CRANBERRY-CHERRY SALAD 1963

CRANBERRY-CHERRY SALAD

From Billie Reid   11-22-1963

1 cup cranberries
1/2 cup nuts, chopped
1/2 cup apples, chopped
salt
1 can bing cherries and juice

2 cups water
2 pkgs. cherry jello

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.

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.