- WREATH PANCAKES: Are a treat for Christmas breakfast. Pour batter onto griddle in a giant doughnut shape; serve with red cherry syrup.
- OYSTER STEW: Holiday guest will enjoy: Put oysters into blender a few seconds before cooking. You'll have a flavorful stew, minus the whole oysters some people dislike.
- CRISPY HOLIDAY NOBBLES: Melt 1/4 cup butter in heavy skillet; stir in 1 tablespoon dry salad dressing mix and 1 teaspoon salt. Remove from heat; stir in 4 cups ready to eat bite sized cereals.
- DABS OF LEFTOVER DIPS: Needn't be wasted: Use them to top potatoes or to stuff celery sticks.
- FESTIVE BREAKFAST SPECIAL: Form refrigerated cinnamon rolls in a triangular Christmas tree shape on a baking sheet. Bake; drizzle with confectioners sugar glaze; sprinkle with chopped candied cherries.
- RAINBOW POPCORN: Follow basic popcorn ball recipe. Divide popped corn into three lightly greased bowls. Prepare syrup. Divide into thirds; tint each a different color. Pour one color syrup over corn in each bowl, toss to mix. Spread on flat surface. When dry, break into pieces. Serve tinted corn pieces tossed together in large bowl.
- CHRISTMAS FEAST FOR THE BIRDS: Mold cakes of seed and melted suet in small containers. While mixture is soft insert a pipe cleaner to use as a hanger.
- CANDY CHILDREN CAN MAKE: Beat 1 egg white until foamy. Pour over 1 1/2 cups pitted, chopped dates in 8x8x2" pan. Combine 1/4 cup sugar, 1 teaspoon cinnamon and a dash of salt; sprinkle evenly over dates. Bake in moderate oven {350 degrees} 20 minutes. Cool in pan 5 minutes. Cut in squares. Remove from pan; cool completely. Makes 3 dozen squares.
- QUICK FAMILY OR COMPANY DESSERT: Fill a chocolate cookie-crumb pie shell with peppermint ice cream; drizzle with thick chocolate sauce-attractive and good.
- TIME SAVER: When you store frozen cookie dough; label package with baking time and temperature; no last minute look at the cookbook.
No comments:
Post a Comment