by Deborah Taylor-Hough
This Sunday is Easter, and in honor of my mom, I’m sharing her special holiday recipe. Mom’s holiday salad mold lives on in the family, and my dad still prepares it every year for our family’s Thanksgiving and Christmas dinners. If there’s not at least a small scoop of this on my plate, it just doesn’t quite feel like a holiday meal. It’s been in the family for at least 50 years. A real blast from the past. 🙂
This recipe’s official name is “Pacific Lime Mold.” Why Pacific? Maybe because there was pineapple added to it? It was created around the time period when Hawaii became a state, so maybe it was a nod to the islands? I remember that I just called it “Mom’s Jello Thing.” Other people in the family called it Joan’s Jello.
I suspect a lot of families had something similar appear on their family dinner tables back in the heyday of Jello recipes and aspics. I sometimes think our moms and grandmoms all used the very same recipe booklets from the major food manufacturers. Everyone seemed to make the same perennial goodies — things like Green Bean Casserole with Campbell’s Cream of Mushroom Soup, for example.
So without further ado, here’s the recipe for Mom’s jello thing.
Joan’s Cottage Cheese Pineapple Lime Salad Mold
- 1 cup boiling water
- 1 small package lime flavored Jello
- 1 9-oz can crushed pineapple (reserving juice)
- 1 cup creamy cottage cheese
- 1/2 cup mayonnaise (or salad dressing)
- 1/4 cup chopped walnuts (or pecans)
- In a large bowl, dissolve jello in boiling water, and stir in juice from pineapple.
- Chill in refrigerator until slightly thickened.
- Remove from refrigerator and beat until frothy.
- Fold in remaining ingredients.
- Pour into serving bowl or festive gelatin mold.
- Chill until set.
- Serve cold.
ABOUT THE AUTHOR:
Deborah Taylor-Hough is the mother of three grown and nearly grown kids still at home, a full-time college student, a displaced homemaker trying to make ends meet on a limited budget, and the author of several older (but still in print) books including the popular Frozen Assets cookbook series. You can visit Debi online at: http://www.SimpleMom.com
Browse My Books:
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Filed under cooking, dinner, Easter, entertaining, family, food, holidays, homemaking, meal planning, party food, recipe, recipes, salad
Can you imagine a relaxed Thanksgiving or Christmas dinner without needing to actually cook a turkey on the big day? You’d be able to enjoy the festivities as much as your friends and family!
Believe it or not, it’s possible to roast your turkey ahead of time and store the cooked meat in the freezer to reheat and serve on the big day. If this sounds a bit too much like eating leftovers, let me assure you that by following these simple freezing and reheating instructions, you’ll have moist, delicious turkey — and not one of your guests will suspect you didn’t spend the entire holiday slaving away in the kitchen keeping watch over a hot oven. Continue reading
- 1 can (12-ounce) frozen apple juice concentrate
- 1 bag fresh cranberries
Heat apple juice in a medium saucepan until boiling (don’t add water, just use the frozen juice straight from the can). Sort out any bad cranberries, then add the entire bag to the boiling apple juice. Stir. Reduce heat to Medium. Continue to cook, stirring frequently, until cranberries “pop” and their innards burst out into the juice. Turn off heat. Press any unpopped cranberries against side of saucepan to squeeze out their insides. Stir thoroughly. Place in refrigerator for several hours. The sauce will thicken as it cools. It’s best to make this the day before to make sure it has plenty of time to cool and thicken.
Easy peasy. And so yummy! (And healthy, too!)
Filed under autumn, budget, budget meals, Christmas, cooking, cranberry, dinner, food, frugal, frugal living, frugality, holidays, homemaking, meals, saving money, turkey
I stumbled upon this recipe online yesterday at the Betty Crocker site and realized I had all the ingredients in my pantry … no trip to the grocery store needed. So I made it last night … and everybody loved it!
Click here: Praline Pumpkin Dessert
It’s almost too easy. I had to read the instructions several times to make sure I wasn’t skipping a step or something. It’s also one of those things that you can buy the various ingredients when they’re on sale to keep on your pantry shelf for a spur-of-the-moment, relatively inexpensive dessert.
It’s not a pie … but the bottom layer is essentially pumpkin pie filling. It’s definitely not a cake … but it uses a box of cake mix. It has a crust on top that’s almost like a cobbler crust with nuts added … but it’s not a cobbler either. No wonder they simply call it a “dessert” … it defies description. 😉
Filed under cooking, dessert, food, frugal, frugal living, holidays, homemaking, recipe, recipes, simple living, Thanksgiving
A friend sent me the following instructions earlier this year, so my kids and I decided we’d try it out this Easter.
Didn’t the eggs turn out beautifully?
I’m going to keep my eye out for silk ties and scarves at garage sales and thrift stores throughout the year now that we have something wonderful to do with them. 🙂
Silk-Dyed Easter Eggs
- 100 percent silk scarves or ties
- 1/2 yard white fabric
- twist ties
- white vinegar
- vegetable oil
To make the silk dyed eggs:
- Cut silk scarves or ties and white fabric into 7″x7″ squares.
- Wrap an egg tightly in silk. Then wrap in white fabric and secure with a twist tie.
- Repeat with all eggs.
- Place eggs in a non-reactive metal or glass pot. Fill with water. Add 3 Tb. white vinegar.
- Boil water for 15 minutes.
- Remove eggs. Let cool and unwrap.
- If desired, rub eggs with vegetable oil to make shiny.
- Repeat! The pieces of silk can be used to dye eggs up to 2-3 times each.
The eggs should be raw when you wrap them in the silk/white fabric. Put them in the water and boil for 15 minutes; the eggs come out dyed and hard boiled. No need to hard boil them ahead of time.
NOTE: If any of the eggs crack while they’re cooking and the dye from the silk gets onto the inside of the egg, please don’t eat that egg … you don’t know what sort of dyes were used and whether the dyes are edible and food-safe or not. If the dye stays on the outside only, the eggs are fine.
Filed under breakfast, children, cooking, crafts, Easter, eggs, family, frugal, holidays, homemaking, kitchen ideas, mothers
This is a great recipe to keep on hand for using up your various dinner leftovers (ham, turkey, veggies, rice, etc.).
I actually keep a copy of this taped to the inside of my pantry door at all times. It’s not only easy, it also saves money by allowing you to choose ingredients already on hand without a last minute dash to the store for some forgotten item.
This recipe is adapted from my book, Mix & Match Recipes: Creative Ideas for Busy Kitchens (SourceBooks). Currently out-of-print. Boo hoo! 😦
Mix-n-Match Skillet Meals
Choose one (1) food from each of the following groups:
Breads and Cereals (1 cup raw)
Rice (white or brown)
Sauce (1 can soup plus 1.5 cans milk, broth or water)
Cream of Mushroom
Cream of Celery
Cream of Chicken
Cream of Potato
French Onion Soup
Protein (1 pound or 1 cup cooked)
Chopped pork or ham
Ground beef or turkey
Cooked dry beans
Vegetables (1.5 to 2 cups canned, cooked or raw)
Whatever you have around
1/2 to 1 cup cheese (any kind) can be stirred into sauce at the end of the cooking time.
Choose one food from each of the four groups above.
Stir together in skillet.
Season to taste with salt, pepper, soy sauce, onion flakes, garlic, or whatever spices you enjoy.
Bring to a boil.
Reduce heat to lowest setting.
Cover pan and simmer 30 minutes until pasta or rice is tender.
Stir occasionaly to prevent rice and pasta from sticking.
Stir in cheese, if desired.
Makes 4 to 6 servings.
To Bake in Oven: Mix all ingredients in casserole dish and cover tightly; bake at 350 F for one hour.
Filed under budget, budget meals, casseroles, cooking, dinner, family, food, frugal, frugal living, frugality, ham, holidays, homemaking, kitchen ideas, leftovers, meal planning, meals, mothers, recipe, recipes, saving money, simple living, turkey
1/2 cup instant coffee (regular or decaf)
1 cup powdered sugar
2/3 cup nonfat dry milk
1/2 teaspoon cinnamon
Stir ingredients together until well-blended. Store in an air-tight container until ready to use.
To serve, use two(2) heaping teaspoons per cup of hot water. Stir.
Filed under breakfast, budget, coffee, cooking, dessert, dinner, food, holidays, homemaking, hot drinks, kitchen ideas, make-ahead, recipe, recipes, simple living