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Cherry Meringue Float
CHERRY MERINGUE FLOAT
For light fluffy meringues, be sure to
make this recipe just before serving—
2 16-ounce cans pitted tart red
cherries
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 cup cranberry juice cocktail
1 tablespoon butter or margarine
2 egg whites
¼ cup honey
3 tablespoons finely chopped
walnuts
Drain cherries, reserving ⅔ cup
liquid. In a 10-inch skillet blend to-
gether sugar, cornstarch, and salt.
Blend in reserved cherry liquid, cran-
berry juice, and butter or margarine.
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# Cherry Meringue Float
## Ingredients
- 2 16-ounce cans pitted tart red cherries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup cranberry juice cocktail
- 1 tablespoon butter or margarine
- 2 egg whites
- 1/4 cup honey
- 3 tablespoons finely chopped walnuts
## Instructions
1. For light fluffy meringues, be sure to make this recipe just before serving.
2. Drain cherries, reserving 2/3 cup liquid.
3. In a 10-inch skillet blend together sugar, cornstarch, and salt.
4. Blend in reserved cherry liquid, cranberry juice, and butter or margarine. -
Rhubarb Cherry Pie
Rhubarb Cherry Pie
Crust: 2c flour
1/2t. salt
3/4c. shortening
6T. cold water
Filling: 4c. diced rhubarb
1 can red tart pitted cherries, drained
1c. sugar
1/4c. quick cooking Tapioca
3 drops red food color
Mix filling & let stand 15 min
Bake 45-50 min
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# Rhubarb Cherry Pie
## Crust Ingredients
- 2 cups flour
- 1/2 tsp salt
- 3/4 cup shortening
- 6 Tbsp cold water
## Filling Ingredients
- 4 cups diced rhubarb
- 1 can red tart pitted cherries, drained
- 1 cup sugar
- 1/4 cup quick cooking tapioca
- 3 drops red food color
## Instructions
1. Mix crust ingredients together.
2. Mix filling ingredients and let stand 15 minutes.
3. Fill pie crust with filling.
4. Bake 45–50 minutes. -
French Fried Onions / Cherry Pie
CUT HERE FOR FILING
Additional
RECIPES
FOR ARMOUR'S FEBRUARY
"MEAL OF THE MONTH"
★ FRENCH FRIED ONIONS
3 large Bermuda onions 3/4 teaspoon salt
1 cup flour Star Lard for frying
1 1/3 cups milk
Mix flour and salt and stir in milk to form a
very thin pour batter. Cut onions in 1/4-inch
slices and separate into rings. Dip each ring
in batter and fry in deep Star Lard heated to
365° to 375° F. Drain on absorbent paper.
Serve piping hot.
★ CHERRY PIE
2 cups pastry flour 2 tablespoons Cloverbloom
1 teaspoon salt Butter
1/2 cup Star Lard 4 tablespoons flour or
6 tablespoons ice water minute tapioca
2 cups drained cherries 3/4 cup sugar
1 cup juice from cherries
Crust: Sift flour and salt. Cut in lard with two
knives or pastry blender. Add water gradually,
pressing the dough together. Chill. Divide and
roll out in 2 circles to fit pie pan. Fit lower
crust to pan, sprinkle lightly with a little
flour and add the hot filling. Cover with top
crust, crimp edges, cut holes in top crust to
allow steam to escape and bake at 425° F. for
20 minutes. Turn oven to 350° F. and bake an
additional 20 minutes.
Filling: Mix sugar and flour or tapioca. Add
juice and butter and bring to a boil. Add
cherries and pour into pie shell.
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ARMOUR'S STAR BACON
A mild, sweet bacon with the deli-
cious flavor that makes it preferred
by American appetites. Buy it sliced
—wrapped in cellophane or in the
convenient nu-pack carton.
fixed flavor!
Celebrating
ARMOUR'S 70TH
ANNIVERSARY
ARMOUR AND COMPANY
Makers of Star Ham, Star Bacon, Texturated Star Lard and Other Fine Foods
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# French Fried Onions & Cherry Pie
*Additional Recipes for Armour's February "Meal of the Month"*
## French Fried Onions
### Ingredients
- 3 large Bermuda onions
- 1 cup flour
- 1 1/3 cups milk
- 3/4 tsp salt
- Star Lard for frying
### Instructions
1. Mix flour and salt and stir in milk to form a very thin pour batter.
2. Cut onions in 1/4-inch slices and separate into rings.
3. Dip each ring in batter and fry in deep Star Lard heated to 365° to 375°F.
4. Drain on absorbent paper.
5. Serve piping hot.
## Cherry Pie
### Crust Ingredients
- 2 cups pastry flour
- 1 tsp salt
- 1/2 cup Star Lard
- 6 Tbsp ice water
### Filling Ingredients
- 2 cups drained cherries
- 2 Tbsp Cloverbloom Butter
- 4 Tbsp flour or minute tapioca
- 3/4 cup sugar
- 1 cup juice from cherries
### Instructions
1. Sift flour and salt. Cut in lard with two knives or pastry blender.
2. Add water gradually, pressing the dough together. Chill.
3. Divide and roll out in 2 circles to fit pie pan.
4. Fit lower crust to pan, sprinkle lightly with a little flour and add the hot filling.
5. Cover with top crust, crimp edges, cut holes in top crust to allow steam to escape.
6. Bake at 425°F for 20 minutes. Turn oven to 350°F and bake an additional 20 minutes. -
Cherry Wink Cookies
Marie's Dec. 31 - 1959
Cherry Wink Cookies
Bake 375° F 8 10
to to 12 min. swell
Sift together 2 1/4 cups flour 350° den - good
1 T. Baking Powder
1/2 T. soda
1/2 T. salt
Cream 3/4 cup shortening
1 cup sugar
Blend in 2 eggs
add 2 Tbls milk
1 T. vanilla
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Shape into balls - level small Tbls for each
1
cookie. Crush 2 1/2 cups corn flakes
Roll each cookie in same - Place on
cooky sheet - top each cookie with
a cherry, jam or jelly.
You can add
1 cup pecans
1 " chopped dates }
1/3 " cherries } to cookie mixture
if you wish
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# Cherry Wink Cookies
*From Marie, December 31, 1959*
## Ingredients
- 2 1/4 cups flour
- 1 Tbsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 3/4 cup shortening
- 1 cup sugar
- 2 eggs
- 2 Tbsp milk
- 1 tsp vanilla
- 2 1/2 cups corn flakes, crushed
- Cherries, jam, or jelly (for topping)
### Optional Add-ins
- 1 cup pecans
- 1 cup chopped dates
- 1/3 cup cherries
## Instructions
1. Preheat oven to 375°F.
2. Sift together flour, baking powder, soda, and salt.
3. Cream shortening and sugar together.
4. Blend in eggs.
5. Add milk and vanilla.
6. Mix in sifted dry ingredients.
7. If desired, add pecans, chopped dates, and cherries to the cookie mixture.
8. Shape dough into balls using 1 level tablespoon per cookie.
9. Roll each ball in crushed corn flakes.
10. Place on cookie sheet.
11. Top each cookie with a cherry, jam, or jelly.
12. Bake at 375°F for 8 to 12 minutes. -
Cream Cheese Pineapple Spread
1 pkg Cream Cheese
1/4 cup miracle whip
1/2 tablesp. lemon juice
1/4 teasp salt
2/3 cup or small
can drained crushed
pineapple
6 cut up cherries
1/2 cup cream whipped
Put in Ref. + chill
will keep a long
plain crafty time
mixed
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# Cream Cheese Pineapple Spread
## Ingredients
- 1 pkg cream cheese
- 1/4 cup Miracle Whip
- 1/2 Tbsp lemon juice
- 1/4 tsp salt
- 2/3 cup or 1 small can drained crushed pineapple
- 6 cherries, cut up
- 1/2 cup cream, whipped
## Instructions
1. Mix all ingredients together.
2. Put in refrigerator — will keep a long time. -
Vanilla Wafer Icebox Pie
Vanilla Waffers
1 pkg vanilla waffers crushed
devide into 2 pts - half on bottom of pie
Cream 1/2 cup butter
1 c powdered sugar
2 beaten eggs - mix until smooth
pour over waffers
beat 1/2 pt cream.
1C chopped nuts
1 small Can Cherries drained
2 bananans sprinkle rest
of waffers
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# Vanilla Wafer Icebox Pie
## Ingredients
- 1 pkg vanilla wafers, crushed (divided into 2 parts — half on bottom of pie)
- 1/2 cup butter
- 1 cup powdered sugar
- 2 eggs, beaten
- 1/2 pt cream, beaten
- 1 cup chopped nuts
- 1 small can cherries, drained
- 2 bananas
## Instructions
1. Crush vanilla wafers and divide into 2 parts. Place half on the bottom of a pie dish.
2. Cream 1/2 cup butter with 1 cup powdered sugar.
3. Add 2 beaten eggs and mix until smooth.
4. Pour mixture over the wafers.
5. Beat 1/2 pt cream and layer over the filling.
6. Add chopped nuts, drained cherries, and bananas.
7. Sprinkle the remaining wafers on top. -
Twenty Four Hour Fruit Salad
Margie
TWENTY FOUR HOUR FRUIT SALAD
Cook in top of double boiler yolks of
3 eggs with 3 Tab. lemon juice until thick.
Drain one large can pineapple chunks,
and 1 can white cherries (I used two cans
fruits for salad).
1 pint whipping cream
1 lb. marshmallows (Use large ones cut
in four or six pieces instead of miniatures).
Add cooled dressing to whipped cream,
(over)
Back:
then other ingredients and let set overnight
in refrigerator.
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# Twenty Four Hour Fruit Salad
## Ingredients
- Yolks of 3 eggs
- 3 Tbsp lemon juice
- 1 large can pineapple chunks, drained
- 1 can white cherries, drained
- 1 pint whipping cream
- 1 lb marshmallows (large ones cut in four or six pieces instead of miniatures)
## Instructions
1. Cook egg yolks and lemon juice in top of a double boiler until thick.
2. Drain the pineapple chunks and white cherries.
3. Allow the cooked dressing to cool, then add to whipped cream.
4. Add remaining ingredients and let set overnight in refrigerator.