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Pilgrim’s Punch 3 oz. grape juice Pour the cranberry and grape juices into a tall glass with ice cubes. Add the sparkling water and stir well. Garnish with lemon twist. |
Cantaloupe Cocktail 1 medium size ripe
cantaloupe, diced Place all ingredients, except garnish, in a blender and blend at low speed for 20 seconds. Serve in old-fashioned glasses and garnish with lime slices. Yields 6 servings. |
Mock-a-Rita 2 oz. lemonade or
limeade, unreconstituted Prepare in a blender on high for 10 seconds until light and frothy. Salt rim of a margarita glass and fill.
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Apple Eggnog 4 eggs, separated In a large bowl, bear egg yolks until thick; add sugar, ice cream and apple juice; mix until well blended. Beat egg whites until stiff peaks form. Fold egg whites into apple juice mixture lightly. Sprinkle each serving with nutmeg. Makes 7 servings. (This can be Orange Eggnog – just substitute orange juice for the apple juice and omit the nutmeg). |
Minted Cocoa 1½ cups non-dairy
creamer In a large bowl or container, combine all ingredients; mix well. Store mix tightly covered in an airtight container. To serve, spoon 1 Tbs. mix into a demitasse cup or 2 Tbs. into a dinner cup or 3 Tbs. into a mug. Fill with boiling water. Stir to blend. If desired you can garnish with whipped cream. Makes 3 ½ cups of mix. |
Orange Frosty 1 cup orange juice Place all ingredients in a blender container. Cover and blend at medium speed until frothy, usually about 45 seconds. Pour into glasses and garnish with an orange slice. Kids love this! Makes 3 servings |
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Apple-Cot Punch 3 cinnamon sticks Tie all spices in a cheesecloth bag. In large saucepan, combine apple juice, apricot nectar and lemonade concentrate; add spice bag. Bring to boil; reduce heat and simmer 10 minutes. Remove spice bag. Serve hot in cups or mugs. |
Tart & Tangy 6 oz. can frozen
lemonade concentrate, thawed In large pitcher or punch bowl, combine lemonade, grapefruit juice and pineapple juice concentrates. Add water; mix well. Just before serving, add club soda, and ginger ale; stir to blend. If desired, garnish punch bowl with ice ring and fresh fruit slices. 25 servings. |
Hot Tomato Punch 1 large can of tomato
juice Mix tomato juice and consommé in saucepan and heat just to boiling. Meanwhile, slice lemon and stick 1 or 2 cloves in each slice. Place 1 slice each in bottom of heavy mugs and pour hot juice over the slices. |
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Spicy Eggnog ½ cup sugar Combine sugar, allspice, cinnamon, and 1/8 tsp. nutmeg. In a large bowl of electric mixer, at high speed beat egg whites until soft peaks form. Gradually beat in half of the sugar mixture until stiff peaks form. In large bowl, beat egg yolks until lemon –colored. Gradually beat in remaining sugar mixture until thick and smooth. Gently fold mixture into egg whites. Stir in milk and cream, mix well. Serve well chilled and sprinkled with nutmeg. |
White Sangria 4 cups white grape
juice In a large pitcher, combine all three juices. Refrigerate. Just before serving, add the soda water and grapefruit slices (or other fruit). Makes 12 servings. |
Eggnog – Slimmed 3 cups non-fat milk In a non-stick saucepan combine 2 cups of the milk, orange zest, and cinnamon. Heat over medium-high heat until just below a boil. Remove from the heat and set aside for 30 minutes to steep. Refrigerate the remaining cup of milk. Reheat the milk mixture to a simmer over medium hear. Meanwhile, in a medium bowl whisk together the eggs and sugar. Gradually pour half the hot milk into the egg mixture while whisking constantly. Pour the hot egg mixture back into the milk and cook the custard over low hear, stirring constantly until thickened, about 4 minutes. Don’t let the custard boil. Strain custard into a bowl. Discard the cinnamon and orange zest. Add the vanilla to the custard and set aside to cool to room temperature, then refrigerate until cold. When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard. Serve in eggnog cups dusted with cinnamon. |
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White Hot Chocolate 1 cup white chocolate
chips In a medium saucepan over medium heat, combine white chocolate chips and heavy cream. Stir continuously until white chocolate chips have completely melted. Stir in the half-and-half, vanilla extract and peppermint extract. Stir occasionally until heated through. Pour into mugs and top with a dollop of vanilla whipped topping and candy cane. |
Banana Nana 2 oz. cream of
coconut Mix well in blender until smooth. Serve in frosted specialty glass. |
Orange-Spice Coffee 1 Tbs. sugar In a small saucepan, combine sugar, cloves, cinnamon, and peel with ½ cup hot water; heat for 5 minutes. Strain mixture into medium bowl, discard spices and orange peel. Stir hot coffee into spice liquid; let stand one minute. Strain coffee into demitasse cups. |
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Spiced
Coffee Cream ½ cup evaporated
mild, undiluted In ice cube tray, freeze evaporated milk just until ice crystals form ½ inch from edge of tray. Turn into a small bowl alone with vanilla, sugar and cinnamon. With portable electric mixer, at medium speed, beat until thick and fluffy. Fill 6 demitasse cups one fourth full. Fill each with coffee (milk will rise to top). Sprinkle with nutmeg. |
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Layered
Chili Dip Spread two 8 oz. packages of softened cream cheese or lower fat product on the bottom of a greased oven-use Pyrex dish. Top the cream cheese with a can of low-fat refried beans and a can of chili (with or without beans-your choice!). Top with shredded packaged Mexican cheese and bake at 375 degrees for 20 minutes-put it under the broiler to crisp the top layer. Serve with nacho chips and sides of diced scallions, tomatoes and sour cream. Serves 6.
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Chicken Quesadillas The day before use, simmer two boneless chicken breasts in a packet of taco seasoning and 1 cup of water. Simmer for one hour. Refrigerate in the liquid. Day of use: remove the chicken breasts from the liquid and shred the pieces. Put aside. Slice two onions and two peppers (I like long green frying or Cubanelle peppers). Sauté in olive oil until lightly browned. You can leave this a bit crunchy-that’s up to your taste. Add shredded chicken to the sauté pan to heat through and mix with onions and peppers. Line a cookie sheet with stick-resistant aluminum foil and place 4 flour tortillas on the sheet. Sprinkle shredded Mexican cheese over each tortilla, top with shredded chicken and onion/pepper mixture. Sprinkle with additional Mexican cheese on top and then top each with another tortilla. Bake in a 375-degree oven for 20 minutes. Remove from oven. Top each quesadilla with additional cheese and broil until golden brown. Cut into four wedges and serve with taco sauce, salsa and sour cream. |
Holiday Ham Balls 3 cups of Bisquick Heat oven to 350 degrees. Lightly grease a cookie sheet or jellyroll pan. Mix all ingredients thoroughly and shape mixture into 1-inch balls. Place balls 2 inches apart on pan. Bake 20-25 minutes or until brown. Immediately remove from pan and serve warm. Enjoy! |
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Water Chestnuts 2 (6 oz. cans) whole
water chestnuts, drained Marinate chestnuts in cocktails sauce for 1 hour. Slice bacon in half for strips. Wrap each marinated chestnut in strip of bacon and pierce it closed with a toothpick. Place in a shallow baking dish. Sprinkle with sugar and top with remaining bits of seafood sauce. Bake at 350 degrees for 20 minutes. Remove each chestnut to a clean baking dish. Reheat for about 15 minutes at 325 degrees before serving. Makes 40. |
Bruchetta with Bruchetta Slice a loaf of Italian bread into quarter inch slices. Rub each side lightly with a little olive oil and a clove of garlic. Place on a baking sheet and bake about 5 minutes at 350 degrees until lightly toasted. Turn and repeat on the other side. Remove from the oven and let cool. Arrange on a serving plate. Cannellini Bean Topping 2 cans of white
cannelloni beans, drained Roasted Red Pepper Spread 2 small jars of
roasted red peppers, drained well Put all ingredients into a food processor or blender and process. Transfer to a serving bowl. Olive Tampenade 1 can pitted black
olives, drained well Put all ingredients into a food processor or blender and process. Transfer to a serving bowl. All of the toppings can be made ahead and stored covered in the refrigerator for one week. They can be garnished with fresh parsley, or retain a few of the whole ingredients to garnish. The bread can be stored in an airtight container for a week after it has cooled. |
Two
great dips from Rueben Dip 4 oz. American
cheese, shredded Mix all ingredients together. Put in an ovenproof baking dish at 350 degrees for 25 minutes. Serve with cocktail rye bread. (This recipe can be easily doubled). Hot Mushroom Dip 4 slices of bacon Fry bacon and dice into small pieces. Sauté onions, mushrooms and garlic in bacon fat until tender. Mix in flour, salt and pepper. Add cream cheese. Cook until cream cheese is melted. Add sour cream and bacon. Serve with bread sticks. This can be made ahead and reheated in the oven or microwave until bubbly.) |
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Spinach Artichoke Dip 2 pkgs. frozen
chopped spinach Preheat oven to 300 degrees. Mix ingredients together in an oven safe bowl or pan, but save ½ the cheese out. Place in oven and bake for about 20 minutes; cover with remaining cheese and bake until melted and slightly golden. Serve with tortilla chip, pita chips or bread. Enjoy! |
Sweet Potato Chips 2 lbs. sweet potatoes
(try to get the rounder ones) Peel sweet potatoes. Cut crosswise into paper-thin slices. Soak slices in a bowl filled with cold water for one hour. Drain slices and pat completely dry with paper towels. Heat oil in large heavy saucepan to 375 degrees on deep-fat thermometer. Fry a few at a time (preferably in a fry basket) for 3-4 minutes or until golden. Remove. Drain and sprinkle with confectioner’s sugar (Philippine style) or salt (Western style). Store in an airtight container for up to 24 hours. |
Hot Pepper-Cheese Dip 1 large onion, sliced Sauté onion in margarine. Add tomatoes, mix and mash. Cook over low heat, add cheese and stir until cheese barely melts. Don’t overcook! Serve warm with chips. (This can be heated in the microwave if loosely covered with plastic wrap and microwaved in short bursts until just melted.) |
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Baked Stuffed Mushrooms 2 lbs. fresh
mushrooms Remove stems of mushrooms and reserve. Slowly cook mushrooms in oil until tender. Chop stems and onion and cook in oil until soft. Drain. Mix salami, cheese, mushrooms and onion with breadcrumbs until mixture sticks together. Stuff mushroom caps. Place on cookie sheet with a drop of oil on each mushroom and bake at 425 degrees for 10 minutes. |
Clams Casino Dip 1 lb. bacon, cut in
small pieces Cook bacon thoroughly. Discard grease. Mix all ingredients together. Put in casserole. Bake 1 hour at 350 degrees. Serve on crackers. |
Candied Walnuts 2 cups sugar Bring sugar and water to a rolling boil. Boil 1 minute. Stir in vanilla and walnuts; stir until coating sets. Spread on cookie sheet until cool. Orange Candied Walnuts: Substitute ½ cup orange juice in place of water and 1 tsp. orange extract in place of vanilla. Spiced Walnuts: Add 1 tsp. each ground cinnamon and nutmeg to mixture. Sour Cream Walnuts: Substitute ½ cup sour cream or plain yogurt for water. |
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Persian Spinach Borani 2 pkgs. (10 oz. each)
frozen chopped spinach Cook spinach according to the package directions and drain. Press out all of the liquid and chop very finely or whirl in blender. Sauté onion and garlic in butter in a saucepan until tender. Mix in the spinach and sauté about one minute to blend the flavors. Add the yogurt, cinnamon, salt and pepper and remove from the heat. Chill. Serve with pita bread triangles. |
Pepper
Dip 8 oz. pineapple
preserves Mix all together. Chill. Pour over cream cheese bar. Serve with crackers. |
Angel
Pineapple Cake 1 box of angel food
cake mix Do not use the recipe on the cake mix box. Instead, mix all ingredients with the pineapple juice. Grease pan. Cook at 350 degrees for 15-25 minutes or until golden brown. Serve with ice cream or whipped cream.
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Bread 4 eggs Beat eggs and gradually add sugar and oil. Combine dry ingredients and add alternately with apple. Stir in vanilla and add any “extras” (1 total cup of raisins, dates, walnuts or pecans). Turn into greased loaf pans, 6 small or 2 large. Bake until toothpick inserted comes out clean at 350 degrees for 55-60 minutes. |
Fancy Seafood Shells 1 pkg. (16 oz.)
uncooked jumbo-size pasta shells Add pasta to 6 qts. boiling salted water and cook until tender, yet firm. Drain; rinse with cold water, then drain again. Set aside, upside down to cool. Combine the crabmeat, shrimp, cheese, dressing, celery, onion, and pimento. If the mixture seems dry, add more dressing. Spoon the mixture into the shells, cover and refrigerate until chilled. Makes 8-10 servings. |
Easy Artichoke Dip Chop or “squish” one can of artichokes in water. Add one cup of mayonnaise and one cup of grated cheese. Spread in a nice baking dish and bake for 20 minutes at 350 degrees. Serve hot with crackers or Italian bread. |
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Broiled Shrimp Chutney 1 lb. medium shrimp,
shelled, de veined Toss shrimp with ¼ cup of the mayonnaise and the dried pepper. In shallow baking pan-broil shrimp 5 inches from heat, turning once, 4 minutes or until pink. Cool slightly; chop finely. In bowl toss shrimp with remaining ¼ cup mayonnaise, the onion, chutney, lime peel, lime juice and ginger. Cover and chill at least one hour. Serve on cucumber slices, rice crackers or wrapped in lettuce leaves. |
Guacamole 3 ripe medium
avocados, seeded and peeled With fork or blender, mash avocados. Add remaining ingredients; mix well. Chill. Serve with tortilla chips. Refrigerate leftovers. Vary this recipe by adding one or more of the following; cooked crumbled bacon, chopped water chestnuts, chopped fresh tomato, or chopped chilies. |
Garlic Feta 4 oz. feta cheese,
crumbled In food processor bowl or mixing bowl, combine feta, cream cheese, mayonnaise, garlic, and dried herbs. Cover and process or beat with electric mixer on medium speed until combined. Cover and chill until ready to serve. Serve with fresh vegetables or crackers. This is potent. Makes 1 ½ cups. |
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Tomato, Mozzarella 1 (32 oz.) can whole
tomatoes, drained Preheat oven to 375 degrees. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves of garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper. On a baking sheer, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece. Place bruschetta on decorative platter and garnish with basil leaves. |
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