HOLIDAY SALAD 1960

HOLIDAY SALAD

From Billie Reid  (from Mildred Reeves, Xenia, Ohio  12-60)

Mix:
1 cup boiling water
2 pkgs. lime jello
3  oz. cream cheese

Add:
large can evaporated milk
whole can crushed pineapple No. 2
2 T. vinegar
nuts

cherries (maraschino)

HOMEMADE MAYONNAISE

HOMEMADE MAYO

From Billie Reid  (from Phyllis Hunter, 1962)


5 eggs
7 T. vinegar
1 cup sugar
pinch of salt
1 pint regular salad dressing

Beat eggs slightly.  Add vinegar, sugar, and salt; stir until blended.

Cook until mixture thickens.  Stir constantly while cooking.  

Cool slightly. 

Mix with 1 pint of regular salad dressing.

OATMEAL CAKE

OATMEAL CAKE

From Billie Reid

Pour:
1  1/4 cup boiling water over
1 cup oatmeal (quick-cooking or regular)

Let stand 20 minutes.

Mix and then add to oatmeal:
1  1/2 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs

Sift together and then add to mixture:
1 t. cinnamon
1 t. soda
1 t. salt
1  1/3 cup flour

Bake in large pan at 350 for 30-35 minutes.



TOPPING

6 T. butter, melted
1/2 cup brown sugar
1/4 cup cream or rich milk

Cook until melted and in custard effect for 3-4 minutes.

Add 1/2 cup coconut or 1/2 cup nuts as desired.

Spread on cake.

Can be served with whipped cream or ice cream.

PEANUT BUTTER CAKE ICING

PEANUT BUTTER CAKE ICING

From Billie Reid

1/2 cup peanut butter
1/4 cup evaporated milk
3 cups powdered sugar

Mix together. Spread over cake.

CARAMEL FROSTING

CARAMEL FROSTING

From Billie Reid

1 cup brown sugar
1/4 cup water
2 stiff beaten egg whites


Cook sugar and water to soft ball stage, then gradually add to egg whites, beating constantly until mixture forms peaks.

KOOL AID CAKE ICING

KOOL AID CAKE ICING

From Billie Reid

1 cup powdered sugar
1 T. Kool-aid
1 T. butter

Cream sufficiently to give desired consistency for frosting.

Mix all together and spread over cake. No heating required.

FRUIT COBBLER 1963

FRUIT COBBLER  1963

From Billie Reid

1 cup flour
1 cup sugar
1/2 t. salt
1 beaten egg
1 t. baking powder

Sift dry ingredients into bowl.  

Add egg and stir until crumbly.  

Pour contents, including juice, of any No. 2 can fruit (cherries, peaches or berries) into buttered baking dish.

Dot with butter and sprinkle with desired spices.

Cover with crumb mixture.

Bake 30 minutes at 350.

Serves 6. 

LEMON PUDDING CHEESECAKE 1963

LEMON PUDDING CHEESECAKE  1963

From Billie Reid

1   8-oz.pkg. cream cheese
1 pkg. instant lemon pudding
2 cups milk
1  8 or 9" graham cracker crust, cooled


Place cream cheese in a bowl and stir with a fork until well-softened.  

Add 1/2 cup of the milk, a little at a time, blending until mixture is very smooth.

Add remaining  1  1/2 cups milk and pudding mix.

Beat with egg beater just until well mixed, about 1 minute. Pour into crust.  

Chill about one hour.

Serves 8.

FROZEN WALDORF SALAD

FROZEN WALDORF SALAD

From Billie Reid

2 eggs, slightly beaten
1/2 cup sugar
1/2 cup pineapple juice
1/4 cup lemon juice (1 lemon)
1/8 t. salt
1/2 cup celery, diced
1/2 cup crushed pineapple, drained
2 medium apples, diced
1/2 cup broken English walnuts
1 cup whipping cream, whipped

Combine eggs, sugar, pineapple juice, lemon juice and salt. 

Cook over low heat until thick, stirring constantly.  Cool.

Add celery, crushed pineapple, diced apples and English walnuts.

Gently fold in whipped cream.

Spoon into an 8" pan and freeze.  

To serve, cut into squares.

Makes 12 servings.

SALAD DRESSING

SALAD DRESSING

From Billie Reid

2/3 cup sugar
2/3 cup vinegar
3 T. flour
2 or 3 eggs
pinch of salt
2 cups water
T. dry mustard

Mix all dry ingredients; stir in vinegar.  Add water and cook until thick.

BANANA-CHERRY REGAL SALAD 1963

BANANA-CHERRY REGAL SALAD  1963

From Billie Reid

1  3-oz. pkg. jello
2 cups hot water
1 cup bing cherries, drained
2 bananas, sliced
1 cup small marshmallows
lettuce
salad dressing

SOUR CREAM DRESSING RECIPE

SOUR CREAM DRESSING RECIPE

From Billie Reid

2 T. sugar
1 t. salt
1 t. mustard
2 T. lemon juice
2 T. vinegar
1 cup sour cream

Mix first five ingredients. Place in covered dish in the refrigerator for one hour.

Whip cream until light, not stiff.

Add other ingredients and mix to combine.

FRENCH DRESSING 1963

FRENCH DRESSING

From Billie Reid  (from Marie Reid 7-63)

1/2 cup sugar
1/2 cup vinegar
2 cups oil (or less)
Worcestershire sauce, to taste
1 cup catsup
1/2 t. salt
small onion, grated

Mix all ingredients well.

GELATIN CHEESE SALAD 1960

GELATIN CHEESE SALAD

From Billie Reid  (from Pearl Holmes, 1960)

1 pkg. lemon jello
1 cup hot water
Cool until it just begins to set.  Whip.

Then add:
1 cup whipped cream
1 pkg. cottage cheese

Put lemon layer on bottom.

1 pkg. lime jello
1 cup hot water
1 cup pineapple juice

When thickened, add: 
1/3 cup stuffed olives
1/3 cup nut meats
1 cup crushed pineapple.

Pour on top of lemon layer.

Place in refrigerator.

Serve on lettuce.

COBBLER 1963

COBBLER 1963

From Billie Reid

1 stick butter
1 cup sugar
1 cup flour
1 cup milk
1 t. baking powder
1/2 t. salt
1 can fruit or 2 cups fresh fruit

Melt butter in baking dish.  Mix sugar, flour, milk, baking powder, and salt together.

Add fruit.

If you use fresh fruit, add an extra 1/2 cup sugar.

Stir all ingredients together and pour into baking dish on top of melted butter.

Bake in 350 oven for 45 minutes.

If you use fresh apples, sprinkle in a little cinnamon, if desired.

THICK FUDGE FROSTING

THICK FUDGE FROSTING

From Billie Reid

2/3 cup sugar
1/3 cup cocoa
2 T. cornstarch
evaporated milk
1/3 cup water
1 T. butter
1/2 t. vanilla

Mix together sugar, cocoa, cornstarch, milk and water in a small saucepan.  

Cook on medium flame about 5 minutes, stirring constantly until mixture becomes thick and creamy.  Remove from flame and stir in butter and vanilla.

Cool.   Spread frosting on cake.

Yield:  enough frosting to cover top and sides of a 10" tube cake.

HOMEMADE EAGLE BRAND

HOMEMADE EAGLE BRAND

From Lyn Sewell

1  1/3  cup dry milk powder
3/4 cup sugar
1/2 cup warm water

Let mixture set in pan of warm water until sugar dissolves. (If stored, refrigerate.)

Can be used in any recipe calling for Eagle Brand.

Lyn:  I know it has worked for ice cream and cheesecake!