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UMW Recipes for the Month of May

5/3/15 Recipe of the Week: Frozen Cherry Salad

1 Large Carton Cool Whip
1 can Eagle Brand Milk
1 ½ cup Miniature Marshmallows
1 Can Cherry Pie Filling
1 Can Crushed Pineapple

Stir cool whip and milk until well mixed. Mix all ingredients together (juice and all from pineapple) and freeze. Best if taken out of freezer a few minutes before serving.
Norma Kerr

5/10/15 Recipe of the Week: Peanut Butter Fudge

Sift together: 1 lb. Confectionery Sugar and 1/3 cup Instant Dry Milk. Set Aside.

Melt on top of 2 quart double boiler over boiling water:
¼ cup Butter or Margarine
1/3 cup Creamy or Chunky Style Peanut Butter

Stir into margarine-peanut butter mixture:
½ cup Light Corn Syrup
1 Tbs. Water
1 tsp. Vanilla

Blend in sugar and dry milk. Stir in desired ½ cup nuts or 1 cup miniature marshmallows. Pour fudge into greased 8 inch square pan, cool, cut into squares. Makes 1 ¾ pounds.
Mrs. Pauline Kerr Cline (Greenville, PA) – Recipe Featured in 1965 UMW Cookbook

5/17/15 Recipe of the Week: Fruity Gelatin Salad

1 cup Boiling Water
1 (6 oz.) Strawberry Gelatin
20 oz. Unsweetened Crushed Pineapple, Undrained
16 oz. Sweetened Frozen Strawberries, Thawed, Undrained
3 Medium Firm Bananas

In a bowl, dissolve gelatin in boiling water. Stir in strawberries, pineapple, and bananas; mix well. Transfer to a 2-quart serving bowl. Refrigerate until firm.
Jennifer Kerr

5/24/15 Recipe of the Week: Orange-Mallow Ring

1 (3 oz.) Pkg. Jello (Orange or orange-pineapple)
1 cup Miniature Marshmallows
¾ cup Ginger Ale or Water
1 cup Diced Fresh Orange Sections, drained

Dissolve jello in boiling water; add ginger ale. Chill until very thick. Stir in marshmallows and orange sections.  Pour into 1 quart ring mold or individual ring molds. Chill until firm; unmold. Make 6 servings.
Miss Loie Kerr

5/31/15 Recipe of the Week: Overnight Coleslaw

12 Cup Shredded Cabbage
2 Carrots, Shredded
1 cup Vinegar
1 Green Pepper, Chopped
1 cup Sugar
1 tsp. Dry Mustard
1 tsp. Salt
2 tsp. Sugar
1 tsp. Celery Seed
1 Med. Red Onion, Chopped

In large bowl, combine cabbage, green pepper, onion and carrots. Sprinkle with the 1 cup sugar and set aside. Combine other ingredients and bring to a boil. Remove from heat and pour over vegetables. Stir to cover evenly and refrigerate overnight. Stir well before serving. Serves 12-16
Darlene Updegraff