Christmas Salad

This hand-written recipe from my Mom was dated Xmas 1952. I remember that my Aunt loved this Christmas Salad recipe & she always served it at her Christmas dinners. On the lower corner of the index card, my Mom scribbled the word “delish!” Hope you enjoy.

Merry Christmas to all from Mountain Republic!

Christmas Salad

INGREDIENTS:

  • 1 box Lime Jello
  • 1 box Cherry Jello
  • 1 can crushed pineapple
  • 1 jar Bing salad cherries, pitted
  • 1 cup chopped nuts (if desired)
  • whipped cream or Cool Whip etc.
  • red or green Maraschino cherries

PREPARATION:

  • Prepare Lime Jello according to directions on package, except use the pineapple juice in place of part of the water.
  • Add the pineapple (& nuts if desired) to the Lime Jello.
  • Prepare Cherry Jello according to directions on package, except use the Bing cherry juice in place of part of the water.
  • Add the pitted Bing cherries to the Cherry Jello.
  • Mold in separate layers. Chill.
  • Top with whipped cream.
  • Garnish with green or red Maraschino cherry.

posted by Mountain Republic

 

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Mo’s Plum Pudding

Like SamHenry, my maternal Grandmother was also from Britain. She was born in Edinburgh, Scotland in 1885 and moved to London where she resided until the end of World War 1.

At the end of  the “war to end all wars”, she married my Grandfather and moved to the United States, bringing along her recipe box filled with instructions for preparing traditional English fare.

Every Christmas my Grandmother would spend days & days in the kitchen, baking cookies, fruit cakes & plum pudding as gifts for her family and friends.

Plum pudding was traditionally made in a “bag” & hung for weeks prior to Christmas to enhance the flavor. By the time I came on the scene, my Grandmother had adopted the pudding can* since she liked to make several small puddings to give away as presents.

You can’t get much more traditional English fare at the Christmas holiday than than a good plum pudding.


Mo’s Plum Pudding

INGREDIENTS:

  • 3 cups sifted flour
  • 1 TSP. baking powder
  • 1 TSP. salt
  • 1 TSP. cloves
  • 1 TSP. all spice
  • 1 TSP. nutmeg
  • 2 TSP. cinnamon
  • 1/2 TSP. ginger
  • 1 package brown sugar
  • 1 # chopped beef (suet)
  • 1 package currants
  • 2 # seedless grapes
  • 1 package seeded raisins
  • 1 # chopped, mixed peel
  • slivered almonds, blanched
  • 6 beaten eggs
  • 1 can apple sauce
  • 1 TSP. molasses
  • 1 TSP. almond extract, grated lemon rinds or essence of lemon
  • 1 cup of broth. Can be water, cider or fruit juice

PREPARATION:

  • Mix all ingredients together
  • Grease bottoms and sides of pudding cans*
  • Put wax paper in bottom of cans
  • Fill cans with mixture and cover top with wax paper
  • Steam for about 6 hours or more in roasting pan, with water halfway up side of cans
  • Add boiling water about every hour
  • Remove from water, place on rack and leave covers off cans overnight

*Don’t have any “pudding cans”? Wash & save a few empty soup cans from your kitchen. Recycle – that’s what your Grandma did!

posted by Mountain Republic                                 recipe by Amy Chenevert


How To Shell Brazil Nuts

I always remember having a big bowl full of mixed nuts on our table during the holidays, the nut cracker & pick at the ready. I also remember having a hard time getting all the meat out of those tough shelled Brazil nuts.

While looking through my Grandmother’s recipe box this morning, I found this little tip she had jotted down on how to easily shell Brazil nuts.

How to shell Brazil nuts

  • Place the nuts in a pan and cover with cold water.
  • Bring to a boil and boil 3 minutes.
  • Drain.
  • Cover with cold water and let stand 1 minute.
  • Drain and crack.

posted by Mountain Republic

Old Fashioned Rice Pudding

Here’s a quick & easy recipe for old fashioned rice pudding. As you probably know, all my recipes are quick & easy or I wouldn’t be cooking it! Here we go:

Ingredients:

  • 2 cups cooked white rice
  • 3 eggs
  • 1/2 cup sugar
  • 1/4 TSP. salt
  • 1 TSP. vanilla extract
  • 1/2 cup raisins
  • 3 -1/2 cups milk
  • ground cinnamon

Directions:

Preheat oven to 300°

In a large mixing bowl, add all ingredients, except cinnamon.  Mix well.

Pour mixture into a lightly greased 1-1/2 quart baking dish.  Sprinkle top with cinnamon.

Put baking dish in a pan of hot water in the oven and bake for about 1-1/2 hours or until a knife inserted into the center comes out clean. Can be served warm or cold. Top it with some whipped cream if you like. Enjoy!

recipe by Mountain Republic

Fresh Blackberry Cobbler

Where I live in the mountains of California, blackberries are like an invasive weed. Many folks spend a good portion of time each year trying to eradicate the persistent plant from their property, fighting a good battle, but eventually losing the war.

All that’s mostly forgotten around this time of year, when the blackberries are ready to harvest. Head out into the forest & you’ll find a healthy patch of blackberries growing alongside just about any dirt road or near any damp, shady spot like a creek. Berry patches cover the entrances to many old mines around here.

We like to go hiking along old logging roads. Blackberries grow abundantly along the edges of these now seldom used roads. On our return trip, we’ll pick a gallon of berries to take home. Once home, we wash & drain the berries well. What we don’t use for that night’s cobbler, we will freeze and use later.

The following is my Grandmother’s recipe for Fresh Blackberry Cobbler:

Ingredients & directions:

Preheat oven to 400 degrees.

In a saucepan, add:

  • 3 cup fresh or fresh frozen blackberries (washed & drained)
  • 3/4 cup sugar
  • 1 tbsp. cornstarch
  • 1 cup water

Bring to a boil for about a minute or until it starts to thicken a bit, stirring constantly. Pour the hot berry mixture into a 1 – 1/2 quart baking dish. Top with bits of butter. Dust with cinnamon is desired.

Measure & sift together:

  • 1 cup sifted flour
  • 1 tbsp. sugar
  • 1 – 1/2 tsp. baking powder
  • 1/2 tsp. salt

Add to flour mixture:

  • 3 tbsp. soft shortening

(Mix in shortening with a pastry knife or fork until the mixture has the appearance & consistency  of “meal”)

Add to flour mixture & stir until mixed:

  • 1/2 cup milk

Drop spoonfuls of the topping mixture on top of the hot berries until covered.

Bake until golden brown, about 25 – 30 minutes. Serve warm, with cream if desired.

posted by Mountain Republic                                                    recipe by Amy Chenevert