June Recipes

Fabulous Bagel Spread
Rebecca Walch

3 green onions
½ a small cucumber, seeded and cut into chunks (about ½ cup)
1 8-oz. pkg. cream cheese, softened
1 t Worcestershire sauce
1/8 t salt

Trim away roots from base of green onions; place in a food processor bowl. (I use a Kitchen Aid) Add cucumber. Cover and process until coarsely chopped. Add cream cheese, Worchestershire sauce, and salt. Process until smooth. Cover and refrigerate at least 6 hours. Spread on toasted bagel halves or mini bagels. Serves 6-8.

America’s Favorite Meatloaf
Heinz

2 lb. ground beef
2 eggs
1 C dry bread crumbs
1/3 C Worchestershire sauce
1/3 C finely chopped onions
¼ C ketchup

Preheat oven to 350. Inlarge bowl, combine all ingredients. Shape into loaf in a 9 by 13 inch baking dish. Sprinkle top with additional Worshestershire sauce. Bake 1 hour or until done. Let stand 10 min. before serving. Serves 8. Option: surround loaf with quartered onions and potatoes before baking.

Banana Pudding

1/3 C flour
dash of salt
2 ½ C milk
14 oz. sweetened condensed milk
2 egg yolks
2 t vanilla
3 C sliced ripe bananas
45 vanilla wafers
4 egg whites
¼ C sugar

Combine flour and salt in med. saucepan. Gradually stir in milks and yolks; cook over med. heat, stirring constantly, 8 min. or until thickened. Remove from heat, and stir in vanilla.

Arrange 1 C banana slices in bottom of a square 2 qt. baking dish. Spoon 1/3 of pudding mixture over bananas. Top with 15 wafers. Repeat layers twice, ending with pudding; arrange remaining 15 wafers along inside edge of dish. Gently push wafers into pudding.

Beat egg whites at high speed until foamy. Add sugar, 1 T at a time, beating until stiff peaks form (2-4 min.) Spread meringue over pudding, sealing to egde of dish.

Bake at 325 for 25 min. or until golden. Let cool at least 30 min. Serves 10.

Correction: Please note, the following recipe appeared in April and contained a typo. Here is the correct version.

Rainbow Finger Jello

1 can sweetened condensed milk
4 small (3 oz.) pkgs. Jello (each a different color)
6 envelopes Knox gelatin

In a small bowl, combine one box of Jello and 1 envelope Knox gelatin with one cup of boiling water. Pour into a 9 x 13 pan and freeze for 12 min. Meanwhile, in a med. bowl, dissolve 2 pkgs. gelatin in 2 cups of boiling water; stir in milk. Pour 1 cup of milk mixture into pan of Jello. Freeze 8 min. Continue layers with each color, always adding 1 cup of milk mixture between Jello layers and end with a Jello layer. Freeze each remaining layer 8 min. Refrigerate after last layer. Cut into squares when set.