Vintage recipes for every meal, add, 5-cup salad, apple-bake Cran, sweet potato with pineapple

Back in time and do some of the dishes that were probably on the table in my grandmother's large family holiday gatherings. These recipes from my collection of vintage recipes are sure to be hits on your holiday table. Choose from baked apple and blueberry, with its delicious combination of blueberries, apples and pecans, pineapple and sweet potato casserole, salad or five-cup. Bring a bit 'old-fashioned flavor to your holiday table this year.

Cranberry Apple BAKE
2 cupsCranberries
2 cups peeled, chopped apples
3 tablespoons flour
3 / 4 cup sugar
1 cup instant oatmeal
1 tablespoon cinnamon
1 / 2 cup chopped pecans
1 / 2 cup brown sugar
1 / 2 cup melted margarine
Combine first three ingredients tossed to coat. Add sugar, mix well. In a baking dish. Whisk the remaining ingredients and spoon over fruit. Bake covered for 45 minutes at 350 degrees F.

Sweet potatoes and pineapple CASSEROLE
4 tablespoons butter
1 1 / 2 cupscrushed pineapple, drained and juice reserved
3 cups sweet potatoes, boiled
1 / 2 cup brown sugar
Salt to taste
1 / 8 teaspoon nutmeg
1 / 8 teaspoon cloves
1 cup reserved pineapple juice (add water if necessary, a cup)
2 cups marshmallows
Melt butter, add the 'pineapple. In a buttered casserole dish put alternate layers of potatoes and pineapple mixture of butter. Sprinkle with brown sugar, salt, nutmeg and cloves. Pour the juice into the pot. Bake inmoderate oven, 375 degrees for 25 to 30 minutes. Add marshmallows. Let that are brown in the oven until marshmallows.

5 Cup Salad
leer diced 1 cup canned pineapple
1 cup flaked coconut
1 cup miniature marshmallows
1 cup mandarin orange segments empty
1 cup sour cream
In a medium bowl with lid, mix all ingredients and coat well. Add the lid on the container and refrigerate for at least two hours. Serve on lettuce leaves if desired.
Have fun!

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