APPLESAUCE SPICE CUT-OUTS

APPLESAUCE SPICE CUT-OUTS
These are crafts and not to be eaten - not edible!!!  They are fragrant in any room or as an ornament.

From Lucy Reid

1 cup applesauce
3/4 cup ground cinnamon
1 T. allspice
2 T. ground cloves
1 T. ground nutmeg

Mix all together and roll 1/4" thick.

Cut into desired shapes with cookie cutters.

Place on ungreased cookie sheet on waxed paper. 

If you plan to hang them, make a hole in each cut-out before they dry.

Allow to dry 4-5 days.

GRANDMA'S PUMPKIN PIE

GRANDMA'S PUMPKIN PIE

From Pearl Holmes  (Myrtle Coulter, 11-19-82)

1  3/4  cups canned pumpkin
1 tall can evaporated milk
2 eggs, beaten
1/2 cup brown sugar
1/4 cup granulated sugar
1 t. cinnamon
1 t. nutmeg
3/4 t. ginger
1/4 t. ground cloves
1/2 t. salt

Combine all ingredients.

Pour in 9" pastry shell.

Bake at 400 degrees for 40 minutes, or until knife inserted comes out clean.

MIXED VEGETABLE SALAD

Today's recipe for Mixed Vegetable Salad is from my aunt, Barbara Thompson,  (my Mom's sister). 

MIXED VEGETABLE SALAD

from Barbara Thompson

l bunch fresh broccoli (1 pound)

1 small head cauliflower, broken into flowerets

2 medium carrots, cleaned and thinly sliced

1 medium purple onion, thinly sliced

1 medium green pepper, cut into 1-inch pieces

1 15-oz. can garbanzo beans, drained

1 cup sliced ripe olives

1 8-oz. bottle Italian dressing

Trim broccoli. Wash and break into flowerets. Cut into bite-sized pieces. Reserve stalks for other use. 

Combine all ingredients, toss gently and cover.

Chill 2 hours.  8 servings

Mom, Damon, Barbara

BROCCOLI SOUFFLE

BROCCOLI SOUFFLE

From Kristie Stafford

2 pkgs. frozen, chopped broccoli, cooked and drained
2 eggs well beaten
1/2 can mushroom soup
1 cup grated sharp cheese
1 cup mayonnaise
1 stick butter, melted
1 medium onion, chopped

Mix together soup, eggs, cheese mayo and chopped onion.

Fold in broccoli and bake at 325 degrees for 30-40 minutes.

Pat crumbs on top, if desired. Brown in last 5-8 minutes.

Serves 7-10.

COOKIE DOUGH TRUFFLES

COOKIE DOUGH TRUFFLES

From Kristin Troyer

1/2 cup softened butter

3/4 cup brown sugar

1 t. vanilla

1 (14 oz.) can sweetened condensed milk

2 1/4 cups flour

1/2 cup chocolate chips

12 oz. chocolate chips (for dipping)

Combine all ingredients (except 12 oz. choc chips for dipping) in a bowl.

Roll the dough into walnut-sized balls and place on a parchment-lined cookie sheet.

Freeze for 2 hours.

Melt the rest of the chocolate chips for dipping.  Note: I usually have to add in more than the 12 oz. to cover all the truffles.

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.