Mrs. Quickel’s Orange Fluff Pie (no.3)

Do just as she says, and everything should come out just right.

1 can frozen Orange juice. Add 1 can cold water, 1/2 cup sugar. Heat to near boiling point. Pour over 1 pkg lemon Jello. Let this partly set. Add 1 can (tall) chilled Carnation Milk (whipped). Fold whipped milk gently into partly set Jello. Pour into baked pie shell & place in refrig for a few hours to set up.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website – memoriesaremadefromthis.com

Mrs. Quickel’s Baked Cranberries (no.1)

Florence Quickel and her husband were friends of my parents when I was a young girl. I remember going to their home on a little lake called Ambrose Lake north of the town where I grew to adulthood. The handwritten letter that contained four recipes and a note to my Mother was apparently written at or near the time of the assassination of John F. Kennedy. I will post her note after the last recipe which will be Apricot Squares. Hope you take the time to read it. I will record her recipes just as she has written them.

*************************

In a shallow pan place 1 lb Cranberries, 2 1/4 C. sugar. Place in oven about 375 deg. & bake till soft. (watch carefully)

Take shallow small pan & take 1 tablsp creamery butter & toast 1 cup broken pieces of walnuts. (this can be done in oven at same time you bake cran.) This needs watching because it will burn very quickly.

When cran. are cooked, add the nuts, 1 cup orange marmalade, juice of 1 lemon.

copyright@2019

Photo by Mary Anne Whitchurch Tuck

Check out my other website – memoriesaremadefromthis.com

Cottage Cheese Jello Salad

This is the one the lady who gave us the Fruit Salad, was speaking about. She said she was going to try it someday when she had guests. Remember that? This is a wonderful salad for guests and also for family. It looks pretty too!

1 pkg Lemon Jello regular size

1 pkg lime Jello regular size

1 Cup Hot water

Mix thoroughly

***

1 Cup Salad Dressing (not mayonnaise)

1 regular size pkg Cottage Cheese small curd. (not small pkg and not large)

Mix together with Jello/hot water – mix well – Place in refrigerator until set

Meanwhile

1 Green Pepper Ground

1 Small Onion Ground

3 Medium size Carrots Ground

Now

When Jello mixture you’ve put in the refrigerator is set, beat it with a mixer until it looks beaten. Add ground vegetables. Mix thoroughly. Place in refrigerator until ready to eat. If you shake it and it just sits there..it’s ready.

copyright@2019

Photos by Mary Anne Whitchurch Tuck

Check out my other website at – memoriesaremadefromthis.com

Wholesome Cottage Cheese Jello Salad

This is the one the lady who gave us the Fruit Salad, was speaking about. She said she was going to try it someday when she had guests. Remember that? This is a wonderful salad for guests and also for family. It looks pretty too!

1 pkg Lemon Jello regular size

1 pkg lime Jello regular size

1 Cup Hot water

Mix thoroughly

***

1 Cup Salad Dressing (not mayonnaise)

1 regular size pkg Cottage Cheese small curd. (not small pkg and not large)

Mix together with Jello/hot water – mix well – Place in refrigerator until set

Meanwhile

1 Green Pepper Ground

1 Small Onion Ground

3 Medium size Carrots Ground

Now

When Jello mixture you’ve put in the refrigerator is set, beat it with a mixer until it looks beaten. Add ground vegetables. Mix thoroughly. Place in refrigerator until ready to eat. If you shake it and it just sits there..it’s ready.

copyright@2019

Photos by Mary Anne Whitchurch Tuck

Check out my other website at – memoriesaremadefromthis.com

 

Fruit Salad – A Favorite Dish

Another note from one of my favorite recipe sharers…(is that a word?)

She writes………….

“This fruit salad is quite a favorite dish. I forgot to say that the oranges and pineapples should be drained somewhat as it would become too sloppy. To be at its best the sour cream dressing should not be too thin. I have found that if I don’t tell people it’s sour cream dressing they eat it & really like it. When I tell them what it is they don’t believe it. I’m going to try that cottage cheese salad recipe you gave me one of these week-ends when we have guests.”

1 can Mandarin orange sections

1 can tidbit pineapple

3/4 cup coconut

1/2 cup nut meats (preferably pecans)

3/4 cup commercial sour cream.

Mix & let stand several hours before serving.

copyright@2019

Photos by Mary Anne Whitchurch Tuck

Check out my other website at – memoriesaremadefromthis.com

Elegant Fruit Salad – A Favorite Dish

Another note from one of my favorite recipe sharers…(is that a word?)

She writes………….

“This fruit salad is quite a favorite dish. I forgot to say that the oranges and pineapples should be drained somewhat as it would become too sloppy. To be at its best the sour cream dressing should not be too thin. I have found that if I don’t tell people it’s sour cream dressing they eat it & really like it. When I tell them what it is they don’t believe it. I’m going to try that cottage cheese salad recipe you gave me one of these week-ends when we have guests.”

1 can Mandarin orange sections

1 can tidbit pineapple

3/4 cup coconut

1/2 cup nut meats (preferably pecans)

3/4 cup commercial sour cream.

Mix & let stand several hours before serving.

copyright@2019

Photos by Mary Anne Whitchurch Tuck

Delicious Lemon Pudding Cake

I don’t know who shared this wonderful recipe and note. Even so, I like her. It’s written on plain note paper by hand. Hope you love her too, whoever she may be.

4 Eggs

1 lb 3 oz Yellow Cake Mix (not deluxe)

1 Pkg Instant Lemon Pudding

3/4 C. Corn Oil

3/4 Cup Water

1/4 tsp Grated lemon or orange peel

Beat eggs, add all ingredients & blend well.

Bake on bottom shelf in tube pan. Turn out on rack & dust with

powdered sugar. Bake at 350 deg. 40-45 min.

******

(this is a very good but not sickening rich frosting.)

Sander’s Frosting

1/2 C. Crisco

1/2 Cup Butter

1 Cup Sugar

3 tsp Vanilla

1/2 Cup Hot Milk

1 Egg White

Mix well add hot milk to beaten egg white then combine all ingredients & beat till frothy. Coconut may be sprinkled over top of frosting or shaved semi sweet choc is very nice.

I have used the Deluxe package for the Lemon Cake & it turns out o.k. too altho the plain package seems a little lighter textured cake.

This frosting keeps nicely for several days….providing the cake lasts that long. Ha!

copyright@2019

Photos By Mary Anne Whitchurch Tuck

Check out my other blog at – memoriesaremadefromthis.com

Caramel Layer Chocolate Squares

My recipe paper shows the date October 13, 1986. A pre-printed caption at the top says ‘JUST A NOTE FROM…TOOTS”. Everyone called my Mother’s friend, “Toots”. As I recall, her name was Violet although not many folks knew that. She was a registered nurse, as was my Mother, and they worked together for years and were best friends. Toots was a wonderful cook. If the recipe has her name on it, and it does, then I know it’s a good one. Hope it turns out well for you. (I’m writing it exactly as Toots wrote it.)

Mix pkg caramels with 1/3 C. evap. milk. Heat until caramels are melted. Melt 1//2 C. (or little more) of oleo. Mix pkg. German Choc cake mix, melted oleo and 1/3 C. canned milk & 1 C. chopped nuts by hand until dough sticks to-gether. Grease & flour 9×13 pan. Place 1/2 of cake mix on bottom of pan. Bake @ 350 Deg. for 6 min.

Sprinkle 1 C. choc chips over baked crust. Spread caramel mixture over choc. chips. Crumble remaining cake mixture over caramel mix.

Bake 350 Deg 15-18 min. Cool slightly. Refrigerate 30 min. to set caramel mixture. Cut into squares.

I’ve never tried making this recipe. But, I just gained 10 pounds while I was typing it out.

copyright@2019

Mary Anne Whitchurch Tuck

Check out my other blog at…memoriesaremadefromthis.com

Grandma Matteson’s Pickle Relish

Grandma Matteson lived with us six months out of every year from the time I was four until she passed on twenty years later. Most of the cooking was done by her and she was the best. But then, isn’t everyone’s grandma the best? Her canned goods were stored on a shelf in the basement and we enjoyed her Pickle Relish all year long. Hope you do too!

2 Qt Cucumbers – Peeled and Ground

2 Qt Green Tomatoes – Ground

18 Onions – Ground

Add 1/3 cup salt – Mix

Let stand overnight

Drain

2 Bunches of Celery – cut fine or ground

3 Red Sweet Peppers – Chopped

8 Green Peppers – Chopped

1 TBLSP Celery Seed

1 TBLSP Mustard Seed

5 Cups White Sugar

1 1/2 Qt Vinegar

Mix together Cook 1 hour

Can while hot

A little green food coloring makes a difference in how it looks

Makes 10-14 Pints

copyright@2019

Mary Anne Whitchurch Tuck

Check out my other website at– memoriesaremadefromthis.com

Lorrayne’s Breakfast Casserole

She always fixed this delightful breakfast for the Easter season Maundy Thursday breakfast at our United Methodist Church. Of course, she had to increase the amount of the ingredients, for there were always many ladies in attendance. It tasted so good, and there was usually enough for second helpings.

1 1/2 lb Hash browns (2lb)

1/2 lb Ham or Sausage (1lb)

2 Onions (4)

Green Peppers (Your choice)

1 1/4 Cup Shredded Sharp Cheese

2 Cups Milk

1 Can Cream of Mushroom Soup

4 Eggs (Beaten)

1 tsp Dry Mustard (ground)

1/4 tsp Pepper

Place ingredients in greased pan. (hash browns, meat, onion, green peppers, cheese)

Combine eggs, milk, mustard and pepper/Pour over ingredients in pan.

Cover and refrigerate overnight. Remove 30 minutes before baking.

Bake at 350deg. covered for 15 minutes. Bake uncovered one hour, ’til knife comes out clean. Let stand 10 – 15 minutes before serving.

copyright@2019

Mary Anne Whitchurch Tuck

Check out my other website…memoriesaremadefromthis.com