The lady who created this recipe may actually have used an icebox. These pickles keep for several weeks in the refrigerator. It's simple and quick and produces a crisp pickle. "We found this recipe in a manuscript cookbook from North Carolina. NUTRITION (per serving) 380 cal, 4 g pro, 31 g carb, 1 g fiber, 27 g sugars, 26 g fat, 10 g sat fat, 190 mg sodium Arrange lettuce on individual salad plates and place slice of jellied salad on top. Invert plate on top of mold, then turn plate and mold over. DIP bottom of mold in bowl of hot water for a few seconds to release. Pour into prepared mold and chill 3 to 4 hours, or until firm.Ĥ. Fold in diced pineapple, orange segments, cream cheese, whipped cream, mayonnaise, mini marshmallows, and pecans. Pour gelatin into bowl, stir well, cover, and chill until nearly firm.ģ. Add lime juice, orange juice, and enough water to equal 2 cups of liquid. DISSOLVE gelatin in hot pineapple juice in 2-cup measure. When Liane went through her mother's papers, she found her recipe for a jellied lime salad, which brought back fond memories of a refreshing treat on hot afternoons, as Dot often made it for potlucks and family gatherings."ġ c canned pineapple chunks, drained and dicedġ (11-oz) can mandarin orange segments, drainedġ.
Dot passed away in 2006 at the age of 84. "This recipe came from Dot Luke, the mother of our friend Liane Welch. NUTRITION (per serving) 210 cal, 4 g pro, 5 g carb, 1 g fiber, 1 g sugars, 20 g fat, 4.5 g sat fat, 310 mg sodium Crowding cheese balls during frying will result in lowered oil temperature. Tips & Touches: We often use commercially brined chopped hot peppers because they can be kept refrigerated and ready to use. Serve immediately or keep warm in 200☏ oven until ready to eat. Cover with additional paper towels and allow to drain. Remove with slotted spoon to prepared rack. Fry balls in batches of 4 (to keep oil temperature from dropping), turning once, until both sides are golden brown, about 2 minutes on each side. Use slotted spoon to transfer balls, one at a time, into hot oil. HEAT 1½ inches of oil to 375☏ in heavy, deep, flat-bottomed pan or electric fryer.
TO MAKE CHILI MAYONNAISE: Combine mayonnaise, chili sauce, lemon juice, salt, and cayenne pepper or chopped peppers in bowl and mix well. Roll dough into balls about 1 inch in diameter. In bowl, combine cheese, bread crumbs, Worcestershire sauce, and beaten egg. TO MAKE CHEESE BALLS: Cover cooling rack with 3 layers of paper towels. ½ tsp cayenne pepper or chopped, brined hot peppersġ. MORE: 7 Desserts So Delicious You'd Never Know They're Packed With Veggies NUTRITION (per serving) 250 cal, 3 g pro, 26 g carb, 1 g fiber, 16 g fat, 8 g sat fat, 210 mg sodium
Store loosely wrapped in wax paper at room temperature. Bake 30 to 33 minutes, or until golden brown. Use scissors or knife to make 16 cuts in ring. Place roll on baking sheet and join ends to form ring. Roll up dough from top to bottom, jelly roll-style, using paper as aid. Scatter half of pecans and half of sugar mixture over dough, allowing 1-inch margin on all sides. Brush surface of dough with some melted butter. Place half of dough between 2 pieces of wax paper or parchment paper sprinkled with flour and roll out into rectangle ¼-inch thick. Remove dough from refrigerator and allow it to sit in warm place for 30 minutes. TO ADD FILLING: Combine cinnamon, sugar, and brown sugar in bowl. Cover with towel and refrigerate 4 hours or overnight.Ĥ. Place dough in oiled bowl and turn so entire dough is coated with oil. Add remaining ½ cup of flour if necessary. Add 3 cups of the flour, 1 cup at a time, and knead about 5 minutes, or until dough holds together. Remove paddle attachment and attach dough hook. CREAM butter, eggs, remaining 3 tablespoons sugar, and salt in bowl of standing mixer fitted with paddle attachment. Mixture will bubble when yeast is proofed.ģ. Set in warm place to proof, about 10 minutes. TO MAKE DOUGH: Dissolve yeast in warm water. Coat foil with vegetable spray, or use silicone liner.Ģ. Cover 14-inch by 16-inch baking sheet with foil, shiny side up. SERVINGS: 24 (2 rings, 12 slices per ring)ġ. Well into her 90s, Ida was still available for tea, sympathy, and some honest criticism-and she was never without a Pecan Ring in her postage stamp-sized freezer." "These were the pecan rings our Auntie Ida made on her pink formica table in Brookline, Massachusetts.
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