1/3 cup packed brown sugar
2 tsp whole allspice
4 (3") sticks cinnamon
1 (48 oz) bottle apple cider (6 cups)
1 (48 oz) bottle cranberry juice cocktail (6 cups)
in a 4-5 qt slow cooker, mix all ingredients.
cover; cook on LOW 4-6 hours. before serving, remove allspice & cinnamon.
24 (1/2 cup) servings
1 cup cranberry juice cocktail
1/2 cup citrus vodka OR plain vodka
1/4 cup triple sec OR orange juice
1 tsp fresh lime juice
fresh cranberries, if desired
lime slices, if desired
fill martini shaker or 3-cup covered container half full with ice. add all ingredients except cranberries a lime slices; cover & shake.
pour into martini or tall stemmed glasses, straining the ice. garnish glasses with fresh cranberries and lime slices on toothpicks.
4 servings
7 med potatoes, peeled & cubed
2 ribs celery, diced
1 med onion, chopped
1 qt water
4 tsp chicken bouillion granules
1/4 cup butter
1/4 cup flour
2 tsp salt
1/2 tsp pepper
1 qt milk
sour cream & shredded cheddar cheese, optional
in a dutch oven or soup kettle, combine potatoes, celery, onion, water & bouillion; bring to a boil. reduce heat; cover & simmer 20-25 minutes or until potatoes are tender. cool slightly. place half of the potato mixture in a blender; cover and puree. repeat with remaining potato mixture; set aside.
in the same pot, melt butter. stir in flour, salt & pepper until smooth. gradually add milk. bring to a boil. boil & stir for 2 minutes. return potato puree to pot and heat through. garnish individual servings with sour cream & cheese, if desired.
CRUST:
1 1/3 cups flour
1/2 tsp salt
1/2 cup shortening
2-3 tbs cold water
FILLING:
1/2 cup packed brown sugar
2 tbs cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp salt
dash nutmeg
6 cups thinly sliced peeled pears
1 tbs freshly squeezed lemon juice
TOPPING:
2/3 cup flour
1/3 cup packed brown sugar
1/3 cup cold butter OR margarine
in a bowl, combine flour & salt; cut in shortening until crumbly. sprinkle with water; toss until mixture is moistened enough to shape into a ball. on a floured surface, roll out pastry to fit a 9" pie pan. flute edges.
combine filling ingredients; spoon into crust. bake at 400° for 25 minutes.
for topping, combine flour & brown sugar; cut in butter until crumbly. sprinkle over filling. bake 40 minutes longer. cover edges with foil during the last 15 minutes of baking to preveng overbrowning, if necessary.
6-8 servings
8 cups cubed cooked chicken
2 cans cream of chicken soup
1 cup (8 oz) sour cream
1 cup butter-flavored cracker crumbs (about 25 crackers)
2 tbs butter OR margarine, melted
1 tsp celery seed
fresh parsley & sweet red pepper rings, optional
combine chicken, soup & sour cream; spread into a greased 13"x9"x2" baking dish. combine cracker crumbs, butter & celery seed; sprinkle over chicken mixture. bake, uncovered, at 350° for 30-35 minutes or until bubbly. garnish with parsley & red pepper rings if desired.
10-12 servings
4 lbs rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed french onion soup
1 (12 oz) can OR bottle beer
6 french rolls
2 tbs butter
trim excess fat from the rump roast and place in a slow cooker. add the beef broth, onion soup and beer. cook on LOW for 7 hours.
preheat oven to 350°.
split french rolls and spread with butter. bake 10 minutes or until heated through.
slice the meat on the diagonal and place on the rolls. serve the "jus" for dipping
9 servings
2 strips lean bacon
1 (16 oz) can refried beans (plain)
1/2 cup sour cream
1/2 tsp taco seasoning
3/4 cup shredded cheddar cheese
3/4 cup guacamole (frozen or prepared)
1/3 cup diced tomatoes
1 tbs cilantro, chopped finely
2 tbs sliced black olives
2 tbs finely sliced green onions
fry bacon until done. add refried beans; cook slowly and stir frequently, about 15 minutes. remove from heat. mix taco seasoning with sour cream and set aside.
to "build" 9 layers, place ingredients in this order:
place refried beans on serving platter. spread out to 1"-1 1/2" thick
1/2 cup shredded cheese
1/2 cup prepared sour cream
3/4 cup guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 cup cheese for garnish
serve with crisp corn chips.
12 servings