This is a recipe from my mom – she used to make it when we were growing up. Tried it recently and it’s still just as good. And remember – no skimping on the BUTTER!
Put 1 lb haddock in 6 quarts of water, with 1/4 cup sugar and 1/2 tsp of salt.
Boil for 20 minutes.
Flake pieces off, dip in melted butter, and smile.
I got a recipe for something called Scotcheroos from my step-mom, a version of rice crispie treat using peanut butter instead of marshmallows. These are delicious – especially when made by a special niece like Julia!
- 1 cup sugar
- 1 cup light Karo (corn syrup)
- 1 cup peanut butter
- 6 cups rice crispies
Combine sugar and corn syrup in a sauce pan; cook until mixture starts to bubble. Remove from heat; stir in PB and mix well. Add rice crispies and stir until blended. Press into a buttered 9×13 pan.
They are deliciously messy if eaten warm, but much easier if you let them cool a little.
Try this for your next picnic or after school. Really nice change of pace!