Dorothy Kelly (Nov. 13, 2003)
Thanksgiving
Recipe:
Coffee mug
1 package of instant turkey or chicken soup mix
1 small package of crackers
wrapped
Pretzel rod – as a stirrer
Colorful plastic wrap
Orange and yellow ribbon
Wrap soup, cracker, and pretzel rod in plastic wrap or cellophane. Attach ribbon to close. Insert into mug. Add printed poem as a tag.
Thoughts
Time doesn’t heal, but it makes the hurt bearable.
* * *
Teach us to number our days and recognize how few they are: help us to spend them as we should. Psalm 90:12
* * *
I never think of the future, it comes soon enough.
Hints
Always simmer soups, never boil them.
* * *
Fancy croutons can be cut with miniature cookie cutters into shapes suitable for a holiday or special occasion. Sauté in butter and sprinkle over each serving of soup.
* * *
Pour a favorite sauce, chutney, or preserves over cream cheese, and top with sautéed sesame seeds.
* * *
Mix one-half pound of Roquefort cheese with softened butter and brandy to taste. Spread on unpeeled apple slices.
Holiday Gumdrop Cookies
1 1/2 cups spice gumdrops
3/4 cup coarsely chopped
walnuts
1/2 cup golden raisins
1 3/4 cups all-purpose flour,
divided
1/2 cup shortening
1 cup packed brown sugar
1 egg
1/4 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon salt
Cut gumdrops into small pieces, reserving black ones for another use. Place gumdrops in a bowl. Add walnuts, raisins and 1/4 cup flour; toss to coat. Set aside. In a mixing bowl, cream shortening and brown sugar. Add egg; beat in buttermilk.
Combine baking soda, salt and remaining flour; stir into creamed mixture. Add gumdrop mixture and mix well. Refrigerate for 1 hour. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 400 degrees for 8-10 minutes. Cool for 2 minutes before removing to wire racks.
Yield: About 3 dozen.
Candied Fruit Cookies
1/2 cup margarine, softened
3/4 cup sugar
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups pitted dates, chopped
1/2 cup each chopped and pineapple
3/4 cup coarsely chopped Brazil nuts, toasted
3/4 cup chopped almonds, toasted
In a mixing bowl, cream butter and sugar. Add egg; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. Drop by teaspoonfuls 2 inch apart onto greased baking sheets. Bake at 375 degrees for 8-10 minutes or until lightly browned. Cool on wire racks.
Yield: 7 dozen.
Pecan Meltaways
These sugared, nut-filled balls make an attractive addition to a plate of holiday cookies.
1 cup margarine, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla flavor
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
Additional confectioners’ sugar
In a mixing bowl, cream the margarine, sugar and vanilla; mix well. Combine the flour and salt; add to creamed mixture. Stir in pecans. Cover and chill 1 hour or until firm.
Roll into 1-inch balls and place on ungreased baking sheets. Bake at 350 degree for 10-12 minutes. Roll in confectioners’ sugar while warm. Cool; roll in sugar again.
Yield: About 4 dozen.