Cherry Delight

I'm fascinated by vintage American recipes that others around the world may not quite understand.

My wife and I recently returned from a funeral in Kansas.
There are 3 foods that you can guarantee will be at a Mennonite Funeral.

Zweiback Rolls
Funeral Cheese ( 6" Cheddar, sliced and quartered) served with slices of Ham that make a sandwich with the rolls.
Jello

I've never seen a group of women come together and cook for a multitude of people as I did at the funeral.
It was quite impressive.

I have never seen so many jello recipes in one place in my life.
There was every color imaginable with so many different variations of ingredients added.
I tasted some of each and loved them all.

Here's another classic recipe from one of the Mennonite Recipe Books.
This Book is a handwritten Book put together by the women of our families church.

Cherry Delight:

50 regular sized marshmallows
1 C Milk
1 Large Carton of Whipped Topping
1 1/4 C Graham Cracker Crumbs
1 1/4 C Butter, melted
1/4 C Chopped Pecans
2 Cans of Cherry Pie Filling

Melt Marshmallows and milk, slowly in a saucepan
Cool thoroughly
Fold Whipped Topping into the Marshmallow mixture

Mix Graham Cracker Crumbs, Butter, and Pecans
Press into a 9"X13" pan

Spread the Marshmallow mixture on top of the crust
Spread the Pie Filling on the top and chill thoroughly.

Enjoy!
Peace in the Kitchen!

Raggedy Ann Bars

Here's a vintage recipe from a Church Recipe Book in Kansas.

1 - 9x13 pan

Crust:
1/4 C Shortening ( Crisco)
1/4 tsp Salt
1/2 C Packed Brown Sugar
1 C Flour

Cream together salt, shortening and brown sugar.
Cut this mixture into the flour with a pastry knife or 2 forks
Press this crust into the bottom of the pan
Bake at 350 degrees for 15 minutes

Top Layer:
1 C Packed Brown Sugar
2 Eggs, well beaten
1 tsp Vanilla
1/4 tsp Salt
1 C Rice Krispies
1 C  Chopped Pecans
1 C Coconut

Add Sugar to Eggs and beat until fluffy
Fold in remaining ingredients
Spoon evenly over the Crust and continue baking for 35 minutes more.
Cut while warm
Cool to serve

Enjoy!
Peace in the Kitchen!

I've been away...........

I've been away from here for a week.
We had a death in the family and it will take
some time to get back to posting on the blog.

I hope everyone will continue to read it and
search recipes.
Send comments, ask questions and I will be back soon.

Enjoy
Peace in the Kitchen!

Cabbage Slaw

Cabbage Slaw:

This is my favorite Slaw.
I've been making it for 10 years.
I make it often.

It's fairly simple and the end result is tasty.

1 Head of Cabbage,shredded
1 Onion, diced
Mixed together

3/4 C Sugar

I use an 80 oz. Pickle Jar or a Crock to make this in.

Place the shredded Cabbage and Onion in a Jar or a Crock.
Sprinkle the Sugar over the Cabbage

Heat: In a Saucepan
1 C White Vinegar
3/4 C Vegetable Oil
2 tsp Sugar
1 tsp Dry Mustard
1 tsp Celery Salt

Pour this mixture over the Cabbage.
Do not stir it.
Cover it with a top or a plate and leave it stand at room temperature overnight.

I often double this recipe because we love it!

Store refrigerated

Enjoy!
Peace in the Kitchen!

Tamale Bites

Another Best of the Best Recipe from my book
This is a great Hors d'oeuvre

It's from Christmas 1977

It's an original recipe
I created this before I became vegetarian and made them for Christmas many years.
So, this is one of the few non vegetarian recipes that I've posted. However, over the years with all of the incredible Vegetarian Products on the market, I can reproduce a Vegetarian version of this recipe.
They are delicious.

I've also discovered Vegetarian Meatballs, bake them according to package directions or as directed below. I heat the Tomato Sauce and Enchilada Sauce in a small Crock Pot. I add the Baked Meatballs and keep the temperature on Low to serve them.

Vegetarian Meatless Ground

1 1/2 lbs. Ground Beef
2 C prepared Cornbread Crumbs
1 (8oz.) can Tomato Sauce
1 (16oz.) can Mild Enchilada Sauce
1 tsp Salt
2 C Shredded Cheddar Cheese

In a bowl, combine:
Cornbread crumbs
1/2 of the Enchilada Sauce
Salt
Add Ground Beef and mix by hand

Measure by the TBS and form into meatballs
These may be made ahead of time and refrigerated until ready to bake

Bake on a cookie sheet at 350 degrees for 30 minutes

Combine Tomato Sauce and remaining Enchilada Sauce in a saucepan and heat

Place the meatballs in a Fondue Pot ( this sure gives away the date) or a Chafing Dish.
Pour the Sauce over the meatballs
Sprinkle the Cheese on top and serve

Makes about  55 meatballs

Enjoy!
Peace in the Kitchen!

Lime and Melon Chutney

Another Best of the Best Recipes from 1980

This is a Chutney that is served with Crackers and Cream Cheese.
It may seem a bit decadent, but worth the work. This recipe will impress your guests!

1 1/2 C Plain Vinegar
1 1/2 C Sugar
2 - 3 TBS Coarsely Chopped Fresh Ginger
2 Cloves of Garlic, minced
2 tsp Mustard Seed
1 1/2 tsp Salt
1/8 - 1/4 tsp Crushed Red Pepper Flakes
8 C  Cubed Cantaloupe
1 1/2 C Golden Raisins
1/2 C Fresh Lime Juice
1/2 C Chopped Walnuts
1 TBS Grated Lime Zest

In a Dutch Oven, Combine:
Vinegar
Sugar
Ginger
Garlic
Mustard Seed
Salt
Crushed Red Pepper Flakes
Boil generously for 5 minutes

Add:
Cantaloupe
Raisins
Lime Juice

Return to a boil
Boil gently over medium-low heat stirring often for about 1 hour, until the mixture is the consistency of a Jam

Remove from heat
Fold in Walnuts and Lime Zest

Ladle into Hot Canning Jars to within 1/4"
Run a knife between the Chutney and the jar to release air
Wipe the edges clean and put the tops on
Process in a hot water bath for 10 minutes
Remove from the bath and cool completely

Yield about 6 half pint jars

Serve with Crackers and Cream Cheese

Enjoy!
Peace in the Kitchen!

Hotel Bristol's Soupe de Courge a la Créme

Hotel Bristol's Soupe de Courge a la Creme:

1976, from my Best of the Best Recipes

I've made this Soup many times. I used to prepare it for Thanksgiving

It's a Cream of Pumpkin Soup (Made, Baked and Served in the Pumpkin) The juice of the Pumpkin, as it bakes, adds a great flavor to the soup. This is made with your typical Halloween Pumpkin and not a
Sugar Pumpkin.

Hotel Bristol's Soupe de Courge a la Créme.

1- ( 7 - 8 lb.) Pumpkin ( Cut a Circle around the top and keep the Stem on)
4 Cups of Croutons
1 1/4 C Grated Swiss or Emmenthal Cheese
4 C Half and Half
Salt
Fresh Ground Pepper
Ground Nutmeg, a good pinch

As mentioned above, cut off the Top of the Pumpkin and reserve it for an attractive Cover when serving this Soup.

Scrape out the Pumpkin using a large heavy spoon, remove the seeds, maintaining all of the meat of the Pumpkin

Fill the Shell of the Pumpkin 3/4 full with alternating layers of Croutons and Cheese

Season the Half and Half with Salt, Pepper and Nutmeg

Pour the Mixture into the Pumpkin

Replace the top of the Pumpkin

Place it in a Roasting Pan
Bake in a pre-heated 350 degree Oven for 2 hours.
Stir occasionally

Carefully remove it from the oven to a serving platter, serve it from the Pumpkin, at the table

Ladle into Soup Plates

Enjoy!
Peace in the Kitchen!