Untitled

Ribbon Jell-O

Dish Size:  9" x 13" x 2" pan

Makes 18 - 24 servings

Ingredients:

• 6 or 7 packages (3 oz. each) of Jell-O in 6 or 7 different flavors and colors
• 1 pint Sour Cream
• ½ pint Whipping Cream

Instructions:

1. Add 1 cup of boiling water to 1 package of Jell-O in a small stainless steel bowl; stir to dissolve.
2. Pour half of Jell-O into a 9" x 13" pan and place on a level shelf in refrigerator to chill.
3. Set the small metal bowl with the other half of the dissolved Jell-O into a larger bowl of ice.
4. When the layer has set in the hallow pan, the gelatin over ice will be syrupy (it doesn't take long, since quantities are small).
5. Add a heaping tablespoon of sour cream to the Jell-O in a small bowl and beat until well mixed, using hand or electric beater.
6. Pour this over the clear Jell-O in the shallow pan.  Return to refrigerator.
7. When set, repeat by using a contrasting color of Jell-O.  Green (lime flavour) is a good color for the first layer.
8. When the last layer has set, frost with a  mixture of the remaining sour cream and the whipped topping.  (Blending the two toppings gives them an excellent spreading consistency).
9. Keep dessert chilled.  Cut into squares to serve.

Note:  Each layer should be set only enough to hold the next layer; no more than that.  If set too hard, the layers will not bond well and may slip when served.

Michael's Creamy Potato Salad

Yield:  This salad will feed 12 people.

 

Ingredients:

• 6 medium potatoes (2 pounds)
• 1¼ cups Mayonnaise or Miracle Whip
• 2 tsp Mustard (optional)
• ½ tsp salt
• ¼ tsp pepper
• 1 cup thinly sliced celery (2 stalks)
• 1/3 cup finely chopped onion (1 small yellow)
• ½ cup chopped sweet pickles w/ some pickle juice
• 9 hard-boiled Eggs, 6 coarsely chopped, 3 sliced
• Paprika (artistic final touch)
• Secret Ingredient: ½ pint of real Whipping Cream! 

Directions:

1. Cook Potatoes whole the night before.  Place potatoes in a medium saucepan; add water to cover and ¼ tsp alt.  Bring water to boiling; reduce heat.  Simmer, covered, for 20 - 25 minutes or till just tender.  Drain well; cool slightly.
   
   
2. Skin potatoes after cooked, then place in bowl.  Do not chop or slice yet.  I recommend to store the bowl of skinned potatoes in refrigerator overnight to add firmness.  Cook and chill hard-boiled eggs as well.
   
   
3. The next morning, slice potatoes lengthwise into ½" slices.  Then cut the slices into ½" cubes.
   
   
4. For Dressing, use a large mixing bowl and combine the mayonnaise or miracle whip, mustard (if desired), the ½ tsp salt, and pepper.
   
   
5. Stir in the celery, onion, and chopped pickles and juice.  Add the cubed potatoes and eggs.  Toss or Mix gently to coat.
   
   
6. Whip up the whipping cream until firm; do not add sugar or vanilla.  Mix the prepared whipping cream into the potato mixture to add an extra special richness and creaminess that makes this recipe even better!
   
   
7. Take the 3 remaining boiled eggs and cut into ¼" slices; place flat as top layer of the egg salad for aesthetic decoration.
   
   
8. Cover and chill for 6 - 24 hours.

Additional Notes:

When ready to serve, sprinkle on a dash or two of Paprika (optional).

I do not like a lot of mustard in my potato salad.  The original recipe called for 1 Tbsp, yet I reduced it slightly.  Increase or decrease the amount of mustard to your individual families taste.  

Coconut Waffles!

6 - 8 Belgium style waffles (larger & deeper) or 10 - 12 standard waffles

I created this recipe after trying some delicious Coconut French Toast.  It does not add a heavy coconut flavour, but just a faint, crisp hint of coconut that creates a very tasty alternative to standard waffles.  Similar to Coconut French Toast, this coconut and vanilla flavoured recipe is equally delicious, but a great alternative for those who don't like French Toast. 

Ingredients:

• 3 large eggs
• 1½ cups canned unsweetened coconut milk
• ¼ - ½ cup milk, depending on desired thickness
• 2 Tbsp unsalted butter, melted 
• 1 tsp Vanilla (pure extract preferred)
• 3 - 4 drops natural coconut extract (optional )
• 1½ cup all-purpose White, Unbleached Flour 
• 1 - 1½ cup shredded unsweetened dried Coconut 
• 1 tsp Baking Powder 
• Pinch of Salt (½ tsp)
• 1 tsp granulated Sugar 

Directions:

1. Preheat waffle iron (we prefer the deeper Belgium style)
2. Whisk egg, coconut milk, butter, vanilla, and coconut extract (optional), in a small bowl until well combined.
3. Mix the remaining dry ingredients in a medium bowl to distribute thoroughly.
4. Pour the wet mixture into the dry ingredients while stirring with he whisk or a wooden spoon until you can no lager see the flour - but don't stir too aggressively.  You don't want to over-mix it.
5. Make the waffles according to the waffle iron manufacturer's directions, and serve hot.

Coconut French Toast

I can't believe that I haven't posted this recipe!  I've made it for years, and even published it to a variety of neighborhood cookbooks.  Time to add it here!  If you have any cans of coconut milk, try this recipe!

Yield: 10 - 12 slices

Ingredients

• 8 medium or large eggs
• 1¼ cups coconut milk (10 - 12 oz. can)
• 2 Tbsp Sugar
• 1 tsp cinnamon
• 1 tsp vanilla
• 10 - 14 slices of bread (thicker better)
• 6 - 8 oz. flaked coconut
• Maple or flavored syrup

Instructions:

Heat an electric griddle to 250 degrees (adjust as necessary).

Beat the eggs, coconut milk, cinnamon, and sugar together in a large, shallow dish.

Sprinkle shredded coconut atop the mixture and mix them in slightly.

Dip slices of bread into the tasty mixture, letting them soak 30 - 60 seconds each side.

Lay on the griddle and let brown to the desired golden-brown hue, flipping once to cook thoroughly.

Serve with syrup of choice!  And a side of freshly cut pineapple is delicious.

NOTE:  If desired, you can oven bake them at 450 degrees; 5 minutes on each side.  Lay flat on a greased baking sheet.