Title: GLOGG IV
Categories: Beverages, Alcohol, Beverages, Alcohol
Yield: 6 servings

6 x Cloves, whole
6 x Cinnamon sticks
4 x Cardamom, whole, shelled
4 c Cranberry juice cocktail
(32 oz bottle)
1 c Light raisins
1/4 c Sugar
2 c Port

Tie spices in cheesecloth bag or gauze and place in sauce pan. Add 2 cups
of the cranberry juice cocktail, the raisins, and the sugar, bring to a
boil. Simmer, uncovered, for 10 minutes. Remove spices.

Before serving add remaining cranberry juice and the wine, heat to almost
boiling. (DO NOT BOIL!) Pour into heat proof pitcher, serve in mugs or
punch cups, adding a few raisins to each.

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Title: Chocolate-Filled Ravioli Cookie
Categories: Cookies
Yield: 48 servings

1 c Sugar
1/2 c Shortening
1/4 c Margarine or butter;
-softened
2 Eggs
1 ts Vanilla
2 1/2 c All-purpose flour*
1 ts Baking soda
1/2 ts Salt
3/4 c Miniature chocolate chips
3/4 c Walnuts
Honey
Finely chopped walnuts
*if using self-rising flour
— omit
Baking soda and salt.
-decrease
Flour to
2 1/3 Cups.

Recipe by: Betty Crocker’s Cookbook
Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking
soda and salt. Divide dough into 4 equal parts. Cover and refrigerate 2
hours.
Place chocolate chips and walnuts in blender or food processor. Cover and
blend, or process, about 30 seconds, or until mixture begins to hold
together.
Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8
inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X
2 inches. Place 1 teaspoon packed chocolate mixture on one end of each
rectangle. Using metal spatula or knife dipped into flour, carefully fold
dough over filling. Pinch edges to seal. Press edges with fork dipped into
flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until
cookies are light brown. Brush warm cookies with honey. Sprinkle with
finely chopped nuts. Remove to rack to cool. Repeat with remaining dough.
4 DOZEN COOKIES; 100 CALORIES PER COOKIE.

—–

Title: Overnight Cookies
Categories: Cookies Desserts Londontowne
Servings: 1

2 c Sugar 1 1/2 c Melted butter
4 1/2 c Flour 2 t Baking powder
3 ea Eggs 1 x Vanilla (optional)

Combine sugar with melted butter. Sift flour and baking powder. Add eggs
alternately with flour to creamed mixture of butter and sugar. Add vanilla
if desired.

Divide dough into 4 parts. Add one of the following to each part:

1/2 c coconut 1/4 c peanut butter or nuts
1/2 c dates 1 t ea. cinnamon and nutmeg

Roll dough separately in wax paper or put in molds. Chill in refrigerator.
Slice and bake 7-10 minutes at 400 degrees.

Mrs. James W. Wilson

—————————————————————————–

Cheese and Corn Chowder

Recipe By : Jane Camarota
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 md Potatoes,
Peeled and chopped finely
1 c Water
2 ts Instant chicken bouillon
1/8 ts Ground red pepper
1 d Black pepper
3 c Milk
10 oz Frozen kernal corn
2 tb Flour
1 1/2 c American cheese, shredded
1 tb Parsley, snipped

In a large saucepan combine chopped potatoes, water, bouillon
granules, ground red pepper, and black pepper. Bring to boiling;
reduce heat. Cover and simmer about 10 minutes or till potatoes are
tender, stirring occasionally.

Stir in 2 1/2 cups of the milk and the corn. In a small bowl stir
together remaining 1/2 cup milk and flour; stir into potato mixture.
Cook and stir over medium heat till slightly thickened and bubbly.
Cook and stir for 1 minute more. Add cheese; stir till melted. Spoon
into 4 soup bowls. Top each serving with parsley.

– – – – – – – – – – – – – – – – – –

IMPOSSIBLE GARDEN VEGETABLE PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Pies
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Broccoli OR Cauliflower
-Fresh, chopped
1/2 c Onion — chopped
1/2 c Green pepper — chopped
1 c Cheddar cheese — shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 t Salt
1/4 ts Pepper

Preheat oven to 400F. Lightly grease pie plate (10“x1
1/2”) Cook broccoli till almost tender; drain
thoroughly*. Mix broccoli, onion, green pepper in pie
plate. Beat remaining ingredients 15 sec in blender or
1 minute with hand beater or till smooth. Pour in pie
plate. Bake till golden brown and knife inserted in
centre comes out clean; approx. 35 – 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato
slices and parsley.

*1 pk (10 oz) frozen chopped broccoli (thawed) or
cauliflower thawed and drained may be substituted for
the fresh. Do NOT cook.

– – – – – – – – – – – – – – – – – –

Title: Pickled Cucumber and Onion Salad
Categories: Salad, Posted-mm, Tried
Yield: 6 servings

1/2 c Water
1/3 c Vinegar
4 T Granulated sugar – plus
-to taste
3 lg Cucumbers, peeled
-and thinly sliced
1 sm Onion, thinly sliced
-Dill to taste (optional)

Source: Suzy’s Family Recipe

Peel cucumbers, slice very thin. Place in a deep bowl and salt. Cover with
a dish and weight down and let stand for 1 hour. Drain off juice and press
cucumber slices between paper towels to dry as much as possible.

Mix water, vinegar, sugar and optional fresh chopped dill in a glass or
plastic bowl. Add cucumbers and onions. Cover and marinate at room
temperature for 1 hour, then refrigerate for up to 2 to 3 hours. These are
best served the same day so they retain their crispness.

Marinade can be adjusted to taste more or less vinegar, water and sugar.

From the recipe files of Suzy@gannett.infi.net

—–

Title: Coconut Cream Dressing
Categories: Salads
Servings: 8

1/2 c Sour Cream 3 T Flaked Coconut
1 T Honey 1 T Lime Juice

In small bowl, combine all ingredients, mix well. Chill before serving.
Refrigerate leftovers.

Makes about 1/2 cup Dressing

—————————————————————————–

CITRUS SOUP FRAPPE -P I.E.S.JJGF65A

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Unflavored gelatin
1/4 c Red wine
1 c Orange juice
3/4 c Raspberry juice
1/4 c Lemon juice
1 c Sauterne
2 tb Kirsch
1 Dash of salt
1 Nut Nutmeg to taste
1 c Orange sections

Soften: 1 1/2 tb unflavored gelatin. in: 1/4 cup red wine.
Dissolve mixture over hot water: Stir in;strained: 1 cup orange juice
3/4 cup raspberry juice
1/4 cup lemon juice
Add: 1 cup sauterne
2 tbs. kirsch ?
Dash of salt
nutmeg to taste
1 cup orange sections I must confess at this
moment in time I do not know what kirsch is.If some one knows I would
appreciate being enlightened.
Robbie I never tried making this soup.It really isn’t something I
would enjoy.I sent it along because,the authors of the book are
infallable.Nothing the bride or I have made following there recipe to
a “T” has been anything other than delicious.I would be interested in
knowing your taste bud’s reaction to said recipe.I am at a loss as to
what kirsch is.Maybe Elaine,or Barb. might know.. Irwin E.In South
Jersey

– – – – – – – – – – – – – – – – – –

Spinach Canapes

Recipe By : bmarks@nyc.pipeline.com
Serving Size : 1 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package spinach — frozen chopped
2 large egg — beaten
6 tablespoons butter
1 cup stuffing cubes
1/2 cup cheese — grated

Cook spinach, drain, press out water. When cooled. Add eggs.
Mix well and then add butter, stuffing mix and cheese. Mix together.

Make little balls and freeze until ready to use.

Bake in a 400F oven for 10 minutes.
Serve hot.

– – – – – – – – – – – – – – – – – –

Per serving: 1178 Calories; 80g Fat (61% calories from fat); 30g Protein; 87g
Carbohydrate; 548mg Cholesterol; 4013mg Sodium

NOTES : Bev says "***a woman’s place is at her computer***

Title: TRUFFLE MICE
Categories: Cookies, Holiday
Yield: 1 servings

4 oz Chocolate; semisweet or 4 sq
1/3 c Sour cream
1 c Chocolate wafer crumbs-fine
1/3 c Chocolate wafer crumbs or
1/3 c Sugar; icing

———————————-GARNISH———————————-
Gold or silver dragees (eyes)
Almonds;slivered (ears)
Licorice (tails)

In bowl, combine chocolate and sour cream. Stir in 1 cup chocolate wafer
crumbs; mix well. Cover and refrigerate till firm; about 1 hour. Roll scant
tablespoonfuls of chocolate mixture in small balls slightly pointed at end.
Roll lightly in icing sugar or chocolate wafer crumbs. GARNISH: Insert
dragees (silver or gold balls) for eyes, almond slices for ears and small
bits of licorice for tails. Refrigerate until firm, about 2 hours.
(Truffles may be stored in airtight container in fridge for up to 1 week).
MAKES: 2 dozen

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