Today in things I never expected to find while wandering the internet- learning that at one time Canada Dry had a coffee flavor drink (using Glamor Coffee). Just what is the special sparkle? Why is there *nothing* on the internet about this besides a few ads for sale on ebay ?
This is roast pork with that “Mmm … good” difference that makes people ask, “Now, how did you ever fix that ? It’s delicious!” Its tantalizing, savory goodness suggests it took a lot of doing. Actually, it’s an easy-do-dish.
Oven-Barbecued Pork
Cook Time 4 hours hrs 11 minutes mins
Course: Dinner, Main Course, Main Dish
Keyword: BBQ, pork
Servings: 8
5 lb pork loin ⅓ cup finely chopped onion ⅓ cup finely chopped celery ½ clove garlic minced 2 tbsp brown sugar 2 tsp prepared mustard 1 can Tomato Soup (1¼ cups) 2 tbsp Worcestershire Sauce 2 tbsp lemon juice or vinegar 4 drops Tabasco sauce Place pork in a shallow pan and roast in a slow (325° F) oven for 2 hours.
Combine sauce ingredients; mix well and pour over roast.
Continue cooking for 2½ hours, basting frequently.
Serve hot barbecue sauce over pork slices.
Cherry Angel Pie
Course: after church coffee hour, Dessert, pie
Cuisine: American
Keyword: Cherry, Cherry Pie, I like pie, pie
1 package cherry-flavored gelatin ½ cup sugar Cherry Juice & water to make 1 cup ½ cup cold water 1 cup cream 1⅔ cups red sour cherries drained & pitted Meringue crust Dissolve gelatin and sugar in hot liquid.
Add cold water
Chill until thickened to egg white consistency.
Fold in whipped cream and cherries.
Pour into prepared crust and chill until firm.
Meringue crust
Course: after church coffee hour, Dessert
Cuisine: American
Keyword: Cherry, Cherry Pie, I like pie, pie, Pie Crust
2 egg whites ⅛ tsp cream of tartar ½ cup sugar ½ tsp vanilla Beat 2 egg whites and ⅕ tsp cream of tartar until mixture is stiff and dry.
Add ½ cup sugar, two tablespoons at a time, beating after each addition until sugar is blended.
Add half teaspoon vanilla.
Spoon lightly into greased 9" pie plate, building up sides a little.
Bake in a 275° oven for 45-50 minutes.
SWEDISH LIMPA
Course: bread
Cuisine: Swedish
Keyword: bread, rye bread, swedish
1 package yeast ¼ cup water ¼ cup medium brown sugar ¼ cup light molasses 1 tbsp salt 2 tbsp Shortening 1 ½ cups hot water 2 ½ cups stirred med. rye flour 3 tbsp grated orange peel 3 ½ to 4 cups sifted all-purpose flour. Soften yeast in ¼ cup warm water. (110°)
In a big bowl, combine brown sugar, molasses, salt, and shortening.
Add hot water and stir until sugar dissolves.
Cool to lukewarm,
Stir in rye flour- beat well.
Add softened yeast and caraway seed.
Mix.
Add enough all-purpose flour to make a soft dough.
Cover- let rest 10 minutes.
Knead on floured.board until smooth and satiny.
Let rise in a greased bowl until double in bulk.
Punch down.
Divide, and shape into two balls.
Pat into 2 round loaves and place on a baking sheet.
Let rise until double,
Bake at 375° 30 to 40 minutes.
Brush with butter if desired.
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PICKLED HERRING
Course: Appetizer
Cuisine: Swedish
Keyword: Fish, Herring, meat-free, meatless mondays
Servings: 30
10 fat salt herring 4 med. onions sliced 1 cup white vinegar 1 cup water 1 ½ cups sugar 4 tsp. whole allspice Coarsely ground black pepper Clean fish, remove heads and soak overnight in cold water.
Remove bones and skin and cut in halves lengthwise.
Cut crosswise in ½ inch slices.
Slide knife or spatula under slices and place in a large serving dish.
Place sliced onions on top of fish.
Mix together vinegar, water, sugar, and allspice.
Heat until sugar is dissolved
Cool.
When cold, pour this over herring and onions.
Sprinkle top with black pepper.
Yield: 30 to 40 servings for Smorgasbord
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random stuffs mostly vintage and found
