*Christmas Collection*
1 quart dairy eggnog
1 quart milk
1 6-oz can frozen orange juice concentrate
1. In punch bowl combine chilled eggnog, milk and thawed orange juice concentrate (not diluted). YIELD: About 18 4-ounce punch cup servings.
(Source: Dorothy Dean & kappboom wallpaper photo)
*Christmas Collection*
1 cup shortening
2 cups packed brown sugar
1-1/2 tsp vanilla
2 eggs
3-1/2 cups sifted flour
1 tsp salt
1 cup candied fruit mix
1 tsp soda
2/3 cup buttermilk
2 cups cut-up dates
1 cup cut-up candied cherries
1 cup chopped pecans
1. Cream shortening, sugar and vanilla. Add eggs, one at a time, beating well after each. Sift flour, salt and soda; add to creamed mixture alternatively with buttermilk. Stir in dates, cherries, fruit mix and pecans.
2. Drop dough by spoonfuls, about 2 inches apart, on lightly greased cookie sheet. Bake at 350 degrees for about 10 minutes YIELD: About 10 dozen mellow cookies.
(Source: Dorothy Dean & google+ photo)
*Christmas Collection*
1 pkg (3-4 oz.) vanilla pudding mix (not instant)
1 cup sugar
1/2 cup evaporated milk
1 TB butter
1 cup raisins
1/2 tsp rum extract
1. Blend sugar with pudding mix in 2-quart saucepan. Stir in evaporated milk. Add butter. Cook and stir over medium heat until mixture comes to a boil. Lower heat and boil gently for 3 minutes, stirring constantly.
2. Remove from heat and stir in raisins and rum extract. Beat until candy thickens. Drop from a teaspoon onto waxed paper. Refrigerate until set. YIELD: About 24 clusters.
(Source: Dorothy Dean & google+ photo)
*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)
*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)
*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)
