Aver Family Favorites Continued

Esther Aver still has some great recipes to share with use. So without further delay- more Aver Family Favorites.

Frozen Salad

  • 1 1/2 cups sliced mixed fruit OR 1 can fruit cocktail
  • 2 – 3 oz packages cream cheese
  • 1/4 cup chopped nuts
  • 1/2 cup whipped cream
  • 1/2 cup mayonnaise
  • 1/4 cup chopped dates (optional)
  • 1 jar cherries without stems
  • additional whipped cream

Blend cream cheese with mayonnaise, add fruit, dates, and nuts. Mix well, fold in whipped cream. Pour into a tray that has been in the freezer (she doesn’t get specific but my guess is a 9×13?) and freeze for an additional 3-4 hours or until firm. Cut and serve each piece on a lettuce leaf. Garnish with cherries and whipped topping.

-I remember seeing this unique salad at a ladies’ church luncheon. I was pretty young but I sure was excited about the lettuce leaf holding the frozen salad squares.

Next up, Kidney Bean Salad. Esther has written in parenthesis that it is “different”. After reading through the recipe, I am sure you will come to the same conclusion.

Kidney Bean Salad (different)

  • 1 stalk celery- cut fine
  • 1 large onion- cut fine
  • 10 small sweet and sour pickles- cut in pieces
  • 1 can kidney beans- drained

Combine and set aside.

  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 egg beaten
  • 2 tsp. dry mustard

Boil together until slightly thickened. Then add to the kidney bean mix above.

-This next recipe sounds very refreshing.

Orange Sherbert Salad

Image by Steve Buissinne from Pixabay
  • 2 -3 oz packages orange gelatin
  • 1 cup boiling water
  • 1 pint orange sherbert
  • 1 can mandarin oranges- drained
  • 1 cup heavy whipping cream OR dessert topping mix whipped

Dissolve gelatin in hot water. Add sherbert and mix well. When partially set add oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold. Chill until set. Yield 8 servings.

Mrs. Welton’s Four Generation Spaghetti Sauce

Image by RitaE from Pixabay


  • 2 cans tomatoes (Esther gave no size, but use your common cooking sense)
  • 1 can tomato paste
  • 1 can tomato sauce

Place all together in a bowl and set aside.


  • 1 pound hamburger
  • 1 medium onion- chopped fine
  • Mazzola oil (Esther wrote this in the 70’s remember- it’s corn oil) you can use vegetable oil as it is a “neutral” oil
  • 3/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 tablespoons Worcestershire
  • 1/2 tsp. garlic salt
  • 2 tablespoons sugar

Place your oil at the bottom of a kettle, add your onions and hamburger, fry together until well done. Add to it the above tomato mixture you previously set aside and keep at medium heat.

Take your water, salt, pepper, Worcestershire, garlic salt, sugar and add it to the kettle of hamburger and tomatoes. Mix well. Cover and cook for 3 hours over medium heat. Check back often and add water if the sauce gets too thick. Serve with cooked spaghetti, sprinkled with parmesan cheese and Italian bread.

-I (Michele) am certainly going to try this recipe. The Worcestershire has me a bit leery, but nothing ventured nothing gained.

-This last recipe caught my eye. Not because it looked delicious, but because I thought it was an absolute mockery of pizza. I’m sure this was a recipe for those on a “budget” and who wanted an upper body workout.

Quick Pizza

Image by Davgood Kirshot from Pixabay
  • 1/4 pound sharp cheddar
  • 1 cup catsup
  • 1/2 pound bologna
  • 1 medium green pepper
  • 1 medium onion
  • 1/2 tsp oregano
  • English muffins
  • butter for buttering English muffins

Grind bologna, onion, and pepper in a meat grinder or meat chopper. (See! There is the workout!) Melt the cheese in a double broiler and add catsup and then add the ground bologna mixture and oregano; mix thoroughly. Take your English muffins, slice them thin and in thirds, butter them, then spread on the bologna mixture. Place English muffins on a cookie sheet, broil until heated through. Yield 30.

-This recipe reminds me of the spam concoction my Grandma Syens would make and spread on buns for Sunday dinner. I will write to you later about that awful Sunday Dinner in the near future. For now, I am wishing I hadn’t drunk coffee while typing this recipe out. I am feeling a bit nauseous.

This is not the end of Esther’s recipes

Esther has many other family favorites to share. I am going to include a few more in upcoming articles! Till next time friends, here is to good food, good friends, and hopefully as safe and quickly conclusive election results. GOD BLESS AMERICA!

About Michele Bruxvoort

Michele Bruxvoort is sure to draw you in with her delightful sense of humor and love for living life.   She enjoys reading, repurposing,  as well as remodeling the family home with her husband. Drawing from her life experience as wife, mom, and follower of Jesus, Michele brings you a very honest and real perspective on life.  When you don't find her writing, you can find her mowing lawns, stocking shelves, taking care of her grandbaby and tackling her latest life adventure. Wisconsin native and empty-nester, she now makes her home with her husband of 27 years in the South West Prairie plains of Minnesota.

View all posts by Michele Bruxvoort

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