Cook-O-Rama! Part Two

[turquoisedude]

Almond Chiffon Cake in reply #29

Oh my! That looks very delicious!  Another fun recipe to try...  I'm going to have to start running again.  LOL

 

As always, thank you Louis, I very much enjoy these threads!!!

 

[Ultramatic]

 

 

Always a pleasure Paul! Enjoy!

 

[Ultramatic]

From a 1942 Calendar

 

 

 

[Ultramatic]

General Mills 1975

 

 



1 can (13 ounces) evaporated skim milk, chilled
1 cup boiling water
2 envelopes low-calorie lime-flavored gelatin
6 ice cubes
3/4 cup sugar
1 teaspoon grated lemon peel
1 teaspoon lemon juice
6 graham crackers, crushed
2 tablespoons sugar

Beat milk in chilled large mixer bowl on high speed until soft peaks form, about 5 minutes; reserve. Pour boiling water on gelatin in bowl; stir until gelatin is dissolved. Add ice cubes, stirring until cubes are melted and gelatin begins to thicken.

Beat gelatin into milk. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon peel and lemon juice; continue beating until stiff peaks form. Mound filling in 2 ungreased 9-inch pie plates.

Mix cracker crumbs and 2 tablespoons sugar; sprinkle over pies. Refrigerate at least 3 hours but no longer than 8 hours.
12 SERVINGS, less than 100 calories per serving.

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[polkanut]

re: Reply #41

I think this recipe could be adapted for a slow cooker very easily.  Adding some cut up potatoes, carrots, and pearl onions would make for a nice all-in-one meal.

 

[polkanut]

re: Reply #41

I think this recipe could be adapted for a slow cooker very easily.  Adding some cut up potatoes, carrots, and pearl onions would make for a nice all-in-one meal.

 

[Ultramatic]

Colonial Stores French's 1963

 

 

 

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Good Housekeeping Crisco 1948

 

 

 

 

[Ultramatic]

Campbell's Recipe Card 1959

 

 

 

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Heinz Recipe Card 1959

 

 

 

[Ultramatic]

Frigidaire Recipe 1928

 

 

 

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Aerophos Cookbook 1955

 

 

 

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McCall's 1973

 

 

 

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McCall's 1973

 

 

 

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Pyrex Cookbook Circa 1946

 

 

 

[Ultramatic]

Mueller's Classic Lasange

 

 

 

[Ultramatic]

Beef Tamale Pie

 

 

 

[Ultramatic]

Baked Vegetable Hash

 

 

 

[Ultramatic]

Jell-well Banana Pudding with Jane Arden Vanilla Wafers 1956

 

 

 

[ea56]

Re: Reply #55

I love Tamale Pie and I make it a few times a year, pretty much like this recipe, except I use my own chili powder and other spices.

And for the crust, I divide the cornmeal mush in half and press 1/2 in a 9" square pyrex dish on the bottom and up the sides. Then I pour in the filling and top with cheese, I place the remaining 1/2 of the much on a piece of waxpaper and press into a 9" square, the turn it on to the Tamale Pie, peel off the wax paper, seal the edges and make several vent holes in the top crust and bake as per recipe, 350F for 40 mins.

I also sometimes substitute cubed, cooked chicken breast in place of the ground beef for a change.
Eddie