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Heavenly Hash
Q.: On Oct. 10 L.M., Eugene, requested a "Heavenly
Hash" recipe. I wonder if this might be it:
1 pint cottage cheese (small curd)
1 package strawberry Jello (do not add water)
1 large can drained fruit cocktail
1 container Cool Whip (9 ounces)
Mix together cottage cheese, dry Jello, and fruit cock-
tail; let stand 10 minutes. Fold in Cool Whip. Refrigerate
in square dish for cutting and serving on lettuce leaf or in
bowl for taking to potluck. Serves 8 to 10. (Lemon Jello
and crushed pineapple combination is also good.) V.S.,
Milwaukie.
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# Heavenly Hash
*Recipe from the kitchen of V.S., Milwaukie, Oregon*
*Serves 8 to 10*
## Ingredients
- 1 pint small curd cottage cheese
- 1 package strawberry Jello, dry — do not add water
- 1 can (29 oz) fruit cocktail, drained
- 1 container (9 oz) Cool Whip
## Instructions
1. Combine cottage cheese, dry strawberry Jello, and drained fruit cocktail in a large bowl.
2. Stir to combine and let stand 10 minutes.
3. Fold in Cool Whip until evenly incorporated.
4. Transfer to a square dish for slicing and serving on lettuce leaves, or to a bowl for potluck transport.
5. Refrigerate until set before serving.
## Variation
Substitute lemon Jello for strawberry and crushed pineapple (drained) for fruit cocktail. -
Fruit Punch Bars
Fruit Punch Bars
350°
Grease + flour bottom of 15x10x1 - jelly roll
pan. Beat 2 eggs and 1 1/2 cups sugar
until light & fluffy. Add 1 pound- 1 ounce can
fruit cocktail undrained; 2 1/4 cups flour, 1 1/2
tsp soda, 1/2 tsp salt & 1 tsp vanilla extract
Beat at medium speed until well blended, scrap-
ing sides & bottom of bowl. Spread in pan. Sprinkle
with 1 1/3 cups coconut (flaked) & 1/2 cup chopped
walnuts. Bake at 350° for 20-25 min. or
Back:
til golden brown. While hot, drizzle
with Glaze. Cool; cut into bars.
Glaze
3/4 cup sugar
1/2 cup butter
1/4 cup evaporated milk
1/2 tsp. vanilla extract
1/2 cup chopped walnuts
Combine all ingredients except walnuts. in small
saucepan. Bring to a boil; boil 2 min. stirring constantly.
Remove from heat. Add nuts - cool
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# Fruit Punch Bars
## Ingredients
- 2 eggs
- 1 1/2 cups sugar
- 1 lb 1 oz can fruit cocktail, undrained
- 2 1/4 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 1/3 cups flaked coconut
- 1/2 cup chopped walnuts
## Instructions
1. Preheat oven to 350°. Grease and flour the bottom of a 15x10x1 jelly roll pan.
2. Beat eggs and sugar until light and fluffy.
3. Add fruit cocktail undrained, flour, baking soda, salt, and vanilla extract.
4. Beat at medium speed until well blended, scraping sides and bottom of bowl.
5. Spread batter in pan.
6. Sprinkle with flaked coconut and chopped walnuts.
7. Bake at 350° for 20–25 minutes or until golden brown.
8. While hot, drizzle with Glaze. Cool; cut into bars.
## Glaze
- 3/4 cup sugar
- 1/2 cup butter
- 1/4 cup evaporated milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped walnuts
## Glaze Instructions
1. Combine all ingredients except walnuts in a small saucepan.
2. Bring to a boil; boil 2 minutes, stirring constantly.
3. Remove from heat. Add nuts. Cool. -
Fruit Cocktail Cake
Fruit Cocktail Cake
2 eggs beaten in a bowl
1 can No 303 Fruit Cocktail (all)
2c flour 1t. soda
1½c sugar 1t. vanilla
pinch salt.
Sift these dry ingredients together
and add to cocktail mix. Stirring
only enough to thoughly mix without
Back:
beat. (this makes it tough)
Mix ½ c nuts
¾c Br Sugar
and sprinkle over top & place
in oven at 350° for 30 min.
(I use 325° for 28 min. electric
1c sugar Cook till
1 stick margarine thickens & pour
1 sm can Milnut over cake
1 can Angle Flake Lacant Soon as you take out oven
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# Fruit Cocktail Cake
## Ingredients
- 2 eggs, beaten
- 1 can No. 303 Fruit Cocktail (all, including juice)
- 2 cups flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp vanilla
- Pinch of salt
## Topping
- 1/2 cup nuts
- 3/4 cup brown sugar
## Frosting
- 1 cup sugar
- 1 stick margarine
- 1 small can Milnut
- 1 can Angel Flake Coconut
## Instructions
1. Beat 2 eggs in a bowl.
2. Add the entire can of No. 303 Fruit Cocktail (including juice) to the eggs.
3. Sift together the flour, sugar, baking soda, and salt.
4. Add dry ingredients to the fruit cocktail mixture, stirring only enough to thoroughly mix without beating (beating makes it tough).
5. Mix together the nuts and brown sugar and sprinkle over the top of the batter.
6. Bake at 350°F for 30 minutes (or 325°F for 28 minutes in an electric oven).
7. While cake is baking, combine sugar, margarine, and Milnot in a saucepan; cook until thickened.
8. Stir in Angel Flake Coconut.
9. Pour frosting over cake as soon as it is taken out of the oven. -
Fruit Cocktail Cake
Fruit Cocktail Cake
In Bowl Beat : sift :
2 eggs 2 c. flour
1 No 303 Fr Cocktail 1 t. Baking Soda
1 1/2 c. sugar pinch Salt.
1 t. vanilla
Beat eggs whole, add cocktail + beat
slightly. Add sugar (repeat) Sift Dry
ingredients & add to mixture. Add
vanilla. Pour into greased & floured
12 x 14 pan. Then Sprinkle 1/2 c nuts
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1/2 c. Brown sugar over top & Bake
30 to 35 min at 350°
While that Baking :
In a pan :
1c. sugar , 1 stick margarine
1 sm c. Milnut 1 can Angle Flake Coconut
(or 3/4 cup) (or 1/2 pkg.)
Cook till thickens + pour over
warm cake.
10 of these cakes will serve
225 or 250 people
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# Fruit Cocktail Cake
## Ingredients
- 2 eggs
- 1 No. 303 (16 oz) can fruit cocktail
- 1 1/2 cups sugar
- 2 cups flour
- 1 tsp baking soda
- Pinch of salt
- 1 tsp vanilla
- 1/2 cup nuts
- 1/2 cup brown sugar
## Instructions
1. Beat eggs whole, add fruit cocktail and beat slightly.
2. Add sugar and beat again.
3. Sift dry ingredients (flour, baking soda, salt) and add to mixture.
4. Add vanilla and mix.
5. Pour into a greased and floured 12 x 14 pan.
6. Sprinkle 1/2 cup nuts and 1/2 cup brown sugar over the top.
7. Bake 30 to 35 minutes at 350°.
## Topping
- 1 cup sugar
- 1 stick margarine
- 1 small cup evaporated milk (or 3/4 cup)
- 1 can Angel Flake Coconut (or 1/2 pkg.)
## Topping Instructions
1. While cake is baking, combine sugar, margarine, milk, and coconut in a pan.
2. Cook until thickened.
3. Pour over warm cake.
*Note: 10 of these cakes will serve 225 or 250 people.*