1948 Cookbook Page 5 . . . Some Pretty Interesting Salads

1948 Cookbook Page 4 Bread and Butter Pickles Continued

It Isn't Easy Cooking Green , , , Natural Green Food Dyes

I don't have a problem having a Ding Dong now and then or letting my kids have really bad-for-you candy once in a while.  But when I cook, I feel an uncontrollable need to use all natural ingredients.  Adding food coloring to cakes, frostings and cookies causes inner turmoil as I feed these items to my kids.  St. Patty's day is coming up and I want to make it a day of green food.  But how do I do it naturally?  After doing some searching on the web, I found I've had the answer all along in my fridge.  Chlorophyll!  

It does have a bit of a salty taste but the color is very dense and I imagine you would only need a bit to make anything green.  So this St. Patrick's day we won't only have food colored green naturally but with with added nutrients.  For health benefits of Chlorophyll click here.

Here are some other links I found of ways you can color food naturally:

• http://en.wikipedia.org/wiki/Food_coloring#Natural_food_dyes 
• http://www.ehow.com/how_5668579_make-green-food-dye.html 
• http://om-paramapoonya.hubpages.com/hub/make-food-coloring 
• http://www.ehow.com/how_2302808_make-natural-food-coloring.html 

Enjoy!

Watermelon Slushie

I don't have a talent for picking out good melons.  If fact, I'm pretty bad at it as shown in the picture below.  The frozen square in the picture is watermelon though it's almost orange.  

I bought many not so good melons last summer and I hated throwing them away so I cut them up, bagged them and placed them in the freezer.  They have sat in my freezer taking up space until I discovered Pinterest.  Watermelon recipes were often pinned and gave me ideas on how I could use my massive amount of frozen not so good melons.  This is the recipe I came up with.  It was a hit with my family.

Ingredients:
4 cups cubed watermelon, seeds and rind removed
1 cup raspberry sherbet
Juice of one lemon
1 1/2 cups cold ginger ale

In a blender, blend watermelon, sherbet, and lemon until smooth. Stir in 1 1/2 cups ginger ale. Enjoy!

Page 3 of 1948 Cookbook: Potato Salad Dressing Continued, Chili Sauce, Cranberry Sauce and Sandwich Spread

Here is page 3.   The sandwich spread recipe sounds interesting!  Let me know if you try any of these recipes and how they turn out.  Mrs. A T Eyring was my great-grandmother.

1948 Church Cookbook Page 2: Corn Relish, Dill Pickles and Start of Potato Salad Dressing

Here's the much anticipated page two.   Enjoy!

Almond-Chocolate Blondies from Master Your Metabolism Cookbook

This recipe is one I didn't want to miss.  I clicked on the little advertisement link on Facebook and this recipe came up along with a push for me to join Jillian Michaels' program.  I didn't want lose this recipe so I'm posting it.   It looks so yummy!  Enjoy!

Almond-Chocolate Blondies

  1 cup almond butter

  2/3 cup honey (clover or orange blossom)

  1/4 cup coconut milk

  3 large eggs, at room temperature

  2 teaspoons pure vanilla extract

  3/4 cup white whole-wheat flour

  3/4 cup ground flaxseed

  3/4 teaspoon aluminum-free baking powder

  1/4 teaspoon baking soda

  3/4 cup 70% cocoa mini chocolate chunks

        Olive oil spray for the pan

 Preheat the oven to 350°F. Spray an 8-inch square glass baking dish with olive oil. In a large bowl, place almond butter, honey,  coconut milk, eggs, and vanilla. Whisk  together until well blended and smooth. In a  separate bowl, whisk together flour,  flaxseed, baking powder, and baking soda  until well mixed. Add dry ingredients to  almond butter mixture and stir just until  blended. Then stir in chocolate chunks.  Scrape the batter into prepared dish and  bake until browned around the edges and a  toothpick comes out with moist crumbs  clinging to it, about 35 minutes. Let cool  about 15 minutes before cutting.   Cut into 20 squares and serve. (Store at  room temperature an airtight container  for up to 3 days.)  

Source:  https://www.jillianmichaels.com/register.aspx?promo=5B290769-0C11-4383-ADF3-E1FB75F6B99B&awardid=FB&visit_id=0&np=1

Lion Birthday Cake

When my son was turning five, I asked him what kind of cake he wanted.  Of all things he said, "A lion cake."  A lion cake?!  How was I supposed to do a lion cake?  So I turned to my trusty friend the Internet and found this Lion Cake with directions.  I tweaked it a bit and made it larger since I wasn't in my right mind and invited a bunch of  kids to the party.  The lion Cake was a hit!  I mainly followed these directions but here are some changes I made:

• Followed these directions to make my cake taste more homemade
• Added another round for the body
• Sliced sides off the cake, meant for the face, slicing narrower at the top and wider at the bottom
• Used the sliced pieces for the legs and tail
• Added chocolate chips for the claws
• Frosted with homemade cream cheese frosting 

Enjoy!

Recipes from 1948: Stuffed Green Chili Peppers, Green Chili Sauce and Sweet Pickles

More recipes from a 1948 church cookbook.  Leona Eyring was my great aunt.  I am excited to try to first two recipes.  I'm not a fan of sweet pickles.  It's interested to see how some things have changed and how others have stayed the same.

Beauty Hints from 1948

My sweet aunt is going through all my grandparents things and came across this 1948 church cookbook.   Here is a page giving Beauty tips.

Asian Cabbage & Sprout Salad with Agave Soy Ginger Dressing

This is a Yummy salad! With most recipes I improvise with what I have and this is a great recipe to do that with. This salad is delicious and can be used as a side dish or as a main course (just by adding chicken). The dressing has a wonderful Asian flavor and can be used as a dressing on mixed greens as well.  Best of all my kids LOVE it!

Serves 6-8

Ingredients:

Salad:

1/2 head green cabbage

1/2 head red cabbage

2 carrots, julienned

2 cups bean sprouts

2 cups snow peas

1 red pepper, diced

2 grilled chicken breasts, cubed (optional)

Dressing:

1/3 cup Xagave

1/3 cup white rice vinegar (unsweetened)

1/3 cup soy sauce (I use Bragg's Liquid Aminos)

1 tsp. fresh chopped garlic

1 tsp. fresh chopped ginger root

1 tsp. hot chile oil

1 tsp. toasted sesame oil

Garnish:

1/4 cup toasted sesame seeds

Steps:

Combine all salad ingredients in a bowl and mix. Combine all dressing ingredients in a blender and blend. Pour dressing over salad mix, toss and sprinkle sesame seeds over top.

Tips and Notes: This salad and dressing will taste delicious for several days.

Source: http://blog.xagave.com/?s=asian+cabbage+and+sprout

Chewy Toffee Almond Bars

Yummy!

Chewy Toffee Almond Bars

Ingredients:

1 cup (2 sticks) butter, softened

1/2 cup sugar

2 cups all-purpose flour

1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

3/4 cup light corn syrup

1 cup sliced almonds, divided

3/4 cup MOUNDS Sweetened Coconut Flakes, divided

Directions

1. Heat oven to 350°F. Grease sides of 13x9x2-inch baking pan.

2. Beat butter and sugar until fluffy. Gradually add flour, beating until well blended. Press dough evenly into prepared pan.

3. Bake 15 to 20 minutes or until edges are lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 10 to 12 minutes). Stir in 1/2 cup almonds and 1/2 cup coconut. Spread toffee mixture to within 1/4-inch of edges of crust. Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

4. Bake an additional 15 minutes or until bubbly. Cool completely in pan on wire rack. Cut into bars. About 36 bars.

Source: http://www.hersheys.com/recipes/5689/Chewy-Toffee-Almond-Bars.aspx

Savory Veggie Smoothie

A spicy savory smoothie is a nice addition to a healthy diet. As with most smoothies you can adapt with what you have and change things up to fit your taste.

Savory Veggie Smoothie

2 cups baby spinach

1/2 cup cabbage

1 cup water

1 cup chopped carrot (about 1 carrot)
1 avocado
1 Tbs of lime juice
2 garlic cloves
½ tsp coarse sea or real salt
pinch of cayenne pepper
some ice cubes
Place all of the ingredients in your blender and puree until smooth and creamy. 

Adapted from

http://healthyblenderrecipes.com/recipes/raw_vegan_spicy_vegetable_green_smoothie/