Beth and Sherry's TOH Oldies but Goodies Week 5

Great thread! Thanks for doing this! Charter

Great thread! Thanks for doing this! Charter

You are so welcome. Anyone who wants to add to our thread please do!!! TOH has some great old recipes and it would be a big help for others to join in. Beth

bump

Baked Pear (TOH Dec/Jan 98)

1 pear, cored and thinly sliced
1 T. butter or margarine
1 t. sugar
dash ground nutmeg

Place pear slices in ungreased 2 cup baking dish. Dot with butter; sprinkle with sugar and nutmeg. Cover and bake at 350 for 40-50 minutes or until tender. This can be done in the microwave; cover and cook on high for 3-4 minutes or until pear is tender.

White Chocolate Mousse (TOH Dec/Jan 98)

1 c. whipping cream
2 T. sugar
3 oz. pkg. cream cheese, softened
3 squares (1 oz. each), white baking chocolate, melted
2 c. blueberries, raspberries, or strawberries
additional berries, optional

In a mixing bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Set aside. In another mixing bowl, beat cream cheese until fluffly. Add chocolate and beat until smooth. Fold in whipped cream. Alternate layers of mousse and berries in parfait glasses, ending with mousse. Garnish with additional berries if desired. Serve immediately or refrigerate for up to 3 hours.

Mocha Punch

1 1/2 qt. water
1/2 c. instant chocolate drink mix
(like Nestle's Quick)
1/2 c. sugar
1/4 c. instant coffee granules
1/2 gallon vanilla ice cream
1 c. whipping cream, whipped
chocolate curls, optional

In a large saucepan, bring water to a boil. Remove from the heat. Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate 4 hours or overnight. About 30 minutes before serving, pour into a punch bowl. Add ice cream by spoonfuls; stir until partially melted. Garnish with dollops of whipped cream and chocolate curls if desired.

Christmas Cauliflower (TOH Dec/Jan 98)

1 large head cauliflower, broken into florets
¼ c. diced green pepper
7.3 oz. jar sliced mushrooms, drained
¼ c. butter or margarine
1/3 c. all purpose flour
2 c. milk
1 c. shredded Swiss cheese
2 T. diced pimientos
1 t. salt
paprika, optional

In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute green pepper and mushrooms in butter for 2 minutes. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from heat; stir in cheese until melted. Add pimientos and salt. Place half of the cauliflower in a greased 2 qt. baking dish. Top with half of the sauce. Repeat layers. Bake, uncovered, at 325 for 25 minutes or until bubbly. Sprinkle with paprika if desired.

This appears to be almost an identical recipe to one I posted a few weeks back in one of the earlier weeks. The only difference is that the other one had 3 choices for cheese and this one just has Swiss.

Coconut Cake Supreme (TOH Dec/Jan 98)

1 pkg. yellow cake mix
2 c. sour cream
2 c. sugar
1 ½ c. flaked coconut
8 oz. carton Cool Whip
Fresh mint and red gumdrops, optional

Prepare and bake cake according to package directions in two 9 inch round cake pans. Cool in pans for 10 minutes before removing to a wire rack to cool completely. For filling, combine sour cream and sguar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops if desired.

Fluffy Mint Dessert (TOH Dec/Jan 98)

1 lb. pkg. Oreos, crushed
½ c. butter or margarine, melted
2 (12 oz. each) tubs Cool Whip, thawed
2 c. pastel miniature marshmallows
1 1/3 c. small pastel butter mints

Reserve ¼ c. of crushed cookies for garnish. Combine the remaining cookies with butter or margarine. Press into an ungreased 9 x 13 pan. Fold together Cool Whip, marshmallows, and mints; pour over crust. Garnish with reserved Oreos Cover and refrigerate 1-2 days before serving.

Cherry Rice Dessert (TOH Dec/Jan 98)

3 c. cooked long grain rice
½ c. chopped pecans
8 oz. pkg. cream cheese, softened, divided
21 oz. can cherry (or strawberry) pie filling
1 c. powdered sugar
12 oz. Cool Whip, thawed, divided
3 oz. pkg. instant coconut cream pudding mix
3 c. cold milk
1 c. flaked coconut, toasted

In bowl, combine rice, pecans, and a third of the cream cheese; mix well. Spread into a greased 9 x 13 pan. Refrigerate for 30 minutes; spread with pie filling. Refrigerate for 15 minutes. In a bowl, combine sugar and the remaining cream cheese. Fold in half of the whipped topping; spread over pie filling. Refrigerate for 30 minutes. In a mixing bowl, beat pudding mix and milk for 2 minutes or until thickened. Pour over top; refrigerate for 30 minutes. Spread with the remaining whipped topping; sprinkle with toasted coconut. Keep refrigerated.

Turtle Pie (TOH Dec/Jan 98)
(from House of Plenty in Highland, IL)

1 c. semisweet chocolate chips, divided
¼ c. chopped pecans
9 inch pie shell, baked
¼ c. caramel topping
2 pkg. (8 oz. each) cream cheese, softened
¾ c. powdered sugar
2 T. whipping cream
whipped cream and additional chocolate chips, pecans, and caramel topping for garnish (optional)

Sprinkle ¼ c. of chocolate chips and pecans into pastry shell. Pour caramel topping over chips and pecans. In a mixing bowl, beat cream cheese and sugar until smooth. In a saucepan over low heat, cook and stir cream and remaining chips until smooth. Gradually add to the cream cheese mixture; mix well. Carefully spread into pastry shell. Garnish as desired.

Punch Bowl Trifle (this makes 55 servings!)

2 cans (20 oz. each) crushed pineapple
1 pkg. yellow cake mix
1 pkg. (6 oz) instant vanilla pudding mix
2 cans (21 oz. each) cherry pie filling
4 medium ripe bananas, sliced
2 cans (15 1/4 oz. each) fruit cocktail, drained
2 cans (11 oz. each) mandarin oranges, drained
16 oz. tub Cool Whip, thawed
7 oz. pkg. flaked coconut, toasted

Drain pineapple, reserving juice; set aside. Prepare cake batter according to package directions, substituting pineapple juice for the water (add water if necessary for the required measurement). Bake as directed in a greased 9 x 13 pan. Cool. Meanwhile, prepare pudding according to package directions. Cut the cake into 1 inch cubes; place half in a 6 qt. punch bowl. Top with half of the pudding, pie filling, pineapple, bananas, fruit cocktail, oranges, whipped topping and coconut. Repeat layers. Cover and chill for 6 hours or overnight.

Peanut Butter Pudding (TOH Dec/Jan 98)

1/3 c. sugar
4 ½ t. cornstarch
¼ t. salt
1 ½ c. milk
½ c. half and half cream
½ c. creamy peanut butter
1 t. vanilla extract
whipped cream, optional

In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk and cream; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in peanut butter and vanilla until smooth. Pour into serving dishes; refrigerate. Garnish with whipped cream if desired.

Beth, I am done with the TOH recipes for this week. I am not completely sure I am going to post the QC ones yet. I may wait until after Christmas. There are soooo many of them. I didn't think there would be. Out of four issues, there were more than I already posted. I need to get off of here and make dinner.

Sherry