Recipes
Please note: None of the submitted recipes are kitchen-tested.

Yummy cooking awaits!

We, at TEC, would like to encourage the great in our local communities to share your recipes with us! We'll happily give you complete credit for your recipes.
Just send it to us, complete with approximate nutritional values (if you know them), and don't forget to list all ingredients, special instructions, and cooking times!

It's SHRIMP TIME - a great new recipe to try with Alabama's Gulf Coast Shrimp.

SPRING RECIPES

Send your recipes to: info@tombigbee.net. Or drop off your recipe at our office or mail them to:

Tombigbee.Net Recipe Section | POB 610 | Guin, AL 35564

Print your recipe clearly
Indicate what type of dish it is… for example, if it's an entrée
Include your name and email address and we'll give you credit. Finally, include your address and phone number, which will NOT be included with the online recipe.

SHRIMP

(ARA) - As more Americans look for bold flavors and spices to please their palate, Jimmy Bannos, chef/owner of Heaven on Seven restaurants, is helping grillers turn up the heat. Bannos offers grillers tips on how to use unique seasoning blends and fresh ingredients to create Cajun-inspired specialties.

As a third-generation restaurateur, Bannos can attest to the new flare of popular Cajun dishes, and many of his culinary creations have been inspired by the Creole and Cajun cuisines from New Orleans.
“There’s just something about Cajun flavors that draws people in and makes them want to try them on all types of food. Simply adding flavorful seasonings or marinades can bring just right amount of zest to any grilled creation,” claims Bannos.
He suggests that readers try these tricks of the trade to create mouth-watering Cajun cuisine:

* Feeling hot, hot, hot! Cut a habanera chili pepper and rub it on meat, fish or veggies prior to grilling for added heat.
* Louisiana loving. Try grilling traditional Louisiana foods like sweet potatoes. Grill for about 8 minutes, turning them often, until they are charred. Brush with maple syrup and add a dash of hot sauce for a savory flavor.

* Avoid a dry spell. Marinades are used to add flavor and to tenderize before cooking. However, they often have a lot of salt, causing whatever you’re grilling to dry out. Try some of the available marinades at your local grocery to help maintain the flavor and moisture.

Try the following recipe from Bannos when you’re firing up the grill this season:

Bayou Shrimp and Veggies with Creole Mustard Sauce
(Serves 4)

Creole Mustard Sauce
Ingredients:
1/4 cup water
1/4 cup half and half cream
2 Tbs. Dijon mustard
1 capful Mrs. Dash Extra Spicy Seasoning blend, or similar product

Creole Mustard Sauce Directions
Combine ingredients in a small saute´ pan and simmer over high heat 2 to 3 minutes until thick. Set aside.

Ingredients:
8 skewers
16 large shrimp, peeled and de-veined
1 medium zucchini, sliced into 1/2-inch slices
1 medium yellow squash, sliced into 1/2 inch slices
1 red bell pepper, seeded and cut into 1-inch pieces
1 Tbs. Mrs. Dash Extra Spicy Seasoning blend, or similar product
1 Tbs. extra virgin olive oil

Directions:
1. Soak skewers to prevent charring.
2. Alternately thread two shrimp with zucchini, yellow squash, and bell pepper onto skewers.
3. Brush vegetables with olive oil. Season shrimp and vegetables with Mrs. Dash Extra Spicy Seasoning Blend.
4. Grill over high heat on a preheated grill, turning occasionally to ensure even cooking, about 4 to 5 minutes. Remove vegetables and shrimp from skewers and drizzle with Creole Mustard Sauce.

Lemon Curd Trifle with Fresh Berries
Recipe courtesy Tyler Florence - Foodnetwork

6 large egg yolks
1 cup sugar
4 lemons, zested and juiced
1/2 cup (1 stick) unsalted butter, cut in chunks
1 pint fresh strawberries, stemmed and halved lengthwise
1 pint fresh blueberries
1 pint fresh blackberries
2 cups sweetened whipped cream
1 prepared lemon pound cake, sliced
1/4 cup Lemoncello or Grand Marnier liqueur (optional)
Fresh mint leaves, for garnish

To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don’t let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm.

To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Lemoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it’s the berries. Chill before serving. Garnish with fresh mint.

Hot Cross Buns
Recipe courtesy Emeril Lagasse - Foodnetwork

1 envelope (1/4-ounce) dry yeast
3/4 cup sugar
1 1/2 cups warm milk (about 110 degrees F.)
1 stick of butter, melted
1 egg
1/2 cup of raisins
1 teaspoon salt
1/2 teaspoon ground cardamom
3 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
1 large egg, beaten
1 cup powdered sugar
3 tablespoons milk

Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour.

Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces.

Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set-aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth.
Ice each bun with the frosting in the shape of a cross.

Serve warm.

• Submitted Recipes
• Holiday Recipes -- for gifts!

Everyone here at Tombigbee Electric is looking forward to sharing our recipes with you…and to taking YOURS home with us!

SUBMITTED RECIPES

APPETIZERS

SOUPS & SALADS
Chicken Salad
Good 'Ol Beef Stew
Tortilla Soup - kids love this one!
Fruited Chicken Salad

ENTREES
Peachy Pork
Salmon Balls
Reba Northington's Chicken -N- Dumplin's

COOK OF THE MONTH!
Corned Beef & Cabbage

VEGETABLE DISHES
Green Bean Casserole
Harvest Sweet Potato Casserole

VEGETARIAN DISHES
Slow Cooker White Beans with Sun-dried Tomatoes

BREADS
Georgia Peach Bread

DESSERTS
Peach Freezer Jam
Easy Peach Cobbler
Coconut Pound Cake
Chinese Cookies
Ann's Easy Strawberry Pie
Kay's Sugar-free Cheesecake

DRINKS

APPETIZERS

Appetizers are a great way to start off a meal, and you don't have to be at a restaurant in order to have them. Send us your favorite wing recipe, or nachos, or stuffed potato-skins. Send in some suggestions for more elegant appetizers too. Dips, quiches, whatever you consider a pre-entree dish.

SOUPS & SALADS

Chicken Salad
submitted by: Terry Gosa

1 pkg Rice-A-Roni® mix chicken
1 Onion chopped
10-12 Olives sliced
1/2 Cup mayonaise
2 Cups cooked chicken
1 Tsp curry powder

Prepare Rice-a-Roni® mix according package direction
Cool, add remaining ingredients & mix well.
Serve warm or cold with crackers.

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New Recipe Submissions!

Fruited Chicken Salad
2 cups chicken, cooked, cubed
3/4 cup celery, sliced
3/4 cup seedless grapes, green, sliced
3/4 cup fresh peeled and cubed peaches
1/2 cup mayonnaise
1/2 cup sour cream
seasoning salt, to taste
Toss chicken, celery, grapes, and peaches together. Mix mayonnaise and sour cream together and pour over the salad. Add seasoning salt and mix gently. Taste and adjust seasoning. Refrigerate until ready to use. Garnish with fresh sliced peaches, whole grapes, and parsley if desired.

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Good 'Ol Beef Stew
submitted by: Bonnie

1 lb lean stew beef
3 medium peeled potatoes
1 can carrots
1 can green beans
1 can tomatoes
1 can corn
1 can peas
1 can tomato sauce
1 cup onions - chopped
1 cup celery - chopped
1 tablespoon butter
1 teaspoon Tabasco sauce
1/2 teaspoon garlic - chopped
optional: rice, noodles, lima or navy beans

Brown stew beef in a heavy cast iron pot. Bake in 300 degree oven for 2 to 3 hours until tender. Remove to top of stove. Add ingredients all at once (do not drain vegetables). Simmer until ready to serve.

Note: Baking the beef in the oven tenderizes it well. However, you may simmer on top of the stove after browning.

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Tortilla Soup
submitted by: KM

10 oz. tortilla chips
1 bunch green onions, minced
1 1/2 c. grated Cheddar cheese
3 cans chicken broth
10 oz. Ro-Tel brand tomatoes and green chilies
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. cumin Crush chips slightly into bite-size pieces.

Divide evenly into 6 bowls. Sprinkle with onions and cheese. Heat broth, tomatoes and seasonings until very hot. Pour over chips and cheese. Serves 6.

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ENTREES

New Recipe Submission!

Peachy Pork
10 to 12 fresh peaches, unpeeled
1/4 cup lemon juice
1/4 cup soy sauce, reduced sodium
1/3 cup honey
1 clove garlic
1/8 teaspoon ginger
1/8 teaspoon pepper
4 to 6 pound pork loin roast
Cut 5 peaches in half and remove pits. Process or blend to make 2 cups of pulp. Blend 1 cup of the pulp with 1 tablespoon of lemon juice. Refrigerate.
Combine remaining peach pulp with the rest of the lemon juice, soy sauce, honey, garlic, ginger, and pepper. Pour over meat and marinate for in a non-reactive container or large sealed plastic bag in the refrigerator for 3 hours or more, turning occasionally. Drain and reserve marinade. Cook meat on a spit over low coals for about 3 hours, basting often with marinade. Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast. Heat the refrigerated peach mixture with the marinade to serve with the roast.
Serves 10 to 12.

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Salmon Balls
submitted by: Terry Gosa

1 can salmon (pick skin out)
1 cup buttermilk
1 egg
¼ cup chopped onion
Pinch of soda
1 pkg ¼ lb saltine crackers

Crush crackers an mix all ingredients, Let set for 15 minutes.
Drop by tsp in hot deep fat and cook like hushpuppies.

*Note: Terry suggests that, if possible, these be cooked in a cooker outside to prevent your house from smelling like fish.

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Reba Northington's Chicken -N- Dumplin's
modified and submitted by her granddaughter, Kay Marshall

4 Large boneless chicken breasts
4-5 cups water
2 can chicken broth
1 can Cream of Chicken soup (optional)
3 tbs. butter or margarine
Poultry Seasoning
Dill-weed (optional)
Cavender's® Greek seasoning (optional)
2 c. flour
Milk
Salt and pepper

In a large stewer add 4-5 cups water, 2 cans Chicken Broth, Cream of Chicken soup, and 3 tbs. butter or margarine. Add salt and pepper to taste, a pinch of dill-weed, and 2 tsp. poultry seasoning and 1 tsp. *Cavender's® Greek seasoning.
Bring mixture to a boil and add chicken breasts, either frozen or defrosted. Cover stewer with lid and continue to simmer on medium heat for 1- 1 1/2 hours until chicken is tender and falling apart.
Remove chicken from broth and shred (I suggest placing hot chicken under cold tap water before trying to shred).
Return shredded chicken to water, cover and raise temperature until broth is at a boil.

In medium sized bowl add 2 c. flour. Mix in a dash of salt, pepper, and Cavender's® to flavor the dough. Add enough milk until dough is malleable.
I have made the dumpling's two different ways. If I have plenty of time I fold the mixture onto a lightly floured sheet of wax paper and dust it with more flour; then proceed to cut the dumplings into long rectangular pieces to drop into the hot boiling broth.
If I'm short on time I simply spoon-drop the mixture into the boiling broth. The dumplings are not as perfect but just as good to eat, which is the main point.
Continue dropping dumplings into broth until gone, or until you have as many dumplings as you want. My family loves the dumplings more than the chicken.
Continue to cook on low heat until both the chicken and dumplings have bonded flavors - approximately 30 minutes.
This recipe will serve a family of 5, or allow you to have left-overs or freezer servings.
When reheating the dumplings be sure to add another can of broth, or water to prevent sticking.

*This is an optional ingredient, but adds a lot of flavor to the meat.

COOK OF THE MONTH!

Cook of the Month - from Alabama Living Magazine
Corned Beef and Cabbage
submitted by: Ida Lee Harrison - Sand Mt. EC

1/2 cup chapped parsley
1 cup chopped celery
1 large green pepper, chopped
1 large onion, chopped
1 tsp. garlic powder
1 tablespoon vegetable oil
1 (12-oz.) can corned beef, crumbled
1 medium cabbage (cut into eighths and separate leaves)
1 (16-oz.) can tomatoes
1/4 cup Worcestershire sauce
Salt and pepper to taste

Heat vegetable oil in Dutch oven and saute first five ingredients for five minutes. Reduce heat to low and add cabbage leaves and corned beef. Stir in remaining ingredients. Add enough water to just cover cabbage and bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender.

Recipe makes 12-16 servings.

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VEGETABLE DISHES

Harvest Sweet Potato Casserole
submitted by: Shelby Howe

2 (29 oz.) cans sweet potatoes, drained and mashed
1 cup light brown sugar
2 eggs, beaten
1/2 stick margarine
3/4 cup milk
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Mix ingredients together in large mixing bowl until thoroughly blended. Place in a 9 x 13 inch baking dish. Bake at 400 °F for 25 minutes. Remove from oven. Sprinkle topping over baked potatoes evenly. Return to oven to crisp and brown topping, approximately 20 minutes.
Serves 8-10.

TOPPING

1/2 cup light brown sugar
1/2 stick margarine
1/2 cup finely chopped pecans

Crumble ingredients together in a mixing bowl. Place over baked sweet potato casserole so that when melted, topping will cover potatoes.

FROM: Kentucky Living Magazine

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Green Bean Casserole
submitted by: Edna Earle Rudisell

1 can Campbell's® Cream of Mushroom
1/2 cup milk
1 tsp. Soy sauce
Dash of pepper
4 cups cooked cut green beans
1 1/3 cups French's®

MIX: Soup, milk, soy, pepper, beans, and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE: At 350°F for 25 minutes or until hot.
STIR: Sprinkle with remaining onions. Bake 5 minutes.

For more great Campbell's® soup recipes visit their website:
www.campbellsoup.com

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VEGETARIAN DISHES

Come on cooks, send us your soybean, tofu, and Boca Burger® recipes!

Slow Cooker White Beans with Sun-dried Tomatoes
Submitted by: Betty Crocker®

" Caught without sun-dried tomatoes in your cupboard? Add a cup of finely chopped seeded fresh tomatoes for a slightly different flavor. "

1 pound dried Great Northern beans, sorted and rinsed
2 cloves garlic, finely chopped
6 cups water
1 1/2 teaspoons dried basil leaves
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup finely chopped sun-dried tomatoes in olive oil
1 (2.25 ounce) can sliced ripe olives, drained

Mix all ingredients except tomatoes and olives in 3 1/2- to 6-quart slow cooker. Cover and cook on high heat setting 4 to 5 hours or until beans are tender. Stir in tomatoes and olives.

Prep-time: 10 minutes
Cook-time: 5 hours

Serves 5

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BREADS

New Recipe Submissions!

Georgia Peach Bread
Source: Georgia Peach Commission

1 1/2 cups sugar
1/2 cup shortening
2 eggs
2 1/4 cups pureed peaches
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup finely chopped pecans
Cream sugar and shortening together. Add eggs and mix thoroughly. Add peach puree and dry ingredients. Mix thoroughly. Add vanilla and chopped pecans and stir until blended. Pour into two loaf pans approximately 5- x 9-inches in size, that have been well greased and floured. Bake at 325 degrees F for 55 minutes to 1 hour. Let bread cool a few minutes before removing from pan.
Makes 2 loaves.

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DESSERTS

New Recipe Submissions!

Freezer Peach Jam
Source: National Peach Commission

4 cups peeled, crushed fresh peaches
1/4 cup lemon juice
1 package powdered fruit pectin, 1 3/4 oz
1 cup light corn syrup
5 1/2 cups sugar
Measure peaches into a large kettle and add lemon juice. While stirring, slowly add pectin. Let stand 20 minutes; stir every 5 minutes to blend pectin with fruit. Add syrup and blend well; add sugar and blend well. Cook over low heat until just warm to the touch (about 100 degrees F). Do not allow mixture to become hot. Pour jam into jars to within 1/2-inch of top. Cover jars at once. Let stand until "jellied." Store in freezer until ready to use. Keep in refrigerator once jar has been opened.
Yield: 8 half-pints.

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Country Peach Cobbler

2 to 2 1/2 c. sugar
1/3 c. cornstarch
8 c. sliced, fresh peaches
1/2 tsp. almond extract
1/4 c. melted butter

PASTRY:
2 c. flour
2 tbsp. sugar
Pinch of salt
1/2 c. shortening
4 tbsp. ice water
1/2 c. melted butter
1/4 c. sugar
Filling: Combine sugar and cornstarch and toss with peaches. Add the almond extract and the melted butter; set aside.
Pastry: Combine the flour, sugar, and salt in a mixing bowl. Cut shortening into the flour until it is the consistency of cornmeal. Gradually add ice water until the dough holds its shape. Roll out on a floured board and cut into strips. Pour the peach filling mixture into the buttered 9 x 13 inch baking pan. Criss-cross dough strips over the filling and brush pastry with remaining butter. Sprinkle with sugar and bake at 400 degrees for 30 minutes or until the crust is brown.

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Coconut Pound Cake
submitted by: Terry Gosa

1 cup butter (2 sticks), leave out of refrigerator over night
3 cups sugar
6 large eggs
3 cups plain flour
1/4 teaspoon soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 eight ounce (8 oz) carton sour cream
1 cup frozen coconut thawed
1 teaspoon vanilla
1 teaspoon coconut extract

Cream the butter; gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Mix flour, baking powder, soda, salt, and sift together. Add to creamed mixture alternately with sour cream, beginning with flour, ending with flour.
Stir in coconut and flavorings.
Pour batter into a greased and floured 10 inch tube pan. Bake at 350° for 1 hour and 15 minutes, or until a wooden pick comes out clean.
Cool in pan for 15 minutes; remove from pan and cool completely.
VERY GOOD!

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Chinese Cookies
submitted by: Shelby Howe

2 sticks butter or margarine
3/4 c. confectioners' sugar
1 1/2 c. plain flour
1 tsp. vanilla
1-1 1/2 c. chopped nuts
Dash of salt

Cream butter and sugar. Add flour and salt gradually. Then add vanilla, and nuts. Drop by teaspoonful about 2 inches apart on ungreased cookie sheet.
Bake at 350 degrees for approximately 15 minutes.

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Ann's Easy Strawberry Pie
submitted by: Ann Garrison

2 frozen pie crust
1 large cream cheese
2 cups powdered sugar
2 cans strawberry pie filling
1 large Cool-Whip®
1 cup chopped pecans - reserve small amount for topping

SPRINKLE: pecans in bottom of pie crust
BAKE: At 350°F 8-10 minutes until golden brown, then cool.
STIR: Mix cream cheese and powdered sugar and fill pie crust, add pie filling, then top with Cool-Whip® or similar product, sprinkle reserved pecans on top.
CHILL: for one hour

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Crust:

1 box of reduced-calorie, sugar-free,or fat-free vanilla wafers (easily crushed with a rolling-pin over the bag)
4 tablespoons margarine, melted
3 packets Equal® or Splenda®, or 2 tablespoons if it's from a bag.
Optional: 1 tbs. cocoa or cinnamon

Filling:

3 packages (8oz. each) fat-free cream cheese, softened at room temp.
*note - I usually use 2 packs of low-fat, and 1 box of regular cream cheese, flavored brands work well too*
20 packets of Splenda® sweetener
3 eggs
2 egg whites
2 tablespoons cornstarch
8 oz. container of reduced-fat sour cream
1 teaspoon vanilla
3 tbs. all-purpose flour

Mix vanilla wafer crumbs, margarine, (cocoa or cinnamon), and 3 packets of sweetener and pour in bottom of a 9" spring form pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2" up sides of the pan. Bake in preheated 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese, flour, sour-cream, and 20 packets of sweetener in a large bowl until fluffy (not too long or the top will crack when baked). Mix in vanilla until well blended. Finally, beat in eggs, egg whites and cornstarch until just mixed. Pour mixture into crust.
Optional: Squeeze sugar-free chocolate syrup in progressively large circle on top of cheesecake, then, with knife blade or fork tine, pull the completed circle from the outer edge to the inside or a beautiful effect. Not alot of chocolate/sugar/or calories here so I use regular syrup. It also denotes that the crust has a cocoa flavor as well as making it look very fancy.
Wrap outside of spring form pan with heavy-duty aluminum foil. Place cheesecake in roasting pan on oven rack, add 1" boiling water to roasting pan.
Bake in preheated 300 degree oven just until set in the center, 45-60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. Makes 16 servings.

Optional bake method: (one I use when in a hurry)
Pre-heat oven to 500 degrees - bake cheesecake for 15 minutes, then decrease heat to 200 degrees for 1 hour. Let cool with oven door ajar for 2-3 hours. Refrigerate 8 hours or overnight.
This method is listed in Joy of Cooking.

Nutrition info per serving: 187 cal., 7 g protein, 13 g carbohydrates, 12 g fat, 56 mg cholesterol, 253 mg sodium
Food Exchanges: 1 milk, 2 fats

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DRINKS

Hot spiced tea, Russian Tea, a long-time favorite of families in the South; or festive fruity punches to serve for showers or teas, your favorite coffee or milk-shake recipe... anything goes.

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General Recipes

Holiday Recipes
XMas
Kwanza
Jewish

Drinks
Coffee.com
Gevalia
Starbucks
The Webtender
CulinaryCafe
Holiday Drinks

HOLIDAY RECIPES
For an extra special gift!

• Christmas Crunch
• Cranberry Fudge
• German Gingerbread
• Banana Bread -baked in a jar!
• Christmas Stollen
• Aunt Stair's Christmas Candy -- new
• Turkey Sheppard's Pie -- new
• Easy Cheesy Ball -- new
• Christmas Cranberry Salad-- new
  

Aunt Estelle Stair's
CHRISTMAS CANDY
Contributed by Paul Allen - Gonzales, Texas

Mr. Allen notes:

INGREDIENTS

1 Cup White Sugar
1 Cup + 1 Tbs Brown Sugar
1 Cup Dark Karo
2 Cups Whipping Cream
1/4 Tsp Salt
2 Sticks Butter
1 Tsp Vanilla
4 Cups Pecan Halves or pieces
2 12 Oz Packages of Nestle Milk Chocolate Morsels or similar brands

DIRECTIONS

Mix white sugar, brown sugar, dark Karo, cream and salt.
Boil in heavy cast iron deep skillet to firm ball (245°-248°)
Stir frequently. Remove from heat. Add butter and vanilla and stir
until smooth. Add pecans. Pour into buttered Pyrex dishes
about 1/2 inch thick. Allow to cool, cover with stretch wrap and place in refrigerator.

When ready to coat, Melt chocolate in accordance with instructions on package.

When melted and smooth, remove candy from refrigerator, cut, about 2 inch squares and coat using a knife and fork. Place on waxed paper until chocolate sets. I pick up a piece with the fork, and coat it on all sides with the knife, just like icing a cake.This is the hardest part, and takes a little practice.

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Easy Cheesy Ball
Contributed by Nancy

"This is a wonderful cheese ball. It is very easy to make and simply delicious. Whenever I make it for gatherings or work it always gets great reviews. Serve with an assortment of crackers."

Ingredients
2 (8 ounce) packages cream cheese, softened
3 1/2 cups shredded sharp Cheddar cheese
1 (1 ounce) package Ranch-style dressing mix
2 cups chopped pecans
4 pecan halves

Directions
1 In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

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"Hearty and chock-full of veggies, this recipe calls for ground turkey that is saut Eed with onion, parsley, thyme, garlic and veggies, all layered in a whole wheat crust with cheese and mashed red potatoes. It makes two 9-inch pies."

INGREDIENTS

5 large red potatoes, peeled
3 tablespoons butter
1/4 cup milk
2 (9 inch) whole wheat pie crusts
1 tablespoon olive oil
1/2 cup diced onion
1 pound ground turkey
1 large carrot, julienned
1 zucchini, thickly sliced
1/4 cup canned green beans, halved
6 large fresh mushrooms, quartered
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 cup shredded Cheddar cheese (optional)
salt to taste
ground black pepper to taste
2 tablespoons butter, diced

Directions

1 Boil potatoes until tender. Mash with 3 tablespoons butter or margarine and milk. Season with salt and pepper to taste. Set aside.
2 Saute onion and carrots in olive oil until soft. Stir in ground turkey, parsley, thyme, and garlic. Once turkey is almost browned and broken up, add zucchini and mushrooms. Salt and pepper to taste. Drain. Stir in flour.
3 Divide meat mixture into two whole wheat pie crusts. Sprinkle cheese over meat, if desired. Spread green beans over the cheese. Spread potatoes over all with a spatula; the mashed potatoes act as the top crust. Dot with butter.
4 Bake at 375 degrees F (190 degrees C) for 30 minutes, or until potatoes have browned slightly.

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Christmas Cranberry Salad

" This creamy cranberry salad can be served frozen as well as chilled. "

Ingredients
1 pound cranberries, finely ground
2 cups white sugar
1 (20 ounce) can crushed pineapple, drained
1 (16 ounce) package miniature marshmallows
1 cup chopped pecans (optional)
1 pint whipped cream, beaten stiff

Directions
Mix together the cranberries and sugar; cover and refrigerate overnight.
The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well.
Pour into a 3 quart dish, cover and refrigerate or freeze until ready to serve.

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Christmas Crunch

Directions

1 Grease one 10x15 inch baking pan.
2 In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring to a boil, stirring constantly until sugar is dissolved.
3 Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
4 Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews; pour into prepared pan and allow to cool. Break into pieces and store in air tight container.

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Cranberry Fudge

"A unique combination of chocolate and cranberries that will really be a hit. Your friends, family and coworkers will thank you for it!"

Directions
1 Line bottom and sides of an 8x8 inch pan with plastic wrap. Set aside.
2 In a medium saucepan, bring cranberries and corn syrup to a boil. Boil on high for 5 to 7 minutes, stirring occasionally, until the liquid is reduced to about 3 tablespoons. Remove from heat.
3 Immediately add chocolate chips, stiriing until they are melted completely. Add confectioner's sugar, evaporated milk, and vanilla extract, stirring vigorously unti mixture is thick and glossy. Pour into pan. Cover and chill until firm.

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German Gingerbread

"This recipe is great for Christmas and very different than our traditional American recipe."

Ingredients
1 cup butter, softened
2 cups packed brown sugar
3 eggs
2/3 cup honey
1/4 cup orange liqueur
1 cup sour cream
1/2 cup orange juice
1 2/3 cups all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup raisins
1 cup blanched slivered almonds

Directions

1 Whisk together the flours, baking powder, and spices.
2 In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds. Turn batter into a greased and floured tube pan.
3 Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done with toothpick. Transfer to a rack to cool.

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This traditional banana bread features an ingenious twist: It is baked in a canning jar! Such a fun and unique presentation makes it perfect for gifts.

Banana Bread... in a JAR!

"Great for a Christmas Bazaar item. Decorate with pretty label and a circle of Christmas fabric under the jar ring. Using the same basic recipe you can substitute different fruits and vegetables to make other varieties. "

Ingredients
2/3 cup shortening
2 2/3 cups white sugar
4 eggs
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped pecans

Directions

1 Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
2 In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
3 Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
4 Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
5 As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
6 Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored in a cool dry place for up to 6 weeks.

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A German Christmas tradition, this sweet yeast bread is packed with raisins, currants, citrus and tart cherries. A ribbon of marzipan lurks invitingly within.

Christmas Stollen

Ingredients
1 tablespoon active dry yeast
2/3 cup warm milk (110 degrees F/45 degrees C)
1 large egg
1/3 cup white sugar
1/2 tablespoon salt
1/3 cup butter, softened
2 1/2 cups bread flour
1/3 cup currants
1/3 cup sultana raisins
1/3 cup red candied cherries, quartered
2/3 cup diced candied citron
6 ounces marzipan
1 tablespoon confectioners' sugar
1 teaspoon ground cinnamon

Directions

1 In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2 In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
3 Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4 Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
5 Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

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