The only downside? The decidedly un-festive smell of mothballs. But hey – that just might get the ol’ conversation wheel rolling again.
"My god, those balls stink."
"Speaking of stinky balls, that reminds me of the time..."
1 tablespoon citric acid
1 pint water
2 tablespoons baking soda
Mothballs
Add acid to water and soda. Add food colouring and mothballs. Balls will dance for 3 hours. A dash of soda and citric acid will start the balls rolling. This makes a lovely Christmas decoration.
Note: 1 pint equals 2 cups. I filled up a couple of vases and adjusted the quantities accordingly. Don't scream like I did when you add the citric acid. I was convinced I was about to blow up the kitchen.
Source: St. Mary's C.W.L. Grafton Cookbook
Okay. Let's DO this.
ReplyDeleteFrog-Eye Salad (simultaneously delight cakers and horrify Italians)
1 box Acini de Pepe
3 cans crushed pineapple
3 cans mandarin oranges
1 package mini marshmallows
1 large Cool Whip
2 T. flour
1 C. sugar
2 C. pineapple juice (drained from pineapple)
Boil noodles according to directions. Boil pineapple juice, sugar and flour 2-3 minutes. Stir in noodles and let sit overnight. Add remaining ingredients the next day.
And, very similar but NOT QUITE:
ReplyDeleteDelight Salad
2 cans drained mandarin oranges
1 20 oz. can drained pineapple
1 20 oz. can drained fruit cocktail
1 pkg. coconut
1 pkg. small marshmallows
1 pint sour cream
Combine and chill overnight.
Broccoli Casserole
ReplyDelete1 chopped onion
3 T. margarine
1 C. cream of mushroom soup
1 1/2 C. cooked rice
1 package chopped broccoli
1 small jar Cheez Whiz
Saute onion in margarine. Add soup, rice, and broccoli and simmer 15 minutes. Stir in Cheez Whiz and put mixture in baking pan. Bake a 375 F. for 20 minutes or until lightly browned.
Apricot Russian Chicken
ReplyDelete4-5 boneless/skinless chicken breasts
10 oz. jar apricot preserves
12 oz. Russian salad dressing
1 pkg. onion soup mix
1/2 onion, chopped (optional)
several mushrooms, chopped (optional)
Preheat oven to 350 F. Mix together apricot preserves, Russian dressing, and dry soup mix. Lay out chicken breasts in 9x13 glass dish. Sprinkle with onions and mushrooms. Pour apricot/russian dressing mixture over chicken. Bake for 1 hour. Serve with cooked white rice.
Shepherd's Pie
ReplyDelete1 lb. hamburger
1 chopped onion
1 can French-style green beans
1 can tomato soup
5 medium potaoes, cooked
1/2 C. milk
1 beaten egg
grated cheese
Brown meat with onion. Add drained beans and soup. Pour into greased casserole dish. Mash potatoes with milk and egg. Spoon over meat. Top with cheese. Bake at 350 F. for 30 min.
Chinese Rice
ReplyDelete1 1/2 lbs. hamburger
1 onion
1 C. chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 C. rice
2 C. cold water
2 T. soy sauce
1 t. salt
Brown meat with onion. Add all other ingredients except the celery and simmer until the rice is done. Add the chopped celery about 5 minutes before it is done so it is still slightly crunchy.
Beef Stroganoff
ReplyDelete1 1/2 lbs. hamburger
1 onion
1 can cream of mushroom soup
1 c. sour cream
dash of Worcestershire sauce
Brown meat with onion. Add the rest of ingredients and heat until hot. Serve over noodles.
Girdlebuster
ReplyDeleteCrust:
1/2 c. melted butter
1/2 c. chopped or ground nuts
1 c. flour
Mix and press into a 9x13 pan. Bake at 350 F. for 20 minutes. Cool completely.
1st layer:
1 8 oz. cream cheese
1 C. powdered sugar
1 large Cool Whip
Spread onto cooled crust
2nd layer:
Mix 2 small boxes of chocolate pudding with 3 C. milk. Spread over first layer.
3rd layer:
1 small Cool Whop. Add shaved chocolate curls if you feel ambitious.
Variation: Use pistachio pudding and it is called Green Goddess.
Orange Coconut Balls
ReplyDelete1 large box vanilla wafers
6 oz. orange juice concentrate, thawed
1/2 C. melted butter
1/2 C. chopped nuts
1 lb. powdered sugar
1 bag coconut
Crush the wafers. In a large bowl, mix nuts and crumbs together. Mix in the powdered sugar. Pour in the orange juice concentrate and melted butter and mix well. Roll into balls,and roll the balls into the coconut. Refrigerate until hard.
Last one!
ReplyDeleteChocolate Scotcheroos
1 C. sugar
1 C. light corn syrup
1 C. peanut butter
6 C. Rice Crispies
1 C. chocolate chips
1 C. butterscotch chips
Combine sugar and syrup in 3 quart pan. Cook and stir frequently. Remove from heat. Stir in peanut butter. Add Rice Crispies. Press mixture into greased 9x13 inch pan. Melt chips together using microwave or double boiler. Spread over Rice Crispie mix. Cool and cut into little squares.
Jana, you're a one-woman caker machine! It's like cakergeddon.
ReplyDeleteThese all look fantastic, especially the Girdlebuster, although I'm not sure if it's the recipe or the name that's drawing me in more. I'm a little disturbed by the Frog Eye Salad (again, is it the ingredients or the name?), but when I make it (and oh, you can be certain I will), I'll focus on the Cool Whip portion and not the "eyes."
Thanks for sharing!
There's nothing like some stinky balls to make the holidays more festive.
ReplyDeleteBtw-Girdlebuster is my new favorite term.
I would make and eat all of those.
ReplyDeleteFor realsies.
I am making Girdlebuster for the sole reason that I love the name:
ReplyDelete"Here, try some of this."
"What is it?"
"Girdlebuster."
Life just doesn't offer you many moments like that...
Thank you, thank you. They all came straight out of my family cookbook. And dang it, I like eating them all! Also, props for the word "cakergeddon."
ReplyDeleteI like this "Caker" term. It makes me feel vaguely cultural.
And there's nothing cakers like more than feeling vaguely cultural. ;) (See: Chinese rice recipe)
Love the dancing snowballs. Added bonus: guessing how long it takes before everybody's shit-faced uncle tries to drink one.
ReplyDeleteI have a feeling that the uncle who tries to drink this would be the one with the stinky balls.
ReplyDelete