This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Combine the parsnips with the milk and puree until very smooth.
Add 1/4 cup honey, eggs, orange rind,& seasonings, adjust seasoning to your liking, mix well Pour parsnip mixture into the baked pie shell.
Bake at 375F until the filling is set apprx 50 minutes, insert a knife in the middle of the pie when it comes out clean it is done.
Spread the 1 1/2 tbsp of honey on top.
Garnish with whipped cream if you dare, and a dash of cinnamon.
ix according to package directions baked in 2 round cake pans
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
inute. Pour topping over the baked crust.
Return pan to
ood Blog, where her tasty recipes and photos are documented.
Put berries into pie shell (cut up if very large).
Make Danish dessert according to directions on package.
Cool and pour over the berries.
Top with whipped cream.
Turn oven temperature to 475\u00b0.
Spread dessert shells with jam or jelly.
Place on baking sheet.
Bake dessert shells with jam or jelly for 5 minutes.
Place a scoop of ice cream in center; top with whipped cream and serve.
Serves 4.
In a punch bowl, layer the following twice.
Makes a good colorful dessert.
Mix and cook in a double boiler for about 1 hour. Serve over hot baked dessert.
ool.
Crumble the just baked crust into fine crumbs.
eanwhile, for the apricots in dessert wine syrup, remove peel from
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Dissolve gelatin in boiling water.
Add lemon juice and chill until slightly thickened.
Meanwhile, prepare pudding mix with 1 cup milk as directed on package for pudding.
Chill, then fold in gelatin.
Fold in container of the whipped topping, blending until smooth.
Place 1/3 of the cake cubes in 2 quart bowl.
Top with 1/3 of the gelatin pudding mixture, spreading evenly.
Repeat layers. Cover bowl with plastic wrap and chill at least 6 hours.
Use a 9 x 13-inch cake pan instead for a more cake-like dessert.
Melt the butter or margarine, and add 1 cup sugar and the graham crackers. Press this mixture into a 9x13 pan.
Beat the eggs. Gradually beat cream cheese, sugar, and vanilla into the eggs.
Pour egg and cream cheese mixture over the graham cracker crust. Bake at 325 degrees F (165 degrees C) for 15-20 minutes. Cool.
Pour blueberry or cherry pie filling over the top of the baked dessert. Spread nondairy whipped topping on top of fruit. Refrigerate until ready to serve.
ariations of a delicious traditional dessert from Puerto Rico.
You
Peel and slice tomatoes; place on paper towel to drain.
Spread small amount of mayonnaise in bottom of baked pie shell.
Layer tomatoes, salt and pepper and light layer of mayonnaise until shell is filled.
Cover with sour cream.
Sprinkle with cheese.
Put under broiler for a minute if melted cheese is preferred.
Crumble angel food cake into small pieces, putting 1/2 of cake in a 9 x 13-inch pan and spreading 1/2 of pineapple over it.
Add Cool Whip, then take the other 1/2 of cake crumbs and spread on top of the other cake mixture as you did before: crumbs, pineapple and Cool Whip.
Sprinkle baked coconut on top of cake and put in refrigerator for best results.
Line pan or dish with plastic.
Whip Jell-O; let set until starting to jell.
Break up baked cake into cubes and drop into Jell-O; mix.
Add 1/2 container Cool Whip.
Let jell to firm, then spread the remaining Cool Whip on top of Jell-O mixture.
Leave in refrigerator until ready to serve.
Cut into squares and serve.
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
Repeat the layers ending with crushed candy on the top.
Refrigerate the trifle.
Delicious!