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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 5324 HOUR, FRUIT SALAD 1 cup Marschino cherries cut in '/r 1 cup cubed pineapple 1 cup marshmallows cut in '/e 2 bananas, in just before you serve 1 egg 2 tbsp. brown sugar 2 tbsp. vinegar Boil in double boiler,until creamy. Take. off stove and put I tbsp. butter in and cool. Fold in 1 cup cream, kind of stiff, then add,the fruits. no this the day before and it is better. Mrs. Leola Hood Brussels, Ont. Also submitted by Annie Shantz, R.R.3, Bru,scis .tlnl. GOLDEN GLOW SALAD r pkg. lemon jello 1 cup boiling water 1 cup canned crushed pineapple drained 1 cup grated raw carrot. 1 cup canned pineapple juice 1 tbsp. vinegar 1/2' tsp. salt. Method Dissolve jello in boiling water, add pineapple juice,; vinegar, salt and chill, when slightly thickened add pineapple and: carrot. • Put into individual moulds, place on lettuce leaf and garnish with salad. dressing. Laura Philips. Also submitted by Mrs. Alvin Smate, Blyth. CABBAGE SALAD 1 med. cabbage " 1 large carrot 1 strip celery 1 med. onion 2, green pepper Sauce '%i cup white sugar 1/2; •tsp. celery seed /r cup white vinegar • '/2 cup salad oil 1/2 cup water, 1 tsp salt Grate first 5 ingredients. To, make sauce place in saucepan aridbring to boil.. Let cogl:. Pour sauce over salad greeny Place in fridge with cover. Leave 3 hours before serving. Lasts for several weeks in fridge. Ruth Thornton Brussels, Ont. HEAVENLY JELLO 1 small orange Jell -o 1 small tin crushed pineapple 1 pkg dream whip 1 cup grated cheese Drain tin of crushed pineapple. Make Jello with 1 cup boiling water and juice from, crushed pineapple to make up 1 cup cold liquid:. Let partly set then stir in whipped dream whip, , cheese and pineapple 'set; Lois McCall' flesserts. CREME DE MENTHE DESSERT package. Oreo Cookies (crushed) 1 large package marshmallows 1 cup milk 1 pint whipped cream 6 tablespoons Creme de Menthe Method: Melt marshmallows in double boiler with milk. (Cool). Whip the cream . and add to cooked marshmallows. Fold in creme de menthe. Place half of the Oreo crumbs in 9" x 13" , pan. Cover with above mixture. Add remainder of ,crumbs to top. Refrigerate overnight. You may also use 6 crushed candy pieces. a few drops of peppermint pieces, a few drops of peppermint flavouring, and red food colouring instead of creme de menthe making it. pink. Mrs. Doris Michie Belgrave CREAM PUFFS 1/ cup butter 1 cup of boiling water 1 cup of all purpose flour 3 eggs Method 'h cup butter 1 .cup full boiling water. Add 1 cup all purpose flour. cookuntil smooth. Remove from stove and: add 1 egg at a time, beat well after each egg you add. Put in muffin tins andbake at 4000 for twenty to .thirty minutes:. Filling for puffs. 2 cups milk 1/2 cup gran sugar 1,.egg beaten, 1/4 tsp. salt 1 tbsp. butter then add beaten egg and 2 tbsp. cornstarch dissolved in '2 cup milk and cook until smooth. Remove from stove and add 1 tsp. vanilla. Cool, I like to use some whipped cream along with the cream filling when you fill the puffs. This makes a tasty filling for cream: puffs: Mrs. Bert Johnston Also submitted by Lila Goll, Brussels. MY FAVOURITE 'XMAS :DESSERT 'A 1b: peanut brittle rolled' fine '/4 cupstrained orange juice V2 tsp. grated orange rind 2 tbsp. fruit sugar 16 marshmallows cut fine 1 pint heavy cream whipped' 1 tsp vanilla Method: Add above ingredients to stiffly beaten whipped. cream and either put in refrigerator trays or pile in, sherbets. Beth Bechely. CARMEL SAUCE IN MICROWAVE; In a 4 cup pyrex measuring cup place: 2 heaping tablespoons cornstarch '/i cup brown sugar. Mix well Add '/ cup warm tap water and mix well. Add 1/2 cup corn syrup Add 2 tbsp; butter or margarine Add 1'/s cup warm tap water. Mix. Microwave on High for .3 minutes stir. Microwave on High 1.'/: minutes or until it boils only. Add 1 teaspoon vanilla_ (If too thin add '/r tbsp. corn starch • • thinned in a little water and microwave 1 minute more. Use on Christmas Carrot Pudding or. Angel Cake served with Ice Cream and Carmel Sauce.) • Winona Martin Brussels, Ont. OLD TIME PUDDING SAUCE 1 cup brown sugar 2 tbsp. cornstarch :. 1/2 tsp. salt • 2 cups, water 2. tbsp, lemon juice 2 tbsp. butter '/s tsp. vanilla - Cook on medium heat and stir oftentill thick. Mrs. Alba Yuill Belgrave, Ont. LOVERLY LiME 1 lime jelly powder 1 cup boiling water 1 'brick vanilla ice cream - '/r can pineapple chunks' '/z cup cashew nuts Dissolve jello powder and add ice cream.' When it starts to thicken add pineapple chunks and nuts. This is a hurry up dessert as itsets quickly. Keep in frig until ready to serve:. Mrs.. Ed Regele • CHOCOLATE ROLL 4 squares unsweetened chocola % 2 tbsp. butter 1 'egg 1 .cup icing sugar 1 pkg. coloured marshmallows 3/4 cup - broken walnuts Method: Melt the chocolate and butter together in double boiler. Remove from• heat, add beaten egg and ]ring sugar, beat again and add marshmallows and walnuts and mix well. Line a saran box with wax paper, pack ingredients firmly into box. Set to chill. for several hours, slice as. needed. Betty McCall R.R.3. Walton. Ont Christmas ; Cookbook, Pape 2l