http://www.cherryhillantiques.com/ RECIPES and More http://www.cherryhillantiques.com/images/prozdmakin_r4_c6.jpg http://www.cherryhillantiques.com/mmkcart/main.asp?LowCt=0&action=cat&cat=RECIPES Copyright 2005 1/26/2009 12:18:38 PM http://www.mmkcart.com http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=AMBC1&CTMP=1&LowCt=0
2 cans cream style corn
1 can whole kernal corn drained
1 tube Saltine crackers crushed
1/2 3/4 cup milk
Salt and pepper
3 eggs beaten

Mix all together put in baking dish dot with butter and sprinkle with pepper.
Should be soupy. Bake uncovered 60 minutes at 350]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=BRSSTS1&CTMP=1&LowCt=0
3 fillets (1 pound each) Red snapper
1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons butter
1/2 cup chopped onion
2 cups chopped celery
1/4 cup chopped green pepper
3 cups canned tomatoes, sieved
1 tablespoon catsup
1 teaspoon chili powder
1 1/2 tablespoons lemon juice
2 bay leaves
1 clove garlic, crushed
1 teaspoon salt
dash red pepper
1 tablespoon Worcestershire sauce
Lemon slices
Parsley

Dredge fish with combined flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place fish in a baking pan (15 1/2`` X 10 1/2`` X 2 1/4``). Melt butter in saucepan. Add onion, celery and green pepper and cook until celery is tender. Add remaining ingredients and mix. Pour sauce around the fish. Bake in a 350 degree F. Remove bay leaves. Garnish with lemon slices and parsley.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=BR4&CTMP=1&LowCt=0
1 1/3 cups sugar
6 tablespoons honey
1 cup water
Juice of 1/2 lemon
1 cup finely chopped almonds
1 1/2 teaspoons cinnamon
1 box (1 pound) phyllo (fillo) dough leaves, thawed
1 cup butter, softened

Combine 1/3 cup sugar, honey, water and lemon juice and boil 20 minutes; cool. Combine remaining 1 cup sugar, almonds and cinnamon. Lay 8 sheets of phyllo in greased pan (14`` X 10`` X 2``) brushing each sheet with butter. Sprinkle a small amount of nut mixture over the top. Cover with a sheet of Phyllo and brush with butter and sprinkle with nut mixture. repeat until all the nut mixture is used. Top with another 8 sheets of Phyllo, remembering to brush each with butter. Using the tip of a knife, cut without cutting through the bottom layer, into diamond shaped pieces. Bake in a preheated 325 degrees oven about 40 to 45 minutes. Pour lemon honey syrup over Bakava and serve warm or cold.

Yield:24 servings

Note: Dough must be completly thawed before using. Dough tears easily but can be patched by just overlapping the pieces slightly. Since dough dries quickly, cover with platic wrap and damp towel as you are assembling the Baklava.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=BUFVO1&CTMP=1&LowCt=0 Top hamburgers and steaks with thick slices of Vidalia onions for added flavor.
For a delicious side dish, Vidalia onions taste great grilled, baked, or all by themselves.
Whole Vidalia onions can be stuffed in a variety of ways. Try them with cheese, mushrooms or spinach. ]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=BCSH4&CTMP=1&LowCt=0
1 1/2lb. ground beef or pork or turkey
1/4 tsp. salt
1/4tsp pepper
1/3cup crumbled blue cheese
3 oz cream cheese, softened
1 tbsp. country style Dijon Mustard
4 onion buns
In medium bowl stir together ground meat, salt and pepper. Form into 8 large thick patties. In small bowl stir together blue cheese, cream cheese and mustard. Place about 2 tbsp cheese mixture on top of each of 4 patties. Top each with remaining meat patty. Press around edges to seal. Place hamburgers in 10`` skillet. Cook over med. heat turning once. until desired doneness [about 12 to 15 minutes for medium]. Place hamburgers on buns. In same skillet with drippings place; 1 1/2 cup sliced fresh mushrooms
2 med. onions, sliced
1/4 tsp salt
1/4 tsp pepper
1 tbsp Worcestershire sauce
Cook over medium high heat, stirring occasionally, until tender [4 to 5 min]. Meanwhile, place tomato slice on each hamburger, top with grilled mushrooms and onions.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=OCJ1&CTMP=1&LowCt=0 http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=BL5&CTMP=1&LowCt=0
1 pkg. Frozen rolls
1 small pkg butterscotch pudding mix
[the kind you cook]
7 T oleo
3/4 cup sugar
1/2 cup nuts
Cinnamon
Place frozen rolls in a buttered bundt pan. Sprinkle with 1/4 cup sugar and some cinnamon. Sprinkle with the dry butterscotch pudding mix. Add the nuts. Melt the oleo with the remaining 1/2 cup sugar. Pour over top. Cover tightly with foil and let set over night. Bake 350 degrees for 30 40 minutes.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=VOF3&CTMP=1&LowCt=0
Vidalia onions should have a light, golden brown exterior and a milky white interior. They should be rounded on the bottom and slightly flat on top.
Vidalia onions bruise fairly easily, so handle them with care.
To enjoy Vidalia onions longer than the 10 12 weeks they`re available each year, buy in large quantities and store them properly.
Keep Vidalia onions cool, dry and separate to ensure they stay fresh.
Or, store them in the legs of old, clean, sheer pantyhose. Tie a knot between each onion, and cut the knot when you are ready to use it. Hang Vidalia onions in a cool, dry, well ventilated area.
Vidalia onions also can be stored on racks or screens as long as they don`t touch and are kept in a cool place. To freeze a whole Vidalia onion, peel, wash, core and place onion in freezer bag. Frozen onions should be used for cooking, because freezing changes their texture


All info on Vidalias Onions were found on the internet. If this is copyrighted, please email us and we will remove it.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=CBSR2&CTMP=1&LowCt=0
Prepare the following recipe the night before in a large bowl that can be tightly covered.

1 head lettuce
1 onion
1 pound bacon
1/2 head cauliflower
1 cup mayonnaise or salad dressing
Salt and pepper

Break up lettuce and cauliflower in pieces. Section onion into rings. Fry bacon and cut up. Layer in order listed above. Sprinkle over top 1/4 cup sugar. Spread on top 1 cup mayonnaise or salad dressing. Salt and pepper to taste. Cover tightly until ready to serve. Mix well before serving.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=S5&CTMP=1&LowCt=0
Mix 1 can [10 1/2oz], cream of celery soup with 1/3 cup milk and 1/2 cup shredded sharp cheese [or use 1 pkg. [3 oz] softened cream cheese plus 1 tbsp. minced chives]. Cook over low heat, stirring occasionally, until cheese is melted and sauce has heated through. Serve over carrots, cauliflower, onions, potatoes, or broccoli. Makes 1 2/3 cups sauce.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=CSS5&CTMP=1&LowCt=0
3 cups Broken Spinach
1 cup cut celery
1 1/2 cups shredded carrot
1 package (4 ounces) shredded Cheddar cheese
1 ounce blue cheese, crumbled
2 hard cooked eggs

Combine first 5 ingredients in salad bowl; toss with Lemon dressing. Garnish with sliced eggs. Yield: 6 servings.

Lemon Dressing

3/4 cup salad oil
2 tablespoons lemon juice
1/4 cup wine vinegar
1 teaspoon salt
1 teaspoon sugar

Combine ingredients and blend well. Yield: 1 cup]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=RP3&CTMP=1&LowCt=0

The menu was;
Large Platter of Chicken Drumettes bought huge success
Medium Fruit Platter bought surprisingly, huge success
Large Cheese, Sausage Platter bought not big success was sliced, should be cubed
Spirals from Sam`s Club bought huge success
Black and Green Olives bought
Crackers and Cocktail Bread bought
Canned Soda bought
Little Eclairs from Sam`s Club bought huge success
Spinach Dip homemade recipe follows
Deviled Eggs homemade recipe follows
German Potato Salad homemade recipe follows
Pasta Salad homemade recipe follows
Little Franks in Barbecue Sauce sauce homemade recipe follows
Homemade Food was such a hit everybody said the recipes should be on website.
So here they are All are very, very simple.

Deviled Eggs
Hard Boiled eggs for this party we used 3 dozen cut in half
Miracle Whip (reg or fat free)
Mustard (dried or in jar)
Salt
Paprika

Cut hard boiled eggs in half, scoop out yolk and put in dish. Mash yolks, add Miracle Whip to moistin (should be moist enough to scoop easily, but not to run off spoon), tiny bit of mustard (to taste), salt (to taste). Scoop mixture halves. Sprinkle a little bit of Paprika on top of eggs for color. Refrigerate. This is always a huge hit, and is so simple.


Lois`s German Potato Salad

This has been in our family for many years
Salt and Pepper
3 5 pounds little salad potatoes
12 oz cooked bacon
1 good sized onion cut up we love lots of onions in everything
Celery cut up about the same amount as onion
2 3 tablespoons flour
1 cup sugar
1/2 cup vinegar
water

Cook potatoes in salted water until done. You can peel or leave the peels on (we peel). Slice potatoes. Cook Bacon, drain on paper towel, and break up into pieces. Fry onion and celery in bacon fat. Stir flour into bacon fat slowly to absorb the fat will become thick. Slowly add water until flour and bacon mixture gets to a gravy consistence. Could vary each time. Stir until lumps are dissolved. Add 1 cup sugar, 1/2 cup vinegar. Stir until sugar is dissolved. Salt and pepper to taste.
Mix everything in large bowl with potatoes. Garnish with slices of hard boiled eggs. Try to make Potato Salad within a few hours of serving. Wonderful when served warm or at room temperature.


Spinach Dip

1 package frozen chopped spinach thawed
1 chopped raw onion small to medium size
Miracle Whip reg or fat free
Salt and pepper

Thaw out spinach. (I always chop more), place in bowl, add chopped onion, Miracle Whip, mix. Salt and pepper to taste. Place in refrigerator to chill. Best if sits overright. Serve cold.


Little Franks in Barbecue Sauce

1 package small Franks pre cooked
1 cup ketchup
1/2cup brown sugar
about 2 tablespoons Worcestershire Sauce

Place ketchup, brown sugar, Worcestershire Sauce, in small sauce pan and warm on lower heat. Stir often. Heat Franks. Place warmed Franks in crock pot, fondue pot, anything that can keep warm, add sauce and stir. Ready to serve immediately. Very simple, but always a hit.
.
This sauce can also be used for meatballs, sanwiches, etc. Stays in refrigerator for weeks.


Cold Pasta Salad

12 oz Tri Colored Rotini (or any pasta you prefer)
1 can sliced water chestnuts
Cauliflower and Broccoli flowerets
Grated carrots
Chopped up onion 1 good sized onion
64 oz bottle Italian dressing (fat free or reg)
Green Olives sliced

Cook pasta drain and cool. Place in large mixing bowl, add all other ingredients, mix well. Chill. Best if mixed the day before and served cold.


Party Dessert

It was my mothers 75 birthday on the day of the party, so one of my Antique Merchants brought a 1/2 sheet decorated cake. It was a big surprise for her. The cake was a hit too.


Party Hints
Usually at my parties I have everyone bring their favorite Christmas cookies. I bring Christmas paper plates and Saran Wrap, and at the end of the night everyone takes a plate of cookies home. Because of the Hurricanes nobody had time to bake. The one thing I did forget is Coffee. There were some people that wanted Coffee with their cake. Since I don`t drink coffee, I never thought of it. We usually always make punch, but because of time, we had canned soda. I use Fat Free everything (mayo, salsd dressing, etc). Everybody always says they can tell the difference, but with all the ingredients combined, nobody can ever tell. In fact everyone says how good the food is.

If you want a fun, festive feel to any party, have helium balloons. Doesn`t matter what age, everyone loves balloons. They put everyone in such a party mood.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=RV1&CTMP=1&LowCt=0 http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=RBP!&CTMP=1&LowCt=0 http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=RS1&CTMP=1&LowCt=0 Bon Appitet]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=RP1&CTMP=1&LowCt=0 Bon Appitet]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=RS8&CTMP=1&LowCt=0 Bon Appitet]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=RBP!&CTMP=1&LowCt=0 http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=CBBR2&CTMP=1&LowCt=0
3/4 cup butter
1 1/4 cups brown sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oats, uncooked
1 package (6 ounces) semi sweet chocolate bits
1 cup chopped nuts
Confectioners` sugar

Melt butter in a saucepan. Add brown sugar all at once, stirring until sugar i melted. Cool slightly (about 10 Minutes). Add eggs one at a time and mix. Blend inextract. Sift flour, baking powder and salt. Blend into butter mixture. Add oats, chocolate, nuts and mix. Pour into greased pan (15 1/2`` X 10 1/2`` X 1``) and bake in a preheated 350 degree oven about 20 minutes. Cool. Sprinkle with confectioners` sugar, if desired.

Yield: 48 bars.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=CC3&CTMP=1&LowCt=0
This is one of my favorite desserts, and so easy to make.

3 tablespoons Cocoa
3 tablespoons butter or margarine
1/4 cup sugar
1/4 cup light corn syrup
2 cups sugar coated corn flakes

Combine cocoa, butter, sugar and corn syrup in saucepan. Cook over low heat. Add sugar frosted flakes, stirring until well coated. Spoon into shallow waxed paper cups or drop by teaspoonfuls onto waxed paper. Set in cool place to harden.
Yield: 16 chocolate crackles, 2 inches in diameter.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=CMC&CTMP=1&LowCt=0
1 lb. Ground Beef or Pork or Turkey
1 large onion
1/2 cup raw rice, uncooked
1 can cream of chicken soup
1 can cream of celery soup
1 can water
2 TBSp. Soy sauce
1 large can chow mein noddles
1 cup sliced raw mushrooms
about handful shredded cheese [your choice]

Brown meat. Combine all ingredients, [save 1/2 cheese for topping], in bowl, mix well, spoon into casserole. Bake with top on, 350 degrees for about an hour. Before serving sprinkle left over cheese on top and let melt.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=CHB1&CTMP=1&LowCt=0
1/3 cup butter or margarine
1/3 cup packed light brown sugar
1/3 cup honey
1/2 teaspoon vanilla extract
2 cups quick cooking rolled oats
1 1/3 cups flaked coconut
1/2 cup raisins
1 cup Reese`s Peanut Butter Chips or Hershey`s Semi Sweet Chocolate Chips

Heat oven to 400 degrees. Grease 8 inch square baking pan. In large saucepan melt butter; remove from heat. Add remaining ingredients; stir until blended. Press mixture into prepared pan. Bake 15 to 20 minutes or just until golden brown. Cool compelely; cut into bars.

about 2 dozen bars]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=EVS4&CTMP=1&LowCt=0
1 jar [6 ounces] marinated artichoke hearts, undrained
1 1/3 cups Italian dressing
1/4 cup chopped fresh parsley
1 pacage [10 ounces] frozen baby Brussels sprouts, thawed and drained
2 medium carrots, cut diagonally into thin slices
1 medium green bell pepper, cut into strips
5 ounces mushrooms, cut in half
1 medium cucumber, cut into 1/2 inch pieces
1 cup cauliflowerets
1 cup broccoli flowerets
Lettuce
Mix artichoke hearts, dressing and parsley. Toss remaining ingredients except lettuce in large bowl. Pour artichoke hearts and marinade over vegetables. Toss to coat vegetables. Cover and refrigerate at least 2 hours. Line bowl with lettuce. Drain salad; discard marinade. Serve salad in lettuce lined bowl]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=FFSBD1&CTMP=1&LowCt=0
About 1 pound smelt
Batter dip
Oil or fat for deep fat frying

Clean, wash and dry smelt. Dip smelt in Batter dip and fry in hot deep fat until crisp and gloden brown (about 3 minutes on each side). remove from fat and drain on absorbent paper. Sprinkle with seasoned salt. Serve immediately. Yield: 4 servings

Batter Dip

1/4 cup cornstarch
1/4 cup sifted flour
1/3 cup flat beer
2 egg whites

Combine cornstarch and flour. Add beer and mix. Fold in stiffly beated egg whites. (Use this batter at once.)]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=FFVO2&CTMP=1&LowCt=0
Vidalia onions are Georgia`s state vegetable.
Vidalia onions were first grown more than 60 years ago in Toombs County, Georgia by Mose Coleman. Coleman was surprised to find the onions he planted tasted sweet, not hot.
When Coleman`s sweet onions garnered a high price, other farmers began planting onions
Tourists who bought sweet onions at the Vidalia Farmers` Market coined the name ``Vidalia onion.``
By the mid 1970s, there were more than 600 total acres of Vidalia onions.
Vidalia onions have a higher water and sugar content than other onions. ]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=GBSC3&CTMP=1&LowCt=0
1 cup sliced mushrooms
2 tablespoons fat
4 cups Cooked Green Beans
1 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper

Brown mushrooms in fat, add beans, cream, salt and pepper and heat thoroughly.
Serves 6]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=GP3&CTMP=1&LowCt=0
2 pounds grouper fillets or other fish fillets, fresh or frozen
1 cup sour cream
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice
1 tablespoon grated onion
1/2 teaspoon salt
Dash liquid hot pepper sauce [optional]
Paprika
Chopped parsley
Thaw frozen fillets. Skin fillets and cut into serving size portions. Place in a single layer in a well greased baking dish, 12 X 8 X 2 inches. Combine remaining ingredients except paprika. Spread sour cream mixture over fish. Sprinkle with paprika. Bake in a moderate oven 350 degrees, for 25 to 30 minutes, or until fish flakes easily when tested with a fork. Garnish with parsley. Serves 6]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=HPBCCC1&CTMP=1&LowCt=0
1 package (18.5 ounces) yellow cake mix (with pudding in the mix)
4 eggs
3/4 cup water
1/3 cup vegetable oil
1/3 cup creamy peanut butter
1 1/2 cups Hershey`s Semi sweet chocolate chips, diveded
1/4 cup chopped, unsalted peanuts

Heat oven to 350 degrees. Grease and lightly flour 13x9x2 inch baking pan. Prepare cake batter according to package directions using eggs, water and oil. Blend in peanut butter. Spoon half of batter into prepared pan. Sprinkle 3/4 cup chocolate chips over batter. Gently spread remaining batter top. Sprinkle remaining 3/4 cup chips and peanuts over batter. Bake 45 minutes or until wooden pick inserted in center comes out clean . Cool in pan on wire rack.

12 to 15 servings]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=LNTPP4&CTMP=1&LowCt=0
1/2 cup sherry wine
2 pounds cooked or canned lobster meat, cubed
1/2 cup butter
6 tablespoons flour
1 1/2 teaspoons salt
1/8 teaspoon cayenne pepper
1/4 teaspoon nutmeg
3 cups cream
2 egg yolks
Toast points

Pour wine on lobster meat. Melt butter in saucepan, add flour and seasonings and mix well; add cream gradually, stir and cook until slightly thickened. Add lobster meat and sherry wine and heat thoroughly. Pour mixture gradually on slightly beaten egg yolks and mix well; return to saucepan, stir and cook until thickened. Serve immediately on toast points.

Yield: 8 servings]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=KAS6&CTMP=1&LowCt=0
1 small head cauliflower, broken into flowerets
1 green pepper, sliced
1 large carrot, peeled and sliced
1 large onion, sliced
4 stalks celery, cut into bite sized chunks
1 cup fresh mushrooms
1 jar (5 ounces)stuffed olives, drained
1 pint cherry tomatoes
1 stick pepperoni, sliced
1 cup olive oil
1 cup red wine vinegar
1/2 cup white wine vinegar
1/3 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon oregano leaves, crushed

Combine begetables in a large bowl. Combine remaining ingredients; pour over vegetables and mix well. Cover and chill at least 12 hours, stirring several times while marinating.
Yield: 12 servings

Note: The following ingredients could be added or substituted: black olives, additional raw vegetables, anchovies, canned shrimp, small ham chunks, etc.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=MBCF4&CTMP=1&LowCt=0 2 cups shortening
2 powered sugar
1 stick butter [1 half cup]
1 tsp. vanilla
1 tsp. salt
1 small can evaporated milk [not whole can]
Cream shortening, butter vanilla with electric mixer. Slowly add Powder Sugar while mixing, and small amounts of evaporated milk at a time. Add milk until frosting is creamy and thickness to spread on cake or cupcakes.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=MVSR1&CTMP=1&LowCt=0
1 large soup bone
3 quarts boiling water
1 cup chopped onion
2 cups chopped celery and leaves
2 cups tomatoes
1 cup diced carrots
1 cup diced turnips
2 cups diced potatoes
Salt and pepper to taste

Select a beef bone or a knuckle of veal and crack the bone to get out all the good flavor and food value. Wash the bone, being carful to remove any small slivers, cover with the water in a large kettle, and simmer for about 4 hours, or until the meat is tender. Then add the onions, celery, tomatoes, carrots, turnips, and potatoes to the broth. Simmer gently until the vegtables are tender , but not broken. Season to taste with salt and pepper. Serve the meat with the soup, either left on the bone or ground and added to the soup. Or save the meat to make hash or croquettes.

This recipe makes about 3 quarts of soup. The soup is equally good reheated and served another day.

To make even more substantial soup add rice, or short pieces of macaroni or spaghetti, or pearl barley, or cracked wheat.

This fun old fashion recipe is from a 1953 Department of Agriculture book.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=MSr2&CTMP=1&LowCt=0
1/2 cup water
1/2 cup vinegar
1 1/2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons fresh chopped mint leaves

Mix the water, vinegar, sugar, and salt and bring to the boiling point. Remove from the fire, add the chopped mint leaves, and allow the sauce to stand 3 or 4 hours before serving.

This old fashion recipe is from a 1953 Department of Agriculture book]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=MB2&CTMP=1&LowCt=0
3 tablespoons mint jelly
2 tablespoons butter
1 can whole or sliced beets

Combine jelly, butter and beets. Heat slowly, stirring occasionally until beets are glazed.
For 6]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=NVO3&CTMP=1&LowCt=0 Calcium 60
Protein 1g
Cargs 14g
Fat 0g
Cholesteral 0g
Sodium 0mg
Calcium 38mg
Dietary Fiber 3g]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=OGL2&CTMP=1&LowCt=0
1 cup shortening
1 cup sugar
6 eggs
5 1/3 cup crushed graham crackers
2 cup chopped nuts
1 tsp soda
1 tsp Baking Powder
1 tsp salt
1 cup frozen orange juice thawed but undiluted
Cream shortening and sugar, add eggs one at a time and beat after each addition. Combine graham crackers crumbs, chopped nuts, soda, baking powder, salt. add this alternately to the creamed mixture with the orange juice. Pour into 2 greased loaf pans.
Bake at 350 degrees for about 55 min. cool.
Can be packaged and frozen until abut 1 hr. before serving if desired.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=OSR1&CTMP=1&LowCt=0
2 or 3 oxtails
Fat
Bay leaf
1 quart diced vegetables
Salt and pepper to taste

Wash the tails and cut into short lengths. Brown the pieces in fat, put them into a large kettle, cover with water, add a bay leaf, and simmer until the meat is tender enough to fall off the bones. Strain off the broth, and to it add diced vegetables, such as a mixture of onions, carrots, turnips, and potatoes, and cook slowly until the vegetables are tender but not broken. Chop up the meat and serve in the soup. Season to taste.

This old fashion recipe is from a 1953 Department of Agriculture book]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=PF3&CTMP=1&LowCt=0
1 pound frozen haddock, halibut or pollock fillets, thawed
Court Bouillon
Eash Hollandaise Sauce
Chopped parsley
lemon wedges

Carefully separate fillets. Cut into serving pieces and place in Court Bouillon. Cover and simmer 7 to 8 minutes or until fish flakes easily when tested with a fork. With slotted spoon carefully remove fish to serving platter; discard bouillon. Serve fish with Easy Hollandise Sauce; garnish with chopped parsley and lemon wedges. Yield: 4 servings

Court Bouillon

2 cups water
1 carrot, sliced
1 stalk celery, sliced
1 small onion, sliced
1 lemon, sliced
4 peppercorns
2 bay leaves
2 parsley springs
1 teaspoon salt

In 10`` skillet, bring water to boil, add remaining ingredients and cover. Simmer 10 minutes. With slotted spoon remove vegetables, lemon, spices, and discard. Yield about 2 cups.

Easy Hollandaise Sauce

1/4 cup melted butter
1 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of cayenne pepper
1 cup milk
1 egg yolk
1 tablespoon lemon juice

Melt butter in small saucepan, add flour and seasonings and blend. Add milk gradually and stir and cook until thickened. Pour sauce on slightly beaten egg yolk, mix and cook about 1 minute, stirring constantly. Remove from flame, add lemon juice gradually and beat vigorously.
Yield: about 1 1/3 cups sauce.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=PS3&CTMP=1&LowCt=0
Bottom Layer
2 2/3 Cup crushed pretzels
3/4 Cup melted oleo
3 T sugar
Mix above and press into 9 X 12 pan.
Bake 10 minutes at 350. Cool
2nd Layer
Cream 8 oz cream cheese
1 Cup sugar
1 small carton cool whip
Spread on bottom layer
Top: Spread on 2nd layer after thickened:
2 Cups boiling water
Two 3 oz strawberry jello
one 16 oz Frozen strawberries
Refrigerate]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=QAPS3&CTMP=1&LowCt=0
1 can (1 pound 5 ounces peach pie filling)
2 cups apricot nectar
2 1/2 tablespoons orange liqueur or apricot brandy
1/8 teaspoon nutmeg

Put all ingredients in a 1 1/2 quart saucepan. Heat thoroughly (about 8 minutes); do not boil. Serve warm or chilled. Yield: 4 servings.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=QAPS3a&CTMP=1&LowCt=0
1 can (1 pound 5 ounces peach pie filling)
2 cups apricot nectar
2 1/2 tablespoons orange liqueur or apricot brandy
1/8 teaspoon nutmeg

Put all ingredients in a 1 1/2 quart saucepan. Heat thoroughly (about 8 minutes); do not boil. Serve warm or chilled. Yield: 4 servings.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=RK3&CTMP=1&LowCt=0
Grease 10`` X 12`` pan
Mix in bowl
1/2 cup butter or half shortening
1/4 cup sugar
1 egg yolk
Cream with spoon
Add
1 1/4 cups flour
1 tsp salt
Use pie blender to mix. Pat in pan working up the sides. Combine 1 tbsp. sugar and 1 tbsp. flour and sprinkel on crust.

Fill lined pan with rhubarb cut in 1/2`` pieces and pour the following custard over the top.
Mix in bowl
1 egg white left from crust plus 2 eggs
1 1/2 cups sugar
1/2 cup light cream
dash of salt
Beat eggs well. Add remaining ingredients and mix well
Bake at 350 for about 45 minutes.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=SBSR2&CTMP=1&LowCt=0
Breast of lamb
1/2 onion, chopped
2 teaspoons pearl barley
1 turnip, diced
1 carrot, diced
Salt and pepper

Select a lamb breast that includes the foreshank. Remove the fat. Crack the bones. Put the lean meat and bones on to cook in water to cover. Add the onion. Soak the barley for an hour in cold water, than add to the soup. Cook the soup for 1 1/2 hours after adding the barley. Remove the meat and bones, being careful to take out bone splinters. There should be 3 or 4 cups of broth. Let the broth cool long enough for the fat to harden so it can be skimmed off. Meanwhile chop the cooked meat. Reheat the skimmed soup and add the turnip and carrot and cook until they are tender. Add 1/2 cup or more of the chopped meat. Season the soup with salt and pepper and serve pipping hot.
Instead of breast of lamb, the bones from 3 or 4 lamb shoulders may be used to make this quantity of soup.

This recipe is from a 1953 book by the Department of Agriculture.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=SSR2&CTMP=1&LowCt=0
4 cups diced cooked spleen
1 onion, chopped
2 tablespoons fat
2 tablespoons flour
1 cup spleen broth
1 cup water
Salt and pepper to taste
1/4 teaspoon thyme
1/4 teaspoon celery seed

Select a beef spleen, or 5 or 6 pork spleens. Wash spleen and remove the thin outer skin and fat. Put spleen on to cook in water to cover and simmer until tender. Beef spleen will probably require 3 hours, and pork spleen 2 hours. If possible, let the meat cool in the broth. Cut the cooked spleen into inch cubes.
Cook the onion in the fat for a few minutes, then add the flour and stir until blended. Gradually add the spleen broth and water, stirring constantly over low heat, and cook until smooth. Season to taste with salt and pepper, and if desired add the thyme and celery seed. Lastly add the cooked spleen and heat thoroughly. Serve piping hot.

This old fashion recipe came from a 1953 Department of Agriculture book.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=SBFS1&CTMP=1&LowCt=0
Flank steak of beef
1/2 cup chopped celery and leaves
1 small onion, chopped
4 tablespoons fat
1 1/2 cups soft bread crumbs
Salt and pepper to taste

Select a large flank steak or two small ones, not cut or scored. For the stuffing, cook the celery and the onion in 2 tablespoons of the fat for a few minutes, add the bread crumbs, and season with salt and pepper. Spread the stuffing over the steak. Beginning at one side of the steak, roll it up like a jelly roll, and tie seurely in several places with clean string.

Brown in 2 tablespoons of fat in a heavy frying pan or a baking pan, on top of stove. Turn the meat frequently until browned on all sides. Slip a rack under the meat in the pan, cover closely, and cook until tender in a moderate oven (350 degrees) about 1 1/2 hours.
Start the carving at the end of the roll and cut across the grain, so that each serving is a round slice with the stuffing in the center.

This old fashion recipe came from a 1953 Department of Agriculture recipe book.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=SCS3a&CTMP=1&LowCt=0
1 Can (16 ounces) red tart cherries
1/2 cup sugar
1 orange, sliced
1 cinnamon stick (about 2``)
8 whole cloves
1 teaspoon lemon juice
1 can (16 ounces) sliced peaches, drained (reserve liquid)
1 teaspoon cornstarch

Combine cherries and juice, sugar, orange slices, cinnamon stick, cloves and lemon juice; heat about 5 minutes. Combine peach juice, cornstarch and mix well. Add to soup, stirring constantly, until thickened (about 5 minutes). Add peaches and heat 3 minutes. Remove orange slices, cinnamon stick and cloves. Serve warm or cold.

Yield: 4 servings.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=SCS3&CTMP=1&LowCt=0
1 Can (16 ounces) red tart cherries
1/2 cup sugar
1 orange, sliced
1 cinnamon stick (about 2``)
8 whole cloves
1 teaspoon lemon juice
1 can (16 ounces) sliced peaches, drained (reserve liquid)
1 teaspoon cornstarch

Combine cherries and juice, sugar, orange slices, cinnamon stick, cloves and lemon juice; heat about 5 minutes. Combine peach juice, cornstarch and mix well. Add to soup, stirring constantly, until thickened (about 5 minutes). Add peaches and heat 3 minutes. Remove orange slices, cinnamon stick and cloves. Serve warm or cold.

Yield: 4 servings.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=TSR4&CTMP=1&LowCt=0
1 pound extra lean ground beef
1 can (1 pound) red kidney beans
4 cups shredded lettuce (about 1 small head)
2 packages (4 ounces each) shredded cheese
1/4 cup finely chopped onion
1 avocado, cut (optional)
1/2 cup French dressing
4 tomatoes, cut
5 cups taco chips

Brown ground beef; drain excess fat, add beans and heat thoroughly. Arrange lettuce, cheese, onion and avocado in salad bowl; add dressing and toss gently. Add beef mixture, tomato and chips and serve immediately.

Yield: 6 servings.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=TGS24&CTMP=1&LowCt=0
1 package (6 ounces) orange flavored gelatin2 cups strong hot tea
1 can (20 ounces) crushed pineapple, undrained
2 cans (11 ounces each) Mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
Orange Dressing

Dissolve gelatin in hot tea. Add pineapple, oranges, water chestnuts and mix. Pour into a lightly oiled 6 1/2 cup ring mold and chill until firm. Unmold and serve with Orange Dressing.

Yield: 8 servings]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=TSR2&CTMP=1&LowCt=0
3 1/2 to 4 cups cooked tomatoes
1 bay leaf
3/4 teaspoon salt
3 whole allspice
1 1/2 teaspoons sugar
3 slices onion
3 whole cloves
Dash of pepper
2 tablespoons flour
2 tablespoons fat

Cook all the ingredients, except the flour and fat, for 10 minutes. Strain through a sieve and stir gradually into the blended flour and fat. Cook the sauce for a few minutes stirring constantly until smooth and thickened.
Serve pipping hot.

This old fashion recipe came from a 1953 book from the Department of agriculture]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=TSA4&CTMP=1&LowCt=0
Lg. Box lemon Jello
1 1/2 cup boiling tomato juice
1 1/2 cup cold tomato juice
1T. vineger
Mix ingredients and dice up and add the following:
1 onion
1 green pepper
2 stalks celery
2 or 3 cans broken shrimp
Put in refrigerator to gel. Serve on crackers. Good for holiday parties.]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=VOI3&CTMP=1&LowCt=0 Similar onions are grown in other parts of the country, but the combination of sandy soil and mild climate provide the Vidalia onion with its distinct flavor.
Vidalia onions are a good source of vitamin C and dietary fiber. ]]> http://www.cherryhillantiques.com/mmkcart/main.asp?action=PROD&PROD=VP3&CTMP=1&LowCt=0
2 pkg. Crescent Rolls [can be reduced fat]
8 oz Cream Cheese [can be fat free]
1 tsp. Lawry`s Season salt
1 tsp Dill Weed
8 oz Mayo [can be fat free]
about 1 cup minced onion.
Cauliflower, broccoli flourets
Sliced fresh Mushrooms
Carrot Slivers.
Opional Sliced Radishes, and chopped green or red pepper
Roll out onto large cookie sheet and bake according to package. Let cool. Mix together Cream cheese, Lawry`s Season Salt, Dill Weed, Mayo, and onions. Spread on cooled crust. Add Vegetables.
Healthy if using fat free.]]>