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Rappahannock Recipes
CHEESE MIXTURE
By: Mrs. W. A. Miller ',4-lb. sharp cheese- (yellow) 2 packages blue or Roquefort 3 packages Philadelphia Cream 1 dash catsup 1 teasp. dry or liquid mustard 1 small onion (grated) Worcestershire Sauce (to .taste) Red Pepper (to taste) Mayonnaise (small amount)
Blend together three cheeses into a smooth paste and axld remaining ingredients. This serves well on crackers or toast sticks.
BAKED PUMPKIN
By: Mr*. W. A. Miller 1 large can pumpkin 2 eggs 2 cups thick cream 1 pinch nutmeg, cinnamon, ginger,
cloves 1 cup sugar (w^it^- or brown)
Mix ingredients together and add butter on top of mixture. Bake in cassarole 30 minutes at 350 to 400 degrees.
SPICED STUFFED APPLES 6 medium-sized apples 2 cups sugar 1 cup water 2 tablesp. crushed stick cinnamon 6 whole cloves few drops of red food color t/^-cup pecans ’z-cup crushed pineapple 6 marshmallows
Peel and core apples, simmer gently in syrup made of sugar, water, cinnamon, cloves and tinted with red color. When tender, place in baking dish and fill centers with pecans (chopped) and pineapple. Place a marshmallow on each, add the spiced syrup and bake in a moderate oven, 350 degrees *2-hour or until marshmallows are brown. Serve hot or cold.
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