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Carol and Barb
The recipes I have included are from a cookbook that my mother gave me in 1984. The Cross of Christ Lutheran Church families in Houston, Minnesota, contributed all the recipes as a fundraiser. These represent treasured traditional recipes from my childhood.
Now for a modern version...Mushroom and Green Bean Casserole.
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We love your many comments and recipes...here's one from Stephanie.
“I like the web site and I will share it. It’s good to see that you are doing something fun!
“Check out this awesome recipe. It is fun to make and fun to serve.”
Miss Hilda’s Popcorn Cake
Ingredients
• 12 c popped popcorn (plain, unsalted and unbuttered)
• 2 c M & M candies
• 1 c lightly salted cocktail peanuts
• 1 stick unsalted butter
• 1 lb marshmallows
Directions
In a large bowl, mix the popped corn with the M & M candies and the peanuts.
In a small saucepan, melt the butter, remaining 1/4 c of oil, and marshmallows over medium low
heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine. Pour into the prepared cake pan, pressing down to fit. Cover with aluminum foil to keep moist. Let rest until firm, 3 to 4 hours.
To serve, invert the cake pan onto a large cake plate or platter. Shake gently to release. Serve
at room temperature.
The recipe is by Emeril Lagasse, 2002