Hot Food & Recipes

Servings: 1 Servings
Category: Holidays | Candies | Desserts | Chocolate
Ingredients

• 1 lb Chocolate coating
• 1 lb White coating Or any color
• 1 Taffy molds
• 1 Sticks
• 1 Taffy covers

Directions
You can also buy your molds and sticks, and sleeves of plastic to put over the taffy at a candy supply store. Melt the coatings. I use a electric fry pan with water on low and use small stainless steel or glass bowls to melt different color coatings and of course the chocolate. Just fill the molds, put in stick and roll it to coat it and set it in the coating. I place in the frezzer for a minute or two to make them nice and shiny. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 10 Servings
Category: Holiday | Pork | Meats | Cakes
Ingredients

• 1/3 c Chopped onion
• 1 Garlic clove, minced
• 1 tb Olive oil
• 3 c Crumbled fruitcake
• 5 lb Boneless rolled pork loin
• - roast
• 1/4 ts Salt
• 1/4 ts Pepper
• 2 tb Dried thyme, divided
• 1 c Apple juice
• 1/4 c Bourbon
• 1/4 c Honey
• 2 tb Butter or margarine
• 2 tb All-purpose flour
• 2 tb Bourbon
• 1/4 c Whipping cream

Directions
COOK onion and garlic in olive oil in a skillet over medium-high heat, stirring constantly, until tender. Remove skillet from heat; add fruitcake, and stir well. REMOVE pork loin from elastic net. (There should be 2 pieces.) Trim excess fat. Make a cut lengthwise down the center of each piece, cutting to, but not through, bottom. Starting from center-cut of each piece, slice horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold each piece of meat so that it lies flat. FLATTEN to 1/2-inch thickness using a meat mallet or rolling pin. SPRINKLE salt, pepper, and 1 tb. thyme evenly over pork. Sprinkle fruitcake mixture over pork. ROLL each loin half, jellyroll fashion, starting with long side. Secure with string, and place, seam-side down, in a shallow roasting pan. POUR apple juice and chicken broth around rolled pork loins in pan. COMBINE 1/4 cup bourbon and honey. Brush lightly over rolled pork loins. Sprinkle with remaining tablespoon thyme. BAKE at 350F for 50 minutes or until meat thermometer inserted in thickest portion registers 160F, basting with bourbon mixture at 20-minute intervals. Remove pork loins from pan, reserving pan drippings; keep pork warm. POUR pan drippings into saucepan; bring to a boil, and cook about 10-15 minutes until mixture is reduced to 1 cup. Set aside. MELT butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reduced drippings and 2-tbs. bourbon; cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in whipping cream. Garnish pork, if desired with fresh grapes, kumquats, thyme sprigs, and canned crabapples. Serve sauce with sliced pork. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 20 Servings
Category: Holiday | Foods
Ingredients

• 1 1/2 c Raisins; simmered
• 1 1/2 c Dates; chopped
• 2 c Sugar
• 5 tb Shortening
• 2 1/4 c Flour
• 1 ts Baking soda
• 2 ts Cinnamon
• 2 ts Salt
• 1 c Nuts
• 5 sm Candided fruits (various
• -kinds)
• 2 lg Mixed fruit, candied

Directions
Simmer together raisins, dates, sugar, water, shortening for 20 minutes and cool. Sift dry ingredients and add to fruit mixture when cooled. Add candied fruits and nuts. Bake at 325 degrees for 50 minutes. This makes two round cakes. Grease the cooking tins with Crisco and use wax paper to line. Posted to MC-Recipe Digest V1 #293 Date: Sun, 10 Nov 1996 22:11:53 -0800 From: scahill@tcsn.net (Edward Cahill) Serving Ideas : Christmas Time

Servings: 3 Servings
Category: Holiday | Desserts | Sauces
Ingredients

• 1/2 c Butter
• 2 Eggs
• 1/4 c Flour
• 1 c Sugar
• 1 c Milk
• 1 c Heavy cream
• 1 ts Vanilla
• Nutmeg

Directions
Mix the butter and egg yolks together in the top of a double boiler. Add the flour and sugar and blend well. Gradually stir in the milk. Cook over medium heat, stirring constantly, until the mixture is like a thin custard, about 10 minutes in all. Cool. Whip the cream. Beat the egg whites until stiff. When the sauce is cool, add the vanilla and carefully fold in the whipped cream and beaten egg whites. Refrigerate until needed. The sauce can be made a day in advance, if necessary. Top with a light sprinkling of freshly grated nutmeg before serving. Yields about 3 cups sauce. From the book “Canadian Christmas Cooking” by Rose Murray Food & Wine RT [*] Category 3, Topic 25 Message 209 Sun Nov 22, 1992 THE.LARK [:) or ?] at 15:29 EST From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Holiday
Ingredients

• 1/2 c Margarine
• 2 Eggs well beaten
• 1 c Sugar
• 1/2 c Warm milk
• 1 1/2 c Flour
• 3/4 ts Baking powder
• 1 ts Salt
• 1 ts Vanilla
• 1/2 lb Gum drops finely cut

Directions
Cream butter or margarine and sugar, add eggs and vanilla. Add flour mixture alternately with warm milk, then add gum drops which have been floured with 1/4 cup of flour before adding to cake batter. Pour batter into small tube pan greased and floured. Bake at 350 F 40 min. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 40 Appetizers
Category: Holidays | Di | Appetizers | Vegetables
Ingredients

• 1 Basket cherry tomatoes
• 1 lg Ripe avocado
• 4 ts Lemon juice
• 1 tb Finely chopped onion
• 1 Clove garlic, minced
• 1/2 ts Salt
• 6 Strips bacon, opt.

Directions
Remove stems from tomatoes. Cut each in half crosswise. Scoop out & discard seed pockets. Lay, cut side down, on paper towels for about 30 minutes. Peel & remove pit from avocado, In small bowl, mash avocado coarsely with fork. Stir in lemon juices finely chopped onion, garlic & salt until blended. With two spoons, pile about 1 t of filling into each tomato half. If made ahead, refrigerate for up to 4 hours. If desired, cook bacon in wide frying pan over medium heat until crisp; drain; let cool, then crumble & sprinkle over filled tomatoes. Di Note: A nice and easy appetizer for a New Year’s Eve party. Di Pahl’s personal recipes-1994 Collection of recipes from “Great Sysops of the World” from COOKFDN ops. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip

Servings: 6 Servings
Category: Holidays | Lamb | Glazed | Meats
Ingredients

• 3 1/2 lb Leg of Lamb
• 2 Garlic Cloves
• 1/2 ts Cracked Pepper
• 1/2 ts Garlic Salt
• 1/2 ts Dry Mustard
• 1 1/2 tb Orange Peel

Directions
———————————–GLAZE———————————– 5 tb Orange Marmalade 4 tb Pan Drippings 1 tb Dijon Mustard 1/4 ts Garlic Powder 3 sl Orange 3 ts Mint jelly This is another recipe I got in the States, probably from a supermarket or other (and no, I didn’t go shopping on holiday!) but I can’t remember which one. The recipe card is headed Goodings Words Worth Eating btw. Preheat the oven to 325. Cut 14 small slits into fat on the lamb. Insert slivers of garlic. Combine pepper, garlic salt and dry mustard. Rub over meat surface. Place lamb in flat baking pan. Top with orange peel. Bake uncovered for 30-35 minutes per pound or until a meat thermometer reaches 175. Prepare glaze while lamb is baking; combine 4 glaze ingredients and heat for 3-5 minutes. Spoon glaze over lamb during last 30 minutes of baking time. Remove lamb from the oven, allow to sit in pan for 10-15 minutes. Baste with pan juices. Transfer to a serving platter. Garnish platter with orange slices centred with a teaspoon of mint jelly. Serve with new potatoes and fresh peas or fresh asparagus. This glaze is also delicious on broiled lamb chops.

Servings: 8 Servings
Category: Holidays
Ingredients

• 8 Pcs sugar ice cream cones
• 3 oz Semisweet chocolate chips;
• -melted
• 1/4 c Candy corn; or
• 1/4 c Candy pumpkins; or use both

Directions
Dip edges of cones into melted chocolate. Refrigerate until set. Place each cone onto it’s side. Fill with candy corn or candy pumpkins. Per serving: 128 Calories; 3g Fat (22% calories from fat); 1g Protein; 24g Carbohydrate; 0mg Cholesterol; 46mg Sodium Recipe by: Holiday Food Fun Posted to MC-Recipe Digest V1 #880 by “Anita A. Matejka” on Nov 2, 97

Servings: 2 Servings
Category: Holiday | Sauces
Ingredients

• 1/2 c Butter
• 1 c Icing sugar
• 1 Egg
• -beaten
• 2 tb Orange juice
• 1 ts Orange rind
• -finely grated

Directions
Cream the butter, add the sugar and beat until light and fluffy. Beat in the egg. Very gradually add the orange juice, a drop at a time. Stir in the orange rind. Beat the sauce until light and fluffy. Serve immediately. Yields about 1 1/2 cups. From the book “Canadian Christmas Cooking” by Rose Murray

Servings: 1 Servings
Category: Holiday | Cookies | Christmas
Ingredients

• 1 c Butter or margarine
• 2/3 c Packed brown sugar
• 2/3 c Dark or light corn syrup
• 4 c All-purpose flour
• 1 1/2 ts Ground cinnamon
• 1 ts Ground ginger
• 3/4 ts Baking soda
• 1/2 ts Ground cloves
• 1 Beaten egg
• 1 1/2 ts Vanilla
• Miniature chocolate pieces
• Royal icing for decorating

Directions
In a saucepan combine butter, brown sugar, and corn syrup. Cook and stir over medium heat until butter is melted and sugar is dissolved. Pour into a large mixing bowl and cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger, soda, and cloves. Add egg and vanilla to butter mixture and mix well. Add the flour mixture and beat until well mixed. Divide the dough in half. Cover and chill at least 2 hours or overnight. To make each bear shape dough into one 1 inch ball, one 3/4 inch ball, six 1/2 inch balls, and five 1/4 inch balls. On an ungreased cookie sheet flatten the 1 inch ball to 1/2 inch thickness for body. Attach the 3/4 inch ball for head and flatten to 1/2 inch. Attach the 1/2 inch balls for arms, legs, and ears. Arrange remaining 1/4 inch balls atop ends of arms and legs for paws. Use chocolate pieces for eyes and navel. Bake in a 350 degree oven for 8 to 10 minutes or until done. Carefully remove and cool. If desired, pipe on bow ties with royal icing. Makes 16 From: Better Homes and Gardens “Cookies for Christmas” From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini