Bella Vista Vintage Recipes

Granny’s Heavenly Hash
From Penny’s Ozark Kitchen cookbook which was published in 1967 by Penny Mahon, a Bella Vista resident.

1 large can sliced pineapple (you can used crushed)
2 oranges, peeled
24 marshmallows
1 cup pecans
1 cup heavy whipping cream
2 Tbs flour
2 eggs, beaten
Pinch of salt
½ cup sugar

Drain juice from pineapple and place in double boiler. When hot, add sugar, flour and eggs, which have been beaten together. Cook until thick. Remove from fire and cool. Cut pineapple, oranges, marshmallows in small pieces. Whip cream and fold into pudding mixture. Pour this over fruit, add nuts and stir all together. Put in refrigerator for 1-1/2 hours before serving.

Note

- Make a double batch, as it won't last. This is sooooo good!

Bella Vista Honeymoon Cake
From Penny’s Ozark Kitchen cookbook

1 stick butter or margarine
¼ cup sugar
1 cup sifted flour
3 eggs
1 cup brown sugar
2 Tbs flour
½ tsp baking powder
Pinch of salt
½ cup broken pecans

Cream the stick of butter and add the ¼ cup of white sugar and work in the cup of sifted flour. Bake in 7” x 11” pan at 350 degrees for 15 minutes or until lightly browned.
Beat the 3 eggs well and add the cup of brown sugar. Add the 2 Tbs of flour and the baking powder, salt and nuts. Spread this mixture on top of the other and bake an additional 15 or 20 minutes.

Coke Salad

E.L. Keith was the owner of Bella Vista from 1952 to 1964. Coke Salad was a favorite of the Keith family and was served at all their special dinners. This recipe was transcribed directly from Mrs. Keith's personal recipe book, where it was written in her own handwriting. Clarifications have been added in parentheses for the ingredients.

2 small packages of black cherry jello (3 oz. each)

1 large can crushed pineapple (20 oz.)

2 cans (no. 2-1/2) dark sweet cherries (27-29 oz. each)

1 cup nuts (pecans)

2 cans Coke (about 2-1/2 cups)

Heat juice from cherries and pineapple. Dissolve jello in hot juice and chill until it begins to set. Beat until fluffy, adding Coke as you beat. Add cherries, pineapple and nuts. Chill.

Soda Cracker Dessert
From Penny’s Ozark Kitchen cookbook

12 soda crackers, roll fine (1-2/3 cups crumbs)
½ tsp baking powder
¾ cup chopped walnuts
3 egg whites, then add:
1 cup sugar
½ tsp vanilla extract
1 tsp almond extract

Combine all ingredients, put in greased 8”x8” pan. Bake 30 minutes or longer at 300 degrees. If desired, serve with ice cream on top, with chocolate syrup, or frozen strawberries or raspberries. However, it's delicious on its own.

Notes
- For soda crackers, use Jacob’s Cream Crackers. You can find them in the deli section of Allen’s Food Market, usually at the bend of the deli case.
- Use a food processor to crumb the crackers.

Hill 'N Dale Lemon Ice Box Pie

From Penny's Ozark Kitchen cookbook. The Hill 'N Dale Restaurant was located in the Dance Pavilion at the north end of Lake Bella Vista.

Beat 3 egg yolks in bowl until fluffy.

Add 1 can sweetened condensed milk and mix thoroughly.

Add juice of 3 lemons (about 9 Tbs) and stir just enough to mix well.

Pour into graham cracker crust immediately before mixture sets and top with either whipped cream or meringue from the 3 egg whites. If using meringue, brown lightly in medium hot oven (400 degrees) and cool gradually. Then chill in refrigerator at least one hour before serving.

Notes

- Bake graham cracker crust very slightly (about 4 minutes) and let cool before filling. It helps the crust hold together better before serving.

- Fresh-made crust tastes better than pre-made crust from the store.

- Let the filled crust chill overnight or it probably won't be set enough. Add the whipped cream the next day or it may melt down a bit.