Marysville cook Judy Gish starts us off today with an eye-opener worth getting up for. “I collected a wonderful recipe from your column back in 1972 or early 1973,” she says. “It has been a family favorite all these years, and I will include it here. It is a breakfast or brunch dish, easy and so delicious. I often increase this recipe by half and bake it in a casserole dish or broiler pan. It will serve six to eight easily.”
And Cheryl Olsen of Everett shares a favorite salad and tells us, “I was taught to make this lime gelatin recipe back in about 1964 at South Junior High School. When you were printing recipes for coleslaws with pineapple and marshmallows, I remembered it. When I first brought the recipe home, we made it every Christmas and Easter. It’s an odd combination, but tastes real good.”
Grand breakfast crepe
1pound bacon
4eggs
3/4cup flour
1cup milk
Hot maple syrup
Cook bacon in big cast-iron skillet until mostly done. Remove bacon and cut into strips or small pieces. Drain grease, leaving about 1/4 cup in pan. Spread bacon strips or pieces evenly around pan bottom. In mixing bowl, with an electric mixer, beat eggs until light; add flour and milk and beat until smooth. Pour batter over bacon and bake at 375 degrees 40 minutes or less, until done. It will be slightly browned and puffy. Cut in wedges and serve with hot maple syrup.
Lime gelatin salad
1small package lime gelatin
1cup boiling water
11/4 cups miniature marshmallows
1cup crushed pineapple with juice
1cup chopped nuts
1cup finely chopped cabbage
1/3cup mayonnaise
1cup frozen whipped topping, thawed, or whipped cream
In mixing bowl, dissolve gelatin in boiling water. Stir in marshmallows until melted. Set in fridge until thickened to the consistency of egg whites. Stir in pineapple, nuts and cabbage. Fold in mayonnaise and whipped topping or whipped cream and turn into a mold or other suitable container. Return to refrigerator and chill until set.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions, and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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