6 inches stick cinnamon; 16 whole cloves; 1 tsp whole alspice; 3 medium oranges; 6 cups cider or apple juice; 1 - 16 oz. bottle cranberry juice cocktail; 1/4 cup sugar; 1 tsp bitters; 1 cup rum.
Break cinnamon in pieces; tie in cheesecloth with 16 whole cloves and allspice. Stud oranges with additional whole cloves.
In saucepan combine apple juice, cranberry juice cocktail, sugar, bitters, spice bag, and studded whole oranges; simmer covered for 10 minutes. Stir in rum; heat through. Remove spices and oranges. Pour wassail into warm serving bowl; float orange slices on top. Serve hot in mugs. This is a wonderful addition to any Holiday Celebration!
1 (12oz) jar Red Currant jelly (or your favorite jelly or preserves, strawberry does not work well); 1/4 cup prepared mustard; 3 tbsp dry sherry (or other alcoholic beverage); 1 (20 oz) can pineapple chunks, drained; 1/4 tsp ground allspice; 1 pkg (20 oz) cocktail franks.
In large skillet, over medium-low heat, melt jelly. Add mustard, sherry and allspice; mix well.
Stir pineapple chunks and franks into skillet, and cook until heated through - about 10 minutes. Transfer to chafing dish or crock pot for serving. This is a family favorite for Christmas get togethers.
2 lbs. frozen Swedish Meatballs; 1 bottle of your favorite Bar B Que sauce; 1 cup Honey (or your favorite jelly or marmalade); 1/2 cup Balsamic Vinegar.
Place meatballs and other ingredients in crock pot cook for 30 minutes, then keep warm until serving time. Serve warm. This is Wayne's favorite Holiday Snack Food. I make it for all family get togethers during the Holidays.
Have at room temperature: 3 - 8 oz. pkg Cream Cheese; 3 oz. Roquefort Cheese; 1/4 lb. Velveeta Cheese. Cream all these together with fork; do not use mixer.
Add: 10 dashes of Tobasco Sauce; 1 tsp Garlic Salt; 1/2 tsp Onion Salt. Mix together well. Turn this mixture onto Saran Wrap and use the Saran Wrap to form into a ball. Leave wrapped and place into refrigerator to cool. After cooling, remove and roll cheese ball in finely chopped pecans or walnuts.
1 lb. Hot Pork Sausage; 1 lb. Velveeta; 1 bottle Hot Picante Sauce (I use "Territorial House" brand).
Brown sausage in skillet, drain well. Place velveeta (cut into cubes) and picante in lg mixing bowl. Microwave until cheese is melted, stirring occasionally. After cheese is melted stir and mix well - add sausage. Serve warm. This can also be placed into a crock pot and slowly warmed and combined in the crock pot. This is a great way to serve this dip since it needs to be served very warm. My kids and grandson would disown me if I didn't serve this on Christmas Eve when we all get together for our gift giving and celebration of Christ's birth.
2 cups Pioneer Baking Mix (or other baking mix); 1 lb. of your favorite grated Cheese; 1 lb. hot Pork Sausage.
Mix all ingredients together and roll into 2 inch balls. Place on ungreased cookie sheet and bake at 350 degrees until golden brown. This is another must at my house during the Holidays.
2 - 8 oz pkg. Cream Cheese; 1 sm. can Green Chilies (I sometimes substitute chopped jalapenos), chopped; 1 pkg. Ranch dressing mix; 1 sm. can chopped Ripe Olives; 1/4 cup finely chopped Green Onion Tops.
Mix all ingredients together; spread on flour tortillas. Chill, slice and serve with picante sauce.
2-4 Jalapeno Peppers; 4 lg. ripe tomatoes, quartered; 1 med. Onion or 6 Green Onions; 2 Garlic Cloves; 1/8 c. cilantro; 1/2 tsp salt; 3 tbsp lime juice.
Place all ingredients into a food processor and pulse until desired consistency.
2 cups Pretzels; 2 cups Corn Chex Cereal; 2 cups Rice Chex Cereal; 2 cups Cheerios Cereal; 3/4 cup Salted Nuts; 6 btsp butter; 4 tsp Worchestershire Sauce; 1 tsp Morton Nature Seasoning; 1/2 tsp Tobasco.
Heat oven to 250 degrees. Melt butter in large shallow pan over low heat. Stir in Worchestershire Sauce and Nature Seasoning. Place cereals and nuts in a huge oven proof pan (I use one of those aluminum turkey baking pans from the grocery store). Pour Seasoned Butter over cereals and nuts and mix well. Place in oven and cook for about 1 hour stirring every 10 minutes to make sure everything is well coated and mixed. This can be served immediately, or cooled and bagged for use later.
6 Hard Boiled Eggs; 1/3 cup Salad Dressing; 1/2 cup chopped Green Onions; 2 tsp chopped Green Chilies; 2 tsp Chopped Ripe Olives; 2 tsp Prepared Mustard.
Halve eggs lengthwise and remove yolks. Place yolks in a bowl and stir in other ingredients. Spoon mixture into egg-white halves. Place eggs on plate and shake a little paprika on top of each egg. Refrigerate and serve chilled.
2 bottles of Welches Peach Flavored White Grape Juice (or any other peach flavored drink like this); 2 pkg frozen fresh peaches; 2 (1 ltr) bottles of Ginger Ale; 1 cup Tequila (rum, vodka, or gin can be substituted); 1/2 cup Peach Brandy; 10 lbs Crushed Ice (I usually buy a bag from the Sonic since it is very well suited for this type of drink.
Place frozen peaches in blender (you will probably have to divide them up into 2 or 3 batches); add enough juice to make blending easy. Place peach mixture in plastic jugs and refrigerate until you are ready to make the punch. Fill punch bowl about 1/2 full of crushed ice. pour 1/2 of peach mixture over ice. Pour 1/2 of juice over ice, stir well. Add 1/2 of the alcohol and 1 bottle of Ginger Ale. This recipe makes enough for 2 punch bowls.
2 cups Flour; 2 cups Water; 1 cup Salt; 4 tsp Cream of Tartar; 2 tbsp oil; 2 colors or food coloring (your choice).
Mix together in a saucepan. Cook and stir over medium heat about 3 minutes. It will begin to pull away from the sides. Pour out on waxed paper. Knead until smooth. Store in air tight containers.
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