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Vacie's Blueberry Jello
Vacie's Blueberry Jello
1 pkg. frozen blueberries, thawed and drained (save juic
1-15 oz can crushed pineapple drained (save juice)
1 cup pineapple and blueberry juice (add
enough water to make a full cup)
1 6 oz pakage blackberry jello
2 cups boiling water
Dissolve jello in boiling water. Add pineapple and
blueberry juice. Fold in fruit and pour into mold.
Place in refrigerator and let set.
Topping:
1 8 oz pkg cream cheese (room temperature)
1/4 c sugar 1/2 cup chopped pecans
1 tsp vanilla Blend together and spread over jello
1/2 pint sour cream Refrigerate till ready to serve.
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# Vacie's Blueberry Jello
## Ingredients
### Jello Layer
- 1 pkg frozen blueberries, thawed and drained (save juice)
- 1 can (15 oz) crushed pineapple, drained (save juice)
- 1 cup pineapple and blueberry juice combined (add enough water to make a full cup)
- 1 pkg (6 oz) blackberry Jell-O
- 2 cups boiling water
### Topping
- 1 pkg (8 oz) cream cheese, room temperature
- 1/4 cup sugar
- 1 tsp vanilla
- 1/2 pint sour cream
- 1/2 cup chopped pecans
## Instructions
### Jello Layer
1. Dissolve Jell-O in boiling water.
2. Add pineapple and blueberry juice.
3. Fold in drained fruit and pour into mold.
4. Place in refrigerator and let set.
### Topping
1. Blend together cream cheese, sugar, vanilla, sour cream, and chopped pecans until smooth.
2. Spread over set jello.
3. Refrigerate until ready to serve. -
Rhubarb & Pineapple Marmalade
Rhubarb & Pineapple
Marmalade.
10c Rhubarb 1c Pineapple
diced
10c sugar
3 or 4 oranges &
the grated rind of one
cut Rhubarb add sugar
and let stand to nite
Back:
in morning boil 40 min.
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# Rhubarb & Pineapple Marmalade
## Ingredients
- 10 c rhubarb
- 1 c pineapple, diced
- 10 c sugar
- 3 or 4 oranges
- Grated rind of 1 orange
## Instructions
1. Cut rhubarb and add sugar; let stand overnight.
2. In the morning, boil 40 minutes. -
Zucchini Marmalade
Here's what's cookin: Zucchini Marmalade
Recipe from: MAKES 5 1/2 PTS Serves:
2# or 6 Cups Zucchini Peeled &
Seed Cavity Removed Cut into
strips 1/3" x 1/8" Put in Large
Kettle Add juice of
2 Lemons
1 Tsp Grated Lemon Peel
1 (13 1/2 oz) Can Crushed Pineapple
That Has Been Well Drained
Bring To Boil then let
Simmer For 30 mins. Add
Pectin 1 (1 3/4 oz Pkg) Bring To
Back:
Boil Stir in 5 c Sugar & 2 T
Finely chopped Crystalized Ginger.
Bring To full Boil & Cook Till it
Starts To Thicken. Stiring Constantly
Remove from Heat, Skim & Put
in Prepared Jars.
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# Zucchini Marmalade
*Makes 5 1/2 pints*
## Ingredients
- 2 lbs (or 6 cups) zucchini, peeled, seed cavity removed, cut into strips 1/3" x 1/8"
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2 oz) can crushed pineapple, well drained
- 1 (1 3/4 oz) pkg pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Place zucchini strips in a large kettle.
2. Add the juice of 2 lemons, grated lemon peel, and well-drained crushed pineapple.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add pectin (1 pkg, 1 3/4 oz) and bring to a boil.
5. Stir in 5 cups sugar and 2 Tbsp finely chopped crystallized ginger.
6. Bring to a full boil and cook, stirring constantly, until the mixture starts to thicken.
7. Remove from heat, skim, and ladle into prepared jars. -
Fig Conserve
FIG CONSERVE
5 cups figs
4 cups sugar
2 tablespoons lemon juice
3 cups drained, crushed pineapple
1/4 cup thinly sliced whole orange
1/4 cup chopped walnuts
Treat black figs with soda. Chop figs and mix with
sugar, lemon juice, pineapple and orange. Cook about 15
to 20 minutes or until thick. Add walnuts, bring to boil,
ladle into hot, sterilized jars and seal immediately. Yields
7 to 8 half pints.
• This special feature by former Journal Food Editor Elizabeth Gillen-
water provides canning, preserving and freezing tips and recipes timed
for peak-of-the-season Northwest harvests. For further food preservation
advice, residents of the tri-county area also may call the Journal's
reader service number, 221-8544, weekdays between 8:30 a.m. and 5
p.m.
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# Fig Conserve
*Recipe by Elizabeth Gillenwater*
## Ingredients
- 5 cups figs
- 4 cups sugar
- 2 Tbsp lemon juice
- 3 cups drained, crushed pineapple
- 1/4 cup thinly sliced whole orange
- 1/4 cup chopped walnuts
## Instructions
1. Treat black figs with soda.
2. Chop figs and mix with sugar, lemon juice, pineapple, and orange.
3. Cook about 15 to 20 minutes or until thick.
4. Add walnuts and bring to a boil.
5. Ladle into hot, sterilized jars and seal immediately.
Yields 7 to 8 half pints. -
New York Salad
New York Salad
4 slices pineapple
½ cup celery
½ cup nuts chopped
2 Sunkist oranges
Cream mayonnaise
Lettuce
Arrange slices of pineapple on
nests of lettuce leaves. Cut cel-
ery in slender strips, one and one-
half inches long, and mix with
nut meats. Pile in center of pine-
apple and garnish with four sec-
tions of Sunkist orange, free from
membrane, laid symmetrically on
pineapple. Pass dressing sepa-
rately.
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# New York Salad
## Ingredients
- 4 slices pineapple
- 1/2 cup celery
- 1/2 cup nuts, chopped
- 2 Sunkist oranges
- Cream mayonnaise
- Lettuce
## Instructions
1. Arrange slices of pineapple on nests of lettuce leaves.
2. Cut celery in slender strips, one and one-half inches long, and mix with nut meats.
3. Pile the celery and nut mixture in the center of the pineapple.
4. Garnish with four sections of Sunkist orange, free from membrane, laid symmetrically on pineapple.
5. Pass dressing separately. -
Orange Salads
Orange Salads
ORANGES AND COCOANUT ORANGES AND BANANAS ORANGES AND DATES
ORANGES AND APPLE ORANGES ON LETTUCE ORANGES AND PINEAPPLE
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# Orange Salads
## Ingredients
### Oranges and Cocoanut
*(no ingredients listed)*
### Oranges and Bananas
*(no ingredients listed)*
### Oranges and Dates
*(no ingredients listed)*
### Oranges and Apple
*(no ingredients listed)*
### Oranges on Lettuce
*(no ingredients listed)*
### Oranges and Pineapple
*(no ingredients listed)*
## Instructions
*(No instructions provided — this card is an illustrated reference card depicting six orange salad presentations by name only.)* -
Rhubarb-Strawberry Salad
Rhubarb-Strawberry Salad (Kolar)
2c. rhubarb, finely cut
½c. sugar } Cook till mushy; cool
½c. water
1 3oz. strawberry gelatin } Dissolve; cool;
1 c. boiling water mix w/ above mix
Add: ½ c. well-drained crushed pineapple
2 c. unpeeled finely chopped apple
¼ c. nutmeats, finely chopped. 9x9 pan
chill
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# Rhubarb-Strawberry Salad
*Recipe from the kitchen of Kolar*
## Ingredients
- 2 cups rhubarb, finely cut
- 1/2 cup sugar
- 1/2 cup water
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup well-drained crushed pineapple
- 2 cups unpeeled finely chopped apple
- 1/4 cup nutmeats, finely chopped
## Instructions
1. Combine rhubarb, sugar, and water in a saucepan. Cook until mushy; cool.
2. Dissolve strawberry gelatin in boiling water; cool.
3. Mix the cooled gelatin with the rhubarb mixture.
4. Add crushed pineapple, chopped apple, and nutmeats; stir to combine.
5. Pour into a 9x9 pan and chill until set. -
Zucchini Marmalade
ZUCCHINI MARMALADE
2 pounds small zucchini (6 cups
sliced)
Juice of 2 lemons
1 teaspoon grated lemon peel
1 (13½-ounce) can crushed
pineapple, drained
1 package powdered fruit pectin
5 cups sugar
2 tablespoons finely chopped
crystallized ginger
Trim ends from squash and cut in thin
slices. Measure 6 cups sliced zucchini into
a large kettle. Add lemon juice, peel and
crushed pineapple. Bring to a boil. Reduce
heat and simmer, uncovered, until squash
is tender but holds its shape, about 15
minutes.
Add powdered pectin. Place over high
heat and bring to a boil. Stir in sugar and
ginger. Bring to a full rolling boil and boil
hard 1 minute, stirring constantly.
Remove from heat and skim off any
foam. Stir and skim to cool slightly and
prevent fruit from floating. Ladle into hot
sterilized jars and seal. Yields 5 half pints.
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# Zucchini Marmalade
## Ingredients
- 2 pounds small zucchini (6 cups sliced)
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2-ounce) can crushed pineapple, drained
- 1 package powdered fruit pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Trim ends from squash and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle.
2. Add lemon juice, peel, and crushed pineapple. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
3. Add powdered pectin. Place over high heat and bring to a boil.
4. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
5. Remove from heat and skim off any foam. Stir and skim to cool slightly and prevent fruit from floating.
6. Ladle into hot sterilized jars and seal. Yields 5 half pints. -
Pear Conserve
Pear Conserve (from Gladys)
6 lbs. pears
1 can crushed pineapple
2 oranges sliced with peels
8 c. sugar
Combine & let stand overnite. Simmer
until desired thickness. Before
removing from heat, add 1 pint
or 1 c. Marachino Cherries
(over)
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Add an apple to encourage
jellying. Does not sheath
off spoon unless boiled for hours
& is then too thick. It would be
better if not so stiff —
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# Pear Conserve
*From Gladys*
## Ingredients
- 6 lbs. pears
- 1 can crushed pineapple
- 2 oranges, sliced with peels
- 8 cups sugar
- 1 pint or 1 cup maraschino cherries
- 1 apple (to encourage jellying)
## Instructions
1. Combine pears, pineapple, oranges, and sugar and let stand overnight.
2. Simmer until desired thickness.
3. Before removing from heat, add 1 pint or 1 cup maraschino cherries.
4. Add an apple to encourage jellying.
5. Note: Does not sheet off spoon unless boiled for hours, and is then too thick. It would be better if not so stiff. -
Tropical Sherbet
TROPICAL SHERBET
(Saturday, June 13)
1 can (8-1/4 ounces) juice-packed crushed
pineapple, drained
1 medium-size banana, cut in chunks
1/2 cup orange juice
1/4 cup sugar
1 egg white, at room temperature
1/8 teaspoon salt
Whirl pineapple, banana, orange juice and sugar in blender until
smooth. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy. In small
bowl combine egg white and salt; beat until stiff and glossy. Fold into fruit mixture.
Pour into 9x5x3-inch loaf pan, 4-cup bowl or mold. Freeze 3 hours or until firm.
Makes 8 servings. Per serving: 56 cal, 1 g pro, 14 g car, 0 g fat, 0 mg chol
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# Tropical Sherbet
*Saturday, June 13*
## Ingredients
- 1 can (8-1/4 oz) juice-packed crushed pineapple, drained
- 1 medium-size banana, cut in chunks
- 1/2 cup orange juice
- 1/4 cup sugar
- 1 egg white, at room temperature
- 1/8 tsp salt
## Instructions
1. Whirl pineapple, banana, orange juice, and sugar in blender until smooth.
2. Pour into shallow dish; freeze about 1-1/2 hours or until almost firm.
3. Turn into chilled bowl; beat at high about 7 minutes or until light and fluffy.
4. In small bowl combine egg white and salt; beat until stiff and glossy.
5. Fold egg white mixture into fruit mixture.
6. Pour into 9x5x3-inch loaf pan, 4-cup bowl, or mold.
7. Freeze 3 hours or until firm.
8. Makes 8 servings. Per serving: 56 cal, 1 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol. -
Easy Dump Cake
in a recent issue of Mail Box News and
we'd like to share it with readers who
frequently ask for this type of recipe from
our readers' service department.
EASY DUMP CAKE
1 (1-pound, 4-ounce) can
undrained, crushed pineapple
1 (1-pound, 5-ounce) can cherry or
blueberry pie filling
1 box regular (2-layer) cake mix
1 cup chopped nuts
2 sticks margarine in evenly sliced
pats
In a 9x13x2-inch ungreased baking pan,
spread crushed pineapple and pie filling.
Lightly combine cake mix, nuts and mar-
garine; "dump" on top. Bake 50-55 min-
utes at 350 degrees. Serve topped with
whipped cream, if desired.
Note: This cake is great for making
when unexpected company drops by. All
the ingredients can be kept on hand for
such emergencies.
Q.: My kids are pestering me to make
Taco Salad for them, something they had
at a friend's house. Is there a recipe and
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# Easy Dump Cake
*From Mail Box News*
## Ingredients
- 1 (1-pound, 4-ounce) can undrained, crushed pineapple
- 1 (1-pound, 5-ounce) can cherry or blueberry pie filling
- 1 box regular (2-layer) cake mix
- 1 cup chopped nuts
- 2 sticks margarine, evenly sliced into pats
- Whipped cream, to serve (optional)
## Instructions
1. In a 9x13x2-inch ungreased baking pan, spread crushed pineapple and pie filling.
2. Lightly combine cake mix, nuts, and margarine; "dump" on top.
3. Bake 50–55 minutes at 350 degrees.
4. Serve topped with whipped cream, if desired. -
Sweet Sandwiches
pped. Sweet Sandwiches.
1) chopped raisins, salt peanut butter orange juice
2). dried (ground) figs. chopped nuts, strained honey.
lemon juice cooked salad dressing salt.
3) grated cheese, orange marmalade. Cream
or cooked salad dressing.
4) Chopped dates, grated pineapple
5) grated or crushed pineapple peanut butter
salt.
6) mashed.
banana, peanut butter cooked salad
dressing.
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# Sweet Sandwiches
## Variations
1. Chopped raisins, salt, peanut butter, orange juice
2. Ground dried figs, chopped nuts, strained honey, lemon juice, cooked salad dressing, salt
3. Grated cheese, orange marmalade, cream or cooked salad dressing
4. Chopped dates, grated pineapple
5. Grated or crushed pineapple, peanut butter, salt
6. Mashed banana, peanut butter, cooked salad dressing