“Kitchen Krafts,” Friend, Feb. 1998, 26
2 packages (6 ounces/170 g each) cherry gelatin
2 1/2 cups boiling water
1 cup cold milk
1 package (3.4 ounces/96 g) instant vanilla pudding mix
Stir the gelatin into the hot water in a large bowl until the gelatin is dissolved; set aside. Wait 30 minutes before doing step #2.
In another bowl, whisk the milk and the pudding mix together for one minute. Then quickly pour it into the gelatin and whisk until well blended.
Pour the mixture into an oiled 9″ x 13″ (23 cm x 33 cm) dish; chill until set.
Cut into heart-shapes with a cookie cutter, or cut into squares.
1/2 cup margarine or butter, softened
5 cups warm mashed potatoes
3 tablespoons powdered sugar
2 cups flour
1 teaspoon salt
toppings: margarine or butter, and powdered sugar
Blend the margarine into the potatoes until it is completely melted; cool to room temperature.
Add the sugar, flour, and salt; knead well.
Roll the dough into a log. Divide the log into 1/4 cup portions and roll them into balls.
On a floured surface, roll out the balls of dough into very thin circles.
Cook the circles on a hot griddle for about 2 minutes on each side.
Spread margarine or butter on top, sprinkle with powdered sugar, fold in half or in quarters, and let cool. Serve, or store in a plastic bag in the refrigerator.
3 cups frozen, loose-pack, shredded hash browns, thawed
1/4 cup margarine, melted
3/4 cup diced cooked ham
1/2 cup sliced mushrooms
1 cup shredded cheddar cheese
2 large eggs
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
2–3 thin slices cooked ham
Gently press the hash browns between paper towels to remove any excess moisture. Pack them evenly on the bottom and up the sides of an ungreased 9″ (23 cm) pie pan. Drizzle with the melted margarine. Bake at 425° F (220° C) for 20 minutes.
Sprinkle the diced ham, mushrooms, and cheese evenly over the crust.
Beat the eggs, milk, salt, and pepper together, pour over the rest.
Bake at 350° F (175° C) for 25–30 minutes or until a knife inserted in the middle comes out clean.
Remove the quiche from the oven and let it stand for 10 minutes before cutting.
Use a heart-shaped cookie cutter to cut shapes from the sliced ham. Top each serving with a heart.