Cookbook 3-7

“Strawberry Lasagna”

(first layer-crust)
36 golden Oreos
6 T. melted butter
(second layer)
8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. Cool Whip
1-2 T. milk
(third layer)
3 oz. strawberry jello
1/2 c. boiled water
1/2 c. cold water
8 oz. Cool Whip
(topping)
8 oz. Cool Whip
16 oz. fresh strawberries, sliced

Crush the cookies very fine. Add the melted butter. Mix well and press into a 9 by 13 dish. Put in the refrigerator for 5 minutes. Next layer, whip the cream cheese. Add the powdered sugar and mix well. Add Cool Whip and milk as needed. Spread over the crust. Layer sliced strawberries. Place in the freezer 5 to 10 minutes. Next layer, combine the jello with hot water then cold water. Cool that slightly. Whisk in the Cool Whip. Spread over the cream cheese layer. Place back into the refrigerator or freezer to set the jello. Spread the rest of the Cool Whip on top. Put in the refrigerator 2-3 hours. Right before you serve, add fresh strawberries to the top.

internet recipe
Marian Embree, Moberly

-how do you make bread, that it pulls apart like cotton candy
SECRET IS THE KNEADING
SECRET IS TO MAKE THEM OFTEN
WHEN MAKING AT THE SCHOOLS, PLACE COOKING OIL ON HANDS

-mashed potatoes, as sour cream or cream cheese to it, don’t get stiff and makes it creamier

“Rice Krispies Without Marshmallows” (1924 recipe)

6 c. Rice Krispies
1/2 c. dark corn syrup
3/4 c. sugar
2 T. vinegar
1/2 tsp. salt
2 T. butter
1/2 tsp. vanilla
1/2 tsp. black walnut or almond extract

Cook sugar, syrup and salt to hard ball stage stirring only to keep from burning. Add vinegar, extract and butter. Pour over Rice Krispies and form into balls or put in pan and cut in squares.

submitted in 2nd KWIX Cookbook by, Erma McCully, Callao