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Jelly Cake

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There is a recipe called "Mississippi Delta Jelly Cake" in the cookbook: "The Soul of Southern Cooking" by Kathy Starr (University Press of Mississippi, 1989). That recipe may be found on these sites:

Delta Magazine

Global Gourmet

Vintage Cookbooks

There are other jelly cake recipes on these sites:


 1/2 c. butter
1/2 c. Crisco
2 c. sugar
3 c. self-rising flour
1 c. milk
1 1/2 tsp. lemon extract

Cream shortening; add sugar, cream until fluffy.  Add eggs, 1 at a time. 
Beat very hard after each egg.  Add flour, stir in milk; beat 11 minutes. 
Add lemon extract.  Bake in 3 (8") pans.  Preheat oven to 350 degrees for 
30 minutes. Grease pan, sprinkle 1/2 teaspoon of flour before adding batter. 
Add jelly on top of each layer, cranapple or grape jelly.

Pickled Pears

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pickled pears

2 c. cider vinegar
2 c. water
4 c. sugar
2 sticks cinnamon
2 (1 inch) pieces fresh ginger
2-3 tbsp. whole cloves
3 lb. pears, washed, peeled and with stems left on

Put the vinegar, water and sugar into a saucepan; add the cinnamon sticks, 
ginger, and 1 tablespoon of cloves.  Bring slowly to a boil, and boil for 
5 minutes.  Reduce heat and add pears, each stuck with 2-3 cloves.  Poach 
until the pears are tender and almost transparent.  Pack into hot, sterile 
jars, cover with the strained syrup, and seal at once.  Store until ready 
to open and use for dinner.  Serves 8-10.
pickled pears

2 c. sugar
2 c. water
3/4 c. vinegar
1 gallon pears, cut up
Pickling spices and cinnamon sticks

Mix water, vinegar, sugar, and spices. Bring to a boil. Add pears and cook 
until tender.  Put in jars and seal.
pickled pears

Very small green pears
1/8 tsp. salt
Stick cinnamon

Use small green pears for this recipe.  Peel pears leaving stems on them. 
Use as many pears as you can cook in a 6 quart pressure cooker at one time 
(about 2/3 full).  Cook in pressure cooker not over 8 minutes in 1/8 teaspoon 
salt and about 2 inches of water.  Drain in colander.  Mix vinegar, sugar and 
stick cinnamon.  Use 1 cup vinegar to 2 cups sugar to 4 sticks cinnamon. 
Using these proportions, mix enough liquid to cover the pears. Cook liquid 
about 5 minutes after the sugar dissolves.  Add pears and cook 10 to 15 minutes 
longer.  Be sure pears are covered in the liquid.  Put in hot jars and seal.
Spiced pickled pears

30 sm. pears
2 c. vinegar
3 sticks cinnamon
1 tbsp. whole allspice
4 1/2 c. sugar
1 c. water
1 tsp. whole cloves

Wash pears and scrape out blossom end.  Leave stems intact.  Prick skins 
with fork and cook in enough boiling water to cover for 10 minutes; drain. 
Meanwhile, broil sugar, vinegar, water, and spices together for 5 minutes. 
Let stand in syrup overnight.  Next day, drain off syrup and save.  Pack pears 
into 3 to 4 jars.  Cook syrup to boiling point.  Pour over pears and seal. 
Let stand several weeks before using.

Koolaid Punch

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koolaid punch

2 pkgs. lemon Koolaid
2 c. sugar
2 1/2 qts. water
46 oz. can pineapple juice
12 oz. can frozen orange juice
1 qt. ginger ale

Mix all ingredients except ginger ale and chill. Add cold ginger ale just before serving. 
Serves 30. 
koolaid punch

4 pkg. cherry or strawberry Koolaid (reg. package)
3 1/2 qt. water
4 c. sugar
2 lg. cans pineapple juice
1/2 gallon orange or pineapple sherbet

Mix Koolaid with water, sugar and juice.  Freeze for 3 1/2 hours or until slushy. 
May be frozen overnight and allowed to thaw for a few hours.  Pour mixture over 
sherbet and mix well.  Serves: 50.

Thalhimer's Chicken Salad

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Thalhimers was another department store with a restaurant. Based in Richmond, Virginia, 
the chain at its peak operated dozens of stores in Virginia, North Carolina, South Carolina, 
and one store in Memphis, Tennessee. Thalhimer's merged wit Hecht's in 1992. The Memphis 
store was sold to Dillard's.

Thalhimer's Chicken Salad

Makes 8 Servings

2 cups cubed cooked chicken breast
2 cups finely chopped celery
2 TBSP fresh-squeezed lemon juice
1/2 cup Hellman's mayonnaise (No substitutes)
1/2 tsp each: white pepper and salt

In a large bowl, combine chicken, celery, lemon juice, and mayonnaise. Stir to blend. 
Add pepper and salt and mix thoroughly. Chill before serving.

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