Vickie

Welcome to Vickie's Page!

Pink Fluff Salad

1 can Cherry Pie Filling 1 14.5 oz. can of crushed pineapple drained 1 14.5 oz. can of fruit cocktail drained 1 cup small marshmallows 1 small container cool whip 1 cup of pecans

Mix all ingredients and refrigerate. Goes great with Thanksgiving or Christmas Dinner.


 * Eggs Benedict Casserole**

1 (12 oz.) pkg. English muffins, cut into 1-inch pieces 2 (6 oz.) pkg. Canadian bacon, cut into 1-inch pieces 6 large eggs 2 1/2 cups milk 1/2 tsp.dry mustard 1/2 tsp. salt 1/4 tsp. freshly ground black pepper Quick Hollandaise Paprika Chopped fresh chives

1. Combine muffin pieces and Canadian bacon in a lightly greased 13x9 -inch baking dish. 2. Wisk eggs and next 4 ingredients in a medium bowl. Pour egg mixture over muffin mixture. Cover and chill 8 hours. 3. Preheat oven to 375 degrees. Bake casserole for 30 minutues. Uncover and bake 25 more minutes or until golden brown and set. Let stand 10 minutes. Cut into squares. Drizzle squares with Quick Hollandaise sauce; sprinkle with paprika and chives. Serve immediately. (I left the sauce and the chives on the side for everyone to serve themselves.)


 * Quick Hollandaise** (Makes 1 cup)

I used one package of Hollandaise mix and prepared it per the instructions on the envelope. Very easy!

If you want to make it from scratch, here is the recipe with the egg dish.

3 pasteurized egg yolks 1 T fresh lemon juice 1/4 salt Dash of ground red pepper 3/4 cup butter

1. Process first 4 ingredients and 2 T water in a blender until smooth. 2. Cook butter in a small saucepan over medium-high heat until melted and bubbly. (Do not brown.) Turn blender on high (with blender lid on and center cap open), immediately add hot butter in a slow steady stream, pouring through center cap opening. Process until thickened.


 * Cranberry-Key Lime Punch**


 * Combine 2 cups fresh cranberries, 1 cup sugar, and 1 cup water in a saucepan. Cook over medium heat, stirring ocasionally, 8 min. or until berries pop open. Pour mixture through a wire-mesh strainer into a large pitcher, discarding solids; cool completely (about 1 hr.). Stir in 5 - 6 cups of chilled club soda, 1/2 cup fresh Key lime juice, and, if desired, 1 cup vodka. Serve over ice. Garnish with Key lime slices and fresh cranberries. Makes about 7 1/2 cups. (I doubled the recipe for our party. Also, I used fresh squeezed lime juice because Key limes were not available.) **