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HOLIDAY FAIR CHERRY SALAD
1 box cherry Jello
1 cup boiling water
1 can cherry pie filling
1 #303 can crushed pineapple, drained
Combine cherry Jello and water. Stir until dissolved. Add cherry pie filling and crushed pineapple and chill until set. (Mrs. Richard Johnson, Cedar Rapids, Iowa)
CORN FLAKE WREATHS
1 stick margarine
35 marshmallows
1/3 teaspoon vanilla
1½ teaspoons green food
coloring
4 cups corn flakes
cinnamon candies
Mix first four ingredients in the top of a double boiler thoroughly until no white shows. Gently fold in corn flakes. Stir until corn flakes are covered. Drop by teaspoons on wax paper or form into wreaths. Add 2 or 3 cinnamon candies.
COCONUT MOUNDS
1½ pounds powdered sugar
2 cups chopped nut meats
1 can Eagle Brand Milk
7 ounces of flake coconut
Mix in big pan. Mix will be dry. Pat in flat pan and refrigerate overnight. Take out of refrigerator and form into small balls. Return to refrigerator. Melt 3 Packages chocolate chips and 1/8 bar paraffin. Dip balls into chocolate.
JELLO POP CORN BALLS
Bring 1 cup sugar, 1 cup white syrup and 1 package Jello to boil. Pop 1 cup corn. Pour boiled mixture over popped corn.
PECAN LOGS
1 6-ounce package butterscotch morsels
1/3 cup sweetened condensed milk
½ teaspoon vanilla
1/3 cup chopped pecans
slightly beaten egg whites
pecan halves
Melt morsels over hot (not boiling) water. Remove from heat. Stir in milk and vanilla with chopped pecans. Refrigerate to cool. On wax paper, roll into 12 inch rolls. Roll tightly. Score with tines of fork. Coat with egg white and apply pecan halves to rolls.
NEVER FAIL DIVINITY
3 cups sugar
¾ cup white syrup
¾ cup hot water
½ teaspoon salt
2 egg whites
1 package Jello
nutmeats, flaked coconut
In a buttered two-quart saucepan, combine the sugar, white syrup, hot water and salt. Cook and stir to boil (about 250° on candy thermometer). Remove from heat and set aside. Beat two egg whites to soft peaks. Add Jello and beat to stiff peaks. Pour the cooling syrup into egg whites and beat at high speed until mixture loses its gloss. Stir in nutmeats and flaked coconut. Drop by teaspoons on wax paper. Makes 100 pieces.
BRANDY OR RUM SAUCE
Mix 1 cup brown sugar and 2 rounded tablespoons cornstarch. Add 1 rounded tablespoon butter. Mix 2 cups warm water and 1 tablespoon vinegar and add. Bring to boil very slowly. Boil 3 or 4 minutes. Remove from heat and add rum or brandy to taste.
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ORANGE SAUCE FOR DUCK
¼ cup butter
¼ cup flour
1 1/3 cups stock (duck broth)
½ teaspoon salt
2/3 cup orange juice
2 tablespoons Sherry or Port wine
Grated rind of one orange
Melt butter, add flour and seasonings. Stir until well browned. Slowly add stock. Just before serving, add orange juice, rind and wine.
STUFFING FOR DUCK
3 cups dry bread crumbs, toasted
½ cup hot water
2 tablespoons grated orange peel
2/3 cup diced oranges
2 cups diced celery
¼ cup melted butter or margarine
1 beaten egg
½ teaspoon salt
dash of pepper
poultry seasoning to taste
Soften bread crumbs in water for fifteen minutes. Add remaining ingredients. Toss lightly. Do not overstuff duck. This will stuff a five pound duck.
MRS. SETZER'S STUFFING
2 cups peeled raw potatoes, diced
2 cups raw apples, peeled and diced
2 cups bread cubes
½ cup nuts
1 cup raisins
½ cup brown sugar, packed
½ teaspoon salt
Toss altogether and use as stuffing.
FROZEN CRANBERRY SALAD
1 quart raw cranberries
6 apples, peeled and cored
1¼ cup sugar
1 small can crushed pineapple
1 pound marshmallows, diced
½ cup nut meats
1 tall can Carnation milk, chilled
and whipped
Grind cranberries and apples. Add sugar, pineapple and marshmallows. Drain off juice. Stir ingredients and let stand 15 minutes. Add nuts and fold in cream. Freeze.
APPLE CRANBERRY COMPOTE
4 cooking apples
1½ cups cranberries
1 1/3 cups water
1/3 cup honey
salt
3 inch stick cinnamon
Peel and core apples. Place in deep skillet with cranberries and water. Simmer five minutes. Turn apples once. Add remaining ingredients. Simmer 20 minutes. Turn apples again. Spoon apples into dish. Pour syrup over them and chill.
PLUM PUDDING
½ cup shortening
1 cup sugar
3 eggs, beaten
1 cup plum pulp
1 cup sifted flour
½ teaspoon cinnamon
1 teaspoon baking soda
¼ teaspoon nutmeg
3 tablespoons sour milk
Cream shortening and sugar. Add eggs and plum pulp. Mix well. Sift dry ingredients and add alternately with milk. Pour into greased shallow pan. and bake at 350° for 20 to 30 minutes. Cut into squares and serve with hot sauce.
PLUM PUDDING SAUCE
1 cup plum juice
½ cup water
2 teaspoons cornstarch
1 cup sugar
2 tablespoons butter
Heat plum juice and water. Mix corn starch with sugar. Pour liquid over and stir. Pour back into hot juice and cook until thickened. Add butter and pour over pudding. Serves 6 to 8.
HAWAIIAN FUDGE
2 cups white sugar
½ cup pineapple, drained
½ cup thin cream
1 tablespoon butter or margarine
½ cup pecan meats
Cook to soft ball stage and cool. Beat until creamy, adding nut meats. Can be tinted green if desired.
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CARAMEL FUDGE
2 cups sugar
1 six-ounce can or 2/3 cup evaporated
milk
2 tablespoons light corn syrup
1 ten ounce jar vanilla caramel
sauce
1 teaspoon vanilla
¼ teaspoon maple flavoring
½ cup English walnuts
Heat sugar, evaporated milk and corn syrup until you can stir it together. Add caramel sauce and cook to soft ball stage. Add remaining ingredients. Beat and pour into two 8 by 8" pans. To make caramels, add 3 to 4 more tablespoons of light corn syrup and 1 stick margarine.
MANTE CADITOS
1 cup shortening
2 tablespoons butter or margarine
½ teaspoon salt
1 teaspoon crushed anise seed
1½ teaspoons grated lemon
rind
1 teaspoon vanilla extract
1¼ cups sugar
2 small eggs
2 cups flour
Mix all ingredients. Make into one inch balls after chilling. Bake at 350° for 8 to 10 minutes on greased baking sheet.
PINEAPPLE COOKIES
½ cup granulated sugar
1 cup dark brown sugar, packed
1 cup butter (or part chicken fat)
2 eggs, beaten in, one at a time
1 cup drained crushed pineapple
2 teaspoons vanilla
3½ cups unsifted all purpose
flour
1 teaspoon baking powder
1 scant teaspoon baking soda
½ teaspoon salt
Chopped nuts, optional
Cream sugars and butter well. Beat in eggs thoroughly. Add pineapple, vanilla, and part of flour, mixed with salt and leavenings. Add remainder of flour mixture. Bake at 400° until lightly browned, (do not over bake) about 12 minutes. (Mrs. Frank Hulen, Quincy, Illinois)
BACON'S BUTTER COOKIES:
Cream 1½ cups butter and 1 cup sugar. Add 1 egg yolk, 1 teaspoon vanilla and 3 cups flour. Roll up in balls like walnuts. Make thumb print and fill with jelly. Bake at 375° for 10 min.
ARLINGTON FUDGE
3 cups sugar
3 squares bitter chocolate
1 envelope unflavored gelatin
1 cup milk
½ cup light corn syrup
1¼ cups butter
2 teaspoons vanilla
1 cup nuts
Mix sugar with dry gelatin. Add milk, syrup, chocolate and butter. Cook over medium heat, stirring frequently to 238°. Cool about 25 minutes. Add nuts and vanilla. Beat and spread.
MAPLE NUT CREMES
2½ cups powdered sugar
1 stick melted margarine
1 teaspoon Mapleine flavoring
½ cup pecans
2 tablespoons cream
Mix and chill. Roll in 1 inch balls and dip in melted chocolate.
ROB'S MAPLE NUT CREMES
2 cups sugar
¾ cup boiling water
1/8 teaspoon cream of tartar
1/8 teaspoon salt
½ teaspoon maple flavoring
Combine first four ingredients in sauce pan. Stir constantly over hot fire until sugar has dissolved. Do not stir after this point. Use wet cloth to remove sugar crystals from inside sides of pan. Let boil to 238° (soft ball). Add maple without stirring. Pour syrup in a thin sheet onto a large chilled platter to let it cool quick. Do not scrape sauce pan. When syrup cools, use a non-metallic spoon and stir and whip on sheet until really creamy. Add chopped nuts and knead like bread dough to stiff enough consistency to shape into balls.
SUPER WHITE FUDGE
Over very low heat, melt ¾ stick margarine, 40 large marshmallows, 1 cup chocolate chips, 2 tablespoons corn syrup, and 2 tablespoons canned milk. Add 2 ¾ cups white chocolate, cut up or grated along with nuts or coconut. Pour into well buttered pan.
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HOT MULLED APPLE JUICE
1 quart apple juice
1 stick cinnamon (break in small
pieces)
4 whole cloves
½ cup sugar
Combine, bring to boil and simmer for 10 minutes. Strain. Serve with cinnamon stick for stirrer.
HOLIDAY HAWAIIAN PUNCH
2 cans Hawaiian punch
2 large bottles of Ginger Ale
1 large bottle of orange pop
Mix punch and pop. Add ale last.
JINGLE BELL PUNCH
¾ teaspoon nutmeg
¾ teaspoon cinnamon
¾ teaspoon all spice
6 tablespoons tea leaves, full
strength
7½ cups boiling water
2¼ cups sugar
1½ cups orange juice
¾ cup lemon juice
6 cups cranberry juice cocktail
4½ cups water
Place nutmeg, cinnamon, all spice and tea leaves in sauce pan. Pour on boiling water and let steep three minutes. Strain. Add sugar and cool. Add remaining ingredients and chill. Serves 18 to 24.
SHRIMP DIP
1 small can shrimp
1 large package Philadelphia cream
cheese
1 teaspoon chopped onion
2 teaspoons lemon juice
2 teaspoons catsup
Mix all ingredients after washing shrimp thoroughly.
HOMEMADE CHILI
Brown 1 pound hamburger and 1 small onion. Do not drain fat. Add one can tomato soup, undiluted. Add 1 large can whole tomatoes or a tall can tomato juice along with 1 can of chili beans in chili sauce and 1 can kidney beans. Add salt, pepper, and chili powder to taste. The longer it simmers, the better.
SHRIMP DIP
1 10-oz can frozen condensed cream
of shrimp soup, (to thaw, set in hot water for 30 minutes)
1 8-oz package cream cheese. softened
1 teaspoon lemon juice
dash of garlic powder
dash of paprika
With an electric mixer or rotary beater, beat just until smooth. Chill. Makes two cups.
RAISIN CREAM PIE
3 eggs
¾ cup sugar
1 cup raisins
1 cup sour cream
1/8 teaspoon salt
nutmeg
1 tablespoon butter
1 tablespoon lemon juice
Beat eggs, add sugar, sour cream, and salt. Blend and add raisins. Pour into unbaked pie shell. Sprinkle with nutmeg. Bake at 450° for 30 minutes.
RAISIN CREAM PIE
1 cup raisins
1 cup water
1 cup milk
½ cup sugar
2 egg yolks
pinch of salt
2 tablespoons cornstarch (mixed
with sugar)
Mix altogether. Cook until thickened. Fill baked shell and use whites for meringue.
STANWOOD APPLE COFFEE CAKE
1 cup sugar
1 stick margarine
1 egg
1½ cups flour
1 teaspoon soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup cold coffee
2 cups diced apples
Mix and put into two 9-inch greased pans. Mix sugar and cinnamon to taste and sprinkle over top. Bake at 350° for 30 minutes.
