Valentine’s Day is over, but did you know that February 15th celebrates another sweet holiday? National Gumdrop Day; There is no question as to what to do. Try making home-made gumdrops. Your kids and grandkids will love you for it.
HOME-MADE GUMDROPS
“Goodie goodie gumdrops! I like this recipe because it’s tastier than others and contains real fruit.” Editor
Ingredients
2½ cups granulated sugar, divided
1½ cups applesauce – no sugar added
6 oz colored Jell-O
½ oz unflavored gelatin (2 envelopes)
1 tsp lemon juice
Directions:
Coat a 9×13 baking dish with cooking spray. Set aside. Combine 2 cups sugar, applesauce, Jell-O, unflavored gelatin and lemon juice in a large saucepan and stir to combine. Let stand for 1 minute.
Stirring constantly over medium heat bring to a boil. Boil for 1 minute. Then immediately pour into prepared baking dish. Refrigerate until firm (3 hrs.) Cover a large cutting board with wax or parchment paper and sprinkle with sugar. Loosen the sides of the gelatin with a spatula and invert onto non-stick paper. Use small, sharp cookie cutters to cut out gumdrops. Dip the cutters into hot water first, rinse cutters periodically if necessary. Let cutout gumdrops sit on top of the sugar-coated wax paper for about 8 hours, or until just slightly sticky. Roll the gumdrops in the remaining sugar. Store in an airtight container. (No cookie cutters? Cut into squares using a sharp knife)
MEAT-LOAF
Audrey Miller (Grade 6)
I chose this recipe for the Recipes and Memory column because it reminds me of how my Grandma and I make it together almost every time we’re with each other. I like making it because my Grandma lets me mix it with my hands until I say, “it feels weird,” and because it’s the best Meatloaf ever.”
Ingredients:
1 ½ -2 Ib. hamburger
2/3 cup dry bread crumbs
1 cup milk
¼ cup onion, chopped
2 tsp. sage
2 eggs, beaten
1 tsp. salt
Dash pepper
Topping:
3 T. brown sugar
¼ cup ketchup
1 tsp. nutmeg
1 tsp. dry mustard
Directions:
Preheat oven to 350 F. In a large bowl mix the first eight ingredients together (with your hands) and put meat mixture in a loaf ban. In a separate bowl mix topping ingredients together and spread evenly over the top of the meat mixture. Bake for 1 hour and 15 min.
BAKED WALLEY WITH VEGETABLE DRESSING
Thin ice doesn’t keep die-hard ice fishermen from braving the terrain for a “Fresh Fish- made Fancy meal.”
Mrs. F. Decker
Ingredients:
3-4 Ib. walleye fillets soaked a few minutes in lightly salted water
Dressing:
1 medium onion, chopped
¼ cup green pepper, chopped
¼ cup celery chopped
¼ cup butter
2 ¾ cup dry bread or croutons
½ cup fresh or canned chopped mushrooms
¾ cup shredded carrots
1 T. snipped parsley (dry, or fresh)
1T. lemon juice
1 egg beaten
1 ½ tsp. salt
¼ tsp. pepper
Directions:
Sauté the onion, green pepper, and celery in ¼ cup butter until tender. Toss lightly the remaining ingredients (except fish) with the sautéed vegetables. Add a little chicken broth if the dressing seems too dry. Place half of the filleted fish on a buttered foil pan and pat dressing on top, proceeding to cover with remaining fillet. Sprinkle with a little salt, pepper, and paprika, baste with lemon juice and melted butter. Wrap up and bake. Baste one more time during baking with the lemon juice and butter. Bake in oven at 350 F.
COLESLAW WITH BACON
“Wild Game & Country Cooking”
Ingredients:
5 slices bacon, diced
2 eggs
5 T. sugar
½ cup vinegar
½ cup water
1 tsp. salt
½ cup heavy cream
1 head cabbage
1 hardboiled egg
Directions:
In a skillet sauté diced bacon until crisp. Set aside. Beat 2 eggs and add sugar, vinegar, water, and salt. Beat the mixture well. Remove ½ the bacon from the skillet. Pour the egg mixture into the skillet with remaining bacon and bacon fat. Heat the mixture slowly and stir briskly, or beat until it thickens being careful not to let it boil. Remove the skillet from heat and stir in the heavy cream. Pour the dressing over chopped cabbage. Toss it lightly and garnish with reserved bacon and chopped boiled eggs. Serve immediately.
RASPBERRY PRETZEL DESSERT
Markus Yager (Leann’s son)
Markus wrote this for a cook book produced by his 3rd grade teacher Mrs. Zischke. He commented,“ I like this recipe because it reminds me of my Aunt Patti who makes it for our family get-togethers.”
Ingredients:
1 ½ cup crushed pretzels
½ cup sugar
½ cup butter
8 oz. cream cheese
½ cup powdered sugar
2 pkg. (3 oz.) raspberry jello
2 cup boiling water
2 pkg. frz. Raspberries
8 oz. cool whip
Directions:
Preheat oven to 325 F. Mix pretzels, sugar, and butter. Pat into a greased 9×13 inch pan. Bake for 6 minutes. Cool. Cream powdered sugar and cream cheese together until fluffy. Mix creamed mixture with cool whip. Spread over pretzel layer. Dissolve jello in boiling water, add fruit, and allow to cool until slightly set. Spread thickened fruited jello over cheese layer. Refrigerate.
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