San Jose History
Valley of Heart's Delight Recipes
Grate Monterey Jack cheese coarsely. Beat cream cheese until soft. Combine cheese, salt, caraway and sufficient sherry to beat to a fluffy consistency. Chop dried fruits fine. Add to cheese and mix well. Turn out on foil and shape into a roll. Wrap foil around log and chill until firm. Makes 1 log, about 1 3/4 pounds.
—Prepared by Bonnie Montgomery, from a cookbook inherited from her Aunt Mary (Elena’s Favorite Foods California Style, copyright 1967)
Soften together gelatin and water. Bring to boil tomato and lemon juices, relish and bay leaves. Remove tomato mixture from heat. Add gelatin and let cool. Add remaining ingredients, stir and refrigerate until solid. Will fill one round mold. Serves 10-12.
—Prepared by Gayle Frank, from a 1950s era recipe
Cream butter, sugar, egg YOLK, vanilla. Sift dry ingredients. Stir into wet ingredients. Chill dough 1/2 hour. Roll dough into 1-tsp balls.
Optional: Beat egg WHITE slightly with fork. Dip balls in egg whites. Roll balls in almonds.
Place one inch apart on ungreased sheet pan. Press thumb gently in center of each. Bake 350ºF 10-12 minutes. Cool and fill thumbprint with preserves.
Makes 3 dozen.
—Prepared by Debbie Ferrante
Blend in large bowl, beat two minutes at medium speed. Pour into two greased and floured 8-inch round cake pans. Bake at 350ºF for 35 to 40 minutes. Cool and frost with cream cheese frosting.
—Prepared by Debbie Ferrante, from www.delmonte.com/recipes/
Place the chocolate in a small saucepan and cook over low heat, stirring constantly, until melted. Add the sugar, egg substitute, Prune Butter, and vanilla to the chocolate and mix well. Stir in the flour and, if desired, the salt and nuts. Coat a 9 x 13 inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 325 degrees for 35 to 40 minutes, or until the edges are firm and the center is almost set.
Cool to room temperature, cut into squares, and serve.
Per serving (without optional ingredients and with egg substitute): 74 calories; 1.7 g fat; 1.3 g. protein; 0 mg cholesterol; 21 mg sodium; 1.1 g fiber; 6 mg calcium; 72 mg potassium; 0.6 mg iron.
Note: To make Prune Butter, place 8 ounces pitted prunes (about 1 cup) and 6 tablespoons water or fruit juice in a food processor, and process at high speed until the mixture is a smooth paste. (This mixture is too thick to be made in a blender.) Use immediately, or place in an airtight container and store for up to 3 weeks in the refrigerator.
—Prepared by Patt Curia, from a recipe clipped by Bonnie Montgomery from the Baltimore Sun food section
Cream butter; gradually add sugar, and cream until light. Add vanilla, and eggs, one at a time, beating well after each. Fold in prunes. Add sifted dry ingredients alternately with milk, beating well. Add nuts.
Half-fill greased and floured 2 inch high rectangular cake pan, bake in 375-degree F oven until done ( test – clean toothpick method).
If desired, a cream cheese frosting can be applied.
—Prepared by Barbara Foncannon
In large bowl or pot pour in vodka, add 1 1/2 cups sugar and stir until sugar is completely dissolved. Repeat with next 1 1/2 cups sugar and repeat a third time until all sugar is dissolved and liquid is a clear syrup.
Into three quart jars, fill each with about two-thirds full with dried apricots, add liquid ingredient to top, and secure lid.
Store in dark area for 6 to 8 weeks turning or rotating jars at least every 4 to 5 days to prevent sedimentation. Then ENJOY! (Great over vanilla ice cream.) Makes approximately three quarts.
—Prepared by Jim Bunce
Mix these ingredients in mixer until blended:
Add and mix evenly:
Mixture will turn pink. Chill in refrigerator for at least 6 hours.
—Prepared by Beth Wyman
Arrange drained fruit cocktail in 9-by-5-by-3 inch loaf pan. In top of double boiler, mix reserved syrup with gelatin, vinegar, cinnamon, and cloves. Place over hot water and stir until gelatin dissolves. Carefully pour 1/2 cup of gelatin mixture over fruit cocktail. Place in pan in refrigerator and chill until gelatin has thickened but is not set.
Mix Spam with celery and olives. Mix Miracle Whip with mustard, salt, and remaining gelatin mixture. Add Spam mixture to Miracle Whip mixture and blend well. Spread over fruit cocktail. Chill until firm, at least 4 hours.
For garnish, make lemon cups by halving lemons, slicing off ends (so lemons will stand up), and scooping out pulp. Dip cut edges of lemons in paprika. Fill cups with Miracle Whip and sprinkle lightly with additional paprika.
To serve, unmold loaf onto large platter and surround with lemon cups. Makes 8 to 10 servings.
—Prepared by Andre Luthard and Helene Stevens
Melt butter in 10-inch heavy cast iron skillet. Stir in brown sugar. Arrange apricot halves in mixture. Sift dry ingredients together over softened shortening. Add remaining ingredients. Beat 2 minutes. Pour over apricots. Bake in 375-degree oven for 45 minutes. Let stand 5 minutes; turn upside down.
In a 10-inch iron skillet melt butter and mix in other topping ingredients except apricots. Arrange apricot halves in topping. Prepare cake according to package instructions. Pour over apricots. Bake in a 350-degree oven for 43–47 minutes. After 5 minutes turn upside down.