Shrimp Appetizer Salad

*Christmas Collection*

1 cup cooked and shelled shrimp, or canned shrimp, drained
1 medium avacado

+Lemon juice
+Salad greens
+French dressing

1. Advance preparation:  Prepare shrimp and chill; if canned, drain and cover with ice water; allow to remain in refrigerator until time to make salad. Wash and dry greens (curly endive is nice for this salad); chill well.

2. Just before serving time, peel and halve avocado; cut into slices and sprinkle with lemon juice. Line salad plates or individual bowls with crisp greens; arrange sliced avocado and well-drained shrimp on greens. Serve with French dressing. Serves 4.

(Source: Dorothy Dean & kappboom wallpaper photo)

CRANBERRY SHERBET

*Christmas Collection*

1 pound cranberries
1/2 cup water
1/2 cup sugar
3/4 cup water
1 envelope gelatin

1/4 cup cold water
1/2 cup lemon juice
2 cups sugar
1 cup heavy cream

1. Cook cranberries in 1/2 cup water until skins pop; put through food mill or strainer. Boil 1/2 cup sugar and 3/4 cup water 5 minutes. Soften gelatin in 1/4 cup cold water, then add to hot syrup; stir until gelatin is dissolved.

2. Add lemon juice and 2 cups to cranberry pulp; combine with syrup; cool. Add cream (not whipped); freeze in refrigerator tray until mushy. Turn out into chilled bowl; beat with rotary beater; return to tray and freeze until firm. Store tightly covered.

(Source: Dorothy Dean & kappboom wallpaper photo)

QUICK EGGNOG PIE

*Christmas Collection*

1 baked 9-inch pie shell
1 envelope plain gelatin
3 TB cold water
2 cups commercially prepared eggnog
1 cup heavy cream, whipped

1/4 tsp salt
1/4 cup sugar
2 tsps vanilla or
1 tsp rum extract
1/2 tsp almond extract

1. Soften gelatin in cold water. Warm eggnog over direct low heat; stir in softened gelatin; continue beating until gelatin is entirely dissolved. Remove from heat; chill until partially set. Beat until smooth. Whip cream until stiff; add sugar, salt and flavorings, blending well, then fold into eggnog mixture. Turn into baked pie shell; chill 2 to 4 hours.

(Source: Dorothy Dean & kappboom wallpaper photo)

CHRISTMAS CANDY FACT

*KENTUCKY Bourbon Balls

Ruth Boome of Rebecca Ruth Candies in Frankfort, Ky., inv lented these dark chocolate bonbons with Kentucky Bourbon cream centers in 1938. Many famalies  make home made versions during the holidays, but you can still order a box of the  originals. ($33 for a 16-oz box; rebeccaruth.com)

(Source: dash magazine & photo)

CHRISTMAS CANDY FACT

*PACIFIC NORTHWEST Aplets and Cotlets

About 100 years ago, two Armenian immigrants founded Liberty Orchards in Cashmere, Washington. Using a recipe from.the old country, they started making their riff on Turkish delight, called Aplets and Cotlets---apple and apricot chews studded with walnuts. Now the candies are a Pacific Northwest obsession. ($11 for 16; liberty orchards.com)

(Source: dash magazine & photo also)

CHOCOLATE MARSHMALLOWS

*Christmas Collection*

ACTIVE: 40 min
TOTAL: 6 hr 40 min
MAKES: About 60 (1-inch) marshmallows

+Nonstick cooking spray
1/3 cup plus 1/2 cup unsweetened cocoa powder
3 (.25-oz) envelopes gelatin
1-1/2 cups granulated sugar
1 cup corn syrup
1/2 cup confectioners' sugar

1. Line an 8-inch-square baking dish with foil, then mist inside with cooking spray.

2. Whisk 1/3 cup cocoa powder with 1/3 cup hot water in a bowl until dissolved.

3. Combine gelatin with 1/2 cup water in a separate large bowl: let stand 5 minutes. Beat cocoa mixture into gelatin mixture with an electric mixer on low speed until just combined.

4. Combine granulated sugar, corn syrup, and 1/2 cup water in a saucepan. Cook over medium heat, stirring until sugar dissolves. Increase heat to high and cook 8 minutes (do not stir). Remove saucepan from heat and immediately pour hot sugar mixture into gelatin mixture, beat on low speed until combined. Increase speed to high and beat until thick and fluffy, 10 minutes.

5. Pour mixture into prepared baking dish, using damp fingers to smooth top. Combine 1/2 cup cocoa with confectioners' sugar; sprinkle some cocoa mixture over top. Cover with plastic wrap and let stand at room temperature at least 6 hours.

6. Put remaining cocoa mixture into a gallon-size zip-top plastic bag. Cut marshmallow into 1-inch cubes and drop them into plastic bag; toss to coat with cocoa mixture. Seal bag and store at room temperature.

(Source: dash magazine)

(Photo-dash magazine)