CREAMY CARROT-NUT MOLD

Remember the beautiful and tasty gelatin salad molds?  This old recipe makes a good one!

1 pkg (6-oz) orange-flavored gelatin
2 cups very hot water
1 cup thick sour cream
1 can (1 2/3 cups) crushed pineapple (do not drain)
2 cups grated carrots
1/2 cup chopped walnuts

Lightly oil a salad mold with vegetable oil (not olive oil).

Pour the very hot water over the gelatin in a bowl and stir until the gelatin is completely dissolved.

Gradually add gelatin mixture to sour cream, stirring until well blended.  Chill until mixture begins to gel (becomes slightly thicker).

Stir in pineapple, carrots, and nuts.  Turn into the mold and chill until firm, about 4 hours.

Unmold onto a bed of salad greens on a chilled serving platter.

Serves 8 to 10.

file photo of beautiful copper molds

PUMPKIN DREAM PIE

 Reposting this recipe for the upcoming holiday seasons.

I love these old recipe clippings from the 50s and 60s. This is hard to read so here is the recipe:
1 package Dream Whip
1/2 cup milk
1/2 teaspoon vanilla
2/3 cup milk
1 package Jell-O Instant Vanilla Pudding
1 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 baked 8-inch pie shell (cooled)

Prepare Dream Whip with 1/2 cup milk and the vanilla as directed on on package. Combine 1 cup of the prepared Dream Whip with the Jell-O Instant Pudding, 2/3 cup milk, pumpkin and spice. Beat slowly with egg beater just until well mixed-about 1 minute. Pour into pie shell. Chill in refrigerator until set-about 2 hours. Top with remaining Dream Whip. Serves 4.

Important: Cooked pudding will not give satisfactory results with this recipe.

CHICKEN MACARONI CASSEROLE

2 cups uncooked elbow macaroni

2 slices bacon
2 cans cream of mushroom soup
3/4 cup milk
2 tablespoons vinegar
2 teaspoons sugar
1 medium garlic clove, minced
2 cans chunk chicken or 1 - 1 1/2 cups cooked shredded or diced chicken
1 can carrots, drained
1 cup shredded sharp cheddar cheese
1 cup frozen peas, slightly thawed

Cook the macaroni according to the package directions and drain and set aside.
In a large skillet over medium heat, cook the bacon until crisp.  Drain bacon and crumble.  Stir soup, milk, vinegar, sugar, and garlic into the bacon drippings.  In a large bowl, combine the soup mixture with the chicken, carrots, peas, and cheese stirring until blended.

Lightly grease a 2 1/2-quart casserole dish and pour the casserole mixture into the dish.  Place cover on the dish and bake at 350 degrees for a half hour or until heated through.   Makes 6 to 8 servings.

file photo

OLD-FASHIONED GINGERBREAD WTH WARM LEMON GLAZE

 1/3 cup margarine, softened

1/2 cup sugar

1 cup molasses

1 egg

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1 cup hot water

Nonstick cooking spray

Warn Lemon Sauce (recipe follows)

Beat margarine at medium speed of an electric mixer until fluffy; gradually add sugar, beating well. Add molasses and egg; beat well.

Combine flour, baking powder, salt, ginger, cinnamon and cloves. Add the flour mixture to the creamed mixture alternately with the hot water, beginning and ending with the flour mixture. Mix after each addition. 

Pour batter into a 9-inch square baking pan coated with nonstick cooking spray. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in the pan 10 minutes. Pour the warm lemon glaze over the gingerbread. Cut into 12 squares and serve immediately.

Warm Lemon Glaze:

1 cup sifted powdered sugar

1/4 tsp grated lemon rind

1 1/2 tbsp fresh lemon juice

1 1/2 tsp water

1/2 tsp vanilla extract

Combine all ingredients in a saucepan; cook over low heat, stirring often until warm.

Yield: 12 pieces of cake with sauce

Per serving: fat 5.8g, protein 3/3g, carbs 56.6g, sodium 270mg

file photo for reference

GLAZED MOLASSES CAKE

3/4 cup molasses

1 egg

1/2 cup buttermilk

1 1/2 cups flour

1 tsp baking soda

1/4 cup boiling water

1 cup powdered sugar

2 to 4 tbsp milk

1/2 tsp vanilla extract

candied ginger, optional

Combine molasses, egg and milk thoroughly. Stir in flour.

Dissolve baking soda in the boiling water, add to the batter.

Bake in a greased and floured 9-inch cake pan for 30-45 minutes at 375-degrees.

While the cake cools, prepare the glaze by adding the powdered sugar to a bowl. Add 2 tablespoons milk, one at a time, stirring with each addition. Continue to stir while adding vanilla. Add milk until you get the consistency you want. Glaze should be pourable but not runny. Pour glaze over cooled but not cold cake; spread over the top. Garnish with candied ginger, if desired.

Yield: 9 to 12 squares

file photo molasses cake before glazing

 

GRANDMA'S SQUASH PIE

2 cups cooked and mashed winter squash

1/3 cup packed brown sugar

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/2 tsp ground nutmeg

2 eggs, separated

1 can (14-oz) sweetened condensed milk

1 unbaked 9-inch pastry shell

In a bowl, combine squash, sugar and spices. Whisk in egg yolks and milk.

In a small mixing bowl, beat egg whites until stiff peaks for; gently fold into the squash mixture. Pour squash mixture into the pie shell. Bake at 425-degrees 15 minutes. Reduce heat to 350-degrees and bake another 30 to 35 minutes or until a butter knife inserted near the center comes out clean. Cool on a wire rack for 1 hour before cutting. Keep leftovers refrigerated.

Garnish each serving with whipped cream. Sprinkle whipped cream with cinnamon, if desired.

Yield: 6 to 8 servings

file photo

CORNMEAL PAN ROLLS

 1 2/3 cups milk

2/3 cup cornmeal

2/3 cup sugar

1/2 cup butter, cubed

1 tsp salt

2 tbsp active dry yeast

1/4 cup warm water (110 to 115 degrees)

2 eggs

1 cup whole wheat flour

3 cups all-purpose flour

In a saucepan, bring milk to a simmer. Gradually whisk in cornmeal; simmer for 3 to 4 minutes or until thickened. Stir in the sugar, butter and salt. Remove from the heat and cool to 110 to 115-degrees.

In a mixing bowl, dissolve yeast in the warm water. Add the cornmeal mixture, eggs and the whole wheat flour; beat until smooth. Stir in enough of the all-purpose flour to form a soft dough (it will be sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/4 hours.

Punch dough down. Turn out onto a lightly floured surface and divide into 15 pieces. Shape each piece into a roll and place into a greased 13" X 9" pan. Cover and let rise until doubled in size, about 1/2 hour. 

Bake at 375-ddegrees 20-25 minutes or until golden brown.

Yield: 15 dinner rolls

the general idea for this recipe and the photo from an old TOH

APPLE-CITRUS WASSAIL

 

6 cups apple cider (or juice)

1 cinnamon stick
1/4 tsp nutmeg
1/4 cup honey
3 tbsp lemon juice
1 tsp grated lemon peel
1 can (18-oz) unsweetened pineapple juice
1 small can frozen orange juice,thawed & diluted as the container directs
1 orange cut into thin slices for garnish

In a large saucepan heat the cider with the cinnamon stick, bringing to a boil.  Reduce the heat and simmer for 5 minutes, covered.  Remove the lid and stir in the nutmeg, honey, lemon juice and peel, pineapple and orange juices.  Simmer an additional 5 to 8 minutes to heat thoroughly.  Serve in a pretty punch bowl with the orange slices floating atop the wassail.

file photo

HERBED BEER BREAD LOAF

3 cups self-rising flour

3 tbsp sugar
1 tsp oregano
1 tsp basil
1 tsp thyme
12 ounce beer at room temperature
1/2 cup grated Parmesan cheese
1 tbsp vegetable shortening
3 tbsp cornmeal
2 tbsp soft butter

Preheat oven to 325 degrees. Grease a loaf pan with the shortening and sprinkle the cornmeal over the bottom and sides.   In a large mixing bowl combine the flour, sugar, oregano, basil, thyme, and Parmesan cheese; mix together well.  Stir the beer into the flour mixture to make a stiff batter.  Transfer the batter into the prepared pan and bake at 325 degrees for about an hour and 5 minutes.  Brush the baked bread with the softened butter.  Sprinkle with additional cornmeal if you want.  Remove bread from the pan and cool completely on a wire rack.

file photo

WILD WEST RANCHER'S OMELET

This is an old recipe from Buffalo Bill's Wild West!  I got it years ago from a cookbook from The Buffalo Bill Historical Center, Cody, Wyoming.

6 slices bacon, diced
2 tablespoons chopped onion
1 cup diced potatoes
6 eggs, beaten
2 tablespoons chopped, fresh parsley
1/4 to 1/2 teaspoon salt
Dash of hot sauce
2 tablespoons milk

Cook bacon in a 10-inch omelet pan or heavy skillet until crispy; drain, reserving 2 tablespoons drippings in skillet.  Set bacon aside.

Saute' onion in drippings over medium heat until tender.  Add potatoes, and cook until browned.  Combine the eggs, parsley, salt, and hot sauce; stir just until blended.

Pour egg mixture into skillet; add bacon and milk.  As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so that uncooked portion flows underneath.  Loosen omelet with a spatula, and fold in half.  Gently slide omelet onto a serving plate.

Yield: 2 servings.

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