Awhile back, I requested sugar-free recipes and those that are easy to make, requiring few ingredients and utensils.
Craig resident Mary Burnett responded by sending four recipes, two of which appeared in last week’s column.
She said she has used the recipes over and over.
So, here are the last two recipes. I haven’t taken the time to cook much of anything lately (I keep thinking that I’m busy), so I haven’t tried these yet, Mary, but I know that they will be delicious.
To make “5 Cup Salad” (or dessert), you’ll need: 1 cup pineapple chunks or tidbits (drained), 1 cup miniature marshmallows, 1 cup shredded coconut, 1 cup mandarin oranges (drained), and 1 cup sour cream.
Mix all of the ingredients in a medium bowl. Chill in the refrigerator. That’s all.
Most of us keep these ingredients on hand so it’s a great recipe to make when we have unexpected company joining us for a meal.
I’ll bet that fat-free sour cream could be used, too.
This second recipe takes so few ingredients that it almost seems too good to be true.
To make “Mary’s Peanut Butter Cookies,” you’ll need: 1 cup peanut butter (chunky or smooth), 1 cup sugar, and 1 egg.
Mix all of the ingredients in a medium size bowl.
Roll dough into balls the size of walnuts. Place on a cookie sheet sprayed with vegetable spray. Flatten balls slightly with a fork.
Bake at 350 degrees for 10 to 12 minutes. Cool slightly before removing from the pan.
This is a great recipe for you bachelors — as long as you have a cookie sheet and an oven. Just think, you can have home-baked cookies in a jiffy.
Thanks go to Mary for the great recipes!
My husband and I haven’t had the best luck with our garden this year. We blame it on the strange weather.
Anyhow, I did pick a couple zucchini so I’m going to try a recipe I’ve had in my file for awhile (origin unknown).
To make “Zucchini Casserole,” you’ll need: sliced zucchini, browned hamburger with onions, cheese, cream of mushroom soup, and canned onion rings. (That’s all the information listed.)
In a casserole dish, make layers in order of the ingredients listed above.
Repeat the layers until the casserole dish is full. (I’m assuming that the size of the dish depends on the amount of ingredients.)
Then top with canned onion rings. Bake for 40 minutes at 350 degrees.
This recipe might take a little experimentation. If anyone tries it, let me know how the dish turned out.
If you have recipes you’d like to share, call me at 824-8809 or write to me at Box 415, Craig 81626.