What’s Cookin’ (Dec. 4, 2003)
Holiday Cucumber Spread
This spread can be used as a dip or a sandwich & canapé ingredient.
1 large cucumber
8 ounces cream cheese, softened
2 tablespoons onion, grated
1/4 teaspoon salt
1 tablespoon mayonnaise
dash green food coloring (optional)
Pare, grate & drain cucumber. Combine all ingredients in food processor.
Serve as a sandwich or canapé spread. Thin with sour cream to make a dip for vegetables.
Sugar Coated Pecans
1 egg white
1 cup brown sugar
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon vanilla
2 1/2 cups pecans – or more
Whip egg white and slowly add the brown sugar mixed with flour. Add salt and vanilla flavoring, then fold in pecans. Lay on greased pan and bake at 250 degrees for 45 minutes or less.
Rudolph’s Nose Herbal Chili Ball
Make ahead of time to allow flavors to blend.
8 ounces cream cheese, softened
8 ounces sharp cheddar cheese, grated
2 teaspoons chili powder
1/2 teaspoon thyme
1/4 teaspoon rosemary
1 teaspoon poppy seeds
1 teaspoon sesame seeds
2 teaspoon grated onion
1 garlic clove, minced
1 teaspoon sherry
Mix cheeses together, add remaining ingredients and thoroughly mix. Refrigerate for 30 minutes or until the mixture can be handled easily. Shape into a ball or a log. Roll in chili powder until coated. Wrap in waxed paper, then place in a plastic bag. Refrigerate at least 24 hours before serving. Serve with crackers.
Yield: 1 pound cheese ball.
Ginger Cheese Ball
A really different, sweet spread.
8 ounces dates, pitted
6-8 candied ginger bite
1/2 cup pecans
2 (8 oz.) pkgs. Cream cheese, softened
flaked coconut
Chop dates, ginger and nuts in food processor. Add cheese and blend. Shape into a large ball or mold into a Christmas mold (snowball, tree, etc.) and cover with flaked coconut. Surround with gingersnaps.
Long Ago Christmas
Long ago, at Christmas time, how thrilled we all would be
When our dad would say to us, “Let’s go and find our tree.”
What fun we’d have looking for a very special kind;
It must be the finest tree that we could possibly find.
They were all so lovely, throughout the woodland scene,
But at last we’d come upon a beautiful evergreen.
We’d start for home, so gaily, carrying our chosen tree.
We could hardly wait until our mom, back home, could see.
The lovely tree went on a stand after we were tucked in bed,
And all the dreams of Christmas would fill each sleepy head.
Ah, then, on Christmas morning, what a glorious, lovely sight!
It seemed a group of fairies had worked there through the night.
For the lovely branches were full of so many things:
Glowing candles and tinsel, popcorn and peppermint canes.
We still have a Christmas that is beautiful in every way,
But memories of those long ago, are in our hearts to stay.
Submitted by Juanita Williams
Festive Gifts & Food
Bird Feeder Pine Cones
Have you and your children ever gathered pine cones and then did not know what to do with them? We make bird feeders. Buy some peanut butter and sunflower seeds.
Lay out old newspaper on the table and then tie a string about 2 feet long to the top of the pine cone. Sometimes you have to wrap it around the cone to hold. Put on rubber gloves and take a butter knife and push the peanut butter all over the cone.
Next fill up an old coffee can about half full of sunflower seeds, put in the peanut butter-covered cone, snap on the lid of the can, and shake it. Take the pine cone out and press the sunflower seeds into the peanut butter until it’s all covered.
Wrap in waxed paper and tie with a ribbon. You can give them as gifts to hang in the trees. Do this when the weather is cold or the peanut butter might run off.
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Dip baby pine cones into copper paint, when dry, scatter them among the hors d’oeuvres on your buffet table.
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Arrange your silverware for a buffet dinner by nesting it in a pretty bread basket lined with linen and topped with a pretty bow.
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Leave a Santa hat by the tree and tell the children, “Oh, my, Santa dropped his hat!” Save it for next year and leave it out so Santa can come back to retrieve his hat.