Who's Going to Eat All This Food? - White Bread (Quick) / Cinnamon Apple Salad / Brown Sugar Pudding Cake / Jubilee Jumbles / Tuna Casserole

I hate to impose this trial on my friends, for fear they will choose to no longer be my friends. I don't think I have enough friends. Today's adventure started with the White Bread (Quick) as I mentioned earlier. It was true to its title - white and quick. I have committed to myself that I will be true to the recipe, even when it seems a little strange - more about that later. The bread tastes good and seems to be a pretty good consistency - even if it did raise for the entire duration of my RS meeting - probably 30 minutes longer than necessary. The baking instructions said to start for 45 minutes at 400 degrees and then 10 minutes at 375. The crust is definitely thick and crunchy. Maybe I'll save it for croutons or something.

WHITE BREAD (QUICK)
Mix together 2¼ cups warm water, 3 tbsp. sugar, 1 tbsp. salt. Crumble in 2 cakes yeast [5 tsp.]. Stir. Add 2 tbsp. soft shortening. Mix in 7-7¼ cups sifted flour. Knead 10-15 min. Shape into loaves. Let rise until double in bulk. Bake 45 min. 400°F & 10 min. at 375°F.

I decided that I should probably get a start on the 75 salads, so I began with one for which I had all the ingredients. It's an old favorite which I used to make a lot back when I used to make jello. It's Cinnamon Apple Salad. I'm sure it will be just as good as I remember.

CINNAMON APPLE SALAD
1 3-oz. pkg. cherry gelatin
1/4 cup cinnamon red hots
1 cup boiling water
1 cup cold evaporated milk
1 cup pared and diced eating apples
1/2 cup chopped walnuts
1 cup miniature marshmallows
In large bowl of electric mixer, add boiling water to gelatin and cinnamon red hots; stir until gelatin and candies are dissolved. Chill until gelatin is almost set. Whip thickened gelatin at low speed for a few seconds, then gradually beat in cold evaporated milk. Turn mixer speed to high and whip until gelatin mixture is light and double in volume. Fold in apples, walnuts, and marshmallows lightly but thoroughly. Turn into a lightly oiled 5-cup mold. Chill until firm, about 3 to 4 hours. Makes 6 to 8 servings.

Next for the 32 cakes - I decided that I need to make at least one cake a week. I don't really even like cake that much. Might be tossing out some of the leftovers. Anyway, I chose the Brown Sugar Pudding Cake for the same reason I chose everything else - I had the ingredients. I'm going to have to go to Wal-Mart tomorrow! As I put this in the oven, I said (out loud of course) "This just can't be right." I even went to the files and miraculously found the card it was written on. I didn't keep track of that, which I'm now deciding would have been useful. Well, it seems that maybe it was right. The recipe was written in someone else's hand. I'm guessing it was a food assignment for Relief Society or something. I must confess that I forgot to add the nuts. I even considered sprinkling them on top after I put it in the oven. But then I didn't really think it would turn out and who wants to waste a whole cup of nuts? However, in my opinion, everything is better with nuts. Served warm with a dob of whipped cream - this is a nice dessert. But add the nuts.
BROWN SUGAR PUDDING CAKE
2 tbsp. butter
1 cup sugar
1 cup milk
2 tsp. soda
2 cups flour
2 tsp. baking powder
1 tsp. nutmeg
1 cup chopped nuts
2 tsp. vanilla
Sauce:
2 cups brown sugar
3 cups hot water
4 tbsp. butter
Put pudding in ungreased dripper pan then pour sauce on. Bake at 350°F for 35 min.

I was really productive today! I also made Jubilee Jumbles. This is a cookie recipe that I'm sure came from Marian only her name isn't on it. I remember both Mother and Marian making them. I remembered the nuts in these cookies. My favorite part is the Burnt Butter Glaze. Yum!

JUBILEE JUMBLES
1/2 cup shortening
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 cup canned milk
1 tsp. vanilla
2¾ cups flour
1/2 tsp. soda
1/2 tsp. salt
1 cup walnuts, chopped
Mix shortening, sugars, eggs. Stir in canned milk & vanilla. Stir in dry ingredients. Blend in nuts. Bake at 375°F for 10 min. Frost with Burnt Butter Glaze:
Heat 2 tbsp. butter until golden brown. Beat in until smooth 2 cups powdered sugar & 1/4 cup canned milk.

FINALLY - for the main course. I must explain why there are about 40 casseroles and entree salads. Mother was in a little club of friends who got together every other Friday to play cards. They also prepared a light meal, consisting usually of a salad or casserole. I loved the nights that Mom had club because there was always bridge mix, mints, and Spanish peanuts left over the next day!
Today's casserole is Tuna Casserole (3). It's currently in the Fish/Seafood section, but I may rethink placement in the book when I finally get around to printing it. Should Tuna be in the Fish section even if it's in a casserole? What about Chicken? Would you want to look for it in the Casserole section or the Poultry section? It's a dilemma.
For this recipe, I would suggest saute-ing the onions in a little butter first. They were pretty strong - not that I don't love onions, but we started calling this the onion casserole.

TUNA CASSEROLE (3)
1 can cream of chicken soup
1 medium onion chopped
2 cups grated mild cheddar cheese
3 hard cooked eggs, chopped
1 cup celery chopped
1/2 tsp. salt
3/4 cup Miracle Whip
2 cups cooked rice
1 can tuna, light
Mix together and cook at 350°F for 30 minutes.