Browse Items (34 total)

• 
  Textcategory:Dessertdecade:1950s...6 more

  Holiday Pound Cake

  Holiday Pound Cake
  
  2 cups butter 9 large eggs
  2¼ cups sugar 1 cup chopped candied
  1 tablespoon vanilla green cherries
  1 teaspoon grated lemon 1 cup finely chopped
  rind pecans
  1 cup chopped candied 4½ cups sifted flour
  red cherries 1½ teaspoons salt
  
  Cream butter and add sugar gradually. Blend in
  vanilla and lemon rind. Add eggs, one at a time,
  beating thoroughly. Toss cherries and nuts with 1 cup
  of flour. Sift remaining flour with salt and gradually
  fold into batter. Fold in cherries and nuts. Bake in
  10-inch tube pan, buttered and lined with waxed pa-
  per, at 325 degrees for 1 hour and 45 minutes. Cool.
  Cake will keep several weeks if stored in tightly cov-
  ered container.
  
  Back: blank
  
  ---
  
  # Holiday Pound Cake
  
  ## Ingredients
  
  - 2 cups butter
  - 2 1/4 cups sugar
  - 1 Tbsp vanilla
  - 1 tsp grated lemon rind
  - 1 cup chopped candied red cherries
  - 9 large eggs
  - 1 cup chopped candied green cherries
  - 1 cup finely chopped pecans
  - 4 1/2 cups sifted flour
  - 1 1/2 tsp salt
  
  ## Instructions
  
  1. Cream butter and add sugar gradually.
  2. Blend in vanilla and lemon rind.
  3. Add eggs one at a time, beating thoroughly after each addition.
  4. Toss cherries and nuts with 1 cup of the flour.
  5. Sift remaining flour with salt and gradually fold into batter.
  6. Fold in the floured cherries and nuts.
  7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
  8. Bake at 325°F for 1 hour and 45 minutes.
  9. Cool completely before storing.
  
  > Cake will keep several weeks if stored in a tightly covered container.
• 
  Textcategory:Dessertdecade:1950s...5 more

  Ice Box Cookies

  Ice Box Cookies.
  
  2 cups Dark Brown Sugar (1 #)
  1 " Butter or Oleo. - (1/2 #) } creamed
  
  2 eggs Beatin } add to above
  1 tsp from Vanilla} mix ture
  
  4 cups sifted flour
  1 teaspoon soda - sc ant- } sift together 3 times
  1 " cream tartar } and added to the above
  1/4 " salt Alternately with 3/4 cups
  Pecans meats cut up. (over)
  
  Back:
  Mix together and form into
  2 Rolls.
  Let stand in refrigerator
  over nite and slice thin with sharp
  knife.
  Bake in 400° oven about 12 Min.
  
  You can use Baking Powder if
  you do not have cream tartar.
  "Good Luck"
  
  ---
  
  # Ice Box Cookies
  
  ## Ingredients
  
  - 2 cups dark brown sugar (1 lb)
  - 1 cup butter or oleo (1/2 lb)
  - 2 eggs, beaten
  - 1 tsp vanilla
  - 4 cups sifted flour
  - 1 scant tsp baking soda
  - 1 tsp cream of tartar
  - 1/4 tsp salt
  - 3/4 cup pecan meats, cut up
  
  ## Instructions
  
  1. Cream together the dark brown sugar and butter or oleo.
  2. Beat the eggs and add vanilla; add to the creamed mixture and mix well.
  3. Sift flour, baking soda, cream of tartar, and salt together 3 times.
  4. Add the sifted dry ingredients to the creamed mixture alternately with the cut-up pecan meats; mix together.
  5. Form dough into 2 rolls.
  6. Let stand in refrigerator overnight.
  7. Slice thin with a sharp knife.
  8. Bake in a 400° oven for about 12 minutes.
• 
  Textcategory:Dessertdecade:1960s...8 more

  Strawberry Meringue Pie Alla Lido

  STRAWBERRY MERINGUE PIE
  ALLA LIDO
  
  Twelve 2-inch-square saltine crackers
  (unsalted tops)
  3 egg whites, at room temperature
  1/4 teaspoon cream of tartar
  1/8 teaspoon salt
  1 cup granulated sugar, divided
  1 teaspoon vanilla
  1/2 cup chopped pecans
  1 bar (4 ounces) sweet cooking chocolate
  1 tablespoon butter or margarine
  4 cups hulled strawberries
  1 cup heavy cream whipped with
  2 tablespoons confectioners' sugar
  
  With rolling pin coarsely crush crack-
  ers in plastic food bag. Sprinkle 2 table-
  spoons cracker crumbs on bottom of well-
  greased 9-inch pie plate; reserve remaining
  crumbs. In small deep bowl beat egg whites
  until foamy; add cream of tartar and salt.
  Beat until soft peaks form. Gradually beat
  in granulated sugar 1 tablespoon at a time,
  beating until very stiff and sugar is com-
  pletely dissolved. Beat in vanilla just until
  blended. Fold in pecans and remaining
  cracker crumbs. With spatula spread over
  bottom and up sides of prepared pie plate,
  pushing up sides slightly above rim of pie
  plate to form a shell. Bake in preheated
  325° oven 30 minutes or until golden and
  hard to the touch. Cool on wire rack (shell
  will crack slightly on cooling). In small
  saucepan over low heat melt chocolate with
  butter; stir to blend. With metal spoon
  drizzle chocolate mixture all over cooled
  meringue shell; let set at least 15 minutes.
  Reserving 2 whole strawberries for garnish,
  cut remaining berries in half, larger ones
  in quarters. Spoon into pie shell. Top with
  dollops of whipped cream or cream piped
  through pastry bag. Garnish with whole
  berries. Chill until serving time. Best served
  same day; cut in wedges to serve (pie will
  crumble slightly). Makes 8 servings. Per
  serving: 566 cal, 8 g pro, 74 g car, 28 g fat,
  44 mg chol with butter, 40 mg chol with
  margarine
  
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  ---
  
  # Strawberry Meringue Pie Alla Lido
  
  *Makes 8 servings*
  
  ## Ingredients
  
  - 12 two-inch-square saltine crackers (unsalted tops)
  - 3 egg whites, at room temperature
  - 1/4 tsp cream of tartar
  - 1/8 tsp salt
  - 1 cup granulated sugar, divided
  - 1 tsp vanilla
  - 1/2 cup chopped pecans
  - 1 bar (4 oz) sweet cooking chocolate
  - 1 Tbsp butter or margarine
  - 4 cups hulled strawberries
  - 1 cup heavy cream, whipped with 2 Tbsp confectioners' sugar
  
  ## Instructions
  
  1. With a rolling pin, coarsely crush crackers in a plastic food bag.
  2. Sprinkle 2 tablespoons of cracker crumbs on the bottom of a well-greased 9-inch pie plate; reserve remaining crumbs.
  3. In a small deep bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form.
  4. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved.
  5. Beat in vanilla just until blended.
  6. Fold in pecans and remaining cracker crumbs.
  7. With a spatula, spread meringue mixture over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell.
  8. Bake in a preheated 325°F oven for 30 minutes or until golden and hard to the touch.
  9. Cool on a wire rack (shell will crack slightly on cooling).
  10. In a small saucepan over low heat, melt chocolate with butter; stir to blend.
  11. With a metal spoon, drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes.
  12. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell.
  13. Top with dollops of whipped cream or cream piped through a pastry bag.
  14. Garnish with the 2 reserved whole berries.
  15. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly).
• 
  Textcategory:Dessertdecade:1960s...8 more

  Chocolate Pecan Truffles

  CHOCOLATE PECAN TRUFFLES
  
  1 cup chocolate morsels
  ½ cup sour cream
  1½ cups pecans, chopped
  fairly fine but not
  pulverized
  2½ cups vanilla wafers or
  cake crumbs, finely
  crushed
  ½ cup confectioners' sugar,
  sifted
  1 tablespoon grated orange
  rind
  ⅓ cup orange juice,
  approximately
  ½ cup unsweetened cocoa
  powder, sifted
  
  Melt chocolate and sour cream
  in top of a double boiler over sim-
  mering water. Stir until smooth,
  then chill until mixture is barely
  pliable.
  Take a small amount, about half
  a teaspoon, and roll into a ball with
  your fingers. If chocolate is chilled
  enough, this is easy. Continue to
  make balls of all the chocolate, then
  refrigerate until firm. These are the
  centers of the truffles.
  
  over
  
  Back:
  Mix together pecans, vanilla
  wafers, confectioners' sugar, grated
  orange rind and juice, using a food
  processor if possible. Use just
  enough orange juice to moisten and
  hold together mixture, no more.
  Roll chocolate balls in it and
  then between your palms to make
  them firm. Roll finally in cocoa
  powder, shaking off excess. Refrig-
  erate until serving time. Makes
  about 48 truffles.
  
  ---
  
  # Chocolate Pecan Truffles
  
  *Makes about 48 truffles*
  
  ## Ingredients
  
  - 1 cup chocolate morsels
  - 1/2 cup sour cream
  - 1 1/2 cups pecans, chopped fairly fine but not pulverized
  - 2 1/2 cups vanilla wafers or cake crumbs, finely crushed
  - 1/2 cup confectioners' sugar, sifted
  - 1 Tbsp grated orange rind
  - 1/3 cup orange juice, approximately
  - 1/2 cup unsweetened cocoa powder, sifted
  
  ## Instructions
  
  1. Melt chocolate morsels and sour cream in the top of a double boiler over simmering water. Stir until smooth, then chill until the mixture is barely pliable.
  2. Take a small amount, about half a teaspoon, and roll into a ball with your fingers. If the chocolate is chilled enough, this is easy. Continue to make balls of all the chocolate, then refrigerate until firm. These are the centers of the truffles.
  3. Mix together the pecans, vanilla wafers, confectioners' sugar, grated orange rind, and orange juice, using a food processor if possible. Use just enough orange juice to moisten and hold the mixture together, no more.
  4. Roll the chilled chocolate balls in the pecan mixture, then roll between your palms to make them firm.
  5. Roll finally in cocoa powder, shaking off excess.
  6. Refrigerate until serving time.
• 
  Textcategory:Dessertdecade:1950s...9 more

  Vacie's Blueberry Jello

  Vacie's Blueberry Jello
  1 pkg. frozen blueberries, thawed and drained (save juic
  1-15 oz can crushed pineapple drained (save juice)
  1 cup pineapple and blueberry juice (add
  enough water to make a full cup)
  1 6 oz pakage blackberry jello
  2 cups boiling water
  
  Dissolve jello in boiling water. Add pineapple and
  blueberry juice. Fold in fruit and pour into mold.
  Place in refrigerator and let set.
  
  Topping:
  1 8 oz pkg cream cheese (room temperature)
  1/4 c sugar 1/2 cup chopped pecans
  1 tsp vanilla Blend together and spread over jello
  1/2 pint sour cream Refrigerate till ready to serve.
  
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  ---
  
  # Vacie's Blueberry Jello
  
  ## Ingredients
  
  ### Jello Layer
  
  - 1 pkg frozen blueberries, thawed and drained (save juice)
  - 1 can (15 oz) crushed pineapple, drained (save juice)
  - 1 cup pineapple and blueberry juice combined (add enough water to make a full cup)
  - 1 pkg (6 oz) blackberry Jell-O
  - 2 cups boiling water
  
  ### Topping
  
  - 1 pkg (8 oz) cream cheese, room temperature
  - 1/4 cup sugar
  - 1 tsp vanilla
  - 1/2 pint sour cream
  - 1/2 cup chopped pecans
  
  ## Instructions
  
  ### Jello Layer
  
  1. Dissolve Jell-O in boiling water.
  2. Add pineapple and blueberry juice.
  3. Fold in drained fruit and pour into mold.
  4. Place in refrigerator and let set.
  
  ### Topping
  
  1. Blend together cream cheese, sugar, vanilla, sour cream, and chopped pecans until smooth.
  2. Spread over set jello.
  3. Refrigerate until ready to serve.
• 
  Textcategory:Dessertdecade:1950s...8 more

  Pacific Pie / Pecan Pie

  Pacific Pie
  1# can salmon, dash of pepper
  1/2 tsp salt, 1 egg beaten, ½ c finely
  diced sweet pickle, 1½ c fresh bread
  crumbs, ½ (6oz) can mushroom sauce
  1/3 c. liquid (fish liquid plus water)
  2 hard cooked eggs, finely chopped, 2 (6 oz)
  cans mushroom sauce heated.
  Drain salmon, reserving liquid. Discard
  skin & bones. Flake fish. Blend with remaining
  ingredients except eggs & 2 cans of mushroom sauce
  
  Back:
  Pack mixture into greased 8 inch
  round pie pan. Bake in moderate
  oven (350 degrees about 40 min. or until
  pie is lightly browned & firm. Cut into
  serving wedges garnish with hard cooked
  eggs and serve with hot mushroom sauce
  6 servings.
  
  Pecan Pie Bake in 1 crust
  pie unbaked.
  1 c sugar
  3 eggs well beaten
  1 c syrup then add your pecan
  
  ---
  
  # Pacific Pie and Pecan Pie
  
  *Two recipes on one card*
  
  ---
  
  # Pacific Pie
  
  *Serves 6*
  
  ## Ingredients
  
  ### Filling
  - 1 lb can salmon, drained (reserve liquid)
  - 1/2 tsp salt
  - Dash of pepper
  - 1 egg, beaten
  - 1/2 cup sweet pickle, finely diced
  - 1 1/2 cups fresh bread crumbs
  - 1/2 of a 6 oz can mushroom sauce (approximately 3 oz)
  - 1/3 cup liquid (reserved salmon liquid topped up with water)
  - 2 hard cooked eggs, finely chopped
  
  ### Serving Sauce
  - 2 cans (6 oz each) mushroom sauce, heated
  
  ## Instructions
  
  1. Preheat oven to 350°F. Grease an 8 inch round pie pan.
  2. Drain salmon, reserving liquid. Discard skin and bones. Flake fish into a large bowl.
  3. Add salt, pepper, beaten egg, sweet pickle, bread crumbs, mushroom sauce, and 1/3 cup liquid (salmon liquid topped up with water). Mix until well blended.
  4. Fold in chopped hard cooked eggs.
  5. Pack mixture firmly into prepared pie pan.
  6. Bake at 350°F for approximately 40 minutes until lightly browned and firm.
  7. Cut into wedges and garnish with additional sliced hard cooked egg if desired.
  8. Serve with heated mushroom sauce spooned over each wedge.
  
  ## Editor's Notes
  
  - **Mushroom sauce** appears twice in different roles — 1/2 of a 6 oz can is incorporated into the filling as a binder and flavor base; 2 full 6 oz cans are heated separately as a serving sauce. The same bottled mushroom sauce referenced in the Cheese Spread for Canapés and Bran Meat Cakes recipes elsewhere in this collection. Modern substitute: Worcestershire sauce in the filling; a simple cream of mushroom sauce for serving.
  
  ---
  
  # Pecan Pie
  
  *Baked in 1 unbaked pie crust*
  
  ## Ingredients
  
  - 1 unbaked 9" pie crust
  - 3 eggs, well beaten
  - 1 cup sugar
  - 1 cup corn syrup (light or dark Karo)
  - 1 to 1 1/2 cups pecan halves
  - 2 Tbsp butter, melted (see Editor's Notes)
  - 1 tsp vanilla (see Editor's Notes)
  - Pinch of salt (see Editor's Notes)
  
  ## Instructions
  
  1. Preheat oven to 350°F.
  2. Beat eggs well in a large bowl.
  3. Add sugar and corn syrup; mix until well combined.
  4. Stir in melted butter, vanilla, and salt.
  5. Fold in pecans.
  6. Pour filling into unbaked pie crust.
  7. Bake at 350°F for 50 to 60 minutes until filling is set and does not jiggle when gently shaken.
  8. Cool completely before slicing — filling sets fully as it cools.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Pear Honey Bread

  PEAR HONEY BREAD
  
  1 (1-pound 13-ounce) can Bartlett
  pear halves
  2/3 cup brown sugar
  3/4 cup honey
  1/4 cup salad oil
  1 cup pear syrup
  2 eggs
  2 teaspoons grated lemon peel
  3/4 cup chopped pecans
  4 cups flour
  3 teaspoons baking powder
  1 teaspoon baking soda
  1 1/2 teaspoons salt
  
  Drain pear halves, reserving two for
  garnish. Finely chop remaining pear
  halves. Combine brown sugar, honey, oil,
  pear syrup, eggs and lemon peel. Stir in
  pears and nuts. Sift flour, baking powder,
  soda and salt. Add to pear mixture, stir-
  ring just until blended.
  
  Pour into two greased 4 1/2x8 1/2-inch
  loaf pans. Slice reserved pear halves and
  arrange over top of batter. Bake at 350
  degrees for 50 to 60 minutes or until
  toothpick comes out clean when inserted
  in center. Remove from pans and cool.
  Yields 2 loaves. (For best flavor, wrap in
  foil and let stand overnight or longer.
  Keeps up to one week.)
  
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  ---
  
  # Pear Honey Bread
  
  ## Ingredients
  
  - 1 (1-pound 13-ounce) can Bartlett pear halves
  - 2/3 cup brown sugar
  - 3/4 cup honey
  - 1/4 cup salad oil
  - 1 cup pear syrup
  - 2 eggs
  - 2 tsp grated lemon peel
  - 3/4 cup chopped pecans
  - 4 cups flour
  - 3 tsp baking powder
  - 1 tsp baking soda
  - 1 1/2 tsp salt
  
  ## Instructions
  
  1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
  2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
  3. Stir in chopped pears and nuts.
  4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
  5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
  6. Slice reserved pear halves and arrange over top of batter.
  7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
  8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week.
• 
  Textcategory:Dessertdecade:1950s...6 more

  Graham Pecan Pie

  Graham Pecan Pie
  
  14 graham crackers (1½ cups) crushed
  1 cup sugar
  ½ cup coarsely broken pecans
  1 teasp. baking powder
  ¼ teasp. salt
  1 teasp vanilla
  3 eggs - separated.
  Roll crackers fine - add sugar nuts, bk. pow. salt
  and vanilla. Stir in beaten egg yolks. Mix well. Beat
  whites until they hold peaks. Fold into 1st mixture. Pour
  into buttered pie pan. Bake 325°. 35 min. garnish whip cream
  
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  ---
  
  # Graham Pecan Pie
  
  ## Ingredients
  
  - 14 graham crackers (1 1/2 cups), crushed
  - 1 cup sugar
  - 1/2 cup coarsely broken pecans
  - 1 tsp baking powder
  - 1/4 tsp salt
  - 1 tsp vanilla
  - 3 eggs, separated
  
  ## Instructions
  
  1. Roll crackers fine.
  2. Add sugar, nuts, baking powder, salt, and vanilla.
  3. Stir in beaten egg yolks. Mix well.
  4. Beat egg whites until they hold peaks.
  5. Fold egg whites into first mixture.
  6. Pour into buttered pie pan.
  7. Bake at 325° for 35 minutes.
  8. Garnish with whipped cream.
• 
  Textcategory:Sidedecade:1950s...9 more

  Candied Sweet Potato

  Candied Sweet Potato
  
  2 c sweet Potatoes 1 Cup coarsely chopped
  1 tbsp butter pecans on top
  2 eggs, beaten
  3/4c light Br sugar 375° - 3/4 hr
  1 C evap. milk
  1/2 C Dr. Corn Syrup
  1/2 tsp ginger
  1 tsp cinnamon
  1/2 tsp salt
  1/2 tsp nutmeg
  
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  ---
  
  # Candied Sweet Potato
  
  ## Ingredients
  
  - 2 cups sweet potatoes
  - 1 Tbsp butter
  - 2 eggs, beaten
  - 3/4 cup light brown sugar
  - 1 cup evaporated milk
  - 1/2 cup dark corn syrup
  - 1/2 tsp ginger
  - 1 tsp cinnamon
  - 1/2 tsp salt
  - 1/2 tsp nutmeg
  - 1 cup coarsely chopped pecans (on top)
  
  ## Instructions
  
  1. Combine sweet potatoes, butter, beaten eggs, light brown sugar, evaporated milk, dark corn syrup, ginger, cinnamon, salt, and nutmeg.
  2. Place in a baking dish and top with coarsely chopped pecans.
  3. Bake at 375° for 3/4 hour.
• 
  Textcategory:Dessertdecade:1950s...6 more

  Minnie's Old-Fashioned Orange Icebox Cookies

  MINNIE'S OLD-FASHIONED
  ORANGE ICEBOX COOKIES (shown)
  
  Be careful not to overbake or you'll find
  that the browning butter may overpower
  the delicate flavors.
  
  1 cup butter or margarine, softened
  1/2 cup each granulated sugar and
  packed light-brown sugar
  1 egg
  2 tablespoons orange juice
  1/8 teaspoon vanilla
  2-1/2 cups flour
  1/4 teaspoon each salt and baking soda
  1 tablespoon grated orange peel
  1/2 cup finely chopped pecans
  
  In large bowl beat butter and sugars
  until well blended. Add egg and
  beat until light and fluffy. Beat in orange
  juice and vanilla. Stir together flour, salt
  and soda; stir into butter mixture. Stir in
  peel and pecans. If necessary, chill briefly
  until easy to handle. On waxed paper
  shape in two 1-1/4-inch-diameter rolls.
  Wrap in waxed paper; chill at least 3
  hours or until firm. Slice 3/16 inch thick.
  Place slices 1/2 inch apart on ungreased
  baking sheets. Bake in preheated 375°
  oven 8 to 9 minutes or until golden and
  delicately browned at edges. Remove to
  racks to cool. Makes about 132. Per
  cookie: 31 cal, 0 g pro, 3 g car, 2 g fat,
  6 mg chol with butter, 2 mg chol with
  margarine (more recipes, page 146)
  
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  ---
  
  # Minnie's Old-Fashioned Orange Icebox Cookies
  
  *Be careful not to overbake or you'll find that the browning butter may overpower the delicate flavors.*
  
  ## Ingredients
  
  - 1 cup butter or margarine, softened
  - 1/2 cup granulated sugar
  - 1/2 cup packed light-brown sugar
  - 1 egg
  - 2 Tbsp orange juice
  - 1/8 tsp vanilla
  - 2-1/2 cups flour
  - 1/4 tsp salt
  - 1/4 tsp baking soda
  - 1 Tbsp grated orange peel
  - 1/2 cup finely chopped pecans
  
  ## Instructions
  
  1. In a large bowl, beat butter and sugars until well blended.
  2. Add egg and beat until light and fluffy.
  3. Beat in orange juice and vanilla.
  4. Stir together flour, salt, and baking soda; stir into butter mixture.
  5. Stir in orange peel and pecans.
  6. If necessary, chill briefly until easy to handle.
  7. On waxed paper, shape dough into two 1-1/4-inch-diameter rolls.
  8. Wrap in waxed paper; chill at least 3 hours or until firm.
  9. Slice 3/16 inch thick. Place slices 1/2 inch apart on ungreased baking sheets.
  10. Bake in preheated 375° oven 8 to 9 minutes or until golden and delicately browned at edges.
  11. Remove to racks to cool.
  
  Makes about 132 cookies. Per cookie: 31 cal, 0 g protein, 3 g carbohydrate, 2 g fat, 6 mg cholesterol with butter, 2 mg cholesterol with margarine.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Frozen Date Nut Ice Cream Pie

  Better recipe
  Frozen Date Nut Ice Cream Pie
  
  1 qt or 2 pts ice cream 1/2 c cold water
  1 8 oz pkg. pitted dates 1/4 c chopped pecans
  1/2 c water 1 c vanilla wafer crumbs
  1/2 c sugar 3 finely crushed
  1 tsp lemon juice 1/4 c 1/2 stick butter
  1 TBsp. plain gelatine melted.
  Cut dates in fourths. Combine with water,
  sugar & lemon juice. Cover and cook
  slowly until dates are soft. Cool. Stir
  
  Back:
  in gelatine which has been dissolved
  in 1/2 c cold water. Add nuts. Combine
  wafer crumbs with butter. Press onto
  sides & bottom of 9" pie plate. Chill.
  Spread 1 pt. ice cream over crust. Cover
  with date mixture. Top with 1 pt. slightly
  softened ice cream. Garnish with addi
  tional wafer crumbs or nuts. Freeze
  until ready to serve. serves 8.
  
  ---
  
  # Frozen Date Nut Ice Cream Pie
  
  *Better recipe*
  
  ## Ingredients
  
  - 1 qt or 2 pts ice cream
  - 1 (8 oz) pkg pitted dates
  - 1/2 c water
  - 1/2 c sugar
  - 1 tsp lemon juice
  - 1 Tbsp plain gelatine
  - 1/2 c cold water
  - 1/4 c chopped pecans
  - 1 c vanilla wafer crumbs, finely crushed
  - 1/4 c (1/2 stick) butter, melted
  
  ## Instructions
  
  1. Cut dates in fourths.
  2. Combine with water, sugar, and lemon juice. Cover and cook slowly until dates are soft. Cool.
  3. Stir in gelatine which has been dissolved in 1/2 c cold water.
  4. Add nuts.
  5. Combine wafer crumbs with butter. Press onto sides and bottom of 9" pie plate. Chill.
  6. Spread 1 pt ice cream over crust.
  7. Cover with date mixture.
  8. Top with 1 pt slightly softened ice cream.
  9. Garnish with additional wafer crumbs or nuts.
  10. Freeze until ready to serve.
  
  Serves 8.
• 
  Textcategory:Maindecade:1950s...6 more

  Nutty Chicken Salad

  NUTTY CHICKEN SALAD
  
  3 c. cubed cooked chicken
  2 T. lemon juice
  1 c. chopped pecans
  4 hard cooked eggs, chopped
  ½ t. salt
  ½ t. pepper
  1½ c. chopped celery
  3 T. chopped sweet pickle
  ¾ c. mayonnaise
  2 T. Durkee dressing
  
  Combine all ingredients, add mayonnaise. Chill. Serve on
  lettuce cups. Yield: 6 servings.
  
  Think "Pecans" When Cooking
  
  Back:
  ...that the very
  best people
  - The Holden
  To
  the right one.
  ane Willson
  
  ---
  
  # Nutty Chicken Salad
  
  ## Ingredients
  
  - 3 cups cubed cooked chicken
  - 2 Tbsp lemon juice
  - 1 cup chopped pecans
  - 4 hard cooked eggs, chopped
  - 1/2 tsp salt
  - 1/2 tsp pepper
  - 1 1/2 cups chopped celery
  - 3 Tbsp chopped sweet pickle
  - 3/4 cup mayonnaise
  - 2 Tbsp Durkee dressing
  
  ## Instructions
  
  1. Combine all ingredients, add mayonnaise.
  2. Chill.
  3. Serve on lettuce cups.
  
  Yield: 6 servings.