Hot Food & Recipes

Servings: 6 Servings
Category: Holidays | Beverages
Ingredients

• 3 lg Eggs
• 1 ds Ground Cinnamon
• 1 ds Ground Ginger
• 2 c Apple Juice; Chilled
• 1 pt Vanilla Ice Cream

Directions
———————————-GARNISH———————————- Ground Nutmeg Put the first 4 ingredients into a blender container and blend until well mixed. Spoon in the ice cream and blend until smooth. Pour into glasses and top with the nutmeg, if desired. Posted by: Rich Harper From: Better Homes And Gardens Blender Cookbook Copyright 1971

Servings: 1 Servings
Category: Holiday
Ingredients

• 1 Pair White gloves (available
• At drug store)
• Flexible headband
• Ribbon
• Bells
• Fiberfill
• Straight pins
• White thread
• Needle
• Scissors
• Fabric paints

Directions
Cut each glove into 2 sections, making a straight cut through the palm between the middle & ring finger. Start with 3 fingered sections. Turn inside out. Stitch the cut edges together. Turn right side out. Stuff fingers with fiberfill, making sure they are packed tight & leaving a short section at the cuff unstuffed. Wrap cuff tightly around headband. Pin in place to the stuffed part of the glove. Using double thread, stitch the cuff to the glove, pulling thread tightly so antlers stand up. Repeat with other glove. Paint. Make bows from ribbons & stitch onto base of antlers. Stitch a few bells in center of bows. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On TUE, 14 NOV 1995 183925 -0500 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Holiday
Ingredients

• 8 c Broth
• 4 tb Roux (8 tbsp. flour and 8
• -tbsp. butter, mixed) (up to
• -8)
• Neck; liver and gizzard
• -(cooked), chopped
• 6 Hard-boiled egg; chopped
• 2 tb Parsley; chopped
• 2 tb Pimento; chopped

Directions
Bring broth to a boil and thicken with roux. (Add more roux to desired gravy thickness) Remove meat from cooked neck and liver and gizzard. Chop meat and add to broth. Add eggs, parsley and pimento and season to taste. Makes about 2 quarts gravy. Recipe by: Green Pastures Restaurant Posted to TNT – Prodigy’s Recipe Exchange Newsletter by Sherry Zeiss on Nov 20, 1997

Servings: 12 Servings
Category: Holiday/ | Special | Occasion
Ingredients

• 2 pk Cream cheese; (8 oz)
• -softened
• 1/2 c Sugar
• 1/2 ts Vanilla
• 2 Eggs
• Coconut
• Jelly beans
• Licorice

Directions
Mix together the cream cheese, sugar and vanilla; add eggs. Place 12 vanilla wafers on bottom of 12 paper lined muffin cups. Pour cream cheese mixture into muffin cups. Bake at 350 degrees for 20 mins or until centers are almost set. Cool. Refrigerate 2 hours or overnight. Sprinkle with coconut and jelly beans just before serving. Shape licorice to make basket handles. Recipe by: Philadelphia Cream Cheese ad Posted to KitMailbox Digest by Cairn Rodrigues on Apr 6, 1998

Servings: 1 Servings
Category: Holidays | Desserts | Special
Ingredients

• 1 c Oil
• 2 c Sugar
• 4 Eggs
• 2 c Pumpkin
• 2 ts Cinnamon
• 1/2 ts Salt
• 1 ts Baking soda
• 2 ts Baking powder
• 2 c Flour

Directions
———————————-TOPPING———————————- 3 oz Cream cheese; softened 6 tb Butter; softened 1 ts Milk; (or more) 1 ts Vanilla 4 c Powdered sugar 1 ds Salt Beat the first 3 ingredients until creamy. Add the pumpkin, cinnamon, salt, soda, baking powder and flour. Pour into greased and floured cookie sheet ( a deep one). Bake 350 degrees for 35 minutes. TOPPING: Mix well and frost pumpkin bars. About this most loved recipe: Barbara’s daughter (Pam in Indiana ) writes, “I’ve been reading all the childhood memories everyone has shared. The month of October is a hard one for me. The 27th will be the 4th year since my Mom has passed away and every Thanksgiving (and/or Christmas) I make Pumpkin Bars (her recipe) and so many memories come flooding in. They were her favorite and I hope you try them and while your making them think of Barbara Shaia, who was this wonderful, generous person who loved to share all her recipes.” Originally posted to TNT Recipes by Pam on Oct 6, 1997, MC formatted by Brenda Adams ; posted to MC-recipe, Bakery-Shoppe, and RecipeLu lists on 12/22/97. Recipe by: This was Barabara’s special Thanksgiving recipe Posted to recipelu-digest Volume 01 Number 409 by Badams on Aug 30, 1998

Servings: 10 Servings
Category: Holidays | Stuffings
Ingredients

• 1 c Raisins; dark
• 1/2 c Port wine
• 1/2 c Liquer; B&B
• 1 lb Sausage meat; sweet Italian
• 2 c Onion; diced
• 1 c Celery; hearts, diced
• 2 c Sweet potato; peeled and
• -chopped
• 2 tb Sage; fresh & chooped
• 2 tb Rosemary sprigs; (chopped)
• 2 tb Thyme; fresh & chooped
• 8 c Cornbread; (crumbled)
• 1 c Apple; diced small
• 1 c Parsley
• 1/2 c Chestnuts; roasted, chopped
• Salt and pepper; to taste
• 3/4 c Low fat milk
• 3 cn Chicken stock; defatted

Directions
Preheat oven to 375 degrees. Soak the raisins in the Port and B&B for at least 2 hours, preferably overnight. In a large pan over high heat, sautee the sausage (or ground turkey) for two minutes drain all excess fat. Add the onions and sweat them for two minutes. Add the celery, sweet potatoes and all of the fresh herbs, sautee for two to three minutes. Transfer into a large glass bowl. Add all of the remaining ingredients. Spray a baking pan or dish (approx. 15″ x 10″ x 2″) with a low-fat spray. Place the stuffing in the baking pan, cover with aluminum foil and bake for 45 minutes. Uncover and bake for 10 more minutes or until top is golden brown. NOTES : Note: Can substitute ground turkey breast for sausage if desired to make more lowfat dish. Chef Jean Pierre’s Cooking School c/o The Left Bank Restaurant Web Site 214 S.E. 6th Ave., Ft. Lauderdale, FL 33301 (954)462-5376 Recipe by: Chef Jean Pierre Posted to recipelu-digest Volume 01 Number 166 by “Laura J.Bettingen” on Oct 26, 1997

Servings: 8 Servings
Category: Holiday | Gift | Ideas
Ingredients

• 1 cn Pineapple — (20 oz)
• Crushed
• 1 c Margarine — at room
• Temperature
• 3 1/2 c Brown sugar — packed
• 4 Eggs — whipped
• 1/2 c Rum
• 3 1/3 c Unbleached flour
• 1 1/2 ts Baking powder
• 1 ts Baking soda
• 1 c Coconut — shredded

Directions
Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine applesauce, half brown sugar until light and fluffy. Beat in eggs and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they’re used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3″ larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears). Recipe By : 365 Ways To Prepare For Christmas File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 8 Servings
Category: Holiday | Gift | Ideas
Ingredients

• 1 c Margarine — softened
• 3 c Granulated sugar
• 4 Eggs — whipped
• 1 tb Vanilla
• 1 ts Almond extract
• 2 c Applesauce — at room
• Temperature
• 3 c Unbleached flour
• 3/4 c Cocoa powder — sifted
• 1 ts Baking soda
• 1/2 ts Baking powder
• 1/8 ts Salt

Directions
Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with margarine. In a mixing bowl, combine margarine, sugar, eggs, vanilla, almond extract, and applesauce. In another mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they’re used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3″ larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears). Recipe By : 365 Ways To Prepare For Christmas File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 8 Servings
Category: Holiday/ | Gift | Ideas
Ingredients

• 1 cn Pineapple; (20 oz) crushed
• 1 c Margarine; at room
• -temperature
• 3 1/2 c Brown sugar; packed
• 4 Egg whites; whipped
• 1/2 c Rum
• 3 1/3 c Unbleached flour
• 1 1/2 ts Baking powder
• 1 ts Baking soda
• 1 c Coconut; shredded

Directions
Preheat oven at 325. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with cooking spray and flour. Drain pineapple for 10 minutes, reserving juice. Puree drained pineapple in a blender. Measure out 1 1/2 cups puree, adding a little juice if necessary to make 1 1/2 cups. Set puree aside. Discard remaining juice. In a mixing bowl, combine applesauce, half brown sugar until light and fluffy. Beat in egg whites and pineapple puree. Set aside. In another mixing bowl, combine flour, baking powder, and baking soda. Gradually, add to pineapple mixture in thirds, beating well with each addition. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they’re used. When cakes are done, remove jars w! hich are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they cool. Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3″ larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears). Recipe By : 365 Ways To Prepare For Christmas Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 11:55:23 -0400 From: Eileen & Bob Holze NOTES : There’s no need to refrigerate them, they keep well in pantry for 6 months.

Servings: 8 Servings
Category: Holiday/ | Gift | Ideas
Ingredients

• 1 c Margarine; softened
• 3 c Granulated sugar
• 4 Egg whites; whipped
• 1 tb Vanilla
• 1 ts Almond extract
• 2 c Applesauce; at room
• -temperature
• 3 c Unbleached flour
• 3/4 c Cocoa powder; sifted
• 1 ts Baking soda
• 1/2 ts Baking powder
• 1/8 ts Salt

Directions
Preheat oven at 325. Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash 8 (1 pint) wide mouth canning jars with lids in hot soapy water and let drain, dry, and cool to room temperature. Generously prepare jars with margarine. In a mixing bowl, combine margarine, sugar, egg whites, vanilla, almond extract, and applesauce. In another mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the center of oven. Bake 40 minutes. Keep lids in hot water until they’re used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut. Place jars on a wire rack; they will seal as they! cool. Once jars are cool, decorate with round pieces of cloth and then glue on flowers, ribbons, etc. on lid, ring and side of jar. Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3″ larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears). Recipe By : 365 Ways To Prepare For Christmas Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 11:55:23 -0400 From: Eileen & Bob Holze NOTES : There’s no need to refrigerate them, they keep well in pantry for 6 months.