6 to 8 maraschino cherries 1 can (17 oz.) apricot halves, drained 1 pkg. (3 oz.) Jell-O Brand Apricot Flavor Gelatin 3/4 cup boiling water 1 1/2 cups crushed ice
Place cherry in each of 6 - 8 individual molds or custard cups; top each with apricot half, cut side down. Combine gelatin and boiling water water in electric blender. Cover; blend at low speed until gelatin dissolves, about 1 minute. Add crushed ice; blend at high speed until ice melts, about 30 seconds. Pour into molds; chill until firm. Unmold; serve with remaining apricot halves and greens, if desired. Makes 6 to 8 servings.
This is such a great idea, I can't believe I've never heard of it before.
Place Dole pineapple slices in a baking dish, sprinkle with lemon juice, nutmeg, cinnamon and a little brown sugar. Bake 10 minutes in a 400˚ oven. Serve warm, showered with coconut. Serve with a scoop or vanilla ice cream or serve as a side-dish.
This Mixed Fruit Casserole is actually pretty good, a sort of shortcut clafoutis.
Mixed Fruit Casserole 1959 recipe
Place drained 16-oz. can of fruit salad in 1 1/2-quart casserole.
Make sauce: combine 1/2 cup sugar and 1 tbsp. cornstarch. Slowly add juice from fruit plus water to make 1 cup and boil 1 minute, stirring. Add 2 tbsp. butter and 1 tsp. nutmeg. Pour sauce over fruit. Top with one cup yellow cake mix batter. Bake 50 to 60 minutes at 350˚.
Bake rest of batter in 9" square pan 30 to 35 minutes.
I do, but I grew up mostly in New England. If you pronounce caramel as two syllables, chances are you're from the Midwest or West.
If you find regional pronunciations of certain words interesting (Hello, fellow nerd!), check out this website.
1 lb. (56) vanilla caramels 2 tbsp. water 6 crisp medium apples chopped California walnuts
Melt caramels with water in double boiler; stir till smooth. Stick a wooden skewer into blossom end of each apple; dip apple in caramel syrup; turn until completely coated. (If syrup is too stiff, add a few drops of water.) At once roll bottom half of each apple in chopped nuts. Set on cookie sheet covered with waxed paper. Chill till the coating is firm.
Hot Mulled Cider
1/2 cup brown sugar 1/4 tsp. salt 2 quarts cider 1 tsp whole allspice 1 tsp. whole cloves 3 inches stick cinnamon
Combine brown sugar, salt and cider. Tie spices in small piece of cheesecloth; add. Slowly bring to boiling; simmer, covered, 20 minutes. Remove spices. Serve hot. Float clove-studded orange slices atop. Serves 10.
3/4 cup shortening 1 cup brown sugar 1/4 cup molasses 1 egg 2 1/4 cups sifted enriched flour 2 tsp. soda 1/2 tsp. salt 1 tsp. ginger 1 tsp. cinnamon 1/2 tsp. ground cloves
Cream together shortening, brown sugar, molasses and egg till light and fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form in small balls, roll in granulated sugar and place 2 inches apart on greased cookie sheet. Bake in moderate oven (375˚) about 10 minutes. Cool slightly; remove from pan. Makes 5 dozen.
3 large SUNKIST Oranges 1 package (4-serving) JELL-O Brand Lemon Flavor Gelatin 1/2 teaspoon ginger 3/4 cup boiling water 1/2 cup cold water Ice cubes 3/4 cup thawed BIRDS EYE COOL WHIP Whipped Topping
Cut oranges in half crosswise. Remove pieces with a grapefruit knife. Scrape shells with a spoon; scallop, if desired. Chill. Dissolve gelatin and ginger in boiling water. Combine cold water and ice cubes to make 1 cup. Stir into gelatin until thickened. Remove unmelted ice. Measure 1 cup; add orange pieces. Chill until very thick. Blend topping into remaining gelatin; chill until mixture will mound. Spoon half fruited gelatin into shells. Spoon creamy gelatin around edges. Chill 10 min. Fill with remaining fruited gelatin. Garnish. Makes 6 servings.
How cool is this image? It inspired me to track down today's retro recipe.
Banana Delight Pie
1 package (6-serving size) JELL-O Brand Vanilla Flavor Instant Pudding and Pie Filling 2-1/4 cups milk 2 bananas 1 JOHNSTON’S Graham Cracker READY-CRUST Pie Crust 1/2 cup thawed BIRDS EYE COOL WHIP Non-Dairy Whipped Topping
Prepare pie filling mix with 2-1/4 cups milk as directed on package for pie. Measure 1 cup filling; set aside. Pour a thin layer of the remaining filling into pie shell. Set aside half of 1 banana. Slice 1-1/2 bananas and arrange slices on filling in shell. Top with remaining filling. Blend whipped topping into measured filling; spread carefully over filling in shell. Chill 3 hours. Garnish with additional whipped topping and reserved banana, sliced.
Today's banana pie recipe came from this promotional slip.