host picture

| Bookmark and Share

Retro Grey Cup treats

A8J5l5rCcAEAT6V.jpg large.jpegJulie Van Rosendaal has uncovered a Stampeders' edition cookbook from 1979 just in time for the Grey Cup. Here's Angela with the Cherry Dessert Delight. To see the blast-from-the-past recipes, click on READ MORE below.

Download Flash Player to view this content.

Corned Beef Dip

1 8 oz (250 g) pkg cream cheese - regular or spreadable
2 pkgs (about 100 g) deli corned beef, chopped
1/4 cup finely chopped red pepper
1-2 green onions, finely chopped
1/3 cup chopped pecans

In a bowl, mix everything but the pecans together. Spread into a
baking dish and top with the pecans. Bake at 350F for 20 minutes, or
until bubbly and the pecans are toasted. Serve with crackers or crusty

Cherry Dessert Delight

1 1/2 cups graham cracker crumbs
2 Tbsp. sugar
1/4 cup butter, melted
1 8 oz (250 g) pkg cream cheese
1/4 cup sugar, divided
1 cup heavy (whipping) cream
1 tsp. vanilla
1 can cherry pie filling

In a small bowl, mix the graham cracker crumbs, sugar and butter until
crumbly; press about 3/4 of the mixture into the bottom of an 8x8-inch
pan. If you like, bake it at 350F for 10-15 minutes, until golden
around the edges.

In a medium bowl, beat the cream cheese and half the sugar until
smooth and free of lumps. In another bowl, beat the cream, remaining
sugar and vanilla until stiff peaks form. Fold the whipped cream into
the cream cheese and spread the mixture on top of the crust. Top with
the cherry pie filling and sprinkle with remaining crumbs. Chill for
at least an hour, or overnight. Serves 9.

Comments are closed.