Radio Given Recipes - April 2000

Radio Given Recipes April

CHEESY POTATO SOUP (12-27-99) 4-1-00 Top of page

4-5 potatoes, diced
2-3 stalk celery
1 pkg. onion soup mix

Combine all ingredients in a pot and cover with water. Cook till tender. Add 8 ozs. cream cheese and mix well. Add 8 ozs. Velveeta cheese. Mix well and serve.

CROCKPOT SCALLOPED POTATOES (1-28-98) 4-1-00

6 medium potatoes
1 small onion, thinly sliced
¼ cup flour
1 tsp. salt
¼ tsp. pepper
2 tsps. butter
1 can cream of mushroom soup
4 slices American cheese

Pare and thinly slice potatoes. Toss in 1 cup water with ½ tsp. Cream of tartar. Drain. Place half ofpotatoes in greased crockpot. Top with half of onions, half of flour, salt and pepper. Repeat layers ofpotatoes and onions. Sprinkle with remaining flour. Add butter and soup. Cover. Cook on low 7-9 hours/High 3-4 hours. Add cheese 30 minutes before serving. (Recipe can be doubled for 5 quart pot.)

KITTY LITTER CAKE (8-16-97) 4-1-00

1 white cake mix
1 spice cake mix
2 ( 6 oz.) boxes vanilla pudding
Green food coloring
1 (16 oz) pkg. white sandwich cookies
1 (new) kitty litter box
1 (new) pooper scooper
1 pkg. mini Tootsie Rolls

Bake both cakes as directed; cool. Make pudding as directed. Smash cookies; set aside all but 1 c. of crumbs. Drizzle food coloring over top of crumbs and mix with a fork (the cup). Crumble cakes into litter box. Mix with 1/2 of remaining cookies and pudding. Bury ½ of the Tootsie Rolls in the cake. Sprinkle rest of cookie crumbs on top. Sprinkle green crumbs over that. Place rest of Tootsie Rolls on
top of green crumbs. Keep refrigerated. Serve with the pooper scooper.

ROYAL ICING FROSTING (For Gingerbread house) (jan/feb82pg5) 4-1-00

3 egg whites (warm to room temperature)
4 cups powdered sugar
½ teaspoon cream of tartar

Mix well and beat at hi speed 7-10 minutes. Yields 2½ cups. Keep this covered with damp cloth as it sets up and dries quickly.

ROYAL ICING FROSTING (For Gingerbread house) 4-1-00

1 egg white, unbeaten
1 ¼ cup powdered sugar
½ tsp. cream of tartar
pinch of salt
¼ tsp. flavoring

Mix all ingredients well in a bowl. Set the bowl over a bowl of water that is 90°. Cover ½ hour. Beat with mixer till smooth. Store in refrigerator in airtight container.

KETTLE KORN (nov/dec96pg3) 4-1-00

1/3 cup popcorn
¼ cup water
3 tbsps. bacon drippings
1/3 cup sugar

Combine popcorn and water. Melt drippings in a cast iron pan. Stir sugar into hot drippings. Quickly add popcorn and water to skillet. Cover and pop fast over high heat, stirring or shaking constantly.

POTATO SALAD (from Lucille) 4-1-00

6 cups cooked and cubed potatoes
2 tbsps. vinegar
1 tsp. salt
½ tsp. sugar
1/8 tsp. pepper
6 tbsps. salad oil
1 tbsp. minced parsley

Mix and pour over potatoes. Add 3 eggs. Add salad dressing or mayonnaise.

GET RID OF MOLES (may/jun83pg6) 4-1-00

3 ounces castor oil
2 ounces dish detergent

Mix in pail of warm water. Pour over active run.

CHINESE SALAD (9-25-99 Ramen Noodle Salad) 4-1-00

Ingredients:

1 head napa cabbage
1 pkg. ramen noodles oriental flavor (crumble up don't cook)
1 pkg. sliced almonds toasted
6 tbsp sunflower seeds
1½- 2 cups peas
green onion (opt)
1/3 c. oil
3 tbsps. rice vinegar
2 tbsps. sugar
1 tsp. salt
½ tsp. pepper

Directions:

Chop cabbage and mix dressing (last four ingredients). Add noodles and dressing just before serving. Very good salad everyone loves it.

RAMEN NOODLE SALAD (5-20-99) 4-1-00

1 cabbage
½ cup slivered almonds
¼ cup sunflower seeds
1/8 cup sesame seeds
½ stick butter

Dressing:

¼ cup vegetable oil
1/8 cup vinegar
1/8 cup sugar

Shred cabbage and chill. Melt butter in skillet. Break up noodles. Brown noodles, nuts, seeds and seasoning packet from ramen noodles until all is lightly golden browned. Stir constantly and cool. Mix dressing ingredients. Add cabbage and seed mixture. Toss. Serves 6.

SPINACH CASSEROLE 4-8-00 Top of page

2 8 oz. pkgs. cream cheese, softened
2 cans mushroom soup, undiluted
4 10 oz pkgs. frozen spinach, thawed, drained and chopped
2 2.8 oz. cans french fried onions
2/3 cup crackers, crushed about 16

In a bowl beat cream cheese till smooth. Add soup and mix well. Stir in onions. Put in greased 2½ qt. baking dish. Combine crumbs and butter and sprinkle on top. Bake 325° 30-35 minutes uncovered. Serves 10.

SHRIMP SCAMPI WITH LINGUINI (foodtv.com) 4-8-00

8 oz. linguini
1 lb shrimp, peeled and divided
2 tablespoons olive oil
4 cloves garlic, minced
2/3 cup white wine
1/2 onion, minced
3 tablespoons fresh parsley, minced
2 teaspoons red pepper flakes

Prepare linguini according to directions on package. In large skillet heat olive oil. Add garlic, onion, and red pepper and sauté until soft. Add shrimp and cook until firm, about 5 minutes. Remove shrimp. Add wine to skillet and bring to a simmer. Add parsley. Let simmer gently. Drain pasta and toss with sauce. Serve.

MOM WAGNER'S BREAKFAST SQUARES (mar/apr98pg3) 4-8-00

12 slices bread, crusts removed
6 slices American cheese
6 eggs
18 slices bacon (could use equal amount ham or sausages)
3 cups milk
½ tsp. salt

Cook meat; then chop. Butter a 9x13 pan. Butter both sides of each bread slice. Line bottom of pan with 6 slices of bread. Top each slice with meat and cheese, then top with remaining bread. (NOTE: you could use some vegetables if you want - mushrooms, olives, onions, peppers, etc.) Beat eggs with milk and salt; pour over bread and refrigerate overnight. Bake at 325° 1 hour. Cut into squares, and serve.

JOANNA LUND'S BANANA SPLIT PIE (7-19-97) 4-8-00

1 medium banana, sliced
1 chocolate graham cracker crust
1 3 oz. pkg. sugar free vanilla instant pudding
2/3 cup non fat dry milk powder
8 oz. can crushed pineapple
¾ cup water
1 cup sliced strawberries
½ cup Lite Cool Whip
2 tsps. chocolate syrup
4 maraschino cherries

Put bananas in crust. Whisk together pudding, milk powder, pineapple, water and pour in the shell over bananas. Put in refrigerator for 15 minutes. Top with strawberries. Top with cool whip. Drizzle with syrup. Top with cherries.

POTATO CASSEROLE (from Lucille) 4-8-00

Boil potatoes in jackets, peel and shred. Put in a casserole dish. Pour on 1 carton whipping cream, unwhipped. Finish covering potatoes with Half 'N Half. If making a big batch you can finish out with milk. Bake 350° 1-1½ hours, uncovered.

BREW FOR CODLING MOTHS (jul/aug93pg8) 4-8-00

Place in 1 gal. milk jug:
1 cup vinegar
1 cup sugar
1 banana peel

Fill with water and shake till sugar dissolves. Hang in middle of apple tree before blossoms open to keep larvae from burrowing into apples. Fill when full of bugs.

SPINACH CASSEROLE (4-8-00) 4-15-00 Top of page

2 8 oz. pkgs. cream cheese, softened
2 cans mushroom soup, undiluted
4 10 oz. pkgs. frozen spinach, thawed, drained and chopped
2 2.8 oz. cans french fried onions
2/3 cup crackers, crushed about 16

PICKLED EGGS IN BEET JUICE 4-15-00

Put eggs in leftover beet juice or pickle juices, sweet or dill. Refrigerate for few days to a week.

PICKLED EGGS 4-15-00

2 cups vinegar
1 tsp. salt
2 tsps. pickling spice
2 bay leaves
1 tsp. sugar
1 cup water
hot peppers, optional

Simmer boiled eggs in the mixture and store in refrigerator for few days so they soak well.

PICKLED EGGS 4-15-00

Hard boil eggs first then put them in brine in refrigerator.

PICKLED EGGS OR PINK EGGS FOR EASTER 4-15-00

Used beet juice and water to cover. Add equal amounts of sugar and vinegar also a few cinnamon sticks.

LEFTOVER ANGEL FOOD DESSERT (Not sure if this is the one originally given in 2000, but one similar was given on 12-9-06) 12-9-06

1 long angel food cake
2 pkgs. strawberry jello
2 cups boiling water
1 1/2 pints frozen strawberries

Break cake into small pieces in a 9x13" pan. Combine jello and water and let cool. Add strawberries. Chill until partially set. 1 1/2 carton
of cool whip. Fold into strawberry mixtures. Pour over cake pieces. Refrigerate 2-3 hours or overnight.

WILD TURKEY BREASTS (from a wild game book at station 4-15-00)

Bake turkey at moderate temperature around 350-375° with some water in the pan to keep the turkey moist and cover with foil. Add salt and pepper.

ROASTED WILD TURKEY (from Taste of Home) 4-15-00

2 large apples, quartered
some red potatoes, quartered
baby carrots
onion
water
Sauce:

1½ tsps. seasoning salt
1 tsp. salt
1 tsp. pepper
½ cup maple syrup
¼ cup fresh salad dressing
¼ cup barbecue sauce
2 tbsps. ketchup
2 tbsps. steak sauce
1 tbsp lemon juice

Put turkey in oven baking bag and add the vegetables and water around it. Mix cover turkey with sauce and poke holes in bag. Close bag and bake 325° until a meat thermometer reaches 180°.

THE CHOCOLATE CHIP COOKIES (6-25-99) 4-15-00

1 stick of butter
12 ozs. chocolate chips
3 eggs - slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
pinch of salt
18 ozs. white chocolate chips (there was a dispute on where to find 18 oz. bags of these, I would use a
10-12 oz. myself)
1 cup chopped nuts

In a saucepan melt the first two ingredients, stir in eggs, sugar, vanilla and mix well. Set aside. In a large bowl combine: flour, soda, salt, white chocolate chips and nuts. Mix well. pour first mixture over dry ingredients and mix well. Chill dough 'til firm. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake 350° for 12-14 minutes. These cookies can be frozen. (Also called Secret Cookie from Hudson Dayton Department Stores)

PICKLED EGGS (Jim Loyd's Rest of the Best of the Open Line Cookbook pg29) 4-15-00

12 hard cooked eggs
2 tablespoons sugar
1 teaspoon salt
4 peppercorns
spring of dill
a few caraway seeds
1 whole clove
celery seed
blade of mace
1 piece ginger root
sliver of garlic
1½ cups vinegar or juice from pickled beets
½ cup water

Add sugar, salt and spices to vinegar and water. Simmer 10 minutes. Hard cook and peel eggs. Arrange in quart jar. Strain and pour vinegar solution over eggs and seal. Ready for use in 2 weeks. Keep refrigerated

EASY PICKLED EGGS (The Rest Of The Best Of The Open Line pg 29) 4-15-00

Pour pickled beet juice over hard boiled and peeled eggs in quart jars. Refrigerate at least one week and up to two weeks. Slices of onions may be added as an optional flavor.

TURKEY BREAST (fried) 4-15-00

4-5 lb. turkey breast
2 tbsps. paprika
½ cup flour
2 tsps. salt
½ tsp. pepper

Put spices and turkey bag and shake well to mix. Melt ½ fat in a skillet add turkey and brown well. Reduce heat cover and cook for about 50 minutes. Remove cover and cook another 10 minutes to crispy done.

BREAKFAST PIZZA (FRUIT) (1-30-92) 4-15-00

1 pkg. refrigerator crescents rolls
4 ozs. cream cheese, softened
½ tsp. vanilla
4 tbsps. peanut butter
1 medium banana or can use strawberries, kiwi or other fruit

Flatten rolls on a sprayed (greased) pie pan or jelly roll pan. Bake 375° 10 minutes. Mix cream cheese, vanilla, peanut butter together. Spread on top of crust when it is cooled and top with fruit. Can drizzle confectioners sugar frosting on top.

TURKEY IN WINE 4-15-00

Inject into turkey sautern wine with hyperdermic needle. Put chicken broth in dressing not water.

CREAM CHEESE DANISH (3-4-00 from Mr. Food) 4-15-00

2 8 oz. cans refrigerated crescent rolls
1 large egg, separated
2 8 oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. lemon juice
1 tsp. vanilla
¾ cup chopped pecans, optional
powdered sugar, optional

Preheat oven 375°. Unroll 1 can rolls and press lightly in a greased 9x13" pan. Beat egg yolk, cream cheese, sugar lemon juice and vanilla together. Pour over dough in pan. Place 1 can rolls on surface like parchment paper and press or roll together to make rectangle place over the cream cheese layer peeling off paper. Whisk egg white and brush over the dough and sprinkle on pecans if desired. Bake 375° 25 minutes. Sprinkle powdered sugar if desired.

BREAKFAST PIZZA 4-22-00 Top of page

1 pizza crust
1 small jar cheese whiz
6 eggs
½ cup cooked bacon or sausage
1 small pkg. mozzarella cheese

Prepare the crust as usual. Put on greased round pizza pan. Spread cheese whiz on top crust. Mix the eggs and pour on top of the crust. Add meat. Sprinkle cheese on top of meat. Bake 400° until cheese is golden brown.

SPINACH CASSEROLE (4-8-00) 4-22-00

2 - 8 oz. pkgs. cream cheese, softened
2 cans mushroom soup, undiluted
4 10 oz. pkgs. frozen spinach, thawed, drained and chopped
2 - 2.8 oz. cans french fried onions
2/3 cup crackers, crushed about 16

HOLIDAY SOUP IN A JAR (12-8-99) 4-22-00

The "In-a-jar" recipes continue their popularity. I've seen them at craft shows and in stores. This recipe for soup was adapted by Susan Uthoff, ISU Extension Nutrition Field Specialist

Use a 1 -quart, wide mouthed jar to layer in this order:

1/4 cup beef bouillon
1/4 cup onion flakes
1/2 cup split peas
1/2 cup round macaroni
1/2 cup lentils
1/4 cup barley

Carefully shake down each layer as you fill jar. Finish filling the jar with any shape pasta. Put jar lid on; you could decorate lid by gluing a piece of fabric to cover lid. Attach the following gift tag with a small ribbon:

To make Holiday Soup:

1. In a large pan, brown 1 pound of ground beef, pork or turkey; drain and rinse.
2. Remove pasta from the jar and set aside. Add rest of jar's contents to a pan with 12 cups water and the meat.
3. Bring pot to a boil; simmer slowly until peas and lentils are tender. Add pasta during the last 15 minutes.

SHRIMP SALAD (9-24-96) 4-22-00

1 pkg. rotini, cooked and drained
2 can small shrimp, drained
½ cup celery, chopped
green onions, chopped with tops
radishes, amount you want, diced
celery, amount you want, diced

Mix ingredients. Refrigerate overnight. Next day chop 1 head lettuce. Add Miracle Whip to moisten. Mix together.

MOM WAGNER'S BREAKFAST SQUARES (mar/apr98pg3) 4-22-00

12 slices bread, crusts removed
6 slices American cheese
6 eggs
18 slices bacon (could use equal amount ham or sausages)
3 cups milk
½ tsp. salt

GINGER DROP COOKIES 4-22-00

1 cup shortening
1 cup packed brown sugar
1 cup molasses
2 eggs
4 cups flour
2 tsps. baking soda
2 tsps. cinnamon
1 tsp. salt
½ cup water

Cream the shortening and brown sugar. Add molasses and eggs. Mix well. Combine the dry ingredients and add to the creamed mixture alternately with water. Cover and refrigerate for 8 hours. Drop by tablespoonfuls 2½" apart on cookie sheet. Bake 350° 10-12 minutes.

THE CHOCOLATE CHIP COOKIES (6-25-99) 4-22-00

1 stick of butter
12 oz. chocolate chips
3 eggs - slightly beaten
½ cup sugar
2 tsps. vanilla
1½ cups flour
½ tsp. baking soda
pinch of salt
18 ozs. white chocolate chips (there was a dispute on where to find 18 oz. bags of these, I would use a
10-12 oz. myself)
1 cup chopped nuts

Tip For Deviled Eggs: 4-22-00

Scrunch handy wrap in the container and set the egg in and they sit there real well.

ORIENTAL SALAD (original from Pillsbury cookbook called in by Mamye from Anamosa) 4-22-00

6 cups chopped cabbage red or green
4 green onion, sliced (opt)
1/3 cup oil
2 tbsps. sugar
1 pkg. ramen noodles oriental flavor (crumble up don't cook)
2-3 tbsps. toasted sesame seeds

Toss cabbage and onions. Heat together the oil and sugar and flavor pkg. from noodles pour over cabbage.
Cover and chill 1 hour. At serving time add the noodles and sesame seeds.

Someone was looking for a recipe for chocolate angel food cake starting out with a mix from a box. Here is one we found on a website.

CHOCOLATE ANGEL FOOD CAKE 4-22-00

1 (14.5-oz.) package angel food cake mix
1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/8 cup powdered sugar
1 cup strawberries

PREHEAT oven according to cake mix package directions.
COMBINE cake mix and cocoa in large mixer bowl. Prepare and bake according to cake mix package directions. Sprinkle with powdered sugar; top with strawberries.

THE BEST NOODLE SALAD (from Linda in Illinois) 4-22-00

4 pkgs. Ramen noodles save flavor pkgs.
1 cup Hormel real bacon bits
1 jar sweet & sour sauce
sunflower seeds
slivered almonds
large sprig (bunch) broccoli, finely chopped
1 can mandarin oranges, drained well

Heat margarine and or oil fry noodles, nuts and seeds. Take out of pan and put in broccoli. Cook for a bit and when ready to serve add sauce and oranges and rest. Mix well.

ANGELFOOD CAKE GLAZE 4-29-00 Top of page

½ cup + 1 tbsp. sugar
3½ tbsps. Half 'n Half
¼ cup margarine
¼ tsp. vanilla
¼ tsp. lemon extract

Bring the sugar, Half 'n Half and margarine to boil and boil hard for 1 minute. Add flavorings and cool.

BREAKFAST PIZZA (fruit 1-30-92) 4-29-00

1 pkg. refrigerator crescents rolls
4 ozs. cream cheese, softened
½ tsp. vanilla
4 tbsps. peanut butter
1 medium banana or can use strawberries, kiwi or other fruit

TO KILL WORMS ON APPLE TREES 4-29-00

TO CONTROL APPLE MAGGOTS (pg 199 TIPS 75th cookbook) 4-29-00
HOW TO CONTROL APPLE MAGGOTS (MISCELLANEOUS jul/aug96pg2) 4-29-00

FRUIT PIZZA 4-29-00

1 pkg. dry pizza crust mix
4 eggs
salt and pepper to taste
½ cup cheese mozzarella or kind of choice

Mix pizza dough according to pkg. directions. Press into a 10" skillet sprayed with non stick vegetable oil and coat with cornmeal
Beat eggs, salt and pepper. Pour over the crust. Add cheese and cover the skillet with lid and cook over medium heat for 10 to 15 minutes.

FRUIT PIZZA W/COOKIE DOUGH 4-29-00

2 rolls of peanut butter cookie dough
2 tubs cream cheese flavored or plain
spread on top
2-3 cans mixed fruit
mandarin oranges
1 pkg. strawberries
nuts optional

11x15" jelly roll pan. Press into pan and bake 12 minutes. Cool. Can glaze with pineapple glaze

HOW TO CONTROL APPLE MAGGOTS (jul/aug93pg8) 4-29-00

In a milk jug add a banana peel, 1 cup vinegar, 1 cup sugar and water. Hang into trees

SUBSTITUTIONS FOR CREAM OF TARTAR OR USES FOR (75th anniversary cookbook.) 4-29-00

Angelfood Cake, meringue, Mock Apple Pie and to clean pans. A stabilizer.

SWEETENED CONDENSED MILK WITHOUT DRY MILK POWDER 4-29-00

Mix together:

1 cup milk
2/3 cup sugar
2 tbsps. corn starch
2 tbsps. butter or oleo

Melt butter. Add dry ingredients slowly to milk mix till blended. Cook to consistency you want.

CRAB SALAD (requested from Ryan's, didn't give, found this one from sep/oct93pg1) 4-29-00

Cook an 8 oz. package of colored rotini pasta, cool and add
¾-1 lb. chopped imitation crab meat
½ cup sliced celery
1/3 cup chopped onion
¼ cup mayonnaise
3 ozs. cream cheese, softened
½ cup sour cream
¼ cup white vinegar
1/3 cup Ranch dressing
½ cup milk
½ tsp. each sweet basil, garlic powder, dill weed
2 tsps. lemon juice

Mix well and chill.

PRINCESS DIANA'S WEDDING CAKE (2-18-00) 4-29-00

1¼ cups oil
3 eggs, beaten w/mixer
1¾ cups sugar
1 tsp. vanilla
2¼ cups flour
1½ tsp. cinnamon
1 tsp. baking soda
8 ozs. crushed pineapple, with juice
1½ cups chopped bananas
1 cup chopped apples
¾ cup coconut
¾ cup chopped nuts

Grease and flour the bottom of a 9x13" pan. Mix together the oil, eggs, sugar and vanilla. Sift the dry ingredients; add to mixture. Add remaining ingredients. Bake at 350° for 48 minutes.

HOW TO SEASON CAST IRON COOKWARE from The Griswold Manufacturing Company of Sidney, Ohio, a producer of Cast Iron Cooking Utensils.(jul69pg3) 4-29-00

INSTRUCTIONS FOR THE USE AND CARE OF CAST IRONWARE

Cast iron utensils require slightly different handling in the home than utensils of some other materials. Cast Ironware is pre seasoned. This means that there is no anti rust lacquer to remove and that the seasoning is started at the factory. For most cooking purposes, no further seasoning is necessary and all that is needed is to wash and thoroughly dry the utensil (Strong detergents should not be used, however, as they tend to remove seasoning) This is true of skillets, griddles and regular pot roasting where no water is added. But if
new dutch ovens and chicken fryers are to be used for stews or simmering, etc., a little more grease may be needed while they are still new to prevent rust caused by condensing moisture. Always remove the cover if you are not ready to serve the food immediately after cooking, so that condensing steam does not cause rust on the sides. This may occur with very moist foods when a cast iron utensil is new. After using several times there should be no trouble with rust in cooking.

A cast iron utensil should never be scoured. If it is scoured, the seasoning may be removed and rusting or a metallic taste may result. If for any reason scouring or scraping becomes necessary, do as little as possible and then use slightly more grease than usual when the utensil is next used. After each use, wash in hot soapy water (remembering the caution against detergents.) Rinse and wipe dry, then cover inside of utensil with a coating of unsalted shortening and when ready to use next time wipe the inside of pan and cover with a dry cloth or paper towel. Grease again with shortening and cook food as usual. Follow the plan of coating utensil before and after using first few times. Many successful cooks always coat the inside of a cast iron utensil with fat before putting foods in to cook. A cast iron utensil should not be stored with the cover on as this might cause sweating, which will develop rust. Also, never store in a moist, damp place. Do not worry when a cast iron utensil becomes spotted with water or grease. They will darken and season evenly with time and continued use. Rust, discolored food or metallic taste are all indications that the seasoning has been removed from the pores of the metal. As soon as the utensil has absorbed additional grease from cooking, it will be permanently rust-proof for all types of cooking. If the
condition persists, however, and is very bad, it will be better to reseason it.

TO RESEASON CAST IRON UTENSILS

First. the utensil should be thoroughly scoured on the inside with steel wool or a metal scouring pad. Then it should be washed in soap and water and completely dried. Second, it should be coated with unsalted fat, preferably suet, and placed in a moderate oven about two hours. Third, when taken from the oven, the excess fat should be wiped off with a paper towel or cloth and the utensil is ready to give many years of thoroughly satisfactory service.

SWEETENED CONDENSED MILK (FROM SCRATCH) (mar/apr88pg8) 4-29-00

1 cup dry powdered milk
2/3 cup sugar
1/3 cup boiling water
3 tbsps. melted margarine

Blend until smooth in blender. Makes 14 ounces.

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