WALDORF $100 CAKE

Photo, Top: Wilma, Anna, Violet, Pearl; Seated: Wiley, Della, Victor (1970's)

Violet's high school picture

WALDORF $100 CAKE

 From Violet O'Bryant

1/2 cup butter (2 sticks, room temperature)

2 cups sugar

2 eggs, fork beaten

3 squares semi-sweet chocolate, melted

2 cups flour, regular

1 t. salt

2 t. baking powder

2 t. vanilla

1  1/2 cups milk

1 cup chopped nuts

Cream butter and sugar; add eggs and blend well. Add chocolate. 

Combine dry ingredients; sift 3 times. Add dry ingredients alternately with milk to cream mixture. Flour to cream to milk.

Pour into 3 - 8" or 9" - cake pans. Bake at 350 for 35 minutes. Cool thoroughly before icing.

ICING FOR WALDORF $100 CAKE

1 egg, beaten

1 t. lemon juice

1 lb. box of powdered sugar

2 squares of chocolate, melted or 1/4 cup cocoa

dash of salt

1/4 lb. butter

1 t. vanilla

1 cup chopped nuts

Beat egg and lemon juice. Add powdered sugar, chocolate, salt, butter, vanilla and nuts.

Mix well and spread over cake. 

Note:  Coffee may be used to thin icing, if needed. 

BROCCOLI 'N' CORN CASSEROLE

Photo: Top Row, Wilma, Anna, Violet, Pearl; Seated, Wiley, Della, Victor

BROCCOLI 'N' CORN CASSEROLE

From Anna Pottorff

1  16-oz. can creamed corn

1 10-oz. pkg. frozen broccoli

1 egg, beaten

1/2 cup cracker crumbs

1/2 cup shredded cheddar cheese

1 T. minced onion

2 T. melted butter

1/2 t. salt

dash pepper

Mix 2 T. butter and 1/2 cup crumbled Corn flakes.  Sprinkle over mixture. 

Bake at 350 for 35-45 minutes.

GOLDEN GLOW SALAD

Pearl, Violet, Victor, Della, Wiley, Anna, Wilma (Byron on right)
Pearl is my Grandma

GOLDEN GLOW SALAD

From Anna Pottorff

1 pkg. lemon jello

1 cup boiling water

1 cup canned pineapple juice

1 T. vinegar

1 cup canned pineapple, diced and drained

1 cup grated raw carrots

1/3 cup pecan meats, finely cut

1/2 t. salt.                                                                  

Dissolve jello in boiling water. Add pineapple juice, vinegar and salt. Chill.

When slightly thickened, add pineapple, carrots and nuts. Turn into individual molds. Chill until firm. 

Unmold on crisp lettuce. Garnish with mayonnaise.

CHICKEN SALAD (BAKED)

Ruth Ann (on right), her husband Ray and grandchildren

CHICKEN SALAD (BAKED)

From Ruth Ann Seal

3 cups chicken, cooked and cubed

1 1/2-2 cups diced celery

3 hard-boiled eggs

1 can sliced water chestnuts or 1/2 cup almond slivers

1 can cream of chicken soup (undiluted)

1/2 t. grated onion

2 T. lemon juice

1 cup Hellman's mayonnaise

Combine all ingredients. Sprinkle 1 cup crushed potato chips on top.

Bake at 350 for 45 minutes to 1 hour.

Can be prepared earlier in the day and baked at the last minute.

Freezes well, but should be baked first.

ZUCCHINI CASSEROLE

Anna, Pearl, Wiley, Victor, Wilma, Violet, 1939

brothers and sisters of my Grandma, Pearl Holmes

ZUCCHINI CASSEROLE

From Anna Pottorff

1 1/2 cup cracker crumbs

1/4 cup melted butter

3 cups unpeeled shredded zucchini

1 1/2 t. grated onion

1 egg, beaten

1/2 t. salt

1/2 t. pepper

1/2 cup shredded cheddar cheese

Mix together cracker crumbs and butter. Set aside 1/2 cup for topping.

Mix all (except what is set aside for topping) - cracker crumb mixture, zucchini, grated onion, beaten egg, salt, pepper, and shredded cheese.

Place in 1 1/2 qt. greased casserole.  Top with reserved cracker crumbs.

Bake at 350 for 1 hour.

EASY PUNCH RECIPE

Photo: Damon (my brother) and Lucy at their daughter Rachel's (and Chad's) wedding

EASY PUNCH RECIPE

From Lucy Reid

The recipe is actually easier than you can imagine.

 It is just sherbet and lemon-lime soda.
 I usually use 1 quart sherbet to a 2 liter bottle of soda.

That is what we used at Rachel's wedding in raspberry but it can be
lime, orange or whatever flavor you choose in sherbet. 


This amount serves about 15 people, so multiply as needed.

Chad and Rachel's reception, 2007

BRIDE'S PINK PUNCH

Don and Lyn's wedding reception, 1972

John and Judi's wedding reception, 1973

Damon and Lucy's wedding reception, 1977

Dan and Angie's wedding reception, 1990

BRIDE'S PINK PUNCH

From Judi Troyer   (Debbie Maurer's recipe)

(4)  1  3-oz. pkg. strawberry gelatin

(4)  1  cup boiling water

(4)  1 pkg. sweetened strawberry drink mix

(8)  2 quarts cold water
(4)  1  46-oz. can pineapple juice

(4)  1  10-oz. bottle 7-Up

(16)  4 Tablespoons lemon juice

Dissolve gelatin in 1 cup boiling water.

Dissolve drink mix in 2 quarts cold water. Stir well.  Add pineapple juice, lemon juice and gelatin and refrigerate.

Add 7-Up just before serving.

The numbers in parentheses above are the amounts Debbie used for her reception.