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Mom's Knox Blocks

Posted by BRUYA FAMILY on July 10, 2010

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4 envelopes gelatin

3 small boxes jell-o

4 cups water

Snack

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Marilyn's Black Cake

1 1/4 c. sugar 3 c. flour 6 T. cocoa 2 t. soda 1 t. salt 2/3 c. oil 2 T. vinegar 2 c. water Sift together dry ingredients', add oil, vinegar, water & mix well. Bake in a greased bunt pant at 350 for 30-40 minutes. Note: can also be used in a regular pan or for cupcakes. Mom used to cut the sugar when we were kids & it's still good.

Marilyn's Matador Salad

This recipe comes from the Davenport Hotel Restaurant (Spokane, WA) in the 1960’s Mixed salad greens, mostly romaine ½ lb crisp bacon, broken into bits ( optional) ½ C parmesan cheese ( larger shreds, not finely grated if possible) Add dressing and toss 30 times. Add 1 C garlic croutons and mix in. DRESSING Note: Marilyn puts the parsley and green onions in the bowl with the salad greens so she can keep the dressing another day. ½ C olive oil 2T white wine vinegar 3T fresh lemon juice 1 t parsley 2 t chopped chives ( or finely chopped green onions) sprinkle of garlic powder salt and fresh ground pepper Mix in a jar and shake. It will keep one more day. GARLIC CROUTONS 10 slices day old bread. Cut off crust and cube small. Bake on a cookie sheet at 300 for 20 minutes. Start removing as they brown. Melt ¾ stick butter in a heavy pan. When sizzling, add dash of garlic powder and toss cubes in to coat evenly. Cool, and store in a qt. jar.

Swilly's Caramel-Oatmeal Bars

32 caramels 2 T. butter 3/4 c. heavy cream 1 1/2 c. flour 2 1/4 c. rolled oats 1 c. light brown sugar 3/4 t. baking soda 1/4 t. salt 1 c. + 2 T. unsalted butter 1 1/2 c. walnuts Melt caramels with cream in a small saucepan over low heat. Stir and set aside to cool. Combine the rest of the ingredients and press slightly more than half the mixture into a buttered 11" x 13" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle with nuts, then pour over caramel "sauce". Sprinkle remaining crumbly mixture over the top. Bake 15-20 minutes longer, until golden brown. Cut into bars after it has cooled.

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