Recipes from the Past

Timeless-TastesMrs. Lois Solinger of Avon sent in this fish recipe.

 

FISH FILLETS WITH

SOUR CREAM

 

1 1/2 lbs. fresh or frozen fillets, thawed

3/4 c. sour cream

1/4 tsp. dried Tarragon leaves (optional)

1/2 c. dry bread crumbs (fine)

1/2 tsp. salt

1 Tbsp. minced onion

1 1/2 tsp. butter or margarine, melted

1 tsp. Paprika

2 Tbsp. Parmesan cheese, grated

Directions: Arrange fillets in baking dish. In separate bowl, mix sour cream, tarragon leaves, salt, minced onion, paprika and cheese, spread mixture over fillets. Sprinkle with bread crumbs and pour melted butter over this. Bake at 350° for 20 – 30 minutes or until fish flakes easily. Serve with lemon.

 

ANGELIC STRAWBERRY

DESSERT

 

1 – 3 1/2 oz. instant vanilla pudding mix

1 c. (8 oz.) sour cream

1 tsp. grated orange peel

1 c. milk

1/2 (10” tube angel food  cake), cut into bit-sized pieces

1 pt. whipping cream, whipped

2 pints fresh strawberries, washed, hulled and sliced

In large mixer bowl, place instant pudding mix, sour cream, milk and orange peel. Mix on low speed one to two minutes or until thick and well mixed. Fold in whipped cream. In large serving bowl, layer: 1/2 of cake pieces, 1/2 strawberries and 1/2 pudding mixture. Repeat layers. Be sure to start with cake pieces and finish with pudding mixture and arrange remaining strawberries on top. Chill two hours. Makes eight servings. (Save the rest of the cake for another time).

 

LEMON-ORANGE RAINBOW POKE CAKE

 

1 lemon cake mixed 1 pkg. (3 oz. size) orange

(regular or pudding included)           flavored gelatin

1/2 orange juice or 1/2 1 c. boiling water

c. cold water

Prepare cake mix in the usual way. (Grease and flour 13-inch by 9-inch pan). Bake to 35 to 40 minutes at 350°. Cool cake in pan for 15 minutes. Prick with utility fork at 1/2-inch intervals. Meanwhile, dissolve gelatin in boiling water. Add orange juice and pour carefully over warm cake. Chill at least two hours. Garnish with white frosting and decorate with mandarin oranges or whatever looks pretty. (Mint green candies cut into slivers make an attractive “leaf look” with the mandarin oranges).

 

STRAWBERRY CHEESECAKE PIE 

 

4 oz. pkg. cream cheese, softened

1/2 c. butter

3 egg whites

1 pt. strawberries, cleaned and hulled

1 c. flour

Cut softened cream cheese and butter into flour, blending well. Pat into 8-inch pie plate. Bake in preheated 350° oven for 20 minutes. Beat egg white until soft peaks form; gradually beat in sugar, a little at a time, until stiff peaks form. Fold strawberries into egg whites, spoon into pastry shell. Bake at 200 degrees for 25 minutes. Serves eight.

 

SUPER SIMPLE FRUIT SALAD DESSERT

 

1 (20 oz.) can pineapple chunks, drained

1 (16 oz.) can pear halves, drained

6 bananas

1 (20 oz.)  can peach, lemon or apricot pie filling

Cut the bananas and pears into one inch size pieces. Add the pineapple chunks and pie filling. Sprinkle about 1/4 cup of coconut on top, if desired.

 

CHAMPAGNE SALAD

 

1 – 8 oz.  cream cheese

3/4 c. sugar

2 c. sliced strawberries or

1 pkg. (10 oz.) frozen berries

1 small can crushed pineapple, drained

1 – 8 oz. carton Cool Whip

1/2 c. walnuts (optional)

3 bananas, cut up

Cream first two ingredients. Add remaining ingredients. Mix and pour into 9-inch by 13-inch pan or 2-inch by 8-inch square pans. Freeze. Take out of freezer shortly before serving.

 

DATE BARS

 

1/2 c. dates

1 tsp. soda

1/2 c. prunes

1/4 tsp. salt

1/2 c. raisins

1 c. flour

1 c. water

1 tsp. vanilla

1 stick butter or margarine

1/2 c. chopped nuts

2 eggs

Boil together the dates, prunes, raisins and water. Add butter or margarine. Mix together eggs, soda, salt, flour, vanilla and nuts. Add batter to fruit mixture. Bake in 7-inch by 11-inch pan for 25 minutes, 350°.

 

RHUBARB CRUNCH

 

Combine:

3 c. diced rhubarb

1 c. sugar

2 Tbsp. flour

Place in a greased 6-inch by 10-inch pan.

Combine:

1 c. brown sugar

1 c. rolled oats

1 2/ c. margarine or

1 1/2 c. flour

butter

Sprinkle over rhubarb mixture. Bake in 375° oven for 35 minutes or until brown. Serve warm or cold with ice cream or whipped cream.

 

          Graduation party recipes sought

 

The Record seeks recipes from local readers. Send your favorites to Recipes, c/o Morrison County Record, 216 First St. S.E., Little Falls, MN 56345 or e-mail mcr@mcrecord.com. Please include your name and city of residence. Hard to believe, but graduation day is fast approaching, so this week we are seeking your favorite graduation party recipes.

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