Loading...
HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 51FESTIVE' FRUITBREAD This recipe can be made in a loaf pan. or can also be made in two small aluminum foi)I paps for smaller amounts in use at one time. This recipe is also a gond substitute ffoor, someone who is not fond of fruitcake. This fruit loaf can also be frozen. % cup butter or margarine '/: cup brown sugar, packed 1 cup corn syrup 2 eggs 1 cup applesauce 1 cup raisins cup mixed fruitcake 'fruits 2%+ cups all purpose flour 3 teaspoons baking powder 'Y:, teaspoon salt 1 teaspoon 'cinnamon 1/2 teaspoon nutmeg }/ teaspoon ground cloves Butter a9" x 5" x 3" loaf :pan or 2 small aluminum foil. pans. Line bottom with buttered wax paper. In a bowl, cream butter and the sugar. Stir in corn syrup. Add eggs, blending until smooth. •(Mixture !nay . appear to , be ,Curdled.) Stir in applesauce, raisins and mixed fruits. Add dry ingredients to the creamed mixture and mix thoroughly. Turn into pans, push into onrners and smooth top. Bake in 350° oven for 11/4 hours or until toothpick which is inserted in:; middle of .:fruit; bread comes out clean.with no batter sticking to it. , Cool on racks and then remove` from pans. Wrap well if to be put into freezer. Barb Graber, Brussels LETTUCE NUT BREAD 1 cup white sugar 1/2 cup corn oily. 11/2 teaspoons grated' lemon rind':. 1.1/2 cups;' all purpose flour 2 teaspoons baking, powder '# teaspoon baking soda 1/2' teaspoon salt 1/8 teaspoon mace 1/8 teaspoon ginger 1 cup finely chopped leaf lettuce 2 eggs 1/2 cup chopped almonds Heat oven to 350°. Grease a 81/2" x 41/2" x 21/2". loaf pan. Combine, sugar, oil andr rind. Mix in .dry ingredients and lettuce. Add eggs one at a time, beating well. Stir in, nuts. Spread hatter in prepared pan; and bake 55-60 minutes. Margaret Spence, Brussels PUMPKIN. BREAD Sift: 31/2 cups flour (all purpose)' 2 tsp. soda 2 tip. cinnamon 11/ tsp. `.salt Combine: 1 cup Crisco oil 3 cups white sugar 4, beaten, eggs Add to above: 2 cups pumpkin 1h cup', water,, Add: . 11/: cups dates floured with 2 tablespoons flour from 1st 'ingredients • 1 cup walnuts • Put. in 3 'greased; and floured head cheese pans. Bake at 350° for ' approxi- mately 1 hour and 20 minutes. Freezes well. Mrs. Leslie Bolt, Belgrave Salads JELLIED SALAD FOR CHRISTMAS • 1 cherry jello 1 lime jello 1 pkg, gelatine • 1/2 cup salad dressing. • 1 20 •oz. can pineapple (crushed) 1 8 oz. pkg. Philadelphia cream cheese 1 cup hot pineapple juice 1/: cup. whipping cream 1 Make cherry jello in large glass bowl. Set. 2 Mix cheese, sala �' dressing and cream. 3. with gelatine in 'A cup cold water mix with. hot pineapple juice. Cool. Add to cheese; mixture. 4. Put this on the red jello. Chill• 5. Make lime jello. When it is partly set, add crushed pineapple 6. Put this on top: of white mixture. Refrigerate: This can be made in a mould', too. • - Delphine Dolmage Seaforth. Also submitted by' 'Annie Shantz.' 'WATERGATE SALAD> 1 pkg. instant Pistachio Pudding mix • 1 19 oz. can crushed, pineapple, juice. and: • all 1 cup miniature marshmallows; 1/3 cup choppednuts (optional) .. 1 17 oz. container cool whip Mix first 4 ingredients, then fold in cool whip and refrigerate. Mrs. John Oke R:R.3, Exeter SPARKLING SALAD; MOLD . WITB PINEAPPLE' 1, pkg.((3 ounce) lime -flavoured. gelatine 1 cup miniature marshmallows, . 1 cup lime - flavoured soft drink ,• heated to: boiling. • 3/, cup finely chopped. cabbage i/i cup shredded. carrots • 1 cup crushed pineapple -. well drained % cup chopped walnuts 1. cup mayonnaise 1 cup heavy cream, whipped. Canned pineapple rings. Watercress,. Method: Dissolve :• gelatine ''and' marshmallows in boiling soft drink. Chill. until slightly thickened. Add cabbage,. carrots, :pineapple, nuts and mayonnaise.: Fold in whipped cream. Pour into 6 cup roundmold: chill. Unmold onto .platter, Garnish, with pineapple rings and watercress. Serves 12 persons. Frances Malone R.R.2, Dublin XMAS SALAD : LIME -HORSE RADISH! 1 pkg lime,` jello- 3 oz. 6 ' slices pineapple 2;' cupshotliquid syrup drained- from pines pp1. and water . 1 tb$ p.bottled horse radish V: cup mayonnaise Lettuce Method: Fill star moulds 1/3 full of lime gelatin. Chill till partially' thickened. Beat remainder of gelatin. till 'fluffy. Add horse radish and mayonnaise just enough to blend. Spoon over farm' gelatine, chill. Unniould on pineapple slices in lettuce leaf.' Pass mayonnaise. Beth Bechety TUNA CASHEW SALAD 1 can (7 oz) tuna -fish. 1 cup celery (chopped) 1 cup olives (chopped), 2 small, onions, cut fine 2 , med. `'carrots grated Mix this withsalad: dressing and allow to stand an hour or two then . add 1 pkg. chinese noodles and 1 cup chopped cashews when ready to serve. ' • . ' Jean Wanless Wisconsin CARROT SALAD 3 lb. carrots sliced and cooked and drained 1 large green pepper chopped 1 onion chopped Blend 1 can Tomato soup Y+ cup vinegar 1 cup sugar 1/2 teaspoon•pepper 1 tsp. salt. 1 tsp. prep mustard 1 cup salad oil. • • Add :the vegetables: and mix well. This will keep many days. Jean Wanless Wisconsin Christmas Cookbook Pagn 25 ' i.