Eggnog Pound Cake

A rich dessert for the holidays. Cut in small slices.

1/2 pound butter or margarine
1/2 cup shortening
3 cups sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1 cup dairy sour cream
1 teaspoon vanilla
1 teaspoon lemon extract
1 teaspoon almond extract
1 teaspoon sherry
1 teaspoon rum flavoring
1 teaspoon brandy flavoring

Oven: 325 degrees

In a bowl, cream the sugar and shortening until fluffy. Gradually beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (about two minutes per egg). Add sifted flour and baking powder alternately with the sour cream.

Blend in the flavorings. Turn into a greased and floured 10-inch tube pan. Bake about an hour and a half, or until golden brown and a cake tester inserted in cake comes away clean. Turn out on a rack and cool throughly before serving. Makes on 10-inch tube cake.

Technorati Tags: Recipes Food Pound Cake Eggnog Eggnog Pound Cake Cake Baking

Stuffed Manicotti In Cream Sauce

Having a holiday get-together? This generous recipe makes a great dinner for a crowd.

Cream Sauce

1/2 cup butter or margarine
1/2 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
4 cups milk
1 cup heavy cream

Filling

2 cups cooked chicken, finely minced
1/2 pound sliced boiled ham, finely minced
1 pound cooked mushrooms, finely minced
2 cups grated Parmesan cheese
1 tablespoon flaked parsley
1 tablespoon freeze-dried chives
1-1/2 packages manicotti shells

Oven: 375 degrees

In a saucepan, melt the butter, then blend in the flour, salt, and pepper. Gradually add the milk. Cook, stirring, until smooth and thick. Stir in the cream and heat only to the boiling point. Set aside.

In bowl, mix together the chicken, ham, mushrooms, one cup of Parmesan cheese, parsley and chives. Blend in one cup of the prepared sauce.

Prepare manicotti according to package directions. Fill the cooked shells with the meat mixture. Pour half the remaining sauce in the bottom of a large, shallow, circular baking dish. Arrange filled manicotti spokewheel fashion over sauce. Cover with remaining sauce and sprinkle top with remaining cup of cheese. Bake about twenty minutes or until golden. Serves ten.

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Pork Chops With Spicy Peach Sauce

Dress up your pork chops with this sweet and tangy sauce.

4 lean pork chops, 1-inch thick
1 12-oz jar peach preserves
2 tablespoons vinegar
1 tablespoon prepared mustard
1/2 teaspon Worcestershire sauce
Dash of cayenne
Dash of Tabasco

In a large, heavy skillet, brown the chops on both sides, about ten minutes. Lower heat, cover, and simmer until fork tender, about 45 minutes.

In a saucepan, combine the remaining ingredients and heat. Spoon over each chop and serve. Serves four.

Technorati Tags: Recipes Food Pork Chops Pork Peach Sauce Cooking

Pork Chops With Spicy Peach Sauce

Dress up your chops with this sweet and tangy sauce.

4 lean pork chops, 1-inch thick
1 12-oz jar peach preserves
2 tablespoons vinegar
1 tablespoon prepared mustard
1/2 teaspon Worcestershire sauce
Dash of cayenne
Dash of Tabasco

In a large, heavy skillet, brown the chops on both sides, about ten minutes. Lower heat, cover, and simmer until fork tender, about 45 minutes.

In a saucepan, combine the remaining ingredients and heat. Spoon over each chop and serve. Serves four.

Technorati Tags: Recipes Food Pork Chops Peach Sauce Cooking Pork

Goblin Popcorn Balls

Having a Halloween party for the kids? Try this one.

10 cups freshly-popped corn
2 cups brown sugar, packed
3 tablespoons light corn syrup
1/3 cup butter or margarine
1/8 teaspoon soda

Place the popcorn in a large buttered bowl and keep warm. Combine sugar, corn syrup and butter in a 2-quart saucepan. Boil until a few drops, tested in cold water, become almost brittle (or 270 degrees F on a candy thermometer).

Cook slowly toward the end to keep the candy from scorching. Remove from the stove and add the soda. Pour the candy over the popcorn, stirring with a wooden spoon to mix well. With lightly-buttered hands, shape into balls. To make the faces, use candy fruit rings and gum drops for the face and cut licorice whips for the hair.

Technorati Tags: Recipes Food Popcorn Popcorn Balls Halloween

Quick Cheese Straws

Today's recipe is super-fast and makes a generous number of straws. Have this one handy for your next party.

1 cup grated sharp Cheddar Cheese
1 package pastry mix
Paprika

Oven: 400 degrees

Add the cheese to the pastry mix, and prepare mix as directed on package. Roll dough out to 1/8-inch thickness. Cut into 4 x 1/2-inch strips with a pastry wheel. Place on baking sheet and bake until lightly-browned, about eight minutes. Sprinkle with paprika. Makes about 96 straws.

Technorati Tags: Recipes Food Cheese Straws Cheese Baking

Mexican Bean Soup

One of many variations of bean soup. Great for a hearty meal on cold winter nights.

1 pound pinto, Mexican pink or black beans
2 quarts cold water
1 ham bone
2 onions, chopped coarse
2 cloves garlic
Hot water or stock
1 1/2 - 2 teaspoons salt
1 cup peeled, chopped tomatoes
2 tablespoons lard, bacon drippings or oil
Sour Cream
Chopped cilantro
Lime quarters

Rinse and pick over the beans. In a large kettle, bring to a boil the beans, cold water, ham bone, half the onions, and 1 clove garlic. Cover and simmer until beans are tender, about 2-2 1/2 hours. Add hot water as needed to keep mixture soupy. Season with salt the last hour of simmer.

In a blender, whirl tomatoes and garlic with remaining onion until coarsely pureed (or chop mixture fine if blender not available). Heat lard in a saucepan and cook tomato mixture gently until thickened, about ten minutes. Set aside.

Remove bone from beans and pull meat off in strips. Set meat aside. Scoop two cups of bean mixture from kettle and set aside. Puree remaining bean mixture in a covered blender or force through a food mill.

In the kettle, combine tomato and bean mixtures, bean puree and ham meat, adding hot water or stock for desired consistency. Heat about thirty minutes to blend flavors. Taste and correct seasoning if necessary.

Top servings with sour cream and a light sprinkle of cilantro. Pass lime quarters to squeeze over soup. Makes about nine cups.

Technorati Tags: Recipes Food Soups Bean Soup Mexican Mexican Bean Soup

Gingerbread Cookies

Holiday time is almost here (wow). This generous recipe makes plenty of cookies for parties or as gifts.

2/3 cup brown sugar
2/3 cup dark molasses
1 teaspoon ginger
3/4 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons baking soda
2/3 cup butter or margarine
1 egg
5 cups sifted flour

Oven: 325 degrees

Heat the sugar, molasses and spices to the boiling point. Stir in baking soda. Pour mixture over butter in a bowl. Stir until butter melts. Beat in the egg, then add the sifted flour and blend thoroughly. Turn out on a board and knead until well-blended. Roll out on cookie sheets and cut with Christmas-style cookie cutters. Bake until firm, about 8-10 minutes. Remove to racks to cool. Decorate if desired with confectioner's icing or colored sugar. Makes about 9 dozen cookies.

Technorati Tags: Recipes Food Gingerbread Cookies Cookies Gingerbread Holiday Baking

Southwest Hot Dogs And Beans

Give a western twist to an old favorite.

1 tablespoon vegetable oil
1 clove garlic, chopped
1/2 cup frozen chopped onion
1 1-pound can red kidney beans
1 8-oz can tomato sauce
2 tablespoons diced green chili peppers
1/2 teaspoon salt
1/8 teaspoon pepper
6 hot dogs
6 toasted hot dog buns
1 cup shredded lettuce
1 cup shredded Monterey Jack cheese

Heat oil in a skillet and saute garlic and onion until tender, about five minutes. Add kidney beans with liquid, tomato sauce, chili peppers, salt and pepper. Bring to the boiling point, lower heat, and simmer uncovered, five minutes.

Add hot dogs to bean mixture. Simmer about ten minutes more, or until hot dogs are cooked and bean mixture has thickened. Fill toasted buns with hot dogs and beans. Top with lettuce and cheese. Serves six.

Technorati Tags: Recipes Food Hot Dogs Frankfurters Franks Beans Franks And Beans

Upside-Down Orange Cheesecake

A no-bake cake made with cottage cheese instead of cream cheese.

2 envelopes unflavored gelatin
1 1/2 cups orange juice
1 cup sugar
1 orange, thinly sliced
3 eggs, separated
1 tablespoon grated orange rind
2 tablespoons orange-flavor liqueur
3 8-oz containers cottage cheese
1/2 cup dairy sour cream
1 cup vanilla wafer crumbs
1/2 teaspoon cinnamon
3 tablespoons butter or margarine, melted

Soften one teaspoon of gelatin in 3/4 cup orange juice five minutes. Stir in a half-cup of sugar. Heat, stirring constantly, over medium heat, until gelatin melts. Chill until syrupy-thick.

Arrange orange slices in a 9x9x2 inch pan. Pour syrupy orange juice over slices. Chill.

Soften remaining gelatin in remaining juice five minutes. Heat, stirring constantly, until just below the boiling point. Beat egg yolks slightly in a small bowl. Slowly add half of the hot gelatin mixture, then stir eggs and mix back into pan. Cook, stirring constantly, until mixture thickens slightly. Do not boil. Remove from heat. Stir in orange rind and liqueur.

Combine half the cottage cheese, half the sour cream, and half the gelatin mixture in an electric blender. Whirl at high speed until smooth and completely blended. Repeat with the remaining cheese, sour cream and gelatin mixture. Chill, stirring often, until mixture mounds slightly when spooned.

Beat egg whites until foamy-white and double in volume in a small bowl. Beat in remaining sugar, 1 tablespoon at a time, until meringue stands in firm peaks. Fold meringue into cottage cheese mixture. Pour over orange layer in pan. Chill at least four hours, or until firm.

Combine vanilla crumbs with cinnamon in a small bowl. Blend in butter. Spread over top of cheesecake and press down firmly with hands. Chill briefly to set crumb layer.

Loosen cake around the edge with a small spatula. Dip quickly in and out of hot water. Place a serving plate over the pan and turn upside down. Shake pan gently to release cake. Lift off pan. Keep refrigerated until serving time. Serves ten.

Technorati Tags: Recipes Food Cheesecake Orange Cheesecake Desserts Cakes

Holiday Eggnog

This is a very rich, thick and creamy eggnog. Small servings are must.

4 egg yolks
1/3 cup sugar
1 cup milk
1 teaspoon brandy flavoring
1 teaspoon rum flavoring
4 egg whites, stiffly beaten
3 cups heavy cream

In a bowl, beat the egg yolks with sugar until thick and lemon-colored. Beat in the milk and flavorings. Chill. When ready to serve, fold in egg whites. Stir in one cup of cream. Whip remaining cream and fold into egg mixture. Serve in punch cups with a small spoon. Serves ten.

Alternate: If you prefer an eggnog with alcohol, use only 1/3 cup milk, and 1/3 cup each bourbon and brandy instead of the flavorings.

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Rice Pilaf

1/2 cup chopped onion
4 tablespoons butter or margarine
1 1/2 cups long-grain rice
2 10-oz cans chicken broth, heated
1/2 cup Sultana raisins
1 4-oz can sliced mushrooms, drained

Oven: 350 degrees

In a heavy skillet, cook the onion in butter until transparent. Stir in the rice. Carefully mix in the hot broth. Add raisins and mushrooms. Pour into a 2-quart casserole. Cover tightly and bake about one hour or until rice is tender. Makes six servings.

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Fresh Cream Of Mushroom Soup

A blender makes this soup quick and easy to prepare.

1/2 pound fresh mushrooms, washed and sliced
1/2 small onion, diced
4 tablespoons butter
1 cup chicken broth
2 tablespoons flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 cup milk
1/2 cup cream

Saute mushrooms and onion in two tablespoons of butter until mushrooms are tender, about five minutes. Put mushrooms and onion into a blender, and add the broth, flour, salt, pepper and remaining two tablespoons of butter. Blend on high ten seconds.

Pour into a saucepan, stir in the milk and cream. Heat and serve hot. Serves four.

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Peanut Butter And Jelly Cookies

1/3 cup margarine
1/2 cup peanut butter
3/4 cup brown sugar
1 egg
1/4 cup milk
1/2 teaspoon vanilla
2 cups sifted enriched flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup currant jelly

Oven: 425 degrees

In a bowl, work the margarine, peanut butter and brown sugar until soft and fluffy. Combine the egg, milk, and vanilla. Sift together flour, baking powder and salt. Add egg mixture alternately with flour mix to peanut butter, blending well. Chill.

Roll dough out on a floured board to one-eighth-inch thickness. Cut half the dough into 3-inch rounds with a cookie cutter, and place on a lightly-greased baking sheet. Beat currant jelly smooth with a fork, then place a teaspoon of jelly in the center of each round. Cut the remaining dough with a doughnut cutter into rings. Place one ring on top of each cookie, and press the outside edges together. Bake until a delicate brown, about eight minutes. Remove to racks to cool. Makes 36 cookies.

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Quick Mustard-Plum Sauce

Sweet, tangy, and spicy, this sauce goes especially well with chicken.

1 cup plum jam
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon fresh onion juice
1 teaspoon fresh lemon juice
2 generous dashes hot pepper sauce

Heat jam slowly until melted. Stir in remaining ingredients, blending well. Serve warm. Makes about a cup.

Technorati Tags: Recipes Food Sauces Plum Sauce Mustard

Coconut Pineapple Cake

3/4 cup sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour, sifted
1/2 cup butter or margarine, room temperature
1 cup crushed pineapple, well-drained
1/2 cup sugar
1 egg, well-beaten
1 tablespoon butter or margarine, melted
1 cup flaked coconut

Oven: 400 degrees

In a bowl, blend 3/4-cup sugar and the vanilla. Add the flour, mixing well. With a pastry blender or two knives, cut in the butter until mixture is crumbly.

With hands, mix thoroughly until a soft dough is formed. Pat the dough into the bottom and a half inch up the sides of a 9-inch square baking pan, pressing firmly. Bake until golden brown, about fifteen minutes, and remove from oven.

Meanwhile, in a bowl, combine the half-cup of sugar and beaten egg. Add the melted tablespoon of butter and the coconut, blending well. Spread cake with pineapple, then gently spread with coconut mixture. Return to oven and bake until coconut is golden brown, about twenty-five minutes. Cool and cut into squares. Serves six or more.

Technorati Tags: Recipes Food Cakes Pineapple Coconut Baking Desserts

Cinnamon Oatmeal Bread

2 packages active dry yeast
1/2 cup warm water
2 cups milk, scalded
3/4 cup sugar
1 tablespoon salt
1/3 cup shortening
5 1/2 - 6 cups sifted flour
1 1/2 cups raw oats
1/4 cup butter, melted
2 tablespoons cinnamon

Oven: 375 degrees

Sprinkle the yeast over the warm water and let stand until dissolved. Heat the milk in a saucepan to scald. Put one-quarter cup sugar in a large bowl and add the salt, shortening, and scalded milk. Stir until well-blended.

Stir in one cup of sifted flour, beating smooth. Add the softened yeast and raw oats. Stir in enough more flour to make a soft dough.

Turn dough out on a floured board and knead until smooth and satiny, about ten minutes. Round the dough into a ball and place in a greased bowl, turning once to grease all over. Cover and set bowl in a warm spot to double in bulk.

Punch dough down, turn out on a board, cover and let rest ten minutes. Divide dough into two parts. Roll out each half to form a 15x8-inch rectangle. Brush each half with the melted butter. Stir the cinnamon and a half-cup sugar together, then sprinkle half over each buttered rectangle of dough.

Roll each rectangle up from the short side like a jelly roll and place in a greased 8-1/2x4-1/2x2-inch loaf pan, with the seam side on bottom. Brush each loaf lightly on top with melted shortening. Cover and let rise in a warm spot until nearly double in size, about 45 minutes.

Bake for 45-50 minutes or until loaves have a hollow sound when rapped with the knuckles. Remove loaves from pans to wire racks to cool. Brush with melted butter if desired. Cool. Wrap loaves well to store. Makes two loaves.

Technorati Tags: Recipes Food Bread Oatmeal Oatmeal Bread Baking

Halloween Ice Cream Pie

Having a Halloween party for kids? This is sure to be a hit. (Adults may like it, too!)

1 1/3 cups crushed chocolate cookie crumbs
1/4 cup butter, melted
1 package (6 oz.) semi-sweet chocolate pieces
3/4 cups evaporated milk
1 teaspoon grated orange rind
1 pint vanilla ice cream
1 pint orange sherbet

With a rolling pin and board, crush chocolate wafers into fine crumbs. In a bowl, mix crumbs and melted butter. Pack crumbs into the bottom and sides of a 9-inch pie pan. Chill crust in freezer for thirty minutes to firm up.

In a saucepan, place the chocolate pieces, evaporated milk, and grated orange rind. Place over heat and cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and let cool to room temperature.

Pour about one-third of the sauce into the bottom of the chilled crust. Arrange alternate tablespoonfuls of ice cream and sherbet over the sauce. Pour on another third of the sauce, and cover with remaining ice cream and sherbet, reversing the pattern so each serving will have both ice cream and sherbet.

Spoon remaining sauce over top and freeze until firm, at least several hours or overnight. Take from freezer about twenty minutes before serving. If desired, decorate each slice with a Halloween candy. Makes one 9-inch pie (about eight servings).

Technorati Tags: Recipes Food Halloween Ice Cream Ice Cream Pie Holiday Desserts

Lentil Soup

2 cups dried lentils, washed
3 cups hot water
1/4 pound salt pork, minced
1 cup chopped onion
1 clove garlic
1 cup chopped carrots
1 cup chopped potato
1/2 cup chopped celery and leaves
10 cups water
1 fresh pork shoulder bone, split
1 bay leaf
2 whole cloves
3 peppercorns
1 1/2 teaspoons salt
Sherry (optional)

Soak the lentils in hot water in a bowl for three hours. Do not drain. Cook the salt pork, onion and garlic in a kettle until the onion is yellow. Add all remaining ingredients and the lentils.

Cover and simmer until the lentils are soft, about three hours. Remove the bone, and rub soup through a sieve. Return it to the kettle. Taste and adjust seasoning if necessary. Reheat to serving temperature, then ladle into heated serving plates. Add a dash of sherry if desired. Serves six or more.

Technorati Tags: Recipes Food Soups Lentil Soup Lentils Vegetables

Hamburger Pinwheel

Dress up an old favorite with this recipe.

2 pounds ground chuck or round
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sage
4 teaspoons salad oil
1 cup soft breadcrumbs
4 tablespoons milk
5 cups seasoned mashed potatoes
1/2 pound mushrooms, rinsed
1/4 cup butter
1 packet mushroom gravy mix
Parsley

Oven: 325 degrees

In a bowl thoroughly mix the beef, salt, pepper, sage, salad oil, breadcrumbs and milk. Place mixture between two sheets of wax paper. With a rolling pin, roll out to one-half inch thickness. Spread surface of meat with a thin layer of mashed potatoes. Roll up jellyroll fashion.

Place in a greased shallow pan, and bake about 30 minutes or until nicely browned. Remove to a hot platter and let stand ten minutes.

Meanwhile, slice all but three mushrooms. Saute the three whole mushrooms in the butter until tender. Remove from pan and reserve for garnish. Add sliced mushrooms to pan and saute until tender. Prepare gravy mix according to package directions and add the sliced mushrooms. Pour into a warmed gravy boat. Garnish roll with the whole mushrooms and parsley. Serve sliced with gravy. Serves six or more.

Technorati Tags: Recipes Food Hamburger Ground Beef Mushrooms Meat Dishes

Orange Sugar Cookies

Sugar cookies with a touch of orange.

2 1/2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butter or margarine
1 1/4 cups sugar
2 eggs
1 tablespoon grated orange rind

Oven: 400 degrees

Measure flour, baking powder, and salt into sifter. In a large bowl, cream butter with one cup of sugar until fluffy. Beat in eggs and orange rind. Sift in flour mixture, one-third at a time, blending well. Chill until firm enough to handle.

Roll out dough to a sixteen-inch square on a lightly-floured pastry board or cloth. Sprinkle with remaining quarter-cup of sugar. Cut into four-inch squares. Place, one inch apart, on large cookie sheets. Bake about eight minutes, or until firm. Remove cookies to wire racks to cool. Leave as is, or drizzle with orange frosting. Makes sixteen four-inch cookies.

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Stuffed Green Peppers

6 large green peppers
2 tablespoons salad oil or shortening
1 cup chopped onion
1/2 pound ground chuck
2 cups cooked rice
1 8-oz can tomato sauce
1 cup grated cheddar cheese
1/2 cup wheat germ
1/4 cup ketchup
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper

Oven: 350 degrees

Wash and dry the peppers. Slice a half-inch piece from the top of each one. Finely dice the tops. Remove seeds and inner fiber from the shells. Drop peppers into a large quantity of boiling water and parboil five minutes. Drain well.

In a large, heavy skillet, heat the shortening, add the onion and diced pepper tops, and saute until onion is soft. Add the ground chuck and cook, stirring, until the meat loses its pink color.

Remove from heat. Stir in cooked rice, tomato sauce, 2/3-cup cheddar cheese, wheat germ, ketchup, and seasonings. Mix well and spoon into pepper shells. Place filled shells in a shallow baking dish and sprinkle with remaining cheese over tops. Bake about thirty minutes or until hot and lightly browned on top. Serves six.

Technorati Tags: Recipes Food Stuffed Peppers Green Peppers Beef Ground Beef Meat Dishes

Sweet Potato Shepherd's Pie

A twist on an old favorite, using sweet potatoes and pork.

4 medium-size sweet potatoes or yams
2 tablespoons butter or margarine
1 3/4 teaspoons salt
1 1/2 teaspoons cinnamon-sugar
1 pound ground pork
Dash of pepper
2 tablespoons flour
1 1/2 cups water

Oven: 400 degrees

Cook sweet potatoes, covered, in boiling salted water in a large saucepan about 30 minutes or until tender. Drain. Cool potatoes until easy to handle, then peel. Mash them slightly in a large bowl. Beat in butter, a half-teaspoon salt, and the cinnamon-sugar until smooth and fluffy.

While the potatoes are cooking, mix the ground pork with one teaspoon salt and the pepper. Shape into sixteen two-inch patties. Brown patties slowly, a few at a time, in a medium frying pan. Place browned patties in a shallow 6-cup baking dish.

Pour all drippings from pan, reserving two tablespoons; return those to the pan (add butter if needed to make two tablespoons). Blend in flour and one-quarter teaspoon salt. Cook, stirring constantly, until bubbly. Stir in water. Continue cooking and stirring until gravy thickens and boils one minute.

Pour over meat in baking dish. Spread mashed potatoes over all. Bake about twenty minutes, or until bubbly. Serves four.

Technorati Tags: Recipes Food Pork Sweet Potatoes Shepherd's Pie

Quick Mushroom Sauce

1/4 cup butter or margarine
1/2 pound fresh mushrooms, chopped
1 tablespoon lemon juice
1 tablespoon minced parsley
1/8 teaspoon paprika
1 can (10 1/2 oz) cream of mushroom soup
1/3 cup milk or chicken broth
2 tablespoons sherry
1 pimiento, chopped

Put butter, mushrooms, lemon juice and parsley into a saucepan. Cook until mushrooms are tender, about three minutes, shaking the pan occasionally. Stir in soup, milk, sherry and pimiento. Cook over low heat until hot and bubbly. Makes about three cups.

Technorati Tags: Recipes Food Sauces Mushrooms Mushroom Sauce

Bite-Size Fruitcakes

The holidays are almost here (wow). This generous recipe makes enough mini-fruitcakes to give as gifts or to bring to a big party.

2 cups moist mincemeat
1 1/2 cups chopped pecans
2 cups diced mixed candied fruits
1 cup sliced pitted dates
3/4 cup salad oil
1 cup sugar
3 eggs
2 teaspoons vanilla
3 1/2 cups sifted flour
1 1/2 teaspoons soda
1 teaspoon salt
Small glazed fruit or pecan halves

Oven: 300 degrees

In a large bowl, combine the mincemeat, chopped pecans, diced fruit and sliced dates. In a second bowl, beat the oil and sugar together, then beat in the eggs one at a time, and add the vanilla.

Sift the flour, soda and salt together and beat into the egg mixture. Pour over the mixed fruit and nuts and mix well. Spoon batter into well-greased muffin cups (about 1 1/2-inches across), filling cups about 3/4 full. Press a glazed cherry half, small pineapple wedge, or a half pecan into the center top of each cake.

Bake for about 30 minutes, or until cake springs back at the touch of a finger. Remove cakes from pan and cool on wire racks. When cool, cakes can be wrapped in plastic wrap, waxed paper or aluminum foil to store. Makes about eight dozen cakes.

Technorati Tags: Recipes Food Fruitcake Holiday Baking

Irish Soda Bread

2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup cut raisins or currants
1 teaspoon caraway seeds
Buttermilk

Oven: 375/350 degrees

Mix and sift the flour, baking powder, soda and salt into a mixing bowl. Add the fruit and seeds. Stir in enough buttermilk to give a soft dough. Knead lightly upon a floured board until stickiness disappears.

Form into a flat loaf and place in a greased round pan. Cut a cross in the top of the dough with a sharp knife. Bake ten minutes at 375 degrees. Reduce heat to 350 degrees and bake until the loaf browns and shrinks from the pan. Remove from the pan and cool on a rack. Makes one small loaf.

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Turkish Lamb Pot Roast

1 3-pound breast of lamb
2 tablespoons butter or margarine
Salt and pepper
1 medium onion, chopped
2 large tomatoes, peeled and chopped
1/8 teaspoon poultry seasoning
1 cup uncooked rice
1/3 cup currants
3 tablespoons pine nuts
1 tablespoon instant minced onion
Dash of ground allspice
Chopped parsley

In a heavy kettle, brown lamb in the butter and season with salt and pepper. Remove meat, and add onion. Cook, stirring, about five minutes. Add tomatoes, poultry seasoning and one cup of water. Bring to a boil, add lamb, cover, and simmer about one and a half hours, or until tender, adding more water if necessary.

Meanwhile, cook rice according to package directions. When meat is done, remove from kettle. Skim off fat from gravy. Add cooked rice, currants, pine nuts, onion and allspice. Add salt to taste. Add a little more water if necessary to moisten rice. Mix well with a fork. Put meat on top, cover, and heat slowly about five minutes.

Turn off heat and let stand in a warm place about ten minutes longer. Cut meat in ribs and arrange on rice. Sprinkle with parsley. Serves four.

Technorati Tags: Recipes Food Lamb Pot Roast Meat Dishes Turkish

Cranberry Chiffon

When you need a quick dessert, give this a try.

1 1/2 cups cranberry juice
1 3-oz package lemon-flavored gelatin
1 envelope whipped topping mix
Ice cubes

Place gelatin in a small bowl. Heat (do not boil) one cup of cranberry juice. Pour hot juice over gelatin and stir until dissolved. Add remaining half-cup of juice.

Place ice cubes in a large bowl and set gelatin bowl over it. Stir constantly until mixture just begins to thicken. Whip topping according to label directions and stir cranberry mixture into it. Refrigerate ten minutes, then spoon into six 6-ounce serving glasses (wine glasses can also be used). Serves six.

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Italian Meatball Sandwiches

2 pounds ground chuck
2 eggs
1 large onion, chopped
2 teaspoons salt
1/4 teaspoon pepper
2 cups soft breadcrumbs
2 teaspoons Italian herb blend
1/4 cup butter or margarine
2 15-oz jars mushroom spaghetti sauce
1/2 cup Parmesan cheese
8 crisp bakery rolls or seeded Italian rolls

Oven: 400 degrees

In a bowl, mix meat, eggs, onion, salt, pepper and breadcrumbs. Shape into 1-inch balls. Heat the butter in a large skillet. Brown meatballs on all sides. Drain excess fat from pan. Pour sauce over meatballs and simmer for fifteen minutes.

Spoon meatballs and sauce over bottom halves of rolls. Sprinkle with cheese. Replace tops, brush with melted butter and sprinkle lightly with garlic or onion salt. Bake about 10-15 minutes, or until crusty. Serves eight.

Technorati Tags: Recipes Food Sandwiches Meatballs Meatball Sandwiches Italian Meat Dishes

Peach Custard

Simple, satisfying, and easy to make.

6 tablespoons sugar
3 tablespoons cornstarch
2 eggs, well-beaten
3 cups milk
2 tablespoons butter or margarine
2 teaspoons vanilla
2 cups peeled, diced peaches
1/2 cup flaked coconut

The peaches can be fresh, canned, or frozen (and thawed). In a saucepan, mix the sugar and cornstarch. Stir in eggs and milk. Stir constantly over low heat until mixture bubbles and thickens. Stir in butter. Cool and then stir in vanilla.

Fold in peaches and pour into a serving bowl. Top with coconut and chill until ready to serve. Serves six.

Technorati Tags: Recipes Food Peaches Custard Peach Custard Desserts

Cheddar Cheese Souffle

4 tablespoons butter or margarine
4 tablespoons flour
1/4 teaspoon salt
1-1/4 cups milk
1 cup grated cheddar cheese
1 teaspoon minced onion
Dash of Cayenne pepper
5 eggs, separated

Oven: 375 degrees

Grease a 2-quart, straight-sided souffle dish. Form a collar around the top with a folded length of wax paper, and secure with clips or wooden picks.

In a heavy saucepan, melt the butter, and stir in the flour and salt. Gradually blend in the milk. Cook, stirring constantly, until smooth and thick, about three minutes. Add the grated cheese, minced onion, and Cayenne. Heat until cheese is melted into the sauce.

In a bowl, beat the yolks until light and lemon-colored. Whisk beaten yolks into cheese mixture. In a large bowl, beat the egg whites until they hold soft peaks. Carefully fold in cheese mixture, using a cut and fold motion, until well-blended. Do not stir, or the souffle will lose volume.

Transfer mixture to souffle dish. Bake about 40 minutes, or until puffed and brown. Serve immediately. Serves four or more.

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Apple Raisin Oatmeal Squares

Instant oatmeal makes this one quick and easy.

1/2 cup butter or margarine
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup sifted flour
1 teaspoon baking powder
1/8 teaspoon salt
2 packets instant oatmeal, apple and cinnamon flavor, uncooked
1/2 cup raisins

Oven: 350 degrees

In a bowl, cream the butter until light. Gradually beat in the sugar. Beat in the egg and vanilla. Sift together the flour, baking powder and salt and blend into sugar mixture. Stir in the instant oatmeal and raisins.

Spread batter into a greased 8x8x2 baking pan. Bake for thirty minutes, or until a cake tester inserted in the center comes away clean. Cool in pan on a rack. Cut into squares and serve. Makes sixteen cookies.

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