Sent: Wednesday, January 07, 2015 10:55 AM
Subject: Recipe Search
When I was a little girl my Great Aunt use to bring a dish to my Grandma’s house.
I don’t know if it would be considered a salad or dessert. It was pink and the consistency
I would say of a pudding with dream whip in it. This was back in the late 50’s or early 60’s.
She lined a 9 x 13 dish with whole vanilla wafers and then the rest had cherries, nuts and
maybe coconut in it and was pink. I loved it as a child and never have been able to find a recipe for it.
It was before we had cool whip.
Would happen to have a recipe for such dish?
I cannot find any recipe like that with dream whip, although there are similar recipes with real whipped cream.
However, all of the similar recipes that I found had pineapple. See below for examples.
1 1/2 c. vanilla wafers, crushed
1/4 c. butter, melted
1 1/2 c. coconut
1 1/2 c. powdered sugar
1/2 c. butter
3/4 c. Maraschino cherries, chopped
1 (9 oz.) can crushed pineapple,drained
1 c. broken pecans
1 c. cream, whipped
Use a 9 x 9 inch pan. Combine the first three ingredients and put aside 1 cup of the mixture.
Take the rest of the crumbs and pat them into the bottom of the pan. Beat the powdered sugar,
1/2 cup of butter and 2 eggs together. Add the remaining ingredients and pour over the crust.
Sprinkle the 1 cup of crumbs over the top. Refrigerate until ready to use. Serves 9.
Make 12 - 24 hours in advance 9x9x2" Pan
2 c. rolled vanilla wafers
1 c. whipping cream, whipped
1 (3 1/2 oz.) can coconut (optional)
1/2 c. butter
2 1/2 c. confectioners' sugar
1 (9 oz.) can crushed pineapple,drained
1/4 c. maraschino cherries (optional)
Place half the vanilla wafer crumbs in the bottom of a 9 x 9 x 2 inch glass baking dish.
Cream the butter; gradually add the sugar and cream this together until it's light.
Add eggs and beat well. Pour this thick mixture over the crumbs. Whip cream until it peaks.
Fold pineapple and any optional ingredients into the whipped cream and spread this over the
top of the other mixture. Sprinkle remaining crumbs over top. Cover and refrigerate overnight.
I saw your post about the pink salad or dessert. I think what they are looking for was called "Pink Stuff"
back in the 50s and 60s. It was popular and the pink color came from cherry pie filling. There were a lot
of variations, but always Dream Whip or a whipped topping and cherry pie filling. Group Recipes has a
number of these.Here is my version. Pink Stuff
Note someone posted a a comment and said Rich's Department Store in Atlanta called it a salad.
Sent: Wednesday, January 07, 2015 9:30 PM
Subject: How to prepare blood for klub
None of the recipes that I can find for this give much detail on how to
prepare the blood. See below for recipes.
After researching this, I am still a bit confused as to whether "blod klub"
is "blood sausage" or "blood dumplings". I am also a bit mystified about
what, if any, is the difference between "blod klub" and "blod pølse". Both
appear to have similar ingredients and both appear to be traditionally
cooked in a cloth bag. "Pølse" is "sausage", but the literal translation
of "klub" is quite evasive, although it is used for "dumpling" in some
parts of Norway.
The first recipe below gives a bit of info on handling the blood, but not a lot.
A couple quarts pork or beef blood
3 or 4 potatoes, grated
Salt, pepper & spices to suit one's own taste
Flour to make a cake like batter(quite thick)
(Blood Sausage) First use salt according to amount of
blood and ice cubes to cool and keep blood from clotting.
May be baked in cake tins 45 minutes to an hour, topped
with diced lean pork, timing depends on amount in pans
or may also be cooked in bags like Blod Rolse for 1 1/2
to 2 hours depending on size of bags.
"Farm Recipes and Food Secrets from the Norske Nook"
By Helen Myhre
3 quarts blood (see note)
1 cup water
1 tablespoon salt
4 to 5 cups flour
enough cream to cover (or not)
side pork, fried crisp (or not)
1. Strain the blood through a cloth, then add the water, salt and flour;
mix well (this must be real thick, thicker than pancake batter).
2. Sew some good linen or other white cloth to make a sack 12 inches long
and 5 inches wide.With rough seams to the outside, fill the sack with
batter to three-quarters full.Tie securely, and place it in a large kettle
of slightly salted boiling water. Boil 2 1/2 hours, or until done (when a
fork comes out dry).
3. Remove the klub from the sack when ready to serve. Slice, and serve it
hot with butter, or cut into pieces and place them in a heavy skillet.
4. Pour in the cream and stir over medium heat until the cream forms a gravy.
5. Serve as is or with crisply fried side pork.(If stored in the refrigerator,
this will keep for several days;see Note.)
Note: Pork blood is best.
Klub can be frozen, but slice or cube it before you store it in freezer bags
or else it will be impossible to cut when frozen.
Variations: Partially cooked barley or plain rice may be added before the flour,
or you can add diced pork while filling the sacks. If you prefer, the batter
can be made into dumplings by dropping large balls the size of a mixing spoon
into boiling salted water. Cook 1/2 hour, and test by breaking one in two; it
should not be doughy.
Blood Klub (Hildeborg Olson)
14 c. ground raw potatoes
1 1/2 c. beef blood
1 c. rye flour
1 c. crushed dry bread crumbs
1/2 c. salt
3/4 tsp. pepper
14 c. flour
Mix all ingredients. For filling use lean pork, onions and salt and pepper.
Make a patty of 1 1/2 cups dough.
Place filling in center and fold together. Parboil 10 minutes in 1 kettle,
then move to a larger kettle and boil 1 1/2 hours.
(White Klub: Omit blood and rye flour.)
List of Ingredients
1 quart blood
1 3/4 C water
3 C chopped suet
2 T salt
2 tsp pepper
2 tsp ginger
1 tsp cloves
5 C rye flour
3 C white flour
Combine all ingredients and form into large balls. In center of each place
pieces of suet and cover well.
Place in kettle of boiling salted water and simmer for half an hour or more.
Very good served with butter,
also with butter and syrup. Left over dumplings may be sliced and fried in
2 qts. blood and water
1 T. salt
1/2 c. melted lard
2 c. ground potatoes
1/2 c. ground pork
2 c. coarse flour
2 tsp. baking powder
2 tsp. soda
Enough flour to make batter, as for cake.
Usually pork blood is used for this, but can use beef blood as well. Best to
use fresh blood immediately after butchering!
Bake 1 1/2 hours in 2 greased 9x13 pans.
3 qts blood
1 c. syrup and 1/2 c. brown sugar
1 Tbsp. (tsp.?) each salt, cinnamon, allspice
1 1/2 c. raw rice (boil)
flour these: leaf lard and raisins
1 1/2 graham flour (white flour) till quite thick, like waffle batter.
Sew in socks and steam in tall cans about 3 hours, grease cans well.
Take out soon as done.
Chocolate Snowball (Boule De Neige)
as served at The Cloister, Sea Island, Georgia
1/2 cup water
8 oz semi-sweet chocolate
1 cup granulated sugar
1 cup butter, softened
4 large eggs
1 tbsp Cognac or vanilla extract
1 cup whipping cream
2 tbsp sugar
2 tsp Cognac or vanilla extract
Bring water to a boil in a medium saucepan;remove from heat and
stir in chocolate, stirring until melted; cool slightly.
Cream sugar and butter; add eggs, one at a time, beating well
after each addition; stir in tablespoon of Cognac or vanilla
extract and chocolate mixture, stirring until blended.
Pour batter into a 5 cup souffle dish which has been lined with
a double thickness of aluminum foil. Bake in a preheated 350° oven
for 40 to 60 minutes or until a thick crust has formed on top.
Cool completely; mixture will collapse as it cools. Refrigerate,
covered, or freeze for up to 2 weeks.
To serve: peel off foil (mixture will look sticky and irregular).
Whip cream in medium mixer bowl until stiff; stir in 2 tablespoons
of sugar and 2 teaspoons of Cognac or vanilla extract. Fill pastry
bag fitted with medium size star tube; cover mold, bottom side
down, with rosettes, Chill until served.
Serves 8 to 12
("Recipes from America's Favorite Resorts" presented by Benson & Hedges)