Rural Missouri - July 2017 - 27
No-Bake Fruit Delight
1-1/2 cups graham cracker crumbs
1/2 teaspoon cinnamon
6 tablespoons butter, melted
8-ounce package cream cheese, softened
1/2 cup plus 3 tablespoons sugar, divided
2 cups whipping cream
1/2 teaspoon vanilla
21-ounce can fruit pie ﬁlling (peach or cherry are delicious)
To prepare the crust: In a bowl, combine graham cracker crumbs and cinnamon. Add melted butter and blend with a fork until crumbs are moistened. Set aside 2 tablespoons of crumbs to sprinkle on the top. Press crumb
mixture into the bottom of a 9-inch-by-9-inch pan that's been sprayed with
nonstick cooking spray.
To prepare ﬁlling: With an electric mixer, cream together the softened
cream cheese and 1/2 cup of sugar until smooth. In a separate bowl, whip
the cream, 3 tablespoons sugar and vanilla together until stiff peaks form.
Next, by hand, gently combine the whipped cream and cream cheese mixture.
Spread a little less than half the whipped cream/cream cheese mixture
evenly over the crust in the pan. Evenly spread the fruit pie ﬁlling over the
whipped cream layer. Top pie ﬁlling layer with the remaining whipped cream/
cream cheese mixture. Sprinkle the top with the reserved graham cracker
crumbs. Refrigerate for several hours or overnight and serve cold.
Basic potato Salad
2 pounds Yukon Gold potatoes, skin on or peeled
1/2 small red onion, diced (saving center rings as garnish)
4 green onions, thinly sliced (saving green of one onion as garnish)
1/3 cup or more mayonnaise (if more is preferred, add 2 tablespoons at a
time, then stir to combine)
Salt and pepper to taste
Place the potatoes in a large pot of cold water. Bring to a boil over mediumhigh heat and cook until barely fork tender, about 15 to 20 minutes. Drain the
potatoes well and let cool in a colander.
Once cool, cut into large chunks and place in a large serving bowl. Next,
add the diced red onion and green onions, saving the green of one onion to
slice for garnish if desired.
In a separate bowl, add the mayonnaise, salt and pepper, stirring to combine. Pour over cooled potatoes and stir gently to coat well. If more dressing
is desired, continue to add mayonnaise, 2 tablespoons at a time, stirring well
after each addition. Salt and pepper to taste and give the salad a ﬁnal stir.
Serve immediately or refrigerate for at least an hour for the ﬂavors to meld.
-* CAST IR
Congratulations to Greg
Cwayna from Branson
West. He was the winner
of the cast-iron cookware
giveaway from the June
issue of Rural Missouri. Our
thanks to Lodge for its generosity in making this contest possible. Also thanks to the 1,771 other readers who entered. You can learn more about Lodge
cast-iron cookware at www.lodgemfg.com. Enjoy all
of that great cast-iron cookware, Greg!
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Country Picnic Layered Salad
5 to 6 cups romaine lettuce
2 to 3 large tomatoes, sliced
1/2 large onion, chopped, sliced into thick rings, then halved
1 large cucumber, thick sliced
1/2 cup cheddar cheese, shredded
2 cups country ham, cooked and cut into small pieces
12-ounce package frozen peas, thawed
4 hard-boiled eggs, sliced
Whole black olives (optional)
1 cup mayonnaise
1/2 cup sour cream
1 tablespoon sugar
In a large, clear glass bowl, layer the romaine lettuce followed by layers of
tomatoes, onion, cucumber, cheddar cheese, peas and country ham. Top with
quarters of hard-boiled egg and black olives.
In a small bowl, combine the mayonnaise, sour cream and sugar, then
spoon into a clean serving bowl. Cover both salad and bowl of dressing and
keep chilled until ready to serve. It's best if the salad is chilled at least an hour
before serving, but not overnight. Note: If country ham isn't available, cooked
and crumbled bacon is a delicious substitute.
Basic Potato Salad