Recipes for July 22

Pizza Fondue

1 onion, chopped

1/2 lb. ground beef

2 T. margarine

2 - 10 oz. jars pizza sauce

1 T. cornstarch

1 1/2 tsp. fennel seed

1 1/2 tsp. oregano

1/4 tsp. garlic powder

10 oz. cheddar cheese

1 c. mozzarella cheese, grated

Brown the onion and meat in margarine in the fondue pot on high. Reduce to medium. Mix the cornstarch and seasonings in the pizza sauce. Add to the meat mixture. Stir well. When it thickens and bubbles, add the cheeses by thirds, stirring well after each addition. Dip cubed French bread into the sauce.

Faythe Vereecken

Anoka, Minn., formerly of Duluth

Eclair Dessert

1 c. water

3 c. milk

½ c. butter

1 - 8 oz. pkg. cream cheese

1 c. flour

1 large box instant vanilla pudding

1 small box instant chocolate pudding

4 eggs

1 - 8 oz. tub of Cool Whip

Melt butter in the water in a saucepan and bring to a boil. Remove from heat and add flour. Beat in the eggs, one at a time. Spread in a greased or sprayed 9 x 13-inch pan. Bake at 400 degrees for 30 minutes. Set aside to cool. The dough will rise up in the middle and on the sides of the pan which is fine. Beat together chocolate pudding with 1 cup of milk; set aside. Beat together cream cheese and vanilla pudding, slowly add in remaining milk and mix until it’s mostly smooth (if its lumpy, it will still taste fine). Spread the chocolate pudding on the cooled crust. Spread the vanilla mixture on top of the chocolate. Let set in the refrigerator for 15 minutes. Top with Cool Whip. You can also add chocolate shavings or sprinkles for decoration if desired.

Nicole Tiderman

Duluth

I love this recipe because it easy much easier than it looks and yet it tastes like I slaved over it for hours.

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