Prepare l package lemon instant pudding according to instructions. (It's even more yummy if you use the cooked pudding mix). Then whip cream and fold into the mixture. Then mix with a variety of fruit. If using cans, drain the juice from the can. Some possible choices: fruit cocktail, pineapple, mandarin oranges, bananas, peaches, pears....whatever you would like.
Lola's Fruit Salad Dressing
Grandma Ludwig's Cherry Jello/Apple Salad for Thanksgiving
1 large package of cherry jello
2 c. boiling water
1 1/2 to 2 c. orange juice (Lola would use 1-2 real oranges and grate a little skin off too) and then use frozen orange juice to make the 1 1/2 c.
Grated rind of one orange
5 grated apples
Serve with whipped cream. Lola would add a little drained, crushed pineapple to the whipped cream.
(The recipe was written on a note sheet that said "Courtesy of . . . LDS Hospital.) That is interesting because Lola was a pink lady volunteer at LDS Hospital for years and years. Jane was also a candy stripper along with her. She was made the director because she was so organized and did such a good job. That meant she was a paid employee. Then, when Lola and Gene were called to preside over the New Zealand South Mission in 1969, she had to be released. When they came home from their mission to New Zealand, Lola was again asked to lead the volunteers at LDS Hospital. Grandma was very organized, a good worker, and well respected.
Lola's Lemon Pie Filling
2 c. water
5 T. Cornstarch
1 cup sugar (could do a little less)
2 eggs
1&1/2 -- Lemons Juice
1/4 t. salt
2 T. butter
Grated rind of 1 lemon
Boil water with grated lemon rind and then strain. Pour lemon water over sugar, cornstarch and salt, which have been thoroughly mixed. Cook in double boiler until thick. Add egg yolks, and cook. Take from fire and add lemon juice and butter.
Pumpkin Pie for Thanksgiving (Ludwig traditional)
4 eggs
1 can 29 oz Pumpkin
2 c. firmly packed brown sugar
2 T. Pumpkin Pie Spice Or (2 T Cinnamon, 1 t. Nutmeg, 1 t ginger and 1/2 t. cloves)
2 T flour
1 t. salt
3 1/2 cup (2-13-oz cans) evaporated milk
2 - 9 " pastry shells (unbaked)
Combine eggs and pumpkin. Blend in sugar, spice, flour and salt; mix well. Add milk, mix well. Pour into pastry shells Bake at 425 degrees 15 minutes. Reduce heat to 350 degrees and continue baking 35-40 minutes or until knife inserted near center comes out clean. Cool. Store in refrigerator. Two pies (8 servings each)
Mr. Seely (from when I worked at 'S&W Fine Foods') Custard Apple Pie
1 - #303 can of apple sauce
1/4 - 1/2 t. cinnamon
4 medium eggs
8 oz.cream or milk
Beat 4 medium eggs into 8 oz. of cream or milk (or combination). Then mix apple sauce with eggs and milk mixture. Place in baked pie shell or graham cracker crust. Bake in preheated oven at 400 dgrees for 12 to 15 minutes. Cool and serve with cream or ice cream.
Aunt Margaret Johnson's Apple Pie
7 medium cooking apples, peeled, cored and thinly sliced (about 8 cups)
1/2 c. sugar
1/2 c. packed brown sugar
2 T. flour
1 t. ground cinnamon
1/2 t. grated lemon peel
1/4 t. salt
2 t. lemon juice
Flaky pastry
About 2 hours before serving or early in day: 1. In large bowl with rubber spatula, lightly toss first 8 ingredients and set aside. 2. Prepare flaky pastry. On flour surface with floured rolling pin, roll larger pastry ball into a circle 1/8 inch thick and 2 inches larger than 9 inch-pie plate Line plate with pastry. Trim edges, leaving 1 inch overhang. Spoon apple mixture into plate and dot with butter and set aside. 3. Preheat oven to 425 degrees. Roll remaining pastry and cut a few slashes or a design in center of pastry and place over filling. Trim edge also leaving 1 inch overhang. Even out filling and then trim edge (leaving l inch overhang). Fold overhang under. Flute edges. Bake 40-50 minutes. (Dee Ann: All I have to say is thank you and yum!!)
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