Recipes: Play Dough, Glitter Play Dough, Cranberry Punch, Christmas Divinity, Santa's Best Ever XMas Sugar Cookies, Baker's One Bowl Chocolate Brownie Cookies, Holiday Ham Loaf, Eggnog Bread, Lemon Pudding Cake, Cornbread Salad, Christmas Cauliflower, Coconut Pie, Carrot Casserole, Breakfast Casserole, Double Decker Tacos

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From: "Georgia Thomas"
To: posts@chitterlings.com
Subject: Rice Casserole
I ate some rice casserole at a church dinner and it was delicious and
the lady that prepared it was not there, if there is anyone that has
one please post it, it had of course rice and mushrooms in it. Thank
you so much
Georgia
Georgia Thomas
georgia511

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From: "Mary"
To: <posts@chitterlings.com>
Subject: Have Fun With the Children!

With the holidays upon us, we may find we have some time to entertain
our grandkids or our small children. The following is something that
my 4-year-old-granddaughter and I love to do.

PS: When you knead the hot playdough it feels great on stiff hands.

Play Dough

1 cup flour
1/2 cup salt
2 teaspoons cream of tartar
1 tablespoon vegetable oil
1 cup water
Food coloring or Wonder Colors

Mix together flour, salt and cream of tartar. Add oil, water and
coloring. Cook, stirring for 1 to 3 minutes or until thick. Knead
almost immediately. Keep in an airtight container in refrigerator.
This makes a nice, soft play dough and will last up to a year.

Glitter Play Dough

1 cup flour
1 tablespoon vegetable oil
1 cup water
1/2 cup salt
2 teaspoons cream of tartar
Food coloring
Glitter

Mix all ingredients except glitter. Mix all ingredients in a saucepan
and heat, stirring constantly, until it forms a ball. Remove from pot,
add glitter and knead until smooth. Glitter play dough will be good
for several weeks stored in a tightly sealed container at room
temperature. Do not refrigerate.

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From: SMMiller1
To: posts@chitterlings.com
Subject: Cranberry Punch

Cranberry Punch

2 cups cranberries
2 cups water
1 cup sugar

Cook to pulp, strain. When cooled, add
Juice of 3 lemons
Juice of 1 lime
1 quart ginger ale
Red and green cherries

Serves 6 - 8

~Cherry~

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From: SMMiller1
To: posts@chitterlings.com
Subject: Christmas Divinity

(it's not as difficult as you think!)

2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)

Beat the egg white in a large bowl and set aside. In a saucepan, boil
the sugar, water and syrup while stirring gently. The mixture is done
at 235 degrees or if it forms a soft ball when a tablespoon full is
dropped into cold water. Pour the mixture over the beaten egg white,
beating continually. Add vanilla, nuts and a pinch of salt. Add a
few drops of red or green food coloring if desired. Beat this mixture
until it is almost hard, then drop by the teaspoonful onto waxed
paper.

Makes about 35 - 40 pieces.

~Cherry~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SMMiller1
To: posts@chitterlings.com
Subject: ~Santa's Best Ever Xmas Sugar Cookies~

1 C. oil
1 C. powdered sugar
1 C butter (do not use margarine or Naughty Elves will visit you)
1 C. white sugar
2 eggs
1 tsp. vanilla
4 C. plus 4 T. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt

Preheat oven to 350 degrees. Cream oil, powdered sugar, butter and
white sugar. Add eggs and vanilla; cream this mixture very well. Sift
flour,] baking soda cream of tartar and salt. Add to the creamed
mixture and cream well again until thoroughly mixed.

CHILL COVERED OVERNIGHT.

Roll into balls the size of walnuts. Roll balls in sugar, put on
cookie sheet and flatten with a glass dipped in sugar. Bake at 350
degrees for about 11 minutes. Do NOT overbake. This will make about
six dozen.
MMMMMMmmmmm. More likely five dozen since these cookies mysteriously
disappear when kids are around.

~Cherry~

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SMMiller1
To: posts@chitterlings.com
Subject: ~Baker's One Bowl Chocolate Brownie Cookie's~

6 tbsp. Butter or margarine
2 cups toasted chopped walnuts (optional)
1 1/4 cups sugar
2 tsp vanilla
3 eggs
2 tsp. Vanilla
1 cup flour
1 1/2 cups pecan halves
1/4 tsp salt
6 squares BAKER'S semi-sweet baking chocolate OR
6 squares BAKER'S bittersweet baking chocolate
4 squares BAKER'S unsweetened baking chocolate
1 tsp CALUMET baking powder

Microwave chocolates and butter in a large microwavable bowl on high 1
1/2 to 2 minutes or until chocolate is almost melted, stirring halfway
through heating time. Stir until chocolate is completely melted and
smooth. 2. Stir sugar into chocolate until blended. Mix in eggs and
vanilla. Stir in flour, baking powder and salt. Stir in nuts. Drop by
rounded tablespoons, 1 1/2 inches apart, onto greased cookie sheet. 3.
Bake 12 minutes or until set.

DO NOT OVERBAKE.

Cool 5 minutes; remove from cookie sheet. Cool completely on wire
racks.
Store in airtight container. (Makes about 3 dozen.

~Cherry~

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From: SMMiller1
To: posts@chitterlings.com
Subject: ~Holiday Ham Loaf~

Not only great for the Holidays, this ham loaf has become a favorite
" birthday meal."
Heat oven to 375 degrees.

1 lb. ground pork and 1 lb. ground ham
2 eggs
1 cup saltine cracker crumbs
1/2 can tomatoes
Milk to moisten

Mix the pork and ham and shape into 2 individual loaves. In a
saucepan,
combine:
1 cup brown sugar
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup water

Bring to a boil, pour over the meat. Bake 1 hour basting several
times.

Serves 6 - 8

~Cherry~

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From: SMMiller1
To: posts@chitterlings.com
Subject: ~Eggnog Bread~

2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder

Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened.
Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out
clean
Cool 10 minutes.
Remove from pan.
Cool bread completely before slicing.

~Cherry~

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From: "yvonne v martin"
To: posts@chitterlings.com

Hi
I'm looking for a good Snickerdoodle cookie recipie. I like the soft
ones vs the hard.
Happy Holidays

yvonne

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
From: SMMiller1
Date sent: Sun, 15 Dec 2002 17:09:07 -0800 (PST)
Subject: ~CHRISTMAS AROMA'S~

Lemon Pudding Cake

5 eggs (seperated)
1/2 cup fresh lemon juice
2 tsp lemon rind
2 TBS butter
1 and 3/4 cups sugar
1 and 3/4 cups milk
3/4 cup all purpose flour
1/2 tsp. salt

Heat over to 350 degrees. Coat sides of a 2 qu dish with cooking
spray.
Beat egg yolks, juice, rind butter and 1 and 1/4 cup sugar. Add milk,
flour and salt.
Beat whites till soft peaks from, add 1/2 cup sugar and beat 2
minutes.
Fold into lemon batter. Pour into prepared baking dish and bake for 40
minutes.

Note: If you love lemon you will not be dissapointed in this cake. It
is very light in texture and so delicious!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cornbread Salad

1 envelope ranch dressing mix
1 eight ounce sour cream
1 cup mayonaise
2 Mexican Cornbread mixes
1 large can pinto beans (drained)
1 can whole kernel corn (drained)
3 tomatoes chopped
1/2 cup bell pepper (chopped)
1/2 cup green oinions (chopped)
2 cups Shredded cheddar cheese
10 slices bacon (cooked and crumbled)

Combine dressing mix, sour cream and mayonaise.
Bake cornbread according to directions. (cool and crumble)
Place 1/2 crumbled cornbread into oblong baking dish (its a pretty
salad so you may want to use a glass dish).
Then layer 1/2 of the beans, corn, tomatoes, bacon, peppers and green
oinion and 1/2 cheese..repeat layer.
Spread dressing on top and put the remaining 1/2 cheese on top of
dressing. Refrigerate.
Note: Another good recipe from Toots. It is delicious also.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Christmas Cauliflower

1 Large head cauliflower, broken into florets
1/4 cup diced green pepper
1 jar (7.3 oz.) sliced mushrooms, drained
1/4 cup butter or margarine
1/3 cup all-purpose flour
2 cups milk
1 cup (4 oz) shredded Swiss cheese
2 tablespoons diced pimientos
1 tablespoon salt
Paprika, optional

In a large saucepan, cook cauliflower in a small amount of water for
6-7 minutes or until crisp-tender; drain well. In a medium saucepan,
saute green pepper and mushrooms in butter for 2 minutes. Add flour;
gradually
stir in milk. Bring to a boil; boil for 2 minutes, stirring
constantly.
Remove from the heat; stir in cheese until melted. Add pimientos and
salt. Place half of the cauliflower in a greased 2-qt. baking dish;
top with half of the sauce. Repeat layers. Bake, uncovered, at 325
degrees for 25 minutes or until bubbly. Sprinkle with paprika if
desired.
Yield:
8-10 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Coconut Pie

2 cups milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter or margarine
1 teaspoon vanilla extract
1/2 teasoon salt
1 cup coconut

In a blender, combine milk, sugar, eggs, flour, butter, vanill and
salt.
Cover and blend for 10 seconds; scrape the sides. Blend for another 10
seconds. Add coconut; blend for 2 seconds. Pour into a greased 10 inch
pie plate. Bake at 350 degrees for 50-55 minutes or until a knife
inserted near the center comes out clean. Serve warm. Yield: 6
servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Carrot Casserole

2 pounds carrots, sliced
1/2 cup butter or margarine, divided
6 ounces process American cheese, cubed
1/4 teaspoon dill weed
1/2 cup crushed saltines (about 15 crackers)

Place carrots in a saucepan and cover with water; bring to a boil.
Reduce heat; cover and simmer until tender, about 10 minutes. Drain;
place in a greased 1-1/2-qt. baking dish. In a small saucepan, melt
1/4 cup butter and cheese, stirring oftern. Stir in dill. Pour over
the carrots. Toss the saltines and remaining butter; sprinkle over
carrots.
Bake, uncovered, at 350 degrees for 25-30 minutes or until lightly
browned and bubbly. Yield: 8 servings.
~~~~~~~~~~~~~~~~~~~~~~~~

Breakfast Casserole

1 pkg. (12 oz.) fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz. each) NESTLÉ® CARNATION® Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
Ground black pepper to taste
Directions: GREASE 13 x 9-inch baking dish. Place bread in prepared
baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry
mustard, onion powder and pepper in medium bowl. Pour evenly over
bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
PREHEAT oven to 325° F.
BAKE for 55 to 60 minutes or until cheese is golden brown. Cover with
foil if top browns too quickly.

~Cherry~

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From: SMMiller1
To: posts@chitterlings.com
Subject: Kid's love these:

~Double Decker Tacos~

Move over, Taco Bell! Here is a great taco dinner you can make right
at home, without being chinsy on the cheese!

1 pound ground beef
1 package (1-1/4 ounces) Taco Seasoning Mix
3/4 cup water
1 can (16 ounces) refried beans
10 taco-size flour tortillas
10 hard taco shells
2-1/2 cups shredded lettuce
1 cup shredded Cheddar cheese
1 tomato, diced
Sour cream
Taco Sauce

1. Brown ground beef in skillet, crumbling into very fine pieces;
drain.
Return to skillet and add water and seasoning packet. Bring to a boil;
reduce heat and simmer 10 to 15 minutes or until liquid is absorbed.

2. Meanwhile, heat refried beans in a saucepan. Warm tortillas and
taco shells according to package directions.

3. Assemble taco by spreading 3 tbsp. refried beans on warm flour
tortilla. Place hard taco shell on middle of flour tortilla and wrap
up sides of taco. Fill with beef, lettuce, cheese and tomatoes. Top
with sour cream and/or taco sauce, if desired.

Yield: 10 tacos.

~Cherry~

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