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diff --git a/old/67786-0.txt b/old/67786-0.txt deleted file mode 100644 index 2c05c0f..0000000 --- a/old/67786-0.txt +++ /dev/null @@ -1,1984 +0,0 @@ -The Project Gutenberg eBook of Christmas 1976: Santa's Sampler, by -Caroline Bowie - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: Christmas 1976: Santa's Sampler - A Collection of over 100 Hors D'Oeuvre Recipes from members of - the St. Louis Alumni Kappa Alpha Theta - -Editor: Caroline Bowie - -Release Date: April 6, 2022 [eBook #67786] - -Language: English - -Produced by: Stephen Hutcheson and the Online Distributed Proofreading - Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK CHRISTMAS 1976: SANTA'S -SAMPLER *** - - - - - - CHRISTMAS - - [Illustration] - - 1976 - - SANTA’S - SAMPLER - - [Illustration] - - -All proceeds from the sale of this book will go to the Kappa Alpha -Theta Foundation and the Good Shepherd School for Children. - - - - - _SANTA’S SAMPLER_ - - A Collection of over 100 Hors D’Oeuvre Recipes - - Recipes from members of the St. Louis Alumni - Kappa Alpha Theta - - - Cover Design by Sandy Zigenfuss - - Cookbook Committee: Ginny Cowger, Sandy Mullin - Pat White, Sandy Zigenfuss - Caroline Bowie - - - - - _TABLE OF CONTENTS_ - - - HOT DIPS AND SPREADS PAGE 4 - - HOT TIDBITS PAGE 11 - - COLD DIPS AND SPREADS PAGE 21 - - COLD TIDBITS PAGE 32 - - CHRISTMAS GIFTS TO MAKE PAGE 41 - - -Additional copies of Santa’s Sampler can be purchased for $1.00 from: - - Caroline Bowie - 1047 Glenway Drive - Glendale, Missouri - 63122 - -Books can be mailed for an additional 40¢ to cover the cost of postage -and handling. - - - - -[Illustration: - - Hot - Dips - and - Spreads] - - -_CAROL’S DIP_ - - 1 can Ro-Tel tomatoes, well drained - 1 pound Velveeta - -Heat together and serve with Doritos. - - -_HASTY HOTS_ - - 4 green onions, chopped fine - ¹⁄₂ cup Parmesan cheese - 6 tablespoons mayonnaise - -Toast rounds or sliced French rolls. - -Toast one side of bread rounds or roll slices. Combine rest of -ingredients and spread mixture on untoasted side and put under broiler -until just bubbly. Makes 1¹⁄₂ to 2 dozen canapes. - - -_RIPE OLIVE SUSANS_ - - 1¹⁄₂ cups shredded sharp Cheddar cheese - 6 slices bacon fried and cut in small pieces - 1 cup chopped ripe olives - ¹⁄₂ cup thinly sliced green onions - ¹⁄₂ cup mayonnaise--just enough to moisten and bind - -Spread on toast and broil until bubbly, or spread on thin bread, place -in 300 degree oven until bottom is toasted. Then broil until bubbly. - - -_CHEESEY BEAN DIP_ - - 1 small package Velveeta - 1 can Armour Chili with beans - -Heat together and serve with Taco chips. - - -_ALKI CRAB FONDUE_ - - 3 8 oz. packages cream cheese softened - ¹⁄₂ cup mayonnaise - 1 cup dry white wine - 2 scant teaspoons prepared mustard - 2 teaspoons powdered sugar - 1 teaspoon onion juice - 1 dash seasoning salt - 3 cans crab - -Cream everything except crab. Beat awhile. It will still look curdled. -Then add crab. Heat in double boiler or freeze. Serve in fondue pot. -Dip with 1 inch cubes of french bread. Serves 12 to 15. - - -_TUNA FONDUE_ - - 1 can tuna - 1 large jar of Cheez Whiz - ¹⁄₄ cup butter - 1 can diced chilies - -Melt all ingredients in double boiler, and transfer to a fondue pot. -Serve with tiny pieces of french bread. Cut in cubes and toast if -desired. - - -_SPICY BEEF DIP_ - - 1 pound ground beef - ¹⁄₂ cup chopped onion - 1 clove garlic minced - 1 8 oz. can tomato sauce - ¹⁄₄ cup catsup - 1 teaspoon oregano, crushed - 1 teaspoon sugar - 1 8 oz. cream cheese, softened - ¹⁄₃ cup Parmesan cheese, grated - -Cook beef, onion, and garlic till beef is browned. Stir in next four -ingredients. Cover, and simmer 10 min. Remove from heat. Stir in -cheeses until melted. Serve warm in chafing dish. Makes 3 cups. - - -_RICE’S CHILE DIP_ - - 1 pound Rice’s Chile - 1 pound Velveeta - 1 bunch chopped green onions - 1 4 oz. can chopped green chilies - -Melt together in double broiler and place in chafing dish. Serve with -Doritos. - - -_BROCCOLI DIP_ - -Cook and drain well 1 package broccoli. - -Heat with: - - 1 can mushroom soup - 2 tubes Kraft garlic cheese - 1 4 oz. can mushrooms - ¹⁄₂ cup minced onion - ¹⁄₂ package dry onion soup mix - -Made day ahead and serve hot in chafing dish. - -Use Fritos, cauliflower or carrots to dip. - - -_JIM’S DIP_ - - 1 pound Velveeta cheese - 1 6 oz. cup grated sharp Cheddar cheese - 1 can chopped green chilies - ¹⁄₂ can evaporated milk - 1 tablespoon Worcestershire sauce - ¹⁄₂ stick margarine or butter - -Melt all ingredients in double boiler. Transfer to chafing dish. Serve -with Fritos and Doritos. - - -_HOT CHEESE ’N CRAB DIP_ - - 1 7 oz. can crab meat - 1 10 oz. stick sharp Cheddar cheese - 1 8 oz. package sliced sharp American cheese - ¹⁄₄ cup butter or margarine - ¹⁄₂ cup sauterne - -Cut cheese in small pieces; combine in a saucepan with the butter and -sauterne. Stir over low heat till cheeses melt. Stir in the crab and -heat through. Pour into chafing dish. Serve with Triscuits or crust -bread. Makes three cups. - - -_JALEPENO PIE_ - - 1 7 oz. can jalepeno peppers - ¹⁄₂ pound sharp cheese, coarsely grated - 4 eggs - Salt and red pepper to taste - -Drain and seed peppers. Cut into thin lengthwise slivers and line -bottom and sides of a 9 inch pie plate. Press grated cheese in plate -over peppers. Beat eggs, adding salt and red pepper. Pour over cheese. -Bake at 350 degrees for 25 to 30 minutes. After removing from oven, -slice into small wedges. Leave pie in plate and pass as finger food. - - -_HOT CLAM DIP_ - - 2 large packages cream cheese - 2 cans minced clams, drained a little - 2 tablespoons Worcestershire sauce or to taste - 2 teaspoons lemon juice or to taste - 5 or 6 green onions chopped finely, tops included - Parsley, chopped finely - Red pepper to taste - -Have cream cheese at room temperature. Combine all ingredients in -double boiler and cook until cheese is melted. This dip is served in a -chafing dish with Melba rounds or other crackers. It is better if made -ahead so the seasonings can blend. - - -_CHEESE FONDUE_ - - 1 clove garlic, large - 1 6 oz. Emmenthaler cheese - 1 6 oz. Gruyere - 1 tablespoon potato flour or cornstarch - ¹⁄₄ teaspoon each salt and white pepper - ¹⁄₈ teaspoon nutmeg - 1 cup good quality light dry white wine - 2 tablespoons Kirsch or brandy - -Rub bottom and sides of heavy earthenware casserole, fondue pot or -chafing dish with cut garlic. Toss cheeses with potato flour or -cornstarch and seasonings. Pour wine into pot and heat until bubbles -start to rise to the surface. Do not boil. With wooden fork or spoon -stir constantly until cheese is melted. Adjust seasonings and add -Kirsch or brandy. - - Serve with: Chunks of sourdough bread, Italian bread or other crusty - bread. - - Cubes of ham, cooked chicken, shrimp or crab legs. - - Raw vegetables, such as carrots, zucchini or celery sticks. - - -_CHICKEN CHEESE FONDUE_ - - 1 6 oz. Emmenthaler cheese - 1 6 oz. Gruyere cheese - 1 tablespoon potato flour or cornstarch - 1 can condensed cream of chicken soup - 1 teaspoon pressed garlic - 2 teaspoons curry powder - ¹⁄₂ teaspoon powdered ginger - ¹⁄₄ teaspoon white pepper - ¹⁄₂ cup sour cream - -Toss cheese with flour or cornstarch. Heat soup, garlic and seasonings -and stir to blend well. Add cheese a handful at a time. When cheeses are -melted blend in sour cream. Adjust seasonings. Reduce heat. Serve with -crackers or chips. - - -_CRAB MELBA_ - - 4 tablespoons butter - ¹⁄₃ cup flour - 2 cups half and half - 2 tablespoons tomato paste or catsup - ¹⁄₂ cup grated sharp Cheddar or Gruyere cheese - 1¹⁄₂ teaspoons paprika - ¹⁄₂ teaspoon garlic powder - ¹⁄₈ teaspoon cayenne pepper - 1 tablespoon lemon juice - ¹⁄₄ pound mushrooms, finely minced - ¹⁄₄ cup finely minced green onions and tops - 2 tablespoons butter - 12 ounces each flaked crab, lobster or shrimp - 3 tablespoons minced pimento - 2 tablespoons dry sherry - -Melt butter until bubbly. Sprinkle with flour; cook and stir 3 minutes. -Gradually add half and half. Cook and stir until smooth and thickened. -Add tomato paste, cheese, seasonings and lemon juice; cook and stir to -melt cheese. Saute mushrooms and onions in butter 5 minutes and add to -cream sauce. With fork stir in crab and lobster or shrimp and pimento. -Reheat without boiling, add sherry and adjust seasonings. Transfer to -chafing dish. Serve with water crackers or melba rounds. Serves 50. - - -_HOT CHIP BEEF DIP_ - - ¹⁄₃ cup chopped green pepper - ¹⁄₄ cup chopped green onion - 1 jar dried beef, cut fine - 1 8 oz. cream cheese - 1 cup sour cream - ¹⁄₄ cup chopped pecans - -Mix all ingredients except pecans. Put in baking dish with nuts on top. -Bake 20 minutes at 350 degrees. Serve hot with triscuit crackers. - - -_CHEESE-CRAB FONDUE_ - - 1 8 oz. cream cheese - 1 8 oz. American process sharp cheese - ¹⁄₄ teaspoon cayenne pepper - ¹⁄₄ teaspoon garlic salt - ¹⁄₂ teaspoon Worcestershire sauce - ¹⁄₂ cup half and half - 1 can king crab - -Melt cheeses in top of double boiler and add remaining ingredients. -Serve in fondue pot with assorted crackers. - - -_CHEDDAR CHIPPED BEEF DIP_ - - ¹⁄₄ cup chopped onions - ¹⁄₂ cup milk - ¹⁄₂ cup grated cheddar cheese - 1 jar chipped beef chopped - 1 8 oz. package cream cheese - 1 glass old English cheese - 1 3 oz. jar mushrooms - 2 tablespoons parsley - 2 tablespoons chopped pimento - -Saute onions in ¹⁄₂ tablespoon butter. Stir in milk. Add cheeses -and stir until melted. Add remaining ingredients and serve hot with -crackers or party rye. - - - - -[Illustration: - - Hot - Tidbits] - - -_MUSHROOM APPETIZER_ - - 1 pound mushrooms, fresh - 1 pound Rice’s mild pork sausage - -Clean mushrooms and remove stems. Fill mushrooms with mixture. Bake at -325 degrees for 25 minutes. - - -_STUFFED MUSHROOMS_ - -Wash, drain, remove and save stems from 24 medium sized mushrooms. - - Combine and stuff mushrooms with: - ¹⁄₄ cup finely chopped onions - ¹⁄₂ cup grated Parmesan cheese - 1 teaspoon salt - ¹⁄₂ teaspoon pepper - ¹⁄₂ teaspoon paprika - 1 teaspoon olive oil - All finely chopped mushroom stems - -Place stuffed mushrooms in baking pan with 2 tablespoons olive oil. -Bake 15 minutes at 350 degrees or 375 degrees. May be served on -buttered toast rounds or with cocktail picks. - - -_CRAB STUFFED MUSHROOMS_ - - 3 dozen whole large mushrooms - 2 7¹⁄₂ ounce cans crab drained - 1 tablespoon parsley - 1 teaspoon capers - ¹⁄₄ teaspoon dry mustard - ¹⁄₂ cup mayonnaise - -Combine all ingredients and place in mushroom caps that have been -cleaned, drained and stems removed. Bake at 350 degrees for 8 minutes. - - -_CHEESE KRISPS_ - - 2 cups grated sharp Cheddar Cheese - 2 sticks softened butter - 2 cups flour - 2 cups Rice Krispies - -Cream butter, mix in cheese until blended; add flour, mix well and add -cereal. Shape into balls and place on ungreased cookie sheet. Flatten -with fork. Bake for 10 minutes at 375 degrees. Sprinkle with salt while -hot. - - -_CHEESE SQUARES_ - - 1¹⁄₂ loaf Pepperidge Farm thin sliced bread - 2 jars Kraft Old English cheese spread - ³⁄₄ teaspoon dill weed - ³⁄₄ teaspoon Worcestershire Sauce - ¹⁄₂ teaspoon Tabasco - ¹⁄₂ teaspoon onion powder - ¹⁄₂ teaspoon Beau Monde seasoning - 1 dash cayenne pepper - 1 stick butter softened - -Cut off crusts of 27 slices. Cream ingredients until smooth. Spread -three slices with mixture. Stack the three slices, then spread mixture -on sides. Cut into 9 squares. Repeat procedure with other slices. Bake -at 350 degrees for 15 to 20 minutes. Can be frozen and baked as needed. - - -BACON ROLL UPS - - 1 loaf cracked wheat or whole wheat bread - 1 8 oz. package cream cheese - 1 pound bacon - -Cut crusts off slices of bread. Spread bread slices with softened cream -cheese. Roll bread slice and cut into three pieces. Roll each piece in -¹⁄₃ or ¹⁄₂ strip of bacon. Toothpick together. Bake at least 25 minutes -at 350 degrees. Can freeze baked or unbaked. If baked, thaw and reheat -before serving. - - -_HOT PORK AND BACON APPETIZER_ - - 1 pound ground pork - ¹⁄₂ cup shredded cheddar cheese - ¹⁄₄ cup fine corn flake crumbs - ¹⁄₄ cup chopped onion - ¹⁄₄ cup stuffed olives - ¹⁄₄ cup chopped water chestnuts - 1 egg - 1 teaspoon salt - ¹⁄₄ teaspoon pepper - 8-12 slices of bacon - -Combine everything but bacon. Shape into about 40 to 50 small rolls -about 1¹⁄₂ inch long or fewer rolls 2¹⁄₂ inches long. Cut bacon slices -in halves or thirds. Wrap each pork roll with a piece of bacon, secure -with a toothpick. Bake at 400 degrees for 20 minutes. Put in chafing -dish. Can garnish with pineapple chunks, green pepper and maraschino -cherries if desired. Can freeze raw or cooked. If frozen cooked just -reheat. - - -_PINEAPPLE MEATBALLS_ - -_MEATBALLS_ - - ¹⁄₂ cup milk - 2 slices bread crumbled - 2 pounds ground round - 1 egg beaten - 2 teaspoons seasoned salt, pepper and garlic powder - 1 tablespoon sherry - -Mix all of the above well and shape into 1¹⁄₂ inch meatballs. Brown the -meatballs in 2 tablespoons oil. - -_SAUCE_ - - 1 can bouillon - 1 can pineapple tidbits in heavy syrup, do not drain. - If unable to find tidbits use a 1 pound 4 ounce can - of pineapple and cut the chunks in thirds. - ¹⁄₂ cup chopped green pepper - ¹⁄₄ cup wine vinegar - ¹⁄₂ cup sugar - 2 tablespoons soy sauce - ¹⁄₂ teaspoon salt - 1 teaspoon accent - 2 tablespoons cornstarch - -Mix all of the above ingredients except the cornstarch. Moisten the -2 tablespoons cornstarch in a little water and add to sauce. Arrange -meatballs in a large baking dish and pour the sauce on top. Bake for 45 -minutes in 300 degree oven. To serve, transfer the meatballs and sauce -into a chafing dish so that they will stay warm. - - -_SPINACH BALLS_ - - 2 packages chopped spinach, cooked, drained well - 2 cups seasoned bread stuffing - 1 cup parmesan cheese - ³⁄₄ cup soft butter - 6 eggs beaten - salt and pepper to taste - -Mix well, shape into bite sized balls. Bake on cookie sheet at 350 -degree oven for 10 to 12 minutes. May be frozen and reheated. - - -_BABY REUBENS_ - - 1 loaf cocktail rye bread - -Spread each piece with Thousand Island dressing or mayonnaise seasoned -with horseradish for variation. Cover with thin slice of corned beef, -about 1 scant T. sauerkraut, and small square of swiss cheese. Bake at -350 degrees until cheese melts and canapes are hot. - - -_MUFFIN CANAPE_ - - 6 green onions, sliced thinly, using some tops - 1¹⁄₂ cup grated Cheddar cheese - 1¹⁄₂ cup mayonnaise - 3 English Muffins, split quartered - -Mix first 3 ingredients. Spread on muffins and broil until brown. Makes -24. - - -_CRAB RANGOON_ - - 50 Wonton Skins - 2 8 oz. cream cheese - 2 cans Crab, 6¹⁄₂ oz. - 2 tablespoons A. 1. Sauce - 1 tablespoon Garlic Powder - 2 egg yolks - -Mix together all ingredients except skins and egg yolks. Take a -teaspoon of mixture and place in center of Wonton skin. Brush egg yolk -on corners of skins, pull corners together and twist close. Fry in deep -hot fat until golden brown. Serve with hot mustard sauce and sweet sour -sauce. - - -_STUFFED MUSHROOMS_ - - 12 large mushrooms - 3 tablespoons melted butter - ¹⁄₂ teaspoon salt - ¹⁄₂ teaspoon pepper - 2 tablespoons minced green onions - ¹⁄₂ tablespoon flour - 2 tablespoon butter - ¹⁄₂ cup heavy cream - 3 tablespoons fresh minced parsley - ¹⁄₂ cup grated swiss cheese - -Remove mushroom stems and reserve. Wash and dry the caps, brush with -melted butter and arrange in shallow dish. Season lightly with salt and -pepper. Wash and dry stems and mince. Saute with green onions in butter -for 4 to 5 minutes. Lower heat, add flour and stir for one minute. -Stir in cream and simmer for a minute or two until thickened. Stir in -parsley and seasonings. Fill the mushroom caps with this mixture. Top -each with a teaspoon of cheese and a drop of melted butter. Set aside -until ready to cook. Bake in upper ¹⁄₃ of oven for 15 minutes at 375 -degrees. The stuffing should be brown on top. - - -_ARTICHOKE APPETIZER_ - - ¹⁄₂ cup chopped onion - ¹⁄₂ cup water - 4 eggs - ¹⁄₄ cup fine dry bread crumbs - ¹⁄₂ teaspoon salt - ¹⁄₈ teaspoon crushed dry oregano - 2-3 drops hot pepper sauce - 2 cups shredded cheddar cheese - 2 cans marinated artichoke hearts, drained and finely chopped. - ¹⁄₈ teaspoon pepper - -Cook onion in water about 5 minutes. Combine eggs, bread crumbs, -salt, pepper, oregano and hot pepper sauce. Stir in onion, cheese and -artichokes. Spread in greased 11 x 7¹⁄₂ pan. Bake at 350 degrees for 17 -to 18 minutes. Cut into 1 inch squares. Serve hot or cold. - - -_RUMAKI_ - - ¹⁄₂ pound chicken livers - 1 8 oz. can water chestnuts, sliced - 3 green onions - 8 slices bacon, cut in half - ¹⁄₂ cup Soy Sauce - ¹⁄₄ teaspoon Ginger - ¹⁄₄ teaspoon Curry Powder - -Cut onions into one inch pieces. Roll a piece of onion, a slice of -water chestnut and chicken liver in each piece of bacon. Fasten with -a toothpick. Marinate at least one hour in mixture of rest of the -ingredients. Bake, uncovered, on rack in shallow pan at 400 degrees for -15 to 20 minutes, or until bacon is crisp. Makes 16. - - -_SPICY SAUSAGE BALLS_ - - 1 pound lean pork sausage, mashed - 1 egg well beaten - ¹⁄₃ fine dry bread crumbs - 2 teaspoons curry powder - ¹⁄₄ teaspoon chili powder - -Mix all above ingredients and shape in ³⁄₄ inch balls. Brown on all -sides and drain well on paper. - - 1 8 oz. tomato sauce - 3 tablespoon catsup - 1 tablespoon Soy sauce - 1 tablespoon Worcestershire sauce - -Combine in saucepan and add sausage balls. Simmer covered for 15 -minutes. If used as an appetizer, remove cover and simmer longer to -thicken sauce. Can be used as a main dish served over rice. - - -_ALOHA MARINATED CHICKEN WINGS_ - -Prepare 1 day in advance. Separate 1 package chicken wings discard -tips. Marinate in following: - - ¹⁄₂ cup vinegar - ¹⁄₂ cup dark Karo syrup - ¹⁄₂ cup soy sauce - ¹⁄₄ cup dark molasses - -Drain and reserve marinade. Bake in 300 degree oven for ³⁄₄ -hour-covered dish. Return to marinade and serve in chafing dish. - - -_SAUSAGE CHEESE BALLS_ - - 1 pound lean ground sausage - 1 pound shredded Cheddar cheese - 3 cups Bisquick - -Let sausage reach room temperature. Mix all ingredients and form into -balls. Bake at 350 degrees until brown. Makes 100. May be frozen and -reheated. - - -_PUMPERNICKLE--MUENSTER TRIANGLES_ - - 1 8 oz. package Muenster cheese - 4 slices of Pumpernickle - ¹⁄₂ medium onion - -Cut slices of cheese in halves. Place 2 halves on each of 4 bread -slices. Cut onion into slices and place sliced onion rings on top. -Broil 3-5 minutes, cut into triangles. Makes 16. - - -_FRIED MUSHROOMS_ - - 1 pound fresh mushrooms - ¹⁄₃ cup flour - ¹⁄₄ cup dry bread crumbs - 1¹⁄₂ teaspoon salt - ¹⁄₄ teaspoon ground black pepper - 1 egg slightly beaten - -Rinse, pat dry and trim stems of mushrooms; set aside. Combine flour, -bread crumbs, salt and pepper. Dip mushrooms into egg, then coat with -flour mixture. Fry in skillet in ¹⁄₄ cup salad oil until golden. Drain. -To freeze; cool fried mushrooms completely. Wrap for freezing. Freeze -up to 3 weeks. To reheat place frozen mushrooms in pan and place in 500 -degree oven for about 8 minutes. - - -_TOASTED CHEESE ROUNDS_ - - ¹⁄₃ cup Parmesan cheese, grated - ³⁄₄ cup mayonnaise - ¹⁄₂ cup chopped onion - dash Worcestershire - salt and pepper to taste - 1 loaf party rye - -Combine all ingredients and mix well. Spread on bread and broil until -puffy. - - -_ARTICHOKE BUBBLES_ - - 16 slices party rye bread - 1 can (14 oz.) artichoke hearts, drained - 1 egg white - 2 tablespoons mayonnaise - 2 tablespoons grated Parmesan - 1 tablespoon shredded Cheddar cheese - 1 dash Cayenne - 1 dash Paprika - -Cut artichoke hearts in half, place one half cut side down on each -bread slice. Beat egg white until stiff. Fold in remaining ingredients -except paprika. Top each artichoke half with about 1¹⁄₂ teaspoons egg -white mixture. Sprinkle with paprika. Bake at 400 degrees for 10 to 15 -minutes. - - -_ARTICHOKE CHEESE FRITTATA (OMELETTE)_ - - 4 eggs - 1 dozen crumbled soda crackers - ¹⁄₂ pound grated Cheddar cheese - 2 jars of 6 ounce marinated artichoke hearts, chopped and drained, - reserving 2 tablespoons artichoke oil. - 3 green onions, chopped - 1 clove garlic - ¹⁄₂ cup chopped fresh parsley - salt and pepper to taste - -Fry onion and whole garlic in reserved oil. Remove garlic, and take pan -off heat. Cool the onions. Beat eggs slightly in large bowl and add -each remaining ingredient, one at a time with a fork. Add artichokes to -mixture. Stir and pour into well greased 8 × 8 pan or 9 inch round pan. -Bake 35 to 40 minutes at 325 degrees. Serve hot or cold. - - - - -[Illustration: - - Cold - Dips - and - Spreads] - - -_A MEAL IN ITSELF_ - - 1 cup creamed cottage cheese - ¹⁄₂ cup bleu cheese, mashed - 1 hard-boiled egg, thinly sliced - 1 small green onion, thinly sliced - ¹⁄₄ cup sweet pickle relish - 2 tablespoons Creamy French dressing - -Mix in glass bowl. Cover and refrigerate overnight. Serve cold with -crackers. - - -_SWISS CHEESE SPREAD_ - - ¹⁄₃ cup mayonnaise - 1 tablespoon white wine - ¹⁄₂ teaspoon lemon juice - ¹⁄₄ teaspoon prepared mustard - 1 dash each--garlic powder, salt, pepper, nutmeg - 2 cups finely shredded Swiss cheese - -Combine all ingredients and chill. Garnish with nuts. - - -_CHEDDAR BEER SPREAD_ - - ¹⁄₂ pound mild Cheddar cheese, grated - ¹⁄₂ clove of garlic crushed - 1 dash cayenne - 1 tablespoon Worcestershire sauce - ¹⁄₂ teaspoon dry mustard - ¹⁄₂ cup beer - -Combine all ingredients and mix until smooth. Fill crock and seal with -paraffin. Refrigerate several weeks. Makes 1¹⁄₂ cups. - - -_CRAB AND CREAM CHEESE_ - - 1 8 oz. cream cheese - 1 bottle cocktail sauce (Sea Pass, if possible) - 1 can Crabmeat, drained and boned - -Layer above ingredients. Serve with melba rounds or sesame crackers. - - -_DILLY DIP_ - - ²⁄₃ cup mayonnaise - ²⁄₃ cup sour cream - 1 tablespoon dried green onions - 1 tablespoon dried parsley - 1 teaspoon dill weed - 1 teaspoon accent - 1 tablespoon parsley - -Refrigerate for 24 hours. Serve with vegetables. - - -_ROKA DIP FOR VEGETABLES_ - - 1 8 oz. cream cheese - 1 jar Roka cheese - 2 ounces Roka cheese crumbled - 1 tablespoon Worcestershire sauce - 1 dash Tabasco - 1 cup finely chopped watercress - 4 green onions chopped - ¹⁄₄ teaspoon garlic powder - 2 tablespoons mayonnaise - 1 teaspoon curry powder - 1 teaspoon Beau Monde - 1 cup sour cream - 1 tablespoon onion flakes - -Mix all ingredients in mixer. Serve with raw vegetables. - - -_BLOODY MARY DIP_ - - 1 cup sour cream - 1 cup mayonnaise - 2 envelopes Bloody Mary Mix - ¹⁄₄ teaspoon salt - 2 tablespoons green onions, minced - -Mix and chill overnight. Dip vegetables or crackers. - - -_SOY SAUCE DIP_ - - 1 cup mayonnaise - 2 tablespoons dehydrated onions - 2 tablespoons milk - 1 teaspoon ginger - 1 teaspoon vinegar - 1 teaspoon Soy Sauce - -Combine and use for vegetable dip. - - -_CENTURION VEGETABLE DIP_ - - 1 bottle Wilson’s B V Gravy Base - 1 pint mayonnaise - 2 8 oz. cream cheese - 1 tablespoon grated onion - 1 teaspoon Worcestershire sauce - -Beat together, with mixer, all ingredients except mayonnaise. Fold in -mayonnaise with spoon. Serve with raw vegetables. - - -_WILSON’S BVI VEGETABLE DIP_ - - 1 pint Hellmann’s mayonnaise - 2 8 oz. cream cheese - 2 oz. Blue cheese - 2 oz. BVI Gravy Base - 1 teaspoon Worcestershire sauce - 1 minced green onion - -Beat together with mixer, all ingredients except mayonnaise. Fold in -mayonnaise with spoon. Serve with raw vegetables. - - -_SHRIMP OR CRAB MOLD_ - - 2 cans shrimp or crab - 1 can tomato soup - 1 8 oz. cream cheese - 1 tablespoon gelatin - ¹⁄₄ cup cold water - 1 cup celery - ¹⁄₂ cup onion chopped - ³⁄₄ cup Hellmann’s Mayonnaise - -Dissolve gelatin in cold water. Heat to boiling. Add soup little at a -time. Mix cheese little at a time. Add rest of ingredients. Pour into a -greased fish shaped mold. - - -_HAM BALL_ - - 1 8 oz. cream cheese - 1 large Underwood Deviled Ham - 3 tablespoons chopped onion - ¹⁄₂ cup chopped pimento stuffed olives - 2 tablespoons Worcestershire sauce - 1 4 oz. grated sharp cheddar cheese - 2 tablespoons mayonnaise - -Mix all together and chill until firm. Form into ball and roll in -pecans. You can make this at least three days in advance. - - -_CLAM DIP_ - - 1 8 oz. cream cheese - ¹⁄₂ cup sour cream - 2 tablespoons mayonnaise - 2 tablespoons dill - 1 tablespoon garlic salt - 1 7 oz. can mixed clams - 2 tablespoons minced onion - -Mix together all ingredients except clams. Fold in clams and -refrigerate 24 hours. Great with king size Fritos. - - -_PEANUT BUTTER PATE_ - - ¹⁄₂ cup chopped fresh mushrooms - 2 tablespoons butter - 2 tablespoons lemon juice - 1 8 oz. cream cheese, softened - 2 tablespoons creamy peanut butter - 2 slices bacon--crisp and crumbled - 3 green onions, finely chopped - -Cook mushrooms in butter for 5 minutes, stir in lemon juice. Remove -from heat. Beat cream cheese and peanut butter until fluffy. Stir in -mushrooms and cover. Refrigerate at least one hour. Shape into ball and -roll in bacon and onions. Cover and refrigerate until serving time. -Serve with crackers. - - -_SPINACH APPETIZER_ - - 1 pkg. frozen chopped spinach, thawed and drained - 1 8 oz. cream cheese - ¹⁄₂ teaspoon Beau Monde - ¹⁄₂ teaspoon salt - ¹⁄₂ cup chopped fresh parsley - ¹⁄₄ cup chopped green onion tops - 1 teaspoon Dill Weed - -Mix everything together and serve on party rye. - - -_BLUE CHEESE SPREAD_ - - 1 cup American blue cheese - 1 cup cream cheese - 2 teaspoons minced onion - ¹⁄₂ cup sour cream - 2 tablespoons white wine - pinch garlic - 4 strips crisp bacon, crushed - -Mix all ingredients and chill. Serve on crackers. - - -_CLAM BALL_ - - 2 8 oz. cream cheese - 2 green onions, minced - 1 dash Worcestershire sauce - 1 dash lemon pepper - 1 can minced clams, drained - -Combine all ingredients. Shape in ball and roll in shelled sunflower -seeds. Serve with sesame crackers. - - -_SCRUMPTIOUS SHRIMP SPREAD_ - - ¹⁄₂ cup Chili Sauce - 3 tablespoons tomato paste - 2 tablespoons dill pickle liquid - 1 tablespoon lemon juice - 1 tablespoon Horseradish - ¹⁄₂ cup chopped dill pickle - 1 7 oz. can chopped shrimp - 1 8 oz. cream cheese - -Beat cream cheese, add remaining ingredients. Serve on crackers. - - -_MANSFIELD DIP_ - - 2 cans crabmeat, drained very dry - ¹⁄₂ head raw cauliflower - ¹⁄₄ cup mayonnaise or enough to moisten - 1 teaspoon curry powder - -Wash and dry cauliflower and chop fine, in blender. Mix all -ingredients. For a hotter taste add some Chili Sauce if desired. - - -_CRAB DIVINE_ - - 2 cans crabmeat (7¹⁄₂ oz.) - 3 8 oz. cream cheese softened - 6 tablespoons mayonnaise - ¹⁄₄ teaspoon curry powder - ¹⁄₄ teaspoon salt - 2 tablespoons lemon juice - 1 teaspoon Worcestershire Sauce - 1 3 oz. lemon jello - 2 tablespoons cold water - -Soften jello in cold water and heat. Mix together all other ingredients -and pack in greased mold. Serve with crackers. - - -_CAMEMBERT CHEESE BALL_ - - 2 8 oz. cream cheese softened - 1 bunch green onion tops - 1 jar Old English Cheese - 1 jar Roka - ¹⁄₂ round of Camembert Cheese - -Make at least three days in advance. Mix all together and roll in -pecans. Serve at room temperature. - - -_KRAUT SPREAD_ - - 1 large can sauerkraut finely chopped and well drained - ¹⁄₂ cup onion finely chopped - ¹⁄₂ cup green pepper finely chopped - ¹⁄₂ cup sugar - ¹⁄₂ cup oil - -Combine ingredients and chill at least 12 hours. Good on triscuits. - - -_A B C DIP_ - - ¹⁄₃ cup toasted almonds - ³⁄₄ cup mayonnaise - 12 ounces grated sharp cheddar cheese - 3 strips cooked bacon, crumbled - 1 tablespoon finely minced onion - ¹⁄₄ teaspoon salt - -Mix together all ingredients and serve on wheat crackers. Can be made -three days in advance. - - -_TUNA CHUTNEY DIP_ - - 1 8 oz. cream cheese - ¹⁄₄ cup mayonnaise - 2 tablespoons prepared mustard - ¹⁄₄ teaspoon cayenne - 2 7 oz. cans tuna - ¹⁄₄ cup chutney - -Mix all ingredients together and serve with crackers. - - -_MEXICAN PEPPER DIP_ - - 2 large tomatoes peeled and chopped - 4 chopped green onions - 1 small can chopped Green Chiles (El Paso) - 1 small can chopped ripe olives - 3 tablespoons Olive oil - 4 teaspoons vinegar - 1 teaspoon Garlic salt - -Mix all ingredients together and chill. Serve with Tortilla chips. - - -_CURRY VEGETABLE DIP_ - - 1 cup mayonnaise - 1 teaspoon Curry Powder - 1 teaspoon Garlic salt - 1 teaspoon onion powder - 1 teaspoon Horseradish (optional) - 1 teaspoon Tarragon vinegar - -Combine all ingredients and serve with raw vegetables. - - -_SPINACH DIP FOR VEGETABLES_ - - 1 package frozen chopped spinach - 2 cups mayonnaise - 1 cup green onions (about 2 bunches) - 1 teaspoon each, salt and pepper - -Do not cook spinach. Thaw and thoroughly squeeze moisture out before -mixing with rest of ingredients. Serve with raw vegetables. - - -_ANCHOVY-CHEESE DIP_ - - 1 8 oz. cream cheese softened - 2 tablespoons chopped green olives - 1 tablespoon anchovy paste - 1 tablespoon snipped green onion tops - 1 tablespoon milk - 1 teaspoon lemon juice - ¹⁄₂ teaspoon Worcestershire sauce - -Combine all ingredients and beat until light and fluffy. Chill 24 -hours. Serve with crackers or vegetables. - - -_CURRY BALL WITH CHUTNEY AND ALMONDS_ - - 2 8 oz. cream cheese softened - 2 tablespoons curry powder or more to taste - 1 4 oz. package sliced almonds - 4 tablespoons butter - 1 bottle curry sauce or chutney sauce - -Mix together cream cheese and curry. Set in refrigerator, when cool -form into a log. Meanwhile brown almonds in butter and drain on paper -towel. When ball is cool roll in almonds and refrigerate. Just before -serving pour bottle of chutney or curry sauce over ball. Serve with -sesame crackers. - - -_CHUTNEY OVER CHEESE_ - - 1 8 oz. shredded cheddar cheese - 1 8 oz. cream cheese - 2 tablespoons sherry - 1 teaspoon curry powder - -Mix all ingredients together and place in pie plate. At last minute, -spread on one large jar of chutney. Add chopped green onions on top. -Serve with Triscuits. - - -_TUNA PATE_ - - 1 8 oz. cream cheese - 2 tablespoons chili sauce - 2 tablespoons snipped parsley - 1 teaspoon instant minced onion - ¹⁄₂ teaspoon bottled hot pepper sauce - 2 6¹⁄₂ oz. cans tuna drained - -Blend first five ingredients, gradually stir in tuna. Beat until -blended. Pack in four cup mold. Chill thoroughly. Unmold and serve with -crackers. - - - - -[Illustration: - - Cold - Tidbits] - - -_INDIAN CHICKEN BALLS_ - - 4 ounces cream cheese, softened - 2 tablespoon mayonnaise - 2 5 ounce cans chicken drained - 1 cup sliced, blanched almonds - 1 tablespoon chopped chutney - 1 tablespoon curry powder - ¹⁄₂ teaspoon salt - ¹⁄₂ cup flaked coconut - -Beat cheese and mayonnaise until blended. Add rest of ingredients, -except coconut. Mix well and chill for one hour. Shape into 36 balls. -Roll in coconut and chill 3 to 4 hours before serving. - - -_CHUTNEY-CHICKEN BALLS_ - - ¹⁄₄ cup finely chopped chutney or chutney sauce - 1 5 ounce can chicken spread - salt, white pepper and curry powder to taste - finely chopped almonds - -Combine all ingredients except almonds. Chill and form into balls. -Shortly before serving roll balls in chopped almonds. - - -_FROSTY GRAPE CLUSTERS_ - - 2 pounds red, green or blue grapes - 2 egg whites, slightly beaten - 1 package lemon flavored gelatin - 1 teaspoon cinnamon or nutmeg - -Separate grapes into small clusters. Wash and pat dry with paper -towels. Dip grapes in egg whites. Sprinkle with mixture of gelatin and -spices. Dry on cake racks in cool place. These are also nice around a -punch bowl or as a garnish on a buffet. Makes about 12 servings. - - -_FILLING FOR STUFFED CHERRY TOMATOES_ - - 1 large avocado - ¹⁄₂ cup creamed cottage cheese - 1 teaspoon lemon juice - ¹⁄₄ teaspoon salt - ¹⁄₂ teaspoon Dill Weed - Few drops onion juice - Garnish with Fresh Dill - -Take the centers out of the tomatoes. Mix all other ingredients -together until smooth. Fill the centers with a teaspoon full of the -mixture. - - -_CUCUMBER HORS D’OEUVRES_ - - 1 loaf thin sliced bread - 2 cucumbers - 1 cup mayonnaise - 4 tablespoons Dill Weed - 1 jar capers - -Take thin sliced bread and trim crust. Cut them with round cutter. -Spread butter on bread rounds. Cover butter with mayonnaise and dill -weed mixed. Place thin slice of cucumber on top. Cover with dab of dill -and mayonnaise mixture and place caper on top. - - -_CHIPPED BEEF AND DILLED GREEN BEAN HORS D’OEUVRES_ - - 1 can S & W dilled green beans - 2 packages thin sliced corn beef - 1 container Kraft Horseradish and cream cheese - -Spread horseradish and cream cheese on beef. Roll around dilled bean -and secure with toothpick. - - -_OLIVE BREAD RING_ - - 1 13³⁄₄ oz. package hot roll mix - ³⁄₄ cups warm buttermilk - 1 egg - 2 tablespoons granulated sugar - ³⁄₄ cup shredded Swiss cheese - ³⁄₄ cup chopped walnuts - ³⁄₄ cup thinly sliced pimento-stuffed olives - -Sprinkle yeast from roll mix over buttermilk. Thoroughly blend in egg -with fork. Set aside, cool to room temperature. Mix together roll mix -and sugar; stir in cheese, walnuts and olives. Add liquid ingredients -and stir until dough clings together. Turn onto lightly floured bread -board and knead 5 or 6 times. Place in buttered bowl, cover and let -stand in warm place until doubled, about 1¹⁄₂ hours. On lightly floured -board, knead 8 or 10 times. Shape into roll about 16 to 18 inches long -and place in well buttered bundt pan. Be sure to seal ends together. -Cover and let stand in warm place until doubled, about 45 min. It will -not fill the pan. Bake in pre-heated oven at 325 degrees for about 35 -to 40 minutes. Turn onto wire rack to cool. Serve with bacon-cheddar -spread. - - -_BACON-CHEDDAR CHEESE SPREAD_ - - 2 cups shredded cheddar cheese (8 oz.) - ¹⁄₃ cup dairy sour cream - 2 tablespoons finely chopped green onion - 6 slices cooked bacon, crumbled - -Mix all ingredients together. Have at room temperature to spread on -slices of the olive bread ring. - - -_DILL PICKLES AND BEEF WRAP_ - - 1 package chipped beef - 1 3 oz. package cream cheese, softened - 1 jar medium sized dill pickles - -Spread cream cheese on piece of chipped beef. Wrap around a dill -pickle. Chill and slice into small pieces. - - -_CREAM PUFFS_ - - 1 cup flour - ¹⁄₄ teaspoon salt - ¹⁄₂ cup butter - 1 cup boiling water & 4 eggs - -Combine shortening and water in saucepan; keep over low heat until -butter is melted. Sift flour and salt together and add all at one time -to water mixture, stirring vigorously over low heat until mixture -forms a ball and leaves the side of the pan. Remove from heat and -cool slightly. Add eggs, one at a time, beating thoroughly after each -addition. Beat until smooth and thick. Drop ¹⁄₂ teaspoon mixture on -greased cookie sheet, about 1¹⁄₂ inches apart. Bake at 425 degrees for -20 minutes or until beads of moisture no longer appear on surface. DO -NOT OPEN DOOR TO OVEN DURING BAKING. Cool, split and fill just before -serving. Puffs may be filled with chicken salad, tuna or one of the -following. - - -_BLUE CHEESE FILLING_ - - 1 5 oz. jar blue cheese spread, softened - 1 teaspoon Worcestershire sauce - ¹⁄₂ cup dairy sour cream - -Cream cheese spread until smooth. Blend in sauce and sour cream. Chill -until ready to fill puffs. Garnish with paprika or parsley, if desired. -Makes 1 cup. - - -_CRABMEAT FILLING_ - - 1 cup crabmeat - 1 3 oz. package cream cheese - ¹⁄₂ cup sour cream - ¹⁄₂ teaspoon curry - 1 teaspoon chutney - ¹⁄₂ teaspoon salt - -Mix all together and stuff in puffs. - - -_SHRIMP-CHEESE FILLING_ - - ¹⁄₂ cup flaked cooked shrimp - 1 tablespoon chopped pimento - 1 tablespoon lemon juice - 3 tablespoons mayonnaise - ¹⁄₄ cup shredded sharp Cheddar cheese - salt and pepper to taste - -Mix all ingredients and fill puffs. - - -_EXOTIC CHICKEN SALAD_ - - 4 pounds cooked chicken breast - 2 small packages slivered almonds - 2 cups mayonnaise - 1 tablespoon curry powder - 2 tablespoons soy sauce - 2 cups thin sliced celery - 2 6 oz. cans water chestnuts sliced thinly - salt and pepper to taste - -Mix all ingredients together and fill puffs. - - -_PICKLED MUSHROOMS_ - - ¹⁄₂ pound mushrooms - 2 teaspoons salt - 2 cups boiling water - ²⁄₃ cup cider vinegar - 6 peppercorns - 1 sliced onion - 1 sprig parsley - 1 bay leaf - ¹⁄₄ teaspoon celery salt - ¹⁄₄ cup oil - -Clean mushrooms and remove stems. Cover with boiling water and salt, -simmer 5 minutes. Drain. Boil vinegar and seasonings 10 minutes. Pour -over mushrooms and refrigerate for 24 hours. Drain before serving. - - -_MARINATED CARROTS_ - - 2 pounds carrots cooked in small pieces until barely tender - 1 medium onion grated - 1 green pepper diced - 1 cup celery diced - salt and pepper to taste - -Bring to boil the following ingredients and pour over carrots. -Refrigerate for 24 hours. - - 1 can tomato soup, undiluted - ¹⁄₂ cup sugar - ³⁄₄ cup Cider vinegar - ¹⁄₂ cup salad oil - 1 tablespoon prepared mustard - 1 tablespoon Worcestershire sauce - - -_SHRIMP WAIKIKI_ - -Cook one pound shrimp. Halve a large pineapple lengthwise, scoop out -meat, discarding core, and cut meat into bite size pieces. Spear each -shrimp on toothpick with a piece of pineapple, and heap into one -pineapple shell. In other shell, place dip made of: - - ³⁄₄ cup sour cream - ¹⁄₄ cup mayonnaise - 1 tablespoon horseradish - - -_BOLOGNA CORNUCOPIAS_ - - 8 slices bologna - 1 package (7¹⁄₂ oz.) farmers cheese - 1 onion minced - 2 tablespoon minced green pepper - 1 teaspoon Worcestershire sauce - Dash paprika - -Cut bologna slices in half. Roll each into a cornucopias and close with -a toothpick. Combine other ingredients and mix until smooth. Spoon into -cornucopias and chill. - - -_SPICED SHERRIED WALNUTS_ - - 1¹⁄₂ cup brown sugar - ¹⁄₄ teaspoon salt - ¹⁄₄ cup sherry - 1 tablespoon pumpkin pie spice - 2 tablespoons light corn syrup - 3 cups walnut halves - granulated sugar - -Blend brown sugar, salt, sherry, spice and corn syrup. Add walnuts. -Roll nuts in sugar and dry overnight on wax paper. - - -_HARRIETT’S MIXTURE_ - - 6 tablespoons butter - 4 teaspoons Worcestershire sauce - 1 teaspoon seasoned salt - 2 cups Rice Chex - 2 cups Wheat Chex - 2 cups Corn Chex - ³⁄₄ cup salted nuts - 1 cup stick pretzels - -Melt butter, add salt and Worcestershire sauce. Add rest of ingredients -and heat until all pieces are coated. Bake at 250 degrees for 45 -minutes. Stir every fifteen minutes. Place on paper towels to cool. - - -_BARBECUED PECANS_ - - 1 cup butter - ¹⁄₃ cup Worcestershire sauce - 10 dashes Tabasco sauce - 4 cups pecan halves - -Melt butter, add other ingredients. Bake in 270 degree oven for 15 -minutes. Take out, salt as needed. Return to oven for another 15 -minutes. Drain and cool on paper towels. - - -_FINGER BROCCOLI_ - -Wash two bunches of fresh broccoli. Cut off flowerets and cut into -bite-size pieces. Stems may be saved to cook or use in soup. Make the -following marinade: - - ¹⁄₂ cup white vinegar - ¹⁄₂ cup cider vinegar - 1 cup olive oil - 1 tablespoon dill weed - 1 tablespoon sugar - 1 tablespoon MSG - 1 teaspoon each; salt, pepper, garlic powder - 1 clove garlic, cut into fourths - -Place broccoli in large container with a tight fitting lid, such as -a plastic ¹⁄₂ gallon ice cream carton. Pour marinade over broccoli. -Marinate for 24 hours, turning the carton frequently or stirring -broccoli. Remove garlic after 12 hours. - - -_MARINATED SHRIMP_ - - 2 tablespoons vinegar - ¹⁄₃ cup oil - 1 teaspoon paprika - ¹⁄₄ cup strong prepared mustard - 1 teaspoon salt - ¹⁄₂ cup green onions, chopped very fine - ¹⁄₄ cup parsley, chopped very fine - ¹⁄₂ cup celery, chopped very fine - -Marinate 1 pound shrimp in above mixture overnight. Serve with -toothpicks. - - -_ARTICHOKE-BRUSSEL SPROUTS_ - - 1 can artichoke hearts (drained) - 1 package frozen brussel sprouts (cook following directions) - 1 small bottle Wishbone dressing - -Pour over prepared vegetables, sprinkle dill on top. Refrigerate and -serve with toothpicks. - - - - -[Illustration: - - Christmas - Gifts - To - Make] - - -_RED PEPPER JELLY_ - - 12 red peppers ground in meat grinder - 2 hot peppers ground - 7 cups sugar - 1 6 oz. bottle Certo - 1¹⁄₂ cups cider vinegar - 1 box of paraffin - -Place everything, except Certo on high heat. Stir and boil hard for ten -minutes. Add bottle of Certo and stir 10 minutes. Ladle into sterilized -jelly glasses and seal with paraffin immediately. - - -_HOT SPICED TEA_ - - 2¹⁄₃ cups sugar - 2 cups Tang - ³⁄₄ cup instant tea - 1 package lemonade mix - 1 teaspoon cinnamon - ¹⁄₂ teaspoon clove - -Mix all ingredients together and store in tightly covered jar. Put two -teaspoons in a cup and pour in hot water. - - -_KAHLUA_ - -Boil in 1¹⁄₂ cups of water 3³⁄₄ cups granulated sugar and add 1 inch -long piece of vanilla bean, cut into 3 pieces. Let simmer for 20 -minutes. Dissolve 6¹⁄₂ tablespoons instant coffee (Yuban) in ¹⁄₂ cup -water. Strain sugar-syrup through cheese cloth and let cool. When cool, -add coffee and water mixture and with 3¹⁄₂ cups 100 percent Vodka and 1 -tsp. glycerin and let stand in glass bottle for two weeks. - - -_ORANGE AND SPICE SCENTED SUGAR_ - - 1 cup sugar - 1 tablespoon grated orange peel - ¹⁄₂ teaspoon cinnamon - ¹⁄₄ teaspoon ground nutmeg - ¹⁄₄ teaspoon cardamom - ¹⁄₈ teaspoon ground ginger - -Heat oven to 200 degrees. Combine ingredients in a baking pan 8 × 8 × -2 and heat for 15 minutes stirring occasionally. Cool. Pour mixture -into blender and run on low speed till sugar is fine. Store in tightly -covered container in a cool dry place. Use to sweeten coffee, tea, -applesauce, fresh apples or sprinkle on pancakes, waffles or french -toast. - - -_CAFE AU LAIT_ - - ¹⁄₄ cup Nestle Quick - ¹⁄₂ cup Maxim coffee - ¹⁄₂ cup Coffeemate - 3 teaspoons cinnamon - -Mix and store in glass jar. Use one rounded teaspoon per cup. - - -_SEASONED SALT_ - - 2 cups salt - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 tablespoon oregano, crushed - ¹⁄₄ cup paprika - 2 tablespoons pepper - 1 teaspoon nutmeg - 1 tablespoon celery salt and chili powder - ¹⁄₄ cup M.S.G. - -Mix all ingredients and store in container. Use on vegetables and meat -while cooking. - - - - -Transcriber’s Notes - -Obvious errors in punctuation and spelling have been fixed. - -The stick of softened butter in the Cheese Squares recipe was -handwritten into the original. - -*** END OF THE PROJECT GUTENBERG EBOOK CHRISTMAS 1976: SANTA'S -SAMPLER *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. Special rules, set forth in the General Terms of Use part -of this license, apply to copying and distributing Project -Gutenberg-tm electronic works to protect the PROJECT GUTENBERG-tm -concept and trademark. 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