Ginger Snaps from 7th Grade Home-ec

1 cup sugar
3/4 cup shortening
1 egg
4 Tbsp. molasses or honey
1 tsp. cloves
2 cups flour
2 Tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon

Mix sugar and shortening, cream well. Add egg and molasses. Sift all dry ingredients together. Add to mixture. Roll in palm of your hand to make a walnut sized ball. Roll in sugar. Do not flatten. Bake in a 375 degree oven for 10-12 minutes.


REVISED GINGERSNAP RECIPE

1 cup shortening
1/2 cup oil
2 cups sugar
2 eggs
1/2 cup molasses
2 tsp. cloves
4 cups flour
4 tsp. baking soda
1 tsp. salt
2 tsp. ginger
2 tsp. cinnamon

Mix sugar, shortening and oil; cream well. Add eggs and molasses.  Add spices, salt and baking soda--mix together. Add two cups of the flour and mix just until blended. Roll some dough in the palm of your hand, roll in sugar. Do not flatten. Bake at 375 degrees for 17 minutes if using a medium size ice cream scoop/cookie dough scoop.

Two Main Dish Salads

Kris' Sweet & Sour Barley/Bean Salad:

1 cup uncooked medium barley, cooked in 4 cups water to make 4 cups cooked barley
2 15-16 oz cans garbanzo beans
1 15-16 oz can red beans (pinto or kidney)
2 15-16 oz cans wax beans (or 1 can wax, 1 can cut green beans)
3 stalks green onions, sliced (with tops)
1 small tomato chopped up
1/2 cup white vinegar
1/2 cup salad oil
1/2 cup sugar

Mix vinegar, oil and sugar together until the sugar dissolves. A mixer works well for emulsifying the ingredients. Drain all the beans and rinse with water. Chop green onion and tomato.  Add all these ingredients into a bowl with the barley. Add dressing and stir together. This will taste better the second day as the flavors are allowed to blend. (If you are a semi-vegetarian, like I am, this salad is a complete meal with protein!)

IMITATION CRAB SALAD (inspired by my youngest daughter, Rachel)

1 package imitation crab (in this area it is made of blue hake.)
1 box tricolor rotini pasta--cooked according to directions, drained and cooled
1 can of peas or 1 package frozen peas
1 (2 cup) package shredded colby/monterey jack cheese
1 (8 oz) jar Miracle Whip
1/2 cup sour cream
lemon juice to taste

Get a nice size bowl for mixing. Chop imitation crab to bite size pieces. Add to tricolor pasta, peas and cheese.  Mix Miracle Whip, sour cream and lemon juice.  Pour over remaining ingredients. Mix well. Let sit overnight for best flavor.

Cooking Class--Main Courses & Entrees

BOURBON GLAZED HAM

* 1/3 cup fresh ginger, chopped

* 3 Tbsp light brown sugar

* 3 Tbsp bourbon

* 1/4 tsp ground allspice

* 3 pounds fresh ham, rind left on

* 1 cup water

1. Mix ginger, brown sugar, bourbon and allspice in a bowl and set aside.
2. Preheat oven to 425 degrees.
3. With a very sharp knife slice ham, leaving on, making diagonal lines in both directions creating a criss cross design.
4. Insert meat thermometer centered in thickest part of ham. Place ham, rind down, in a pan.
5. Add water just to cover the rind.
6. Place pan in oven and bake at 425 degrees for 20 minutes.
7. Remove water. Turn ham rind side up. Brush with glaze mixture. Bake for an additional 30 minutes.
8. Reduce oven temperature to 375 degrees and bake for about 15 minutes longer or until meat thermometer registers 160 degrees.
9. Remove ham, let cook for 15 minutes. Slice and serve.

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AUTUMN POT ROAST

* 1 garlic clove, minced
* 2 Tbsp oil
* 1 (5 or 6 lb) boneless rump roast
* 3 Tbsp red wine vinegar
* 1/2 cup tomato juice
* 2 Tbsp tomato paste
* 1 Tbsp brown sugar
* 2 tsp salt
* 1/4 tsp pepper
* 6 carrots, peeled and cut into thirds
* 1/2 pound small whole onions, peeled
* 1/2 cup flour
* salt and pepper to taste

1. In a Dutch oven over medium heat, saute garlic in oil for 1 minute.
2. Add the roast; brown on all sides.
3. In a small bowl, combine vinegar, tomato juice, tomato paste, brown sugar, salt and pepper; pour over roast.
4. Cover and simmer for 2 hours. Add carrots and onions; cook over low heat for 1 hour or until meat and vegetables are tender.
5. Remove to a serving platter and keep warm. Skim fat from juices.
6. Add water to juices to measure 3 cups.
7. Mix flour and 1 cup cold water until smooth; stir into pan juices.
8. Bring to a boil; cook and stir for 2 minutes. Season with salt and pepper.
9. Slice roast; serve with vegetables and gravy.

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NEW YEAR'S EVE STEAK

* 1 New York strip steak, 8 ounces
* 1 Tbsp butter
* 1 Tbsp olive oil
* 1/4 cup shallots, chopped
* 1/4 cup dry red wine
* 1/2 tsp garlic, crushed

1. Preheat cast iron skillet on medium. Partially cook shallots, then add butter, olive oil, garlic and wine; cook until reduced by more than half.
2. Pour off shallot mixture into heat-proof cup. Increase heat to medium high until pan just barely starts to smoke.
3. Place steak in pan for about 3 to 4 minutes for medium-rare depending on thickness and temperature of the steak. Pour shallot mixture on steak. Salt and pepper to taste.

Cooking Class--Candy--Tempting Truffles & Bonbons--Page 3

CHERRY CHEESECAKE BONBONS

1 (3 oz) pkg dried cherries

1/2 cup kirsch

1 (3 oz) pkg cream cheese
1 Tbsp butter, softened
1 pound pkg powdered sugar
1 pkg (14 ozs) dark chocolate confectioners coating

Place cherries on cutting board. Finely chop into uniform pieces. Combine cherries and kirsch in a bowl.  Cover with plastic wrap and let it stand overnight. Unwrap cream cheese; place on wrapper on cutting board. Cut cream cheese into 1/2 inch cubes with a utility knife. Let stand at room temperature until softened. Place cream cheese and butter in a large bowl; beat with mixer at medium speed until mixed well; scraping side of bowl as necessary. Sift powdered sugar into bowl with fine-meshed sieve or sifter; beat at low speed until blended. (Mixture will appear dry and crumbly.)

Drain cherries, reserving 2 teaspoons liquid. Firmly pat cherries with paper towels to remove excess moisture. Add cherries and reserved liquid to cream cheese mixture, tossing to combine. Turn out cream cheese mixture onto countertop. Knead until mixture forms a ball and is pliable.  Roll between two sheets of waxed paper to 1/4 inch thickness with a rolling pin.

Trim the mixture into a uniform rectangle. Cut rectangle into 1 x 1/2 inch pieces; place on baking sheet lined with waxed paper. Refrigerate for 1 hour.  Melt coating. Dip 1 rectangle in melted coating with dipping fork or spoon. Place bonbon on baking sheet lined with wax paper. Repeat with remaining rectangles and chocolate. Let stand in cool place until chocolate is firm. Do not refrigerate. Store in airtight container at room temperature. Makes about 8 dozen bonbons or 1 3/4 pounds.

Cooking Class-----Candy-----Tempting Truffles & Bonbons--Page 2

1 1/2 cups pecan halves
1 package (14 oz) individually wrapped
1/3 cup whipping cream
3 tablespoons butter
1 tablespoon light corn syrup
4 ounces dried apple rings, finely chopped
1 1/2 pounds premium white chocolate

Preheat oven to 375 degrees.  To toast pecans, spread on baking sheet. Bake 8 to 10 minutes until golden brown, stirring frequently. Remove from baking sheet to cutting board; cool until it is enough to handle. Finely chop into uniform pieces with chef's knife; set aside.

Lightly butter an 8 inch square pan. Line pan with 6 inch wide strip of waxed paper, leaving 1 inch overhang on sides to use for handles. Lightly butter waxed paper.  Unwrap caramels; place in heavy saucepan. Add cream, butter and syrup; cook over low heat until melted and smooth; cook over low heat until melted and smooth, stirring often. Remove from heat; stir in pecans ans apple.

Pour caramel mixture into the prepared pan; cover and refrigerate for 2 hours or until cold and firm.  Turn out caramel block onto cutting board by lifting caramel and wax paper using handles. Peel away waxed paper. Cut caramel block into 1-inch squares with a long thin-bladed knife.

Roll each square into a ball; place on baking sheet lined with waxed paper. Refrigerate for 1 hour.  Melt chocolate. Dip balls in tempered (melted) chocolae with dipping fork or spoon, tapping handle against the side of the pan to allow excess chocolate to drain back into pan. Remove excess chocolate by scraping bottom of bonbon across rim of saucepan.

Place bonbons on waxed paper; Let stand in cool place until chocolate is firm. (Do Not Refrigerate.) Store in airtight container at room temperature. Makes 64 bonbons--about 2 3/4 pounds.

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APRICOT, MACADAMIA and DRAMBUIE BONBONS

6 ounces dried apricot halves
1/4 cup drambuie liqueur, apricot brandy or apricot nector
1 (12 oz) pkg vanilla wafer cookies
1 pound pkg. powdered sugar
1/2 cup butter, melted
1/2 cup apricot jam
2 (3 1/2 oz) jars whole macadamia nuts, chopped and divided
2 (12 oz) pkgs semisweet chocolate chips

Place apricots on cutting board. Finely chop into uniform pieces with a chef's knife.  Combine liquor and apricots in a bowl; coverwith plastic wrap. Let stand overnight.

Place wafer cookies in food processor; process using on/off pulsing action until wafers form fine crumbs. Transfer to a large bowl; stir in powdered sugar, butter and the jam until blended.  Drain apricots, discarding liquor. Add apricots and 1/2 nuts to crumb mixture; stir until blended.  Knead crumb mixture on countertop until smooth.

Place remaining macadamia nuts in a large shallow bowl. Shape apricot mixture into 1-inch balls. Roll balls in nuts, processing to adhere; place on baking sheets. Cover with foil and refrigerate.  Melt chips in the top of a double boiler. Remove from heat. Dip balls in melted chocolate. Bonbons will have a slightly bumpy appearance from the macadamia nuts.

Place bonbons on waxed paper; let stand in cool place until chocolate is firm. (Do not refrigerate.) Store in airtight container at room temperature.  Makes about 5 1/2 dozen bonbons--3 pounds.

Cooking Class---Candy---"Tempting Truffles & Bon Bons"

GRAND MARNIER TRUFFLES WITH SUGARED ORANGE PECANS

8 ounces premium bittersweet chocolate, broken into 2-inch pieces

1/4 cup whipping cream

2 Tablespoons Grand Marnier or other orange flavored liqueur
Sugared Orange Pecans

Place chocolate in food processor; process using on/off pulsing action until the chocolate is chopped. Combine cream and butter in 1 cup glass measuring cup. Microwave at HIGH for 1 1/2 minutes or until butter is melted and cream begins to boil. With food processor running, pour hot cream mixture through food tube; process until chocolate melts.  Add Grand Marnier; process until blended. Pour chocolate mixture into medium bowl; cover with plastic wrap and refrigerate overnight.  Prepare Sugared Orange Pecans; finely chop 1 1/2 cups and place in a large shallow bowl.

For truffle filling, shape chocolate mixture into 1-inch balls.  To give truffles a professional appearance, buy a 1 tablespoon scoop with a release, similar to a miniature ice cream scoop. As the scoop is drawn through the truffle mixture, it forms a rough ball shape. The truffle only needs a little additional shaping in your palms to make a perfect ball before coating. Using the scoop also makes your truffles more uniform in size. Roll truffles in Sugared Orange Pecans. Store in airtight container in refrigerator. Let stand at room temperature for 2 to 3 hours before serving.  Makes about 2 1/2 dozen truffles or 1 pound.

To Make Sugared Orange Pecans:
2 Tablespoons butter
1/4 cup sugar
2 Tablespoons frozen orange juice concentrate, thawed
Dash of ground cinnamon
2 cups chopped pecans

Preheat oven to 325 degrees. Lightly grease a baking sheet. Melt butter  in large skillet over low heat; stir in sugar, orange juice and cinnamon until blended. Add pecans, stirring to coat.  Spread pecan mixture on prepared baking sheet. Bake for 15 minutes or until pecans are lightly browned, stirring every 5 minutes. Cool completely. Break pecan mixture into small pieces. Store in airtight container.

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RASPBERRY-COCONUT TRUFFLES

1 (10 oz) pkg frozen raspberries in syrup, thawed and undrained
1/2 cup butter
1/4 cup cream of coconut
1 pound premium white chocolate, finely chopped
Red paste food coloring for candy
Flaked coconut or sifted powdered sugar

Place raspberries with syrup in a blender or food processor; process until smooth. Strain raspberry mixture through a fine mesh strainer into medium saucepan. Discard seeds and pulp. Cook raspberry mixture over medium-high heat until mixture is reduced to 1/4 cup, stirring frequently. Reduce heat to low; add butter and cream of coconut. Cook until butter melts, stirring occasionally. Remove from heat; add chocolate. Stir gently until chocolate melts.

Stir in food coloring, a little at a time, until desired color is obtained.  Pour chocolate mixture into a medium bowl; cover with plastic wrap. Refrigerate 8 hours or overnight. Place coconut in a large, shallow bowl. Shape chocolate mixture into 1 inch balls. Roll in coconut. Store in an airtight container in the refrigerator. Let stand at room temperature 2 to 3 hours before serving. Makes about 4 dozen truffles-(1 3/4 pound)

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CLASSIC COCONUT BONBONS

2 packages (1 pound each) powdered sugar, divided
1 can (14 ounces) sweetened condensed milk
1/2 cup butter
2 teaspoons vanilla
2 cups flaked coconut
1 cup finely chopped pecans or walnuts
2 pounds premium bittersweet chocolate

Sift 1/2 of powdered sugar into a large with fine-meshed sieve or sifter; set aside.  Place condensed milk and butter in a saucepan; cook over low heat until butter melts and mixture is blended, stirring frequently. Remove from heat; stir in vanilla.  Pour hot butter mixture over reserved powdered sugar; beat with mixer at medium speed until blended. Sift remaining powdered sugar into bowl; continue to beat until blended and creamy.

Stir in coconut and nuts with wooden spoon until combined. Cover with plastic wrap and refrigerate for one hour.  Shape coconut mixture into 1 inch balls. Place on baking sheet lined with waxed paper. Refrigerate until firm. Temper the chocolate. Dip coconut balls in tempered chocolate with dipping fork or spoon, tapping the handle against the side of the pan to allow excess chocolate to drain back into the pan.  Remove excess chocolate by scraping bottom of bonbon across the rim of the saucepan.

Place the bonbons on waxed paper. Let stand in a cool place until the chocolate is firm. Do not refrigerate. Store in airtight container at room temperature. Makes about 10 dozen bonbons or 4 1/2 pounds.

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COOKIES AND CREAM CHEESECAKE BONBONS

24 cream filled chocolate cookies, divided
1 (8 oz) okg cream cheese, softened
1 cup nonfat dry milk
1 teaspoon vanilla
1 (1 pound) pkg powdered sugar

Coarsely chop 12 cookies with a chef's knife on a cutting board; set aside. Place remaining 12 cookies in a food processor; process until fine crumbs form. Place crumbs on baking sheet lined with waxed paper; set aside.

Beat cream cheese, dry milk and vanilla until smooth in a medium bowl with mixer at medium speed. Beat in powdered sugar, 1 cup at a time, at low speed until mixture is smooth. Stir in reserved chopped cookies. Refrigerate 2 hours or until firm.

Shape rounded tablespoonfuls cream cheese mixture into balls. Roll balls in reserved cookie crumbs. Garnish, if desired. Store in airtight container in refrigerator.  Makes about 3 dozen bonbons.

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HAZELNUT CREAM BONBONS

3 cups hazelnuts
1/2 cup butter, divided
1/4 cup whipping cream
1 teaspoon vanilla
1 (1 pound) package powdered sugar

Preheat oven to 350 degrees. Reserve 1 1/2 cups hazelnuts. Place remaining 1 1/2 cups hazelnuts in the food processor; add 2 tablespoons butter. Process using on/off pulsing action until hazelnuts are coarsely ground. Set aside. Beat remaining 6 Tablespoons butter and cream in a large bowl with electric mixer at medium speed until smooth. Beat in vanilla and ground hazelnut mixture. Add sugar, 1 cup at a time, beating until well combined.

Turn mixture out onto countertop. Knead until mixture forms a ball.  Roll out mixture to 1/4 inch thickness with a rolling pin. Cut into small heart shapes with a cookie cutter. Reroll dough scraps and cut out more hearts.  Place remaining hazelnuts in food processor; process using on/off pulsing action until finely chopped. Spread hazelnuts on waxed paper. Coat hearts with hazelnuts, pressing to adhere. Store in airtight container at room temperature between sheets of waxed paper. Makes about 8 dozen bonbons or 2 pounds.

COOKING CLASS--Candy--FRUIT AND NUT FANTASIES

DESSERT GRAPE CLUSTERS

2 pounds seedless red and/or green grapes
1 pound premium white chocolate
2 cups finely chopped honey-roasted cashews

Rinse grapes under cold running water in colander; drain well.  Cut grapes into clusters of 3 grapes with kitchen shears. Place clusters in a single layer on paper towels. Let stand at room temperature until completely dry.  Place chocolate on cutting board. Coarsely chop into uniform pieces with a chef's knife. To melt chocolate, fill bottom pan of a double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place chocolate in the top of the double boiler. To prevent steam from getting on chocolate, cover pan before placing it over hot, not boiling water. Uncover; stir until chocolate is melted. Remove from heat. Place cashews in a shallow bowl. Working with 1 cluster at a time and while holding by stem, dip grapes into melted chocolate; allow excess to drain back into pan.  Roll the grapes gently in the cashews. Place grape clusters, stem side up, on waxed paper; repeat with remaining clusters. Refrigerate until firm. Serve within 4 hours. Garnish, if desired.

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CHOCOLATE COVERED CHERRY MARZIPAN

1 (8 oz) can almond paste
1 egg white
2 1/2 cups powdered sugar, divided
2 to 3 drops red food coloring
1 cup dried cherries
6 ounces premium semisweet chocolate, chopped
6 ounces premium milk chocolate, chopped

To prepare marzipan, beat almond paste and egg white in medium bowl with mixer at medium speed until blended. Add 2 cups powdered sugar and red food coloring; beat at low speed until well mixed.
Place marzipan on surface lightly dusted with powdered sugar. Knead in remaining 1/2 cup powdered sugar and cherries until smooth and pliable.  Shape marzipan into 3 logs, each 10 inches long and 1 inch in diameter. Wrap the logs in waxed paper and refrigerate at least 1 hour.

To melt chocolates, fill bottom pan of double boiler with water to 1 inch below the level of the top pan. Bring water just to a boil; reduce heat to low. Place chocolates in the top pan of the double boiler. To prevent steam from getting on chocolates, cover pan before placing over hot, not boiling, water. Uncover; stir until chocolates are melted. Remove from heat.

Unwrap marzipan logs; place on waxed paper. For first layer of chocolate, spread 2 tablespoons melted chocolate over the top and side of each marzipan log. Let stand for 20 minutes or until chocolate sets.  Roll logs 1/2 turn; spread each log with 2 tablespoons melted chocolate to coat. Let stand 20 minutes or until chocolate sets.  For second layer, repeat steps above with remaining melted chocolate. Let stand until chocolate sets. (If it doesn't set in 20 minutes, refrigerate for 10 minutes.)
Slice logs into 1/2 inch slices with a utility knife. Store in an airtight container at room temperature.  Makes 60 candy slices.

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PINEAPPLE-COCONUT MARSHMALLOWS

Cornstarch
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup water
3 (1/4 oz each) envelopes unflavored gelatin
3/4 cup sugar
1/2 cup light corn syrup
2 cups flaked coconut

Line an 11x7 inch pan with waxed paper. Grease paper and sides of pan; dust with cornstarch. Gently tap sides of pan to evenly coat bottom and sides with cornstarch.  Combine pineapple juice concentrate and water in medium saucepan. Sprinkle gelatin over the top; let stand 5 minutes to soften. Heat over low heat until gelatin is completely dissolved, stirring constantly.
To test for undissolved gelatin, run a finger over the spoon. If it feels smooth, the gelatin is completely dissolved; if it feels granular, continue heating until it feels smooth.  Stir in sugar; heat until dissolved. Stir in syrup. Transfer to large bowl of electric mixer. Beat at high speed for 6 to 8 minutes until mixture falls in ribbons from beaters.  Spread pineapple mixture into prepared pan. Cover with greased waxed paper; greased side down; refrigerate overnight. To toast coconut, place in a large nonstick skillet; cook over medium heat for 5 minutes or until coconut is lightly browned, stirring occasionally. Turn out marshmallows from pan onto cutting board; peel of paper. Cut into 1 inch strips with a chef's knife. Cut strips into 1 inch cubes. Toss each cube in warm coconut, pressing lightly to coat. Store in airtight container at room temperature.  Makes about 6 dozen marshmallows.

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HONEY-PEANUT CHEWS

1/2 cup quick cooking oatmeal
1/2 cup honey
2 tbsp peanut butter
1 cup coarsely chopped salted peanuts
3/4 cup powdered sugar
Peanutty coating

Preheat oven to 350 degrees.  To toast the oats, spread on a baking sheet and bake 8 minutes or until toasted and lightly browned. Heat honey and peanut butter in medium saucepan over medium heat until smooth and thin, stirring occasionally; remove from heat. Stir in toasted oats, peanuts and powdered sugar.
Press peanut mixture into a greased 11x7 inch pan using greased fingers. Cover and refrigerate for 1 hour or until firm. Run a sharp utility knife around the edges of peanut butter; turn pan over and remove mixture to cutting board. Cut crosswise into 6 strips. Cut each strip into 6 pieces. Prepare peanutty coating if desired.
Place peanutty coating or additional powdered sugar in a bowl; roll candy pieces in mixture to coat well.

PEANUTTY COATING: 1/2 cup salted peanuts, 1/2 cup powdered sugar. Place peanuts and powdered sugar in food processor; process using on/off pulsing action until peanuts are finely ground.  Wrap individual pieces in colored plastic wrap. Store in airtight container at room temperature. Makes 3 dozen chews.

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CASHEW AND PRETZEL TOFFEE CLUSTERS

3/4 cup packed brown sugar
3/4 cup light corn syrup
1/2 cup butter
2 teaspoons vanilla
4 cups tiny pretzel twists
4 cups bite size toasted wheat squares cereal
1 (10 oz) can salted cashews halves and pieces (2 cups)

Preheat oven to 300 degrees. Spray large baking sheet with nonstick cooking spray. Place sugar, syrup and butter in a heavy small saucepan. Heat over medium heat until sugar mixture boils and sugar dissolves stirring frequently. Remove from heat. Stir in vanilla. Combine pretzels, cereal and cashews in a large bowl. Pour sugar mixture over pretzel mixture; toss to coat evenly.  Spread on prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Spread onto greased waxed paper. Cool completely; break into clusters. Store in an airtight container at room temperature.  Makes about 8 cups clusters.

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"Cooking Class"--Candy--Fabulous Fudges

CHOCOLATE CHIP COOKIE DOUGH FUDGE

1/3 cup butter, melted

1/3 cup packed brown sugar

3/4 cup flour

1/2 tsp salt, divided

1 1/3 cups semisweet chocolate chips, divided
1 package (1 pound) powdered sugar, (about 4 cups)
1 package (8 oz) cream cheese, softened
1 tsp vanilla

Line an 8 or 9 inch square pan with foil, leaving a 1 inch overhang on sides. Lightly butter the foil.
Combine butter and brown sugar in a small bowl. Stir in flour and 1/4 teaspoon salt. Stir in 1/3 cup chips.

Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 minutes or until firm. Unwrap dough; cut into 1/2 inch pieces with a utility knife. Store in an airtight container in the refrigerator.  Place powdered sugar, cream cheese, vanilla and remaining 1/4 tsp salt in a large bwl. Beat with mixer at low speed until combined. Scrape down the side of bowl; beat at medium speed until smooth.

Melt remaining 1 cup chips in heavy saucepan over very low heat, stirring constantly to prevent scorching. Remove from heat as soon as chocolate is melted. Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces.  Spread evenly in the prepared pan with a narrow metal spatula. Score into squares, about 1 1/4 x 1 1/4 inches, but cutting halfway through fudge with a sharp knife while the fudge is still warm. 

Refrigerate until firm. Remove from pan by lifting fudge and foil using foil handles. Place on the cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container in refrigerator. Makes about 3 to 4 dozen candies.

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FUDGY BANANA ROCKY ROAD CLUSTERS

1 (12 oz) pkg semisweet chocolate chips (2 cups)
1/3 cup peanut butter
3 cups miniature marshmallows
1 cup unsalted peanuts
1 cup banana chips

Place chocolate chips and peanut butter in a large microwave-safe bowl. Microwave at HIGH for 2 minutes or until the chips are melted and mixture is smooth, stirring twice. Fold in the marshmallows, peanuts and banana chips. Line baking sheets with waxed paper. Grease waxed paper. Drop rounded tablespoonfuls candy mixture onto prepared baking sheets; refrigerate until firm. Store in airtight container in the refrigerator. Makes 2 1/2 dozen to 3 dozen clusters.

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CREAMY CAPPUCCINO ORANGE FUDGE

2 1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water
1 (12 oz) pkg vanilla baking chips (2 cups)
1 jar (7 ounces) marshmallow creme
1 tablespoon grated orange zest
Orange peel strips for garnish

Line a 13x9 inch pan with foil, leaving 1 inch overhang on sides. Lightly butter foil. Lightly butter large microwave-safe bowl. Place sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH for 5 to 6 minutes until boiling, stirring after 2 1/2 and 5 minutes. After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches softball stage (234 degrees) on an instant read candy thermometer, stirring after 3 minutes. (DO NOT MICROWAVE MIXTURE WITH THERMOMETER IN THE BOWL).

Add the vanilla chips, marshmallow creme and orange peel; stir until smooth. Pour into the prepared pan. Smooth evenly into corners with the narrow metal spatula. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with a sharp knife while the fudge is still warm.  Let stand until firm. Remove from the pan by lifting fudge and foil using the foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature. Makes 70 candies (about 2 1/2 pounds).

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CHERRY WALNUT WHITE CHOCOLATE FUDGE

1 cup walnuts
3 cups sugar
1 cup whipping cream
1/2 cup butter
1/4 cup light corn syrup
8 ounces premium white chocolate, chopped
1 teaspoon vanilla
1 cup chopped dried cherries

Preheat oven to 375 degrees.  To toast walnuts, spread on a baking sheet. Bake 6 to 8 minutes until lightly browned and fragrant, stirring occasionally. Remove from baking sheet to cutting board; cool slightly. Chop walnuts into uniform pieces with chef's knife; set aside.

Spread 9x9 inch pan with nonstick cooking spray. Spray inside of heavy large saucepan. Combine sugar, cream, butter and syrup in prepared saucepan. Cook over medium heat until sugar dissolves and mixture comes to a boil, stirring frequently.  Attach candy thermometer to the side of the pan, making sure the bulb is submerged in sugar mixture but not touching the bottom of the pan. Continue cooking about 6 minutes or until sugar mixture reaches soft-ball stage (234 degrees) on candy thermometer, stirring frequently.  Remove from heat and let stand 10 minutes. DO NOT STIR.

Add white chocolate and vanilla; stir 1 minute or until chocolate is melted  and mixture is smooth. Stir in cherries and reserved walnuts.  Spread evenly in prepared pan with narrow metal spatula. Score into 64 squares by cutting 8 sections lengthwise and 8 sections crosswise halfway through fudge with a sharp knife while the fudge is still warm. Refrigerate until f irm. Cut along score lines into squares. Garnish, if desired. Store in airtight container at room temperature. Makes 64 candies.

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LAYERED TOASTED HAZELNUT FUDGE

1 1/2 cups hazelnuts
2 cups granulated sugar
1 cup packed brown sugar
1 (5 oz) can evaporated milk--2/3 cup
1/2 cup butter
1 (7 oz) jar marshmallow creme
1 1/2 tsp vanilla
1/2 tsp salt
6 ounces semisweet chocolate, chopped

Preheat oven to 350 degrees. Remove skins from hazelnuts and toast for 6 to 8 minutes. Remove from oven and cool completely.  Line an 8 inch square pan with foil, leaving 1 inch overhang on sides. Lightly butter the foil. Place hazelnuts in a food processor. Process using on/off pulsing action until coarsely chopped. Remove 1/2 cup from food processor; set aside. For hazelnut paste, continue processing remaining hazelnuts until a smooth peanut butter consistency is reached; set aside.

Spray the inside of a heavy 4-quart saucepan with nonstick spray. Combine sugars, evaporated milk and butter in the saucepan; bring to a full rolling boil over medium heat, stirring frequently to prevent scorching. Attach candy thermometer to the side of the pan. Continue boiling for 5 minutes or until the sugar mixture reaches the soft ball stage (238 degrees) on candy thermometer, stirring constantly. Reduce heat to low; stir in marshmallow creme, vanilla and salt until blended. Remove from heat.

Transfer 2 cups of the sugar mixture to a medium bowl; stir in reserved hazelnut paste. Add chocolate to the sugar mixture in the saucepan; mix until blended. Stir in chopped hazelnuts.  Pour chocolate mixture into the prepared pan. Smooth evenly into corners with a narrow metal spatula. Pour reserved hazelnut mixture on top of chocolate mixture; smooth top evenly with clean metal spatula. Score into 36 squares by cutting 6 sections lengthwise and 6 sections crosswise halfway through fudge with sharp knife while fudge is still warm. Cool completely. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Store in airtight container at room temperature. Makes 3 dozen candies.

GOODNESS FROM THE KITCHEN

CREAM-CHEESE AND CRAB SPREAD

1 8-oz pkg cream cheese
1 6-oz pkg frozen crab meat, thawed, drained & chopped  (reserve 2 tbsp liquid)
2 tbsp finely chopped green onion, white part only
1 tsp lemon juice
1/4 tsp salt
Dash of hot-pepper sauce
1/4 cup unblanced almonds
Bread rounds or crackers

In a small bowl beat and mix the cheese, reserved crab liquid, onion, lemon juice, salt and pepper sauce until creamy. Stir in crab meat. Turn into greased shallow 3 cup baking dish. Sprinkle with almonds. Bake uncovered in preheated 350 degree oven for 20 to 30 minutes. Serve hot as a spread on bread rounds. Makes 30 to 40 appetizers.

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SNOWFLAKE BISCUITS

2 cups flour
1 1/2 tsp salt
4 tsp baking powder
2 tbsp butter
3/4 c milk or water

Sift dry ingredients together; cut in butter. Add liquid (milk is better). Flour the surface, roll dough to 1/2 inch thickness, cut out with biscuit cutter, and put two together. Let stand 10 minutes in your tins on the table. Bake in a preheated 425 degree oven for 20 minutes.

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BUTTERMILK BISCUITS

2 cups flour
1 tsp salt
2 tsp baking powder
1/3 tsp baking soda
1/3 cup shortening
2/3 cup buttermilk

Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once and stir just until the dough follows fork around the bowl.
Roll out to 1/2 inch thickness on lightly floured surface and cut with biscuit cutter.  Place on greased baking sheet; brush lightly with melted butter, and bake in a pre-heated 475 degree oven for 10 to 15 minutes or until golden brown.

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GOLDEN CORNBREAD

3/4 cup cornmeal
1 cup white flour
1/3 cup sugar
5 tsp baking powder
3/4 tsp salt
1 egg
1 cup milk
2 tbsp salad oil

Sift dry ingredients into a bowl. Add the egg, milk and oil. Mix thoroughly. Fill well-greased shallow pan 3/4 full. Bake in a pre-heated 400 degree oven for 25 to 35 minutes. Serve hot with lots of butter and honey.

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ORANGE BREAD

1 3/4 cups flour
3/4 cups sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup orang juice
1/4 cup oil
1 egg
1/2 cup raisins
1/2 cup chopped nuts
3 Tbsp grated orange zest

In a large bowl, sift dry ingredients together. In a small bowl mix orange peel, orang juice, oil and egg; stir into flour mixture until just moistened. Stir in raisins and nuts.
Spread in a well greased 9x5 loaf pan.
Bake in a pre-heated 350 degree oven, for 50 minutes, or until tests done.
Cool and remove from pan. This bread is especially good when served with cream cheese and orange marmalade.

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NUT BREAD

2 cups sugar
2 eggs
1 1/2 cups milk
4 cups flour
4 tsp baking powder
1/8 tsp salt
1 cup chopped pecans

Cream sugar and eggs together. Add milk. Sift flour, baking powder and salt together. Add to wet mixture. Then fold in chopped nuts. Let stand 20 minutes in greased bread pan to rise. Bake in 350 degree for about 45 minutes.  This will make two loaves.

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BANANA BREAD

1/2 cup shortening
1 cup sugar
2 eggs
3 bananas, mashed
2 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup chopped nuts

Cream shortening and sugar together. Beat eggs and add to mixture. Add crushed bananas. Sift together flour, soda and salt. Add to wet mixture, a little at a time, stirring in well. Fold in chopped nuts. Bake in well greased loaf pan at 350 degrees for about an hour or until tests done. This bread will stay moist if wrapped. Very good with cream cheese, butter or peanut butter.

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DUTCH STICKY BUNS

1 pkg active yeast
1/4 cup warm water
1 cup milk, scalded
3 tbsp sugar
1/2 tsp salt
3 1/4 cups sifted flour
3 tbsp butter, softened
1/2 cup chopped raisins
2 tbsp currants
2 tbsp finely chopped citron
1/4 cup firmly packed brown sugar
1/2 tsp ground cinnamon
3 tbsp brown sugar

Soften the yeast in warm water. Let stand for 5 to 10 minutes. Add milk to sugar and salt; mix thoroughly and cool to lukewarm. Add one cup flour and mix until smooth. Stir in yeast. Add remaining flour gradually, mixing well.

On a floured surface, knead dough until smooth. Put dough into a greased bowl and grease top of dough. Cover and let rise in warm place until doubled, about 45 minutes.

Punch dough down and roll into a rectangle about 1/4 inch thick. Brush with the softened butter and spread evenly with a mixture of raisins, currants, citron, 1/4 cup brown sugar and cinnamon. Roll up as for jelly roll and cut into slices, about 1 inch thick.

Place slices, cut side down, in a buttered 13x9x2 in pan. Cover and let rise until doubled. Sprinkle top with remaining brown sugar. Bake at 375 degrees in pre-heated oven for 20 to 25 minutes. Serve hot.

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OLD FASHIONED CHRISTMAS BREAD

2 pkg yeast
1/4 cup warm water
1 cup milk
1/3 cup butter
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
1 egg
3 1/2 cups flour
FRUIT NUT FILLING
1 egg
1 tsp water
1/2 cup slivered almonds

Dissolve yeast in warm water, stirring well.  Set aside. Scald milk; pour over butter, sugar and salt in a large bowl, and stir until butter melts. Cool to lukewarm. Add yeast, vanilla, eggs and 2 1/2 cups flour, stirring until smooth. Gradually add remainder of flour, stirring until a stiff dough is formed.

Turn dough out onto floured surface, knead until smooth and elastic (about 5 minutes).  Place doughed in a greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, about 45 minutes, or until doubled in bulk. Turn onto a lightly floured surface and knead 10 times. Roll into 20x12 rectangle.

Spread FRUIT NUT FILLING evenly over dough leaving a 1" margin. Roll up lengthwise; seal and place seam side down on a greased cookie sheet. Shape into a horseshoe. Cover and let rise in warm, draft free place for 1 hour or until doubled in bulk.
Combine egg and water, beating until frothy; brush over surface of dough; sprinkle with almonds. Bake at 375 degrees for 25 - 30 minutes. Remove from cookie sheet. Cool on wire rack.

TO MAKE FRUIT NUT FILLING: Combine 1/4 cup sugar, 2 tbsp softened butter, 1/2 cup candied red cherries, 1/2 tsp cinnamon, 1 cup raisins, 1/2 cup green cherries and 1/4 cup slivered almonds. Mix well.

APPETIZER DIPS

DIPS

(to serve with crackers, chips or sliced fresh vegetables)

CHILI CON QUESO DIP

1 pound Velveeta cheese

1/2 cup chili tomatoes

Cut cheese into cubes; add tomatoes. Blend and heat on warm or simmer until cheese is melted, about 30 minutes. Stir occasionally to blend flavors. Serve hot.  Makes 3 cups.

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TUNA PATE

1  8-oz pkg cream cheese

2 tablespoons chili sauce

2 tablespoons minced parsley

1 teaspoon dried minced onion

1 teaspoon hot pepper sauce

2 cans 6 1/2-oz each tuna, drained

1/2 cup chopped parsley

Blend softened cream cheese, chili sauce, two tablespoons minced parsley, onion, pepper sauce and tuna. Shape into ball and coat with chopped parsley; refrigerate. Serve chilled.  Makes 2 cups.

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GUACAMOLE DIP

2 large avocados

2 tbsp chopped onion

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp minced garlic

1 cup chopped celery

1/2 tsp Tabasco sauce

1/2 tsp salt

2 tbsp lemon juice

1 tbsp mayonnaise

Combine all ingredients in blender until smooth. Serve chilled. Makes 2 cups.

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CHEESE DIP

1 8-oz pkg cream cheese

1 6-oz pkg smoked cheese

1 (1 1/4-oz) pkg roquefort cheese

1/2 cup mayonnaise

1 clove garlic

Mash garlic clove. Combine ingredients and mix on low speed of electric mixer. When cheese is creamy, mix on high speed. Use as a spread or dip. Makes 3 cups.

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SALMON PARTY LOG

1 (1 lb) can salmon

1 ( 8 oz) pkg cream cheese, softened

1 tbsp lemon juice

2 tsp grated onion

1 tsp horseradish

1 tsp liquid smoke

1/4 tsp salt

1/2 cup finely chopped pecans

2 tbsp chopped parsley

Drain and flake salmon. Combine cheese, lemon juice, onion, horseradish, liquid smoke, salt and salmon; mix thoroughly. Chill for several hours. Combine nuts and parsley. Shape salmon mixture into a log 14 inches long and 2 inches in diameter. Roll in nut mixture.  Makes 1 log.

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CHEESE NUGGETS

2 cups shredded cheddar cheese

1 cup butter

2 cups sifted flour

1/4 tsp red pepper

1/2 cup chopped pecans

Combine shredded cheese and butter; mix until well blended. Add flour, red pepper and pecans and mix well. Roll into one-inch balls and bake on an ungreased cookie sheet in a 425 degree oven for 10 to 15 minutes.  Makes 8 dozen.

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PARTY CHEESE BALLS

2 (8-oz) pkgs cream cheese

2 cups shredded cheddar cheese

1 tbsp chopped pimiento or sweet red pepper

1 tbsp chopped sweet  green pepper

1 tbsp finely chopped onion

2 tsp Worcestershire sauce

Dash of cayenne pepper

Dash of salt

1/2 cup finely chopped pecans

Combine softened cream cheese and shredded cheese, mix until well blended. Add the sweet red pepper, green pepper, onion, Worcestershire sauce and seasonings; mix well. Chill. Shape into a ball and roll in pecans. Serve with crackers or chips. Makes 3 cups.

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SWEET AND SOUR TIDBITS

1 pound bulk pork sausage

2 (5-oz) pkgs party sized smoked links

1 can pineapple chunks

3 tbsp honey

3 tbsp vinegar

1 tbsp soy sauce

2 tbsp cornstarch

1 (2-oz) jar maraschino cherries, drained

Shape sausage into 1 inch balls and brown along with smoked links in a skillet. Remove sausage from skillet; drain fat and reserve two tablespoons. Drain pineapple and reserve juice. Add honey, vinegar, soy sauce and cornstarch to pineapple juice; blend until smooth. Add 2 tbsp reserved fat and bring to a boil stirring constantly. Add sausage, pineapple and cherries and mix well. Cover and simmer for 15 minutes. Serve warm. Makes 10 to 12 servings.

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TEXAS TRASH

1/2 cup butter

2 tbsp Worcestershire sauce

2 tsp seasoned salt

1 tsp garlic powder

2 cups puffed wheat

2 cups puffed rice

1 (4-oz) can shoestring potatoes

2 cups pretzel sticks

1 cup salted peanuts

Combine and blend butter, Worcestershire sauce, salt and garlic powder in electric skillet. Add remaining ingredients and stir until evenly coated. Cover and bake at 250 degrees for 30 minutes, stirring occasionally. Makes 9 cups.

More Appetizer Recipes

(PUNCHES & DRINKS)

COFFEE PUNCH

1/4 cup instant coffee
1/2 cup sugar
2 quarts water
2 cups cold milk
2 tsp vanilla
1 quart vanilla ice cream

Combine instant coffee and sugar until well blended. Add water and stir until sugar mixture is dissolved. Stir in milk and vanilla, and chill the mixture thoroughly. Just before serving, place partially softened ice cream into chilled punch bowl. Pour coffee mixture over ice cream. Top the punch with whipped cream.  Makes 20--1/2 cup servings.

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FRUIT AND SHERBET PUNCH

1  6-oz can concentrated orange juice
1  6-oz can concentrated pineapple juice
1 pint cranberry cocktail
Red food coloring
1  32-oz bottle ginger ale
1 pint lemon sherbet

In punch bowl, reconstitute orange and pineapple juices according to directions on cans. Add cranberry cocktail and enough red food coloring to obtain a deeper red. Just before serving, add chilled ginger ale. Float scoops of lemon sherbet on top. Makes 25--1/2 cup servings.

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PARTY TEA PUNCH

2  6-oz cans orange juice, reconstituted
1  6-oz can pineapple juice, reconstituted
1/2 cup lemon juice
6 cups cold water
1/2 cup instant tea
1 cup sugar
1  32-oz bottle ginger ale, chilled

Combine orange, pineapple and lemon juices; add water. Stir in the tea and sugar until completely blended. Chill well. Just before serving, add ginger ale. Makes 40--1/2 cup servings.

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HOT MULLED PINEAPPLE

1  46-oz can pineapple juice
1 cup cranberry juice
1/2 cup brown sugar
1/2 cup granulated sugar
2 tbsp butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Lemon slices
Whole cloves

Combine first 8 ingredients in large saucepan. Simmer 15 minutes. Serve in cups or mugs. Press cloves into lemon slices and float on drinks.  Makes 12--1/2 cup servings.

Salad Recipes

STUFFED CELERY

3 stalks celery
1  3 oz pkg cream cheese
1 tablespoon cream
1 tablespoon chopped nuts
1/2 tsp onion juice

Mix cheese, cream and seasoning thoroughly. Pile mixture into celery. Cut into 4 inch lengths.

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CABBAGE SALAD

1 medium cabbage, shredded
1 green pepper, chopped
1 pimiento, chopped fine
1 small onion, chopped fine
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon salt
Pepper to taste

Mix with any good salad dressing to moisten.

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COMBINATION FRUIT AND VEGETABLE SALAD

1 pkg lemon or orange gelatin
1 grapefruit
1 can diced pineapple, drained
1 cup fresh apple, diced
1 cup shredded cabbage
1 cup chopped celery
2 green peppers, chopped
2 pimientos, diced
1 cup stuffed olives, sliced
1 teaspoon vinegar

Prepare gelatin dessert according to directions on package, adding the vinegar, 1 tsp. salt and 2 tsp. sugar. Allow to thicken. Add vegetables and fruit. Place in refrigerator until firm. Serve with mayonnaise.

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CUCUMBER SALAD

2 tbsp sugar
1 tbsp vinegar
1/2 tsp salt
1 cup hot water
1 envelope plain gelatin soaked in 1/4 cup cold water
2/3 cup pearl onions
1/2 cup chopped celery
1/2 cup chopped pineapple
2 medium cucumbers, sliced thin
Juice of 1 can pineapple

Add seasonings to hot water, then add gelatin and pineapple juice. When cold add cucumbers, onions, pineapple and celery. Pour in mold and allow to set.

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PINEAPPLE CHEESE SALAD

1 tbsp gelatin
1/2 cup cold water
1/2 cup boiling water
2/3 cup grated cheese
1 cup crushed pineapple
1 tbsp sugar
few grains of salt
1/2 cup whipped cream

Soak gelatin in cold water about 5 minutes and dissolve in boiling water; add sugar, salt and pineapple. When partially set, beat in the cream and cheese. Turn into wet mold and allow to set. Serve with mayonnaise in sprinkle top with chopped pecans, if desired.

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CHICKEN SALAD

The meat from 2 cooked chickens
2 cups celery, chopped
6 hard cooked eggs, chopped
1 large red pepper, chopped
1 large dill pickle, diced
Juice of 1 lemon

Salt and pepper to taste. Mix with salad dressing and serve on lettuce.

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APPLE SALAD

1 1/2 cups sugar
2 cups water
2 tsp red food coloring
chopped nuts
chopped celery
6 apples
lettuce
mayonnaise dressing

Core and peel whole firm apples; place in a pan and let simmer until tender in a syrup made of the sugar, water and coloring. When cool, fill with chopped nuts and celery. Place on lettuce leaves and top with mayonnaise dressing.

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FRUIT SALAD

Dressing:
3 eggs
3 tbsp sugar
1 pint whipped cream
1 tbsp butter
juice of 3 lemons

Beat egg yolks , add sugar, butter and lemon juice. Cook in double boiler until thick. Remove from heat and fold in well-beaten egg whites. When cold, add whipped cream. Then add fruit cut in small pieces. Any fruit may be used--oranges, pineapple, grapes, bananas, peaches. Mix fruit with dressing and freeze for 3 or 4 hours.

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CARROT SALAD

To 1 cup of raw carrots, run through a food chopped, add 1/2 cup ground walnuts. Mix with a boiled salad dressing and serve on lettuce.

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FROZEN CHERRY SALAD

1  3-oz pkg cream cheese
1/2 cup cream, whipped
3 tbsp sugar
1/2 cup boiled salad dressing
1 cup white cherries
1/4 cup crushed pineapple
1/4 cup diced spiced peaches
2 tbsp chopped nuts

Mix cheese, cream, sugar and dressing. Fold in fruit and nuts. Freeze 3 hours.

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CABBAGE-APPLE SALAD

Shred or chop cabbage fine. Measure and add equal amount chopped apple and half as much chopped celery as apple. A grated carrot adds both to the color and flavor. Mix with your favorite salad dressing to moisten.

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IMPERIAL SALAD

Drain juice from 1 can sliced pineapple, add 2 tbsp vinegar and enough hot water to make one quart and let come to a boil.
Pour this over 2 packages of orange-flavored gelatin. When cool add 2 cups of diced celery, 1 can pimientos, diced; 1/12 cups diced green peppers and the finely chopped pineapple. Mold and serve on lettuce with mayonnaise.

Dips

ROQUEFORT COTTAGE CHEESE DIP

2 1/2 ounces Roquefort cheese; 1 8 ounce package creamed cottage cheese; 1/2 teaspoon onion juice; 6 tablespoons sour cream.

Crumble Roquefort cheese and add to cottage cheese, mixing well. Stir in onion juice. Add enough sour cream to give good dipping consistency. Serve with potato chops, dip crackers, or crisp raw vegetables.

CHEESE AND CLAM DIP

1 clove garlic, cut in half; 1 8 ounch package cream cheese; 2 teaspoons lemon juice; 1 1/2 teaspoons Worcestershire sauce; 1/2 teaspoon salt; Dash of freshly ground pepper; 1  7 ounce minced clams, drained; 4 tablespoons clam broth.

Rub a small mixing bowl with cut clove of garlic. Place remaining ingredients in a bowl. Blend well. For a thinner dip, add more clam broth.

SPICY DIP FOR SEAFOOD

1 cup mayonnaise; 1 tablespoon anchovy paste; 1/2 teaspoon dry mustard; 1/2 teaspoon Tabasco sauce; 1/4 teaspoon garlic salt; 2 tablespoons tarragon vinegar; 3 hard-boiled eggs, finely chopped; 3 tablespoons finely chopped stuffed olives; 3 tablespoons finely chopped gherkins; 1 tablespoon chopped parsley; 1 teaspoon finely chopped onion.

Combine ingredients in order given and mix well. Serve with chunks of lobster meat, shrimp or other seafood on picks.

PINK DIP FOR SHRIMP

1 cup mayonnaise; 1/4 cup chili sauce; 1/4 cup ketchup; 2 tablespoons horseradish; 2 tablespoons vinegar or lemon juice, few grains of cayenne pepper or a dash of  Tabasco.

Combine ingredients and chill thoroughly.

SARDINE AND CHEESE DIP

2  3 1/4 ounce cans sardines; 2  3 ounce packages cream cheese; 1 clove garlic, finely minced; 3 tablespoons minced onion; 1/4 teaspoon salt; 2 tablespoons Worcestershire sauce; 1 tablespoon lemon juice; strips of pimiento.

Mash drained sardines with cheese and blend with other seasonings. Chill several hours before serving to blend the flavors.  Serve garnished with pimiento strips. Use as a dip for crackers, potato or corn chips.

AVOCADO-CHEESE DIP

1 cup mashed avocado pulp; 1  8 ounce pkg cream cheese; 3 tablespoons lemon juice; dash of Worcestershire sauce; 1/3 cup finely chopped green onion; 1 teaspoon salt; Crackers.

Gradually add the avocado to the cream cheese, blending until smooth. Add the lemon juice, Worcestershire sauce, onions and salt and mix until thoroughly blended. Place in a bowl on a tray or round plate and surround with crackers.

SOUR CREAM-CAVIAR DIP

1  3 ounce package cream cheese; Dash of Tabasco sauce; 1 1/2 cups sour cream; 1/2 teaspoon grated onion; 1/4 cup red salmon caviar or whitefish roe.

Soften cream cheese with fork. Add Tabasco, sour cream and onion. Mix well. Put in the serving dish. Sprinkle caviar or roe over the top. Serve as a dip for potato chips, crackers or Melba toast.

ANCHOVY-CELERY COCKTAIL DIP

1  8 ounce package cream cheese; dash of paprika; 1/2 teaspoon whole celery seed; 2 teaspoons minced onion; 1 tablespoon lemon juice; 2 teaspoons anchovy paste; 2 tablespoons cream.

Cream the cheese until smooth. Add the remaining ingredients and blend until fluffy.  Serve with potato chips or crackers.

WINE AND CHEESE DIP

2 cups shredded cheddar cheese; 2 tablespoons butter; 1/3 cup port or sherry.

Combine cheese, butter and wine; beat with a spoon until well blended. Pack in small container and chill well. Serve as a dip for crackers or Melba toast.  Makes about 1 cup.

GUACAMOLE

1 large clove garlic, crushed; 1 small onion, grated; 1 teaspoon salt; 1/4 teaspoon pepper; 1 avocado; 1 tomato, skinned; 1 teaspoon olive oil.

Combine garlic, onion, salt and pepper. Cut avocado in half and remove the pit. Scoop out the pulp and mash. Add to first mixture along with mashed tomato and oil. Serve in the scooped out avocado skin with salty-crisp crackers.

ZESTY EGG DIP

4 hard-boiled eggs, minced; 3 slices crisp bacon, crumbled; 1 teaspoon minced onion; 1 teaspoon Worcestershire sauce; 1 teaspoon horseradish; Enough mayonnaise for nice consistency.

Mix ingredients thoroughly; heap into bowl and chill before serving.

VEGETABLE-COTTAGE CHEESE DIP

2 cups cottage cheese; 1/4 cup heavy cream; 1/2 cup grated raw carrot; 1/2 cup finely cut green onions; 1/4 cup chopped green pepper; 6 radishes, sliced very thin.

Mix ingredients thoroughly; heap into a bowl and chill before serving.

Appetizers

An appetizer should tempt the appetite, not destroy it.  As a starter for the meal it should be complement and contrast for the dishes which follow it and may run the gamut of hot or cold appetite-provoking foods including fruit cups, seafood cocktails, small salads, canapes and hors d'oeuvres. In french, hors d'oeuvre means any appetizer. Americans tend to limit it to a bit of food small enough to be eaten with the fingers--or if it is too greasy or hot, speared with a cocktail pick. Canape is culinary French for an individual appetizer on a bread or other edible base in a one-bite finger form. Canapes may be the same tasty concoctions as hors d'oeuvres, but they are not usually served at the table.

Parties, whether in the afternoon or evening, also call for canapes and hors d'oeuvres. How many they will be and in what variety depends on the type of party. If your party is to be an open-end affair that is likely to last for several hours, your guests will be craving substantial food, especially if it's a cocktail party that often spans the dinner hour.

In such cases the menu should be hearty enough to substitute for a meal. It should include four to six cold appetizers and two or three hot ones. Include some meat, cheese, relishes, a dip, a spread, a finger food--things that can be made in advance and refrigerated or popped into the oven just a few minutes before your guests arrive. Make choices from among appetizers that can be kept warm for several hours in a chafing dish or in a casserole over a candle warmer.

DIPS

Give your guests a bit of something crisp and a bowl of something spicy to dip it in and serving is simplified. Arrange a choice of dips on platters or trays large enough to hold an assortment of hors d'oeuvres and crackers as well as the containers holding the dips.

Nothing is better to dip than raw vegetables. Surround dips with a variety including celery, raw carrot, kohlrabi or turnips cut paper thin, cauliflower broken and sliced in flowerets, asparagus tips, slices of cucumber and zucchini, as well as green onions, crisp radishes and tiny cherry or plum tomatoes.

Holiday Recipe: Holiday Pineapple Cheese Bars

To make holiday pineapple cheese bars:

1/4 cup butter
1/4 cup packed brown sugar

3/4 cup flour

3/4 cup finely chopped macadamia nuts

8 ounce can crushed pineapple, undrained

8 ounce pkg cream cheese, softened
1/4 cup sugar
1 egg
1 cup flaked coconut
1/2 cup coarsely chopped macadamia nuts
1 Tbsp butter, melted

Preheat oven to 350 degrees. Beat 1/4 cup butter and brown sugar in small mixing bowl at medium speed of mixer until well blended. Add flour and 3/4 cup finely chopped macadamia nuts; mix well. Press onto bottom of a 9 inch square baking pan. Bake for 10 minutes. Cool

Drain pineapple, reserving 2 tablespoons liquid. Beat cream cheese, reserved pineapple juice, granulated sugar and egg in a small mixing bowl at medium speed of a mixer until well blended. Stir in pineapple. Pour over crust.  Sprinkle with combined coconut, 1/2 cup coarsely chopped nuts and 1 tablespoon butter.  Bake for 18 minutes, cool completely. Cut into bars.  Makes about 1 1/2 dozen bars.

Holiday Recipe: Peppermint Puffs

To make peppermint puffs:

1 cup firmly packed light brown sugar

3/4 stick or 3/4 cup butter flavored shortening

2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
2/3 cup crushed peppermint candies

Heat oven to 375 degrees. Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of mixer until well blended. Beat egg into creamed mixture.
Combine flour, salt and baking soda. Mix into creamed mixture at low speed just until blended. Stir in crushed candy.
Shape dough into 1 inch balls. Place 2 inches apart on greased baking sheet.
Bake one baking sheet at a time at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.  Makes about 3 dozen cookies.

Holiday Recipes: Chocolate-Nut Squares

To make chocolate-nut squares:
1 cup (6 ounces) semi sweet chocolate chips
1 cup milk chocolate chips

1 Tbsp shortening

1 (14 ounce) package caramels

2 Tbsp butter

3 Tbsp milk
2 cups coarsely chopped pecans

Line 8 inch square pan with buttered foil; set aside. Melt both kinds of chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon half the chocolate mixture in prepared pan, spreading evenly over bottom. Refrigerate until firm.

Meanwhile, combine caramels butter and milk in heavy medium saucepan. Cook over medium heat, stirring constantly. When mixture is smooth, stir in pecans. Cool to lukewarm. Spread caramel mixture evenly over chocolate in pan.  Melt remaining chocolate mixture again over very low heat, stirring constantly; spread over caramel layer. Refrigerate until almost firm. Cut into squares. Store in refrigerator. Makes about 2 pounds.

Hint: Squares are less likely to break apart if the chocolate is not completely firm when you cut them. Rinse the knife under hot water and wipe it clean after each cut.

Cookies--Star Christmas Cookies

To make star christmas cookies:
1/2 cup vegetable shortening
1/3 cup butter, softened
2 egg yolks
1 tsp vanilla
1 pkg yellow or devil's food cake mix
1 Tbsp water

Frosting:
1 container vanilla frosting
Green food coloring
Red and green sugar crystals for garnish
Assorted colored candies and decors for garnish

Preheat oven to 375 degrees. For cookies, combine shortening, butter, egg yolks and vanilla. Gradually blend in cake mix. Add water 1 teaspoon at a time until dough is of rolling consistency.

Divide dough into four balls. Flatten one ball with hand; roll to 1/8 inch thickness on lightly floured surface. Cut with graduated sizes star cookie cutters. Repeat using remaining dough. Bake large cookies together on ungreased baking sheet. Bake 6 to 8 minutes or until edges are lightly golden or set. Cool cookies for 1 minute. Remove from baking sheet to continue cooling. Repeat with smaller cookies, testing for doneness at minimum baking time.

Frosting:
Tint vanilla frosting with green food coloring.  Frost cookies and stack, beginning with largest cookies on the bottom and ending with the smallest cookies on top. Rotate cookies when stacking to alternate corners. Decorate as desired with colored sugar crystals and assorted colored candies and decors.  Makes 2 to 3 dozen cookies.

Holidays Around the World: Classic Brisket Tzimmes

To make Brisket Tzimmes:

1 well trimmed 5 to 6 pound brisket
1 tsp salt
1/2 tsp freshly ground black pepper

2 Tbsp vegetable oil

1 large onion, chopped
3 cloves garlic, minced
2 cups beef or chicken broth
1/2 cup orange juice
2 Tbsp light brown sugar
2 Tbsp fresh lemon juice
1 Tbsp tomato paste
1 tsp dried thyme leaves
1 tsp ground cinnamon
1/4 tsp ground cloves
6 to 8 medium carrots, peeled and sliced
3 medium sweet potatoes, peeled and cut into 1/2 inch slices
8 ounces dried, pitted prunes

Preheat oven to 325 degrees. Place brisket in large roasting pan; sprinkle with salt and pepper. Heat oil in medium saucepan over medium-high heat. Add onion and garllic; cook and stir for 8 minutes. Stir in broth, orange juice, brown sugar, lemon juice, tomato paste, thyme, cinnamon and cloves. Bring to a boil stirring occasionally. Pour evenly over brisket. Cover and bake for 1 1/2 hours.

Add carrots, sweet potatoes and prunes to pan. Cover; bake 1 to 1 1/2 hours or until brisket and vegetables are fork tender. Transfer brisket to cutting board; tent with foil. Spoon pan juices over fruit and vegetables; transfer to serving platter. Skim fat from pan juices; discard fat.

Slice brisket across the grain into 1/4 inch thick slices; transfer to serving platter. Spoon sauce over brisket and vegetables.  Makes 10 to 12 servngs.

Holidays Around the World: Oysters Romano

To make Oysters Romano:

12 oysters, shucked and on the half shell

Salt

2 slices bacon, cut into 12 (1-inch) pieces

1/2 cup Italian seasoned dry bread crumbs

2 Tbsp butter

1/2 tsp garlic salt

6 Tbsp grated Romano, Parmesan or Provolone cheese

Fresh chives for garnish

Preheat oven to 375 degrees. Place shells with oysters on baking sheet. Top each oyster with 1 piece of bacon. Bake 10 minutes or until bacon is crisp.

Meanwhile, combine bread crumbs, butter and garlic salt in a small bowl. Spoon mixture over oysters; top with cheese. Bake 5 to 10 minutes or until cheese melts. serve immediately. Garnish with chives, if desired.

Makes 4 appetizer servings.