You’re Invited!
Tasty Treats for Your Shower
Dirty Diapers 1 lb. ground beef
1 small onion, finely chopped 1 10-oz. can refrigerated crescent roll dough
8 slices Cheddar cheese 32 slices dill pickle
Preheat the oven to 350 degrees. Place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until no longer pink. Add the onion to the skillet; cook and stir until tender. Drain off grease.
Coconut Ice
2 cups white sugar 2/3 cup water
1 tsp. vanilla extract 1 & 1/3 cups flaked coconut 2 drops red food coloring
Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed sauce- pan, heat sugar and water gently,
without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
Remove from heat and imme- diately stir in vanilla and coconut. Continue stirring until mixture be- gins to thicken, 5 to 10 minutes. Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the
other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.
Unroll the crescent roll dough on a clean surface. Separate the triangles and then cut each triangle in half diagonally to make 2 smaller triangles. Stack the slices of cheese and cut diagonally into 4 triangles. Place one triangle of cheese onto each triangle of dough. Spoon about a tablespoon of ground beef over the cheese and then top with a slice of pickle. Fold the points of the dough towards the center like a diaper and place on a baking sheet.
Bake for 10 to 15 minutes in the preheated oven, until golden brown.
Sherbet Shower Surprise
4 cups pineapple juice 1/2 gal. pineapple sherbet 1 liter lemon-lime flavored carbon- ated beverage
Scoop all of sherbet into a large
punch bowl. Add pineapple juice and soda on top of the sherbet. When add- ing soda the punch will foam, so make sure to stir constantly so the foam can go down. Serve immediately. Serves 15.
Easy Devonshire Cream
1 3-oz. pkg. cream cheese 1 Tbsp. white sugar 1 pinch salt
1 cup heavy cream
In a medium bowl, cream together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving. Wonderful topping for scones or
as a fruit dip.
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