Molded Macaroni Salad

PG tested

I decreased salt to 1 teaspoon, and would recommend decreasing lemon juice to 1 tablespoon. I used 1 cup uncooked elbow macaroni.

• 4 ounces ( 1/4 package) elbow macaroni
• 2 tablespoons gelatin
• 1/2 cup cold water
• 1/2 cup cottage cheese
• 3/4 cup minced celery
• 1/2 cup minced green pepper
• 1 cup mayonnaise
• 3 tablespoons lemon juice
• 1 tablespoon minced onion
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/2 cup cream (whipped)

Cook macaroni in boiling, salted water until tender; drain.

Soften gelatin in cold water and dissolve on simmer heat.

Add cheese and mix; cool.

Add macaroni, vegetables, mayonnaise, and seasonings.

Chill until slightly thickened; fold in whipped cream.

Turn into ring mold and chill until firm.

-- "Cook With Cold: Old Tyme Refrigerator Recipes"

Banana and Orange Cream

PG tested

This recipe is transcribed verbatim from "Cook With Cold: Old Tyme Refrigerator Recipes," a compilation of recipes from old refrigerator manuals. As you can see, recipes were not yet being written in standard form, so it wasn't unusual to see someone add a "-ful" onto the end of "teaspoon" or "cup," and gelatin was called "gelatine." Also, refrigerators no longer have "ice trays" (metal trays with separate inserts that divided water into ice cubes), so we used an 8-by-8-inch baking dish.

• 2 bananas
• 1/2 cup orange juice
• 1/2 cupful powdered sugar
• 1/2 teaspoonful gelatine
• 1 tablespoonful cold water
• 1 1/2 cupfuls heavy cream

Slice bananas thin and put through a potato ricer or coarse sieve. Add orange juice and powdered sugar to banana pulp. Soak gelatine for 5 minutes in cold water and thoroughly dissolve by placing it over a pan of boiling water. Add to banana mixture. Fold into cream which has been beaten stiff. Pour into ice trays and let freeze.

-- "Cook With Cold: Old Tyme Refrigerator Recipes"

Icebox Vegetable Salad

"To update this, I use frozen peas (does anyone still eat canned peas?) and fresh roasted red peppers instead of pimentos, which I never have in my pantry," wrote Trafford resident Sandy Rosvanis, who got this recipe from her grandmother. "Fresh corn off the cob is a yummy substitute, and a can of rinsed and drained black beans adds pretty color and texture."

• 1 can cut green beans, drained
• 1 can tiny peas, drained
• 1 can whole kernel corn, drained
• 4-ounce jar chopped pimentos, drained
• 1 cup chopped celery
• 1 medium onion, chopped
• 1 green pepper, chopped
• For the dressing
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon pepper

In saucepan, combine dressing ingredients and bring to a boil. Cool slightly. Pour over the mixed drained vegetables, cover and refrigerate overnight or up to a week.

-- Sandy Rosvanis

Christmas Almond Icebox Cookies

This recipe comes from the mother of Plum resident John "Nic" Nicolaus, who surmises she got the recipe from her mother.

• 1 pound butter (no substitutes)
• 1 pound almonds, ground
• 2 cups sugar
• 4 scant cups flour (start with less, then add more as needed to reach proper consistency)
• 2 teaspoons vanilla extract
• Dash salt

Mix ingredients. Using wax paper, form into rolls about 1-1/2 inches in diameter. Refrigerate two hours or more. Slice thinly (about 1/4-inch slices) and bake in 375- to 400-degree oven about 10 minutes, watching closely to avoid burning. When cool, roll in powdered sugar.

-- John "Nic" Nicolaus

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