Page 3 Holiday Recipes

From the Kitchen of Sharon Cook

Cheese and Ham Log

1 pkg 8oz cream cheese
1 pkg shredded ham
1 ½ bunch green onions
1 tsp lemon juice
2 tsp Worcestershire Sauce

Chop and mix and shape. Serve with crackers.

Fruit Salad

1 can chunky fruit
1 can chunky pineapple (tidbit is best size)
1 can sliced peaches (cut up)
2 large bananas (sliced)
1 box instant vanilla pudding mix (either size, I use large)
1 T. dry Tang (or orange juice)

Drain fruit (save the juice). Mix some juice from fruit (enough to make a thick liquid) with pudding mix
and Tang. Pour over fruit, mix and refrigerate overnight.

Hot Artichoke Dip

1 cup Mayo (regular or lite) (may also use miracle whip)
1 can (14oz) artichoke hearts, drained and chopped
1 cup (4oz) grated Parmesan cheese
1 clove garlic, minced
Chopped tomato
Sliced green onion

Mix: all ingredients except tomato and onion
Spoon: into 9-inch pie plate or quiche dish
Bake: at 350 for 20-25 minutes or until lightly browned. Sprinkle with tomato and onions if desired.
Serve with crackers. Makes 2 ½ cups

To Make Ahead: prepare dip as directed except for baking: cover. Refrigerate overnight. When ready to
serve, bake uncovered at 350 for 20-25 minutes or until lightly browned.

Hot Spiced Wine

2 qts red burgundy – Taylor’s or Almader
2 qts apple juice
3 – 3 inch sticks of cinnamon
1 ½ tsp whole cloves
1 tsp whole allspice

Combine liquid. Ties spices in cheesecloth and add to liquid. Cover and chill 2 hours – overnight. Pour
into Dutch oven or large pan and bring to a boil. Reduce immediately and simmer 3-5 minutes. Remove
spices and serve.

Spiced Tea (Hot)

¾ – 1 cup sugar
18 oz jar of Tang
1/2 – 1 cup instant tea
½ cup instant tea with lemon
1 tsp cloves
1 tsp cinnamon

Combine and mix 2 tsp per cup of water – hot or cold

Corn Casserole

1 can 16 oz whole corn (semi-drain)
2 16 oz can cream-style corn
1 stick butter
2 beaten eggs
1 cup sour cream
81/2 oz jiffy cornbread

Mix all of the above and bake at 350 degrees for 1 hour!

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Also From the Kitchen of Eddie Cook

Fancy Egg Scramble for Breakfast

Serves 10 – very good to make evening before to serve for breakfast next morning.

1 Cup (4 oz) diced ham
1/2 Cup chopped green onion
3 tablespoons butter
12 eggs, slightly beaten
1 (3 oz) can stems/pieces mushrooms (drained)
Cheese sauce (below)
4 tablespoon melted butter
2-1/4 cup soft bread crumbs (3 slices)
1/8 teaspoon paprika

In large skillet, saute ham and onion in 3 tbl oleo until onion is tender (but not brown).  Add egg and
scramble until eggs re just beginning to set (beginning to form, not cooked).

Pour all into a 12x7x2 pan.  (Or 13×9)
Combine remaining butter, crumbs and paprika
Sprinkle over egg mixture
Cover with Reynolds wrap and chill overnight
30 minutes before you eat, bake uncovered at 350 degrees for 30 minutes

Cheese Sauce for Egg Scramble

Melt 2 tbl margarine
Blend in 2 tbl flour, ½ tsp salt, 1/8 tsp black papper, 2 cup milk
Cook until bubbly
Melt in 1 cup (4 oz) shredded American cheese

Not a thick mixture – isn’t too runny even though it looks it

If you are making the morning you need it, chill only 30 minutes to an hour.  It is easier to chill
overnight.

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From the Kitchen of Virginia Weber

Jolie Blond’s Creamy Banana Pudding

Put 1-1/2 cups cold water in large bowl

Add 1 can CONDENSED milk (not evaporated)
Add 1 small (3.4 ounce) package of Jello INSTANT pudding
Mix  all very well!!!!   Chill about 5 minutes

Fold in 8 ounces of Cool Whip ( or a less expensive brand)
Do not stir —just gently mix

Place a layer of vanilla wafers in bottom of bowl

Add some of the pudding

Then cut 2 bananas and spread in top
Another layer of vanilla wafers, then bananas 2-3 more
End the layering with pudding.    I decorate the top with vanilla wafers

Can make day before or hour before.