Bunny Nelson’s World Famous Jello Salad

This recipe, which has been around forever, was featured on Jello boxes in the 70’s.  My mother made it for every family gathering.  At my first teaching assignment, in California, I was asked to bring something to a staff dinner party, and this simple gelatin salad (which was obviously NOT invented by my mother and NOT all that famous) became a BIG hit.  But it was so popular, that “Bunny Nelson’s World Famous Jello Salad” was featured, years after I had left, in the congregational cook book.  This can be made a day ahead, quickly unmolded, and served.

• 1 (6 ounce) package Strawberry/Banana JELLO^®
• 1 cup boiling water
• 1 (10 ounce) packages frozen sweetened sliced strawberries, partially thawed
• 1 (20 ounce) can crushed pineapple, drained
• 2 just-ripe-but firm bananas
• 2 cups sour cream

Dissolve the Jello into the hot water, let cool to room temperature then add all the fruit.  Pour half the mixture into a jello mold and refrigerate until partially set. Spread the sour cream, then layer the rest of the mixture and refrigerate until set.  Unmold and serve.

Fresh Tomato-Phyllo Pizza

There is nothing like a home-grown tomato. In the fall, just as school gets started, we look forward to fresh off the vine tomatoes from our patio garden (and generous friends).  We eat them like candy.  We also make this phyllo pizza several times during the season.  It was the very first recipe from the very first show I ever saw on Food Network - Sara Moulton’s Cooking Live from back in 1996.  It has been a favorite of ours ever since.  And if you are REAL adventurous, try substituting 3/4 cup fresh goats cheese, (chevre) for the mozzarella.

6 Tbsp -  Unsalted butter melted, kept warm
7 sheets - Phyllo dough (17" by 12") 
8 Tbsp - Freshly-grated Parmesan 
¼  lb -  Mozzarella coarsely grated
1 cup - thinly sliced onion 
5 or 6 - tomatoes (cut ¼” slices) 
1  tsp - fresh (or ½  tsp  dry) herbs (thyme, oregano, or basil) in any combination
Salt & pepper to taste

Stack the phyllo between sheets of wax paper and cover with a dampened kitchen towel. Brush a baking sheet lightly with some of the butter, lay on one sheet of the phyllo and brush it lightly with some of the butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, lay another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo and Parmesan reserving 1 tablespoon Parmesan. Sprinkle the top sheet of phyllo with the mozzarella, scatter the onion evenly on top, and arrange the tomatoes in one layer over the onion. Sprinkle the pizza with the reserved 1 tablespoon Parmesan, the herbs, and salt and pepper to taste and bake it in the middle of a preheated 375 degree oven for 30 to 35 minutes, or until the edges are golden. Using a pizza wheel or sharp knife cut the pizza into squares.

What's a Nanaimo Bar?

This easy no-bake dessert bar is a source of Canadian pride which may or may not have originated in British Columbia is the 1930’s (or 50’s).  In any case, it is sweet, chocolately, sweet, easy to make, sweet, and quite tasty.  My son actually asked for this for his birthday treat instead of a cake – then proceeded to eat most of it himself. I only wish I knew the recipe for the Nanaimo-style Saskatchewan bars from Dog River, but Emma doesn’t share her secrets. Try this one it’s well worth it. 

 

Bottom Layer
½ cup unsalted butter
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham cracker crumbs
½ c. finely chopped almonds
1 cup shredded coconut

Heat the first 3 ingredients in microwave until just melted. Temper the egg with a few spoonfuls of the melted chocolate then add it into the rest of the mixture. Stir over low heat to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
3 Tbsp. heavy cream
2 ½  Tbsp. vanilla instant pudding powder
2 cups powdered sugar

Cream all of the above together well. Beat until light. Spread over bottom layer.

Third Layer
4 oz. semi-sweet chocolate chips
2 Tbsp. unsalted butter

Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Fast (and Easy) Fudge

I love chocolate fudge.  This is the easiest recipe EVER. I use it for demonstration in class during our annual Chocolate Week in 4th grade.  It takes five minutes to make and less than an hour to harden and the class LOVES it!

3 Cups - semi-sweet chocolate chips

1 can (14 oz.) - sweetened condensed milk. 

Melt the chips is a medium saucepan then pour in the can of milk and stir until combined.  Spread into a 8x8 pan sprayed with cooking spray then cool for one hour.  Cut and serve.  (Told you it was easy!)

Ann Sather Swedish Pancakes

My sister-in-law and her family lives in Chicago. The city is a food paradise with a million great places to eat for lunch and dinner. For us, however, there is only one place to go for breakfast - Ann Sathers Restaurant. Locals know that any one of their locations will deliver a great morning meal that will satisfy your hunger and stick with you for quite a while. There is often a line outside the door but it's worth the wait, especially for their signature dish - Swedish pancakes with home-made lingonberry syrup. Since we don't live in the Windy City, this make-at-home version is very, very close to being there (without the wait).

- 1 2/3 c all purpose flour
- 1 c sugar
- 1/4 c non fat dry milk powder
- dash of salt
- 4 eggs; slightly beaten
- 2 c water
lingonberry (or other) jam and/or dairy sour cream to top it off


In a large mixing bowl mix the dry ingredients together.  In another mixing bowl, combine eggs and water. Then add to dry ingredients. Whisk it until thoroughly combined and smooth. Heat a lightly greased non-stick skillet (sloped sides) over medium heat till a drop of water sizzles.
For each pancake, pour ¼ cup batter into the pan and tilt the pan till batter coats the bottom of pan. Cook over medium heat till the tops appear dry and the bottoms are brown (1 to 1 ½ minutes). Flip pancakes to brown other sides (20 to 30 seconds).  Serve immediately with lingonberry or other jam and sour cream.
Makes 16 large pancakes.