Sunset Salad

Another Gelatin salad....

Sunset Salad
Mrs. marvin Custer

1 package ( 3 oz) lemon or orange pineapple gelatin
1/2 teaspoon salt
1 1/2 cup boiling water
1 can ( 8 3/4 oz) crushed pineapple
1 Tablespoon lemon juice
1 cup grated carrots
1/3 cup pecans

dissolve gelatin and salt in boiling water. Add undrained pineapple and lemon juice. Chill until thick. Fold in carrots and pecans and chill until firm

Never Fail Chocolate Cake

Here is another week of dessert recipes plus the other recipes.

Never Fail Chocolate Cake
Pauline John son

2/3 cup margarine
2 cups sugar
2 eggs
2 1/2 cup flour
1/2 cup cocoa
1/2 teaspoon salt
1 cup buttermilk
2 teaspoon soda
1 cup boiling water
2 teaspoon vanilla

Cream margarine and sugar, then add eggs and vanilla. Combine buttermilk and soda. Sift dry ingredients and add alternately with buttermilk and soda. Add boiling water and bake in loaf pan 25 minutes at 350 degrees. when cool frost with your favorite chocolate icing.

Chili

What a great recipe to start the week with....Can divide this recipe to make less


Chili
Mrs. John O. Fife

4 pounds ground beef
4 cloves garlic
2 Tablespoon paprika
3 Tablespoon chili powder
4 chopped chili pepper
1 Tablespoon cumin
1 Tablespoon cumin
1 teaspoon pepper
1 1/2 teaspoon dill seed
1 Tablespoon sugar
1 quart water
1/2 Tablespoon oregano

Add water to ground beef and boil over low heat for 40 minutes. Finely chop garlic, chili peppers and dill seed and add theses and all other condiments to ground beef. Simmer 20 minutes. Do not over cook after spices have been added. Serve over red beans or spaghetti. Catsup  or parmesan cheese are optional. This chili may be frozen

Dutch Triple fudge Cake

A lot of chocolate here......

Dutch Triple Fudge Cake
Mrs. Edwin D. Shutt

1 package chocolate pudding
1 package chocolate cake mix, dry
1 package semi-sweet chocolate morsels
1/2 cup black walnut, chopped

Cook pudding according to directions. Slowly add cake mix to pudding and stir until well blend. Pour batter into greased and floured 13 x 9 x 2-inch cake pan. Sprinkle chocolate morsels and walnut on top. Preheat oven to 350 degrees and bake 20 to 25 minutes . Remove from oven and spread chocolate morsels with knife

Bacon Muffins

Who doesn't love muffins and bacon?

Bacon Muffins
Mrs. John O. Fife

2 slices bacon
1 Tablespoon sugar
1 cup milk
1 beaten egg
1 cup flour
1/2 teaspoon salt
4 teaspoon baking powder
1 cup cornmeal

Cut bacon into small pieces and fry slowly until crisp. Add sugar, milk and egg. Sift flour , salt and baking powder. Mix with cornmeal and add to first mixture. Stir just until dry ingredients are moisten. Fill greased muffin pans, 2/3 full. Bake 20 to 25 minutes at 4002 degrees.

Banana bars

Banana Bars
Mrs. H. L. Spencer

1 cup sugar
1/4 cup shortening
2 eggs
1 cup ripe mashed bananas
1 teaspoon vanilla
2 cup sifted flour
2 teaspoon baking powder
1/2 teaspoon salt

cream sugar, shortening ,eggs, bananas, and vanilla./ Sift dry ingredients and stir into creamed mixture. Spread into greased 15 x 10-inch jelly roll pan. Bake 20 to 25 minutes at 350 degrees. While warm, pour thin confectioners sugar glaze over top, if desired. Cool and cut into bars.

Checkerboard Prune Cake

Checkerboard Prune Cake
Mrs. Edwin D. Shutt

2 cups flour, sifted
1 1/4 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup shortening
1 cup milk
2 eggs
1 cup prunes, cooked and cut up
1 cup nutmeats, chopped
brown sugar icing
1/2 cup toasted coconut

Sift together flour, sugar, baking powder, salt, cinnamon , soda, nutmeg and cloves. Add shortening and 2/3 cup milk, mixing to blend. Beat 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add remaining milk and eggs, mixing to blend. Beat 2 minutes more or 300 strokes. Fold in prunes and nutmeats. Turn into greased 9 x 13-inch loaf pan. Bake 40 to 45 minutes or until cake tested inserted in center comes out clean, at 350 degrees. Cool. Frost with brown sugar icing. Sprinkle coconut over icing in serving size squares to form a checkerboard.

Brown Sugar Icing

2 cup confectioners sugar
1/2 cup light brown sugar
1/4 cup softened butter or margarine
3 to 4 Tablespoon milk

Blend confectioners sugar, brown sugar, butter or margarine and 3 Tablespoon milk. Beat until smooth. Add more milk, if necessary to make icing of spreading consistency. Spread on top of cake. To toast coconut; place on baking sheet and broil 1 to 3 minutes until lightly browned, stirring frequently.