June 30, 2018
THE OPEN LINE ~ Saturday, June 30, 2018
4 sheets Hershey's chocolate
19 marshmallows
1 c. water
1 c. red, white, and blue sanding sugar
Graham crackers, for serving
Preheat oven to 450°.
In a square glass pan, place a layer of Hershey’s to cover the bottom of the pan.
Dip 5 marshmallows in water and roll them in blue sanding sugar. Place on parchment paper to dry.
Repeat this process to make 6 red marshmallows and 8 white marshmallows.
Using kitchen shears, cut each marshmallow in half.
Place marshmallows cut side down on the chocolate to form a flag.
Bake for 8 to 10 minutes and serve with graham crackers.
BROCCOLI SALAD
4 cups broccoli, chopped
¼ cup red onion, chopped
2 large apples, chopped
½ cup shredded carrots
Dried cranberries
Grapes
Pecans, chopped
½ cup mayo
½ cup Greek yogurt
2 tbsp lemon juice
1 tbsp sugar
Salt and pepper
Mix and pour over
SHRIMP SALAD
1/3 cup mayo
1 tbsp Old Bay seasoning
2 tsbp Dijon mustard
½ tsp salt (optional)
¼ tsp black pepper
1 lb cooked salad shrimp
½ cup diced celery or 2 tsp celery flakes
Combine all ingredients. Let set in fridge for a few hours.
HAM & SWISS BAGELS
¼ cup whipped cream cheese
2 tbsp honey mustard
2 whole wheat bagels
1 slice Swiss cheese, halved
2 slices canned pineapple
8 thin slices of deli sliced ham
2 lettuce leaves
In a small bowl combine cream cheese and the mustard
Spread over the cut side of the bagel
On bagel bottom layer the cheese, pineapple, ham and lettuce.
Top on and enjoy.
DOLLY PARTON SALAD
1 lg. pkg. instant lemon pudding
6 oz. pkg. lemon Jello
8 oz. carton Cool Whip
2 cans mandarin oranges, drained
3 1/4 oz. pkg. tapioca pudding
2 c. boiling water
#2 can crushed pineapple, undrained
Dissolve Jello and puddings in the boiling water. Chill until syrupy; then fold in Cool Whip, pineapple with juice and drained oranges. Put in 9 x 13 inch pan. Refrigerate. Serves 15.
CALICO SALAD
15 oz can white corn
16 oz can small peas
15 oz can cut green beans
1 chopped green pepper
½ cup onion, diced
1 cup celery, chopped
½ cup grated carrots
½ cup oil
1 cup sugar
¾ cup apple cider vinegar
1 tbsp water
1 tsp salt
½ tsp pepper
Combine the ingredients for dressing and boil for 1 minute. Cool to luke warm and pour over veggies. Refrigerate for two days before serving.