My husband is an auction crazed person. Last week he came home with 3 boxes of cookbooks. This is from JOYS OF JELLO. Probably from the later ’50s early ’60s judging by the pictures. The paperback booklet isn’t date but was published by General Foods.
2 egg whites
1 1/4 cup sugar
1 package of jello (3 oz – any flavor)
Dash of salt
1/2 cup water
2 tsp corn syrup
Combine all ingredients in double broiler and beat until mixed for about 1 minute. Beat for 7 minutes over boiling water until stiff peaks form. Remove from boiling water and use immediately.Â
Makes about 7 cups of frosting enough to frost 3 eight inch layer cake, or 30 cupcakes.
All my kids love chicken salad sandwiches. They did when they were small one and even in their twenties. The perfect quick meal.Â
2 big cans chicken white meat in water
1 onion finely diced
2 apples finely diced
2 stalks of celery finely diced
1 tsp corriander
1 tsp black pepper
2 T of lemon juice
1/2 cup Best Foods Mayonnaise
Chopped it all up!
Finely dice everything, sprinkle lemon juice over the apples to prevent from turning brown. Break the chunks of meat into small pieces. Mix all together. Season.Â
Serve on croissants for a treat with sliced cranberry sauce.Â
I use a cast iron skillet and heat it on the stovetop. Turn the oven on to 400 degrees and let it warm up.Â
Rinse the steaks in water and dry on a paper towel. Season with salt and pepper – lots. Coat the bottom of the skillet with canola oil.
Add the steaks just as the oil starts to smoke. I usually can fit two steaks in a pan. Do not overload the pan, since you want to sear the outside. After about 4 minutes, turn the steaks and let sear another 4 minutes.  Now, place the frying pan into the oven and let them continue to cook until they are just the way you like them.  When you remove from the oven, let them sit for 10 minutes so the juices can distribute back into the meat.
NY Steak with Tomato Marmalade
Rare:Â 126Â Medium Rare:Â 136Â Well:Â 140Â
Serve each person a steak, or split a steak by slicing it and serving it fanned out on the plate for smaller eaters.
My Mom used to make parsnips. I love the taste of them.  This soup is perfect when it is rainy and cold outside and you are sitting in front of the fire chatting it up with friends.  Bring on the rain!Â
Serves 4
Cooking time: 50 minutes
Ingredients:
2 oz butter or olive oilÂ
3 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 small onion, finely chopped
2 celery stocks chopped finely
2 pints chicken or vegetable stock for you Vegans out there.
1-2 medium apples, diced
1 tsp ginger or curry powder (sometimes I am not in the mood for curry)
1 teaspoon fresh sage, finely chopped
3 tablespoons single cream (optional)
Salt and freshly ground black pepper
6Â oz whole chestnuts or macadamian nuts, roasted, peeled and finely chopped
Try some!
Method:
Melt half the butter in a pan, add the parsnips, potato and onion, then cover and cook gently for 10 minutes, or until beginning to soften.
Add the stock, apple, nuts and sage, ginger powder cover then simmer for a further 20 minutes until the vegetables are tender.
Blend until smooth.
Return to the pan, add the cream, season to taste, and then reheat gently for 5 minutes.
Meanwhile melt the remaining butter in a pan, add the roasted chestnuts, season and fry for 3-4 minutes until they are lightly coloured, ensuring the butter does not burn.
Spoon the chestnuts into the centre of the serving bowl, ladle the soup over and serve.
Garnish with fresh sage and a drizzle of olive oil.Â
Parsnip Apple Carrot Macadamian Nut Soup garnished with olive oil and freshly ground black pepper.
My hubby makes the best ribs. How good are they? I do not order ribs when I go out. Always disappointed. They just don’t do it as well. Dennis’ are the best!
Best Pork Ribs in the World! Just Awesome!
Start the BBQ, and let her heat up. We have a two sided BBQ and so hubby lights one side and uses the other side to smoke the ribs. He leaves them on the cool side for a couple of hours and then turns them and leaves them another 2 hours. They seem to be perfection. His BBQ sauce creates a sticky sauce that is heaven on a rib. Search for BBQ Sauce to find on this site.
Pork Ribs with the Rib Tips and Tumeric Rice
The only other BBQ sauce that comes close to his is Sweet Baby Rays. It is nice.
Lima Beans
Ham Bone
Onions diced
Carrots diced
Celery dices
Put all in the pressure cooker and bring it up to pressure. Cook for about 1 hour and 30 minutes. Shut off and let it cool until the pressure releases.
Salt and pepper to taste
nutmeg
Whatever ham meat there is on the bone, dice it up and add back to the soup.
Quiche AppetizerQuiche Bites!This is for a crowd!
WOW! What a versatile dish! It can easily be served for breakfast, brunch, lunch and even as a cocktail dish as an hors d’oeuvre. It’s QUICK and EASY! Just wait ’til the raves come in. They will just love it! And you will too! [
Ingredients
1/4 cup butter
12 large eggs
dash salt
1 cup creme fraiche/sour cream (drain any moisture) or evaporated milk or 1 can cream of mushroom condensed soup, or cream
2 cups cottage cheese
8 oz Monterey Jack Cheese (grated)
8 oz Cheddar Cheese or parmesan (grated)
8 – 10 ounce canned or (fire roasted) green chilis (if you use fresh, saute until tender)
1/2 cup flour
2 teaspoon baking powder
9″ x 13″ casserole / baking dish
Preheat oven to 400 degrees, melt the butter in your baking dish. (Some people may elect to substitute this step with spray oil because of calories, but I think it makes that crusty portion of the dish that puts it in a new level. Just letting you know.) Beat eggs and milk, add seasonings. From here on out, do not overmix! Stir in green chilis, cottage cheese and 2 cups of grated cheese. In another bowl mix dry ingredients flour and baking powder and add to egg mixture. Did I mention not to over mix? It will look a little lumpy. Pour on top of melted butter in oven.
Bake at 400 for 50 minutes until set and golden brown.
A great part of this dish is the crusty cheesy edge that forms from baking. The casserole should be puffy, and the cottage cheese adds a creamy sensation when eating. So good.
Many people will add pimentos or diced omatoes which you can do, but prefer to serve with fresh pico de gallo on the side. I would also make up a big batch of chorizo fried potatoes as a side dish, along with fresh fruit salad. Perfect brunch? Serve mimosas and bloody Mary drinks.
Want to make it heartier or just one dish? Grate potatoes and add to the bottom of the baking dish on top of the melted butter. Add diced
ham or cooked browned crumbled sausage and then your egg mixture.
Or to make Florentine Casserole, add crumbed crispy bacon and chopped spinach and omit the green chilis.
Bake at 400 degrees for 15 minutes, then lower the temperature to 350 degrees for approximately 30-35 minutes or until the center is set. Let sit for 15 minutes before cutting.
Serve a 3 inch square for breakfast alongside Potatoes and Chorizo and a nice diced fruit salad. For appetizers, cut into 1 inch cubes.
My husband is an auction crazed person. Last week he came home with 3 boxes of cookbooks. This is from JOYS OF JELLO. Probably from the later ’50s early ’60s judging by the pictures. The paperback booklet isn’t date but was published by General Foods.
