Cottage Cheese and Pineapple Salad

Can you get any more retro than a gelatin salad with cottage cheese and pineapple? Well, yes, but not much more.

Go on and give it a try. Remember though that you must use canned pineapple–fresh pineapple will not gel.

Cottage Cheese and Pineapple Salad

1 large can grated pineapple (translation for modern times: crushed)
2 cups sour cream
2 cups cottage cheese
2 packages lemon jello
1 cup hot water

Dissolve Jell-0 in hot water. Cool until syrupy. Add other ingredients. Chill until set.

Pioneer Apricot Prune Pie

As I may have mentioned elsewhere, fiber is a big deal in this house and getting enough into my mother is tricky. She eschews whole grain bread, most fiber filled veggies except in tiny portions. But she does like prunes–now called Dried Plums these days.

This recipe packs in the prunes and apricots both full of fiber. It is also lacking in much added sugar so it doesn’t send her blood sugar sky high as long as I don’t give her a big slice. I don’t sprinkle with powdered sugar as the author suggests pioneer women did OR use the 1 qt of vanilla ice cream as topping. It is lovely and rustic on its own. Easy-peasy fiber and Mama thinks it a treat.

I find you need to use less water with today’s moister dried prunes and apricots for the boil and simmer part.

Pioneer Apricot Prune Pie

1 12 oz pkg pitted prunes
1 cup dried apricots
1 tablespoon grated lemon peel
3 cups water
3 tablespoons cornstarch
1/2 cup water
1/4 cup sugar
1 teaspoon ground cinnamon
1 baked pie shell

In saucepan combine prunes, apricots, lemon peel and 3 cups water. Bring to a boil. Reduce heat and simmer, covered, 15 minutes.

Blend together cornstarch and 1/2 cup water. Add to fruit mixture. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sugar, cinnamon and salt.

Cool. Spread into pastry shell and chill. Makes 8 servings.

(Recipe originally from Homemade Snacks–How to eat better when you eat on the run, Nell B. Nichols, 1976)
`

Honey Apple Cinnamon Jelly

honey apple cinnamon jellyAs a child, we yearly made jelly from the crabapples that came from the crabapple tree out front. My mother and I made a LOT of jelly. The crabapples were small and the tree was purchased with the nursery claiming it wouldn’t fruit at all. Or at least that was the legend. It did though and we made jelly from the small, cherry sized crabapples. I remember hours of cleaning, pulling stems, sterilizing jars, boiling, and pouring paraffin on top.

Making jelly really isn’t as time consuming or as complicated as you might think though and the results are so worth it. On Sunday evening, Rebecca and I set forth to make Apple Jelly. Apple is the simplest because you don’t need pectin or anything special.

It came out perfectly jelly-not runny, cloudy or even a wee bit odd. It does have a strong honey flavor to it because of the types used (explained below) and well, we haven’t waited long enough for the cinnamon to really do its work. It is fantastic spread on toasted English muffins though.

I swear, this will be the last apple post I will torture you with for quite some time. Tomorrow I am finishing off the bag of apples with some apple butter making.

Honey Apple Cinnamon Jelly

5-6 lbs apples (We used a variety of windfall apples)

Honey

Wash apples. Remove stems and dark spots and quarter apples. Do not pare or core. Place in a stainless steel or enamel saucepan and add enough water to half cover the apples. Cook until apples are soft. Skim off any foam. Drain using a jelly bag if you can find one. We used cheesecloth folded in thirds. You’ll get more juice if you squeeze the bag but then you risk a cloudy jelly. Measure 6 cups of juice. You can add water to the pulp to get more juice, but it is better I think if you just squeeze a bit and be patient. Add about 1/2 cup honey for every cup juice. We used a combination of cranberry blossom, tupelo and clover because that is what we had on hand. In general, the rule is to get a very light honey so you don’t get too much honey flavor. Boil honey and water until a good jelly test is obtained.

We used a combination of thermometer and the spoon test. Add a cinnamon stick to each hot, sterilized half-pint jar, leaving 1/4-inch headspace, and seal. Process for 5 minutes in a boiling water bath.

Yield: 5 half-pints

Horseradish Applesauce

I know you are probably tired of apple recipes, but I still have a ton of apples. Sorry. This recipe caught my eye though because it is so intriguing I needed to try it. Sweet, tart, spicy, yum. The serving suggestions include broiled lamb chops and a spinach salad. (I can’t bring myself to eat lamb at all.) I however prefer it with pork or a beef roast or even as a nice side dish to brats.

Horseradish Applesauce

3 green apples, peeled, quartered and cored
1/2 cup sweet apple cider
2-3 tablespoons prepared horseradish
Salt
Freshly ground pepper

Combine apples and cider in ovenproof saucepan with a tight fitting lid. (I just used a baking pan and foil) Bake in a 350 oven for 30-40 minutes. Remove from oven and cool. Stir in horseradish. Season with salt and pepper.

Recipe from Long Grove Apple Haus Apple Cook Book (1976).