Minden Press-Herald

Oct 02nd

Summer menu for company

Last Saturday, we had company. The first arrivals were my nieces from the San Antonio area, Karen Maxfield and Kay Koster. Later Mac's daughter and son-in-law, Pat and Bob Kuehn from Spring, Texas arrived. The nieces spent the night with us and the Kuehns stayed overnight with Ava.

Karen has her certification in rescuing injured and/or sick wild animals and when they recover, she releases them into the wild.

Since she could not leave an abandoned baby squirrel, Karen brought it along to care for while they were here. Karen's knowledge and care of these various animals and watching her attend to the baby squirrel was of interest to all of us.

Since I did not know the exact time of our guests' arrival and because of the hot weather, I decided soup & salad would be a good summertime meal to serve. My daughter, Carol, my 3 year old great grandson, Chayce, and Mac's sister, Ava, joined us.

The menu included Corn Chowder, Chicken Salad served with Crescent Rolls, Apricot Salad (brought by Ava), Deviled Eggs, Watermelon, Bread & Butter Pickles, Black Olives, and Blueberry Pretzel Salad/Dessert.

Originally I had planned to prepare the Strawberry Pretzel Salad/Dessert but when I combined the JELL-O and frozen strawberries, I had to go to another plan because the frozen strawberries were terrible tasting.

I should have used fresh strawberries because the frozen were that bad. I discarded the JELL-O – Strawberry combination and topped the filling with Blueberry Pie Filling, a staple in my kitchen. It turned out to be surprisingly delicious.

The KEEPER recipe I am giving you this week however is for the original Strawberry version. I suggest using fresh strawberries (sweetened) instead of the frozen.

Strawberry Pretzel Salad/Dessert


2 cups crushed pretzels

Three-fourth cup melted Butter or margarine

2 Tbsp. sugar

Mix ingredients and press evenly in a 9 X 13 inch baking dish. Bake a 400° for 8 minutes. Cool.


1 (8 oz.) cream cheese, softened

Three-fourth cup sugar

1 (8 oz.) container non-dairy whipped topping

1 (6 oz.) pkg. strawberry JELL-O

2 cups boiling water

2 (10 oz.) pkgs. frozen strawberries, partially thawed

(I suggest using fresh sweetened strawberries)

Mix cream cheese, sugar and whipped topping until smooth. Spread over top of cooled pretzel crust. Dissolve strawberry JELL-O in boiling water and add strawberries. Let stand for 15 minutes or until cooled. Pour over cream cheese mixture. Chill until firm; about 3 to 4 hours.

After the Kuehns and Ava left for the night, Carol and I taught Kay and Karen how to play "Mexican Train." We had lots of fun and laughed until there were tears. If it is true, "Laughter is good medicine" then we probably should have OD'd.






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