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Recipes for the holiday season

Published 10:22am Wednesday, November 28, 2012
Ham with pineapple sauce

1 can cooked ham, sliced

1 cup pineapple juice

2 tablespoons brown sugar

1/3 cup golden raisins

Put ham in shallow baking dish. Combine pineapple juice, brown sugar and raisins in a sauce pan and bring to a boil, stirring constantly and pour over ham. Warm at 350 degrees for about 20 minutes.

Frozen fruit salad

2-3 oz. pkgs. cream cheese

1 can fruit cocktail, undrained

1 can crushed pineapple, undrained

Combine all ingredients and stir well. Put into loaf pan and freeze. To serve, leave the salad out for a few minutes and slice.

Tip – Use a disposable loaf pan to make clean up easier.

Broccoli muffins

1 stick margarine, melted

2 small pkgs. muffin mix

10 oz. pkg. broccoli

4 eggs

1 tablespoon frozen onion

Combine all ingredients and pour into greased muffin cups and put into muffin tin. Bake at 400 degrees for 25 minutes. Makes 12 muffins and can be put in freezer bags and pt into freezer for later use.

Black-eyed peas

1 can black-eyed peas

3/4 cup shredded ham

1 onion chopped

Combine peas, ham and onion in a sauce pan and bring to boil.

Walnut bread

3 cups all purpose flour

1 cup sugar

4 tsp. baking powder

1 tsp. salt

3/4 cup shortening

1 1/2 cup chopped walnuts

1 egg, beaten

1 1/2 cup milk

1 tsp. vanilla

Mix flour, sugar, baking powder and salt. Put in shortening. Stir in 1 1/4 cup walnuts. Add egg, milk and vanilla. Mix just until ingredients are blended. Pour into greased and floured 5×9 in. loaf pan. Sprinkle remaining walnuts on top. Bake for 1 hour or until done at 350 degrees.

Ice box fruit cake

1 lb. marshmallows

1 can evaporated milk

1 lb. flaked coconut

1 box vanilla wafers, crushed

Melt marshmallows in the milk in a double boiler. Add the remaining ingredients to the mixture. Pour into a small loaf pan lined with foil and store in refrigerator.

I won first and second place with this cake in two county fairs.

Apple banana delight

4 bananas

2 1/2 cups unsweetened apple juice

5 tablespoons cornstarch

Blend 2 bananas and apple juice in a blender. Add cornstarch and mix until blended. Cook over medium heat until thickened, stirring constantly. Arrange 2 bananas in a serving dish. Pour hot mixture over bananas. Chill until set.

Fruit dressing

1/2 to 3/4 cup orange juice

1/4 cup cooking oil

1 tablespoon sugar

Combine all ingredients in a jar and shake gently to blend and chill for several hours before serving.

Refrigerator slaw

1 small cabbage, shredded

1 tsp. salt

1 lg. onion, chopped

1 3/4 cup sugar

3/4 cup water

3/4 cup vinegar

Mix cabbage and salt and let stand one hour. Add onion, stir well and let stand 20 minutes. Drain well. Mix sugar, water and vinegar in a sauce pan. Bring to a boil and pour over cabbage mixture. Toss well. Cool, cover and refrigerate several hours before serving. Yields 4 to 5 servings.

Mixed vegetable casserole

1 pkg. frozen mixed vegetables

1 can cream of chicken soup

1/4 cup milk

1 cup shredded Swiss cheese

Put mixed vegetables into a greased 2 qt. baking dish. Combine soup, milk and cheese and heat in saucepan until mixed well. Pour mixture over all ingredients and bake at 350 degrees for 15 minutes.

Frozen Christmas salad

1 can cranberry sauce

1 cup sour cream

1/4 cup chopped pecans

Combine all ingredients until blended. Pour into lined muffin tin and freeze. To serve, remove them from freezer a few minutes before serving.

Cranberry butter

1 cup cranberry sauce

1/2 cup melted butter

Combine ingredients and stir until blended. Serve on toast or crackers.

Pineapple pudding

1 pkg. instant vanilla pudding

1 can pineapple, drained

vanilla wafers

Make pudding according to directions.

Put a layer of pineapple in a bowl, then a layer of vanilla wafers.

Follow these directions until all of the ingredients are used.

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