taste of holidays 2010

8/8/2019 Taste of Holidays 2010

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TASTEof theHolidays

November 10

Spicy Crab Dip

Hot Cranberry PunchEnglish Plum PuddingHerb Encrusted Rack of Lamband more!

Favorite Recipesfrom our Community


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3175 E. Copper Point Dr. Meridian, ID

208.855.9885www.heritagereflections.com

Framed PrintsCountry Lighting

CandlesDecoysQuilts

Braided RugsShaker Boxes

Salt Glaze Pottery

PewterwarePrimitive Stockings

at Heritage Reflectionsat Heritage Reflections

Mon - Sat 10 to 6 Closed Sunday

New England ChristmasNew England Christmas

The Holidays are just around the corner...The Holidays are just around the corner...Experience a unique shopping experience at Heritage Reflections.

We offer the best selections of Classic Country, Primitive Country

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Listen to Celtic and Shaker music as you browse rooms filled with

Country curtains, linens, lamp shades, rug, dinnerware, framed prints

and other decorating treasures. Something for every room of your

home awaits you at Heritage Reflections!

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Mon-Sat 10 to 6 Closed Sunday3175 E. Copper Point Dr. Meridian, ID

208.855.9885www.heritagereflections.com

TwoGiftCertificate

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willbegivenaway

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3/48

boisediamondring.comjewelryonlinestore.com

11069 W. State StreetStar, Idaho

Free Bracelet!Just for stopping in and discovering why we were

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46 N. Midland Blvd., Nampa 2105 12th Ave. Rd., Nampa

o Hly LLC

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TASTE of the Holidaysidahopress.com 1

TASTEof the Holidays

BreakfastPages 2-4

BeveragesPages 6-7

Appetizers and SidesPages 9-14

SaladsPages 15-23

EntreesPages 25-33

DessertsPages 34-40

PublisherMatt [email protected]

Retail Advertising ManagerAngela [email protected]

Layout and DesignMackenzie McFadden

1618 N. Midland Blvd., Nampa, ID 83651208.467.9251

Mailing Address:PO Box 9399, Nampa, ID 83652

Not all submitted recipes were included due tospace limitations. Recipes were edited for lengthand clarity. Thank you to the community forsubmitting all of these wonderful reipes!


6/48

TASTE of the Holidays2 idahopress.c

Apple Oat Bake1 cup quick oats1 peeled sweet apple, grated or diced1 1/2 cup soy milk2 Tbsp. maple syrup1 tsp. vanilla

Combine and pour into 1 quart casserole dish.Add 1/2 cup chopped walnuts sprinkled overall, bake at 350 degrees for 40 minutes. Servewarm with milk or plain.Yield: 4 servings.

Karel Knigge, Nampa

Apple-Filled French Toast1 12-oz. loaf french bread, cut into 1-inch

slices2 21-oz. Wilderness apple pie filling8 large eggs2 cups milk2 cups half and half2 tsp. vanilla1/2 tsp. nutmeg1/2 tsp. cinnamon1/2 cup butter1 cup brown sugar2 Tbsp. corn syrup1 cup chopped pecans

Butter a 9-by-13-inch baking dish. Place breadslices in a layer on the bottom of the pan.Spread apple filling over this layer. Placeanother layer of bread over the top. Placeeggs, milk, half and half, vanilla, nutmeg, cin-namon in a blender. After blending, pour mix-

ture over bread. Refrigerate, covered over-night. Topping mixture includes the last fouringredients on the list of butter, sugar, syrupand pecans. Spread topping over refrigerat-ed mixture just before baking. Bake uncov-ered, 350 degrees for 50-60 minutes.Yield: 10-12 servings.

Delores Condon, Nampa

Breakfast


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Breakfast


BreakfastButtermilk Griddle Cakes2 cups flour2 Tbsp. cornmeal2 Tbsp. sugar1 tsp. baking soda2 tsp. baking powder1/2 tsp. salt2 cups butter milk

1/2 cup milk or cream2 eggs, beaten2 Tbsp. unsalted butter, melted

Set a griddle over medium heat. Mix dryingredients in a bowl. Separately, mixremaining ingredients. Add liquid mixtureto dry mixture. Stir lightly with a fork; battershould be lumpy. When the griddle is hotenough, a drop of cold water will skitteracross the surface and rapidly evaporate lightly butter it if necessary and makethe first pancake. Cook until it bubbles,

cover the uncooked top surface, flip andcontinue to cook for about two minuteslonger. After the first pancake is done,ladle out as many as will easily fit on yourgriddle; usually four at a time poured froma 1/4 cup measure.Yield: 24 pancakes.

Gail Serratos, Nampa

Hash Brown Egg Bake32 oz. hash brown potatoes, frozen,cubed and thawed1 lb. sliced bacon, cooked and crumbled4 oz. cheddar cheese, shredded and

divided1/4 - 1/2 tsp. salt8 eggs2 cup milk1 dash paprika

In a large bowl, combine hash browns,bacon, 1/2 cup cheese, and salt. Spooninto a greased 13-by-9-inch baking dish.In a separate bowl, beat eggs and milkuntil smooth and pour over hash brownmixture. Sprinkle with paprika. Bake,uncovered at 350 degrees for 45-50 min-utes or until golden. Top with the remain-ing cheese.

Amy Herber, Nampa

French Breakfast Puffs1/3 cup shortening1/2 cup sugar1 egg1 1/2 cup all-purpose flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. ground nutmeg1/2 cup milk1/2 cup sugar1 tsp. ground cinnamon1/2 cup butter, melted

Heat oven to 350 degrees. Grease 15 2 1/2-by-1 1/4-inch muffin cups. Mix shortening,sugar and egg. Stir in flour, baking powder,salt and nutmeg alternately with milk. Fillmuffin cups about 2/3 full. Bake until goldenbrown, 20 to 25 minutes. Mix sugar and thecinnamon. Immediately after baking, rollpuffs in melted butter, then in cinnamon-sugar mixture.

Amy Herber, Nampa


8/48

Breakfast


Tofu Scrambled1 16-oz. brick regular tofu1 Tbsp. McKays Chicken season2 tsp. nutritional yeast flakes1/2 tsp. onion powder1/4 tsp. garlic powderRinse tofu well and drain. Add seasonings,mash until nice and smooth. No oil is need-ed if using a good nonstick pan. Simmeruntil extra moisture is absorbed, turningcarefully as needed.

Yield: 4 servings.Karel Knigge, Nampa

Waffle de Lite2 cups water1 1/2 cups raw cashews2 Tbsp. soy milk powder1 Tbsp. flaxseed meal1 tsp. sweetener

1 tsp. lemon juice1 tsp. vanilla1/2 tsp. salt1/4 cup whole grain flour

Combine all but flour in blender. Blend untilnice and smooth. Add flour and blendagain. Let stand while iron is heating. Pourinto preheated waffle iron. Do not checkwaffle until after the first 8 minutes.Yield: 4 4-inch waffles.

Karel Knigge, Nampa

Hashbrown Quiche3 cups frozen shredded hash browns

(thawed)1/3 cup butter, melted1 cup diced, fully cooked ham1 cup (4 oz.) shredded cheddar chee2 eggs1/2 cup milk

1/2 tsp. salt1/2 tsp. pepper

Press thawed hash browns betwpaper towel to remove excess moistPress into the bottom and up the sidean ungreased 9-inch pie plate. Drwith butter. Bake at 425 degrees fominutes. Combine ham and cheese aspoon over crust. In a small bowl, beggs, milk, salt and pepper. Pour oveReduce heat to 350 degrees and bfor 25-30 minutes or until a knife insernear the center comes out clean. Ato stand for 10 minutes before cutt(Note: 1/4 cup diced green peppers be added if desired.)Yield: 6 servings.

Karen Garmon, Nampa


9/48

TASTE of the Holidaysidahopress.com

Life is aRecipe

Mix all the above and you

get great looking hair for

every occasion.

Kathys Wig Boutique21 N. Orchard St., Boise 376-299510:30 am-5:30 pm Monday-Saturday

Spiky

Long

Medium

Wavy

Curly

Short

1. Largest selection of wigs2. Finding the right style3. Custom cutting and fitting

4. Learning how to style & wear5. Supplies to keep it looking great


10/48


Hot Buttered Rum2 lbs. unsalted butter2 lbs. brown sugar1 tsp. cinnamon4 oz. half and halfRumCinnamon stickNutmeg

Melt the butter in a saucepan and add thebrown sugar and cinnamon. Keep stirringon a low heat until smooth. Add the cream

and turn the heat off. This mixture can bestored in the refrigerator. When ready toserve, put 1 Tbsp. of the mix with 1 1/2 oz. ofrum in a coffee mug. Fill with hot water. Stirwell and garnish with a cinnamon stick. Topwith nutmeg.

Barbara Green, Wilder

Tom and Jerry1 oz. dark rum1 oz. brandy1 egg1/2 oz. sugar syrupHot milk or hot waterNutmeg

Separate the egg. Beat yolk and white sep-arately. Fold together and combine withsugar syrup in a heat proof mug. Slowly adddark rum and brandy. Beat mixture. Fill withhot milk or hot water. Garnish with nutmeg.


Beverages


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TASTE of the Holidaysidahopress.com

332291


12/48


Beverages

Hot Cranberry Punch3 pints cranberry juice cocktail4 6-oz. cans frozen lemonade, undiluted1/2 tsp. salt1 tsp. ground allspice cups water13 3-inch pieces cinnamon stick

Combine all ingredients, except cinnamonsticks. Simmer 10-15 minutes; do not boil.Serve hot in mug using cinnamon sticks as

stirrers. May be kept and served from acwrockpot on the low setting.Yield: 15 1-cup servings.


Sack Posset1 cup granulated sugar1 cup cream sherry1 whole nutmeg

2 cups whole milk egg yolks, lightly beaten

In a medium saucepan, combine sugar,sherry and nutmeg. Bring to boil and cookuntil sugar dissolves; set aside. In a largesaucepan, scald milk. Beat about 1/2 cupmilk into egg yolks; then beat in remainingmilk. Return mixture to pan and cook, stirringconstantly, over medium-low heat until mix-ture coats the back of a metal spoon.Gradually stir in sherry mixture, blendingwell. Stirring occasionally, cook over lowheat until heated through. Remove nut-meg; serve warm.Yield: 4-6 servings.

Amanda J. Bowyer, Caldwell

Hot Buttered Rum1 lb. butter1 lb. brown sugar1 lb. powered sugar1 qt. vanilla ice cream2 tsp. cinnamon2 tsp. nutmegRum

Melt butter and brown sugar. Takeheat. Add with mixer powdered suice cream, cinnamon and nutmeg. Plaheaping tsp. mixture in a cup, add smamount of hot water, mix well, add and fill cup with hot water. Freezes we

Carmen Demshar, Homedale

Traditional Wassail Bowl3 apples1 cup water1 cup sugar1/2 tsp. nutmeg1 piece whole ginger, broken1 3-inch piece cinnamon3 whole cloves3 whole allspice4 coriander seeds2 whole cardamom1/2 tsp. mace1 lemon rind2 12-oz. cans ale3 eggs, separated

Wash apples; place in baking dish. Roin 350 degree oven for 45 minuCombine water, sugar, nutmeg, gincinnamon, cloves, allspice, coriancardamom, mace and lemon rind. Bto a boil; reduce heat and simmer 10 mutes. Pour ale into spice mixture. Hea just under boiling point but do not Strain. Beat egg whites until stiff. Beat y

until thick; stir beaten whites into yoSlowly add spice mixture to eggs, beaconstantly. Pour into heatproof pubowl. A crockpot works great here! Froasted apples on top. Serve hot.Yield: about 2 quarts.



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1509 Caldwell Blvd., Nampa, Idaho 83651

I 84 - Exit 33A

Ofce: 208.465.7845

Customer Service: 208.467.7580

Monday - Saturday: 10 AM - 9 PM

Sunday: 12 PM - 6PM

Theres Something Newwww.shopkarchermall.com

335407

Bacon Water Chestnut Wraps1 lb. sliced bacon2 8-oz. cans whole water chestnuts,

drained1/2 cup packed brown sugar1/2 cup mayonnaise1/4 cup chili sauceCut bacon strips in halves. In a skillet overmedium heat, cook bacon until almostcrisp; drain. Wrap each bacon piecearound a water chestnut and secure with a

toothpick. Place in an ungreased 13-by-9-by-2-inch baking dish. Combine the brownsugar, mayonnaise and chili sauce; pourover water chestnuts. Bake, uncovered, at350 degrees for 30 minutes or until hot andbubbly.Yield: 2 1/2 dozen.

Beth Edwards, Caldwell

Appetizersand Sides


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Appetizersand Sides

Bevs Holiday Cheese Ball2 8-oz. pkgs. cream cheese, softened2 cups shredded cheddar cheese1 Tbsp. chopped pimento1 Tbsp. chopped green pepper1 Tbsp. chopped onion2 tsp. Worcestershire1 tsp. lemon juiceDash red pepper sauce1/4 tsp. salt

Combine cream cheese and cheddarcheese in food processor and blend until

smooth. Add remaining ingredients. Mixwell. Chill, then shape into ball. Roll inchopped pecans. Serve with assorted snackcrackers.

Delores Condon, Nampa

Cauliflower Soup1 medium cauliflower; broken florets1 medium onion; chopped

1 can (14 1/2 oz.) chicken broth2 Tbsp. butter2 Tbsp. flour3 cup milk2 cup shredded cheese (cheddar)1 Tbsp. parsley1 tsp. salt1/4 tsp. nutmeg1/8 tsp. red pepper and curry powder

In large saucepan, cook cauliflower andonion in broth until tender. Then in sauce-pan melt butter and stir in flour. Gradually

add milk. Cook and stir 3-4 minutes untilthick. Reduce heat; add cheese. Pour intocauliflower mixture and simmer slowly for 30minutes. Do not boil. Serve with a crusty loafof bread. Delicious. Add a salad if you like.A great lunch.

Velma Van Vanblaricom, Caldwell

Chocolate Chip Cheese Ball8 oz. cream cheese1/2 cup butter1/4 tsp. vanilla2 Tbsp. brown sugar3/4 cup confectioners sugar3/4 cup mini chocolate chips3/4 cup finely chopped pecans

Chocolate graham crackers

Beat softened cream cheese, butter avanilla until creamy. Slowly add suguntil blended. Stir in chocolate chPlace mixture onto a piece of plawrap and form into a ball. Refrigerate1 hour. Roll ball in pecans. Serve wchocolate graham crackers.

Amy Herber, Nampa

Cocktail Meatballs2 lbs. ground beef1 cup dry breadcrumbs2/3 cup minced onions1/2 cup milk2 eggs2 Tbsp. parsley, snipped2 tsp. salt1/2 tsp. pepper1 tsp. Worcestershire sauce1/2 cup shortening1 12-oz. chili sauce1 10-oz. grape jelly

Mix beef, breadcrumbs, minced onimilk, eggs, parsley, salt, pepper aWorcestershire sauce then gently shainto 1 1/2-inch balls. Melt shorteninglarge skillet and brown meatballs. Remmeatballs from skillet and pour off Heat chili sauce and jelly in skillet, stirconstantly until jelly is melted. Add meballs and stir until thoroughly coat

Simmer uncovered, 30 minutes. Servchafing dish.

Amy Herber, Nampa


15/48


Appetizersand Sides

468-0900 1309 2nd Street S. NampaMon.-Sat. 10-5:30 www.villa eanti uesllc.com

Vintage Pyrex Cookbooks Table Cloth

Cast Iron Butter Churns

Cake Plates Bowls Service Pieces

Kitchen CollectiblesVillage

Antiques2 Floors of Antiques, Multiple Dealers.

Date Nut Bread1 cup chopped dates2 tsp. soda2 tsp. vanilla4 cup flour1 cup chopped walnuts2 cup boiling water2 cup sugar

1/2 tsp. salt2 eggs, beat2 Tbsp. butter, softened

Put dates in a medium bowl. Sprinklesoda over dates. Pour boiling water overboth and set aside to cool. Mix sugar,eggs, vanilla and butter in a large mixingbowl. Sift flour three times, add the saltand sift again. Mix into egg mixture alongwith the dates and walnuts. Grease three12 oz. coffee cans and spoon in datebread mixture (should fill cans halfway).Bake at 350 degrees for 45 minutes to anhour, using a cake tester to check fordoneness. Shake bread from cans andwrap in waxed paper. These freeze well.Peggy Salaets, Nampa

Crunchy Spiced Nuts1 large egg white1 Tbsp. water1 tsp. salt4 cups mixed nuts1/2 cup granulated sugar2 tsp. ground cinnamon1 tsp. ground ginger1 tsp. ground corianderHeat oven to 300 degrees. Coat baking

sheet with cooking spray. Whisk egg whites,water and salt in large bowl, add nuts andtoss to coat. Drain in colander, thoroughly4-5 minutes. Mix together sugar, spices inlarge bowl, add drained nuts and toss tocoat. Spread nuts evenly on prepared bak-ing sheet and bake until dry and crisp. 30-40minutes, rotating sheet halfway throughbaking time. Cool completely, break nutsapart and serve. Nuts will keep stored in anairtight container for up to 3 weeks.

Edith Suter, Parma


16/48

Appetizersand Sides


Christmas Cheese Ball8 oz. cream cheese, softened1 8-oz. can crushed pineapple, drained1/4 cup finely chopped green bell pepper1/4 cup finely chopped onion1 Tbsp. seasoned salt1 cup chopped pecans

Combine cream cheese, pineapple, greenpepper, onion and seasoned salt in bowl;mix well. Chill, covered, for several hours.Shape into ball; roll in pecans. Serve withcrackers. May add 1/3 to 1/2 cup chopped

pecans to cream cheese mixture.Yield: 24 1-oz. servings

Margie Canary, Nampa

Puff Shells1/2 cup boiling water1/4 cup butterDash salt

1/2 cup flour2 eggs

Combine water, butter and salt in sauce-pan and bring to a boil. Add flour all at onetime and stir vigorously until mixture forms aball and leaves the sides of bowl. Removefrom heat. Add eggs one at a time, beatthoroughly after each addition. Continuebeating until stiff dough is formed. Drop bylevel teaspoons on a well greased cookiesheet. Bake at 450 degrees for 10 minutes.Reduce heat to 350 degrees and cook 10

minutes longer.Yield: About 55 puffs.


Crab Puffs1 lb. crab1 cup chopped celery1/2 cup mayonnaise2 Tbsp. shallots, chopped fine2 Tbsp. sweet pickle, chopped fine1/4 tsp. salt

Combine all ingredients. Mix thorougCut tops from puff shells (please see prous puff shells recipe). Fill each puff swith approximately 2 tsp. crab mixtureYield: About 55 hors doeuvres.


Sweet Potato Surprise6 medium sweet potatoes, boiled and

peeled or the equivalent in cannedpotatoes

1 cup sugar1/2 cup butter or margarine1 tsp. vanilla1 Tbsp. milk18 marshmallows2 cups crushed graham crackersBlend potatoes, sugar, butter, milk, avanilla in a medium sized bowl. Chill ture until stiff enough to handle. enough potato mixture around a mamallow to make a ball. Roll in crusgraham crackers and bake at 375 degrfor 10-15 minutes.

Judy Litt, Nampa


17/48


Appetizersand Sides

5321 Emerald 378-7373 www.windowcoveringoutlet.com

Biggest Savingsof the Year

25% OFFour Sawtooth Plantation

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332289

Tomato Salsa2 cans Mexican crushed tomatoes1 small can chopped olives1 small can green chilis, chopped2 avocado, diced1 small to medium onion, finely dicedGarlic salt to tasteHot sauce to taste

Mix all together, let stand for several hoursin refrigerator. Great with chips.

Edith Suter, Parma

Ranch Flavored Pretzels1 pkg. pretzel sticks1/2 cup cooking oil1 tsp. dill weed

1 pkg. Hidden Valley Ranch Dressing(dry mix)

Coat the pretzel sticks with oil. Mix the dillweed and Hidden Valley Ranch dressingtogether thoroughly, then add it to the oilcoated pretzels. Spread out on 2 cookiesheets, baking them at 250 degrees for 1hour (stirring every 15 minutes). Note: Oys-ter crackers can be substituted for thepretzels.

Karen Garmon, Nampa

Rhubarb Sauce2 medium-sized red onions, chopped1/3 cup vinegar1/3 cup dried cherries, craisins or

golden raisins1/4 cup sugar1/4 cup water1/4 tsp. lime juice1/2 tsp. salt1/8 tsp. ground ginger3 cups fresh rhubarb, cut in 1/2-inch

pieces (or can be frozen)

Combine all ingredients except rhubarb.Bring to a boil; reduce heat. Cover, simmer30 minutes, stirring occasionally. Add rhu-barb; cover and simmer 10 minutes. Uncover;simmer until thickened about 5 minutesmore. Cool. Cover and store in refrigeratorfor up to one week. Makes 2 1/2 cups.Spread on cream cheese and serve withcrackers. Also good served with grilledchicken or pork chops.

Delores Crandon, Nampa


18/48

Appetizersand Sides


Spicy Crab Dip1/3 cup mayonnaise2 Tbsp. minced onion2 Tbsp. lemon juice2 Tbsp. white wine2 Tbsp. minced garlic1/2 tsp. red pepper or1/2 tsp. hot pepper sauce2 8-oz. pkgs. cream cheese1 lb. imitation crab meatAssorted crackers or veggies

Combine mayonnaise, minced onion,lemon juice, white wine, minced garlic, redpepper or hot pepper sauce and creamcheese in food processor until smooth. Stir incrab meat; mix well. Cover and microwavefor 2-3 minutes until bubbly. Serve warm.Yield: 4 cups.


Creamy Vegetable-Cheese Spread8 oz. cream cheese, softened1 1/2 tsp. grated lemon peel1/4 tsp. salt1/8 tsp. pepper2 Tbsp. milk1/2 cup carrots, finely shredded1/3 cup green pepper, chopped1/4 cup green onion, thinly sliced with tops

Mix cream cheese, lemon peel, salt, pep-per and milk together in a bowl. When mix-ture is smooth, stir in remaining ingredients.Yield: About 1 1/2 cups spread.


Pickled Biscuit Roll4 cups all-purpose buttermilk biscuit m1 cup cold water1 cup drained sweet pickle relish

Using the biscuit mix and water, prepbiscuit dough following instructions package. Divide dough in half. Roll o

half into a rectangle, about 14-byinches. Spread dough evenly with cup of relish. Roll up lengthwise beginnat one end, press long edge to seal aput sealed edge down to one side olarge ungreased baking sheet. Repprocedure with remaining dough andish. Bake at 450 degrees for 15 minuteuntil lightly browned. Remove from oto wire rack and cool bread on baksheet about 10 minutes. Immediatransfer to a cutting board, cut dianally into 3/4-inch pieces and serve waIf desired, accompany with a bowCreamy Vegetable-Cheese Spread.


Spinach Balls2 10-oz. pkgs. frozen spinach, choppe2 cups seasoned croutons2 eggs1/2 cup oil1/2 cup grated parmesan cheese1/2 cup minced onion1 clove garlic mincedSalt and pepper to taste

Cook spinach until done; drain; squeout juice. Crush croutons. Combineingredients, mixing well. Cover and chhours. Shape into 1-inch balls. Placecookie sheet. Bake in 375 degree ofor 10 minutes or until browned

Edith Suter, Parma


19/48


www.fireandicepottery.com Locally owned by Dawn & Dave Bashore

2108 Caldwell Blvd. #7 - Nampa, ID 83651

465-7776Shopko/Winco Plaza - Next to the Reel Theater.

Salads

Christmas Cranberry Salad4 cups cranberries4 oranges3 apples1 1-oz. can crushed pineapple1 cup finely chopped pecans4 stalks celery, finely chopped3 3-oz. pkg. cherry gelatin1 1/2 cup boiling water2 1/2 cup sugar

Process cranberries, oranges and apples in

food processor until ground. Combine withundrained pineapple, pecans and celery inbowl; mix well. Dissolve gelatin in boilingwater in bowl. Stir in sugar until dissolved.Add to fruit mixture; mix well. Spoon intosalad molds or large dish. Chill for 8 hours toovernight. Unmold onto serving plate or cutinto squares to serve. Serve on lettuceleaves with garnish of mayonnaise.Yield: 12 servings.



20/48

Salads


Salads

Blueberry Gelatin Salad6 oz. cherry gelatin2 cups boiling water1 oz. blueberries, drained (canned)8 oz. cream cheese, softened1/2 cup sugar1 tsp. vanilla extract1 cup sour cream (8 oz. pkg.)1/4 cup pecans, chopped

In a large bowl, dissolve gelatin in boilingwater. Stir in blueberries and pour into an 11-

by-7-by-inch dish. Chill until set. In a largemixing bowl, beat cream cheese and sugaruntil smooth. Add vanilla and sour creamand mix well. Spread over the gelatin layerafter gelatin is set. Sprinkle with the pecans.Chill for several hours or overnight.

Amy Herber, Nampa

Cinnamon Gelatin Salad1/4 cup red hot candies1/4 cup water1 6-oz. pkg. raspberry or cherry gelatin1 3/4 cups boiling water1/2 to 1 tsp. ground cinnamon1 3/4 cups cold water1 medium tart apple, peeled and chopped1/4 cup chopped pecansIn a heavy saucepan, cook and stir candiesand water until candies are melted. In abowl, dissolve gelatin in boiling water. Stir incandy mixture and cinnamon. Stir in cold

water. Cover and refrigerate until partiallyset. Fold in apple and pecans. Pour into a 11/2-quart serving bowl. Refrigerate until set.Yield: 6 servings.


Cranberry Salad2 3-oz. pkgs. raspberry gelatinl cup boiling water1 No. 2 can whole cranberry sauce, w

juice1 No. 2 can crushed pineapple, with

juice2/3 cup orange juice

1 cup chopped walnutsTopping:1 large package cream cheese1 8-oz. container cool whip1/3 cup chopped walnuts

Pour boiling water over gelatin; then awhole cranberry sauce, crushed pineple, orange juice and walnuts. Put intby-13-inch pan. When mixture is spread top with mixture of cream cheand cool whip. Spread crushed walon top. This is such an easy, but delicrecipe. I make it every Thanksgiving everbody loves it.Yield: 10-12 Servings.

Marian Robbins, Wilder

Holiday Chicken Salad1 12-oz. can chunk chicken breasts

(drained)1/3 cup dried cranberries

1/3 cup raisins1 small can mandarin oranges (drain

thoroughly)1/3 cup sliced almonds1/3 cup pecan pieces1 6-oz. container thick and creamy

vanilla yogurtLettuce leaves (optional)Break chicken breasts into bite pieces. Add remaining ingredients excthe yogurt. Toss mixture lightly with yogServe in lettuce leaf bowls or as a regside dish. This is a low calorie treat if use light mandarin oranges and lowyogurt.Yield: 4 servings.Sally Muncey, Nampa


21/48

Salads


Why not you?

Why not today?

1108 12th Ave. So.

Nampa, ID 83651

(208) 465-7575332780

Maes Boutique

The AVON StoreIndependent Sales Rep

Fresh Broccoli-MandarinSalad1 egg plus 1 egg yolk, lightly beaten1/2 cup granulated sugar1 1/2 tsp. cornstarch1 tsp. dry mustard1/4 cup white wine

1/4 cup water1/2 cup mayonnaise3 Tbsp. unsalted butter, softened2 Tbsp. minced fresh tarragon4 cups fresh broccoli florets2 cups sliced fresh mushrooms1 can (11oz.) mandarin oranges, drained1/2 golden raisins1/2 cup slivered almonds, toasted1/2 large red onion, sliced8 slices bacon, cooked and crumbled

In the top of a double boiler, whisk togeth-

er egg, egg yolk, sugar, cornstarch, anddry mustard. Combine wine and water.Slowly pour into egg mixture, whiskingconstantly. Place over simmering waterand cook, stirring constantly, until mixturethickens. Remove from heat, stir in may-onnaise, butter and tarragon. Chill. Toserve, toss dressing with broccoli, mush-rooms, oranges, raisins, almonds. onion,and bacon in a serving bowl.Yield: 10-12 servings.


Cranberry Salad1 pkg. fresh cranberries1 large pkg. cherry or raspberry Jell-O2 cups sugar3 large apples1 small orange

In food processor, process coarsely cranber-ries, apples, orange (or grind but not inblender). Place in bowl and add Jell-O (dry)and sugar. Mix well and let set in refrigera-tor overnight. It improves the taste the lon-

ger it sits.

My mother made this all my growing upyears and I made it all my childrens grow-ing up years. Now they are making it! So,Thanksgiving and Christmas dinners are notcomplete without this salad. They haveeven passed it on to in-laws so they neverhave to go without it. It is also good on tur-key sandwiches the day after the feast.

Judee Somerville, Nampa


22/48

Salads


Salads

Cranberry Salad1 pkg. fresh cranberries, wash and chop1 small can crushed pineapple with juice3 cups mini marshmallows1 cup sour cream1/2 to 3/4 cup powdered sugarchopped nuts, optional

Mix everything together. Chill before serving.This is a hit with everyone. Quick and easy!

Peggy Salaets, Nampa

Frosty Cranberry Salad Cups1 16-oz. can jellied cranberry sauce1 8-oz. can crushed pineapple, drained1 cup (8 oz.) sour cream1/4 cup confectioners sugar3/4 cup miniature marshmallowsRed food coloring, optional

Combine all ingredients. Fill foil or paper

lined muffin cups 2/3 full. Cover and freezeuntil firm, about 3 hours. Consider these indi-vidual fruit salads instead of cranberrysauce.


Cranberry Marshmallow Salad1 large package of cranberries1 pkg. of miniature marshmallows1 12-oz. tub of Cool Whip lite

1 1/2 cups of Splenda1 cup of walnuts chopped

Chop cranberries and add Splenda, marsh-mallows, cool whip and nuts and put inrefrigerator. Chill and serve.

Laurie Roberts

Layered Orange-CranberrySaladCranberry Layer:2 envelopes unflavored gelatin1/4 cup cold water1- 1 lb. can whole cranberry sauce2 Tbsp. lemon juice

3/4 tsp. nutmeg1 cup ginger ale1 cup orange sectionsCheese Nut Layer:1 envelope unflavored gelatin2 Tbsp. cold water1 cup orange juice1- 3 oz. package cream cheese1/2 tsp. ginger1/2 cup pecan pieces1/2 cup heavy cream1/2 cup sour cream

Cranberry Layer:Soften gelatin in cold water; melt overwater. Combine remaining ingrediethen stir in melted gelatin. Pour intoquart mold. Chill until firm.

Cheese Nut Layer:Soften gelatin in cold water, melt overwater. Gradually mix orange juice cream cheese. Add ginger and nuts; well. Stir in gelatin. Combine heavy creand sour cream and whip until stiff; into gelatin mixture. Pour over cranblayer. Chill until firm. Remove from mgarnish with greens and orange sectioYield: 8-10 servings.



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Salads


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Taco Salad1 lb. hamburger1 head lettuce1 8-oz. pkg. shredded cheddar cheese1 pkg. Doritos (nacho cheese flavored)16 oz. Western dressing

Brown hamburger, drain, and set aside.

Cut up head of lettuce and place in largebowl. Add hamburger and cheese. Slight-ly crunch package of Doritos, and pourinto mixture. Add bottle of dressing, stir-ring well. Serve immediately. Easiest andbest taco salad recipe and with only 5ingredients!

Karen Garmon, Nampa

Honey Mustard Dressing2 Tbsp. honey mustard1/4 cup balsamic vinegar2 Tbsp. red wine vinegar1/4 cup water2 tsp. Splenda1 tsp. salt1 tsp pepper1/2 cup extra virgin olive oil1/4 cup canola oilCombine all ingredients in a shaker. Shakewell after each addition.


Holiday Special Salad1- 3 oz. pkg. lime Jell-O1 cup boiling water12 large marshmallows1 cup Best Foods mayonnaise1 cup evaporated milk1 cup chopped red apples, unpared1 cup. chopped celery1/2 cup chopped walnuts

Dissolve Jell-O, water and marshmallows in

top of double boiler. When melted, addmayonnaise and evaporated milk. Whipuntil smooth. Refrigerate until partially set.Add apples, celery and nuts. Let set. Note:10 miniature marshmallows equal 1 largemarshmallow.



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25/48


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Enjoy Dinner,

a Concertand Dancingas well as a Champagne

Toast at the Stroke ofMidnight!


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Salads


Marinated Broccoli Salad1/4 cup oil1/2 cup white vinegar1/2 cup sugar1 tsp. poppy seed1 tsp. celery seed1 tsp. salt2 cup broccoli florets2 cup cauliflower florets2 cup sliced fresh mushrooms1 green bell pepper, chopped1 medium onion, thinly sliced

Combine oil, vinegar, sugar, poppy seed,celery seed and salt in saucepan; mix well.Bring to a boil. Boil for 1 minute. Cool toroom temperature. Combine broccoli, cau-liflower, mushrooms, green pepper andonion in container with lid. Add marinade;mix well. Marinate, covered, overnight to 3days, turning several times to mix well. Maysubstitute cabbage for broccoli, cauliflowerand mushrooms.Yield: 8 servings.


Watergate Salad1 3-oz. sm. box instant pistachio pudding1 can (1-20 oz.) crushed pineapple1 9-oz. carton thawed Cool Whip1/2 cup chopped nuts1/2 cup miniature marshmallows

Put pudding mix in bowl and stir in pineap-

ple. Add all ingredients. Mix well. Store inrefrigerator until ready to serve.


Twelve Hour Slaw1 medium head cabbage, shredded2 lg. red onions, thinly sliced into rings3/4 cup sugar1 cup red wine vinegar3/4 cup oil2 Tbsp. sugar1 tsp. celery seed

1 tsp. salt

Alternate layers of cabbage and onin bowl. Sprinkle with 3/4 cup sugar;not mix. Bring vinegar, oil, 2 Tbsp. sucelery seed and salt to a boil in saupan. Pour over layers; do not mix. Chi12 hours or longer. Drain to serve.Yield: 12 servings.


Spinach Salad with OrangDressing:1 cup olive oil1/3 cup red wine2 Tbsp. granulated sugar

Salad:2 bunches fresh spinach, rinsed and t

into pieces1 cup currants1 cup chopped canned red beets1 orange, peeled, thinly sliced, and

seeds removed1 cup toasted silvered almonds1/4 cup drained capers

For dressing, combine oil, wine, and suin a jar with a tight-fitting lid. Close jar ashake vigorously to blend. For salad, cbine spinach, currants, beets, oraslices, and capers in a serving bowlserve, pour dressing over salad and tYield: about 8 servings.



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Salads


332283

Tomato Mousse Salad2 envelopes unflavored gelatin1/2 cup cold water1 10-3/4-oz. can condensed tomato

soup, undiluted1/2 cup mayonnaise2 Tbsp. chopped fresh parsley1 Tbsp. lemon juice

1 Tbsp. dried dill weed3 dashes hot pepper sauce1 cup sour cream1 medium tomato, finely chopped1/2 cup finely chopped green pepper1/2 cup finely chopped cucumber1/4 cup finely chopped green onionAvocado and sour cream for garnish

Soften gelatin in water. Heat soup in amedium saucepan and add softenedgelatin. Whisk in mayonnaise, parsley,lemon juice, dill weed, and pepper sauce.Fold in 1 cup sour cream. Chill mixtureuntil partially set. Fold in tomato, greenpepper, cucumber, and onion. Lightlyspray a 9-inch square pan with cookingspray and pour in tomato mixture in. Chill4-6 hours or until set. Garnish with avoca-do slices and sour cream.Yield: 8-10 servings.


Marinated Broccoli Salad4 cups broccoli florets4 medium carrots, thinly sliced2 small onions, sliced and separated into

rings1 2.2-oz. can sliced ripe olives, drained1 2-oz. jar diced pimientos, drained1 8-oz. bottle Italian salad dressing1 tsp. sugar3/4 cup chopped walnuts, optional

Combine the broccoli, carrots, onions, olivesand pimientos. Add dressing and sugar; tossto coat. Cover and refrigerate for at least 4hours, stirring occasionally. Just before serv-ing, stir in walnuts if desired.Yield: 8 servings.Beth Edwards, Caldwell


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Herb Encrusted Rack of Lamb1 lrg. clove garlic1/2 cup fresh chopped basil1/3 cup fresh grated Pecorno romano

cheese1/3 cup plain dry bread crumbs2 Tbsp. Herbes de Provence1 1/2 Tbsp. dijon mustard1/2 Tbsp. olive oil1 french cut rack of lamb

Mince garlic in processor. Add next 5 ingre-

dients. Using on/off turns, process just untilbasil is finely chopped. Drizzle oil over.Process until mixture is blended. Preheatoven to 425 degrees. Sprinkle lamb with saltand pepper. Arrange, bone side down, onsmall rimmed baking sheet. Press bread-crumb mixture onto lamb, coating com-pletely. Roast until meat thermometerinserted into center of lamb registers 135degrees for medium-rare, about 30 minutes.Let lamb rest 5 minutes. Transfer lamb to cut-ting board. Cut between bones into indi-vidual or double chops.

Robin Whiteley, Nampa

Photo courtesy of Robin Whit

Entrees


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Entrees


Chile Relleno Casserole28 oz. green chilies, roasted1 lb. cheddar cheese, grated1 lb. monterey jack cheese, grated8 eggs1 tsp. salt2 Tbsp. flour1 cup milk

1 8-oz. tomato sauce

Preheat oven to 400 degrees. Layer a 9-by-13-inch pan with roasted chilies andtop with cheddar and monterey jack.Continue to layer chilies and cheese inpan until done. Beat 8 eggs well. Add salt,flour, and milk. Make sure you beat well sothere are no clumps of flour. Pour over lay-ers in pan. Bake for 25-30 minutes. Takeout of oven and top with tomato sauceand bake an additional 10 minutes.

Amy Herber, Nampa

Christmas Cauliflower1 lg. head cauliflower, broken into florets1/4 cup diced green pepper1 jar (.3 oz.) sliced mushrooms, drained1/4 cup butter or margarine1/3 cup flour2 cup milk1 cup (4 oz.) shredded Swiss cheese

2 Tbsp. diced pimientos1 tsp. saltPaprika, optional

In a large saucepan cook cauliflower in asmall amount of water, for 6-7 minutes oruntil crisp-tender; drain well and set aside.In a saucepan, saute green pepper andmushrooms in butter for 2 minutes. Addflour; gradually stir in milk. Bring to a boil;cook and stir for 2 minutes or until thick-ened. Remove from heat; stir in cheeseuntil melted. Add pimientos and salt. Place

half of the cauliflower in a greased 2 quartbaking dish; top with half of cheese sauce.Repeat layers. Bake, uncovered at 325degrees for 25 minutes or until bubbly.Sprinkle with paprika if desired.Yield: 8-10 servings.


Cream of Artichoke Soup1/2 cup chopped green onion2 medium carrots, peeled and sliced2 ribs celery, chopped1/2 cup unsalted butter, (1 stick) 4 oz.,

divided4 cups vegetable broth1 can (14 oz.) artichoke hearts, drained

and sliced1 cup sliced fresh mushrooms1 bay leaf1/2 tsp. ground thyme1/2 tsp. ground oregano1/8 tsp. cayenne pepper3 Tbsp. all-purpose flour1 cup heavy creamSalt and pepper to tasteIn a large saucepan over medium heat,saut the onion, carrots, celery, and mush-rooms, with 1/4 cup butter. Add vegetablebroth, artichokes, bay leaf, thyme, oregano,and cayenne. Simmer on low heat for 15-20minutes. In a small skillet, melt remaining 1/4

cup butter over low heat. Stir in flour andcook, stirring constantly, until mixture thick-ens. Stir into soup mixture. Slowly add cream.Salt and pepper to taste. Cook 3-5 minutesor until slightly thickened and heatedthrough.Yield: 4-6 servings.



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Entrees


Candied Sweet Potatoes andApples2 lbs. sweet potatoes3 medium sized cooking apples: peeled

cored and quartered1/2 cup brown sugar1 cup orange juice1 Tbsp. orange peel1 tsp. pumpkin pie spice2 Tbsp. butter

Boil potatoes in salted water 30 minutes or

until almost tender. Drain, peel and cut intoserving-size pieces. Place in shallow 1 1/2-quart baking dish. Add the apple quartersto potatoes in baking dish. Combine remain-ing ingredients and bring to a boil in asaucepan, stirring; boil 3 minutes. Pour overpotatoes and apples. Bake in 350 degreeoven 1 hour, basting often to glaze well.Yield: 6 servings.


Crab Stuffed Mushrooms1/3 cup mayonnaise3 Tbsp. dry bread crumbs2 Tbsp. parmesan cheese1 clove garlic, finely chopped1 6.-oz. can crabmeat or 1 cup frozen

crabmeat, thawed18 medium mushrooms, stems removed

Preheat oven to 400 degrees. In a smallbowl combine the mayonnaise, breadcrumbs, cheese and garlic. Fold in crab-meat. Evenly spoon the mixture into themushrooms. Arrange mushrooms on a bak-ing sheet and bake for 20 minutes or untilheated through.


Cheese Spaghetti1 lb. ground beef2 1-oz. jars spaghetti sauce1 pkg. (12 oz.) angel hair noodles4 Tbsp. butter8 Tbsp. flour1 1/2 cups milk2/3 cup water

2 cup Velveeta cheese

Brown ground beef. Add spaghetti saand simmer 10 minutes. Cook noountil done and add to meat mixture.cheese sauce: Melt butter. Add fAdd milk and water to make white sauAdd cheese and stir until melted. Sprehalf of the spaghetti mixture in 9-byinch pan. Pour cheese sauce over it. with other half of meat mixture. Bake350 degrees for 1 hour.

Karen Garmon, Nampa

Chicken Lasagna1 cup chopped cooked chicken2 cup spaghetti sauce1 egg1 1/2 cupa ricotta cheese1/4 cup grated Parmesan cheese1 Tbsp. parsley flakes1/4 tsp. pepper oz. uncooked lasagna noodles8 oz. mozzarella cheese, shredded

Mix chicken with spaghetti sauce in labowl. Beat egg with ricotta cheeParmesan cheese, parsley flakes apepper in medium mixer bowl. Launcooked noodles, egg mixture, morella cheese and chicken mixture haa time in baking dish. Bake at 375 degrfor 45 minutes or until noodles are tenMay prepare in advance and chill u

baking time.Yield: 6 servings



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Entrees


Creamy Pesto Spinach3 medium tomatoes or 6 roma tomatoes1 Tbsp. salt2- 10 oz. pkgs. frozen chopped, thawed

and squeezed dry1/4 cup purchased pesto sauce1/2 whipping cream2/3 cup romano cheese

1 tsp. ground black pepper1 Tbsp. grated parmesan cheese

Cut tomatoes in half; remove seeds andpulp. Sprinkle salt inside tomato shells andturn upside down on a wire rack to drain30 minutes. Use a paper towel to patinside of each tomato dry. Preheat ovento 400 degrees. In a medium skillet, cookspinach over medium heat 5-10 minutesor until heated through. Stir in pesto sauce;cook 2-3 minutes longer. Stir in cream;cook until mixture is thick (about 2 min-utes). Stir in Romano cheese and pepper.Spoon about 1/2 cup spinach into eachtomato shell. (if using Roma tomatoes,spoon 1/4 cup spinach mixture into eachtomato). Sprinkle Parmesan cheese overtop. Bake in a greased 8-inch square bak-ing pan 10 minutes or until heated through.Serve immediately.Yield: 6 servings.


Marinated Turkey Breast2 large turkey breasts2 cups -Up1 cup soy sauce1 Tbsp. garlic powder1 Tbsp. prepared horseradish

Rinse turkey and pat dry. Cut with thegrain into 1-inch slices. Combine 7-Up, soysauce, garlic powder and horseradish in

bowl. Add turkey. Marinate in refrigeratorfor 5-7 hours. Drain, reserving marinade.Broil or grill over medium heat until turkeyis cooked through, turning frequently andbasting with reserved marinade.Yield: 20 servings


Crown Roast of Pork withBrown RiceSalt and ground black pepper- lb. crown roast of pork (12-14 ribs)1 jar (10 oz.) apple jelly1/2 cup brandy, divided3 cups vegetable broth6 Tbsp. unsalted butter2 1/4 cup chopped granny smith apples1 1/2 cups brown rice, uncooked3/4 cup raisins

3/4 cup chopped celery2 Tbsp. chopped fresh parsley

Preheat oven to 325 degrees. Salt and pep-per roast inside and out. With bone ends up,place roast in a shallow roasting pan. Insertmeat thermometer into roast without touch-ing bone or fat. Cover tips of ribs with alumi-num foil. In a saucepan, heat apple jellyand 1/4 cup brandy. Brush roast with jellymixture and continue to baste every 15 min-utes while cooking. Bake 30-35 minutes perpound or until meat thermometer registers

170 degrees (2 1/2 to 3 1/2 hours). After 30minutes of roasting, bring vegetable brothand butter to a boil in a large saucepan.Add remaining ingredients, except remain-ing 1/4 cup brandy; cover. Reduce heat tomedium-low and cook without removingcover 1 1/2 hours or until rice is tender.Remove from heat and stir in remainingbrandy. About 30 minutes before roast isdone, fill center of roast with a portion ofrice mixture. Cover the rice loosely with alu-minum foil and continue cooking. (NOTE:Remaining rice can be heated in a tightlycovered baking dish. Place in oven 30 min-utes before roast is done to heat through.)Remove foil from tips of ribs and place onserving platter with rice.Yield 10-12 servings.



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Entrees


Christmas Chicken PieCrust:3 cups all-purpose flour1 1/2 tsp salt1 cup butter (2 sticks) 8 oz.1/4 cup ice water

Filling:8 chicken breast halves1/4 cup butter (1/2 stick) 2 oz.1/4 cup all-purpose flour

2 1/2 cups chicken broth1 1/2 tsp. salt1 tsp. ground thyme1 tsp. dried marjoram flakes1 tsp. rubbed sage1/2 tsp. ground black pepper1 lb. pork sausage, browned slices bacon, cooked and broken into

1-inch pieces1 egg yolk1 tsp. water

Crust:Sift flour and salt into medium bowl. Using apastry blender or two knives, cut butter intoflour mixture until mixture resembles coursemeal. Sprinkle water over dough, mixingquickly just until dough forms a ball. Dividedough in half. Press half of dough into bot-tom and up sides of a lightly greased 2-quart round baking dish. Cover top withplastic wrap; refrigerate baking dish andremaining dough until needed.

Filling:

Cook chicken breasts in salted boiling waterin a large stockpot. Remove from waterand cool. Remove meat from bone andtear into bite-sized pieces. Melt butter in alarge saucepan over medium heat. Stir inflour. Stirring constantly, cook until mixturethickens and bubbles. Gradually stir in chick-en broth. Stir in salt, thyme, marjoram, sage,

and pepper. Cook stirring constantly, mixture thickens (3-4 minutes). Prehoven to 350 degrees. On a lightly flousurface, use a floured rolling pin to roll remaining dough. Layer half of chickebottom of dough-lined baking dish. Lasausage and bacon over chicken. with remaining chicken. Pour sauce omeat. Top with remaining rolled

dough. Trim dough and crimp edgepie. Cut slits in top of pie for steamescape. (If desired, roll out dough scrand use a cookie cutter to cut oudecoration for top of pie. Apply cutoupie with a small amount of egg yoBake for 1 1/2 hours. Combine egg ywith water and brush over top of cBake 5 minutes more.Yield: about 8 servings.


Corn Pudding1/4 cup unsalted butter (1/2 stick) 4 o1/4 cup all-purpose flour1/4 cup finely chopped yellow onion1 tbsp. granulated sugar1 tsp. salt1 1/2 cups half and half4 cups drained canned corn3 eggs, lightly beaten6 slices bacon, cooked and crumble

1 Tbsp. chopped fresh parsley1/4 tsp. cayenne pepper

Preheat oven to 350 degrees. Melt buin a large saucepan over medium heStir in flour, onion, sugar, and salt. Increheat to medium-high and cook, stirconstantly, until mixture bubbContinuing to stir constantly, add and half and cook until mixture thickRemove from heat. Stir in corn, egbacon, parsley, and cayenne. Pour inlightly buttered 2-quart baking dish. B45-50 minutes or until knife inserted in cter comes out clean.Yield: 8-10 servings.



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Entrees


Coconut Shrimp1 1/4 cups all purpose flour1/4 tsp. seafood seasoning1 egg, beaten3/4 cups pineapple juice1 pkg. (14 oz.) flaked coconut1 lb. large shrimp, peeled and de-veinedOil for deep fat fryingSweet and sour sauce, plum sauce or

dijon mustard, optional

Combine the flour, seafood seasoning, egg

and pineapple juice until smooth. Placecoconut in a shallow bowl. Dip shrimp intobatter, then coat with coconut. In an elec-tric skillet or deep fat fryer, heat oil to 375degrees. Fry shrimp, a few at a time, for 11/2 minutes, or until golden brown, turningoccasionally. Drain on paper towels. Servewith dipping sauce or mustard if desired.Yield: 1 1/2 dozen.


Turkey Pockets1 pkg. of Phyllo dough12 oz. pkg. of cream cheese2 lbs. of turkey cut up1 can chopped black olives1 pkg. of Hidden Valley Ranch dry mix

Cut dough into circles and cut circles in halfleaving 8 pieces of half circles spread eachcircle with cream cheese add turkey, mush-rooms, olives and sprinkle each over mix-

ture, top with other half inch circle and presstogether bake on cookie sheet sprayedwith cooking spray for 40 minutes. Slit holesin crust for steam to escape.Yield: 4 servings

Laurie Roberts

Sweet Potatoes on PineappleRings2 cups mashed, canned or cooked

sweet potatoes (prepared without milkor butter)

1/2 cup packed brown sugar3 Tbsp. butter or margarine, melted

1/4 tsp. salt1/4 tsp. ground cinnamon1/4 tsp. ground nutmeg1 20-oz. can pineapple slices, drained10 miniature marshmallows

Combine the sweet potatoes, brownsugar, butter, salt, cinnamon and nutmeg.Place pineapple slices in a greased 13-by-9-by-2-inch baking dish. Top each slicewith 1/4 cup sweet potato mixture and amarshmallow. Bake, uncovered at 400degrees for 10-15 minutes or until heated

through. Yield: 10 servings.


Glazed Pork Roast1 4-lb. boneless pork loin roast2 tsp. cornstarch1/4 tsp. cinnamon1/8 tsp. salt1/2 tsp. grated orange rind

1/4 cup orange juice1 16-oz. can cranberry sauce

Place roast in shallow roasting pan. Insertmeat thermometer into thickest portion.Roast at 325 degrees for 1 hour. Mix corn-starch, cinnamon, salt and orange rind insmall saucepan. Stir in orange juice andcranberry sauce. Cook over medium heatuntil thickened, stirring constantly. Spoon1/2 cup glaze over roast. Roast for 30-60minutes or to 155-160 degrees on meatthermometer. Let stand for 5-10 minutesbefore serving. Heat remaining cranberrymixture to serving temperature. Servewith roast.Yield: 16 servings.



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Entrees


Crab Stuffed Potatoes4 large baked potatoes1/2 cup butter1/2 cup cream1 tsp. saltDash cayenne pepper4 tsp. grated onion1 cup grated sharp cheddar cheese

1/2 tsp. paprika1 6-oz. can crab

Cut potatoes in half lengthways. Scoout the inside of the potato, leavenough for a sturdy shell. Beat all ingrents except cheese and crab togetFold in 3/4 cup cheese and crab. Mothe potato mixture into each potato sSprinkle with paprika and remaining cup cheese. Broil until cheese is melt


Corn Chowder2 cups peeled, cubed potatoes2 cups water1 cup diced celery1/2 cup chopped onion1 tsp. salt1 bay leaf (optional)1/2 tsp. celery salt1/2 tsp. parsley flakes2 cups creamed corn2 cups whole kernel corn, drained3 cups rich soy milk

Place all ingredients, except last 3, ilarge kettle and simmer over low huntil potatoes are almost done. Sticreamed and whole kernel corn acontinue simmering for 10 minutes, stirfrequently. Add soy milk (for thicker csistency, decrease amount of milk). T

heat off and let stand for 15-20 minuRemove bay leaf and serve.Yield: 12 servings.1 cup serving : 101 calories, 3.8 grams ptein, 20.4 carbs, 1.7 grams fat, 15 mg. cium, 0 mg. cholesterol.

Karel Knigge, Nampa

Festive Rice Cups3 Tbsp. unsalted butter3 Tbsp. olive oil1 cup chopped yellow onion cups chicken broth2 cups uncooked brown rice1/2 tsp. salt1/4 tsp. turmeric1/4 tsp. black pepper1/4 cup chopped sweet red pepper1/4 cup chopped green pepper

In a large saucepan, melt butter with oilover medium-high heat. Add onion andsaut until golden brown. Add chickenbroth, rice, salt, turmeric, and black pepper.Bring to a boil and reduce heat to low.Cover and simmer 50-60 minutes or until allliquid is adsorbed. Stir in red and green pep-pers. For each serving, firmly press about 1/2cup mixture into a 3-inch tart mold; invertonto plate. Serve immediately.Yield: 8-10 servings.


Holiday Sweet Potatoes2 1-oz. cans whole candied yams,

drained, sliced1 21-oz. can apple pie filling1 1-oz. can whole cranberry sauce

Combine yams, pie filling and cranberrysauce in bowl; mix gently. Spoon into 3

quart glass dish. Microwave on high for 7-8minutes, rotating dish twice. Let stand for 5minutes.Yield: 8 servings.



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Entrees


Vegetable Salmon Bake2 1/2 lb. salmon fillet with skin2 cups sweet basil leaves1 cube softened butterSalt and pepper1/2 cup dried Italian seasoned bread

crumbs6 tomatillos, husked, cored and coarsely

chopped4 Tbsp. olive oil4 cloves garlic , minced

2 lrg. sweet spanish onions, chopped1 12-oz. jar of fire roasted red peppers,

drained

Place butter and basil leaves in a blenderand puree. Sprinkle flesh side of salmon withsalt and pepper. Turn skin side up and makediagonal 1-inch slices at 2-inch intervals.Smear basil butter in the slashes and overthe skin evenly. Shake bread crumbs evenlyover the skin and press into the basil butter.Set aside. Preheat oven to 350 degrees. Addoil to a large saut pan, add tomatillos andstir fry two minutes, add garlic and onionsand stir fry 3 minutes. Season with salt andpepper. Chop fire roasted red peppers andadd to the stir fry. Stir and remove from heat.Spray a lasagna type pan and add the stirfry and lay the salmon on top. Bake in theoven until the salmon is done, (20-30 minutesdepending on thickness). When done, gar-nish with chives and lemon wedges.Yield: 5-6 servings.

Larry H. Mitchell, Caldwell

Onion Casserole2 lrg. yellow onions, thinly sliced and

separated into rings, divided2 lrg. red onions, thinly sliced, and

separated into rings, divided12 green onions, chopped and divided1 tsp. ground black pepper10 oz. blue cheese, crumbled

10 oz. (about 2-1/2 cups) shreddedhavarti cheese

3 Tbsp. unsalted butter, cut into pieces3/4 cup dry white winePreheat oven to 350 degrees. Grease a 9-by-13-inch baking dish. Layer half of yel-low, red, and green onions. Sprinkle 1/2tsp. pepper over onions. Top with bluecheese. Layer remaining onions and sprin-kle remaining pepper over top. Top withhavarti cheese. Place butter evenly overcheese. Pour wine over casserole. Bake 1hour or until onions are tender. If cheesebrowns to quickly, cover with aluminumfoil. Serve hot.Yield: about 12 servings.


Sweet Potatoes and Chestnuts6 large sweet potatoes3 granny smith apples, peeled, cored,

and sliced1 1.-oz. can whole water chestnuts

packed in water, drained3/4 cup firmly packed dark brown sugar2 tsp. ground nutmeg1/4 cup unsalted butter (1/2 stick) 2 oz.1 cup apple cider

In large saucepan, boil whole, unpeeledsweet potatoes until tender (about 20 min-utes). Remove from water and cool.Preheat oven to 350 degrees. Peel andslice sweet potatoes. In a lightly buttered

13-by-9-by-2-inch baking pan, layer sweetpotato slices, apples, and chestnuts.Sprinkle with brown sugar and nutmeg;dot with butter. Pour apple cider over top.Bake 45 minutes or until mixture is bubbly.Yield about 8-10 servings.



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Entrees


Ham and Potato Bake1 small red potatoes6 slices ham1 green pepper, sliced in thin strips1 4-oz. can mushrooms1/4 cup catsup1/2 cup apple juice1 Tbsp. honey

1 Tbsp. parmesan cheese1/3 cup flour1/2 cup cold water

Scrub potatoes and place in the bottoma large casserole dish. Cover with hslices. Slice green pepper in thin strips aplace over the ham. Sprinkle with mrooms. Mix together the catsup, apjuice, honey and parmesan cheese. Pover the casserole. Bake at 350 degree1 hour 15 minutes or until potatoes done. Drain broth into a saucepan

bring to a boil. Thoroughly mix flour awater and add slowly to broth, stirring cstantly. Add water to thin, if desired. Pgravy in a separate bowl.Yield: 6 servings.


Lentil Vegetable Soup2 cups dried lentils1/2 cup chopped celery

1/2 cup chopped onion1/4 cup chopped carrots3 Tbsp. chopped parsley2 1/2 tsp. salt1 1/2 tsp. crushed oregano1 clove garlic, minced1 bay leaf2 cups chopped tomatoesPlace all ingredients, except tomatoes,large kettle, with 2 quarts water and bto a boil. Reduce heat, cover and simm1 1/2 hours. Add tomatoes and conti

simmering, covered, for 5 minutes lonRemove bay leaf before serving. Can be cooked in a crockpot overnight.Yield: 9 servings.1 cup serving: 151 calories, 11.9 g prot26 g carbs, 43 mg calcium, 0 choleste

Karel Knigge, Nampa

Broccoli Cheddar Turkey Loaf24 crackers, any variety1 1/2 pound turkey1/2 cup chopped onion1/4 cup chili sauce1 egg, beaten1 cup shredded cheddar cheese1 10-oz. pkg. frozen chopped broccoli,

thawed and drained

Finely roll 12 crackers. Mix cracker crumbs,turkey, onion, 2 Tbsp. chili sauce and egg.On sprayed foil, pat meat mixture into 12-by-8-inch rectangle. Chill. Reserve 2 Tbsp.cheese; sprinkle remaining cheese andbroccoli onto meat mixture to within 1/2-inchfrom the edge. Coarsely break the remain-ing 12 crackers; sprinkle over broccoli, press-ing lightly into meat. Starting at the short end,roll up jelly roll fashion, using foil to help roll;seal the ends. Place in a baking dish. Bake at350 degrees for 50-55 minutes. During last 5minutes of baking, spread the remaining 2

Tbsp. over the loaf, sprinkle with the reservedcheese. Ground beef can be substituted.

Charlotte Sanderson, Nampa


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Entrees


Old South Corn Bread Stuffing4 cups crumbled corn bread3 cups crumbled biscuits1 1/2 cups cooked rice1/4 cup chopped white onion1/2 cup water1 1/2 cups chopped celery1 tsp. black pepper1 tsp. parsley flakes1/4 tsp. poultry seasoning1 tsp. season-all

1 1/2 cups hot chicken or turkey broth1 egg1/2 cup milk1/2 cup butter, melted

Combine corn bread, biscuits and rice. Putonions in water and add to bread mixturealong with celery, pepper, parsley flakes,poultry seasoning and Season-All. Beat egg;stir in milk. Add liquids and butter to breadmixture. Mix well. Add additional liquid ifstuffing seems too dry. Spoon into a but-tered shallow 3-quart baking dish and bakein a 375 degree oven for 40 minutes or untilgolden brown.Yield: 10 servings.


Tenderloin of Beef in Pastry3-4 lb. beef tenderloin, trimmed of fat1 tsp salt, divided1 tsp. black pepper, divided1/2 cup unsalted butter (1 stick) 4 oz.1 lb. fresh mushrooms, chopped4 green onions, finely chopped1 sheet (from a 1 1/4 oz. package)

frozen puff pastry, thawed1 egg yolk1 tsp. water

Preheat oven to 400 degrees. Rub beefwith 1/2 tsp. salt and 1/2 tsp. black pep-per. Cook beef in roasting pan 25-30 min-utes or until a meat thermometer insertedin center of meat registers 120 degrees.Cover and chill. Reduce oven tempera-ture to 350 degrees. In a medium skillet,melt butter over medium-high heat. Stir inmushrooms, onions, and remaining satand pepper. Saut 2-3 minutes or untilonions are soft. On a lightly floured sur-face, use a floured rolling pin to roll outpastry to a 10-by-13-inch rectangle (orlarge enough to wrap completely aroundbeef) Mix egg yolk and water in a smallbowl. Spread mushroom mixture evenlyover pastry to within 2-inches of eachedge. Center beef on pastry. Fold pastryaround beef and seal edges with eggyolk mixture. Place beef, seam side down,on a greased baking sheet. Brush top of

pastry with egg yolk mixture. Using doughscraps or another sheet of pastry, cutshapes from dough for garnish. Arrangecutouts on top of pastry; brush with remain-ing egg yolk mixture. Bake for 30-40 min-utes or until meat thermometer registers140 degrees. If pastry brown to quickly,cover with aluminum foil, Cool 15 minutes.Slice to serve.Yield: about 10 servings.



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Custard Pie4 eggs2 cup milk3/4 cup sugardash of salt1 1/2 tsp. vanilla1/2 cup margarine

Place all ingredients in blender. Blend for 3minutes. Pour into pie pan. Sprinkle with nut-meg. Bake at 350 degrees for 45 minutes.

Linda Dombeck, Nampa

Blackberry Pudding1 cup sugar1/2 cup butter2 cups flour2 tsp. Baking powder1 tsp. salt1 cup milk2 cups blackberries

1 cup sugar2 cups boiling water

Cream 1 cup sugar and 1/2 cup buttertogether. Add 2 cups of flour, 2 tsp. bakingpowder, 1 tsp. salt and 1 cup of milk; mixwell. Pour into 12-by-9-by-2 inch pan sprayedwith Pam. Then pour 2 cups of blackberrieson top of the mixture. Pour the remainingcup of sugar and 2 cups of boiling waterover that. Bake in moderate oven at 350degrees until golden brown. (Approx. 50minutes)

Linda Wade, Nampa

Photo courtesy of Linda Domb

Desserts


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Desserts


Cinnamon Chocolate Fudge4 1-oz. squares unsweetened chocolates2 cups sugar3 tsp. cinnamon2 Tbsp. light corn syrup1 1/4 cups milk3 Tbsp. butter1 tsp. vanilla

2 cups pecans or walnuts, broken

Melt chocolate in 3-quart saucepan onlowest heat or over hot water. Stir in sugar,cinnamon, corn syrup and milk. Increaseheat to medium and cook, stirring untilsugar dissolves. Stir down crystals fromsides of pan. Cook to 236 degrees oncandy thermometer or to soft ball stage.Remove from heat; add butter and, with-out stirring, let cool to 110 degrees or luke-warm. Add vanilla and beat until mixturebegins to thicken. Stir in nuts and continue

beating until candy holds its shape. Dropfrom spoon onto buttered wax paper orpour into buttered pans. When cool, cutinto squares.Yield: about 3 lbs.


Annes Christmas Cookies1 cup margarine, softened

1/2 cup packed brown sugar2 1/2 cup flour

Cream margarine and sugar in mixerbowl until light and fluffy. Stir in flour untilsmooth. Dough will be stiff. Chill in refrig-erator. Divide dough into two portions.Roll each portion to 1/3-inch thickness onfloured surface. Cut with cookie cutters;place on un-greased baking sheet. Bakeat 300 degrees for 25 minutes or untilbrown. May be covered with favoritefrosting.

Yield: 60 servings


Cream Cheese Frosting1 12-oz. cream cheese2-4 Tbsp. cream1/2 tsp. salt3 cups of powdered sugar3/4 cup pecans1/2 cups raisins (optional)1/2 cup coconutSoften cream cheese. Stir in the cream andvanilla. Beat til fluffy. Add salt, and pow-dered sugar. Stir in pecans, coconut, andraisins. Sprinkle some coconuts or pecanson top of frosting.

Vicky Sosa, Nampa

Caramel Chocolate Pecan Pie1/2 cup crushed cream filled chocolate

sandwich cookies (5 cookies)4 tsp. butter or margarine20 Hersheys caramels1/2 cup whipping cream, divided

2 cups chopped pecans3/4 cup semi-sweet chocolate chips

Combine cookie crumbs and butter. Pressinto the bottom of a 9-inch pie plate. Bakeat 375 degrees for 8-10 minutes or until set.Cool completely on a wire rack. In a sauce-pan, melt caramels with 1/4 cup creamover low heat; stir until blended. Removefrom the heat; stir in pecans. Spread evenlyover crust. Refrigerate for 10 minutes or untilset. In a small saucepan, melt chocolatechips with remaining cream. Drizzle over thecaramel layer. Refrigerate for at least 1 hourbefore serving.Yield: 10 to 12 servings



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Desserts


Almond Flummery3 egg yolks3 cups heavy cream, divided3/4 cup Zwieback crackers crumbs,

(found in the baby food section of store.)1/2 cup almond paste2 Tbsp. firmly packed brown sugar2 Tbsp. granulated sugar2 Tbsp. rose or orange flower water

(available at gourmet specialty stores)1/4 tsp. ground cinnamon1/4 tsp. ground nutmeg

3/4 cup golden raisins1/4 cup toasted slivered almondsPreheat oven to 350 degrees. In a large mix-ing bowl, beat egg yolks with 2 cups creamuntil well blended. Stir in cracker crumbsand allow to sit for 5 minutes to soften. Blendin almond paste, brown sugar, rose flowerwater, cinnamon, nutmeg. Stir in raisins.Sprinkle almonds in bottom of a lightlygreased 1-quart metal ring mold. Pour mix-ture into mold. Cover top of mold tightlywith aluminum foil. Place mold in a large

pan and add hot water to larger pan tocome halfway up sides of mold. Bake 1hour. Remove from oven and allow to cool15 minutes in water. Remove mold fromwater; remove foil. Allow to cool to roomtemperature 15 minutes. Unmold onto serv-ing platter. Beat remaining 1 cup creamand granulated sugar until stiff peaks form.Serve sweetened whipped cream withalmond flummery.Yield 8-10 servings.


Apple Dumplings1 can of Mountain Dew2 cans of 10 oz. Pillsbury croissant rolls2 apple, peeled, cored and quartered2 cubes of butter, melted1 Tbsp. of cinnamon1 1/2 cups sugar

Melt cubes of butter and add the cinmon and sugar and heat until meltSpray a 9-by-13-inch casserole dish, plaa quarter of an apple on small endcroissant and roll up. Place in dish. Drsyrup over each croissant. Pour MounDew around outer edges of casseroleBake at 350 degrees for 45 minutes.

Linda Wade, Nampa

Canadian Cookies1/2 cup soft margarine1/2 cup peanut butter1 cup white sugar1 cup brown sugar2 eggs or 3 egg whites1 tsp. vanilla2 cups whole wheat flour1 tsp. baking powder1 tsp. soda1/4 tsp. salt2 cups oatmeal, quick or regular1/2 cup coconut

1/2 cup chopped pecans

Beat margarine, peanut butter, wsugar and brown sugar until fluffy. Aeggs and vanilla. Add flour, baking pder, soda and salt. Dont blend too loAdd oatmeal, coconut and pecans. B375 degrees for 9 minutes. These coomay be shaped into a roll and frozenslice and bake or dropped by teaspofuls onto cookie sheet using a fork to ten. Variations: milk chocolate chM&Ms or chocolate kisses.



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Desserts


Raisin-Filled Spice CakeFor cake:2 1/2 cups cake flour3 1/2 tsp. baking powder1 tsp. salt1 tsp. ground cinnamon1/2 tsp. ground nutmeg1/8 tsp. ground cloves

1/8 tsp. ground allspice1/8 tsp. ground ginger3/4 cup unsalted butter, (1 1/2 sticks)

6 oz. softened1 2/3 cups packed light brown sugar3 large eggs, at room temperature1 cup sour cream

For filling:1 cup granulated sugar1 cup chopped golden raisins1 cup sour cream1/2 tsp. salt

Frosting:1/3 cup unsalted butter, softened3 cups sifted powdered sugar1 1/2 tsp. vanilla1-2 Tbsp. cinnamon flavored creamerChopped toasted pecans, or walnuts

For cake:Heat oven to 350 degrees. Grease andflour 2 9-inch round cake pans. Mix flour,baking powder, salt and spices together ina bowl, set aside. In a large mixing bowl,beat the brown sugar and butter together

until fluffy. Add eggs one at a time untilblended in. Alternately add flour mixture inwith the sour cream. Scraping down bowlas needed. Pour into prepared bakingpans. Bake for 25-30 minutes or until caketester comes out clean.

For filling:Heat all ingredients together to boiling in a2-quart saucepan over medium heat, stir-ring constantly; reduce heat to low. Simmerfor 10 minutes, stirring constantly. Coolcompletely. For frosting, beat all ingredi-

ents together until smooth and spread-able. To assemble cake, place one layeron cake plate and top with filling, topwith second cake layer. Frost top and sideswith frosting. Coat sides with choppedtoasted pecans or walnuts.


Idaho Carrot Cake4 eggs2 cups flour2 cups sugar2 tsp. baking powder1 tsp. baking soda2 tsp. cinnamon2 tsp. nutmeg1/2 tsp. salt1 cup vegetable oil1/2 tsp. of vanilla2 cups of finely grated carrots

1 1/2 cup crushed pineapple (drained)1 cup finely chopped pecansFirst, mix pineapple and grated carrots, setaside. Sift the flour, sugar, salt, soda, bakingpowder and cinnamon and nutmeg. In aseparate bowl, beat the vegetable oil, 4eggs and vanilla. Beat well. Now, add theflour mixture to the oil, eggs, and vanilla. Fi-nally, add the grated carrot, crushed pine-apple and pecans. You can use a greasedand floured 9-by-13-inch pan or a bundtpan. Bake at 325 degrees for 45-50 minutes.

Let it cool, spread frosting and serve.Vicky Sosa, Nampa

Photo courtesy of Amanda J. Bowyer


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Desserts


Dream Bars1/2 cup butter2 cup brown sugar3 eggs1 3/4 cups flour1 tsp. baking powder1/4 tsp. salt1 tsp. vanilla1 1/2 cups coconut1 cup chopped nuts (optional)

Cream butter and sugar, add eggs. Add dry

ingredients, mix well, add vanilla, coconutand nuts. Spread in oblong 13-by-10-by-1/2-inch Pyrex cake pan. Bake at 350 for 20-25minutes. Test with toothpick in the middle fordoneness. Do not overbake.


Chicken Bone Cookies2 cubes margarine

1/2 cup chunky peanut butter2 1/2 cup powdered sugar2 cups graham cracker crumbs1 cup coconut1 tsp. vanilla2 cups chocolate chips

Soften 2 cubes margarine. Mix in 1/2 cupchunky peanut butter. Blend in 2 1/2 cupspowdered sugar, 2 cups graham crackercrumbs, 1 cup coconut and 1 tsp. vanilla.Mix with fingers and shape into 2-inch logs.Place on waxed paper and chill. Melt 2

cups chocolate chips. Dip logs into choco-late half way up and place on waxedpaper lined cookie sheet. Chill.


Key Lime Margarita Pie1 1/4 cups crushed pretzels1/4 cup sugar6 Tbsp. butter or margarine, melted1 14-oz. can sweetened condensed m1/2 cup lime juice1 envelope Kool-Aid lemon lime

unsweetened soft drink mix

1 8-oz. tub Cool Whip whipped toppinthawed, divided

Mix crushed pretzels, sugar and buPress firmly onto bottom and up side oinch pie plate. Refrigerate until readyfill. Combine condensed milk, lime juand drink mix in large bowl until wblended. Remove 1/2 cup whipped tping; refrigerate until ready to use. Gestir in remaining whipped topping. Pinto crust. Freeze 6 hours or overnight.stand at room temperature 15 minuteuntil pie can be cut easily. Garnish wreserved whipped topping before servStore leftover pie in freezer.Yield: 10 servings.

Pam Purdy, Caldwell

Chocolate Billionaires1 pkg. (14 oz.) Hersheys caramels3 Tbsp. water1 1/2 cups chopped pecans1 cups crisp rice cereal3 cups milk chocolate chips1 1/2 tsp. shortening

Line 2 baking sheets with waxed pagrease the paper and set aside. In a hesaucepan, cook and stir the caramels olow heat until smooth. Stir in the pecand cereal until coated. Drop by roundteaspoonfuls onto prepared paRefrigerate for 10 minutes or until f

Meanwhile in another heavy saucemelt the chocolate chips and shortenover low heat; stir until smooth. Dip cainto chocolate, coating all sides; placeprepared pans. Refrigerate until set.Yield: 2 lbs.



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Desserts


Chocolate Chip Cookies (withpudding)1 cup butter, softened1/4 cup sugar3/4 cup brown sugar1 4-oz. pkg. instant vanilla pudding2 eggs1 tsp. vanilla2 1/4 cups flour1 tsp. baking soda1 12-oz. pkg. chocolate chips

Mix together flour and soda and setaside. Mix butter, sugars and puddingtogether. Add eggs and vanilla, mixingwell. Add flour mix. Stir in chocolatechips. Bake 375 degrees for 8-10 minutes.(Note: the special ingredient in this recipeis vanilla pudding, as it gives the cookie a

richer taste)

Karen Garmon, Nampa

Czechoslovakian Cookies1/2 lb. butter1 cup sugar2 egg yolks2 cup flour1 cup chopped walnuts

1/2 cup strawberry jam

Cream butter until soft. Gradually addsugar, creaming until light and fluffy. Addegg yolks and blend well. Gradually addflour and mix thoroughly. Fold in nuts.Spoon half of the batter into a lightlygreased 9-inch square pan spreadingevenly. Top with jam and then cover withremaining dough. You can roll the remain-ing dough between wax paper and cutinto quarters and gently place over the jam. Bake until lightly browned. Bake at

325 degrees for 45 minutes. Cool and cutinto squares.

Donna Lee Mallory, Nampa

Chocolate Cream PieFilling:1- 4 oz. pkg. instant vanilla pudding1- 4 oz. pkg. instant chocolate pudding2 cups milk2 cups vanilla ice cream

Topping:Container of Cool Whip2 Hershey candy bars

Beat puddings and milk until blended. Addice cream and mix well. Pour into two smallpie crusts. Place in refrigerator until firm.Top with Cool Whip. Garnish with choco-late shavings. Store in refrigerator. (Note:You can use this recipe for coconut creampie, substituting the chocolate pudding forinstant coconut cream and using coconuton the top).Yield: 2 pies.

Karen Garmon, Nampa

Christmas Cake Candy1 8-oz. box dates, finely chopped1 8-oz. jar Maraschino cherries, drainedand chopped1 cup pecans, finely chopped1 14-oz. box coconut, shredded1 can sweetened condensed milk

Thoroughly mix all ingredients in large bowl.Spread mixture in a shallow buttered bakingpan. Bake in a 350 degree oven until lightbrown. Cut into squares; cool and pack inan airtight container. Make candy inadvance. Candy ages like fruitcake.Yield: 60 pieces



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Desserts


Christmas Cheer Candy3 cups sugar1 cup light corn syrup1 1/2 cups light cream1 tsp. vanilla1/2 lb. candied pineapple1/2 lb. candied cherries1/2 lb. walnuts1/2 lb. brazil nuts1/2 lb. pecansBring sugar, syrup and cream to boil in aheavy aluminum boiler. Boil for 8 minutes stir-

ring constantly, until mixture forms soft ball inwater. Remove from heat and add vanilla.Beat until mixture begins to thicken or is verylight in color. Stir in fruits and nuts. Pour intoa 10-by-15-inch buttered pan. Cool andcut. Candy improves with age and will keepseveral weeks. May also be frozen if desired.


Creamy Nut Filling and Frosting2 1/2 Tbsp. flour1/2 cup milk1/2 cup shortening1/2 cup granulated sugar1/4 tsp. salt1/2 tsp. vanilla1/2 cup chopped nuts (optional)1 cup powered sugar

Blend flour and milk. Cook to a thick paste.Cool to lukewarm. Meanwhile cream short-ening, sugar and salt. Add lukewarm paste.Beat until fluffy. Fold in vanilla and nuts. Add1 cup sifted powered sugar. Mix well. Frosttop and sides of cake. Can add nuts to 1/3 ofmixture for filling between layers.


Date Filling2 cups dates, finely chopped3/4 cup sugar3/4 cup water1/2 cup chopped nuts (if desired)

Combine all ingredients in sauce pCook, stirring constantly, until moist

thickens. Cool thoroughly.Linda Dombeck, Nampa

Coconut Pineapple Pie1 cup sugar3 Tbsp. all purpose flour1 cup light corn syrup1 cup flaked coconut1 8-oz. can crushed pineapple, undrain3 eggs, beaten

1 tsp. vanilla1 unbaked pastry shell (9-inch)1/4 cup butter or margarine, melted

Combine sugar and flour, then add csyrup, coconut, pineapple, eggs avanilla; mix well. Pour into pastry shDrizzle with butter. Bake at 350 degrees50-55 minutes or until a knife inserted nthe center comes out clean. (Cover looly with foil if the top browns too quicCool on a wire rack. Chill before cuttStore in refrigerator.

Yield: 6-8 servingsBeth Edwards, Caldwell

Chocolate Covered Peanut Clust1 pkg. German chocolate1 12-oz. milk chocolate chips1 24-oz. package chocolate almond 1 24-oz. white almond bar1 16-oz. dry unsalted peanuts1 16-oz. dry salted peanuts

Layer in crock pot (sprayed with Pamorder as listed. Cook 3 hours on low. NOT open lid. Stir with wooden spoon. Wmixed well, drop by tablespoon on wpaper. Let cool, eat and enjoy. Storcovered container.Charlotte Sanderson, Nampa


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