This week's column is dedicated to Andrea — hope you have a wonderful rest of the month with your lovely grandchildren!

 

Creamy Blueberry Gelatin Salad

 

2 packages (3 ounces each) grape gelatin

 

2 cups boiling water

 

1 can (21 ounces) blueberry pie filling

 

1 can (20 ounces) unsweetened crushed pineapple, not drained

 

Topping:

 

8 ounces cream cheese, softened

 

8 ounces sour cream

 

1/2 cup sugar

 

1 teaspoon vanilla extract

 

1/2 cup chopped walnuts

 

In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13-by-9-inch dish. Cover and refrigerate until partially set, about 1 hour. For topping, in a small mixing bowl combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin, sprinkle with walnuts. Cover and refrigerate until firm.

 

Ham'n'cheese Squares

 

1 1/2 cups cubed fully-cooked ham

 

6 ounces plain yogurt

 

1/4 cup crushed saltine crackers (about 6)

 

1/4 cup shredded Swiss cheese

 

2 tablespoons butter, melted

 

2 teaspoons caraway seeds

 

6 eggs

 

In a large bowl, combine the first six ingredients. In a small mixing bowl, beat eggs until thickened and lemon-colored, fold into ham mixture. Transfer to a greased 8-inch square baking dish. Bake at 375 degrees for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

 

Busy Day Baked Fish

 

8 ounces sour cream

 

2 tablespoons onion soup mix

 

1 1/2 cups seasoned breadcrumbs

 

2 1/2 pounds fresh or frozen fish fillets, thawed

 

1/4 cup butter, melted

 

1/3 cup shredded Parmesan cheese

 

In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving-size pieces, coat with the sour cream mixture then roll in the crumbs. Place in two greased 13-by-9-inch x 2" baking dishes. Drizzle with butter. Bake uncovered at 425 degrees for 12 minutes. Sprinkle with Parmesan cheese, bake 2 to 6 minutes longer or until fish flakes easily with a fork. Yields 6 to 8 servings.


Hot Fudge Pudding Cake

 

1 1/2 cups flour

 

1 1/4 cups sugar

 

3 tablespoons cocoa

 

3 teaspoons baking powder

 

1/2 teaspoon salt

 

3/4 cup milk

 

3 tablespoons vegetable shortening

 

Mix the above ingredients together and spread in a greased 13-by-9-inch pan.

 

Mix together:

 

1 cup brown sugar

 

1/3 cup cocoa

 

2 cups hot water

 

Mix ingredients together. Carefully pour mixture over the batter in the cake pan. Do not stir. Bake at 350 degrees for 1 hour.

 

 

Our thought for the week:“Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.” — Harriet Tubman.

Every great dream begins with a dreamer. Always remember, you have within you the strength, the patience, and the passion to reach for the stars to change the world.
Read more at http://www.brainyquote.com/quotes/quotes/h/harriettub310306.html#rJJP53BcQlL2kV86.99