MINCEMEAT

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  • 15 cups spy apples (about 8 #)

  • Chuck shoulder blade roast (about 5 #)

  • 4 # raisins

  • 2# currants

  • 3 quarts of left over fruit juices or cider

  • 1 jar currant jelly

  • 2 ½ # brown sugar

  • 1 T. + 1 t. salt

  • ¾ cup vinegar

  • 1 quart water

  • 2 soup spoons white sugar

  • 3 soup spoons cinnamon

Boil beef and remove meat from bones.  Should have 3 cups of chopped apples to every one cup of shredded cooked meat.  Add meat to remaining ingredients.  Pretty well cover mixture with liquid.  Simmerfor 2 hours.  Cut meat from bones and shred in sauce

MILK DUD DESSERT

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  • 6 eggs separated

  • 1 cup sugar

  • 1 cup Holland Rusk crumbs

  • 1 t. baking powder

  • ½ cup nuts

  • 1 t. vanilla

Beat egg yolks until thick and lemon colored.  Gradually add 1 cup sugar, beating well.  Add crumbs, baking powder, nuts and vanilla.  Beat egg whites until stiff and fold into mixture.  Pour into greased and floured 9 x 13 Pyrex dish.  Back 350
degrees for 30 minutes.

TOPPING

  • 50 mild duds

  • ½ cup milk

  • ½ cup powdered sugar

  • 2 T. butter

  • ½ pint whipping cream whipped

Combine mild duds, milk, sugar and butter in top ofdouble boiler stirring until candy is melted and mixture is smooth.  When topping and cake have cooled, spreadwhipped cream over cake and drizzle topping over that.

MELTING MOMENTS COOKIES (BARB FAUBERT)

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  • ½ cup cornstarch

  • ½ cup powdered sugar

  • 1 cup flour

  • 1 cup butter

  • 2 t. grated lemon peel

Sift dry ingredients. Cream butter and lemon peel.  Add
flour mixture gradually.  Chill overnight.  Roll into little balls and roll
balls in flake coconut.  Press red/green candied cherry pieces into flattened balls.
Bake 300 degrees for 20-25 minutes.

 

MAURICE SALAD FROM HUDSON’S

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1 pint Kraft’s mayo

1 pint Kraft’s Miracle Whip

3 hard boiled eggs chopped

1 large sweet onion chopped

1 t. chopped parsley

Mix all of the above and serve over salad:  shredded lettuce, thin strips of boiled ham, thin strips of turkey, thin strips of Swiss cheese, green olives.

MARINATED SHRIMP (KITTY STOREN)

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  • 2 # package of cooked large shrimp thawed

  • ½ cup fresh lemon/lime juice

  • ½ cup olive oil

  • 1 T. Dijon mustard

  • ½ cup parsley chopped

  • ¾ cup celery cut in ½” pieces

  • ¾ cup scallions

  • 1 t. salt

  • 1 t. pepper

  • ¼ cup capers

Blend all except shrimp and capers in processor.  Add ¼ c. capers.  Two hours before serving drain shrimp, blot dry, and mix with marinade.

MARINADE FOR MEAT (2)

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  • ¾ cup olive oil

  • ½ cup fresh lemon juice

  • 2 T. sherry wine vinegar or red wine vinegar

  • 2 T. chopped basil

  • 1 T. Dijon mustard

  • 1 bay leaf crumbled

  • ½ t. thyme

  • ½ t. marjoram

  • 1 t. rosemary

  • 2 garlic cloves minced.