Corn Flakes, Rice Krispies, Special K, Froot Loops, Corn Pops and Apple Jacks helped start off my mornings as a child — after I whined about porridge and hot milk poured over shredded wheat.
Breakfast was never my favourite meal, especially when the parent in charge of the kitchen insisted I would be more attentive in school if I left the house with something warm in my stomach. Hot milk never did win a medal from my stomach.
But I do have fond memories of listening to the snap, crackle and pop of Rice Krispies and eating Corn Pops in those small one-serving boxes that opened and allowed cold milk to be poured directly into the waxed insides.
While looking in my cookbook cupboard recently, the mini cookbook, Cooking With Kellogg’s came out with some other books saved from my Mom’s stash of important things to save. This particular booklet is now considered a vintage item, having been published in the late 1970s-early 1980s. It is still available for purchase for the sum of $5.40 plus shipping and handling. Thanks to my Mom, I already have a copy, with her name written inside.
This week’s recipes come from that 64 page booklet.
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Raisin Toffee Bars
1 cup sifted flour
1/2 tsp. salt
1/2 cup soft butter or margarine
1 cup brown sugar, firmly packed
1 tsp. vanilla flavouring
2 eggs
1 cup Kellogg’s All-Bran
1 cup seedless raisins
Sift together flour and salt.
Combine butter and sugar and mix thoroughly. Add vanilla and eggs and beat well. Stir in All-Bran and raisins.
Add flour mixture and stir until thoroughly combined.
Spread on a well-greased 9x9 inch pan. Bake in a 350 degrees F oven for about 30 minutes or until done. Cool in pan on wire rack. Ice with a vanilla frosting and let set before cutting.
Cut into 18 bars.
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Lemon Freeze
3/4 cup Corn Flake crumbs
2 tbsps. sugar
1/4 cup butter or margarine, melted
2 eggs, separated
1-15 oz. can condensed milk
1/3 cup fresh lemon juice
1/2 tsp. grated lemon peel
3 tbsps. sugar
Combine crumbs, sugar and melted butter in an 8 inch pie pan. Mix well. Remove 2-4 tbsps. crumbs and reserve for topping. Press remaining crumbs evenly and firmly around sides and bottom of pie pan.
Beat egg yolks until thick and lemon-coloured. Combine with condensed milk. Add lemon juice and peel and stir until thickened.
Beat egg whites until stiff but not dry. Gradually beat in second amount of sugar. Fold gently into lemon mixture.
Pour into crumb-lined pan. Sprinkle with reserved crumbs. Freeze until firm.
Cut into wedges or bars to serve. Note: if frozen very hard, set pie pan on a hot, wet towel for a few minutes before cutting.
• • •
Salmon and Potato Dinner
2 cups Corn Flakes, crushed into fine crumbs
1/3 cup butter or margarine
3 tbsps. all-purpose flour
1/2 tsp. salt
1 tsp. onion salt
1/8 tsp. pepper
2 cups milk
1 tbsp. chopped chives
2 cups cooked, sliced potatoes
2 cups tinned salmon, drained and flaked
Melt butter over low heat, Remove 2 tbsps. and mix with crumbs. Set aside.
Stir flour and seasonings into remaining butter. Add milk, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly.
Mix in chives.
Layer potatoes, salmon and white sauce in a shallow baking dish. Sprinkle with crumb mixture.
Bake at 350 degrees F about 30 minutes or until thoroughly heated. Serves 6.
Joyce Walter can be reached at ronjoy@sasktel.net
