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.

My mom’s best friend Helen always made the best baked rice pudding for the holidays. I didn’t know until many years later that it was a family recipe handed down by her Swedish ancestors. It’s really simple and is wonderful, especially on a cold winter evening!

Swedish Rice Pudding

Serves 6
• 4 eggs
• 1 cup sugar
• 1/2 teaspoon nutmeg
• 1 cup cooked rice (do not use minute rice)
• 1 (12 fluid ounce) can Carnation Evaporated Milk
• ½ – 3/4 cup low-fat milk
• 2-3 tablespoons butter, softened
• Cinnamon

1. In a medium sized bowl, beat 4 eggs lightly, add 1 cup sugar and beat a little.
2. Add nutmeg, cooked rice, and Carnation evaporated milk and stir.
3. Pour into a 2 quart dish and add the low-fat milk.
4. Sprinkle cinnamon on the top.
5. Put little pieces of butter over the top.
6. Bake in a 325 degree oven for 1 1/2 hours or until the pudding’s top moves a little in the center if you push it gently.

It is the Swedish tradition at Christmas to put one almond in the rice pudding when it is almost cooked. The legend holds that the person who gets the almond is the one who will be married the year after.

Pretty-in-Pink Salad (or dessert)

• 1 – 21 oz. can cherry pie filling
• 1 – 20 oz. can chunk pineapple (drained)
• 2 – 11 oz. cans mandarin oranges (drained)
• 1 – 14 oz. can of sweetened condensed milk
• 1 small (8 oz.) bag white mini marshmallows
• 1 – 16 oz. container Cool Whip

Mix Cool Whip and condensed milk together. Drain pineapple and oranges. Add everything together and mix well. Best made the day before and refrigerated.

You can add nuts or coconut to the mixture if you like.