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Recipes from old cookbooks

Gloucester Woman’s Club Cookbook

Drain 2 cans stewed tomatoes and use juice plus dash of lemon juice (2 c.) with 1 pkg. gelatin. Heat, stirring, until gelatin is dissolved. Cool. When juice is cool, add tomatoes and mix well. Congeal. Serve with the following:

Sour Cream Dressing
½ c. sour cream
½ c. mayonnaise
1 Tbs. wine vinegar
Dash of garlic
1 Tbs. Parmesan cheese
1 Tbs. Italian herb seasoning

Combine and chill. PECAN PIE MINI MUFFINS
Newington Baptist Church
Pat Gwyn

1 c. packed brown sugar
½ c. flour
1 c. chopped pecans
2/3 c. melted butter (no substitutes)
2 eggs beaten

In a bowl, combine sugar, flour and pecans; set aside. Combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured or paper-lined miniature muffin cups 2/3 full. Bake at 350°F. for 20-25 minutes or until muffins test done. Remove immediately to cool on wired racks. Makes about 3½-doz. Note: to keep soft and moist...

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