HEAVENLY HASH

HEAVENLY HASH

From Angie Reid (from Aunt Tammy Flowers)

1 cup Mandarin oranges
1 cup pineapple chunks, drained
1/2 cup maraschino cherries, chopped and drained
1 cup coconut
1 cup miniature marshmallows
1 cup sour cream

Combine all ingredients and mix.

Chill for several hours or overnight.

MY FAVORITE BANANA PUDDING

MY FAVORITE BANANA PUDDING

From Ada Johnson

14 oz. Eagle Brand Sweetened Condensed Milk
1  1/2 cups milk
3  1/2 oz. Instant Vanilla Pudding mix
1 pint Whipping Cream, whipped stiff
4 large bananas
1 box vanilla wafers

Mix the milks and pudding until well blended.

Meanwhile, place wafers on the bottom of a 9 x 13 casserole dish. 

Slice half of the bananas and place them on top of the layer of vanilla wafers in the dish.

Fold the stiff whipped cream into the pudding mixture.

Spread half of the pudding mixture on the banana-wafer layers.

Continue layering until all ingredients are in the dish.

Chill for several hours before serving.

CHERRY PIE 1987

CHERRY PIE 1987

From Grandma Pearl Holmes (from Reececliff's)

Preheat oven to 325 degrees.

1  9" pie crust
1/2 cup cherry juice
1 cup sugar
1/4 t. salt
1 T. cornstarch
1 T. all purpose flour
2 cups canned cherries, drained

Prepare pie crust. Make a little extra pie dough to use as strips across top.

In a bowl, combine cherry juice, sugar, salt, cornstarch and flour.  Stir until smooth.

Fold in cherries and pour mixture into pie crust.

Take strips of dough and lace across top in a lattice fashion, securing the ends by pressing into pie crust.

Bake in preheated 325* oven for 45 minutes.

PINEAPPLE CHEESE SALAD

PINEAPPLE CHEESE SALAD

From Marie Myers (from Ada Myers Parks)

1 #2 can pineapple
3 T. flour
1 cup pineapple juice
1/2 lb. longhorn cheese
3 T. sugar
3 eggs, separated
1/2 t. salt
1/2 lb. marshmallows

Mix flour, sugar and salt. 

Add 1 cup pineapple juice. Boil; reduce heat and stir constantly til thickened.

Add 3 beaten egg yolks.

Fold in whipped egg whites.  Let cool.

Add other ingredients in bite-sized pieces. Nuts of your choice are optional.

Ada's note:  Our Myers' family loves this recipe.

CRANBERRY WALDORF SALAD

CRANBERRY WALDORF SALAD

From Pearl Holmes, Grandma  (from the Badcock Calendar, November 11, 1989)



1  1/4 cup boiling water
1  3-oz. pkg. raspberry jello
1 cup canned whole cranberry sauce
1/2 cup cored, unpeeled chopped apple
1/2 cup chopped walnuts or pecans
1/2 cup mayonnaise
1/2 cup celery

Combine boiling water and jello.  Stir until dissolved.

Chill until slightly thickened.

Fold in remaining ingredients.

Pour into a four-cup mold or 8-inch square dish.  Chill until firm.

CRANBERRY SALAD 1962

CRANBERRY SALAD

From Billie Reid   (From Adah Lumpkin, Xenia, Ohio, 11-62)

Grind:
1 lb. cranberries
2 oranges
2 apples

2 cups sugar
1 large cherry jello
1 small cherry jello
nuts, chopped
celery, chopped

JELLIED CRANBERRY SALAD

JELLIED CRANBERRY SALAD

From Billie Reid

Dissolve:
1 pkg raspberry gelatin in 1 cup hot water.

Add:
1/2 cup cold water.

Chill until partially set.

Fold in:
1 small orange, peeled and diced
1/2 cup crushed, drained pineapple
1 lb. can whole cranberry sauce
1/4 cup chopped nuts

Chill until firm.

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. 

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.

DEEP CHERRY PIE

DEEP CHERRY PIE 1963

From Billie Reid

Pastry, using 3 cups flour
4  20-oz. cans sour red cherries, water pack
1/2 cup sugar
1/2 cup light brown sugar, firmly packed
dash ground allspice
2 T. cornstarch
Red food coloring
1/4 t. almond extract
2 T. lemon juice
2 T. butter
1/4 t. ground cinnamon
granulated sugar for crust

Roll out about 2/3 of the pastry; fit it into a 13 x 9" baking pan.  Trim edges, leaving a 1/2" rim.

Drain cherries well, saving the juice, and measure  1  1/3 cups of the juice.  

Mix sugars, cinnamon, allspice and cornstarch together; stir in 1/3 cup of the saved juice.

Meanwhile, heat remaining 1 cup juice and food coloring together until it simmers. 

Stir in cornstarch mixture slowly, and cook until mixture is thick and clear.

Add almond extract.

Place  drained cherries in pastry shell; pour syrup over them.

Sprinkle with lemon juice and dot with butter.

Roll out remaining pastry; cut into long strips about 1/2" wide and arrange in a lattice design over cherries carefully.

Sprinkle lattice strips with a little sugar.

Seal strips to pastry and flute edges.

Bake in a hot oven - 425 - for 30-40 minutes, until filling bubbles and crust is brown.

Cool.

Serve warm or cold with vanilla ice cream.

Makes 12 servings.

JELLO ICE CREAM PIE 1963

JELLO ICE CREAM PIE  1963

From Billie Reid

1 pkg. jello, any flavor
1  1/4 cups boiling water
1 pint vanilla ice cream
1 cup drained, sweetened, sliced fresh or 10-oz. pkg.frozen, drained, thawed  strawberries
8" crumb crust

Dissolve jello in water.

Stir in pine of ice cream till melted.

Chill until thick.

Fold in strawberries.

Pour into crust.

Chill until firm.

BANANA CHERRY CHEESE PIE 1963

BANANA CHERRY CHEESE PIE 1963

From Billie Reid  (from Barb)

1  3-oz. pkg. lemon jello
1 cup boiling water
1  8-oz. pkg. cream cheese
2/3 cup evaporated milk
1/4 cup sugar
2 T. lemon juice
1  1/2 cups banana slices
1/3 cup maraschino cherries, chopped

Dissolve jello in water.

Gradually add to softened cheese; blend until smooth.

Add evaporated milk, sugar, lemon juice.

Chill until thickened; fold in bananas, cherries.

Pour into 9" graham cracker crust.

Chill.

FRUIT CANDY 1960's

FRUIT CANDY 1960's

From Billie Reid (from Jack LaLanne)

Grind together:

1/2 lb. raisins
1/2 lb. dates
1/2 lb figs
1 cup coconut
walnuts

Make into balls or squares and roll into shredded coconut.

Put in refrigerator.

FRESH STRAWBERRY PIE 1963

FRESH STRAWBERRY PIE 1963

From Billie Reid

6 cups whole fresh strawberries
1  9" baked pastry shell
water
4 T. cornstarch
Dash of salt
1 T. butter
1 cup sugar
2 T. lemon juice
whipped cream

Arrange 4 cups of strawberries in pastry shell.  Cut some of the berries in half, if necessary, to fill spaces.

Crush remaining berries - heat to simmering and cook gently 2 or 3 minutes.

Strain through a fine strainer or cheesecloth. Be sure to extract all the juice and save.  

To this juice add enough water to make 1  1/2 cups. 

In a saucepan, mix cornstarch and the 1  1/2 cups liquid.

Bring to a boil, stirring constantly, until thick and clear.

Remove from heat and add butter, sugar, lemon juice and salt.

Cool.  Then, pour over berries in pastry shell.

Chill until firm. 

Top with whipped cream.

CREAM CHERRY PIE 1963

CREAM CHERRY PIE 1963

From Mary Reid   (Mom's recipe collection)

1/3 lb. Graham crackers, crushed
1/4 lb. butter

Combine and line bottom of pan. Bake 10 minutes at 350.


Mix 8 oz. pkg. cream cheese, 1 cup powdered sugar, 2 T. cream.

Spread cream cheese mixture on hot crust.

Sprinkle with pecans.

Let stand to cool.

Whip 1/2 pint cream.  Spread on top and top with 1 can cherry pie filling.

PINEAPPLE CREAM TARTS SUPREME 1963

PINEAPPLE CREAM TARTS SUPREME  1963

From Billie Reid

1 can crushed pineapple  (20 oz.)
1 T. lemon juice
1/2 t. grated lemon peel
1/4 t. almond extract
1/2 cup sugar
1/3 cup cornstarch
1/8 t. salt
2 eggs, slightly beaten
2 T. butter
1 t. vanilla
1/2 pkg. toasted coconut
1 cup whipping cream
8 baked 3-inch tart shells

Drain pineapple well, pressing out and reserving syrup.

Measure syrup and add water necessary to make 1 cup.

Combine lemon juice, peel and almond extract with drained pineapple.

Mix sugar with cornstarch and salt.

Blend in pineapple syrup.  Heat, stirring, until mixture begins to thicken.

Place over boiling water and continue cooking until mixture becomes very thick and clear, about 10 minutes.

Stir now and then to keep smooth.

Quickly stir in beaten eggs.  Add butter and vanilla.  

Cook 2-3 minutes longer. Remove from heat.

Reserve 1/2 cup crushed pineapple and about 2 T. coconut for garnish - stir remaining into filling.

Cool.

Beat cream until stiff.  Fold half into cooled pineapple filling and spoon into baked tart shells.

Let stand 1/2 hour or longer.

Garnish with remaining whipped cream and crushed pineapple.  Sprinkle with reserved coconut.

BERRY MARBLE COBBLER

BERRY MARBLE COBBLER

From Billie Reid

Heat oven to 375 degrees.

Sift together into mixing bowl:
1/2 cup sugar
2 t. baking powder
1 cup flour
1/4 t. salt

Stir in:
1/2 cup milk
1/2 t. vanilla
1 T. melted butter

Spread batter in buttered baking dish.  (10 x 6 x 2)

Scatter 1 cup berries over the batter.

Sprinkle 1/2 cup sugar over berries, then pour 3/4 cup boiling water over all.

Bake at 375 degrees, 25-30 minutes, or until well-browned and done.

Serve with light cream or topped with whipped cream or ice cream.

Makes 6 servings.

PINEAPPLE SALAD 1949

This recipe of Mom's is from the year my sister was born.

PINEAPPLE SALAD 1949

From Billie Reid  (From Dorothy Marsh, Delta, Ohio)

1 large can pineapple
3 T. sugar
2 T. flour
butter, the size of an egg
2 eggs
1/2 cup nuts
1  1/2 cups mini marshmallows

Mix sugar, flour, butter, eggs, pineapple juice and boil to a thick custard.

Dice pineapple, nut meats.

Mix with the custard and allow to cool.

FROZEN HOLIDAY SALAD 1963

FROZEN HOLIDAY SALAD  1963

From Billie Reid

1  8 oz. pkg. cream cheese
1/2 cup mayonnaise
1 pint whipping cream, whipped
1 cup white grapes, chopped
1/2 cup nuts, chopped
1/3 cup maraschino cherries, chopped
2 cups small marshmallows
1 cup crushed pineapple, drained

Blend cheese and mayo until smooth. Fold into whipped cream.

Add all remaining ingredients; mix and freeze in a large rectangular cake pan.

Cut into squares for serving.

Don and Lyn

MRS. HOCKLEY'S STRAWBERRY JELLO

From Lyn Sewell

1 large box strawberry jello

2 cups boiling water

10 oz. frozen strawberries

small can crushed pineapple

2 sliced bananas

Pour half mixture into dish.  Set in refrigerator until firm. 

Top with 4 oz. sour cream. 

Then add the other half of the jello mixture.  Chill until firm.