YUELTIDE BOWL
2 liters vanilla ice cream
1/2 cup chocolate pieces
1/2 cup chopped glaze cherries
1/4 cup chopped marshmallows
1/4 cup raspberry fruit sauce
1/4 cup cooking m & m sweets( miniatures )
Soften 2 liters of vanilla ice cream and stir in all ingredients. Re-freeze and serve with fresh fruits and fruit sauces.
OLIVE CHEESE BALLS
1 cup (4 ounces) cheddar cheese
1/4 cup margarine, softened
1/4 teaspoon Worcestershire sauce
1 cup Bisquick
1 jar (5 ounces) pimento-stuffed olives
mix together first 3 ingredients, then add bisquick. Pat olives dry, then wrap dough around each olive. Place on lightly greased cookie sheet and bake at 400 degrees for 10 minutes.
HAWAIIAN CRANBERRY CHICKEN
6 chicken breasts, cut up bite-size
1 pkg. French onion soup
1 jar French garlic salad dressing
1 can whole cranberries
1 can chunk pineapple, drained
1 green pepper, sliced
1 onion, chopped
Salt & pepper to taste
Mix all together in casserole dish. Bake for 45 minutes at 350 degrees or until chicken is done. For added treat mix almonds just before serving. Serve on bed of rice. Fast and great for keeping in freezer.
CATALINA CRANBERRY CHICKEN
1 fryer, cut in serving pieces
1 env. Lipton Onion Soup Mix
1 (8 oz.) bottle Catalina salad dressing
1 can whole cranberries
Mix soup mix, salad dressing and cranberries in bowl. Lay chicken flat in baking pan and pour mix over chicken. Bake at 350 degrees for 1 hour and 10 minutes. Serve over rice
HOLIDAY KAHLUA BAKED HAM
10 lb. precooked ham
3/4 c. brown sugar
1/2 c. kahlua
3 tbsp. kahlua
2 tbsp. dry mustard
Whole cloves
Place ham with rind on rack in roasting pan, fat side up. Roast at 300 degrees, 18 minutes per pound. During last hour, trim rind, scorefat (criss cross) and stud with cloves. Sprinkle top with brown sugar, then 3 tablespoons kahlua. Pour 1/2 cup kahlua and mixed mustard into pan. Baste frequently with pan syrup.
CHRISTMAS HAM PIE
4 c. flour
1/3 c. shortening
2 eggs, beaten
1/4 c. sugar
1/2 tsp. salt
1/2 cake yeast
1 c. milk
FILLING:
2 c. diced ham
5 eggs, beaten
1/2 c. Parmesan cheese
3/4 c. ricotta cheese
1/4 c. dry cottage cheese
Black pepper
Dissolve yeast in milk. Work shortening into flour, add sugar and salt. Add eggs and milk-yeast mixture to form dough. Roll out and put in pie plate. Mix filling ingredients together
and put in pie shell. Put on top dough, brush on egg yolk and make 4 slits. Bake at 350 degrees for 45 minutes or until you insert knife and it comes out clean. Makes 4 pies.
FROZEN CHRISTMAS SALAD
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1 (No. 2) can crushed pineapple, drained
1 (No. 2) can pears, drained
1 lg. jar maraschino cherries, drained
4 bananas, diced
1/2 lb. pkg. sm. marshmallows
Combine cream cheese and mayonnaise. Fold in rest of ingredients. Put into large rectangular or square pan. Cover and freeze. Thaws quickly. 20 servings
CHRISTMAS OYSTER ROLL
2 (8 oz.) pkg. cream cheese
2 tsp. Worcestershire
1/8 tsp. garlic powder
2 cans smoked oysters, drained & finely chopped
1/2 sm. onion, grated
3 tbsp. mayonnaise
1/8 tsp. salt
1/4 c. fresh parsley, chopped
Cream together cream cheese, Worcestershire, garlic powder, onion, mayonnaise and salt. Spread mixture on waxed paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about an hour. Spread oysters on top of cheese mixture, and roll up into a log. Roll log in chopped parsley and chill refrigerator for 24 hours before serving. Serve with crackers. Serves 10-25 depending on what else you serve.
TUNA & SWEET POTATO PATTIES
1 lg sweet potato, peeled and cut
4 spring onions, sliced
2 garlic cloves, crushed
1 cans tuna in spring water, drained
2 egg
1 cup fresh multigrain breadcrumbs
1 tbls parsley, chopped
2 tbls plain flower
3 tsp sesame seeds
Asian Greens
1 lemon cut into wedges to serve
Cut sweet potato into pieces, wash and place with droplets of water, on a microwave safe plate.
Microwave on high for three to four minutes or until just tender. Drain well and mash in a large bowl, allow potato to cool slightly.
Spray some oil onto a small non stick frypan and heat. Add onions and garlic, sauté for two minutes or until soft. Add sweet potato.
Add tuna, egg, breadcrumbs and parsley to sweet potato mixture. Stir until well combined.
Divide mixture into 12 equal portions and shape into patties.
Combine flour and seeds on a plate. Cover patties in flour mixture shaking off excess.
Heat a large non stick frying pan over medium heat until hot. Spray the side of patties with oil.
Cook batches of four, for 5 minutes on each side or until golden. Place in the oven to keep warm.
Cook, Asian greens in the microwave for a couple of minutes until just tender and drain.
Serve patties with Asian greens and lemon wedges.
SURPRISE ROLLS
3 Tablespoons light brown sugar
1/2 teaspoon ground cinnamon
8 large marshmallows
2 Tablespoons margarine melted
1 (8-ounce)can reduced-fat crescent dinner rolls
Preheat oven to 375ºF. Use a nonstick cooking spray or paper liners, and coat 8 muffin cups in a muffin tin. Together mix the brown sugar and cinnamon in a small bowl.
Dip each marshmallow in the margarine, melted, and roll in sugar mixture. Divide the crescent dough into triangles. Wrap one triangle around each marshmallow.
Pinch the dough together. Put each one in muffin tin. If there is any extra margarine, sprinkle over top of the rolls.
Bake for 8 to 12 minutes or wait until lightly browned.
Ready at anytime. Excellent for youngsters.
LOW FAT SWEET POTATO CUSTARD MUFFINS
Nonstick baking spray
1/2 cup mashed sweet potatoes (about 1/2 medium potato)
( can substitute with cooked mashed winter squash )
1 small ripe banana
1/2 soy milk or nonfat skim milk
2 tablespoon brown sugar or substitute
1/4 teaspoon salt
2 egg white
2 tablespoons raisins or currants
Cinnamon and spices to suite your taste
Preheat the oven to 300 degrees. Coat 5 cups of a standard muffin tin
with nonstick baking spray. Put sweet potatoes, banana, milk, sugar,
salt and egg whites in the bowl of a food processor and process
until pureed. Stir in the raisins. Divide mixture evenly into muffin
cups. Bake 45 minutes. Unmold and serve cool or cold.
SWEET POTATO CUSTARD MUFFINS
1/2 c. mashed sweet potatoes
1 sm. ripe banana
1/2 c. milk
1 tbsp. brown sugar
1/4 tsp. salt
1 egg
2 tbsp. raisins
Preheat oven to 300 degrees. Coat 5 cups of a standard muffin tin with non-stick baking spray. Put all ingredients except raisins in bowl of food processor until pureed. Stir in raisins, then spoon in equal amounts into each cup. Bake 45 minutes. Serve when cool enough to eat or refrigerate. Muffins will keep up to 1 week in refrigerator. Great for breakfast! Makes 5 muffins.
