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.