I worked with Judy at Sutter Memorial

1 package large lemon jello

1 medium can crushed pineapple drain and save juice—–add the juice along with water to equal the amount of water needed according to the instructions on the jello package

add 1/2 cup really finely chopped unpeeled red apple

1/2 cup really finely chopped celery

1/2 cup really finely chopped nuts

1/2 cup sweet pickle relish

pour into mold or pan and put into fridge to set…..

1 oz instant pistachio pudding

1 8oz cool whip

1 medium can crushed pineapple-save juice

1 to 2 cups minature marshmellows

1 to 1 1/2 cups chopped nuts

pour pudding in a large bowl–mix in cool whip with a wire wisp—-stir until pudding is completely blended in with the cool whip—add pineapple juice and mix well lastly add the pineapple, marshmellows and chopped nuts———pour into mold or pan and refridgerate until set……..

Mothers recipe

mix 1/2 cup cornstarch with 1/2 cup sugar and 1/4 tsp. salt in a double boiler top…..cook over boiling water stirring constantly until thick enough to mound slightly when dropped from spoon….cover and cook 10 minutes stirring occasionally

beat 3 egg yolks and 1/2 cup sugar…..

blend a couple to tablespoons of cooked mixture in to the egg mixture and stir good then go ahead and finish adding the cooked mixture to the eggs then cook 2 more minutes….remove from water and stir in 2 TLBS. margarine, 1 1/2 tsp. grated lemon peel (be sure not to grate any of the white part of lemon as it will make it bitter) and 1/3 cup lemon juice…..pour into cooked pie shell….use the egg whites to make the meringue.

Aunt Rose’s Mother Recipe

Mother has written–good–

3 eggs separeted

1/2 cup milk

1 cup sugar

1/4 cup cold water

1 1/4 cups pumpkin

1/2 tsp. salt

3/4 tsp. pumpkin pie spice

1 envelope or 1 TLBS. gelatin

combine beaten egg yolk, 1/2 cup of the sugar, pumpkin and milk. salt and spice….cook until thickened over medium heat……soften gelatin in 1/4 cup water and add to mixture….mix well and cool…..fold in stiffly beaten egg whites add 1/2 cup of the remaining sugar….fold in by hand the pumpkin mixture and pour into a baked pie shell……chill til ready to serve…..

Edith Sidoway Mothers recipe

Makes 2 pies

1 1/2 cup pumpkin mix

1 cup milk

1 cup sugar

1/8 tsp. salt

2 TLBS. melted margarine

2 eggs

3/4 tsp. pumpkin pie spice or 1/2 tsp. pumpkin pie spice—mother has written in–guess it depends how spicy you want it…

only instructions are bake 350 for 40 minutes then 10 minutes

Mothers recipe

12 crushed soda crackers

3 egg whites

1 cup sugar

2 tsp. baking powder

1 cup walnuts-chopped

1 tsp. vanilla

beat egg whites…..add sugar……baking powder, crushed crackers, chopped walnuts and vanilla

bake 325 degree 30-35 minutes

Mothers recipe

2 cups flour

1 cup shortening

1/2 cup cold water or milk

1 tsp. salt

cut shortening into flour…sifted with salt,,moisten into dough with cold water….dough is very easy to worth with if you cover rolling pin with a pastry cloth…..

no other instructions given……….

Cindy Thomas a neighbor of mothers and dads

3 cups flour

1 1/2 cup shortening

2 TLBS. sugar

1/2 tsp. salt

1 TLBS. vinegar

5 1/2 TLBS. water

1 egg

add flour, shortening and sugar and salt……blend well together add vinegar and water mixing well then add egg…..roll out and bake

Jonathan’s recipe–it’s great and easy

2 2/3 cup flour

1 tsp. salt

3/4 cup oil

6 TLBS. cold milk

combine flour and salt together and sit aside—in a large bowl blend oil, milk and add flour and salt-beat until well blended —- roll between wax paper….

1 (6 oz) pkg. chocolate pudding

3 1/2 cups milk

2/3 cup sugar

bring sugar, milk and pudding to a boil…..cook until slightly thick…..when almost cooled pour into molds and freeze….