APPETIZERS 9
CRISPIX MIX
makes10 cups
1 package (1 oz.) dry French onion dip mix
3 T dry cultured powdered buttermilk
2 T dried chives
8 cups crispix cereal
2 cups pretzel sticks
3 T vegetable oil
Combine French onion dip mix, powdered buttermilk and chives. Set aside. In a large bag, combine crispix cereal and pretzels. Pour oil over cereal mixture. Close bag, gently toss cereal mixture until well coated. Add French onion dip mixture and close bag. Gently toss cereal mixture until well coated. Store in airtight container
BACON ROLL-UPS
1 can whole water chestnuts
1 lb. bacon
Cut each bacon strip in thirds, wrap chestnut and secure with toothpick.
1/4 cup mayonnaise
1/4 cup chili sauce
1/2 cup brown sugar
Mix and pour over bacon roll-ups. Bake at 350º for 45 minutes. Serves
6.
SAUSAGE BALLS
1 lb. pork sausage
1 egg beaten
1/3 c. bread crumbs
1/2 tsp. sage
1/2 c. catsup
1 T. brown sugar
1 T. cider vinegar
1 T. soy sauce
Combine sausage, egg, bread & sage. Shape into balls about 1 inch in diameter.
Brown on all sides, pour off drippings. Meanwhile combine catsup, brown sugar,
vinegar & soy sauce in saucepan. Add browned meatballs & simmer 30 minutes.
Serve hot from chafing dish. Serve with toothpicks
FRUIT PLATTER
Use any fruit in season, serve with one of the delicious fruit dips below
FRUIT DIP 1
1 (6 oz.) jar marshmallow creme
1/4 c. mayonnaise
Mix together, use as dip for fresh fruit.
Or mix together:
1 jar marshmallow creme
1/4 c. sour cream
2-3 tbsp. orange juice concentrate.
Serve as dip for fresh
fruit.
FRUIT DIP 2
8-12 oz. marshmallow creme
8 oz. cream cheese
8 oz. sour cream
2 tbsp. orange or apple juice
Mix ingredients. Use dip for strawberries, grapes,
pineapple chunks, etc.
FRUIT DIP 3
1 jar marshmallow creme (7 oz.)
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) carton sour cream
1 (14 oz.) can Eagle brand milk
Combine all ingredients in blender. Mix well and chill 1
hour. Serve with assorted fresh fruit. Makes 4 cups.
FRUIT DIP 4
1 8 oz pkg cream cheese, softened
1 7 oz jar Kraft marshmallow cream
any extract, juice concentrate, or liquer to taste (optional
Mix ingred until smooth and creamy. Chill, serve with fresh
fruit.
SUMMER FRUIT DIP
1 small container Cool Whip
1/2 package Jello egg custard mix
1 tablespoon rum extract
Combine ingredients, refrigerate several hours. Serve as
dip for fresh fruit.
HOLIDAY FRUIT DIP
1 large box instant vanilla pudding
1 large can orange juice concentrate undiluted, thawed
1 small can pineapple juice concentrate undiluted, thawed
3 1/2 pints heavy cream
1/4 cup light colored rum or brandy
Fresh fruit of choice, cubed or cut up
In a bowl place dry pudding mix and both undiluted
juice concentrates and mix well on low speed with electric
mixer. Beat heavy cream and brandy and mix well into
pudding mixture well. Place in a glass bowl. Chill
mixture well . Serve with fresh fruit on the side.
EGGNOG TRIFLE
1-1/4 cups cold fat free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free
Sugar Free Instant Reduced Calorie Pudding & Pie Filling
4 Tbsp. orange juice, divided
1/8 tsp. ground nutmeg
1 tub (8 oz.)Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake
1/4 cup Sliced Almonds, toasted
3 cups halved strawberries
POUR cold milk into large bowl. Add pudding mix, 2 Tbsp. of
the orange juice and nutmeg. Beat with wire whisk 1 minute.
Gently stir in whipped topping.
SLICE cake horizontally into 4 layers. Sprinkle cake layers
evenly with remaining 2 Tbsp. orange juice. Cut into 1-inch
cubes.
PLACE 1/2 of the cake cubes in bottom of 2-1/2-quart
straight-sided bowl. Spoon 1/2 of the whipped topping
mixture over cake cubes. Top with strawberries and almonds,
reserving several for garnish, if desired. Layer remaining
cake cubes and whipped topping mixture over strawberries.
Top with reserved strawberries and almonds.
REFRIGERATE until ready to serve. Store leftover dessert in
refrigerator.
CANDIED GRAPEFRUIT OR ORANGE RINDS
4 grapefruits or oranges
Water, to cover peels
2 1/2 cups sugar
1 cup sugar, optional
Cut each fruit into quarters. Remove the fruit from the peel, leaving the white membrane or pith attached to the peel. Save the fruit for another use. Slice each quarter peel on a diagonal into strips about 1/2-inch wide. Place sliced fruit peels in a nonreactive 4-quart heavy-bottomed saucepan and add enough water to cover the peels by about 1-inch. Place over high heat and bring to a rolling boil. Remove from the heat and strain. Return only the peels to the saucepan, cover again with fresh water, and repeat the boiling and draining process three more times. It is really important to change the water because it retains the bitterness of the peel.
After the fourth boil, drain the water as before and return the peels to the saucepan. Add the sugar and enough water to cover the peels by 1-inch. Place over low heat and let simmer for 2 hours. During this time, the sugar will sweeten and preserve the natural flavor of the peels. After 2 hours, they will be soft and translucent and the syrup will be thick. Let the peels cool in the syrup and keep them stored in the syrup, refrigerated, in an airtight container until you are ready to serve. They will keep this way for up to three weeks.
When ready to use, allow the peels to drain on a wire rack for a few hours to remove the excess syrup. Put the rack over a baking sheet so the syrup does not drip all over the work surface.
You can serve them as they are, or you can place the peels in a medium-sized bowl filled with granulated sugar. Roll the peels around in the sugar until they are well coated.
Once the peels have been sugared, they can be stored at room temperature in an airtight container for up to three days.
SNOWMAN CHEESE BALL
1 tub (8 oz.) Cream Cheese Spread
2 cups Shredded Cheddar Cheese
1/4 cup finely chopped chives or green onions
1/4 cup toasted Slivered Almonds
1/4 tsp. ground red pepper or to taste
1/4 cup Grated Parmesan Cheese
MIX cream cheese spread, cheddar cheese, chives, almonds
and ground red pepper until well blended; cover.
Refrigerate 1 hour.
DIVIDE mixture into 3 different-sized balls (1 small, 1
medium and 1 large) to form snowman. Coat balls with
Parmesan cheese. Arrange balls on a serving platter in a
line to form a snowman lying down. Largest ball should be
at bottom of serving plate for base of snowman. Smallest
ball should be at the top for head of snowman. Garnish
snowman with pitted ripe olives or peppercorns for the
"eyes" and "mouth." Add a baby carrot for the "nose."
SERVE with Crackers and an assortment of cut-up fresh
vegetables, such as carrot and celery sticks.
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