A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Better yet... this is the Monthly Theme issue. You will find enough recipes to fill a cookbook in today's issue. I am hoping you will find something to make your holiday cooking special.

Even with the Christmas season upon us, I have been thinking of nothing much but my "baby" turning sixteen. My son, Trey, has been the challenge of my life. Yes, I love all my children equally, but he has had so many difficulties with learning and behavioral disorders to overcome. I spent years with him in and out of psychiatric hospitals. Doctors considered him a unique case, enough so that one wrote and published a paper on him which was presented at a world-wide symposium for mental health experts. After all we've been through, he has blossomed into a wonderful young man. Everyone who meets him considers him a well-behaved and loving person. I am so very proud of him and all of his accomplishments. From a dozen medications monthly to none, he has amazed everyone. As for me, I always knew he would be special and... he is! Tomorrow he turns sixteen (super 16, not sweet 16, he says) and I might be the proudest mom on earth.

If you do shopping on the internet, I ask that you consider using the shopping links found in this and other A to Z Recipes Newsletters. I work pretty hard for you to offer a free publication. Since it is not free for me to produce, now is your chance to help with expenses by using the links for items you would normally purchase. With many offering free shipping, no tax, and great delivery times, we both win. The A to Z Recipes Amazon aStore might be just the ticket for all your shopping needs. I thank you in advance!

The newest Monthly Theme topic is being announced in this issue. Please visit the Monthly Theme section for all the particulars. You will also find the special email link to use, as well as the rules to ensure your submissions are acceptable for posting.

As promised, here is your Monthly Theme issue of recipes for Holiday Cooking. I was so very pleased with the response. We have almost 150 recipes in today's issue! We've got recipes galore to help make this holiday season more tasty. They range from main course dishes, appetizers, side dishes, desserts, you name it. Heck, we even have oodles for using leftovers. Join me in thanking the following readers who helped make it all possible:

Fancy, Aurora, NB
Patti, Aurora, NB
Lisa H., Belmont, NC
Helen, N. Fort Myers, FL
Jean, Syracuse, NY
Barbara, Chula Vista, CA
Johnny, LA
Angelique, TX
Donna, TX
Brenda, AL
Shirley, WA State
Carol, NY
Jessica, Corfu, Greece
Larry Holmes, Ontario, Canada
Leasa, IA
Linda, Carmel, NY
Luanne, FL
Dorine Houston, Philadelphia, PA
Margo, Durango, CO
Marilyn M., Stillwater, OK
Jean, OH
Linda, MI
Joan P., Savona, BC
Pam, OH
Pat, Minden, NV
Pat, Merritt Island, FL
Robyn, Auckland, New Zealand
Suzy-Q, Cocoa Beach, FL
Karen C., Denton, TX

We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

Advice - As busy holidays approached, my grand-mere had a saying: "Mise en Place" a French term for preparing all the ingredients for a dish in advance. This included washing, trimming and chopping vegetables; setting out your spices and herbs, etc. Do it at the beginning of the day and the rest of the cooking will be a cinch.

From:	To:
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Adults (18-64) 0123456
More search options on Travelocity: Seniors (65+), Minors (2-17), First Class, One-Way

Inspiration

Shared by Patti, Aurora, NB

A woman, renewing her driver's license at the County Clerk's office was asked by the woman recorder to state her occupation. 

She hesitated, uncertain how to classify herself. 

"What I mean is," explained the recorder, "do you have a job or are you just a......?" 

"Of course I have a job," snapped the woman, "I'm a Mom." 

"We don't list 'Mom' as an occupation, 'housewife' covers it," said the recorder emphatically. I forgot all about her story until one day I found myself in the same situation, this time at our own town hall. 

The Clerk was obviously a career woman, poised, efficient and possessed of a high sounding title like, "Official Interrogator" or "Town Registrar." 

"What is your occupation?" she probed. 

What made me say it? I do not know. The words simply popped out. "I'm a Research Associate in the field of Child Development and Human Relations." 

The clerk paused, ball-point pen frozen in midair and looked up as though she had not heard right. I repeated the title slowly emphasizing the most significant words. Then I stared with wonder as my pronouncement was written, in bold, black ink on the official questionnaire. 

"Might I ask," said the clerk with new interest, "just what you do in your field?" 

Coolly, without any trace of fluster in my voice, I heard myself reply, "I have a continuing program of research, (what mother doesn't) in the laboratory and in the field, (normally I would have said indoors and out). 

I'm working for my Masters, (first the Lord and then the whole family) and already have four credits (all daughters). Of course, the job is one of the most demanding in the humanities, (any mother care to disagree?) and I often work 14 hours a day, (24 is more like it). But the job is more challenging than most run-of-the-mill careers and the rewards are more of a satisfaction rather than just money." 

There was an increasing note of respect in the clerk's voice as she completed the form, stood up and personally ushered me to the door. 

As I drove into our driveway, buoyed up by my glamorous new career, I was greeted by my lab assistants -- ages 13, 7, and 3. Upstairs I could hear our new experimental model, (a 6 month old baby) in the child development program, testing out a new vocal pattern. 

I felt I had scored a beat on bureaucracy! And I had gone on the official records as someone more distinguished and indispensable to mankind than "just another Mom." 

Motherhood! What a glorious career! Especially when there's a title on the door. Does this make grandmothers "Senior Research associates in the field of Child Development and Human Relations" and great grandmothers "Executive Senior Research Associates"? I think so!!! 

I also think it makes Aunts "Associate Research Assistants". 

A special diploma to all women.

Holiday Stress Tips

Shared by Lisa H., Belmont, NC

1. Think flexibility. Allow time to kick back and unwind. What's really important this month? Schedule that first. Deal with the dust bunnies and extra chores as time permits.

2. Create special memories for the younger memories of your family. Remember your own childhood holidays? Build nourishing memories for young family members by including them in this year's holiday plans and preparations.

3. Set an appreciative context for family gatherings. Focus on the qualities you appreciate in everyone present at your get-together. It's easy to find at least one thing to appreciate about nearly anyone - even someone you've just met!

4. Be grateful for what you can comfortably give. Commercialism rules! When you get right down to it, though, people want to make a meaningful contribution to others. Think meaning, not volume, when it comes to choosing gifts for the special people on your list.

"Stress can literally get under our skin - causing a multitude of health problems," says Eckert, author of Word Cures: How to Keep Stupid Excuses from Sabotaging Your Health. "Awareness and action are the keys to resolving it. Figure out what's bugging you and do something about it. What could be simpler?"

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

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F-R-E-E SHIPPING ON ALL ORDERS !

2nd Leen in Houston, Texas
3rd Vrushali D. in Mumbai, Maharashtra, India
4th Patricia F. in Galveston, Texas
4th Trey B. in Texas (Maggie's son)
5th Norma in Mattydale, New York
6th Laurie in Magnolia Springs, Alabama
6th Fannie in Pulaski, Virginia
7th Margie in Kansas
9th Debra S. in Norfolk, Virginia
14th Nancy F. in Sacramento, California
15th Chuck in Uniontown, Pennsylvania
15th Jan G. in Tucson, Arizona
16th Louise in Ashtabula, Ohio
16th Mary M. in Spiro, Oklahoma
17th Brittany K. in Clanton, Alabama
24th Pat in Merritt Island, Florida
25th Chris in Alamogordo, New Mexico
26th Marcia K. in Sarnia, Ontario, Canada
27th Wanda D. in Ohio
29th Soraiya in South Carolina
29th Sylvia in Jenkinsville, South Carolina
30th Elizabeth in Tupelo, Oklahoma

Turkey Bikini Recipe

Shared by Helen, N. Fort Myers, FL 

Take foil and place over turkey where you don't want it to brown and enjoy.



Marriage Marathon

Shared by Jean, Syracuse, NY

With a couple celebrating their 50th anniversary at the church's marriage marathon, the minister asked Brother Ralph to take a few minutes and share some insight into how he managed to live with the same woman all these years. 

The husband replied to the audience, "Well, I treated her with respect, spent money on her, but mostly I took her traveling on special occasions." 

The minister inquired trips to where? 

"For our 25th anniversary, I took her to Beijing, China." 

The minister then said, "What a terrific example you are to all husbands! Ralph, please tell the audience what you're going to do for your wife on your 50th anniversary?" 

Brother Ralph: "I'm going to go get her."

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

ALABAMA CHOCOLATE CANDY JUMBO CHRISTMAS CHEESECAKE

~Submitted by Barbara, Chula Vista, CA

1 package (9 ounces) chocolate wafer cookies, crushed
1/4 cup sugar
1/4 cup butter, melted
2 chocolate (2.07 ounces) coated caramel-peanut nougat bars, coarsely chopped
2 packages (8 ounces) cream cheese, softened
1/2 cup sugar
2 large eggs
3/4 cup semisweet chocolate chips, melted
1 teaspoon vanilla
Whipped cream

Combine first 3 ingredients; press mix evenly onto bottom and 1 1/2 inches up sides of 9 inch springform pan. Sprinkle chopped nougat bars evenly over bottom; set aside.

Beat cream cheese at high speed with mixer till light and fluffy; gradually add 1/2 cup sugar, mixing well. Add eggs, one at a time, beating after each addition. Stir in chocolate chips and vanilla; beat till blended. Spoon over candy layer. Bake at 350 for 30 minutes. Remove from oven and run knife around edges of pan to release sides. Let cool to room temperature on wire rack. Cover and chill at least 8 hours.

To serve, remove cheesecake from pan; pipe or dollop whipped cream on top.

Yield: one 9 inch cheesecake.

BRANDY LOGS

~Submitted by Johnny, LA

4 cups graham crumbs
1 1/2 cups chopped walnuts
1 cup coconut
1 can sweetened condensed milk
1/2 cup brandy
Confectioners' sugar

In a large bowl, combine all ingredients, except confectioners' sugar. Blend well and refrigerate until firm. Roll out into 1-inch logs and sprinkle with confectioners' sugar.

Makes 6 dozen.


TURKEY AND PASTA SALAD VINAIGRETTE

~Submitted by Angelique, TX

Yield: 6 

Ingredients
1/2 Cup vegetable oil
1/4 Cup white wine vinegar
1/2 Teaspoon garlic powder
Dash white pepper
3/4 Cup carrot, chopped
3/4 Cup celery, chopped
1/4 Cup onion, chopped
2 Cups rotini pasta, (or other small pasta), cooked and drained
1 Cup pitted black olives, drained & sliced
1 Package (8 ounces) frozen artichoke hearts, thawed and well drained
3 Cups cooked turkey, cubed
Leaf lettuce 

In small bowl, combine oil, vinegar, garlic powder and pepper. In large bowl, combine carrot, celery, onion and rotini. Add oil mixture; toss to coat. Add olives, artichokes and turkey; toss gently. Cover and chill thoroughly. To serve, spoon each portion onto lettuce leaves.

Source: The National Turkey Federation


LAYERED TURKEY LOAF WITH SWEET-SOUR SAUCE

~Submitted by Angelique, TX

Source: Cooks.com

TURKEY LOAF: 
1 lb. ground turkey 
1/2 c. dry bread crumbs 
1/3 c. finely chopped onion 
1/4 c. evaporated skim milk 
1 egg, slightly beaten 
1 tsp. thyme leaves 
1/2 tsp. salt 
1/4 tsp. Worcestershire sauce 
9 oz. pkg. Green Giant Harvest Fresh Frozen Cut Broccoli, thawed, drained 

SWEET-SOUR SAUCE: 
1/4 c. firmly packed brown sugar 
1 tbsp. cornstarch 
1/2 c. unsweetened orange juice 
1/4 c. water 
1 tbsp. lemon juice 
2 tsp. catsup 
1/4 tsp. grated lemon peel 

Heat oven to 350 degrees F. Lightly grease 8x4 or 9x5 inch loaf pan. In large bowl, combine all turkey loaf ingredients except broccoli; mix well. Press half of turkey mixture into prepared pan. Form 1 inch indentation down center of turkey mixture, leaving 1 inch thickness on all sides. Spoon broccoli into indentation. Press remaining turkey mixture evenly over top, sealing all edges. Bake at 350 degrees F. for 50 to 60 minutes. Invert onto serving platter. Meanwhile, prepare sauce. In small saucepan, combine brown sugar and cornstarch. Gradually stir in orange juice, water, lemon juice and catsup. Cook over medium heat until mixture thickens and boils, stirring constantly. Stir in lemon peel. Spoon over loaf or serve separately. 

6 to 8 servings


TURKEY LOAF

~Submitted by Angelique, TX

Source: Cooks.com 

2 lbs. ground turkey 
1 (10 3/4 oz.) can condensed cream of mushroom soup 
1/2 c. finely chopped onion 
1/4 c. finely chopped green pepper 
1/2 c. toasted wheat germ 
1/2 tsp. dried thyme 
1/2 tsp. garlic powder 
1/4 tsp. white pepper 
4 egg whites, slightly beaten 
1 tbsp. Worcestershire sauce 
1/4 c. chopped parsley

Mix all ingredients together. Spread mixture in ungreased loaf pan, or shape into loaf in ungreased rectangular pan, 13x9x2 inches. Bake uncovered in 350 degree oven until done, about one hour. Remove from pan. Serve with tomato sauce if desired. 

Makes 6 servings 


TURKEY FILLED ROLLS

~Submitted by Angelique, TX

Once they've eaten their Thanksgiving fill, what can you do with the left-overs? Bake these easy Turkey Filled Rolls! Stuffed with turkey, cream cheese and a blend of seasonings, they're a delicious day-after snack.

Ingredients: 
Rhodes Texas Rolls or 12 Rhodes Dinner Rolls, thawed to room temperature 
4 oz cream cheese, softened 
2 tablespoons milk 
1/2 teaspoon dill weed 
1/4 teaspoon celery salt 
1/4 teaspoon pepper 
2 cups cooked cubed turkey 
1/4 cup chopped water chestnuts 
1/4 cup chopped green onion 
1/4 cup chopped walnuts

Directions: Spray counter or board with non-stick cooking spray. Roll one Texas roll or 2 dinner rolls combined into a 6-inch circle. In a mixing bowl, beat the cream cheese, milk, dill, celery salt and pepper until smooth. Stir in the turkey, water chestnuts, onion and walnuts. Divide mixture equally between the 6 dough circles. Pull all edges up around filling and pinch together to seal. Place seam side down in a sprayed muffin tin. Bake at 350F 20-25 minutes. 

Source: Rhodes Bakery 


TURKEY MEAT LOAF RING

~Submitted by Angelique, TX

Source: Cooks.com

14 oz. ground turkey 
2 eggs, lightly beaten 
18 saltine crackers, crumbled 
1/4 c. uncooked oatmeal 
3 tbsp. oat bran 
1 c. green peas 
1/2 c. finely chopped onion 
1/3 c. corn 
2 tbsp. chopped parsley 
1 tbsp. Worcestershire sauce 
1 clove garlic, minced 
1/4 tsp. salt & pepper 
6 oz. tomato sauce 
2 c. steamed cauliflower or broccoli 

1. Preheat oven to 350 degrees. 

2. In large bowl thoroughly mix all ingredients (except steamed vegetables). 

3. Turn into ring pan or 9"x5" loaf pan that has been coated with non-stick spray. 

4. Bake 50 to 60 minutes. Let stand 15 minutes. 

5. Unmold onto serving platter. 

6. Garnish with steamed vegetables. 

Makes 8 servings.


THANKSGIVING PIE

~Submitted by Angelique, TX

CRUST:
Dough for a 9- or 10-inch pie
3 McIntosh apples
12 ounces raw cranberries
1 cup light brown sugar

TOPPING:
3/4 cup pecans or walnuts
1/4 cup white flour
1/4 cup light brown sugar
3 tablespoons butter, cut into bits
1/2 teaspoon cinnamon
1/8 teaspoon salt

Heat the oven to 425 degrees.

Fit the dough into a 9- or 10-inch pie pan and set aside.

Peel, core and dice the apples. Place in a large bowl with the cranberries and 1 cup of light brown sugar; mix well and place into the pie shell.

Place the nuts in a food processor and pulse briefly. Add the remaining ingredients and pulse until blended but still crumbly. (If you don't have a food processor, chop the nuts by hand and blend in the rest of the ingredients with the back of a large spoon.)

Spoon the topping all over the pie. Bake 20 minutes, then lower the temperature to 350 degrees, shield the top of the pie loosely with foil and bake 30 more minutes. 

Makes 10 servings.

Source: Humble Pie by Anne Dimrock

Per serving: 302 calories (39 percent from fat), 13.7 g fat (3.6 g
saturated, 6.9 g monounsaturated), 9.2 mg cholesterol, 1.9 g protein,
45.6 g carbohydrates, 3.1 g fiber, 146.7 mg sodium.


SMOKED BUTTERFLIED BREAST OF TURKEY

~Submitted by Angelique, TX

Source: Cooks.com

1 (10-pound) turkey breast (bone in)
2 cups firmly packed brown sugar
2 cups hot water
1 1/2 cups coarse salt
2 1/2 quarts cold water
2 tsps peppercorns
5 large bay leaves
3 large cloves garlic, halved
2 cups Chablis or other dry white wine

To bone turkey breast, place skin side down, on a work surface. Hold a small, very sharp knife parallel to the work surface and slide it under the small bones at the "tail-end" lobes of the breast. Slice outward, using a sawing motion and keeping knife next to the bones; lift off bones. Slice down and around breastbone, keeping as close to bone as possible. Pick up by the loosened bone to slice under breastbone next to turkey skin.

Combine brown sugar, hot water and salt in a very large mixing bowl, stirring until sugar dissolves. Stir in next 4 ingredients. Submerge turkey breast in brine; cover and refrigerate overnight, turning occasionally.

Remove turkey from brine and rinse thoroughly with cold water; pat dry. Discard brine solution.

Prepare charcoal fire in smoker according to manufacturer's instructions. Let burn 10 to 15 minutes. Sprinkle about 2 cups soaked and drained wood chips over hot charcoal. Place water pan in smoker, and pour in wine. Add enough hot water to fill pan.

Place turkey breast on food rack, and cover with smoker lid; smoke about 3 hours and 45 minutes, refilling water pan with additional water, if needed. (Time may vary with outdoor temperature and individual smoker.)

Let stand at least 15 minutes before carving; or cool to room temperature, wrap well and chill. 

Yield: 20 servings.

NOTE: Brining adds to the authenticity of the flavor but is not absolutely necessary. The turkey is soaked overnight in a salt water solution that includes seasonings. If you choose to omit brining, season the turkey with salt, pepper, garlic and herbs.


LEFT OVER TURKEY

~Submitted by Angelique, TX

Yield: 6 Servings

Ingredients:
3 cup Baked turkey, cut in small pieces
1 cup Celery, chopped
1 med Size onion, chopped
1 can Cream of mushroom or cream of chicken soup
1 cup Mayonnaise
2 tbl Lemon juice
3/4 tsp Salt
1/2 tsp Pepper
Paprika
Crushed potato chips

Method:
Mix all ingredients together; turn into a 1-1/2 to 2 quart casserole. Cover with crushed potato chips. Sprinkle top with paprika. Bake uncovered at 350 for about 30 minutes or until potato chips begin to brown.

Serves 6.


LEFT-OVER SOUP

~Submitted by Angelique, TX

Yield: 1 Servings

Ingredients:
6 lb Bones and trimmings of roast of beef
2 x Cold mutton chops
The flank end of a sirloin steak, uncooked
4 qt Cold water
1 tbl Salt
4 x Cloves
4 x Peppercorns
1 x Cold fried egg
2 x Baked apples
1 cup Cold boiled onions
2 stalk celery
1 tbl Mixed herbs

Method:
Cut up the meat and bones, and put them in the kettle with the cold water.

Add all the other ingredients, and simmer till the bones are clean, the meat is in rags, and the water reduced one half. Strain and the next morning remove the fat; when ready to serve, heat the stock to the boiling point; warm with it one cup of cold macaroni or tomatoes left from yesterday's dinner. Add more seasoning if needed.


INDIAN-SPICED ROAST TURKEY

~Submitted by Angelique, TX

Source: Cooks.com

1 JENNIE-O TURKEY STORE® Classic Young Turkey Breast 1 to 1 1/2 lbs.
2 cups plain low-fat yogurt
2 tablespoons grated fresh ginger root
3 cloves garlic, minced
1 1/2 teaspoons ground cinnamon
1 teaspoon each ground cumin, coriander, allspice and salt
1/4 teaspoon Cayenne pepper
Hot cooked rice or couscous (optional)
Chutney, cooked peas and chopped cucumbers (optional)

Place turkey roast in a recloseable plastic bag or non-porous container with cover. In a medium bowl, combine yogurt, ginger root, garlic, cinnamon, cumin, coriander, allspice, salt and cayenne pepper; mix well.

Pour yogurt mixture into bag or container with turkey. Seal bag and toss to coat turkey with marinade or turn turkey in mixture to coat well and cover.

Refrigerate at least 6 hours or overnight, turning turkey or spooning mixture over turkey occasionally.

To bake: Heat oven to 325°. Remove turkey from marinade; reserve marinade. In a small roasting pan, place turkey roast, pop-up timer on top. Bake, uncovered, until timer pops, 35 to 50 minutes. Brush roast frequently with marinade. Discard marinade.

To grill: Place roast 6 inches from medium coals, 15 to 25 minutes per side or until timer pops, brushing occasionally with marinade.

Serve sliced with rice, chutney, peas and cucumbers, if desired.

Serves 4.


LAST OF THE TURKEY

~Submitted by Angelique, TX

Source: Cooks.com

1 carcass
Leftover dressing & anything left on turkey platter
2 qts. water or enough to cover carcass
2 onions, chopped
1 bay leaf
1/2 c. rice
4 carrots, sliced
2 tsp. oregano
1 can garbanzo beans, drained
2 tbsp. green chilies
2 tbsp. chopped parsley
Shredded Jack cheese
Salt & pepper to taste

Combine first five ingredients and cook partially covered for 2 to 3 hours or until broth is tasty.

Strain broth, pick off meat and place broth back in pot bring to boil.

Add rice, carrots and oregano. Reduce heat and simmer for 30 minutes.

Add garbanzo beans, turkey pieces, chilies and parsley. Simmer 15 minutes. Serve with shredded Jack cheese on top.


LAYERED TURKEY HOT DISH

~Submitted by Angelique, TX

Source: Cooks.com

2 cans cream of chicken soup
1 can cream of mushroom soup
1 box Stove Top stuffing (chicken flavor)
Left over turkey
1 sm. diced onion
Salt & pepper to taste
1 lg. can drained mushrooms
1 lg. frozen bag of vegetables (your choice)
6 slices cheese
1 can French fried onion rings

Prepare the stuffing mix as package directs. Mix soups together with a little milk and set aside. Put stuffing on bottom of greased 9"x13" pan and add turkey, onion, salt, pepper and 1/2 of the mushrooms (drained).

Pour half of the soup mixture over this then add the vegetables, salt, pepper and rest of mushrooms. Put cheese slices over this and the rest of the soup mixture on top. Add the onion rings to the top and bake at 350 degrees for 1 to 1 1/2 hours. Check so that onions don't burn.


SMOKED TURKEY AND COUSCOUS

~Submitted by Angelique, TX

One 14 1/2 ounce can of chicken broth
2 cups of broccoli flowerets
1 cup of cut up fully chopped smoked turkey
1 1/2 teaspoons of chopped fresh or 1/2 teaspoon of dried tarragon leaves
1/2 cup of uncooked couscous
1/2 cup of shredded reduced fat cheddar cheese

Heat the broth to boiling in a 10 inch skillet. Stir in the broccoli, turkey, and tarragon. Cover and cook for 3 to 4 minutes or until the broccoli is crisp tender. Stir in couscous, remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Fluff couscous mixture with fork. Sprinkle with cheese.

Makes 4 servings

Source: ABC.com


TURKEY ALMOND CASSEROLE

~Submitted by Angelique, TX

One 8 ounce package of frozen mixed vegetables in onion sauce
One 6 ounce package of noodles with chicken-almond sauce
2 1/3 cups of boiling water
1 1/2-2 cups of cubed cooked turkey
2 tablespoons of butter, melted
1/2 cups of crushed potato chips

Prepare mixed vegetables according to package directions using milk.

Combine vegetables with uncooked noodles, almond sauce mix, boiling water, turkey and melted butter. Mix thoroughly. Pour into 2-quart baking dish; cover and bake at 375ºF. for 25 minutes. Uncover and stir mixture well. Sprinkle with potato chips if desired. Bake 5-10 minutes longer. Allow to stand 5 minutes before serving.

Source: ABC.com


TURKEY AND RICE CASSEROLE

~Submitted by Angelique, TX

1 cup of long grain rice
2-1/2 cups of water
2 teaspoons of chicken bouillon powder
1 teaspoon of poultry seasoning or 1/2 teaspoon of sage and 1/2 teaspoon
of oregano
1 medium onion, chopped
1 large carrot, cut into small cubes
1/2 cup of celery
2 cups of cooked turkey, cubed
1/2 cup of frozen sweet peas
3 oz. (about 3/4 cup of) reduced-fat mozzarella cheese

In a large pan, combine bouillon, water, and poultry seasoning. Bring water to a boil. Stir in the rice and all of the vegetables, except the sweet peas. Bring the rice and vegetables to a boil and let simmer, covered, until rice is tender. Stir in turkey and sweet peas. Move rice mixture to a 2 quart baking dish and bake, covered, at 350ºF. for 20 minutes. Remove from oven and spread mozzarella cheese over casserole. Return the casserole to oven for 5 minutes or just until the cheese has melted. 

Serves 6.


TURKEY MORNAY

~Submitted by Angelique, TX

One 10 ounce package of frozen broccoli spears
1/4 cup of butter
1/4 cup of all-purpose flour
1 cup of poultry broth
1/2 cup of dry white wine
1/2 cup of heavy cream
Salt and pepper
1/8 teaspoon of Worcestershire sauce
2 cups of chopped poultry
1/3 cup of grated (fresh) Parmesan cheese

Cook broccoli until barely tender; drain. Arrange in buttered 1 1/2 quart casserole. In separate saucepan, melt butter and stir in flour. Add broth and cream. Cook until sauce is thick and smooth, stirring constantly. Stir in wine, salt and pepper to taste, and Worcestershire sauce. Top broccoli with poultry; cover with sauce. Sprinkle with cheese. Bake, uncovered, in 425ºF. oven for 15 minutes. * I usually double recipe ingredients and use broccoli and turkey in fuller amounts layering close together. Also, this makes two dishes of which I then cover with foil and freeze. Use when needed.

Source: ABC.com 


TURKEY QUICHE I

~Submitted by Angelique, TX

2 1/2 to 3 cup of leftover stuffing or 1 pkg. (6 oz.) stuffing mix
1 cup of chopped cooked turkey
1 cup of shredded Swiss cheese
4 beaten eggs
One 5 1/2 ounce can of evaporated milk
1/8 teaspoon of pepper

Press leftover stuffing or mix into 9 inch pie plate or quiche dish to form crust. Bake at 400ºF. for 10 minutes. Combine meat and cheese. In another bowl, beat eggs, milk and pepper, sprinkle meat and cheese on baked crust. Pour egg milk mixture on top layer. Bake for 30 to 35 minutes in 350ºF. oven, until center is set. Let stand for 10 minutes.

Garnish with tomato wedges. 

Serves 6. 

Source: ABC.com


TURKEY QUICHE II

~Submitted by Angelique, TX

One 6 ounce package of chicken-flavored stuffing mix
1 cup of turkey
1 cup of shredded Swiss cheese
4 eggs, beaten
5 1/2 ounces of evaporated milk

Mix stuffing package according to directions. Press into 9-inch pie pan or quiche pan as a crust. Bake at 400ºF. for 10 minutes. Meanwhile, combine the meat and cheese and mix. In another bowl, beat eggs, add milk and 1/8 teaspoon pepper. Bake at 350ºF. for 30-35 minutes or until set in center. Let stand for 10 minutes before cutting to serve.

Decorate with a tomato wedge on each piece. 

Source: ABC.com 


TURKEY QUICHE III

~Submitted by Angelique, TX

One 10 inch pie crust
1 cup of cooked turkey, shredded
1 1/2 cup of milk
3 eggs
3 teaspoons of chopped onion
1/2 cup of shredded cheese

Mix turkey, milk, eggs and onions together and pour into pie crust. Top with cheese. Bake at 375 F. for 45 minutes.

Source: ABC.com 


TURKEY QUICHE IV

~Submitted by Angelique, TX

One 6 ounce package of stuffing mix
1 cup of chopped cooked turkey
1 cup of shredded Swiss cheese
4 eggs, beaten
One 5 ounce can of evaporated milk
1/8 teaspoon of pepper

Prepare dressing according to directions and press into a 9-inch pie plate or quiche dish, forming a crust. Bake in a 400ºF. oven for 10 minutes. Meanwhile, combine turkey and cheese. In another bowl, beat together eggs, milk and pepper. Sprinkle meat-cheese mixture into hot crust. Pour egg mixture over. Lower oven temperature to 350ºF. Bake quiche 30-35 minutes or until center is set. Let stand 10 minutes before serving. 

Serves 6.

Source: ABC.com


PARTY MEATBALLS

~Submitted by Treva, Eastern TN

5-pound bag pre-cooked frozen meatballs
12-ounce jar grape jelly
12-ounce jar currant jelly
12-ounce bottle chili sauce
12-ounce bottle cocktail sauce

Let meatballs thaw overnight in refrigerator. Place meatballs in insert pan.

In a large mixing bowl beat together jellies and sauces. Pour over meatballs.

Bake at 250ºF for 2 hours or until heated through.


THANKSGIVING AMBROSIA SALAD

~Submitted by Treva, Eastern TN

2 grapefruit, sectioned
3 oranges, sectioned
2 tangerines, sectioned
1/3 to 1/2 c. sugar
1/2 cup shredded coconut

Place half the fruits in serving dish; sprinkle with half the sugar and coconut. Add remaining fruits, sugar and coconut. Chill for at least 1 hour before serving.

Makes 8 servings.


CRANBERRY BAKE

~Submitted by Treva, Eastern TN

Mix together:
12 oz fresh cranberries
1 large apple, unpeeled and chopped
1 cup sugar

In a separate bowl, mix:
1 cup quick cooking oats
1/2 cup flour
1/2 cup sugar
1/2 cup chopped walnuts
1 stick of melted butter

Place oat mix on top of cranberry mix and bake at 350 for one hour.

Serve this with turkey or ham at the holidays - yum! 


A SPECIAL CRANBERRY SAUCE

~Submitted by Treva, Eastern TN

Makes about 3 cups

1 (12 oz) package of fresh or frozen cranberries
1/2 cup orange juice, frozen concentrated
1/2 cup water
1/2 cup granulated sugar
3/4 cup orange-pineapple marmalade or
1/2 cup orange marmalade and 1/2 cup of crushed pineapple
1 & 1/2 ounces of Bacardi Light Rum (Optional)
1 (3 inch) cinnamon stick
1/4 tsp. freshly grated nutmeg
1 Tbsp. lemon zest
2 tsp. orange zest

Wash the cranberries thoroughly in cold water, frozen or fresh.

In a medium-size saucepan, on medium-heat, add cranberries, orange juice, water, sugar, marmalade, rum (optional), nutmeg, lemon and orange zest.

Bring to boil, reduce heat, cover and simmer for about 10 minutes or until most of the cranberries pop, stirring occasionally.

Discard cinnamon stick.

Let cool and store in a glass container with lid in refrigerator.

Use as required.

This sauce is also good on French Fries, try it.


MULLED CRANBERRY WINE

~Submitted by Treva, Eastern TN

1 & 1/2 cups Ocean Spray® 100% Cranberry Juice Blend
1 & 1/2 cups dry red wine
3/4 teaspoon lemon peel
3/4 teaspoon grated orange peel 
6 whole cardamom
6 cloves
2 3-inch cinnamon sticks
6 ounces Absolut® Citron Lemon Flavored Vodka, optional
1/4 cup Ocean Spray® Craisins® Sweetened Dried Cranberries
2 tablespoons slivered almonds

Combine all ingredients except vodka, sweetened dried cranberries and almonds in a large saucepan. Heat to boiling, reduce heat and simmer 15 minutes. Strain punch to remove spices. 

Stir in vodka, if desired. Place 1 tablespoon sweetened dried cranberries and 1 & 1/2 teaspoons almonds in bottom of each punch glass or mug. 

Pour mulled wine over mixture. 

Makes 4 servings.

Per Serving: Cal. 161 (8%DV), Fat Cal. 18, Pro. 1g (1%DV), Carb. 21g (7%DV), Fat 2g (2%DV), Chol. 0mg (0%DV), Sod. 18mg (0%DV), Vit. A 0RE (0%DV), Vit. C 23mg (37%DV), Vit. E 0mg (0%DV), Calcium 9mg (0%DV), Iron 


HOT MULLED WINE

~Submitted by Treva, Eastern TN

3 (3") cinnamon sticks
20 whole cloves
3/4-cup sugar
1 medium orange - sliced thin
2 & 1/2 cups water
1 half-gallon burgundy wine 

Combine first 5 ingredients in large pan. Bring to a boil then add wine. Cover and let wine mixture simmer, not boil for 5 minutes. 

Serve in mugs hot.


HOT BUTTERED RUM 

~Submitted by Treva, Eastern TN

1-tablespoon brown sugar
2 teaspoons butter, softened
1/4-teaspoon ground cinnamon
1/4-teaspoon ground nutmeg
3/4-cup warm water
3 tablespoons rum

In a mug stir together the brown sugar, butter, cinnamon and nutmeg. 

Stir in the warm water. Cook in microwave until steaming hot. Stir in the rum. 


HOT TODDY

~Submitted by Treva, Eastern TN

1 tsp Butter
1 tsp Powdered Sugar
3 pinches Cinnamon
1 oz Hot Water
Whiskey

Put all ingredients except whiskey into punch cup. Dissolve thoroughly. Add whiskey (amount to your preference) and fill with boiling water and stir.


RED WINE WASSAIL

~Submitted by Treva, Eastern TN

2 cups water
1 cup honey
4 whole cloves
3 cinnamon sticks
2 lemons, thinly sliced
1 750-ml bottle red wine, your preference

Boil the water, honey, cloves, and cinnamon for five minutes. Remove from the heat, add the lemons, and allow to stand for 10 minutes.

Add the wine and heat slowly until just below the boiling point. 

Serve hot. 

Serves 6.


THE CURE

~Submitted by Treva, Eastern TN

Have a cold or fighting the flu?

1 tablespoon honey
1 tablespoon brandy, rum, or whiskey
8 to 10 ounces boiling water
Juice of 1 lemon

Combine all ingredients in a mug and drink while warm. Makes one.


SWEET POTATO BALLS

~Submitted by Treva, Eastern TN

4 large sweet potatoes 
2/3 cup packed brown sugar 
2 tablespoons orange juice 
1 teaspoon orange zest 
1/2 teaspoon freshly grated nutmeg 
2 cups shredded coconut, sweetened 
1/2 cup granulated sugar 
1 teaspoon ground cinnamon 
1 large marshmallow per potato ball 

Preheat oven to 350 degrees F. 

Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open. 



PUMPKIN CHEESECAKE BARS

~Submitted by Treva, Eastern TN

Servings: Makes 4 dozen bars

Ingredients 
1 (16-ounce) package pound cake mix 
3 eggs, divided 
2 tablespoons butter or margarine, melted 
4 teaspoons pumpkin pie spice, divided 
1 (8-ounce) package cream cheese, softened 
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
1 (15-ounce) can pumpkin (about 2 cups) 
1/2 teaspoon salt 
1 cup chopped nuts 

Instructions 
Preheat oven to 350°F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan. 

In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. 

Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars. Store leftovers covered in refrigerator. 


SUGARPLUMS

~Submitted by Treva, Eastern TN

1/2 cup finely chopped pitted dates
1/2 cup finely chopped walnuts
1/4 cup finely chopped dried apricots
1/4 cup finely chopped dried figs
1/4 cup finely chopped pistachio nuts
2 tablespoons brandy
1 tablespoon apricot preserves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/3 cup sugar

Line a small baking sheet with waxed paper. 

In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together. 

Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. 

Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar. 

Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. 

Makes about 18 confections.


CHRISTMAS TREE BREAD

~Submitted by Treva, Eastern TN

2/3 cup milk 
1/2 cup granulated sugar 
1 large egg, yolk and white separated 
3/4 cup (4 ounces) diced dried fruit mix 
2 & 1/2 cups all-purpose flour 
1 tablespoon baking powder 
1 & 1/2 teaspoons pumpkin pie spice (or 3/4 tsp ground cinnamon & 3/4 tsp ground cloves) 
1/2 teaspoon salt 
1 stick cold, unsalted butter, cut into small pieces 
Granulated sugar 

Check to see that one rack is in bottom third of oven and heat oven to 425 degrees F. Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well. Stir in dried fruit. Let stand until ready to use.

Put flour, baking powder, spice, and salt into a large bowl, stir to mix well. Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules. Stir milk mixture and pour over flour mixture. Stir with a fork until a soft dough forms. 

Turn out dough onto a lightly floured surface and give 10 kneads. (If very sticky, let stand 3 or 4 minutes or add a little more flour.)

Cut off about one-fourth of the dough. Put remaining dough on an ungreased cookie sheet at least 16 inches long. Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center. Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot." 

Dough may now be covered with plastic wrap and refrigerated for a couple of hours or frozen for up to 2 weeks. 

Bake tree 10 minutes. Beat egg white with a fork until broken up. Brush over hot bread, sprinkle with sugar. 

Bake 5 to 8 minutes longer, until light brown.

With two spatulas, carefully transfer tree to a wire rack. If possible, cool at least 2 hours before serving. Let guests break off small pieces. 

Yield: 10-12 Small Servings


ROCKY ROAD FUDGE

~Submitted by Donna, TX

For all you candy makers...this was in Good Housekeeping magazine.

1 pkg. (12 ounce) semisweet chocolate chips
1 cup butterscotch chips
1 cup crunchy peanut butter
1 Tbsp. margarine or butter
1 pkg. (10.5 oz) miniature marshmallows

Grease 8x8 or 9x9 metal baking pan; line with plastic wrap.

In a 4 qt. saucepan, combine chocolate chips, butterscotch chips, peanut butter and margarine. Cook over medium heat 2 to 3 minutes or just until ingredients are melted, stirring constantly. Remove from heat.

Stir marshmallows into fudge mixture. Pour into lined pan; spread evenly. Cover pan with plastic wrap and refrigerate until firm, at least 3 hours.

Invert fudge onto cutting board; remove plastic wrap. Turn fudge top side up. Cut into 36 pieces. If not serving right away, store in refrigerator.

Each piece: 150 calories; 2 grams protein, 18 gram carbs., 8 gram total fat (4 grams saturated), 1 gram fiber, 0 cholesterol, 30 mg. sodium.

Makes 3 dozen pieces.


COUNTRY CORNBREAD DRESSING

~Submitted by Lisa H.,, Belmont, NC

For those who are from the South, the holidays just aren't complete without this famous dish on the table, its one of my all time favorites and I even serve it throughout the year....

1 cup chopped celery 
1 cup chopped onion 
1/2 cup butter 
1 pan corn bread, cooled, crumbled (about 6 cups)* 
1 (13.75-ounce) can chicken broth (real chicken stock is better)
1 large egg, beaten 
2 teaspoons poultry seasoning 
1 to 1 1/2 teaspoons ground sage 
1/4 teaspoon salt (optional) 
1/8 teaspoon black pepper 

Heat oven to 350F. 

Saute celery and onion in margarine until tender. 

Combine celery mixture and remaining ingredients. Toss lightly until bread is thoroughly moistened. 

Place in 8-inch baking dish or 1 1/2-quart casserole. 

Bake 40 to 45 minutes or until heated through. 

Makes 6 cups dressing.

*Note: Dressing can be prepared using 1/2 pan crumbled corn bread (about 3 cups) and 3 cups soft bread cubes. I also add a sleeve of saltine crackers.


EGGNOG FUDGE

~Submitted by Lisa H.,, Belmont, NC

My husband simply loves eggnog and this is a little different way of serving it. Wonderful ~:o)

INGREDIENTS:
1/2 cup sugar 
3 cups miniature marshmallows 
2/3 cup purchased eggnog 
3 tablespoons butter 
1 tablespoon corn syrup 
1/8 teaspoon salt 
1 cup (6 ounces) semisweet chocolate chips 
1 cup chopped pecans *optional*

PREPARATION:
Butter sides of a heavy 3-quart saucepan. Add sugar, marshmallows, eggnog, butter, corn syrup, and salt to the saucepan; cook over low heat, stirring constantly, until sugar is dissolved. Turn heat up to medium and cook until mixture boils. Continue to cook, stirring constantly, to about 232° . Add chocolate chips and continue to cook for 5 minutes (should be at soft ball stage*), or until chocolate is melted. Stir in chopped nuts. Pour into a buttered 8-inch square pan. Cool to room temperature, then chill and cut into squares. Makes about 3 dozen pieces of eggnog fudge

*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°)*. 


7 LAYER SALAD

~Submitted by Brenda, AL

Hi Maggie and friends... I have to make this every where I go. it is better made the day ahead. Don't know why it is called 7 layers when it is really 8. There are really no amounts just much of each as you want to use.

lettuce
green and or colored bell peppers (I like to use red & yellow)
onion
celery
English peas, drained
bacon or bacon bits
ranch dressing
shredded cheese

I use bagged salad for this so put a layer of that or chop your own lettuce in a clear bowl.

Add a layer of each of the remaining ingredients in this order onion, celery, peas. Then a layer not to much of the ranch dressing. Top with cheese and bacon bits. Cover and refrigerate over night.


CHICKEN DRESSING

~Submitted by Brenda, AL

Here is my chicken dressing recipe I used to make when my kids were home.

1 whole chicken or your favorite pieces, cooked, deboned and chopped
1 can cream of celery
1 can onion soup
6 boiled eggs, chopped
1 pan of your favorite corn bread, cooked and crumbled
6 slices white sandwich bread, crumbled
Sage (I use about 1/2 can)

Mix all together well and put in 9x13 inch baking dish. Bake at 350° until well brown.

Here is my recipe of corn bread in case anyone wants it. I make 2 batches of it for the dressing...

1 cup self rising corn meal
1/2 cup self rising flour
1 egg, beaten
1 cup buttermilk

Mix all well and bake in medium iron skillet. Bake 400° until well brown.


HOMEMADE SWEETENED CONDENSED MILK

~Submitted by Shirley, WA State

In blender jar or food processor put:
1/4c. butter or hard stick margarine
2 c. white sugar
4 c. powdered dry milk

Add:
1 c. boiling water

Blend till creamy. 

Makes 1 quart and 1 1/2 c. will equal a 14 oz. can. Store tightly covered in refrigerator.

This one makes a smaller amount. I have used both depending on how much I need.

2/3 c. white sugar
3 Tbl. butter
2 Tbl. cornsyrup
1 c. dry powdered milk
1/3c. boiling water

Cream this together in a blender . Makes 14 oz. like the bought stuff.

Source: Bellingham Herald, 1960


LOUISE'S APRICOT YUMMIES

~Submitted by Shirley, WA State

1 lb. powdered sugar
6 Tbl. melted butter
2 Tbl. Orange Juice Concentrate
11 oz pkg. dried apricots, ground
1 tsp. vanilla
1/2 c. finely chopped pecans or walnuts

In a bowl mix the sugar, butter, orange juice concentrate, vanilla and the ground apricots. Roll in balls and then into the chopped nuts. Makes 20-24 pieces of candies. Refrigerate.

Source: Louise Dorcy, a dear friend.


SADIE GOLDMAN'S NUT GOODIES

~Submitted by Shirley, WA State

1 lb. 8 oz. white almond bark
4 c. rice krispies
4 c. mini marshmallow 
4 c. Spanish peanuts
2 c. peanut butter, Kroger or Sunny Jim. etc.

In a large stainless bowl over a pan of hot water (not touching) melt the almond bark. Mix in the rest and drop on wax paper to dry.

Recipe given to me 11-94 by Sadie. She made them for her grandsons coming of age party in New York and they had to travel a long ways. 


CHOCOLATE COVERED PEANUTS

~Submitted by Shirley, WA State

1-No. 10 can Spanish peanuts which is about 15 cups. I get them at a restaurant supply store.
1 pkg. white Almond Bark
1 pkg. Chocolate Almond Bark
12 oz of each semi and milk chocolate chips

Melt the Almond Bark in the microwave. Add the chips and also melt. Stir in the nuts and drop on wax paper to harden.

Layer with wax paper to store.

Source: Lyndie Beath 12/93 my friend's daughter.


CHRISTMAS MINT BALLS

~Submitted by Shirley, WA State

1 lb. powered sugar
1/2 stick of soft butter (4 Tbl)
1/3 c. creme de menthe

Mix to a dough like consistency with an electric mixer.

Cover and refrigerate for 3 hours or longer. Make small balls and press a pecan half in on side. Chill and dip in a mixture of 1 lb. semi sweet chocolate chips and 2 Tbl. paraffin and 2 Tb. butter. Mix in double boiler. Set on waxed paper to harden.

Source: Nan Wiley 


BERTHA'S DIVINITY

~Submitted by Shirley, WA State

(Do Not make on a rainy day)

3 c. white sugar
1/2 c. light corn syrup
1 c. water

Cook to 260° or hard ball stage.

Beat in large mixer bowl:
2 egg whites till stiff

Have ready:
1/2 c. chopped nuts
1/2 c. chopped candied cherries
1/2 tsp vanilla

In heavy sauce pan, cook the combined sugar, corn syrup and water until thermometer reaches 260°F. or a few drops of mixture tried in cold water forms a hard ball.

Have the egg whites beaten stiff or hold their peaks. Pour a thin stream of hot syrup into the beaten egg whites, beating constantly. Pour slowly! When it sets up add the nuts and cherries. Put in greased 8x8 inch pan. Cut in square.

Note for a more nougat type candy I have kneaded it and rolled it into a log, dusted it with powder sugar and sliced it.

Source: Mother in law around 1956.


CANADIAN DREAM BARS

~Submitted by Shirley, WA State

8x8 greased pan. 300°F. oven

Crust: 
1/2 c. butter
1 c. all purpose flour
1/2 c. brown sugar packed

Mix and pat into pan. Bake 10 min. Remove from oven. Increase oven temp. to 325°F.

Mix the following and pour over crust:
2 beaten eggs
3 T. flour
1 tsp. vanilla
1/2 tsp salt
1 c. chocolate bits
1 c. walnut meats broken

Pour over crust and bake for another 20 min. Cool before cutting up. Double this for a 9x13 pan.

Source: My sister Charlotte around 1940's


FRUIT CAKE COOKIES

~Submitted by Shirley, WA State

1 c. stick margarine
2 eggs
1 1/2 c. turbinado sugar (raw sugar)
2 1/2 c. flour
1 tsp. baking soda
1 tsp cinnamon
1 c. chopped walnuts
1 c. whole hazelnuts
1 c. pecans
1/2 tsp salt
1 tsp. vanilla
2 lbs of fruit cake mix peels

Combine ingredients. Dough will be very heavy. Drop by rounded teaspoon full or small scoop on lightly greased cookie sheets. Bake at 350°F. for about 15 min.

Source: I have no idea but they're good.


CANADIAN DREAM BARS

~Submitted by Shirley, WA State

Crust:
1/2 c. butter
1 c. flour
1/2 c. brown sugar, packed

Mix well and pat in greased 8x8 pan. Bake at 325° for 10 minutes. Watch and don't let burn.

Filling:
2 large eggs
1 c. brown sugar, packed
3 Tbl. flour
1 tsp. vanilla extract
1/2 tsp. salt
1 c. chocolate chips
1 c. broken walnut meats

Mix and pour over crust and bake another 20 min. Cool completely before cutting it up in squares.


BERTHA'S CRANBERRY MOLD

~Submitted by Shirley, WA State

1-9 oz pkg. can crushed pineapple (save juice)
1 pkg. cherry Jell-O (small)
1/2 c. sugar
1 Tbl. lemon juice
1 c. ground fresh cranberries
1 small orange, unpeeled but washed well, deseeded, and ground
1 c. chopped celery
1/2 c. chopped walnuts
1 c. red seedless grapes cut in half or use deseeded ones.
* Recipe can be doubled for 9x13 pan.
**1 pkg of cranberries will make a double batch

Drain pineapple. Reserve the syrup and add water to make 1/2 c. Dissolve the gelatin, sugar in 1 c. hot water. Add syrup, lemon juice, chill till partially set. Add the fruit, celery and the nuts. Chill in 5 c. ring mold or 9x13 pan. Chill over night. Garnish with mayo with a few sprinkles of orange rind.


POTATO LEFSE

~Submitted by Shirley, WA State

To 3 c. cooled mash potatoes
Add:
3 c. sifted all purpose flour
1 tsp. salt
1 tbl. sugar
2 tbl. shortening
2 tbl. thick cream

Mix these ingredients together. Roll 1 tbl. out on flour sheet to keep from sticking. Roll thin. Bake lightly on both side on a large flat surface. I use a large griddle. Cool on a dish towel. Keep the separated from one another. Spread with butter and cinnamon sugar. Serve. I fold mine in 4th and put waxed paper between them.


JULE KAGA BREAD FROM SCANDINAVIA

~Submitted by Shirley, WA State

2 pkg. yeast
1/4 c. lukewarm water
1 c. milk, scalded
3/4 c. sugar
1 1/2 tsp. salt
1/2 c. shortening
5 1/2 c. sifted flour
2 eggs
1/2 c. chopped candied cherries
1/2 c. raisins
1/2 c. nuts

Soften yeast in water. Add sugar, salt and shortening to the milk; cool to lukewarm. Beat in two cups flour, then yeast and eggs. Stir in remaining ingredients. Add the rest of the flour. Turn out and knead until smooth. Place in a greased bowl; cover; let rise until doubled in bulk. Divide dough in half

Shape each portion into a loaf. Place in greased 8 1/2x4 1/2 inch pan. Let rise till double in size again and bake at 375°F. for 35-40 min. or sounds hollow. Glaze with powder sugar icing and pieces of cherries to decorate.


ONION AU GRATIN

~Submitted by Shirley, WA State

6 c. sliced Sweet onions
1 clove garlic, pressed
1/4 c. fresh mushrooms sliced
3 tbl. butter
2 tbl. flour
1/2 tsp. salt
1/4 tsp. pepper
2/3 c. grated Swiss Cheese
1/3 c. grated Parmesan Cheese
1 beef bouillon cube
1/2 c. hot water
parsley for a garnish

Peel the onions and lice 1/4 inch thick. Saute onions, garlic and mushrooms in butter until tender. Blend in flour and seasonings. Arrange half the onions in a buttered baking dish. Sprinkle with half the Swiss and Parmesan Cheeses.

Top with the remaining onions and cheese. Dissolve the beef bouillon cube in water. Pour over onions. Bake at 375° oven for 20 min. Garnish with parsley. 

6 servings.


LIVER PATE

~Submitted by Shirley, WA State

We get together with all the family for a buffet on Christmas Eve after Church and this is a must on the table.

1 lb. chicken, pork or turkey livers
2 shallots chopped fine
1/4 lb. real butter
2 Tbl. bacon drippings for sauteing livers in
4 Tbl. Brandy
1/2 tsp. salt
1/8 tsp. allspice
1/3 c. heavy cream
Crisp bacon pieces for garnishing

Saute liver in bacon drippings till done. Process in a processor till smooth along with the remaining ingredients.

Put in pretty mold and garnish. Cover and keep in refrigerator till ready to serve. Serve with crackers or thin slices of bread like rye, pumpernickel. or onion bread.


YANKEE YAMS

~Submitted by Shirley, WA State

2 Tbl. butter
5 med. yams, peeled and cut in 2" pieces
3 apples , peeled and cut in eights
1/4 tsp. fresh nutmeg
1/4 c. good maple syrup
2 additional Tbl. butter
2 Tbl. chopped pecans or walnuts

Brush butter on sides and bottom of crockpot. Put potatoes in. Put all but nuts in it and cook 3 1/2 to 4 hours on low till tender. Sprinkle on the nuts. 6 servings. Can be doubled.


NUT CAKE

~Submitted by Shirley, WA State

Here is a recipe for those who do not like traditional Fruitcake. From our Aunt Frances.

Bakes at 300°F for 2 1/2 hours.

5 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cloves
1 tsp. fresh nutmeg
4 tsp. baking powder
2 c. sugar
1 c. buttermilk
1 c. orange juice
1 c. shortening
4 large eggs
1 lb. chopped dates
3/4 lb. currants (raisins)
1 small jar each of candied cherries, lemon peel and mixed fruit.
*Nuts are in shells when buying and you must crack
1 lb. walnuts
1 lb. pecans
1 lb. almonds
1 lb. brazil
1 lb. filberts or hazel nuts 

Mix it all together. It will be thick. Line pan with 3 thickness of parchment paper, Grease the last one real well. Pack in filling. I use 2 pans or one fruit cake pan.

Place in one in a bain marie so water comes up half way on each side. This evens our temp so it bakes right. Enjoy.


ALMOND TART PUFFS

~Submitted by Shirley, WA State

Cream Cheese pastry (recipe will follow)
1 lb. almond paste (home made or bought)
2 c. sugar
2 extra large eggs
1 tsp almond extract

Mix eggs and sugar till light and fluffy.

Grate in almond paste and almond extract.

Mix well.

In mini cupcake pans, line with the pastry and then fill 3/4 full with the almond paste mixture.

Cream Cheese Pastry

This needs to chill for 2 hour before using.

1/2 lb. butter or margarine
1/2 lb. cream cheese at room temp
2 c. flour

Mix well and divide in two. Wrap each in wax paper and place in refrigerator.

Roll in little balls and push in tart pans so it comes up sides leaving a well in the middle for the almond filling.

Bake at 350°F for about 20 minutes.

Note: Pastry can be divided into 4ths and rolled out in a circle. Spread with sweetened sour cream, sprinkle with chopped nuts.

Cut in wedges like a pie and then roll up from outside edge in. Bake the same way except on a cookie sheet. Dip baked cookies in chocolate on one end.


SONNI'S ITALIAN BISCOTTI

~Submitted by Shirley, WA State

Sonni owns the little coffee shop where I use to work and made 5 or 6 different Biscottis.

Makes 10 dozen
Bakes at 350°F for 30-35 min.
Crisps at 350°F. for 10-12 min.

3 c. flour
1 c. sugar
1 Tbl. baking powder
1/2 tsp. salt
1 tsp anise seeds crushed with mortar and pestle or a coffee grinder.
3 whole large eggs
3 egg yolks
2 tsp. vanilla
2 c. chopped almonds

1. Preheat oven to 350°F. Grease cookie sheets.

2. Sift flour, sugar, baking powder and salt together. Stir in the anise seeds

3. Beat eggs and yolks and the vanilla together. Pour into the flour mixture to form a stiff dough. Knead in the chopped almonds. Do not over work.

4. Divide dough into 4 equal pieces. Roll into rope 1" thick and 15 inches long. Use a ruler. Put two to a cookie sheet so there is room between.

5. Bake 30 -35 min. or till lightly brown. Leave on the oven but remove sheets from oven.

6. Slice each diagonally into 1/2 inch slices. Place on sides on cookie sheet in a single layer and slide back in oven for another 12 to 15 min bake or till crisp. Let rest for one day before dipping in chocolate or serving.

*Note these are good with walnuts and pecans too.


QUICK ALMOND ROCA COOKIES

~Submitted by Shirley, WA State

Preheat oven to 350°F. 

Line cookie sheet with a rim with foil and grease it super well. Do not use spray.

Layer cookie sheet with 40 soda crackers or saltines.

On top of stove, combine in Teflon fry pan:
1 c. brown sugar
1 cube hard margarine, like oleo, Bluebonnet or Imperial, etc.

Cook over med heat stirring it it all incorporates and no ring of oil shows and is a golden brown.

Pour over the cracker so all is covered and place in oven for 8 min. Remove from oven and top with:
1 c. chocolate chips 
3/4 c. chopped walnuts. 

Spread with off set spatula or back of spoon.

Cool over night and remove foil and break or cut apart into 40 cookies.

Source: This came from a late great friend, Gerti Cook. in 1985


KENTUCKY ALMOND JOYS BARS

~Submitted by Shirley, WA State

Recipe from friend Barbara Jones in 1995 in Kentucky

3 12 c. Powder sugar
1 tsp real vanilla
3 oz cream cheese
1 1/2 c. flaked Bakers coconut or Hershey's
50 blanched whole almonds
1 1/2 lbs of dipping chocolate

Butter a 12 X9 inch piece foil. Set aside. In a small bowl combine powdered sugar, cream cheese and vanilla. Stir in the coconut. Pat out on foil to 10X5 inch rectangle. Cut into 2X1 inch bars. Press into top of each bar 2 almonds.

Melt chocolate in glass pie plate over hot water so they don't touch and dip each end in so the bars are completely cover.

Let excess drip off and set on wax paper to dry. Wrap in cellophane.

Makes 25 bars.


ALMOND STICKS DUTCH STYLE

~Submitted by Shirley, WA State

Recipe from Phyllis Kinsman many moons ago.

4 c. flour
1 lb. hard stick margarine
1/2 tsp salt
1 c. ice water

Mix all the ingredients together to make pastry dough trying not to handle it very much or it will toughen it. Divide into 8 equal pieces.

Make filling of the following:
1 lb. almond paste
1 tsp almond extract
2 c. sugar
3 large eggs
1 tsp vanilla

Crumble or grate almond paste into a bowl. Add the eggs, sugar and vanilla. Mix well till well blended.

Roll out dough into a 4X12 inch rectangle and place filling down center Fold over and seal in filling with a little water.

Place seam side down on a baking sheet. Brush with beaten egg on top, Sprinkle with raw sugar.

Bake 35 min at 400°F.

I put 2 to a cookie sheet. I have a small oven. 3 might fit in a large oven.


CHERRY BARS

~Submitted by Shirley, WA State

Made these from 1990 for Christmas.

Makes a 9 X13 in. pan full. Bakes at 350°F

Crust:
1 c. flour
1/2 c. butter
2 Tbl. powder sugar

Pat in grease pan and bake for 10 min. Cool while making the filling.

2 eggs beaten
1 c. sugar
1 tsp. vanilla
1/4 c. flour 
1/8 tsp. salt

Beat well and add:
3/4 c. broken walnuts
12 chopped maraschino cherries
3 t. juice of cherries.

Pour over crust and smooth out so it is spread evenly.

Bake in oven for another 30 min. till golden brown.


MY SISTER'S MATRIMONIAL CAKE

~Submitted by Shirley, WA State

* This is from one of my sisters I lost last year. She was a gem.

Bakes at 350°F for 1 hour.

Prepare the crust:
2 c. rolled oats
2 c. flour
1 1/4 c. dark brown sugar
1 1/4 c. Oleo or hard stick margarine or butter
1/2 tsp baking soda, sifted with the flour to mix well
1/2 tsp salt

Mix well and press 1/2 in a 9X13 in. pan. Cover with your stewed dates as follows:

In sauce pan on stove mix
2 lb. cut up dates
1 Tbl. dark brown sugar
2 Tbl. butter
1/2 c. hot water

Cook stirring constantly till thick and mushy.

Spread over oat crust. Cover with rest of the saved oat mixture. Bake 1 hour.


SHERRY'S DREAM BARS

~Submitted by Shirley, WA State

This is from Sherry, too.

1/2 c. hard margarine
2 Tbl. Powdered sugar
1 c. flour

Mix and spread in loaf pan about 10x6". Bake 350°F for 20-25 minutes and remove from oven. Cover with the following:
2 large beaten eggs
1 1/4 c. brown sugar
2 Tbl. flour (note: In Canada use cake flour)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. vanilla
3/4 c. walnuts
1 c. fine coconut

Spread over baked mixture in pan. Return to oven and bake about 30 minutes more. Cool and cut in 1 inch squares.

Recipe can be doubled for 9x13 pan. Use ruler to cut straight.

About 25 squares.


SADIE AND DOROTHY'S CHRISTMAS STEAMED PUDDING

~Submitted by Shirley, WA State

Maggie, I finally found this recipe for which I have been looking all over for. Hope they like it as it is good sliced thin and toasted if there is any left over.

1c. grated carrots
1c. grated potatoes
1 c. raisins
1c. ground suet
1 c. dry bread crumbs
1 c. currants
1 c. strawberry jam
1 1/4 c. sugar
1 c. flour
2 eggs, beaten
1 1/2 tsp. soda
1 tsp. salt
1/2 tsp each of cinnamon and nutmeg,
1/4 tsp. cloves
1 c. walnuts
1/2 c. citron peel

Mix this well and put in greased mold or lard can that is in a well covered with wax paper and aluminum foil and tied on. with string. Set it in a deep kettle on 3 jar rings for a trivet and pour water in 1/2 way up the can . Steam for 3 hours with out peaking and keeping water level up on it.

Cool, dump out and store air tight in fridge. Stir the following to serve with it:
1 fresh large egg 
1 1/2 c. powder sugar
2 tbl. melted butter.

Mix this and let stand a few hours. When ready to serve, stir in 1/2 pint of whipped whipping cream with 2 tsp. rum . Stir and serve on pudding.


SPINACH STUFFED BEEF TENDERLOIN

~Submitted by Carol, NY

Christmas is my favorite time of the year! I love to make cookies and give them out as gifts to the postman, the dentist, and family. I make jelly to put in care packages...and I make Maple Butter for a few select people that I love. The star of the show on Christmas Eve is Spinach Stuffed Beef Tenderloin. This is pricey. Be sure to specify the size of the roast that you want, or you will end up with the entire tenderloin that weighs about 10 lbs and it will cost a war pension! 

1/2 c. fresh mushrooms, chopped
4 green onions, sliced
2 tbs olive oil, divided
2 cloves garlic, minced, divided
2 (10-oz) pkgs fresh spinach 
1 tsp salt, divided
1/4 tsp cayenne pepper (I use black)
1 (3 1/2 lb) beef tenderloin
1/4 tsp onion powder
1/4 tsp coarsely ground pepper

In a large non-stick skillet, sauté mushrooms and onion, in 1 tbs of oil. Add half of the garlic; cook until mushrooms are tender. Add spinach, 1/2 tsp salt and pepper. Cook until spinach is wilted. Remove from heat; set aside. 

Cut a lengthwise slit down the center of the tenderloin to within 3/4" of the bottom. (I get the butcher to do this for me.) Open so the meat lays flat. Spread with spinach stuffing. Fold one side of the meat over the stuffing. Tie several times with kitchen string. (My butcher supplies the string, too) Rub remaining oil over beef. Combine onion powder, pepper and remaining garlic and salt. Rub over beef. Place on a rack in a shallow pan. 

Bake, uncovered, at 425° for 40-45 mins, depending on how well done you want the meat. Let stand 10 mins. 

Source: Light & Tasty Magazine


PORT WINE SALAD

~Submitted by Carol, NY

1 6-oz pkg raspberry gelatin powder
1 cup boiling water
1 16-oz can crushed pineapple, undrained
1 16-oz can whole cranberry sauce
3/4 c. tawny port wine
1 cup chopped pecans

1 3-oz pkg cream cheese, softened
1/2 c. sour cream
1 cup chopped nuts

Dissolve the Jell-O in boiling water. Pour into a 9 x 13-inch pan. Add the crushed pineapple, cranberry sauce, wine and pecans. Refrigerate until firm.

In a small bowl, combine the cream cheese and sour cream. Spread mixture over the congealed Salad. Sprinkle with the remaining chopped nuts. 

Source: Country Inn B & B Cookbook - Calmar Guest House, Calmar, Iowa


GREEN BEANS ALMANDINE

~Submitted by Carol, NY

This next recipe may not sound impressive, but it is simple and good! I believe it was published by Del Monte, back in the '60's.

1 16-oz can cut green beans, reserve liquid
2 tbs blanched almonds, slivered
1 tbs oil
1/2 c. celery, sliced
2 teaspoons chicken stock
1 tsp soy sauce
1 tsp sugar
1 tsp white vinegar
2 tbs cornstarch, mixed with 1 tbs water

Lightly brown almonds in oil, over low heat. Add celery and sauté 2 minutes. Add 1/2 cup bean liquid, and the chicken stock, soy sauce, sugar and vinegar. Cover and simmer for 3 minutes. Stir in beans, heat through. Add cornstarch mixed with water; heat just until sauce thickens. 


SWEET POTATO SOUFFLE

~Submitted by Carol, NY

This is a recipe my daughter found one year for Thanksgiving!

3 large sweet potatoes, cooked and mashed
1 cup sugar
2 eggs, beaten
1/2 tsp salt
1/4 lb butter
1/2 c. evaporated milk
2 tsp vanilla extract 
1 bag miniature marshmallows
1/2 c. chopped pecans

Cook and mash sweet potatoes. Add sugar, eggs, salt, butter, milk and vanilla. Mix well. put in a greased 1 1/2 quart casserole or 8" square cake pan. Bake at 325° for 25 mins. Place marshmallows and pecans on top. Bake for 5 mins more until marshmallows are a golden brown. 


PECAN AND BOURBON PIE

~Submitted by Carol, NY

3 large eggs
1/2 c. light brown sugar, packed
1 c. light corn syrup
1/2 stick unsalted butter, melted
2 tbs bourbon
1 tsp vanilla extract
2 heaping cups of pecan halves

In a medium bowl, whisk the eggs. Add the brown sugar, corn syrup, melted butter, bourbon and vanilla. Whisk until well combined.

To gauge exactly how many pecan halves are needed to decorate the pie, arrange pecan halves in concentric circles on a 9" round work surface. Gather up and set aside. Coarsely chop the remaining pecans and sprinkle over the crust. Carefully pour the filling into the crust. Arrange the rest of the pecans over the filling.

Place on a baking sheet in a preheated oven at 425° for 15 minutes. Reduce heat to 350°. Continue baking until the topping is puffed around the edges and a knife inserted into the center comes out clean, approximately 30-35 minutes. Serve at room temperature with unsweetened whipped cream. 

Note: If you are obsessive/compulsive, you can do that silly assed thing with arranging the pecans in concentric circles. I, myself, have better things to do with my time and it would shave at least 30 minutes off the preparation time if you just guesstimated how many you need . I for one am not going to put them on the filling in concentric circles anyway! 


PUMPKIN GINGERBREAD TRIFLE

~Submitted by Carol, NY

I haven't tried this recipe, yet, but will before the deadline of this ezine. It was on a Paula's Home Cooking show, this week, and I don't see how it could be wrong!!

2 (14-oz) pkgs gingerbread mix
1 (5.1-oz) pkgs cook and serve vanilla pudding mix
1 (30-oz) can pumpkin pie filling
1/2 c. brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12-oz) container frozen whipped topping
1/2 c. gingersnaps, optional. 

Bake the gingerbread according to the package direction; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding and whipped topping. Sprinkle the top with crushed gingersnaps, if desired. Refrigerate overnight. 


SWEET POTATO PIE

~Submitted by Helen, N. Fort Myers, FL

2 large Sweet Potatoes Cooked
1 C. melted butter
4 eggs, beaten well
1 3/4 C. sugar
1/8 tsp. Salt
1/2 tsp. Nutmeg
1 tsp. Vanilla
1-9 inch pastry shell (unbaked) 

Mash Potato through food mill about 2 cups, add butter, eggs, sugar, salt, nutmeg & vanilla, mix well & pour into pastry shell, Bake in 450 oven for 10 minutes then lower temperature to 325 & bake 45 minutes more.

I add cinnamon & coconut also.


SWEET POTATO CASSEROLE

~Submitted by Helen, N. Fort Myers, FL 

3 C. Sweet Potatoes or 1 lge. can
1 C. Sugar
1 Stick Butter
1 Tsp. Vanilla
2 Eggs 

Beat all the above together and place in casserole dish. 

1 C. Light Brown sugar
1/3 C. butter
1/3 C. Flour
1 C. Chopped Walnuts 

Mix all the above together with hands and sprinkle over top of sweet potatoes. 

Bake in 350 oven for 1 hour.


HOLIDAY DINNER PARTY MEAL

~Submitted by Jessica, Corfu, Greece

I'm sending you a tried and true holiday dinner party meal I've used... in fact, I've just used it, Thanksgiving day weekend! (a little variety from Thursday's turkey - that Tom wanted me to keep for him to eat the leftovers!) 

The recipes are not MINE, tho they are simple and logical. They belong to Jamie Oliver, so he should probably get some credit. 

Still they are soooo easy and really tasty. They're perfect for when you're frazzled with OTHER holiday meals or work or shopping or just life.


Jamie Oliver's Marinated Feta Cheese Salad

~Submitted by Jessica, Corfu, Greece

1 pound feta cheese
Flaked dry red chili
Dried oregano
Dried parsley
Bay leaf
Dried lemon thyme
Dried purple basil
Freshly ground black pepper
Fennel seeds 

Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavours into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months. 

Tips: Don’t use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour. 

Uses: On a big plate, covered in fresh basil – served with lots of other salads. As a cheese course, with crusty bread and fruit Don’t throw away the oil – use it in your dressing

[It's lovely with sliced sweet onions, tomatoes, black olives and chunks of peeled cucumber too for a nice "different" Greek salad! That's how I served it... with the traditional "oil" and fresh squeezed lemon dressing - only I used the oil from the cheese. /j]


Jamie Oliver's Best Roast Beef

~Submitted by Jessica, Corfu, Greece

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine

Yorkshire pudding, recipe follows 

Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop. 

Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides. 

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours. 

While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy. 

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray. 

Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on. 

Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness. 

Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like. 

Pour through a coarse sieve and push it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings. 

Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Difficulty: Easy

[I used a sirloin of beef and it was gorgeous. /j] 


Jamie Oliver's Huge Yorkshire Puddings

~Submitted by Jessica, Corfu, Greece

1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil 

Preheat oven to 450 degrees F. 

Mix the batter ingredients together. Let rest for 10 minutes 

Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise. 

Yield: 8 to 10 servings
Prep Time: 5 minutes
Inactive Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy

[a Yorkshire pudding tray is a lot like a muffin tin but with smaller, deeper wells AND it's made out of cast iron and weighs a ton. I have one so I used it! /j]


Jamie Oliver's Chocolate Mousse with Sesame Snaps

~Submitted by Jessica, Corfu, Greece

8 ounces (200 grams) good quality dark chocolate, bashed up
2 1/2 ounces (70 grams) butter, cut into pieces
12 fluid ounces (350 millilitres) heavy cream
2 large eggs, preferably organic
2 tablespoons Scottish Heather honey
1 tablespoon Scottish whiskey 
1 pound (455 grams) caster sugar
8 tablespoons butter
7 ounces (200 gram) sesame seeds 

In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat. 

In a separate bowl, whip the cream to soft peaks. 

In a third bowl, whisk the eggs and honey until light and fluffy then fold in the whisky, melted chocolate mixture and cream, gently, so you don't lose too much air. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill for at least an hour before serving. 

Put your sugar and 8 tablespoons of water into a pan on medium heat. Use a spoon to stir together, it will become a syrup. 

Cook until light golden, then add the sesame seeds and continue to cook until dark golden. Pour out the sesame seed caramel onto an oiled non-stick tray or oiled tin foil. 

Use a palette knife to push it out to about 1/2-inch (0.5 centimetres) thick (even thinner if you can). 

Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like! 

Yield: 4 to 6 servings
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Difficulty: Medium

[I skipped the sesame seed caramel biscuit thing, and instead put a small dollop of whipped cream and a raspberry on top of each of the wine glasses of mousse... tres tres delicious. i used Greek "flower" honey (as opposed to "pine" honey) but i did use good Scotch whiskey. /j] 


ROAST TURKEY WITH GRAND MARNIER APRICOT STUFFING

~Submitted by Larry Holmes, Ontario, Canada

Grand Marnier Apricot Stuffing (recipe follows)
1 turkey, about 21 pounds, ready to cook
2 oranges, cut in half
1 teaspoon dried thyme
salt and freshly ground pepper to taste
2 cups (4 sticks) butter, room temperature

Make the stuffing.

Preheat oven to 450 degrees F. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in the neck and body cavities. Spoon the stuffing into the cavities. Set aside any extra stuffing. Sew up cavities or close with small trussing skewers.

Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with thyme and salt and pepper to taste. Spread the butter all over the turkey. Turn breast side up in pan and cover the pan with aluminum foil.

Place the turkey in the oven and reduce the heat to 325 degrees F. Roast for 3 hours. Remove foil and roast, basting occasionally , until juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours. Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes.

Let the turkey stand, covered with foil, for 15 minutes before carving.


GRAND MARNIER APRICOT STUFFING

1 cup diced dried apricots
1 1/2 cups Grand Marnier
turkey liver and heart
1 cup (2 sticks) unsalted butter
2 cups coarsely chopped celery
1 large yellow onion, chopped
1 pound bulk pork sausage
1 pound herb stuffing mix
1 cup slivered almonds
2 cups chicken stock
1/2 teaspoon dried thyme
salt and freshly ground black pepper taste

Place the apricots and 1 cup Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool.

Melt 1/2 cup butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl.

Cook the pork sausage in the same skillet, crumbling with fork, until it is no longer pink. Remove from the heat and add to the celery mixture.

Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey liver and heart and add to the stuffing mixture. Stir to combine.

Heat the remaining 1/2 cup butter and the stock in a small saucepan just until butter melts. Pour over the stuffing mixture and add the remaining 1/2 Grand Marnier. Sir well to moisten the stuffing. Season with the thyme and salt and pepper.

Enough for a 21- to 24-pound turkey.

Source: The Silver Palate Good Times Cook Book.


THANKSGIVING POTATOES

~Submitted by Larry Holmes, Ontario, Canada

9 large baking potatoes, peeled and diced
1/2 cup (1 stick) unsalted butter, room temperature
12 ounces cream cheese, room temperature
3/4 cup sour cream
½ teaspoon ground nutmeg
salt and freshly ground black pepper to taste

Place the diced potatoes in large saucepans and add water to cover. Heat to boiling. Reduce heat and simmer over medium heat until tender. Drain.

Place the potatoes in a mixing bowl. Cut the butter and cream cheese into small pieces and add to potatoes. Beat with an electric mixture until light and fluffy. Beat in the sour cream. Season with nutmeg and salt and pepper.

Serve immediately or reheat in a buttered casserole at 300 degrees F for 20 minutes, if you want to prepare them in advance,.

Makes 8 portions.

Source: The Silver Palate Good Times Cook Book


GRAMMA CHANEY'S CRANBERRY SALAD

~Submitted by Leasa, IA

Hi Maggie! After much thought, I decided on these two recipes. We always have the turkey/dressing/green bean casserole for Turkey Day, but my gramma always made this salad. Now granted, I'm not the biggest cranberry fan, but this is very good!

1 lb ground cranberries (see note)
1 C sugar
1 Navel orange, peeled and ground
1/2 C nuts (black walnuts are best, but any will do)
1 pkg lemon Jell-O (sugar free is ok)

Prepare Jell-O as directed. Fold in remaining ingredients thoroughly and chill.

(Gramma used a hand crank grinder, attaches to table. We ground the berries and oranges together. I suppose you could use a food processor, but I never tried it that way.)


RED APPLESAUCE SALAD

~Submitted by Leasa, IA

Another nice side my Aunt Kaye always makes!

2 small boxes cherry Jell-O (sugar free is ok)
1 C boiling water
1/4 C red hots candies
2 C applesauce

Dissolve candies in hot water, add Jell-O. Stir to dissolve. Cool. Add 2 C strained applesauce. Pour into mold or dish and chill until set.

This makes A LOT, so I usually cut this recipe in half for 4-6 servings.


MOM'S CRANBERRY MOLD

~Submitted by Linda, Carmel, NY

I share with you a few of my favorite recipes from my late Mom's Files. I do hope you will enjoy them as much as we continue to in our Family.

1 (3-oz.) box Cranberry Jell-O flavored gelatin
2 cups hot water
1/8 teaspoon salt
2 tablespoons fresh orange rind
1 cup chopped cranberries
1 cup finely chopped celery
1/2 cup chopped walnuts
1/2 cup finely chopped Granny Smith Apple
1 sliced orange
Lettuce 

Dissolve gelatin in the hot water. Add salt, orange rind, cranberries, celery, walnuts, apple. Let cool 15 minutes. Pour into a 6 cup mold that has been sprayed with cooking oil, chill until firm. When ready to serve, place your serving plate onto of the mole, turn over gently to release. Add to the sides of the mold bite size lettuce, with slices of orange all around for decoration.

Serves 6 - 8


GINGER CARROT SALAD

~Submitted by Linda, Carmel, NY

2 pounds of carrots, sliced into coins
1 tablespoon of finely minced fresh ginger
1 cup finely minced celery
1 (10 3/4 ounce) can of Tomato Soup
Celery leaves for garnish

Cook the carrots, just enough to soften up but still with a crunch. Drain the water off. In a large serving bowl, add to the carrots; ginger, minced celery and undiluted Tomato Soup. Gently fold all the ingredients together, chill in the refrigerator until read to serve. Garnish with celery leaves before serving.

Serves 8 - 10


RED AND GREEN SALAD

~Submitted by Luanne, FL

Old Family favorite that is a must for the Christmas table.

Ingredients:
1 -8 oz pk. of cream cheese
1 large can evaporated milk
16 large marshmallows (2 cups of the minis)
1-3 oz- pk of lime jello
1-20oz can of crushed pineapple
1/2 cup chopped nuts
1-6 oz pk of any flavor red Jell-O

In a saucepan put 16 large marshmallows or appox. 2 cups of small ones,
1-- 8 oz. package of cream cheese
1-- cup evaporated milk.

Cook over low heat until all is melted, remove from heat and add
1-- 3 oz. package of lime Jell-O. stir well, and then add
1 # 2 can of crushed pineapple, (medium can) 
1/2 cup of nuts,
1 cup of evaporated milk.

Stir well and pour into a 9 by 13 dish.

Mix 1 6 oz. box of any flavor red Jell-O, let set until just starting to thicken and then pour on top of salad. Let set overnight until firm.


BONNIE'S MUSTARD SAUCE

~Submitted by Luanne, FL

This seems to be in the fridge all year long. Goes with ham anyway you want to slice it ! It is hot and a little goes a long way. Each family gets a recipe of this for Christmas.

3/4 cup Coleman's dry mustard
1 cup MALT vinegar

Mix together and let set overnight.

Add 3 eggs, 1 cup sugar to the mustard sauce. Cook over medium heat until of mustard consistency stirring all the time.

NOTE: DO NOT DOUBLE RECIPE


5 CUP FRUIT SALAD

~Submitted by Luanne, FL

This can be made low fat if you chose. Quick, easy and full of flavor.

1 c. pineapple chunks
1 c. orange slices ( mandarin
1 c. coconut
1 c. marshmallows
1 c. sour cream
2 tbsp. sugar

Combine sugar or Splenda with the sour cream, add rest of the ingredients.

For best flavor allow to chill an hour or so before serving


BLUE CHEESE BALL

~Submitted by Luanne, FL

This is a recipe my husband made as I can't stand Blue Cheese. My sons love it also and now they do it for themselves.

Ingredients:
1--8 oz cream cheese
1--3 oz blue cheese
1 tbs minced onion
4 oz of crushed pecans

Bring the cheeses to room temperature and mix with the onion. Let chill so it is easier to handle and then make a ball of the cheese and roll in the nuts.

Any cracker or deli slices of rye bread make this a real treat.


OYSTER STEW CHEZ DORINE
(c) Dorine Houston, 1977, 2006

~Submitted by Dorine Houston, Philadelphia, PA
Subscribe to The Global Epicure

Here on the East Coast, oysters are an important part of holiday meals for many families. I may, in different years, make oyster casserole, oyster pie, oyster stuffing for the turkey, or oyster stew. Oyster stew is the most common, but if I make one of the other dishes, then my soup course will be white clam chowder instead of oyster stew, as they are also part of East Coast holiday traditions. This recipe is based on the one my grandmother learned from her grandmother.

3 dozen fresh oysters
2 oz./60g unsalted butter
Leafy top from 1 bunch celery, minced very finely
1/2 small onion, very finely minced
1 tsp./5ml dried thyme
2-3 gratings fresh nutmeg
1 quart/1 litre whole milk, raw if you can get it (do not substitute reduced fat milk; it ruins the recipe)
2 cups/500ml cream, raw if you can get it
Salt and freshly ground white pepper to taste

Garnishes:
Dots of icy cold *unsalted* butter (no margarine, no substitutions)
Sweet Hungarian paprika
Minced fresh flat-leaf (Italian) parsley
Very fine shreds of lemon zest

Put the oysters in a large bowl and add icy cold water, ice cubes and a palmful of kosher or sea salt (not supermarket salt--the anti-caking agents may kill the oysters). Sprinkle with cornmeal. Refrigerate overnight, changing the water at least 3-4 times. You will notice that the oysters disgorge sand--you don't want to chew on their grit when you eat them!

Open the oysters over a clean bowl so their juices fall into the bowl. Put the oysters in the bowl and discard the shells.

Melt the butter in a large, heavy-bottomed soup pot. Add the minced celery and onion; cook, stirring, until tender but not browning. Stir in the oysters and all their juice and cook until their edges curl. Stir in thyme and nutmeg; cook another 30 seconds. Add the milk and bring to a boil, stirring constantly to prevent sticking. Stir in cream and remove from heat before it boils. Add salt and pepper to taste.

Serve for the soup course of your holiday dinner, using a soup tureen; garnish as you like using any of the above suggestions. Set double-handled cream soup cups on saucers and round-bowled cream soup spoons at each place.

To avoid tarnishing, rinse off your silver soup ladle well when clearing off the soup course and before bringing out the next course.

Serves 8-10.


SEAFOAM
(Divinity)

~Submitted by Margo, Durango, CO

Need Taylor Candy Thermometer

3 c sugar
1 c cold water
1 c white Karo corn syrup (fresh)
1 tsp vanilla - MAKE SURE REAL VANILLA - not imitation
2 egg whites (must be NO yolks in with whites)
2 1/2 c pecan nuts, coarsely cut

**MUST BE CLEAR, DRY, SUNNY DAY or don't bother even trying
***Everything must be super clean, with positively NO grease. I always wash everything I'm going to use before starting.

Stir sugar, water and corn syrup in good sized saucepan (I think mine is 2 1/2 quart or thereabouts)

Put candy thermometer in and bring to boil (don't leave spoon in mixture). Once it starts to boil DO NOT STIR at all or will turn to sugar.

Boil to 252* at medium speed (takes 10-15 minutes). It moves very slowly at first, but last 30 seconds must really watch. If it goes over 252*, candy will be rock hard

Meanwhile beat egg whites stiff so standing up in points (stiff but not dry) - do while above is boiling.

When syrup reaches 252* take off stove IMMEDIATELY.

Pour hot mixture in small stream into egg whites (Mixer on at highest speed).

When all mixture is in (about 2 minutes) turn mixer to low medium speed stirring VERY frequently with spatula to keep well mixed and help it cool.

After about 5 minutes add 1 tsp vanilla

Beat until mixture is no longer shiny (at least 3/4 hour). Will be dull & dry & stiff enough to keep shape when dropped.

Remove beater & fold in nuts with spatula or large spoon.

Drop IMMEDIATELY & RAPIDLY on to greased (I use soft butter) waxed paper.

You can always break into smaller pieces, but if it sets up in bowl is a mess :)

Dry uncovered overnight on the waxed paper.

Pack the next day with waxed paper between the layers in a covered container.

Note from Margo: Everyone (family) helps get it out of the bowl and on to the table - even the kids :). It sets up quickly so we take it out in larger size and then break it up into the size we want after it is all on the table. Then dry it at the correct size. I've been making or helping make seafoam since I was little my self.


MY MOM'S ANIMAL COOKIES

~Submitted by Margo, Durango, CO

375* Can be doubled

1 c butter
1 1/2 c sugar
2 eggs
1/2 c soured whipping cream (include 1/2 tsp lemon juice)
1 tsp baking soda
scant 3 1/2 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla

Cream butter. Add sugar and cream until very fluffy. Add 2 eggs beaten whole.

Beat soda into soured cream and add to above. Also add salt and vanilla.

Sift baking powder with 1 c of flour and add to above.

Add rest of flour gradually and beat until mixed.

Chill 8 hours or overnight.

Flour a pastry cloth (like a course dish towel) and roll out - the thinner the better.

Cut into figures with cookie cutters.

Be careful not to use any more flour than you have to as the extra flour eats up the richness.

Bake at 375* until light brown.

**After you cut out one batch, fold up scraps and put in tin foil in freezer. Can roll it out one more time.

Frost with animal cookie frosting


FROSTING FOR ANIMAL COOKIES
Can be doubled

1 pound powdered sugar
1/2 stick butter, melted
3/8 tsp vanilla
either whipping cream or half and half
colored sugars

Put powdered sugar in large bowl. Add melted butter and vanilla add enough cream until the frosting beats to spreading consistency. It can be quite thin - to spread easily, but should not run off cookies. When thickens, thin down with a little more cream.

After frosting, lay cookies in one layer overnight on waxed paper for frosting to dry.

Pack in air tight package in single layers with wax paper between the layers 


CRACKED GLASS CAKE

~Submitted by Marilyn M., Stillwater, OK

This a beautiful desert, I make at the holidays. It is a family favorite.

1 pk. each red, orange, green, & yellow (large) Jell-O (sometimes I just use 3 colors )
1 1/2 sticks butter or oleo
1 box vanilla wafers
1 lg. cool whip
1/2 cup pineapple juice
1 envelope Knox gelatin
1/2 cup sugar

Mix each box of Jell-O in separate shallow pans using only the hot water it calls for. Let it gel.

Crush vanilla wafer's, add butter & sugar. Press all but 1 cup (reserve for top of cake) in 9x13 pan.

Heat pineapple juice till hot. Mix 3 Tbs.. cold water with unflavored gelatin & add to the heated pineapple juice.

Let it cool a little. Fold into cool whip.

Cut each pan of Jell-O into tiny squares & fold in one color at a time into cool whip mixture.

Pour on top of cookie crust, sprinkle remaining crumbs on top. Chill at least 3 hours. Cut & serve like cake.

Keep in refrigerator.


CRANBERRY SALAD

~Submitted by Jean, OH

I worked in a school cafeteria when my kids were teen-agers, and the chef taught us to make this very good salad, AND, the kids ate it !!

1# cranberries, washed, sorted and partially frozen
Grind these, anyway you choose. (Then, we used a Universal Grinder!)
Stir in 3/4 cup sugar, and
3 cups Mini-mallows.
Mix well. Let stand overnight.
Add 1 cup chopped nuts.
Fold in 2 cups of Cool whip.
Chill, in serving bowl if possible.


CRANBERRY-PINEAPPLE SALAD

~Submitted by Jean, OH

3 cups cranberries, sorted and washed
2 cups sugar
2 1/2 cups water

Mix these well and bring to a boil. Lower heat and cook until berries pop. Take care, they will spatter !!

Add:
2 small packages of Jell-O. 

Stir till dissolved. Cool until thick but not set.

Add:
#2 can drained crushed pineapple 
1 cup halved white grapes
3/4 cup broken walnuts

Blend well and pour in oiled mold or pan of your choice. Shows off very well on lettuce leaves.

I have used lemon, cherry and raspberry Jell-O's, all are good.

Use pineapple juice as part of the cooking water.

Grapes can be optional.


HOLIDAY RECIPES

~Submitted by Linda, MI

Here are our family favorites...... We always have a lot of appetizers to nibble on through the day. The choices vary from year to year, but if I didn’t serve these, it wouldn’t be Christmas.

BRAUNSCWEIGER SPREAD

~Submitted by Linda, MI

1 roll of braunscweiger (about a six inch roll of liver sausage)
1 envelope of Lipton’s onion soup mix
Sour cream to consistency

Remove the casing from the liver sausage and mash up the sausage. I sometimes microwave the sausage for a few seconds to soften it up. Mix in the onion soup. Mix in the sour cream, a few tablespoons at a time until it reaches a spreading consistency. Serve with crackers.


CRABMEAT SPREAD

~Submitted by Linda, MI

1 can of crabmeat (you need not get the expensive kind)
1 8 ounce package of cream cheese
1 bottle of cocktail sauce

Mix the crabmeat and cream cheese together. Spread onto a flat dish. Pour cocktail sauce over the mixture. Place a bowl with additional cocktail sauce nearby. Serve with crackers.


CHEESY POTATOES

~Submitted by Linda, MI

No cheesy potatoes, unhappy family. End of story.

1 package (2 pounds) frozen hash browns (I like the shredded kind)
1/2 cup diced onions
1 can cream of mushroom soup
1 container sour cream (16 ounces)
1 stick butter (melted)
1 cup grated cheese (I use cojack)

Preheat oven to 350 degrees. Mix all ingredients and put into a 9 x 13 pan. Bake covered for 1 hour. Remove cover and bake for 15 or 20 minutes more until top is browned and mixture is bubbly.


CARROT CAKE JAM

~Submitted by Joan P., Savona, BC

Here's something a bit different for Holiday gift giving as well as Christmas breakfast! Enjoy! This sunny jam, sweetened with crushed pineapple and spices, tastes just like carrot cake. Come Christmas, it will make the perfect gift for any occasion.

Ingredients:

1 1/2 cups finely grated carrots, about 3 large
1 1/2 cups peeled, chopped pears, about 2 large
1 14 oz. can crushed pineapple, undrained
3 Tbsp bottled lemon juice
1 tsp ground cinnamon
1/2 tsp Each: ground nutmeg and ground cloves
6 1/2 cups granulated sugar
1 pkg BERNARDIN Fruit Pectin

Method::

Place 6 clean 250 or 236 ml mason jars in a boiling water canner; fill with water, cover and boil hard 10 minutes to sterilize jars. Boil SNAP lids 5 minutes- not longer - to soften sealing compound. Keep jars and SNAP lids in hot water until ready to use.

Wash, peel and finely grate carrots. Measure 1 1/2 cups.

Combine carrots, pears, pineapple (including juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally.

Measure sugar; set aside.

Whisk Fruit Pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Remove from heat; skim foam.

Ladle into hot sterilized jars, following headspace, heat processing and cooling steps on page 4. (I don't have page 4??? so I hope you know how to do this LOL!)

Makes about 6- 250 or 236 ml jars.


BACK BAY MISSION BOILED SHRIMP

~Submitted by Pam, OH 

This method of cooking boiled shrimp in large quantities has been refined by the Back Bay Mission staff while preparing the dish for nearly 13,000 persons during the period of 1975-82. We commonly cook and serve 75-150 pounds an evening while doing five to seven dinners on a ten day trip. While the process is simple, it is important to follow the instructions carefully. 

We generally cook ten pounds to a pot. It is difficult to cook all the shrimp evenly in larger quantities, most pots are not big enough for larger amounts, and the effect of the increased pot weight on your back is significant. A pot with a total capacity of five gallons is about right for ten pounds of shrimp; a smaller pot is apt to boil over and a larger pot is hard to stir. A gas burner is preferable to an electric one and a commercial stove is better than a residential stove. You want a fire that brings the water back to a boil as quickly as possible after the shrimp are added; extremely slow cooking results in rubbery texture and/or shells which stick to the flesh making the shrimp difficult to peel. We sometimes use what is locally called a "Cajun Cooker", which is a propane fired camp stove utilizing the burner from a hot water heater (low pressure, with regulator) or a high pressure nozzle (no regulator). 

If you are using frozen shrimp, thaw the blocks of shrimp in tepid to warm water, working them gently with your hands to separate the shellfish. This step insures that each shrimp cooks at the same rate. Putting the frozen block into boiling water not only slows the cooking process (undesirable in itself) but insures that either the outer layer will be overcooked or the inner layer undercooked, or both. 

Bring one and one-half gallons water to a boil in a five-gallon pot. To the water add: 1 cup salt, 1 cup lemon juice, and 2 oz. of Zattarain's Crab and Shrimp Boil (Rex is another popular New Orleans crab boil). 

When the water is boiling briskly, add the shrimp and stir to be sure that each shrimp has come into contact with the boiling water. Cover. Check frequently to determine when the water returns to the boil (and be sure it doesn't boil over). When the surface of the water is covered with froth from the boiling, but is has not yet begun a rolling boil, begin your timing. For medium shrimp, cook for six to seven minutes, then remove one shrimp from the pot, drop into a cup of cold water and check for doneness. When done, the shell along the back will be clearly separated from the flesh, the flesh will no longer have a translucent raw look but will be firm and white, and the shell will peel off cleanly without sticking. Smaller shrimp will take about five minutes; larger shrimp will take eight or nine. Err on the side of undercooking; most of us overcook fish of all kinds. If the tested shrimp is done, immediately add one gallon of cold water and turn the burner off or remove the pot from the stove. Allow the shrimp to steep for three to ten minutes, then drain in a colander and serve hot. (Or, chill, ice, and serve cold!) 

To keep the shrimp hot for up to three hours, line the bottom of an ice chest with about an inch of newspaper. Allow cracks around the edge for water drainage, but narrow enough to avoid losing shrimp. Cover the bottom thoroughly, but do not attempt to turn the papers up the side of the box, as this will trap water in the bottom layer of shrimp making them soggy. After draining, put the shrimp in the box and cover.

To serve cold, place the shrimp in a small container, then place the small container inside a larger container and layer ice around the small container. Shrimp can be placed directly on the ice, but you run the risk of making them soggy. 

This method, as well as the Back Bay Mission Red Sauce recipe, came from instructions prepared by David E. Stephens of the Back Bay Mission in Biloxi, Mississippi. We added the stuff about serving them cold. Thanks, David! 

Red Shrimp Sauce 

Mix horseradish (not horseradish sauce) with Heinz® Ketchup. Start out with about 2 cups ketchup and slowly add horseradish until you get your desired “tang”. Serve room temp or cold.


TRADITIONAL CHRISTMAS EGGNOG

~Submitted by Pam, OH

Makes 20 servings, about 1 cup each: 

18 eggs
2 cups very fine granulated sugar (1 C. Splenda)
4 cups blended whiskey or Spiced Rum
1 cup cognac
1 teaspoon vanilla extract
4 cups light cream
6 cups heavy cream
grated nutmeg to taste

For more than a gallon: 

24 eggs
3 cups sugar or 2 cups Splenda
4 cups blended whiskey or Spiced Rum
1 Tblsp. vanilla extract
1 gallon of whole milk
grated nutmeg to taste

Separate eggs, placing yolks in a large bowl and the whites in a second large bowl.

Add sugar to egg yolks; beat until fluffy thick. Stir in whiskey, cognac, vanilla, and light cream. 

Chill several hours until very cold.

Beat egg whites until they stand in firm peaks. Beat heavy cream until stiff in large bowl. Fold beaten egg whites, then whipped cream into egg-yolk mixture; pour into a large punch bowl. Sprinkle with grated nutmeg.

Ladle into punch cups.

Remember, you must do a thorough taste test before chilling and then again before serving (shhhhh . . . this is Pam's little secret).


MAPLE SUGAR PUMPKIN PIE

~Submitted by Pat, Minden, NV

I sent this one in last year but for those who might have missed it or for new members, here it is again. I have to bake this pie for my son-in-law every Thanksgiving as he loves it as does my husband who does not even like pumpkin in any form.

1 can (16-ounces) solid pack pumpkin
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 tablespoon butter or margarine, softened
1 cup sugar
1 cup milk
2 tablespoons maple syrup
2 eggs
1 unbaked pie shell (9 inches)
Whipped cream (optional)

In a mixing bowl, combine all ingredients except last two. Pour into the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue baking for about 45 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate.


OATMEAL RAISIN COOKIES

~Submitted by Pat, Minden, NV

A very dear friend of many years gave me this recipe a very long time ago, they are the best Oatmeal Raisin Cookies I have every eaten...enjoy!

3/4 cups shortening (we use Crisco)
1 cup sugar
2 eggs
1 cup + 2 teaspoons flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 cup raisins
3 cups oatmeal (Old Fashion Quaker, NOT instant)

Cream shortening and sugar thoroughly, beat in 1 egg at a time, add milk and vanilla. In another bowl; sift flour, baking powder, cinnamon, salt and nutmeg, add to creamed mixture then to all add raisins and oatmeal. Drop from teaspoon on greased cookie sheet. Bake in med-hot oven 375 degrees 15 minutes.


CRANBERRY LOAF

~Submitted by Pat, Minden, NV

1 cup all-purpose flour
1 cup graham cracker crumbs
1/2 cup packed brown sugar
2 teaspoons baking powder 
1/2 teaspoon salt
1 cup chopped cranberries 
1 cup raisins
1/2 cup chopped walnuts
1 tablespoon orange zest
1 egg, beaten
1/3 cup orange juice
1/3 cup vegetable oil

In a large bowl, mix together flour, crumbs, brown sugar, baking powder, and salt. Stir in cranberries, raisins, nuts, and orange zest. Add beaten egg, orange juice, and oil. Stir until blended. Scrape into a greased 9 x 5 x 3 inch loaf pan. Bake in a preheated 350 degree oven for 1 hour, or until inserted toothpick comes out clean. Cool in pan for 10 minutes. Remove from pan to a wire rack to cool completely.


CRANBERRY CREAM SALAD

~Submitted by Pat, Minden, NV

1 small package cherry flavored gelatin
1 cup hot water
1 pound cooked cranberries
1/2 cup chopped walnuts
1 cup finely diced celery
1 - 1/2 cups sour cream

Dissolve gelatin in hot water. Chill until partially set. Add cranberries and stir into gelatin with walnuts and celery. Fold in sour cream. Pour into 6-cup mold; chill until firm.


HOLIDAY BRUSSELS SPROUTS

~Submitted by Pat, Minden, NV

3 pounds Brussels sprouts (10 cups)
1/4 cup butter
1/4 cup dry fine bread crumbs
2 tablespoon snipped parsley

Cook sprouts and drain. Melt butter in a skillet and add crumbs and parsley. Spoon mixture over sprout and toss lightly.


CRANBERRY FRUIT SALAD MOLD

~Submitted by Pat, Minden, NV

6 ounce package raspberry gelatin
2 cups boiling water
16 ounce can jellied cranberry sauce
8 ounce can crushed pineapple
3/4 cup orange juice
1 tablespoon lemon or lime juice
1/2 cup chopped pecans or walnuts

Dissolve gelatin in boiling water, Break up and stir in cranberry sauce, undrained pineapple, orange juice, lemon juice, and nuts. Pour into a large mold. Chill until firm. Tip mold over on plate to unmold.


BELGIAN CHRISTMAS COOKIES

~Submitted by Patti, Aurora, NB

A good part of our community originated from Belgium and recipes have gone from generation to generation.

Ingredients :

2/3 cup butter
1 tablespoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
4 tablespoons decorative sugar sprinkles

Preheat oven to 375 degrees. Cream butter with extract. Add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.

Sift flour, baking powder, and salt together. Add in thirds to creamed mixture, blending after each addition. Turn onto a greased 13 x 9 x 1-inch jellyroll pan and spread evenly to edges.

Sprinkle a mixture of almonds, cinnamon, and 1/2 of the decorative sugar crystals over the batter.

Bake for 12-16 minutes or until golden brown. Use the remaining sprinkles when it comes out of the oven.


PUMPKIN CHIFFON PIE

~Submitted by Pat, Merritt Island, FL

(9 inch) TNT

Gets rave reviews and is great after a heavy holiday meal, but still "pumpkin pie."

Blend 1 Tbs gelatin in 1/4 C cold water. 

Mix together in pan the following 7 ingredients:

3/4 C brown sugar, scant
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1 & 1/3 C pumpkin, medium size can
3 large egg yolks
1/2 C milk

3 egg whites
1/4 tsp cream of tartar
6 Tbs sugar

1& 1/4 C ginger cookie crumbs, or more if needed
1/4 C melted butter

Crust: 1& 1/4 C ginger cookie crumbs, or more if needed. Mix with 1/4 C melted butter. Press into pie pan. Bake at 325 for 10 minutes. Cool and fill.

Cook pumpkin mixture, except for gelatin, over low heat and stir until boiling. Remove from heat.

Stir in softened gelatin. Cool. When partially set, beat until smooth.

Beat 3 egg whites, 1/4 tsp cream of tartar, and 6 Tbs sugar until stiff.

Fold meringue mixture into pumpkin mixture. When the pie shell has cooled fill with the pumpkin mixture. I usually make the ginger snap crust first so by the time I get the filling finished, the pie shell has cooled. Allow 2 hours to set in refrigerator. Serve with whipped cream.


MARZIPAN DATES

~Submitted by Robyn, Auckland, New Zealand 

Makes 22 

100g marzipan
icing sugar for kneading
1/2 teaspoon vanilla essence
22 fresh dates
100g milk chocolate
100g white chocolate 

Knead the marzipan on a surface dusted with icing sugar until soft and pliable.

Make an indent in the marzipan, add the essence, then carefully knead again.

Cut a slit in each date and remove the seed.

Stuff the dates with a little marzipan.

Melt the chocolates, separately, in a microwave (on MEDIUM heat for 2 minutes), or over a pan of simmering water and stir.

Half dip some of the dates in milk chocolate and half dip the second batch in white chocolate.

Leave to set on baking paper.

Place in individual paper cases and store, refrigerated, in an airtight container for up to four weeks. 

Serve at room temperature or pack in cellophane and present in a colourful gift box.


PINEAPPLE CHRISTMAS PUDDING

~Submitted by Robyn, Auckland, New Zealand 

1 x 450g can crushed pineapple in syrup
4 cups (750g) mixed dried fruit
180g butter, chopped
1 cup brown sugar, firmly packed
1/2 teaspoon bicarbonate of soda
2 eggs, lightly beaten
1 cup plain flour
1 cup self-raising flour
1/2 teaspoon ground nutmeg
2 tablespoons orange-flavoured liqueur 

CUSTARD

2 tablespoons custard powder
1/4 cup caster sugar
1 1/2 cups milk
1/3 cup thickened cream
1 tablespoon orange-flavoured liqueur 

Grease a pudding basin or steamer (10 cup-capacity). 

Drain pineapple over a large jug; add enough water to juice to make 1 cup of liquid. You will need half the pineapple for this recipe; reserve remaining half for another use.

Combine one half of the pineapple, juice and water, dried fruit, butter and sugar in a large pan. Stir over heat until butter is melted and sugar is dissolved. Bring to boil. Reduce heat; simmer uncovered, for 8 minutes. Stir in soda.

Transfer mixture to a large bowl. Add eggs, combined sifted flours, nutmeg and liqueur; mix well. Spoon mixture into prepared basin. Cover with a sheet of baking paper then foil; secure with the lid or string.

Place pudding basin in a large pan with enough boiling water to come halfway up side of basin; cover pan with lid. Boil for 5 hours, adding more boiling water, as necessary, during cooking. Stand pudding in basin for 15 minutes before turning out. 

CUSTARD

Combine powder and sugar in a pan; gradually stir in milk until smooth. Stir over heat until mixture boils and thickens. Stir in cream and liqueur.

Serve warm pudding with warm custard.

HINT
Christmas pudding can be made up to two months ahead of time. Simply store in an airtight container in the refrigerator.


GLAZED HAM

~Submitted by Robyn, Auckland, New Zealand 

Serves 10-12 

8kg leg ham
cloves for studding 

GLAZE

1/2 cup fresh orange juice
1/3 cup brown sugar
1/4 cup Dijon mustard
1/3 cup honey 

Preheat the oven to 190ºC. 

Remove the skin from the ham and discard. Score the fat in a diamond pattern. Stud a clove in the middle of each diamond. 

Place the ham in a baking dish lined with a few layers of non-stick baking paper. 

To make the glaze, place the orange juice, sugar, mustard and honey in a small saucepan over medium heat. Simmer, stirring occasionally, for 15 minutes or until thickened. 

Brush the ham with the glaze and bake for 10 minutes. Glaze again and bake for another 10 minutes. Repeat and bake for a final 10 minutes or until golden. 

Allow the ham to stand for 5 minutes before carving.


APPLE CIDER PUNCH

~Submitted by Robyn, Auckland, New Zealand 

Makes about 3 litres 

3 red apples
1 punnet strawberries, halved
4 sprigs mint, chopped
850ml can apple juice
2 x 750ml bottles apple cider
2 x 285ml bottles lemonade 

Cut unpeeled apples into 1cm cubes.

Combine fruit and mint with apple juice in large punch bowl, mix well, cover and refrigerate until ready to serve.

Just before serving, add chilled apple cider and lemonade.


CHRISTMAS SHORTBREAD BISCUITS

~Submitted by Robyn, Auckland, New Zealand 

250g butter, softened
3/4 cup icing sugar
1/3 cup cornflour
1 1/2 cups standard grade flour 

Extra icing sugar to dust. 

Preheat oven to 150ºC.

Beat butter and icing sugar until creamy. Mix in cornflour and flour.

On a floured surface, roll out dough to 1cm thick and cut into Christmas shapes with a cookie cutter. 

Carefully place on a greased oven tray. Prick with a fork.

Bake for 25-30 minutes, until shortbread is pale but crisp.

Cool on a wire rack and store in an airtight container.

To serve dust with icing sugar.


VEGETABLES WITH LEMON DRESSING

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

3 zucchini
3 carrots
150g snow peas
250g baby yellow squash, halved
150g green beans, chopped
125g butter
1 clove garlic, crushed
1 1/2 tablespoons lemon juice
1 teaspoon seasoned pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh oregano 

Cut zucchini and carrots into thick, 5cm lengths.

Boil, steam or microwave vegetables, separately, until just tender; drain.

Heat butter and garlic in a pan. Stir in juice, pepper and herbs. Add vegetables, stir until heated through.


HERBED CHEESE BREAD

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

2 long French breadsticks
2 cups grated tasty cheese
180g butter
2 tablespoons chopped fresh herbs

Cut breadsticks almost through to the base at 2.5cm intervals.

Place cheese, butter and herbs in a bowl; mix well.

Spread mixture between the breadstick slices. Wrap in foil.

Cook in a moderate oven 180ºC (350ºF) for about 10 minutes. Open foil, cook for a further 5 minutes, or until mixture is melted.


YULE TIDE LOG

~Submitted by Robyn, Auckland, New Zealand 

Serves 8 

175g dark chocolate
300ml cream
5 eggs, separated
1 cup caster sugar
2 tablespoons icing sugar
2 tablespoons Kirsch (optional)
1 cup pitted cherries
extra icing sugar and cherries 

Pre-heat oven to 180ºC. 

Melt the chocolate with 1/4 cup cream over hot (not boiling) water. Beat to a smooth cream. Beat the egg yolks and caster sugar until thick. Fold in the chocolate mixture. 

Fold in stiffly-beaten egg whites. Pour into a greased and lined sponge roll pan. Bake for 10-20 minutes. 

Remove from oven and cool, covered with a clean cloth. Turn out onto a sheet of foil dusted with icing sugar. Allow to cool.

Whip remaining cream with icing sugar and Kirsch. Spread the roll with cherries then cover with cream. Roll up. 

Lift onto a serving dish with a spatula. Dust with extra icing sugar and garnish with extra cherries and holly.


BUMBLE BEES

~Submitted by Robyn, Auckland, New Zealand 

1 cake dark chocolate
1 tin sweetened condensed milk
1 cup sultanas
2 cups crushed biscuits (1 packet) 

Melt chocolate and add condensed milk, sultanas and biscuits. 

Roll into balls and coat in coconut and leave to set.


CHRISTMAS TRUFFLES

~Submitted by Robyn, Auckland, New Zealand 

Makes about 50 

1 cup icing sugar 
2 tablespoons honey
1/2 cup sherry or dark rum
2 1/2 cups crushed plain biscuits
1/2 cup chopped red and green glace cherries
1/2 cup chopped nuts
4 tablespoons melted butter
chocolate sprinkles/coconut 

Sift icing sugar into a bowl.

Mix honey and sherry/rum together. Stir into icing sugar.

Add crushed biscuits, chopped cherries, nuts and melted butter. Mix well.

Roll into small balls and coat in chocolate hail or coconut. 

Store in freezer.


WHITE CHRISTMAS

~Submitted by Robyn, Auckland, New Zealand 

Makes 60 

2 cups puffed rice breakfast cereal
1/4 cup chopped cherries
1/4 cup crystallized ginger
1/4 cup currants
1/4 cup sultanas
1 1/2 cups coconut
1 cup icing sugar
1 cup powdered milk
1/4 teaspoon vanilla
300g white vegetable fat 

Place cereal, cherries, ginger, currants, sultanas, coconut, icing sugar, powdered milk and vanilla in a large mixing bowl.

Melt the vegetable fat over a gentle heat. It should be warm, not hot.

Pour on to ingredients in mixing bowl and mix together well.

Press into a 20 x 30cm sponge roll tin. Refrigerate until set.

When set, cut into fingers 5cm x 2cm.


CHOCOLATE SOUFFLE ROLL

~Submitted by Robyn, Auckland, New Zealand 

4 egg yolks
4 oz sugar
2 tablespoons cornflour
2 tablespoons cocoa
4 stiffly beaten egg whites

Beat egg yolks and sugar until light and fluffy.

Sift cornflour and cocoa and fold in with beaten egg whites. 

Grease a Swiss roll tin then line with greaseproof paper. Pour in the mixture.

Bake in moderately hot oven at 400ºF for 10-15 minutes.

Turn out while hot and roll loosely. When cool, unroll and fill with whipped cream or ice cream. Roll again and ice with chocolate icing.

Decorate with chopped nuts


CINNAMON CURRANT CAKE

~Submitted by Robyn, Auckland, New Zealand 

100g butter
3/4 cup sugar
1 egg
2 cups flour
pinch salt
1 tablespoon cinnamon
1/5 cup milk powder
1 cup currants
2 tablespoons golden syrup
1 cup water
2 teaspoons baking soda 

Cream butter and sugar until light and fluffy. Add egg and beat well.

Sift flour, salt, cinnamon and milk powder together. Add currants.

Place syrup and water in a small saucepan. Heat gently just enough to melt syrup. Add baking soda and stir well.

Add dry ingredients and syrup mixture alternately to the creamed mixture.

Turn into a greased and paper-lined 20cm round tin.

Bake at 180ºC for 1 hour.

Leave in tin for 15 minutes then turn out on to wire rack to cool.


FAMILY PLUM CAKE

~Submitted by Robyn, Auckland, New Zealand 

4 oz butter
1/2 cup sugar
1 dessertspoon golden syrup
1 beaten egg
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 cup milk
1/2 cup warm plum jam
1/4 cup chopped walnuts 

Cream butter and sugar. Beat in egg and syrup. Sift flour, baking powder and spices and add to mixture alternately with milk. 

Spread half the mixture into a greased 7in-8in square tin. Spread with jam and sprinkle with nuts.

Spoon remaining mixture on top and smooth out.

Bake 30-40 minutes in a moderate oven.

Use as a dessert or as a cake. Ice or sprinkle with sifted icing sugar.


AFTER DINNER MINT CHEESECAKE

~Submitted by Suzy-Q, Cocoa Beach, FL

Another from the Bakery Shoppe and Roger. I haven't tried it yet, but have it printed out to make for Thanksgiving. Sounds sooooooooooooooo good.

2 cups creme-filled chocolate mint sandwich cookie crumbs (see note)
1/4 cup margarine, melted (not spread)
1 envelope unflavored gelatin

1/4 cup cold water
1 8-ounce package cream cheese, softened
1/2 cup sugar
8-ounce package Cool Whip, thawed
1/4 cup creme de menthe liqueur

Topping:

1 cup mint-chocolate morsels (see note)
4 tablespoons margarine (not spread)

Mix together cookie crumbs and margarine (we used butter) and press into bottom of 9-inch springform pan.

Refrigerate while making filling.

For filling, soften gelatin in cold water. Stir over low heat until dissolved or in microwave oven on medium for 11/2 minutes.

In food processor or mixer, mix together cream cheese and sugar. Gradually add gelatin mixture. Chill until slightly thickened, about 5 minutes.

Add creme de menthe to whipped topping and fold into cream cheese mixture.

Pour into prepared pan.

Chill while preparing topping.

For the topping, melt morsels and margarine (we used butter) over low heat or in microwave oven.

Cool. Spoon over filling.

Chill. Score topping for serving before it becomes too firm to prevent cracking.

(We refrigerated for only about 5 minutes and then scored the semi-set chocolate with a sharp knife.)

Makes 12 to 15 servings.


PEPPER JACK CRESCENT TWISTS WITH SALSA RANCH DIP

~Submitted by Suzy-Q, Cocoa Beach, FL

I have not made these yet, but I will be serving them on either Thanksgiving or Christmas. My dd likes pepper jack cheese, so she should like this. I got this from the Bakery Shoppe and Jackie.

Dip:
1 cup Thick 'n Chunky Salsa
1/2 cup purchased ranch salad dressing

Twists:
2 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls
4 ounces shredded hot pepper Monterey Jack cheese
2 tablespoons sesame seed

In small bowl, combine dip ingredients; mix well. Cover; refrigerate at least 1 hour. Heat oven to 375F. Lightly grease cookie sheets. Unroll 1 can of dough into 11 x 8 inch rectangle; press perforations to seal. Sprinkle evenly with cheese to within 1/2 inch of long edges. Unroll remaining can of dough; place over cheese; seal perforations. Sprinkle with sesame seed. With rolling pin, lightly roll dough to press layers together. Cut crosswise through both layers of dough into 12 strips. Place strips on greased cookie sheets. Press one end of each strip; gently twist 3 to 4 times. Press remaining end to cookie sheet. Bake at 375F for 10 to 15 minutes or until golden brown. Serve warm with dip.


SNICKERS FUDGE

~Submitted by Suzy-Q, Cocoa Beach, FL

This is super delish!! Can't remember where I got it, but probably at the Bakery Shoppe.

Makes approximately 8 dozen pieces

Ingredients:
Bottom Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Caramel Layer:
14 ounce package caramels
1/4 cup whipping cream

Icing:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Preparation:
Combine the first 3 ingredients in a small saucepan, stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2 inch pan. Refrigerate until set.

Filling:
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil, boil and stir for 5 minutes. Remove from heat, stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:
Combine caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:
In another saucepan, combine chips and peanut butter, stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.


TORTE VIGILIA DI NATALE

~Submitted by Suzy-Q, Cocoa Beach, FL

Here's one I snagged from a Holiday list. This has been printed out to try also. I think I'll try this one before the Holidays to make sure it tastes as good as it looks.

Traditionally served on Christmas eve in Italy.

1 cup water
1 cup sultanas
1/4 cup chopped walnuts
1/4 cup chopped almonds
1 cup sugar
1/2 cup butter/margarine
1 egg
2 teaspoons vanilla
1 teaspoon baking powder
1/2 cup sifted flour

1. Mix together water, sultanas, walnuts and almonds in a saucepan and bring to boil.

2. Reduce heat simmer for 5 minutes. Cool

3. Cream butter and sugar.

4. Add egg. Beat well.

5. Add vanilla. Add sifted flour and baking powder to creamed mixture.

6. Add fruit mixture. Blend Thoroughly.

7. Pour into well buttered 20cm square tin.

8. Bake at 180 degrees Celsius for 30 minutes. (350 degrees)


PEANUT BUTTER PIE

~Submitted by Suzy-Q, Cocoa Beach, FL

I made this tonight. yummmmmmmmmmmmmmmmmmy Not sure of the source, but probably from the Bakery Shoppe or Simple Meals.

This is a peanut butter pie recipe that is so easy and delicious. Posted by: Jackie H.

1 cup Cream Cheese (softened)
1 cup Sugar
1 cup Peanut Butter
1 cup Cool Whip

Mix cream cheese, sugar and peanut butter well. Fold in Cool Whip. Spread mixture in a graham cracker crust and refrigerate. Enjoy!! 


SWEET POTATO CASSEROLE

~Submitted by Karen C., Denton, TX
Karen's Knitting and Crochet Parlor

Here's one of my favorite recipes courtesy of Southern Living.

3/4 cup butter or margarine
1 (13 ounce) jar marshmallow cream
6 cups of mashed cooked sweet potato
1 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 teaspoon ground nutmeg
4 large eggs, lightly beaten
4 cups miniature marshmallows
1 cup pecan halves, toasted
3 tablespoons grated orange rind (optional)

Cook butter and marshmallow cream in a Dutch oven over low heat, stirring until smooth; remove from heat. Stir in sweet potato and next 4 ingredients. Stir in eggs until blended. Spoon mixture evenly into 2 lightly greased 11x7 inch baking dishes.

Bake at 350 degrees for 35 minutes. Arrange marshmallows and pecans evenly over casseroles, and bake 10 more minutes. Sprinkle casseroles evenly with orange rind, if desired. 

Yield: 12 to 16 servings.

GRAMMA G’S PEARS AND PEACHES

~Submitted by Linda, MI

My mother-in-law made these for every Thanksgiving and Christmas dinner.

1 large can (29 ounces) peach halves, drained
1 large can (29 ounces) pear halves, drained
1 8 ounce package low fat cream cheese
1/4 cup chopped walnuts
1 small jar maraschino cherries

Each can of fruit will have 6 to 7 peach or pear halves. Drain fruit well, and put on a pretty serving dish. Mix the cream cheese and nuts and a few chopped cherries. You may need to add a little of the fruit juice to the cream cheese mixture to thin it out a little. Place a little mound of the cream cheese mixture in the center of the fruit halves and top with a half of a cherry. Refrigerate until ready to serve.


LOW FAT CARROT CAKE

~Submitted by Treva, Eastern TN

6 egg whites 
1 & 1/3 cups white sugar 
1 cup applesauce 
1/2 cup skim milk 
1 & 1/2 teaspoons vanilla extract 
1/4 teaspoon ground cloves 
1/2 teaspoon ground nutmeg 
1 tablespoon ground cinnamon 
2 teaspoons baking soda 
1 cup whole wheat flour 
1 cup all-purpose flour 
1 (8 ounce) can crushed pineapple with juice 
2 cups shredded carrots 
1/2 cup chopped walnuts 
1/2 cup raisins 

In large mixing bowl, beat egg whites.

Slowly beat in sugar, then applesauce, skim milk, and vanilla.

Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.

Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.

Pour into lightly greased (use non-fat cooking spray) 9 x 13 inch pan.

Bake in a preheated 350 degrees F ( 175 degrees C ) oven for 35 - 40 minutes. It is done when toothpick inserted in center comes out clean

Yield: 1 - 9 x 13 cake, 18 servings, 3 POINTS per serving 

Nutritional Information: Calories 173, Protein 4g, Total Fat 2g, Sodium 171mg, Cholesterol 0mg, Carbohydrates 35g, Fiber 2g


TRIPLE CHOCOLATE BUNDT CAKE

~Submitted by Angelique, TX

Serving 24

2 pts. Per serving
1 box Devils Food Cake Mix
1 small box sugar free instant chocolate pudding 
1 small box sugar free instant white chocolate pudding 
1 cup egg substitute 
1 1/2 cup water
1/2 cup chocolate chips
1 cup applesauce

Mix together and pour into a sprayed Bundt pan or divide into 24 cupcakes. (The mixture is kind of fluffy and does not rise much at all.) Bake at 350 degrees (45-50 min. for Bundt or 20 min. for cupcakes.) Serve with Fat Free Cool Whip. 

Bundt Cake = 16 serving @ 3 pts. Each
Cupcakes = 24 serving @ 2 pts. Each

SUGARLESS CHOCOLATE SPLENDA CAKE

~Submitted by Jean, Syracuse, NY

Here's a little Chocolate low-fat cake to tide you chocoholics over the Holidays.

2 1/4 cups all-purpose flour (550 Ml) 
1 cup (250 Ml) Splenda Granular sugar substitute 
1/2 cup (125 Ml) unsweetened cocoa powder 
1 1/2 tsp (7 ML) baking soda 
1/2 tsp (2 Ml) salt 
2 eggs 
1 1/2 cups (375 Ml) sour milk**
1/3 cup (75 Ml) vegetable oil 
1/2 cup (125 Ml.) apricot jam, with no added sugar 

** (combine 4 tsp (20 Ml.) vinegar with 1 1/2 cups (375 Ml. sweet milk)

Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350° F (180°C) 20 - 25 minutes. Cool for 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze. 

GLAZE DIRECTIONS
Combine 1/4 cup (50 Ml) cocoa powder, 2 Tbs Splenda (25 Ml) and 4 tsp (20 Ml) cornstarch in saucepan. Whisk in 1/2 cup (125 Ml) milk, then 1/4 cup (50 Ml) corn syrup and 1 tsp (5 Ml) vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

Makes 12 servings

33 G carbohydrate G protein 9 G fat 228 calories (per serving)


CARROT CAKE

~Submitted by Jean, Syracuse, NY

Makes two (8-inch) layers (12 servings)
Prep: 30 minutes
Bake: 35 to 40 minutes

Ingredients 
2 cups all-purpose flour 
1-1/2 teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon salt 
2-1/2 teaspoons ground cinnamon 
4 large eggs 
1 cup vegetable oil 
1 cup SPLENDA Sugar Blend for Baking 
2-3/4 cups shredded carrots 
1 (8-ounce) can crushed pineapple, well drained 
1 cup flaked coconut 
1/2 cup chopped walnuts 

Directions 
1. Spray two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside. 

2. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside. 

3. Beat eggs, vegetable oil, and SPLENDA Sugar Blend for Baking at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut. 

4. Pour batter into prepared cake pans. 

5. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely. 

6. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Makes two (8-inch) layers (12 servings). 

Nutritional facts per serving
Calories: 400, total fat: 26g, saturated fat: 4.5g, cholesterol: 70mg, sodium: 410mg, carbohydrate: 41g, total sugar: 22g, fiber: 2g, protein: 6g, starch: 2 diabetic exchange, fruit: .5 diabetic exchange, fat: 5 diabetic exchange 

Icing

1/2 cup Light Butter, softened
1 cup SPLENDA Granular
1 lb. Fat-Free Cream Cheese
2 tsp. Vanilla Extract


ALMOND SUGAR COOKIES

~Submitted by Jean, Syracuse, NY

5 tbsp margarine 
32 ea almond slices
1 1/2 tbs Fructose (Substitute 4 . saccharin or 8 pcks. aspartame or 4 packets acesulfame-K for the fructose. It will not change the exchanges.)
1 tbs egg white
1/4 tsp almond, vanilla, or lemon extract
1 cup unbleached flour
1/8 tsp baking soda 
1 pinch cream of tartar

Preheat oven to 350F. In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch balls. Place on a nonstick cookie sheet. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer wax paper to cool.

Makes 32 Cookies.

Dietary Exchanges:
1 Bread/Starch and 1 Fat
Nutrients Per Serving (Serving = 2 cookies):
90 Calories
2 g Protein
10 g Carbohydrate 10 g
4 g Fat (40% calories from fat)
trace Dietary Fiber
0 mg Cholesterol
49 mg Sodium


MOCK SHORTBREAD COOKIES

~Submitted by Jean, Syracuse, NY

Yield: 24 servings

Nonstick Vegetable Spray 
1 Egg
2 c All-purpose flour 
2 pk Sugar substitute - NOT aspartame
1 1/2 tsp Baking powder 
1/2 c Vegetable oil 
1 tsp Vanilla extract
1/4 c Water

1. Preheat oven to 350 F. Spray cookie sheet with nonstick vegetable spray. 

2. Combine all ingredients to form a soft dough. Roll or pat out on floured board to 1/4-inch thick. 

3. Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet. Bake for 15-20 minutes until edges are a light golden brown.

Yield: 2 dozen cookies 

Serving Size: 1 cookie 
Exchanges: 1/2 Starch/bread and 1 Fat. 
Nutrient Content per serving: Cal 89, Fat 5 gm, Sodium 23 mg, Fiber 0 gm, Protein 2 gm, Carbohydrate 9 gm, Cholesterol 11 mg.


ANGELIC DEVILED EGGS

~Submitted by Jean, Syracuse, NY

Ingredients:
6 eggs
1/4 c low-fat (1%) cottage cheese
3 tbsp prepared fat-free ranch dressing
2 tsp Dijon mustard
2 tbsp minced fresh chives or dill
1 tbsp diced well-drained pimiento or roasted red pepper

Directions:
Place eggs in medium saucepan; add enough water to cover. Bring to a boil over medium heat. Remove from heat; cover. Let stand 15 minutes. Drain. Add cold water to eggs in saucepan; let stand until eggs are cool. Drain. Remove shells from eggs.

Cut eggs lengthwise in half. Remove yolks, reserving 3 yolk halves. Discard remaining yolks or reserve for another use. Place egg whites, cut sides up, on serving plate; cover with plastic wrap. Refrigerate while preparing filling.

Combine cottage cheese, dressing, mustard and reserved yolk halves in mini food processor; process until smooth. (Or, place in small bowl and mash with fork until well blended.) Transfer cheese mixture to small bowl; stir in chives and pimiento. Spoon into egg whites. Cover and chill at least 1 hour. Garnish, if desired.

Makes 12 Servings.

Nutrients Per Serving:
24 Calories
1 g Fat
<1g Saturated Fat
1 g Carbohydrate
3 g Protein
27 mg Cholesterol
96 mg Sodium
1 g Fiber

~Submitted by Linda, MI

There is hardly anything that can be made for only two people during the holidays. During all the cleaning and decorating and cooking and shopping find a quiet moment. Make yourself a cup of tea or hot chocolate. Sit down and think about the Reason for all your work. Sip your warm drink and warm your heart with thoughts about the One you believe in. Offer Him your heart and your drink. He will share. That is the best recipe for two.


A FAST SAUTE OF BEEF

~Submitted by Maggie, TX

Perfect Christmas dinner for two. This is a meal in one with beef tenderloin chunks, potatoes, and mushrooms. Do not let the long ingredient list dismay you. It's not that difficult to make.

INGREDIENTS:

The Onions:
6 to 8 small white onions about 1 inch in diameter
1/2 cup chicken stock
A pinch of tarragon or mixed herbs

The Potatoes:
3 or 4 medium boiling potatoes
A pinch of tarragon or mixed herbs
3 tbsp minced fresh parsley
The Mushrooms:
6 to 8 large fresh mushrooms
1 tbsp minced shallot or scallion

The Meat:
2 center-cut beef tenderloin steaks 1-1/2 inches thick, or the equivalent cut from a piece of tenderloin
The Sauce:
2 tbsp minced shallots or scallions
1/3 cup dry French vermouth
1/4 cup beef or chicken stock
1/3 cup heavy cream (or 1/2 cup stock blended with 1/2 tbsp cornstarch)

Other Ingredients:
Salt and freshly ground pepper
Butter and light olive oil or peanut oil

PREPARATION:
The Onions:
Drop the onions into boiling water for 1 minute. Drain. Shave skin from the tip and root ends, then slip off the remaining skins. Pierce a cross 1/4 inch deep in the root ends, for even cooking.

Simmer slowly in the covered saucepan with the stock, herbs, and a little salt until tender, about 20 minutes. Meanwhile, continue with the rest of the items. 

The Potatoes:
Peel the potatoes and cut into 3/4-inch slices; cut the slices into 3/4-inch strips, and cut the strips into cubes. Dry the potatoes. Set one of the frying pans over high heat, add 1 tablespoon each of butter and oil, and when the butter foam has almost subsided, add the potatoes. Saute without disturbing for 1 minute, swirl the pan by its handle to toss them, and leave for another minute to sear them. Season lightly with salt and pepper, and saute over moderate heat, tossing fairly frequently, for about 15 minutes. When lightly browned and tender, keep them just warm, uncovered, over a pan of barely simmering water. 

The Mushrooms:
Trim 1/4 inch off the stems of the mushrooms and either wipe the caps clean with a towel or wash them rapidly, if dirty, and dry them. Quarter them. Saute several minutes in hot butter in your second frying pan, adding the shallots or scallions at the end, just as the absorbed butter reappears on their surface and they begin to brown. 

The Meat:
Whether you are using steaks or a piece of tenderloin, cut off outside fat and slice the meat into 1-1/2-inch chunks. Dry them well before sauteing. 

Midway point: 
Everything is cooking at once except for the meat, which is lying in wait. The onions are simmering away in their saucepan; the potatoes are sauteing. When the mushrooms are done, turn them into a side dish. 

Sauteing the meat: 
Set the mushroom saute pan over moderately high heat, adding a little butter and oil. When very hot, almost smoking, add the meat. Brown, tossing frequently for several minutes, until barely springy when pressed -- the beef must be very rare because it gets a little more cooking later. Toss it with a sprinkling of salt, and scrape it into the dish with the mushrooms. 

The Sauce:
Spoon all but a tablespoon of fat out of the pan, stir in the minced shallots or scallions, and saute a moment; then pour in the wine, the stock, and any juices from the onions. Boil rapidly and let reduce almost to a syrup before adding the optional cream (or the stock/cornstarch). 

Final simmering: 
Scrape the beef, onions, and mushrooms into the pan and bring to the simmer, basting with the sauce, just to warm the beef through without overcooking; it should be rosy rare. Taste the sauce carefully and correct seasoning. 

Serving: 
Toss the potatoes over high heat to crisp, adding a tablespoon of butter, the herbs, and parsley. Strew the potatoes over the meat and serve. 

Yield: 2 servings 

Source: The Way to Cook by Julia Child (Alfred A. Knopf)


CAPPUCCINO SOUFFLE FOR TWO

~Submitted by Maggie, TX

Start a new Christmas tradition for the two of you. A special, different dessert each Christmas. Here's a great one for starters. This came from a Good Housekeeping magazine article.

Serving: 2
Total Time: 30 minutes

INGREDIENTS:

Cappuccino Soufflé: 
1 teaspoon butter or margarine
1 tablespoon plus 1/4 cup sugar
1 tablespoon instant coffee
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
2 large egg whites
1/8 teaspoon cream of tartar

Chocolate Sauce:
1/4 cup half-and-half or light cream
1 ounce semisweet chocolate
1 teaspoon butter or margarine
1/2 teaspoon instant coffee
1/8 teaspoon ground cinnamon

DIRECTIONS:

1. Preheat oven to 375 degrees F. Prepare Cappuccino Soufflé: Grease two 6- to 8-ounce ramekins with butter; sprinkle with 1 tablespoon sugar.

2. In cup, stir coffee, vanilla, cinnamon and 1 teaspoon water until dissolved. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, sprinkle in remaining sugar until stiff peaks form. Add coffee mixture and beat on low speed just until blended.

3. Spoon mixture into ramekins. Bake 10 minutes or until soufflés are puffed and edges are browned. 

Meanwhile, prepare Chocolate Sauce:

4. In microwave-safe 1-cup liquid measure, combine sauce ingredients. Cook in microwave oven on High 30 seconds; stir, scraping chocolate from bottom of cup. Cook 15 seconds; stir until smooth.

5. Serve soufflés immediately. With spoon, break centers of soufflés and pour in sauce.

NUTRITIONAL INFORMATION:
Calories: 290
Total Fat: 12
Saturated Fat: 5
Cholesterol: 11
Sodium: 120
Carbohydrates: 42
Fiber: 1
Protein: 6

DECADENT CHOCOLATE PECAN PIE

Try this luscious variation of a classic pecan pie for a memorable end to your holiday meal. The spicy crunch of a traditional pecan pie nestles on top of a layer of divinely rich chocolate. 

Prep Time: 15 minutes
Cook Time: 1 hour

Ingredients:
1 refrigerated pie crust (from 15-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons McCormick® Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Allspice
1/4 teaspoon salt
1 1/2 cups pecan halves 

Directions:
1. Preheat oven to 425°F. Line 9-inch pie plate with pie crust. Partially bake crust 7 minutes. Remove and set aside. Immediately reduce oven temperature to 325°F. 

2. Microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust; set aside. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of aluminum foil around edges of crust to prevent over-browning.

3. Bake 55 to 60 minutes or until filling is puffed but center is still soft enough to move when shaken gently. Tent pie with foil if crust browns too quickly. Cool on wire rack.

Makes 10 servings.

Source: McCormick Spices


BROCCOLI CASSEROLE

Ingredients:
4 heads fresh broccoli, chopped
1 1/2 cups shredded American cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 teaspoons salt
2 teaspoons ground black pepper
3 tablespoons butter
2 cups crushed, seasoned croutons 

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). 

2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside. 

3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish. 

4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture. 

5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender. 

Serves 10



MAPLE PUMPKIN CHEESECAKE

I have not yet made this but plan to. It sounds wonderful. I got it from Eagle Brand, the makers of Eagle Brand Sweetened Condensed milk.

INGREDIENTS:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (15 ounce) can pumpkin
3 eggs
1/4 cup maple syrup 1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze:
1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans

whipped cream (optional)
pecan halves (optional) 

DIRECTIONS:
1. Preheat oven to 325 degrees. 

2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan. 

3. With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan. 

4. Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. 

5. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional). Pass remaining sauce. Store leftovers covered in refrigerator. 

6. Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving. 

Yields: 12 servings


SPECIAL OCCASION CHICKEN SALAD

Ingredients:
1/2 cup mayonnaise (see my note)
1/2 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon lemon juice 
3 cups diced, cooked chicken breast meat
1/2 cup finely chopped celery
1/2 cup chopped green onions
1 (8 ounce) can water chestnuts, drained and chopped
1 1/2 cups diced Swiss cheese (see my note)
1 1/2 cups halved green and red seedless grapes 

Directions:
1. In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice. 

2. In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving. 

Serves 8.
Nutrition Info:
Servings Per Recipe: 8 
Amount Per Serving 
Calories: 328 
Total Fat: 21.8g 
Cholesterol: 70mg 
Sodium: 331mg 
Total Carbohydrates: 11.1g 
Dietary Fiber: 1.3g

Note: You can cut back on calories by using low-fat or fat-free mayonnaise and cheese.

This is an adaptation of a recipe found in my Allrecipes "Tried & True" cookbook.


CHRISTMAS MORNING CASSEROLE

I will be working on Christmas but I plan to feed my kids well in my absence. This will be their morning meal. It should hold them over and be a little reminder of how much I love them and would rather be home on Christmas. I love adding different ingredients to this basic recipe. Angela loves mushrooms, so I will make a small casserole dish for her, and Trey wants jalapenos, so a small one for him. I reduce the baking time for the smaller casseroles. Get creative... this a wonderful breakfast for special occasions. Just pop it into the oven when you start coffee. It will be ready before you can say "leave the presents alone!".

1 Box Croutons, Seasoned (see notes)
1 Pound Pork Sausage, browned and drained (see notes)
1 Can Cream of Mushroom Soup
8 Eggs, beaten
2 1/2 Cups Milk
2 Cups Grated Cheddar Cheese
1 Teaspoon Dry Mustard

Grease a 9x13 casserole dish. Sprinkle croutons over bottom of dish.

Layer sausage over croutons. Layer cheese over sausage.

Mix remaining ingredients together well, and pour over casserole.

Cover with foil and refrigerate overnight.

Bake, uncovered, at 350 degrees or until done (start checking for doneness after 45 minutes). Tent with foil if top is browning too quickly.

Notes: You may substitute hot pork sausage or you can substitute bacon for sausage. I like using bacon, sausage and ham cubes in this. I use garlic flavored croutons.

You may also substitute Egg Beaters, low-fat sausage, milk, cheese and soup to make this dish healthier.

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Rachael Ray 365: No Repeats
A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
by Rachael Ray
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Betty Crocker's Diabetes Cookbook
by the editors of Betty Crocker
Everyday Meals, Easy as 1-2-3 (Hardcover)
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Jan Karon's Mitford Cookbook and Kitchen Reader
Recipes from Mitford Cooks, Favorite Tales from Mitford Books
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Betty Crocker's Picture Cookbook
The Original 1950 Classic (Betty Crocker) (Ring-bound)
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Fix-It and Forget-It Cookbook
Feasting with Your Slow Cooker (Plastic Comb)
by Dawn J Ranck
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The 1200-Calorie-a-Day Menu Cookbook
Quick and Easy Recipes for Delicious Low-fat Breakfasts, Lunches, Dinners, and Desserts
by Nancy S. Hughes
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Best American Side Dishes (Best Recipe) (Hardcover)
by Cook's Illustrated Magazine
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The 15-Minute Gourmet
Vegetarian (15-Minute Gourmet) (Paperback)
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