2013-04-25 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week we will feature Jessica Long who will graduate from Napoleon High School in May.

While in school she has been active in FFA, 4-H, Golf, National Honor Society, Student Council and Church Lector. In the fall she plans to attend NDSU.

Jessica’s parents are Tim and Lisa Long.

Jello Cake

1 box white cake mix, bake according to package directions. When baked, poke holes with a fork.

Mix 1 package cherry Jello, with 1 C. hot water. After Jello is dissolved, add 1 C. cold water.

Mix well, then pour over cake. Frost with 1 (8 oz.) package cream cheese, mixed with 8 oz. container Coolwhip.

Store in refrigerator. Better if it sets overnight.

Blue Ribbon Bars
1 egg
2/3 C. melted butter
1/2 C. light corn syrup
1 C. brown sugar
1 tsp. vanilla
4 C. dry oatmeal


Jessica Long Jessica Long Mix well. Pour into a greased 9x13 inch cake pan.

Preheat oven to 350°. Bake for 15 minutes.

Frost with 1 C. melted chocolate chips mixed with 2/3 C. peanut butter.

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