This is the dish that I introduced to our blended family’s holidays. Well, that and eggs Benedict. It is one that everyone will eat. So it definitely, goes on the list of recipes to send our daughter out in the world with.

1 large box Strawberry Banana Jell-0 (or any red Jell-0…but I use the strawberry banana)
1 envelope Knox gelatin (optional)
1/2 cup red hots (You can use anywhere from 1/4 to 1/2 cup)
2 cups boiling water
2 cups applesauce (in the recipe I scrawled in the back of my Cookbook for Boys and Girls it says 1 can which means I always say I need a can…even though canned applesauce no longer seems to exist)

Dissolve red hots in boiling water in a small saucepan on the stove. Mix the red jell-o powder and Knox in a bowl. When red hots are dissolved, pour into gelatins and stir until dissolved. Stir in applesauce. You will want to wait until the boiled water/Jell-o mixture cools a little before adding the applesauce or go back in and stir in about a 1/2 hour. Otherwise, the applesauce will settle and it won’t be as evenly distributed. Stick it in the fridge until it gels.

Note: The Knox isn’t necessary but you will want to add it if you like a firmer Jell-0 salad OR you want to do it in a mold that you turn it out and slice it.

Ok, this recipe is not how I make deviled crab at all. However, some of you might like it this way…

2 hard boiled eggs
1 raw egg
2 TBS melted butter
1/2 c hot water
crab meat
1/2 c bread crumbs
1/4 teasp dry mustard
2 TBS vinegar
salt and cayenne pepper to taste

Mix yolk of raw egg with yolks of boiled eggs. Add dry mustard, vinegar, melted butter, pepper and salt. Chop whites of hard boiled eggs, add crab meat and bread crumbs. Mix with dressing. Add beaten egg white and water. Place in shells or casserole. Cover with bread crumbs and dot with butter. Bake at 450. Mrs. E. C. Marshall- From the Alachua Hospital Auxiliary Cookbook, 1969.

It has been hotter than the blazes here this week and humid. I don’t want to even look at the kitchen, much less cook. Thus…this is appealing. It is very similar to the much loved curried chicken/curried not chicken salad I make for the family.

Luau Tuna Salad

3/4 cup mayonnaise
3/4 tsp curry powder
1 tbsp parsley flakes

Mix ingredients well

1 13-oz can tuna
1 cup pineapple chunks, drained (I use tidbits-well-drained)
1 cup celery, chopped
1 cup walnuts, chopped (I use cashews)

Combine tuna, pineapple, celery and walnuts. Fold in curried mayonnaise. Serve on lettuce leaves garnished with whole walnuts. Serves 6-8.

This one is from an old newspaper clipping. Dauphin Island is off the coast of Alabama and where my mother spent many of her childhood summers.

 Dauphin Island Crab Gumbo

2 cups finely chopped celery
2 cups finely chopped onion
1 bell pepper, finely chopped
Minced Parsley
3 tablespoons bacon drippings
3/4 cup sifted flour
2 cups raw crab meat
2 cups canned tomatoes
1 cup cut okra
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Paprika (optional)
Hot sauce (optional)
1 tablespoon gumbo file

Saute celery onions, peppers, and parsley in drippings in covered skillet until soft. Remove from pan. Brown flour in drippings, add to vegetables. Add 3 qts water and crab. Cook for 30 minutes. Add tomatoes, okra and seasonings; simmer for one hour. Remove from heat; stir in file. Serve over rice.

Note: if cooked crab meat is used, add 10 minutes before removing from heat. Yield: 6 to 8 servings.

This recipe from the Alachua General Hospital Auxiliary cookbook doesn’t fuss with a fancy name or fancy prep. It just is plain old comfort food with nothing special.

Tuna with Mushroom Soup

1 can mushroom soup
1/2 soup can of whole milk
1 6 1/2 oz can tuna
1 c English peas, cooked and drained
2 hard boiled eggs, diced

In sauce pan mix soup and milk, over low heat bring to boil. While boiling, add tuna and peas, stirring with fork. Boil about 2 minutes, add eggs. Serve while hot over canned noodles or rice. ~Mrs Carl Williams

This recipe is from a hand bound, adorable, cookbook created by the Alachua General Hospital Auxiliary in 1969. I will have pictures soon. You will love the cover–little felted pink dresses on oilskin. This makes little cupcake meatloaves so perfect if you live alone or have a small family.

2/3  c saltine crackers
1 c milk
1 1/2 lbs ground beef
2 beaten eggs
1 envelope Lipton onion soup mix
catsup for sauce

Soak crackers in milk, add meat, eggs, and soup mix. Mix well. Form well-rounded loaves in greased cupcake pans. Top with catsup. Bake at 350 for 20-25 minutes depending on degree of doneness. Makes 8 individual loaves.  Mrs Karl the Losen

As you can see by the quantities, this makes quite the cheese roll. However, it is easy to halve and such a yummy retro appetizer. Nini made this often as did my mother for all nature of parties. Serve with crackers, bread, spoon (ok, just kidding about the spoon, but I do like it a lot)

1 lb blue cheese
1 lb Roquefort
1/2 lb Philadelphia Cream Cheese
Tabasco
Worcestershire
Horseradish (lots)
Garlic
Onion juice
Mustard

Heat in double boiler over medium heat until cheese is melted and ingredients are blended. Let harden in ice box. Roll in paprika on waxed paper.

Sometimes you must just entertain on a shoestring. Fortunately, General Mills offered us help in 1971 with this recipe for Chicken Confetti. It isn’t particularly imaginative and I am far more likely to serve it to family than use it to entertain, but it might be a nice choice for entertaining as well.

Chicken Confetti

4 to 5 pounds broiler-fryer chicken, cut-up
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup salad oil
1/2 cup onion
1 clove garlic
2 can tomatoes
1 can tomato sauce
1 can tomato paste
2 tablespoons snipped parsley
2 teaspoons salt
1 teaspoon basil
1/4 teaspoon peopper
7 or 8 oz spaghetti, cooked and drained
Grated Parmesan cheese

Wash chicken pieces and pat dry. Season with 1 teaspoon salt and 1/8 teaspoon pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tablespoons fat. Add onion and garlic; cook and stir until union is tender. Stir in chicken and remaining ingredients except spaghetti and cheese.
Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve in spaghetti; sprinkle with Parmesan cheese. 4 to 6 servings.

Happy National Fruit Cocktail Day! Fruit cocktail is a favorite in this house. I don’t know why. The kids don’t even beg for the overpriced extra cherry kind. Any kind is fine. On this day though…a nice ice box pie from my head or from my mother’s head or most likely transferred there from a magazine advertisement in the 60s or 70s.

Fruit Cocktail Jell-0 Pie

Graham cracker crust
1 4-serving size box Jello (cherry or strawberry banana are favorites for this recipe)
2 cups vanilla ice cream
1 #2 can fruit cocktail

Drain juice from fruit cocktail into measuring cup. Add water to bring measure to 1 cup.  Bring liquid to boil. Add boiling liquid to Jell-o powder, stir until Jell-o is dissolved. Add ice cream, stir until smooth/melted. Stir in fruit. Pour into graham cracker crust. Refrigerate until set. Top with Cool Whip. (Maybe that interesting new strawberry Cool Whip?)

The other half of Friday’s recipe card with the Avocado Cheese Dip, this one uses tuna for an inexpensive tasty dip or even sandwich spread. If using for a sandwich spread, I would reduce the sour cream quite a bit…just enough to stick together and less salad dressing mix or add another hard boiled egg.

1 1/2 cups sour cream
1 envelope Good Seasons Italian Dressing Mix
1 to 2 teaspoons lemon juice
1 can tuna fish, drained and flaked
1 hard cooked egg, chopped

Combine all ingredients, blending well. Serve as a dip with crackers. Makes 1 1/2 cups.