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Table of Contents.~. Great Beginnings S

Scrumptious·Soups & Salads 25

Christmas Breads & Rolls 47

Sensational Sides & Trimmings 59

Main Feast 79

Yuletide Sweets 93

Decking the Halls 133

Our Mini Gourmet Cookbooks include: A Taste of Italy, Better Health, Bountiful Breads, Busy Mom's Cookbook, Casseroles, Crockpot Cookery, From the Grill, Gifts from the Kitchen, Hot & Spicy, Keepsake Holiday Recipes, Kids in the Kitchen, and Starving Student Cookbook.

Organizations can sell our Mini Gourmet Cookbooks as a unique fundraiser. Contact us for more information by visiting our web site at www.schoolmate.com or by calling 800-516-8339. We can also help you create a personalized cookbook with your own recipes. Learn more by visiting www.morriscookbooks.com .

• ,~!lt:ll.:. Copyright © 2002 All rights reserved.

P. 0. Box 21 I 0 • Kearney, NE 68848 800-5 16-8339 • www.schoolmate.com

2

RED HoT CHRISTMAS PUNCH 1f2 c. sugar 112 c. red hots 4 c. water 2 c. orange juice 2 c. pineapple juice

I (64-oz.) jar cranberry juice cocktail

4 cinnamon sticks I T. whole cloves

In a large pot over low heat, dissolve sugar and red hots in the water. Add the juices, cinnamon sticks and cloves. Simmer on low heat. Punch can simmer for several hours, although it becomes stronger. More water can be added to dilute punch.

Hot Drinks 4

I T. whole cloves I T. whole allspice I tsp. ground nutmeg 4 cinnamon sticks I gal. apple cider

HoT SPICED CIDER I c. brown sugar I (6-oz.) can frozen lemonade

concentrate I (6-oz.) can frozen orange juice

concentrate

Tie spices in a cheesecloth. Mix all ingredients. Simmer in a large pot over low heat. Serve hot.

Hot Drinks 5

MEXICAN HoT CHOCOLATE 2112 c. milk 4 squares semisweet

dark chocolate, grated 3 T. sugar

112 tsp. cinnamon 2-3 drops vanilla Pinch of ground cloves

In a medium saucepan over medium heat, combine all ingredients. Stir constandy until chocolate and milk are well blended and the sugar has dissolved. Bring to a boil and then beat with a whisk until frothy. Serve in mugs, and sprinkle with ground cinnamon, if desired. Yields 3 - 4 servings.

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~r~ Hot Drinks 6

CHRISTMAS COCOA 112 c. sugar 1/4 c. unsweetened cocoa powder 1/3 c. water 1f2 tsp. cinnamon

IJ4 tsp. nutmeg 4 c. milk 3J4 c. marshmallow creme

In a 2 quart saucepan over low heat, heat sugar, cocoa, water, cinnamon and nutmeg, stirring constantly until mixture is smooth. Heat to boiling; reduce heat. Simmer for 4 minutes, stirring constantly. Stir in milk. Heat over low flame. Pour cocoa into 6 mugs. Top each with 2 tablespoons of marshmallow creme. For a special touch, serve with candy canes to use as swizzle sticks. Variation: Make mint cocoa by omitting cinnamon and nutmeg and stirring in 1/2 teaspoon mint extract or 3 tablespoons crushed hard peppermint candies. Make mocha cocoa by stirring in I - 2 tablespoons instant coffee granules.

Hot Drinks 7

fiRESIDE COFFEE 2 c. instant hot chocolate mix 2 c. non-dairy creamer I c. instant coffee granules 2 tsp. cinnamon

lf2 tsp. allspice 112 tsp. nutmeg 1112 c. sugar Dash of salt

Mix all ingredients in a large container. Use 2 tablespoons of mix with I cup of hot water. Adjust the amount to suit your taste.

Hot Drinks 8

INSTANT HOT SPICED TEA lf2 c. instant tea 2 c. Tang drink mix 2 c. sugar

I (1/4-oz.) pkg. lemonade mix I tsp. ground cloves 2 tsp. cinnamon

Mix all ingredients together. Store in a glass jar. Use 2 teaspoons of mix per cup of hot water. Adjust the amount to suit your taste.

Hot Drinks 9

PEPPERMINT & EGGNOG PUNCH I qt. peppermint ice cream,

softened I qt. eggnog

48 oz. ginger ale, chilled Peppermint sticks

In a punch bowl, combine ice cream, eggnog and ginger ale. Blend well. Serve immediately with peppermint sticks as garnish. The sticks may be crushed and sprinkled on top or served whole.

Cold Drinks I 0

1112 c. lime juice 1112 c. sugar I c. water

PEPPERMINT STICK PUNCH IJa tsp. peppermint extract 2 ( 1-liter) bottles club soda, chilled Candy canes

In a punch bowl, combine lime juice and sugar; stir until sugar is dissolved. Stir in water. Add peppermint extract. Just before serving, add club soda. Hang candy canes on the edge of the bowl to the inside. Use long ones so they dissolve and change the color of the punch.

Cold Drinks II

YULETIDE PUNCH 2 pts. raspberry sherbet, divided I c. fresh squeezed lemon juice I c. orange juice 3/4 c. sugar

I (32-oz.) bottle cranberry juice, chilled

2 (28-oz.) bottles ginger ale, chilled

Soften I pint sherbet in a chilled punch bowl. Add lemon and orange juices and sugar. Stir to dissolve sugar. Add cranberry juice. Pour ginger ale slowly down inside of bowl so that it does not lose effervescence. With small ice cream scoop, float remaining pint of sherbet on top of punch.

Cold Drinks 12

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PEPPERMINT ICE CREAM PUNCH I (8-oz.) jar red maraschino

cherries, drained 12 round peppermint candies 2 half-gallons vanilla ice cream,

softened & divided

I c. coarsely crushed peppermint candies (about 30 round candies), divided

48 oz. cherry lemon-lime soft drink, chilled

In the bottom of a 6-cup ring mold, place cherries and whole peppermint candies. In a large bowl, combine I half-gallon ice cream and 112 cup crushed candies. Spoon ice cream mixture over cherries and candies in mold. Cover and freeze for 4 hours or until firm. In a large bowl, combine remaining half-gallon ice cream and 112 cup crushed candies; cover and store in freezer. To serve, spoon peppermint ice cream mixture into punch bowl. Stirring constantly, add soft drink until blended. Dip mold into warm water to loosen ice cream ring. Place ring in punch. Yields 16 servings.

Cold Drinks 13

3 eggs 1/s tsp. salt 1/1 c. sugar 2112 c. whole milk

CREAMY EGGNOG I c. cream 2 tsp. vanilla Dash of nutmeg

Beat eggs until foamy. Add salt and sugar; beat hard. Stir in milk, cream and vanill;i. Chill thoroughly and serve sprinkled with nutmeg.

Cold Drinks 14

6 eggs 1/4 c. sugar 1/4 tsp. salt I qt. milk

BASIC COOKED EGGNOG I tsp. vanilla I c. whipping cream, whipped

(opt.)

In a large saucepan, beat eggs, sugar and salt. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture thickens and just coats a metal spoon. Stir in vanilla. Cool quickly by setting pan in a bowl of cold water and stirring for a few minutes. Cover and refrigerate for several hours or overnight, until thoroughly chilled. Pour into bowl or pitcher. Fold in whipped cream. Serve immediately with ground nutmeg, chocolate curls, peppermint sticks, orange slices, maraschino cherries, cinnamon sticks, whipped topping, sherbet or ice cream. Yields 12 servings.

Cold Drinks IS

1111 c. sour cream 1111 c. mayonnaise 2 tsp. parsley flakes

VEGETABLE DIP 2 tsp. celery salt 2 T. dill seed 2 T. onion, chopped

Mix all ingredients well. Refrigerate. Serve with raw vegetables. Yields 3 cups.

YOGURT VEGETABLE DIP I c. plain yogurt 3 green onions, chopped 112 tsp. curry powder

'12 tsp. garlic powder 112 tsp. pepper

Mix all ingredients well. Refrigerate. Serve with raw vegetables. Yields I cup.

Appetizers 16

SPINACH BREAD DIP I (I 0-oz.) pkg. frozen spinach I c. mayonnaise I c. sour cream I pkg. Knorr vegetable soup mix,

not instant

I (8-oz.) can water chestnuts, drained & chopped

IJl c. scallions, chopped

Thaw, drain and chop spinach. Combine all the ingredients and refrigerate overnight. Serve in hollowed-out pumpernickel or rye bread loaf or with unsalted crackers.

Put holiday dips in red and green bell peppers. It's festive and cleanup is easy.

Appetizers 17

BARBEQUE MEATBALLS I ( 12-oz.) can evaporated milk 2 lbs. ground beef 2 eggs, beaten 2 c. crushed crackers

Sauce: 2 c. ketchup 1112 c. brown sugar

lf2 c. onion, diced 2 tsp. salt lf2 tsp. pepper 2 tsp. chili powder

I T. liquid smoke 112 c. onion, diced

Mix milk, ground beef, eggs, crackers, onion, salt, pepper and chili powder together and form into 1112-inch balls. Place in a 9 x 13-inch pan. In a medium saucepan, combine sauce ingredients and cook until sugar dissolves. Pour over meatballs. Bake at 350° for I hour.

Appetizers 18

HOLIDAY HAM BALLS 3 c. Bisquick 11/2 c. ham, cooked & finely

chopped 4 c. shredded cheddar cheese

112 c. grated Parmesan cheese 2 T. parsley flakes 2 tsp. spicy mustard 2Jl c. milk

Mix all ingredients thoroughly. Shape into l-inch balls. Place on a lightly greased cookie sheet, about 2 inches apart. Bake at 350° for 20 - 25 minutes. Variation: Substitute browned sausage for ham.

Appetizers 19

PECAN (HEESEBALL I (8-oz.) pkg. cream cheese,

softened IJ2 c. butter, softened lf2 sm. onion, chopped

16 black olives, chopped 12 green olives, chopped I c. pecans, chopped

Combine cream cheese, butter, onion and olives. Roll into a ball. Roll in pecans. Chill for I hour before serving. Serve with crackers.

Have two holiday parties on the same day. Invite guests for a party from I - 3 and the next set of guests from 4 - 6. You'll

only have to cook once, decorate once and clean once.

Appetizers 20

TORTILLA HAM ROLL-UPS 2 (8-oz.) pkgs. cream cheese,

softened I (10-oz.) pkg. frozen spinach,

drained & diced

I (4-oz.) can chopped black olives 4 green onions, chopped I (8-oz.) pkg. tortilla shells lib. cooked ham, thinly sliced

Mix cream cheese, spinach, olives and onions. Spread on top of tortilla shells. Add ham. Roll up and slice. Chill to make slicing easier. Serve with taco sauce or salsa.

Appetizers 2 I

SALMON WITH CAPER SAUCE I (1.6-oz.) ctn. sour cream IJs c. red onion, chopped IJ4 c. capers, drained 2 T. fresh Italian parsley, chopped I tsp. pepper

2 lbs. pre-sliced smoked salmon 2 loaves cocktail rye or

pumpernickel bread Fresh Italian parsley sprigs

In a medium bowl, mix sour cream, onion, capers, parsley and pepper. Cover and refrigerate. Place salmon on a platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.

Appetizers 22

.-~ ~

SALMON PARTY BALL I (l-Ib.) can salmon, drained &

flaked I tsp. horseradish IJ4 tsp. liquid smoke

I (8-oz.) pkg. cream cheese, softened

IJ2 c. pecans, chopped (or slivered almonds)

I T. lemon juice 3 T. parsley, chopped 2 tsp. onion, grated

Combine salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke. Form into a ball. Roll in chopped pecans mixed with parsley. Recipe can be doubled, formed into fish shape and decorated with slivered almonds.

Take time to help your children make a special homemade gift for a friend or relative.

Appetizers 23

STUFFED SHRIMP APPETIZERS 24 med. shrimp, cooked I (3-oz.) pkg. cream cheese,

softened

I oz. blue cheese, crumbled Dash of garlic salt 1f2 c. parsley, finely chopped

Split the shrimp part way down on the vein side; refrigerate. Blend the cheeses and garlic salt together. Stuff the shrimp and roll in the parsley, cheese side down .

. -..

Appetizers 24

CREAMY SWEET POTATO SOUP 2 c. sweet potatoes, peeled &

cubed 11/2 c. leeks, thinly sliced 1114 c. fat-free chicken broth,

divided 2/1 c. evaporated skim milk

1112 c. Dijon mustard 112 tsp. salt Dash white pepper Dash nutmeg Chopped leek (opt.)

In a 13/4 quart casserole, combine sweet potatoes, sliced leeks and 1/4 cup broth; stir well. Cover and microwave on high for I 0 minutes, stirring after 5 minutes. Place sweet potato mixture in a blender and blend until smooth. Add remaining ingredients except chopped leek; process for 30 seconds or until blended. Garnish with chopped leek. Serve warm. Yields 4 servings.

Soups 26

ROASTED BELL PEPPER SOUP I yellow bell pepper IJ4 c. orange juice Ill c. onion, chopped IJl c. carrot, chopped 2 tsp. margarine, melted

1112 tsp. flour I c. fat-free chicken broth Ill c. I% milk Salt, pepper & paprika, to taste

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined cookie sheet; flatten peppers with hand. Broil for IS minutes or until blackened. Place peppers in zip-top plastic bag; seal. Let stand for 20 minutes; peel. Place peppers and orange juice in blender. In a small saucepan, saute onion and carrot in margarine until carrot is tender. Add to blender; process until smooth. In a medium saucepan, combine flour, broth and milk; whisk until blended; bring to a boil. Reduce heat; add bell pepper mixture, salt, pepper and paprika; simmer for 10 minutes, stirring occasionally.Yields 2 servings.

Soups 27

CREAM OF BROCCOLI & MUSHROOM SOUP IJ41b. mushrooms, sliced 6 T. butter 2 (I 0-oz.) pkgs. frozen broccoli,

thawed, reserve liquid 2 onions, sliced 2 shallots, minced

2 (IOl/4-oz.) cans chicken broth 1112 c. half & half Pinch garlic powder Pinch dried dill weed Salt & pepper, to taste

In a large skillet over medium-high heat, saute mushrooms in 2 tablespoons melted butter until tender, about 4 minutes. Remove from skillet using slotted spoon; set aside. Melt remaining 4 tablespoons butter in same skillet. Add broccoli, onions and shallots; saute until tender, about 10 minutes. Transfer 1/3 broccoli mixture to blender. Add 1/3 broth and 1/3 reserved broccoli liquid; puree. Pour into a large saucepan. Repeat with remaining broccoli mixture, broth and liquid. Stir in half & half, garlic powder and dill weed. Bring to a simmer, stirring frequently. Reduce heat to low and simmer for I 0 minutes. Season with salt and pepper. Yields 6 servings.

Soups 28

CHRISTMAS CHEESE SOUP 1112-2 qts. water 4 chicken bouillon cubes I c. celery, diced 112 c. onion, diced 2 c. potatoes, peeled & chopped

I (20-oz.) pkg. frozen cauliflower, carrots & broccoli blend

2 (IOl/4-oz.) cans cream of chicken soup

1-1 112 lbs. Velveeta cheese

In a large pot, combine water, bouillon, celery, onion and potatoes; boil for 20 - 25 minutes. In a medium saucepan, boil the vegetables for I 0 - 12 minutes until tender. In a separate saucepan over low heat, combine soup andVelveeta cheese until cheese is melted. Add vegetables and soup mixture to pot. Stir well to combine.

~~.

Soups 29

OYSTER STEW 112 c. potatoes IJ4 c. onion, chopped I T. olive oil 2 pts. oysters, reserve liquid 2 T. fresh parsley, minced 2 T. garlic, minced 1112 tsp. salt

IJ4 tsp. white pepper IJ4 tsp. black pepper 112 tsp. Tabasco pepper sauce 112 tsp. Worcestershire sauce I c. heavy cream 2 green onions, finely minced

Cook the potatoes in 3 cups of boiling water until tender; peel and dice. In a large skillet over high heat, saute the onion in hot oil for 30 seconds. Add the reserved oyster liquid and cook for 30 seconds more. Add the parsley, garlic, potatoes, salt, white pepper and black pepper; bring to a simmer. Stir in the Tabasco and Worcestershire sauces and simmer for I minute. Add the cream and cook for 3 minutes. Fold in green onions and oysters and cook until the edges of the oysters start to curl, about 2 minutes; don't overcook. Yields 4 servings.

Soups 30

5-PEPPER OYSTER & SEAFOOD STEW 2fl lb. bay scallops 4 T. butter, divided 2 tsp. Italian seasoning, divided I (8-oz.) can oysters, undrained 2 c. milk Cayenne pepper, to taste White pepper, to taste Black pepper, to taste

Tabasco pepper sauce, to taste Paprika, to taste I (4-oz.) can tiny shrimp I (4-oz.) can crabmeat I (8-oz.) can mushrooms,

stems & pieces I (15-oz.) can cream-style corn

In a medium skillet, saute scallops in 2 tablespoons butter and I teaspoon Italian seasoning for 2 - 3 minutes; set aside. Meanwhile, in a large pot, cook oysters with liquid in 2 tablespoons butter and I teaspoon Italian seasoning for 3 - 4 minutes; add milk, peppers, Tabasco and paprika. Cook for 2 more minutes. Rinse shrimp in colander; add to pot. Add scallops, crabmeat and mushrooms; stir in corn. Cook until stew is hot.Yields 4- 6 servings.

Soups 31

CRANBERRY-WALDORF SALAD 2 (3-oz.) pkgs. cranberry-flavored

gelatin 13/4 c. boiling water 3J4 c. cold water 3J4 c. red delicious apple, diced 3/4 c. golden delicious apple, diced 112 c. seedless green grapes,

quartered

112 c. pecans, finely chopped, divided

'12 (8-oz.) pkg. fat-free cream cheese, softened

3f4 c. low-fat sour cream 2 T. sugar 1/4 tsp. vanilla

In a medium bowl, combine gelatin and boiling water; stir until gelatin dissolves. Stir in cold water. Cover and chill for 1112 hours or until the consistency of unbeaten egg white. Fold in apples, grapes and 1/4 cup pecans. Spoon into a 5 cup gelatin mold coated with cooking spray. Chill until firm. Beat cream cheese at medium speed until smooth. Add sour cream, sugar and vanilla; beat well. Invert mold onto a serving plate; cut into 8 pieces. Top each piece with 2 tablespoons cream cheese mixture. Garnish with remaining chopped pecans. Yields 8 servings.

Salads 32

CREAMY CRANBERRY SALAD 3 c. fresh or frozen cranberries,

coarsely chopped 2 c. miniature marshmallows 2/l c. sugar

I (20-oz.) can crushed pineapple, drained

1/s tsp. salt 1/4 c. nuts, chopped

I med. apple, peeled & chopped 2 c. whipping cream, whipped

' In a large bowl, combine cranberries, pineapple, apple, marshmallows, sugar, salt and nuts; mix well. Cover; refrigerate overnight. Just before serving, fold in whipped cream.

After the holidays, stock up on discounted Christmas napkins, paper cups and plates. This eliminates the pressure for next year, and you'll enjoy the savings!

Salads 33

RASPBERRY & CRANBERRY SALAD 112 c. cold ginger ale 2 (3-oz.) pkgs. raspberry gelatin

1112 c. boiling water I pkg. frozen cranberry relish I pkg. frozen raspberries

Frozen whipped topping, thawed, (opt.)

Mix gelatin with boiling water. Chill, but do not set. Mix in cranberry relish, raspberries and ginger ale; refrigerate. Cover with whipped topping before serving.

On Christmas Eve, have everyone prepare his or her favorite dish so no one has to do all the work!

Salads 34

EASY No-CooK CRANBERRY SAUCE 2 ( 16-oz.) cans whole cranberry

sauce I (8-oz.) can crushed pineapple,

drained

1f2 c. celery, finely chopped lf2 c. pecans, chopped

In a large bowl, combine all ingredients; toss until well mixed. Can be stored in refrigerator for up to I week. Yields 5 cups.

Salads 35

CHRISTMAS fRUIT SALAD I (3-oz.) pkg.lime gelatin I c. water I (8-oz.) can crushed pineapple,

reserve juice I (3-oz.) pkg. cream cheese,

softened

2 T. mayonnaise I (3-oz.) pkg. cherry gelatin I med. apple, chopped I banana, sliced lJ4 c. nuts, chopped

In an 8 x 8-inch pan, combine lime gelatin, water and juice from pineapple. When gelatin has dissolved, add pineapple and let stand until firm. Mix cream cheese and mayonnaise. Spread on top of lime gelatin. Prepare cherry gelatin according to package directions; let set until slightly thick. When thick, add apple, banana and nuts; spread on top of cream cheese mixture. Chill until firm.

Salads 36

HOLIDAY fRUIT SALAD I (15 112-oz.) can pineapple

chunks, reserve juice 1f2 c. sugar 2 T. flour I egg, beaten

I c. pecans, chopped 3 bananas, sliced 2 ( 11-oz.) cans mandarin oranges 3 med. unpeeled apples, chopped 1/2lb. red seedless grapes, halved

Drain pineapple and place the juice in a small saucepan. Add sugar, flour and egg to the juice. Cook over low heat, stirring constantly until smooth and thickened. Cool. Combine pecans and fruit. Add dressing, stirring well. Chill before serving. Yields I 0 - 12 servings.

Salads 37

CHRISTMAS RIBBON SALAD I (8112-oz.) can crushed pineapple,

reserve juice I (3-oz.) pkg. lime gelatin I (8-oz.) pkg. cream cheese,

softened 112 c. sugar I c. evaporated milk

I tsp. vanilla I ( 1-oz.) pkg. unflavored gelatin I c. cold water I (I 0-oz.) pkg. frozen strawberries,

thawed, reserve juice I (3-oz.) pkg. strawberry gelatin

Drain pineapple; save juice. Place pineapple in an 8 x I l-inch glass baking dish. Add enough water to reserved juice to equal 11/4 cups. Heat juice to boiling; add lime gelatin. When gelatin is dissolved, pour over pineapple. Chill until firm. Beat cream cheese and sugar until smooth. Blend in milk and vanilla. Sohen unflavored gelatin in cold water; heat to dissolve. Blend into cheese mixture. Pour over green layer. Chill until firm. Drain strawberries; save juice. Add enough water to juice to equal 11/4

cups. Heat juice to boiling; add strawberry gelatin. Stir until dissolved. Cool to room temperature; add strawberries. Pour over white layer. Chill until firm.

Salads 38

WARM PEAR SALAD 2 Bartlett pears, ripe but firm 5 tsp. extra virgin olive oil, divided I tsp. honey 1f2 tsp. dry mustard 112 tsp. salt IJa tsp. pepper 112 med. red onion, thinly sliced

into rings

2 heads Belgian endive, sliced crosswise into l-in. pieces

I bunch watercress, stems removed IJ4 lb. Roquefort cheese, crumbled Jill tsp. red wine vinegar I tsp. Worcestershire sauce Salt & pepper, to taste

Cut pears lengthwise into quarters. Peel, core and cut into l-inch chunks. In a small bowl, combine pears, 2 teaspoons olive oil, honey, mustard, salt and pepper; toss well. In a medium skillet over medium-high heat, heat pear mixture and onion; cook for 3 minutes until pears are golden brown and onions are slightly wilted. Transfer pears, onion and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar and Worcestershire sauce; toss gently. Season with salt and pepper. Serve warm.Yields 4 servings.

Salads 39

CRISPY WALDORF SALAD I c. pecan halves I fennel bulb, thinly sliced 2 T. + I tsp. lemon juice I apple 112 c. seedless red grapes, halved 4 stalks celery, thinly sliced

crosswise

6-8 escarole leaves, stacked & cut crosswise into thin strips

IJ4 c. fresh dill, chopped IJ4 c. plain yogurt 2 T. extra virgin olive oil Salt & pepper, to taste

Spread pecans in a baking pan. Bake at 350° for I 0 - IS minutes until golden and fragrant. Cool on a wire rack. In a large bowl, mix fennel bulb and I teaspoon lemon juice; toss. Cut apple, with skin on, into thin wedges; add to fennel and toss to combine. Add grapes, celery, escarole, and half the dill; toss. In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, oil, salt and pepper. Drizzle dressing over the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.

Salads 40

ENGLISH PEA SALAD I lg. head of lettuce, chopped I bunch green onions, chopped I (8-oz.) can tender English

peas, drained I lg. jar bacon bits

I c. Miracle Whip 2 T. sugar I (16-oz.) pkg. shredded

cheddar cheese

In a large bowl, mix lettuce and onions. Layer peas on top of lettuce and cover completely with bacon bits. Layer Miracle Whip over bacon bits and sprinkle sugar over Miracle Whip. Cover the top with cheddar cheese; chill before serving.

Salads 41

CRANBERRY-GLAZED CARROTS 3 lbs. carrots I (8-oz.) can jellied cranberry

sauce

1f4 c. water 1f4 c. brown sugar 4 tsp. orange juice concentrate

Peel and cut carrots julienne-style. Cook until just tender. Rinse in cold water. In a small saucepan, combine cranberry sauce, water, brown sugar and juice. Cook over low heat until syrupy. Remove from heat. Pour sauce over carrots and toss gently. Chill carrots in sauce for at least 2 hours, preferably overnight. Keep in refrigerator for 7 - I 0 days. Yields I 0 servings.

Salads 42

MARINATED BROCCOLI SALAD I head broccoli, chopped I head cauliflower, chopped I (10-oz.) jar green olives,

drained & sliced

I lg. jar pimentos, drained I (4112-oz.) can mushrooms,

drained I ( 16-oz.) bottle Italian dressing

In a large bowl, combine all ingredients; toss to evenly coat dressing. Refrigerate overnight.

Salads 43

BROCCOLI SALAD Dressing: I c. mayonnaise 1/1 c. sugar

Salad: I lg. bunch broccoli I c. dry roasted sunflower seeds 12 slices crisp bacon, crumbled

2 T. red wine vinegar

1f2 pt. cherry tomatoes, halved lf2 c. raisins (opt.)

Combine dressing ingredients. Refrigerate overnight to blend flavors. In a large bowl, combine broccoli (florets only), sunflower seeds, bacon, tomatoes and raisins. Toss with dres~ing. Yields 4 - 6 servings.

Salads 44

WILD RICE SALAD 3 c. wild rice 4 blood or navel oranges 3 T. red wine vinegar 3 T. sherry vinegar 1112 tsp. salt

I tsp. pepper 112 c. extra virgin olive oil 6 scallions, cut into 1/a-in. rounds I c. dried cranberries 112 c. flat-leaf parsley, finely chopped

In a large pot of salted boiling water, cook rice until just tender, about 40 minutes; drain. Cut away peel and pith from oranges, catching the juice in a bowl. Remove segments from white membrane; place segments in the bowl. In a small bowl, combine vinegars, salt and pepper. Slowly whisk in olive oil. In a large serving bowl, combine rice, scallions, cranberries, parsley, orange sections and their juice. Drizzle vinaigrette over the salad, gently toss and serve. Yields 8 - I 0 servings.

Salads 45

COLD CRAB SALAD 3 T. olive oil I T. wine vinegar lf2 lb. crabmeat 2 celery stalks, finely chopped 1112 T. green onion, finely chopped I 0 stuffed olives, sliced I T. sweet pickle relish

I T. parsley, finely chopped I T. lemon juice 3 dashes Worcestershire sauce Salt & pepper, to taste IJ4 c. mayonnaise Lettuce

In a large bowl, use a wire whisk to beat together oil and vinegar. Add the remaining ingredients except the mayonnaise and lettuce; mix gently. Add enough mayonnaise to bind the ingredients together. Chill thoroughly. Spoon the crabmeat mixture onto the lettuce and serve cold. Yield 4 servings.

Salads 46

41J4-4lf4 c. flour I pkg. active dry yeast I c. milk 1/J c. sugar

DINNER ROLLS 1/J c. butter 3f4 tsp. salt 2 eggs, beaten

In a large mixing bowl, stir together 2 cups flour and yeast. In a medium saucepan, heat milk, sugar, butter and salt just until butter almost melts, stirring constantly. Add milk mixture and eggs to dry mixture. Beat on medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in as much remaining flour as you can. Turn dough onto a lightly floured surface. Knead in enough flour to make a moderately stiff dough that is smooth and elastic, 6 - 8 minutes. Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until doubled in size, about I hour. Punch dough down. Turn onto a lightly floured surface and divide in half. Cover; let rise for I 0 minutes. Shape the dough into rolls and place in muffin cups. Cover; let rise in a warm place until nearly doubled in size, about 30 minutes. Bake at 375° for IS minutes or until golden. Immediately remove rolls from pans. Cool on wire racks. Yields 24 rolls.

Breads 48

GREEK HOLIDAY SWEET BREAD 112 c. milk 2fl c. butter or margarine 3/4 c. sugar 112 tsp. salt 2 pkgs. active dry yeast 1f2 c. warm water

3 eggs, beaten 5 c. flour 2 tsp. each, orange & lemon zest I egg yolk, beaten IT. water Sesame seeds & blanched almonds

In a small saucepan, heat milk until it starts bubbling; remove from heat. Add butter, sugar and salt; stir until sugar dissolves. Let cool to II 0°. In a large bowl, sprinkle yeast over warm water; stir until yeast dissolves. Add milk mixture and eggs; stir to combine. Beat in half of the flour until smooth. Add zests. Gradually mix in remaining flour with your hands. Turn onto a floured surface; knead for 5 minutes. Put in a large greased bowl; turn, greased side up. Cover with a towel; let rise in a warm place until doubled. Turn raised dough onto a floured surface and knead for 3 minutes. Shape dough into a I 0-inch diameter circle; place in a greased 12 x 2-inch baking pan. Cover; let rise for 1112 hours. Beat yolk with water; brush over the dough. Arrange almonds on top; sprinkle with sesame seeds. Bake at 350° for 50 minutes or until golden brown. Remove from pan; cool on rack.

Breads 49

CRANBERRY NUT BREAD 2 c. flour I c. sugar 1112 tsp. baking powder I tsp. salt 1f2 tsp. baking soda lf4 c. orange juice

I T. orange zest 2 T. shortening I egg, beaten 1112 c. fresh or frozen cranberries,

coarsely chopped 112 c. nuts, chopped

In a bowl, mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, zest, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Turn into a greased loaf pan. Bake at 350° for 55 - 60 minutes or until toothpick inserted in center comes out clean. Cool on a rack for IS minutes; remove from pan.

Breads 50

2(3 c. milk 3 c. sugar I c. oil 2 c. pumpkin 3112 c. flour 4 eggs, beaten

PUMPKIN BREAD 1112 tsp. salt I tsp. cinnamon I tsp. nutmeg I tsp. ginger 2 tsp. baking soda I c. nuts, chopped (opt.)

Mix all ingredients except nuts and beat on medium speed for 4 minutes. Add nuts. Place in 2 large or 3 medium greased and floured loaf pans. Bake at 325° for 50 -60 minutes. Let rest for 12 - 24 hours to enhance flavor.

Bake ahead! Make your favorite freezable recipes and fill up your freezer. This is especially good for cookies, breads and desserts.

Breads Sl

PLUM BREAD Called a bread, but tastes more like a cake

I c. vegetable oil 2 c. white sugar 3 eggs, beaten 2 (4-oz.) jars plum baby food I tsp. red food coloring 2 c. flour I tsp. ground cloves

I tsp. cinnamon lf2 tsp. nutmeg 112 tsp. salt lf2 tsp. baking soda I c. nuts, chopped I c. confectioners' sugar 2112 T. lemon juice

In a large bowl, mix together oil, white sugar, eggs, baby food and food coloring. In a separate bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda and nuts. Mix wet and dry ingredients together. Place in a greased and floured bundt pan. Bake at 350° for 50 - 60 minutes. Remove from oven and cool for I 0 minutes in pan. Remove from pan and place on cooling rack. Combine confectioners' sugar and lemon juice. Brush over top while bread is still hot.

Breads 52

3J4 c. butter I c. sugar 3 T. golden syrup I c. milk

GRANDMA'S GINGERBREAD 2 c. flour I tsp. baking soda IT. ginger I tsp. allspice

Preheat the oven to 350°. In a small saucepan, combine the butter, sugar, syrup and milk. Bring to a boil, then remove from heat; set aside. In a large bowl, sift the flour, baking soda, ginger and allspice. Stir in the boiled mixture until just blended. Pour into a greased and floured loaf pan. Reduce oven heat to 325° and bake for I hour, until the top of the loaf springs back when lightly touched.

Breads 53

EGGNOG QUICK BREAD 2 eggs, beaten I c. eggnog 2 tsp. rum flavored extract I c. sugar I tsp. vanilla

1f2 c. butter, softened 21/4 c. flour 2 tsp. baking powder 1/2 tsp. salt IJ4 tsp. nutmeg

Blend together the eggs, eggnog, rum extract, sugar, vanilla and butter. Sift together the flour, baking powder, salt and nutmeg. Add to eggnog mixture and stir just enough to moisten; pour into loaf pan with greased bottom only. Bake at 350° for 40 - 60 minutes or until toothpick inserted in the center comes out clean. Cool for I 0 minutes and remove from pan. Cool completely, wrap tightly and refrigerate. This bread is good served sprinkled with confectioners' sugar.

Breads 54

OVEN-BAKED fRENCH TOAST & CRANBERRY SAUCE I (8-oz.) pkg. cream cheese,

softened 3/4 c. sugar IJ4 c. margarine 2 T. vanilla I tsp. cinnamon 4 eggs, beaten

2112 c. milk I lb. French bread, cut in 1f2-in.

slices I bag fresh cranberries, ground

(reserve I c.) I c. maple syrup 2 T. sugar

In large mixing bowl on medium speed, beat cream cheese, sugar, margarine, vanilla and cinnamon. Add eggs and milk; stir. In a large bowl, combine half of the cream cheese mixture, bread slices and cranberries. Toss lightly. Let stand for 15 minutes. Arrange bread in rows in a greased 9 x 13-inch pan. Top with remaining cream cheese mixture. Bake at 350° for 45 minutes. Cranberry Sauce: In a medium saucepan, boil maple syrup. Add the reserved cranberries and sugar. Cover and heat for I 0 minutes. Serve warm over French toast.

Breads 55

OVERNIGHT BLUEBERRY fRENCH TOAST 12 slices day-old bread 2 (8-oz.) pkgs. cream cheese 2 c. fresh blueberries, divided 12 eggs, beaten 2 c. milk I tsp. vanilla

IJl c. maple syrup I c. sugar 2 T. cornstarch I c. water IT. butter

Cut bread into l-inch cubes; place half into a greased 9 x 13-inch baking dish. Cut cream cheese into l-inch cubes and place over bread. Top with I cup blueberries and remaining bread cubes. In a large bowl, combine eggs, milk, vanilla and syrup; mix well and pour over bread cubes. Cover and refrigerate overnight. Remove from the refrigerator 112 hour before baking. Cover and bake at 350° for 30 minutes. Remove cover and bake for another 30 minutes or until golden in color. In a medium saucepan, combine sugar, cornstarch and water. Boil over medium heat, stirring constantly, for 3 minutes. Stir in I cup blueberries; reduce heat; cook for I 0 minutes or until blueberries pop. Stir in butter; serve over the French Toast.

Breads 56

._,.

6 eggs 1113 c. eggnog I c. flour 3f4 tsp. nutmeg lf2 c. butter

BAKED EGGNOG PANCAKE 1f2 c. slivered almonds IT. sugar Fruit flavored syrups (blueberry,

boysenberry or strawberry)

In a large mixing bowl, beat the eggs with an electric mixer until frothy. Add the eggnog, flour and nutmeg, beating until well blended. The batter will be slightly lumpy. Place the butter in a 9 x 13-inch glass baking dish and place in a 425° oven until the butter is melted and sizzling; do not let brown. Remove from the oven and immediately pour the batter in the dish. Sprinkle the top with almonds and sugar. Return dish to the oven and bake for IS minutes or until puffed and brown. Serve immediately with syrup. Yields 6 servings

Breads 57

CHRISTMAS MORNING ROLLS I (24 count) pkg. frozen dinner

rolls I (3lf4-oz.) pkg. butterscotch

pudding mix (not instant)

112 c. butter lf4 c. brown sugar lf4 tsp. cinnamon 112 c. nuts, chopped

Arrange rolls in well greased tube pan. Sprinkle pudding over rolls. Cook remaining ingredients until sugar is dissolved and mixture bubbles. Pour over rolls; cover tightly. Let stand overnight at room temperature. In the morning, bake at 350° for 30 minutes. Let stand for 5 minutes; invert carefully onto serving dish.

Breads 58

ROASTED WINTER VEGETABLES 3 T. extra virgin olive oil I T. balsamic vinegar 2 tsp. coarse salt I T. fresh rosemary, chopped 2 carrots, peeled & cut into

lf4-in. chunks I onion, cut into l-in. pieces

I sweet potato, peeled & cut into l-in. cubes

8 oz. mushrooms, cut into l-in. pieces

2 parsnips, peeled & cut into l-in. cubes

I 0 cloves garlic, peeled

In a small bowl, combine the oil, vinegar, salt and rosemary. In a large bowl, mix all the vegetables. Drizzle the oil and vinegar mixture and toss to evenly coat vegetables. Spread the vegetables in a baking pan just large enough to hold them in one layer. (If the pan is too big, the vegetables may dry out too much and burn.) Roast at 450° for 50 minutes, shaking the pan once or twice. The vegetables are done when they turn a toasty caramel color and are fork tender. Serve hot or at room temperature.

Vegetables 60

ORANGE-GLAZED CARROTS WITH MINT Jlf2 lbs. baby carrots, peeled 2 T. vegetable oil Salt & pepper, to taste I T. fresh ginger, chopped I tsp. garlic, chopped I T. shallots, chopped

2 T. honey lf2 c. orange juice I T. soy sauce 1/4 c. water I T. fresh mint, chopped

Cut the carrots on the diagonal into 3-inch lengths. Cut thicker pieces in half lengthwise to make them uniform in size. Heat the oil in a 9-inch saute pan over moderate heat. Add the carrots and cook until lightly browned on all sides, about 3 minutes per side. Season with salt and pepper. Add the ginger, garlic and shallots. and cook over medium-low heat for 5 - 7 minutes, stirring occasionally, until the shallots are softened. Add the honey, orange juice, soy sauce and water. Cover and cook slowly for 30 - 40 minutes, stirring occasionally, until the carrots are tender and the juices have formed a glaze. Garnish with the mint.

Vegetables 61

ROASTED CAULIFLOWER & BROCCOLI 4 c. fresh cauliflower florets 4 c. fresh broccoli florets 2 cloves garlic, thinly sliced

2 tsp. olive oil 1f4 tsp. salt

In a large bowl, combine cauliflower, broccoli and garlic. Add olive oil and salt; toss well to coat. Arrange in a single layer in a greased 9 x 13-inch baking dish. Bake at 400° for 30 minutes or until tender and lightly browned, stirring every 5 minutes. Yields 4 servings.

Vegetables 62

SAUTEED GREEN BEANS & ONIONS WITH BACON I lb. green beans, trimmed &

halved crosswise 4 bacon slices I ( 16-oz.) bottle cocktail onions,

drained

2 tsp. sugar '12 tsp. dried thyme 11/2 T. cider vinegar lf4 tsp. salt 1f4 tsp. pepper

Cook beans in boiling water for 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry. In a large nonstick skillet over medium-high heat, cook bacon until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon and set aside. Add onions to drippings in pan; cook for 3 minutes, stirring occasionally. Add sugar and thyme; cook for 3 minutes or until onions are golden brown, stirring occasionally. Add the beans; cook for 2 minutes or until thoroughly heated. Add vinegar, salt and pepper; toss to coat. Stir in crumbled bacon just before serving. Yields 8 servings.

Vegetables 63

SCALLOPED CORN I (15-oz.) can whole kernel corn I ( 15-oz.) can cream-style corn I (8-oz.) ctn. sour cream

I (8112-oz.) box Jiffy corn bread mix 1f2 c. butter, melted 1f2 c. onion, chopped

Mix all ingredients in a casserole and bake at 375° for 30 minutes. Use a deep enough dish to allow for the rising of the corn bread.

For a buffet dinner, arrange your silverware by nesting it in a pretty basket lined with holiday linens and topped with a bow.

Vegetables 64

CANDIED SWEET POTATOES 4 lbs. sweet potatoes, peeled &

sliced 3J4 tsp. salt IJ4 tsp. pepper Pinch of nutmeg 112 c. brown sugar

4 T. margarine I c. miniature marshmallows (opt.)

In a saucepan, cover potatoes with water and cook until tender. Put in a shallow 2 quart casserole dish. In a skillet, combine brown sugar, margarine, salt, pepper and nutmeg. Cook for 3 minutes. Pour mixture over potatoes. Bake uncovered at 400° for 30 minutes. Baste and turn potatoes occasionally. Optional: Add marshmallows to top of sweet potatoes during last I 0 minutes of baking time.

Don't store your Christmas CDs and tapes with the rest of your decorations but with your everyday CDs. Then, when you need a dose

of holiday spirit, pop a festive CD into your player, and voila.

Vegetables 65

ORANGE-GLAZED SWEET POTATOES 6 med. sweet potatoes I tsp. salt 3 T. margarine 112 T. orange zest

I T. orange juice lf4 c. light or dark corn syrup IJ4 c. brown sugar 3-4 orange slices, halved

Pare and halve sweet potatoes. Place potatoes in a large saucepan and cover with water; add salt. Boil and simmer in covered pan until tender, about 15 minutes. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with margarine. Combine remaining ingredients. Add to potatoes. Cook uncovered over low heat until glazed, about 15 minutes. Baste frequently, turning potatoes once. Yields 6 servings.

Slip a pressed flower or a flavorful tea bag into your holiday greeting cards.

Vegetables 66

HANUKKAH LATKES 3 c. baking potatoes, peeled &

cubed 2 T. flour 112 tsp. salt IJ4 tsp. baking powder 1/s tsp. pepper

2 egg whites I sm. onion, quartered I T. vegetable oil, divided 6 T. nonfat sour cream Sliced green onions (opt.)

Place potatoes, flour, salt, baking powder, pepper, egg whites and onion in a food processor. Pulse 20 times or until potatoes are very finely chopped. In a large nonstick skillet over medium-high heat, heat 1/2 teaspoon oil. Spoon about I heaping tablespoon batter per latke into skillet; cook for 11/2 minutes on each side or until browned. Repeat procedure with remaining oil and batter. Serve latke with sour cream; garnish with green onions. Yields 6 servings.

Vegetables 67

SCALLOPED POTATOES & LEEKS IT. margarine 2 c. leeks, thinly sliced 2 cloves garlic, minced ll/4 lbs. red potatoes, peeled &

cut into IJs-in. slices 12/3 c. 1% milk

3J4 tsp. salt IJ4 tsp. pepper IJs tsp. ground nutmeg I egg, beaten 2 T. grated Parmesan cheese

Melt margarine in a medium saucepan over medium heat. Add leeks and garlic; stir well. Cover and cook for 5 minutes or until the leeks are tender. Remove from heat; set aside. Arrange one-third of potato slices in a greased 7 x I l-inch baking dish; top with half of leek mixture. Repeat layers, ending with potato slices. In a bowl, combine milk, salt, pepper, nutmeg and egg; stir well with a wire whisk. Pour over potato mixture. Bake uncovered at 425° for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional IS minutes or until browned. Yields 6 servings.

Vegetables 68

GARLIC MASHED POTATOES 7 c. potatoes, peeled & cubed 6 cloves garlic, peeled 1f2 c. 2% milk

2 T. margarine 112 tsp. salt IJs tsp. pepper

IJ4 c. grated Parmesan cheese I tsp. dried rosemary (opt.)

In a saucepan, cover potatoes and garlic with water; bring to a boil. Reduce heat. Simmer for 20 minutes; drain. Return potatoes and garlic to pan. Add remaining ingredients; using a mixer, beat at medium speed until smooth. Yields 8 servings. Variations: Add I or more of the following: 2 tablespoons fresh, chopped parsley; cooked, crumbled bacon; 112 cup shredded cheddar cheese.

Everyone can enjoy your favorite Christmas cards or photos under a glass-topped table!

Vegetables 69

SOUTHERN STYLE STUFFING 12 c. soft bread crumbs 2Jl c. onion, finely chopped 2fl c. butter, melted 2 c. ripe olives, diced

2 c. roasted peanuts, chopped lf2 c. chicken broth 2 tsp. celery salt

Cook bread crumbs and onion in butter until bread is lightly browned and onion is soft. Remove from heat and stir in remaining ingredients, using only enough broth to moisten lightly. Makes enough stuffing for a I 0 - 12 pound turkey. Note: See page 80 for suggested baking temperature and time.

To make your own dried bread cubes for stuffing, cut bread into 1!2 inch squares. Bake at 300° for I 0 - 15 minutes, stirring twice. Allow to cool.

You will need 12 - 14 slices of bread to make 8 cups of dried bread cubes.

Stuffing 70

SLOW COOKER STUFFING I c. butter, melted 2 c. celery, chopped I c. onion, chopped I tsp. poultry seasoning 1112 tsp. leaf sage, crumbled 1/2 tsp. pepper

1112 tsp. salt I tsp. fresh thyme, crumbled 2 eggs, beaten 4 c. chicken broth 12 c. dry bread crumbs

In a large bowl, mix together butter, celery, onion, spices, eggs and broth. Add bread crumbs and stir to blend. Cook in a slow cooker on high for 45 minutes; reduce heat and cook on low for 6 hours. Note: If stuffing a turkey, see page 80 for suggested baking temperature and time. Yields I 0 - 12 servings. Optional: Add chopped giblets, chestnuts, oysters or dried fruit to suit your taste.

Stuffing 71

CORN BREAD & SAUSAGE STUFFING I lb. ground pork sausage lf2 c. butter, melted 3 c. onions, chopped 2 c. celery, chopped 2 T. black pepper 2 c. bell pepper, chopped I c. green onions, chopped

2 tsp. fresh thyme, chopped I tsp. dried rubbed sage I (12-oz.) box corn bread

stuffing mix Salt, to taste lf2 c. applesauce 1112 c. chicken broth

In a large skillet over medium heat, cook sausage in butter until brown. Add onions, celery, black pepper and bell pepper. Cover and cook until tender, stirring occasionally. Add green onions, thyme and sage. Transfer to a large bowl. Stir in stuffing mix and add salt. Add applesauce and enough broth to moisten stuffing. Loosely fill turkey cavity. Cook turkey according to suggested times given on page 80. Extra stuffing can be cooked separately, but add more broth as it will not be absorbing turkey juices. Bake with turkey for I hour. If not baking with turkey, bake at 350° for 35 - 40 minutes.

Stuffing 72

WILD RICE STUFFING I (63/4-oz.) box Uncle Ben's

wild rice 4 chicken flavored bouillon cubes I c. hot water I c. celery, chopped

1f2 c. bell pepper, chopped 1f2 c. butter, melted I (8-oz.) pkg. herb-seasoned

stuffing mix 2 tsp. poultry seasoning

Prepare rice according to package directions. In a large bowl, dissolve bouillon in water; add rice. In a medium skillet, saute celery and pepper in butter until tender. In a large bowl, combine all ingredients and mix well. Stuff turkey cavity. Put extra stuffing into greased baking dish; bake for 30 minutes with turkey. Note: See page 80 for suggested baking temperature and time. Yields 12 servings.

Stuffing 73

MUSHROOM & PECAN RICE 2 c. fresh mushrooms, sliced 11/4 c. water 1f2 c. green onions, thinly sliced 2 T. butter, melted

I c. beef consomme, undiluted IJ4 c. pecans, toasted & finely

I c. + 2 T. uncooked brown basmati rice

chopped 'Is tsp. pepper

In a large saucepan over medium-high heat, saute mushrooms and onions in butter for 4 minutes. Stir in rice, water and consomme; bring to a boil. Cover, reduce heat and simmer for 45 minutes or until liquid is absorbed. Remove from heat; let stand covered for I 0 minutes. Stir in pecans and pepper; fluff with a fork. Yields 4 servings.

Arrange your children's stuffed animals or dolls to sit under the Christmas tree until the presents arrive.

Rice 74

CuRRIED BASMATI RICE 1f2 c. onion, finely chopped 2 cloves garlic, minced 2 T. margarine, melted 1112 c. uncooked white basmati

rice I tsp. curry powder 112 tsp. salt

2 (IOI/2-oz.) cans low-salt chicken broth

112 c. water IJ4 c. fresh parsley, chopped IJ4 tsp. lemon zest I T. fresh lemon juice

In a large saucepan over medium heat, saute onion and garlic in margarine for 5 minutes. Add rice and curry powder; cook for I minute, stirring constantly. Add salt, broth and water; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until liquid is absorbed. Remove from heat and stir in the remaining ingredients. Let stand covered for I 0 minutes; fluff with a fork. Yields 6 servings.

Rice 75

CREAMY SAGE GRAVY 2 c. hot drippings from roasted

turkey 1/4 c. flour

I c. water 1114 tsp. crushed sage IJs tsp. ground red pepper

In a large saucepan, boil turkey drippings until drippings are reduced by half. In a small mixing bowl, use a wire whisk to mix the flour and water. Pour through a strainer into the boiling turkey drippings, stirring constantly until desired thickness is reached. Remove from heat. Add sage and red pepper; continue stirring with wire whisk until well blended.

Not stuffing the turkey? Place chopped onions, celery and garlic inside to infuse the meat and to flavor drippings for a tastier gravy.

Gravies 76

1/4 c. flour 112 tsp. salt lf2 tsp. pepper 112 c. water

WHITE GRAVY I ( 12-oz.) can evaporated skim

milk I (10112-oz.) can low-salt chicken

broth

In a medium saucepan, combine flour, salt and pepper. Gradually add water, milk and broth, stirring with a wire whisk until blended. Bring to a boil; reduce heat, and simmer for 3 minutes or until thickened, stirring constantly with whisk. Yields 3 cups.

Gravies 77

RoAsT BEEF GRAVY Caramelized juices from the

roasting pan 2 T. flour

2 c. beef broth or water Salt & pepper, to taste

Remove the beef from the roasting pan and pour off all but 2 tablespoons of the fat, leaving the juices, which may have already caramelized to brown bits. Set the roasting pan on the stove over medium heat and, if necessary, simmer the juices until they darken to brown bits, I - 2 minutes. Transfer to a saucepan. Stir in the flour and cook until the flour is a deep, golden brown, about 3 minutes. Ad~ the broth. Bring the gravy to a boil, stirring until it thickens. Season with salt and pepper. Strain into a gravy boat and serve.

If you have relatives that are hard to buy for, consider buying them tickets to their favorite events or purchasing gift certificates for their favorite restaurant

Gravies 78

EASY HERB ROAST TURKEY This produces a very moist, flavorful turkey

I (14-oz.) can chicken broth 3 T. lemon juice I tsp. basil I tsp. thyme

lf2 tsp. garlic salt 1/4 tsp. pepper 1f4 tsp. poultry seasoning I (12-141b.) turkey

In a bowl, mix all ingredients except turkey. Place cleaned turkey in a roaster pan, breast side up. Pour broth over turkey. Bake at 325o for 4 - 5 hours (see below). Baste with chicken broth mixture every 30 minutes. To prevent over-browning, cover with foil the last hour of cooking.

As a rule, allow 1114 pounds ofturkey per person. An unstuffed turkey should roast for approximately 15 minutes per pound ofturkey at 325° or until the internal temperature

registers 170° in the breast Add 3 - 4 minutes per pound for a stuffed turkey.

Main Feast 80

jUICIEST-EVER ROAST TURKEY 4 T. dry mustard 2 T. Worcestershire sauce IJ4-If2 tsp. cider vinegar 3112 T. olive oil, divided I tsp. salt 1/s tsp. freshly ground pepper

I (10-141b.) turkey, thawed I onion, chopped 1-2 stalks celery, chopped 3 T. parsley, chopped 2 pieces bacon lfl c. butter

In a bowl, mix the mustard, Worcestershire sauce, vinegar, 2 112 tablespoons oil, salt and pepper. Brush all over the turkey, inside and out, a few hours before baking. Stuff the turkey cavity with onion, celery and parsley. Lay bacon across the breast and tuck chunks of butter in the crevices between the drumsticks and the body. Soak a clean dish towel or piece of cheesecloth in remaining oil, and lay it over the turkey. Place the turkey in an uncovered roaster. Note: See page 80 for baking instructions.

Main Feast 81

BRINED SMOKED TURKEY 2 gal. water 2 c. Morton TenderQuick I c. pickling or Kosher salt

I (3-oz.) bottle liquid smoke I (I 0-14 lb.) turkey Olive oil

Combine all ingredients except turkey and oil. Pour in a large 5 gallon plastic bucket. Soak turkey in brine solution for 24 - 36 hours. Remove turkey from brine; wash and dry. Cover turkey skin with oil. Place breast side down in a baking pan. See page 80 for baking instructions. Note: A brined turkey cooks slightly faster than an unbrined turkey, so check the internal temperature frequently.

A shallow roasting pan should be used so oven air can flow completely around the turkey for more even baking. For easier

cleanup, add 112 cup of water in the turkey roasting pan.

Main Feast 82

LEMON & OREGANO GRILLED TURKEY Juice of 6 fresh lemons 6 cloves garlic, smashed IJ4 c. red onion, coarsely chopped 1/4 c. fresh oregano leaves 1112 c. olive oil Salt & pepper, to taste

I (10-141b.) turkey I lemon, sliced 2 cloves garlic, sliced I bunch fresh oregano, divided I lemon, quartered I garlic head, peeled

To prepare basting sauce, place lemon juice, smashed garlic, onion, oregano leaves, oil, salt and pepper in a blender; blend until smooth. Pour baste into a squeeze bottle. Prepare outdoor grill for cooking by the indirect heat method. Remove giblets and neck from turkey; drain juices and pat dry. Insert sliced lemon, sliced garlic, and half of oregano under turkey skin. Place the quartered lemon, garlic head and remaining oregano in the turkey cavity. Apply baste to turkey and place breast side up, on grate over drip pan. Cook turkey for 2 112 hours to a breast temperature of 170°, applying baste once every hour. Remove from grill; let turkey sit for IS minutes before carving. Yields 6 - 8 servings.

Main Feast 83

STUFFED GEESE 4 T. salt 3 T. white vinegar 2 (8-lb.) geese 2 lbs. pork sausage I lg. onion, chopped I c. margarine I lb. Pepperidge Farm stuffing

4 stalks celery, diced 2 eggs, beaten Dash of salt, pepper and poultry

seasoning lf2 c. lemon juice 4 T. margarine, melted

Mix salt and vinegar in enough water to cover geese. Soak for 3 hours. Remove casing from sausage and break into small pieces. In a large skillet over medium heat, combine sausage, onion and margarine. Cover and fry until slightly brown. In a bowl, mix stuffing, celery, eggs, and seasonings; add water to moisten. Combine with sausage. Rub outside of birds with lemon juice. Stuff birds, then baste with melted margarine. Put 2 inches of water in roasting pan. Place birds in pan and cover tightly with foil. Keep 2 inches of liquid in roasting pan at all times and baste birds every 45 minutes. Bake at 350° for 4 hours.

Main Feast 84

STUFFED ROCK CORNISH HENS I (63/4-oz.) box wild rice Salt & pepper, to taste 6 Cornish hens IJ4 c. chicken broth IJs tsp. pepper

112 tsp. sugar 3/4 tsp. salt 3 T. butter, melted 1112 tsp. lemon juice

Cook rice according to package directions. Salt and pepper hens. Stuff cavity of hens with rice. Place hens in a shallow roasting pan and cover loosely with foil. Bake at 400° for 30 minutes. Meanwhile, make glaze by combining broth, pepper, sugar, salt, butter and lemon juice. Remove foil and baste with glaze. Bake for I more hour, basting occasionally with the glaze. Yields 6 servings.

Main Feast 85

CRANBERRY CHICKEN 1-2 lbs. boneless, skinless chicken

breasts I env. dry onion soup mix

2 ( 15-oz.) cans whole cranberry sauce

I c. French dressing

Place chicken in a baking dish. Combine other ingredients and pour over chicken. Bake uncovered at 375o for I hour. Serve with rice.

CHICKEN NOEL 4 boneless, skinless chicken

breasts I (I Ol/4-oz.) can cream of

mushroom soup

I c. sour cream lf2 c. cooking sherry Paprika

Place chicken in an ungreased 9 x 13-inch baking dish. In a small bowl, combine soup, sour cream and sherry; mix well. Pour over chicken breasts; sprinkle with paprika. Bake at 350o for 1112 hours. Serve with rice.

Main Feast 86

GINGERED HAM I (5-lb.) ham I (16-oz.) can sliced pineapple,

reserve juice I tsp. soy sauce

112c. sugar I tsp. ginger I T. cornstarch

Bake ham at 325° for 1112 hours. In a pan, blend pineapple juice, soy sauce, sugar, ginger and cornstarch. Cook until thickened. Arrange pineapple slices on ham. Brush ham with sauce. Bake for an additional 30 minutes, basting after IS minutes with remainder of sauce.

Main Feast 87

CRANBERRY-GLAZED PORK ROAST 2 tsp. cornstarch IJ4 tsp. cinnamon 1/s tsp. salt lf2 tsp. orange zest 2 T. orange juice

2 T. dry sherry I ( 16-oz.) can whole berry

cranberry sauce 4 lb. boneless pork loin roast

In a small saucepan, combine all ingredients except pork. Stir over medium heat until thickened; set aside. Place roast in a shallow baking dish. Bake at 325° for 45 minutes. Spoon 112 cup glaze over roast and continue roasting for 30 - 45 minutes more, until internal temperature is 155 - 160°. Let stand for I 0 minutes before slicing and serve with remaining sauce. Yields 16 servings.

Be extra festive - hang a wreath on your barn door, mailbox, birdhouse and doghouse.

Main Feast 88

TRADITIONAL ENGLISH ROAST BEEF I (7-Sib.) standing rib roast

with three to four ribs 2 tsp. dry mustard 2 tsp. sugar

2 tsp. Dijon mustard 2 tsp. chili powder (opt.) Salt & pepper, to taste

Cut away any excess fat from the roast, but leave a thin layer. Combine the dry mustard, sugar, Dijon mustard and chili powder. Rub the mixture over the fat and cut surfaces of the roast. Refrigerate the roast for at least 2 hours or overnight. Set the roast, rib side down, in a heavy, shallow roasting pan. Score the fat to encourage crispness. Sprinkle the roast with salt and pepper. Bake at 450o for 15 minutes. Lower to 350° and bake, basting every 15 minutes, until done to your liking, 12 minutes per pound for rare to 20 minutes per pound for well-done, until the roast has an internal temperature of 130° (rare) - 160° (well-done).

Main Feast 89

PRIME RIB I roast of prime rib 2-3 cloves garlic Worcestershire sauce I ( 15-oz.) can beef broth consomme

1/4 c. soy sauce I (8-oz.) can mushroom stems &

pieces

Score fat side of prime rib. Rub scored side with garlic. Place roast on broiler pan fat side up. Drizzle Worcestershire sauce over roast to coat. Insert meat thermometer so bulb is in center of thickest part, not touching bone or fat. Bake uncovered at 325° to desired doneness. Meat thermometer will register 135° for medium-rare and 150° for medium. For a 4 - 6 pound roast, allow approximately 13/4 hours for rare and 21/4 hours for medium. For a 6 - 8 pound roast, allow 2 hours for rare and 2 3/4

hours for medium. After removing from oven, set roast in a warm place for IS - 20 minutes or cover with foil before carving. Heat the consomme with soy sauce and mushrooms. Dip the prime rib into hot consomme or pour over prime rib on plate when serving.

Main Feast 90

CHRISTMAS SALMON SOUFFLE I T. butter, melted I (16-oz.) can red chunk salmon 112 c. milk

Sauce: I T. butter~ melted IT. flour

112 c. cracker crumbs 2 eggs, separated

I c. milk Lawry's Seasoning Salt

In a double boiler, combine butter, salmon, milk and crumbs. Beat egg whites until stiff. Add yolks to salmon and fold in whites. Steam over hot water for 1112 hours. In a skillet, mix and heat all sauce ingredients. Slice salmon and pour sauce over slices.

Browse antique shops for chandelier prisms. They make beautiful ornaments or can hang in your window from a pretty ribbon.

Main Feast 91

I lb. salmon fillets Flour 3 T. margarine IJ3 c. cooking wine

SALMON DIJONNAISE I T. Dijon mustard 2 tsp. capers 112 tsp. garlic salt IJ4 c. heavy cream

Dust salmon lightly with flour. In a large skillet, melt margarine over medium high heat. Add salmon and cook for 3 minutes. Turn; cook for 2 minutes. Mix together cooking wine, mustard, capers and garlic salt. Add to salmon. Cook for 2 more minutes until fish flakes easily with a fork. Remove salmon. Add heavy cream into skillet. Boil briefly to thicken. Serve over salmon. Yields 3 - 4 servings.

Main Feast 92

CHRISTMAS Cut-OUT COOKIES Dough: 2112 c. flour I c. sugar I c. butter, softened I egg, beaten

Frosting: 2 c. confectioners' sugar IJ4 c. butter, softened 11/4-2 T. milk

I tsp. baking powder 2 T. orange juice I T. vanilla

I tsp. vanilla 3 drops food coloring (opt.)

Combine all dough ingredients and beat at low speed, scraping sides of bowl often until well mixed (I - 2 minutes). Cover and chill for 2 - 3 hours until firm enough to roll. On a floured surface, roll small portions of the dough to 1 /4-inch thick. Cut with cookie cutters and bake at 400° for 6 - I 0 minutes or until edges are light brown. Frosting: Combine all ingredients and beat at low speed until fluffy. Frost and decorate

cooled cookies. c k" 94 oo 1es

CuT-OUT CHOCOLATE COOKIES 1f2 c. butter, softened 3f4 c. sugar I egg, beaten I tsp. vanilla 1112 c. flour

1f2 c. unsweetened cocoa powder 1f2 tsp. baking powder 1f2 tsp. baking soda lf4 tsp. salt

In a large bowl, beat butter, sugar, egg and vanilla until blended. In a medium bowl, stir together flour, cocoa, baking powder, baking soda and salt. Add to butter mixture, blending well. Chill for I hour. Roll small portions of dough to 1/4-inch thickness between 2 pieces of wax paper. Cut with cookie cutters; place on an ungreased cookie sheet. Bake at 325° for 5-7 minutes. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate or leave plain.

Cookies 95

CANDY CANE COOKIES I c. confectioners' sugar 2112 c. flour lf2 c. butter, softened lf2 c. shortening I egg, beaten

I tsp. vanilla I tsp. salt lf2 c. granulated sugar Drop peppermint flavor 1f2 tsp. red food coloring

1112 tsp. almond extract 1f2 c. crushed peppermint candy

Combine all ingredients except food coloring and crushed peppermint; mix well. Divide dough mixture in half. Color half of the dough with food coloring. Shape lf2 teaspoons of dough into logs. Twist a plain log and a red log together; shape into canes. Place on a greased cookie sheet. Bake at 375° for 9 - 12 minutes. Sprinkle with crushed peppermint candy while warm. Cool on rack.

Use Christmas cookie cutters to cut shapes from suet cakes. Hang them in your trees for the birds to enjoy.

Cookies 96

FESTIVE CREAM CHEESE COOKIES I c. butter, softened I (8-oz.) pkg. cream cheese,

softened I c. sugar 112 tsp. vanilla

2112 c. flour 112 tsp. salt 112 c. pecans, chopped fine Red & green sugar crystals

In a large mixing bowl, cream together butter and cream cheese. Add sugar and vanilla, beating until well blended. Stir in flour and salt; mix well. Stir in pecans. Form dough into two rolls and wrap in foil, making sure all air is out of wrapping. Chill overnight. Remove from refrigerator, one roll at a time. Coat roll with red and green sugar crystals. Cut roll into 1/4-inch slices. Place on an ungreased cookie sheet. B_ake at 325° for IS - 18 minutes or until bottom of cookie is lightly browned. Yields 8 dozen cookies.

Cookies 97

SWEDISH BUTTER COOKIES I c. butter, softened 112 c. sugar I egg, separated IT. cream I tsp. vanilla

2 c. flour lf2 tsp. baking powder I c. pecans, chopped & divided Jelly or cherries

Cream butter. Add sugar and beat in egg yolk, cream and vanilla. Blend in flour and baking powder. Add 1 h cup pecans. Shape dough into l-inch balls and roll in remaining pecans. Using your thumb, make an indentation in the top of each ball and place jelly or a cherry in the indentation. Place on a cookie sheet. Bake at 350° for 20 minutes. Cookies will be very fragile; handle carefully when removing from cookie sheet.

~;'''-:

.

~' Cookies 98

RASPBERRY THUMBPRINT COOKIES 112 c. butter, softened 1/4 c. firmly packed brown sugar 1/4 c. sugar 1/2 tsp. salt I tsp. vanilla

11/2 c. flour, sifted 2 T. milk 1/1 c. miniature semisweet

chocolate chips Raspberry preserves

In a medium mixing bowl, cream butter, sugars, salt and vanilla until light and fluffy. Blend in flour and milk. Stir in chocolate chips. Shape dough into l-inch balls and place on an ungreased cookie sheet. Using your thumb, make a small indentation in the top of each ball. Use a teaspoon to place a small amount of preserves in each indentation. Bake at 375° for I 0 - 12 minutes. Remove from sheet and cool on wire rack. Yields 3 dozen cookies.

Cookies 99

GINGERBREAD MEN IJ3 c. soft shortening I c. packed brown sugar lfl c. cold water lfl c. dark molasses 6 c. flour

2 tsp. baking soda 112 tsp. salt lfl tsp. ginger I tsp. cloves I tsp. cinnamon

Cream shortening and brown sugar; add water and molasses. Sift dry ingredients together and add to creamed mixture; mix well. Form into a large ball and chill for 2 hours. Roll out a small portion of the dough and cut with a gingerbread cookie cutter. Bake at 350° for I 0 - IS minutes. Check after I 0 minutes. Don't overbake! Remove from oven, cool and frost with a powdered sugar frosting, adding your own embellishments. Note: Find frosting recipe on page 94.

Cookies 100

CHERRY CHOCOLATE KISSES I c. confectioners' sugar I c. butter, softened 2 tsp. maraschino cherry liquid lfl tsp. almond extract 3-4 drops red food coloring 2112 c. flour

lfl tsp. salt 112 c. maraschino cherries, drained &

chopped 48 milk chocolate kisses,

unwrapped

Combine confectioners' sugar, butter, cherry liquid, almond extract and food coloring. Blend well. Add flour and salt; mix well. Fold in cherries. Shape dough into l-inch balls. Place on an ungreased cookie sheet. Bake at 350° for 8 - I 0 minutes. Immediately top each with a candy kiss, pressing down firmly. Yields 4 dozen cookies.

Children's woolen mittens or stockings are darling in a greenery wreath.

Cookies 101

CHOCOLATE TRUFFLE COOKIES 4 oz. unsweetened chocolate 6 T. butter I (12-oz.) pkg. semisweet chocolate

chips, divided 112 c. flour 2 T. unsweetened cocoa powder

IJ4 tsp. baking powder 1/4 tsp. salt I c. sugar 3 eggs 1112 tsp. vanilla

Chop up unsweetened chocolate. Cut butter into chocolate pieces and melt in double boiler with half of chocolate chips, stirring occasionally. Cool. In a separate bowl, mix together flour, cocoa, baking powder and salt. With mixer, beat the sugar and eggs for about 2 minutes. Beat in vanilla. Stir in chocolate mixture, then flour mixture and finally the remaining I cup of chocolate chips. Cover and chill until firm, at least I hour. Shape into l-inch balls. Place on an ungreased cookie sheet about 2 inches apart. Bake at 350° for about 10 minutes, until puffed. Yields 4 dozen.

Cookies 102

112 c. butter lf2 c. shortening 1/4 c. honey 2 tsp. vanilla

SNOW BALLS 112 tsp. salt 2 c. flour ~3c.pecans,chopped

Confectioners' sugar

Cream butter, shortening and honey. Add vanilla, salt, flour and pecans; mix well. Form dough into l-inch balls, and place on a greased cookie sheet. Bake at 300° for I 0 minutes. Roll in confectioners' sugar while warm. Roll again when cool.

Cookies 103

lJ4 c. evaporated milk 2 eggs, beaten 2 tsp. vanilla I c. sifted flour

CHRISTMAS ROSETTES 2 T. granulated sugar IJs tsp. salt Vegetable oil Sifted confectioners' sugar

In a medium bowl, combine milk, eggs and vanilla; whisk until well blended. In a small bowl, combine flour, granulated sugar and salt. Gradually add dry ingredients to milk mixture; whisk until smooth. Cover and chill for 30 minutes. Place 3/4-inch of oil in a heavy medium saucepan over medium-high heat. Preheat rosette iron in hot oil; blot on paper towel. Dip bottom of iron into batter and immediately into hot oil. Cook for about 30 seconds or until lightly browned. Batter should release from iron. If not, gently shake to release batter. Drain on paper towels. Sprinkle warm rosettes with confectioners' sugar. Store in an airtight container in single layers between sheets of wax paper. Yields 8 dozen rosettes.

Cookies 104

CHRISTMAS PECAN lASSIES Tart Shells: I (3-oz.) pkg. cream cheese,

softened

Filling: I egg, beaten 3f4 c. light brown sugar I T. butter, softened

1f2 c. butter, softened I c. flour, sifted

I tsp. vanilla 112 tsp. salt I c. pecans, chopped

In a small bowl, combine cream cheese and butter; add flour and mix well. Chill for I hour. Shape dough into 24 (l-inch) balls and place in ungreased 13/4-inch muffin tins. Press bottom and sides to form tart. Filling: Beat together egg, brown sugar, butter, vanilla and salt until smooth. Pour egg mixture into shells and top with pecans. Bake at 350° for 25 minutes. Cool and remove.

Cookies 105

ALMOND fiNGERS I c. butter, softened 1f2 c. firmly packed brown sugar 112 c. sugar I egg yolk, lightly beaten 112 tsp. vanilla

lf2 tsp. almond extract 2114 c. flour I (6-oz.) pkg. semisweet chocolate

chips I c. almonds, finely chopped

Cream butter and sugars together until fluffy. Beat in egg yolk, vanilla and almond extract. Stir in flour. Roll teaspoonfuls of dough into 2-inch long fingers. Place on a lightly greased cookie sheet. Bake at 350° for I 0 - 12 minutes or until edges are very lightly browned. Remove from sheet and cool on wire rack. Melt chocolate chips. Dip ends of each cookie 1/2 inch into melted chocolate. Roll ends in chopped almonds. Place on wax paper, allowing chocolate to set. Yields 5 dozen cookies.

Cookies 106

PUMPKIN BARS 4 eggs, beaten 12/3 c. sugar I c. oil I (16-oz.) can pumpkin

Frosting: I (3-oz.) pkg. cream cheese,

softened I T. butter, softened

2 c. flour 2 tsp. cinnamon I tsp. salt I tsp. baking soda

I tsp. vanilla llf4-2 c. confectioners' sugar

Using a mixer, beat eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, cinnamon, salt and baking soda. Add to pumpkin mixture and mix thoroughly. Spread batter into an ungreased I 0 x IS-inch baking pan. Bake at 350° for 30 - 35 minutes. Cool. Frosting: Combine cream cheese, butter and vanilla. Add confectioners' sugar and stir until smooth. Frost cooled bars.

Bars 107

CARROT BARS 4 eggs, beaten 2 c. sugar I tsp. salt 2 tsp. baking soda

Frosting: 2 (3-oz.) pkgs. cream cheese,

softened 112 c. margarine, softened

2 tsp. cinnamon 1112 c. oil 3 (4-oz.) jars carrot baby food 2112 c. flour

2 T. milk I tsp. vanilla 2112-3 c. confectioners' sugar

Mix all bar ingredients and bake in a greased and floured 9 x 13-inch pan at 350° for 35 minutes. Frosting: Combine all ingredients and frost cooled bars.

Bars 108

CHRISTMAS fRUITCAKE BARS 1112 c. walnuts, coarsely chopped I c. raisins I c. packed pitted dates, cut

into large pieces I c. candied fruit I c. flour, divided

4 eggs 112 tsp. salt I c. packed brown sugar I tsp. vanilla Zest of I large orange Confectioners' sugar

In a large bowl, combine walnuts, raisins, dates and candied fruit. Sprinkle with 1/4 cup flour. Toss with hands to coat and separate pieces. Set aside. In a small bowl, beat eggs, just to mix. Blend in salt, sugar and vanilla. Stir in remaining flour until blended. Stir in orange peel. (Batter will be thin.) Pour over fruit; mix well. Pour into a greased I 0 x IS-inch pan. Bake at 325° for 30 - 35 minutes until top is golden brown. Cool in pan. Dust with confectioners' sugar.

Bars 109

Crust: 1112 c. flour 2 T. packed brown sugar

Filling: 2 eggs, beaten lf2 c. dark corn syrup 1f2 c. packed brown sugar I c. pecans, chopped

PECAN PIE BARS

1f2 c. butter, softened

I tsp. vanilla IJ4 tsp. salt 2 T. butter, melted

Mix flour and brown sugar. Cut in butter. Pat into an ungreased 7 x I l-inch pan. Bake at 350° for IS minutes. Filling: Combine all ingredients. Pour over baked layer. Bake at 350° for 20 - 25 minutes. Cool before cutting. Yields 32 bars.

Bars 110

SEVEN-LAYER BARS lf2 c. butter, melted I c. graham cracker crumbs I c. butterscotch chips I c. chocolate chips

I c. shredded coconut I c. pecans, chopped I c. sweetened condensed milk

Melt butter in a 9 x 13-inch pan. Layer the ingredients in the order given over the melted butter. Do not mix. Drizzle condensed milk over all. Bake at 350° for 25 minutes. Cool and cut into squares.

Bars Ill

ULTIMATE DOUBLE CHOCOLATE BROWNIES 3/4 c. unsweetened cocoa powder 1f2 tsp. baking soda 2f1 c. margarine, melted lf2 c. boiling water 2 c. sugar 2 eggs, beaten

llfl c. flour I tsp. vanilla 1f2 c. pecans, coarsely chopped I (12-oz.) pkg. semisweet

chocolate chips

In a large bowl, combine cocoa powder and baking soda. Blend in 1/3 cup melted margarine. Add boiling water and stir until well blended. Stir in sugar, eggs and remaining margarine. Add flour and vanilla. Stir in pecans and chocolate chips. Pour into a greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Cool. Yields 3 dozen.

Bars 112

CHRISTMAS TRUFFLES 2J3 c. heavy cream I (12-oz.) pkg. semisweet

chocolate chips 4 T. unsalted butter, softened

Optional (for coating): flaked coconut ground nuts confectioners' sugar chocolate sprinkles cocoa powder

In a heavy saucepan, heat cream until just coming to a boil. Remove from heat and whisk in chocolate chips and butter. Beat until smooth. Pour into a 9 x 13-inch glass dish and cover with plastic wrap. Refrigerate until mixture is very cold but still pliable, about 2 - 3 hours. Take a spoonful of the chocolate and roll it between your palms. Roll the ball into the coating of choice, and place on a sheet of wax paper. Store in the refrigerator in an airtight container.

Candy 113

CREME DE MENTHE SQUARES 1114 c. margarine, melted &

divided 112 c. unsweetened cocoa powder 3112 c. confectioners' sugar, divided I egg, beaten

I tsp. vanilla 2 c. graham cracker crumbs 113 c. green creme de menthe

(syrup can be used) 1112 c. semisweet chocolate chips

Bottom Layer: In a saucepan, combine 112 cup margarine and cocoa powder. Heat and stir until well blended. Remove from heat and add 112 cup of the confectioners' sugar, egg and vanilla. Stir in graham cracker crumbs, mix well. Press into bottom of ungreased 9 x 13-inch pan. Middle Layer: In a small bowl, combine 112 cup melted margarine and creme de menthe. At low speed, beat in the remaining 3 cups confectioners' sugar until smooth. Spread over chocolate layer. Chill. Top Layer: Melt the remaining 1/4 cup of margarine and the chocolate chips. Spread over mint layer. Chill slightly. Cut into small squares; store in refrigerator. Yields 96 small squares.

Candy 114

CHERRY SUGARPLUMS 113 c. butter, softened 1/l c. light corn syrup I tsp. cherry flavoring Red food coloring 4 c. sifted confectioners' sugar

4 oz. candied cherries, halved 6 oz. chocolate-flavored candy

coating 4 oz. bittersweet baking chocolate

In a medium bowl, cream butter and corn syrup until fluffy. Stir in cherry flavoring; tint pink using food coloring. Beating with an electric mixer, gradually add confectioners' sugar until too stiff to beat. Stir in remaining sugar. Turn onto a dampened smooth surface. Knead until smooth and creamy. Shape a teaspoon of dough around cherry halves. Place balls on wax paper. Lightly cover with wax paper and dry overnight at room temperature. In a heavy medium saucepan over low heat, melt candy coating and chocolate. Remove from heat. Place each ball on a fork over saucepan, and spoon chocolate over balls. Place balls on a cookie sheet covered with wax paper. Refrigerate to allow chocolate to harden. Store in refrigerator in an airtight container. Yields 5112 dozen candies.

Candy 115

ULTIMATE CHOCOLATE fUDGE I ( 12-oz.) pkg. semisweet

chocolate chips 12 oz. bittersweet chocolate I pt. marshmallow creme 2 c. nuts, chopped (opt.)

3 c. sugar Pinch of salt 1f2 c. butter, softened I (12 112-oz.) can evaporated milk I tsp. vanilla

In a medium saucepan over low heat, melt chocolate chips and bittersweet chocolate. Add marshmallow creme and nuts. Combine sugar, salt, butter and evaporated milk. Slowly bring to a boil, stirring constantly. Boil for 6 minutes. Pour boiling syrup over chocolate mixture in bowl. Beat; add vanilla. Pour into a buttered 9 x 9-inch pan. Chill well. Cut and serve. Optional: Add 1 h cup chopped candied cherries.

Use an old flannel shirt to make a Christmas stocking.

Candy 116

1113 c. sugar 112 c. margarine '2/J c. non-dairy liquid

coffee creamer 11a tsp. salt

WHITE FUDGE 112 lb. white chocolate coating (wafers

or block chocolate, finely chopped) 2 c. miniature marshmallows 112 tsp. vanilla

In a medium saucepan, cook sugar, margarine, creamer and salt to 238° without stirring. Remove from heat and add white chocolate, marshmallows and vanilla. Blend well. Pack into a 9 x 9-inch pan. When partially cool, cut into squares. Optional: Use other colors of chocolate (pink, green, yellow, butterscotch), adding appropriate flavoring, fruits or nuts. Yields about 64 pieces.

Candy 117

MICROWAVE PEANUT BRITTLE lf2 c. light corn syrup I c. sugar I c. dry roasted peanuts 112 tsp. salt

I tsp. butter or margarine I tsp. vanilla 1112 tsp. baking soda

In a 2 quart microwave-safe dish, combine corn syrup and sugar. Microwave on high for 4 minutes. Stir in peanuts. Microwave on high for 3 - 5 minutes, until golden brown. Stir in salt, butter and vanilla. Microwave on high for I - 2 minutes. Stir in baking soda until mixture foams. Quickly pour onto a greased cookie sheet. Cool and break into pieces. Store in an airtight container. Yields 3 cups.

Invite 6 - I 0 friends for a cookie exchange. Each person bakes I type of cookie, but a dozen for each person. Wrap each dozen separately, get together and exchange.

You'll end up with 6 - I 0 different types of cookies. Exchange recipes and have fun!

Candy 118

PRETZEL WANDS I 0 oz. vanilla candy coating Pink paste food coloring

I lg. pkg. stick pretzels, 8112 in. long Pink decorating sugar

Melt candy coating in a microwave-safe 2 cup measuring cup on high for I - 2 minutes, stirring every 30 seconds until smooth. Use food coloring to tint candy coating pink. Dip each pretzel into candy coating to cover 1/3 of pretzel. Sprinkle with sugar. Stand each pretzel, coated side up, in a glass until candy coating hardens.

Candy 119

CRANBERRY UPSIDE-DOWN CAKE I T. margarine, melted 1f2 c. firmly packed brown sugar 2 c. cranberries 2 T. margarine, softened I c. granulated sugar 2 eggs

1112 tsp. vanilla 1112 c. sifted cake flour 1112 tsp. baking powder I tsp. cinnamon 3/4 c. low-fat buttermilk

Pour melted margarine in the bottom of a 9-inch springform pan. Combine brown sugar and cranberries; arrange over margarine. Using a mixer, cream softened margarine and granulated sugar on medium speed until well blended. Add eggs, one at a time, beating well after each addition; add vanilla. Combine flour, baking powder, and cinnamon; stir well. Add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Spoon batter evenly over cranberries. Bake at 350° for 45 minutes or until a toothpick inserted in center comes out clean. Invert cake onto a serving platter.Yields 8 servings.

Cakes 120

lf4 c. shortening lfl c. sugar 3 eggs 112 c. dark molasses I c. raisins 1112 c. mixed candied fruit 112 c. walnuts, chopped 112 c. sifted flour

fRUITCAKE 2 112 c. flour I tsp. baking powder I tsp. cinnamon 1f2 tsp. nutmeg 112 tsp. cloves lf4 tsp. salt I c. applesauce

Cream together shortening and sugar. Add eggs, one at a time, beating after each one. Add molasses and mix. Dredge raisins, candied fruit and walnuts in 1 h cup of sifted flour. Sift together 2 1 h cups of flour, baking powder, cinnamon, nutmeg, cloves and salt. Add dry ingredients alternately with applesauce to the creamed mixture. Add fruit mixture; mix thoroughly. Bake in a greased tube pan at 325° for 60 - 70 minutes.

Cakes 121

LAYERED CARROT CAKE 1112 c. oil 2 c. sugar 4 eggs, beaten 2 c. flour 2 tsp. baking soda

Frosting: 6 T. margarine, softened I (8-oz.) pkg. cream cheese,

softened

I tsp. salt 3 tsp. cinnamon 3 c. carrots, grated lf2 c. nuts, chopped

4 c. confectioners' sugar 1112 tsp. vanilla

Combine oil, sugar and eggs; blend well. Add the flour, baking soda, salt and cinnamon; beat well. Fold in carrots and nuts. Divide batter into two greased 9-inch round cake pans. Bake at 350° for 35 - 40 minutes or until toothpick comes out clean. Frosting: Cream together margarine and cream cheese. Beat in sugar and vanilla. Frost cooled cakes between layers, up sides and on top.

Cakes 122

SPICED CHRISTMAS CAKE I T. fresh white bread crumbs I c. butter I c. superfine sugar 1/4c. water 3 eggs, separated 2 c. self-rising flour

1112 tsp. cinnamon 2 T. angelica, chopped 2 T. each orange & lemon zest IJ4 c. glace cherries, chopped IJ4 c. walnuts, chopped Confectioners' sugar, to dust

Brush an 8-inch 2 112 pint fluted ring mold with melted butter and coat with bread crumbs; shake out excess. In a saucepan, heat I cup butter, sugar and water, stirring until melted. Boil for 3 minutes until syrupy; cool. Whisk the egg whites until stiff. Sift the flour and cinnamon into a bowl; add the angelica, orange and lemon zests, cherries and walnuts; stir well. Add the egg yolks. Pour the cooled mixture into the bowl and beat with a wooden spoon. Gradually fold in the egg whites until the mixture is evenly blended. Pour into the prepared mold and bake at 350° for I hour or until the cake springs back when pressed in the center. Cool on a wire rack. Dust with confectioners' sugar.

Cakes 123

PUMPKIN LAYER CHEESECAKE 2 (8-oz.) pkgs. cream cheese,

softened 1/2 c. sugar 112 tsp. vanilla 2 eggs, beaten

112 c. canned pumpkin 112 tsp. cinnamon Dash each cloves & nutmeg I (9-in.) graham cracker

crumb crust

Mix cream cheese, sugar and vanilla on medium speed until well blended. Add eggs; mix until blended. Reserve I cup of the batter; stir in pumpkin and spices and set aside. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350° for 35 - 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight. Yields 8 servings.

Cheesecakes 124

MAPLE & PECAN CHEESECAKE 2f1 c. graham cracker crumbs 2 T. sugar I T. margarine, melted 112 tsp. cinnamon 2 (8-oz.) pkgs. Neufchatel

cheese, softened

2 (8-oz.) pkgs. fat-free cream cheese, softened

2 T. cornstarch 1/4 tsp. salt 11/4 c. maple syrup 3 egg whites IJ4 c. pecans, chopped & toasted

In a medium bowl, combine cracker crumbs, sugar, margarine and cinnamon; toss until blended. Press into the bottom of an 8-inch springform pan coated with cooking spray. Bake at 400° for 8 minutes. In a large bowl, combine cheeses, cornstarch. and salt; beat on high speed until smooth. Gradually add maple syrup; beat well. Add egg whites; beat just until well blended. Pour half of mixture into prepared pan; sprinkle with pecans. Top with remaining cheese mixture. Bake at 525° for 7 minutes. Reduce heat to 200° and bake for 45 minutes or until almost set. Let cool to room temperature. Cover and chill for at least 8 hours.

Cheesecakes 125

LIGHT PUMPKIN PIE 112 c. sugar 1112 tsp. pumpkin pie spice 112 tsp. salt 112 c. skim milk 2 egg whites

I egg I (29-oz.) can pumpkin I (9-in.) unbaked deep-dish

pastry shell

Combine sugar, spice, salt, milk, egg whites, egg and pumpkin; beat on low speed until smooth. Pour into pastry shell. Bake at 425° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Yields 8 servings.

Pies 126

PRALINE PUMPKIN PIE I (8-oz.) pkg. cream cheese,

softened 1f2 c. sugar, divided lfl tsp. vanilla 3 eggs, beaten & divided I (9-in.) unbaked pastry shell 11/4 c. canned pumpkin I c. evaporated milk

1/4 c. packed brown sugar I tsp. cinnamon 1/4 tsp. salt IJ4 tsp. nutmeg lf2 c. pecans, chopped 2 T. butter, softened 2 T. flour 2 T. brown sugar

In a small bowl, beat together cream cheese, 1/4 cup sugar, vanilla and I egg until smooth. Chill for 30 minutes. Turn into pastry shell. Combine pumpkin, milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup sugar, cinnamon, salt and nutmeg. Carefully pour over cream cheese mixture. Cover edge of the pie with foil. Bake at 350° for 25 minutes. Remove foil; bake for 25 more minutes. Combine pecans, butter, flour and 2 tablespoons brown sugar. Sprinkle over pie. Bake for IS minutes or until a knife inserted near the center comes out clean. Cool on wire rack.

Pies 127

DELICIOUS PECAN PIE 4 eggs I c. sugar lfa tsp. salt 1112 c. dark corn syrup

2 T. + I tsp. butter, melted I tsp. vanilla I c. pecan halves I (9-in.) unbaked pie shell

Preheat oven to 350°. Beat eggs in bowl with rotary beater just until blended, but not frothy. Add sugar, salt, syrup, butter and vanilla, mixing just enough to blend. Spread pecans in bottom of pie shell. Pour in filling. Place pie in oven. Reduce heat to 325° at once. Bake for 50 - 60 minutes or until crust is golden brown and custard is set. Cool on rack.

Pies 128

FROZEN CHRISTMAS PEPPERMINT PIE lf2 gal. peppermint ice cream,

softened 2 graham cracker pie crusts

Hot fudge sauce Salted peanuts, chopped I (8-oz.) ctn. whipped topping

Place half of ice cream in each pie crust. Warm hot fudge sauce and pour over ice cream. Sprinkle with peanuts. Freeze until firm. Spread whipped topping over the top and freeze until ready to serve. Substitute: Use prepared chocolate cookie crusts instead of graham cracker.

Pies 129

CHOCOLATE & CINNAMON fONDUE 1f4 c. margarine 8 oz. bittersweet chocolate 1/4 c. flour

2 c. light corn syrup 3 T. instant coffee granules lf2 tsp. cinnamon

In a small saucepan over medium heat, melt margarine and chocolate. Add flour, stirring with a wire whisk until blended. Cook for I minute, stirring constantly. Add corn syrup and coffee; cook for I minute. Remove from heat; stir in cinnamon. Pour into a fondue pot and keep warm. Serve with strawberries, banana chunks, orange sections and cubed angel food or pound cake. Yields 3 cups. Note: If fondue is not served immediately, cover with heavy-duty plastic wrap and refrigerate.

Make a snowman kit for your favorite kids. Fill a box with an old hat, scar(, coal, buttons, a carrot and two twigs for arms. All the kids need to add is the snow!

Miscellaneous 130

ANGEL CHRISTMAS DESSERT I box angel food cake mix I ( 12 112-oz.) can sweetened

condensed milk I (8-oz.) pkg. cream cheese,

softened

112 c. sugar I (12-oz.) ctn. whipped topping I tsp. almond extract I tsp. vanilla I ( 18-oz.) can cherry pie filling

Prepare angel food according to package directions. Using a serrated knife, cut cake into bite-sized cubes and set aside. Blend together all the other ingredients except pie filling. In a large trifle bowl, layer half of cake, half of cream mixture and half of pie filling. Repeat layers. Refrigerate. Note: Can make this I or 2 days ahead. Use lowfat milk, lowfat cream cheese and light whipped topping to reduce calories.

Miscellaneous 131

OLD-fASHIONED BREAD PUDDING 4 eggs 1114 c. sugar 1114 tsp. cinnamon 2 tsp. vanilla

Lemon Sauce: lf4 c. sugar 2 T. flour I egg

Dash salt 4 c. milk 8-9 c. bread, cubed (French bread

or day old bread)

Juice of 1112 lemons I c. water

Combine the eggs and sugar; beat until thick. Add cinnamon, vanilla and salt. Blend in milk. Pour over bread cubes. Put in a greased 9 x 13-inch pan. Bake at 350° for 45 - 60 minutes. This will be fairly compact. Serve with whipped cream or lemon sauce. Lemon Sauce: In a small saucepan, cook all ingredients until clear. Serve warm.

Miscellaneous 132

SCENTED CINNAMON ORNAMENTS

I c. cinnamon I T. cloves IT. nutmeg 3J4 c. applesauce

Non-edible

2 T. white glue I drinking straw Ribbon

In a medium bowl, combine cinnamon, cloves and nutmeg. Add applesauce and glue; stir to combine. Work mixture with hands for 2- 3 minutes or until dough is smooth and ingredients are thoroughly mixed. Divide dough into 4 portions. Roll each portion to 1/4-inch thickness. Cut dough with cookie cutters of desired shapes. Use drinking straw to make small hole in top of each ornament. Place cutouts on a wire rack; dry at room temperature for several days. Insert ribbon through hole in each ornament; tie with knot or bow. Yields 32 (2-inch) ornaments.

Decking the Halls 134

2 c. flour I c. salt

SALT DOUGH ORNAMENTS Non-edible

3f4 c. water

In a large bowl, mix flour with salt. Add water slowly and stir. Use your hands to.mix dough for I 0 minutes. Add more flour or water if dough is not smooth. Roll out dough with rolling pin. Cut out shapes for decorations with cookie cutters. Press open paper clip into top to make hole for a hanger. Bake at 350° for I hour; cool. Paint with acrylic paint; varnish.

Decking the Halls 135

WINDOW DRESS UP Cookie cutters Red ribbon

Dress up a window. Tie plastic or metal cookie cutters to wide pieces of ribbon with coordinating bows. Check thrift stores and garage sales for bargains to make this holiday decoration.

CHRISTMAS TABLECLOTH Each year, have family members sign a plain tablecloth with indelible ink and date their drawings, signatures, etc. Embroider these and you'll have a wonderful memory of all your Christmases together.

Decking the Halls 136

COUNTRY CHRISTMAS ARRANGEMENT Fill the bottom of a shallow wooden box or basket with Spanish moss. Then arrange 3 - 5 oranges inside. Cut small, shallow holes in the tip of each orange. Place a tea light candle in each hole. Fill in around the oranges with fresh or artificial greenery. Add 2 - 3 small pinecones, then tie a simple raffia bow to the side. Light the candles just before guests arrive.

CRANBERRY CANDLE CENTERPIECE Fill a clear glass vase (I 0 inches or taller) with fresh whole cranberries. Add some fresh-cut greens for the smell of the holidays. Fill with water. Add a vanilla or green votive candle on top. Tie a Christmas ribbon around the base, making a pretty bow.

Decking the Halls 137

HOLIDAY HERBAL CANDLES Make your own holiday herbal candles. Prepare a mixture of spices such as rosemary, sage and thyme or cinnamon, nutmeg and ground cloves. Melt paraffin and dip sage or ecru-colored pillar candles into the melted wax. Immediately roll them in the desired spice mixture. Using your hands, press the spices into the warm wax. Repeat the process several times to create a nubby-textured candle. An herbal candle looks beautiful in a wooden, yellowware or graniteware bowl with bay leaves and rose hips surrounding it.

Decking the Halls 138

Tall, narrow buckets Cranberries Holly leaves Pepperberries Evergreen sprigs

ICE CANDLES Paper cup Pebbles Tape Votive or tea light candle

Fill a tall, narrow bucket with water. Add lots of fresh cranberries, holly leaves, pepperberries or evergreen sprigs to the water. Fill a paper cup with pebbles and stretch 4 - 5 strips of tape from the inside of the cup to the outside of the bucket. Make tape strings long enough so they will secure the cup in the middle of the bucket to keep it from sinking to the bottom. Freeze until the water is solid, slide off the bucket and remove the paper cup. You may have to tear the cup out a little at a time to remove it completely. Set a votive or tea light candle in the hole created.

Decking the Halls 139

APPLE WREATH 2 (16-oz.) pkgs. dried apple rings 15 inches of wire

15 inches of ribbon

Slip the apple rings onto the wire, bend into a circle and fasten ends together. Make a bow from the ribbon and place at the top. Hang for aroma and decoration.

Ribbon

WREATH FoR WASSAIL I grapevine wreath to fit

around punch bowl

Interweave the ribbon through the wreath. It looks nice if the ribbon coordinates with your tablecloth. Set holiday wassail in the grapevine wreath to serve. This adds a festive country look to your table.

Decking the Halls 140

Nails Straw wreath Fresh firm fruits

FRESH FRUIT WREATH Fresh evergreen Ribbon for bow

Pound the nails through the back side of a straw wreath so the nail ends stick out the front of the wreath about I - 1112 inches. If you put them in at an angle, they hold better. Push apples, pears, oranges or other fruits onto the nails. Fasten evergreen in between fruit to fully cover wreath. Add a bow, hang and enjoy!

Decking the Halls 141

SPICY POTPOURRI 1/2 c. dried apples, cut in pieces 4 cinnamon sticks, broken into

pieces I whole nutmeg, broken into

pieces

2 T. whole allspice 1/2 c. whole cranberries, dried 2 T. whole cloves 3-5 drops cinnamon oil

Combine all ingredients. Place in a mesh bag, tie with pretty ribbon and attach to Christmas gifts for family and friends. Place potpourri in pretty bowls and place throughout your home.

Decking the Halls 142

3 cinnamon sticks 3 bay leaves IJ4 c. whole cloves

HOLIDAY fRAGRANCE 112 lemon, sliced into wedges 112 orange, sliced into wedges I qt. water

In a large saucepan, place all ingredients and bring to a boil; reduce heat and simmer as long as desired, adding more water as needed. Cool and refrigerate between uses. Discard when no longer effective.

Decking the Halls 143

GRAHAM CRACKER COTTAGE 2 egg whites 2112 c. confectioners' sugar

8 graham cracker squares Assorted candy for decoration

Beat the egg whites at high speed with an electric mixer. When foamy, gradually add sugar, continuing to beat constantly. Frosting should be fluffy, stiff and very white. Assemble cottage as illustration shows below, using frosting to hold together pieces. Allow house to dry. Attach candy decorations with dabs of frosting.

Decking the Halls 144

CHRISTMAS PINECONES 1f2 lb. soda to 112 gallon water 1f2 lb. borax to 1f2 gallon water

lf2 lb. salt to 1f2 gallon water

Soak pinecones overnight in any of the above solutions. Remove from solution and place in mesh bags to dry thoroughly. When the pinecones are thrown into your fireplace fire, they will burn different colors.

-#\,, ..... Decking the Halls 145

CHRISTMAS fiRE STARTERS Colorful and handy to keep in a basket by the ~re

Paraffin or candle stubs Hot water Medium-sized pine cones

Wicks Red & green crayons

Melt the paraffin or candle stubs in a double boiler over hot water. Completely dip each pine cone in the paraffin, remove and cool. Pour paraffin 112-inch deep into the cups of a muffin tin. In each cup, insert a wick about 1112 inches long so that it will stick out the side. Before the paraffin hardens, press the cones into the cups and allow them to harden. Loosen them from the muffin tin by dipping the bottom of the tin into hot water. Melt a small amount of additional paraffin and red or green crayons in a double boiler; cool. Dip the bottom of the cones into the colored paraffin and dry them on wax paper. Place fire starters under the kindling and light the wick. Note: Use scented candle stubs to add a delicious aroma!

Decking the Halls 146

KEEPSAKE HOLIDAY RECIPES INDEX GREAT BEGINNINGS Hot Drinks Christmas Cocoa .................... 7 Fireside Coffee ...................... 8 Hot Spiced Cider .................... 5 Instant Hot Spiced Tea ................. 9 Mexican Hot Chocolate ................ 6 Red Hot Christmas Punch .............. 4

Cold Drinks Basic Cooked Eggnog. . . . . . . . . . . . . . . . . IS Creamy Eggnog . . . . . . . . . . . . . . . . . . . . . 14 Peppermint & Eggnog Punch. . . . . . . . . . . . I 0 Peppermint Ice Cream Punch . . . . . . . . . . . 13 Peppermint Stick Punch . . . . . . . . . . . . . . . I I Yuletide Punch . . . . . . . . . . . . . . . . . . . . . 12

Salmon With Caper Sauce ............. 22 Spinach Bread Dip. . . . . . . . . . . . . . . . . . . 17 Stuffed Shrimp Appetizers ............. 24 Tortilla Ham Roll-Ups ................ 21 Vegetable Dip . . . . . . . . . . . . . . . . . . . . . . 16 YogurtVegetable Dip ................. 16

SCRUMPTIOUS SOUPS & SALADS Soups 5-Pepper Oyster & Seafood Stew ........ 3 I Christmas Cheese Soup ............... 29 Cream Of Broccoli & Mushroom Soup .... 28 Creamy Sweet Potato Soup ............ 26 Oyster Stew . . . . . . . . . . . . . . . . . . . . . . . 30 Roasted Bell Pepper Soup ............. 27

Salads Appetizers Broccoli Salad ...................... 44 Barbeque Meatballs . . . . . . . . . . . . . . . . . . 18 Christmas Fruit Salad ................. 36 Holiday Ham Balls . . . . . . . . . . . . . . . . . . . 19 Christmas Ribbon Salad ............... 38 Pecan Cheeseball. ................... 20 Cold Crab Salad .................... 46 Salmon Party Ball ................... 23

Index 147

Salads Continued Overnight Blueberry French Toast ........ 56 Cranberry-Glazed Carrots ............. 42 Plum Bread ........................ 52 Cranberry-Waldorf Salad .............. 32 Pumpkin Bread ..................... 51 Creamy Cranberry Salad .............. 33 Crispy Waldorf Salad ................. 40 Easy No-Cook Cranberry Sauce ......... 35

SENSATIONAL SIDES & TRIMMINGS Vegetables Candied Sweet Potatoes .............. 65

English Pea Salad .................... 41 Garlic Mashed Potatoes ............... 69 Holiday Fruit Salad ................... 37 Hanukkah Latkes .................... 67 Marinated Broccoli Salad .............. 43 Raspberry & Cranberry Salad . . . . . . . . . . . 34 Warm Pear Salad .................... 39

Orange-Glazed Carrots With Mint ....... 61 Orange-Glazed Sweet Potatoes ......... 66 Roasted Cauliflower & Broccoli ......... 62

Wild Rice Salad ..................... 45 Roasted Winter Vegetables ............. 60

CHRISTMAS BREADS & ROLLS Sauteed Green Beans &

Baked Eggnog Pancake ................ 57 Christmas Morning Rolls .............. 58 Cranberry Nut Bread ................ 50

Onions With Bacon ................ 63 Scalloped Corn ..................... 64 Scalloped Potatoes & Leeks ............ 68

Dinner Rolls ....................... 48 Stuffing Eggnog Quick Bread ................. 54 Corn Bread & Sausage Stuffing .......... 72 Grandma's Gingerbread ............... 53 Slow Cooker Stuffing ................. 71 Greek Holiday Sweet Bread ............ 49 Southern Style Stuffing ................ 70 Oven-Baked French Toast & Wild Rice Stuffing ................... 73

Cranberry Sauce .................. 55

Index 148

Rice Curried Basmati Rice ................. 75 Mushroom & Pecan Rice .............. 74 Gravies Creamy Sage Gravy .................. 76 Roast Beef Gravy ................... 78 White Gravy ....................... 77

MAIN fEAST

YULETIDE SWEETS Cookies Almond Fingers. . . . . . . . . . . . . . . . . . . . I 06 Candy Cane Cookies ................. 96 Cherry Chocolate Kisses . . . . . . . . . . . . . I 0 I Chocolate Truffle Cookies . . . . . . . . . . . . I 02 Christmas Cut-Out Cookies ........... 94 Christmas Pecan Tassies . . . . . . . . . . . . . . I 05

Brined Smoked Turkey ................ 82 Christmas Rosettes . . . . . . . . . . . . . . . . . 1 04 Chicken Noel ...................... 86 Cut-Out Chocolate Cookies ............ 95 Christmas Salmon Souffle .............. 91 Cranberry Chicken .................. 86 Cranberry-Glazed Pork Roast .......... 88 Easy Herb Roast Turkey ............... 80 Gingered Ham ..................... 87 Juiciest-Ever Roast Turkey .............. 81 Lemon & Oregano Grilled Turkey ........ 83 Prime Rib ......................... 90 Salmon Dijonnaise ................... 92 Stuffed Geese ...................... 84 Stuffed Rock Cornish Hens ............ 85 Traditional English Roast Beef ........... 89

Festive Cream Cheese Cookies ......... 97 Gingerbread Men. . . . . . . . . . . . . . . . . . . I 00 Raspberry Thumbprint Cookies ......... 99 Snow Balls . . . . . . . . . . . . . . . . . . . . . . . I 03 Swedish Butter Cookies ............... 98

Bars Carrot Bars. . . . . . . . . . . . . . . . . . . . . . . I 08 Christmas Fruitcake Bars ............. 109 Pecan Pie Bars. . . . . . . . . . . . . . . . . . . . . I I 0 Pumpkin Bars . . . . . . . . . . . . . . . . . . . . . I 07 Seven-Layer Bars . . . . . . . . . . . . . . . . . . . I I I Ultimate Double Chocolate Brownies . . . . I 12

Index 149

Candy Cherry Sugarplums . . . . . . . . . . . . . . . . . I IS Christmas Truffles . . . . . . . . . . . . . . . . . . I 13 Creme De Menthe Squares . . . . . . . . . . . I 14 Microwave Peanut Brittle . . . . . . . . . . . . . I 18 Pretzel Wands . . . . . . . . . . . . . . . . . . . . . I 19 Ultimate Chocolate Fudge . . . . . . . . . . . . I 16 White Fudge . . . . . . . . . . . . . . . . . . . . . . I 17

Cakes Cranberry Upside-Down Cake . . . . . . . . . 120 Fruitcake. . . . . . . . . . . . . . . . . . . . . . . . . 121 Layered Carrot Cake . . . . . . . . . . . . . . . . 122 Spiced Christmas Cake. . . . . . . . . . . . . . . 123

Cheesecakes Maple & Pecan Cheesecake. . . . . . . . . . . . 125 Pumpkin Layer Cheesecake ............ 124

Miscellaneous Angel Christmas Dessert . . . . . . . . . . . . . 131 Chocolate & Cinnamon Fondue . . . . . . . . 130 Old-Fashioned Bread Pudding. . . . . . . . . . 132

DECKING THE HALLS Apple Wreath . . . . . . . . . . . . . . . . . . . . . 140 Christmas Fire Starters . . . . . . . . . . . . . . 146 Christmas Pinecones . . . . . . . . . . . . . . . . 145 Christmas Tablecloth . . . . . . . . . . . . . . . . 136 Country Christmas Arrangement . . . . . . . 137 Cranberry Candle Centerpiece. . . . . . . . . 137 Fresh Fruit Wreath . . . . . . . . . . . . . . . . . 141 Graham Cracker Cottage. . . . . . . . . . . . . 144 Holiday Fragrance . . . . . . . . . . . . . . . . . . 143 Holiday Herbal Candles . . . . . . . . . . . . . . 138 Ice Candles. . . . . . . . . . . . . . . . . . . . . . . 139

Pies Salt Dough Ornaments. . . . . . . . . . . . . . . 135 Delicious Pecan Pie . . . . . . . . . . . . . . . . . 128 Scented Cinnamon Ornaments . . . . . . . . . 134 Frozen Christmas Peppermint Pie ....... 129 Spicy Potpourri .................... 142 Light Pumpkin Pie . . . . . . . . . . . . . . . . . . 126 Window Dress Up . . . . . . . . . . . . . . . . . 136 Praline Pumpkin Pie . . . . . . . . . . . . . . . . . 127 Wreath For Wassail . . . . . . . . . . . . . . . . . 140

Index ISO

Welcome the family home and ring in the holidays with these traditional holiday dishes and treats. Included are recipes for drinks, appetizers, turkey, pie, and all the "trimmings" needed to complete your holiday meal. To add a festive touch to your home, directions are included for making can­dles, centerpieces, gingerbread houses, potpourri and more.

CATEGORIES: Great Beginnings, Scrumptious Soups & Salads, Christmas Breads & Rolls,

Sensational Sides & Trimmings, Main Feast, Yuletide Sweets, and Decking the Halls

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