Summer was the start of "putting food up" for the long winter months ahead. As produce was ready in the garden or berries were ripe in the wild patches, our grandparents continued to harvest. The smokehouse would be working overtime to cure meat for winter storage and the large crock-pot would have the sauerkraut curing. It was also a time for socializing. People would travel miles to help raise a barn, attend a dance or a community potluck social and help out in an emergency. Everyone brought news and new recipes to share. A buffet or smorgasbord as we know it, to our grandparents, it was just being neighborly.

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Quick Jump to Recipes in this Section
Bean Salad | Shrimp Dip | Mike’s Bar B-Q Sauce | Knox Blox | Frosted Grapes | Layered Crab Dip | Sizzlin’ Shrimp | Tropical Ice | Frozen Fruit Cocktail Salad | Raw Veggie Marinade | Peach Sorbet | Rhubarb Punch | Banana Cherry Cheese Pie | Graham Cracker Pie Crust |

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Bean Salad

• 1 can each of Kidney Beans, Green Beans and Yellow Beans
• 1 cup of chopped celery
• 1/2 cup chopped green pepper
• 1/2 cup chopped Spanish onion (the purple ones)
• 1/4 cup sugar
• 1/4 cup oil
• 1 tsp. Salt

Drain beans. Fold all ingredients together and chill several hours. Drain again before serving.
SUGGESTION
Use fresh yellow and green beans cut into 1” pieces ~ quantity of each should be equivalent to the can of Kidney beans. The salad will be crunchier, but the flavor is great! May need to marinade longer.
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Shrimp Dip

• 1 tin of tomato soup
• 1 package knox gelatin
• 3/4 cup finely chopped celery
• 3/4 cup finely chopped green onions
• 1 - 8 oz package of cream cheese
• 1 cup of mayonnaise
• 2 tins small shrimp
• 1/4 cup water

Dissolve gelatin in water. Heat soup to boiling and add cream cheese. Blend until melted and smooth. Add remaining ingredients, mix well and cool. Makes approximately one quart.
Freezes well ~ however, will be a little runny when thawed
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Mike’s Bar B-Q Sauce

• 3 cups ketchup
• 1 1/2 tsp. chili powder ~ or to taste
• 1/2 cup galliano
• 2 Tbsp. Worcestershire sauce
• 1/2 cup brown sugar
• 1/4 cup lemon juice

Heat all ingredients together. Makes 4 cups. Keep in fridge.
AWESOME FLAVOR
Thanks to Mike Edall ~ Penticton, BC for contributing this recipe.
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Frozen Fruit Cocktail Salad

• 1 large can of fruit cocktail ~ 3 ½ cups
• 1 package of lemon jello powder
• 1 cup hot water
• 2 Tbsp. lemon juice
• 2 - 3 oz packages of cream cheese
• 1/2 cup mayonnaise
• 1 1/2 cups mini marshmallows (colored ones are ok)
• 1/4 cup maraschino cherries ~ drained & quartered
• 1 cup of heavy whip cream ~ whipped

Drain fruit cocktail (reserve 1 cup of juice). Dissolve jello in hot water. Add reserved fruit cocktail juice and lemon juice. Chill until partially set. Beat cream cheese and mayonnaise together until smooth. Add fruit cocktail, cherries and marshmallows. Fold in whip cream. Pour into a mould or bowl and freeze over night. Garnish with frosted grapes. Serves 10
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Knox Blox

• 3 small packages of jell-o (any flavor)
• 3 packages of knox unflavored gelatin
• 4 cups boiling water

Oil a 9 x 13 cake pan. Set aside.
Mix jell-o and gelatin together in a glass bowl. Pour hot water over and mix for 2 to 5 minutes or until completely dissolved.
Pour into pan. Use oven mitts to place pan in fridge. Let set for 2 to 3 hours.
Slice into cubes. Store in fridge in plastic bag or sealed container for as long as it lasts.
COMMENT
This is a wonderful finger food for any age. It doesn’t melt or become messy if left out. Can be cut into shapes with cookie cutters rather than into cubes.
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Banana Cherry Cheese Pie

• 1 - 3 oz package of lemon jello
• ¼ cup sugar
• 1 cup boiling water
• ½ cup cold water
• 2 Tbsp lemon juice
• 1 - 250 gram package of cream cheese ~ softened
• 1 ½ cups sliced bananas
• ½ cup chopped maraschino cherries
• 1 graham cracker pie crust ~ see below

Dissolve jello and sugar in hot water. Add cold water and lemon juice. Gradually add jello to cream cheese ~ mixing until well blended. Chill until slightly thickened. Whip until fluffy. Fold in fruit and pour into piecrust. Chill or freeze until firm.
**Suggestions**
In stead of lemon jello, use whatever flavor you wish. Then use fruit to compliment the jello. Strawberry jello ~ bananas and strawberries Lime jello ~ kiwi and green grapes Orange jello ~ mandarin orange slices and bananas Raspberry jello ~ fresh raspberries
Use your imagination.
Thanks to Shannon Sawby- 14 yrs old ~ Airdrie, Alta. for sharing this recipe.
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Graham Cracker Pie Crust

• 1/3 cup margarine
• 1/4 cup sugar
• 1 1/2 cups graham cracker crumbs or oreo cookie crumbs

Melt butter. Stir in sugar and crumbs. Mix well. Press into a glass pie plate and microwave on med-high for 2 ½ to 3 ½ minutes. Cool before filling. If baking in the oven. Heat oven to 350 degrees and bake for 10 to 15 minutes.
**Suggestions**
To make 1 ½ cups of crumbs mix in a blender 18 graham crackers OR 26 vanilla wafers OR 30 ginger snaps OR 24 chocolate wafers
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Our Feature Cookbooks


Betty Crocker's Good & Easy

Betty Crocker Staff / Paperback / 432 pages / 1997

Now available in a comb-bound edition for easy countertop use, "Good and Easy" features 350 welcome recipes that really are good and easy to prepare. From Thai Chicken with Basil to Pesto Vegetables to Quick Cherry Cobbler, anyone who has longed for the comfort of a real sit-down dinner at the end of a demanding day will savor this book. 150 photos.
Your Price: $13.49



Preserving

Hardcover / 192 pages / 1996

Preserving encompassed every method of putting food by, from pickling and canning to less familiar methods such as salting, curing, and drying. Capture the flavors of summer and harvest time with more than 150 easy-to-follow recipes that transform vegetables, fruit, herbs, meat, and fish into irresistible preserves. A full-color photo album illustrates the fresh produce that can be preserved to turn the darkest cellar into a gallery of stained-glass colors. Illustrated step-by-step instructions explain each stage of the preserving process for delicious results every time, and a photographic guide highlights all the essential ingredients. With recipes for every preserved food from the simplest jelly to the most sophisticated pate, Preserving is truly a cookbook for all seasons. $25.49

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