APRICOT SALAD

For some reason I seem to be on a salad theme recently.  All these old recipes are in boxes and big manila envelopes.  I post them as a get one out to use it or just post the next one in the box.  Seems to have been a lot of salad ones lately.  Tomorrow I will try to post something besides a salad!

A #2 1/2 can is the regular-sized can of fruit although the way the manufacturers keep cutting back on size to trick us, they might have held a little more.

1 #2 1/2 can apricots, cut up
1 #2 1/2 can crushed pineapple
2 cups hot water
2 packages (4-serving sizes) orange gelatin
1 cup juice (from apricots and pineapple combined for 1 cup)
3/4 cup miniature marshmallows

Drain the cans of fruit saving juices.  Combine the juices.  Prepare the gelatin using the hot water and the cup of combined juices; let cool.  Add the fruit and the marshmallows.  Pour into a ring mold.

Topping:
1/2 cup sugar
2 tablespoons flour
1 egg, beaten
1 cup remaining fruit juices
2 tablespoons butter
1 cup cream
3/4 cup grated American cheese

In a saucepan cook the sugar, flour, egg, and juices over low heat until thickened. Remove from the heat and add butter and cool.  Whip the cream and mix with the cooled sugar mixture.  Spread on jello and top with cheese.

HOLIDAY SALAD MOLD

This old 1950s recipe of my late mother's came with the following note: "This is not only a good Holiday Salad, but is delightful whether it is served in December or July."

First Layer:
1 pkg. gelatin, unflavored
1 tbs. lemon juice
1 8-oz. pkg. cream cheese, softened
Green pepper (cut in leaves shapes)
pimientoes (cut into flower shapes)
1/2 cup cold water
1/2 tsp. salt
3/4 cup hot water

Soften gelatin in the cold waterl add the hot water and salt.  Stir until gelatin dissolves completely.  Add the lemon juice and cream cheese mixing until smooth.  Pour 3 tablespoons of mixture into the bottom of a 9-inch mold.  Press green pepper leaves and pimiento flowers in design in bottom of mold.  Chill until firm, then add remaining gelatin mixture and chill.

Second Layer:
4 cups tomato juice
1 tbs. onion, chopped
1 tsp. salt
dash of cayenne pepper, optional
2 pkgs. gelatin, unflavored
1/2 cup cold water
1 tsp. Worcestershire sauce
1 tsp. lemon juice
1/2 cup celery, chopped

Combine tomato juice, onion, salt, and cayenne in saucepan.  Bring to a simmer and simmer for 15 minutes.  Remove from heat. 

Soften the gelatin in the cold water. Add Worcestershire sauce, lemon juice, softened gelatin, and the celery to the tomato juice mixture.  Cool and pour over the chilled first layer.  Chill until the gelatin is completely set.  Unmold onto a plate that is covered with lettuce leaves.

Makes 8 to 10 servings.

This is a file photo of a molded salad for reference only. This is not this same recipe.

OLD RECIPE CLIPPING FOR HOT CROSS BUNS

This is a recipe my late mother clipped from an article in her local hometown newspaper probably in the 60s.  Even though it is not currently the Lenten season as the article states, I thought I would share this clipping since it is still clear enough to read in the picture.  To enlarge, click on the picture.

OLD FASHION 24-HOUR FRUIT SALAD

This old recipe is from one of my late mother's 1950s newspaper clippings.  The clipping was so faded the picture was not readable for posting.

2 eggs, beaten
1 tbs. vinegar
4 tbs. sugar
2 tbs. butter
1 cup cream, whipped
Put eggs in double boiler, add vinegar and sugar stirring constantly until thick and smooth.  Remove from fire, add butter and cool.  When cold, fold in whipped cream and the following mixture:
2 cups white cherries
2 cups pineapple, drained
2 oranges, diced
2 cups marshmallows
Turn into a mold and put into refrigerator for 24 hours.

This is a file photo used for reference only.

It is not this exact recipe.

CHARLIE'S CHEESE BALL

1 pkg. Philadelphia cream cheese
1 6 oz. jar Kraft pimento cheese
2 tbsp. parsley flakes
2 tbsp. mince onions
1/2 tsp. Worcestershire sauce
2 tbsp. chopped pecans (may substitute finely chopped dried beef)

Mix all ingredients together; form into ball and refrigerate until mixture sets up.  Remove ball from refrigerator and roll in chopped pecans until covered.  Keep cool until served.

file photo for reference

1971 GENERAL MILLS PUMPKIN PUFF PANCAKES RECIPE

This is another recipe from the large collection of my late mother.  This little General Mills flyer was dated 1971.  Since it is Fall, the time of year traditionally thought of "Pumpkin Time," I thought this would be the appropriate time to share it.  Remember, however, that pumpkin is very healthy and should be part of your diet year-round!

 

Click on the picture and it will enlarge so you can read it.

BOUQUET GARNI

This recipe is from an old Better Homes and Gardens Booklet "cooking with HERBS and SPICES dated 1967.

3 to 4 sprigs parsley
1 medium bay leaf
1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme
2 or 3 sprigs celery leaves

Place all ingredients in tea ball or cheesecloth bag.

This is a classic seasoning for sauces, stews, soups, etc.

1960s Butterfudge Mallow Cake from Betty Crocker

This is a recipe from an old recipe insert my late mother got in a bag of Gold Medal Flour in the 1960s.  The cake is chocolate with a butterscotch filling and a marshmallow frosting.

You can click on the pictures to enlarge for better reading of the recipes.

STRAWBERRY JALAPENO SPREAD

This sweet and spicy spread is great when mixed with cheeses and served with whole-grain crackers as snacks, appetizers, etc.  Also good served with hot buttered biscuits.

2 jars (18-oz each) strawberry preserves
1 jar (12-oz) pickled jalapeno pepper slices, well drained

Place the preserves and the pepper slices in the bowl of a food processor; pulse until peppers are finely chopped. 

Divide the processed mixture into half-pint or jelly jars, cover, and store in the refrigerator.

Serve as in on hot biscuits.

To serve as party foods:
1 block (8-oz) softened cream cheese
8 oz finely shredded sharp cheddar cheese
1 cup strawberry jalapeno spread

Combine the cheeses in a medium bowl and beat until well blended.  Place in serving dish.  Spoon the spread over the cheese and serve with crackers.

To give as gifts, tie a pretty ribbon or bow around the neck of jars of spread and give the the above instructions for serving.

POPPY SEED BREAD LOAVES

2 cups granulated sugar
1 1/2 cup vegetable oil (healthy update - use canola oil)
4 eggs
1 tsp vanilla
1 can Milnot
3 cups flour
1/2 tsp baking soda
4 tbsp poppy seeds

Sift the flour and baking soda into a large bowl.  Add the remaining ingredients.  Grease 2 loaf pans.  Fill each 2/3s full.  Bake at 350 degrees for 40 to 50 minutes until done.

file photo

QUANTITIES TO SERVE 100

I found this list in an old church cookbook.  It lists quantities needed for serving 100 people.  I thought it interesting that it stated to serve 50 divide by 2 and to serve 25 divide by 4.  Evidently they didn't think women were very good in math!

• 3 lbs coffee
• 3 quarts cream
• 4 pints whipping cream
• 6 gallons milk
• 2 1/2 gallons fruit cocktail
• 5 gallons soup
• 25 lbs weiners
• 40 lbs ham
• 30-36 lbs hamburger
• 35 lbs potatoes
• 5 gallon baked beans
• 10 loaves bread
• 3 lbs butter
• 12 quarts potato salad
• 18 pies
• 8 cakes
• 4 gallons ice cream
• 3 lbs cheese
• 2 quarts pickles
• 3 lbs assorted nuts

EASY PAN CHERRY CAKE

1 can cherry pie filling
1 box white cake mix
1 stick butter

Preheat oven to 375 degrees.

Pour the pie filling into an 8-inch square baking pan or dish; pour the cake mix over the pie filling.  Cut the butter into thin slices and place over the cake mix. 

Bake cake at 375 degrees for 35 to 40 minutes.

clipart photo

CRUNCHY POPCORN-NUT MIX

As a child growing up in Southern Indiana during the late 40s and the 50s, our most common snack food was popcorn.  Popcorn plain, popcorn with butter, popcorn balls, and popcorn mixtures, I think we ate it every way we could think of.  Here is a great popcorn-nut mix perfect for everything from watching TV to tailgating.

Approximately 16 cups unsalted popped popcorn
3 cups pecan halves (great toasted but plain is okay, too)
1 1/2 cup coarsely chopped almonds, toasted
2 cups granulated sugar
2 cups butter
1/2 cup corn syrup
1/2 cup water
1 tsp salt
2 tsp vanilla extract

Lightly grease a large roasting pan; combine popcorn, and both nuts in the pan.

Butter the sides of a large heavy-duty Dutch oven or stockpot. Combine the sugar, butter, corn syrup, water, and salt in the buttered pan.  Cook over medium-low heat until sugar dissolves, stirring constantly.  Using a pastry brush dipped in hot water, brush sugar crystals on sides of pan back down into the mixture.  Attach a candy thermometer being careful it does not touch the bottom of the pan.

Increase the heat under the pan to medium and bring mixture to a boil.  Cook, without stirring, to a soft-crack stage (170 to 190 degrees).  To test mixture, place about a half-teaspoon of the mixture into ice water.  It should form hard threads but will soften when removed from the water.  Remove from the heat and stir in vanilla.

Pour the mixture over the popcorn mixture stirring to coat well.  Spread out on greased aluminum foil.  Using two greased forks, break mixture into small pieces.  Allow to cool completely.

Popcorn-nut mix may be stored, once it has cooled completely, in an airtight container.

Yield: About 2 dozen cups mixture.

OLD NEWSPAPER CLIPPING FOR CHERRY DELIGHT

This recipe clipping is one my late mother clipped from the local newspaper many years ago.  I thought it interesting that the author was so entralled with this "new" dessert.  Today various versions of this recipe are common place.

Note: Click icon on recipe to enlarge for reading.

CHICKEN AND LENTIL SOUP

1 tbsp salad oil (my update: use canola)
2 lbs boneless chicken breasts, skinned
1 medium onion, chopped
3/4 cup dried lentils, rinsed
1 can (14-oz) chicken broth
3 cups water
2 large tomatoes, seeded, diced
1 yellow squash, diced
2 carrots, pared and thinly sliced
1 green pepper, diced
1/2 tsp dried basil leaves

Heat the oil over medium-high heat in a Dutch oven.  Add the chicken and onion; saute 5 minutes, until browned.  Add the lentils, broth, and water.  Bring to a boil and simmer, covered, for 20 minutes.  Remove lid and add the remaining ingredients.  Bring to a boil and simmer 10 minutes or until the vegetables are tender.  Remove the chicken and shred; add back into the soup.

Yield: 6 servings.

CHECK OUT THIS POST

Today I posted this recipe from my old-fashion recipe collection onto my Lady Bugs Sweet Treats blog.  You can get the recipe there for Old-Fashion Gingerbread with Sunshine Fluff.

RAISIN BRAN CRANBERRY ORANGE MUFFINS

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
2 tbsp granulated sugar
1 tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 1/2 cup raisin bran cereal
1 cup milk
1 egg
1/3 cup canola oil
1 tsp grated orange rind
1 cup fresh cranberries

Preheat oven to 400 degrees.
Lightly grease 12 muffin cups; set aside.

In a small mixing bowl combine the flour, both sugars, baking powder, cinnamon, and salt; set aside.

In a large mixing bowl, mix the cereal and milk together; let stand 3 minutes.  Stir mixture well then stir in the egg, oil, and orange rind.  Add the flour mixture and mix together just until moistened.  Fold in cranberries.

Spoon the batter into the prepared muffin cups, filling about 3/4s full.

Bake muffins at 400 degrees for 25 minutes or until golden brown.

 

Yield: 12 muffins

 

Note: I got the basics of this recipe years ago from Kraft Foods.

MAIN COURSE BUFFET SALAD

This recipe is from a booklet put out years ago by a local dairy.

1 1/2 cups apple cider
2 tbsp unflavored gelatine
1/4 cup cider or salad vinegar
1/4 tsp salt
2 cups cooked ham, minced
1 cup cooked chicken, chopped
3 pimiento peppers, chopped
1 medium dill pickle, chopped
1 pint cream, whipped

Combine gelatine and vinegar, let set 5 minutes.  Heat cider and stir in softened gelatine, stirring until getatine dissolves.  Cool until mixture is consistency of unbeaten egg white.  Add salt and balance of ingredients, including whipped cream.  Turn into large fancy, or individual molds.  Chill until firm. Serve with 1000 Island or French dressing. 10 portions.

Old Fashion Individual Salad Molds

BUTTER CUTOUT COOKIES AND ICING FOR DECORATING

COOKIES:
1 1/2 cups powdered sugar
2 sticks butter or margarine (1 each works great)
1 egg
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar

In mixer bowl, beat the powdered sugar and butter until light and fluffy.  Blend in the egg and vanilla.

Combine the flour, baking soda, and cream of tartar in a bowl; add to the sugar/butter mixture, mixing well.

Divide the dough into thirds and flatten each third to a 1-inch thickness.  Wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees.
On a lightly floured surface, roll a third of the dough to 1/8-inch thickness.  Using a knife or cookie cutters, cut into desired shapes with 2-inch cookie cutters.  Place cookies on ungreased cookie sheets. Repeat with the remaining dough.

Bake cookies 7 to 8 minutes or until the bottoms are light brown and the tops are pale.  Cool completely on wire racks before decorating with the icing below.

Yield: Approximately 72 cookies.

ICING:
3 cups powdered sugar
4 to 5 tablespoons milk
few drops of food coloring, your choice of color

In a mixing bowl, mix the powdered sugar and 4 tablespoons of the milk until well blended and smooth.  Add additional drops of milk, if needed to make of piping consistency.

Yield: 1 1/3 cups of icing

file photo

 

MACARONI SHELL & CHICKEN SALAD

4 cups uncooked medium-size shell macaroni
3 cups cooked chicken, julienned
1 cup sliced celery
1 cup sliced radishes
1 small green bell pepper, diced
1/4 cup minced onion
1/2 cup blue cheese salad dressing
1/2 cup sour cream
1 tsp tarragon
1 tsp seasoned salt
1/4 tsp freshly ground black pepper

Prepare shell macaroni according to the package directions; drain. 

In a large bowl combine the macaroni, chicken, celery, radishes, bell pepper, and onion.

In a small bowl combine the salad dressing, sour cream, tarragon, seasoned salt, and pepper to blend well.  Stir dressing into the salad mixture tossing to coat well.  Cover and chill before serving.

Yield: 6 to 8 servings.

CRANBERRY SALAD WITH MAYONNAISE CREAM

This is a recipe that was served many years ago at a sorority meeting in my hometown when I was a kid.  It was so popular the recipe was printed in the newspaper so the lady who made it (Mrs. West)could share it with everyone.

1 cup raw cranberries, ground
1 cup sugar
1 pkg lemon gelatin
1 cup hot water
1 cup crushed pineapple, drain and save syrup
1 cup pineapple syrup
1/2 cup English walnut pieces
1 cup chopped celery

Combine ground cranberries and sugar.  Dissolve gelatin in hot water; add the syrup.  Chill until partially set.  Add the cranberry mixture, pineapple, walnuts, and celery.  Pour into an oiled 9-inch square pan or dish.  Chill until firm.  Cut in squares.  Serve on crisp lettuce leaves or curly endive.  Pass the mayonnaise cream - recipe below.

Mayonnaise Cream
With rotary or electric beater, whip 1 cup marshmallow creme,1 tablespoon of lemon juice, and 1 tablespoon orange juice until blended.  Stir in 1/4 cup mayonnaise.  Chill before serving.

file photo for reference