TO ALL MY VIEWERS

CANDIED HAM LOAF

*HOLIDAY COLLECTION- 4 cups ground Ham (2 pounds)  1 pound ground beef or lean pork, ground 2 cups soft bread crumbs 1 cup milk 2 eggs, slightly beaten 1 teaspoon dry mustard 1/2 teaspoon salt 1/2 cup brown sugar 1/2 teaspoon cloves. Soak bread crumbs in milk; add eggs. Combine ground Ham, beef, mustard, salt and bread mixture. Mix well. Mix brown sugar and cloves; spread in bottom of 5 by 9-inch loaf pan. Pack meat mixture in pan and bake at 350 degrees for 1 1/2 hours.  YIELD: 10-12 servings.  (Source:  Dorothy Dean)

PETER RABBIT SALAD

*HOLIDAY COLLECTION-  For each salad:  On a bed of lettuce place a pineapple ring, fill with a spoonful of cottage cheese, then top with a pear half, rounded side up. Decorate with cloves for eyes, marshino cherry bits for nose and mouth, cut marshmallow for ears and tail. (Toothpick these to hold in place.)  (Source:  Dorothy Dean)

RHUBARB CHIFFON PIE

*HOLIDAY COLLECTION-  2 1/2 cups sliced rhubarb 3/4 cup sugar 1 envelope unflavored gelatin 1/4 cup cold water 3 egg yolks 1/4 cup lemon juice 1/4 teaspoon salt 1/3 cup sugar 3 egg whites 6 TB sugar 1 9-inch baked pie shell. Combine rhubarb and 3/4 cup sugar in saucepan; cook slowly,stirring occassionally,until rhubarb becomes pulpy. Soften gelatin in cold water. In small pan, beat egg yolks slightly with lemon juice, salt and 1/3 cup sugar. Cook, stirring frequently, over very low heat until mixture thickens. Mix with rhubarb; stir in softened gelatin; cool until slightly thickened. Beat egg whites until foamy. Add 6 TB sugar gradually while beating to stiff peaks. Fold into chilled rhubarb mixture. Turn into baked pie shell and chill until firm. Garnish with whipped cream,if desired. (Source: Dorothy Dean)

HOT CROSS BUNS

*HOLIDAY COLLECTION-   2 pkg yeast, compressed or dry 1/4 cup water (lukewarm for compressed,warm for dry yeast) 1 cup milk 1/2 sugar 2 teaspoons salt 1/4 cup shortening 2 eggs 5 cups sifted flour,about 1 teaspoon cinnamon 1/4 teaspoon allspice 1 cup currants or raisins 1/2 cup chopped citron 1 egg white, slightly beaten.  Soften yeast in water. Scald milk. Add sugar,salt and shortening. Cool to lukewarm. Add flour to make a thick batter. Add softened yeast and eggs. Beat well. Add spices,currants,citron and enough more flour to make a soft dough. Turn out on lightly floured board. Knead until smooth and satiny. Place in greased bowl. Cover and let rise in warm place about 1 1/2 hours. When light,punch down. Let rest 10 min. Divide dough into halves. Roll out each half of dough to 1/2-inch thickness. Cut with 2 1/2-inch bisquit cutter. Shape into balls and place on greased baking sheet. Let rise until doubled, about 45 min. Brush with egg white. Bake at 350 degrees for 20-25 min. Make cross of White Icing on each bun.  YIELD: About 2 1/2 dozen.   WHITE ICING:  Gradually add 1 1/2 cups powdered sugar to 1 unbeaten egg white; beat well after each addition. Stir in 1/4 teaspoon vanilla. Use decorating tube or paper cornucopia to form crosses on buns.
*Can use raspberry or lemon jelly piped on along with white icing or raspberry/lemon combination. Lots of flexibility here. Use your descretion as you see fit. (Source: Dorothy Dean)

EASTER EGG SALAD

*HOLIDAY COLLECTION-8 drained egg shells 1 envelope unflavored gelatin 1/4 cup cold water 1 cup boiling water 1/4 cup sugar 2 TB vinegar 2 TB lemon juice 3/4 teaspoon salt 1 cup shredded carrot 1/2 shredded cabbage 1/2 cup frozen peas, cooked.   Drain egg shells by cracking end of shell with sharp knife to make a penny-size opening. Gently shake out egg and save in another dish. Rinse egg shells well;drain upside down in egg carton. Soften gelatin in cold water; dissolve thouroughly in boiling water. Add sugar, vinegar,lemon juice and salt. Cool mixture until slightly thickened; mix in remaining ingredients. Pour mixture into shells. When firm, Peel off shells. Serve on crisp greens; garnish with mayonnaise.   YIELD:  4 or 8 servings.  NOTE: If you wish eggs of different colors, divide gelatin mixture (before it is too thick) into parts, adding a small amount of food coloring to each part.  Then add an equal amount of vegtable mixture to each part.  (Source: Dorothy Dean)

BUNNY BISQUITS

*HOLIDAY COLLECTION- Make bisquit dough from favorite recipe or from prepared bisquit mix.  Roll 1/4-inch thick and cut as follows; Cut rounds 1 1/2- inches across for bodies; rounds 1-inch across for heads; strips about 1 by 1 1/4-inches for ears; very small balls of dough for tails. Place on greased baking sheet to resemble bunnies: Use one large round, one small round, two strips molded into proper shape for ears; place the small ball of dough on top of the body round, right at the edge opposite the head, for tail. Brush with milk; sprinkle with sugar. Bake at 450 degrees for about 10 min.  YIELD: 2 cups bisquit mix will make eight bunnies. (Source: Dorthy Dean)

Filled Chocolate Easter Eggs

*HOLIDAY COLLECTION- 3 cups sugar 1 cup light corn syrup 1 cup.water 2 egg whites 1 teaspoon vanilla 1 1/2 cups shredded coconut 3/4 cup chopped nuts 1/2 cup whole candied cherries, well drained powdered sugar 12 oz milk chocolate candy bars or dipping chocolate Measure sugar, syrup, and water into large saucepan. Heat, stirring occasionally until sugar dissolves. Bring mixture to boiling over high heat. Cover pan; boil for a min or two to let steam dissolve sugar crystals from sides of pan. Uncover; cook rapidly without stirring,  to the hard ball stage 260 degrees ( small spoonful of mixture will form a hard ball when dropped in cold water). Beat egg whites until stiff; slowly pour syrup over them, beating constantly. Add vanilla.  Continue beating, first with mixer and then by hand until candy becomes thick and creamy and holds its shape. Let stand just until it is cool enough to handle. Divide in half ; add coconut to one part, nuts and cherries to the other.Mold into egg shapes on board lightly sprinkled with powdered sugar. Place eggs in refrigerator or freezer to chill. Meanwhile melt chocolate over hot water. Frost bases of candy eggs; let set in refrigerator. Place on waxed paper; frost tops and sides; let set. Decorate if desired. Wrap carefully; store in refrigerator for about a week to mellow.  YIELD:  3 pounds; 2 large, 6 medium or 12 small eggs.  (Source: Dorothy Dean)

Buttery Cookie Flowers

*Holiday Collection- A perfect Easter treat!!! Prep time: 35 min-Total time: 1 hour  1 cup butter,softened  1 cup sugar 1 egg 1 TB orange juice 1 TB vanilla 3 cups all-purpose flour 1 tsp baking powder Assorted spring-colored decorator sugars Jelly beans or other small candies, if desired Yellow or white icing pen or decorator icing if desired. Heat oven to 375 degrees. Spray 36 mini muffin pan cups lightly with no-stick cooking spray; set aside. Combine butter,sugar and egg in large bowl. Beat at medium speed until creamy. Add orange juice and vanilla. Continue beating,scraping bowl often, until well mixed. Add flour and baking powder, beating at low speed until well mixed. Shape dough into 36 (about 1 1/4-inch) balls. Roll in decorator sugars. Place in prepared muffin pan cups. Refrigerate 10 min or until firm. Cut each ball in almost half, using kitchen scissors (do not cut all the way through). Cut each half into 3 petals. Bake 10-12 min or until cookies are set in center and tips are just begining to brown. Cool 5 min in muffin cups; remove to cooling rack. Attach jelly beans to centers of cookies with small amount of icing, if desired. 3 dozen cookies. (Source: Land O Lakes)

HELPFUL HINT

*Fruit juices, such as pineapple and orange, can be used as salad dressing by adding a little olive oil, nutmeg, and honey.

COOKING TERM

*FOLD: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are thouroughly blended.

HELPFUL HINT

*Instant potatoes help to thicken soups and stews.

STUFFED FRENCH TOAST

*Holiday Collection- A Easter breakfast!!!  1 loaf challah (or French bread) 1/2 cup softened cream cheese 1/4 cup strawberry preserves 1/2 tsp grated lemon rind 3 eggs 3/4 cup milk 3 TB sugar 1 tsp vanilla extract 1/4 tsp salt 2 TB melted butter *confectioners' sugar, for sprinkling * Fresh strawberries, for garnish * Maple syrup or a fruit syrup  Spritz a 9-by-13-inch baking pan with cooking spray. Slice bread into 12 pieces. Make a slit in side of each.slice,large enough to accomodate filing without tearing bread. In a med bowl, beat cream cheese,preserves, and lemon rind on med until well blended. Spread a little cheese mixture inside slit of each slice of bread. Transfer to baking pan. In a med bowl,beat eggs,milk, sugar,vanilla,and salt. Pour over slices,turning to coat. Cover and chill for at least 1/2 hour and no longer than 24 hours. Preheat oven to 425 degrees. Drizzle slices with butter and bake for 25 min or until golden brown. Dust with confectioners' sugar and garnish with strawberries. Serve with maple or fruit syrup. Hands-On: 15 min Total: 1 hr 10 min Serves:6 (Source: dashrecipes.com)

ORANGE RICOTTA PANCAKES WITH RASPBERRIES

*Holiday Collection- These can be made full- or silver dollar-size.   4 eggs,separated  1 1/3 cups part-skim ricotta cheese 2 TB. sugar 2 TB orange rind 1/2 cup flour 1/8 tsp salt 2 TB melted butter 1 cup fresh raspberries * Maple syrup  In a med bowl,beat egg yolks, sugar, and orange rind on medium until creamy. Beat in flour and salt. In a separate bowl, beat egg whites on high until stiff peaks form. Whisk into ricotta mixture. Spoon batter onto a preheated,lightly bittered griddle. When small bubbles appear on surface of pancakes, flip and cook on other side. Brush pancakes with melted butter. Serve with raspberries and syrup.  An ideal Easter breakfast!! Serves 4 Hands on: 15 min. Total cooking time: 30 min. (Source: dashrecipes.com)

COOKING TIP

*Egg whites freeze perfectly for up to one year. Two TB defrosted white equals one egg white.

EASTER RECIPES ARE ON THE WAY!!!

TO ALL MY VIEWERS!!!

SLOW COOKED CORNED BEEF & CABBAGE

HOLIDAY COLLECTION- 3 1/2 cups beef broth or beef stock  1/4 cup cider vinegar 2 medium onions,cut in quarters  5 medium potatoes (can use red potatoes also) peeled and cut into quarters (about 5 cups)  5 medium carrots, cut into 2-inch pieces (about 2 1/2 cups)  1 corned beef or beef brisket (about 3 pounds)  1 head green cabbage, trimmed and cut into 6 wedges (about 2 pounds) Bouquet Gami   Stir the broth and vinegar into a 6-quart slow cooker. Add the onions,potatoes, carrots, beef and cabbage. Submerge the Bouquet Gami in the broth mixture. Cover and cook on LOW for 8-9 hours or until the beef is fork-tender. Remove the Bouquet Gami

RECIPE TIPS:  *Time-Saving:  Or you make cook the recipe on HIGH for 4-5 hours.     *For thicker sauce:  Remove the beef and vegtables from the cooker. Stir 2 TB cornstarch and 2 TB water in a small bowl until smooth. Add to the slow cooker and cook on HIGH for 15 min or until the mixture boils and thickens.  *Bouquet Gami:  Lay a 4-inch square of cheesecloth flat on the counter. Place 4 cloves garlic, 1 TB pickling spice and 2 bay leaves in the center of the cloth. Bring the corners of the cheesecloth together and tie with kitchen string into a bundle.  (Source: Cambells Kitchen)       

IRISH SODA BREAD

HOLIDAY COLLECTION!!  This bread is delicious warm or at room temperature. If you have leftovers, toast the next day.  2 cups flour 5 TB sugar divided 1 1/2 teaspoon baking powder 1 teaspoon salt 3/4 teaspoon baking soda 3 TB cold butter diced 1 cup buttermilk 2/3 cup raisins(optional) Preheat oven to 375 degrees. Coat an 8-9-inch round cake pan with cooking spray in a large mixing bowl, combine flour, 4 TB sugar, baking powder,salt, and baking soda. Add butter,rubbing it into flour mixture with your fingers until a coarse meal forms. Make a well in the center of flour mixture. Pour in buttermilk and stir to blend. Stir in raisins. Flour your hands and shape into a ball. Transfer dough to pan and flatten slightly (not all the way to edges of pan). Sprinkle with 1 TB sugar. Bake for 40 minutes or until a toothpick inserted into center of bread comes out clean. Remove from oven and let sit for 10 minutes; transfer to a rack to finish cooking.  NOTE: Serve this bread with steaming cups of tea,along with butter and your favorite fruit preserves. (Source: dashrecipes.com)

COOKING TIP

*Running low on mashed potatoes- use cut up cabbage. Cook cabbage with the potatoes,drain and add milk,butter,etc. You will never know the difference and some people like it better.

Stove Top Corn Beef Casserole

I LOVE CORN BEEF HASH!!! HOLIDAY COLLECTION!  WHAT COULD BE BETTER!!!!    1 1-lb pkg macaroni 1 can corned beef hash 2 cans creamed corn Salt to taste Cook macaroni according to directions and drain. Return to.pan and add corn beef hash and stir. Add corn 1 can at a time until you get the consistency that you want. Add salt to taste. Reheat. NOTE:  If casserole is too dry, add more creamed corn. You can also increase the amount depending on how many you are feeding. (Source:Recipe4Living)

COOKING TIP

*Fresh lemon juice will remove onion scent from hands.

MIKKI'S TATOR TOT CASSEROLE :)

Here's to a quick and easy recipe!!!   1 lb of ground beef  1 can cream of chicken or cream of mushroom soup (your preference) 1 pkg tator tots (you can use french fries) 1 small onion or half of a large one  Shredded cheddar cheese   Brown ground beef with onion,drain. Add can of soup, pour into medium size baking dish. Add tator tots or fries. Add shredded cheddar cheese. Bake 350 for 1/2 hour or until cheese is thouroughly melted.

Garnish with olives and/or sourcream.

SUPREME CREAM

*For wonderful whipped cream-Cream whipped ahead of time will not separate if you add a touch of dissolved unflavored  gelatin (1/4 tsp per cup of cream)

MY FAVORITE HOLIDAY

Upcoming favorite holidays!!!

MAPLE CREAM PIE

This recipe sounds delightful!!!  1 1/2 cup milk,scalded 3/4 cup maple syrup 2 TB cornstarch 1 egg 1/4 cup sugar Dash of salt 1 baked 9-inch,pie shell 1 cup heavy cream whipped Combine first 6 ingredients in double boiler. Cook.until thick,  stirring constantly. Pour into pie shell. Chill until serving time. Top with whipped cream.(Source: The Pies and Pastries Cookbook)

Loretta's Spaghetti Sauce :)

A special vintage recipe-from an old friend of the family!!   3 cans tomato sauce 1 can tomato paste 8 cans water 3 teaspoons garlic powder 3 teaspoons onion powder 2 teaspoons salt 4 teaspoons Italian Seasoning 1 cup onion, chopped 1 cup green pepper,chopped 1 cup celery, chopped 2 cups chopped mushrooms(optional)  Combine tomato sauce,  paste, water, in large pan. Place on high heat. Combine garlic,onion,salt and Italian seasonings. Add onion,pepper,celery, and mushrooms, bring to a boil. Reduce heat to medium heat. Do not cover. Let cook for most of day,now and then stir. When sauce gets quite thick then cover. Also reduce heat to low. You can also add ground beef or ground sausage.(Source: Loretta G.)