Tropical Punch:
1 large watermelon, 1 46 ounce can (about 6 cups) red Hawaiian fruit punch, 1 6 ounce can frozen pink lemonade concentrate, 1 6 ounce can frozen pineapple juice concentrate, 1 6 ounce can frozen orange juice concentrate, 6 cups cold water, 1 1 pint 12 ounce bottle (3 1/2 cups) chilled ginger ale.
Stand watermelon on end; cut thin slice off bottom to make it level. Cut top third off melon. Using cup as a guide, trace scallops around top outside edge of melon. Carve scalloped edge following pattern. Scoop out fruit; serve later. Chill melon shell. Combine fruit punch, concentrates, and water. Pour over ice in melon bowl. Carefully pour ginger ale down side of melon, mix with up and down motion. Float orange and lime slices.
Old Time Lemonade:
1 cup sugar, 1 cup water, 1 cup lemon juice, 4 cups water.
Combine sugar, 1 cup water, and lemon juice. Stir till sugar is dissolved. Add remaining water. Serve over ice with lemon slices.
Lemon Punch:
2 cups sugar, 4 tsp. grated lemon peel, 1 cup lemon juice, 1-2 pints lemon sherbert, 1-2 pints orange sherbert, 2 1 pint 12 ounce bottles ginger ale chilled.
Combine sugar and 2 cups of water; heat stirring constantly till sugar dissolves, cool. Add 2 cups water, lemon peel and juice, chill. Pour in chilled punch bowl, add scoops of sherbert stirring till partially melted. Add ginger ale stirring in an up and down motion.
Summer Fruit Medley:
2 cups sliced peeled peaches, 1 cup diced pared pears, 1/2-1 cup fresh blueberries, 1/4 cup lemon juice, 1/2 cup sugar, dash of salt.
Mix the fruits in a bowl. Combine remaining ingredients, stirring to dissolve sugar; pour over fruits. Toss; chill.
Ham Baked in Cider:
1 large fully cooked ham, 4 cups cider or apple juice, 2 medium onions quartered, 1 Tbs. brown sugar, 1 Tbs. lemon juice, 1/2 cup maple flavored syrup.
Place ham, fat side up, on rack in shallow pan. Score in diamonds; stud with whole cloves. Bring cider, onions, sugar, and lemon juice to boil. Cover; simmer 10 minutes. Strain; pour over ham. Baste ham often with mixture while cooking. During last 15 minutes of cooking brush twice with syrup.
Frank and Bean Bake:
1/4 cup chopped onion, 1 Tbs. butter or margarine, 2 1 pound cans (4 cups) pork and beans in tomato sauce, 1/4 cup ketchup, 1 Tbs. mustard, 1 pound franks, 3 pineapple slices cut in half, 1 Tbs. pineapple syrup, 1/4 cup brown sugar, 1 Tbs. mustard.
Cook onion in butter till tender. Add beans, ketchup and mustard; bring to boil; pour into 11x7x1/2 inch baking dish. Arrange franks and pineapples slices atop. Blend remaining ingredients: spread over franks and pineapple. Bake at 375 for 20 minutes or till hot.
Lucheon Cooler:
2 ripe peaches peeled, 2 bananas peeled and sliced, 1/2 cup blueberries, 3 Tbs. honey, 2-3 tsp. finely chopped candied sugar, 2 cantaloupes, chilled and halved, lime sherbert.
Slice 1 peach; set aside for garnish. Dice remaining peach in large bowl. (sprinkle peaches and banana slices with lemon juice to prevent browning). Add banana slices, blueberries, honey and ginger; toss lightly to mix and to coat fruit. Remove cantaloupe seeds; spoon fruit mix into center. Rim with peach slices; top with generous scoop of sherbert and garnish with additional blueberries.
Festive Fruit Salad:
1 1 pound can light sweet cherries pitted, 1 1pound can dark sweet cherries pitted, 1 1 pound can sliced peaches, 1 1 pound can pears quartered, 1 13 1/2 ounce can pineapple chunks, 1 cup mini marshmallows, 1/2 cup dairy sour cream, 1 cup whipping cream whipped.
Drain cherries, peaches, pears and pineapple throughly and combine in large bowl. Blend together remaining ingredients; fold into fruit. Chill overnight.
Strawberry Banana Mold:
Dissolve two 3 ounce packages strawberry gelatin in 2 cups boiling water; stir to dissolve. Thaw 1 1 ounce package frozen strawberries just enough to drain off 1 Tbs. syrup. Add berries to gelatin; break in small chunks with fork; stir to completely thaw berries. Add 1 cup cold water. Chill till partially set. Slice 2 bananas into gelatin; stir gently to distribute fruit. Turn into a 6 cup fluted mold. Chill till set, about 6 hours. Unmold; garnish with greens and banana slices. Top with berry whipped cream: Stir reserved berry juice into 1 cup whipping cream, whipped for topping.
Pear Pineapple Ring:
1 1 pound 13 ounce can (3 1/2 cups) pear halves, 1 3 ounce package orange pineapple flavored gelatin, 1 cup boiling water, 2 Tbs. lemon juice, 1/4 tsp. salt, 1/4 tsp. ground ginger, 1/4 cup chopped walnuts, 1 3 ounce package softened cream cheese, 5 canned pineapple slices halved, thin strips pimento.
Drain pears; reserve 1 cup syrup. Dissolve gelatin in water. Stir in reserved pear syrup, lemon juice, salt and ginger. Chill till partially set. Meanwhile, stir nuts into cream cheese; shape into small balls; place one in center of each pear half. Overlap pineapple slices and pear halves into 6 1/2 cup ring mold with cut side of pear toward center. Arrange pimento strips between. Pour gelatin mixture over all. Chill till firm.
Lemon Apple Salad:
1 3 ounce package lemon gelatin, 1 1/2 cups boiling water, 1/2 cup sour cream, 1 med. apple quartered, cored, and grated (1 cup).
Dissolve gelatin in water. Blend in sour cream. Chill till partially set. Fold in grated apple; pour in 3 cup ring mold. Chill till set.
Frosted Fruit Slices:
2 3 ounce packages cream cheese, 1 cup mayo, 1 1 pound 14 ounce can (3 1/2 cups) fruit cocktail well drained, 1/2 cup cherries well drained, 2 1/2 cups mini marshmallows, 1 cup whipping cream whipped.
Soften cream cheese; blend with mayo. Stir in fruit cocktail, cherries and marshmallows. Fold in whipped cream. Tint pale pink with a few drops of red food coloring. Pour into 2 1 quart round ice cream or freezer containers. Freeze firm about 6 hours or overnight.
Raisin Nut Swirl Loaf:
1 package active dry yeast, 1 egg, 1 Tbs. sugar, 2 1/2 cups Bisquick, 2 Tbs. softened butter, 2 Tbs. brown sugar, 1/2 cup chopped walnuts, 1/2 cup raisins.
Soften yeast in 1/2 cup warm water; set aside. Stie in next 3 ingredients. Beat vigorously; knead on lightly floured surface till smooth. Roll in 15x8 inch rectangle 1/4 inch thick. Butter; sprinkle with remaining ingredients. Roll up from narrow side; seal edges. Place seam down in 8 1/2x4 1/2x2 1/2 inch loaf dish. Cover; let rise in warm place till nearly doubled, about 1 hour. Bake at 375 about 25 minutes. Cover with foil after 20 minutes. Cool. Frost; sprinkle additional nuts and raisins on top.
Blueberry Buckle:
1/2 cup shortening, 3/4 cup sugar, 1 well beaten egg, 2 cups sifted all purpose flour, 2 1/2 tsp. baking powder, 1/4 tsp. salt, 1/2 cup milk, 2 cups fresh blueberries, cinnamon crumbs.
Cream shortening and sugar; add egg; beat till fluffy. Sift dry ingredients together; add alternately with milk. Spread in greased 11x7x1 1/2 inch pan. Top with blueberries. Sprinkle with cinnamon crumbs. Bake at 350 for 45 minutes. Cut in squares.
Applesauce Doughnuts:
Blend 1 Tbs. shortening with 3/4 cup brown sugar; stir in 1/2 cup applesauce and 1 egg. Stir together 2 cups sifted all purpose flour, 1/2 tsp. soda, 1/4 tsp. each salt, nutmeg and cinnamon. Gradually stir into applesauce mix. Roll 1/2 inch thick on floured surface. Cut with doughnut cutter; fry in deep hot fat (365 degrees) till brown on both sides, about 3 minutes. Drain, roll in cinnamon/sugar.
Oatmeal Banana Bread:
2 cups Bisquick, 1 cup quick cooking oats, 1/2 cup walnuts, 1/4 cup butter, 1/2 cup sugar, 2 eggs, 1 cup mashed bananas, 1/4 cup milk.
Combine first 3 ingredients; set aside. Cream butter and sugar till light and fluffy. Beat in eggs one at a time; stir in bananas and milk. Add dry ingredients all at once, stirring just till moistened. Turn into greased 9x5x3 inch loaf pan. Bake at 350 about 40 minutes or until done. Remove from pan, cool.
Strawberry Nut Loaf:
Cream 1 cup butter, 1 1/2 cups sugar, 1 tsp. vanilla and 1/4 tsp. lemon extract til light; add 4 eggs one at a time beating well after each. Sift together 3 cups sifted all purpose flour, 1 tsp. salt, 3/4 tsp. cream of tartar and 1/2 tsp. soda. Combine 1 cup strawberry jam and 1/2 cup sour cream; add alternately with dry ingredients to creamed mixture. Stir in 1/2 cup walnuts. Pour into 2 paper lined 8 1/2x4 1/2x2 1/2 inch loaf pans. Bake at 350 for about 50 minutes. Cool 10 minutes. Remove.
Applesauce Pancakes:
2 cups Bisquick, 2 eggs, 1 cup milk, 1 1pound can (2 cups) applesauce, 1 10 ounce jar (1 cup) apple jelly, 1/2 tsp. cinnamon, dash of cloves and salt.
In med. bowl combine Bisquick, eggs, milk, and 1 cup of applesauce; beat till smooth. Bake on hot lightly greased griddle using about 1/3 cup batter for each pancake. Serve with spiced apple syrup: In small pan combine remaining 1 cup applesauce, apple jelly, cinnamon, cloves and salt. Cook and stir till jelly melts and syrup is hot.
Strawberry Mallow Pie:
3 1/2 cups mini marshmallows, 3/4 cup milk, 1 cup whipping cream whipped, 1/2 tsp. vanilla, 1 baked 9 inch pie shell, 1 1 pound 5 ounce can strawberry pie filling.
Set aside 1/2 cup marshmallows; melt remaining with milk over low heat stirring constantly. Chill, without stirring till partially set. Fold in whipped cream, vanilla and a dash of salt. Spoon 1/2 the mix into shell. Cover with pie filling, reserving 1/2 a cup. Fold reserved marshmallows into remaining marshmallow cream mixture; spread over strawberry layer. Garnish with reserved filling. Chill 6 hours or overnight.
Strawberry Tarts:
1 cup sugar, 2 Tbs. cornstarch, 1 quart fresh strawberries, 1 Tbs. butter, 1 3 ounce package strawberry gelatin, 1 Tbs. lemon juice, 6-8 baked tart shells, cooled.
In pan combine sugar and cornstarch. Mash 1 cup of berries; add water to make 2 cups. Stir into sugar mixture. Cook and stir till boiling; boil 2 minutes. Remove from heat. Add butter, gelatin, and lemon juice; stir till gelatin dissolves. Chill till partially set. Spoon 1/3 of the gelatin mix into tart shells; top with whole berries. Sppon remaining mix over top of berries. Chill.
Strawberry Squares:
1 cup sifted all purpose flour, 1/4 cup brown sugar, 1/2 cup chopped walnuts, 1/2 cup melted butter, 2 egg whites, 1 cup sugar, 2 cups sliced fresh strawberries, 2 Tbs. lemon juice, 1 cup whipping cream whipped.
Stir together first 4 ingredients; spread evenly in shallow baking pan. Bake at 350 for 20 minutes; stirring occasionally. Sprinkle 2/3 of the crumbs in 13x9x2 inch baking pan. Combine egg whites, berries, sugar and lemon juice in large bowl; with electric mixer beat at high speed till stiff peaks. about 10 minutes. Fold in whipped cream. Spread over crumbs; top with remaining crumbs. Freeze 6 hours or overnight. Cut in squares.
Cherry Angel Dessert:
8 cups 1/2 inch cubes angel cake, 1 1pound 5 ounce can cherry pie filling, 1 3 3/4 or 3 5/8 ounce package instant vanilla pudding mix, 1 1/2 cups milk, 1 cup sour cream.
Place half the cake in a 9x9x2 inch pan. Reserve 1/3 cup cherry filling; spoon remainder over cake. Top with remaining cake. Combine pudding, milk and sour cream; beat smooth; spoon over cake. Chill 5 hours, cut in squares.
Peach Pineapple Shake:
1 cup sliced fresh peaches, 1/4 cup unsweet pineapple juice chilled, 1/4 cup sugar, 1 pint vanilla or peach ice cream, 3/4 cup milk.
Place first 3 ingredients in blender. Blend at high speed till smooth. Add ice cream; blend till softened. Add milk mixing till blended. Pour in chilled tall glasses.
