2011 Holiday Recipe Guide

3 oz pkg cherry gelatin
3 oz pkg  orange gelatin
1 C boiling water
16 oz can  whole berry cranberry sauce
1½ tsp lemon rind
1 T lemon juice
8 oz can crushed pineapple, undrained
¼ C powdered sugar
1 C sour cream
3 oz pkg  raspberry gelatin
1½ tsp unflavored gelatin
¾ C boiling water
1 C cold water
16 oz can jellied cranberry sauce
 In a large bowl, combine cherry and orange gelatins.  Add 1 Cup boiling water and stir until gelatin dissolves.  Break up whole berry cranberry sauce with a fork or whisk, fold sauce into gelatin, adding lemon rind, lemon juice and crushed pineapple.  Combine thoroughly and pour into a 9×13 inch pan – spray with baking spray to ease serving.  Cover and refrigerate until firm. Meanwhile, make the second layer.  Stir powdered sugar into sour cream and spread over the gelatin mixture when the first layer is set. Cover and refrigerate 30 minutes.
To prepare the third layer, combine raspberry and unflavored gelatins and add 3/4 Cup boiling water, stirring until the gelatins are dissolved.  Stir in 1 Cup cold water and chill until slightly thickened. In another bowl, beat jellied cranberry sauce until smooth, then add the slightly thickened gelatin.  Beat with a whisk until the mixture is very smooth and pour over the sour cream layer.  Cover and refrigerate for at least six hours. To serve cut into squares and place each on a bed of lettuce.  Serves 12.

2 lbs hamburger browned with onion
2 lbs Velveeta® cheese, cut up
2 cans chilis (without beans)
2 cans stewed tomatoes
2 can Mexican tomatoes
Brown hamburger, mix all ingredients in crockpot, and cook on high. Serve over Frito’s in a bowl.

2011 Holiday Recipe Guide

2 chicken boullion cubes
3 C water
3 C chopped broccoli
¼ C shredded carrots
1 small onion
1 tsp salt
½ C flour
1½ C Velvetta® cheese
Dissolve boullion cubes in boiling water in soup kettle. Add broccoli, carrots, onion and salt. Cook until broccoli is tender. Reduce heat to low. Add flour to milk to make smooth mixture. Stir into soup mixture along with cheese and heat until cheese is melted and soup is thickened. Stir often to keep from scorching.

2011 Holiday Recipe Guide

2 -3 oz pkgs cherry gelatin            
1 tsp unflavored gelatin
2 C boiling water
6 oz can cranberry sauce
7 oz  can crushed pineapple
¼ C chopped celery
Topping:  whipped cream, creamed cheese or mayonnaise
Dissolve cherry and unflavored gelatins completely in boiling water. Let cool slightly, then stir in cranberry sauce, drained pineapple and celery. Pour into glass serving bowl and chill until firm. At serving time, dip mold briefly in a pan of hot water to loosen and unmold onto chilled plate. Top with favorite topping.
Optional:  raspberry gelatin may be substituted

2011 Holiday Recipe Guide

5 oz can shrimp
1 C sour cream
¼ C bourbon
1 tsp coarsely cut parsley
½ tsp paprika
1 tsp coarsely chopped dill
¾ tsp salt
½ tsp ground pepper
1 T cut chives
Put all ingredients except chives, in blender and blend until smooth. Remove and stir in chives. Chill. Serve with raw vegetables or seafood.

2011 Holiday Recipe Guide

 Parboil the cauliflower to the point that it is cooked but not mushy.  Place it whole on a plate.  Heat rosemary sprigs and small slices of garlic — according to taste,  in olive oil until the herbs are cooked but still firm.  Add salt and pepper as desired, and drizzle this mixture over the cauliflower.  Serve cold.

2011 Holiday Recipe Guide

3 oz pkg lime gelatin
Make this per package instructions, except use less water than what’s called for. Put in bottom of 9×13 pan and let it set-up.
3 oz pkg lemon gelatin
Small can crushed pineapple, drained
Take lemon gelatin, pineapple juice and enough water to equal 2 cups of liquid and bring to boil. Pour over 3 cups of mini marshmallows and let cool. Mix 4 oz pkg cream cheese and
½ cup Miracle Whip®. Stir into lemon gelatin mixture and then add 2 cups of whipped cream and drained pineapple. Pour over the green layer; let chill and set-up.3 oz pkg strawberry Jello®  made with a little less water than it calls for. Pour over lemon mixture.

2011 Holiday Recipe Guide

 1 pkg pre-cooked small shrimp
1 pkg thin sliced bacon strips
Cut bacon strips in half. Wrap bacon around one shrimp, secure with toothpick. Place on cookie sheet or baking pan and bake at 350° until the bacon is done. Don’t over bake as shrimp will become tough.

2011 Holiday Recipe Guide

 12 oz bag fresh or frozen cranberries, picked over and washed
3 Delicious apples, peeled, cored and chopped
½ C white wine
1 C cranberry juice
¾ C sugar
juice of one half lemon
1 C heavy cream, whipped
Apple slices, cranberries for garnish
Combine in a saucepan the cranberries, apples, wine, cranberry juice, sugar and lemon juice.Bring to a simmer and cook down until most of the liquid is evaporated. The mixture should have a thin jam-like texture. Puree the mixture in a food processor, strain and cool. Gently fold in the whipped cream. Pour into individual serving dishes or a large glass bowl and garnish.
Chill two hours before serving.

2011 Holiday Recipe Guide

7 oz can tuna
8 oz pkg cream cheese
½ C sour cream
1 tsp worcestershire sauce
1 T minced onion
1 clove garlic, minced
½ tsp salt, pepper to taste
Mix, cover and put into refrigerator for 2-3 hours to allow flavors to blend. One half hour before serving removed from refrigerator and let stand at room temp. Serve as a dip with crackers or potato chips.