Breakfast cereals make own way into lunch, supper

This week's recipes embrace Raisin Toffee Bars, Lemon Freeze and Salmon and Potato Dinner.

Corn Flakes, Rice Krispies, Particular Okay, Froot Loops, Corn Pops and Apple Jacks helped begin off my mornings as a toddler — after I whined about porridge and scorching milk poured over shredded wheat.

Breakfast was by no means my favorite meal, particularly when the dad or mum in control of the kitchen insisted I might be extra attentive at school if I left the home with one thing heat in my abdomen. Scorching milk by no means did win a medal from my abdomen.

However I do have fond reminiscences of listening to the snap, crackle and pop of Rice Krispies and consuming Corn Pops in these small one-serving packing containers that opened and allowed chilly milk to be poured instantly into the waxed insides.

Whereas wanting in my cookbook cabinet just lately, the mini cookbook, Cooking With Kellogg’s got here out with another books saved from my Mother’s stash of necessary issues to avoid wasting. This explicit booklet is now thought of a classic merchandise, having been revealed within the late Nineteen Seventies-early Eighties. It's nonetheless accessible for buy for the sum of $5.40 plus transport and dealing with. Because of my Mother, I have already got a duplicate, along with her identify written inside.

This week’s recipes come from that 64 web page booklet.

• • •

Raisin Toffee Bars

1 cup sifted flour

1/2 tsp. salt

1/2 cup gentle butter or margarine

1 cup brown sugar, firmly packed

1 tsp. vanilla flavouring

2 eggs

1 cup Kellogg’s All-Bran

1 cup seedless raisins

Sift collectively flour and salt.

Mix butter and sugar and blend completely. Add vanilla and eggs and beat properly. Stir in All-Bran and raisins.

Add flour combination and stir till completely mixed.

Unfold on a well-greased 9x9 inch pan. Bake in a 350 levels F oven for about half-hour or till completed. Cool in pan on wire rack. Ice with a vanilla frosting and let set earlier than chopping.

Lower into 18 bars.

• • •

Lemon Freeze

3/4 cup Corn Flake crumbs

2 tbsps. sugar

1/4 cup butter or margarine, melted

2 eggs, separated

1-15 oz. can condensed milk

1/3 cup recent lemon juice

1/2 tsp. grated lemon peel

3 tbsps. sugar

Mix crumbs, sugar and melted butter in an 8 inch pie pan. Combine properly. Take away 2-4 tbsps. crumbs and reserve for topping. Press remaining crumbs evenly and firmly round sides and backside of pie pan.

Beat egg yolks till thick and lemon-coloured. Mix with condensed milk. Add lemon juice and peel and stir till thickened.

Beat egg whites till stiff however not dry. Regularly beat in second quantity of sugar. Fold gently into lemon combination.

Pour into crumb-lined pan. Sprinkle with reserved crumbs. Freeze till agency.

Lower into wedges or bars to serve. Notice: if frozen very laborious, set pie pan on a scorching, moist towel for a couple of minutes earlier than chopping.

• • •

Salmon and Potato Dinner

2 cups Corn Flakes, crushed into superb crumbs

1/3 cup butter or margarine

3 tbsps. all-purpose flour

1/2 tsp. salt

1 tsp. onion salt

1/8 tsp. pepper

2 cups milk

1 tbsp. chopped chives

2 cups cooked, sliced potatoes

2 cups tinned salmon, drained and flaked

Soften butter over low warmth, Take away 2 tbsps. and blend with crumbs. Put aside.

Stir flour and seasonings into remaining butter. Add milk, stirring till easy. Improve warmth to medium and cook dinner till bubbly and thickened, stirring continuously.

Combine in chives.

Layer potatoes, salmon and white sauce in a shallow baking dish. Sprinkle with crumb combination.

Bake at 350 levels F about half-hour or till completely heated. Serves 6.

Joyce Walter will be reached at


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