The Brussels Post, 1979-11-15, Page 27FESTIVE FRUIT BREAD
This recipe can be made in. a loaf pan or
can also be made in two small aluminum
foil pans for smaller amounts in use at one
time. This recipe is also a good substitute
for someone who is not fond of fruitcake.
This fruit loaf can also be frozen.
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup corn syrup
2 eggs
1 cup applesauce
1 cup raisins
1 cup mixed fruitcake fruits
21/4 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Vs teaspoon ground cloves
Butter a 9" 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
may 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
corners and smooth top.
Bake in 350° oven for 1 1/4 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
PUMPKIN BREAD
Sift:
31/2 cups flour (all purpose)
2 tsp. soda
2 tsp. cinnamon
11/2 tsp, salt
Combine:
1 cup Crisco oil
3 cups white sugar
4 beaten eggs
Add to above:
2 cups pumpkin
1/3 cup water
Add:
11/2 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
LETTUCE NUT BREAD
1 cup white sugar
1/2 cup corn oil
11/2 teaspoons grated lemon rind
11/2 cups all purpose flour
2 teaspoons baking powder
1/2 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 and
rind. Mix in dry ingredients and lettuce.
Add eggs one at a time, beating well. Stir
in nuts. Spread batter in prepared pan and
bake 55-60 minutes.
Margaret Spence,
Brussels
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
1/2 cup whipping cream
1. Make cherry jello in large glass bowl.
Set.
2. Mix cheese, salad dressing and cream.
3. Soften gelatine in 1/4 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.
XMAS SALAD - LIME-HORSE RADISH
1 pkg lime, jello- 3 oz.
6 slices pineapple
2 cups hot liquid syrup drained from
pineapple and water
1 tbsp.bottled horse radish
1/2 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 firm gelatine, chill.
Unmould on pineapple slices in lettuce
leaf. Pass mayonnaise.
Beth Bechely
WATERGATE SALAD
1 pkg. instant Pistachio Pudding mix
1 19 oz. can crushed pineapple-juice and
all
1 cup miniature marshmallows
% cup chopped nuts (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
WITH PINEAPPLE
1 pkg. (3 ounce) lime-flavoured gelatine
1 cup miniature marshmallows
1 cup lime - flavoured soft drink - heated to
boiling.
3/4 cup finely chopped cabbage
1/2 cup shredded carrots
1 cup crushed pineapple - well drained
1/2 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
round mold. chill. Unmold onto platter.
Garnish with pineapple rings and
watercress. Serves 12 persons.
Frances Malone
R.R.2, Dublin
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 with salad 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
3/4 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
Christ niiiitoOkbOokPaie 26-