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Old 10-18-2004, 11:13 PM   #11
 
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Thanks for your research ladies!

I'm going to try both Audeo's and Claire's, one for old lang syne and the other because its so interesting!

Any suggestion on apple type? I'm thinking "Mutsu"...a sort of "Crispin" apple, green and very crunchy, grown locally...

Suggestions?
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Old 10-18-2004, 11:22 PM   #12
 
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I meant to mention somewhere, I've got a number of "old" recipe books, including an "Our Heritage Cookbook" from a Mennonite community out west that I bought some 25 years ago, and its recipes were written by people arguably in their 60's or 70's at that date...nothing flashy, just good honest cooking with real ingredients...as well as a set of "30 odd" year old volumes..I also make a point of buying a local cookbook in each location we fly off to each spring with work...Mexico, Bahamas etc...so can supply some of the truly weird and wonderful from those points, too...

I love Ukrainian cooking from the Cdn prairies, and was quietly chuckling where I'm giving Texans instructions on how to "doctor" beans...(see the "Miscellaeneous" section...

I've always wanted to cook "my' chili for a texan!...

Lifter
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Old 10-19-2004, 07:58 AM   #13
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8)

And I'll bite on that chili recipe of yours, too.....as long as you PROMISE that it doesn't contain either cinnamon or peanut butter!
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Old 10-19-2004, 09:41 PM   #14
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lifter are you sure waldorf salad was done with whip cream and not mayo?
everything i find has mayo in it
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Old 10-19-2004, 11:59 PM   #15
 
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That's the way I recall it Middie...but it was, in fact, a very long time ago, and of course I could be mistaken, but doubt my Mother or Aunts would have thought to use mayo like this...

And, of course, there's the possibility that they caught on to something different and "good" as a variant...

No cinnamon or peanut butter in my chili, Audeo (probably stuff just as weird to Texans, but there you go!) but will wait you suggestion of where to post it...

Lifter
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Old 10-20-2004, 12:15 PM   #16
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Hey Lifter, have you posted any of those yummy Ukrainian recipes? I am looking for versions of holupchee (OK I can say it but not spell it!) or cabbage rolls, whatever you call them. What I am looking for are the recipes with the three grains in them. Rice, buckwheat and_______. If you have a good one, can you post it? Pretty please? Under Ethnic maybe?
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Old 10-20-2004, 12:25 PM   #17
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Originally Posted by Lifter
No cinnamon or peanut butter in my chili, Audeo (probably stuff just as weird to Texans, but there you go!) but will wait you suggestion of where to post it...

Lifter
How about under "Soups, Stews and Casseroles", Lifter. And I shall look forward to it...and the expansion of my horizons!!!
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Old 10-30-2004, 03:16 PM   #18
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Quote:
Originally Posted by mudbug
What about all those Jello salads? Made with all kinds of other ingredients (including 7 Up in one I remember reading). Growing up in the midwest, I always saw these on the potluck table, along with 50 kinds of potato salad and baked beans. Was it just 'cuz they were so easy to make?
Try...'cuz they were so good too. My adult children would disown me if I did not fix whole orange/cranberry/nut gelatin, for Christmas and Thanksgiving. My DH's favorite is orange jello and fruit cocktail. I prefer veggies and fruit combos in mine. I even have one with canned corned beef and veggies. Very good.
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Old 10-30-2004, 04:54 PM   #19
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Golden Glow Gelatin Salad (recipe 1950-60 written the same)

Grate 2 cups raw carrots
Drain, but RESERVE THE JUICE: 1 cup canned crushed pineapple
HEAT TO BOILING:
7/8 cup pineapple juice
7/8 cup water
1/2 tsp salt
DISSOLVE IN THE HOT LIQUID:
1 small pack lemon gelatin
CHILL and when the jelly is about to set, combine it with
the carrots, the pineapple and:
(1/2 cup chopped pecans)
Place in a wet mold. Chill until firm.
Unmold on :
Lettuce.
Serve with
Mayonnaise.
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Old 10-30-2004, 04:59 PM   #20
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Red Hot Salad
Servings: 6

6 oz Cherry Jell-O; (2 Pkgs)
4 oz Red Hots Candy
3 cup Boiling Water
20 oz Pineapple; Crushed, Undrained
2 cup Applesauce

Dissolve Jell-O and red hots (also known as Cinnamon Imperials) in boiling
water. When cooled to room temperature, add pineapple and applesauce. Pour
into oiled 8-cup mold. Chill before serving.
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