A reader called looking for a dessert recipe she used to make for her family. Maragaret wasn't sure what it was called, but I think this is what she needs because she remembered nearly all of the ingredients! (That helped a lot.) By the way, Margaret said she also made this no-bake dessert using strawberry gelatin.
This is an original Milnot recipe. I am told that other evaporated milk doesn't whip up as well as Milnot, but, if you chill it, any evaporated milk should work just fine.
1 (3-ounce) package lemon gelatin
1 cup boiling water
1 (8-ounce) package cream cheese
1/2 cup, sugar
1 (12-ounce) can Milnot, cold, or any other evaporated milk
3 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 teaspoon vanilla
Dissolve gelatin in boiling water. Chill until slightly thickened.
Cream together cheese, sugar and vanilla; add gelatin and blend well.
Fold in stiffly whipped Milnot. (This can be done with an electric mixer.)
Mix graham cracker crumbs and melted butter together; pack 2/3 of mixture on bottom and sides of 9-by-13-inch pan.
Add filling and sprinkle with remaining crumbs. Chill several hours (or overnight). Cut into squares and serve plain or garnished with fruit. Makes 12-16 servings.
Trivia night 3-ingredient dip
Dave Hoekstra, author of "The Supper Club Book," loves this cheese spread so much he posted the recipe from Iowa's Moracco Supper Club on his book's website thesupperclubbook.com. It's called Moracco Cheese Spread and it's so easy: Blend 1 container (14 ounces) sharp Cheddar cheese spread, 8 ounces sour cream and 4 ounces cream cheese in a stand mixer or food processor until smooth and fluffy. Chill until ready to serve.
I thought I was done with summer food until I came across this two-day recipe that includes horseradish. Day one: cook the potatoes, then chill overnight. Day two: mix dressing and add chilled potatoes.
GRILLED POTATO-HORSERADISH SALAD
2 pounds small red potatoes
For the dressing:
Juice of 1 lemon
2 tablespoons country-style Dijon mustard
2 tablespoons prepared horseradish, squeezed of excess moisture
1/2 teaspoon hot sauce
1/2 sweet onion, diced small
1/2 teaspoon salt
2 tablespoons juice from bread-and-butter pickles (or 1 teaspoon sugar dissolved in 1 teaspoon cider vinegar)
1/4 cup extra-virgin olive oil
4 tablespoons fresh dill, chopped
1. The day before you plan to serve, grill potatoes in an ovenproof pan over medium heat until cooked through and lightly charred, about 20 to 25 minutes. Or, roast in oven at 375 degrees for about 30 minutes. Cool and refrigerate overnight.
2. On the day you plan to serve, combine lemon juice, mustard, horseradish, hot sauce, diced onion, salt, pepper and pickle juice, stirring with a whisk. Slowly whisk in olive oil.
Fold in cold potatoes and chill in refrigerator for at least 1 hour. Just before serving, add fresh dill and toss. Makes 6 to 8 servings.
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