Recipes to Share

Can I have that recipe?

If you have been asked by someone for the recipe to that delicious entree, appetizer, salad, or dessert you made for a church function, here's your place to share it! Send it to webmaster@reedleybc.org and it will be published to share.

Raspberry Jell-O Dessert
submitted by Judy Kobayashi (from Cheryl Koga)

1 large package of raspberry Jell-O
1 packet of Knox Gelatine
1 small can of crushed pineapple
1 - 16 oz. package of frozen raspberries
1 pint of sour cream
1 package of mini marshmallows

In a bowl, mix Jell-O and Knox Gelatine together. Pour in 2 cups boiling water and dissolve by stirring. Add 2 cups cold water. Add pineapple and frozen raspberries. Pour into a 9 x13 Pyrex dish and refrigerate till firm. Mix sour cream and marshmallows till coated. Spread on top of firm Jell-O and refrigerate for an hour or more. (this gives the sour cream and marshmallows time to sweeten together)

Key Lime Pie
by Margo Toyota

Make or buy graham cracker crust.

1 – 14 oz can sweetened condensed milk
½ cup lime juice
2 tsp. grated lime peel
2 large eggs – separated
1 cup heavy cream

In bowl, stir condensed milk with lime juice, lime peel and egg yolk until mixture thickens.

In small bowl, with mixer on high speed, beat egg whites until stiff peaks form. Gently fold egg whites into lime mixture with rubber spatula or wire whisk. Pour into pie crust. Bake pie 15 -20 minutes at 325° until lime filling is just firm. Cool pie on rack. Refrigerate 3 hours. Beat whipped cream, add powdered sugar to taste and put on top of pie.

I doubled the recipe and put it in a 13 X 9 inch pan.

Salted Peanut Chews
by Margo Toyota

1 ½ cups all-purpose flour
2/3 cup firmly packed brown sugar
½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
½ cup margarine or butter, softened
1 tsp. vanilla
2 egg yolks
3 cups miniature marshmallows

Topping

2/3 cup corn syrup
¼ cup margarine or butter
2 tsp. vanilla
1 (12-oz) pkg. (2 cups) peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Heat oven to 350° F. In large bowl, combine all crust ingredients except marshmallows at low speed until crumbly. Press firmly into bottom of ungreased 13 X 9-inch pan.

Bake at 350° F. for 12 to 15 minutes or until light golden brown. Remove from oven. Immediately sprinkle with marshmallows. Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm tipping over marshmallows; spread to cover. Refrigerate until firm. Cut into bars.

Reedley Buddhist Church

Reedley, California