24 November, 1979

Menu: Holiday Brunch

Brunch Menu for 6


Country Ham with Red-Eye Gravy

Sausage Patties with Milk (Sawmill) Gravy

Thick-Sliced Bacon

Homemade Biscuits     Toast     Jellies and Preserves 

Scrambled Eggs with Cheese

Coffee Cake

Banana     Orange     Apple

To Drink:  Orange Juice     Milk     Coffee



23 November, 1979

Fay's Cranberry-Orange Jell-O Salad

Fay's Cranberry-Orange Jell-O Salad ingredients
Makes 6 servings
1  (3-oz) pkg strawberry Jell-O
1 cup boiling water
1/2 cup cold water
1 small orange
2 cups fresh cranberries
3 Tbsp sugar
1 cup pecan pieces


Directions
Dissolve Jell-O in boiling water; add cold water. Chill until thick.

Cut orange in wedges and remove seeds. Put orange and cranberries through food processor (chop).

Mix fruit with sugar and fold into Jell-O. Chill until firm.


Variations

Lottie's Cranberry Jell-O Salad ingredients
Servings not stated
1 (8-oz) can crushed pineapple drained and juice reserved
2 Tbsp lemon juice
1/2 cup water
1 (3-oz) pkg raspberry gelatin
1 (16-oz) can whole berry cranberry sauce
1/2 cup chopped celery

Mix and partially congeal salad
In a saucepan, combine the pineapple and lemon juices, and water; bring to boil and remove from heat.

Add gelatin, stirring until dissolved. Then, stir in cranberry sauce and pour into decorative mold or bowl and refrigerate just until set, about forty-five to sixty (45 to 60) minutes. 


Finish and serve
Stir in pineapple and celery and chill until firm. If using, release from decorative mold onto serving dish. 


Page Last Updated 19 April 2015

22 November, 1979

Menu: Thanksgiving Dinner 1979

Dinner Menu for 6 to 10


Starters
Chex Party Mix

Cheddar Cheese Log with bacon crackers

Riunite Blanco


Main Event
Roast Turkey with Cornbread Dressing

Mashed potatoes

Sweet potatoes


Freshly baked rolls

Relish tray with olives, pickles and celery stuffed with pimento cheese

Iced tea, soft drink or water


Dessert
Fresh Coconut Cake

German Chocolate Cake

Pecan Pie

Pumpkin Pie

Fudge







Index
Fay
Menus
Thanksgiving

Page Last Modified 15 September 2015

08 November, 1979

Fay's Pumpkin Bread

Fay's Pumpkin Bread ingredients
Makes 2 loaves, about 16 servings each
3 cups sugar
1 cup salad oil
4 eggs, beaten
1 (1-lb.) can pumpkin
3.5 cups flour
2 tsp soda
1 tsp baking powder
2 tsp salt
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
1/2 tsp ground cloves
2/3 cup water

Variations
Just before pouring batter into loaf pans, I plan to try folding in: 
1 cup sweetened dried, fresh or frozen cranberries. If using dried cranberries, first cover with orange juice and set aside to soak for about thirty (30) minutes, or

1.5 cups (6-oz) semisweet chocolate chips


Directions
Preheat oven to 350ºF. Grease two (9- x 5-inch) loaf pans; set aside.

Combine sugar, oil and eggs. Add pumpkin and mix well.

Sift together dry ingredients; add to pumpkin mixture. Add water and use hand-mixer to beat thoroughly.

Pour batter into prepared loaf pans. Bake in preheated oven for one hour.


Fay contributed this Pumpkin Bread recipe to What's Cookin' in Hohenwald, Tennessee? ca. 1960 to 1970s.


Index
Fay
pumpkin
Quick Breads

Page Last Updated 25 May 2015