HomeMy WebLinkAboutChristmastime Cookbook, 1980-11-13, Page 7CABBAGE ROLLS AS CASSEROLE
1 lb. ground beef
Onion or onion salt
% c. cooked rice
Salt & pepper
Cook cabbage leaves separate till soft,
few minutes. Brown ground beef, add
rice, salt, pepper & onion or onion salt.
Put layer of meat mixture in casserole
then layer of cabbage etc. Pour can of
tomato' soup on top. cook 350°F for
approximately Vi hr.
Louise Dick
63 Jarvis St. S.
Seaforth
JELLIED PINEAPPLE &
CARROT SALAD
1 pkg. lemon jello
1 cup boiling water
1 tbsp, vinegar
1 cup canned pineapple juice
*/2 tsp. salt
1 cup canned crushed pineapple (drained)
1 cup grated carrots
Dissolve jello in boiling water. Add
pineapple juice, vinegar & salt. Chill until
slightly thickened, then add pineapple &
grated carrot. Turn into individual molds.
Chill until firm.
Mrs. Gerald Mayberry
295B Mitchell Rd.
Listowel
FLUFFY FROSTING
1 Vi cups milk
1 pkg. (4 serving) jello instant pudding,
any flavour
1 envelope Dream Whip
Pour milk in deep narrow bowl. Add
pudding mix & dream whip. Beat slowly
with electric mixer until blended. Grad
ually increase beating speed & beat until
peaks form. 4 to 6 mins.
Phyllis Cusack
193 Main St
Seaforth
FARMER’S FRUIT CAKE
3 c. dried apples
2 c. molasses
1 c. buttermilk
2 eggs
1 c. brown sugar
1 c. butter
4 c. flour
1 tsp. baking soda
1 tsp. baking powder
Soak apples overnight in water and
then chop finely. Simmer apples and
molasses for 2 hrs. Cream eggs and sugar
and butter and add to molasses mixture.
Add dry ingredients alternately with
buttermilk. Bake 45 mins, at 350° F.
Phyllis Nott
Clinton
ZUCCHINI LOAF
% c. Crisco oil
1 c. white sugar
2 eggs
1 */2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
% tsp. salt
1 cup shredded zucchini
*/2 cup raisins
Blend oil and sugar. Add eggs one at a
time, beating well after each addition.
Mix dry ingredients and add a quarter at
a time. Add zucchini and raisins and mix
well. Bake in a loaf pan for 1 hr. at 350
degrees.
Alice Searle
RR3, Walton
CRUNCHY BARS
1 cup sugar
1 cup corn syrup
1 cup cream
5 cups corn flakes
2 cups rice krispies
2 cups salted peanuts
1 cup chopped walnuts
1 teaspoon vanilla
Cook sugar, syrup and cream to soft
ball stage 238°. Remove from heat and
pour over cereal and nuts which
you have mixed thoroughly in a greased
bowl. Mix until all blended and pack in
buttered pans. Cut in squares.
Eileen M. Burch
251 Aspen Dr.
Swift Current, Sask.
GOOD BREAD & BUN DOUGH
3 cups milk-scalded
Add any vegetable water or 2 cups cold
water
3 pkgs, dry yeast in 1 cup lukewarm water
plus 2 tsp. sugar in a very large bowl. Let
stand 10 minutes, stir.
In blender put 3 eggs, % c. honey, l‘/2
tablespoon salt, */j cup butter. (3A cup
cooked potatoes if any). Blend on low add
milk & water mixture in part.
This should all be lukewarm now.
Add to yeast mixture.
Mix in 5 or 6 cups of flour with electric
mixer. Beat until smooth and elastic.
Add another 4-5 cups flour and stir
with wooden spoon. Mixture should be
quite wet. >
Pour onto well floured table and work
in flour while kneading until no longer
sticking. Takes 10 minutes.
Put in large greased pot or in 2 greased
bowls.
Rise P/2 hrs. and punch down. Cut into
8 or 9 even pieces and form into bread
loaves or buns.
Mrs. Marie McIntosh
R 5, Brussels
HILLBILLY CAKE
1 c. sugar
1 c. raisins
*/2 tsp. salt
Vi c. butter
Vi c. walnuts
*/2 tsp. allspice
1 c. water
1 tsp. cinnamon
Vi tsp. cloves.
Boil above ingredients for 1 minute.
Allow to cool. Add 2 c. sifted flour mixed
with 1 tsp. soda. Bake Vi hr. at 350°F in a
greased square pan.
Icing
Vi c. melted butter
% c. brown sugar
2 tbsp, cream
Vi c. cocoanut
Blend together and spread over hot
cake. Broil under slow broiler for 10
minutes or until cocoanut is slightly
browned.
Jean Eckert
RR1 Dublin
Christmas Cookbook Page 7