My mom sent me this cookbook for Easter. I love community cookbooks that include recipes I love from people I know. The Kellogg Ladies of Elks put this collection together. As I thumbed through I found the following recipes:Super Potatoes from my Bluebird and Camp Fire leader Beth Williams
Huckleberry Crumb Cake from Mary Lennon
Chicken Breasts Eden Isle from my former English teacher and drama coach M. R. Faraca
Thousand Island Dressing from Charlotte DeAndre and Inez Muir
Russian Dressing from Jeanie Brennan
Zucchini Casserole from another checker at IGA Bernice Zittel
and Ham-Mandarin Salad from my mother's childhood friend (that ended up in Kellogg also) Jody Robinson
I decided to share Marjean Jarvey's Pretzel Salad. This is a favorite recipe around my area for wedding receptions, church functions, and school potlucks. It must be popular in Kellogg also.
Pretzel Salad
1 1/2 cup crushed pretzels
1/4 cup sugar
1/2 cup margarine or butter
1 8 oz. pkg. cream cheese
1/4 cup sugar
1 med. size Cool Whip
1 large pkg. strawberry jello
2 pkg. frozen strawberries
Cream butter and sugar. Add crushed pretzels. Press into a 9x13 pan. Bake at 350 for 6 minutes. Cool. Mix together cream cheese, sugar, and Cool Whip; spread on top of cooled pretzel crust. Dissolve jello in 2 cups of boiling water, add partially thawed berries and refrigerate until jello is thickened, but not solid. Pour over cream cheese mixture and refrigerate.
As I move through the cookbook I will post other keepers from the recipe box.
