Food

Adams County HCE celebrates centennial with annual lunch

By Herald-Whig
Posted: Jun. 13, 2018 9:15 am

QUINCY

When Susan Sprague picked up a 1930 cookbook at a garage sale, one of the recipes caught her eye.

"It was Frozen Fruit Salad," Sprague said. "I found it interesting. The recipe was so old."

The salad called for making a cooked dressing, whipping a pint of cream and freezing "in General Electric."

The tasty salad added a sweet touch as Adams County Home and Community and Education continued celebrating its centennial with a salad luncheon featuring vintage and contemporary dishes made by members.

"Everything started as best as we can find in Camp Point," Adams County HCE President Heather Ator said. "When you see what life was like 100 years ago, they were in the middle of World War I, rations were short and women everywhere were trying to make do with what was available."

May's luncheon, organized by Sprague who served as cultural enrichment chair, wraps up the HCE year with food, fellowship and another nod to history by sharing dishes and recipes from an earlier era.

Quick and easy Poor Man Cookies date to the Great Depression -- and they're made without eggs.

Kay Peter remembers her Aunt Mary Ann bringing Orange Jell-O with pineapple and carrots to family reunions.

She always brought it in a ‘penguin'" ice bucket, Peter said. A 1940 recipe, Green Salad, combines pickles, pineapple and gelatin.

Jo Ann Hawkins said her husband David's aunt was known for her Salmon Salad, always served with crackers. Amish Broccoli Cauliflower Salad features bite-size vegetables in a creamy dressing topped with bacon, cheese and onion.

Ator's Chocolate Chess Pie, a more contemporary dessert, came from Southern Living in 1986, while Pam Shaffer layers macaroon-style crumbs with sliced bananas and Cool Whip in a favorite salad.

"It's been a lot of fun. A lot of HCE units, a lot of people embraced the historic aspect, looking back at things," Ator said. "I'm a member of the Quinsippi Unit. At our last meeting, our hostesses got out all the stuff from the 1960s."

Amish Broccoli Cauliflower Salad (Charlotte Green)

8 ounces broccoli, bite size

8 ounces cauliflower, bite size

2 ounces red bell pepper

4 ounces cheddar cheese

1/3 pound bacon, cooked crisp

2 tablespoon onion

¾ cup mayonnaise

¾ cup sour cream or Greek yogurt

2 tablespoons Swerve sweetener or sweetener of choice

1 tablespoon lemon juice

Dice bacon, and cook in a frying pan over medium heat until crisp. Drain.

Wash and chop vegetables, and place in a large bowl. Mix together mayonnaise, sour cream, sweetener and lemon juice for dressing; adjust seasoning to taste. Stir dressing into vegetables. Top with bacon, cheese and onion.

**Green Salad (Eunice Robinette)

1 package lemon gelatin

½ cup pickle juice

2 cups celery, chopped

4-5 sweet pickles, cut fine

½ cup pineapple juice

1 can crushed pineapple

1 small jar pimentos

Dissolve gelatin in 1 cup hot water. Add remaining ingredients.

Orange Jell-O with pineapple and carrots (Kay Peter)

1 (six-ounce) package orange Jell-O

1 ½ cups grated carrots

1 (20-ounce) can crushed pineapple, drained

Prepare gelatin according to package directions. Add carrots and crushed pineapple.

Salmon Salad (Jo Ann Hawkins)

1 can salmon

¼ pound crackers, crushed

3 hard-boiled eggs

3-5 tablespoons mayonnaise

1 tablespoon, or more, vinegar

3 teaspoons sugar, or to taste

3 or more tablespoons relish

1 stalk celery, chopped

Salt and pepper

Combine all ingredients together. Chill before serving.

Chocolate Chess Pie (Heather Ator)

1 ½ cups sugar

3 ½ tablespoons cocoa

1 tablespoon flour

1 tablespoon cornmeal

Pinch salt

½ cup chopped pecans

3 eggs beaten

½ cup milk

1 tablespoon vanilla

1 unbaked 9-inch pie shell

Combine dry ingredients and chopped pecans. Combine eggs, milk and vanilla; stir into dry ingredients, and mix well. Pour into pie shell. Place on cookie sheet. Bake at 350 degrees for 45 to 50 minutes or until pie is set.

Frozen Fruit Salad (Susan Sprague)

3 eggs

1 tablespoon sugar

1 tablespoon vinegar

½ pound marshmallows

½ pound nuts

1 large can sliced pineapple, cut and drained

1 pint cream, whipped

Book together eggs, sugar and vinegar until thick. Add marshmallows to the cooked dressing so they will partially melt. When dressing is cool, add rest of ingredients along with any other fruit desired. Freeze.

**Poor Man Cookies (Charlotte Hoener)

1 cup sugar

1 cup water

½ cup butter

1 cup raisins

2 cups flour

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon allspice

Dash salt

Simmer sugar, water, butter and raisins for 10 to 15 minutes; let cool. Add flour, baking soda, cinnamon, allspice and salt. Spread on a cookie sheet. Bake at 350 degrees. Ice while warm.

Macaroon Salad (Pam Shaffer)

1 cup sugar

2 tablespoons flour

¼ teaspoon baking powder

½ teaspoon salt

½ cup coconut

½ cup Quaker Oats

½ teaspoon vanilla

1 beaten egg

½ cup margarine

Melt and cool margarine. Mix dry ingredients. Add egg, margarine and vanilla. Bake in a greased and floured 9x13-inch pan at 350 degrees for 20 minutes. Thinly layer crumbs, sliced bananas and Cool Whip in a salad bowl; repeat layers.

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