Ingredients:
1 cup of currants
3 cups of light or dark raisins
1/2 cup of dried preserved orange peel
1/2 cup of diced preserved lemon peel
1 1/2 cup of diced preserved citron
1 cup of halved candied cherries
1 cup of diced preserved pineapple
1 cup of pecan halves
1 cup of blanched almonds, cut lengthwise
1 teaspoon of nutmeg
1 1/2 teaspoon of cinnamon
1 1/2 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 cup of shortening, softened
6 eggs, separated
1/2 square of unsweetened chocolate, melted
1/4 cup of fresh, frozen or canned lemon juice
1/4 cup of orange juice
2 cups of sifted all purpose flour
How to Cook:
- Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan.
- Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants,raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
- Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda.
- In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy.
- Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices.
- When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture.
- Turn into tube pan. Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean.
- Cool completely in pan; remove paper; store to mellow. Try and Enjoy
Ingredients:
1 pkg. of white Duncan Hines cake mix
3 eggs
1 cup of Wesson oil
1 cup of 7-Up
2 oz. of chopped walnut tidbits
2 packs. of Royal Pistachio pudding mix
- Mix cake and 1 package pudding together. Bake in Bundt pan at 350 degrees for 40 to 45minutes, don't over bake. Cool cake before tipping upside down.
For the frosting:
1 pkg. of pistachio pudding
1/2 pint of whipping cream
1 cup of milk
- Mix together and frost cake. Add cut cherries (red and green) to make wreaths on top of cake.
Ingredients:
2 eggs
3/4 cup of brown sugar
3/4 cup of molasses
3/4 cup of melted shortening
2 1/2 cups of flour
2 teaspoons of soda
2 teaspoons of ginger
1 1/2 teaspoons of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of nutmeg
1/2 teaspoon of baking powder
1 cup of boiling water
How to Cook:
- Cream sugar and melted shortening. Blend in eggs and molasses. Sift flour with spices,soda, and baking powder.
- Add to creamed mixture. Finally add the boiling water. Beat well.
- Pour into 9x13 inch greased pan. Bake for 30 minutes at 350 degrees.
Ingredients:
2 cups of flour
2 cups of sugar
2 teaspoons of baking soda
1 teaspoon of salt
1 lg. (3 1/2 c.) can of fruit cocktail
2 beaten eggs
For Toppings:
1 cup of brown sugar
1 cup of nuts
How to Cook:
Mix all together, then sprinkle with topping. Bake at 350 degrees for approximately 1
hour.
Ingredients:
1 box of Uncle Ben's wild rice mix
1 (10 oz.) box of chopped broccoli, cooked and drained
1 cup of chopped ham
1 cup of sharp Cheddar cheese, cubed
1 can of mushrooms, drained
1 can of cream of celery soup
1 cup of mayonnaise
2 teaspoons of prepared mustard
How to Cook:
- Cook rice according to directions. Place rice on bottom of 9 x 13 pan. Layer on top; broccoli, cheese, ham and mushrooms. Combine remaining ingredients and put on top.
- Sprinkle with Parmesan cheese and bake at 350 degrees for 45 minutes.
- Serves 4 or 6. Enjoy..
Ingredients:
1 lg. can of pineapple
2 tablespoons of sugar
2 tablespoons of cornstarch
1 tablespoon of butter
2 eggs, beaten
1/2 pint of whipping cream
Red grapes (seeded, cut in half)
Marshmallows (cut in halves or thirds)
Apples
Bananas
How to Cook:
- Drain pineapple chunks, heat juice in double boiler. Add sugar, cornstarch, butter and eggs. Boil until thick. (This can be made day before.) Add red grapes, marshmallows to drained pineapple chunks.
- Approximately an hour before serving, add apples and bananas
Ingredients:
3 cups of cooked mashed sweet potatoes
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 teaspoon of salt
1 stick of butter, softened
1 teaspoon of vanilla extract
1 cup of light packed brown sugar
1/2 cup of flour
1 cup of finely chopped pecans
How to Cook:
- In one bowl, mix sweet potatoes, eggs, sugar, milk, salt; add 1/2 stick butter and vanilla.
- In another bowl add brown sugar, flour, nuts, and 1/2 stick butter. Add 1/2 nut and flour mixture in potato mixture.
- Save 1/2 nut and flour mixture for topping. Place in baking dish and add topping. Bake 350 degrees for 1/2 hour.
Ingredients:
1 - 3 oz. package of cherry flavored gelatin
1 cup of boiling water
1 - 6 oz. can of frozen lemonade or pineapple-orange juice concentrate
3 cups of cold water
1 - 1 quart bottle of cranberry juice cocktail, chilled
1 - 1 pint of ginger ale, chilled
How to Cook:
- Dissolve cherry flavored gelatin in boiling water. Stir in lemonade or pineapple-orange juice concentrate.
- Add the cold water and the cranberry juice cocktail. Place in a large punch bowl two trays of ice cubes or a molded ice ring. Pour punch over ice.
- Slowly pour in chilled ginger ale. Fruit flavored sherbet may be added if desired. Makes about 25 servings.
Ingredients:
1 pkg. (8 oz.) of cream cheese
1 jar Kraft Sharp Old English cheese spread
1 tablespoon of half & half
1 tablespoon of chopped chives
Dash Worcestershire sauce
Garlic salt, to taste
12 oz. of crab (fresh, frozen or canned)
How to Cook:
- Mix the first six ingredients in the top of a double boiler or chafing dish over a medium heat.
- When the ingredients have melted and mixed well add the crab, reduce the heat to just warm.
- Serve with crackers. Share and Enjoy..
Ingredients:
1 lb. of sharp cheddar cheese
1/2 cup of mayonnaise
1/4 cup of heavy cream
1 cup of chopped pecans
1 tablespoon of garlic
2 dashes of Tabasco sauce
1 teaspoon of cayenne pepper
How to Cook:
- Shred cheese. Mix all ingredients, shape in mold, refrigerate. Remove from mold prior
- to serving. Serve with crackers.
Ingredients:
10 pickles, sliced thin
1 cup of green peppers
1 cup of red peppers
1/2 cup of onions, diced
1 cup of vinegar
2 cups of white sugar
1 tablespoon of mustard seed
1 tablespoon of dill seed
1 tablespoon of salt
How to Cook:
- Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles,
- peppers and onions. Will keep without sealing for months in refrigerator.
Try this at home. For coming Christmas season. Taste and Enjoy.
Ingredients:
2 (8 oz.) pkgs. of cream cheese
1 (8 1/2 oz.) can of crushed pineapple, drained
2 cups of chopped pecans
1/4 cup of chopped green pepper or 1/4 cup of chopped pimiento
2 tablespoons of finely chopped onion
1/2 teaspoon of seasoned salt
How to Cook:
- Beat softened cheese with a fork. Stir in well drained pineapple, 1 cup pecans, pepper or
- Pimiento, onion and salt. Shape into 1 or 2 balls and roll in remaining pecans. Wrap and
- Store in refrigerator for 24 hours. Serve with assorted crackers.
