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Western Carolinian Volume 71 Number 07

items 21 of 28 items
  • hl_westerncarolinian_2007-01-05_vol71_no07_21.jpg
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  • CATHEDRAL COOKIES Staff Recipes @ (http://allrecipes.com/recipe/cathedral-cookies/Detail.aspx) SCOHOHSHSHSHSHSHSHSHHSHSHSHSHHSHHHSHHHSHHHSHHHSHSHHHHHHHHHHHSHHHSHHHHHHHHHHHHHEHHEHHHH8EHHSO INGREDIENTS e 1 cup semisweet chocolate chips e 2 tablespoons butter (no substitutes) 1 egg, beaten 3-cups pastel miniature marshmallows 1/2 cup chopped pecans or walnuts 1cup flaked coconut DIRECTIONS In a heavy saucepan, melt chocolate chips and butter over low heat, stirring occasionally. Stir a small amount into the egg, then return all to pan. Cook and stir over low heat for 2 minutes. Pour into a bowl; let cool for 15 minutes. Gently stir in marshmallows and nuts. Chill for 30 minutes. Turn onto a sheet of waxed paper. Form into a roll about 1-1/2 in. diameter. Gently roll onto another sheet of waxed paper, cover the outside of the roll with the coconut. Wrap roll tightly, twisting ends to seal. Freeze for 4 hours or overnight. Remove waxed paper. Cut into 1/4-in. slices. Store in an airtight container in the refrigerator. PISTACHIO AMBROSIA (http://www.recipezaar.com/22445) INGREDIENTS 1 package instant pistachio pudding mix 1 (16 ounce) can pineapple chunks 1 (8 ounce) can crushed pineapple cup shredded coconut cup chopped walnuts * cup miniature marshmallows 1(12 ounce) container Cool Whip DIRECTIONS . Cov oe sete lene si sas and Beat eggs and milk together in a large bowl; stir in other ingredients. Pour mixture into a 9x12 greased baking pan. Bake at 350 degrees for 45 minutes, or until top is golden brown and a knife inserted in the middle comes out clean. Serve warm and enjoy! 3large eggs 1 cup evaporated milk 3 cups creamed corn 3T7b butter e 3 7Tb brown sugar 37Tb cornstarch (mixed with equal parts water) - %, tsp nutmeg : Sw ae I %%, tsp salt - % tsp pepper newsmagazine |
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