Peppermint Dessert - Aunt Eula Mae Judd

1 small box vanilla wafers, crushed
2 C. whipped cream (whipped)
1 1/2 C. miniature marshmallows
1 C. chopped nuts
3/4 C. crushed peppermint candy canes

Line 9x13 inch Pyrex dish with 2/3 crushed crumbs. Whip cream and fold in marshmallows, nuts and crushed candy. Spoon in carefully over crumbs. Sprinkle remaining crumbs on top. Refrigerate several hours.

From: Aunt Eula Mae Judd

Refreshing Fruit Pizza - Aunt Eula Mae Judd

Refreshing Fruit Pizza
(A beautiful sight ot behold!)
 
Use 1/2 package (20 oz.) sugar cookie dough.
Preheat oven to 375 degrees.
Lightly grease 12 inch pizza pan. Press dough into pizza pan. Bake for 10 to 12 minutes or until edges begin to brown. Cool.

Spread 1 cup whipping cream (whipped) or 8 oz. Cool Whip or cheese mixture.
Cheese Mixture:
3 oz. cream cheese
1/3 cup powdered sugar
1/3 small Cool whip Spread over cooled cookie dough crust.

Suggested fruit:
Fresh strawberries
Pineapple chunks or slices, cut in pieces
Grapes
Mandarin oranges
Kiwi fruit
Cherry pie filling
Bananas, cut last minute or put in pineapple juice until ready
Create your own fruit combination with family favorites.
Drain fruit well.
Arrange fruit in circles on topping, working from the outside toward the center. Refrigerate until served. Cut in 8 pieces.

Source: Aunt Eula Mae Judd

Recipe - Strawberry Bread - Eula Mae Judd

STRAWBERRY BREAD

2 (10 oz.) pkg. frozen strawberries (thawed)
4 eggs
1 ¼ Cup Salad Oil
3 Cups Flour
2 Cups Sugar
3 tsp. Cinnamon
1 tsp. Baking Soda
1 tsp. Salt
1 Cup Chopped Nuts

Preheat oven to 350 degrees. Grease and flour two 9x5 inch loaf pans or four medium size; set aside. In medium bowl, stir thawed strawberries, eggs and oil. In large bowl, combine flour, sugar, cinnamon, baking soda, salt, and nuts. Add strawberry mixture to dry ingredients and stir just until blended.

Pour into pans. Bake for 1 hour for large size (approx. 40 minutes for medium size) or until toothpick inserted in center comes our clean.

Aunt Eula Mae's Crescent Chicken Rolls

2 (3 oz.) pkg. cream cheese with chives
1/4 cup margarine plus 1/2 cup
4 oz. can mushrooms, cut in pieces
2 cups cooked chicken, cut in pieces
1/8 tsp. pepper
2 pkg. crescent rolls
2/3 cup seasoned stuffing mix, crushed
1/2 cup chopped nuts

Mix cream cheese and 1/4 cup margarine; fold in chicken, mushrooms and pepper. Roll out crescent rolls. Divide cream cheese and chicken mixture into 16 parts (approximately 1/4 cup in each) and place on each roll. Dip in 1/2 cup melted margarine, then in crushed seasoned stuffing mix and nuts. Place 16 rolls in 13 x 9 pan. Bake about 20 minutes or until brown at 350 degrees. Serve plain, cut in slices or with sauce made from cream of chicken soup, thinned just a little with chicken broth or milk.

(This is one of my favorite recipes.  Thanks, Aunt Mae!)

Fruit Punch

6 strawberry Kool-Aid
6 raspberry Kool-Aid
1 (46 oz.) can pineapple juice
1 small bottle Hawaiian Punch
5 lb. sugar (or less)

Mix well. Makes 5 gallons punch or could use 1 part to 4 parts water.

From: Aunt Eula Mae Judd

Recipe - Quick Caramel Corn

Fall is in the air, so here is an autumn-time recipe for caramel corn.

Uncle Paul Judd's Caramel Corn

2 C. brown sugar, packed
1/2 C. (1 cube) margarine or butter
1/2 C. light corn syrup
5 qt. popped corn

Combine sugar, margarine or butter and corn syrup in heavy saucepan; cook and stir over medium heat until sugar dissolves and mixture boils. Simmer for 5 minutes. Remove from heat; pour over popped corn, stirring until all corn is coated. Turn out onto lightly buttered cookie sheet or onto clean, cool surface; spread out. When thoroughly cooled, break into pieces. Delicious.

Taken from Winnifred C. Jardine's book "Mormon Country Cooking".

Recipe - Million Dollar Relish

Here is a great recipe to use up the garden vegetables!

MILLION DOLLAR RELISH
Aunt Eula Mae Judd

2 qt. cucumbers, ground
1 qt. onions, ground
2 qt. cabbage, ground
4 green peppers, seeds removed and ground
3/4 C. salt

Pour salt over all and let stand overnight. Next morning, heat to boiling and drain well.

Add:

5 C. vinegar (I like 4 C. vinegar and 2 C. water better)
5 C. sugar
3 Tb. mustard seed
2 Tb. celery seed

Bring to boiling point and boil about 2 to 3 minutes.

Add paste made of:

1/2 C. flour
1 Tb. turmeric
1 Tb. dry mustard
1 pt. vinegar (1/2 water is better)

Boil 10 minutes and seal. I always cold pack for 10 minutes. Makes 11 pints.

(If you want to print this recipe; just click on this post title.)

Recipe - Peach Raspberry Jam

Summer is the perfect time to make jam, although this recipe looks like it could be made anytime of the year.

This recipe was from Aunt Eula Mae who got it from her mother, Erma Earl.

Peach Raspberry Jam

6 C. peaches, ground
7 1/2 C. sugar
1 box MCP pectin
2 boxes frozen raspberries, thawed
1 box frozen strawberries, thawed
1 pkg. raspberry Kool-Aid
1 pkg. (3 oz.) raspberry jello

Boil 10-15 minutes, stirring most of the time; add 1 package (3 ounces) raspberry jello. Let set a few minutes; skim and put in hot jars. Makes approximately 14 jars (1/2 pint size). Sure makes a few peaches taste good.

(If you want to print this recipe; just click on this post title.)