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Salad sure to be a potluck favorite

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Every birthday is a blessing. Our family had the joy of celebrating my dad’s 89th birthday — he was born on Valentine’s Day — over the weekend in Fargo, N.D.

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We enjoyed so many wonderful treats, but after tasting my sister-in-law Jackie’s salad, I just had to get the recipe from her. The smooth, creamy flavors combined with the fruit was heavenly.

This is an easy dish to whip up for a potluck or a family gathering and guaranteed to be a winner.  

Jackie Hendrickson’s Salad

Serving size: 8

1 large container vanilla or plain yogurt

1 large container of Cool Whip topping, thawed (don’t use low fat)

1 large box instant pudding mix, any flavor

1 large bag or 2 small bags frozen raspberries or strawberries

Fold the dry pudding into the yogurt. Then fold in the Cool Whip. Then fold in the fruit. It works best to not let the fruit thaw. It will thaw within the salad and be ready to eat very shortly. It’s also easy to adjust to your family’s fruit preferences. 

Easy Baked Meatballs

2 1/2 pounds ground beef

5 slices bread, broken up into pieces

1 can chicken gumbo soup

14 1/2 ounce can evaporated milk

Ground sage, salt and pepper to taste

1 can onion soup

Soak bread in milk. Mix hamburger, bread, sage and seasonings together. Shape into balls and put in a 9-by-13 inch pan. Pour soups over top. Bake at 350 degrees uncovered for one hour or until brown.

Delicious Caramel Rolls

12 frozen dinner rolls

1 small package butterscotch pudding (not instant)

1/2 cup brown sugar

1 stick butter, melted

1/2 cup chopped pecans

Grease bundt pan well. Arrange frozen rolls in pan. Pour dry pudding mix over the top.  Cover with chopped pecans. Pour melted butter over the top. Let stand overnight. Next morning bake at 375 degrees for 30 minutes or until done. Let stand for five minutes. Turn out on a plate.

FOOD FOR THOUGHT: And in the end, it’s not the years in your life that counts. It’s the life in your years.

GARY’S TIP: For more even baking, bake one cookie sheet at a time using the middle oven rack.

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Sarah Nelson
Sarah Nelson joined the Brainerd Dispatch in April 2010 and works as a online reporter, content editor and staff writer. She is a world traveler, accused idealist and California native now braving the winters of Central Minnesota. She believes in the power of human resolve and hopes to be part of something that makes history by bringing an end to injustice in the world. Sarah has worked as a criminal background researcher, high school civics teacher, grant writer, and contributing writer with Causecast.org — tackling every issue from global poverty to bio-degradable bicycles. Her favorite thing about living in Minnesota is July. Sarah left the Brainerd Dispatch in April 2014.
(218) 855-5879
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