Recipes for June 23, 2008

By Rhonda Shelley
Published: June 23, 2008

Sawdust Salad
1 (3-ounce) package orange gelatin
1 (3-ounce) package lemon gelatin
1-1/2 cups boiling water
1-1/2 cups cold water
1 (20-ounce) can crushed pineapple, drained
2 bananas, sliced or diced
1 bag miniature marshmallows
1-cup sugar
2-tablespoons flour
1-cup pineapple juice
1 egg, beaten
1 (8-ounce) softened cream cheese
1 (8-ounce container frozen whipped topping, thawed
1-cup grated sharp cheddar cheese

Combine both gelatins and boiling water in a bowl, stirring until dissolved. Add cold water, pineapple, bananas and marshmallows. 
Pour mixture into a 9 X 13-inch dish. Refrigerate until firm.  Combine sugar, flour, pineapple juice and egg in a saucepan.  Cook, stirring, over low heat until thickened. 
Cool and pour over congealed layer. Cream softened cream cheese with mixer. Fold in whipped topping. Spread over second layer. Sprinkle with grated cheese. Refrigerate overnight.

Egg Custard Pie
1 cup sugar
4 eggs
Dash of salt
2 cups milk, scalded
1 teaspoon vanilla
Deep-dish pie shell, unbaked
1/4 cup butter

In a large bowl, mix sugar, eggs, salt and milk. Add vanilla.  Pour into pie shell and dot with butter. Bake at 400 degrees for 30 minutes

Candy Corn
Have you ever wondered how it is made?
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)

Combine sugar, butter, and corn syrup in pan and bring to a boil stirring constantly.
Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla. In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired.
Stir until cool enough to handle. Shape into creative pieces.