1 pk lime jello
2 c. liquid
1 c or qt bottle of pears
2 small pk cream cheese
1 pinch ginger
1 T. vinegar
Dissolve jello in 1c. boiling water, add 1 cup pear juice. Pour half of jello with vinegar, add into flat pan. Put in icebox. Place remaining jello in bowl & when congealed, beat with rotary beater. Cream cheese smoothly with fork; add gradually to beaten jello. Add ginger and pears cut in pieces & placed on top of plain jello. Chill. For large party, double the recipe.
Sunday, May 29, 2011
Orange Salad or Dessert
1 large cottage cheese (small curd)
1 large orange jello
1 small can crushed pineapple (drained)
1 small can mandarin oranges (drained)
8 oz cool whip
Mix jello with cottage cheese about 5 minutes, add the container of cool whip and last add the drained fruit.
1 large orange jello
1 small can crushed pineapple (drained)
1 small can mandarin oranges (drained)
8 oz cool whip
Mix jello with cottage cheese about 5 minutes, add the container of cool whip and last add the drained fruit.
Seven Seas Casserole
1 can cream of celery soup
1 1/4 c. water or milk
1 1/3 c. minute rice
1 can seafood
1/4 tsp salt
1 tsp lemon juice
1 pk green peas, thawed
cheese slices
Mix soup, salt, water, and lemon juice in saucepan. Bring to a boil over med heat. Pour 1/3 into greased 1 1/2 qt casserole. In layers, add 1/2 the minute rice (right from the box), 1/2 the seafood, 1/2 the peas. Add another 1/3 of soup, rice and peas. Add remaining soup, top with cheese. Cover and bake at 375 for 20 minutes. If desired, uncover and brown under broiler. serves 4.
1 1/4 c. water or milk
1 1/3 c. minute rice
1 can seafood
1/4 tsp salt
1 tsp lemon juice
1 pk green peas, thawed
cheese slices
Mix soup, salt, water, and lemon juice in saucepan. Bring to a boil over med heat. Pour 1/3 into greased 1 1/2 qt casserole. In layers, add 1/2 the minute rice (right from the box), 1/2 the seafood, 1/2 the peas. Add another 1/3 of soup, rice and peas. Add remaining soup, top with cheese. Cover and bake at 375 for 20 minutes. If desired, uncover and brown under broiler. serves 4.
Rice Potpourri
Saute 1/4 c. each chopped onion and green pepper in 2 T. butter. Mix with 3 c. cooked rice (cooked in consomme), 1 c. seedless raisins, 1/2 c. each chopped pecans and pimento. Pack hot mixture into buttered molds. Unmold and serve with poultry. Makes 6 small molds.
Quick Minestrone
1/4 pound sliced salami, cut into small pieces
1 can white kidney beans, drained
1 pkg (10oz) frozen mixed vegetables
1 can dry beef with barley and vegetables soup mix
1 teaspoon Italian seasoning
6 cups water
1/4 cups alphabet noodles
Saute salami lightly in a kettle, stir in beans, frozen vegetables, soup mix, Italian seasoning and water, cover. Heat to boiling, stir in noodles. Simmer, stirring several times, 30 minutes or until vegetables and noodles are tender. Sprinkle with grated parmesan cheese.
1 can white kidney beans, drained
1 pkg (10oz) frozen mixed vegetables
1 can dry beef with barley and vegetables soup mix
1 teaspoon Italian seasoning
6 cups water
1/4 cups alphabet noodles
Saute salami lightly in a kettle, stir in beans, frozen vegetables, soup mix, Italian seasoning and water, cover. Heat to boiling, stir in noodles. Simmer, stirring several times, 30 minutes or until vegetables and noodles are tender. Sprinkle with grated parmesan cheese.
Tomato-Tuna Treat
1 large onion, chopped
1 cup chopped celery
3 tablespoons butter or margarine
2 cans (7oz each) tuna
1 pkg (10oz) frozen peas
2 cups tomato juice
1 cup water
1 tsp salt
1 tsp sugar
1 tsp basil
Saute onion and celery in butter until soft in a kettle. Drain tuna and break into chunks, stir into onion mixture with frozen peas, tomato juice, water, salt, sugar, and basil. Cover. Simmer 30 minutes to blend.
1 cup chopped celery
3 tablespoons butter or margarine
2 cans (7oz each) tuna
1 pkg (10oz) frozen peas
2 cups tomato juice
1 cup water
1 tsp salt
1 tsp sugar
1 tsp basil
Saute onion and celery in butter until soft in a kettle. Drain tuna and break into chunks, stir into onion mixture with frozen peas, tomato juice, water, salt, sugar, and basil. Cover. Simmer 30 minutes to blend.
No-Crust ham Quiche
4 eggs, slightly beaten
1 cup plain yogurt
1/2 cup skim milk
1-2 cups chopped ham
10oz chopped spinach, thawed
4 tbsp parmesan cheese
4 tbsp chopped parsley
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350. Combine eggs, yogurt, and milk, mix well. Stir in ham, spinach, half of cheese, half of parsley and the seasonings. Pour into pie plate or 5 cup casserole. Sprinkle on remaining parsley and cheese. Place pan in a larger pan and fill 2/3 full of boiling water. Bake 40-50 min or until knife inserted in center comes out clean.
1 cup plain yogurt
1/2 cup skim milk
1-2 cups chopped ham
10oz chopped spinach, thawed
4 tbsp parmesan cheese
4 tbsp chopped parsley
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 350. Combine eggs, yogurt, and milk, mix well. Stir in ham, spinach, half of cheese, half of parsley and the seasonings. Pour into pie plate or 5 cup casserole. Sprinkle on remaining parsley and cheese. Place pan in a larger pan and fill 2/3 full of boiling water. Bake 40-50 min or until knife inserted in center comes out clean.
Irish Gingerbread
2 1/2 cup sifted flour
1 tsp cinnamon
3/4 cup sugar
1 cup buttermilk
2 eggs, slightly beaten
1 tsp soda
1/2 tsp salt
1 tsp ginger
1/2 cup melted shortening
1/2 cup molasses
Sift flour, soda, salt & spices into mixing bowl. Add sugar. Combine eggs, buttermilk, shortening and molasses. Add liquids into dry ingredients all at once. Beat 3 min. Pour into 9x9x2 pan well greased and floured. Bake 350 for 35-40 min.
1 tsp cinnamon
3/4 cup sugar
1 cup buttermilk
2 eggs, slightly beaten
1 tsp soda
1/2 tsp salt
1 tsp ginger
1/2 cup melted shortening
1/2 cup molasses
Sift flour, soda, salt & spices into mixing bowl. Add sugar. Combine eggs, buttermilk, shortening and molasses. Add liquids into dry ingredients all at once. Beat 3 min. Pour into 9x9x2 pan well greased and floured. Bake 350 for 35-40 min.
Mincemeat Eggnog Pie
2 cups prepared mincemeat
1- 9" pasty shell, baked and cooled
1- 3oz pk instant vanilla pudding mix
2 C. light cream
1/8 tsp ground nutmeg
Spoon mincemeat into bottom of baked pie shell. Prepare pudding mix according to directions on pk, sing light cream and nutmeg in place of milk. Pour over mincemeat lined pastry shell. Chill several hours. Serve, sprinkle with nutmeg and garnish with more mincemeat.
1- 9" pasty shell, baked and cooled
1- 3oz pk instant vanilla pudding mix
2 C. light cream
1/8 tsp ground nutmeg
Spoon mincemeat into bottom of baked pie shell. Prepare pudding mix according to directions on pk, sing light cream and nutmeg in place of milk. Pour over mincemeat lined pastry shell. Chill several hours. Serve, sprinkle with nutmeg and garnish with more mincemeat.
Chinese Fried Rice
3 T. salad oil or shortening
2 eggs
dash of pepper
2 T chopped onion
2 T soy sauce
1 C leftover meat cut up or 1 C cooked shrimp
4 C cooked rice
1/2 tsp. sugar
Heat oil in heavy skillet over med heat. Beat eggs stiffly adding pepper and turn into skillet, cook until firm, cut while in pan into 1/2' wide strips. Add onion, meat or shrimp, rice, soy sauce, and sugar. Blend well. Cook, stirring gently until hot. 4 servings.
2 eggs
dash of pepper
2 T chopped onion
2 T soy sauce
1 C leftover meat cut up or 1 C cooked shrimp
4 C cooked rice
1/2 tsp. sugar
Heat oil in heavy skillet over med heat. Beat eggs stiffly adding pepper and turn into skillet, cook until firm, cut while in pan into 1/2' wide strips. Add onion, meat or shrimp, rice, soy sauce, and sugar. Blend well. Cook, stirring gently until hot. 4 servings.
Banana Mallow Pie
Crust:
2 cups vanilla wafer crumbs
1/3 cup margarine, melted
Press into 9" pie plate, bake at 375 for 8 min
1 3oz pkg vanilla pie filling using 1 3/4 cup milk, cover & chill. Fold in 1 3/4 c. miniature marshmallows, 1 cup whipped cream. Slice 2 bananas into crust, pour filling over bananas. Chill several hours or overnight.
2 cups vanilla wafer crumbs
1/3 cup margarine, melted
Press into 9" pie plate, bake at 375 for 8 min
1 3oz pkg vanilla pie filling using 1 3/4 cup milk, cover & chill. Fold in 1 3/4 c. miniature marshmallows, 1 cup whipped cream. Slice 2 bananas into crust, pour filling over bananas. Chill several hours or overnight.
Chicken A La King
1/4 cup fat
1/4 cup finely diced onion
1/3 cup flour
1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 chicken bouillon cube
3 ounce can broiled in butter sliced mushrooms
1/4 tsp kitchen bouquet
2 cups diced chicken or turkey
1 tablespoon slivered pimento
1/4 cup finely diced green pepper
8 baking powder biscuits
Melt fat in saucepan over moderate heat. Add onion and cook 1 minutes. Blend in flour, salt, and pepper. Add milk, bouillon cube, contents of mushroom can and kitchen bouquet. Cook stirring constantly until sauce thickens and boils. Add chicken, pimento, and green pepper. Heat thoroughly. Server over split baking powder biscuits. Makes 4 servings.
1/4 cup finely diced onion
1/3 cup flour
1/2 tsp salt
1/8 tsp pepper
2 cups milk
1 chicken bouillon cube
3 ounce can broiled in butter sliced mushrooms
1/4 tsp kitchen bouquet
2 cups diced chicken or turkey
1 tablespoon slivered pimento
1/4 cup finely diced green pepper
8 baking powder biscuits
Melt fat in saucepan over moderate heat. Add onion and cook 1 minutes. Blend in flour, salt, and pepper. Add milk, bouillon cube, contents of mushroom can and kitchen bouquet. Cook stirring constantly until sauce thickens and boils. Add chicken, pimento, and green pepper. Heat thoroughly. Server over split baking powder biscuits. Makes 4 servings.
Lemon Barbecued Chicken Potato Broil
2 1/2 lbs frying chicken, cut & dried
barbecue sauce
1/4 c. salad oil
2 T. lemon juice
1/4 tsp. salt
dash pepper
1/8 tsp. either marjoram, thyme, or rosemary
Place chicken skin down on broiler rack. Brush with the b-sauce, broil 4" from heat about 10 min. Baste every 4 or 5 min, cook until done. Serves 4
Kind of a vague recipe here. I say that all the other ingredients are probably mixed with the bbq sauce before brushing on the chicken....and where are the potatoes that are in the name of this recipe??
~Tricia
barbecue sauce
1/4 c. salad oil
2 T. lemon juice
1/4 tsp. salt
dash pepper
1/8 tsp. either marjoram, thyme, or rosemary
Place chicken skin down on broiler rack. Brush with the b-sauce, broil 4" from heat about 10 min. Baste every 4 or 5 min, cook until done. Serves 4
Kind of a vague recipe here. I say that all the other ingredients are probably mixed with the bbq sauce before brushing on the chicken....and where are the potatoes that are in the name of this recipe??
~Tricia
Lemon Dessert
Dissolve 1 3oz pkg lemon jello in 1 cup boiling water & chill until partially set. Cream 8oz cream cheese until soft. 1 cup sugar 1 tsp vanilla & blend well, add this to the jello. Beat 1 can evaporated milk (put in freezer for 1 hour to chill first). Fold into lemon mixture.
Graham cracker crust
2 c. fine graham cracker crumbs
2 tsp sugar
1/2 c. soft butter or marg.
spread 2/3 of crumb mixture on bottom of 9x13 pan
pour jello mixture over crumbs
remaining crumbs go on top
serves 12
Saturday, May 14, 2011
Banana Cake
2/3 c. butter
1 1/4 c. sugar
2 whole eggs
4 T. sour milk or buttermilk
2 c. sifted flour
1/2 t. soda
1 t. baking powder
1 c. mashed bananas
vanilla, nuts
No baking instructions are written on the card.
1 1/4 c. sugar
2 whole eggs
4 T. sour milk or buttermilk
2 c. sifted flour
1/2 t. soda
1 t. baking powder
1 c. mashed bananas
vanilla, nuts
No baking instructions are written on the card.
Bread Crumb Cake
3 egg yolk
1 c. sugar
3 T. cold water
3/4 c. chopped walnuts
1 c. bread crumbs
2 t. baking powder
1 T. melted shortening
1 t. vanilla
3 egg whites
Beat egg yolks until thick and lemon colored. Add sugar and water. Add the nuts, bread crumbs, baking powder, and shortening. mix well. Add vanilla and fold in stiffly beaten egg whites. Bake in 2 greased layer cake pans in a hot oven (400) 15-20 minutes. When cool, spread whipped cream between layers and on top of cake.
1 c. sugar
3 T. cold water
3/4 c. chopped walnuts
1 c. bread crumbs
2 t. baking powder
1 T. melted shortening
1 t. vanilla
3 egg whites
Beat egg yolks until thick and lemon colored. Add sugar and water. Add the nuts, bread crumbs, baking powder, and shortening. mix well. Add vanilla and fold in stiffly beaten egg whites. Bake in 2 greased layer cake pans in a hot oven (400) 15-20 minutes. When cool, spread whipped cream between layers and on top of cake.
Apple Holiday Pudding
Cream 1 cup sugar, 1/4 c. marg. and 1 egg.
Add 2 c. peeled, chopped apples.
Add 1 c. flour
1 t. soda
1 t. cinnamon, 1/2 t. nutmeg
1/4 t. salt
1/2 c. nuts
Bake at 350 for 40 min in 8x8 pan. Serves 6.
Add 2 c. peeled, chopped apples.
Add 1 c. flour
1 t. soda
1 t. cinnamon, 1/2 t. nutmeg
1/4 t. salt
1/2 c. nuts
Bake at 350 for 40 min in 8x8 pan. Serves 6.
Dill Pickles
8 qts cucumbers
3 qts water
1 qt vinegar
1 c. salt
Select fresh, crisp cukes. Wash and dry. Use grape or bay leaves and dill to taste and a small amount of alum. If you use bottles, put a piece size of a peas to each bottle. Bring the syrup to boiling point and cover pickles.
3 qts water
1 qt vinegar
1 c. salt
Select fresh, crisp cukes. Wash and dry. Use grape or bay leaves and dill to taste and a small amount of alum. If you use bottles, put a piece size of a peas to each bottle. Bring the syrup to boiling point and cover pickles.
Mustard Pickles
65 cucumbers
1 med. size cauliflower
2 qts. onions
Clean & cut and put all together to soak in strong salt water 2 hours. Rinse well and put on to cook in 1/2 vinegar and 1/2 water to cover and 9 red peppers pound, 1/2 lb mustard seed, 1/2 tbs celery seed, 1 1/2 heaping cup sugar or sweet enough to suit taste. Cook until tender: 1/2 c. mustard, 3/4 lbs tumeric, 1/2 c. flour. Mix with vinegar & water add to pickles.
Some of this is a little confusing. I'll get the card scanned in and that way you may have a better idea of how to read it. I'm pretty sure that the tumeric measurement is to be tbs, but didn't get a cross on the t. ~ Tricia
1 med. size cauliflower
2 qts. onions
Clean & cut and put all together to soak in strong salt water 2 hours. Rinse well and put on to cook in 1/2 vinegar and 1/2 water to cover and 9 red peppers pound, 1/2 lb mustard seed, 1/2 tbs celery seed, 1 1/2 heaping cup sugar or sweet enough to suit taste. Cook until tender: 1/2 c. mustard, 3/4 lbs tumeric, 1/2 c. flour. Mix with vinegar & water add to pickles.
Some of this is a little confusing. I'll get the card scanned in and that way you may have a better idea of how to read it. I'm pretty sure that the tumeric measurement is to be tbs, but didn't get a cross on the t. ~ Tricia
Peppermint Squares
4oz. cream cheese
3 T. Old Mr. Boston cream de mint, 42 proof
1/2 t. vanilla
1/4 c. butter
2 individual pks sugar twin
1/2 t. peppermint extract
Mix all ingredients and cream together with fork. Put in a 8" square pan sprayed with Pam. Put in freezer for 1 hour. Must be kept frozen.
3 T. Old Mr. Boston cream de mint, 42 proof
1/2 t. vanilla
1/4 c. butter
2 individual pks sugar twin
1/2 t. peppermint extract
Mix all ingredients and cream together with fork. Put in a 8" square pan sprayed with Pam. Put in freezer for 1 hour. Must be kept frozen.
Ice Box Cookies
1 c. brown sugar
1 c butter, creamed
2 eggs
3 c. cake flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 tsp vanilla
nuts
No other instructions are given on the card. I would assume these refrigerate for an hour then bake at 350 for 8-10 min. ~ Tricia
1 c butter, creamed
2 eggs
3 c. cake flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1 tsp vanilla
nuts
No other instructions are given on the card. I would assume these refrigerate for an hour then bake at 350 for 8-10 min. ~ Tricia
Pepper Hash
12 green peppers
12 red peppers
14 onions
Put through food chopper and cover with boiling water. Drain and add 2 heaping cup sugar, 1 Tbl. salt.
Cover well with vinegar and let boil 10 min and seal.
12 red peppers
14 onions
Put through food chopper and cover with boiling water. Drain and add 2 heaping cup sugar, 1 Tbl. salt.
Cover well with vinegar and let boil 10 min and seal.
Zucchini Pickles
5 large zucchini
5 large onion
5 red sweet pepper
3 green peppers
Cut in slices. Make a brine of 1/2 c. salt, 1 tsp powdered alum. Cover with ice. Let stand 4 hours. Drain and rinse well.
5 c. vinegar
5 c. sugar
2 T. mustard seed
1 tsp. tumeric
2 T. celery seed.
Cook 20 min or less, seal.
5 large onion
5 red sweet pepper
3 green peppers
Cut in slices. Make a brine of 1/2 c. salt, 1 tsp powdered alum. Cover with ice. Let stand 4 hours. Drain and rinse well.
5 c. vinegar
5 c. sugar
2 T. mustard seed
1 tsp. tumeric
2 T. celery seed.
Cook 20 min or less, seal.
Zucchini Relish (Frost)
10 c. shredded coarse zucchini squash
4 large red onions chopped or sliced thin
4 large green peppers chopped small
1 clove garlic, chopped
Sprinkle 1/3 c salt over zucchini and let stand overnight. Add some water. Rinse in cold water.
Mix together
2 1/2 c. cider vinegar
4 1/2 c. sugar
1 1/2 tsp. black pepper
1 tsp. tumeric
1 tsp nutmeg
2 1/2 T. cornstarch
Bring to a boil and add onion and peppers. Cook for 2 min then add squash and cook5-7 minutes. Bottle. Makes 5 1/2 pts.
4 large red onions chopped or sliced thin
4 large green peppers chopped small
1 clove garlic, chopped
Sprinkle 1/3 c salt over zucchini and let stand overnight. Add some water. Rinse in cold water.
Mix together
2 1/2 c. cider vinegar
4 1/2 c. sugar
1 1/2 tsp. black pepper
1 tsp. tumeric
1 tsp nutmeg
2 1/2 T. cornstarch
Bring to a boil and add onion and peppers. Cook for 2 min then add squash and cook5-7 minutes. Bottle. Makes 5 1/2 pts.
Frozen Cheesecake
1 large cream cheese
1 c. whipping cream
3 eggs, seperated
1 tsp vanilla
1 small can crushed pineapple
1 c. sugar
24 graham crackers, crushed
Whip cream, beat egg whites. Cream sugar and cheese. Add yolks, salt to taste and vanilla. Add whipped cream and pineapple. Fold in egg whites. Put in 13x9. tops with graham cracker. Freeze 5 hours at least.
1 c. whipping cream
3 eggs, seperated
1 tsp vanilla
1 small can crushed pineapple
1 c. sugar
24 graham crackers, crushed
Whip cream, beat egg whites. Cream sugar and cheese. Add yolks, salt to taste and vanilla. Add whipped cream and pineapple. Fold in egg whites. Put in 13x9. tops with graham cracker. Freeze 5 hours at least.
Wednesday, May 11, 2011
Golden Ring Salad
1 6oz pk orange gelatin
1 1/2 c. boiling water
1 pt. orange sherbet
1 can mandarin oranges, drained
1 c. finely chopped celery
Dissolve gelatin in the water. Immediately add the sherbet, stir until melted. Add oranges and celery. Pour into ring mold and chill until firm. Unmold on crisp greens.
1 1/2 c. boiling water
1 pt. orange sherbet
1 can mandarin oranges, drained
1 c. finely chopped celery
Dissolve gelatin in the water. Immediately add the sherbet, stir until melted. Add oranges and celery. Pour into ring mold and chill until firm. Unmold on crisp greens.
Tutti Fruit Lemon
8 3/4oz grated pineapple
11oz mandarin orange
17oz fruit cocktail
1/2 c. flaked coconut
2 T. lemon juice
1 small box lemon pudding
2 bananas
frozen dessert whip
Combine first 3 with coconut and lemon. Sprinkle with lemon pudding over fruit mixture, toss lightly. Chill. Just before serving add sliced bananas. Serve with frozen dessert whip.
11oz mandarin orange
17oz fruit cocktail
1/2 c. flaked coconut
2 T. lemon juice
1 small box lemon pudding
2 bananas
frozen dessert whip
Combine first 3 with coconut and lemon. Sprinkle with lemon pudding over fruit mixture, toss lightly. Chill. Just before serving add sliced bananas. Serve with frozen dessert whip.
Scalloped Potatoes Supreme
8 shred potatoes or 8 c. sliced
1/4 c. chopped green pepper
1/4 c. minced onion or parsley
1/2 tsp. pepper
1 c. mushroom soup
1 c. milk
2 tsp. salt
Alternate layer of potatoes, green pepper, & onion in lightly greased baking dish. Season each layer with salt and pepper. Mix milk and mushroom soup, pour over potatoes. Cover, bake at 350 about 1 1/2 hour or until tender and top is light brown.
1/4 c. chopped green pepper
1/4 c. minced onion or parsley
1/2 tsp. pepper
1 c. mushroom soup
1 c. milk
2 tsp. salt
Alternate layer of potatoes, green pepper, & onion in lightly greased baking dish. Season each layer with salt and pepper. Mix milk and mushroom soup, pour over potatoes. Cover, bake at 350 about 1 1/2 hour or until tender and top is light brown.
Carrot Ring
2 c. ground carrots
2 c. cheese
2/3 c. chopped nuts
2 eggs
2 c. milk
1 tsp. salt
1/8 tsp. pepper
2 T. minced onion
Mix all ingredients in order given.
Pour into a greased ring mold, set in pan of hot water, bake in moderate over (350) until firm (about 4o min). Unmold on a hot plate; fill center with hot cooked peas. Serves 6
2 c. cheese
2/3 c. chopped nuts
2 eggs
2 c. milk
1 tsp. salt
1/8 tsp. pepper
2 T. minced onion
Mix all ingredients in order given.
Pour into a greased ring mold, set in pan of hot water, bake in moderate over (350) until firm (about 4o min). Unmold on a hot plate; fill center with hot cooked peas. Serves 6
Nice & Spicy Dressing
3/4 c. apple juice
1/2 c. apple cider vinegar
2 1/4 tsp. garlic powder
2 1/4 tsp. cornstarch
1 1/2 tsp. oregano leaves, crushed
3/4 tsp. powdered mustard
3/4 tsp. paprika
1/4 tsp. ground black pepper
In small saucepan combine all ingredients. Bring to boil and cook and stir until thickened, about 2 minutes. Pour into small bowl. Chill until ready to use. Beat. Makes 1 cup.
Excellent for salads and vegetables. Especially for those on low salt diets.
1/2 c. apple cider vinegar
2 1/4 tsp. garlic powder
2 1/4 tsp. cornstarch
1 1/2 tsp. oregano leaves, crushed
3/4 tsp. powdered mustard
3/4 tsp. paprika
1/4 tsp. ground black pepper
In small saucepan combine all ingredients. Bring to boil and cook and stir until thickened, about 2 minutes. Pour into small bowl. Chill until ready to use. Beat. Makes 1 cup.
Excellent for salads and vegetables. Especially for those on low salt diets.
Tuesday, May 10, 2011
Zucchini Cake
2 c. zucchini
2 c. sugar
2 c. flour
1 c. oil or 3/4 c.
3 T. vanilla
3 t. cinnamon
1 t. baking powder
2 t. soda
1 t. salt
3 eggs
1 1/2 c. nuts
Bake at 325.
No cook time is given on the card.
2 c. sugar
2 c. flour
1 c. oil or 3/4 c.
3 T. vanilla
3 t. cinnamon
1 t. baking powder
2 t. soda
1 t. salt
3 eggs
1 1/2 c. nuts
Bake at 325.
No cook time is given on the card.
Pumpkin Pie Cake
1 large can pumpkin
13 oz can milk
4 tsp pumpkin pie spice
3 eggs
1 c. sugar
1/2 tsp. salt
Combine and pour in 13x9 pan. Sprinkle yellow cake mix on top. Drizzle 1 1/2 cube butter and bake in 350 for 35-45 minutes.
13 oz can milk
4 tsp pumpkin pie spice
3 eggs
1 c. sugar
1/2 tsp. salt
Combine and pour in 13x9 pan. Sprinkle yellow cake mix on top. Drizzle 1 1/2 cube butter and bake in 350 for 35-45 minutes.
Easy Pineapple Parfait
2 c. fruit cocktail, chilled, well drained
6 oz can frozen pineapple juice concentrate
1 qt. vanilla ice cream
Combine fruit cocktail and pineapple juice. Alternate layers of ice cream and fruit mixture in chilled parfait glasses. Garnish with pineapple chunks and maraschino cherries. Makes 16 servings.
6 oz can frozen pineapple juice concentrate
1 qt. vanilla ice cream
Combine fruit cocktail and pineapple juice. Alternate layers of ice cream and fruit mixture in chilled parfait glasses. Garnish with pineapple chunks and maraschino cherries. Makes 16 servings.
Cherry Heart Salad
1 pk cherry jello (6oz)
1/2 c. cinnamon candies (red hot hearts)
1 1/2 c. crushed pineapple, drained
2 c. grated apples
Dissolve jello in 1 1/2 c boiling water, dissolve candies in 2 c boiling water. Combine and cool, then add pineapple and apple. Place in a 9x13 cake pan and refrigerate at least 12 hours.
1/2 c. cinnamon candies (red hot hearts)
1 1/2 c. crushed pineapple, drained
2 c. grated apples
Dissolve jello in 1 1/2 c boiling water, dissolve candies in 2 c boiling water. Combine and cool, then add pineapple and apple. Place in a 9x13 cake pan and refrigerate at least 12 hours.
Hot Chicken Salad
2 c. diced cooked chicken
1 c. diced celery
2/3 c. mayo
1 c. cream of chicken soup
1 c. cashew or almonds
1 1/2 c. cooked rice
1 T. lemon juice
2 T. diced onion
2 hard boiled eggs
Mix all together and put in a 12x7 pan. Cover with potato crisps and warm in oven 15-20 min.
1 c. diced celery
2/3 c. mayo
1 c. cream of chicken soup
1 c. cashew or almonds
1 1/2 c. cooked rice
1 T. lemon juice
2 T. diced onion
2 hard boiled eggs
Mix all together and put in a 12x7 pan. Cover with potato crisps and warm in oven 15-20 min.
Chille Sauce
30 large tomatoes
10 onions
4 peppers
12 apples
4 T. salt
3 or 4 T. mustard
1 qt. sugar
3 c. vinegar
1 heaping t. cinnamon
1 t. allspice
1/2 t cloves
1/2 t ginger
Put all thru food chopper and cook about 2 hours. Seal.
10 onions
4 peppers
12 apples
4 T. salt
3 or 4 T. mustard
1 qt. sugar
3 c. vinegar
1 heaping t. cinnamon
1 t. allspice
1/2 t cloves
1/2 t ginger
Put all thru food chopper and cook about 2 hours. Seal.
Strawberry Dessert
18 graham crackers
1/4 c. melted margarine
1/4 c. brown sugar
Mix and press on 9x13 pan
Mix
3oz cream cheese
1/2 c. powdered sugar
1 tsp vanilla
Blend well
Whip 1 C. whipping cream, add to cheese mixture, put on top of graham cracker mixture.
Mix Danish Dessert-2 C. water, let cool. Add 2-3 C. Strawberries, cut up. Put on top of cream mixture.
You can substitute white cake in place of g. crackers.
1/4 c. melted margarine
1/4 c. brown sugar
Mix and press on 9x13 pan
Mix
3oz cream cheese
1/2 c. powdered sugar
1 tsp vanilla
Blend well
Whip 1 C. whipping cream, add to cheese mixture, put on top of graham cracker mixture.
Mix Danish Dessert-2 C. water, let cool. Add 2-3 C. Strawberries, cut up. Put on top of cream mixture.
You can substitute white cake in place of g. crackers.
Rhubarb Pie
1 1/3 c. sugar
1 egg
2 T. flour
3 c. rhubarb in 1" pieces
3 drops red food coloring
2 crust pie
Bake 400 for 45 min.
1 egg
2 T. flour
3 c. rhubarb in 1" pieces
3 drops red food coloring
2 crust pie
Bake 400 for 45 min.
French Dressing
1 c. sugar
1 c. catsup
1 c. vinegar
1 c. oil
1 tsp. mustard
1/4 tsp pepper
1/2 c. chopped onion
1 1/2 tsp lemon juice
1/2 tsp worcestershire sauce
Makes 1 qt.
1 c. catsup
1 c. vinegar
1 c. oil
1 tsp. mustard
1/4 tsp pepper
1/2 c. chopped onion
1 1/2 tsp lemon juice
1/2 tsp worcestershire sauce
Makes 1 qt.
Raspberry Jam
5 cup tomato
4 cup sugar
Put green tomatoes through blender then cook tomatoes and sugar for 25 min. Add 1 lg pk raspberry jello and 1 pk raspberry kool aid and stir well. Bottle.
4 cup sugar
Put green tomatoes through blender then cook tomatoes and sugar for 25 min. Add 1 lg pk raspberry jello and 1 pk raspberry kool aid and stir well. Bottle.
Mustard Sauce
Combine 1 cup unprepared Colmans mustard with 1 cup good vinegar. Let stand 24 hours or overnight.
Beat 2 eggs in top of double boiler, add mixture and 1 cup sugar. Cook over hot water for 18 minutes.
Good with ham, smoked chops, pork. Good served with cream cheese and crackers.
Beat 2 eggs in top of double boiler, add mixture and 1 cup sugar. Cook over hot water for 18 minutes.
Good with ham, smoked chops, pork. Good served with cream cheese and crackers.
Mrs. Clean
Mix equal parts of lemon ammonia and Spic and Span and you will have a comparable cleaning product at a fraction of the price.
Marinated Carrots
5 cups peeled and sliced carrots (cooked and cooled)
1 med onion, sliced
1 green pepper chopped or sliced
1 tsp each salt & pepper
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp worcestershire sauce
Mix vegetables together, mix remaining ingredients and pour over vegetables. Let stand for 12 hours in fridge. Holds for several days.
Tricia's Note:
1 med onion, sliced
1 green pepper chopped or sliced
1 tsp each salt & pepper
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp worcestershire sauce
Mix vegetables together, mix remaining ingredients and pour over vegetables. Let stand for 12 hours in fridge. Holds for several days.
Tricia's Note:
My sister in law Ronda makes this and calls it Copper Pennies, very tasty.
Tuna Salad Deluxe
1 can water pack tuna
1/2 cup onion chopped fine
1 cup diced celery, fine
1 cup ground carrots
3/4 c. Miracle Whip
1 tsp sugar
1 tsp mustard
Mix Miracle Whip, sugar and mustard. Add a tiny bit of vinegar and half & half to taste (want dressing tart, but not too sour). Mix with tuna and all above ingredients the day before serving to marinate.
Just before serving mix in one can shoestring potatoes (4.5oz) and serve immediately.
1/2 cup onion chopped fine
1 cup diced celery, fine
1 cup ground carrots
3/4 c. Miracle Whip
1 tsp sugar
1 tsp mustard
Mix Miracle Whip, sugar and mustard. Add a tiny bit of vinegar and half & half to taste (want dressing tart, but not too sour). Mix with tuna and all above ingredients the day before serving to marinate.
Just before serving mix in one can shoestring potatoes (4.5oz) and serve immediately.
Wedding Punch
4 Can 46oz Pineapple & Grapefruit juice
2 can frozen Lemon juice
10 pks Kool Aid
10 qts Ginger ale
Make syrup with 10 c. Sugar & 5 c. Water
200 Ice cubes
2 can frozen Lemon juice
10 pks Kool Aid
10 qts Ginger ale
Make syrup with 10 c. Sugar & 5 c. Water
200 Ice cubes
Rhubarb Jello Jam
4 c. Rhubarb
4 c. Sugar
1/2 c. Water
1 pk (6oz) Raspberry Jello
Cut cleaned rhubard in 1" chunks. Mix with sugar and water in large kettle. Boil 10 min. Remove from heat. Stir in raspberry jello. Skim foam off surface. Pour into hot sterilized jars. Clean rims, cover with paraffin. Yields 16 jelly jars.
4 c. Sugar
1/2 c. Water
1 pk (6oz) Raspberry Jello
Cut cleaned rhubard in 1" chunks. Mix with sugar and water in large kettle. Boil 10 min. Remove from heat. Stir in raspberry jello. Skim foam off surface. Pour into hot sterilized jars. Clean rims, cover with paraffin. Yields 16 jelly jars.
Grape-Nut Pudding
1 tsp. grated lemon rind
1/4 c. butter
1/2 c. sugar
2 T. flour
1 c. milk
2 egg yolks, well beaten
3 T. lemon juice
1/4 c. grape nuts
2 egg whites, stiffly beaten
Cream lemon rind and butter together until well blended; add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, grape nuts and milk; mix well. Mixture will look curdled but the will not affect finished pudding. Fold in egg whites. Turn into greased baking dish and place in a pan of hot water. Bake in slow oven (325) 1 hour & 15 minutes. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with plain whipped cream.
Makes 6 servings, best when warm
Note: if desired, 1/2 c. honey may be substituted for the sugar.
1/4 c. butter
1/2 c. sugar
2 T. flour
1 c. milk
2 egg yolks, well beaten
3 T. lemon juice
1/4 c. grape nuts
2 egg whites, stiffly beaten
Cream lemon rind and butter together until well blended; add sugar gradually and cream together until light and fluffy. Add egg yolks and beat well. Add lemon juice, flour, grape nuts and milk; mix well. Mixture will look curdled but the will not affect finished pudding. Fold in egg whites. Turn into greased baking dish and place in a pan of hot water. Bake in slow oven (325) 1 hour & 15 minutes. When done, pudding has a cake-like layer on top with custard below. Serve warm or cold with plain whipped cream.
Makes 6 servings, best when warm
Note: if desired, 1/2 c. honey may be substituted for the sugar.
Monday, May 9, 2011
How to Make Whipped Cream Hold It's Shape
Soak 1 tsp of unflavored gelatin in 1 tbsp of cold water for 5 minutes. Beat whipping cream until it forms small peaks. Add above mixture while beating. A tablespoon of powdered sugar, 1/2 tsp vanilla and a few grains of salt may be added to sweeten.
Labels
I'm trying to add labels to each post so that you can search for a recipe by the type of item you would like to make. Labels are listed to the right. For example, there are a lot of recipes with Jello in it. But, after posting the last recipe for Tuna Salad, I added a ? label. This is for items that are just...well, weird. Tuna and Jello are not my idea of a delicious combination. And I know I've seen a recipe for Liver Loaf in this recipe box, that will go into that ? category too.
Tuna Salad
7 oz can of tuna
1 pk lemon jello
3/4 c. celery shredded or diced
1 tsp. onion juice
1/2 c. mayonaise
1 1/2 c. water
3 T vinegar
1/2 tsp salt
2 T pimento
Let Jello set to consistency of egg white, beat and add mayonaise. mix, add celery and tuna, pimento. Put in mold, chill.
1 pk lemon jello
3/4 c. celery shredded or diced
1 tsp. onion juice
1/2 c. mayonaise
1 1/2 c. water
3 T vinegar
1/2 tsp salt
2 T pimento
Let Jello set to consistency of egg white, beat and add mayonaise. mix, add celery and tuna, pimento. Put in mold, chill.
Marshmallow Icing
3/4 C. sugar
2 envelopes unflavored gelatin
2/3 C. cold water
1 C. light corn syrup
1 tsp. vanilla
Blend sugar & gelatin in sauce pan. Stir in water. Place over low heat stirring until disolved. Pour corn syrup in a large bowl (3 to 4 qt) add vanilla, gelatin & sugar mixture, and beat 15 minutes or until mixture becomes thick of a marshmallow consistency.
2 envelopes unflavored gelatin
2/3 C. cold water
1 C. light corn syrup
1 tsp. vanilla
Blend sugar & gelatin in sauce pan. Stir in water. Place over low heat stirring until disolved. Pour corn syrup in a large bowl (3 to 4 qt) add vanilla, gelatin & sugar mixture, and beat 15 minutes or until mixture becomes thick of a marshmallow consistency.
Homemade Windex
2 T. non sudsy amonia
1 tsp dishwashing liquid
1 pt. rubbing alcohol
blue food color
Mix in 1 gallon container. Fill with cold water. Makes 1 gal.
1 tsp dishwashing liquid
1 pt. rubbing alcohol
blue food color
Mix in 1 gallon container. Fill with cold water. Makes 1 gal.
Quick Chocolate Fudge
1 package semi sweet chocolate chips
1 pound powdered sugar
6 T. evaporated milk, at room temperature
1 tsp. vanilla
1/4 tsp salt
1/4 cup soft butter or margarine
1 C chopped nuts
In a saucepan, melt chocolate over hot water. Combine powdered sugar, evaporated milk, vanilla and salt. Mix until smooth. Add melted chocolate, blend well. Stir in butter. Mix in nuts. Spread in buttered 9 inch square pan. Chill until firm.
1 pound powdered sugar
6 T. evaporated milk, at room temperature
1 tsp. vanilla
1/4 tsp salt
1/4 cup soft butter or margarine
1 C chopped nuts
In a saucepan, melt chocolate over hot water. Combine powdered sugar, evaporated milk, vanilla and salt. Mix until smooth. Add melted chocolate, blend well. Stir in butter. Mix in nuts. Spread in buttered 9 inch square pan. Chill until firm.
Fresh Peach Pie
2 pk. peach Jello
1 1/2 C. sugar
2 T. heaping cornstarch
4 C. water
Boil the above for 5 minutes. Let partly cool & set, then add sliced peaches into mixture and spoon in baked graham cracker crust. Let finish setting until firm. Top with whipped cream.
1 1/2 C. sugar
2 T. heaping cornstarch
4 C. water
Boil the above for 5 minutes. Let partly cool & set, then add sliced peaches into mixture and spoon in baked graham cracker crust. Let finish setting until firm. Top with whipped cream.
Zucchini Quiche
4 eggs, beaten
1 small onion, thinly sliced and chopped
1 clove garlic, crushed
1 tsp seasoned salt
1/2 tsp. margarine
1 C grated chedder cheese
1 C Bisquick
1/2 C. cooking oil
3 C. thinly sliced zucchini, chopped
Beat eggs and all ingredients except zucchini and beat well. Fold in zucchini. Bake in 9X9 greased pan @ 350 for 35-45 min.
1 small onion, thinly sliced and chopped
1 clove garlic, crushed
1 tsp seasoned salt
1/2 tsp. margarine
1 C grated chedder cheese
1 C Bisquick
1/2 C. cooking oil
3 C. thinly sliced zucchini, chopped
Beat eggs and all ingredients except zucchini and beat well. Fold in zucchini. Bake in 9X9 greased pan @ 350 for 35-45 min.
Lime Party Salad
Melt in top of double boiler~
16 large marshmallows
1 cup milk
Pour hot mixture over~
1 pkg lime jello
Stir until dissolved
Beat in 1 large package cream cheese
Add 1 no. 2 can undrained crushed pineapple
2/3 cup mayonnaise
1/4 pint whipping cream, whipped
1 C. walnuts
Mix them all together, chill.
16 large marshmallows
1 cup milk
Pour hot mixture over~
1 pkg lime jello
Stir until dissolved
Beat in 1 large package cream cheese
Add 1 no. 2 can undrained crushed pineapple
2/3 cup mayonnaise
1/4 pint whipping cream, whipped
1 C. walnuts
Mix them all together, chill.
Punch - 5 Gal - for 175 People
20 C. Orange Juice
15 C. Lemon Juice
10 no. 2 cans Pineapple Juice (4, 46 oz cans)
10 qts. Ginger Ale
10 Cups sugar, 5 cups water (make syrup)
200 colored ice cubes.
15 C. Lemon Juice
10 no. 2 cans Pineapple Juice (4, 46 oz cans)
10 qts. Ginger Ale
10 Cups sugar, 5 cups water (make syrup)
200 colored ice cubes.
Russian Dressing
1/2 C. Mayonaise
1/4 C. Chili sauce
1/4 C. Chopped green pickles
Written under the recipe for Russian dressing:
Cabbage
1 C. diced celery
2 C. diced apple
1 green pepper
1 tomato chopped
chopped nuts.
1/4 C. Chili sauce
1/4 C. Chopped green pickles
Written under the recipe for Russian dressing:
Cabbage
1 C. diced celery
2 C. diced apple
1 green pepper
1 tomato chopped
chopped nuts.
Carrot & Tomato Soup Salad
2 # Cooked and drained carrots
Mix together and add carrots to:
1 C. Tomato Soup
1/2 C. Salad Oil
1/2 C. Vinegar (cider)
1/2 C. Sugar
Mix together and add carrots to:
1 C. Tomato Soup
1/2 C. Salad Oil
1/2 C. Vinegar (cider)
1/2 C. Sugar
No Cook Sweet Pickles
Small, whole cucumbers, scrubbed
1 T. Pickling salt (non-iodized)
1 T. Powdered alum
1 tsp. Whole pickling spice
1 C. Apple cider vinegar
In each quart jar, wide mouth, pack scrubbed cucumbers. To each jar add the salt, alum, pickling spice and apple cider vinegar. Fill the rest of bottle with cold water. Put enameled lid on tightly and let set in cool place for two or more months. When ready, pour off brine and rinse well with cold water. Cut cucumbers in cubes or slices, or leave whole as desired. If leaving whole, be sure and cut off both ends of cucumber. Rinse again, return cukes to clean bottle and add 1 - 1 1/2 cups of dry sugar to each qt. of cucumbers. Cover and shake often until it makes it's own syrup (about 2 or 3 days). They are then ready to eat. Will keep in refridgerator for several months.
1 T. Pickling salt (non-iodized)
1 T. Powdered alum
1 tsp. Whole pickling spice
1 C. Apple cider vinegar
In each quart jar, wide mouth, pack scrubbed cucumbers. To each jar add the salt, alum, pickling spice and apple cider vinegar. Fill the rest of bottle with cold water. Put enameled lid on tightly and let set in cool place for two or more months. When ready, pour off brine and rinse well with cold water. Cut cucumbers in cubes or slices, or leave whole as desired. If leaving whole, be sure and cut off both ends of cucumber. Rinse again, return cukes to clean bottle and add 1 - 1 1/2 cups of dry sugar to each qt. of cucumbers. Cover and shake often until it makes it's own syrup (about 2 or 3 days). They are then ready to eat. Will keep in refridgerator for several months.
Bread & Butter Pickles
12 Cucumbers
6 Onions, peeled and sliced thin 1/8 inch
1 T each tumeric, mustard seed, celery seed, allspice berries in bag
4 T salt
1 1/2 C. sugar
4 sticks cinnamon
Heat all spices in 1 1/2 pts vinegar diluted to taste. Boil, add cukes and onions and let come to good boil. Seal.
6 Onions, peeled and sliced thin 1/8 inch
1 T each tumeric, mustard seed, celery seed, allspice berries in bag
4 T salt
1 1/2 C. sugar
4 sticks cinnamon
Heat all spices in 1 1/2 pts vinegar diluted to taste. Boil, add cukes and onions and let come to good boil. Seal.
Zucchini Relish
10 C. ground zucchini
10 C. ground onions
5 T. pure salt
2 1/4 C. white vinegar
4 1/2 C. sugar
1 T. each, nutmeg, dry mustard, tumeric, cornstarch
1/2 tsp pepper
2 tsp celery salt
1 each sweet green & red peppers chopped fine
Put first 3 ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain again & put in large kettle with remaining ingredients. Bring to a boil & simmer uncovered, stirring occasionally, 30 min or until of desired consistency.
Pour into 6 to 8 sterilized pint jars and seal. Process 5 minutes.
***8/30/2011**
Made this relish and it turned out just like I remember it. I did end up adding 1 more tablespoon of cornstarch to help it thicken a bit and I simmered about 45 minutes. It made just shy of 6 pints.
10 C. ground onions
5 T. pure salt
2 1/4 C. white vinegar
4 1/2 C. sugar
1 T. each, nutmeg, dry mustard, tumeric, cornstarch
1/2 tsp pepper
2 tsp celery salt
1 each sweet green & red peppers chopped fine
Put first 3 ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain again & put in large kettle with remaining ingredients. Bring to a boil & simmer uncovered, stirring occasionally, 30 min or until of desired consistency.
Pour into 6 to 8 sterilized pint jars and seal. Process 5 minutes.
***8/30/2011**
Made this relish and it turned out just like I remember it. I did end up adding 1 more tablespoon of cornstarch to help it thicken a bit and I simmered about 45 minutes. It made just shy of 6 pints.
Here we go...again.
Today I got a text message from Brandon asking if I had GGrandma's recipe for relish. I knew I did and so after digging out the recipe box I realized that I probably should start adding recipes to the blog again. I started documenting all of great-grandma's recipes quite some time ago, but I don't know where that blog went. Oops. So I will start adding them all here, and this time I promise not to misplace this blog.
Some of them are hard to read, but I will do my best and get these typed out so we can all enjoy them.
Some of them are hard to read, but I will do my best and get these typed out so we can all enjoy them.
Subscribe to:
Posts (Atom)