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Mandarin Cheese Pie
MANDARIN CHEESE PIE
A (3 ounce) package A tablespoon cornstarch
Neufchatel cheese A tablespoon non-calorie
A tablespoon skim milk sweetener solution
A 9-inch baked pie shell 1/4 teaspoon almond
2 (10 1/2 ounce each) cans extract
dietetic mandarin Yellow food coloring
oranges
Blend cheese and milk until smooth. Spread over
bottom of cooled pie shell and chill. Drain orange
segments, reserving liquid. Place oranges over the
cheese in the pie shell. If necessary, add water to
the liquid from the oranges to make a cup.
Slowly add orange liquid to cornstarch in small
saucepan. Add non-caloric sweetener; cook over
medium heat, stirring constantly, until thickened.
Remove from heat; cool.
Add almond extract and food coloring. Pour over
orange segments in pie shell; chill until set. Makes
six servings of 176 calories per serving.
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# Mandarin Cheese Pie
## Ingredients
- 1 9-inch baked pie shell
- 1 (3 oz) package Neufchatel cheese
- 1 Tbsp skim milk
- 2 (10 1/2 oz each) cans dietetic mandarin oranges
- 1 Tbsp cornstarch
- 1 Tbsp non-calorie sweetener solution
- 1/4 tsp almond extract
- Yellow food coloring
## Instructions
1. Blend cheese and milk until smooth. Spread over bottom of cooled pie shell and chill.
2. Drain orange segments, reserving liquid. Place oranges over the cheese in the pie shell.
3. If necessary, add water to the liquid from the oranges to make a cup.
4. Slowly add orange liquid to cornstarch in a small saucepan. Add non-caloric sweetener; cook over medium heat, stirring constantly, until thickened. Remove from heat and cool.
5. Add almond extract and food coloring. Pour over orange segments in pie shell; chill until set.
6. Makes six servings of 176 calories per serving. -
Barley and Mushroom Casserole
Barley + Mushroom Casserole (over)
Barley and Mushroom Casserole
1 small onion, coarsely chopped
½ stick butter or margarine (¼ cup)
½ pound, approximately, fresh
mushrooms, sliced
1 cup pearl barley, medium
1 pint rich chicken stock
½ teaspoon salt
Saute onion and mushrooms in
butter until the mushrooms have
given off most of their moisture.
Excellent. Doubled, for
12, is plenty
Add barley and saute, stirring, for a
few minutes, until barley browns
slightly. Add stock and salt. Pour
into a casserole, cover closely and
bake at 350 degrees for about 1¾
hours, or until barley is tender. It
may be necessary to add some liquid
(either more chicken stock or water)
from time to time, so look in on it
every half hour, stir and add liquid
as needed. Serves 6, generously
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# Barley and Mushroom Casserole
## Ingredients
- 1 small onion, coarsely chopped
- 1/2 stick butter or margarine (1/4 cup)
- 1/2 pound, approximately, fresh mushrooms, sliced
- 1 cup pearl barley, medium
- 1 pint rich chicken stock
- 1/2 tsp salt
## Instructions
1. Saute onion and mushrooms in butter until the mushrooms have given off most of their moisture.
2. Add barley and saute, stirring, for a few minutes, until barley browns slightly.
3. Add stock and salt.
4. Pour into a casserole, cover closely and bake at 350 degrees for about 1 3/4 hours, or until barley is tender.
5. It may be necessary to add some liquid (either more chicken stock or water) from time to time, so look in on it every half hour, stir and add liquid as needed.
6. Serves 6 generously. -
Barley
Barley
Melt 1/4 lb. butter in skillet
Add 1 3/4 c. quick barley. Stir until
golden brown. Add 1 large
onion chopped not too fine. 1 Cup
mushrooms (2-3oz cans stems &
pieces) Add 4 cups boiling water
in which 6 Chicken bullion
cubes are dissolved. Bake
covered 1 hr @ 325 degrees
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# Barley
## Ingredients
- 1/4 lb butter
- 1 3/4 cups quick barley
- 1 large onion, chopped not too fine
- 1 cup mushrooms (2–3 oz cans, stems & pieces)
- 4 cups boiling water
- 6 chicken bouillon cubes
## Instructions
1. Melt butter in skillet.
2. Add quick barley and stir until golden brown.
3. Add chopped onion and mushrooms.
4. Dissolve 6 chicken bouillon cubes in 4 cups boiling water and add to skillet.
5. Bake covered for 1 hour at 325 degrees. -
Blueberry Salad
Ruth Henderson
Blueberry Salad
2 cans blueberries
6 mashed bananas
2 small cans crushed pineapple
3 pkgs. lemon jello
1 pt. whipped cream or
1 pkg. dream whip
Should be 2 cups cream
when whipped.
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Drain blueberries & pineapple (there
will be 3 cups liquid -
Save and heat the juice to dissolve
jello - Chill jello and then fold in
the fruits. Chill until slightly
congealed before folding in cream.
Chill again. Serves 20
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# Blueberry Salad
## Ingredients
- 2 cans blueberries
- 6 bananas, mashed
- 2 small cans crushed pineapple
- 3 packages lemon Jello
- 1 pint whipping cream, or 1 package Dream Whip (should yield 2 cups when whipped)
## Instructions
1. Drain blueberries and pineapple (there will be 3 cups liquid).
2. Save and heat the juice to dissolve the Jello.
3. Chill Jello and then fold in the three fruits.
4. Chill until slightly congealed before folding in whipped cream.
5. Chill again.
6. Serves 20. -
Twenty Four Hour Fruit Salad
Margie
TWENTY FOUR HOUR FRUIT SALAD
Cook in top of double boiler yolks of
3 eggs with 3 Tab. lemon juice until thick.
Drain one large can pineapple chunks,
and 1 can white cherries (I used two cans
fruits for salad).
1 pint whipping cream
1 lb. marshmallows (Use large ones cut
in four or six pieces instead of miniatures).
Add cooled dressing to whipped cream,
(over)
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then other ingredients and let set overnight
in refrigerator.
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# Twenty Four Hour Fruit Salad
## Ingredients
- Yolks of 3 eggs
- 3 Tbsp lemon juice
- 1 large can pineapple chunks, drained
- 1 can white cherries, drained
- 1 pint whipping cream
- 1 lb marshmallows (large ones cut in four or six pieces instead of miniatures)
## Instructions
1. Cook egg yolks and lemon juice in top of a double boiler until thick.
2. Drain the pineapple chunks and white cherries.
3. Allow the cooked dressing to cool, then add to whipped cream.
4. Add remaining ingredients and let set overnight in refrigerator. -
Mrs. Sasser's Salad
MRS. SASSER'S SALAD
2 SMALL PKGS. LIME JELLO. TO
THIS ADD NECESSARY HOT FRUIT
JUICES. (PINEAPPLE)
THEN ADD SMALL MARSHMALLOWS
IMMEDIATELY (ABOUT 19 OF THEM)
LET BEGIN TO CONGEAL
THEN ADD 1/2 PT WHIPPING
CREAM (WHIPPED)
ADD 1 CUP GRATED CHEESE (over)
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ADD SOME PECANS (AS MANY
AS YOU WANT)
ADD 1 BIG CAN CRUSHED
PINEAPPLE, DRAINED.
---
# Mrs. Sasser's Salad
## Ingredients
- 2 small packages lime Jello
- About 19 small marshmallows
- 1/2 pint whipping cream, whipped
- 1 cup grated cheese
- Pecans, as many as you want
- 1 big can crushed pineapple, drained with juice saved
## Instructions
1. Heat pineapple juice and dissolve 2 small packages of lime Jello.
2. Immediately add the small marshmallows (about 19 of them).
3. Let the mixture begin to congeal.
4. Add the whipped whipping cream.
5. Add 1 cup grated cheese.
6. Add pecans (as many as you want).
7. Add drained crushed pineapple. -
Blueberry Salad
Ruth Henderson
Blueberry Salad
1 cans blueberry
3 mashed bananas
1 small cans crushed pineapple
2 pkgs. lemon jello
1½ pt. whipping cream
Drain blueberries & pineapple
Save & heat juice to dissolve
jello. Chill jello & fold in
the fruits. Chill until
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slightly congealed before
folding in cream. Chill
again.
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# Blueberry Salad
## Ingredients
- 1 can blueberries
- 3 mashed bananas
- 1 small cans crushed pineapple
- 2 pkgs lemon jello
- 1 1/2 pt whipping cream
## Instructions
1. Drain blueberries and pineapple.
2. Save and heat juice to dissolve jello.
3. Chill jello and fold in the fruits.
4. Chill until slightly congealed before folding in cream.
5. Chill again. -
Fruit Salad & Mandarin Duet Salad
Fruit Salad & Mandarin Duet Salad
Recipe from Mildred Kauffman
1/2 pt. sour cream
1 sm. can crushed pineapple - drained
1 can mandarin oranges (drain)
1 cup marshmallows
1 cup angel flake coconut
mix together & put in flat
pan or mold - chill.
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Mandarin Duet Salad
2 boxes orange jello
2 cups hot water
1 pt. orange sherbet
1 can mandarin oranges
Put in ring mold
unmold on plate - fill center
with salad.
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# Fruit Salad & Mandarin Duet Salad
## Fruit Salad
### Ingredients
- 1/2 pt. sour cream
- 1 small can crushed pineapple, drained
- 1 can mandarin oranges, drained
- 1 cup marshmallows
- 1 cup angel flake coconut
### Instructions
1. Mix together and put in flat pan or mold.
2. Chill.
## Mandarin Jello Ring
### Ingredients
- 2 boxes orange jello
- 2 cups hot water
- 1 pt. orange sherbet
- 1 can mandarin oranges
### Instructions
1. Dissolve jello in hot water.
2. Stir in orange sherbet and mandarin oranges.
3. Put in ring mold and chill until set.
4. Unmold on plate and fill center with fruit salad. -
Mandarin Orange Salad
Mandarin Orange Salad
2 boxes new orange jello
1 pt. orange sherbet
2 cups boiling water
1 can crushed pineapple (#2 can)
juice and all.
1 can (small) - juice + all of mandarin
oranges
Use 2 cups boiling water for the
(over)
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2 pkgs. of jello. When it dissolves,
melt the sherbet in the hot
jello, then add pineapple
and mandarin oranges.
Mix all together.
Note I leave out a table-
spoon of both orange &
pineapple juice. I like mine
fairly stiff.
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# Mandarin Orange Salad
## Ingredients
- 2 boxes orange jello
- 1 pt orange sherbet
- 2 cups boiling water
- 1 #2 can (~2 cups) crushed pineapple, juice and all
- 1 small can mandarin oranges, juice and all
## Instructions
1. Use 2 cups boiling water to dissolve the 2 packages of jello.
2. When the jello dissolves, melt the sherbet in the hot jello.
3. Then add the pineapple and mandarin oranges.
4. Mix all together.
5. Note: Leave out a tablespoon of both orange and pineapple juice if you like it fairly stiff. -
Sauer Kraut Salad
Sauer Kraut Salad
1 jar Kraut (Squeeze all juice out)
1 cup diced celery
1 " " onion
1 " " bell pepper
1/2 cup salad oil
1/4 cup vinegar (scant)
1 cup sugar
1 small jar pimentoes
Just mix it all together.
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# Sauer Kraut Salad
## Ingredients
- 1 jar sauerkraut (squeeze all juice out)
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced bell pepper
- 1/2 cup salad oil
- 1/4 cup vinegar (scant)
- 1 cup sugar
- 1 small jar pimentos
## Instructions
1. Mix all ingredients together. -
Spaghetti Mousse
Spaghetti Mousse Serves 8
Recipe from the kitchen of Alma Ashbridge
1 cup spaghetti broken in 2" pieces
1½ cups scalded milk
1 cup soft bread crumbs (no crusts)
¼ cup melted butter
1 pimento chopped
1 tbsp parsley chopped (or ½ tbsp dried leaves)
1 tbsp onion chopped fine
1½ cups grated American Cheese
3/8 tsp salt dash paprika
½ tsp pepper 3 eggs well beaten
over
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Cook spaghetti in salted boiling
water until tender. Drain well and
blanch with cold water. Add milk,
bread crumbs & butter. Mix well. Add
remaining ingredients & mix well. Pour
into well buttered casserole. Bake in slow
oven 325° for 50 min. (sometimes 60)
Freezes well & also reheats.
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# Spaghetti Mousse
*Recipe from the kitchen of Alma Ashbridge — Serves 8*
## Ingredients
- 1 cup spaghetti, broken in 2" pieces
- 1 1/2 cups scalded milk
- 1 cup soft bread crumbs (no crusts)
- 1/4 cup melted butter
- 1 (jarred) pimento, chopped
- 1 Tbsp parsley, chopped (or 1/2 Tbsp dried leaves)
- 1 Tbsp onion, chopped fine
- 1 1/2 cups grated American cheese
- 3/8 tsp salt
- Dash paprika
- 1/2 tsp pepper
- 3 eggs, well beaten
## Instructions
1. Cook spaghetti in salted boiling water until tender. Drain well and blanch with cold water.
2. Add milk, bread crumbs, and butter. Mix well.
3. Add remaining ingredients and mix well.
4. Pour into a well buttered casserole.
5. Bake in a slow oven at 325° for 50 minutes (sometimes 60).
6. Freezes well and also reheats. -
Pickled Beets
Pickled beets
Paula,
Gladys said she makes
-her pickled beets this way.
Cooks her beets, cools them
and peels them.
Then she cooks
(dark cider)
1 cup vinegar, 1 cup sugar &
1 cup water together.
Then she adds her beets
and brings to a boil.
over.
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Then she puts her beets in
a jar, pours the boiling
mixture over to an inch of
the top. Seals them and that is
it. You don't have to
cold pack them. She gave me
a taste of hers Sat. night and
they were delicious.
She said they keep
perfectly.
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# Pickled Beets
## Ingredients
- Beets (whole, unpeeled)
- 1 cup cider vinegar
- 1 cup sugar
- 1 cup water
## Instructions
1. Cook beets, then cool them and peel them.
2. Combine vinegar, sugar, and water in a pot and cook together.
3. Add the peeled beets to the mixture and bring to a boil.
4. Put the beets into jars and pour the boiling mixture over to within an inch of the top.
5. Seal the jars. No need to cold pack them.
6. They keep perfectly.