TASTEFUL MEMORIES

Three years ago we pulled some of our family favorite recipes together to preserve and share traditional foods prepared for generations of the McCall’s and Anderson’s. You may recognize them as part of your own collection or find something new to try. Wishing you a blessed Christmas Season and the warmth of memories – past and present.



GRANDMA GOLDIE’S CRANBERRY SALAD
1 12 oz. Bag of Cranberries
1 Cup Sugar 1 Cup Water
1 Large Box Cherry Jello (Sugar Free is fine)
8 oz of Mini Marshmallows (about ½ bag of miniatures)
2 Cups Chopped Celery
2 Cups Chopped (Peeled) Apples
1 Cup Chopped Nuts

Cook cranberries, sugar and water in saucepan until all cranberries pop open. Stir in Jello until well blended. Add marshmallows and stir until melted, then let cool. Add celery, apples and nuts. Put in mold or in bowl and refrigerate.

HEAVENLY HASH
1/2 lb LARGE Marshmallows cut into pieces. (You do not want to use mini marshmallows because they do not soak up the juice of the pineapples.)
1 Large Can Crushed Pineapple in syrup, not juice.
1 Pint Whipping Cream (add sugar or sweetener to taste)
OPTIONAL – chopped pecans to taste.

The night before serving, use kitchen scissors (dip blades into glass of water to prevent sticking) and Cut marshmallows into 5 or 6 pieces. Stir in pineapple. Cover and refrigerate.
The next morning, beat whipping cream until peaks form, add sugar (or sweetener) and gently stir into marshmallow/pineapple mixture. Add pecans, if desired.
Keep refrigerated until served.
Can be enjoyed alone or as topping to your favorite pie or cake.



AUNT KAY’S CARAMEL BROWNIES
1 14 oz. Bag of Caramels        
2/3 Cup Evaporated Milk
1 Box German Chocolate Cake Mix        
3/4 Cup of Margarine (not butter) Softened
1 Cup of Chopped Nuts (Optional)
6 oz. of Semi-Sweet Chips

Combine caramels and 1/3 cup of evaporated milk in double boiler. Stir until melted and set aside.
Combine all other ingredients mixing by hand, not with a mixer.
Grease and flour a 13 x 9 baking dish.
Take approximately 2/3 of the batter and with teaspoons drop brownie mixture in bottom of pan like you are making cookies. It will blend together when it cooks.
Bake at 350 deg. for only 8 minutes until bottom of pan is covered.
Then pour melted caramel over the top and sprinkle chocolate chips over the caramel.
Take the remaining brownie mixture and, using teaspoon, place over sections of the top.
Bake another 15 minutes.
Do not overcook!

LEAH’S YULE LOG (Bouche de Noel)
CAKE:
6 Egg Whites at room temperature
6 Egg Yolks
3/4 Cup Sugar
1/3 Cup Cocoa
1 1/2 Teaspoon Vanilla
Dash of Salt
Confectioner’s Sugar

FILLING/FROSTING:
1 1/2 Cup Heavy Cream – Chilled
1 1/2 Cup Confectioner’s Sugar
1/4 Cup Unsweetened Cocoa
1 Teaspoon Vanilla

Preheat oven to 375. Grease a 9 x 13 jelly roll pan.
 Line the pan with wax paper and grease it also.
Beat egg whites on high speed until soft peaks form.
Add 1/4 cup sugar, 2 tablespoons at a time until thick – about 4 minutes.
At a low speed, add cocoa, vanilla and salt until smooth.
With a wire whisk, fold yolk mixture into the egg whites until blended. Pour into prepared pan and bake 15 minutes.
Meanwhile, lay out a kitchen towel and sift confectioner’s sugar on it – as big as the cake pan.
When the cake has finished baking, remove it from the oven and carefully invert the pan over onto the prepared towel.
Remove the pan and wax paper, carefully.
Roll the cake in the towel and place seam side down on a cooling rack for about 30 minutes.
While the cake is cooling, mix all the ingredients for the filling until thick.
Unroll the cake. Spread the filling on the cake and roll it up.
Reserve some filling for the outside of the cake.
Place on a serving plate and frost the outside of the cake.
To make the cake look like bark, drag a fork down the length of the cake.
Garnish with holly and finish with sifted confectioner’s sugar before serving.
(Nancy’s note: It’s beautiful and light. One piece is never quite enough!)

AUNT MARY’S PUMPKIN BREAD
4 1/2 Cups Sugar
3 3/4 Cups Flour
1 1/2 Cups of Wesson Oil
6 Eggs
3 Cans Canned Pumpkin
1 Cup Water
1 1/2 Teaspoon Nutmeg
1 1/2 Teaspoon Cinnamon
3 Teaspoons baking soda
1 1/2 Teaspoon Salt 1 Cup Pecans Sift dry ingredients.

Make a well in the middle. Dump in the rest of the ingredients and mix well.
NOTE: Use a very large pan to stir everything.
Then put in the large electric mixer bowl in increments (because it is usually too much to put in all at one time) and mix on slow speed just to be sure it is mixed well.
Grease and dust with flour 3 loaf pans (11 3/4 x 5 5/8 x 3 1/4 )
Bake at 350 deg for one hour or until done.
Recipe makes 3 loaves.



AUNT JOYCE’S CHILI (This recipe is huge. If you’re expecting a large crowd for an event or want plenty to graze on for 2 or 3 days, this one’s for you)
8 Pounds of Lean Hamburger Meat
4 Packages of McCormick’s Chili Seasoning (Joyce uses 3 regular and 1 hot)
4 Packages of McCormick’s Taco Seasoning (regular)
1 Large Onion, diced 1 Green Pepper, diced 2-3 Cans Regular Size Tomato Sauce, depending on how thick you prefer your chili to be (Joyce prefers Hunts)
2 Cans of Ranch Style Beans (Joyce uses one with peppers and one without. Adjust to your taste) LARGE PAN FOR COOKING

NOTE: Some of the Chili Seasonings call for 2 lbs. of meat per package. Be sure you do not use 4 packages for 2 lbs. of meat. This recipe is for 8 lbs. of beef.

Brown meat and drain, if necessary. (90% lean doesn’t need to be drained) Add onions and green peppers to meat while it cooks. When meat is done, add tomato sauce, then the seasonings. Mix well. Add beans. Cook slowly on low heat. Stir occasionally. It it’s thicker than you like, add water or more sauce.