2013-01-24 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

I will share some recipes I have on file.

Cherry Cream Dessert
1/2 C. butter, softened
1/4 C. sugar
1 C. flour
1 C. coconut
1 small package instant
coconut pudding
2 C. milk
1 (21 oz.) can cherry pie
filling
1 (8 oz.) container Cool-
Whip
1 C. miniature marshmallows 1 C. chopped walnuts

Combine the butter, sugar, flour and coconut. Mix well. Pat into a 9x13 inch cake pan.Preheat oven to 350°. Bake for 15 minutes. Remove from oven and cool. Combine the pudding mix with the milk, stir until thick. Spread on cooled crust. Spread the cherry pie filling over the pudding. Fold the marshmallows into the cool-whip. Spread over the pie filling. Sprinkle the chopped nuts over the top. Keep refrigerated.

Baked Potato Soup
4 large baking potatoes
2/3 C. all-purpose flour
6 cups-2% milk
1 C. reduced fat shredded
cheddar cheese, divided
1 tsp. salt
1 tsp. pepper
1 C. reduced-fat sour cream
1C. chopped green onions,
divided
6 bacon slices,cooked and
crumbled

Bake potatoes in oven until done. Remove from oven and peel. Discard peelings. Coarsley mash potatoes. Place flour in a medium kettle, gradually add milk. Whisk until blended. Cook over medium heat until thick and bubbly. Add mashed potatoes, 3/4 cup cheese, salt and pepper. Stirring until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions. Cook over low heat until thoroughly heated. (do not boil) Ladle soup into individual bowls and sprinkle each with equal amounts cheese,onions and bacon.

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