Recipes for Jan. 13

Peanut Butter Bonbons

1 stick margarine, melted

2 c. peanut butter

3 c. rice cereal

3 1/2 c. powdered sugar

1 large Hershey’s chocolate bar

1 - 6 oz. pkg. semi-sweet chocolate chips

1/2 bar paraffin wax

Mix together the margarine, peanut butter and powdered sugar. Add the rice cereal. Roll into small balls, about 1/2 to 3/4 inches in diameter. Place on cookie sheet lined with waxed paper and cover. Melt the chocolate bar, chocolate chips and wax in a double boiler. Dip the balls in melted chocolate mixture to coat and place on waxed paper. When dry, layer in an air-tight container, putting waxed paper between the layers. They freeze well.

Sharon Holte, Scanlon

Angel Delight

1 large angel food cake, baked and cooled

12 oz. pkg. chocolate chips

4 egg whites

1 pint heavy whipping cream, whipped

1 c. chopped walnuts

1/2 c. cherries, halved

Melt the chocolate chips over hot water. Set aside to let cool slightly. Beat the egg whites until stiff peaks form and add to the cooled chocolate mixture by folding them in. Break the cake into pieces about the size of ice cubes and put into a very large bowl. Pour the chocolate mixture over the cake pieces and gently fold in. Whip the cream and fold in the cake mixture. Spread into a 9-by-13-inch cake pan and top with nuts and cherries.

Margaret Smith, Superior

Tofu Pie

1 - 12 oz. block of soft tofu

1 - 3 oz. box of Jell-O

1/2 c. hot water

fruit of your choice

1 ready-made graham cracker pie crust

1 - 8 oz. container Cool Whip

Drain the tofu and squeeze out as much water as you can. Dissolve the Jell-O in hot water. Blend the Jell-O and tofu in a blender. Fold in the Cool Whip. Add the fruit of your choice. Pour into the crust and refrigerate until firm. I use cherry Jell-O with strawberries.

Alice Rohweder, Duluth

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