7-Up Salad (ca.1972)

A/U Cookbook

1 6-oz. package lemon jello
2 cups 7-Up
2 cups boiling water
1 20-oz. can crushed pineapple (save juice)
1 cup miniature marshmallows
3 large ripe bananas, chopped
1/2 cup chopped walnuts
1/2 cup slivered maraschino cherries

Dissolve jello in boiling water — add 7-Up. Add pineapple and marshmallows and refrigerate until slightly jelled. Add remaining fruits and nuts. Frost.*

*Frosting:

1/2 cup sugar
1 cup pineapple juice
1 package Dream Whip Topping
2 tablespoons flour
1 beaten egg

Combine sugar and flour and blend in beaten egg; gradually stir in pineapple juice and cook over low heat, stirring constantly until thick. Set aside to cool. Prepare Dream Whip according to package. Fold into cooked flour mixture and spread over hardened jello salad. Tio lightly with some shredded coconut and decorate with cherries if desired.

COMMENT: Use a 9 x 13-inch baking dish

Martha Myers — Lexington

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Chicken Jane Russell (ca.1972)

A/U Cookbook

6 whole chicken breasts, boned and skinned
6 thin slices cooked ham
2/3 cup fine bread crumbs
2 cups orange juice
1 tablespoon melted butter
1 tablespoon grated orange rind (use fresh rind if possible)
1/2 teaspoon salt

Place breasts on flat surface and place one slice of ham on each. Roll up and secure with a skewer or cord. Roll in the bread crumbs. Arrange in a shallow casserole and bake at 400 F for 15 minutes, turning once. Combine the rest of the ingredients and pour over the chicken. Reduce heat to 350 F and continue baking for 30 minutes, turning and basting occasionally. Serve with rice. Serves 6.

Barbara Masten — Lexington

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Ritz Cracker Pie (ca.1972)

A/U Cookbook

20 ritz crackers
1 teaspoon baking powder
1/2 cup broken walnut meats

Crumble crackers with fingers. Add baking powder and walnuts.

3 egg whites
1 cup sugar
1 teaspoon vanilla

Beat egg whites until stiff. Add sugar gradually, beating constantly. Add vanilla.

Combine cracker mixture with egg whites and mix well. Put in a well-buttered 9-inch pyrex baking dish or pie pan. Bake at 350 F for 30-35 minutes (a toothpick inserted should come out dry). Let cool.

Topping:
1/2 pint heavy cream
sugar to taste
1/4 teaspoon almond extract

Whip cream. Add sugar and almond extract and mix. Pour over the meringue. Refrigerate overnight, well covered.

COMMENT: This is a delicious company dessert and is good to the last leftover.

Mrs. Robert H. Collins — Wellesley Hills

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