OCTOBER

OCTOBER

November 16, 2010

Heirloom Salads!

The Maine House is fondly remembering past Thanksgivings in the South!
Now if you were born and raised in the South, no doubt you have had these salads before. It simply had to be on your Grandmother or Mother's dining table, for any season of the year!




 I always like to revisit the past of these family hand- written recipes from the "best of the best" cooks.

Grandmother! She was a daughter, wife, mother, grandmother and great-grandmother. She always said, "he or she is so sweet", referring to one of her sixteen grandchildren. All of our pictures were lined up according to ages on her glass enclosed massive bookcases. In my eyes, she was the best grandmother one could ever have hoped for! She prepared a bounty of home cooked meals when we visited and this one in particular, never failed to please!

 Mrs. Martha Bratley was one of this kindest women I have ever known. She was a dear friend to mother for many, many years. Her husband was an excellent Pathologist in Jackson and they lived out on a huge farm. The Bratley's were salt of the earth people, steadfast in their faith and had a huge love for their children and their animals. Dr. Bratley and my father were good friends, as well, throughout the years in Jackson. This peach salad is one Mrs. Bratley served often at her family gatherings.

Grandmother Grace's  Horseradish Salad
1 cup boiling water
1/2 tablespoon unflavored gelatin
1 (3 ounce) package lime flavored gelatin mix
1 cup mayonnaise
1 cup small curd cottage cheese
2 teaspoons prepared horseradish
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 pinch salt
In a medium bowl, stir together the boiling water, unflavored gelatin, and lime flavored gelatin mix until completely dissolved, about 1 minute. Set aside to cool until slightly thickened. This should take about 1 hour.
In a separate bowl, mix the mayonnaise, cottage cheese, and horseradish with an electric mixer until foamy. Stir in the pineapple, pecans and salt by hand. Fold the thickened gelatin mixture into the pineapple mixture. Pour into molds, and refrigerate until set, at least 2 hours.
To release gelatin from molds, dip the mold in hot water for 30 seconds to loosen, then invert onto a serving plate.

Mrs. Martha Bratley's Peach Fruit Salad
1 20 oz can of pineapple chunks drained
1 11 ounce can of mandarin oranges, draines
1 bottle of maraschino cherries drained
2 firm bananas sliced
1 can of peach pie filling

Simply mix this together and then sprinkle sliced almonds on top. Keep chilled.This is light, cool and fresh! A little whipped cream on top is delightful!

Elizabeth Jane, Linda Ruth, Judith Ann

Over the river, and through the wood—
Now Grandmother's cap I spy!
Hurrah for the fun! Is the pudding done?
Hurrah for the pumpkin pie!

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