(Recipe corrected from Feb. 18, 2012 column)
• 2 small or 1 large carton orange gelatin
• 2 cups boiling water
• 2 small cans mandarin oranges, drained
• 2 cups orange sherbet
• 2 cups whipped topping
Dissolve the gelatin in the boiling water. (Do not add the cold water as called for on the carton directions.) Add the sherbet and stir until completely mixed. Allow the gelatin/sherbet mixture to set up in the refrigerator for 20 minutes. Add the drained mandarin oranges. Fold in the whipped topping. Pour into a 9-by-13-inch glass casserole dish. Chill about 2 hours or until set up. Serves about 12.
Last weekend, Craig resident Donna Lougee called me about the recipe for “Orange Salad” featured in the Feb. 18, 2012 column. She found an error in the recipe card part of the column. One of the ingredients is 2 small cans mandarin oranges, drained. That is correct.
However, the error is in the directions for mixing up the salad. On the card, you are instructed to “add the undrained mandarin oranges.” This is incorrect. The oranges are to be drained. The error is only in the “recipe card.” The discussion within the column about making the salad is correct.
I apologize for any inconvenience this error may have caused. Thanks, Donna, for calling me about the error. (She made the salad for a church luncheon and reported that it was good.) A corrected “recipe card” for the salad is included with this column.
Toss the other one.
Last week, my sister Darlene Blackford, of Rocky Ford, sent me a recipe for “Lemon Ginger Cut-Outs,” which are cookies. She wrote, “These cookies cut out nicely and taste pretty good, too.”
I have not gotten enough time to try the recipe yet, but Darlene bakes a lot of cookies, some of which she sends to her sons, so I trust her when she says the recipe is good.
To make “Lemon Ginger Cut-Outs,” you’ll need 1 cup of softened butter, 2/3 cup packed brown sugar, 2/3 cup light corn syrup, 1/3 cup honey, 1 teaspoon grated lemon peel, 4 1/2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 3/4 teaspoon ground ginger.
In a large bowl, cream butter and brown sugar until light and fluffy. Gradually add in corn syrup, honey and lemon peel.
Combine the dry ingredients and spices, add to the creamed mixture, and mix well. Cover and refrigerate two hours or until the dough is easy to handle. (Darlene added a note here: “I found it didn’t take that long; the dough was fairly easy to handle just after mixing.”)
Roll out dough onto a lightly-floured surface. Cut into desired shapes and place on a greased cookie sheet (or line with parchment paper). Bake at 350 degrees for 8 to 10 minutes. Darlene added that “9 minutes was perfect.”
I think this would be a good recipe for Easter.
If you have a recipe you’d like to share with readers, please call me at 824-8809 or write to me at P.O. Box 415, Craig, Co. 81626.
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