Duchess Cream

COOK'S CORNER


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Our recipe this week is from Betty Pyles, who established a homesite in Birchwood with her husband, Max, in 1955. Betty was very active in the community. She was involved in the Birchwood Loopers Homemakers Club, the Chugiak Ladies Club, the WSCS of the Chugiak Methodist Church and was one of the dancers in the Chugiak Belles Troupe. Her recipe was published in the Kink Arm Courier in April, 1962.

 

DUCHESS CREAM

 

DRAIN: 1 #2 or #2 ½ can crushed pineapple

MEASURE: Syrup

ADD: juice of 1 lemon and enough orange juice to make 4 cups total liquid

 

PLACE IN SAUCEPAN

ADD: ¼ cup quick-cooking tapioca

¾ cup sugar

¼ teaspoon salt

COOK: slowly for 20 minutes

 

REMOVE FROM HEAT

LET STAND: for 20 minutes

 

FOLD IN: pineapple

4 cups miniature marshmallows

1 pint heavy cream, whipped

1 cup chopped walnuts

 

This makes 10 to 12 servings. Recipe can easily be cut in half.

(Provided by the Chugiak-Eagle River Historical Society)

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