Diane Prather

Diane Prather

Diane Prather: Peach Cheese Salad perfect for spring

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Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

— Sunday was branding day at our house, with our entire family helping out, so what better opportunity to try some new recipes. The day before, I made salads and dessert.

It was the first time I'd made "Peach Cheese Salad." The recipe came from a clipping I'd saved. The recipe could also be used as a dessert.

Preheat the oven to 350 degrees. Take out a 9-by-13 inch baking dish.

There are three ingredients for the crust: 1 1/2 cups crushed vanilla wafers, 1/4 cup margarine or butter, and 2 tablespoons sugar. Use softened, but not melted margarine.

Crush the vanilla wafers. Mix in the margarine or butter and sugar. Press into the bottom of the baking dish. Bake for about 10 minutes. Let the crust cool.

A note: The vanilla wafer mixture was enough to cover the bottom of the baking dish, but barely. The resulting crust was thin, so next time I'm going to use 2 cups of crushed wafers with a little more margarine and sugar. I think some chopped pecans or walnuts might be a good addition, too.

The ingredients for the filling are: 2 (3-ounce) packages peach gelatin; boiling and cold water as called for on box directions; a 29-ounce can sliced peaches; 8 ounces cream cheese; 8-ounces whipped topping; and 1 cup sugar.

Allow the cream cheese to soften.

Dissolve the gelatin in boiling water, as directed on the gelatin box; add cold water, as directed, and mix well. I used the peach juice as part of the cold water. Add peaches. Put the gelatin mixture in the refrigerator. Allow it to just almost set up.

Then, blend cream cheese until smooth. Add the whipped topping and sugar. When the gelatin has almost set up, mix the creamed mixture with it. Pour over the crust and put the salad in the refrigerator to cool.

Because it was late in the afternoon when I made this salad, I was in a hurry. I added the creamed mixture to the gelatin way before it had started to set up. As a result, the creamed mixture and gelatin wouldn't blend together very well. The ending salad tasted good, but looked as if it has cottage cheese in it. So, it is important that the gelatin has thickened.

Everyone seemed to like the salad. It is sweet and tasty. I think it also would be good made with strawberry gelatin and sweetened strawberries and maybe other fruit, too.

Time was short, so for dessert, I made a quick "Blueberry Treat."

Into the bottom of a 9-by-13 inch baking dish, pour a large can of blueberry pie mix. Cover with a 16-ounce can of crushed pineapple. Sprinkle the fruit with a box of yellow cake mix.

Melt about 3/4 cup of margarine or butter and drizzle it over the cake mix. Top with some chopped pecans or walnuts (probably 1/2 to 3/4 cup). Bake for 35 to 40 minutes at 350 degrees. It's fast and good.

Serve warm or cold with whipped topping or ice cream.

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

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