Cranberry Relish Salad
Ingredients 1 package cherry Jell-O 1 medium orange 2 cups cranberries, chopped 4 or 5 slices pineapple 1 cup sugar 3 stalks celery, cut fine Method Put the whole orange and cranberries through a grinder, add sugar and pineapple cut fine in small cubes. Mix thoroughly and let stand until juice forms. Drain and measure juice […]
Mrs. Streater’s French Dressing
Ingredients 1 cup Wesson oil 1/4 cup vinegar 1/3 cup catsup 1/2 cup sugar 1 teaspoon salt 1 teaspoon paprika Juice of one lemon Method Beat well 1 cup Wesson oil and 1/4 cup vinegar. Add 1/3 cup catsup, 1/2 cup sugar, 1 teaspoon salt, 1 teaspoon paprika and juice of one lemon. Beat mixture […]
Mock Bearnaise Sauce
Ingredients 2 teaspoons D. Tarragon 2 tablespoons tarragon vinegar 2 cups mayonnaise 1/4 teaspoon dry mustard 6 peeled green onions Method Soak tarragon in vinegar, add all ingredients & whirl in a blender.
Lemon Snow
Ingredients 1 package or 1 tablespoon gelatine 1/4 cup cold water 1 cup boiling water 1 cup sugar 1/4 cup lemon juice 3 egg whites Method Soak gelatine in 1/4 cup cold water, add boiling water, sugar, and lemon juice. Strain in a bowl, when setting add stiffly beaten egg whites. Serve with custard sauce. […]
Minute Tapioca Cream
Ingredients 4 cups milk 1/3 cup Minute Tapioca 2 eggs 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon flavoring Method Meat mill; have mixed egg yolks, Tapioca, 1/4 cup sugar, salt. Add milk slowly. Bring to full boil, stirring constantly. Remove from fire (the mixture will thin but do not overcook). Beat egg whites until stiff […]
Jell-O Plum Pudding
Ingredients 1 package cherry Jell-O 3/4 cup grape nuts 3/4 cup seeded raisins 3/4 cup chopped nuts 3/4 cup cooked prunes, cut fine (or dates, or mixed) 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon salt Method Dissolve 1 package cherry Jell-O, according to directions, and while still hot, stir in: 3/4 cup grape nuts, […]
Ozark Pudding
Our most popular recipe in the pudding category is a hand written recipe from the San Franscisco collection that is attribute to the “Presbyterian Ladies” for an “Ozark Pudding”.
Date Nut Pudding
Ingredients 1 cup chopped nuts 1 cup cut-up date 2 eggs, beaten 1 cup white sugar 2 tablespoons flour 2 teaspoons baking powder (Royal) 1/2 teaspoon salt 1 cup milk 1 teaspoon vanilla 9 soda crackers (crushed) Method Bake in 300-degree oven about 45 minutes in 9-inch by 9-inch pan. Top with whipped cream.
Mousse au Chocolat
Ingredients 1 package 8-ounce semi-sweet chocolate pieces 1/3 cup hot brewed coffee 4 egg yolks 2 tablespoons apricot brandy or any brandy 4 egg whites 3 tablespoons sugar Method 1. Put chocolate pieces and hot coffee in a blender; whirl 30 seconds or until smooth. 2. Add egg yolks and brandy; whirl on high 30 […]
Fresh Orange Pudding
Ingredients 1 envelope Knox gelatine 1/4 cup cold water 1/4 cup boiling water 2 cups orange juice 1/8 teaspoon salt 1/2 cup sugar Fresh orange slices Method Dissolve 1 envelope Knox gelatine in 1/4 cup cold water. Stir in 1/4 cup boiling water, stir until dissolved. Add 2 cups orange juice, 1/8 teaspoon salt, […]
Colorful Salad
Ingredients 1 package lime Jell-O 2 cups water 1/2 cup firmly shredded cabbage 1/2 cup chopped apples 1/2 cup chopped pimentos 1/4 cup slivered almonds 1/2 teaspoon salt Method Dissolve gelatin in 1 cup boiling water. Add cold water, chill until slightly thickened. Fold in cabbage, apples, pimentos, almonds, and salt. Pour into loaf pan […]
Corn Relish
Ingredients 12 ears of corn 1/2 kettle tomatoes 1 quart cucumbers 1 quart vinegar 1/2 cup salt 1 quart sugar 1 quart onions 6 green peppers 2 red peppers 1 ounce celery seed 1/2 ounce turmeric 1 ounce mustard seed Method Cook 1 1/2 hours, can.