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Old Frozen Dessert

----- Original Message ----- 
From: Libby 
Sent: Sunday, June 06, 2010 5:05 PM
Subject: RE: 1930's-1950's frozen dessert

Back in the late 40's when I was a little girl in the Pacific Northwest my mom 
made this frozen dessert.  That was back when our 1938 Hotpoint refrigerator was 
the only fridge in the house.  It came with the metal ice cube trays.  Mom used 
the trays for freezing the dessert. I still have that Hotpoint, it still runs, 
it lives in the garage and holds pop, produce, cheeses, etc.
Ingredients as I remember them:  cream cheese, probably some whipping cream, 
maraschino cherries, canned pineapple diced.  Maybe it had some sweetened condensed 
milk.  Maybe Mom got the recipe from her mom who got it from her mom.  Our family 
through the generations has a habit of passing them on.
couldn't wait for the stuff to freeze, it tasted so good I used to sneak a spoon 
full or two before it was completely frozen.  I don't recall my mother serving it 
after about 1955 as we had a chest freezer by then that had lots of other desserts in it.
Sincerely, Elizabeth

Hello Elizabeth,

See below.


Frozen  Fruit  Salad

2 (3 oz.) pkgs. cream cheese
1 c. mayonnaise
1 c. heavy cream, whipped
2 1/2 c. crushed pineapple, drained
1/2 c. red maraschino cherries, quartered
1/2 c. green maraschino cherries, quartered
2 1/2 c. sm. marshmallows

Combine cream cheese and mayonnaise.  Fold in whipped cream, 
fruit and marshmallows. Freeze in ice cube trays.  Serves 8-10. 
Frozen  Fruit  Salad

2 (3 oz.) pkgs. cream cheese (at room temperature)
1/3 c. mayonnaise
2 tbsp. lemon juice
1/4 c. sugar
1 tsp. salt
1 1/2 c. miniature marshmallows
1/4 c. red maraschino cherries (halved)
1/4 c. green maraschino cherries (halved)
1 c. heavy cream (whipped)
1 (13 1/2 oz.) can of drained pineapple chunks
1/2 c. coarsely chopped nuts
1 med. orange, peeled and cubed

Combine cream cheese, mayonnaise, lemon juice, sugar and salt. 
Beat with electric beater on low speed until well blended. 
Stir in remaining ingredients except cream. 
Fold in cream and spoon mixture into two ice cube trays. 
Place in freezer for 6 hours or overnight.  Let stand at room 
temperature for several minutes and slice.

Thank you, thank you.  That's it.  I remembered about the mayonnaise 
in the middle of the night.

Vincent Price's Herb Bread

----- Original Message ----- 
From: Sandra Lee 
Sent: Tuesday, June 08, 2010 12:32 PM
Subject: Herb Bread From Treasury Of Great Recipes, Vincent Price

I'm looking for the recipe for herb bread from the vincent and 
mary price cookbook "treasury of great recipes". I had the book 
but daughter sold it at garage sale by mistake. I hope you can help. 
Thank You, Sandra 

Hello Sandra,

She SOLD it? That's a capital offense! She should get you another copy. There are used copies for sale on the Internet. That's where I got mine.

See below for the herb bread recipe.


Herb Bread 
from "A Treasury of Great Recipes" by Mary and Vincent Price p. 408

Makes 2 large loaves


active dry yeast
powdered ginger
powdered chicken stick
summer savory
butter or margarine
egg (optional)

1. In a bowl combine: 1/2 cup lukewarm water, 1 teaspoon sugar, 
1/4 teaspoon powdered ginger, and 2 packages active dry yeast. 
Let stand in a warm place until mixture bubbles nicely.
2. In a large bowl stir together: 2 cups lukewarm water, 2 tablespoons sugar, 
3 cups flour, and 3 teaspoons powdered chicken stock dissolved in 1/2 cup 
warm water. Mix thoroughly.
3. Add the yeast mixture and beat well.
4. Add: 1 teaspoon thyme, 1 teaspoon summer savory, 1 teaspoon rosemary, 
1/2 cup softened butter or margarine, and 4 cups flour.
5. Stir Dough until it comes away clean from sides of bowl.
6. Spread: 1/2 cup flour on pastry board. Turn out dough and knead thoroughly, 
using a little more flour if necessary to make a smooth elastic dough.
7. Return to bowl, spread top of dough with melted butter. Cover bowl with towel 
and let rise in warm, draftless place until  double in bulk. (about 1 hour).
8. Punch down dough and turn it out on lightly floured board. Knead a little. 
Divide in half and shape each half into a loaf. Put each into a well buttered 
loaf pan, brush top with melted butter, cover with towel, and let rise until 
double in bulk and dough comes up to tops of pans (about 1 hour).
9. Preheat oven to moderate (350 F.)
10. Bake in the moderate oven for about 50 minutes, or until tops are brown and 
loaves have a hollow ring when you rap them with your knuckle.
11. For a glazed crust, place pan of boiling water on bottom of oven and brush 
tops of loaves with a mixture of: 1 beaten egg yolk thinned with 1 teaspoon of water 
5 minutes before end of baking period.
12. Cool on wire rack. 
thank you, thank you so very much. i used to make this bread and i've been unable 
to forget about how good it was, i'm talking over 20 yrs ago. i did go to ebay this 
morning and have my bid on the book, meanwhile i'll be baking bread. again, thank 
you very much. i'll never be without this recipe again. may grace be with you 
for your time and trouble. 

Baking Powder Biscuits

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Baking  Powder  Biscuits

2 c. flour
1 tsp. salt
2 tbsp. sugar
4 tsp. baking powder
2 tbsp. shortening
1/2 c. milk

Sift flour, salt, sugar and baking powder into a bowl.  Cut in shortening. 
Add milk, a little at a time, to make a stiff dough.  Turn out on a floured board. 
Sprinkle flour over the top if sticky and pat into a circle about 1 inch thick. 
Cut into rounds with a biscuit cutter dipped in flour.  Place in a greased pan; 
bake in a 400 degree oven for 15 to 20 minutes. 
Baking  Powder  Biscuits

1/3 c. shortening
1 3/4 c. Gold Medal all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
3/4 c. milk

Heat oven to 450 degrees.  Cut shortening into flour, baking powder and salt 
with pastry blender until mixture resembles fine crumbs.  Stir in just enough 
milk so dough leaves side of bowl and rounds up into a ball.  (Too much milk 
makes dough sticky; not enough milk makes biscuits dry).  Turn dough onto lightly 
floured surface.  Knead lightly 10 times.  Roll or pat 1/2 inch thick.  Cut with 
floured 2-inch biscuit cutter.  Place on ungreased cookie sheet about 1 inch apart 
for crusty sides, touching for soft sides.  Bake until golden brown, 10 to 12 minutes. 
Immediately remove from cookie sheet.   Makes about 1 dozen biscuits.  Butter while 
hot & serve with sorghum molasses.


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Boerewors is a type of sausage made traditionally in South Africa.

Biltong Makers



Biltong Box 1

Biltong Box 2

Boerewors Recipe

2 kg (4.4 lb) prime Beef
1 kg (2.2 lb) Pork
20 g (50 ml or 10 tsp) Coriander
2 ml (1/2 tsp) ground Cloves
2 ml (1/2 tsp) ground Nutmeg
30 g (25 ml or 5 tsp) fine Salt
5 ml (1 tsp) freshly ground Black Pepper
500 g (1 lb) Bacon
100 ml Vinegar
Casing (Pork casing is good)

Preparing The Coriander (15ml produces 5ml)
Place in dry pan, heat and stir until light brown. 
Grind, sieve to remove husk. Grind remainder to a fine powder. (A plastic food storage bag 
and a rolling pin works well. Recently I've been using an old coffee grinder.) 

Making The Boerewors

Cut meat into approximately 25mm (1 inch) cubes. 
Let the cubed meat stand for a while to allow excess blood to drain. 
Cut bacon into small pieces. Mix all the meat and spices. Add the vinegar and mix well. 
Put the prepared mixture in the refrigerator for at least 2 hours. 
Grind all together. Do not grind it too fine - use the cutter that has  inch holes. 
Stuff the mixture into the casing, but be careful to not overstuff. 

Swedish Meatballs

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Swedish  Meatballs

2 tbsp. butter
1/3 c. minced onion
1 egg
1/2 c. milk
1/2 c. fresh bread crumbs
1 1/4 tsp. salt
2 tsp. sugar
1 1/2 lbs. ground beef
2 tbsp. butter

3 tbsp. flour
1 tsp. sugar
1 1/4 tsp. salt
1/8 tsp. pepper
1 c. water
3/4 c. light cream

Saute onions in 2 tablespoons butter in large skillet.  In large mixing bowl, 
beat egg and milk and crumbs.  Let stand 5 minutes.  Add spices, meat, and onions. 
Blend well with fork.  In same skillet, heat 2 tablespoons butter.  Shape meat 
into balls 1/2 to 3/4 inch in diameter.  Drop into skillet.  Brown on all sides; 
remove to warm casserole.  Repeat until finished.  Stir flour and spices for gravy 
into fat remaining in skillet.  Add water and cream.  Stir until thickened. 
Return meatballs to gravy and heat. 


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