Sweetie Staff Recipes

Submitted by Linda Hundt 

Jello salads are perfect for summer dinners, picnics, or pot-lucks. This easy to make recipe will make folks smile! 

• 1 6-oz. package lime Jello
• 2 C. of boiling water
• 2 ½ C. crushed pineapple –Undrained
• ¾ C. halved or chopped maraschino cherries – drained, saving 2 Tbsp. cherry juice
• 1 C. sour cream
• ½ tsp. lime zest
• 8-oz. Creamy Style Cool Whip topping 

Dissolve Jello in boiling water Add pineapple, cherries, zest and gradually whisk in sour cream until dissolved. Pour into 1 ½ quart Jello mold. Chill until set. Thaw Cool Whip and mix in the 2 Tablespoons of cherry juice until mixed. Unmold Jello. Spoon mixture into the middle of Jello. Serve immediately. Sprinkle with additional lime zest and cherries if desired.

This was a favorite during the 50’s… and still is!

• 1 8-oz. can minced clams
• 1 clove garlic, cut in half
• 1 8-oz. package cream cheese, softened
• 2 tsp. lemon juice
• 1 ½ tsp Worcestershire sauce
• ½ tsp. salt
• Pepper to taste

Drain clams, reserving ¼ C. of the liquid. Rub mixing bowl with garlic. Combine clams, clam liquid, cream cheese, and remaining ingredients. Mix well. Chill. Serve with chips or crackers.

This cake is wonderful tasting and the perfect ending to a simple spring Sunday dinner with your family. 

• 1 ½ C. flour
• 3/4 tsp. baking soda
• ½ tsp. cinnamon
• 1 C. brown sugar
• ½ tsp. salt
• 3/4 C. oil
• 3/4 C. crushed pineapple (with juice)
• 2 eggs, beaten
• 1 1/2 C. mashed bananas
• 1  tsp. vanilla

Grease a 9” square cake pan. In a large bowl combine flour,baking soda, cinnamon, brown sugar, and salt. Make a well in the center of the dry ingredients and add the oil, pineapple, eggs, bananas, and vanilla. Stir to blend, but don’t use a mixer. Bake at 350 degrees for about 30 minutes, or until a toothpick inserted comes out clean.

• ¾ C. packed brown sugar
• ½ C. chopped pecans
• 1 C. flaked coconut
• 1/3 C. butter, softened
• 2 Tbsp. milk 

In a medium bowl, combine the above ingredients. Spread crunch topping over the warm cake and broil until bubbly and golden brown. Serve warm with vanilla bean ice cream.