YUMMY HALLOWEEN TREAT

PASTA

LOW CALORIE

PEPPERMINT STICK CHEESE CAKE

Christmas calls for this pretty pink confection.

2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3/4 cup finely crushed peppermint candy, divided
1 ready Graham cracker pie crust (6 oz. or 8 oz)

Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, mix until blended. Stir in 1/2 cup of the peppermint candy. Pour into crust. Sprinkle with remaining 1/4 cup of peppermint candy. Bake at 350 F, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or over night. Garnish with Cool Whip and crushed peppermint candy.

YUMMY HALLOWEEN TREAT

1 package 11 oz pretzels
1 package 10 ½ oz Mini Peanut Butter Ritz
1 Cup dry roasted peanuts
1 cup sugar
½ cup butter
½ cup lt. Corn syrup
2 T Vanilla
1 teaspoon baking soda
1-10 oz. package M&M's
1-101/2 oz. Package of Candy Corn

In a bowl, combine pretzels, crackers, and nuts.
In a saucepan sugar, butter and syrup. Bring to a boil and boil for 5
minutes.
Remove from heat and stir in Vanilla and baking soda. This will be foamy.
Pour hot mixture over the cracker mix, until coated.
Spread on a cookie sheet evenly and cook at 250 degrees for 45 minutes.
Stir during baking time. While mixture is still warm, break apart (this is
important because when it cools you can't get the pieces apart without them
breaking up). Then add the candy to the cracker mix.

CHRISTMAS CARROT PUDDING

1 cup raisins
1 cup currants
1/2 cup mixed peel
1/4 cup almonds
1 cup raw grated carrots
1 cup raw grated apples
1 cup raw grated potato
1 cup brown sugar
1 cup flour
1/2 teaspoon  each cloves,cinnamon, nutmeg
1/2 cup shortening
1 egg
1 teaspoon baking soda.

Mix fruit and nuts.   Grate carrots, apples and potato.  Cream shortening
and sugar; add beaten egg.  Add carrots, etc., leaving some potato for
dissolving soda and add soda last.  Add fruit and flour.  Add the soda
dissolved in potato.  Steam for an hour in pressure cooker at 15 pounds
pressure.

SAUCE:   Lemon Sauce
1/2 cup sugar
1 cup boiling water
1 tablespoon cornstarch
2 tablespoons butter or   margarine
Dash or salt
1 1/2 tablespoons
fresh lemon juice
dash nutmeg
frozen or  canned

Mix sugar, cornstarch, salt and nutmeg, gradually add water and cook
over low heat until thick and clear.  Remove from heat, add butter and
lemon juice; blend thoroughly.  Makes 1 1/3 cups.

SUGARLESS DIABETIC'S CHRISTMAS CAKE

(Makes 2 x 2lb Loaves)

3 cups raisins,
1 cup oil,
1/2 Tsp. salt,
1 Tsp. cinnamon,
2 cups hot water,
1 Tsp. nutmeg,
1 cup dates.

Put all above ingredients into a saucepan and cook for 30 minutes.
Let cool then add,

3 cups flour, 
1 Tsp. baking powder, 
3/4 cup chopped cherries, 
1/4 cup lemon peel, 
2 Tsp. baking soda, 
2 Tsp. vanilla,
 1/4 cup chopped walnuts, 
1/3 cup citron peel (grease & flour pans)

Bake at 350 for 45 to 60 minutes or until done. (Check with toothpick) 

CRANBERRY APPLESAUCE HOLIDAY MOULD

Dissolve 1 pkg. jelly powder in 1 cup boiling water, stir in the cold water. Pour inot a 6 cup mould and let sit until set, about 1 1/2 hours. Meanwhile dissolve remaining jelly powder in 3/4 cup water. Stir in applesauce, sour cream, and cinnamon. Chill until mixture starts to thicken, about 1 hour. Spoon applesauce mixture over clear jelly in mould and chill until firm, about 3 hours or overnight. To unmold, dip mould in hot water about 10 seconds. Gently pull jelly from sides with moist fingers. Run cold water over serving plate and place over mould. Invert mould and plate and shake gently loosen. Remove mould and centre jelly on serving plate. This is delicious with any poultry or cold plate.

Use ripe, sound fruit. Wash and place in dutch oven. Add purified water to the cranberries and bring to a boil, only so as to pop the berries. Cool completely.
Sterilize all equipment & utensils. Drain well.
Place fruit and juice in bag and tie top. Place in fermentor pail. Stir in all other ingredients EXCEPT yeast. Cover pail with lid. After 24 hrs. add yeast. Cover. Stir daily and press pulp lightly with spoon to aid extraction. When SG reaches 1.030 strain juice from bag and remove from bag and remove from pail. Siphon wine off sediment (rack) into carboy. Attach airlock & bung. Fermentation is complete when SG reaches 1.000. Rack and top-up carboy. Reattach airlock & bung. Leave in carboy approx. 1 month. Rack once again. Add wine conditioner to taste if required, filter and bottle wine. Enjoy.

WHITE CHRISTMAS PIE

Combine gelatine, 1/2 cup of sugar, flour and salt in a saucepan. Stir in milk. Cook over low heat, stirring until it comes to a full boil. Remove from heat, cool. When partially set, beat with a rotary beater until smooth. Blend in vanilla and almond extract. Fold in cream. Beat egg whites unitl foamy. Gradually beat in remaining sugar until mixture stands in stiff peaks. Fold into gelatine mixture. Fold in coconut. Pile into pie shell. Chill until set. 

CHRISTMAS FRUIT DROPS

Mix thoroughly. Drop by big top of dough 1" apart on greased pan. Bake at 350 for about 12 minutes.

CHRISTMAS CAKE

Bake 2 - 2 1/2 hours at 275. Put a jar of water in oven as it bakes.

CHRISTMAS CHEESE SCONES

2 cups flour
2 teaspoons baking powder
2 oz butter
1/2 teaspoon salt, pinch of cayenne pepper
3 oz. grated cheese
milk to mix to a fairly firm dough

Mix together flour, baking powder, salt and pepper
Cut in the butter: add milk and mix just enough to incorporate.
On a floured board, roll our to 1/2 inch thick.
Cut into rounds and place on greased cookie sheet.
Brush tops with milk and sprinkle with some more grated cheese.
Cook at 400 farenheit for 10 minutes.
Cool on a wire tray under cloth.

HAM BALLS

3 cups buttermilk baking mix
10 1/2 cups smoked ham
4 cups sharp cheddar cheese
1/2 cup Parmesan cheese
2 tsp. parsley flakes
2 tsp. spicy brown mustard
2/3 tsp. milk

Heat oven to 350 farenheit. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch. Mix thoroughly the Bisquick, finely chopped, fully cooked ham, and remaining ingredients. Shape mixture into 1 inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.  

CHRISTMAS CANDIED CRANBERRIES

1/2 cup sugar
1/2 cup water
1/2 cup cranberries

Select firm, red cranberries. Prick twice with needle. Boil sugar in water until it spins a thread. Put in cranberries and cook gently until syrup jellies when tested from the tip of a spoon. Remove berries one at a time and place on wax paper. Let stand until dry. Dip the berries in granulated sugar. This makes approximately 25. They are decorative and can serve as an excellent garnish.

REINDEER SANDWICHES

PESTO SHRIMP

These cute little appetizers, which bear a strong resemblance to baby buntings, are simple and fast to prepare. Homemade pesto can be used in place of the commercial pesto if desired. Simply blend 2 tablespoons minced fresh basil, 1 tablespoon olive oil, and 2 teaspoons grated Parmesan cheese together to make a small batch of a simple pesto.

ORANGE SCENTED CHRISTMAS EGGNOG

Thank goodness Christmas comes only once a year. Otherwise, we would drink eggnog all the time and our arteries would be in some serious trouble. This is a serious eggnog. It is made in the traditional manner, but has a lovely orange scent and mild flavor to it. Any leftover eggnog, as unlikely as that may seem, makes a decadent frozen dessert. Just freeze the mixture and let it thaw slightly before serving in chilled glasses or dishes. One warning about eggnog is that it utilizes uncooked eggs. With of salmonella poisoning from raw eggs, it is wise to make sure your eggs are very fresh and not to serve this drink to children, the elderly, or anyone with compromised immunity.

(Serves 8)

This mixture can be made ahead of time up to 24 hours before serving. The mixture can also be frozen for up to six months. Thaw in the refrigerator before serving.
Quicker : For a safer and fast eggnog, use commercial pasteurized eggnog. Mix the maple syrup, rum, Grand Marnier, orange rind, brandy, and two tablespoons pure vanilla extract in a medium bowl and chill for two hours. Mix into 6 cups commercial eggnog and serve chilled.

CRANBERRY CHERRY PUNCH

This festive alcoholic punch combines a beautiful appearance with terrific knock your socks off flavor. This is a very potent punch that is quite easy to guzzle, so warn your guests that there is a generous amount of vodka "hiding" in this punch. Add the cherries while they are still frozen helps keep the punch cold without diluting it. The half frozen vodka soaked cherries are marvelous to eat as well.

(Makes 18 1/2 cup servings)

ROASTED RED PEPPER SOUP

This attractive soup combines bright red roasted peppers with vibrant basil for a soup that is as flavorful as it is attractive. The soup can be prepared very quickly, and eaten hot or chilled. Roasting peppers in your kitchen makes for a more flavorful soup, and is much easier than you would ever think. The Christmas tree garnish only takes a few minutes to make and adds a festive touch to the soup. Use homemade chicken stock or a high quality chicken broth for best results.

(Serves 8)

8 - large bell peppers
7 tablespoons - olive oil, divided
8 - slices day old firm French or Italian bread
1/2 cup - fresh basil leaves
2 - medium chopped onions
6 cups - chicken stock
1/4 teaspoon - crushed red pepper
salt
freshly ground pepper

Roasted Peppers : Place an oven rack four inches from the broiler and preheat the broiler. Line a baking sheet with foil and lightly grease another baking sheet. Halve the peppers lengthwise and remove all of the seeds and the pale membranes. Place the peppers, cut side down, on the foil lined baking sheet. Gently press down and flatten the peppers to provide a flat broiling surface. Broil until the peppers are blackened and charred. If some peppers cook sooner, remove them from the cookie sheet and return the rest of the peppers to the oven. Place the roast peppers in a heavy duty sealable plastic bag with the seal tightly closed for 10 minutes. Do not skip this step as this "steaming" period is what makes the skin easily removed from the peppers. Peel the peppers and discard the skin. Coarsely chop the peppers.

Christmas Tree Garnishes : While the peppers are broiling and steaming, prepare the Christmas tree garnishes. Cut Christmas tree shapes from the bread with a tree shaped cookie cutter. Place the bread on the greased baking sheet. Brush the trees with 1 tablespoon olive oil and flip over, placing the oiled side on the sheet. In a blender or food processor, blend 3 tablespoons olive oil with the basil leaves to form a thick paste. Brush the green paste over the trees evenly. Preheat the oven to 400 degrees. While the soup simmers, place the Christmas tree garnishes in the oven and bake until golden brown, about 6-8 minutes.

Prepare the Soup : Heat 3 tablespoons of the oil in a large heavy stock pot over medium-high heat. Add the onion and sautˇ until lightly browned and translucent, about five minutes. Add the peppers and stock. Simmer for five minutes. Transfer the mixture to a food processor or blender and puree in small batches until smooth. Don't puree in one large batch or else the hot liquid will foam and expand, causing it to overflow from your blender or food processor. Add the crushed red pepper and salt and pepper to taste. Chill for at least two hours, or return to the stock pot and reheat until warm. Ladle the soup into individual bowls. Garnish with the Christmas trees.

Vegetarian Variation : Use a highly flavorful vegetable stock in place of the chicken stock.

The soup can be made up to a day ahead of time and chilled. Serve chilled, or reheat in a thick heavy pot over medium heat until very warm, but not boiling. The Christmas tree garnishes can be made up to 6 hours ahead of time. Briefly warm in a 300 degree oven before serving.
Quicker : Use purchased pesto to brush on the Christmas tree garnishes rather than the basil oil mixture.
Quickest : Use store bought roasted peppers and omit the Christmas tree garnish. Use thick toasted baguette slices or store bought croutons to garnish along with freshly minced basil sprinkled over the soup bowls.

LEMON SAGE TURKEY

1 (12 pound) - turkey
2 tablespoons - butter or margarine, softened
2 tablespoons - fresh lemon juice
8 to 10 - fresh sage leaves
1 - lemon, halved
1 teaspoon - salt, divided
1/2 teaspoon - freshly ground pepper, divided
2 cups - dry white wine
3 tablespoons - all-purpose flour
garnishes: fresh sage leaves, lemon slices, lemon rind curls

Remove giblets and neck from turkey. Reserve neck for another use. Rinse turkey thoroughly with cold water; pat dry.
Combine butter and lemon juice; stir well with a wire whisk. Carefully loosen skin from turkey at neck area, working down to breast and thigh area. Rub two-thirds of lemon butter mixture under skin. Place 8 to 10 sage leaves between skin and meat. Rub inside of body and neck cavities with lemon halves. Sprinkle cavities evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Place turkey on a lightly greased rack in a roasting pan, breast side up. Tie legs together with heavy string. Lift wingtips up and over back, and tuck under bird.
Coat turkey with remaining 1/3 lemon butter mixture; sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour wine into pan. Insert a meat thermometer into meaty portion of thigh, making sure it does not touch bone.
Bake, uncovered, at 325 degrees for 3 1/2 hours on bottom oven rack or until themometer inserted into thickest part of leg registers 180 degrees . Let turkey stand 15 minutes before carving.
While turkey stands, pour pan drippings through a wire-mesh strainer into a large saucepan, discarding solids. Combine flour and 3/4 cup pan drippings, stirring until mixture is smooth: add to remaining pan drippings in saucepan, adding enough water to measure 2 1/4 cups, if necessary. Bring mixture to a boil, stirring constantly; reduce heat, and simmer, uncovered, 5 minutes or until mixture is thickened, stirring often. Serve with turkey. Garnish, if desired.

Lemon Curls: Cut long strips of rind from a lemon, using a citrus stripper or channel knife. Curl the strips around your finger or a wooden spoon handle, and remove.

BAKED CHICKEN in MUSHROOM SAUCE

16 ounces - skinned and boned uncooked chicken breast, cut into 4 pieces
1 (10 3/4 oz) - can Healthy Request Cream of Mushroom Soup
1/2 cup - Land O Lakes no-fat sour cream
1/2 cup - (one 2.5 oz jar) sliced mushrooms, undrained
1 teaspoon - dried onion flakes
1 teaspoon - dried parsley flakes

Preheat oven to 350 degrees. Evenly arrange chicken pieces in an 8"x8" baking dish. In a medium bowl, combine mushroom soup, sour cream, and undrained mushrooms. Add onion flakes and parsley flakes. Mix gently to combine. Evenly spoon mushroom mixture over chicken pieces. Bake for 40 to 50 minutes or until chicken is tender.

TRIM-a-TREE PIZZAS

These fun make your own pizzas are the perfect activity and meal for children to enjoy. They are easy to prepare and children love the ability to choose the exact toppings that they want. Choose an assortment of toppings to offer, any typical pizza toppings will work. The remaining crust can be used for stuffing or works great in a tossed salad with Italian dressing instead of croutons.

The crust can be baked up to a day ahead of time and stored in a tightly sealed container at room temperature. The individual trees can be cut up to four hours ahead of time and stored in a tightly sealed container at room temperature.

Quick Method : Cut the Christmas trees from prebaked pizza crusts.

CARROT CASSEROLE

Carrots make for a lovely side dish at your holiday table. The orange color compliments the season, and the sweet carrots are perfect with a turkey- or ham-based meal. To save time on the big day, you can prepare this recipe up to two days ahead of your feast; just omit the topping until just before baking.

(Serves 10 to 12)

2 lb. Carrots, cooked and mashed
1 large Onion, finely chopped
1 large Green Pepper, finely chopped
1 cup Milk
2/3 cup Granulated Sugar
2 cups Saltine Cracker crumbs, half for mixing in and half for topping
1 cup Butter, softened (or less)
Salt and Pepper to taste

Peel, thick-slice, and cook the carrots in lightly salted boiling water for about 20 minutes, or until just tender. Drain and set aside to cool a bit.
Mix together the onion, green pepper, milk, sugar, and one cup of the cracker crumbs. Add the cooked carrots, and mash all the ingredients together.
Pour the mixture into a 2 1/2-quart casserole dish. Top with salt and pepper and the remaining one cup of cracker crumbs, and dot with the room-temperature butter. Bake in a 325-F degree oven for 35 to 40 minutes, or until the top is brown. Serve warm.