Tuesday, May 27, 2014

Helen's Grape Salad

from the Lorain County Historical Society Women's Association 27 May 2014 luncheon

2 pounds seedless grapes (green or red, but the smaller sized ones work best
2 8-oz pkg cream cheese, softened
3/4 cup sugar
coarsely chopped pecans
brown sugar

Blend the cream cheese and sugar til smooth.  Fold in the grapes.

Mix the pecan pieces with brown sugar and form a nice 'crust' over the top.  Chill.

Sunday, May 25, 2014

Molded Corned Beef Salad

Gwen Miller always served this and I love it.  I panicked when I couldn't find it and when I saw it still in the old handwritten book with my fav recipes I decided I needed to post it here.  I brought this to the Women's Association meeting today (27 May 2014).  One very ancient lady was so thrilled to see it because her mom used to make it so this validated the age of the recipe. But all the other ladies asked for the recipe.  Happily I could bring a bit home afterwards...for myself!

Dissolve 6 oz lemon jello in 2 C. boiling water.  Then COOL COMPLETELY!!!!

Add stirring well til blended

1 green onion, chopped
1/4 green pepper, chopped
2 cups chopped celery
4 hard-boiled eggs, shredded
2 cups mayo
1 can shredded corned beef

Refrigerate til set.

Thursday, May 1, 2014

Donuts for Breakfast

Today is May 1...and the best flower I could give Robert actually contain FLOUR.  Thanks to Zinio and the all the free magazines from Lorain Public Library I get through that ... I found a recipe  2 nights ago and thought this would be fun for breakfast.  In the late  Summer, at the county fair, the Wellington Band Boosters sell these wonderful donuts.  Don't get me wrong I don't actually go to the fair but my friend Pam does and she always brings them home to me (I have gone but the smells and heat and walking are too much for me).  So this recipe is perfect.  Made the night before, chilled in the frig overnight altho it only needs about 1 hour.  I set out everything I needed last night, got up as usual and voila!  Robert had donuts for breakfast, for the men at work, and he dropped some off for Pam and Ken.

4-1/2 to 5 cups all-purpose flour
1-1/4 cup sugar
4 t. baking powder
1 t. salt
3 eggs, lightly beaten
1 cup 2% canola oil
2 T. orange juice
4 t. grated orange peel (which I didn't have today but it was fine, prob better with)
Oil for deep-fat frying
confectioners' sugar

1.  In a large bowl, combine 4-1/2 cups flour, sugar, baking powder and salt.
2.  combine the eggs, milk, oil, OJ and peel; stir into dry ingredients just until moistened.  Stir in enough remaining flour to form a soft dough. Cover and refrigerate for at least 1 hour. thickness
3.  Turn onto a floured surface; roll to 1/2" thickness. Cut with a floured 2-1/2" doughnut cutter.
4.  In an electric skillet or deep-fat fryer, heat oil to 375 degrees.  Fry doughnuts a few at a time until golden brown on both sides.  Drain on paper towels, Dust warm doughnuts with whatever sugar, cinnamon, glaze you desire.
5.  To freeze, wrap doughnuts in foil; transfer to a resealable plastic freezer bag.  may be frozen for up to 3 months.  To Use: Remove foil, thaw at room temp and warm if desired.  Dust warm doughnuts with confectioners sugar.