Grandma Hiltons Recipes | Ateacherscraft

Grandma Hilton’s Recipes

Greetings, and welcome to Grandma Hilton’s Recipes. My Grandma Hilton was born in the late 1800’s and over the years had made some fantastic meals. While I have not been able to enjoy all of the recipes Grandma Hilton used, I have some recipes that are my favorites.

My favorite recipe is over 100 years old and is the marquee recipe on Grandma Hilton’s Recipes – Oatmeal Pancakes. It was always a treat when my mother (a Hilton) would make this breakfast meal and now, it has become a treat for my children as well.

I hope that you enjoy some of the recipes that have been passed down through the generations. I have tried to keep how Grandma Hilton had the recipes written on paper true to how they are listed on this site. Hopefully no mistakes were made through my typing and my interpretation of my Grandma Hilton’s handwriting.

Oatmeal Pancakes

2 cups milk 1 t. salt

2 cups rolled oats 2 eggs, grade B separated

1/3 cup sifted flour 1/3 cup melted shortening (butter)

2 ½ t baking soda

Heat milk; do not boil. Pour over oats and let cool. Sift together flour, baking soda and salt. Beat egg yolks and add to cooled oat mixture. Add melted shortening, and stir in dry ingredients. Beat egg whites until stiff, but not dry; fold into oat mixture. Enjoy.

Grandma Hilton’s Recipes

The recipes that you have just ordered all come from a collection of recipes that have been saved over the years. Some recipes, like the OatMeal Pancake recipe, are over a century old.

Dream Bars, Chocolate Cookies, Butterscotch IceBox cookies, Caramel Cuts, Molasses Crispies, Chocolate Drop Cookies, Oatmeal Cookies, Chinese Chews, Applesauce cookies, Sugar Cookies, Gingersnaps, Chocolate Chip Oatmeal /Cookies, Coconut Butterscotch Squares, Chocolate Pinwheels, Lemon Pecan thins, Refrigerator Date Pinwheels, Date Bars, Caramel Crispies, Molasses cookies, Marshmallow Praline Diamonds, Lace Cookies, English Toffee, Brownies, and Oatmeal Cookies

Dream Bars

½ cup butter 1 ½ cup brown sugar

1 ½ cup flour 2 eggs

1 tsp. vanilla ½ tsp. baking powder

½ tsp. salt 1 ½ shredded coconut

1 cup nut meat broken

Cream butter, add ½ cup brown sugar and beat well, blend in 1 cup of flour and spread mixture in shallow greased baking pan. Bake in a 325 degree oven for 15 minutes.

Beat eggs and add remaining 1 cup brown sugar and vanilla extract. Then add remaining ½ cup flour, baking powder, salt, coconut and nut meats and beat well. Spread over baked mixture and continue baking at same temp. 25 minutes longer. Cut into squares

Butterscotch Icebox Cookies

¼ cup butter 1 ½ cup bread flour

1 cup sugar ½ tsp. salt

1 egg ½ tsp. baking powder

½ tsp. baking soda 1 tsp. vanilla

½ cup chopped nutmeats

Cream butter, add sugar and cream well. Add egg and nutmeats, mix. Sift dry ingredients and add to first mixture, beat well. Mold into rolls or put in bread tins. Chill overnight. Slice thin and bake in a moderate oven (350 deg.), 10 minutes.

Molasses Crispies

2 cup flour ¾ cup soft shortening

2 tsp. baking powder 1 cup sugar

¼ tsp. salt 1 egg beaten

1 tsp. cinnamon ¼ cup molasses

½ tsp. cloves 1 pk. semisweet chocolate

¾ tsp. ginger optional

Sift together first 6 ingredients. Thoroughly mix shortening with next 3 until light and fluffy. Blend in flour mixture and chocolate. Refrigerate until easy to handle. Heat oven to 350 degrees. Form dough into balls, place 2 inches apart. Bake 15 minutes, while still warm, roll in granulated sugar.

Oatmeal Cookies

1 cup butter 2 ¾ cup rolled oats

1 cup sugar 1 tsp. cinnamon

2 eggs 2 cup white flour, unsifted

1 ½ tsp. baking soda 1 cup raisins

¼ cup molasses ½ cup nutmeats

Cream butter and sugar, add whole eggs and beat well. Mix soda and molasses. Add this and rest of ingredients, let stand 1 hour – if possible. Form in balls the size of walnuts. Bake in 350-375 degree oven. Makes 5 dozen.

Chocolate Cookies

2 cup sugar 1 ½ c. flour

1 cup fat ½ tsp. soda

4 eggs 1/8 tsp. salt

5 squares chocolate melted 1 cup chopped nuts

1 cup sour milk 1 cup chopped dates or raisins

1 tsp. vanilla

Cream fat and sugar. Add beaten eggs and melted chocolate. Mix and sift the dry ingredients and add to above ingredients alternately with sour milk. Add fruit and nuts. Drop by spoonfuls on greased sheet. Bake in a moderate oven (350 degrees) about 12 – 15 minutes

Caramel Cuts

½ cup butter 1 cup light brown sugar

1 unbeaten egg ½ tsp. vanilla

¾ cup flour 1 tsp. baking powder

pinch of salt ½ cup fine chopped pecans

Use saucepan as mixing bowl. Melt in saucepan, ¼ cup butter. Add 1 cup light brown sugar, blend well. While mixture is still warm add 1 unbeaten egg, and when thoroughly blended add ½ tsp. vanilla. Sift together ¾ cup flour, 1 tsp. baking powder, pinch of salt. Add dry ingredients with ½ cup finely chopped pecans, to first mixture. Pour into shallow 7 in. pan, lined with wax paper and bake 350 degrees – 30 minutes. When done take from oven, remove wax paper. When cool cut into squares.

Chocolate Drop Cookies

½ cup shortening 1 cup sugar

2 beaten eggs ½ cup milk

2 cups flour ½ tsp. soda

½ cup each nuts and dates 1 tsp. salt

2 squares bitter chocolate melted

Cream shortening and sugar. Add beaten eggs, salt and melted chocolate. Sift flour and baking soda together and add alternately with milk. Add nuts and dates last. Drop on greased cookie sheet and bake 10-15 minutes at 325 degrees.

Chinese Chews

½ cup butter ½ cup cut up dates

1 cup brown sugar 1 tbsp. chopped raisins

2 eggs 1 tbsp. baked coconut

½ cup chopped nuts ¾ cup flour

Cream butter and sugar until light and fluffy. Add eggs nuts, dates, raisins, and coconut, mix well. Add flour and beat until blended. Bake in 8x8x2 pan lined with wax paper. Bake in a 350 degree oven for 40 minutes. While warm cut into 2 inch squares.

Applesauce Cookies

2 cups sifted flour ½ tsp. salt

½ cup butter 1 tsp. baking soda

1 egg, well beaten 1 cup chopped nuts

1 cup chopped raisins

½ tsp. each: clove, cinnamon, nutmeg

Sift together flour, salt, and spices. Cream butter and sugar thoroughly. Stir soda into applesauce. Add egg. Combine with the creamed mixture. Gradually mix in sifted dry ingredients. Stir in nuts and raisins. Drop by teaspoonfuls 2 or 3 inches apart onto a greased baking sheet. Bake at 375 degrees for 15 minutes.

Gingersnaps

¼ cup shortening 1 tsp. soda

½ cup sugar ½ tsp. cinnamon

1 beaten egg ½ tsp. nutmeg

½ cup molasses ½ tsp. cloves

2 cup enriched flour 1 tsp. ginger

¼ tsp. salt

Usual mixing directions. Chill. Form into small balls, dip in granulated sugar. Arrange on greased cookie sheet; flatten. Bake in how oven (400-450 degrees) 10 minutes. Remove from cookie sheet immediately.

Coconut Butterscotch Squares

¾ cup sifted flour 1 tsp. vanilla

½ tsp. baking powder 1 cup shredded coconut, snipped

½ tsp. salt ½ cup shredded coconut

¼ cup shortening 1 tbsp. melted butter

1 cup brown sugar, packed 1 egg

1 tbsp. granulated sugar

Heat oven 350 degrees. Grease paper-lined 8x2x11 pan. Sift together flour, baking powder, and salt. Mix, until creamy, shortening, brown sugar, egg and vanilla. Mix in flour mixture and 1 cup coconut. Turn into pan. Mix ½ cup coconut, butter, sugar; sprinkle over batter. Bake until

done – 35 minutes. Cut while warm, cool in pan.

Lemon Pecan Thins

½ cup shortening 2 cups sifted flour

1 cup sugar 1 tsp. baking powder

1 well beaten egg dash of salt

1 tbsp. grated lemon peel 1 cup finely chopped pecans

1 tbsp. lemon juice

Mix ingredients well. Shape in rolls, wrap in wax paper, chill thoroughly. Slice very thin. Bake on greased cookie sheet in a 350 degree oven, 12-15 minutes. Five dozen.

Sugar Cookies

½ cup shortening ½ tsp. salt

1 cup sugar ½ tsp. grated lemon rind

1 egg 2 tbsp. milk

2 cups sifted flour 1 tsp. baking powder

½ tsp. baking soda

Blend shortening, salt, grated lemon rind and sugar. Beat in egg (unbeaten), milk. Stir in sifted flour, baking powder and soda. Grease bottom of tumbler, dip in sugar. Drop on greased cookie sheet and flatten dropped cookies. Bake 8-10 minutes at 400 degrees.

Chocolate Chip Oatmeal Cookies

¾ cup shortening 1/3 cup milk

½ cup firmly packed brown sugar 1 tsp. vanilla

1 cup plus 1 tbsp. flour ½ cup granulated sugar

1 tsp. baking powder 17 oz. packed semisweet

¼ tsp. salt 3 cups oatmeal

Mix shortening, sugars baking powder, salt, and vanilla together. Add milk, oatmeal and semi sweets gradually. Bake in a 375 degree oven for about 12 minutes.

Chocolate Pinwheels

½ cup butter ½ tsp. baking powder

½ cup sugar 3 tbsp. milk

1 egg yolk 1 square unsweetened choc.

1 ½ cup sifted flour 1/8 tsp. salt

Cream shortening; add sugar, beating until light and fluffy. Beat in egg yolk. Add sifted dry ingredients alternately with milk. Divide into 2 portions, add choc. to one and thoroughly chill both. Roll each into oblong sheets 1/8” thick. Place plain over choc. Press together, roll and chill until firm. Cut into thin slices and bake on greased baking sheet in a 400 degree oven 5-6 minutes.

Refrigerator Date Pinwheels

2 ¼ cups chopped dates 3 eggs, well beaten

1 cup sugar 2 cups brown sugar

1 cup water 4 cups sifted flour

1 cup shortening ½ tsp. salt

½ tsp. baking powder

Combine the datres, granulated sugar, and water in a saucepan and cook over low heat until think, about 10 minutes. Add the nutmeats; cool. Meanwhile cream the shortening; add the brown sugar gradually while creaming. Add the remaining ingredients sifted together and mix well. Divide the mixture into tow parts, and roll each separately into a rectangle a little less that a ¼” think. Spread each with some of the date filling, and roll up as for a jelly roll into two long rolls. Chill thoroughly, overnight if you can. Then cut with a sharp knife into slices about ¼” thick. Bake in a moderately hot oven of 400 degrees for 10-20 minutes. Store in a covered container.

Date Bars

1 c. flour 1 t. vanilla

½ t. baking powder 1 egg

¼ t. salt ½ c. milk

1¼ quick cooking oatmeal 1 c. chopped dates

½ c. shortening 1 c. brown sugar

½ c chopped nuts confectioner’s sugar

Sift together flour, baking powder and salt. Add quick-cooking oats. Cream shortening, add sugar and cream. Add vanilla and egg. Beat well. Add dry ingredients alternating with milk. Stir in dates and nuts. Bake in moderate oven (375 degrees) about 30 minutes or until done. Sprinkle with confectioner’s sugar.

Molasses Cookies

¾ c. shortening 1 t. salt

1 c. sugar 1 t. baking soda

2 beaten eggs 2 t. cinnamon

1 c. molasses ¾ c. cold strong coffee

4 c. flour

Mix together dry ingredients. Add remaining ingredients, blend well. Bake 15 minutes in 250 degree oven. Makes 7 dozen.

Lace Cookies

½ c. unsifted flour 2/3 c. (3 oz.) grounded unsalted cashews

1/3 c. brown sugar ¼ c. light corn syrup

¼ c butter 2 T. milk

Line cookie sheet with foil

Combine and bring to a boil all ingredients listed under #2, remove from heat and gradually add dry ingredients. Drop by teaspoon, 3 inches apart. Bake 10-12 minutes. Slide foil on to rack – cool 5 min. – remove from foil, store in refrigerator, between wax paper.

Brownies

14 oz. B German’s Sweet Choc.

5 T. butter 1 ½ t. vanilla

1 - 3 oz. pkg. cream cheese ½ t. baking powder

1 c. sugar ¼ t. salt

3 eggs ¼ t. almond extract

½ c. and 1 T unsifted flour ½ c. coarsely chopped nuts

Melt choc. And 3 T butter over very low heat, stirring constantly, cool. Cream 2 T. butter with cream cheese until softened. Gradually add ¼ c. sugar, creaming until light and fluffy. Blend in 1 egg, 1 T. flour and ½ t. vanilla, set aside. Beat remaining eggs until thick; add ¾ c. sugar beating until thick. Add baking powder, salt and ½ c. flour. Blend in cooled choc. nuts, almond extract, vanilla – set aside 1 c. of this batter. Spread remainder in 9 in. square pan. Top with cheese mix. Drop measured choc. batter from T onto cheese mix, swirl with spatula to marble. Bake at 350 degrees for 35-40 minutes. Cool, cut, cover and store in refrigerator.

Caramel Crispies

½ lb. vanilla caramels 2 T. water

1 cup broken pecans 4 cups bite size shredded rice or wheat cereal

Place caramels and water in a double boiler, heat stirring often, until melted and smooth; add pecans. Place 4 cups cereal in large bowl; pour on nut mixture; toss until well coated. Spread on lightly greased cookie sheet. Let stand until surface is dry; pull apart.

Marshmallow Praline Diamonds

½ lb. margarine 2 c. flour

2/3 c. firmly packed brown sugar ½ c. chopped pecans

1 ts. Vanilla

Topping

Topping – 1/3 c. margarine, 2/3 c. firmly packed brown sugar, 3 c. miniature marshmallows. Cream margarine and sugar. Add marshmallows, mix well.

1. Cream margarine, sugar and vanilla. Add flour; mix well. Spread in greased 15 ½ x 10 ½ jelly roll pan. Bake in 305 degree oven for about 20 minutes or until lightly browned, cool slightly.

2. Spread topping on a cookie sheet, broil until bubble a lightly browned – about 2 minutes in preheated broiler. Swirl with spatula to cover entire crust. Sprinkle with pecans. Cool. Cut into 3 inch long diamonds or bars.

English Toffee

12 or more vanilla wafers crushed 1 c. powdered sugar

½ to ¾ pecan nutmeats 1 ½ c. melted chocolate

½ c. butter 3 beaten egg whites

3 beaten egg yolks

Mix wafers and pecans together, line bottom of pan with ¾ mix, remainder will be put on top. Cream powdered sugar, butter, add melted chocolate. Add beaten egg yolk and lastly fold in beaten egg whites. Pour over crumb mix and cover with balance of crumb mix. Place in refrigerator for 7 hours and serve with whipped cream.

Oatmeal Cookies

1 c. flour ½ ts. Baking powder

½ ts. salt ½ c. butter

¾ c. brown sugar, packed ¼ c. granulated sugar

1 egg 1 ts. Vanilla

1 T. milk 1 ¼ c. oatmeal

Cream together butter, brown sugar, granulated sugar. Add egg, vanilla, and milk. Stir until smooth. Sift together flour baking powder and salt. Mix with other ingredients, and then add oatmeal. Bake 12 minutes at 350 degrees.

Casseroles

Salmon – Tomato – Rice Casserole

1 lb. can salmon, drained and flaked

1 egg beaten 1 can whole tomatoes

2 cup hot cooked rice 2 c. grated sharp cheddar cheese

1 t. each: Worcestershire sauce, salt, pepper

½ c. dry rice cereal – crumble for topping

Combine all ingredients, turn into 2 qt. casserole. Sprinkle with rice crumbs.

Bake 375 degree oven for 30 to 40 minutes, serves 6.

Cheese Soufflé

1 c. milk 3 eggs separated

3 T. flour 1 c. cheese – diced

3 T. butter

Combine first three ingredients for white sauce. Add beaten yolk and cheese. Cook and stir constantly until cheese is melted. Fold in stiffly beaten egg whites. Pour into buttered casserole. Bake 35 minutes in 325 degree oven.

Celery Casserole

4 c. sliced celery ½ c. boiling salted water

½ c. milk ½ c. chopped pecans

1/3 c. cracker crumbs 3 T. butter or margarine

1 can (10 1/5 oz. condensed cream of celery soup or cream of mushroom soup.

Cook celery in boiling water until tender. Drain. Combine with soup, milk and pecans; mix well. Turn into greased 1 ½ qt. casserole pan. Sprinkle with cracker crumbs. Dot with butter. Bake at 350 degrees for 30 minutes. Yield: 6 portions.

Green Bean Casserole

2 cans cream of celery soup

2 cans french style green beans drained

1 c. French fried onion rings

1 can bean sprouts drained

Layer beans, sprouts, soup, in greased 2 qt. casserole. Bake covered ½ hour in a 350 degree oven. Sprinkle onion rings over top and bake, uncovered 10 min. longer. Serves 8.

Chicken Livers and Mushrooms

½ c. butter 3 tsp. A-1 sauce

1 ½ lb. fresh or thawed 1 ½ tsp. kitchen bouquet

Frozen chicken livers ½ c. flour

Halved 1 ½ c. water

¾ c. minced onion 2 ¼ tsp. salt

1 lb. fresh mushrooms sliced

Over low flame (300 deg) melt butter in skillet, add liver, onion and mushrooms; sprinkle with A-1 and kitchen bouquet; cook until livers are done (about 7 minutes) stirring frequently. Add flour gradually and mix will. Add water gradually and cook until thickened. Add salt and mix well.

Orange-nut Chicken Supreme

1 egg, slightly beaten 2 T. grated orange rind

½ c. crushed salted cashew nuts

½ c. fine bread crumbs ½ tsp salt

½ tsp pepper 2 T. melted butter

1 T. undiluted concentrated orange juice thawed

2 to 3 lb. broiler-fryer cut up.

Combine egg, orange rind and concentrate; mix well. Let stand 10 minutes. Combine crushed nuts, bread crumbs, salt and pepper. Dip chicken pieces first in egg mixture, then in nut/crumb mixture. Pour melted butter into shallow baking dish. Add coated chicken pieces. Bake, uncovered at 350 degrees for 1 hour or until done.

Hot Turkey Salad

2 c. cubed cooked turkey 1 c. chopped celery

½ tsp. salt 2 tsp. grated onion

2 T. lemon juice 2/3 c. mayonnaise

1 c. crushed potato chips

½ c. grated American cheese

½ c. toasted slivered almonds

Combine all ingredients except potato chips and cheese; toss lightly. Turn into an 11x7x1 ½ baking dish. Sprinkle with potato chips and cheese. Bake at 450 degrees for 10 minutes. Yield 6 portions.

Apples, Sweet Potatoes and Ham

1 lb. sweet potatoes cooked, peeled and sliced

½ lb. sliced cooked ham 1 tsp. prepared mustard

½ c. brown sugar ½ c. cider vinegar

¼ c. canned pineapple juice

1 c. sliced apples (or pineapples can be used also)

Put potatoes in greased 2 qt. casserole. Cover with ham. Combine apples with brown sugar, vinegar juice and mustard. Pour over ham and potatoes. Bake ½ hour at 350 degrees.

Baked Brussels Sprouts – Au Gratin

1 c. boiling water 1 tsp. salt

2, 10 oz frozen sprouts ½ c. cheese spread

¼ c. butter ¼ c. bread crumbs

1/3 chopped walnuts

Simmer salt and sprouts 4-5 minutes, covered, until fork tender. Drain. Turn into greased casserole. Dot with cheese spread. Melt butter, add breadcrumbs and chopped walnuts spread over top. Bake 10 minutes at 400 degree oven. Serves 6.

French Green Beans

1 can french green beans 1 can mushrooms

1 can cream of mushroom soup

French fried onions

Mix all ingredients and pour into casserole dish. Top with can of French fried onions. Double, if any size to the group. Bake at 350 degrees until bubbling.

Baked Beans Supreme

½ lb. sliced bacon diced 2 med. onions, chopped

2 lb. cans beans ¼ c. chili sauce

1 ½ tsp. dry mustard ¼ tsp salt

1 9-oz. can pineapple (crushed)

Sauté bacon and onions, drain off fat. Combine with rest of ingredients. Cover and bake in 275 degree oven 1 ½ to 2 hours. Serves 6

Ham and Cauliflower Casserole

1 med. Cauliflower 1 ½ c. dairy sour cream

½ c. fine cornflake crumbs ½ c. grated parmesan cheese

green pepper strips 1/3 c. chopped green peppers

1 c. shredded cheddar cheese Paprika

Divide cauliflower into separate flowers. Parboil 8 minutes or until almost tender; drain. Mix cauliflower with cornflake crumbs; add ham, green pepper and cheddar cheese. Place in casserole 1 ½ qt.; spread sour cream over top and sprinkle with Parmesan cheese. Decorate corners with green pepper strips; bake 15 minutes at 325 degrees. Sprinkle with paprika.

Ham and Corn Casserole

3 tsp. butter 1 lb. 4 oz. kernel corn drained

¼ tsp. salt ½ c. diced celery

½ tsp. dry mustard 2 T. chopped green onion

3 T. flour 2 c. cubed cooked ham

2 c. milk 1 c. crushed potato chips

Melt butter, add seasonings, and flour and blend well; add milk gradually – stir and cook until thickened. Mix corn, celery and onion. Arrange alternate layers corn and ham in 1 /12 qt. casserole. Cover with white sauce. Sprinkle potato chips on top. Bake 30 minutes in a 350 degree oven.

Apple Mallow Yam Bake

2 apples sliced 1 17-oz. can yams

1/3 c. chopped pecans drained

¼ c. butter or margarine ½ c. brown sugar packed

2 c. miniature marshmallows

½ tsp. cinnamon

Toss apples and nuts with combined brown sugar and cinnamon. Alternate layers of apples and yams in 1 ½ qt casserole dish. Dot with margarine/butter. Cover. Bake at 350 degrees for 35 to 40 minutes. Sprinkle marshmallows over yams and apples. Broil until lightly browned.

Tuna Cashew Casserole

1 can water packed tuna 1 can chow mein noodles

1 can mushroom soup 1 cup chopped celery

½ c. cashews – salted 1 can water chestnuts

Mix all ingredients, place in a casserole with noodles on top. Bake 35-40 minutes at 350 degrees.

Limas Baked with Cheese

2 ½ c. cooked limas 1, 2-lb. can tomatoes

1 onion chopped 2 T. butter

½ c. grated Swiss cheese 2 stalks celery, diced

1 green/red pepper chopped

1 can french fried onions salt – pepper

Drain cooked limas, reserving 2 oz. liquid. Sauté onion and celery in butter, add to limas along with tomato sauce and cooking water. Season to taste. Pour into greased baking dish. Combine french fried onions and grated cheese – pour over top. Bake 25 minutes at 350 degrees.

Fruits

Apple – Pineapple Slaw

3c. shredded cabbage 1 c. dice unpared apple

½ c. chopped celery ½ c. mayonnaise

1 c. miniature marshmallows

1 8 ¾ oz. can pineapple tidbits – drained

Combine all ingredients except marshmallows, toss lightly. Chill. Just before serving fold in marshmallows. Trim with apple slices if desired. Serves 10 – 12

Beet – Pineapple Mold

1 16 oz. can shoestring beets

1 8 ¾ oz. can pineapple

1 3 oz. pkg. lemon-flavored gelatin

2 c. boiling water

2 T. lemon juice

Salt

Drain beets and pineapple, reserving 1 ½ c. for the combined liquids. Dissolve gelatin in boiling water; stir in reserved liquid, lemon juice and salt. Chill until partially set, and then fold in beets and pineapple. Pour into 6 ½ oz. mold chill until firm.

Cranberry Fluff

2 c. tiny marshmallows ¾ c. sugar

½ c. green grapes ½ c. broken walnuts

¼ tsp. salt 1 c. heavy cream whipped

2 c. diced unpared, tart red apples

2 c. raw cranberries grind them

Combine: cranberries, marshmallows, sugar. Cover and chill overnight. Add remaining ingredients. Fold in the heavy cream, whipped and chill. Serves 8 – 10

Avocado Salad

Cheese filling

one package of cream cheese, mashed, add 2 T. avocado pulp, 1 T. cream, 5 ripe olives (chopped fine), 2 T. nuts chopped, 1 tsp onion juice, 1 T lemon juice, salt to taste.

Cut large avocado lengthwise in half, chill. Stuff with cheese filling, put halves together, wrap in waxed paper to hold shape. Chill 30 minutes, cut in rings.

Frozen Salad

1 c. cream, whipped

¼ lb marshmallows - quartered

2 pkg. cream cheese softened

Small can of pineapple cut into pieces

1 c. small white grapes (fresh)

½ c. pecans

Mix together in order given and freeze. Serve on a lettuce leaf with a little miracle whip on top.

Date – Pecan Mold

1 8 oz. pkg. cream cheese softened

1 8 ¾ can crushed pineapple drained

½ c. snipped pitted dates

½ c. chopped pecans

¼ c. orange juice

½ c. chopped mar. cherries

½ tsp. grated orange peel

1 c. whipped cream

8 orange slices cut crosswise

Beat cream cheese and orange juice until fluffy. Stir in pineapple, dates, nuts, cherries, orange peel. Fold in whipped cream. Spoon into ½ molds (8) or 8 1/2 x 4 ½ x 2 ½ loaf pan. Freeze until firm. Let stand at room temperature 10 – 15 minutes before serving. Unmold on each orange slice. Serves 8

Lemon – Blueberry Salad

1 c. boiling water 1 c. cold water

1 T. lemon juice ¼ c. sifted conf. sugar

1 c. dairy sour cream

1 21 oz. can blueberry pie filling

1 each: 3 oz. pkg. – lemon and black raspberry flavored gelatin

Dissolve gelatin in boiling water; add cold water and lemon juice. Pour in 8x8x2 pan. Chill until firm. Fold sugar into sour cream just until blended. Spread over gelatin. Chill. Cut into squares

Heavenly Hash Fruit Salad

1 pkg. marshmallows 1 2# can pineapple tidbits

½ c. nut meats ½ pt. whipping cream

Heat marshmallows and pineapple juice, slowly until marshmallows melt. Cool – stirring occasionally. Fold in pineapple, nuts, and whipped cream.

Pickles and Relish

Chili Sauce

24 large tomatoes 6 large onions

2 green peppers 1 T. brown sugar

2 tsp. salt

4 c. vinegar (check strength

2 tsp. each – ginger, cinnamon, cloves, nutmeg, allspice

Wash and chop fine, pepper and onion; add tomatoes and chop together. Mix other ingredients, add to above and cook slowly for 2 hours. Stir frequently.

Cucumber Pickles

4 T. sugar 3 T. salt

3 T. mustard 1 teacup vinegar

Cucumbers

Place sugar, slat and mustard in 2 qt jar, add vinegar and shake well. Fill jar with freshly picked cukes, washed in water. Seal; turn upside down until contents are well dissolved.

Sliced Cucumber Pickles

12 sliced cucumbers 4 onions, peeled, sliced

3 c. vinegar (soak in salt 4 hrs.)

3 c. sugar 1 ½ c. water

½ tsp. celery seed 2 tsp. mustard seed

1 tsp. tuncris powder

Mix all ingredients together, except cucumbers and onions. When boiling add onions and cucumbers, boil hard 5 minutes. Place in jar and seal. Do not use green cucumbers end.

Spiced Tomatoes

7 lb. ripe tomatoes 3 lb. sugar

1 c. vinegar 3 tsp. cinnamon

2 tsp. allspice 1 tsp. cloves

Mix together all ingredients, cook until thick. Unnecessary to seal (?).

Spiced Vinegar

1 qt vinegar 1 T. white mustard seed

2 c. sugar 1 tsp. cloves

1 T. cinnamon 1 tsp. salt

1 tsp. allspice

Mix ingredients, bring to boil and pour over pickles.

Norwegian Pickled Beets

Peel cooked beets and cut into thin slices. Put in glass jar, sprinkling each layer lightly with salt, a little sugar and caraway seeds. Heat cider vinegar to boiling point, pour over beets, cover, cool. Refrigerate for a day or two before using. Dilute strong vinegar with 1/3 water.

Pepper Relish

12 red peppers 2 c. sugar

12 green peppers 4 T. salt

12 onions 3 c. vinegar

Remove seeds from peppers. Force peppers and onions through the food chopper. Cover with boiling water and allow to stand, about 10 minutes. Drain, add remaining ingredients, and cook for 25 minutes. If more moisture is needed a little hot water may be added. Seal.

Corn Relish

2 pk. Frozen corn or 4 c. fresh

¼ head of cabbage – shredded

1 sweet red pepper (chopped fine)

5 stalks celery, thinly sliced

½ c. white vinegar ¼ c. sugar

1 T. salt 1 T. dry mustard

½ c. water

Cook corn until tender, drain and set aside. Combine cabbage, pepper and celery in a sauce pan, add 1 c. water and cook 5 minutes. Drain and combine with corn. Mix together sugar, salt and dry mustard. Then stir in vinegar and water. Pour over vegetables, heat to a boil, and then continue cooking 15 minutes longer. Stir occasionally. Pour in sterilized pint jars and seal or refrigerate and use immediately.

Chopped Pickles

1 qt. green tomatoes 1 qt cabbage

5 large onions green and red peppers

Chop above ingredients

2 c. brown sugar 1 qt. vinegar

2 T. turnerec 3 T. mustard seed

3 T. celery seed 1 T. allspice

Put salt on tomatoes and let stand overnight, drain. Mix with other ingredients, boil 20 minutes.

Pineapple Cranberry Conserve

½ lb. cranberries ½ c. raisins

4 T. lemon juice 1 ½ c. sugar

¾ c. pineapple coarsely chopped

¾ c. walnuts in large pieces

1 apple, cored, finely chopped

2 oranges cut into large pieces

Chop cranberries and oranges coarsely in food chopper. Put pineapple, cranberries, oranges, raisins, apples, ½ c. boiling water, lemon juice in heavy bottom sauce pan. Stir to blend. Cook over medium heat 1 hour, stirring often. Remove from heat and add walnuts. Spoon into sterilized jars and seal. Makes 4 ½ pts.

Cranberry Relish

1 lb. package cranberries

2 whole oranges

2 c. sugar

1 lb. miniature marshmallows

Wash and drain cranberries and oranges. Quarter oranges (preferable with thick peel) and remove seeds. Grind the cranberries and orange quarters alternately in food chopper and pour into larger mixing bowl. Add sugar, marshmallows and mix. Chill. Serve. For desert add whipped cream and nutmeats.

Chili Sauce

6 large tomatoes 2 large onions

2 large peppers 2 T. salt

2 T. sugar 1 pt. vinegar

Boil all ingredients together for 3 hours.

Canned Beets

1 c. beet water 2 c. vinegar

1 c. sugar salt to taste

Pour liquid over beets and boil up in a kettle. Put in sterile jars. These may be used as a vegetable or pickles.

Walnut Cranberry Relish

1 lb. cranberries 1 c. orange marmalade

1 ½ c. sugar 3 T. juice – lemon or lime

1 c. coarsely chopped walnuts

Preheat oven to 350 degrees. Wash cranberries, drain and place in a shallow baking pan with sugar; mix well, over pan with foil. Bake 1 hour.

Spread nuts in a shallow pan. Place in oven 10 minutes or until lightly toasted.

In medium bowl combine cranberries, nuts marmalade and juice; mix well. Refrigerate, covered until chilled, at least 6 hours. Makes 4 cups, or 8 – 10 servings.

Spiced Watermelon Rind

5 c. sugar 1 T. whole cloves

2 c. cider vinegar 1 T. whole allspice

1 c. water 1 T. stick cinnamon pieces

1 lemon, sliced

3 lbs. white portion of watermelon cubed

Let watermelon cubes stand overnight in enough salt water to cover. Drain. Cover with fresh cold water. Bring to a boil. Cook over low heat until tender. Drain. Combine sugar, vinegar, and water. Tie spices and lemon slices in cheesecloth bag. Add to sugar mixture. Bring to a boil, stirring. Boil for 5 minutes. Add watermelon. Simmer until cubes are transparent, about 15 minutes. Remove spice bag. Pack in hot sterilized jars.

Miscellaneous

Bun Buns

2 squares Unsweetened Chocolate

2 c. creamy peanut butter

1 – 12 oz. pkg. chocolate chips

1 – 12 oz pkg. Butterscotch chips

Melt and place half in a well buttered 9x13 or jelly roll pan. Place in refrigerator until set.

¼ c. vanilla pudding – not instant

½ c. evaporated milk

¾ c. butter

2 ? powdered sugar

1 lb. Spanish peanuts

Cook milk and pudding until think. Add butter until melted, pour into larger bowl then mix in powdered sugar. Pour over chilled chocolate mixture, press down firmly.

To Remaining Chocolate mixture, add Spanish peanuts and spread over pudding mixture, keep refrigerated.

Scrumptious Pumpkin Pie Cake

1 pkg. yellow cake mix 1 tsp. cinnamon

½ c. melted oleo 1 tsp. nutmeg

1 egg ½ tsp. cloves

1 large can pumpkin ½ tsp. allspice

1 can condensed milk 1 cup cake mix

1 c. sugar ½ c sugar

4 eggs 1 tsp. cinnamon

1 tsp. salt ¼ c. softened oleo

Reserve 1 cup of cake mix for later use. Mix first 3 ingredients (red) and press into 9x13. Mix next 9 ingredients (black) and pour over crust. Then mix next 4 ingredients and sprinkle over other ingredients in pan. Bake at 350 degrees for one hour. (consistency of crust may not be sticky)