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Sharing the
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Contents
Beverages and Punches
Contents
Wassail Bowl (float decorative oranges if you are serving it from a punch bowl) From the kitchen of: Bonnie Tigner Serves: 20
6 cups apple cider 2 ½ cups unsweetened pineapple juice ¼ cup honey 1 cinnamon stick ¼ tsp. nutmeg 3 Tbsp. lemon juice
Heat cider and cinnamon stick to boiling point. Reduce heat and simmer for 5 minutes. Add remaining ingredients and simmer uncovered 5 more minutes.
Stud 3 or 4 oranges with cloves (about ½” apart). Bake in 325 oven for 30 minutes in baking pan with just enough water to cover bottom of pan. Float in punch bowl.
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Hot Chocolate Mix From the kitchen of: Bonnie Tigner
8 Qt. box of Carnation Nonfat dry milk 6 Oz. coffee mate 1# Nestle’s Quick 1 C powdered Sugar
Mix all together and store in air-tight container. Mix approx. ¼ cup of dry mix in 8 oz. mug of HOT water to make a cup of cocoa.
Spiced Tea From the kitchen of: Bonnie Tigner
1 cup Sugar ¼ cup instant tea 2 Oz. Lemonade mix 1 cup Tang 1 tsp. cinnamon 1 tsp. cloves
Mix all together and store in air-tight container. Mix approximately 2 Tablespoons for each 6 oz. cup of HOT water. 4 Fruit Slush From the kitchen of: Cyncie Hill Makes: about 20 – 5 oz. cups
Thaw: 12 oz. frozen lemonade 12 oz. frozen orange juice 2 – 10 oz. frozen strawberries
3 ripe bananas 1 can 20 oz. crushed pineapple, do not drain 2½ cups water
Mix well, scoop into 5 to 7 oz. plastic cups, freeze. Take out of freezer 20-30 minutes before serving. Great summer treat!!
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Glogg-nogg Punch From the kitchen of: Jan Jones
6 eggs 1 cup sugar 1 tsp. ground cardamom ¼ tsp. ground cinnamon ¼ tsp. ground cloves 1½ tsp. nutmeg 1 quart vanilla ice cream – softened 5 cups orange juice 1 quart ginger ale
Beat eggs till fluffy, add spices and sugar, then add softened ice cream, juice then pop. Stir and serve – cold.
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Orange Julius From the kitchen of: Anita Wilkins Makes: 6 cups
1 (6 oz.) can frozen orange juice 1 cup milk 1 cup water ½ cup sugar 1 tsp. vanilla 10 to 12 ice cubes
Combine all the ingredients in a blender. Cover and blend until smooth. About 30 seconds. Serve immediately!
7 Strawberry Banana Smoothie From the kitchen of: Barb Huber
I make this almost every night for the boys.
Put in blender and blend:
1 cup plain yogurt 2 bananas 3 Tablespoons sugar or Splenda
Add one at a time until smooth:
7 frozen strawberries
These measurements are approximate.
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"Greener Days" Fruit "Juicer" Or Smoothie From the kitchen of: Julie Fanciullacci
Best if you have a "juicer" or you can use a food processor or blender-
Kiwi's Pear's Green grapes Honeydew melon
For the blender, prepare fruit, add ice cubes, then just add chopped fruit into blender. Blend until smooth. For a thick "smoothie" add plain yogurt or soy. Not only is this drink good for you it is great anytime of the day, and great for energy.
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"RDA 4 Good DNA" From the kitchen of: Julie Fanciullacci
Apples Carrots Grapes Honeydew melon Strawberries
This is best prepared with a true juicer, or juicer attachment, if not use a food processor. Prepare fruit, cube and blend. Add yogurt or soy to make into a thick "smoothie".
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**TIP - with any of the "Juicer's" it's fun to add a carbonated beverage once in awhile. **TIP - For ideal vitamin impact, use your fruit as soon as you can after purchased, do not begin preparing before you intend on drinking, because fruits will loose their vitamins within 5 minutes through oxidation once they are cut open. By using a "juicer" you will optimize not only the amount of juice you extract from the fruit/vegetables, but also the vitamin and minerals of these drinks. Also, with any recipe, try adding 3-4 carrots, they are sweet and full of vitamins. Experiment and find your family favorite.
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"Sunny Tropical Day" Juicer From the kitchen of: Julie Fanciullacci
Pineapple Bananas Oranges Watermelon Mangos Papayas
Prepare fruit for food processor or blender, cube fruit, add ice cubes and fruit, puree until smooth. Add yogurt or soy to make into a thick "smoothie".
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"Berry Good" Fruit "Juicer" From the kitchen of: Julie Fanciullacci
Blueberries Blackberries Raspberries Cranberries Purple grapes
Make sure you purchase pre-pitted berries. For the blender, or food processor, add ice cubes, the add fruit and puree until smooth. Add yogurt or soy to make into a thick "smoothie".
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Sherbert Punch From the kitchen of: Bonnie Tigner
Mix together: 1 small can lime-ade – 1 can water 1 can Hawaiian punch 1 qt. gingerale Spoon in: 1 qt. pineapple sherbert or whatever sounds good to you
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Breakfast Foods
Contents
16
Ham and Egg Breakfast Casserole From the kitchen of: Suzy Yoder
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Breakfast Pizza From the kitchen of: Jan Jones
1 – 1 lbs pkg. Jimmy Dean sausage (reg.) or 1 cup fried bacon 1 large can crescent rolls 1 cup hash browns 1 cup cheddar cheese 3 eggs, beaten 3 Tbsp. milk 2 Tbsp. parmesan cheese ¼ tsp. salt
Put crescent rolls into a pizza pan, sprinkle with desired meat, hash browns, cheese, and egg/milk mixture. Bake at 375º for 20 minutes. Sprinkle with parmesan cheese.
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Praline French Toast (Oven baked) From the kitchen of: Pam Skeels
8 slices French bread (1 loaf cut into ¾ inch slices) 6 eggs 1 cup half & half 2 Tbsp. sugar 2 Tbsp. orange juice ½ tsp. vanilla ½ tsp. nutmeg 1/8 tsp. salt 1/3 cup (5 1/3 Tbsp) butter, melted 1 Tbsp. butter (for topping) ½ cup chopped pecans ¼ cup brown sugar, firmly packed
In a 9x13 baking dish, place bread in a single layer. In bowl mix eggs, half & half, sugar, orange juice, vanilla, nutmeg and salt. Pour over bread, turn bread over once to coat evenly. Cover and refrigerate over night. Coat fresh 9x13 dish with 1/3 cup melted butter. Arrange bread mixture over melted butter. Bake uncovered at 400º for 25 minutes or until firm or golden brown. Mix 1 Tbsp. melted butter with pecans and brown sugar, sprinkle over toast, return to oven for 5 minutes or until sugar begins to bubble.
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Peach French Toast From the kitchen of: Suzy Yoder
1 cup packed brown
sugar
20 Belgian Waffles From the kitchen of: Patty Carlson
1 1/3 cup flour (sift then measure) 3 Tbsp. sugar 1 Tbsp. + 1 tsp. baking powder 1 tsp. salt 2 eggs 3 Tbsp. butter, melted 1½ cups club soda
Mix dry ingredients in separate bowl. Whisk eggs in medium bowl, add butter and whisk for 30 seconds. Measure out seltzer water in cup. Pour egg mixture and seltzer water into dry ingredients, whisk until moist and not lumpy, but do not over mix. Brush hot iron with butter, lightly. Pour ½ to ¾ cup of batter into iron, per waffle. Cook for about 7 to 8 minutes, or until golden brown.
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Egg & Sausage Brunch Casserole From the kitchen of: Stephanie Burley
1½ lbs. bulk pork sausage 3 cups milk 9 eggs 1½ tsp. dry mustard (optional) 3 slices white bread, cut into squares 1 tsp. salt (optional) 1½ cup grated cheddar cheese
Brown sausage and drain fat. Combine milk, eggs, mustard, bread, salt and cheese. Add browned sausage to egg mixture. Spray 9x13” pan. Pour egg mixture into dish, and refrigerate 1 hour or overnight. Bake at 350° oven for 1 hour.
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Carol’s Breakfast Casserole From the kitchen of: Carol Hacker Makes: 10 servings
4 slices of bread 1 lbs of meat – either bacon or sausage 2 cups American cheese, grated 6 eggs 2 cups milk 1 tsp. salt Dash of pepper
Cook meat and drain. Crumble bread in bottom of greased 9x13 pan. Put meat and cheese on top of bread. Mix eggs and milk together and pour over top. Salt and pepper to taste. Bake at 350° for 30 minutes.
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Sour Cream Coffee Cake From the kitchen of: Kris O’Brien
2 cups sugar 1 cup butter 2 eggs 1 cup sour cream 1tsp. vanilla 2 cups flour 1 tsp. baking powder ¼ tsp. salt
Cream sugar and butter. Stir in eggs, sour cream and vanilla. Add flour, baking powder and salt.
Topping: ½ cup finely chopped nuts (pecans) 4 tsp. sugar 1 tsp. cinnamon
Mix topping ingredients together. Grease and flour an angel food cake pan. Pour (spoon) in ½ of batter. Sprinkle with ½ of topping. Pour (spoon) in last ½ of batter placing rest of topping on top. Bake at 350° for 55-60 minutes. Cool. 24 Egg Casserole From the kitchen of: Ashley Smith
8 eggs, beaten 4 cups milk – scalded ½ tsp. salt ¼ tsp. pepper 8 sliced buttered bread 2/3 lb. Velveeta cheese, cut into small squares 2 pinches dry mustard
Beat eggs (do not over-beat). Add salt, pepper, and mustard. Slowly add scalded milk. Place bread and Velveeta cheese in greased 9x13 pan and pour milk mixture over top. Refrigerate over night. Let set at least 1 hour before baking. Bake at 300º for 1 ½ hours.
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From the kitchen of: Cyncie Hill
Layer in order in 9x13 greased pan:
6 slices bread ½ lb. grated cheddar cheese ½ lb. grated Swiss cheese 1 lb. bacon, cooked and crumbled 8 eggs mixed with 3 cups milk
Refrigerate overnight. Bake at 350º for 45 minutes.
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Swedish Puff Coffee Cake From the kitchen of: Lori Slabaugh (her Mother-In-Law’s recipe)
**Note: Use margarine for coffee cake; butter for frosting – it has to be real margarine, not vegetable spread (Land O Lakes still makes margarine.)
First Part ¼ lb. margarine 1 cup flour 1 Tbsp. water
Second Part ¼ lb. margarine 1 cup boiling water 1 cup flour 3 eggs 1 tsp. almond flavoring
For first part, blend as you do pie crust; the flour and margarine and add water. Pat into round tin or divide in half and spread in two long strips 12x3” three inches apart, on baking sheet. For second part, bring to a boil water and margarine. Remove from heat, add flour to boiling mixture beating vigorously, then add eggs one at a time beating after each addition. Add almond flavoring. Spread over first mixture and bake 45 minutes at 400°. Frost while warm with a thin powdered sugar frosting and sprinkle with nuts. **Note: For a round coffee cake you can put it on a pizza pan. I spray the pan lightly with Pam. Also, I add 1 tsp. of almond flavoring to the frosting. It tastes better! 27
Hors d’Oeuvres and Snacks
Contents
30 Honey-Nut Snack Mix Submitted by: Patty Carlson
4 cups toasted oat bran cereal (I use Cracklin’ Oat Bran cereal) 2 cups pretzels (I use Snyder’s Butter Snaps) 2 cups uncooked quick-cooking oats 1 cup chopped pecans ¼ tsp. salt 1½ tsp. cinnamon ½ cup butter ½ cup firmly packed brown sugar ½ cup honey 1 cup sweetened dried cranberries or raisins
Combine first 6 ingredients in a large bowl and set aside. Stir together butter, brown sugar, and honey in a small saucepan over low heat, stirring until butter melts and sugar dissolves (I do this step in the microwave). Pour butter mixture over cereal mixture, stirring to coat. Spread in a single layer on an aluminum foil lined 15x10 inch jellyroll pan. Bake at 325º for 20 minutes, stirring once. Stir in cranberries, and bake 5 more minutes. Spread immediately on wax paper; cool. Store snack mix in an airtight container. 31
Seasoned Crackers From the kitchen of: Lana Swaney
1 12 oz. pkg. of oyster crackers 1 (1 ounce) pkg. of ranch dry dressing mix ½ tsp. dried dill weed |
