Children's Recipes POPSICLES
1 pkg Kool-Aid
1 pkg jello powder (3 oz)
1 cup sugar
2 cups boiling water
2 cups cold water
Pour into small container (Paper cups?) and freeze.
FUNNY BUNNY SALAD
On an individual salad plate arrange a nest of shredded lettuce.
Place on it, cut side down,
1 pear half (well drained).
Make a tail at the larger end of pear with a marshmallow.
The head is at the stem end.
The tongue or mouth is 1/2 maraschino cherry.
For eyes insert 2 raisins.
The long ears grow upright and are 2 blanched or toasted almonds.
61 Kraft caramels
2 tbsp water
5 apples and sticks
Melt caramels in water in double boiler over low heat.
Insert stick into apple and dip into caramel sauce. Place on waxed paper to cool and set.
NUTS AND BOLTS
1 box cheerios
1 small box rice shreddies
1 box pretzel sticks 1 lb mixed nuts
Melt 1 lb margarine
1/2 tbsp garlic salt
2 tbsp worcestershire sauce
Mix the melted ingredients with cereal and nuts.
Cook in a 225 F oven for 2 hours stirring every 20 minutes.
After cooled keep in tightly closed containers.
Follow directions for any pancake mix.
Working quickly pour out enough batter for body.
Drop bits of batter in correct positions for legs, head and ears. Turtles and bunnies are special favourites.
CARAMEL POPCORN BALLS
2 1/2 quarts popped corn
1/2 lb (28) vanilla caramels
2 tbsp water
Keep popped corn hot and crisp in slow oven (300 F).
Melt caramels in water in double boiler, stirring frequently.
Place popped corn in large bowl and pour caramel sauce over; toss to coat well. Butter hands lightly, shape into balls.