Recipes 8-12-25

Ice Cream Crunchies
1/2 cup red Karo syrup
1/2 cup peanut butter
3 cup Rice Krispies
1 brick ice cream
Blend Karo syrup and peanut butter. Add Rice Krispies. Line 13x9 inch pan with waxed paper. Press mixture into pan. Chill until firm. Lift out. Cut into squares. Put 2 squares together with ice cream between. Serve at once or freeze.

Strawberry Shortcake Parfait
1 pt fresh strawberries, sliced
2 tablespoons sugar
Pound cake
Whipping cream
Mint leaves
Place the strawberries and sugar in a bowl. Toss well. Allow to set for about 20 minutes. Place large pieces of pound cake in the bottom of 4 wine glasses. Top with 2 tablespoons of strawberries. Top with 2 tablespoons of whipped cream. Repeat until all ingredients are used. Garnish with mint leaves. Serves 4.

Hawaiian Delight
1 cup sugar
1/2 cup brown sugar
1/4 cup evaporated milk
1/2 cup crushed pineapple
1/2 cup margarine
1/2 teaspoon vanilla
1/2 cup chopped nuts or coconut
In heavy saucepan, cook sugars, milk and pineapple to soft ball stage (235 degrees). Remove from heat. Add margarine and beat until creamy. Add nut meats or coconut and stir well. Drop from spoon onto wax paper. Makes about 25 pieces.