Broccoli and Fettuccine
Sharon Bouchard, South Paris

2 Tablespoons oil
½ Teaspoon garlic salt
½ Cup broccoli florets, chopped
2 Tablespoons butter or margarine
8 Ounce package fettuccine, cooked
½ Cup chicken broth
2 egg yolks, beaten

Heat oil with garlic salt in frying pan over medium heat. Add broccoli and stir-fry for several minutes. Add butter and cooked pasta; stir to coat pasta. Add broth and egg yolks and cook stirring for about two more minutes.

Saucy Apple Swirl
Sharon Bouchard, South Paris

¼ Cup sugar
2 Teaspoons cinnamon
1 Yellow cake mix
1 ¾ Cups applesauce
3 Eggs

Blend sugar and cinnamon. Grease a 10-inch bundt or tube pan and dust with about a tablespoon of sugar/cinnamon. Blend cake mix, applesauce, and eggs until moist. Beat for two minutes.  Reserve 1 ½ cup of batter. Pour remaining batter into pan. Sprinkle with remaining sugar/cinnamon mixture then add reserved batter. Bake at 350 degrees for 35 to 45 minutes.

Corn Flake Cookies
Sharon Bouchard, South Paris

1 Egg white, beaten
½ Cup light corn syrup
¼ Cup shredded coconut
¼ Cup chopped nuts (optional)
1 Cup corn flakes
1 Teaspoon vanilla

Beat egg white until stiff. Add corn syrup, one tablespoon at a time beating after each addition. When mixture stands in peaks, fold in remaining ingredients. Drop by teaspoon on grease cookie sheet and bake at 350 degrees for about 20 minutes.

Kids in the Kitchen
Lime Sherbet
Sharon Bouchard

1 Package lime Jell-O
1 Cup boiling water
1 ½ Cups sugar
Juice of 2 lemons
1 Grated rind on 1 lemon
1 Quart milk
1 Adult

Dissolve Jell-O in water and add sugar, lemon juice and lemon rind.  Let cool then add milk. Pour into freezer tray and freeze. You can use any flavor Jell-O, but still need the lemon.