TX715_C6653_A44_1967.pdf

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COOK BOOK

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.FAVORITE

by

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RECIPES

American

Women's

of Edmonton

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1967-1968

Club

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Index

SALADS • . . . . . . . . . . . . . • . . • . • • 1
ENTREES • . .

. . • • . . . • . . . • 11

DESSERTS AND CANDIES

. ........... 48

BREADS

................... . 80

MISCELLANEOUS

. . . . . • . • . •

92

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Salads
"With dressings to tickle the palate"

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BUTTER LETTUCE SPECIAL
1 slice bacon fried crisp for e·a ch serving
I / 3 cup wine v.inegl}.r
3 tbsp. sugar (or less, as is a sweet salad}
Pepper·, to taste
1 or 2 hard boiled eggs
Crush crisp bacon into small bits. Grate 1 or 2 hard boile_d
eggs over butter lettuce. (Do not try with other kinds of
lettuce.) Pour vinegar, sugar, and pepper into hot bacon
fat. Then pour over lettuce just before serving.
Lucile Griffiths
California

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SALMON CRISP
Lettuce
'1 7 oz. can salmoli", drained, flaked
2 hard cooked eggs, sliced
t cup onion rings
1 cup crushed c_o rn chips
2 tbsp. chopped pimento
Krafi thousand island dressi~g
Tear lettuce into bite. size pieces into a lettuce lined
salad bowl. Add salmon, egg slices, onion rings, corn
chips, pimento, and enough dressing to moisten; toss
lightly. Serves 4.
Jackie de Rappard
Missouri

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2
PACIFICA SALAD
I #2½ can sliced pineapple
I pkg. lime flavored gelatin
2 tbsp. lemon juice
¼ tsp . salt
¼ cup mayonnaise
½ cup heavy cream, whipped
I cup mashed bananas (2-3)
salad greens
Drain syrup from pineapple. Measure I cup and heat. Pour
over gelatin, stirring to dissolve. Add lemon juice and
salt. Chill. When thickened, beat until frothy. Combine
mayonnaise, whipped cream and mashed bananas. Fold
into gelatin. Pour into I qt. mold. Chill until firm. Unmold
on greens. Circle with 6-8 slices of pineapple. Garnish
with stuffed olives and orange peel "roses" if desired.
Serves 6-8.
Queen Hall
Oklahoma

. HERRING SALAD
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cup cooked cubed potatoes
cup cooked cubed beets
cup cooked cubed carrots
cup flaked salt on pickled herring
¼ cup chopped onion
Salt, vinegar, sour cream
Cook, cool and cube vegetables s~parately. Combine with
onion and herring. Add salt, vinegar and sour cream to
taste. For attractive buffet, place ingredients in separate
rings after seasoning them individually. Hard cooked eggs
may be chopped and added for mortt color.
Lois Pinola
Minnesota

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3
CALIFORNIA CAESAR SALAD
4 tbsp. olive oil
3 tbsp. wine vinegar
2 tbsp. lemon juice
I clove garlic, minced
½ to I tsp. salt (depending on amoun~ of anchovies. and
oil used)
¼ tsp. freshly ground pepper
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I large head Romaine (or 2 qts. crisp, chilled salad greens
--head lettuce, and additions of water cress, B.~bb l_e ttuce,
butter lettuce, endive, a favorite green of ,ours is ~mall
amounts of fresh spinach--we like to use a minimum of 3
types of greens for different_solors _and. tfJCtur.es. It ts_.very
important that_all greens used be absol_q.tely dry:, as ..moist1,1re on greens might dilµte the; d~ts.siqg.}
l egg, c_o ddled
-¼ cup grated . parmesan che,e.se. _, ., , ,. ,.,.,
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l 2-oz. can anehovi.e fillets; :
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I ½ cups · crisp croutons ·
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In a large. wooden sah~d bowl, using a large· wooden-· spoon,
combine oil; vinegar, lemon juice·, ,minced garlic, ½. can-of
the anchovies,, some of the .anchovie oil ( they'. ar.e. extremely salty) · to obtain _d esired amount in dressing for one's
tas_te. Mash the· ailc;,h oyi_es a?d garlic to a' pulp· with the
back of the wooden :~poon- for even btending. Add salt ·and
freshly ground pepper to taste. Next-, break salad greens
with fingers to large ' bite size pieces into above mixture
in wooden bowl. Next, 'coddle the , ~gg . (elac;~ ) n _- bei,l j~g
water, remove from heat; let stand 1 minute and remove
immediatefy). Top the greens . wjth parmesaQ cheese and
break the coddled egg over all. Tos·s 'g ree.Qs·, · cheese., egg,
in dressing until well coated_ Sprinkle with crisp croutons.
Toss lightly . Serve immediately. Make ~ 6 s~rving~.
Mary Ann Wieb~
Oregon
ST. PATRICK'S LIME JELLO

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~Fain_ one _15-oz. can _c_rushed pineappl-e: Dissolve l-- pk_g.
hme Jello 10 I cup bo1l1ng water; take· pineapple juice ·and
add cold water to make cupful. Add to tlissolved · jello .. Let
partially set; then add I chopped red apple (unpeefed), I
cup chopped celery, · I cup baby mar_shmallows, I banana
( diced) and the drained_ crushed pineapple.
Margaret Douglas
North Carolina

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TABBOULEH
This is a Syrian appetizer salad. It is somewhat unique
in that the longer it sets (within 2-3 days), the better it
tastes.

12 oz. cracked wheat
I large onion, chopped fine
I large bunch parsley, chopped fine
I½ fresh tomatoes, chopped fine
6 oz. fresh lemon juice
6 oz. salad oil
Salt and pepper to taste
Cook the cracked wheat for 3-5 minutes, or just long
enough to become soft enough to chew. Drain off all excess starch. Add onion, parsley and tomatoes, and mix
well. Add lemon juice and salad oil and stir in well.
Finish up with salt and pepper, and refrigerate for at least
two hours. If you ever get down into the " ,soft wheat"
country (Midwestern U.S.), it calls for a few modifications.
(1) The cracked wheat shouldn't be cooke.d, but should be
soa·k ed long enough to remove the excess starch and to
swe JI until it is edible. (2) The lemon juice and salad
oil should be increased to 8 oz. each.
Norma Phillips
Oklahoma

CHERRY-WINE SALAD
2 regular pkgs. black cherry Jello
l .cup cherry juice
I½ cup wine
I cup boiling water
I can bing cherries
Put ½ pecan in each cherry. Place in Jello ring mold.
Topping:

2 cups marshmallows
I carton sour cream

½ pt. whipping cream
Place topping in center of ring immediately before serving.
Sarah Jauch
Iowa

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CHEESE AND PINEAPPLE SALAD
1 tbsp . (I envelope) unflavored gelatin

¼ cup cold water
¾ cup sugar

½ cup pineapple _syrup
1 cup crushed pineapple, drained
1 cup grated American cheese
1 cup heavy cream, whipped
Soften gelatin in cold water. Dissolve sugar in pineapple
syrup over low heat; add gelatin and stir till dissolved.
Chill till partially set; add pineapple and cheese. Fold in
whipped cream. Turn into 1-qt. mold. Chill overn ight.
Makes 6-8 servings.
Sharon Dralle
Washington

ORANGE SHERBET SALAD
1 large pkg. orange jello
l ¾ cup boiling water
1 tbsp. lemon rind
2 tbsp. lemon juice
1 pt. softened orange sherbet
2 cans Mandarin oranges
1 pt. cottage cheese
1 cup sour cream
Dissolve jello in boiling water. Add lemon rind and lemon
juice. Fold in sherbet , oranges, cottage cheese, and sour
cream. Attractive in a ring mola garnished u·ith fresh
mint, Mandarin oranges and a small bowl of creamy mint
dressing in center. For mint dressing: melt ½ cup mint
jelly and blend into 1 cup Miracle Whip.
Joyce Stedelbauer
Missouri

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STAY CRISP SLAW

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8 cups shredded cabbage
2 carrots, grated
1 green pepper
½ cup chopped onion
¾ cup cold water
I pkg. unflavored gelatin
2/ 3 cup sugar
2/ 3 cup vinegar
2 tsp. celery seeds
I ½ tsp. salt
¼ tsp. black pepper
2/ 3 cup salad oil
Mix cabbage, carrots, green pepper, and onion. Sprinkle
with ½ cup cold water; chill. Soften gelatin in ¼ cup water .
Mix sugar, vinegar, celery seeds, salt and pepper in sauce
pan; bring to boil; stir in softened gelatin. Cool to slightly
thick; beat well, gradually beating in salad oil. Pour over
drained vegetables. Stays crisp for 2-3 days.
Rose Marie Burley
Minne sot~
SWEET-SOUR BEAN SALAD
15 oz. can cut green beans, drained
15 oz. can cut yellow beans, drained
15 oz. can kidney beans, drained
1 large green pepper, chopped
I large onion, chopped
¾ cup sugar
1 tsp. salt
½ tsp. pepper
1/ 3 cup salad oil
2/ 3 cup vinegar
Put all in a large bowl and mix overnight.
Gerri Hooks
Idaho
POTATO SALAD OOPS
Lightly mix an average sized bowlful of diced hot potatoes
with ¼ cup oil and ¼ cup wine vinegar. Then pour over all
about ½ cup Santerne or white table wine. Season with
salt and pepper and sprink:le generously with finely chopped fresh or dried dill. Let stand two hours before serving.
Mary E. Ziel
Michigan

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7

AMBROSIA SALAD

¾ cup diced orange
2 ripe bananas, sliced

½ cup seedless grapes
¼ cup pitted dates, cut up
3 tbsp. lemon juice

¼ cup flaked coconut
Creamy mayonnaise
Combine fruits and sprinkle with lemon juice. Fold in
desired amount of mayonnaise. Serve on lettuce and
sprinkle with coconut. Serves 4-6~
Nancy Lavens
Washington
ORANGE SHERBET SALAD
1 can (11 oz.} mandarin- oranges
1 pkg. orange-pineapple flavored- gelatin
1 pt. orange sherbet
1 cup tiny marcshmallows
DEain oranges; add wa-ter to syrup to measure 1 cup. Heat
liquid to boiling. Pour over gelatin and stir until dissolved. Spoon in sherbet and stir until melted. Fold in
mandarin oranges and marshmallows. Pour into a 1-qt.
mold · and chill until set. Serves 6-9.
Nancy La·vens
Washington
FROZEN CREAM CHEESE SALAD
l 3-oz. pkg. cream cheese
3 tbsp. mayonnaise
2 tbsp. lemon juice
½ cup chilled evaporated milk
½ cup chopped dates
½ cup drained crushed pineapple
18 quartered marshmallows
Mash cheese and slowly add mayonnaise. Add lemon juice
to cold milk and whip till thick. Combine cheese and milk
mixture and fold into fruit. Spread i:nto ice cube tray and
put in freezer for 8 hours before serving.
Judy Glanville
Montana

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OhANSE JELLO SALAD
2 pkgs. ornnge jello
3 cups hot water
4 bananas, diced
l 12rge can crushed pineapple, drained (save liquid)
large pkg. miniature marshmallows

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Mix rello and hot water and stir until jello· is dis,,olved.
Chill ti!I thick and add bananas, crushed pineapple, and
marsl.ma!lows. Pour into large pan and top with dressing.
Dressing:
2 eggs
1 cup pineapple juice
~;. cup sugar
l tbsp. corcstarch
Boil till thick and cool. \l'lhip 2 pkgs. Dream Whip. F0lcl
inw dressing vrith 1 cup choppeJ mns. Spread on top of
jello. Ser-.-e in squa.res on lettuce leaves.
Fran Lilley

North Dakota

CALl~O!U·,IA fllJ'J!T SAL!'.D
1 · cup canned Mandarin oraHf":3
i. cup canned pineappl
TX715_C6653_A44_1967.pdf

Part of Cook book : Favorite American recipes / by American Women's Club of Edmonton