What’s Cookin’?

Cooking Favorites in Marlinton

Out of This World Salad
Mrs. Glenn Shrader
1 large pkg. lime Jell-O
1/2 lb. (5 cups) miniature marshmallows
15 maraschino cherries, cut in small pieces
1/2 pint whipping cream, whipped
3/4 cup boiling water
1 No. 2 can crushed pineapple
1 cup pecans, cut in small pieces
12 oz. carton cottage cheese
Put gelatin and marshmallows into a mixing bowl, add boiling water.
Stir until marshmallows are partially jelled.
Add crushed pineapple and put in refrigerator until partially set.
Remove and add nuts, cherries and cottage cheese.
Fold in whipped cream that has been stiffly beaten.
Pour into a large mold or individual molds.
Return to refrigerator and leave until firm or overnight.
May be served on lettuce.

Milky Way Cake
Nellie Williams
8 small or 3 large Milky Way bars
4 eggs
1/2 tsp. salt
1 1/4 cup buttermilk
1 tsp. vanilla
2 sticks margarine
2 cups sugar
2 1/2 cups flour
1/2 tsp. soda
1 cup chopped nuts
Chop candy bars into pieces and combine with 1 stick margarine in the top of a double boiler.
Heat over hot water until melted.
Set aside.
Cream sugar with remaining stick of margarine.
Add eggs and beat until light and fluffy.
Combine flour and salt.
Stir soda into buttermilk.
Add dry ingredients alternately with buttermilk, beating smooth after each addition.
Stir in nuts, vanilla and melted candy/margarine mixture.
Pour into a lightly greased tub pan or three 8-inch layer pans.
In tube pan, bake at 275º for 1 hour and 10 minutes.
In layer pans, bake at 350º for 30 to 35 minutes.