June’s Pumpkin Pie
Ingredients 1 1/2 cups canned pumpkin 3/4 cup sugar 1/2 teaspoon salt 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 3 slightly beaten eggs 1 1/4 cup milk 1 6-ounce can evaporated milk Method Mix thoroughly in a mixer. Bake at 450-degrees for 10 minutes, then in slow oven (325-degrees) about […]
Rath Glazed Hickory Smoked Ham with Fruit Cocktail
Glaze: Cook 2 cups white sugar with 1 cup juice from 1-pound, 14-ounce can fruit cocktail (or 1/2 cup juice and 1/2 cup Rose or Sherry wine) for 10 minutes. Cool. Baste a 5 pound (or larger) Rath Hickory Smoked Canned Ham with this glaze during the last 30 minutes of baking. To serve, deck ham with […]
Pilgrim’s Pride Pumpkin Pie
Ingredients 1 1/4 cup sugar 3 tablespoons cornstarch 3 tablespoons Kitchen Craft Flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon salt 3 eggs, separated 2 cups milk 2 cups canned or cooked pumpkin Method Combine 1 cup of the sugar with the other dry ingredients in top of […]
Cranberry Dip
Ingredients 1/2 cup cranberry sauce 1/2 cup sour cream 1/4 cup chopped nuts Method Mix ingredients, serve. From Elizabeth
Pumpkin Cake
Ingredients 2 cups sugar 1 1/2 cups cooking oil 1 teaspoon salt 2 teaspoons cinnamon 4 eggs 2 cups sifted flour 2 teaspoons soda 1 small can pumpkin Method Sift dry ingredients; add eggs, oil, and pumpkin. Blend until creamy – about a minute. Pour into greased and floured angel food or bundt pan. Bake […]
Pecan Pie – Crisco
Crisco’s Own Sure Pastry Method Ingredients Crust 1/2 cup Crisco 1 1/2 cups sifted flour 1/2 teaspoon salt 3 tablespoons water Filling 1/2 cup Crisco 1/2 cup brown sugar 1/2 cup milk 1 cup chopped pecans 3 eggs 1/2 teaspoon salt 1 cup corn syrup 1/2 teaspoon vanilla Method Crust: Sift flour and salt into a […]
Crunchy Pineapple Cranberry Mold
Ingredients 1 can (#2 can) crushed pineapple 1 6-ounce (large size) package Lemon Jell-O (or 2 small packages) 1/2 cup lemon juice 3 tablespoons shredded or finely chopped orange peel 2 can whole cranberry sauce Method Drain pineapple, add enough water to make 1 1/2 cups liquid. Heat to boiling, pour over Jell-O, stir well to dissolve, […]
Hartwell Farm Corn Pudding
Ingredients 1 1-pound can (2 cups) cream-style corn 1 cup medium-fine dry bread crumbs 1 cup milk 2 tablespoons chopped green pepper 1 teaspoon salt 1/4 teaspoon pepper 4 ounces sliced cheddar cheese, cut into 1 1/2-inch squares 3 slices bacon, in 1 1/2-inch lengths Method Combine corn, bread crumbs, milk, green pepper, salt, and […]
Cranberry Conserve
Ingredients 4 cups raw cranberries 2 oranges, quartered and seeded 2 apples, unpeeled, cored and quartered 2 cups sugar Method Put fruit through food chopper. Add sugar and mix well. Chill in refrigerator a few hours before serving. Makes 1-quart relish. Will keep well in refrigerator several weeks.
Copper Penny Carrots
Different recipes call for heating the sauce before marinating the carrots; others do not. Check out the note that is included with the “Marinated Carrots Recipe” from the Bigner collection. I personally have always heated my sauce before marinating the carrots. I also use less sugar than this recipe calls for, this makes for a little […]
Nancy Reagan’s Pumpkin-Pecan Pie
A vintage handwritten recipe for Nancy Reagan's Pumpkin-Pecan Pie. Ingredients 4 eggs 2 cups canned or mashed cooked pumpkin 1 cup sugar 1/2 cup dark corn syrup 1 teaspoon vanilla 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 unbaked, 9-inch pie shell 1 cup chopped pecans Method Break eggs into large bowl. Beat with […]
Stewed Cranberries
The Magic Sauce by Eatmor Cranberries Ingredients 2 cups water 1 1/2 to 2 cups of sugar 4 cups Eatmor Cranberries Method Boil 2 cups of water and 1 1/2 to 2 cups of sugar together 5 minutes, then add 4 cups Eatmor Cranberries. Boil without stirring (5 minutes is usually sufficient) until all the […]