Since we can’t seem to do anything at Nordic Needle without food, we decided we should continue this tradition also. Blue is the official color for the Foster Parent Association. You may have seen the blue ribbons tied around trees in your hometown. I’ve chosen a blueberry dessert to carry out the theme. Whether you have birth, adoptive, or foster children you can appreciate those quick and easy recipes. Enjoy!

Blueberry Cobbler

• 3/4 c white sugar
• 3/4 c shortening
• 1 egg
• 1/2 c milk
• 2 c all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 c fresh blueberries

Topping:

• 1/2 c white sugar
• 1/3 c all purpose flour
• 1/2 tsp ground cinnamon
• 1/4 c butter, softened

Preheat oven to 375 degrees F (190 degrees C) Grease one 8″x8″ pan. Cream together .75 c sugar, shortening and egg. In a separate bowl mix together 2 c flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8×8 pan. To make topping: Combine 1/2 c sugar, 1/3 c flour, cinnamon, and butter. Sprinkle over cake batter. Bake at 375 degrees F for 25-30 minutes. Yield: 10 servings.

This Spring Punch recipe is a hit at graduations and receptions:

Spring Punch

• 2 large cans frozen mixed fruit punch (thaw until slushy)
• 2 large cans frozen pineapple juice (thaw until slushy)
• 1 large can frozen lemonade (thaw until slushy)
• 3 qt. dry Ginger Ale

Place punch, pineapple juice and lemonade in punch bowl. Add Ginger Ale; stir well. Yield 24 servings. You can make an ice ring ahead of time out of the same ingredients.

This is a quick and easy no bake cookie recipe that my family just loves. It is appropriately named “HAYSTACKS”

Haystacks

• 1/4 c margarine
• 1 (6 oz) pkg. butterscotch bits
• 1 can chow mein noodles
• 1 pkg miniature marshmallows
• 1/4 c chunky peanut butter

Mix peanut butter, margarine, butterscotch bits, and marshmallows in saucepan on low heat until well blended. Add chow mein noodles; mix well, drop by tablespoon onto waxed paper. Cool.

Fresh rhubarb is available here in Fargo. For some reason, I have never thought I liked rhubarb, but the ladies here at Nordic Needle decided to change my mind. We now have two Chris’ that work here and both of them brought in rhubarb dishes this week. Here is Chris R’s Rhubarb Delight.

Rhubarb Delight

• 5 c. cut rhubarb
• 1 sm. (3 oz.) box red jello
• 1/2 – 1 c. sugar
• 1 pkg. sm. marshmallows
• 1 pkg. white cake mix

Put cut rhubarb on the bottom of a greased 9" x 13" pan. Sprinkle dry jello, sugar, and marshmallows on top. Mix cake mix as directions say and put on top. Bake at 350 degrees for 35 – 40 minutes.

This recipe is from Chris S. She brought it to work a couple of weeks ago, and it was scrumptious.

Rhubarb Crunch

Preheat oven @ 350 degrees and grease a 9 x 13 pan.

• 1 1/4 c oatmeal
• 1 1/4 c flour
• 1 c brown sugar
• 2/3 c butter
• 1/4 t salt
• 1 t cinnamon

Mix above ingredients to a crumbly mixture and pat 2/3 of mixture into greased pan. Save 1/3 of the mixture for the top.

Cook until thick:

• 1 1/2 c water
• 1 1/2 c sugar
• 3T (heaping) flour

Remove from stove and add:

• 1/2 t red food coloring
• 1 t vanilla
• 5 c rhubarb (cut up)

Pour rhubarb mixture over the crumb mixture, then sprinkle the remaining crumb mixture on top. Bake @ 350 degrees for approximately 60 minutes or until brown. Garnish with whipped cream or ice cream.

I hope you enjoy this wonderful summer dessert by my husband, David Feyh. It has been a family favorite!

Pretzel Salad

• 1 1/2 c. crushed pretzels
• 3 tsp. sugar
• 1 (12 oz) Cool Whip
• 1 (6 oz) strawberry Jell-O
• 2 (10 oz.) frozen strawberries
• 1/2 c margarine, melted
• 1 (8 oz) cream cheese, softened
• 1 c. sugar
• 2 c. boiling water

Mix pretzels, margarine and 3 tsp. sugar in bowl and press mixture into a 9 x 13 inch pan. Bake at 350 degrees for 5-8 minutes and let cool. Mix cream cheese, whipping topping and 1 cup sugar until very creamy. Pour over cooled prepared crust. Mix Jell-O with boiling water and add strawberries. Refrigerate until Jell-O begins to set. Add Jell-O to top of cream cheese mixture and refrigerate 1-2 hours or until set.

As you know from previous newsletters, we love any excuse to have a party and eat. Normally we start having a monthly potluck in September, but we just couldn’t wait! Duane (Office Manager) and Tammy (Shipping) grilled hamburgers, brats, and hot dogs. The rest of us brought all sorts of goodies. Garnet brought one of the desserts . YMM!! Here is her recipe…

Chocolate Bars

Grease a 9" x 13" pan and preheat oven to 350 degrees.

BOTTOM LAYER INGREDIENTS:
• 1 c. shortening (can use margarine)
• 5 T cocoa
• 1 c. sugar
• 1 c. flour
• 3 eggs

SECOND LAYER INGREDIENTS:
• 1 3/4 c. flaked coconut
• 1 can sweetened condensed milk

Cream shortening, sugar, cocoa and add eggs one at a time, then add the flour. Put in greased pan and bake 20-25 minutes. While the bottom layer is baking, mix the sweetened condensed milk and coconut. Drop by spoon over the hot cake and spread. Bake another 10-15 minutes.

FROSTING INGREDIENTS:
• 1 T butter
• 1 square chocolate
• 1/4 c milk
• 2 c powdered sugar (or more)
• 1 tsp vanilla

Mix all ingredients in a sauce pan and heat until chocolate is melted. Spread on cooled bars.

Last Tuesday night we had the Nordic Needle family picnic. It was a great evening of fun, fellowship, and, of course, food! We have so many good cooks that brought so many great dishes that it was hard to decide what to share with you today. I decided to go healthy this week. Mary Ann brought Albuquerque Chicken Salad.

Albuquerque Chicken Salad

• 2 cups orzo pasta (uncooked)
• 2 cups regular or light mayonnaise
• 1/4 cup half-and-half cream
• 1 T. salt
• 2 T. lemon juice
• 1 tsp. white pepper
• 4 cups cooked chicken, cubed (about four chicken breasts)
• 2 cups red grapes, cut in half
• 1 cucumber, chopped
• 1/2 to 3/4 cup toasted pine nuts or cashews

Cook orzo according to package directions, then drain, rinse and cool. In an extra large bowl, combine mayonnaise, cream, salt, lemon juice, and white pepper. Stir in the cooked orzo and remaining ingredients. Mix well. Refrigerate for several hours. This salad is easy to prepare and tastes better the second day after all the flavors have set in.

Great news! The monthly pot luck lunches begin again next week! That means Roz, Ryan, and I will have new, taste tested, recipes to share with you. Until then, here is a recipe my Grandma Veva used to make for the holidays. My mom took the recipe and converted it to a really large batch and we would ice and decorate cookies for days!! The recipe is even more special to me now as both of them have passed away. For whatever reason, my Grandma called these "Life Like Cookies". They are a great sugar cookie. Hope you enjoy!

Life Like Cookies

(The original batch size)
• 1/2 c shortening
• 1/2 c sugar
• 1/2 tsp soda dissolved in T milk
• 1/2 tsp vanilla
• 1 egg beaten
• 1 pinch salt
• 2 c flour

Mix in the order given, adding flour slowly. Chill for at least 3 hours. Roll out a little thicker than usual. (I roll mine out about a 1/4″.) Use cookie cutters to create the designs. She didn’t give baking instructions, but I use a 375 degree pre-heated oven. Place the cookies on an ungreased cookie sheet. Ovens vary and times will too with the size of your cookies, so watch the first batch closely. The cookies will be a light brown, usually around 8 minutes. Cool and decorate.