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Free Books / Cooking / Recipes From Here And There / | |
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This section is from the book "Recipes From Here And There", by The Thirty Group Bethany Union Church.
Cut six large slices pineapple and three oranges in pieces. Pit one can of Royal Anne cherries. Combine with one Philadelphia cream cheese blended with one-half cup mayonnaise, one-half pint cream whipped. Freeze in refrigerator or pack in salt and ice. Serve on lettuce leaf.
Mrs. H. W. Severance.
Pour one-half cup boiling water over one package of lemon gelatine. Stir until dissolved. When cool, add one and one-half cups ginger ale. When mixture begins to thicken, add one-quarter cup chopped nuts, one-quarter cup celery, one cup assorted canned fruit, one tablespoon chopped ginger. Pour into eight individual wet molds.
Mrs. Kenneth Bebb, Wichita Falls, Texas.
Pour one pint heated ginger ale over one package lemon Jello. When cool, add drained thinly sliced orange and pineapple. Chill. Serve on lettuce with mayonnaise mixed with equal part whipped cream. Top with three candy cinnamon drops. Mrs. W. WlLBUR HATFIELD.
Dissolve one package lemon Jello in one cup boiling water Add one cup pineapple juice, one tablespoon vinegar, one-half teaspoon salt. Chill. When partly congealed add one cup diced and drained pineapple, one cup grated raw carrots, one-half cup finely chopped nut meats. Serve on lettuce. Top with dressing. Serves six.
Mrs. P. R. Johnson, Daggett, Michigan.
Mix one cup chopped celery; two cups cooked spaghetti: two cups cooked chicken, veal, or pork cut small; one-half cup stuffed olives. Add mayonnaise mixed with chilli sauce and one green pepper chopped. Mrs. Harry Baker.
Boil together one-quarter cup water, one-quarter cup vinegar, two-thirds cup pineapple juice, one-quarter cup sugar until dissolved. Pour into one package lemon Jello. When almost set add one and one-half cups diced pineapple, one and one-half cups diced cucumber.
Mrs. H. O. Day, Washington. D. C.
Dissolve two tablespoons gelatine in one-half cup cold water. Add one-half cup boiling water or fruit juice, three tablespoons lemon juice, one cup sugar, three cups grapefruit or one can, one-half cup nut meats. When firm serve with mayonnaise. Marion Hooker.
Drain and chill one can pears. Heat one cup grenadine; one-half cup pineapple juice; one-quarter cup each, lemon and orange juice to boiling point. Add one and one-half tablespoons gelatine hydrated in one-quarter cup cold water. Stir while cooling ten minutes. Pour over pears. Let set until firm. Marion Hooker.
Soak one box Knox's Sparkling gelatine in one quart cold water fifteen minutes. Boil two cups sugar, one cup vinegar.
two tablespoons whole cloves until it spins fine thread. Add gelatine. Strain. Add one cup cold water. Pour into mold.
When partly set add thirty to thirty-six medium sweet pickles, thinly sliced; one and one-half cups pecans. Serve as relish with roast chicken, or as salad in lettuce cups with mayonnaise dressing. Mrs. H. C. BOARDMAN.
On slices of drained pineapple, spread cottage cheese. Top with mayonnaise mixed with grated raw carrot. Serve on lettuce. Nellie L. Hosic, Plattsburg, N. Y.
Dissolve one package lemon Jello in pint boiling water. Add two teaspoons vinegar. Pour enough Jello in molds to make thin layer. When slightly congealed, make flowers of egg yolk and red pimento. When firm, add remaining Jello mixed with diced cucumber, celery, green pepper. Serve with boiled dressing. Grace Murray.
Soak one tablespoon Knox's gelatine in one-quarter cup cold water. To one-half can heated Campbell's tomato soup, add one cake Philadelphia cream cheese; three-quarters cup mixed finely diced celery, green pepper, onion; one-half cup mayonnaise. Add gelatine. Mold. Chill. Slice. Serves eight to ten. Mrs. Edythe O. Pearce.
Cook four egg yolks, one-quarter cup thin cream, two table-spoons sugar, juice of one lemon, in double boiler until like custard. Add one can pineapple and one-half can mushrooms, diced; one-half pint cream whipped. Let stand twenty-four hours. Marion Hooker.
Four tablespoons minced parsley, one hunch sliced radishes, one and one-half cups shredded cabbage, one cup diced celery, one and one-half cups grated carrots, one chopped green pepper, one diced apple, four tablespoons French dressing, one-third cup mayonnaise. Mrs. W M. H. Brown.
Sandwiches and Sandwich
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