1 bag large marshmallows
1 can sweetened condensed milk
1 pkg caramels
1 stick margarine or butter
1 box Rice Krispies
Cut the marshmallows in half (spraying Pam on a scissors works best). In a double boiler, melt together the milk, caramels and butter. Keeping the caramel mixture over low heat, use a toothpick to dip the marshmallows into the caramel mixture. Roll immediately in Rice Krispies (I usually pour the Rice Krispies onto a plate cuz it’s easier than using a bowl) Place on wax paper to dry.
In my experience, it works best to store them in a cake pan with a lid. My sister-in-law uses a Tupperware containers and they don’t seem to keep as well; go figure! However, they don’t really last long enough in my family to know how long they stay good:)
Seafood Casserole by BDM
Mix together: 1 can shrimp soup
2/3 c milk
1/2 c mayonnaise
Stir in: 1 can shrimp
1 can crabmeat
1 can water chestnuts
Pour over 2 c dry noodles (shell macaroni is the BDM favorite). Mix well.
Pour into greased 1 1/2 quart casserole dish.
Bake at 350 for 20 minutes covered, then
top with French fried onion rings and bake
another 10 minutes uncovered.