Naomi's Apple Salad

This recipe was given to me by my mother-in-law, Naomi Swindle. Joe, my father-in-law and Naomi  were quite active in the city and social activities and it was necessary to have a "covered dish" for all occasions.You can tell by the size of the recipe, that it was for "large" parties. The recipe can be portioned as needed.

Joe was responsible for purchasing the needed ingredients for the Apple Salad. As you can tell by his notes, he had been given specific instructions as to what was needed. Note* "Be sure the marshmallows are white and small." I wonder if he brought home colored or large marshmallows sometime and was sent back to the store!

This Apple Salad is best if made the day before it is to be served. The sour cream needs time to dissolve the marshmallows for sweetening. I hope you enjoy this as much as we do. It is the required fruit salad at all of our holiday meals.

PREPARE A DAY AHEAD

INGREDIENTS:
10 large red apples, skins on, cored and chopped
4 lbs. green seedless grapes, washed and removed from stems
3 bags small white marshmallows
6 pints sour cream
1 lb. English walnuts, chopped
1 head of celery, chopped

Combine all ingredients thoroughly and refrigerate overnight. When ready, the marshmallows will have softened and partially dissolved to make a sweet sauce. Stir to blend sauce over all ingredients. Refrigerate overnight.

Enjoy.

Pan de Polvo (Mexican Wedding Cookies)

Need a nice little pick-me-up with your coffee? How about a sweet treat in the afternoon with your tea? This little cookie fills the bill. This Pan de Polvo recipe comes to me from the Heritage Cookbook, an out-of-print cookbook, from the Hidalgo County Historical Museum. Not only is the book out of print, the museum is now the Museum of South Texas History. Published in 1983, friends of the museum submitted recipes representing the foods of South Texas for the Heritage Cookbook. The cookbook included recipes using local wild plants, regional recipes and recipes from the "Nuevo Cocinero Mejicana" published in 1858.

The recipe for pan de polvo was submitted by Mrs. Jack Lane (Estella). The recipe will make about 20-24 dozen cookies, as pan de polvo is traditionally a small bite cookie. The recipe can be halved. Pan de polvo is traditionally cut into small hearts, circles or fluted circles.

INGREDIENTS:
5 cups flour (add about 3 teaspoons of powdered cinnamon until the flour looks pinkish)
2 3/4 cups shortening
1 1/4 cups sugar
1 1/2 tsp. baking powder
3/4 cup cinnamon tea (made by simmering a whole stick of cinnamon in water)
Cinnamon sugar

DIRECTIONS:
Combine all ingredients except the cinnamon sugar into a semi-soft dough. Roll out to about 1/2 inch (or less) thick. Cut into any shape desired. Bake at 350 degrees until lightly browned.

Cinnamon Sugar*
Grind up 4 packages of whole cinnamon and add to 1 cup of sugar, enough to look very brown and taste good.

Dust the cookies with the cinnamon sugar while they are warm.

Cover the pan de polvo after they have cooled and they will keep for a long time.

*Powdered cinnamon can substitute for whole cinnamon. Just combine with the sugar until it has a pleasant taste.

Enjoy (with a cup of coffee or hot chocolate)

Golden Banana Nut Bread

This is one of our favorite breads. The recipe was given to me by my dear friend, Lupita Garza. She found the recipe printed in the McAllen Monitor newspaper several years ago. The original recipe was handed down to Herminia S. Lopez of Edinburg, Texas from her mother Leandra Segovia.
The use of Rompope, a Mexican eggnog, is unique. Hard to find, she suggests using milk if rompope is not available. I like to use Mexican brandy myself. Rompope is easily ordered online.


INGREDIENTS:
1/2 cup vegetable oil
1 cup sugar
2 eggs, beaten
3 bananas, mashed
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3 tbsp. Rompope (vanilla liqueur) -or- milk
1/2 tbs. vanilla
1/2 cup chopped pecans

DIRECTIONS:
Preheat oven to 350° and line a loaf pan with wax paper.
Beat oil and sugar.
Add beaten eggs and bananas and mix well
Sift the dry ingredients (flour, baking soda, baking powder and salt)and add to first mixture (oil, sugar and bananas).
Add Ron Pope (milk) and vanilla and mix well.
Stir in pecans.
Bake in the lined loaf pan for about 1 hour.
When done, remove the bread from the over and let rest for about 5 minutes, then remove from the pan.

Enjoy