TEROPITAS submitted by Cat Burgess Swarts, Oriole Park
Ingredients: 1 large can of salmon (drained and cleaned) 1 pkg of cream cheese 2 tbsp liquid smoke. SALMON PATE/CHEESE BALL submitted by Cat Burgess Swarts, Oriole Park Instructions: Add the cleaned salmon, cream cheese (at room temperature) and the liquid smoke together. Serve this with crackers of your choice. It can be refrigerated for days. Delicious.
Ingredients: 1 pkg filo pastry 1 cup ricotta cheese 1 cup feta cheese 1 egg 3/4 cup melted butter (maybe a bit more)
Instructions : Thaw the filo pastry, roll it out and flatten the sheets, then cut the sheets in half. Mix the ricotta, feta and egg together. Start by brushing the half sheet of filo, with melted butter. Then with a spoon, drop a spoonful of mixture onto the pastry and fold it into a triangle. Place on a baking sheet with parchment paper. Continue doing this until the mixture is all gone. You should have anywhere between 30 to 40 Teropitas. Once they are made, brush the tops with melted butter (you may have to do two batches) and put in the oven at 350 for 25 minutes or until golden brown.
Tip! If you want to make a salmon cheese ball, you can crush 1 cup of walnuts and roll the cheese ball in the walnuts. Serve on a platter with crackers LEMON JELLO RAINBOW CAKE submitted by Marion Walker, Oriole Park
GRANDMA’S APPLE CRISP submitted by Sue Cates
Ingredients: Apples 1 cup flour 1 cup oatmeal 1 cup brown sugar 1 cup butter or margarine Sprinkle of cinnamon
Ingredients: 1 box lemon cake mix 1 box green Jello (small) ¾ cup boiling water ½ cup cold water Icing: 1 lemon instant pudding 1 pkg Dream Whip topping mix ½ cup of milk
Instructions: Mix all dry ingredients with your hands to make the topping. Slice enough apples to fill ¾ of a greased 9 x 9 baking pan, sprinkle with a bit more cinnamon and add topping over apples. Push down topping with fingers and sprinkle with cinnamon. Bake 30 minutes at 350 degrees.
Instructions: Bake the lemon cake mix following the directions on the box and let cool for five minutes. Pour the box of green Jello into a bowl, add hot water and mix, then add cold water and mix. Let Jello sit for a half hour in the fridge. Poke holes in the cake and pour Jello in the holes. Whip together the lemon instant pudding, Dream Whip, and milk, and spread on the cake. Tip! You can use different cake mixes, and white or raspberry Jello. For the icing, you can use vanilla instant pudding instead of lemon.
KKD VILLAGER HOLIDAY COOBOOK – 10 – DECEMBER 2024
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