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.

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour
1/2 cup brown sugar, packed
1 t. ground cinnamon
6 T. unsalted butter, cut into chunks

In medium bowl, combine flour, brown sugar, cinnamon, butter.

Mix streusel mixture together with your hands or a fork til crumbly. 

Set aside.

Make the pancake batter:

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract. 

Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray.

Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.

Cook on the first side until bubbles begin to form, about 2-3 minutes.  

Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown.

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note:  for a variation - skip all of the cinnamon streusel ingredients and add dark chocolate chips to the pancake batter.  We LOVE pumpkin-chocolate chip pancakes!!

TAMALE VEGETABLE PIE 1964

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers)

Preheat oven to 400 degrees.

2 cups chopped onion

2 T. salad oil

1 can mushrooms

3/4 cup chopped bell pepper

2 t. salt

4 t. chili powder

1 lb. ground beef

2 T. flour

1 can ripe olives

1 can whole kernel corn

1 can tomatoes

1 T. sugar

1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large casserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

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.