1 6 oz package strawberry gelatin 2 cups boiling water 1 16 oz can whole berry cranberry sauce 1 15 1/4 oz can crushed pineapple, undrained 1 11 oz can mandarin oranges, drained 1/2 cup chopped walnuts Place gelatin in medium bowl and add boiling water. Stir 2 minutes till completely dissolved. Stir cranberry sauce in the can to break it up, then stir into gelatin. Add pineapple and it s juice, oranges and nuts. Stir mixture until the consistency of unbeaten egg whites. Pour into mold and refrigerate 24 hours. Owners Ed and Serena Jensen and family feast on food and drinks at the Bartlett Tavern during Thanksgiving 1948.
1 16 oz can whole kernel corn 1 15 oz can cream style corn 1 8 oz Jiffy corn muffin mix 1 cup sour cream 1/2 cup butter, melted 1/4 cup chopped onion (optional) 1 to 1 1/2 cup shredded cheddar cheese Preheat oven to 350 degrees. Stir together everything but cheese. Spread in a casserole dish (9 x 13). Bake for 45 minutes or until golden brown. Remove from oven and top with cheese. Bake for 5 to 10 more minutes. Let stand for 10 minutes. The William G. Humbracht family gather around the table for a meal, circa 1950s.
3 large potatoes, diced, peeled 2 cups flour 2 eggs 1/2 cup chopped flat-leaf parsley 3 Tbsp melted butter Dash salt and pepper 2 oz (1/2 cup) parmesan cheese, grated Boil the potatoes in a large pot of salted water until tender. Drain and mash. In a large mixing bowl, mix the mashed potatoes, flour, eggs, parsley, salt, pepper and the melted butter. Knead into a dough. Shape the dough into long rolls, 1/2 inch in diameter. Cut into 1-inch pieces and form into a crescent shape. The gnocchi may be made ahead to this point, covered and refrigerated. The Bartlett family simply roasted the potatoes at their annual pow-wow dinner in the early 1900s. Bring a large pot of salted water to a boil. Cook gnocchi in the boiling water for four minutes. Remove using a slotted spoon. Serve with your favorite pasta sauce and grated cheese.
2 lb package hash browns, thawed 1/2 cup melted butter 1/2 cup finely diced onion 1 can creamy chicken and mushroom soup 10 oz shredded cheddar cheese 1 pint sour cream 2 cups crushed corn flakes cereal 1 tsp salt 1/4 tsp pepper Grease 13 x 9 pan with Pam spray or butter. In large mixing bowl, combine all above ingredients except the corn flakes and cheddar cheese. Spread mixture in pan. Top with crushed corn flakes and cheddar cheese. Bake at 350 degrees for 30 to 45 minutes. As the sun came up at Bartlett Park in 1962, boy scouts and dads made flapjacks for breakfast.
1 jar traditional pasta sauce 4 medium zucchini, sliced 2 packages shredded low-fat mozzarella cheese Oil for frying Favorite bread crumbs for breading zucchini Cut zucchini into 1/2 inch slices. Fry zucchini slices in oil; after 10 minutes, flip zucchini and fry on other side. Add bread crumbs & continue cooking until done. In a 9 x 13 pan, spoon 1/2 the sauce over bottom of pan. Layer 1/2 the zucchini slices across the pan and then spread 1/2 the mozzarella cheese over top. Repeat layers. For perfect zucchini slices, farm wife Amanda Hecht would have used her wood mandolin. Place in oven at 350 degrees for 45 minutes until cheese is bubbly on top.