Aleta's Recipes
Apple Crisp
Fruit Cocktail Cake
Oven Fried Chicken
Apple Crisp
From The Junior Women's Association of St. Andrews United Church Chalk
River, Ontario Canada (1960?)
Bake at 350 for 30 minutes
4 cups peeled and sliced apples
1 tsp cinnamon
1/4 cup water |
3/4 cups brown sugar
1/2 cup flour
4 tbsp butter |
Butter a 8x8 baking dish. Spread sliced apples over bottom and sprinkle
with cinnamon and water. Blend flour, sugar and butter to a crumbly
mixture and spread over top of apples. Bake uncovered.
Fruit Cocktail Cake
From St. Andrews Church 100 Anniversary Cookbook 1975
Cook at 325 for 30-40 minutes (9x13 in pan)
| Cake: 2 cups flour
1 tsp backing soda
1/4 tsp salt
2 eggs
1-1/2 cup white sugar
15 oz can fruit cocktail |
Topping 1:
1/4 cup brown sugar
1/2 cup chopped walnutsTopping 2:
3/4 cup white sugar
1/2 cup evaporated milk
1/2 cup margarine
1 tsp vanilla
1/2 cup shredded coconut |
Mix all cake ingredients for 2 minutes. Put in well greased cake pan.
Top with Topping mixture 1 and bake cake.
5 minutes before cake is done. In sauce pan, mix topping 2 Sugar, milk
and margarine and gently boil for 5 minutes. Remove from heat and add
vanilla and coconut.
Spread topping 2 over cake as soon as it is removed from the oven. Cool.
Oven Fried Chicken
From St. Andrews Church 100 Anniversary Cookbook 1975
2 cups crushed potato chips
1/2 tsp pepper
1/2 tsp curry powder
2 eggs, beaten
1/2 cup frozen orange juice concentrate (thawed) |
1/4 cup water
2-1/2 to 3 lbs chicken cut up in strips
salt
1/4 cup melted butter |
Set oven at 350. Blend chips, pepper and curry powder. Mix
together eggs, orange juice concentrate, and water. Lightly salt chicken.
Dip chicken in egg mixture then chip mixture. Place chicken on
greased pan side by side. Drizzle with melted butter and bake until tender
40-45 minutes.
