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)