Today's date: July 22, 2014



News
Top Stories
Sports
Ag Issues
Community News
Fulda 125th
Police/Courts
Editorial
Obituaries
Announcements
Notices
Columnists
Legals
Classroom
Weather
Search
Classifieds
Community News
COUNTRY COOKING

July 18, 2013

by Dorothy Bloemendaal
Strawberry Rhubarb Angel Squares

2 cups chopped rhubarb

2 cups water

2 (3 oz.) packages strawberry flavor gelatin

l (10 oz.) package frozen strawberries in syrup

l 1/2 cup whipping cream

l loaf angel food cake, cut into l inch cubes

Combine rhubarb and water. Cook over high heat for 8 to 10 minutes or until mixture comes to a boil. Stir in gelatin; cook an additional 2 minutes, stirring frequently.

Add frozen strawberries, stirring until strawberries break apart. Refrigerate 2 to 3 hours or until mixture begins to thicken.

Beat whipping cream until stiff peaks form.

Layer half each of cake cubes, rhubarb mixture and whipped cream. Repeat layers. Refrigerate at least 3 hours or until set. To serve, cut into squares. Store in refrigerator. 12 servings.





Grilled Chicken Melts

4 (1/2 inch thick) onion slices

4 (1/2 inch thick) red pepper rings

4 boneless skinless chicken breast halves

1/2 cup purchased ranch salad dressing

l cup shredded Colby-Monterey Jack cheese blend

4 large Kaiser rolls, split

Heat grill. Brush onion, bell pepper and chicken breast halves with salad dressing; set aside.

When ready to grill, place onion, bell pepper and chicken on grill over medium-high heat. Cook vegetables 1 1/2 to 2 minutes on each side or until lightly browned. Remove from grill; set aside. Cook chicken 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear. During last l to 2 minutes of cooking, sprinkle cheese on chicken.

While cheese is melting, place kaiser rolls, cut side down, on grill. Cook 1 to 2 minutes or until rolls are toasted. Place chicken on bottom half of roll. Top each with bell pepper ring, onion ring and top half of roll. Serve with additional salad dressing

Cauliflower Salad

l large head cauliflower, broken into florets (about 6 cups)

l cup halved green grapes

l cup coarsely chopped walnuts

l cup mayonnaise

1/3 cup honey

l tablespoon prepared mustard

In a large bowl, toss cauliflower, grapes and walnuts. Combine the mayonnaise, honey and mustard; pour over cauliflower mixture and stir to coat. Yield: 10 servings



Click Here to Contact Us
©Fulda Free Press 2014