Title: MULLED HOLIDAY CIDER
Categories: Beverages, Seasonings
Yield: 5 cups

32 oz Apple juice
10 Pineapple sage leaves
15 Lemon verbena leaves
1/8 ts Aniseed, ground
1/4 ts Ground cloves
Cinnamon sticks
— 1 for the recipe,
— and one for each guest
1/2 c Pineapple
— canned (unsweetened)
— OR fresh
1/2 c Pears (peeled, diced)

In a noncorrodible pot, bring apple juice to a boil,
then reduce heat to medium and add remaining
ingredients. Simmer for 30 minutes, or longer for
stronger flavor. Remove the cinnamon stick, fruit,
and herb leaves. Serve with a cinnamon stick in each
mug.

Makes 1-1/4 quarts

* Source: Karen Iacobbo * Published in: The Herb
Companion – October/November 1993 * Typed for you by
Karen Mintzias

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Title: Peanutty Caramel Sauce
Categories: Desserts, Appetizers, Herb/spices
Yield: 1 cups

1 pk (14oz) caramel (48)
2 tb Creamy peanut butter
2 tb Water

microwave all ingredients in medium microwave safe bowl on high 2 1/2
to 3 1/2 min. or until smooth, stirring every minute. serve as a dip
with mashmallows, strawberries, apple slices, and or pound cake
pieces or as a sauce over ice cream.

recipe from “Kraft Creative Kitchens”

MMMMM

Title: SOUTHERN PEACH YAM BAKE
Categories: Vegetables
Yield: 1 servings

1/2 c Packed brown sugar
3 tb Flour
1/2 ts Nutmeg
2 tb Margarine
1/2 c Chopped pecans
2 cn Yam, drained (17 oz)
1 16 oz can peach slices,drain
1 1/2 c Miniature marshmallows

Combine sugar, flour and nutmeg; cut in margarine until mixture resembles
coarse crumbs. Add nuts. Arrange yams and peaches in 1 1/2 quart
casserole; sprinkle with sugar mixture. Bake at 350 degrees, 35 minutes.
Sprinkle with marshmallows. Broil until lightly browned.

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Toasted English Muffins with Cheese

Recipe By : Julie Giroux Hamilton, Ontario, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Vegetarian Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 English muffins cut in half and toasted
1 cup cheddar cheese grated
1 cup mayonaise
1 1/2 tsp curry powder
1/4 chopped green olives
1/4 cup green onion chopped (optional)

Mix all ingredient together. Spread on toasted muffins, put in the oven
at 350 degress, for 8-10 minutes.

This is a really nice appetizer!

Julie Giroux Hamilton, Ontario, Canada

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Title: Grace David’s 25th Sauce
Categories: Sauces, Top secret, Pickell
Yield: 1 recipe

MMMMM—————–COURTESY OF EDITH GRENIER———————-
1 1/2 c Water
1 c Brown sugar
5 oz Vinegar
2/3 c Ketchup
2 T Soya sauce

MMMMM———————-TO THICKEN SAUCE—————————
2 T Cornstarch
3 T Water

Cook meat (meatballs,spareribs,pork buttons,chicken drumettes etc…)
and drain off excess fat (THAT F WORD AGAIN).

Mix heat the first 5 ingredients.

Simmer with meat for 1 hour.

ADD cornstarch mixed with water to thicken.

This treasured recipe was shared with us on David Grace’s 25th
Wedding Anniversary Celebration.
Hope you enjoy it as much as we did!

Kathleen Pickell 95NOV14

http://www.cyberspc.mb.ca/~pickell/recipe.html

MMMMM

Three Ingredient Cookies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups Wheaties /or Rice Crispies
12 ounces Semi-Sweet Chocolate Chips
4 tablespoons Peanut Butter — HEAPING

Melt chocolate and peanut butter in double boiler until chocolate is melted.
Stir to combine. Fold in cereal. Place glops of cookie mixture onto wax paper
coated cookie sheets and place in freezer until chocolate is hard and dry.

From Sandy Gamble

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From: us136@freenet.victoria.bc.ca (Sheila Bluett)
Date: Sun, 24 Sep 1995 09:51:40 -0700

Chocolate Pizza

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12-Inch Pizza Pan
1 Package Pillsbury 3 Doz Chocolate Chip Cookie Doug —
(refrigerated)
12 Ounces Semisweet Chocolate Chips
4 Ounces Walnut — pieces
1 Can Coconut Pecan Frosting

Preheat oven to 360 F. Grease pizza pan. Press cookie dough
evenly around the pan. Bake 12-13 min.
Remove the pan from oven, distribute about 2/3 chocolate chips
on the dough, return to the over for a minute, Remove pan
and spread melted chocolate evenlfy on the dough.

Let cool a bit. Warm the icing for easy spreading. Spread
evenly on the top of the melted chocolate, leaving a boarder
around the edge.

sprinkle the rest of the chocolate chips and the walnut pieces
on top.

Let cool a bit before cutting into small pieces.

An incredible party edible!

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SESAME WAFERS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter or margarine
1 c C H Golden Brown Sugar
1 t Vanilla
1 Egg — unbeaten
1/2 c Sesame seeds, toasted
1 c Sifted all-purpose flour
1/4 ts Baking powder
1/4 ts Salt

Cream together butter, sugar, and vanilla. Beat in
egg, then stir in sesame seeds. Sift together dry
ingredients; add to mixture and mix well. Drop in
small, ball-like mounds about 3 inches apart in
well-greased baking sheet. Bake at 375 degrees for 8
to 10 minutes (dough will spread, puff up while
baking, then sink). Cool a minute before removing
from sheet. Makes about 4 dozen thin, crisp cookies.

TO TOAST SESAME SEEDS: Spread seeds in shallow pan and
set in 375 degree oven until browned (8 to 10
minutes). Stir often.

Reprinted with permission from _Brown Sugar Recipe
Bonanza_ From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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1 tsp. garlic, finely chopped
1 med. onion, finely chopped
3 med. carrots, finely chopped
2 ribs celery, finely chopped
1 med. eggplant, peeled and finely chopped
1 med. turnip, finely chopped
8 cups stock, water, or combination
1 (14 1/2 oz.) can tomatoes, coarsely chopped, including juice
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. white pepper
Salt to taste
The original recipe:
In a heavy large pot over low heat, cook the garlic, onion, carrots, celery,
eggplant and turnip until they begin to soften, about 5 minutes. (I assume you
add a little of the stock for this.) Do not brown.
Add stock or other liquid. Over high heat, bring liquid to a boil and skim off
any gray foam that rises to the surface. Reduce heat and simmer until veggies
are crisp-tender, about 7-10 minutes.
Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.
Makes 10 servings. Per serving: 69 calories.

What I did:

Put everything in the crockpot with as much of the liquid as will fit
(in mine, about 6 cups). Cook on low all day while you’re at work.
Actually, I turned the crockpot on high and forgot to turn it down
before I left so I came home at about 3, saw that the eggplant was
floating, stirred it down, added more basil, thyme, and oregano, and
turned it down to low for another hour. It’s very good. I just had
the last of the leftovers for a late lunch.

CHICKEN MUSHROOM STOVE TOP STUFFING CASSEROLE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cut Up Cooked Chicken
1 c Sliced Mushrooms
10 1/2 oz Cream Of Mushroom Soup
1 pk Stove Top Dressing

Mix the chicken with the mushrooms and half of the
soup. Place this mixture in a buttered casserole.
Top with the stove top dressing (follow directions on
box). Bake in a 350øF oven for 45 minutes or until
done. Top with the remaining soup. Put back in oven
for 5 more minutes. From: Syd’s Cookbook.

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