BROKEN GLASS DESSERT

This is a dessert I used to make when my children, now in their forties, were young.  I had forgotten all about this recipe until I ran across it last week.  Now I am going to make it for my grandchildren!

1 pkg (4-serving size) each of orange, lime, & cherry gelatin
4 1/2 cups boiling water, divided
1 1/2 envelopes plain gelatin
1/2 cup cold water
1 cup sugar
1 stick butter
1 cup hot pineapple juice
20 graham crackers, crushed fine
1 pint whipping cream

In separate bowls, dissolve each of the flavored gelatins in 1 1/2 cups hot water; let stand a few minutes; pour into square pans and refrigerate until each is set.  When gelatins are set, continue with the recipe.

Dissolve the plain gelatin in the half cup of cold water; let stand.

Add half the sugar to the pineapple juice and pour over the plain gelatin; allow to cool.

Melt the butter.  Add the remaining half of the sugar to the crushed graham crackers and add to the melted butter; reserve a couple tablespoonsful of the mixture for topping.  Press the remaining crumb mixture onto the bottom of an angel food cake pan (or you may use a 9 x 13-inch pan).

Whip the cream, add the pineapple juice/gelatin mixture and mix well.

Cut the gelatins into small cubes, approximately 1/2-inch; add to the whipped cream mixture.  Spoon mixture into the cake pan over the crumb crust.  Sprinkle with the reserved topping and chill for several hours before cutting to serve.

Personal note: I have always used the oblong pan making mine in the oblong tupperware with the lid.  It is easy to cover and keep in the refrigerator.  However, I am sure the angel food cake pan would make a prettier presentation.

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FROZEN FRUIT SALAD CUBES

This is an old recipe from the 1950s where it was a favorite at Bridge Club parties in Southern Indiana.

1 1-lb. can fruit cocktail
1 3-oz pkg cream cheese
2 tbsp fruit cocktail syrup
1/3 cup all purpose cream, whipped
1/4 cup sugar
1/8 tsp. salt
6 marshmallows, quartered
1 tablespoon lemon juice

Soften cream cheesse and drain fruit cocktail.  Mix cheese, fruit juice and sugar until smooth.  Add marshmallows; fold into fruit cocktail; fold whipped cream into fruit mixture.  Pour into ice cube trays and freeze until firm.  (No stirring needed.) Makes 1 quart.

If you prefer round slices, pack into the fruit cocktail can, cover end with foil and put in freezer until firm.  To serve, open the other end also and with the lid push contents out to slice.

Bits 'O Brickle Ice Cream Pie & Sauce

This is from an advertisement on page 16 of the FAMILY WEEKLY magazine, September 20, 1981 that I just found in one of my late mother's "clipping" boxes.  In case you can't read it, I will retype the recipe below the picture.

Pie:
Prepare 9" graham cracker pie shell
1/2 gal. vanilla ice cream, softened to spoon easily but not melted
One-half 6 oz. bag Bits 'O Brickle

Spoon haf of softened ice cream into prepared pie shell.  Sprinkle 1/2 bag Bits 'O Brickle on top.  Heap with remaining ice cream. Freeze.
Sauce:
1 1/2 cups sugar
1 cup evaporated milk
Remaining 1/2 bag Bits 'O Brickle
1/4 cup butter or margarine
1/4 cup light corn syrup
Dash salt

Combine the sugar, milk, butter or margarine, syrup, and salt.  Bring to a boil over low heat; boil 1 min. Remove from heat and stir in remaining Bits 'O Brickle.  Cool, stirring occasionally.  Chill. To serve: Stir sauce well, then spoon over individual pie wedges.  Serve eight. Remaining sauce may be refrigerated  in a tightly covered container for use as a topping.

COUNTRY BREAKFAST PIE

This is an old Ozark Mountains recipe.

1 pkg. bulk sausage
1 1/2 cups grated Swiss cheese
1/4 cup chopped green pepper
1/4 cup chopped red pepper
2 tbsp. chopped onion
4 eggs
1 cup cream
1 9-inch pie shell, unbaked

Cook the sausage until browned and grease is cooked out, stirring to crumble; drain. 

Mix the cheese and sausage together and sprinkle into the pie shell. 

Beat the eggs lightly in a bowl; add the peppers, onion, and cream.  Pour the mixture slowly into the shell over the sausage and cheese. 

Bake at 375 degrees for 40 to 45 minutes or until set.

OLD FASHION RHUBARB CRUMB COFFEE CAKE

This  recipe is from a lady in Alaska who said it was one of her old fashion recipes.

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp ground nutmeg
1 cup buttermilk
4 cups chopped fresh or fozen rhubarb

In a large mixing bowl cream the butter and sugar.  Add the eggs, one at a time, beating well after each one.  Beat in the vanilla extract.  Combine the dry ingredients; add to the creamed mixture alternaely with the buttermilk.  Stir in the rhubarb.  Pour into a greased 13-in x 9-in x 2-in baking pan or dish.

TOPPING:
1 cup all purpose flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup cold butter

In a small bowl combine the flour, brown sugar, and cinnamon.  Cut in the butter until the mixture resembles coarse crumbs.  Sprinkle the mixture evenly over the batter.  Bake cake at 350 degrees for 45-55 minutes or until a wooden toothpick inserted nea the center comes out clean.  Cool on a wire rack.

Yield: 16 to 20 servings

Note:  If you are using frozen rhubarb, measure while still frozen, then thaw completely and drain in a colander.  Do not, however, press liquid out of rhubarb!

This is from an old TOH magazine.

WILTED LETTUCE SALAD

As I have stated many times, I put these recipes out as they are.  As for the amount of lettuce and green onion in this old recipe from an Indiana newspaper many years ago, you are on your own.

2 slices bacon
1/4 cup vinegar
2 tbsp water
green onion, chopped
1 tsp salt
1 tsp sugar (or more to taste)
Pepper
Leaf Lettuce
1 hard-cooked (boiled) egg

Fry and crumble the 2 slices of bacon.  Add the other ingredients (except lettuce and egg) and bring to a boil.  Pour over the lettuce in a deep bowl.  Add the hard-cooked egg, chopped.  Double recipe for a larger amount of lettuce.

file photo for reference

EASY FRESH PEACH CAKE WITH PINEAPPLE FROSTING

This is another old Southern Indiana recipe!

1 box plain yellow cake mix (no pudding added)
3 large eggs
1/3 cup vegetable oil
1/3 cup orange juice
1 1/2 cups fresh peaches, peeled & chopped in the blender or food processor

Mix all the above ingredients together, except peaches, beating about 2 minutes.  Add the peaches and beat another minute.  Bake according to the cake package directions depending on the size of the pan you use.  Cool.

Frosting:
1 can (15-oz) crushed pineapple, not drained
1 package vanilla instant pudding mix
1 carton (8-oz) whipped topping

Mix together the pineapple with juice and the pudding mix.  Let stand for about 5 minutes.  Fold the whipped topping into the pineapple mixture and use to frost the cake.  Sprinkle with some coconut if desired.  Serve or refrigerate until ready to serve.

I don't have a picture so just posting this pretty clipart one.

1950s HOMEMADE TOMATO SOUP

This recipe is one my mother got from a Hunt's Tomato Sauce can when I was a child in the 1950s.  It is as good today as it was then.  It was always a good way to warm up during those cold Indiana winters of my childhood.  It is still a favorite with my own grandchildren today.

2 Tablesp. Wesson, pure vegetable oil
1/4 cup diced onion
1/4 cup diced carrot
1/4 cup diced celery
2 8-oz. cans Hunt's Tomato Sauce
1/2 teasp. whole pepper
1/8 teasp. thyme
2 sprigs parsley
3 cups beef stock or bouillon
1/4 teasp. salt
1/2 teasp. pepper

Cook onion, carrot and celery in oil 5 minutes.  Add Hunt's Tomato Sauce, seasonings, and parsley.  Cover and simmer 1 hour.  Strain and add beef stock, salt, and pepper.  Heat together.  Makes 4 servings.

Shown with a favorite sidekick, grilled cheese.

OLD FASHION BANANA CREAM PIE #2

1 cup sugar, divided
3 tbsp cornstarch
1/4 tsp salt
3 eggs, separated
1 cup evaporated milk
1 cup water
1 tsp vanilla extract
1 baked 9-inch pie shell
1 1/2 cups sliced ripe bananas

Mix 2/3 cup of the sugar, cornstarch, salt, and egg yolks together in a heavy saucepan.  Combine the milk and water then slowly stir into the sugar mixture.  Cover over low heat, stirring constantly, until thickened - about 10 minutes.  Remove from the heat and stir in the vanilla extract.  Cool and allow to cool.

Stir cooled filling and pour half into the baked pie shell.  Layer the bananas over the filling then top with the remaining filling mixture.

In a deep bowl, beat the egg whites until soft peaks form.  Continue beating while gradually adding the remaining 1/3 cup of the sugar, until stiff peaks form and sugar is dissolved.  Spread meringue over the top of the pie being sure to seal the edges to the crust.  Bake at 425 degrees until meringue is a light golden brown.  Cool completely before cutting.


Store leftovers in the refrigerator.

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HERSHEY'S FLUFFY COCOA FROSTING

I have used this Hershey's frosting most of my life.

4 cup confectioners' sugar, sifted
3/4 cup cocoa, sifted
1/2 cup butter or margarine
1 tsp vanilla
1/2 cup evaporated milk

Mix the sugar and cocoa; blend part of the sugar mixture with the butter.  Blend in the vanilla and half the milk; add remaining sugar mixture and blend well.  Add the remaining milk; beat to desired consistency.  Additional milk may be added if desired.

Enough to frost and fill a two layer 9-inch cake.

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