carol-whidbey-is
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ISO: ISO A famous recipe for Iowa. its for a project
- Thread starter carol-whidbey-is
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I'll voice for Maid-Rites
Not called loose meat sandwiches in our house. The Roseanne show did show her workplace making loose meat sandwiches because they couldn't use the real name.
My mom and I were just reminiscing about these a few days ago. Good with mustard on the bun, I think.
You could always do corn on the cob or make pounded and breaded pork sandwiches if you feel like going that far. Me, Iowa-born, say go with corn. Yum!
Not called loose meat sandwiches in our house. The Roseanne show did show her workplace making loose meat sandwiches because they couldn't use the real name.
My mom and I were just reminiscing about these a few days ago. Good with mustard on the bun, I think.
You could always do corn on the cob or make pounded and breaded pork sandwiches if you feel like going that far. Me, Iowa-born, say go with corn. Yum!
carol whidbey Is - Here is the Maid Rite Website complete with photo of product and history that may
be helpful.
http://www.maidrite.com/maid-rite_history.html
be helpful.
http://www.maidrite.com/maid-rite_history.html
I always assumed/guessed that Roseanne's sitcom shop served shredded roast beef sandwiches. I
learn something new every day--I never would have figured it was loose hamburger on a byb that you're supposed to eat with a spoon. Thanks for clarifying all that for me, Anna_X!
learn something new every day--I never would have figured it was loose hamburger on a byb that you're supposed to eat with a spoon. Thanks for clarifying all that for me, Anna_X!
I don't know why they call this desert a salad but this is something I only ever at in Iowa.
I grew up in Iowa and when I moved to Illinois, they had never heard of it. Pretzel, strawberry, and jello. Sounds gross but it's really quite good!
http://www.tasteofhome.com/recipes/strawberry-pretzel-dessert
I grew up in Iowa and when I moved to Illinois, they had never heard of it. Pretzel, strawberry, and jello. Sounds gross but it's really quite good!
http://www.tasteofhome.com/recipes/strawberry-pretzel-dessert
carol-whidbey-is
Well-known member
Thank you Gay and Traca
REC: Strawberry Pretzel Salad from Cook's Country
Strawberry Pretzel Salad
From Cook's Country | August/September 2013
Even in its “convenience food” version, this beloved Midwest favorite has a fantastic combination of salty and sweet, crunchy and creamy. How great would it be without the fake ingredients?
WHY THIS RECIPE WORKS:
Never heard of a salad with pretzels? It’s not your typical salad: It consists of a pretzel crust, a layer of sweetened cream cheese and whipped topping, and a layer of strawberry Jell-O. To make our version a little more homemade, we ditch the whipped topping and make a filling of real whipped cream, cream cheese, and sugar. We crush the pretzels with sugar in the food processor before mixing them with melted butter for a crust that bakes up evenly crispy. Finally, we ban the artificial red Jell-O and make our own with frozen strawberries, slicing some of the berries into the mixture and letting it chill before layering it on top of the filling.
SERVES 10 TO 12
For a sturdier crust, use (thinner) pretzel sticks not (fatter) rods. Thaw the strawberries in the refrigerator the night before you begin the recipe. You’ll puree 2 pounds of the strawberries and slice the remaining 1 pound.
INGREDIENTS
6 1/2 ounces pretzel sticks
2 1/4 cups (15 3/4 ounces) sugar
12 tablespoons unsalted butter, melted and cooled
8 ounces cream cheese
1 cup heavy cream
3 pounds (10 1/2 cups) frozen strawberries, thawed
1/4 teaspoon salt
4 1/2 teaspoons unflavored gelatin
1/2 cup cold water
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 13 by 9-inch baking pan with vegetable oil spray. Pulse pretzels and ¼ cup sugar in food processor until coarsely ground, about 15 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer pretzel mixture to prepared pan. Using bottom of measuring cup, press crumbs into bottom of pan. Bake until crust is fragrant and beginning to brown, about 10 minutes, rotating pan halfway through baking. Set aside crust, letting it cool slightly, about 20 minutes.
2. Using stand mixer fitted with whisk, whip cream cheese and ½ cup sugar on medium speed until light and fluffy, about 2 minutes. Increase speed to medium-high and, with mixer still running, slowly add cream in steady stream. Continue to whip until soft peaks form, scraping down bowl as needed, about 1 minute longer. Spread whipped cream cheese mixture evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Meanwhile, process 2 pounds strawberries in now-empty food processor until pureed, about 30 seconds. Strain mixture through fine-mesh strainer set over medium saucepan, using underside of small ladle to push puree through strainer. Add remaining 1½ cups sugar and salt to strawberry puree in saucepan and cook over medium-high heat, whisking occasionally, until bubbles begin to appear around sides of pan and sugar is dissolved, about 5 minutes; remove from heat.
4. Sprinkle gelatin over water in large bowl and let sit until gelatin softens, about 5 minutes. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into strawberry-gelatin mixture. Refrigerate until gelatin thickens slightly and starts to cling to sides of bowl, about 30 minutes. Carefully pour gelatin mixture evenly over whipped cream cheese layer. Refrigerate salad until gelatin is fully set, at least 4 hours or up to 24 hours. Serve.
Strawberry Pretzel Salad
From Cook's Country | August/September 2013
Even in its “convenience food” version, this beloved Midwest favorite has a fantastic combination of salty and sweet, crunchy and creamy. How great would it be without the fake ingredients?
WHY THIS RECIPE WORKS:
Never heard of a salad with pretzels? It’s not your typical salad: It consists of a pretzel crust, a layer of sweetened cream cheese and whipped topping, and a layer of strawberry Jell-O. To make our version a little more homemade, we ditch the whipped topping and make a filling of real whipped cream, cream cheese, and sugar. We crush the pretzels with sugar in the food processor before mixing them with melted butter for a crust that bakes up evenly crispy. Finally, we ban the artificial red Jell-O and make our own with frozen strawberries, slicing some of the berries into the mixture and letting it chill before layering it on top of the filling.
SERVES 10 TO 12
For a sturdier crust, use (thinner) pretzel sticks not (fatter) rods. Thaw the strawberries in the refrigerator the night before you begin the recipe. You’ll puree 2 pounds of the strawberries and slice the remaining 1 pound.
INGREDIENTS
6 1/2 ounces pretzel sticks
2 1/4 cups (15 3/4 ounces) sugar
12 tablespoons unsalted butter, melted and cooled
8 ounces cream cheese
1 cup heavy cream
3 pounds (10 1/2 cups) frozen strawberries, thawed
1/4 teaspoon salt
4 1/2 teaspoons unflavored gelatin
1/2 cup cold water
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 13 by 9-inch baking pan with vegetable oil spray. Pulse pretzels and ¼ cup sugar in food processor until coarsely ground, about 15 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer pretzel mixture to prepared pan. Using bottom of measuring cup, press crumbs into bottom of pan. Bake until crust is fragrant and beginning to brown, about 10 minutes, rotating pan halfway through baking. Set aside crust, letting it cool slightly, about 20 minutes.
2. Using stand mixer fitted with whisk, whip cream cheese and ½ cup sugar on medium speed until light and fluffy, about 2 minutes. Increase speed to medium-high and, with mixer still running, slowly add cream in steady stream. Continue to whip until soft peaks form, scraping down bowl as needed, about 1 minute longer. Spread whipped cream cheese mixture evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Meanwhile, process 2 pounds strawberries in now-empty food processor until pureed, about 30 seconds. Strain mixture through fine-mesh strainer set over medium saucepan, using underside of small ladle to push puree through strainer. Add remaining 1½ cups sugar and salt to strawberry puree in saucepan and cook over medium-high heat, whisking occasionally, until bubbles begin to appear around sides of pan and sugar is dissolved, about 5 minutes; remove from heat.
4. Sprinkle gelatin over water in large bowl and let sit until gelatin softens, about 5 minutes. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into strawberry-gelatin mixture. Refrigerate until gelatin thickens slightly and starts to cling to sides of bowl, about 30 minutes. Carefully pour gelatin mixture evenly over whipped cream cheese layer. Refrigerate salad until gelatin is fully set, at least 4 hours or up to 24 hours. Serve.
This will forever be *Joan's Jello* to me, a recipe I requested from my deceased sister.
I was the dessert maker in our family, but Joan brought this dish for every Christmas Eve get-together. That whole "pretzel in a jello" concept was fascinating and I lovingly keep her handwritten recipe card close.
The rest of you can give credit where credit is due (to the fine state of Iowa), but it will always be "Joan's Jello" to me.
I was the dessert maker in our family, but Joan brought this dish for every Christmas Eve get-together. That whole "pretzel in a jello" concept was fascinating and I lovingly keep her handwritten recipe card close.
The rest of you can give credit where credit is due (to the fine state of Iowa), but it will always be "Joan's Jello" to me.
colleenmomof2
Well-known member
How is her recipe different from Cook's
or is it pretty much the same?
I treasure my handwritten recipe cards, too. Colleen
or is it pretty much the same?
I treasure my handwritten recipe cards, too. Colleen
Same recipe--or as close as my memory recalls. Joan would always make it in a Pyrex glass dish
so you could see the layers of color. The only change from her recipe would be to NOT add festive GREEN candied cherries as holiday decoration on the white topping.
I have my limits
so you could see the layers of color. The only change from her recipe would be to NOT add festive GREEN candied cherries as holiday decoration on the white topping.
I have my limits
Mar, somewhere in my travels I came across a site that transfers recipes to an apron. You are so
lucky to have the recipe in her handwriting. All of mine are from the computer.... (with eat.at in the top left corner! : )
If I had Lar's email address, I would suggest that he purchase it for you!
I was thinking of doing this for my grandma's rice pudding recipe. The only thing is that I don't follow her recipe anymore. I would not want anyone to make it that way with raw eggs!
lucky to have the recipe in her handwriting. All of mine are from the computer.... (with eat.at in the top left corner! : )
If I had Lar's email address, I would suggest that he purchase it for you!
I was thinking of doing this for my grandma's rice pudding recipe. The only thing is that I don't follow her recipe anymore. I would not want anyone to make it that way with raw eggs!