MELBA’S SWAP SHOP
BE INDEPENDENT ON JULY 4
DEAR READERS: July Fourth is just around the corner, and it’s time to start making plans.
Shopping, cooking and cleaning up can keep you in the kitchen more than a day,
What are your time-saving tricks and recipes? Want to share so we can enjoy Independence Day more?
Let’s begin with organization. I like to start my menu in advance with grocery list attached. My family will probably picnic, so what shall I make?
It’s absolutely necessary to have desserts.
Here’s a good idea from Theresa Lovelace. One nice thing, it can be made ahead. If taking it on a picnic, you will need to pack it in an ice chest or a cold bag.
DEAR MELBA: This recipe for Lemon Cheese Pie was part of a cooking project in my eighth-grade home economics class in Yucaipa, Calif., in 1966. I’ve made it many times over the years.
Sugar-free pudding works well. Lower-fat content in the milk and-or cream cheese results in a softer set pudding, and one of my friends prefers using chocolate pudding mix. I’ve even served it with unfrosted cake or cookies instead of as pie.
LEMON CHEESE PIE
1 package (8 ounces) cream cheese, room temperature
11/2 cups cold milk
1 small package instant lemon pudding mix
In large bowl of electric mixer, blend cream cheese with small amount of milk. Add pudding mix gradually with remaining milk. Continue beating slowly until pudding thickens. Pour into your choice of piecrust. Cover and refrigerate several hours or overnight.
— Theresa Lovelace, Tuttle
DEAR MELBA: Phyllis Ross gave me this recipe. It would be a great picnic item.
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