Pear-Go-Round Salad (Del Monte Ad, Ladies Home Journal, July 1958)

Pear-Go-Round Salad 
(Del Monte Ad, Ladies Home Journal, July 1958)

1 cup cottage cheese
1 package (3 oz) cream cheese
4-6 green (mint flavored) maraschino cherries, halved
1 teaspoon unflavored gelatin
1/4 cup syrup from green cherries
2 packages strawberry or cherry flavored gelatin
1 can (1 lb. 13 oz.) Del Monte Pear Halves
Salad greens

Mix cottage and cream cheeses. Soften unflavored gelatin in syrup from cherries; dissolve over hot water.  Stir into cheese. Arrange cherry halves in bottom of 1 1/2 qt. mold or bowl; carefully spoon in cheese mixture. Chill until set.

Make red gelatin, using 3 1/2 cups liquid for the 2 packages instead of the 4 cups called for in directions. Chill until syrupy, pour over cheese. Chill 4-5 hours. At serving time, unmold on greens, add well-drained pear halves.

Serves 8-11

Baked Smoked Ham Jubilee (St. Joseph's Calendar for 1980)

Baked Smoked Ham Jubilee 
(St. Joseph's Calendar for 1980)

Place 5 to 7 pound half ham, fat side up, on rack in open roasting pan.  Insert roast meat thermometer so the bulb is centered in the thickest part. Be careful that bulb does not rest in fat or on bone. Do not add water, do not cover.

Roast in slow oven (325 degrees) until the meat thermometer registers 140 degrees for "fully cooked" half ham (18-24 minutes per pound); 160 degrees for a "cook-before-eating" half ham (22 to 25 minutes per pound). 

Brush ham with Cherries Jubilee Sauce 30 minutes before end of baking  time.  When ready to serve, place ham on platter and spoon remaining hot Cherries Jubilee sauce over ham. 

Cherries Jubilee Sauce: combine 1 can (21 oz.) cherry pie filling, 1/2 cup cherry wine and 1 teaspoon grated orange rind and cook slowing, stirring occasionally, for 10-15 minutes.

Hot Fruit Dessert (A Favorite Dessert of President Kennedy)

According to Mary Barelli Gallagher, Jacqueline Kennedy's White House secretary, this was a favorite dessert of President Kennedy.

Source: My Life with Jacqueline Kennedy, Mary Barelli Gallagher, David McKay Company, Inc. 1969

Hot Fruit Dessert

3 small cans apricots
3 small cans pineapple pieces
3 small cans peaches
3 No. 2 cans pitted Bing cherries
3 oranges
3 lemons
1/2 cup light brown sugar
Nutmeg

Grate rind of oranges and lemons into sugar. Spread fruits, layer by layer, including oranges and lemons, sliced very thin, in baking dish. Sprinkle each layer with brown sugar mixture and a generous sprinkling of nutmeg.

Heat all until very hot and serve topped with some sour cream.

.