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There is a recipe called "Mississippi Delta Jelly Cake" in the cookbook:
"The Soul of Southern Cooking" by Kathy Starr (University Press of Mississippi, 1989).
That recipe may be found on these sites:
Delta Magazine
Global Gourmet
Vintage Cookbooks
There are other jelly cake recipes on these sites:
Food.com
projects.eveningedge.com
OLD FASHIONED JELLY CAKE
1/2 c. butter
1/2 c. Crisco
2 c. sugar
3 c. self-rising flour
1 c. milk
1 1/2 tsp. lemon extract
Cream shortening; add sugar, cream until fluffy. Add eggs, 1 at a time.
Beat very hard after each egg. Add flour, stir in milk; beat 11 minutes.
Add lemon extract. Bake in 3 (8") pans. Preheat oven to 350 degrees for
30 minutes. Grease pan, sprinkle 1/2 teaspoon of flour before adding batter.
Add jelly on top of each layer, cranapple or grape jelly.
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pickled pears
2 c. cider vinegar
2 c. water
4 c. sugar
2 sticks cinnamon
2 (1 inch) pieces fresh ginger
2-3 tbsp. whole cloves
3 lb. pears, washed, peeled and with stems left on
Put the vinegar, water and sugar into a saucepan; add the cinnamon sticks,
ginger, and 1 tablespoon of cloves. Bring slowly to a boil, and boil for
5 minutes. Reduce heat and add pears, each stuck with 2-3 cloves. Poach
until the pears are tender and almost transparent. Pack into hot, sterile
jars, cover with the strained syrup, and seal at once. Store until ready
to open and use for dinner. Serves 8-10.
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pickled pears
2 c. sugar
2 c. water
3/4 c. vinegar
1 gallon pears, cut up
Pickling spices and cinnamon sticks
Mix water, vinegar, sugar, and spices. Bring to a boil. Add pears and cook
until tender. Put in jars and seal.
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pickled pears
Very small green pears
1/8 tsp. salt
Water
Vinegar
Sugar
Stick cinnamon
Use small green pears for this recipe. Peel pears leaving stems on them.
Use as many pears as you can cook in a 6 quart pressure cooker at one time
(about 2/3 full). Cook in pressure cooker not over 8 minutes in 1/8 teaspoon
salt and about 2 inches of water. Drain in colander. Mix vinegar, sugar and
stick cinnamon. Use 1 cup vinegar to 2 cups sugar to 4 sticks cinnamon.
Using these proportions, mix enough liquid to cover the pears. Cook liquid
about 5 minutes after the sugar dissolves. Add pears and cook 10 to 15 minutes
longer. Be sure pears are covered in the liquid. Put in hot jars and seal.
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Spiced pickled pears
30 sm. pears
2 c. vinegar
3 sticks cinnamon
1 tbsp. whole allspice
4 1/2 c. sugar
1 c. water
1 tsp. whole cloves
Wash pears and scrape out blossom end. Leave stems intact. Prick skins
with fork and cook in enough boiling water to cover for 10 minutes; drain.
Meanwhile, broil sugar, vinegar, water, and spices together for 5 minutes.
Let stand in syrup overnight. Next day, drain off syrup and save. Pack pears
into 3 to 4 jars. Cook syrup to boiling point. Pour over pears and seal.
Let stand several weeks before using.
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koolaid punch
2 pkgs. lemon Koolaid
2 c. sugar
2 1/2 qts. water
46 oz. can pineapple juice
12 oz. can frozen orange juice
1 qt. ginger ale
Mix all ingredients except ginger ale and chill. Add cold ginger ale just before serving.
Serves 30.
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koolaid punch
4 pkg. cherry or strawberry Koolaid (reg. package)
3 1/2 qt. water
4 c. sugar
2 lg. cans pineapple juice
1/2 gallon orange or pineapple sherbet
Mix Koolaid with water, sugar and juice. Freeze for 3 1/2 hours or until slushy.
May be frozen overnight and allowed to thaw for a few hours. Pour mixture over
sherbet and mix well. Serves: 50.
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Thalhimers was another department store with a restaurant. Based in Richmond, Virginia,
the chain at its peak operated dozens of stores in Virginia, North Carolina, South Carolina,
and one store in Memphis, Tennessee. Thalhimer's merged wit Hecht's in 1992. The Memphis
store was sold to Dillard's.
Thalhimer's Chicken Salad
Makes 8 Servings
2 cups cubed cooked chicken breast
2 cups finely chopped celery
2 TBSP fresh-squeezed lemon juice
1/2 cup Hellman's mayonnaise (No substitutes)
1/2 tsp each: white pepper and salt
In a large bowl, combine chicken, celery, lemon juice, and mayonnaise. Stir to blend.
Add pepper and salt and mix thoroughly. Chill before serving.
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