Orange Coconut Ambrosia

I have to confess that Ambrosia is a Christmas treat around here and made with bananas…and not with Jell-o. This recipe has me reconsidering. I think the coconut hater is going to college and the vegetarian seems to make an exception for Jell-O.

hmm…this sounds good.

Orange Coconut Ambrosia

1 pk orange gelatine (small box)
1 cup orange juice
1 tablespoon lemon juice
1/2 cup sugar
1 cup boiling water
1 cup shredded coconut
2/3 cup evaporated milk chilled

Dissolve gelatine in boiling water, add orange juice and chill until partially set. Fold in coconut. Whip chilled evaporated milk, when stiff add lemon juice and sugar. Fold into orange mixture. Let chill in mixing bowl until set. Spoon into individual serving dishes. Garnish with orange sections. Serves 6 to 8.

from What’s Cookin – DeFuniak Springs Florida 1956

Chilled Cinnamon Apple Salad

My “big” kids grew up expecting a fruit salad or “fluff” for the holidays. Their grandmother on their father’s side served this I hear. But, my “little” kids grew up eating Red Hot Jello and expecting that for holidays. After a few years, this seems to have won out and I won over the big kids. It helps that I am the cook around here and red hot Jello is amazing.

I do feel some guilt about subverting their tradition sometimes. That’s the sort of woman I am.

Then I just saw this in Atlanta Cooks for Company, (1968) It combines some of the elements of Red Hot Jello with some of the elements of fluff. I suspect it could be a hit. Now, that doesn’t mean I am going to try it–but I might. You should though if you live in a fluff family but want more taste or a twist on the old favorite. With the cored apple presentation, you have the added bonus of a beautiful presentation.

Chilled Cinnamon Apple Salad

6 Tart Apples
1 cup red cinnamon candies (“cinnamon imperials” or “red hots”)
2 cups water
1/2 cup Miracle Whip
1 cup miniature marshmallows
1/2 cup celery, diced
1 cup dark seedless raisins
1/3 cup chopped pecans

Pare and core apples. Cook candies in water, add apples and simmer until tender, turning frequently. While apples are cooking, blend Miracle Whip with other ingredients. After apples have cooked until tender, drain and fill centers with Miracle Whip mixture.

From Mrs. Jack Pipkin (Atlanta Cooks for Company, 1968)

Nectarine Chili Sauce

Nectarines looked great last night at the supermarket. I can only imagine they look just as fantastic at the farmer’s market. Now what to do with them? How about Nectarine Chili Sauce. This recipe from an undated newspaper clipping uses the bounty of the season in a delicious way.

Nectarine Chili Sauce

1 1/2 lbs nectarines, pitted
1/2 lb tomatoes
1 cup chopped onion
1/2 cup chopped green pepper
2/3 cup vinegar
1/2 cup sugar
1/2 tsp minced garlic
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/4 tsp ground cloves

Chop nectarines to measure 3 1/2 cups-3 3/4 cups. Peel and core the tomatoes.  Chop and measure 1 cup. Combine tomatoes, nectarines, onion, and green pepper in a 2-qt saucepan.  Add the remaining ingredients. Bring to a boil and cook, stirring occasionally for 45 minutes or until thickened. Pour into hot jars and set in boiling water bath with boiling water to half the depth of jar. Add boiling water to cover the jars by 1-2 inches and bring to boil.  Process 10 minutes.  Remove jars from water at once, let stand and cool. Store. Makes 3 (1/2 pint) jars.

Strawberry Parfait Supreme – or Raspberry or Peach

Strawberries finally appear to be in season in our neck of the woods. Prices have dropped in any case. Time to bring out the strawberry desserts. Sometimes you want something other than to make sweet biscuits for strawberry shortcake–the only way to make strawberry shortcake in my world. Instead, a nice frozen strawberry parfait sounds perfect. This one might fit the bill for you too, if raspberries or peaches strike your fancy instead.

Strawberry Parfait Supreme

6 egg yolks
1 cup granulated sugar
1/3 cup water
1/4 teaspoon salt
1 1/2 cups crushed strawberries
1 pt (2 cups) heavy cream
1/4 cup superfine sugar
1/4 teaspoon almond extract (I skip this)
1/2 teaspoon vanilla extract

Beat yolks in  top of double boiler; set aside.

Combine granulated sugar, water and salt in 1-qt saucepan. Pace over heat, stirring constantly until sugar dissolves. Boil without stirring to soft ball stage. Beat syrup into yolks gradually. Cook over simmering water, stirring constantly until mixture thickens. Cool. Add strawberries; chill.

Whip cream partially; add superfine sugar gradually, beating until cream stands in peaks. Fold into strawberry mixture. Add extracts. Turn parfait into deep freezing tray or mold. Freeze 3-4 hours without stirring. Yield: 8 servings

Golden Peach Parfait: Substitute mashed peach pulp for strawberries and increase almond extract to 1/2 teaspoon.

Red Raspberry Parfait: Put 1 pint washed and drained red raspberries through sieve to remove seeds and make about 1 cup puree to substitute for strawberries. Substitute 1/2 tsp raspberry extract for vanilla and add 4-5 drops red food coloring before turning into freezing tray.

From Domino Sugar Spoon Recipes, 1962

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