Salad

This one is a esy title.....

Salad
Mrs. Jim Steward

1 package lemon gelatin
1 small can crushed pineapple
1 dozen maraschino cherries , cut up
1 cup nutmeats,
2 bananas
12 marshmallows
1/2 pint whipping cream, whipped

Dissolve gelatin in 1 pint water . When it begins to thicken, add marshmallows, cut in small pieces, cherries, pineapple, bananas and nutmeats. Mix together and when it stets fold in whipped cream

Burritos

Here is a start of another week of recipes....

Burritos
Mrs. Anthony Garcia, Jr.

1 package white flour tortillas( 12)
1 quart pinto beans , navy or brown beans
1 medium size onion, diced
1 1/2 cup American cheese, grated

Place beans in skillet and mash with spoon. Fry mashed beans with diced onion, stirring occasionally to a thick warm mixture. spread on tortilla with bean mixture and sprinkle with grated cheese. Fold tortillas in rolls and sprinkle with remaining cheese. Place burritos on cookie sheet and bake 15 minutes or until cheese is thoroughly melted and tortillas begin to brown slightly at 350 degrees. Serve warm with hot sauce.

Feather beds

I know kinda of weird name for bread....

Feather beds
Mrs. Elsie Shutt

1 /3 cup sugar
1 teaspoon salt
1/4 cup shortening
3/4 cup hot potato water
1/4 cup warm water
1 package or cake yeast
1/2 cup lukewarm warm mashed potatoes
4 1/2 cups flour, sifted

Stir sugar, salt and shortening into hot potato water and cool to luke warm. Sprinkle or crumble yeast into warm water and stir until dissolved. Add lukewarm potato water mixture, mashed potatoes, egg and 2 cup flour. Beat until smooth. Stir in enough additional flour to form a soft dough.

Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. place in greased bowl , turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 1 hour. Punch dough down. Turn out onto lightly floured board and divide in half.
For pan rolls, divide 1/2 dough into 12 equal pieces. Form in smooth balls. Place greased 9-inch round cake pan. Repeat with remaining half of dough. Cover and let rise in warm place,. free from draft, until double in bulk, about 45 minutes. Bake 20 minutes at 375 degrees. Brush lightly with melted butter.

Fluffy Fruit Dessert

Here is the dessert recipe for the week

Fluffy Fruit Dessert
Mrs. Jerry W. Franklin

1 ( No. 2 1/2 ) can fruit cocktail, well drained
1 cup miniature marshmallow
1 cup dairy sour cream
1 Tablespoon lemon juice
1 1/2 Tablespoon sugar
1/4 teaspoon salt
Maraschino Cherries

mix all ingredients well and chill in dessert dishes for several hours. Top with Cherries. Serves 5 or 6.

Cauliflower Coleslaw

here is a different version of coleslaw...

Cauliflower Coleslaw
Mrs. Mary B. Mann

1 medium cauliflower
1 cup red radishes, thinly sliced
 1 small onion, grated
1/2 cup watercress or parsley, snipped
3/4 teaspoon salt
dash pepper
1 cup sour cream
1/2 package cheese-garlic salad dressing mix
1 1/2 Tablespoon lemon juice
1/4 teaspoon seasoned salt
2 Tablespoon salad oil

Slice cauliflower very thinly, then toss with radishes, onion, watercress , salt and pepper. Combine remaining ingredients; toss lightly with salad. Serves 6 to 8.

Racho Beef Bake

I took last week off of putting recipes on this blog...so here we go for more recipes.....


Rancho Beef Bake
Mrs. Vincent C. Solomon

1 ( 1 pound) can beans in barbeque sauce
1 ( 1 -pound ) can tomatoes, undrained
1 1/2 pound ground beef
1 cup mashed potato flakes
1 egg
 1 package onion soup mix
1/4 cup catsup
1 Tablespoon Worcestershire sauce
1/4 teaspoon pepper

Combine beans and tomatoes in 13 x 9-inch pans, spreading evenly. combine remaining ingredients and mix well. shape into 21 meatballs, 1 1/2-inch in diameter. Arrange in 3 rows down center of filling . Bake 20 minutes at 400 degrees. Remove from oven and drop biscuits by Tablespoonfuls in 2 rolls between meatballs. Bake 20 to 25 minutes longer ( for a more tender meatballs, do not pack ground beef mixture)

Biscuits

1 cup all purpose flour
1 Tablespoon baking powder
1 package ( 1 Tablespoon ) dry chili -cheese dip mix
1/2 teaspoon salt
1/4 cup cooking oil
1/2 cup milk

Combine flour, baking flour and dip mix. Add oil and milk and stir until dry particles are moisten. Serves 6 to 8.

Fruit Cobbler

Here is a easy recipe for cobbler...


Fruit cobbler
Mrs. James D. Vesson

1 cup sugar ( if canned fruit is sweet, use only 1/4 cup)
4 Tablespoon flour
1/2 teaspoon cinnamon
2 cups canned fruit
3/4 cup juice form fruit
1 can biscuits

Mix sugar, flour and cinnamon.Blend with fruit and juice. Pour into greased casserole. Put biscuits on top of fruit. Preheat oven to 400 degrees. Bake 25 to 30 minutes . Serve hot. Serves 4.

Danish Minature Pastries

This is a long recipe...two different filling recipes for these pastries....

Danish Miniature Pastries
Mrs. Gordon Burnett

1 cup butter or margarine
1/2 cup shortening
1 package dry yeast
1/4 cup warm water , not hot ( 110 to 115 degrees)
1 can ( 4 1/2 oz) evaporated milk
3 egg yolks, slightly beaten
2 Tablespoon sugar
1 teaspoon vanilla
 2 teaspoon salt
5 cups flour
1/2 cup sugar
2 teaspoon cinnamon

Melt butter and shortening over low heat. Dissolve yeast in warm water. Stir in milk, egg yolks, sugar, salt, vanilla and melted shortening. Blend in 2 cups flour and beat at medium speed on mixer 3 minutes or beat by hand until smooth. Stir in remaining flour and mix until smooth. Round up dough in lightly greased bowl. Cover with damp cloth. Refrigerate several hours or over night .Dough must be firm. Divide dough in half. Blend in sugar and cinnamon and use this mixture for rolling dough out dough on cloth covered board. Roll  dough into 2- 16-inch squares. Cut into 4 x 1-inch strips. spread a teaspoonful of desired topping on strip. Roll up jelly roll fashion. Place on greased baking sheet, cut side down. Let stand in warm place ( 85 degrees) 1 hour or until a slight indention remains in dough, when touched with finger. Heat oven to 350 degrees. Bake about 15 minutes or until golden brown. Drizzle with confectioners icing while warm.

Now on to the filling recipes...

Date Nut Filling

2 cups dates, cut up
3/4 cup sugar
3/4 cup water
1/2 cup nutmeats

Cook dates, sugar, and water slowly , stirring constantly until thickened. Add nutmeats and cool.


Kolache Filling

1 cup ( 1/2 pound ) prunes
3/4 cup ( 4 oz) dried apricots
1/2 cup sugar
1 Tablespoon lemon juice
1 Tablespoon lemon rind, grated
1/4 teaspoon allspice

Simmer prunes and apricots in water to cover, about 30 minutes or until tender. Drain and chop fruit finely. Mix with sugar , lemon juice, lemon rind and allspice.



You could use these fillings or come up with your own

Coconut Topped Pudding Cake

Here is another cake recipe for the week....

Coconut Topped Pudding Cake
Mrs. Jospeh Fabac

1 package yellow cake mix
1 package vanilla instant pudding
1/8 teaspoon salt
1 cup water
1/3 cup salad oil
3 eggs

Place cake mix, pudding and salt in large bowl and blend at low speed of mixer. add water, oil and eggs; beat at medium speed for 3 minutes or until smooth and creamy. Pour batter into greased and floured 9-inch square pan. Bake 50 to 55 minutes at 350 degrees. Let cool 5 minutes then spread with coconut topping.

Coconut Topping

1 /2 cup butter or margarine, melted
 1/2 cup brown sugar
1/4 cup milk few grains of salt
1/2 teaspoon vanilla
1 cup shredded coconut
1/2 cup pecans or walnuts, chopped

Blend all ingredients and spread over cake. Place under broiled and brown slowly and carefully, about 5 minutes. Serve right from pan.

Refrigerator Cheese Pie

Today two dessert recipes


Refrigerator Cheese Pie
Mrs. Katherine Dodig

2 envelopes unflavoered gelatin
 1/2 cup cold water
 2 egg yolks, well beaten
1/2 cup sugar
1/2 cup milk
1 teaspoon salt
2 cups cottage cheese
1 teaspoon lemon rind, grated
2 Tablespoon lemon juice
 1teaspoon vanilla
2 egg whites, beaten
 1c up whipped cream , whipped
1 9-inch  crumb crust

Soften gelatin in 1/2 cup water. Combine egg yolks, sugar, milk and salt. cook over boiling water until thick and smooth, stirring constantly. Stir in gelatin. Chill until thick. Combine cottage cheese, lemon rinds, juice and vanilla and beat until smooth. Blend in custard mixture. Fold in egg whites and whipped cream. Pour into crumb crust. Chill 3 hours.

Fruit Cocktail Cake

Here is a fruit cocktail cake....

Fruit Cocktail cake
Mrs. Sylvia Williams

1 ( No. 2 ) can fruit cocktail
1 cup flour
1 cup sugar
 1 teaspoon soda
dash salt
1/2 cup brown sugar
chopped nutmeats

Drain fruit cocktail. Combine flour, sugar, soda and salt and mix with cocktail. put mixture in greased glass ovenware bowl and sprinkle with brown sugar and nutmeats. Dot with butter. Bake 30 to 40 minutes at 350 degrees.

Cheese Straws

Here is a good appetizer....

Cheese Straws
Mrs. Julie Vaughn

2 cups mild cheddar cheese, finely grated
2 cups flour
 1 scant cup butter
1/2 cup sweet cream

Cut butter into flour and cheese until coarse consistency. Add sweet cream to make a soft dough. Roll out on lightly floured surface to 1/4-inch thick. cut in 1 -inch strips. Bake at 425 degrees until golden brown

Cake topped Fruit Pie

Here is the second recipe for the day....

Cake topped Fruit Pie
Mrs. Katherine Dodig

1 deep 9-inch pie shell
 2 to 2 1/2 cups canned fruit pie filling
1/4 cup butter
 1/2 cup sugar
 1 egg
1/2 teaspoon lemon rind , grated
 3/4 cup unsifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk

Sprinkle pie shell with 1 Tablespoon flour and spread with pie filling. Beat butter, sugar and egg together until fluffy. Add flavoring , then sift dry ingredients alternately with milk. Spread batter over fruit filling to the edge of crust. Bake 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake 35 to 40 minutes longer. Cool and garnish with whipped cream.

Easy Chicken Mushroom Pie

Since everyone loves the two recipes a day...I think I will do it again....and this way maybe we can get thru all the dessert recipes.....in which who doesn't love desserts....


Easy Chicken Mushroom Pie
Mary Frances Spalding

5 Tablespoon butter
1/2 cup onion, diced
2 cans cream of  chicken soup
1/2 cup milk
1 Tablespoon flour
1/2 pound mushrooms, sliced
1 cup peas
1/8 cup pimentos
1 cup carrots, cooked and sliced
salt and pepper to taste
4 cups cooked chicken, cut into medium size pieces
frozen biscuits

Heat butter, add onion and mushrooms and cook over low heat for 10 minutes. Add flour slowly and stir until blended. Blend in milk. When this mixture is smooth, add soup. Cook 5 minutes, stirring constantly. Remove from heat, season. Alternate layers of chicken with peas and carrots in greased casserole. Cover with sauce. Put pimentos on top. Place biscuits close together on top and bake 20 minutes .Serves8.

Chocolate Pound Cake

Ohhh who doesn't like Pound cake?

Chocolate Pound Cake
Mrs. Charles F. Bowers

2 sticks butter, softened
2 cups sugar
4 eggs
2 small cans chocolate syrup
2 1/2 cups flour
1/4 teaspoon salt
1 cup buttermilk
1/2 teaspoon soda
1 teaspoon vanilla
7 small chocolate bars, melted

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time. Add chocolate syrup. Add sifted flour and salt, alternately with buttermilk. Add vanilla and melted chocolate bars. Mix well. Bake 1 hour at 350 degrees in tube pan that has been well greased and floured

Delicious Fruit Bread

Here is the bread recipe for this week.

Delicious Fruit Bread
Mrs. Vincent C. Solomon

1 package yeast coffee cake mix or 1 package hot roll mix
1/2 cup candied cherries, whole
1 cup dried apricots, chopped
1 cup white seedless raisins
1 cup walnuts, coarsely chopped

Prepare mix according to directions and add other ingredients in order listed. Lightly grease bowl and top of dough, cover with wax paper and let rise. After double , Knead 3 minutes with floured hands. Shape into loaf and place in greased 5 x 7-inch pan. Lightly grease surface, cover and let rise until double. Bake 30 to 35 minutes at 375 degrees. Remove from pan at once, slightly cool and frost with confectioners sugar icing and candied fruit. Does not need to be iced.

Date Roll

Dates.........

Date Roll
Mrs. Mabel Renfro

25 graham crackers, rolled fine
1 cup dates, chopped
1 cup pecans, chopped
1 cup small marshmallows

Mix with a small amount of milk or cream to the consistency of biscuit dough. Roll out on bread board, sprinkle with confectioners sugar and roll up like jelly roll. Make the day before it is used. Slice and top with whipped cream. Serves 10 to 12.

Ice Box Dessert

This has a simple name.....

Ice Box Dessert
Mrs. Mabel Rentro

1 1/2 pound vanilla wafers, crushed
3 egg yolks, beaten
1 1/2 cup sugar
1/2 cup butter or margarine, melted
1 large can crushed pineapple, drained
 1 cup nutmeats

Beat eggs; add sugar, pineapple and nutmeats. Line a 9 x 13-inch pan with part of rolled wafers ( save enough for top) Add pineapple mixture and sprinkle with wafer crumbs. Refrigerate overnight. Top with whipped cream. Serves 12 to 15.

Prune Pie Majestic

Here is a dessert recipe for prunes.

Prune Pie Majestic
Mrs. Elsi Stitt

2 cups cooked prunes
2 cups sliced bananas
2/3 cup honey
1/4 cup butter
1/4 teaspoon lemon extract
1 baked 9-inch pastry shell
 Meringue made with 3 egg whites

Pit prunes and cut into small pieces. Cream honey and butter until thick and smooth. Add prunes and bananas, extract and mix thoroughly. Pour into baked pie shell and cover with meringue. Bake 15 minutes at 350 degrees.

Orange Gelatin Salad

Here is another Gelatin salad...they sure love those gelatin salad recipe in the 60s.

Orange Gelatin Salad
Mrs. Julia Vaughhn

1 package softened cream cheese
1 9 No. 303) can crushed pineapple
1 package orange flavored gelatin
'chopped nuts, optional

Prepare gelatin according to package directions. When it starts to thicken, add cream cheese and pineapple, which has been blended smoothly. Chill until firm. Serve on lettuce leaf with a dash of mayonnaise