Monday, December 06, 2010



Ingredients :

2/3 cup of raw rice
3 cups of milk
2 cups of water
1 teaspoon of salt
3 eggs
3/4 cup of sugar
2 tablespoons of butter
1 teaspoon of vanilla
1/4 teaspoon of nutmeg

Method :

Boil rice in 2 cups milk and 2 cups water with salt until thick.

Stir occasionally so it doesn't burn.

Beat eggs with the last cup of milk

Add to the hot mixture with the sugar, butter, vanilla and nutmeg.

Pour into a buttered 2 quart casserole and sprinkle with cinnamon.

Set in a pan of water to bake for 1 hour at 350 degrees (or until set).

Serves 10.

Wednesday, December 01, 2010

Christmas Macaroons


Ingredients :

1 (7 oz.) pkg. of shredded coconut
2 egg whites
3/4 cup of sugar
1/8 teaspoon of salt
1 teaspoon of vanilla
1/4 cup of flour
1/4 cup of pecans, chopped
1/2 cup of assorted colored gum candy, cut into sm. pieces

Method :

Heat oven to 325 degrees.

Whip egg whites slightly and add sugar, salt, vanilla, flour, pecans and candy.

Mix well and drop by teaspoonfuls on greased cookie sheet, leaving a space between each.

Bake about 15 minutes or until slightly brown.

Let cool for 1 minute before removing from cookie sheet.

Tuesday, November 30, 2010

Christmas Pickles


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

Method :

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.


Monday, November 29, 2010

Triple Choclate Fudge


Ingredients :

4 1/2 cups of sugar
1 teaspoon of salt
1/2 cup of butter
1 – 13 oz. can of evaporated milk
1 12 oz. bag of chocolate chips
4 – 4 oz. bars of German's sweet chocolate, broken into 1 inch chunks
9 oz. of milk chocolate, broken into 1 inch chunks
2 teaspoons of vanilla
4 cups of coarsely chopped toasted nuts

Method :

In 6 quart Dutch oven, combine sugar, salt, butter and milk.

Bring to simmer,stirring constantly, over medium heat.

As soon as first bubble is seen, boil mixture exactly 8 minutes.

Remove from heat immediately.

Quickly stir in remaining ingredients. Blend thoroughly.

Pour into two oiled 9 x 13 inch pans.

Cover with foil and refrigerate until firm.

Slice as desired. Bring to room temperature before serving for fullest flavor.

Store in refrigerator or freezer.

Friday, November 26, 2010

Christmas Punch Recipes - Cranberry Christmas Punch


Makes about 25 servings

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

Method :

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.


Ingredients :

2 cups of boiling water
3/4 cup of sugar
1/2 teaspoon of ground cinnamon
1 - 46 oz. can of pineapple juice, chilled
1 - 32 oz. bottle of cranberry juice, chilled
1 - 28 oz. bottle of ginger ale, chilled

Method :

Combine water, sugar and cinnamon in a saucepan.
Bring to a boil, and stir until sugar dissolves and chill.
Combine sugar, syrup, fruit juices and ginger ale.
Serve over ice.

Yield 3 3/4 quarts.

Source : Career Builders Club

Wednesday, November 24, 2010

New England Christmas Cookies

New England Christmas Cookies

Ingredients :

3/4 cup of melted shortening
3/4 cup of melted butter
1 cup of brown sugar
1 cup of white sugar
1 teaspoon of cinnamon
1 cup of sliced blanched almonds
3 eggs, beaten
1 teaspoon of salt
3 1/2 cups of flour
1 1/2 teaspoons of soda

Method :

Cream sugar and melted ingredients.
Beat eggs and add to creamed mixture.
Sift together all dry ingredients and beat into dough.
Stir in almonds.
Form dough into small rolls and wrap in wax paper.
Refrigerate overnight.
Slice thin and bake at 350 degrees for 8 to 10 minutes.

Tuesday, November 23, 2010



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

Method :

Shred cheese.

Mix all ingredients,shape in mold, refrigerate.

Remove from mold prior to serving.

Serve with crackers.