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Vegetable Medley
VEGETABLE MEDLEY
¼ cup corn oil
2 cups broccoli flowerets
2 cups cauliflowerets
1 cup sliced carrots
1 cup sliced celery
1 teaspoon dried dill weed
1 teaspoon dry mustard
½ teaspoon salt
¼ cup toasted almond slices
In saucepan or large skillet heat corn oil
over medium high heat. Add broccoli, cau-
liflower, carrots, celery, dill weed, mus-
tard and salt. Stir-fry 10 minutes or until
tender-crisp. Just before serving, sprinkle
with almonds. Makes 8 servings.
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# Vegetable Medley
## Ingredients
- 1/4 cup corn oil
- 2 cups broccoli flowerets
- 2 cups cauliflowerets
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tsp dried dill weed
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/4 cup toasted almond slices
## Instructions
1. In a saucepan or large skillet, heat corn oil over medium high heat.
2. Add broccoli, cauliflower, carrots, celery, dill weed, mustard, and salt.
3. Stir-fry 10 minutes or until tender-crisp.
4. Just before serving, sprinkle with almonds.
Makes 8 servings. -
Veg. Salad
Veg. salad Serves 12
Recipe from the kitchen of Paula Guffey
1 head lettuce - broken into bite
size pieces in a large flat salad
bowl.
1/2 c diced onion
1 can sliced thin water chestnuts
1 pkg frozen peas separated (do not
cook) optional 1/2 cauliflower pieces.
Cover with 1 1/2 c Helman's mayonnaise
(med. jar) spread like frosting sealing
edges. Sprinkle over top 3 tsp sugar
(over)
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Sprinkle Romano & Parmesan cheese
over top well until thoroughly covered.
Put in refrig. over night or several
hours before serving.
Before serving decorate top with
wedges of tomatoes, & wedges of
boiled eggs (yolk side up)
Sprinkle top with diced bacon
chips or bacon. Do not toss
This salad will keep for several
days.
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# Veg. Salad
*Recipe from the kitchen of Paula Guffey — Serves 12*
## Ingredients
- 1 head lettuce, broken into bite size pieces in a large flat salad bowl
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts
- 1 pkg frozen peas, separated (do not cook)
- Optional: 1/2 cauliflower pieces
- 1 1/2 cups Helman's mayonnaise (medium jar)
- 3 tsp sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes, for garnish
- Wedges of boiled eggs (yolk side up), for garnish
- Diced bacon chips or bacos, for garnish
## Instructions
1. Place lettuce broken into bite size pieces in a large flat salad bowl.
2. Layer diced onion, sliced water chestnuts, and frozen peas (do not cook) over the lettuce. Add cauliflower pieces if using.
3. Cover with 1 1/2 cups Helman's mayonnaise, spread like frosting, sealing the edges.
4. Sprinkle 3 tsp sugar over the top.
5. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
6. Put in refrigerator overnight or several hours before serving.
7. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
8. Sprinkle top with diced bacon chips or bacos.
9. Do not toss. This salad will keep for several days. -
Veg. Salad
Veg. Salad
Serves 12
1 head lettuce - broken
into bite size pieces in
a large flat salad bowl
½ c. diced onion
1 Can sliced thin water
chestnuts
1 pkg. frozen peas separated
(do not cook)
optional 1/3 cauliflower pieces
instead of chestnuts
cover with 1½ c. Hellman's May.
(med. jar) - spread like
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frosting sealing edges
Sprinkle over top 3 Tsp. sugar
Sprinkle Romano & Parmesan
Cheese over top well. until
thoroughly covered.
Put in refrig. overnight or
several hrs. before serving.
Before serving, decorate top with
wedges of tomatoes, & wedges
of boiled eggs. (yolk side up)
Sprinkle top with diced bacon
chips or bacos. Do not toss
will keep for several days -
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# Veg. Salad
Serves: 12
## Ingredients
- 1 head lettuce, broken into bite-size pieces
- 1/2 cup diced onion
- 1 can sliced thin water chestnuts (frozen) *(optional: substitute 1/3 head cauliflower pieces)*
- 1 pkg. frozen peas, separated (do not cook)
- 1 1/2 cups Hellman's Mayonnaise (medium jar)
- 3 tsp. sugar
- Romano cheese, to cover
- Parmesan cheese, to cover
- Wedges of tomatoes (for garnish)
- Wedges of boiled eggs, yolk side up (for garnish)
- Diced bacon chips or Bacos (for garnish)
## Instructions
1. Break lettuce into bite-size pieces and place in a large flat salad bowl.
2. Layer diced onion over lettuce.
3. Layer sliced water chestnuts (or cauliflower pieces) over onion.
4. Layer frozen peas (separated, do not cook) over chestnuts.
5. Spread 1 1/2 cups Hellman's Mayonnaise over the top like frosting, sealing the edges completely.
6. Sprinkle 3 tsp. sugar evenly over the top.
7. Sprinkle Romano and Parmesan cheese over the top until thoroughly covered.
8. Refrigerate overnight or for several hours before serving.
9. Before serving, decorate the top with wedges of tomatoes and wedges of boiled eggs (yolk side up).
10. Sprinkle top with diced bacon chips or Bacos.
11. Do not toss. Will keep for several days. -
Vanilla Wafer Icebox Pie
Vanilla Waffers
1 pkg vanilla waffers crushed
devide into 2 pts - half on bottom of pie
Cream 1/2 cup butter
1 c powdered sugar
2 beaten eggs - mix until smooth
pour over waffers
beat 1/2 pt cream.
1C chopped nuts
1 small Can Cherries drained
2 bananans sprinkle rest
of waffers
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# Vanilla Wafer Icebox Pie
## Ingredients
- 1 pkg vanilla wafers, crushed (divided into 2 parts — half on bottom of pie)
- 1/2 cup butter
- 1 cup powdered sugar
- 2 eggs, beaten
- 1/2 pt cream, beaten
- 1 cup chopped nuts
- 1 small can cherries, drained
- 2 bananas
## Instructions
1. Crush vanilla wafers and divide into 2 parts. Place half on the bottom of a pie dish.
2. Cream 1/2 cup butter with 1 cup powdered sugar.
3. Add 2 beaten eggs and mix until smooth.
4. Pour mixture over the wafers.
5. Beat 1/2 pt cream and layer over the filling.
6. Add chopped nuts, drained cherries, and bananas.
7. Sprinkle the remaining wafers on top. -
Vanilla Wafer Cake
Vanilla Wafer Cake
1 stick butter
2 cup sugar
3 eggs
1/2 cup milk
1 Cup pecan
1 cup coconut
1/2 t B. P.
1 pkg Vanilla wafers
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# Vanilla Wafer Cake
## Ingredients
- 1 stick butter
- 2 cups sugar
- 3 eggs
- 1/2 cup milk
- 1 cup pecans
- 1 cup coconut
- 1/2 tsp baking powder
- 1 package vanilla wafers
## Instructions
1. Preheat the oven to 350F. Grease and flour a loaf pan (9x5) or a small tube pan.
2. Crush the vanilla wafers into fine crumbs, about 3 cups. A food processor or a zip-top bag and rolling pin both work. Stir the baking powder into the crumbs.
3. Cream the butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each.
5. Add the wafer crumbs and the milk alternately, in two or three additions, mixing just until combined.
6. Fold in the pecans and coconut.
7. Spread the batter in the pan and bake for 45 to 60 minutes, until a toothpick in the center comes out clean. Start checking at 45 minutes.
8. Cool in the pan for 10 to 15 minutes, then turn out onto a rack to cool completely. -
Vanilla Nut Cookies
Vanilla Nut Cookies
4 cups sift ed flour 2 cups granulated sugar
3 teaspoons Calumet Baking Powder 2 eggs, well beaten
¼ teaspoon salt 1 cup nut meats, chopped
1 cup butter or other shortening 1 tablespoon vanilla
½ cup brown sugar, firmly packed
Sift flour once, measure, add baking powder and salt,
and sift again. Cream butter thoroughly, add sugars gradually,
and cream together until light and fluffy. Add eggs, nuts,
and vanilla. Add flour gradually, mixing well. Shape into
rolls, 1½ inches in diameter, and roll in waxed paper. Chill
overnight, or until firm enough to slice. Cut into 1/8-inch
slices. Bake on ungreased baking sheet in a hot oven
(425° F. ) 5 minutes, or until done. Makes 7 dozen cookies.
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# Vanilla Nut Cookies
*Makes 7 dozen cookies*
## Ingredients
- 4 cups sifted flour
- 3 tsp Calumet Baking Powder
- 1/4 tsp salt
- 1 cup butter or other shortening
- 1/2 cup brown sugar, firmly packed
- 2 cups granulated sugar
- 2 eggs, well beaten
- 1 cup nut meats, chopped
- 1 Tbsp vanilla
## Instructions
1. Sift flour once, measure, then add baking powder and salt and sift again.
2. Cream butter thoroughly, add sugars gradually, and cream together until light and fluffy.
3. Add eggs, nuts, and vanilla.
4. Add flour gradually, mixing well.
5. Shape into rolls, 1 1/2 inches in diameter, and roll in waxed paper.
6. Chill overnight, or until firm enough to slice.
7. Cut into 1/8-inch slices.
8. Bake on an ungreased baking sheet in a hot oven (425°F) for 5 minutes, or until done. -
Vanilla Ice Cream
Vanilla Ice Cream 1 gal.
4 eggs.
9 c. whole milk
4 T. flour.
3 c. sugar
2 1/4 c. cream
1/2 t salt.
2 T. vanilla
2 T lemon juice
Beat eggs until lemon
colored. Mix with 3 cup of
milk 4 cups sugar 1/2 t salt
and cook in double boiler
or heavy kettle until
it thickens slightly.
Cool, add rest
of milk cream vanilla
and lemon juice. Beat
well. & freeze.
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# Vanilla Ice Cream (1 Gallon)
## Ingredients
- 4 eggs
- 9 cups whole milk
- 4 Tbsp flour
- 3 cups sugar
- 2 1/4 cups cream
- 1/2 tsp salt
- 2 Tbsp vanilla
- 2 Tbsp lemon juice
## Instructions
1. Beat eggs until lemon colored.
2. Mix with 3 cups of milk, 4 cups sugar, 1/2 tsp salt, and flour; cook in a double boiler or heavy kettle until mixture thickens slightly.
3. Cool, then add the rest of the milk, cream, vanilla, and lemon juice.
4. Beat well and freeze.
## Editors Note: "Freeze" in this recipe means to churn in an ice cream freezer (hand-crank or electric). -
Vanilla Ice Cream
Vanilla Ice Cream
4 eggs
3 cups sugar
1 ½ cans Carnation milk
1 T vanilla
¼ t salt
Pour in freezer & fill up with
milk.
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# Vanilla Ice Cream
## Ingredients
- 4 eggs
- 3 cups sugar
- 1 1/2 cans Carnation (evaporated) milk
- 1 Tbsp vanilla
- 1/4 tsp salt
- Milk (to fill freezer)
## Instructions
1. Combine eggs, sugar, Carnation milk, vanilla, and salt.
2. Pour into ice cream freezer and fill up with milk.
3. Freeze according to freezer instructions. -
Vanilla "Philly" Frosting for Graham Cracker Cake
VANILLA "PHILLY" FROSTING THE TAMPA TRIBUNE
FOR GRAHAM CRACKER CAKE
1 8-ounce package cream cheese
1 tablespoon milk
1 teaspoon vanilla
Dash of salt
5½ cups sifted confectioners' sugar
Blend together softened cream cheese, milk,
vanilla, and salt. Add sugar, 1 cup at a time.
Mix well after each addition. Frosts 2 8-9" cake
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# Vanilla "Philly" Frosting for Graham Cracker Cake
*The Tampa Tribune*
*Frosts 2 8–9" cakes*
## Ingredients
- 1 8-ounce package cream cheese, softened
- 1 Tbsp milk
- 1 tsp vanilla
- Dash of salt
- 5 1/2 cups sifted confectioners' sugar
## Instructions
1. Blend together softened cream cheese, milk, vanilla, and salt.
2. Add sugar, 1 cup at a time.
3. Mix well after each addition. -
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. -
Upside Down Cake Mix
Upside Down Cake Mix
white cake mix
1 cup sugar - ②
pkg small marshmallows - ④ 10 oz.
rhubarb
2 cups ? thin layer on bottom - ①
red 1 pkg jello straw ③
pour over 1 white cake mix mixed up
350°
turn upside down when done.
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# Upside Down Cake Mix
## Ingredients
- 1 white cake mix
- 1 cup sugar
- 1 pkg (10 oz) small marshmallows
- 2 cups rhubarb, thinly sliced
- 1 pkg strawberry jello
## Instructions
1. Place rhubarb in a thin layer on the bottom of the pan.
2. Sprinkle sugar over the rhubarb.
3. Add dry jello over the sugar layer.
4. Scatter marshmallows over the jello layer.
5. Mix white cake mix according to package directions and pour over the top.
6. Bake at 350°.
7. Turn upside down when done. -
Upside Down Cake
Upside Down Cake
3/4 c Brown Sugar
2/3 c Sugar
6 tbs Butter softened
1 tsp Vanilla
1 egg
1 1/3 c Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
3/4 c Milk
Fruit
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Heat Oven to 350. Spread Brown
Sugar in Bottom of ungreased 9"
pan. Slice fruit & arrange on
Brown Sugar. Mix together Sugar
& Butter until light in Color.
Add Vanilla & egg. Combine Flour
and dry Ingredients, Stir into 3
batches alternating with Milk. Spread
Cake Batter Over fruit. Bake 40 min
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# Upside Down Cake
## Ingredients
- 3/4 cup brown sugar
- Fruit, sliced
## Cake Batter
- 2/3 cup sugar
- 6 Tbsp butter, softened
- 1 tsp vanilla
- 1 egg
- 1 1/3 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
## Instructions
1. Heat oven to 350°F.
2. Spread brown sugar in the bottom of an ungreased 9" pan.
3. Slice fruit and arrange on top of the brown sugar.
4. Mix together sugar and butter until light in color.
5. Add vanilla and egg.
6. Combine flour and dry ingredients; stir into the butter mixture in 3 batches, alternating with milk.
7. Spread cake batter over fruit.
8. Bake 40 minutes.