Black Cherry Gelatin Salad

Here is the salad for the week!

Black Cherry Gelatin Salad
Patricia Miller

1 package black cherry gelatin
1 cup boiling water
1 ( No. 1 ) can dark sweet cherries with juice
1/4 cup walnuts or pecans, chopped

Dissolve gelatin in water. Add cherries, juice and nutmeats. Place in refrigerator until set.

Second Layer

1 cup sweet cream, dessert topping
evaporated milk
'3/4 cup marshmallows, chopped
1 teaspoon vanilla
crushed graham crackers

Put marshmallow, cream in double boiler , heat until marshmallows dissolve. Cool, then add vanilla and cream. Place on top of gelatin mixture. Sprinkle with graham crackers on top.

Swiss Steak

I took last week off because of the Christmas holiday. Now lets get back into the swing of things.....

Swiss Steak
Mrs. Katherine Kerr

1 1/2 to 2 pounds round steak ( 1-inch thick)
1/3 cup flour
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 medium onion
1 bay leaf
1/2 cup water
1 1/2 cups tomatoes ( or tomato juice)
cooking oil

Trim fat off meat. Sift flour over meat a little at a time, pounding in with edge of saucer. keep turning meat until all flour is used. Heat electric skillet to 300 degrees, add 2 Tablespoons oil and sauté onions until golden brown, about 3 minutes. Remove from pan. set dial at 360 degrees and add 2 additional Tablespoons oil. Brown meat on both sides ( 15 to 20 minutes), increasing heat if necessary. Remove grease. Spread sautéed onions over meat; add salt, pepper, bay leaf, water and tomatoes. Place cover with vent closed on pan. Set dial at 220 degrees and simmer 2 1/2 hours or until done. Add water ,if necessary.

Flaky Date Moons

Flaky Date Moons
Mrs. Charles Brown

1/2 cup butter
 1 ( 3 oz) package cream cheese
1 cup flour, sifted
1/4 teaspoon salt
1/4 cup coconut
1/4 cup sugar
1 cup pitted dates , chopped
1/4 cup water
1 teaspoon grated orange rind
1/2 cup chopped walnuts
1/2 cup powdered sugar

Blend softened butter with cream cheese. Beat in electric mixer until light. work in flour and salt with fork until smooth. Roll in waxed paper and chill

FILLING

Combine dates , sugar, and water in small sauce pan. Stir over medium heat 3 to 5 minutes until thick. Add orange rind , nutmeats and coconut. Cool.
Divide dough in half and roll then on floured board. Cut in 2 1/2 -inch rounds. Place teaspoonful of filling on each round. Fold over and crimp edges together with fork. Prick tops. Bake 15 minutes at 375 degrees. Sprinkle with powdered sugar.

Bubble Bread

Another recipe for bubble bread.....

Bubble Bread
Bertha M. Markett

1 cup milk
1 Tablespoon shortening
1 teaspoon salt
1/2 cup sugar
1 cake yeast
1/2 cup warm water
6 cups flour
2 eggs
1/2 cup butter,melted
1 cup brown sugar
2 teaspoons cinnamon
1 cup nutmeats

Scald milk; cool and add shortening, salt and sugar. Dissolve yeast in warm water. Add 2 cups flour to cooled mixture and beat until smooth. add remaining flour to make a soft dough. Let dough rise until double in bulk, then pinch off small ball about 1-inch in diameter. Roll each ball in melted butter then in brown sugar , cinnamon and nutmeats. Place in greased angel food cake pan filling 1/2 full. Let rise until double in bulk. Bake 1 hour at 350 degrees. Frost with confectioners sugar .

Marshmallow Date Roll

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

Marshmallow Date Roll
Mrs. Charles A. Spalding , JR.

2 cup dates, chopped
1/2 pound graham cracker, rolled fine
1/2 pound marshmallow, cut in pieces
1 cup whipping cream, whipped
1 teaspoon vanilla
1/4 cup maraschino cherries, chopped
1/2 cup walnuts, chopped

Fold in vanilla, marshmallow, nutmeats and dates into whipped cream. Reserve 3/4 cup graham cracker crumbs. Fold in remaining into mixture. Shape into a roll. Coat with reserves crumbs. Wrap in waxed paper. Chill several hours. Cut into slices.

Apricot Bars

Double dessert day.....yay!...........

Apricot Bars
Mrs. Joseph Fabac

1/2 cup brown sugar
1 1/4 cup flour, sifted
1 1/2 cup quick cooking oatmeal
1 teaspoon baking powder
3/4 cup butter or margarine
1 1/2 cups apricot jam

combine brown sugar, flour, oatmeal and baking powder. Cut in butter or margarine until mixture is crumbly. Line a 13 x 9 x 2-inch pan with 2/3 mixture. Spread on apricot jam. Cover with remaining crumb mixture. Bake 35 minutes at 325 degrees or until brown . cut into bars.

Kracky Bars

Kracky Bars
Mary Frances Spalding

1 3/4 cup four, sifted
1 teaspoon salt
1 teaspoon soda
3/4 cup shortening
1 cup sugar
2 eggs, well beaten
1/3 cup milk
1 teaspoon vanilla
1 oz chocolate, melted
3/4 cup walnuts, chopped
18 graham crackers
3/4 cup semi-sweet chocolate morsels

Cream shortening and sugar. Add eggs. Combine milk and vanilla. sift flour, salt and soda. Add to creamed mixture alternately with milk and vanilla. Place one third of batter in a bowl. Add chocolate and nutmeats.

Spread this batter in 2 well greased 8 x 8x 2-inch pans. Arrange graham crackers over batter. Add semi-sweet chocolate pieces to remaining 2/3 of batter. Drop by spoonful over graham crackers and spread to cover. Bake 20 to 258 minutes at 375 degrees. Cool and cut into bars.