1 – 6 oz. can frozen orange juice
1 – 6 oz. can frozen lemonade
1 – 1 lb., 2 oz. can pineapple and juice
2 – 10 oz. pkgs. frozen strawberries, not drained
3 large bananas, diced
2 1/2 C. water
3/4 C. sugar
Mix all ingredients together and freeze in large container, or in individual serving containers, and freeze. Set in refrigerator before serving so it has a slush consistency.
1 C. sugar
1 T. cornstarch
11 oz. apricot nectar
1 tsp. vanilla
Mix together sugar, cornstarch and nectar until smooth. Microwave 6 to 8 minutes, stirring every 2 minutes. Cook until thick; add vanilla. Cool and refrigerate until ready to serve. Drizzle over fruit salad.
1 – 20 oz. can pineapple chunks
1/2 C. sugar
2 T. cornstarch
1/3 C. orange juice
1 T. lemon juice
1 – 11 oz. can mandarin oranges, drained
3 to 4 red and green apples, cubed, with peel on
2 to 3 bananas, sliced
Drain pineapple, reserving 1/4 cup juice. In a saucepan, combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from heat; set aside. In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat. Cover and refrigerate.
Yield: 12 to 16 servings.
This recipe I learned from my Mom, Irene Bartholomew. It is a great recipe to make when you don’t have a lot of time or have not thought of anything for supper on a cold winter night.
Potatoes, peeled and cut into little pieces
Onion to taste
Water
Salt and pepper
Approx. 1/4 C. butter
Milk (depends on how much soup you want and how chunky you want)
Velveeta cheese, cut in squares
Peel the potatoes and cut into little pieces. Add onion to taste. Fill pan with water to cover the potatoes and boil until done. Mash the potatoes so they are chunky, not all the way mashed. Salt and pepper. Add butter, approximately 1/4 cup; add milk (this depends on how much soup you want and how chunky you want; you be the judge). Cut the Velveeta in squares and add to milk. When the cheese is melted the soup is done.
NOTE: Aunt Elaine adds some white sauce to make it thicker (2 tablespoons margarine or butter, 2 tablespoons flour and 1 cup milk).
Nice one-dish meal.
2 lbs. ground meat
1 medium onion
1 medium green pepper, chopped
1 qt. tomato juice
2 C. rice
4 T. Worcestershire sauce
1 tsp. chili powder
1 tsp. dried thyme
1 tsp. hot pepper sauce
Cayenne pepper
Brown meat. Cook with onion and pepper until tender. Add all ingredients. Boil. Simmer until liquid is absorbed or rice is tender
1 pkg. frozen chopped broccoli
2 eggs
Salt and pepper, to taste
2/3 C. Waverly cracker crumbs (no substitutes)
1 can cream-style corn
1 can cream of mushroom soup
Velveeta cheese
Potato chip crumbs
Beat eggs and seasonings. Add crackers and corn. Place half of broccoli in buttered dish. Cover with half of the corn mixture. Cover with thin slices of cheese. Repeat layers. Dot with butter. Top with chips. Can be made the day before. Bake at 350º for 45 minutes.
1 lb. fresh asparagus, cut into 1″ pieces
2 T. water
2 T. butter or margarine, melted
1 to 2 tsp. lemon juice
Pinch of dried tarragon
Salt and pepper to taste
Place asparagus and water in a microwave-safe bowl. Cover and microwave on HIGH for 6 to 8 minutes, or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.
1 bag broccoli slaw
2 pkgs. Ramen oriental-flavor noodles
1/2 C. rice vinegar
1/2 C. vegetable oil
1/2 C. sugar
Ramen noodles seasoning packets
2 T. sesame seeds, optional
Put slaw, crushed dry noodles and sesame seeds in bowl. Mix together seasoning packets, oil, sugar and vinegar; pour over broccoli and noodles. Refrigerate.
1/3 head cauliflower
3 stalks celery, chopped
1/2 red onion, sliced
1/2 can ripe olives, drained and sliced
1 – 8 oz. bottle Italian dressing
1 bunch broccoli
1/2 green pepper, chopped
1 C. cherry tomatoes, chopped
Break cauliflower into flowerets. Cut broccoli stems crosswise into bite-size pieces. Pour dressing over all ingredients. (You can add additional Good Seasons dry Italian dressing mix for stronger flavor.) Marinate for 24 hours in an airtight container, turning upside-down occasionally.
Great with Spinach Chicken Salad. Serve in a pretty cup, as a small amount is just right.
20 oz. frozen raspberries, thawed
1 1/4 C. water
1/4 C. white wine, optional
1 C. cran-raspberry juice
1/2 C. sugar
1 1/2 tsp. ground cinnamon
3 whole cloves
1T. lemon juice
8 oz. raspberry-flavored yogurt
1/2 C. sour cream, optional
In blender, puree raspberries, water and wine. Transfer to saucepan. Add juice, sugar and spices and bring just to boil over medium heat. Remove from heat; strain and allow to cool to get seeds out. Whisk in lemon juice and yogurt and refrigerate. Pour in small bowl or cup and top with dollop of sour cream, if desire.