Chocolate Sugarplums

  • 2-1 lb.boxes or 1-2 lb. bay of powdered sugar
  • 1 stick butter or margarine
  • 1 can sweetened condensed milk
  • 1 can (7 oz.) moist coconut
  • 2 cups pecans, chopped
  • 3 bags (6 oz. size) chocolate chips
  • 1/2 bar paraffin

Mix first five ingredients in large bowl and chill. Roll into 1 inch balls. Put chocolate chips and paraffin in a double boiler and melt. Insert toothpick in balls and dip one at a time in chocolate. Place on wax paper to cool. Makes about 80 pieces of candy. Variation 1: Instead of dipping in chocolate, roll balls in tinted granulated sugar. To tint sugar, add a few drops of food coloring to 1/2 cup of sugar and mix in plastic bag. Variation 2: mix 1/2 cup of cocoa in with sugar, margarine and milk.










Eggnog Pie

  • 1 pkg. lemon gelatin
  • 1 cup hot water
  • 1 pint vanilla ice cream
  • 3/4 tsp. rum flavoring
  • 2 egg yolks, beaten
  • 2 egg whites, beaten stiff
  • golden coconut shell

Dissolve gelatin in hot water. Cut ice cream into chunks and add to gelatin and stir until melted. Chill until partially set. Add nutmeg and rum flavoring, stir in egg yolds, fold in the egg whites. Pour into cooled golden coconut shell and chill until set. Top with whipped cream and dust with nutmeg. Golden coconut shell: Combine 3 Tbs. butter or margarine and 2-3 1/2 ox. cans (2 1/2 cups) of flaked coconut. Press into lightly buttered pie plate and bake at 300 degrees for 20-25 minutes or until crust is golden.










Gumdrop cookies

  • 1 cup shortning
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 1/2 cups sifted enriched flour
  • 1 tsp. salt
  • 1/2 tsp. soda
  • 1 tsp. cinnamon
  • 1-9 oz. pkg. of mincemeat
  • 1 cup finely chopped walnuts
  • 2/3 cup finely cut green and red gumdrops

Mix shortening, sugars, and eggs. Sift dry ingredients together. Dredge mincement, nuts, and gumdrops in 1/2 cup of flour mixture, stir remaining dry ingredients into creamed mixture. Stir in floured gumdrops. Pack firmly into six 6 oz. frozen juice cans and freeze (for ease of slicing). Chill well. Cut into 1/8 inch slices. Place 3/4 inch apart on an ungreased cookie sheet. Top each with pecan half. Bake at 375 degrees for about 6-8 minutes. Makes 7 to 8 dozen.








Sugar Cookies

  • 1 cup butter or margarine
  • 1 1/2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3 1/2 cups of sifted flour
  • 2 tsp. cream of tartar
  • 1 tsp. soda
  • 1/2 tsp. salt

Cream butter and add sugar gradually until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla. Sift together dry ingredients and add gradually to creamed mixture. Chill thoroughly for 3-4 hours. When chilled, roll to about 1/4 inch thick and cut into shaped using cookie cutters. Bake on ungreased cookie sheets at 375 degrees for 6-8 minutes. Cool and decorate with colored frostings OR decorate with candy decorettes, red hots, or colored sugar before baking.










Panocha (fudge)

Panocha
  • 1 1/2 cups granulated sugar
  • 1 cup brown sugar
  • 1/3 cup light cream
  • 1/3 cup milk
  • 2 Tbs. butter or margarine
  • 1 tsp. vanilla
  • 1/2 cup broken pecans

In a 2 qt. saucepan, combine sugars, cream, milk, and butter. Heat over medium stirring constantly until sugars dissolve and mixture comes to a boil. Cook to soft-ball stage (238 degrees) stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 degrees) without stirring. Add vanilla. Beat until fudge become very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan. Score in squares while warm, cut when firm.









Mississippi Mud Cake

  • 4 eggs
  • 2 cups sugar
  • 1/3 cup cocoa
  • 1 cup margarine
  • 1 1/2 cups flour
  • 1/4 tsp. salt
  • 1 1/2 cups pecans, chopped
  • 1 tsp. vanilla
  • 1 jar marshmallow cream

Beat eggs and sugar well. Melt cocoa and margarine then add to the creamed mixture. Add remaining ingredients and mix until well blended. Pour into a 13"x9" greased and floured pan. Bake at 350 degrees for 25-30 minutes. After cake is cool, spread with marshmallow cream, then ice with the following frosting.










Frosting (for Mississippi Mud Cake)

  • 1/2 cup margarine
  • 1 box (1 lb.) powdered sugar
  • 1/3 cup milk
  • 1/3 cup cocoa
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

Beat well and spread on top of the marshmallow cream layer.











Eggnog

  • 1/3 cup sugar
  • 2 egg yolks
  • 1/4 tsp. salt
  • 4 cups milk, scalded
  • 1 tsp. vanilla
  • 2 egg whites
  • 3 Tbs. sugar
  • 1 1/2 tsp. sugar
  • 1/2 cup heavy cream, whipped

Beat 1/3 cup of the sugar into the egg yolks. Add salt and slowly stir in milk. Cook in double boiler over hot, not boiling water, stirring constantly until mixture coats a spoon. Cool Add vanilla. Beat egg whites until foamy and gradually add 3 Tbs. os sugar, beating until soft peaks form. Add meringure to custard and mix. Chill 3-4 hours. Pour into punch bowl. Fold 1 1/2 tsp. sugar into whipped cream and spoon on top of eggnog. Sprinkle with nutmeg and serve. Makes 6-8 servings.










Hot Pineapple Cider

  • 1/2 cup mint leaves
  • 4 cups cider
  • 2 cups unsweetened pineapple juice
  • 1 large bottle ginger ale
  • crab apples, fresh or spiced

Crush mint and add cider and pineapple juice. Bring to boil and strain. Bring to boil again and add ginger ale. Serve immediately with crab apple afloat. Makes 12 servings.












Mulled Cider

  • 2 qts. cider
  • peel of 1 lemon
  • 1-1 inch stick cinnamon
  • 2-3 Tbs. honey
  • 1 orange, sliced
  • whole cloves
  • 2 maraschino cherries, sliced

Combine cider, lemon peel cut in spirals, cinnamon, and honey. Simmer 20 minutes. Serve hot topped with orange sliced studded with cloves, and maraschino cherry slices. Makes 6 servings.










Hot Mulled Wine (Glühwein, "glow wine")

  • 1 bottle of dry red wine (750 ml)
  • one lemon
  • 2 sticks of cinnamon
  • 3 cloves
  • 3 tablespoons of sugar
  • some cardamom (or ginger)

Heat the red wine in a pot (don't boil). Cut the lemon into slices and add to the wine. Then add the cinnamon, cloves, sugar and a little cardamom (to taste). Heat everything for about 5 minutes - do not boil - and let stand for about an hour. Before serving, reheat and strain. Serve in prewarmed glasses or mugs. Serves 2-3 persons.










Hot Black Eyed Pea Dip

  • 1/2 bell pepper, 2 stalks celery, and 1 onion, chopped fine
  • 1 tsp. black pepper
  • 2 Tbsp. Tabasco sauce (or to taste)
  • 1/2 cup catsup
  • 1 Tbsp. salt
  • 3 chicken bouillon cubes
  • 1/4 tsp. nutmeg and 1/2 tsp. cinnamon
  • 2 - 15 oz. cans black eyed peas (one must have jalapeno)
  • 1 can tomatoes with green chilies (Rotel)
  • 1 clove garlic, minced
  • 1 tsp. brown sugar
  • 1/2 cup bacon drippings
  • 3 Tbsp. flour

Lightly saute the bell pepper, celery, and onion. Add black pepper, Tabasco, catsup, salt, bouillon cubes, nutmeg, and cinnamon. Over low heat cook and stir until it reaches a boil and the cubes have dissolved. Add peas, tomatoes, garlic, and sugar. Simmer for 30 minutes. Combine bacon drippings with flour and stir into peas. Cook 10 minutes more until thickened. Stir well and serve in a warm crock pot along with tortilla chips.










Cheese Sputnik

  • 1 large grapefruit
  • American cheese, cubed
  • Swiss cheese, cubed
  • ham, cubed
  • smoky links
  • spam, cubed
  • pineapple, cubed
  • fresh grapes

Trim the bottom of the grapefruit flat and set it on a serving dish. Using toothpicks, spear the cheeses, meats, and fruit then stick the toothpicks into the grapefruit. Arrange evenly to create a "satellite" look. The combination of ingredients served is up to you...be creative. You can even wrap the grapefruit in aluminum foil for an authentic sputnik look!










Deviled Eggs

  • 6 eggs
  • 2 Tbs. mayonnaise
  • 1 tsp. vinegar
  • 1/2 tsp. salt
  • dash of pepper
  • 1/4 tsp. paprika
  • 1/2 tsp. dry mustard or 1 tsp prepared mustard

Halve hard cooked eggs lengthwise. Remove yolks and mash with the desired combination of seasonings. Refill egg whites. Other combinations include: horseradish, anchovies, parsley, chopped onions or chives, and flaked seafood.










Crab Meat Bacon Rolls

  • 1/2 cup tomato juice
  • 1 well beaten egg
  • 1 cup dry bread crumbs
  • dash of salt
  • dash of pepper
  • 1/2 tsp. chopped parsley
  • 1/2 tsp. chopped celery leaves
  • 1-6 oz. can crab meat, flaked
  • 12 clices bacon, cut in half

Mix tomato juice and egg. Add crumbs, seasonings, parsley, celery leaves, and crab meat. Mix and roll into finger lengths. Wrap each roll with 1/2 slice of bacon and fasten with tooth pick. Broil, turning often to brown evenly. Makes about 2 dozen rolls.










Blue Cheese Rolls

  • 2-3 oz. packages cream cheese
  • 1/8 lb. blue cheese
  • 2 Tbs. finely chopped celery
  • 1 Tbs. finely chopped onion
  • dash of cayenne pepper
  • salad dressing or mayonnaise
  • 1 1/2 cups finely chopped walnuts

Blend cheeses and add celery, onion, cayenne, and salad dressing. From into tiny rolls. Roll in nuts and chill. Makes 16-20 rolls.










Cheese Rolls

  • 8 oz. package cream cheese
  • 1/2 pkg. Kraft half moon cheddar cheese
  • 1 lb. Velveeta cheese
  • 1 cup pecans, chopped
  • garlic powder to taste
  • chili powder to taste
  • paprika to taste

This is undoubtedly a West Texas working class version of the Blue Cheese Roll from my own family cookbook. Grate cheeses. Beat together in mixer. Add garlic powder and pecans. Form into a roll. On a piece of wax paper, roll cheese log in paprika and chili powder. Chill and serve.










Seafood in Pepper Rings

  • bell peppers
  • fresh shrimp, deveined
  • pimentos
  • lettuce
  • parsley
  • lemon wedge
  • cocktail dressing

Cut 1 inch rings from bell peppers. Devein shrip and replace the vein with a pimento strip. Place pepper ring on lettuce and fill with shripm. Garnish with parsley. Serve with a lemon wedge and cocktail dressing. Flaked salmon and diced cucumber, or flaked tuna and diced celery can also be used to fill the pepper rings.










Cocktail Sauce

  • 6 Tbs. chili sauce
  • 2 Tbs. lemon juice
  • 1 1/2 Tbs. horseradish
  • 1 tsp. Worchestershire sauce
  • 1/4 tsp. grated onion
  • 2 drops Tabasco sauce
  • salt to taste

Combine ingredients and chill thoroughly. Serve with seafood cocktails or other seafood appetizers. Makes 1/2 cup.











Pimento Christmas Salad

  • 1 box gelatin
  • 4 cloves
  • 2 cups sugar
  • 1 cup vinegar
  • 1 cup chopped pickles, sliced olives, and pimentos combined
  • 1 cup pecans

Dissolve 1 box of gelatin in a pint of cold water. Put a cup of boiling water, 4 cloves, 2 cups of sugar, and 1 cup of vinegar and boil 1 minute, then add gelatin. Let stand until cool. Remove cloves. Place one cup of pickles, olives, and pimento and a cup of pecans in a flat or oblong pan. Pour mixture so that it will be one inch thick. Add as many pickles, pimentos, nuts, and olives a you like.











Clam Cheese Dunk

  • 1 - 8 oz. package cream cheese, softened
  • 1 - 4 oz. package blue cheese, crumbled
  • 1/3 cup drained minced clams
  • 1 Tbs. chopped chives
  • 1/4 tsp. salt
  • Tabasco to taste

Combine ingredients and keep chilled. Remove from refrigerator about 15 minutes before serving time. Serve with assorted crackers and potato chips. Makes 2 cups.










Appetizer Ham Ball

  • 2 - 4 1/2 oz. cans deviled ham
  • 3 Tbs. chopped stuffed green olives
  • 1 Tbs. prepared mustard
  • Tabasco sauce to taste
  • 1 - 3 oz. package cream cheese, softened
  • 2 tsp. milk
  • parsley for garnish

Blend deviled ham, olives, mustard, and Tabasco. From into a ball on a serving dish and chill. Combine cream cheese andmilk, and frost the ham ball with the mixture. Keep chilled. Remove from refrigerator 15 minutes before serving time. Trim with parsley. Makes about 1 cup.











Frank 'n Noodle Supper (party buffet dish)

  • 1 can (3 1/2 cups) tomatoes
  • 1/2 cup water
  • 1 envelope spaghetti sauce mix
  • 1 cup chopped celery
  • 1 Tbs. minced onion
  • 1 1/2 tsp. sugar

Combine the can of tomatoes, water, spaghetti sauce mix, chopped celery, onion and sugar. Cut 6 frankfurters in thrids diagonally. Brown in 2 Tbs of butter or margarine. Add 4 oz. (3 1/2 cups) of medium moodles. Pour sauce over, moistening all. Cover and cook over low heat for about 25 minutes. Sprinkle with 1/2 cup shredded sharp American cheese before serving. Makes 4 servings.










Shrimp Buffet Casserole

  • 1/2 cup bell pepper, chopped
  • 1/2 cup onion, chopped
  • 2 Tbs. butter or margarine
  • 3 cups cleaned cooked or canned shrimp
  • 1 Tbs. lemon juice
  • 2 cups cooked rice
  • 1 - 10 1/2 oz. can condensed tomato soup
  • 3/4 cup light cream
  • 1/4 cup cooking sherry
  • 3/4 tsp. salt
  • 1/4 tsp. nutmeg

Cook the bell pepper and onion in the butter until just tender. Stir in the shrimp, lemon juice, rice, condensed soup, cream, sherry, salt, and nutmeg. Pour into a 2 quart casserole dish and bake at 350 degrees for 30 minutes. Serves 6-8.












Confetti Rice Ring

  • 1 1/3 cups long grain rice (makes 4 cups cooked)
  • 1 10 oz. pkg. (2 cups) frozen peas, cooked and drained
  • 3 Tbs. diced pimiento
  • 2 Tbs. butter, melted

Combine all ingredients. Press into a 5 1/2 cup ring mold. Unmold at once onto a hot serving plate or, cover with foil and set in pan of hot water in a 250 degree oven until ready to serve. Place a bowl in the center and fill with creamed chicken or seafood. Makes 8 servings.

Confetti Rice Ring










Creamed Chicken or Turkey

  • 1/2 cup finely chopped onion
  • 1/3 cup butter or margarine
  • 1/4 cup enriched flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups light cream
  • 1 1/2 tsp. salt
  • 2 slightly beaten egg yolks
  • 3 cups diced cooked chicken or turkey
  • 1 - 6 oz. can (or 1 1/3 cups broiled), sliced mushrooms, drained

Saute onion in butter until tender but not brown. Blend in flour. Slowly stir in broth and cream. Add seasonings. Cook and stir over medium heat until mixture thickens. Stir a small amout of hot mixture into egg yolks and return to the hot mixture. Cook and stir over low heat for about a minute. Add chicken and mushrooms. Heat through until ingredients are hot. Serve in a Confetti Rice Ring, or Cheest Toast Cups. Makes 8 servings.










Cheese Fondue

Cheese Fondue
  • 3/4 lb. natural Swiss cheese (about 3 cups)
  • 1 Tbs. enriched flour
  • 1 clove garlic, halved
  • 1 1/4 cups sauterne
  • dash of freshly ground pepper
  • dash of nutmeg
  • 3 Tbs. cooking sherry
  • French bread, cut into bite sized pieces

Toss cheese with the flour to coat. Rub the inside of the fondue cooker with the garlic. Pour in sauterne, warm just until bubbles start to rise (don't cover or boil). Stirring constantly, melt the cheese a handful at a time. After cheese is melted, add seasonings and cooking sherry. Add a small amount of warmed sauterne if the fondue becomes too thick during. Makes 5-6 servings.










Beef Fondue

  • salad oil
  • 1 1/2 lbs. trimmed beef tenderloin, cut into 3/4 inch cubes (about 3 cups)
  • butters and sauces for dipping

Fill a fondue cooker with oil to about 1 1/2 inches in depth. On the stove, heat the oil in the fondue to 425 degrees then place back over the heating unit. Each guest can spear a beef cube with a fondue fork and cook it in the oil until done as desired. Dip cooked beef cubes in sauces and butters.

Beef Fondue








Butters and Sauces for Beef Fondue

Garlic Butter: Whip 1/2 cup sofened butter until fluffy. Stir in 1 clove of minced garlic. Makes 1/2 cup.

Anchovy Butter: Drain a 2 oz. can of anchovies. Place in a food processor 1/2 cup softened butter, 2 Tbs. olive oil, 1/2 tsp. paprika, and 1/8 tsp. pepper and mix. Makes 1 cup.

Creamy Horseradish Sauce: Combine 1 cup sour cream, 3 Tbs. drained prepared horseradish, 1/4 tsp. salt, dash paprika. Chill. Makes 1 1/4 cups.

Tomato Steak Sauce: Mix 1 - 8 oz. can seasoned tomato sauce, 1/3 cup steak sauce, 2 Tbs. brown sugar, and 2 Tbs. salad oil. Bring to a boil. Serve hot. Makes 1 1/2 cups.









Deviled Ham and Cheese Toast

  • 8 thick slices of toasted white bread
  • prepared mustard
  • 2 - 4 1/2 oz. cans deviled ham
  • 8 slices sharp process American cheese
  • 2 - 10 oz. pkgs. frozen asparagus spears, cooked
Deviled Ham and Cheese Toast

Trim crust from bread and spread toast lightly with prepared mustard. Spread generously with deviled ham and top each slice with cheese. Cut toast in half, diagonally. Place on baking sheet and heat in a 400 degree oven until cheese starts to melt. Arrange on a platter with hot buttered asparagus and serve with warm Jiffy Mustard Sauce. Makes 8 servings. Jiffy Mustard Sauce: Combine 1/2 cup mayonnaise and 1 1/2 tsp. prepared mustard in small saucepan. Heat over very low heat, stirring constantly.









Chili con Weenie

  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 1 Tbs. cooking oil
  • 1 - 1 lb. can (2 cups) chili with beans
  • 8 frankfurters, cut diagonally into 1/2 inch slices
  • 1 can condensed tomato soup
  • 1/2 cup chili sauce
  • 1/4 cup green pepper, diced
  • 1/2 tsp. salt
Chili con Weenie

Brown meat and onion in oil. Add chili, frankfurters, chili sauce, soup, and salt. Heat thoroughly then add green pepper. Garnish with some of the frankfurter slices and black olives. Serve over hamburger buns. Makes 8 servings.









Chicken a la King

Chicken a la King
  • 1/4 cup green pepper, chopped
  • 1 cup mushrooms, sliced
  • 2 Tbs. flour
  • 3/4 tsp. salt
  • 2 cups light cream
  • 3 cups cooked chicken, diced
  • 3 egg yolks
  • 1/2 tsp. paprika
  • 1/4 cup soft butter
  • 1 tsp. onion juice
  • 1 Tbs. lemon juice
  • 2 Tbs. sherry
  • 2 Tbs. diced pimiento
Saute green pepper and mushrooms in 2 Tbs. of butter until tender. Blend flour and salt into the pan butter. Gradually stir in cream and cook, stirring until sauce thickens. Add chicken and heat through. In a bowl, blend egg yolks, paprika, and butter, set aside. Add onion juice, lemon juice, and sherry to chicken. Place pan over a water bath. Add yolk mixture all at once stirring until blended. Remove from heat. Add pimiento. Garnish with parsley, and serve in Cheese Toast Cups. Serves 8.







Cheese Toast Cups

Cheese Toast Cups
  • 1 large unsliced loaf of bread
  • 1/3 cup butter, melted
  • Cheese Custard Lining:
  • 1 beaten egg
  • 1/2 cup light cream
  • 2 cups (1/2 lb.) shredded sharp process American cheese

Freeze bread for easy handling. Trim curst from unsliced bread. Cut into 6 jumbo slices, each 1 3/4 inch thick. For triangular toast cups: Cut each big slice diagonally in half. On the long side of each triangle, cut a slit 1/4 inch from the bottom, extending to within 1/4 inch of the corners and other sides. Don't cut through! Leaving 1/4 inch around all sides, cut a triange straight down from the top all the way to the slit. Lift out inner triangle. Add cheese custard lining. Bake in 350 degree oven (10-15 minutes) or until golden brown and custard is set. Cheese Custard Lining: Place bread cups on ungreased baking sheet. Brush with butter, inside and out. Combine egg, cream, and cheese. Fill cups 1/2 full.