Recipes Cookbooks

7-Up Salad (ca.1972)

A/U Cookbook

1 6-oz. package lemon jello
2 cups 7-Up
2 cups boiling water
1 20-oz. can crushed pineapple (save juice)
1 cup miniature marshmallows
3 large ripe bananas, chopped
1/2 cup chopped walnuts
1/2 cup slivered maraschino cherries

Dissolve jello in boiling water — add 7-Up. Add pineapple and marshmallows and refrigerate until slightly jelled. Add remaining fruits and nuts. Frost.*


1/2 cup sugar
1 cup pineapple juice
1 package Dream Whip Topping
2 tablespoons flour
1 beaten egg

Combine sugar and flour and blend in beaten egg; gradually stir in pineapple juice and cook over low heat, stirring constantly until thick. Set aside to cool. Prepare Dream Whip according to package. Fold into cooked flour mixture and spread over hardened jello salad. Tio lightly with some shredded coconut and decorate with cherries if desired.

COMMENT: Use a 9 x 13-inch baking dish

Martha Myers — Lexington

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Amherst Pudding (1902)

Amherst pudding

Submitted by Cora Fairchild

One cup of molasses, one cup of sweet milk, one cup of chopped suet, one cup of raisins, one teaspoonful of saleratus, one teaspoonful of cloves, one teaspoonful of cinnamon, one-half teaspoonful of allspice, one teaspoonful of nutmeg; make it stiff and steam three hours.

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Banana Meat Loaf (1941)

Banana meatloaf

1 pound ground raw beef
1 tablespoon chopped onion
1 tablespoon salt
¼ teaspoon pepper
1 cup soft bread crumbs
¾ cup mashed bananas (1 to 2 bananas)
½ teaspoon dry mustard

Mix together meat, onion, salt, pepper and crumbs. Combine bananas and mustard. Add to meat mixture and mix well. Form mixture into a loaf and place onto a well-greased baking pan (8 ½ x 4 ½ x 3 inches). Bake in a moderate oven (350 degrees) about 1 hour, or until loaf is done. Four to six servings.

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Blushing Bunny (1932)

Blushing bunny

1 pound soft American cheese
1 small can tomato soup
1 teaspoon butter

Cut cheese into small bites and put in double boiler with butter; stir until melted. Heat soup in separate utensil. When very hot stir it into cheese and beat well. Have buttered squares of toast on hot plates; pour over the blusing bunny and serve with broiled bacon. Good for Sunday night supper.

The cheese mixture is good cold and delicious for sandwich filling.

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Boston Sandwiches (1950)

Health salad

Submitted by Mrs. Roy L. Baer

Slices Boston brown bread (thinly sliced)
2 rolls Neufchatel cheese
6 stoned olives
½ c. peanuts
1 tsp. lemon juice
2 tsp. cream
Salt and pepper

Mash the cheese smoothly, add olives (chopped small); the peanuts passed through a food chopper, (peanut butter may be substituted); the lemon juice, cream and seasoning. Spread thickly on the bread and press the slices together.

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Busy Day Soup (1955)

Busy day soup

A minute-saver soup with a delicious, full-bodied flavor.

Blend together until smooth
1 ¼ cups (10 ½ to 11 oz. can) condensed green pea soup
1 ¼ cups (10 ½ to 11 oz. can) condensed tomato soup

Add gradually, stirring until smooth
2 1/1 cups milk
½ teaspoon Worcestershire sauce
¼ teaspoon curry powder

Heat just to boiling.

Pour lunch portion into pre-heated vacuum bottle. Cover tightly.

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Cape Cod Clam Pie (1950)

Cape Cod Clam Pie

Submitted by Mrs. Mary Peters, Brewster, Mass.

2 tsp. salt pork fat
1 tbsp. flour
3 qts. Chopped clams, and juice
1 egg

In a frying pan blend fat, flour, and enough clam juice to make a thick white sauce. Stir in chopped clams and heat through. Break egg into mixture and mix thoroughly. Put into pastry lined pie plate and add bits of butter and shake of pepper. Cover with pastry and bake in moderate oven of 350 until brown.

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Cape Cod Turkey (1941)

Cape Cod Turkey

½ lb. salt codfish
3 oz. salt pork
½ cup milk

Cover the fish with cold water. Bring to a boil. Drain, and boil again. Meanwhile, try out the salt pork, and add an equal amount of flour. Blend the fat and flour. Add the milk to make a gravy. Pour this gravy over the boiled fish.

At first, the cod was salted only in order to preserve it. Them, during the winter, when salt fish was the only fish that they could get, they began to make a virtue out of their necessity. They sold themselves the notion that they liked salt cod. They laid in a supply of well-cured codfish not only in the fall. They laid it in two times a year. Then, after a while, they became convinced that they actually liked the salt cod better than they liked fresh.

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Chicken Jane Russell (ca.1972)

A/U Cookbook

6 whole chicken breasts, boned and skinned
6 thin slices cooked ham
2/3 cup fine bread crumbs
2 cups orange juice
1 tablespoon melted butter
1 tablespoon grated orange rind (use fresh rind if possible)
1/2 teaspoon salt

Place breasts on flat surface and place one slice of ham on each. Roll up and secure with a skewer or cord. Roll in the bread crumbs. Arrange in a shallow casserole and bake at 400 F for 15 minutes, turning once. Combine the rest of the ingredients and pour over the chicken. Reduce heat to 350 F and continue baking for 30 minutes, turning and basting occasionally. Serve with rice. Serves 6.

Barbara Masten — Lexington

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Church on the Cape (Cape Porpoise, Me.)

Title: Cape Porpoise Cookery: Our Community’s Favorite Recipes
Publisher: Church on the Cape
Place of publication: Cape Porpoise, Me.
Date of pub.: 1975

Call no.: 2863

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