“Kitchen Krafts,” Friend, June 1981, 26
2 cups diced unpeeled apples
1 cup diced celery
1/2 cup chopped nuts
1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon sugar
Combine apples, celery, and nuts in mixing bowl.
Blend together mayonnaise, lemon juice, and sugar. Stir into salad until thoroughly mixed.
Chill, then serve on crisp salad greens.
Makes 4 servings.
1 pound frozen fish fillets (perch, haddock, turbot), thawed
2/3 cup condensed cream of celery soup
3/4 cup dairy sour cream
1 cup (1/4 pound) shredded cheddar cheese
Separate thawed fish fillets and drain on paper towels. Arrange in buttered 9″ square baking dish.
Combine undiluted soup and sour cream in 1-quart saucepan.
Add 3/4 cup cheese, then, over low heat, stir constantly until cheese melts.
Spread mixture over fillets and bake at 375° F. for 20–25 minutes or until fish flakes.
Sprinkle remaining 1/4 cup cheese on top, return to oven, and bake for 5 minutes more.
2 squares unsweetened chocolate
1 cup light corn syrup
1/2 teaspoon vanilla
1 tablespoon butter
1 tablespoon evaporated milk
peppermint stick ice cream
Over low heat melt chocolate and corn syrup in small saucepan.
Stir in vanilla, butter, and milk, mixing until butter is melted and blended into sauce. Remove from heat immediately.
Serve hot over ice cream.