Month: August 2007

Ruby Red Salad Mold

2 cups cranberry juice cocktail
6 ounces raspberry Jell-O
1 cup pineapple tidbits
1/2 cup port wine
1/2 cup water
1 avocado, peeled and sliced
1 cup paired apple, diced
1/2 cup celery, finely chopped

Heat cranberry juice cocktail to boiling. Add raspberry Jell-O, stirring to dissolve. Add pineapple tidbits (undrained), wine and water. Arrange avocado slices in bottom of a 5 cup mold. Pour enough of Jell-O mixture over slices to cover. Chill until almost set; fold diced apple and chopped celery into Jell-O mixture. For over a avocado layer. Chill until firm. Recipe makes 8 to 10 servings.

Raspberry Fruit Ring Recipe

1 package raspberry Jell-O
2 cups hot water
1 cup pitted white cherries
1 cup canned pineapple, diced
1 cup orange sections

Dissolve Jell-O in hot water. Chill until slightly thickened. Add well-drained fruit. Pour into 1 1/4 quart ring mold and chill until firm. Unmold and garnish with curly endive, if desired. Fill center with mayonnaise or salad dressing. Serves 6 to 8.

Pineapple-Rice Bavarian Recipe

1 package flavored Jell-O
1/2 cup sugar
1/4 teaspoon salt
3/4 cup evaporated milk
1/2 cup water
2 cups cooked rice, cold
1 cup heavy cream, whipped
16 ounces crushed pineapple, well-drained

Combine Jell-O, sugar and salt in a medium-size saucepan. Stir in evaporated milk and water. Cook over low heat, stirring constantly, until gelatin dissolves. Chill mixture until partially set. Fold in rice, whipped cream and pineapple. Pour into lightly oiled 6 cup mold. Chilll for two to three hours or until firm. Unmold. Garnish with mint if desired. Makes 8 servings of Pineapple Rice Bavarian.

Perfection Salad Recipe

1 tablespoon plain gelatin
1/4 cup cold water
1 cup boiling water
2 tablespoon lemon juice
2 tablespoons vinegar
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup grated carrot
1/2 cup cabbage, tender crisp, shredded
1/2 cup crushed pineapple
2 tablespoons green pepper, chopped
2 teaspoons pimento, chopped
mayonnaise

Soften gelatin in cold water for about five minutes then dissolve in boiling water. Add lemon juice, vinegar, sugar and salt. Cool until mixture just stars to congeal then fold in cabbage, pineapple, green pepper and pimiento. Pour into a 4 cup mold that has been rinsed in cold water. Chill until set, unmold on chilled flat serving plate. Surround with crisp curly endive if desired. Serve with mayonnaise. Makes 5 servings.

Strawberry Banana Salad Recipe

2 packages strawberry Jell-O
1 cup boiling water
20 ounces frozen sliced strawberries, flawed
20 ounces crushed pineapple, drained
1 cup coarsely chopped walnuts
1 pint sour cream

Dissolve Jell-O in water. Add all ingredients except the sour cream. Mix well; pour half of gelatin mixture into a 12 x 8 x 2 inch baking dish. Chill until firm. Spread sour cream evenly over top of mixture. Cover with remaining Jell-O mixture. Chill until firm. Makes 12 servings.

Luscious Strawberry Salad Recipe

6 ounces Strawberry Jell-O
1 1/2 cups boiling water
10 ounces frozen strawberries
8 1/4 ounces crushed pineapple
1/2 cup chopped pecans
1 cup sour cream

Dissolve Jell-O in boiling water. Add strawberries and stir gently. Chill until lightly congealed. Add pineapple and chopped pecans. Pour half of the mixture into an oiled a 9 inch square pan. Cover and refrigerate slightly. Fold sour cream into remaining Jell-O mixture and pour into pan of partially set Jell-O. Cover and chill until firmly set. Recipe makes 12 servings of Luscious Strawberry Salad.

St. Patrick Salad Recipe

2 packages lemon Jell-O
1 cup boiling water
3 1/2 cups crushed pineapple
1 pint cottage cheese
4 ounces cream cheese
1/2 cup salad dressing
green food coloring
1 cup cucumbers, diced

Dissolve Jell-O in boiling water; let cool. Drain pineapple into 1 cup Pyrex measurer; reserve crushed fruit. Add water to pineapple juice to make 1 cup liquid; blend pineapple juice and water with cottage cheese. Blend cream cheese and salad dressing with cottage cheese mixture. Stir cheese mixture into gelatin. Add a few drops of green food coloring. Fold in reserved pineapple and cucumber. Cover and refrigerate for 4 hours. Recipe makes 10 servings of Saint Patrick Salad.

Texas Pecan Cake Recipe

1 pound butter
1 pound brown sugar
1 pound pecans
one half pound glace cherries
one half pound glace pineapple
4 cups flour
six egg yolks
six egg whites, beaten
1 teaspoon baking powder
1 1/2 ounces pure lemon extract

Cream butter, then cream butter and sugar together. Add egg yolks one at a time alternately with 2 cups flour and baking powder. Beat well after each addition. Use other 2 cups of flour to dredge cherries, pineapple and pecan nuts. Add lemon extract. Gently fold in egg whites, fruits and nuts. Cover and let stand overnight in refrigerator. Pour into a large angel food pan or two loaf pans. Bake slowly three hours at 225° F. Cool. Wrap well and wax paper foil and store in airtight container.

If the finished Texas Pecan Cake seems dry to your tastes use the following sauce poured over the cake while warm:
1 cup orange juice
2 teaspoons orange peel
2 cups sugar

Recipe serves 12 to 15.

Paradise Cake Recipe

4 cups self rising flour
6 eggs
1/2 cup butter
2 cups sugar
20 ounces crushed pineapple
2 cups dates, cut up
2 cups walnuts, chopped
1 cup dark raisins
1 cup light raisins
1 cup green cherries, cut up
1 cup red cherries, cut up
2 teaspoons vanilla extract
2 teaspoons allspice, ground
2 teaspoons cinnamon, ground

Cream sugar and butter, add eggs one at a time, adding pineapple, cut up cherries and 2 cups flour. Add flavorings. Mix remaining 2 cups of flour with the cut up dates, chopped walnuts and raisins. Add date, nut, raisin mixture to the batter. Bake at 275° for 2 1/2 hours.

Cranberry Fruit Punch Recipe

1 1/2 quarts cranberries
3 cups water
1 1/2 cup sugar
2 tablespoons orange peel, grated
6 whole cloves
2 cups pineapple juice
1 quart apple cider

Cook cranberries in boiling water until skins pop. Run water and cranberry pulp through a sieve. Add sugar and orange peel, cut from tart orange. Add cloves and let cool. Then remove cloves, strain out orange rind, along with cranberry pulp (which may have settled to the bottom). Pour liquid over large chunk of ice in a punch bowl. Stir in pineapple juice and apple cider. Add lemon juice or powdered ginger point up later if desired. Garnish with slices of lemon. Serves 8 to 12 people.