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.