Active Living article links

Carol Foltz, the president of the Webster County Genealogical Society, writes a column for the Active Living After 50 section of The Messenger which comes out on the second Thursday of each month.

She will post links referenced in these articles here.

June 2014: Common Descent

Recipes

The first four are from Janice Snyder’s cookbook (Carol Foltz’s mom), written in her handwriting. The last two were printed in the Evening Tribune in San Diego on July 3, 1963, when Hilda Coomes was a finalist in the San Diego County Fair baking contest.

Jello Cookies
3/4 c butter
1/2 c sugar
1 tsp vanilla
1 pkg Jell-O, any flavor
2 eggs
2 2/3 c flour
1 tsp baking powder

Put through cookie press, bake at 400 F for 6 to 8 minutes.
(Note: There is no notation on what size Jell-O package. I would try the smaller size first.)

Overnight Casserole
1 3/4 c uncooked elbow macaroni
1 1/2 to 2 c finely diced meat (beef, pork, ham or poultry ä maybe tuna fish?)
2 (10 1/2 oz) cans cream of mushroom soup
about 1/2 lb processed American cheese (diced)
3 hard-cooked eggs, chopped
2 c milk

Mix all ingredients together in a 3-quart casserole dish. Cover and refrigerate overnight. On the next day, allow 1 hour to come to room temperature. Bake, covered, in 350 F oven for 75 minutes. Makes 6-8 servings. (Note: This would probably make more than 6-8 servings, unless this is all you are eating. We made this for potlucks in the past.)

Barbecued Short Ribs and Beans
1 pint pinto beans
6 c water
4 lbs beef short ribs
2 T oil
4 medium onions
1 can tomato sauce
1/4 c brown sugar
1 T cider vinegar
1 T Worcestershire sauce
1 T prepared mustard
2 tsp salt
2 tsp chili powder
2 tsp Liquid Smoke (optional)
Boiling water (optional)

Soak beans overnight or bring to a boil for 2 minutes, and soak for 1 hour. In slow cooker, place beans and 1 cup of liquid from soaking. Add remaining ingredients except ribs, boiling water and onions. Brown ribs and saute onions. Place on top of beans, and cook for 7 to 8 hours. Add boiling water if needed.
For Dutch oven: As above, then simmer 3 to 4 hours, adding water as needed. Should be moist but not soupy.
(Note: No size was listed for the tomato sauce. The instructions also don’t say when to add the Liquid Smoke.)

Cherry Nut Coffee Cake
3 c flour
2 c sugar
1/2 tsp salt
1 c butter
2 tsp baking powder
1 tsp vanilla
3 eggs beaten
1 13-ounce can evaporated milk (1 2/3 c)
1 c chopped nuts
1/2 c chopped maraschino cherries (4 ounces)

Sift flour once, measure and sift again 3 times with sugar, salt and baking powder. Cut in butter or margarine until mixture resembles fine meal.
Add eggs, vanilla and milk. Beat only until smooth. Fold in nuts and well-drained cherries. Pour into greased 10-inch tube pan.
Bake at 350 f for 1 hour and 10 minutes.
(Note: There is a note to try separated eggs, beating egg whites fluffy and folding in.)

Hilda Coomes’ recipes

Apricot Butter Cake
1 pound can apricot halves, drained (reserve juice)
2 3/4 c sifted all purpose flour
3 tsp baking powder
1/2 tsp salt
3/4 c butter
1 3/4 c sugar
3 unbeaten eggs
1/2 c milk
1/2 c apricot juice

Drain apricot halves and mash apricots to make 1/2 cup pulp. Sift together the flour, baking powder and salt. Cream butter and sugar together. Add eggs, one at a time, blending well. Blend milk, apricot pulp and juice together. Add alternately with the dry ingredients to the butter mixture, beginning and ending with dry ingredients. (With electric mixer, use low speed.)
Turn into two 9-inch round pans, well greased and lightly floured. Bake 30 to 35 minutes at 375 degrees. Cool and frost. Sprinkle with plain or orange-tinted coconut.

Fluffy Apricot Frosting
3/4 c sugar
2 egg whites
1/4 c light corn syrup
2 T apricot juice
2 tsp lemon juice
1/4 tsp cream of tartar
1/4 tsp salt
1 tsp vanilla

Combine ingredients in top of double boiler. Cook over rapidly boiling water, beating with electric mixer or rotary beater until frosting stands in peaks. Remove from heat. Add vanilla and continue beating until it reaches spreading consistency.

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