This internet article was first published in August 2010 and will be archived in the morning. Sharing it with you before I bury it in the archives!
Surprise and delight your family with this meal made entirely from vintage recipes. From a refreshing 7-UP gelatin salad to Honey BBQ Shredded Pork Sandwiches to a finish of Buttermilk Pound Cake served with fresh berries, this is a meal that will get rave reviews! Make this an old-fashion (to some people) dinner with the family all together around the table. Enjoy a great meal and some wonderful conversation.
BECKY'S 7-UP SALAD
1 pkg (4 serving size) lime gelatin
2 cups boiling water
8 oz cream cheese
2 cups 7-UP
1 cup crushed pineapple, drained
1/2 cup chopped pecans
1 cup miniature marshmallows
Dissolve the gelatin in the boiling water until all gelatin is dissolved. Add the cream cheese and stir until melted. Add the 7-UP, stir and refrigerate. When the mixture is partially set, fold in the pineapple, pecans, and marshmallows. Return to the refrigerator until completely set. This makes a pretty molded salad.
AWARD WINNING HONEY BBQ SHREDDED PORK
1 pork shoulder or picnic roast (remove visible fat)
1 1/4 cups ketchup
1 cup chopped celery
1 cup chopped onion
1/4 cup water
1/3 cup honey
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1/2 tsp black pepper
Crusty rolls for serving
Place pork roast in a 9 x 13-inch baking pan. Combine remaining ingredients, except rolls. Pour mixture over the roast. Cover pan with foil and place in a preheated 300 degree oven for 3 to 3 1/2 hours. Shred the meat using two forks. Remove all the bone and skin. Stir meat with the sauce and serve in crusty rolls.
NOTE: For today's busy cooks, you can adapt this recipe by using a slow cooker while you are away from home or just to keep from using the oven.
BUTTERMILK POUND CAKE
3 sticks margarine
2 1/2 cups sugar
4 eggs
1/2 tsp soda
1/2 tsp salt
3 1/2 cups flour
1 cup buttermilk
1 tsp lemon flavoring
1 tsp vanilla extract
fresh berries for serving, if desired
Cream margarine and sugar until light; add eggs, 1 at a time, mixing well after each addition. Mix the soda, salt, and flour together well. add flour mixture to the creamed mixture alternately with the buttermilk. Stir in the lemon flavoring and vanilla extract. Pour batter into a lightly greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Serve topped with fresh berries, if desired.
Enjoy!
Surprise and delight your family with this meal made entirely from vintage recipes. From a refreshing 7-UP gelatin salad to Honey BBQ Shredded Pork Sandwiches to a finish of Buttermilk Pound Cake served with fresh berries, this is a meal that will get rave reviews! Make this an old-fashion (to some people) dinner with the family all together around the table. Enjoy a great meal and some wonderful conversation.
BECKY'S 7-UP SALAD
1 pkg (4 serving size) lime gelatin
2 cups boiling water
8 oz cream cheese
2 cups 7-UP
1 cup crushed pineapple, drained
1/2 cup chopped pecans
1 cup miniature marshmallows
Dissolve the gelatin in the boiling water until all gelatin is dissolved. Add the cream cheese and stir until melted. Add the 7-UP, stir and refrigerate. When the mixture is partially set, fold in the pineapple, pecans, and marshmallows. Return to the refrigerator until completely set. This makes a pretty molded salad.
AWARD WINNING HONEY BBQ SHREDDED PORK
1 pork shoulder or picnic roast (remove visible fat)
1 1/4 cups ketchup
1 cup chopped celery
1 cup chopped onion
1/4 cup water
1/3 cup honey
2 tbsp lemon juice
3 tbsp white vinegar
3 tbsp Worcestershire sauce
2 tbsp dry mustard
1 tsp salt
1/2 tsp black pepper
Crusty rolls for serving
Place pork roast in a 9 x 13-inch baking pan. Combine remaining ingredients, except rolls. Pour mixture over the roast. Cover pan with foil and place in a preheated 300 degree oven for 3 to 3 1/2 hours. Shred the meat using two forks. Remove all the bone and skin. Stir meat with the sauce and serve in crusty rolls.
NOTE: For today's busy cooks, you can adapt this recipe by using a slow cooker while you are away from home or just to keep from using the oven.
BUTTERMILK POUND CAKE
3 sticks margarine
2 1/2 cups sugar
4 eggs
1/2 tsp soda
1/2 tsp salt
3 1/2 cups flour
1 cup buttermilk
1 tsp lemon flavoring
1 tsp vanilla extract
fresh berries for serving, if desired
Cream margarine and sugar until light; add eggs, 1 at a time, mixing well after each addition. Mix the soda, salt, and flour together well. add flour mixture to the creamed mixture alternately with the buttermilk. Stir in the lemon flavoring and vanilla extract. Pour batter into a lightly greased and floured tube pan. Bake at 325 degrees for 1 hour and 15 minutes. Serve topped with fresh berries, if desired.
Enjoy!
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