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Cranberry Fruit and Nut Mold
CRANBERRY FRUIT AND NUT MOLD EDNA HARRELL
CLEARWATER
1 6-oz. or 2 3-Oz. package any red jello
2 cups boiling water
1 8-oz. can jellied cranberry sauce, mashed
1½ cup cold water
1 cup peeled and diced apples
½ cup nuts
Dissolve jello in boiling water. Add mashed
cranberry sauce; stir until smooth; add cold
water. Chill until thickened; fold in apples
and nuts. Pour into a 6-cup mold. Chill until
firm. Cut in squares; place on lettuce leaf
and serve. Makes 10-12 servings.
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# Cranberry Fruit and Nut Mold
*Recipe from the kitchen of Edna Harrell — Clearwater, FL*
*Makes 10–12 servings*
## Ingredients
- 1 6-oz. or 2 3-oz. package any red jello
- 2 cups boiling water
- 1 8-oz. can jellied cranberry sauce, mashed
- 1 1/2 cups cold water
- 1 cup peeled and diced apples
- 1/2 cup nuts
## Instructions
1. Dissolve jello in boiling water.
2. Add mashed cranberry sauce; stir until smooth.
3. Add cold water.
4. Chill until thickened.
5. Fold in apples and nuts.
6. Pour into a 6-cup mold.
7. Chill until firm.
8. Cut in squares; place on a lettuce leaf and serve. -
Chocolate & Butterscotch Fudge
Card 1 Front:
CHOCOLATE & BUTTERSCOTCH FUDGE/HERSHEY'S/EAGLE
BRAND
1 c. butterscotch chips 1 tsp. vanilla
1 can sweetened condensed milk ½ c. chopped
2 c. semi-sweet chocolate chips walnuts
Line 8" square pan with foil. In small micro-
wave-safe bowl, place butterscotch chips and
1/3 cup sweetened condensed milk; set aside.
In medium microwave-safe bowl, place chocolate
chips, remaining sweetened condensed milk and
vanilla. Microwave at HIGH (100%) 1 minute;
stir until chips are melted. Stir in walnuts.
Spread into prepared pan. Microwave butter-
scotch chips at HIGH 45 seconds; stir until
chips are melted. Spread evenly over chocolate
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layer. Refrigerate until firm. Remove from
pan. Peel off foil; cut into squares. Store
in refrigerator.
Yield: About 4 dozen pieces.
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# Chocolate & Butterscotch Fudge
*Hershey's / Eagle Brand promotional recipe*
*Yields about 4 dozen pieces*
## Ingredients
- 1 c. butterscotch chips
- 1 can sweetened condensed milk
- 2 c. semi-sweet chocolate chips
- 1 tsp. vanilla
- 1/2 c. chopped walnuts
## Instructions
1. Line an 8" square pan with foil.
2. In a small microwave-safe bowl, place butterscotch chips and 1/3 cup of the sweetened condensed milk; set aside.
3. In a medium microwave-safe bowl, place chocolate chips, remaining sweetened condensed milk, and vanilla.
4. Microwave the chocolate chip mixture at HIGH (100%) for 1 minute; stir until chips are melted.
5. Stir in walnuts.
6. Spread chocolate mixture into the prepared pan.
7. Microwave the butterscotch chip mixture at HIGH for 45 seconds; stir until chips are melted.
8. Spread butterscotch mixture evenly over the chocolate layer.
9. Refrigerate until firm.
10. Remove from pan. Peel off foil; cut into squares.
11. Store in refrigerator. -
Summer Mint Pie
SUMMER MINT PIE BADCOCK CALENDAR 1992
1 chocolate crumb crust
1 quart mint chocolate chip ice cream
1 jar hot fudge sauce, 12 oz., room temperature
1 container whipped cream, 4 oz.
Fill crumb crust with 1½ cups softened ice
cream. Freeze to harden. Spread 3/4 cup fudge
topping on hardened ice cream. Freeze. Repeat
with a second layer using 1½ cups ice cream.
Spread with whipped cream, garnish with choco-
late curls and serve frozen.
Yield: 6 servings.
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# Summer Mint Pie
*Badcock Calendar — 1992*
*Yields 6 servings*
## Ingredients
- 1 chocolate crumb crust
- 1 quart mint chocolate chip ice cream
- 1 jar (12 oz.) hot fudge sauce, room temperature
- 1 container (4 oz.) whipped cream
## Instructions
1. Fill crumb crust with 1 1/2 cups softened ice cream.
2. Freeze until hardened (1-2 hours).
3. Spread 3/4 cup hot fudge topping over hardened ice cream.
4. Freeze again until set (1-2 hours).
5. Repeat with a second layer using 1 1/2 cups ice cream.
6. Spread whipped cream over the top and garnish with chocolate curls.
7. Serve frozen. -
Honey Mustard Dip
HONEY MUSTARD DIP BADCOCK CALENDAR 1992
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
Combine all ingredients. Cover and chill.
Makes 1½ cups.
Serve with chips, vegetables or over lettuce
wedges.
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# Honey Mustard Dip
*Badcock Calendar — 1992*
*Makes 1 1/2 cups*
## Ingredients
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup honey
## Instructions
1. Combine all ingredients.
2. Cover and chill.
3. Serve with chips, vegetables, or over lettuce wedges.
## Editor's Notes
- **"BADCOCK CALENDAR 1992"** — This recipe originates from a promotional calendar published by Badcock Home Furniture & More, a furniture retailer based in the southeastern United States. -
Cranberry Relish
CRANBERRY RELISH BADCOCK CALENDAR 1992
1 package fresh cranberries
2 oranges
1 cup chopped pecans
1½ cups sugar
1 package raspberry jello, 3 oz.
Chop up cranberries and oranges (with peeling
on) in food processor. Add pecans and sugar.
Cook jello according to the directions using
less water. Add jello to mixture and stir
well. Refrigerate overnight.
This makes a wonderful side dish with turkey.
You can use a jello mold or a long baking dish.
Serves 8.
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# Cranberry Relish
*Badcock Calendar — 1992*
*Serves 8*
## Ingredients
- 1 package fresh cranberries
- 2 oranges
- 1 cup chopped pecans
- 1 1/2 cups sugar
- 1 package (3 oz.) raspberry Jell-O
## Instructions
1. Chop cranberries and oranges (with peel on) in a food processor.
2. Add pecans and sugar; stir to combine.
3. Cook Jell-O according to package directions, using less water than called for.
4. Add the prepared Jell-O to the cranberry mixture and stir well.
5. Pour into a Jell-O mold or a long baking dish.
6. Refrigerate overnight before serving.
## Editor's Notes
- **"less water"** — The card does not specify exactly how much less water to use when preparing the Jell-O. This is a common technique to produce a firmer set; reducing the cold water by approximately 1/4 to 1/2 cup is typical, but no precise amount is given. The instruction is left as stated on the card.
- **"Badcock Calendar 1992"** — This refers to Badcock Home Furniture & More, a furniture retailer known for distributing promotional calendars containing recipes. -
Angel Food Cake
ANGEL FOOD CAKE THE TAMPA TRIBUNE
Drizzle over bought angel food cake, or home-
made any one of the following sauces.
Amaretto-almond Sauce
Mississippi Mud Sauce
Caramel-Coffee Sauce
Blueberry Sauce
SEE SAUCES.
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# Angel Food Cake
*The Tampa Tribune*
## Ingredients
- Store-bought or homemade angel food cake
- One of the following sauces (see Sauces section):
- Amaretto-Almond Sauce
- Mississippi Mud Sauce
- Caramel-Coffee Sauce
- Blueberry Sauce
## Instructions
1. Drizzle any one of the following sauces over a store-bought or homemade angel food cake: Amaretto-Almond Sauce, Mississippi Mud Sauce, Caramel-Coffee Sauce, or Blueberry Sauce.
2. See Sauces section for individual sauce recipes. -
Peanut Butter Frosting
PEANUT BUTTER FROSTING THE TAMPA TRIBUNE
4 cups creamy peanut butter
1 pound confectioners sugar
7-8 tablespoons milk
1 teaspoon vanilla
Blend 1/3 of sugar with peanut butter. Alter-
nately add remaining sugar and milk. Add
vanilla. Spread on cake or cupcakes.
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# Peanut Butter Frosting
*The Tampa Tribune*
## Ingredients
- 4 cups creamy peanut butter
- 1 pound confectioners sugar
- 7–8 Tbsp milk
- 1 tsp vanilla
## Instructions
1. Blend 1/3 of the sugar with the peanut butter.
2. Alternately add the remaining sugar and milk.
3. Add vanilla.
4. Spread on cake or cupcakes. -
Dirt Cake
DIRT CAKE THE TAMPA TRIBUNE
1 20-oz.) package of Oreos 3½ cups milk
½ cup butter, softened 12 oz. non-dairy
1 cup powdered sugar whipped topping
8 oz. cream cheese Artificial flowers,
2 packages (3½ oz. each) gummy worms,
instant vanilla pudding for garnish
Crush Oreos. Set aside. In bowl, cream butter,
sugar and cream cheese together. Add pudding
mix, milk and whipped topping to butter mixture.
In 7-inch flower pot, lined with plastic wrap,
layer part of Oreo cookies, followed by pudding
mixture. Alternate layers until pot is full,
ending with Oreos. Chill until firm. Garnish.
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# Dirt Cake
*The Tampa Tribune*
## Ingredients
- 1 (20 oz.) package of Oreos
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 8 oz. cream cheese
- 2 packages (3 1/2 oz. each) instant vanilla pudding
- 3 1/2 cups milk
- 12 oz. non-dairy whipped topping
- Artificial flowers and gummy worms, for garnish
## Instructions
1. Crush Oreos. Set aside.
2. In a bowl, cream butter, powdered sugar, and cream cheese together.
3. Add pudding mix, milk, and whipped topping to the butter mixture.
4. In a 7-inch flower pot lined with plastic wrap, layer part of the crushed Oreo cookies, followed by the pudding mixture.
5. Alternate layers until the pot is full, ending with Oreos.
6. Chill until firm (2-4 hours or overnight).
7. Garnish with artificial flowers and gummy worms before serving. -
Caesar Salad
CAESAR SALAD REESE
1 head romaine, washed, dried and chilled
2 tablespoons Parmesan cheese
½ large fresh lemon
½ teaspoon dry mustard
3 tablespoons olive oil
1 can anchovy fillets
1 clove garlic, cut
1 egg, coddled for 1 minute
Dash of tabasco, optional
Salt
Fresh ground pepper
Caesar salad croutons
Rub wooden salad bowl with garlic; add greens.
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Squeeze lemon over lettuce; sprinkle with
cheese, dry mustard, salt, pepper and tabasco.
Pour olive oil over all. Place anchovies and
croutons on top. Break egg into salad bowl
and toss.
Serve at once.
Serves 4.
---
# Caesar Salad
*Recipe by Reese*
*Serves 4*
## Ingredients
- 1 head romaine, washed, dried and chilled
- 2 Tbsp Parmesan cheese
- 1/2 large fresh lemon
- 1/2 tsp dry mustard
- 3 Tbsp olive oil
- 1 can anchovy fillets
- 1 clove garlic, cut
- 1 egg, coddled for 1 minute
- Dash of Tabasco, optional
- Salt, to taste
- Fresh ground pepper, to taste
- Caesar salad croutons
## Instructions
1. Rub a wooden salad bowl with the cut garlic clove; add the romaine greens.
2. Squeeze the lemon over the lettuce.
3. Sprinkle with Parmesan cheese, dry mustard, salt, pepper, and Tabasco.
4. Pour olive oil over all.
5. Place anchovies and croutons on top.
6. Break the coddled egg into the salad bowl and toss.
7. Serve at once. -
Chocolate Mousse
CHOCOLATE MOUSSE _Low Calorie, Low Fat
1 envelope unflavored gelatin
1 tb. unsweetened cocoa
2 eggs, separated
2 cups low-fat milk, divided
5 packets Sweet 'N Low
1½ tsp. vanilla
In medium-size saucepan, mis gelatin and co-
coa. In separate bowl, beat egg yolks with 1 cu
cup milk. Blend in gelating mixture. Let
stand 1 min. to soften gelatin, stir over low
heat until gelatin is completely dissolved, a-
bout 5 min. Add remaining milk, Sweet 'N Low,
and vanilla. Pour into lg. bowl and chill
stirring occasionally, until mixxture mounds
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slightly when dropped from spoon. In separate
lg bowl, beat egg whites until soft peaks
form; gradually add gelatin mixture and beat
until doubled in volume, about 5 minutes.
Chill until mixture is slightly thickened.
Turn into dessert dishes or 1-qt. bowl and
chill until set.
8 servings, 65 calories per ½ c. serving, 3g fat
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# Chocolate Mousse — Low Calorie, Low Fat
*Makes 8 servings, 65 calories per 1/2 cup serving, 3g fat*
## Ingredients
- 1 envelope unflavored gelatin
- 1 Tbsp unsweetened cocoa
- 2 eggs, separated
- 2 cups low-fat milk, divided
- 5 packets Sweet 'N Low
- 1 1/2 tsp vanilla
## Instructions
1. In a medium-size saucepan, mix gelatin and cocoa.
2. In a separate bowl, beat egg yolks with 1 cup milk. Blend in gelatin mixture.
3. Let stand 1 minute to soften gelatin, then stir over low heat until gelatin is completely dissolved, about 5 minutes.
4. Add remaining milk, Sweet 'N Low, and vanilla.
5. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
6. In a separate large bowl, beat egg whites until soft peaks form; gradually add gelatin mixture and beat until doubled in volume, about 5 minutes.
7. Chill until mixture is slightly thickened.
8. Turn into dessert dishes or a 1-qt. bowl and chill until set. -
Chocolate Flavor for Ice Tupps Popsicles
CHOCOLATE FLAVOR FOR ICE TUPPS POPSYCLES
1 quart chocolate milk
2 egg yolks, 2 level rocker scoops of sugar,
Put all ingredients into 50 oz. handolier,
shake and pour into ice tups for delicious
fudge cycles.
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# Chocolate Flavor for Ice Tupps Popsicles
## Ingredients
- 1 quart chocolate milk
- 2 egg yolks
- 2 level rocker scoops of sugar
## Instructions
1. Put all ingredients into the 50 oz. handolier.
2. Shake to combine.
3. Pour into ice tups (popsicle molds).
4. Freeze for delicious fudge cycles (fudgsicles).
## Editor's Notes
- **"POPSYCLES"** — clear phonetic spelling of "popsicles"; transcribed as written in title, corrected to "Popsicles" in Markdown heading for clarity.
- **"rocker scoops"** — this appears to be a proprietary or colloquial term for a measuring scoop used with the specific equipment described. The exact volume is unknown. The term is transcribed as written.
- **"handolier"** — likely a brand name or trade term for a shaker/mixing container used with the Ice Tupps popsicle-making system. The 50 oz. size is noted as written.
- **"ice tups"** — the Ice Tupps brand popsicle mold system, a mid-century product. "Tups" appears to be the brand's spelling for their molds/tubes.
- **"fudge cycles"** — phonetic spelling of "fudgsicles"; transcribed as written. -
Macaroni and Vegetable Salad
RECIPE
macaroni and vegetable salad
PREP TIME: 20 MINUTES PLUS REFRIGERATING
2 CUPS (7 OUNCES) SHELL MACARONI, COOKED, DRAINED
1½ CUPS (6 OUNCES) GREAT VALUE COLBY CHEESE, CUBED
2 CUPS 1-INCH BROCCOLI PIECES
1 CUP CHERRY TOMATO HALVES
1 CUP CUCUMBER SLICES, CUT IN HALF
¾ CUP ITALIAN DRESSING
• ADD ALL INGREDIENTS; TOSS LIGHTLY. REFRIGERATE
SEVERAL HOURS OR OVERNIGHT. TOSS BEFORE SERVING.
MAKES 6 TO 8 SERVINGS.
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# Macaroni and Vegetable Salad
*Great Value*
*Makes 6 to 8 servings*
## Ingredients
- 2 cups (7 oz) shell macaroni, cooked, drained
- 1 1/2 cups (6 oz) Great Value Colby cheese, cubed
- 2 cups broccoli pieces, cut in 1-inch pieces
- 1 cup cherry tomato halves
- 1 cup cucumber slices, cut in half
- 3/4 cup Italian dressing
## Instructions
1. Add all ingredients and toss lightly.
2. Refrigerate several hours or overnight.
3. Toss again before serving.