Boil tomato juice and Lipton soup together for 10 minutes. Remove saucepan from heat, stir in Jello powder, and add vinegar and pepper. Allow to partially set, add vegetables and pour into mold. Chill and serve on letuce leaf.
Mix 1 large package of lime Jello with 1 1/2 cups of boiling water. When it begins to jell add:
Preheat oven 350 degrees, grease and flour a 9x12 cake pan. Combine cake ingredients in large mixing bowl-pour into pan. Sprinkle top with brown sugar and nuts. Bake for 45 minutes or until it is brown.
Combine sugar, canned milk, butter, vanilla. Boil 1 minute stirring constantly. Cool slightly before adding coconut. Spread evenly over warm cake.
Drain cooked potatoes until absolutely dry. If necessary, return to dry saucepan and stir over medium heat til all moisture is gone.
Put potatoes through ricer or place in large mixing bowl and mash, using electric mixer.
Beat in butter, cream, sugar and salt.
Cover and refrigerate over night.
Next day, stir in flour until well-blended.
Divide into 20 equal, ball-shaped portions.
Preheat lefse griddle to 400 degrees.
On floured surface, roll out balls of dough until very thin, making circles about 10 to 12 inches in diameter. Using a long, thin lefse-turning stick, transfer to heated griddle and cook on each side until lightly browned. Stack, separating lefse with wax paper squares.
To serve, spread with soft butter, sprinkle with cinnamon-sugar and roll up. Cut on the diagonal into convenient lengths.
Mix dry ingredients together with bacon grease. Add buttermilk and stir until moistened.
Heat a heavily greased cast-iron skillet on the cook top until it sizzles. Pour the cornbread mixture into the skillet.
Bake in hot oven until browned (my guess is at 350 degrees for 15 - 20 minutes)
Gradually add, while beating the above in increments of 2 Tablespoons at a time-1 cup Granulated Sugar
Beat until mixture forms STIFF peaks. GENTLY FOLD IN the flour mixture.
Bake in angel food form pan (UNGREASED) in lowest shelf in oven at 375 degrees for 30-35 minutes.
Mix all seasoning together and add to ham/pork mixture. Form into two small loaves.
Bring the following to a boil and pour over the ham loaf. Baste during cooking.
Bake at 350 degrees for 70 minutes.
Cook up the beets in advance, boiling until tender. Cool and remove outer skins and top stems.
Boil the above mixture and pour over the beets, then refrigerate.
Combine all ingredients. Bake 30 minutes at 350 degrees in greased pan.
