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


1 Green Pepper Ground

1 Small Onion Ground

3 Medium size Carrots Ground


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.


Photos by Mary Anne Whitchurch Tuck



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.


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!


Photos By Mary Anne Whitchurch Tuck


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.


Mary Anne Whitchurch Tuck


Lorrayne’s Delightful Breakfast Casserole

Lorrayne 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 always 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.


Mary Anne Whitchurch Tuck



Breakfast Casserole..Or..Cowboy Surprise

This is a great dish for breakfast for several people. We were attending a rodeo twenty years ago, with our 5th wheel, along with our grandson. I misjudged the oven in the camper and its ability to produce. I waited and waited and waited, and the casserole wasn’t done. Finally, it was ready. My grandson commented, “We could just call this “Cowboy Surprise”…and so we do…every year on Christmas morning for our family breakfast..

2 packages shredded potatoes

1 onion-shredded

1 green pepper-shredded

2 dozen scrambled eggs

1 tsp salt

1/2 tsp pepper

2 lb chopped, cooked bacon/or sausage/or ham

Mix together, bake in LARGE oblong cake pan. Line pan with aluminum or parchment paper for easier cleanup.

450 Degrees 45 minutes Serves 10…

Scrambled eggs tend to continue cooking after removal from the oven..don’t wait until they look finished or they’ll be dry.

Good luck with your Cowboy Surprise. It’s pretty tasty. And…the memories get better every year.


Mary Anne Whitchurch Tuck


Mom’s Macaroni and Cheese

One of my Mother’s favorite casserole recipes. She had many. Written in pencil on the back of a place mat, it’s in her handwriting. Seeing her handwriting is precious to me. It isn’t fancy, but it’s good if my Mother is sharing it.

8 oz  Macaroni

3 T  Oleo

2 C  Milk

2 T  Cornstarch or flour

1/4 C  Grated Onion

1/2  t  Dry Mustard

1/4 t  Worcestershire Sauce

1/4  t  Salt

1/8 t  Pepper

8 oz  Grated Cheddar Cheese

Cook macaroni. Drain and place in buttered 2 qt casserole.. In sauce pan melt butter, saute onion, stir in flour.  Slowly add milk until thickened. Add spices, cheese, stir until melted.  Pour over macaroni, sprinkle with crumbs.  Bake at 350 deg 30-40 minutes. (She didn’t say what kind of crumbs. You’ll have to figure that out for yourself.)

Mary Anne Whitchurch Tuck


If you have time, visit my other website….www.thatremindsme.net