Traditional FavoritesFor Your HolidayTabl

Table of Contents. Great BeginningsS ScrumptiousSoups & Salads 25Christmas Breads & Rolls 47Sensational Sides & Trimmings59Main Feast 79Yuletide Sweets93Decking 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 calling800-516-8339. We can also help you create a personalized cookbook with your own recipes. Learn more by visiting www.morriscookbooks.com.

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2

112 c. sugar112 c. red hots4 c. water2 c. orange juice

RED HoT CHRISTMAS PUNCH

I (64-oz.) jar cranberry juice cocktail4 cinnamon sticksI T. whole cloves

2 c. pineapple juice

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 clovesI T. whole allspiceI tsp. ground nutmeg4 cinnamon sticksI gal. apple cider

HoT SPICED CIDERI c. brown sugarI (6-oz.) can frozen lemonade concentrateI (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

2112 c. milk

MEXICAN HoT CHOCOLATE

112 tsp. cinnamon

4 squares semisweetdark chocolate, grated3 T. sugar

2-3 drops vanillaPinch 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.

Hot Drinks 6

112 c. sugar

CHRISTMAS COCOA1/4 tsp. nutmeg

1/4 c. unsweetened cocoa powder1/l c. water1/2 tsp. cinnamon

4 c. milklf4 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 for4 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 112 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 mix2 c. non-dairy creamerI c. instant coffee granules2 tsp. cinnamon

lfl tsp. allspicelfl tsp. nutmeg1112 c. sugarDash 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

112 c. instant tea

INSTANT HOT SPICED TEA

I ('14-oz.) pkg.lemonade mix

2 c. Tang drink mix2 c. sugar

I tsp. ground cloves2 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, softenedI qt. eggnog

48 oz. ginger ale, chilledPeppermint 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 juice1 112 c.sugarI c. water

PEPPERMINT STICK PUNCH

'Ia tsp. peppermint extract2 (1-liter) bottles dub soda, chilledCandy 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 dub 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, dividedI c. fresh squeezed lemon juiceI c. orange juice3/4 c. sugar

I (32-oz.) bottle cranberry juice, chilled2 (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

PEPPERMINT ICE CREAM PUNCH

I (8-oz.) jar red maraschino cherries, drained12 round peppermint candies2 half-gallons vanilla ice cream, softened & divided

I c. coarsely crushed peppermint candies (about 30 round candies), divided48 oz. cherry lemon-lime softdrink, 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 eggs1/s tsp. salt113 c. sugar2 112 c. whole milk

(REAMY EGGNOG

I c. cream2 tsp. vanillaDash of nutmeg

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

Cold Drinks 14

6eggs1/4 c. sugar1/4 tsp. saltI qt. milk

BASIC COOKED EGGNOG

I tsp. vanillaI 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 15

I'llc. sour cream1 1/3 c. mayonnaise2 tsp. parsley flakes

VEGETABLE DIP

2 tsp. celery salt2 T. dill seed2 T. onion, chopped

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

I c. plain yogurt

YOGURT VEGETABLE DIP

IJz tsp. garlic powder

3 green onions, choppedlfz tsp. curry powder

'12 tsp. pepper

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

Appetizers 16

SPINACH BREAD DIP

I (I0-oz.) pkg. frozen spinachI c. mayonnaiseI c. sour creamI pkg. Knorr vegetable soup mix, not instant

I (8-oz.) can water chestnuts, drained & chopped1/1 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 milk2 lbs. ground beef2 eggs, beaten2 c. crushed crackers

Sauce:2 c. ketchup1112 c. brown sugar

lfl c. onion.diced2 tsp. salt112 tsp. pepper2 tsp. chili powder

I T. liquid smoke112 c. onion, diced

Mix milk, ground beef, eggs, crackers, onion, salt, pepper and chili powder together and form into 1 1/2-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

3 c. Bisquick

HOLIDAY HAM BALLSlfz c. grated Parmesan cheese

Appetizers 191 1/z c. ham.cooked & finely chopped4 c. shredded cheddar cheese

2 T. parsley flakes2 tsp. spicy mustard'211 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.

PECAN CHEESEBALL

I (8-oz.) pkg. cream cheese, softened112 c. butter, softened112 sm. onion, chopped

16 black olives, chopped12 green olives, choppedI 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

Appetizers 2 I

2 (8-oz.) pkgs. cream cheese, softenedI (10-oz.) pkg. frozen spinach,drained & diced

I (4-oz.) can chopped black olives4 green onions, choppedI (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.

SALMON WITH CAPER SAUCE

I (16-oz.) ctn. sour cream IJs c. red onion, chopped IJ4 c. capers, drained2 T. fresh Italian parsley, choppedI tsp. pepper

2 lbs. pre-sliced smoked salmon2 loaves cocktail rye or pumpernickel breadFresh 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 &flakedI (8-oz.) pkg. cream cheese, softenedI T. lemon juice2 tsp. onion, grated

I tsp. horseradish1/4 tsp. liquid smoke12 c. pecans, chopped (or slivered almonds)3 T. parsley, chopped

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 specialhomemade gift for a friend or relative.

Appetizers 23

STUFFED SHRIMP APPETIZERS

24 med. shrimp, cookedI (3-oz.) pkg. cream cheese, softened

I oz. blue cheese, crumbledDash of garlic salt112 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 &cubed112 c. leeks, thinly sliced1114 c. fat-free chicken broth, divided2/3 c. evaporated skim milk

1 1/2 c. Dijon mustard112 tsp. saltDash 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 pepper1/4 c. orange juice11 c. onion, chopped113 c. carrot, chopped2 tsp. margarine, melted

1 1/2 tsp.flourI c.fat-free chicken broth1/2 c. 1% milkSalt, 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 for15 minutes or until blackened. Place peppers in zip-top plastic bag; seal. Let stand for20 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

'141b. mushrooms, sliced6 T. butter2 (I 0-oz.) pkgs. frozen broccoli, thawed, reserve liquid2 onions, sliced2 shallots, minced

2 (103/4-oz.) cans chicken brothI'llc. 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 113 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 tolow and simmer for I 0 minutes. Season with salt and pepper.Yields 6 servings.

Soups 28

1112-2 qts. water

CHRISTMAS CHEESE SouPI (20-oz.) pkg. frozen cauliflower,

4 chicken bouillon cubesI c. celery, diced lf2 c. onion, diced2 c. potatoes, peeled & chopped

carrots & broccoli blend2 (I Ol/4-oz.) cans cream of chicken soupl-ll/2 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

lfl c. potatoes'14 c. onion. choppedI T. olive oil

OYSTER STEW

'14 tsp. white pepperIJ4 tsp. black pepper112 tsp. Tabasco pepper sauce

2 pts. oysters. reserve liquid2 T. fresh parsley. minced2 T. garlic, minced1 1/z tsp. salt

112 tsp. Worcestershire sauceI c. heavy cream2 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

lfl lb. bay scallops4 T. butter, divided2 tsp. Italian seasoning, dividedI (8-oz.) can oysters, undrained2 c. milkCayenne pepper, to taste White pepper, to taste Black pepper, to taste

Tabasco pepper sauce, to tastePaprika, to tasteI (4-oz.) can tiny shrimpI (4-oz.) can crabmeatI (8-oz.) can mushrooms, stems & piecesI (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 gelatinll/4 c. boiling waterlf4 c. cold waterlf4 c. red delicious apple. dicedlf4 c. golden delicious apple. diced'Jz c. seedless green grapes, quartered

112 c. pecans, finely chopped, divided1f2 (8-oz.) pkg. fat-free creamcheese, softenedlf4 c. low-fat sour cream2 T. sugar1/4 tsp. vanilla

In a medium bowl, combine gelatin and boiling water; stir until gelatin dissolves. Stir in cold water. Cover and chill for 1 112 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 choppedI (20-oz.) can crushed pineapple,drainedI med. apple, peeled & chopped

2 c. miniature marshmallowslf3 c. sugar1/s tsp. saltIJ4 c. nuts, chopped2 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

2 (3-oz.) pkgs. raspberry gelatin1112 c. boiling waterI pkg. frozen cranberry relishI pkg. frozen raspberries

112 c. cold ginger aleFrozen 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 sauceI (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 gelatinI c. waterI (8-oz.) can crushed pineapple, reserve juiceI (3-oz.) pkg. cream cheese,softened

2 T. mayonnaiseI (3-oz.) pkg. cherry gelatinI med. apple, choppedI banana, sliced1/4 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 (ISIJz-oz.) can pineapple chunks, reserve juice112 c.sugar2 T. flourI egg, beaten

I c. pecans, chopped3 bananas, sliced2 (11-oz.) cans mandarin oranges3 med. unpeeled apples, chopped1/z lb. 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 juiceI (3-oz.) pkg. lime gelatinI (8-oz.) pkg. cream cheese, softened112 c. sugarI c. evaporated milk

I tsp. vanillaI (1-oz.) pkg. unflavored gelatinI c. cold waterI (I 0-oz.) pkg.frozen strawberries, thawed, reserve juiceI (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 1 1/4 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. Soften 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 firm5 tsp. extra virgin olive oil, dividedI tsp. honeylfl tsp. dry mustard'12 tsp.salt1/s tsp. pepper1/1 med. red onion, thinly sliced into rings

2 heads Belgian endive, sliced crosswise into l-in. piecesI bunch watercress, stems removedlf4 lb. Roquefort cheese, crumbled1 112 tsp. red wine vinegarI tsp. Worcestershire sauceSalt & 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

I c. pecan halves

CRISPY WALDORF SALAD

6-8 escarole leaves, stacked &

I fennel bulb, thinly sliced2 T. + I tsp. lemon juiceI apple'12 c. seedless red grapes, halved4 stalks celery, thinly sliced crosswise

cut crosswise into thin stripsIJ4 c. fresh dill, chopped1/4 c. plain yogurt2 T. extra virgin olive oilSalt & 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, choppedI bunch green onions, choppedI (8-oz.) can tender English peas, drainedI lg. jar bacon bits

I c. Miracle Whip2 T. sugarI (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

3 lbs. carrots

CRANBERRY-GLAZED CARROTS

lf4 c. water

I (8-oz.) can jellied cranberry sauce

lf4 c. brown sugar4 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, choppedI head cauliflower, choppedI (10-oz.) jar green olives, drained & sliced

I lg. jar pimentos, drainedI (4112-oz.) can mushrooms, drainedI (16-oz.) bottle Italian dressing

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

Salads 43

Dressing:I c. mayonnaise1/1 c. sugar

BROCCOLI SALAD

2 T. red wine vinegar

Salad:I lg. bunch broccoliI c. dry roasted sunflower seeds12 slices crisp bacon, crumbled

1f2 pt. cherry tomatoes, halvedlf2 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

3 c. wild rice

WILD RICE SALAD

I tsp. pepper

4 blood or navel oranges3 T. red wine vinegar3 T.sherry vinegar112 tsp.salt

lfl c. extra virgin olive oil6 scallions, cut into !s-in. roundsI c. dried cranberries12 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

3 T. olive oilI T. wine vinegar lf2 lb. crabmeat

COLD CRAB SALAD

I T. parsley, finely choppedI T. lemon juice3 dashes Worcestershire sauce

2 celery stalks, finely chopped1 112 T. green onion, finely choppedI 0 stuffed olives, slicedI T. sweet pickle relish

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. flourI pkg. active dry yeastI c. milk1/J c. sugar

DINNER ROLLS

1/J c. butterlf4 tsp. salt2 eggs, beaten

aIn 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 lightly floured surface and divide in half. Cover; let rise for I0 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 15 minutes or until golden. Immediately remove rolls from pans. Cool on wire racks.Yields 24 rolls.

Breads 48

'12 c. milk

GREEK HOLIDAY SWEET BREAD

3 eggs. beaten

'1/3 c. butter or margarine3/4 c. sugar'12 tsp. salt2 pkgs. active dry yeast112 c. warm water

5 c. flour2 tsp. each, orange & lemon zestI egg yolk, beatenIT. waterSesame 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 1 1/2 hours. Beat yolk with water; brush over the dough.Arrangealmonds on top; sprinkle with sesame seeds. Bake at 350 for 50 minutes or until golden brown. Remove from pan; cool on rack.Breads 49

2 c. flourI c. sugar

CRANBERRY NUT BREAD

I T. orange zest2 T. shortening

1112 tsp. baking powderI tsp. salt112 tsp. baking sodalJ4 c. orange juice

I egg, beaten1 112 c. fresh or frozen cranberries, coarsely chopped112 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. milk3 c. sugarI c. oil2 c. pumpkin3 112 c. flour4 eggs, beaten

PUMPKIN BREAD

1112 tsp. saltI tsp. cinnamonI tsp. nutmegI tsp. ginger2 tsp. baking sodaI 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 freezab/e recipes and fill up your freezer. This is especially good for cookies, breads and desserts.

Breads Sl

PLUM BREADCalled a bread, but tastes more like a cake

I c. vegetable oil2 c. white sugar3 eggs, beaten2 (4-oz.) jars plum baby foodI tsp. red food coloring2 c. flourI tsp. ground cloves

I tsp. cinnamon'lz tsp. nutmeglfz tsp. saltlfz tsp. baking sodaI c. nuts, choppedI c. confectioners' sugar212 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

3f4 c. butterI c. sugar3 T. golden syrupI c. milk

GRANDMA'S GINGERBREAD2 c. flourI tsp. baking sodaIT. gingerI tsp. allspice

Preheat the oven to 350.ln 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

2 eggs, beatenI c. eggnog

EGGNOG QUICK BREADlf2 c. butter, softened2'14 c. flour

2 tsp. rum flavored extractI c. sugarI tsp. vanilla

2 tsp. baking powder112 tsp. salt'14 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, softenedl/4 c. sugar1/4 c. margarine2 T. vanillaI tsp. cinnamon4 eggs, beaten

2 112 c. milkI lb. French bread, cut in 112-in. slicesI bag fresh cranberries, ground(reserve I c.)I c. maple syrup2 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 I 5 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 bread2 (8-oz.) pkgs. cream cheese2 c. fresh blueberries, divided12 eggs, beaten2 c. milkI tsp. vanilla

IJ3 c. maple syrupI c. sugar2 T. cornstarchI c. waterIT. 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

6eggs1113 c. eggnogI c. flour3f4 tsp. nutmeg1f2 c. butter

BAKED EGGNOG PANCAKElf2 c. slivered almondsI T. sugarFruit 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 rollsI (33f4-oz.) pkg. butterscotch pudding mix (not instant)

'12 c. butter3f4 c. brown sugar3f4 tsp. cinnamon112 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 oilI T. balsamic vinegar2 tsp. coarse saltI T. fresh rosemary, chopped2 carrots, peeled & cut into lf4-in. chunksI onion, cut into l-in. pieces

I sweet potato, peeled &cut into l-in. cubes8 oz. mushrooms,cut into l-in. pieces2 parsnips, peeled & cut into l-in. cubesI 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 for50 minutes, shaking the pan once or twice.The vegetables are done when they turna toasty caramel color and are fork tender. Serve hot or at room temperature.

Vegetables 60

ORANGE-GLAZED CARROTS WITH MINT

1 112 lbs. baby carrots, peeled2 T. vegetable oilSalt & pepper, to tasteI T. fresh ginger, choppedI tsp. garlic, choppedI T. shallots, chopped

2 T. honeyIJ2 c. orange juiceI T. soy sauce1/4 c. waterI 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 florets4 c. fresh broccoli florets2 cloves garlic, thinly sliced

2 tsp. olive oil1f4 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 at400 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 crosswise4 bacon slicesI ( 16-oz.) bottle cocktail onions, drained

2 tsp. sugar112 tsp. dried thyme1 112 T. cider vinegar3/4 tsp. saltIJ4 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 cornI ( 15-oz.) can cream-style cornI (8-oz.) ctn. sour cream

I (8112-oz.) box Jiffy corn bread mix1f2 c. butter, melted1f2 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 &sliced112 c. brown sugar4 T. margarine

3f4 tsp. salt1f4 tsp. pepperPinch of nutmegI 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 COs and tapes with the rest of your decorations but with your everyday COs.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 potatoesI tsp. salt3 T. margarinelfl T. orange zest

I T. orange juice3f4 c. light or dark corn syrupt4 c. brown sugar3-4 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 &cubed2 T. flour112 tsp. saltt4 tsp. baking powder1/a tsp. pepper

2 egg whitesI sm. onion, quarteredI T. vegetable oil, divided6 T. nonfat sour creamSliced 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 1 112 minutes on each side or untilbrowned. Repeat procedure with remaining oil and batter. Serve latke with sour cream; garnish with green onions.Yields 6 servings.

Vegetables 67

IT. margarine

SCALLOPED POTATOES & LEEKSlf4 tsp. salt

2 c. leeks, thinly sliced2 cloves garlic, mincedP/41bs. red potatoes, peeled &cut into 1/s-in. slices12/3 c. 1% milk

1/4 tsp. pepper1/s tsp. ground nutmegI egg, beaten2 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 I 5 minutes or until browned.Yields 6 servings.

Vegetables 68

GARLIC MASHED PoTATOEs

7 c. potatoes, peeled & cubed6 cloves garlic, peeled112 c. 2% milk1/4 c. grated Parmesan cheese

2 T. margarine112 tsp. salt1/s tsp. pepperI 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.

E.veryone can enjoy your favorite Christmas cards or photos under a glass-topped table!

Vegetables 69

SOUTHERN STYLE STUFFING

12 c.soft bread crumbs2J3 c. onion, finely chopped2J3 c. butter, melted2 c. ripe olives, diced

2 c. roasted peanuts, choppedIJl c. chicken broth2 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

I c. butter, melted

SLOW COOKER STUFFING

1112 tsp. salt

2 c. celery, choppedI c. onion, choppedI tsp. poultry seasoning1112 tsp. leaf sage, crumbled112 tsp. pepper

I tsp. fresh thyme, crumbled2 eggs, beaten4 c. chicken broth12 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 sausage1f2 c. butter, melted3 c. onions, chopped2 c. celery, chopped2 T. black pepper2 c. bell pepper, choppedI c. green onions, chopped

2 tsp. fresh thyme, choppedI tsp. dried rubbed sageI (12-oz.) box corn bread stuffing mixSalt, to tastelfl c.applesauce1112 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, bakeat 350 for 35 - 40 minutes.Stuffing 72

WILD RICE STUFFING

I (63/4-oz.) box Uncle Ben's wild rice4 chicken flavored bouillon cubesI c. hot waterI c. celery, chopped

Illc. bell pepper, choppedIllc. butter, meltedI (8-oz.) pkg. herb-seasoned stuffing mix2 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, sliced1f2 c. green onions, thinly sliced2 T. butter, meltedI c.+ 2 T. uncooked brown basmati rice

1 1/4 c. waterI c. beef consomme, undilutedIJ4 c. pecans, toasted & finely chopped'Is tsp. pepper

In a large saucepan over medium-high heat, saute mushrooms and onions in butter for4 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

12 c. onion, finely chopped2 cloves garlic, minced2 T. margarine, melted1 112 c. uncooked white basmati riceI tsp. curry powder112 tsp. salt

2 (10 112-oz.) cans low-salt chicken broth1/l c. water1/4 c.fresh parsley, chopped1f4 tsp. lemon zestI 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 for1 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 I0 minutes; fluff with a fork.Yields 6 servings.

Rice 75

CREAMY SAGE GRAVY

2 c. hot drippings from roasted turkey1/4 c. flour

I c. water1 1/4 tsp. crushed sage1/s 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 navor drippings for a tastier gravy.

Gravies 76

1/4 c. flour'tz tsp. salt1/2 tsp. pepper112 c. water

WHITE GRAVY

I (12-oz.) can evaporated skim milkI (101/z-oz.) can low-salt chickenbroth

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 pan2 T. flour

2 c. beef broth or waterSalt & 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.Adthe 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 TURKEYThis produces a very moist, flavorful turkey

I (14-oz.) can chicken broth3 T. lemon juiceI tsp. basilI tsp. thyme

IJz tsp. garlic salt'14 tsp. pepper1/4 tsp. poultry seasoningI (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 325 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 1 114 pounds of turkey per person. An unstuffed turkey should roast for approximately 15 minutes per pound of turkey at 325 or until the internal tempemture registers I 70 in the breast Add 3 - 4 minutes per pound for a stuffed turkey.

Main Feast 80

juiCIEST-EVER RoAST TuRKEY

4 T. dry mustard2 T. Worcestershire saucelf4-ll tsp. cider vinegar3112 T. olive oil, dividedI tsp. salt1/s tsp.freshly ground pepper

I (10-141b.) turkey, thawedI onion, chopped1-2 stalks celery, chopped3 T. parsley, chopped2 pieces bacon12 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

2 gal. water

BRINED SMOKED TURKEYI (3-oz.) bottle liquid smoke

2 c. Morton TenderQuickI c. pickling or Kosher salt

I (10-141b.) turkeyOlive 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 unbrinedturkey, 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 1/2 cup of water in the turkey roasting pan.

Main Feast 82

LEMON & OREGANO GRILLED TURKEY

Juice of 6 fresh lemons6 cloves garlic, smashedlf4 c. red onion, coarsely chopped1/4 c. fresh oregano leaves1112 c. olive oilSalt & pepper, to taste

I (10-141b.) turkeyI lemon, sliced2 cloves garlic, slicedI bunch fresh oregano, dividedI lemon, quarteredI 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 2112 hours to a breast temperature of 170, applying baste once every hour. Remove from grill; let turkey sit for IS minutes beforecarving.Yields 6 - 8 servings.Main Feast 83

4 T. salt3 T. white vinegar2 (8-lb.) geese2 lbs. pork sausageI lg.onion,choppedI c. margarine

STUFFED GEESE4 stalks celery, diced2 eggs, beatenDash of salt, pepper and poultry seasoninglf2 c. lemon juice4 T. margarine, melted

I lb. Pepperidge Farm stuffing

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 riceSalt & pepper, to taste6 Cornish hensIJ4 c. chicken brothIJa tsp. pepper

12 tsp. sugar3/4 tsp. salt3 T. butter, melted112 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 at400 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 breastsI env. dry onion soup mix

2 (IS-oz.) cans whole cranberry sauceI c. French dressing

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

CHICKEN NOEL

4 boneless, skinless chicken breastsI (JOl/4-oz.) can cream ofmushroom soup

I c. sour cream112 c. cooking sherryPaprika

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 350 for 1112 hours. Serve with rice.Main Feast 86

I (5-lb.) ham

GINGERED HAM112 c. sugar

I (16-oz.) can sliced pineapple, reserve juiceI tsp. soy sauce

I tsp. gingerI T. cornstarch

Bake ham at 325 for I 112 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 15 minutes with remainder of sauce.

Main Feast 87

CRANBERRY-GLAZED PORK ROAST

2 tsp. cornstarch IJ4 tsp. cinnamon lfs tsp. saltlf2 tsp. orange zest2 T. orange juice

2 T. dry sherryI (16-oz.) can whole berry cranberry sauce4 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 (7-81b.) standing rib roast with three to four ribs2 tsp. dry mustard2 tsp. sugar

2 tsp. Dijon mustard2 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 450" for I 5 minutes. Lower to 350" and bake, basting every IS 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

I roast of prime rib2-3 cloves garlicWorcestershire sauce

PRIME RIB1/4 c. soy sauceI (8-oz.) can mushroom stems &pieces

I (15-oz.) can beef broth consomme

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 o to desired doneness. Meat thermometer will register 135 for medium-rare and I 50 for medium. For a 4 - 6 pound roast, allow approximately 1 3/4 hours for rare and2 1/4 hours for medium. For a 6 - 8 pound roast, allow 2 hours for rare and 2 3f4hours for medium. After removing from oven, set roast in a warm place for I 5 - 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, meltedI (16-oz.) can red chunk salmon112 c. milk

Sauce:I T. buttermeltedI T. flour

112 c. cracker crumbs2 eggs, separated

I c. milkLawry'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 1 112 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 beautifulornaments or can hang in your window from a pretty ribbon.

Main Feast 91

I lb. salmon filletsFlour3 T. margarine113 c. cooking wine

SALMON DIJONNAISEI T. Dijon mustard2 tsp. capers112 tsp. garlic salt1/4 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

Dough:2112 c. flourI c. sugar

CHRISTMAS CUT-OUT COOKIES

I tsp. baking powder2 T. orange juice

I c. butter, softenedI egg, beaten

Frosting:2 c. confectioners' sugarIJ4 c. butter, softened11/4-2 T. milk

I T. vanilla

I tsp. vanilla3 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 IJ+inch thick. Cut with cookie cutters and bake at 400 for 6 - I0 minutes or until edges are light brown. frosting: Combine all ingredients and beat at low speed until fluffy. Frost and decoratecooled cookies. Cookies 94

CUT-OUT CHOCOLATE COOKIES

lf2 c. butter, softened3f4 c. sugarI egg, beatenI tsp. vanilla1112 c. flour

1/1 c. unsweetened cocoa powderlfl tsp. baking powder'12 tsp. baking sodalf4 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' sugar2 112 c. flour112 c. butter, softened1/2 c. shorteningI egg, beaten1112 tsp. almond extract

I tsp. vanillaI tsp. salt112 c. granulated sugarDrop peppermint flavor12 tsp. red food coloring112 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 112 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 375o for 9 12 minutes.Sprinkle with crushed peppermint candy while warm. Cool on rack.

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

Cookies 96

fESTIVE CREAM CHEESE COOKIES

I c. butter, softenedI (8-oz.) pkg. cream cheese, softenedI c. sugar1/2 tsp. vanilla

2 112 c. flour112 tsp. salt112 c. pecans, chopped fineRed &: 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. Bakeat 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'll c. sugarI egg, separatedIT. creamI tsp. vanilla

2 c. flour112 tsp. baking powderI c. pecans, chopped & dividedJelly 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

1f2 c. butter, softened1/4 c. firmly packed brown sugar1/4 c. sugar112 tsp. saltI tsp. vanilla

1 1/2 c. flour, sifted2 T. milklfl c. miniature semisweet chocolate chipsRaspberry 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 10- 12 minutes. Remove from sheet and cool on wire rack.Yields 3 dozen cookies.

Cookies 99

IJ3 c. soft shortening

GINGERBREAD MEN2 tsp. baking soda

I c. packed brown sugar1(3 c. cold waterlf2 c. dark molasses6 c. flour

1/2 tsp. salt'/2 tsp. gingerI tsp. clovesI 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 - 15 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

Cookies 101I c. confectioners' sugarI c. butter, softened2 tsp. maraschino cherry liquid112 tsp. almond extract3-4 drops red food coloring2112 c. flour

112 tsp. salt'12 c. maraschino cherries, drained &chopped48 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 intol-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.

CHOCOLATE TRUFFLE COOKIES

4 oz. unsweetened chocolate6 T. butterI (12-oz.) pkg. semisweet chocolate chips, divided112 c.flour2 T. unsweetened cocoa powder

'14 tsp. baking powder114 tsp. saltI c. sugar3 eggs1 1/2 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 I 0 minutes, until puffed.Yields 4 dozen.

Cookies 102

1/2 c. butterIJz c. shortening1/4 c. honey2 tsp. vanilla

SNOW BALLS1/2 tsp. salt2 c. flour3c.pecans,choppedConfectioners' sugar

Cookies 103

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 for10 minutes. Roll in confectioners' sugar while warm. Roll again when cool.

'3!4 c. evaporated milk2 eggs, beaten2 tsp. vanillaI c.sifted flour

CHRISTMAS ROSETTES2 T. granulated sugar1/s tsp. saltVegetable oilSifted 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 ofwax paper.Yields 8 dozen rosettes.

Cookies 104

Tart Shells:

CHRISTMAS PECAN lASSIES

I (3-oz.) pkg. cream cheese, softened

1/1 c. butter, softenedI c. flour, sifted

Filling:I egg, beaten3f4 c. light brown sugarI T. butter, softened

I tsp. vanilla111 tsp. saltI 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 J3f4-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

I c. butter, softened

ALMOND fiNGERS

112 tsp.almond extract

112 c. firmly packed brown sugarlfl c. sugarI egg yolk, lightly beaten112 tsp. vanilla

2 1/4 c. flourI (6-oz.) pkg. semisweet chocolate chipsI 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 lighdy browned.Remove from sheet and cool on wire rack. Melt chocolate chips. Dipends of each cookie 112 inch into melted chocolate. Roll ends in chopped almonds.Place on wax paper, allowing chocolate to set.Yields 5 dozen cookies.

Cookies 106

4 eggs, beaten1211 c. sugarI c. oilI (16-oz.) can pumpkin

PUMPKIN BARS

2 c. flour2 tsp. cinnamonI tsp. saltI tsp. baking soda

Frosting:I (3-oz.) pkg. cream cheese, softenedI T. butter, softened

I tsp. vanillallf4-2 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

4 eggs, beaten2 c. sugarI tsp. salt2 tsp. baking soda

Frosting:

CARROT BARS

2 tsp. cinnamon1 112 c. oil3 (4-oz.) jars carrot baby food2112 c. flour

2 (3-oz.) pkgs. cream cheese, softened112 c. margarine, softened

2 T. milkI tsp. vanilla2112-3 c. confectioners' sugar

Mix all bar ingredients and bake in a greased and floured 9 x 13-inch pan at 350 for35 minutes. Frosting: Combine all ingredients and frost cooled bars.

Bars 108

CHRISTMAS fRUITCAKE BARS

1 112 c. walnuts, coarsely choppedI c. raisinsI c. packed pitted dates, cut into large piecesI c. candied fruitI c. flour, divided

4 eggs112 tsp. saltI c. packed brown sugarI tsp. vanillaZest of I large orangeConfectioners' 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 greasedI 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. flour2 T. packed brown sugar

PECAN PIE BARS

1f2 c. butter, softened

Filling:2 eggs, beatenlf2 c. dark corn syrupIJ2 c. packed brown sugarI c. pecans, chopped

I tsp. vanilla1/4 tsp. salt2 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 15 minutes. Filling: Combine all ingredients. Pour over baked layer. Bake at 350 for 20 - 25 minutes. Cool before cutting.Yields 32 bars.

Bars 110

lf2 c. butter, melted

SEVEN-LAYER BARSI c. shredded coconut

I c. graham cracker crumbsI c. butterscotch chipsI c. chocolate chips

I c. pecans, choppedI 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

3f4 c. unsweetened cocoa powder1/2 tsp. baking soda'lfl c. margarine, melted112 c. boiling water2 c. sugar2 eggs, beaten

1 1/3 c. flourI tsp. vanillalfl 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

2/3 c. heavy cream

CHRISTMAS TRUFFLES

Optional (for coating):

I ( 12-oz.) pkg. semisweet chocolate chips4 T. unsalted butter, softened

flaked coconut ground nuts confectioners' sugar chocolate sprinklescocoa 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

1 114 c. margarine, melted &divided112 c. unsweetened cocoa powder3112 c. confectioners' sugar, dividedI egg, beaten

I tsp. vanilla2 c. graham cracker crumbs'll c. green creme de menthe(syrup can be used)1 112 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 lf2 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

lfl c. butter, softenedIJJ c. light corn syrup

CHERRY SUGARPLUMS

4 oz. candied cherries, halved6 oz. chocolate-flavored candy

I tsp. cherry flavoringRed food coloring4 c. sifted confectioners sugar

coating4 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 anairtight container.Yields 5 1/2 dozen candies.Candy 115

ULTIMATE CHOCOLATE fUDGE

I (12-oz.) pkg. semisweet chocolate chips12 oz. bittersweet chocolateI pt. marshmallow creme2 c. nuts, chopped (opt.)

3 c. sugarPinch of salt1/2 c. butter, softenedI (12 112-oz.) can evaporated milkI 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. Chillwell. Cut and serve. Optional:Add 1h cup chopped candied cherries.

Use an old flannel shirt to make a Christmas stocking.

Candy 116

1 1/3 c. sugarlf2 c. margarine2fl c. non-dairy liquid coffee creamer'Is tsp. salt

WHITE fUDGE

1f21b. white chocolate coating (wafers or block chocolate, finely chopped)2 c. miniature marshmallows1f2 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

lfl c. light corn syrupI c. sugarI c. dry roasted peanutslfl tsp. salt

I tsp. butter or margarineI tsp. vanilla1112 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

I0 oz. vanilla candy coatingPink paste food coloring

I lg. pkg. stick pretzels, 8112 in. longPink 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

Cakes 120

I T. margarine, melted1f2 c. firmly packed brown sugar2 c. cranberries2 T. margarine, softenedI c. granulated sugar2 eggs

1111 tsp. vanilla1112 c. sifted cake flour1112 tsp. baking powderI tsp. cinnamon3J4 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 dean. Invert cake onto a serving platter.Yields 8 servings.

3J4 c. shortening2f1c. sugar3 eggslf2 c. dark molassesI c. raisins1112 c. mixed candied fruit lf2 c. walnuts, chopped112 c. sifted flour

fRUITCAKE21/z c. flourI tsp. baking powderI tsp. cinnamon112 tsp. nutmeg112 tsp. cloves3f4 tsp. saltI 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 112 cup of sifted flour. Sift together 2 112 cups of flour, baking powder, cinnamon, nutmeg, doves 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 Ill

1 11l c. oil2 c. sugar4 eggs, beaten2 c. flour2 tsp. baking soda

LAYERED CARROT CAKEI tsp. salt3 tsp. cinnamon3 c. carrots, gratedIll c. nuts, chopped

Cakes 123

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

4 c. confectioners' sugar1112 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.

SPICED CHRISTMAS CAKE

I T. fresh white bread crumbsI c. butterI c. superfine sugar1/4c. water3 eggs, separated2 c. self-rising flour

112 tsp. cinnamon2 T.angelica, chopped2 T. each orange & lemon zest1f4 c. glace cherries, chopped1f4 c. walnuts, choppedConfectioners' 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.

PUMPKIN LAYER CHEESECAKE

Cheesecakes 124

2 (8-oz.) pkgs. cream cheese, softened112 c. sugarlfl tsp. vanilla2 eggs, beaten

112 c. canned pumpkinlfl tsp. cinnamonDash 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.

MAPLE & PECAN CHEESECAKE

7.f3 c. graham cracker crumbs2 T. sugarI T. margarine, melted'12 tsp. cinnamon2 (8-oz.) pkgs. Neufchatel cheese, softened

2 (8-oz.) pkgs. fat-free cream cheese, softened2 T. cornstarch114 tsp. salt1 1/4 c. maple syrup3 egg whites114 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 525o for 7 minutes. Reduce heat to 200 and bake for 45 minutes or until almost set. Let cool to roomtemperature. Cover and chill for at least 8 hours.Cheesecakes 125

112 c. sugar

LIGHT PUMPKIN PIE

I egg

1112 tsp. pumpkin pie spice1/2 tsp. saltlf2 c. skim milk2 egg whites

I (29-oz.) can pumpkinI (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, softened1f2 c. sugar, divided1f2 tsp. vanilla3 eggs, beaten & dividedI (9-in.) unbaked pastry shell11/4 c. canned pumpkinI c. evaporated milk

1/4 c. packed brown sugarI tsp. cinnamonlf4 tsp. salt1f4 tsp. nutmeglf2 c. pecans, chopped2 T. butter, softened2 T. flour2 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 overcream 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 15 minutes or until a knife inserted near the center comes out clean. Cool on wire rack.

Pies 127

4 eggsI c. sugarlfs tsp. salt

DELICIOUS PECAN PIE2 T. + I tsp. butter, meltedI tsp. vanillaI c. pecan halves

1112 c. dark corn syrup

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 to325 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

112 gal. peppermint ice cream, softened2 graham cracker pie crusts

Hot fudge sauceSalted peanuts, choppedI (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

IJ4 c. margarine8 oz. bittersweet chocolate1/4 c. flour

2 c. light corn syrup3 T. instant coffee granuleslf2 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 mixI (1212-oz.) can sweetened condensed milkI (8-oz.) pkg. cream cheese, softened

112 c. sugarI (12-oz.) ctn. whipped toppingI tsp. almond extractI tsp. vanillaI (18-oz.) can cherry pie filling

Prepare angel food according to package directions. Using a serrated knife, cut cake into bitesized 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

4 eggs1 1/4 c. sugar

OLD-FASHIONED BREAD PUDDING

Dash salt4 c. milk

1 1/4 tsp. cinnamon2 tsp. vanilla

8-9 c. bread, cubed (French bread or day old bread)

Lemon Sauce:3f4 c. sugar2 T. flourI egg

Juice of 112 lemonsI 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 for45 - 60 minutes. This will be fairly compact. Serve with whipped cream or lemonsauce. Lemon Sauce: In a small saucepan, cook all ingredients until dear.Serve warm.

Miscellaneous 132

SCENTED CINNAMON ORNAMENTS

Non-edible

I c. cinnamonI T. clovesIT. nutmeg3J4 c. applesauce

2 T. white glueI drinking strawRibbon

In a medium bowl, combine cinnamon, doves 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