#2723 - Whipped Cream Frosting

(by Aunt Faye [Herman] Minier)

2 1/2 level TBSP flour
1/2 cup milk
1/2 cup Crisco shortening
1/2 cup Domino's powdered sugar
1/4 tsp. salt
1 tsp. vanilla
1 cup Domino's powdered sugar

In a saucepan add flour--slowly add milk while stirring to prevent lumps. Turn heat to medium low--cook/stir until thickened. Remove from heat and cool completely. In a mixer add Crisco, 1/2 cup powdered sugar and salt--beat. Add cooled flour mixture--beat. Add vanilla--beat. Slowly add 1 cup powdered sugar--beat until mixed, then beat until creamy.

#2722 - Brown Sugar Ginger Bread

(by Aunt Faye [Herman] Minier)

1 cup Domino's dark brown sugar (packed)
2 eggs
2 TBSP softened butter
1 cup hot water
1 cup Brer Rabbit green label baking molasses
1 tsp. baking soda
1 1/2 cups flour
1 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. salt
1 cup raisins (optional)

If using raisins place them in a saucepan, cover them with water, bring to a boil, then cook the raisins for 5 minutes and drain them. In a mixer add brown sugar and butter--beat. Add eggs--beat. Add hot water and molasses--beat. Add baking soda, cinnamon, ginger and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add drained raisins--stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely.

#2721 - Egg White Butter Cake

(by Aunt Faye [Herman] Minier)

1 cup softened butter
1 1/2 cups white sugar
3 cups flour
2 tsp. vanilla
3 tsp. baking powder
1 cup milk
5 egg whites

Beat the egg whites until stiff--set aside. In a mixer add butter and white sugar--beat. Add vanilla and baking powder--beat. Add milk--beat. Slowly add flour--beat. Remove bowl from mixer--add stiffly beaten egg whites--stir with a wooden spoon until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2720 - Chocolate Layer Cake

(by Aunt Faye [Herman] Minier)

2 cups Domino's dark brown sugar (packed)
1/2 cup softened butter
2 egg yolks
2 cups flour
1/2 cup buttermilk
1 cup hot water
1/2 cup Ghiradelli ground chocolate
1 tsp. baking soda
1 tsp. baking powder
2 egg whites (beaten stiff)

Filling: 3/4 cup softened butter; 1 cup Domino's powdered sugar; 1 cup chopped walnuts; 2 TBSP cold strong black coffee

Frosting: 2 cups Domino's powdered sugar; 1 square Baker's bittersweet baking chocolate (melted according to box directions); enough evaporated milk OR regular milk to make it spreadable

In a mixer beat the egg whites until stiff--set aside. In a mixer add brown sugar and 1/2 cup softened butter--beat. Add egg yolks--beat. Add ground chocolate, baking soda and baking powder--beat. Add buttermilk--beat. Add hot water--beat. Slowly add flour--beat. Remove bowl from mixer--add stiff egg whites--stir until mixed. Pour half of the batter into two greased and floured 9" layer cake pans. Bake at 325 degrees for 20-25 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen and remove the cakes from the pans and cool them completely. Filling: in a mixer add 3/4 cup softened butter and 1 cup powdered sugar--beat. Add coffee--beat. Add chopped walnuts--beat well. Place one cake layer on a cake player. Spread the filling over the cake layer. Place the second cake on top of the first cake. Frosting: in a mixer add 2 cups powdered sugar and melted chocolate--beat. Add milk a little at a time and beat well. Add just enough milk to make it spreadable. Frost the top and sides of the cakes.

#2719 - White Mountain Fudge

(by Aunt Faye [Herman] Minier)

1 cup Carnation evaporated milk (NOT condensed)
1/4 cup Kayro lite corn syrup
3 cups white sugar
1/2 tsp. salt
2 TBSP softened butter
1 tsp. vanilla
1/4 cup chopped nuts (optional)

In a saucepan over medium low heat add Carnation milk, corn syrup, white sugar and salt--cook/stir to soft ball stage (about 234 degrees on a candy thermometer). Remove from heat--add butter and vanilla--stir until mixed and smooth. Cool slightly, then stir with a wooden spoon until mixture thickens. Once thickened, add chopped nuts--stir. Pour mixture into a foil lined fudge pan. Cool completely, then flip the fudge out on to a cutting board, peel off the foil and cut into squares.

#2718 - Date Carrot Cake

(by Aunt Faye [Herman] Minier)

2 cups flour
1 TBSP baking powder
2 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups canola oil
1 cup Domino's dark brown sugar (packed)
4 eggs
2 cups grated carrots
1 cup finely chopped dates
1/2 cup chopped walnuts OR chopped pecans
1 tsp. vanilla
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1/4 cup softened butter; 1 tsp. vanilla; 2 cups Domino's powdered sugar

In a mixer add brown sugar and eggs--beat. Add canola oil--beat. Add baking powder, cinnamon, salt and vanilla--beat. Add chopped nuts--beat. Add chopped dates and grated carrots--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add softened butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat until creamy. Frost the cooled cake.

#2717 - Date Nut Bars

(by Aunt Faye [Herman] Minier)

1lb. dates (finely chopped)
1 cup chopped nuts
3 eggs
1 cup white sugar
1 1/2 cups flour
3 tsp. baking powder
1 tsp. vanilla

In a mixer add eggs and white sugar--beat. Add baking powder and vanilla--beat. Slowly add flour--beat. Add chopped dates and chopped nuts--beat. Press the mixture into a greased 8 x 8 cake pan. Bake at 350 degrees for 20-25 minutes. Cool completely. Dust the top with powdered sugar. Cut into bars or squares.

#2716 - Old Fashioned Shoo Fly Cake

(by Aunt Faye [Herman] Minier)

Crumbs: 4 cups flour; 2 cups white sugar; 1 cup softened Parkay margarine; 1 tsp. salt

Batter: 2 eggs; 2 cups warm water; 1 tsp. baking soda; 1 cup Brer Rabbit green label baking molasses

In a bowl add flour, white sugar, Parkay and salt--mix with a pastry blender to make crumbs. Measure out 1 cup of the crumb mixture and set aside. In a separate bowl add eggs and molasses--stir well. Add warm water--stir well. Add baking soda--stir until mixture fizzes. Add liquid mixture to crumb mixture--stir just until mixed. Pour batter into a greased 9 x 13 cake pan. Sprinkle the reserved 1 cup of crumbs evenly over the top of the batter. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely.

#2715 - Bisquick Pumpkin Pancakes

(by Aunt Faye [Herman] Minier)

2 cups Bisquick
2 TBSP Domino's dark brown sugar (packed)
2 tsp. cinnamon
1 tsp. allspice
1/2 cup canned pumpkin
1 - 12oz. can Carnation evaporated milk (NOT condensed)
2 TBSP canola oil
2 eggs
1 tsp. vanilla

In a mixer bowl add Bisquick, brown sugar, cinnamon and allspice--stir until mixed. Place mixer bowl on mixer--add Carnation milk, canola oil, eggs and vanilla--beat until smooth. Grease a frying pan or griddle. Pour batter on to hot pan/griddle in pancake shapes--heat them until tops form bubbles, then flip and heat other sides until browned.

#2714 - Chocolate Peanut Bars

(by Aunt Faye [Herman] Minier)

1 1/2 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup Jif chunky peanut butter
1/4 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
3 TBSP milk
1 tsp. vanilla
1 egg
6 squares Baker's semi-sweet baking chocolate (melted according to box directions)

In a bowl add flour, baking powder and salt--stir. In a mixer add butter and brown sugar--beat. Add peanut butter--beat. Add milk and vanilla--beat. Add egg--beat well. Remove bowl from mixture--add flour mixture--stir just until mixed. Spread 2/3 of the batter into the bottom of a greased and floured 9 x 13 cake pan. Drizzle 3/4 of the melted chocolate over the batter. Spread the remaining batter over the chocolate. Drizzle the rest of the melted chocolate over the top. Bake at 375 degrees for 18-20 minutes or until golden brown. Cool completely. Cut into bars or squares.

#2713 - Chili Beef

(by Aunt Faye [Herman] Minier)

1 1/2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
1 cup diced green bell peppers
1 TBSP Crisco shortening
1 1/2 tsp. chili powder
1 - 16oz. can Del Monte diced tomatoes

In a skillet over medium heat add Crisco shortening--stir and melt. Add ground chuck, salt, pepper, chopped onions and chopped green bell peppers--cook/stir until beef is browned. Add chili powder and diced tomatoes--turn heat to simmer and cook for 35 minutes, stirring occasionally. Serve with cooked pasta or on rolls as sloppy joes.

#2712 - Bran Ham Loaf

(by Aunt Faye [Herman] Minier)

1 cup Post 40% bran flakes (crushed)
1/2 cup milk
2 beaten eggs
1 small onion (chopped)
3 TBSP finely chopped celery
1 TBSP French's yellow mustard
2 tsp. Worcestershire sauce
1/2 tsp. pepper
1lb. ground cooked ham

In a large bowl add crushed bran flakes, milk, beaten eggs, chopped onions, chopped celery, Worcestershire sauce and pepper--mix well using your hands. Add ground ham--mix well using your hands. Press the mixture into a greased 8" x 4" loaf pan. Bake at 350 degrees for 50 minutes.

#2711 - Buttermilk Oatmeal Cookies

(by Aunt Faye [Herman] Minier)

1 1/4 cups flour
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup softened butter
1 cup Domino's dark brown sugar
1 egg
1 tsp. vanilla
1 cup Quaker quick oats
1/4 cup buttermilk
3/4 cup seedless raisins
1/2 cup chopped pecans or 1/2 cup chopped walnuts (optional)

In a saucepan add the raisins--cover them with water, bring to a boil over medium heat. Once the water is boiling, cook for 5 minutes, then drain the raisins and set aside. In a mixer add butter and brown sugar--beat. Add egg and vanilla--beat. Add baking soda, cinnamon and salt--beat. Add buttermilk--beat. Add quick oats--beat. Add raisins--beat. Add chopped nuts--beat. Slowly add flour--beat.  Drop by spoonfuls on to greased cookie sheets. Bake at 375/400 degrees for 10-12 minutes or until edges start to brown.

#2710 - Chopped Almond Cookies

(by Shirley McNevich)

1 cup Crisco shortening
1/2 cup white sugar
1/4 cup Domino's dark brown sugar
1 egg
1 tsp. almond extract OR 1 tsp. vanilla
2 cups flour
1 1/2 tsp. baking powder
a pinch of salt
1/2 cup chopped almonds

Place some white sugar in a small bowl--set aside. In a mixer add Crisco, white sugar and brown sugar--beat. Add egg--beat. Add almond extract, baking powder and salt--beat. Slowly add flour--beat. Shape the dough into walnut sized balls, and roll each ball in the bowl of white sugar. Place the dough balls on greased cookie sheets. Spray the bottom of a drinking glass with Pam and flatten each dough ball. Sprinkle some of the chopped almonds over the top of each cookie, then use your finger to lightly press the chopped almonds into each cookie. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool slightly before removing cookies from cookie sheets.

#2709 - Michigan Rock Cookies

(by Aunt Faye [Herman] Minier)

1 1/2 cups white sugar
1/2 cup softened butter
1/2 cup Crisco shortening
1 tsp. cinnamon
4 eggs
3 cups flour
2 tsp. vanilla
1 tsp. baking soda
1lb. dates (chopped)
1 cup chopped English walnuts

In a mixer add white sugar, butter and Crisco--beat. Add eggs--beat. Add cinnamon, vanilla and baking soda--beat. Add flour--beat. Remove bowl from mixer--add chopped dates and chopped walnuts--stir with a wooden spoon until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes.

#2708 - Cornflake Cookies

(by Aunt Faye [Herman] Minier)

1 cup white sugar
1 cup Domino's dark brown sugar
1 cup Crisco shortening
2 eggs
2 tsp. baking powder
2 tsp. vanilla
1/2 tsp. salt
2 cups Kellogg's corn flakes (crushed after measuring)1 cup Baker's angelflake coconut
2 cups flour

In a mixer add white sugar, brown sugar and Crisco--beat. Add eggs--beat. Add baking powder, vanilla, and salt--beat. Add crushed corn flakes and coconut--beat. Slowly add flour--beat. Form the dough into walnut sized balls and place them on greased cookie sheets. Bake at 375 degrees for about 10 minutes.

#2707 - Dark Devil's Food Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups CAKE flour
1 3/4 cups white sugar
1 1/4 tsp. baking soda
1 tsp. salt
1/2 cup Crisco shortening
1 1/4 cups milk
2 eggs
3 squares Baker's unsweetened baking chocolate (melted according to box directions)
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add melted chocolate--beat. Add baking soda, salt and vanilla--beat. Add milk--beat. Slowly add cake flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-40 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2706 - Chocolate Butter Crunch

(by Shirley McNevich)

1 cup butter
1 cup white sugar
3 TBSP water
1 TBSP Kayro clear corn syrup
3/4 cup Nestle's semi-sweet chocolate bits
1 cup chopped pecans

Line a 9 x 13 cake pan with foil (including the sides). Spray the foil with Pam. Sprinkle 1/2 cup of the chopped pecans evenly over the foil in the pan. In a saucepan over medium heat add butter, white sugar, water and Kayro--cook/stir until boiling. Once boiling, cook/stir to 270/280 degrees on your candy thermometer. Remove from heat--carefully pour the mixture all over the chopped pecans. Let the mixture stand for 2 minutes, then sprinkle the chocolate bits over the top. Use a greased spatula to carefully spread the melted chocolate bits into an even layer. Sprinkle the other 1/2 cup chopped pecans over the melted chocolate. Cool completely. Refrigerate until cold. Remove from refrigerator and pull up on the foil to remove candy from the pan. Crack the candy into smaller pieces using the handle end of a butter knife.

#2705 - White Velvet Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups sifted CAKE flour (measure before sifting)
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup Crisco shortening
1 cup milk
3 egg whites
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add egg whites--beat. Add baking powder and salt--beat. Add milk and vanilla--beat. Slowly add sifted cake flour--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#2704 - Happy Day Cake

(by Aunt Faye [Herman] Minier)

2 1/2 cups sifted CAKE flour (sift after measuring)
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup Crisco shortening
1 cup milk
2 eggs
2 tsp. vanilla

In a mixer add white sugar and Crisco--beat. Add eggs--beat. Add milk, vanilla, baking powder and salt--beat. Slowly add sifted cake flour--beat until mixed, then beat for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 375 degrees for 20-25 minutes--test with a toothpick for doneness. Cool completely. Frost if desired.

#2703 - Moist Yellow Coconut Cake

(by Aunt Faye [Herman] Minier)

1 box Duncan Hines yellow cake mix
1 1/4 cups milk
1/2 cup white sugar
1 cup Baker's angelflake coconut + extra for sprinkling
1 - 8oz. Cool Whip (thawed)

Mix and bake yellow cake according to box directions, and let it cool for 15 minutes. Use a large fork to poke holes all over the top of the cake. In a saucepan add milk, white sugar and 1/2 cup coconut--cook/stir over medium heat until boiling. Once boiling, cook for 1 minute and remove from heat. Spread the milk mixture evenly over the top of the cake so that the milk mixture soaks into the holes. Cool completely. Add 1/2 cup of coconut to the Cool Whip--stir until mixed. Spread the Cool Whip mixture over the top of the cake. Sprinkle more coconut over the top of the Cool Whip if you wish. Refrigerate until cold.

#2702 - Butterscotch Pumpkin Cookies

(by Aunt Faye [Herman] Minier)

2 cups white sugar
3 cups Libby's canned pumpkin
1 cup Crisco shortening
2 tsp. vanilla
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1 - 12oz. bag Nestle's butterscotch bits
4 cups flour

In a mixer add white sugar and Crisco--beat. Add pumpkin--beat. Add vanilla, baking soda, baking powder and cinnamon--beat. Slowly add flour--beat. Remove bowl from mixer--add butterscotch bits--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 12-15 minutes.

#2701 - Pork Chop Casserole

(by Aunt Faye [Herman] Minier)

4 thick pork chops (salt and pepper each side of each chop)
1 cup shredded cabbage
5 medium carrots (washed, peeled and cut into coin shaped pieces)
4 red potatoes (washed and sliced thin)
1 large onion (chopped)
1/2 cup water
canola oil

In a skillet add a little canola oil, pork chops and chopped onions--cook over medium heat until pork chops are browned. Grease a 2 qt. casserole dish. Layer the cabbage, carrots and potatoes in the casserole dish. Place the pork chops and fried onions on top. Slowly pour water over the top. Cover and bake at 350 degrees for 30 minutes, remove from oven, turn the pork chops, re-cover and bake for 30 more minutes. Remove the cover, return to oven uncovered and bake 15 minutes longer.

#2700 - Molasses Cutout Cookies

(by Aunt Ruth Herman)

1/2 cup Crisco shortening
1 cup Domino's dark brown sugar (packed)
1 cup Brer rabbit green label baking molasses
1/2 cup boiling water
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 tsp. vanilla
4 cups flour (or enough to make batter stiff enough to roll)

In a mixer add Crisco and brown sugar--beat. Add baking soda, ginger, cinnamon and vanilla--beat. Add molasses--beat. Add boiling water--beat. Slowly add flour--beat (continue with a wooden spoon when it gets too thick for the mixer). Flour your counter, place some of the batter on the flour and flour the top of the dough. Use a rolling pin to roll the dough to about 1/4" thick. Use cookie cutters to cut out the cookies. Place the cookies on greased cookie sheets. Bake at 350 degrees for 8-10 minutes.

#2699 - Swedish Cookies

(by Aunt Faye [Herman] Minier)

1 cup white sugar
1 cup Domino's dark brown sugar (packed)
1 cup softened butter
1/4 tsp. salt
2 eggs
1 tsp. baking soda
3 1/2 cups sifted flour (measure before sifting)
1 cup chopped pecans

In a mixer add white sugar, brown sugar and butter--beat. Add eggs--beat. Add baking soda and salt--beat. Add chopped pecans--beat. Slowly add flour--beat. Flour your counter, place about 1/4 of the dough on the flour, and flour the top of the dough. Shape the dough into a log. Repeat with the rest of the dough. Wrap the dough logs in Saran wrap and refrigerate them overnight. The next day, take one roll out of the refrigerator, unwrap it, place it on a cutting board and use a sharp knife to cut thin sized cookies. Place the cookies on greased cookie sheets. Bake at 350 degrees for 8-10 minutes or until lightly browned. Repeat with all dough.

#2698 - Chunky Blossom Cookies

(by Aunt Faye [Herman] Minier)

1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup Crisco shortening
1/2 cup Jif chunky peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
1 egg
3 TBSP milk
1 TBSP vanilla
1 bag Hersey kisses candy (unwrap only what you need)
a small bowl of powdered sugar for rolling

In a mixer add shortening, brown sugar and white sugar--beat. Add egg--beat. Add milk, vanilla, baking soda and salt--beat. Add peanut butter--beat. Slowly add flour--beat. Roll the dough into small walnut sized balls and roll them in the powdered sugar. Place the cookie balls on greased cookie sheets. Bake at 375 degrees for 8 minutes, remove from oven, press an unwrapped Hershey's kiss into the center of each cookie, return to oven and bake 3 minutes longer. Remove from oven and remove cookies from cookie sheets and place them on paper towels to cool.

#2697 - Brown Sugar Pecan Pie

(by Aunt Faye [Herman] Minier)

1 unbaked 9" pie crust dough
4 eggs
1 lb. Domino's dark brown sugar
3/4 cup water
1/4 cup softened butter
2 tsp. vanilla
1 1/2 cups pecan halves

Place pie dough into a greased pie plate--flute the edges of the dough and spray the inside of the pie dough with Pam. In a mixer add eggs--beat and set aside. In a saucepan over medium heat add brown sugar and water--cook/stir until brown sugar dissolves. Bring the mixture to a boil while stirring--once boiling, boil for 3 minutes. Remove from heat--quickly add hot sugar mixture to egg mixture while stirring. Add butter and vanilla--stir until dissolved. Pour the whole mixture into the pie dough. Arrange the pecan halves all over the top. Bake at 350 degrees for 50-60 minutes or until set--test with a tableknife for doneness. Cool completely.

#2696 - Apple Crumble

(by Shirley McNevich)

6 baking apples (washed, peeled, cored and thinly sliced)
1/2 cup applesauce
3/4 cup Quaker quick oats
6 TBSP Domino's dark brown sugar
1 tsp. cinnamon
1 TBSP canola oil
1 TBSP buttter (cut into small pieces)

In bowl add apple slices and applesauce--stir until mixed. Spread the apple mixture evenly into a 9 x 13 greased glass baking dish. In a bowl add oats, brown sugar and cinnamon--stir until mixed. Add the canola oil and butter pieces to the oat mixture--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture all over the apples. Bake at 350 degrees for 30-35 minutes or until apples are tender and topping is browned.

#2695 - Penuche

(by Aunt Faye [Herman] Minier)

2 cups Domino's dark brown sugar (packed)
1/3 cup whole milk OR cream
1 TBSP butter
3/4 cup chopped nuts
1 TBSP vanilla

In a saucepan add brown sugar, milk/cream and butter--turn heat to medium and bring to a boil (stirring only when necessary). Once boiling, keep cooking to soft ball stage (235 to 237 degrees). Remove from heat--add vanilla and chopped nuts--stir well. Pour mixture into a buttered fudge pan. Cool completely. Cut into squares.

#2694 - Tea Leaf Punch

(by Aunt Faye [Herman] Minier)

5lbs. white sugar
10 cups water
1 cup tea leaves
1 quart boiling water
3 - 48oz. cans unsweetened orange juice (cold)
3 - 48oz. cans Dole pineapple juice (cold)
5 cans frozen lemade concentrate
3 quarts ginger ale (cold)
3 quarts sparkling water (club soda; cold)
1 - 48oz. can apricot nectar juice (cold)

In a large pot add white sugar and water--cook/stir over medium heat until sugar is dissolved. Bring mixture to a boil. Once boiling, boil the mixture for 7 minutes. Remove from heat and cool completely. In a separate pot add tea leaves and boiling water--stir. Place the pot on a hot pad and let it stand for 30 minutes. Pour the tea mixture through a sieve to remove all of the tea leaves, then discard the tea leaves. Let the mixture cool to room temperature. To the white sugar mixture add the tea mixture--stir. Add orange juice, pineapple juice, frozen lemonade, and apricot nectar juice--stir until lemonade is dissolved. When ready to serve, pour 1/3 of the punch mixture into a large punch bowl and add 1 quart of ginger ale and 1 quart of sparkling water--stir. Repeat for second and third batch of punch.

#2693 - Golden Salad

(by Aunt Faye [Herman] Minier)

1 envelope Knox unflavored gelatin
1/4 cup cold water
1/4 cup white sugar
1/4 tsp. salt
1 large can Dole crushed pineapple (drain but save the juice)
1 cup hot pineapple juice (use the saved juice)
1/4 cup cold orange juice
1 1/2 TBSP apple cider vinegar
1 or 2 carrots (washed, peeled and grated)
1 orange (peeled and cut into small pieces)

Heat the 1 cup pineapple juice. In a bowl add cold water and Knox gelatin--stir until dissolved. Add white sugar, salt, orange juice, cider vinegar and hot pineapple juice--stir until mixed and dissolved and starting to gel. Add grated carrots, orange pieces and drained crushed pineapple--stir to mix. Pour mixture into a glass serving dish. Refrigerate overnight.