Fourth of July Recipes

Cherry Swirl Cake for July 4th

1 box French vanilla or white cake mix
1 can cherry pie filling
Frozen whipped topping, thawed

Mix the cake as directed on the box, pour into a 9×13 pan that has been
buttered or sprayed well. Open the cherry pie filling and dot on
tablespoons full of the glaze/liquid part of the filling in 6 or so
spots on top of the batter. Using a butter knife run it through the
batter and the filling to swirl it together. Bake according to the box
directions. When cake is done and cooled add the cherry pie filling over
the top of the cake evenly. Cut and spoon out pieces of the cake onto
plates and top with a spoonful of whipped topping.

Herbed Tomato and Potato Salad

8 small red potatoes (1 pound)
1/2 cup chopped fresh basil leaves or 3 tablespoons
dried basil leaves
1/3 cup chopped fresh sage leaves or 2 tablespoons
dried sage leaves
1/2 cup fresh mint leaf or 2 tablespoons dried mint
leaves
1/2 cup olive or vegetable oil
1/2 cup white wine vinegar
5 roma (plum) tomatoes, cut into fourths
1 small onion, finely chopped (1/4 cup)

Heat 1 inch water (salted if desired) to boiling in
3-quart saucepan. Add potatoes. Cover and heat to
boiling; reduce heat. Cook 20 to 25 minutes or until
tender; drain. Cool; cut into 1/2-inch slices.
Gently mix potatoes and remaining ingredients. Cover
and refrigerate about 2 hours, stirring occasionally,
until chilled.

Prep Time:5 min
Start to Finish:2 hr 30 min
Makes:6 servings

Garden Party Turkey Sandwiches

Prep Time: 30 min ; Start to Finish: 30 min

Makes: 2 servings

Just a few ingredients stack up to a fresh, tasty sandwich on just-baked dinner rolls.

4Pillsbury® Oven Baked frozen crusty wheat dinner rolls (from 12.4-oz bag) 2tablespoons garden vegetable cream cheese spread (from 8-oz container) 8ultra-thin slices smoked turkey sandwich meat (about 2.5 oz) 1/2cup fresh baby spinach leaves 4thin slices tomato 8thin slices cucumber

1 .  Bake dinner rolls as directed on bag. Cool completely, about 10 minutes.
2 .  With serrated knife, cut each roll in half crosswise. Spread cream cheese evenly on cut sides of roll halves.
3 .  Place 2 turkey slices on bottom half of each roll. Top each with one-fourth of the spinach, 1 tomato slice and 2 cucumber slices; cover with top halves of rolls.

FROZEN PEACHES AND PLUMS.

Pare a dozen and a half ripe, soft peaches. Remove the skin and seeds

from a quart of sour plums; mash, and add to the peaches. Work the

kernels of both to a paste; add them to the sugar and fruit; let stand

two hours; then add a quart of ice water; stir, and freeze. This is a

delicious dish.

Recipes

SPAWN AND MILK

Have the water boiling fast. Salt to taste, then
holding a handful of meal high in the left hand, let it sift slowly
between the fingers into the bubbling water, stirring all the time with
the right hand. Stir until a thin, smooth consistency obtains, then push
back on the fire where it will cook slowly for several hours, stirring
occasionally with a “pudding stick” or wooden spoon. It will thicken as
it cooks. Serve in bowls with plenty of good rich milk.

Cooking Chicken

BREAKFAST ROLLS

Sift a quart of flour and stir into it a saltspoonful
of sugar, a cup of warm milk, two tablespoonfuls of melted shortening
and two beaten eggs. Dissolve a quarter of a cake of compressed yeast in
a little warm milk and beat in last of all. Set the dough in a bowl to
rise until morning. Early in the morning make lightly and quickly into
rolls and set to rise near the range for twenty minutes.

Recipes

CHOCOLATE LAYER CAKE

Beat half a cupful of butter to a cream, and gradually beat into it one
cupful of sugar. When this is light, beat in half a cupful of milk, a
little at a time, and one teaspoonful of vanilla. Beat the whites of six
eggs to a stiff froth. Mix half a teaspoonful of baking powder with two
scant cupfuls of sifted flour. Stir the flour and whites of eggs
alternately into the mixture. Have three deep tin plates well buttered,
and spread two-thirds of the batter in two of them.

Into the remaining batter stir one ounce of Premium
No. 1 Chocolate, melted, and spread this batter in the third plate. Bake
the cakes in a moderate oven for about twenty minutes. Put a layer of
white cake on a large plate, and spread with white icing. Put the dark
cake on this, and also spread with white icing. On this put the third
cake. Spread with chocolate icing.

TO MAKE THE ICING. Put into a granite-ware saucepan two gills of sugar
and one of water, and boil gently until bubbles begin to come from the
bottom–say, about five minutes. Take from the fire instantly. Do not
stir or shake the sugar while it is cooking. Pour the hot syrup in a
thin stream into the whites of two eggs that have been beaten to a stiff
froth, beating the mixture all the time. Continue to beat until the
icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds
of this as a white icing, and to the remaining third add one ounce of
melted chocolate. To melt the chocolate, shave it fine and put in a cup,
which is then to be placed in a pan of boiling water.

Recipes