Salad - Ribbon Salad

2 (3 oz) packages lime Jell-o
5 cups boiling water
4 cups cold water
1 (3 oz) package lemon Jell-o
1/2 cup miniature marshmallows (cut into pieces)
1 cup pineapple juice
1 (8 oz) package cream cheese
1 (20 oz) can crushed pineapple
1 cup heavy cream (whipped)
1 cup mayonnaise
2 (3 oz) packages cherry Jell-o

Dissolve lime Jell-o in 2 cups hot water.  Add 2 cups cold water.  Pour into 14 x 10" pan.  Chill until partly set.

Dissolve lemon Jell-o in 1 cup hot water in top of double boiler.  Add marshmallows and stir to melt.  Remove from heat.

Add 1 cup drained pineapple juice and cream cheese.  Beat until well blended.  Stir in pineapple.  Cool slightly.  Fold in whipped cream and mayonnaise.  Chill until thickened.  Pour in layer over lime Jell-o.  Chill until almost set.

Dissolve cherry Jell-o in 2 cups hot water.  'Add 2 cups cold water.  Chill until syrupy.  Pour over pineapple layer.  Chill until firm.

Makes 24 servings

Dessert - Broken Glass Torte

1 (3 oz) package each of lemon, orange and cherry Jell-o or lime, raspberry and orange
1/12 cup hot water for each package
1 envelope plain unflavored gelatin
1/4 cup water
1 cup pineapple juice
2 cups heavy whipping cream
1/2 cup sugar
1 tsp vanilla

Crust:
2 dozen graham crackers (crushed)
1/2 cup soft  butter (melted)
1/2 cup sugar

Dissolve each of three packages of Jell-o (one of each color) in 1 1/2 cups hot water and chill in separate cake pans until firm.  Then cut into cubes or strips 1/2" wide.  Handle carefully.

While Jell-o is setting, make graham cracker crust and line springform pan or angel food cake pan with crust mixture, reserving 1/3 for top.

Soften plain gelatin in 1/4 cup cold water and dissolve in hot pineapple juice.  Cool.  Fold into the 2 cups of whipping cream that has been whipped until stiff with the 1/2 cup sugar and vanilla added.

Carefully fold the colored cubes into the whipped cream mixture.  Turn into the crust lined pan.  Top with remaining crumbs.  Chill six to twelve hours.  Slice with a knife which has been held a few seconds in hot water.  The cut slices give the broken glass effect.

Dessert - Apricot Delight

1 lb Nabisco Vanilla Wafers
1 large can apricots
1/2 cup butter
1 cup powdered sugar
1/2 pint whipping cream
2 eggs

Grind Vanilla Wafers.  Line a 9 x 9" pan with half of the wafer crumbs.

Cream butter and sugar.  Add eggs (well beaten) a little at a timer.  Mix them thoroughly.  Place apricot halves on wafer lining.  Add creamed mixture over top of apricots.  Spread whipped cream over top then add remainder of crumbs over whipped cream.

Refrigerate for 24 hours before serving.

I haven't tried to make this one yet.  The use of raw eggs concerns me.  I have to make this to see how it turns out.  I have to wonder if a step or two hasn't been left out.

Dessert - Peach Crisp

1 cup flour
1 tsp baking powder
1 cup sugar
1 egg
pinch of salt

Slice peaches into 9 x 13" baking dish.

Mix dry ingredients and sift.  Break in egg and mix as pie crust.  Sprinkle over peaches.  Bake at 300 degree for 40 minutes.

Dessert - Lemon Cream Torte

Meringue:
4 egg whites
1 cup sugar
1/2 tsp vanilla

Filling:
4 egg yolks
1/2 cup sugar
3 Tbsp lemon juice (about 1 1/2 lemons)
2 tsp grated lemon rind
1/2 cup heavy cream
2 tsp vanilla

Start oven at 250 degrees.  Lay sheet of brown paper on cookie sheet and draw two circles, using 8" cake pan as guide.  Grease circle well and sprinkle with light coating of flour.

Beat egg whites until they form floppy peaks .  Add sugar gradually and continue beating hard until satiny and it will hold definite peaks.  Add vanilla.

Spread half mixture over each circle.  Bake 50 minutes or until dry and golden on top.  Cool and remove paper.

Filling:
Beat egg yolks and 1/2 cup sugar together until smooth.  Stir in lemon juice and rind.  Cook over boiling water stirring cornstarch, until as thick as mayonnaise (about 10 minutes).  Beat cream until stiff and mix gently into cool lemon filling.  Add vanilla.

At serving time, arrange one circle on serving plate.  Spoon half of mixture over it.  Place second torte on top.  Pile remaining filling over entire torte.

Dessert - Apple Crisp

My grandma kept a little notebook with most of her recipes - these were the ones she used most often.  I am moving into the notebook tonight.  How appropriate that it begins with Apple Crisp.  Who doesn't like apple crisp?

Apples (as many as needed for sized pan used)
3/4  cup sugar
Cinnamon to taste
1 cup flour
3/4 cup brown sugar
1/2 cup butter
Pinch of salt

Mix apples, 3/4 cups sugar and cinnamon.  Place in baking pan.

Mix flour, 3/4 cup brown sugar, butter and salt.  Sprinkle over apples.  Bake at 325 degrees 35 - 40 minutes.

Salad - Cranberry Salad

2 boxes raspberry Jell-o
1 lb ground cranberries
1 cup sugar

Boil above for five minutes and then cool.

Add 1 (15 oz) can of crushed pineapple
2 cups grapes (halved)
1 cup black walnuts (optional)

Add before gelatin is set; stir well and pour into 9 x 13" pan and refrigerate until ready to serve.

Cookie - Ginger Snaps

1 cup sugar
1 cup sorghum
2/3 cup butter
1 tsp ginger
1 tsp cinnamon
1/4 tsp salt
2 Tbsp baking soda
3 Tbsp hot water
4 cups flour

Mix all ingredients and let stand for one hour.

Roll dough into ropes about 1/2" in diameter.  Cut into marble size pieces and bake at 350 degrees for 6 - 7 minutes.

Sauce - Chili Sauce

30 tomatoes
6 onions
12 apples chopped or ground

Boil 3 minutes

Add 1 quart vinegar
5 Tbsp salt
30 Tbsp sugar
1 stick cinnamon
1/2 Tbsp whole cloves in a bag
1 red pepper

Cook until thick and then seal.

Pickles - Cherry Pickles

Medium sized dill cucumbers to fill about a three-gallon jar, cherry leaves, and a handful of caraway seeds

Make a brine of 1 cup of salt to five quarts of water, boiled and cooled.  Pack cucumbers in quart jars; one layer of cukes, one layer of cherry leaves, until full.  Sprinkle the caraway seeds as you pack.   Pour cold brine over and weight down to keep all under brine.  Stand in cool place two weeks.

Rinse and wipe the pickles dry. Cut into 1" pieces.  Make a pickling syrup of two cups sugar, 1 cup vinegar, 1 cup water, 1 tsp mixed spices. Heat to boiling hot.  Pour over the cucumbers in jars.  Heat and seal.

Sauce - Relish

2 quarts chopped green tomatoes
1 quart ripe tomatoes
3 bunches of celery
3 large onions
4 ripe peppers
3 green peppers
1 head cabbage (chopped fine)
2 cups ripe cucumbers (chopped fine)
1/2 cup salt

Combine all ingredients except the celery and ripe tomatoes.  Let stand overnight.  Drain the following morning.

Boil 3 pints of vinegar, 2 lbs brown sugar, 1 tsp mustard, 1 tsp pepper.  Boil until clear.

Pour over veggie mixture that includes celery and ripe tomatoes.  Can and seal.

Cake - Lemon Jell-o & Angel Food Cake

2 pkgs lemon Jell-o
4 cups hot water
Juice of one lemon
4 egg yolks
1 cup milk
1 Tbsp cornstarch
1/4 cup butter
1 cup powdered sugar
4 egg whites (beaten)
1 prepared angel food cake

Dissolve the lemon Jell-o in the 4 cups of water.  Add the lemon juice and set aside to cool.

Combine egg yolks, milk, and cornstarch and bring to a boil until it thickens.  Then add the butter and powdered sugar.  Cool.

When Jell-o starts to set, add the boiled custard plus the beaten whites of the four eggs.  Mix well.

Pour over angel food cake which has been cut into bite sized pieces.  .  Add cherries, apricots or pineapple chunks and stir.  Place in a large cake pan 9 x 15" and chill for several hours.  Cut into squares.  Serve with whipped cream and a cherry on top.

Cake - Brown Sugary Angel Food Cake

1 1/2 cups egg whites (about 10)
1 1/4 cups flour (sifted 4 times)
2 cups brown sugar
1 1/4 tsp Cream of Tartar
1 tsp salt
1 tsp vanilla

Beat egg whites and vanilla together in a large mixing bowl on high just until foamy.  Add cream of tartar and salt.  Beat until soft peaks form.  (Soft peaks will curl over slightly.)  Press 1 cup of brown sugar through sifter and sprinkle over the egg white mixture.  Beat until stiff peaks form.

Sift together remaining sugar and flour.  Gently fold the sugar and flour mixture into the egg white mixture a little at a time.  Pour into an ungreased angel food pan.  Bake in a 350 degree oven for 45 - 50 minutes, or until cake springs back when lightly touched.  Invert pan and cool completely.  Loosen the cake from the sides with a knife.

Cookie - Oatmeal Cookies with Raw Apples

1/2 cup butter
1 cup brown sugar
2 eggs
1 large or 2 small finely shopped apples
1/2 cup oatmeal
1/2 cup nuts (chopped)
1 cup chopped dates or raisins
1 3/4 cup flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon

Mix ingredients in order given, sifting dry ingredients together.  Drop from teaspoons onto greased cookie sheet.  Bake about 8 minutes in 400 degree oven.

Cookie - Date Cookies

2 cups brown sugar
1 cup butter
3 eggs
1 tsp baking soda dissolved in 1 Tbsp hot water
3 1/2 cups flour
1 tsp vanilla
1/2 tsp salt

Filling:
2 cups dates (cut up)
1/2 cup sugar
1/2 cup water
Juice and grated rind of one orange

Cook dates, sugar, and water until thick; add juice and rind of orange.  Cool.

Cream sugar and butter.  Add eggs, baking soda, flour, vanilla and salt.  Drop from teaspoon, make well in center.  Fill with 1 tsp of date mixture.

Bake at 350 degrees for 15 minutes or until lightly browned.

Casserole - Broccoli Rice

2 boxes frozen broccoli
1 cup uncooked rice
1 stick butter
1 medium onion
 1 (8 oz) jar Cheese Whiz
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup

Saute onions in butter.  While onions saute, cook broccoli according to package directions.  Combine the rice with 2 cups of water and cook over medium high heat for 20 minutes or until tender.

Combine soups, cheese and butter in 2-quart casserole.  Then add the rice and broccoli.  Mix well and cover with foil.  Bake at 350 degrees for 30 minutes.  Remove foil for last 15 minutes.