Mister Vintage

 


Savory potato fritters

Grate 3 medium-sized raw potatoes, 1/2 onion. Add 1/4 cup flour, 1 tsp. salt, 1 tbs. cream or evaporated milk, 1 well-beaten egg and 1 tsp. Heinz 57 Beefsteak Sauce. Stir well. Drop by spoonfuls in heavy frying pan in hot fat one inch deep. Serve with spicy, old-fashioned Heinz Apple Butter. 


Mashed potatoes supreme

Season 3 cups hot mashed potatoes with 112 tsp. Heinz Prepared Yellow Mustard. Pile in shallow baking dish. Beat 1/2 cup heavy cream or evaporated milk till stiff. Add 1/2 cup grated cheese to cream. Season with salt, pepper. Spread cream over potatoes and bake in moderate oven (350° F.) till brown. 

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This birthday buffet idea was shown in Better Homes and Gardens July 1941. In a way it reminds me of those rich tables with all types of foods that were shown in the Tom and Jerry cartoons. As a kid, watching those cartoons always made me wish that we had something like that at home 😅

Fun things aside, those table decorations are fantastic. 



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2 cups cooked rice, cooled 

1 can (6 1/2 or 7 ounces) tuna, flaked 

2 teaspoons minced parsley 

1/2 teaspoon soy sauce 

2 tablespoons fresh lemon juice 

1 egg, separated 

2 tablespoons water 

1/2 cup dry bread crumbs 

Wesson Oil for frying 

Sunkist Lemon wedges for "sails" 

Combine rice, tuna, parsley, soy sauce, lemon juice and egg yolk. Form into boat-shaped croquettes. Add water to egg white; beat slightly. Dip croquettes in this mixture, drain, and coat with bread crumbs. Let coating dry a few minutes. Fry in deep Wesson Oil heated to 375° for 2 1/2 to 3 minutes, until golden brown. Drain on absorbent paper. Arrange lemon "sails" as in picture, using quarters of Sunkist Lemons. Makes 6 to 10 boats. 

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2 lbs. cleaned fresh shrimp, raw or cooked, or 3 cans (5-ounce size) largo Blue Plato or Gulf Kist Shrimp 

1 cup sifted all-purpose flour 

1/2 teaspoon salt 

1 egg white 

1/2 cup milk 

2 tablespoons fresh lemon juice 

2 tablespoons Wesson Oil Wesson Oil for frying 

Rinse canned shrimp; dry. Sift flour and salt. Add egg white, milk, and fresh lemon juice; beat until smooth. Beat in Wesum Oil. Dip shrimp into batter, drain. Fry 2 to 3 minutes in Wesson Oil heated to 375°. Garnish with Sunkist Lemon wedges. 6 servings. 

DEEP SEA DIP: Mix 1/2 cup ketchup, 3 tablespoons fresh lemon juice, 2 tablespoons Wesson Oil, 1 teaspoon grated lemon rind, 1/2 teaspoon horseradish, dash Tabasco. Stir well before serving. 


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4 cleaned fish (2 lbs. fresh or frozen) or fish fillets 

2 tablespoons flour 

1 1/2 teaspoons salt 

1/4 teaspoon pepper  

1/3 cup Wesson Oil 

1/4 cup slivered almonds 

3 tablespoons fresh lemon juice 

1 tablespoon chopped parsley 

Sunkist Lemon wedges for garnish

Sprinkle fish with flour seasoned with 1 teaspoon of the salt. 1/8 teaspoon of the pepper. Pan fry in hot Wesson Oil until lightly browned on both sides, about .6 minutes. Remove fish to warm platter. Add remaining salt, pepper, and fresh lemon  juice to oil in pan. Stir well, heat and pour over fish. Brown almonds lightly in pan, stirring occasionally. Sprinkle over fish: garnish with parsley and Sunkist Lemon wedges for full flavor. 

4 servings. 

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1 3-oz. package orange gelatin

1/4 cup sugar

1 cup hot orange juice

1 tsp. grated orange rind

1 cup undiluted Carnation Milk

2 tbsp. lemon juice

9" graham cracker crust

For 9" graham cracker crumbs crust mix 1 1/2cups graham cracker crumbs  with 1 cup melted butter and 2 tbsp. sugar. Line sides and bottom of 9" pie plate.

Dissolve gelatin and sugar in hot orange juice. Add rind; chill until thickened (20-30 minutes). Chill Carnation in refrigerator tray until soft crystals form (about 15-20 minutes).

Whip Carnation until stiff (1 minute). Add lemon juice; whip very stiff  (2 minutes). Fold whipped Carnation into chilled gelatin. Pour into crust. Chill until firm (about 1-2 hours).

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GLAZED PARTY-SLICED HAM 

Slice canned ham; arrange slices to form original shape of ham; tie securely with cord. Place ham on aluminum foil: bring foil around sides of ham. Stud top with cloves; spread with fruit marmalade. Bake in moderate oven (350°F.) about 1 hour for 6-1b. ham or 1 1/2 hours for 10-1b. ham. Sprinkle canned pears with brown sugar and spices: bake last 20 minutes with ham; fill with almonds. Note: canned hams range from 1 1/2 to 15 3/4 lbs. Count on 3 to 4 servings per lb.

CHICKEN-AND-CRAB CASSEROLE MARYLAND 

1 can cream of mushroom soup 

1 can cream of chicken soup

1/2 cup milk 

1 tablespoon grated onion 

1 to 1/2 teaspoons turmeric, if desired

1/2 teaspoon paprika 

l can (4 to 6 oz.) boned chicken, cut in chunks 

1 can (3 or 4 oz.) mushrooms, drained

1 can (61/2 oz.) crab meat, drained and flaked 

Blend all ingredients, except chicken, mushrooms and crab; heat slowly, stirring often. Add chicken, mushrooms and crab; heat well, stirring carefully. Serve over hot biscuits or rice. Makes 4 to 6 servings.

ARUNDEL SALAD 

Combine well-drained canned vegetables (peas, green beans, Limas, corn, carrots, etc.). Toss with tart French dressing; cover; chill at least 2 hours.

HOT BUTTERED BISCUITS 

Open cans of refrigerated prepared biscuits: bake according to label directions

Inventing the refrigerated biscuit package was another American Can "first."

It had to be made of fiber that would open easily and completely-yet would be waterproof, and strong enough to keep in the little bubbles of gas the baking powde released as the biscuits were rising.

Result: the now familiar cardboard cylinder with a thin aluminum lining and metal ends that lets you pop ready-prepared biscuits out of the package and into the oven in seconds.

For dessert, here are tarts so luscious your friends will think a pastry chef baked them. Oh, those wonderful fruits from cans!

FRUIT-CREAM TARTS 

Shells: Bake 12 tart shells using your favorite pastry recipe. Cream Filling: Prepare l package instant vanilla pudding mix according to directions onlabel. Whip 1/2 cup heavy cream, adding 1/4 teaspoon mint or almond extract. Fold cream into pudding; half fill shells. 

Fruit and Glaze: Drain well 1 can (1 lb. 14 oz.) pineapple, reserving syrup. Combine 1/4 cup sugar and 1 tablespoon cornstarch. Slowly stir in 1 cup reserved syrup. Add few drops yellow food coloring, if desired. Cook, stirring constantly, until mixture boils 1 minute; cool. Arrange fruit over filling: spoon glaze over fruit. (Or use canned apricots, cherries, peaches, blueberries, with appropriate food coloring).

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1 envelope ( 1 tbsp.) gelatine

2/3 cup sugar

1/4 tsp. salt

3/4 cup undiluted evaporated milk

3/4 cup water

2 squares unsweetened chocolate

3 egg yolks, slightly beaten

3 egg whites, unbeaten

1 tsp. vanilla

Mix thoroughly gelatine, 1/3 cup of the sugar, and salt in saucepan. Add evaporated milk, water, and chocolate. Stir over medium heat until chocolate is melted and gelatine dissolved. Do not boil! Blend with egg beater. Pour slowly over egg yolks, stirring constantly. Return to saucepan; cook and stir until thickened (about 3 minutes). Cool 15 minutes.

Beat egg whites until foamy. Add remaining sugar, gradually, beating to stiff peaks. Blend in chocolate mixture. Add vanilla. Spoon into crust. Chill until firm. garnish with whipped cream. Dribble with mixture of 1/2 square chocolate melted witn 1 1/2 tbsp. light corn syrup.

Curst: Spread 2 tbsp. soft butter evenly on bottom and sides of 9-inch pie pan. Sprinkle 1 1/2 cups (4-ounce package) coconut intp pan and press evenly into butter. Bake in slow oven (300°F) 15 to 20 minutes, or until golden brown. Cool.

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Clams Catalina

Combine 1 can (7 or 10 1/2 oz.) minced or whole clams (or oysters), well drained; 3 anchovy fillets, chopped; 3 tbsp. chopped green pepper; and 1 pimiento, chopped. Spoon into 4 sea food shells. Top each with 1/2 strip bacon, if desired; broil under medium heat 3 minutes, or until bacon is crisp.

Sea Fare Chowder

1 can condensed cream of tomato soup

1 can condensed cream of mushroom soup

1 1/2 cups milk

1 can (1 lb. 4 oz.) white potatoes, drained and cut in quarters

1 can (8 oz.; 1 cup) peas, drained

1 can (7-8 oz.) tuna or salmon, drained and flaked

1 can (6 1/2 oz.) crab meat, drained and flaked

2 tbsp. grated onion

1 cup (1/2 pt.) light cream

Blend tomato soup, mushroom soup and milk. Add potatoes, peas, tuna (or salmon), crab meat and onion; heat well, but do not boil.

Patio Salad

Combine 1/2 cup wine vinegar, 1/4 cup salad or olive oil, 1 1/2 tsp. salt, 1/2 tsp. paprika and 1 clove garlicÈ™ pour over 1 can (1 lb.) green beans, drained; cover; chill. To serve, remove garlic; drain beans, reserving dressing. Arrange beans and cabbage on plates; garnish with ripe olives.

Golden Fruit Pie

1 envelope unflavored gelatin

1/4 cup cold water

1 can (1 lb.) fruit cocktail

1/4 cup sugar

1 can (6 oz.) frozen orange juice concentrate undiluted

3 egg whites

1 baked 9-inch pastry shell

toasted silvered almonds

Sprinkle gelatin over cold water; let stand 5 minutes. Drain fruit cocktail, reserving syrup. Measure 3/4 cup syrup, adding water if necessary; bring to boil. Pour over gelatin; add sugar; stir until gelatin and sugar are dissolved. Blend in orange juice or beverage concentrate; chill until thick and syrupy. Beat egg whites until stiff but not dry, using hand or electric beater; beat in gelatin mixture thoroughly; chill until almost firm. Fold in drained fruit; turn into cooled pastry shell; chill until firm. Garnish with almonds.


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Saute, in 3 tbsp. butter: 3tbsp. chopped onnion. Add, blending well: 1 8-oz. package macaroni, cooked and drained, 1/4 cup chopped parsley, 1/8 tsp. pepper, 1/2 tsp. salt, 1/4 tsp. nutmeg, 1 tbsp. worchestershire sauce.

In a greased 2-qt. casserole place alternate layers of macaroni mixture and cooked shrimp (1 lb. medium shrimp....reserve 8 for top).

Quick tomato-cheese sauce: In a saucepan heat 1 10 1/2-oz. can tomato soup. Add 1 cup grated Parmesan chesse, stirring until blended.

Pour a 3" border of sauce around edge of casserole. Arrange 8 remaining shrimp, fantail-fashion, around sauce. Bake in a 350°F oven 25 minutes. Sprinkle sauce lightly with Parmesan cheese just before serving.

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1 can condensed cream of mushroom (or celery) soup

1 1/4 cup milk

1/4 tsp. salt

1 1/3 cups rice

1 can (or 1/2 lb.) sea food (tuna, salmon, shrimp, lobster, or a mix of those)

1 box frozen peas, thawed

cheese slices

Mix soup, milk and salt in a saucepan (if desired for extra flavor, add 1/4 cup finely chopped onion and 1 tsp. lemon juice). Bring to boil over medium heatl stir occasionally. Pour about half into a greased 1 1/2-quarter casserole. Then, in layers, add rice, sea food and peas, sprinkle with paprika. Cover. Bake in moderate oven (350°F) 20 minutes.

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Quick fish sticks with lemon tartar sauce

Here's a take-it-easy meal that's a delicious feast for a king. Oven-heat these ready-cooked fish sticks and serve with zesty lemon tartar sauce. Just add 2 tbsp. relish and chopped chives or onions to one cup mayonnaise and thin to desired consistency with tangy, fresh lemon juice. serve with broccoli topped with...

Easy Hollandaise Sauce.

Melt 1 tbsp. butter, blend in 1 tbsp. flour and 3/4 cup milk; cook till thickened. Add 3 more tbsp. butter gradually, stirring constantly. Add 1/4 tsp. salt, dash of paprika, 1 tbsp. fresh lemon juice. stir in two beaten egg yolks. Cook and stir until sauce is smooth and thick. serve at once. 




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Sweet 'n' sour braten

1 can condensed beef boullion (undiluted)

4 gingersnap cookies (each about 2 inches in diameter), crumbled

1/4 cup seedless raisins

2 tbsp. brown sugar

2 tbsp. vinegar

2 cans (12 onz. each) chopped beef or luncheon meat

Combine all ingredients, except meat, in large frying pan. Simmer 2 minutes, or until thickened, stirring often. Cut each meat loaf into 4 slices. Place slices in sauce, turning once. Simmer, covered, 5 minutes, or until meat is thoroughly heated. 

Love-apple juice

Blend 1 can ( 1pt. 2 fl. oz. or 2 1/4 cups) tomato juice, chilled; 1 to 1 1/2 tsp. horse-radish; 1/2 tsp. Worchestershire sauce and dash of salt.

Shaker corn

Spread 2 cans (12 oz. each) whole kernel corn, drained, in single layer in shallow baking pan. Heat in hot oven (450°F) 8 to 10 minutes, or until corn is dry, stirring often. Add 1/4 cup cream, 1 tbsp. butter, 1/4 tsp. sage, salt and pepper, toss lightly.

Dutch green beans

Heat 1 can (1 lb.) green beans with butter, salt pepper. Add 2 tbsp. pickle relish and 1 small onion, sliced into rings, toss lightly.

Sauerkraut slaw

Combine 1 can (1 lb.) sauerkraut, well chilled and drained; 1 container (8 oz.) sour cream, 2 tsp. caraway seeds and 1 tsp. sugar; toss lightly.

Hot Lancaster pudding

1 can (1 lb. 13 oz.) sliced peaches, drained

1 can (1 lb.) apple sauce

1 cup packaged biscuti mix

1/4 cup sugar

1/4 cup milk

butter

1 tbsp. sugar

1/2 tsp. cinnamon

Combine peaches and apple sauce in 8-inch square baking pan. Heat thoroughly in hot oven (450°F). Meanwhile, combine biscuit mix and 1/4 cup sugar; stir in milk. Pat or roll into 8-inch square on lightly floured board or pastry cloth. Brush with melted butter; sprinkle with mixture of remaining sugar and cinnamon. Roll, jelly-roll fashion; seal edges. Cut into 8 slices; place, cut side up, on top of bubbling fruit. Return to oven; bake 12 min., or until biscuits are brown. Serve hot. 


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In a large bowl combine and chill:

1 8-oz. pkg. Ann Page Elbow Macaroni, or similar, cooked and drained

1 1-lb. can red salmon, drained and flaked

1/4 cup each, chopped celery, onion, green pepper, pimiento

1/4 tsp. each, oregano and pepper

1 tsp. salt

2 tbsp. lemon juice

1 cup medium white sauce (at same time, make 2 additional cups for use in preparing Creamy Lemon Sauce)

Prepare 3-cup baking powder biscuit recipe (or package biscuit mix), using tomato juice as required liquid. On lightly floured board, roll out in rectangle 1/4" thick, large enough to extend over sides of ungreased 9"x13" baking dish. Fit dough into dish; fill with chilled macaroni mixture. Turn dough edges under and flute. Sprinkle surface with 1 1/2 tsp. caraway seeds; criss-cross with pimiento strips; dot with sliced stuffed olives. Bake 25-30 minutes at 400°F. Serve to 6 or 8 with Creamy Lemon Sauce (2 cups medium white sauce plus 1/4 cup lemon juice, blended well).

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Grandma's pumpkin pie

Prepare pastry for 1-crust, 9-inch pie using your favorite shortening; chill. For filling:

1 3/4 cups canned pumpkin

1 tall can evaporated milk

2 eggs, beaten

1/2 cup brown sugar, firmly packed 

1/4 cup granulated sugar

1 tsp. cinnamon

1 tsp. nutmeg

3/4 tsp. ginger

1/4 tsp. ground cloves

1/2 tsp. salt

Combine all ingredients; pour into chilled pastry shell. Bake in hot oven (400°F) 40 minutes, or until knife inserted neard edge of pie comes out clean. Cool on wire rack. Serve with whipped cream.

Autumn apple sauce

Blend 1 can (1 lb.) apple sauce with 2 tsp. horse-radish. Cover and chill. Garnish with strips of orange rind.

Saturday night bean casserole

1 can (9 oz.) sliced pineapple

2 cans (1 lb. each) baked beans or pork and beans

1 can (12 oz.) luncheon meat or 1 can (12 oz.) frankfurters Whole cloves

2 tbsp. molasses

1/2 tsp. dry mustard

Drain pineapple, reserving juice. Cut 2 pineapple slices in chunks; combine with beans in 1 1/2-quart baking dish. Slice luncheon meat in half lengthwise; cut each half diagonally across; place on beans. Cut remaining 2 pineapple slices in half; arrange on luncheon meat; stud pineapple with cloves. Blend reserved juice, molasses and mustard; pour over all. Bake in moderate oven (375°F) 25 minutes.

Quick chili sauce

Chop 1 medium-sized onion and half of 1 green pepper; cook in 2 tbsp. shortening 5 minutes. Blend in 1 can (8 oz.) tomato sauce and 2 tbsp. brown sugar. Simmer 10 minutes, stirring occasionally.


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Chili and tamales

2 cans (1 lb. each) chili con carne

1 can (1 lb.) kidney beans, drained

1 can (15 oz. tomales)

parmesan cheese, grated

crisp crackers

pickles and olives

Combine chili con carne and kidney beans in medium-size, covered saucepan; heat well. Place tamales over chili; cover and heat thoroughly. serve with parmesan cheese, crosp crackers, canned pickles and olives.


Boots 'n' spur salad

Arranged chilled, wel-drained canned pears, peaches and dark and light sweet cherries with crisp salad greens in salad bowl. Serve with lemon-honey dressing:

1/3 cup canned or frozen lemon juice

1/3 cup honey

1/4 cup salad or olive oil

1/4 tsp. salt

1/8 tsp. each cinnamon and ginger

Combine ingredients; beat well. Chill. Makes about 1 cup.


Dusty-road dessert

Top scoops of vanilla ice cream with canned chocolate syrup or topping. sprinkle with instant coca mix and chopped, canned peanuts.


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Northwoods lumberjack stew

2 cans (1 1/2 lb. each) or 3 cans (1 lb. each) beef stew

1 can (14 or 16 oz.) chicken fricassee

1 can (1lb.) lima beans, drained

1/2 cup chili sauce

2 tbsp. grated onion

1 1/2 tsp. Worchestershire sauce

1/2 tsp garlic salt

Combine all ingredients; simmer 10 minutes, stirring carefully.


Apple pie

For crust: Prepare pastry for two-crust 9-inch pie, using your favorite shortening.

For fillling:

2 cans (1 lb. 4 oz. each) sliced apples

1/2 to 3/4 cup sugar

1 tbsp. canned lemon juice2 tbsp. flour

1 tsp. cinnamon and 1/2 tsp. nutmeg or 1 1/2 tsp. apple pie spice

1 tbsp. butter

Drain apples, reserving 1/4 cup juice. Combine apples, reserved juice, sugar, lemon juice, flour and spices. Turn into pastry-lined pan; dot with butter. Cover with top crust; seal. Bake in hot oven (425°F) 45 to 50 minutes. Serve with cheese. Makes one 9-inch pie.


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Today I have for you 6 interesting recipes from a 1954 American Can Company pamphlet.

Tomato-cucumber cocktail

Combine 1 can (1 pt. 2 fl. oz. or 2 1/4 cups) tomato juice with 1/4 cup grated cucmber, 2 tsp. grated onion, 1 tsp. Worchestershire sauce, 1/2 tsp. salt and juice of 1 lemon. Cover; chill well. Strain juice before serving.


Chicken pie with biscuits

1 can condensed cream of chicken soup

2 cans (6oz. each) or 1 can (12 oz.) boned chicken., cut in bite-sized pieces

1 can (8 oz. or 1 cups) peas, drained

1 can (4 or 6 oz.) sliced mushrooms

1 cup cream-style corn

2 tsp. grated onion

1/4 tsp. monosodium glutamate

1 container refrigerated prepared biscuits

In medium-sized saucepan combine and heat all ingredients except biscuits, stirring carefully. When hot and bubbling, pour into heated, 2-quart, shallow baking dish. Place biscuits on top of chicken. Bake in very hot oven (450°F) 15 minutes, or until bicuits are baked and browned.


Parlsey potatoes

Heat 1 can (1 lb. 4 oz.) white potatoes. Drain well; season with butter, salt and pepper; garnish with parsley.


Curried carrots

Drain liquid from 1 can (1 lb.) diced carrots into saucepan. Boil quickly to reduce amount to about 1/3 cup. Add carrots; heat quickly. Season with butter, 1/2 tsp. curry powder, salt and pepper.


Beef 'n' onion salad

Drain liquid from 1 can (1 lb.) sliced, diced or julienne beets into small saucepan; reserve beets. Add 5 whole cloves, 1/4 cup vinegar, 1 tbsp. sugar and 1/4 tsp. allspice to beet liquid; simmer 5 minutes; pour over beets. Cover; chill well. Just before serving, drain beets; arrange with salad greens and onion into rings.


Peach cream cake

1/2 pint (1 cup) heavy cream

2 tbsp. sugar

1 pkg. two 8-inch sponge layers

1 can (1 lb. 13 oz.) sliced peaches, well drained

1/2 can (5 oz.) chopped toasted almonds

whip cream, beating in sugar. Spread thin layer of cream over top of 1 sponge layer. Arrange half of peaches over cream; top with second sponge layer. Spread remaining cream over top and sides of cake. Arrange remaining peaches over top of cake. Put nuts on sides of cake and garnish top, if desired. Refrigerate cake until dessert time.


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Shrimp cocktail

Wash and drain 200g shrimp; de-vein if needed. Throw then in a buttered pan with some white wine, a dash of pepper, a dash of minced garlic. When done, chill. Top with sauce made from 225 g tomato sauce, 1 tsp. horse-radish, 1/2 tsp. sugar, 1/4 tsp. salt.


Plantation baked ham

Get 3 to 4 pb. ham. Place, fat side up, on rack in shallow baking pan. Combine 1/2 cup brown sugar and 1/2 cup honey; spoon over ham. Bake in slow oven (325° F) 15 min. per lb., basting occasionally.


Spicy cherry sauce

1 1/2 tbsp. cornstarch

1/4 cup sugar

1/4 tsp. allspice 

1/4 tsp. ground cloves

1 can red sour pitted cherries

Combine dry ingredients in small saucepan. Gradually stir in juice drained from cherries. Cook until thickened and clear, stirring constantly. Add cherries. Spoon over ham.


Glazed sweet potatoes

Combine in medium frying pan 1/2 cup brown sufar, firmly packed; 1/3 cup water; 1 tbsp. butter, 1 tsp. salt; simmer 5 min. Add 1 lb. sweet potatoes. Simmer 10 min., turning potatoes often.


Spinach supreme

Using sieve, boil 1 lb. spinach in sauce pan. Add 1/4 cup cream, 1/4 tsp. each salt and ground nutmeg and spinach. Heat stirring carefully. Serve with croutons browned in garlic butter.


Honey-pecan biscuits

Blend 1/4 cup honey and 1/2 tsp cinnamon; divide among 10 greased muffin cups. Put 2 pecan halves in each. Open 1 container refrigerated prepared biscuitsl place one in each cup. Bake acording to label directions.


Lemonade cream sherbet

1 envelope unflavored gelatin

1/3 cup cold water

6 oz. frozen concentrated lemonade

2 cups milk

1/4 cup sugar

1/2 pt. heavy cream, whipped

Few drops yellow food coloring

Sprinkle gelatin over cold water; let stand for 5 minutes; dissolve over boiling water. Combine lemonade concentrate, milk, sugar and dissolved gelatin; beat well. Pour into refrigerator tray; freeze until partially firm. Turn into chilled bowl; beat well. Add whipped cream and food coloring; beat well. Return to tray; freeze until firm, stirring occasionally. For other flavors, use frozen concentrated limeade, orange or pineapple juice.



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