Time for a cookie recipe

These are John's all time favorite cookie.  He especially loves them frozen. That also keeps them out of my sight.

Hello Dolly Cookies
1/4 cup butter,melted
1 1/4 cup crushed graham crackers
1 cup chocolate chips (semi-sweet)
1 cup coconut
1 cup chopped nuts
1 can sweetened condensed milk
Mix butter and graham crackers. Press into 8x8 pan. Sprinkle chocolate chips and walnuts on top.  Pour sweetened milk evenly on top. Then sprinkle with coconut.  Bake at 350 for 30 minutes.  Cut into bars when cool. Yield 12 bars.

Grapefruit Slush

It's trying to get warm and we know that overnight Summer will appear and it will be in the 90's. So this recipe will cool you down on those hot days.

 Grapefruit Slush
2 cups water
2 cups sugar
2 (16 oz) grapefruit sections with juice
2 (13 oz) crushed pineapple with juice
1 med bottle maraschino cherries, drained and chopped
Conbine sugar and water, bring to boil, stirring to dissolve sugar.  Cool. Add grapefruit, pineapple and cherries. Freeze to slush.
Spoon slush into sherbet dishes. Cover with guava juice, cranberry juice or ginger ale. Add a tounch of grenadine it desired.

I was looking through Grandma June's recipes. I came across this one dated 1952 from the kitchen of Ingrid Olsen. It's in June's handwriting. The directions in parenthese are also included in the recipe. Poppy Seed Dressing Makes (3 1/2 cups) 1 1/2 cup sugar 2 tsp dry mustard 2 tsp salt 3/4 cup white vinegar 3 tsp onion juice 2 cup Wesson oil (never olive oil) 3 tsp poppy seeds Put in electric blender sugar, salt, mustard,vinegar. Add onion juice and mix thoroughly (get onion juice by putting onion in blender and straining) Add oil slowly, beating constantly and continue beating until thick. Add poppy seed and beat for a few minutes. Store in refrigerator. Will keep indefinitely! Have oil at room temperature.