Recipes for Feb. 24

Dessert Graham Cracker Bars

whole graham crackers

1 cup light brown sugar

½ cup butter

½ cup milk

1 cup grated coconut

1 cup graham cracker crumbs

a pinch of salt

powdered sugar frosting

Line a buttered 13-by-9-inch pan with whole graham crackers. Combine the brown sugar, butter, milk, coconut, graham cracker crumbs and salt in a saucepan and boil for 10 minutes. Spread the boiled mixture immediately over the graham crackers in the pan. Place another layer of crackers on the filling. While still warm, frost the top with a powdered sugar frosting. Store in the refrigerator for four hours and cut into squares.

Mary Bratt, Eveleth

Bacon/Tater Tot Hors D’oeuvres

1 pound bacon, cut in half

1 package tater tots

1 package Kraft cheese slices, cut into 4 strips

Fry the bacon until limp. Drain on paper towel. Fry the tater tots in bacon grease until brown. Drain on paper towel. When everything is cool, assemble. Take one piece of bacon, one section of cheese slice and roll up with a tater tot. Use a toothpick to hold it together. Before serving, place in a 350 degree oven and bake until the bacon is fully cooked. Serve with mustard dip.

Mustard Dip

½ cup yellow mustard

1 cup brown sugar

¼ to ½ teaspoon ginger

Mix the ingredients together well.

Violet Klang, Lake Nebagamon