Meals with Marge

Marge Petts
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The official first day of spring is 3 weeks away but what could it hurt to believe that we’re having an early spring? A snowstorm could bust our bubble and bring us back to reality. Reality is that we could have a lot of bad weather for the next 2 months.

We ignored the inevitable and enjoyed this taste of spring while it lasts. A phone call with our son Mark, in DePere ended with us making plans to meet at the Brillion Nature Center, which is located between Potter and Brillion on County PP. Fortunately, it is also located half way between our house and Mark’s house.

In November, Stan and Mark had deer hunted in the nature preserve and now they were looking forward to hiking the trails. Admittedly, it was a little early for hiking, but we were determined. Although the sun shone brightly, many stretches of the path were snow covered. We all had worn hiking boots or athletic shoes, so we weren’t stopped by a little snow. The trail we took led us to a large wooden lookout with benches, where we rested, before taking the walk back to the parking lot.

On the way home, we decided to get our vehicle washed in preparation for a trip to Milwaukee the next day. We drove to Brookfield to gather with our first, second and third cousins, plus some husbands and wives. The last time we met for lunch was on Veteran’s Day last November with 13 people. This lunch had grown to 17. All these people came from outlying areas because we wanted to be together to feed and just enjoy one another’s company. It just so happens that on Mondays at Perkins, you get free pie with any entrée – what a treat. What a wonderful day at 58 degrees – but the day only got better.

After lunch, I called my friend Barb – she was home and invited us to her house. That was also a special visit, as we got to enjoy the geese who live year-round in a large pond behind her house. Out of all these geese, there is one white goose who comes to her door at least twice a day, taps on the glass door and waits to be fed. This is highly unusual, since geese are not normally that comfortable around people. If she is going to be gone for a few days or longer, a neighbor will take over the responsibility of seeing that the goose gets fed. We departed after visiting for an hour to beat the rush hour traffic.

Because I had run out of oat- meal, we stopped at Outpost Foods on East Capital Drive to stock up. They sell the oatmeal in bulk, and, also have large bins of other grains and staples, that you scoop into plastic bags. I buy oatmeal mainly to use in baked goods and meatloaves. For breakfast, I started buying individual instant packages of oatmeal.

What a productive and fun day! This sunshine and warmer temperatures won’t last forever, so I plan to take advantage of every day I can.

Chocolate Cream Pie
6-8 servings
This pie has a light-texture
and a smooth chocolate filling
1 package (4 ounces) German
sweet chocolate
1/3 cup milk
1 package (3 ounces) cream
cheese, softened
2 tablespoons sugar
1 carton (8 ounces) frozen
whipped topping, thawed
1 graham cracker crust
Whipped topping, fresh mint and
chocolate dessert decorations,
In a saucepan over low heat,
cook the chocolate and milk until
chocolate is melted; stir until
smooth. In a mixing bowl, beat
cream cheese and sugar until
smooth. Stir in chocolate mixture.
Fold in whipped topping. Spoon
into crust. Freeze until firm. May
be frozen for up to 3 months.
Remove from the freezer 10
minutes before serving. Garnish
with whipped topping, mint and
chocolate dessert decorations, if

Crescent Roll Cheese Cake
2 packages crescent rolls
2 (8 ounce) packages cream
cheese, softened
2 eggs, separate whites
from yolks (save both)
1 cup sugar
1-1/2 teaspoons cinnamon
1 teaspoon vanilla
Press 1 package of rolls in
bottom of 9x13 inch pan.
Beat cream cheese, egg yolks,
sugar and vanilla. Spread over
rolls. Put the second package of
rolls over the top of the filling.
Beat egg whites until foamy,
spread over the dough. Mix ½
cup sugar and cinnamon – sprinkle over top.
Bake at 350 degrees for 30

Spring Apple Salad
20- ounce can crushed pineapple,
2/3 cup sugar
3- ounce package Lemon Jello
8- ounce package cream cheese
1 cup diced, peeled apples
½-1 cup finely chopped nuts
1 cup finely chopped celery
1 cup whipped topping
Combine pineapple and sugar
and boil for 3 minutes. Add Jello
and stir until dissolved. Add
cream cheese and stir until combined. Cool. Fold in apples, nuts
and celery and pour into a 9-inch
square pan and chill until firm.
Cut into squares and serve on a
lettuce leaf, topped with whipped

Spinach Dip
1 cup mayonnaise
1 pint sour cream
1 small onion, finely chopped

1 package dry vegetable
soup mix
1 small can water chestnuts,
drained and chopped
2- 10 ounce packages frozen,
chopped spinach, thawed and
Squeeze as much water out
of spinach, as possible. Mix all
ingredients and serve with crackers, small bread slices or fresh

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Meals with Marge