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.