Don’t you just love potlucks?
To me, nothing brings back childhood memories like a summer potluck does. Mmm! Can’t you just “see” the fried chicken and casseroles all lined up on the picnic tables? And, the potato salads, pasta salads? And, the desserts!
Today we are going to our first potluck of the summer and I got out my 1970’s cookbook to find something to take.
I decided to make grandma Wilma’s Rice Krispie Balls, as a tribute to her and days gone by.
“Rice Krispie Balls by Wilma Johnson
- 1 stick margarine
- 1/2 can sweetened condensed milk (Eagle Brand)
- 1 pkg. Kraft caramels (about 40)
- Marshmallows (about 40)
- Rice Krispies (large box)
In the top of a double broiler, melt caramels, margarine, and milk. When all are melted, dip marshmallow on fork into caramel mixture. Drop into bowl of Rice Krispies- form into ball. (I lay 10 to 12 as they come from Rice Krispies onto wax paper and form into balls, less mess this way. Dampen hands before forming balls.)
Let cool in refrigerator. Best to be kept in refrigerator or in cool place. This is the cookie I received the most requests for from sons in college. It was a real favorite at ISU.”
There are so many reasons I love this recipe! I like how she wrote it as if she was teaching someone standing next to her and how she mentions her sons, my uncles.
Mostly, I love my memories about Rice Krispie Balls. You see, she’d make them when we came to visit and would keep them in the refrigerator.
When all of the adults left the kitchen, us kids would help ourselves and sneak them out of the fridge and eat them!
That makes me laugh now because we didn’t think she’d notice how many she made or how many were missing.
Hmmm. I’m guessing since her recipe calls for “about 40”, she probably knew…
* note: Because of dietary restrictions, I omitted the sweetened condensed milk, and substituted 1/4 cup coconut milk. I also used butter instead of margarine, and reduced the amount to 1/4 a stick.