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Christmas Salad
Mrs. Melvin Fisher, DeWitt, Arkansas
- 1 16 oz. can cherry pie filling
- 1 16.4 oz. can crushed pineapple, drained
- 1 14 oz. can sweetened condensed milk
- 2 cups mini marshmallows
- 1 cup heavy cream,whipped
- 1/4 cup chopped pecans
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In bowl, combine pie filling,
pineapple, and condensed milk. Fold in marshmallows and
whipped cream. Sprinkle with pecans. Chill. |
Sour Cream 'N Dill Chicken
Arletta Boulton, Morris, Manitoba
- 8-10 chicken pieces, skinned
- Pepper to taste
- 1 (10 3/4 oz.) can cream of mushroom soup
- 1 envelope dry onion soup mix
- 8 oz. sour cream
- 1 Tblsp. lemon juice
- 1 Tblsp. fresh, chopped dill, or 1 tsp. dried dill weed
- 1 can (4 oz.) sliced mushrooms, drained
- Paprika
- Cooked wide egg noodles, optional
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Place chicken in a single layer in a 9 X 13-in. baking
pan. Sprinkle with pepper. Combine soup, soup mix,
sour cream, lemon juice, dill, and mushrooms. Pour over
chicken. Sprinkle with paprika. Bake uncovered
at 350°F. for 1 hour or until chicken is tender. Serve
over egg noodles if desired. Makes 4-6 servings.
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Aunt Martha's Pumpkin Torte
Mrs. Eli Mast, Unity, Wisconsin
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Bottom Layer:
- 1 3/4 cups Graham cracker crumbs (or crush about 24 crackers
rolled into crumbs)
- Combine and put in bottom of 9 X 13-in. dish
- 1/3 cup sugar
- 1/2 cup butter, melted
Second Layer:
- 1 pkg. (8 oz.) cream cheese
- 3/4 cup sugar
- 2 eggs, beaten
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Cream cheese and sugar together.
Beat in eggs one at a time. Pour over crust. Bake
at 350°F. for 20 minutes.
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Third Layer:
- 2 cups cooked and pureed pumpkin, or 1 can (15 oz.)
- 3 eggs yolks
- 1/2 cup suger
- 1/2 cup milk
- 1/2 tsp. salt
- 1 tsp. cinnamon
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Combine and cook in
double boiler until thickened. Meanwhile, soften 1 envelope
of unflavored gelatin in 1 cup water. Stir gelatin into
thickened pumpkin mixture. Cool. Beat 3 egg whites with
1/4 cup sugar. Fold into cooled custard. Pour over
baked crust and top with 2 cups whipped cream. |
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