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Showing posts from February, 2015

Cookie Salad Recipe

Cookie Salad Recipe

3 oz. instant vanilla pudding
1 cup buttermilk
1 (8 oz.) Cool Whip
2 tbsp. pineapple juice
1 small can Mandarin oranges, drained
1 large can crushed pineapple, drained well
15 - 20 fudge stripe cookies, crushed
Bananas
Strawberry

Mix dry pudding mix and buttermilk. Add pineapple juice. Fold in Cool Whip. Add mandarin oranges and pineapple. Just before serving add sliced bananas, strawberries, and crushed cookies.
This recipe is delicious and easy!

This Old Cookbook of mine

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This Old Cookbook of mine

This Better Homes and Gardens cookbook my Mom passed down to me is a treasury of mine. This cookbook is one my Mom always used, and the one we used when she was teaching us how to bake. Back then a farmers wife was always in the kitchen cooking or baking something. I have such fond memory of baking cookies, bars, pies, and pastries from this cookbook. As you can see, it has a lot of wear and tear. The pages are getting thin and fragile, but, when I get a tear, I get out my scotch tape and mend the torn page or the torn tab. Works for me! The images in my cookbook may be a little out dated, but the recipes are still the same great homemade recipes Mom used to make, and recipes I still make.

This book has more than recipes. It has Meal planning and Nutrition information. It has a time/temperature chart for baking breads, pastries, cakes and cookies, and a lot more.




I found out this cookbook was printed in 1953. They have come out with a original version reprint…

Low-Calorie Hot Dish

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Low-Calorie Hot Dish Recipe

1 medium head cabbage
1 lb. lean ground beef
1 small onion, chopped
1 (10 oz.) can tomato soup

Chop the cabbage parboil for 3 minutes. Drain. Brown ground beef and onion, breaking beef up. Drain. Alternate layers of cabbage with the meat and onions in a 2 quart casserole. Pour undiluted soup over top. Pierce food with a fork several times until soup runs through the layers. Bake covered for 30 minutes at 350'. Serves 4 to 6.

Cranberry Mousse

Cranberry Mousse Recipe

1 (20 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. strawberry gelatin
1 cup water
1 (1 lb.) can whole berry cranberry sauce
2 tbsp. fresh lemon juice
1 tsp. fresn grated lemon peel
1/ tsp. ground nutmeg
2 cups sour cream

Drain pineapple well, reserving all juice. Add juice to gelatin in a 2 qt. saucepan. Stir in water, heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple. Pour into 2 qt. mold. Chill until firm. Unmold onto serving plate. 8 servings.