The Brussels Post, 1979-11-15, Page 2924 HOUR FRUIT SALAD
1 cup Marschino cherries cut in 1/2
1 cup cubed pineapple
1 cup marshmallows cut in 1/4
2 oranges
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 1 tbsp. butter in and
cool. Fold in 1 cup cream, kind of stiff, then
add.the fruits. Do this the day before and it
is better. Mrs. Leola Hood
Brussels, Ont.
Also submitted by Annie Shantz, R.R.3,
Brusels, Ont.
GOLDEN GLOW SALAD
1 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 Phillips
Also submitted by Mrs. Alvin Smale,
Blyth.
CABBAGE SALAD
1 med. cabbage
1 large carrot
1 strip celery
1 med. onion
J/4 green pepper
Sauce 1/2 cup white sugar
1/2 tsp. celery seed
1/2 cup white vinegar
1/2 cup salad oil
1/2 cup water,
1 tsp salt
Grate first 5 ingredients. To make sauce
place in saucepan and bring to boil. Let
cool. Pour sauce over salad green ,, 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
Desserts
CREME DE MENTHE DESSERT
1 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
1/2 cup butter
1 cup of boiling water
1 cup of all purpose flour
3 eggs
Method
% cup butter
1 cup full boiling water
Add 1 cup all purpose flour, cook until
smooth. Remove from stove and add 1 egg
at a time, beat well after each egg you add.
Put in muffin tins and bake 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 1/4 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 create puffs.
Mrs. Bert Johnston
Also submitted by Lila Goll, Brussels.
MY FAVOURTIE XMAS DESSERT
1/4 lb. peanut brittle rolled fine
% cup strained orange juice
1/2 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 eitheE 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
1/2 cup brown sugar
Mix well
Add 1/2 cup warm tap water and mix well.
Add 1/2 cup corn syrup
Add 2 tbsp. butter or margarine
Add 11/2 cup warm tap water. Mix.
Microwave on High for 3 minutes stir.
Microwave on High 11/2 minutes or until it
boils only.
Add 1 teaspoon vanilla
(If too thin add 1/2 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
1/2 tsp. vanilla
Cook on medium heat and stir often till
thick. Mrs. Alba Yuill
Belgrave, Ont.
LOVERLY LIME
1 lime jelly powder
1 cup boiling water
1 brick vanilla ice cream
1/2 can pineapple chunks
1/2 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 it sets quickly. Keep in frig until ready
to serve.
Mrs. Ed Regele
CHOCOLATE ROLL
4 squares unsweetened chocolate
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 qigg and jcing 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 Page 2/