Chocolate Coconut Creme, Runza Casserole And Pineapple Cheese Ball
Chocolate Coconut Creme Recipe
- 1/2 cup granulated sugar
- 2 envelopes unflavored gelatine
- 1 3/4 cup milk
- 2 cups sour cream
- 1 teaspoon vanilla extract
- 1/4 cup flaked coconut
- 25 pieces chocolate caramels
- 1/4 cup cream evaporated milk
- 1 quart fresh strawberries
In sauce pan, combine sugar and gelatine. Stir in milk. Heat until warm and gelatine dissolves. Remove from heat; cool to lukewarm.
Stir in sour cream, vanilla extract and coconut. Pour 2 cups mixture into oiled an 5- to 6-cup ring mold. Set remaining sour cream mixture aside. Chill mold until mixture begins to set.
Meanwhile, heat caramels and cream or evaporated milk in heavy saucepan, stirring constantly until mixture is smooth. Cool to lukewarm. Stir in reserved sour cream mixture. Spoon over partially set layer in ring mold. Chill several hours or overnight. Run knife blade between mold and contents to loosen. Turn onto serving plate. Fill center with strawberries. Chill until ready to serve.
Runza Casserole Recipe
2 cans ready to bake crescent rolls
1 package (about 8 slices) Swiss cheese
1 head cabbage, finely shredded
1 medium onion, diced
Brown ground beef with cabbage and onions. Drain grease from ground beef. Combine ground beef, cabbage and onion with cream of mushroom soup. Pour over crescent rolls. Layer top of ground beef mixture with Swiss cheese. Open second can of crescent rolls and layer over top of Swiss cheese, trying to cover all the cheese, so the cheese does not become browned during baking. Bake at 350 degrees F for 20 to 25 minutes.
- 1 pound lean ground beef or turkey
- 1/2 cup catsup
- 1/2 cup steak sauce
- 1/3 cup barbecue sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hot mustard
- 1 teaspoon salt
- 1/4 teaspoon chili powder
- 6 hamburger buns
Brown the meat in a nonstick pan, or with a little oil in a regular pan. Add remaining ingredients, except the buns. Cook for about 15 minutes to blend flavors and to reduce the liquids.
Serve over the buns, for open face barbecue, or spread a little on one half, sprinkle with pickle relish, and eat like an ordinary sandwich.
Pineapple Cheese Ball Recipe
- 16 ounces cream cheese, softened
- 1 (8 ounce) can crushed pineapple, well drained
- 1/2 cup finely chopped green pepper
- 2 tablespoons chopped onion
- 1 teaspoon seasoned salt
- 1 cup finely chopped pecans
Mix together all ingredients except pecans. Chill until easy to handle. Form a ball and roll in chopped pecans. Chill for at least 1 hour before serving.