Culinary creations

Recipes this week come from “Seminary Samples,” a 1963 compilation of recipes by the Faculty Wives Club of The Southern Baptist Theological Seminary in Louisville, Ky. Remember to watch for unusual measurements or ingredients.

Hot Fruit Salad

1 1-lb. 13 oz. can of apricot halves 1 1-lb. 13 oz. can of pear halves 1 1-lb. 13 oz. can of peach halves 1 1-lb. can of pineapple chunks Large bottle of maraschino cherries 1/2 c. pecan halves

2 c. only of mixed juices
2 T. cornstarch
1 t. curry powder
1/2 c. brown sugar
1 stick butter

Place the fruit in a large size casserole. Mix cornstarch with juices. Melt butter in a saucepan and add the brown sugar, the juice mixture and the curry powder. Stir constantly over low heat until the consistency is about that of a very light cream sauce. Pour the saucepan mixture over the fruit, add pecans, and bake at 350 degrees for 45 minutes to 1 hour. The juice mixture should be rather thin. If it seems to thicken too much while cooking, add more fruit juice. This hot salad goes well with a baked ham dinner. Serves 12.

Ed’s Vegetable and Fruit Salad

1/2 c. celery cubed 1 carrot grated to light angel flake coconut consistency

1 large unpeeled apple chopped
1 large orange

Peel and section orange. Combine orange sections, apple, and celery. Add carrot and gently toss. Orange juice may be sprinkled over if desired. Served without dressing.

A low calorie, vitamin rich salad. Calorie content 220-240. Serves 2-3.

Mother’s Company Salad

1 family size pkg. lime flavored gelatin 1 c. boiling water 1 c. cold water 1/2 pt. heavy cream whipped

1 No. 303 can crushed pineapple drained
1 medium avocado (very ripe)
1/2 small carton small curd cottage cheese
1 small pkg. chopped pecans

Add boiling water to gelatin in large bowl. Stir until dissolved and add cold water. Chill. Beat avocado with mixer. Add pineapple, avocado, whipped cream, nuts, and cottage cheese to gelatin mixture. Mix well. Pour into large rectangular pan. Chill.

Applesauce Salad

1 3-oz. pkg. rasbperry flavored gelatin 1 3-oz. pkg. orange flavored gelatin 2 c. hotwater 1/2 c. juice from pineapple

2 c. applesauce
2 small cans crushed pineapple
drained, or pineapple tidbits
1/2 c. chopped nuts, if desired

Dissolve gelatin in hot water. Add juice. Cool and add other ingredients. Pour into mold. Serves 12.