Apple Salad

Who doesn`t love apples.

Apple Salad
Mrs. James Carnes

1 small head cabbage, finely chopped
2 medium apples, chopped
1 cup English walnuts
1/4 cup sugar
1/8 teaspoon salt
2 teaspoon vinegar
1 cup whipping cream

combine cabbage, apples, nutmeats. Mix together sugar, salt and vinegar. Whip cream and fold in. Refrigerate and use within short time.

Pea Salad

I have decided this will be a week of side /salad dishes. so here is the first one.

Pea Salad
Mrs. James Carnes

1 small can peas, well drained
1/4 pound cheese, cubed
1 small onion, diced
3 hard cooked eggs, chopped
1/2 cup salad dressing
1 teaspoon salt
1/8 teaspoon pepper
paprika
lettuce leaves

Mix together all ingredients except lettuce and paprika. Line salad bowl with lettuce leaves and put mixture in bowl. Sprinkle with paprika.

Mush Biscuits

 Here doesn`t like home-made biscuits!

Mush Biscuits
Mrs. Oren Chilton

1 quart boiling water
white corn meal
1/2 cup shortening
1/2 cup sugar
1 cake yeast
1/2 cup luke warm water
flour
2 teaspoon salt

Add enough cornmeal to boiling water to make mush. While hot add shortening and sugar. Soak 1 cake yeast in lukewarm water. When mush mixture is warm, add yeast and 2 cups flour. Let rise until double in bulk. Add 2teaspoon salt and enough flour to make a stiff dough. Knead for 10 minutes. let rise until almost doubled in bulk. Make into rolls. Let rise. Bake until brown at 375 degrees. Dough can be put in refrigerator after first rising for later use.

Italian Spinach

Pop-Eye loves spinach even though spinach isn`t popular for the kiddos, here is a recipe to try.

Italian Spinach
Mrs. Henry Workman

2  10-oz packages frozen spinach
1 teaspoon salt
1/8 teaspoon pepper
4 strips bacon, cooked and crumbled
2 hard cooked eggs, sliced
2 cups medium white sacue
3 Tablespoons buttered bread crumbs

Cook spinach according to package directions. Drain. Season with salt and pepper. In a 1 1/2 quart casserole, alternate layers of spinach, bacon, egg slices and white sauce. Sprinkle with bread crumbs. Bake 20 minutes at 375 degrees.

Fruitaroons

Here is another recipe that calls for fruit cocktail.

Fruitaroons
Mrs. Robert Spalding

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon soda
1 cup brown sugar, firmly packed
1/3 cup shortening
1 egg, unbeaten
2 Tablespoons sour or sweet cream
1 1/2 cups toasted coconut
1 cup quick cooking oatmeal
1 cup ( 1-pound can) fruit cocktail, well drained
1/3 cup nuts, chopped
1/4 cup marachino cherries, chopped

Sift together flour, baking powder, soda and salt. Cream well brown sugar and shortening. Blend in egg and cream. Add dry ingredients. Stir in coconut, oatmeal, fruit coctail, nutmeats and marschino cherries. Drop by rounded teaspoonfuls onto greased baking sheets. Bake 15 to 18 minutes at 375 degrees. Makes 3 dozen.

Oatmeal Crunchies

Ok, I have been doing the whole facebook game thing, I am so sorry that I have neglected this blog with the recipes. But on songpop is so much fun to play.

Oatmeal Crunchies
Mrs. D. S. Berry

1 cup shortening
2 cups sugar
2 teaspoon vanilla
2 eggs
2 1/2 cups flour
1 teaspoon salt
1 teaspoon soda
2 cups oatmeal ( old-fashioned or Quick)

Cream shortening, asugar, and vanilla until fluffy. Add eggs one at a time and beat thoroughly. sift flour, salt and soda and add. Add oatmeal and mix thoroughly. Drop by spoonfulls on an ungreased cookie sheet and flatten with a glass dipped in sugar. Bake 10 minutes at 400 degrees.

Chcolate mint Truffles

Here is a dessert you must try, Sorry I didn`t get a picture , but made these for the chocolate fix for the superbowl this past weekend By the way this recipe came from Nestle`s very best baking cookbook Chcolate Mint Truffles 1 3/4 cups ( 11.5 oz) package Nestles Toll house milk chocolate morsels 1 cup ( 6 oz) Nestle toll house semi-sweet chocolate morsels 3/4 cup heavy whipping cream 1 Tablespoon peppermint extract 1 1/2 cups finely chopped walnuts Line a baking sheet with waxed paper. Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil; pour over morsels, Let stand 1 minutes; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. ( do not overmix or truffles will be grainy) Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate 10 to 15 minutes. shape into balls; roll in nuts. Store in airtight container in refrigerator.