Kathy's cookbook recipes old and new http://katcramatlivecom.blogspot.com/

CRANBERRY CONSERVE PIE

*Christmas Collection*

1 baked 9-inch pastry shell
1 tsp grated orange rind
1 orange
1/4 lemon, peeled

3 cups cranberries
1/4 cup chopped walnuts
1-1/4 cups powdered sugar
1/2 cup cream, whipped
1/4 cup powdered sugar

1. Wash fruit. Grate orange rind and remove excess white membrane. Cut peeled orange and lemon in sections; remove seeds. Grind cranberries, orange and lemon, using medium blade of grinder.

2. Add grated orange rind, chopped nuts and 1-1/2 cups powdered sugar. Whip the cream and 1/4 cup sugar. Fold 1/2 cup of the whipped cream into ground fruit. Fill pastry shell; top with remaining whipped cream. Chill 15 minutes, or until ready to serve.

(Source: Dorothy Dean & kappboom wallpaper photo)

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)