-ounce) packages of orange-pineapple gelatin or one package of each, 1 (13 1/2-ounce) can pineapple tidbits (drained), 1 (11-ounce) can mandarin orange sections (drained) and 1 cup miniature marshmallows. You can use endive as a garnish (optional).

The recipe calls for the ingredients to be poured into an 8-cup mold. I use a 9 by 13-inch casserole dish instead.

In a bowl, blend the Cool Whip and cottage cheese thoroughly. Stir in the dry gelatin. Fold in pineapple, oranges, and marshmallows. Pour into the mold or casserole dish. Chill several hours. If molded, unmold the salad onto a serving plate and garnish with endive (optional).

On Easter morning, surprise your children with some "bunny Biscuits."

To make them, you'll need a can of refrigerated biscuits and some edible items for the facial features.

Follow the directions on the biscuit can to preheat the oven and prepare the pan.

You'll need 2 biscuits for each bunny, 1 for the head and the other, cut in half for the ears. Assemble the bunny heads on the pan. Bake according to directions on the can.

Make facial features with candies, raisins or whatever else you like.

There's a special treat next week. I received a letter and recipes from long-time Craig resident Mary Roland.

Send your recipes to me at Box 415, Craig 81626 or call me at 824-8809.

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