Sunday, July 10, 2016

Recipes by Totie Fields: Heavenly Frozen Salad; Two-Minute Cake

Totie Fields' Heavenly Frozen Salad

1 large can (1 pound 14 ounces) fruit cocktail
1 pint sour cream
1/2 of a 10.5 oz. bag of miniature marshmallows

Drain fruit well (reserve juice for other uses). Mix fruit with sour cream and marshmallows. Pour into deep metal (or glass) pan. Rub bottom of pan with water to speed freezing. Cover top with aluminum foil. Freeze until solid (about two hours). Remove from freezer and allow it to stand about 10 minutes before attempting to slice. Cut, serve on lettuce leaves for salad or spoon into sherbet glasses for dessert. Serves 8-10.

Totie's dessert is a delightful ending for any meal and a wonderful beginning for cooks who like to ad lib their own recipes. For fruitier and/or sweeter variations add: green seedless grapes, crushed pineapple, chopped pecans or slivered almonds.

Totie Fields' Two-Minute Cake

"Take a store-bought angel food cake (about 17 ounces size) and saw it in half, cross-wise forming two layers."

"Get a quart of ice cream, any flavor you enjoy (butter pecan or butter almond, coffee, fudge, ripple, cherry vanilla, pistachio, etc.) and when it gets soft, get a large milk chocolate bar, and I mean the large size (9 ounces). Crush it into pieces with a hammer and sprinkle the bits into the softened ice cream. Spread it on between the layers and over the top and sides of the cake. Put it in the freezer until ready to serve. Serves 8-10 generously."

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