tag:blogger.com,1999:blog-30662853400848056422024-03-13T17:05:18.590-07:00the 50 best punch recipesput your party together with the perfect punch!
the most complete punch recipe collection, a recipe for every occasion!1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.comBlogger285125tag:blogger.com,1999:blog-3066285340084805642.post-43619869208780855632014-07-16T17:27:00.001-07:002015-08-26T11:34:41.083-07:00JUST THE RIGHT PUNCH<div dir="ltr" style="text-align: left;" trbidi="on">
I<i>t has been four years of blogging about punch recipes. I cannot believe I have finally reached the bottom of the collection that my dad left me so many years ago. I am not going to post all the many single drinks that are also in the collection as I believe that is a whole other category. I also have an entire cookbook of recipes from famous restaurants that was given to my dad from different chefs. Which I could see many wanting to get a glimpse of. Well maybe in the future. But for now I am closing the chapter on theBest1-2punchrecipes and have begun work on publishing the book. It will be available to all on this blog and my website as well soon. Thank you for your faithfulness in this journey it has been an enlightening experience. I thank my dad as well for leaving the book with me and for his creativeness. Here is a review of the qualifications of just the "right punch"</i><br />
<i>(this blog was started on August 29, 2010 which is 2 days after my Mom and Dads birthday/anniversary August 27) Cheers to you both!</i><br />
<i><br /></i>
A successful punch is a drink with character. It is either definitely hot or thoroughly chilled. It has a pleasing tang and is never too sweet. It delights the eye as well as the taste and maintains its strength to the very last cup. You can prepare punches in any amount. Most kinds of punch are easy to put together in terms of gallons. But a few, like the famous <a href="http://thebest1-2punchrecipes.blogspot.com/2012/09/planters-punchand-more.html" target="_blank">Planters Punch</a> are traditionally made for one tall glass. And the fruit <a href="http://thebest1-2punchrecipes.blogspot.com/2011/07/viva-la-sangria.html" target="_blank">Sangria</a> that's liked so well is meant to be served in pitcher. Cold punches benefit by mixing ahead and allowing to blend. For optimum chilling and strength, chill all ingredients thoroughly before placing in the bowl with ice to avoid too rapid melting and a diluted punch. Always add sparkling mixes just before serving.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-GkHO2zi3Qu7Yd3a9asa2Lc98rnnTGejVGRQjXxvhT1a3sE54MPVzigeiFBXgR8RQ9PqtBdO10521yoJGewtlxtB2k1QbE49YNNJxeqamwqd2-n4WAcyolEZYyB4GEVUHR2lTaEhjAoP/s1600/ice+ring+how+to.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-GkHO2zi3Qu7Yd3a9asa2Lc98rnnTGejVGRQjXxvhT1a3sE54MPVzigeiFBXgR8RQ9PqtBdO10521yoJGewtlxtB2k1QbE49YNNJxeqamwqd2-n4WAcyolEZYyB4GEVUHR2lTaEhjAoP/s1600/ice+ring+how+to.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">strawberry ice mold</td></tr>
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A large single ice block will not melt as quickly as small cubes. Ice molds are a decorative addition to the punch bowl They are especially attractive when the water is colored or when a pattern of berries or pieces of fruit are frozen into them. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DCKBy1iWIzFzyiyJwwC8u0MESwa-GvFHtPRE4rcXEaXuZDN1AXUfsAXzZZPPiwrlni0pcAh1JK6fctJ54BfSW_rVuuBXpqyhrD_hyphenhyphenf7HccOaG60zI_MNcMU5iuxeMcMjGmcIR3ftHDoP/s1600/geen+ice+ring.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7DCKBy1iWIzFzyiyJwwC8u0MESwa-GvFHtPRE4rcXEaXuZDN1AXUfsAXzZZPPiwrlni0pcAh1JK6fctJ54BfSW_rVuuBXpqyhrD_hyphenhyphenf7HccOaG60zI_MNcMU5iuxeMcMjGmcIR3ftHDoP/s1600/geen+ice+ring.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">green and red ice mold</td></tr>
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A novel block of ice or cubes can also be made by freezing fruit cocktail or pineapple chuncks along with their juice. You may also make the mold with one of the mixers or juice so that when it melts it does not dilute the drink.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcK9oRldF4wLSks2VxCqc2ahsbtKf__HjzZsVR4xGL9bJAvAQdcAx0lg0CvEwqznj246uRp5kD5e02tuOWIifBoQfT8aC6YcaZSs8CdXkjyVS1aCqm_RVKNm4bmxw-Pbqn0-gvQ40E3bJU/s1600/ice+ring+with+fruit.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcK9oRldF4wLSks2VxCqc2ahsbtKf__HjzZsVR4xGL9bJAvAQdcAx0lg0CvEwqznj246uRp5kD5e02tuOWIifBoQfT8aC6YcaZSs8CdXkjyVS1aCqm_RVKNm4bmxw-Pbqn0-gvQ40E3bJU/s1600/ice+ring+with+fruit.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">fruit ice mold</td></tr>
</tbody></table>
Small scoops of sherbet can take the place of ice and at the same time, produce a decorative effect. When using take into account the sweetness they give.<br />
A handsome punch bowl with matching cups makes an impressive presentation and one of the fancy fountains are always a hit a big events. You can always use the hollowed out watermelon for creating a "cool" looking display at seasonally appropriate events.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImbnb1OgG1fGxD6Jcd5GcqoyV2nlkzvRxVQxeDIU7Xqhhylg8lfCAtgeTXczO8RousdQWMnK_0I_iX0UMqtObkBvnA71xAqL8WUxrh5nTjtdfqTFROd2UIOUGAVDfC3cw2sRFSd9WnI0u/s1600/watermelon+punch+.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImbnb1OgG1fGxD6Jcd5GcqoyV2nlkzvRxVQxeDIU7Xqhhylg8lfCAtgeTXczO8RousdQWMnK_0I_iX0UMqtObkBvnA71xAqL8WUxrh5nTjtdfqTFROd2UIOUGAVDfC3cw2sRFSd9WnI0u/s1600/watermelon+punch+.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">watermelon punch bowl</td></tr>
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When preparing punch, use a simple syrup of superfine sugar for sweetening to insure complete dissolving. For large crowds it's ok to serve up several cups at a time, but do not do this with carbonated punches.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT914DpaXYnOBRr-VFr0KMUV2iTfjtNZ8jJ2Rrw9qVSkjzaMYB1-2yCI1Cuj-1pCwsp7fovLHuPa7JkEPeb2YksToOEnmO2RBzDMyiQlH4e_HrWooGK-kVuqhROiskYopgasShs2UPpLkv/s1600/punchbowl+with+glasses.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT914DpaXYnOBRr-VFr0KMUV2iTfjtNZ8jJ2Rrw9qVSkjzaMYB1-2yCI1Cuj-1pCwsp7fovLHuPa7JkEPeb2YksToOEnmO2RBzDMyiQlH4e_HrWooGK-kVuqhROiskYopgasShs2UPpLkv/s1600/punchbowl+with+glasses.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">punchbowl with matching glasses</td></tr>
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A festive well filled punch bowl radiates cordiality on an impressive scale. Yet it is the easiest way to provide refreshment for a large or lingering group.<br />
Thank you again for visiting the site and I hope you always return when you are in need of<i> just the right punch!</i></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com2tag:blogger.com,1999:blog-3066285340084805642.post-40149386206359937442014-06-08T20:24:00.003-07:002015-02-05T14:24:13.143-08:00sssssSTEAM<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Here's a fresh idea for a summer party a quick and easy meal or appetizer. Serve with pita or artesian bread. Try it with the WOK.<br />
Steam cooking offers innumerable advantages over boiling. Steaming controls the texture and color of foods, especially vegetables. And it is more nutritious since vitamins are not lost to the cooking water.<br />
HOW TO BASIC STEAM:<br />
place steam rack to work and add water to just below the rack. To hold the food to be steamed, put a ceramic plate or pie tin on the rack. Bring the water to slow boil and cover.<br />
<br />
<span style="font-size: large;"><b><u>STEAMED FISH</u></b></span><br />
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<span style="font-size: large;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPxNS8dgWuOf13LHODUdG1NHq7qKE7wareRIY2Mybco1Cx3eYNzYxjUMoabtJVIAn-bpq1MS5-WfwKDgh-Lxz242Hb27JCeAItaB_QyrIBxu3lSbvkut_qwtaAuzvrTzcHs4pO3CW97nw/s1600/hot-soup-bowl-hi.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPxNS8dgWuOf13LHODUdG1NHq7qKE7wareRIY2Mybco1Cx3eYNzYxjUMoabtJVIAn-bpq1MS5-WfwKDgh-Lxz242Hb27JCeAItaB_QyrIBxu3lSbvkut_qwtaAuzvrTzcHs4pO3CW97nw/s1600/hot-soup-bowl-hi.png" height="320" width="301" /></a></u></b></span></div>
<br />
any fish<br />
green onions<br />
minced garlic<br />
sesame or olive oil<br />
soy sauce.<br />
<br />
wash fish inside and out and place it on the plate. cover and steam until the fish flakes with a fork about 8-15 minutes depending upon the size of the fish. While the fish is steaming cut a few green onions in 3inch pieces and split several times lengthwise. Boil 2 or 3 tbs of cooking oil with minced garlic. When fish is done remove to serving platter, pour on the boiling oil and garnish with the green onions. Serve with light soy sauce.<br />
<br />
<b><span style="font-size: large;"><u>STEAMED BELL PEPPER SHRIMP BOATS</u></span></b><br />
3 large bell peppers<br />
1/4 pound fresh shrimp<br />
sherry<br />
1 tbs cornstarch<br />
10 water chestnuts<br />
1 stalk green onion<br />
halve and seed bell peppers. Slice into 1 inch squares. Arrange on a plate. Set aside. Shell and de-vein shrimp. Mariant in sherry for 13 minutes. Drain and chop. Place in a small bowl, add cornstarch. With your fingers work the cornstarch into the shrimp, Coarsely chop water chestnuts, mince green onion, including the white stalk and mix with the shrimp. Fill each bell pepper shell with a mound of shrimp and set on a plate.<br />
TO STEAM:<br />
put peppers on plate on rack over boiling water, cover and steam 10 minutes. Remove and serve warm or at room temperature with small dishes of light soy sauce.</div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com1tag:blogger.com,1999:blog-3066285340084805642.post-30660745937438140522014-05-30T07:16:00.000-07:002015-03-08T00:32:39.578-08:00PUT ON TAILS FOR DINNER<div dir="ltr" style="text-align: left;" trbidi="on">
the next few posts are going to be a bit fishy...enjoy this great tutorial on how to grill lobster tails.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4R5tNlBjDmdWXVsCdx0E8XZL61YfDTFtVkhnwJgrI3JO_FyqLulGChdgRosdkHzAaaJbaNpKZErELMrp9uqv46tjNJ-X8sq4ejxpg-7yT7l_S9sdhSVHB7bgU8klxZ-otwMr8xhUND4L/s1600/Fred+Astaire+-+Puttin'+on+the+Ritz-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD4R5tNlBjDmdWXVsCdx0E8XZL61YfDTFtVkhnwJgrI3JO_FyqLulGChdgRosdkHzAaaJbaNpKZErELMrp9uqv46tjNJ-X8sq4ejxpg-7yT7l_S9sdhSVHB7bgU8klxZ-otwMr8xhUND4L/s1600/Fred+Astaire+-+Puttin'+on+the+Ritz-1.jpg" height="320" width="256" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;"><u>GRILLED ROCK LOBSTER TAILS.</u></span></b></div>
<br />
4 medium frozen rock lobster tails<br />
1/2 cup butter melted<br />
2 tsp lemon juice<br />
1 tsp grated orange peel<br />
Generous dash of each, ground ginger,aromatic bitters and chili powder..<br />
Thaw raw lobster tails. Cut off thin undershell membrane with kitchen scissors. Bend tail back to crack shell or insert long skewers lenghtwise between shell and meat to prevent curling.<br />
To butterfly rock lobster tails partially thaw tails, snip through center or hard top shell with kitchen scissors. with sharp knife cut through the meat but not through undershell.<br />
Combine melted butter, lemon juice orange peel and spices in small bowl, with pastry brush, spread over lobster meat. On a prepared grill, meat side up grill tails over hot coals for for 5 minutes. Turn shell side up and brush again with sauce. Grill until meat has lost it's transparency and is opaque.<br />
5-10 minutes.</div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-8516390644824162542014-04-16T12:11:00.004-07:002015-02-05T14:24:48.375-08:00EASTER EGGNOG<div dir="ltr" style="text-align: left;" trbidi="on">
<i><br /></i>
<i><br /></i>
<i>we all think of Christmas when we hear Eggnog, but check this springtime Eggnog with a twist...yum</i><br />
<span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><u>EASTER EGGNOG WITH A TWIST</u></b></span><br />
1 quart prepared eggnog<br />
2 10 oz packages of frozen raspberries or strawberries with syrup<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71xqGrVO5NhgcREgzFn4hns_h4vyoKCut7ewAd0uGcb8z_vF8bBC7wi7DwCiSrL3ddU6J5nIKRZQFWOiEdK4D4SRCFJYUkZfgk6VMdF_RpXhovGMJAsvrr_iA6_FP63jZgW-ccFaep7lo/s1600/punch+with+flower.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj71xqGrVO5NhgcREgzFn4hns_h4vyoKCut7ewAd0uGcb8z_vF8bBC7wi7DwCiSrL3ddU6J5nIKRZQFWOiEdK4D4SRCFJYUkZfgk6VMdF_RpXhovGMJAsvrr_iA6_FP63jZgW-ccFaep7lo/s1600/punch+with+flower.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://cocktails.about.com/b/2009/10/16/edible-flower-garnishes.htm" target="_blank">flower garnish</a></td></tr>
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1 6 oz can of frozen orange juice concentrate thawed<br />
<br />
combine eggnog and orange juice concentrate in mixing bowl until frothy. Place semi thawed fruit in bottom of punch bowl or pitcher, add eggnog mixture, stir and serve in punch glasses, float a small flower on top for garnish.<br />
YIELDS:12<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com2tag:blogger.com,1999:blog-3066285340084805642.post-28200365044782788812014-04-16T11:52:00.000-07:002015-03-08T00:33:56.418-08:00EASTER TREATS<div dir="ltr" style="text-align: left;" trbidi="on">
<i>for some reason these little guys always remind me of Easter...maybe its the ham??? In the early thirties, biscuit mix and cellophane set the "modern" pace.</i><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;"><u>PIGS IN BLANKETS</u></span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCB5y7iA4l2JRsrj5C-P6CUlq9AAShB0nrSKZ_H8JCZMDsq7xU3LC-nuNbeRjiBRjuLYQr_E_mdjs9cSt4L0bsc0Zip6I5nb8OovrNEEajvrZb5_too3qk6imV5fEhxnTYGdt4se3KTC7A/s1600/pigs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCB5y7iA4l2JRsrj5C-P6CUlq9AAShB0nrSKZ_H8JCZMDsq7xU3LC-nuNbeRjiBRjuLYQr_E_mdjs9cSt4L0bsc0Zip6I5nb8OovrNEEajvrZb5_too3qk6imV5fEhxnTYGdt4se3KTC7A/s1600/pigs.jpg" /></a></u></span></b></div>
<br />
<br />
2 4 oz can of Vienna sausages<br />
2 cups of Biscuit mix<br />
prepare dough for "rolled biscuits " as directed on package, but roll 1.4 inch thick. Cut in 2 1/2 inch squares. Place a tiny sausage in the center of square diagonally, overlap two opposite corners and pinch to seal, leaving the tips of sausage showing. Place on ungreased baking sheet, brush with melted butter and bake at 450 for 7 minutes or until blankets are done. Serve hot with prepared mustard if you choose.<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">RHUBARB COBBLECAKE</span></u></b><br />
<i> a homey dessert of orange biscuits on spice sparked fruit to serve with cream....mmmm</i><br />
<i><br /></i>
1 1/3 cup sugar<br />
2 tbs cornstarch<br />
1/4 tsp ground cloves<br />
1/2 cup fresh squeezed orange juice<br />
1/2 cup butter<br />
1 1/2 pound rhubarb cut in 1/2 inch pieces about 5 cups<br />
2 cups sifted flour<br />
3 tsp baking powder<br />
1 tsp salt<br />
1 cup milk<br />
1 tbs orange zest<br />
combine sugar cornstarch and cloves in large saucepan; stir in orange juice. Heat slowly, stirring until sugar dissolves. Stir in 2 tbs of the butter and rhubarb, heat to boiling. spoon into 8 cup baking dish,<br />
<b><u>COBBLE</u></b><br />
sift flour, baking powder and the remaining sugar and salt into large bowl, cut in butter, mix until blended with flour ( sugar cookie dough appearance) spread onto rhubarb mixture. Bake at 425 for 25 minutes.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>FROSTED RIBBON LOAF</u></b></span><br />
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<span class="Apple-style-span" style="font-size: large;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVukHXfSSopdfzkrOVgvSou_LZ4HwQph3F2sL-eSBED1YtQIBXRRLMyVklGVdOzsnyozq4ZKYWIa54e4F0MCILZ59zXpJlgVyo5qIGyJqnvOG2SSrVLyk75py1Q6TdUPJMnrDrFaubHbcF/s1600/easter+egg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVukHXfSSopdfzkrOVgvSou_LZ4HwQph3F2sL-eSBED1YtQIBXRRLMyVklGVdOzsnyozq4ZKYWIa54e4F0MCILZ59zXpJlgVyo5qIGyJqnvOG2SSrVLyk75py1Q6TdUPJMnrDrFaubHbcF/s1600/easter+egg.jpg" /></a></u></b></span></div>
<br />
t<i>his recipe combines both the traditional ham and boiled eggs in one dish to create a colorful refreshing alternative for Easter Brunch.</i><br />
<br />
One loaf of unsliced white bread<br />
softened butter<br />
2-3 cups chopped parsley or chives<br />
<br />
<b><u>Ham filling</u></b><br />
1 cup ground cooked ham<br />
1/3 cup finely chopped celery<br />
2 tbs drained pickle relish<br />
1/2 tsp horseradish<br />
1/4 cup mayonnaise<br />
mix all ingredients together in bowl set aside.<br />
<br />
<b><u>Egg filling</u></b><br />
4 hard boiled eggs chopped<br />
1/3 cup chopped green stuffed olives<br />
2 tbs finely chopped green onions<br />
2 tsp prepared mustard<br />
1/4 cup mayonnaise<br />
mix all ingredients in separate bowl and set aside<br />
<br />
<b><u>Frosting</u></b><br />
4 (3oz) packages cream cheese softened<br />
1/3 cup milk<br />
at serving mix together till fluffy<br />
<br />
slice the bread lengthwise into 3 layers, trim crusts from each layer, butter each layer, place bottom layer on aluminum foil ( enough to wrap entire loaf)spread all ham mixture on this layer butter side up, place second layer of bread butter side up on top and spread egg mixture on this layer, place third layer of bread on top of this, wrap with foil and chill. At serving time frost with cream cheese and sprinkle lavishly with chopped parsley or chives. Makes 10 slices.<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-22116023513332257442014-03-09T19:18:00.001-07:002015-02-05T14:25:56.780-08:00AN IRISH RIDDLE!<div dir="ltr" style="text-align: left;" trbidi="on">
<i>this is my favorite Irish riddle...in order to get the full effect of this riddle you must say it with an Irish accent...</i><br />
<i>Why did the woman only put 239 beans in her Irish Stew? .....because if she added one more it would be 240.</i><br />
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<br />
<span class="Apple-style-span" style="font-size: large;"><u>IRISH STEW</u></span><br />
first saute halved or quartered carrots and onions with cubed mutton or lamb in rendered lamb fat, then add 1 cup Irish whiskey and boil rapidly for a couple of minutes. Add 2 pints of stock and seasoning to taste. Whole potatoes go on top and the stew is gently simmered for 1-1 1/2 hours. Then the cooking liquid is poured off, degreased thickened with <a href="http://www.thekitchn.com/word-of-mouth-beurre-mani-82111" target="_blank">beurre manie </a> and a tbs each of butter parsley and chives before it is poured back in.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>IRISH COFFEE SAUCE</u></b></span><br />
1 cup sugar<br />
1/3cup water<br />
1 cup strong cofffee<br />
2 tbs Paddys whiskey<br />
mix sugar and water in small saucepan, on low-medium heat stirring constantly, until turning a golden color, remove from heat add coffee until a smooth consistency, add whiskey. serve on souffles or on vanilla or coffee ice cream.<br />
<span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><u>IRISH WHISKEY CREAM</u></b></span><br />
1 tbs whiskey folded into 1 pint of sweetened whipped cream, serve on mince pie, plum pudding, fresh strawberries or folded between 2 coffee meringues</div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-44523040451280477442014-03-08T16:28:00.001-08:002015-02-05T14:26:18.218-08:00ST PATRICKS PUNCH<div dir="ltr" style="text-align: left;" trbidi="on">
<i>this one is my dad's in his own handwriting...so if you're looking for a "green drink" here it is.</i><br />
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<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVeFLJ8I3IJCLfEVaJU1SE6praEB4ne-27PmT4ZIKiXRv1qf8aldS736Mt-br_o_yYQNdlD-IQJW4WpQTekDcwjxWe9Pw1nU0IOyYU3RO3t_LsqlJtJcstfxYn_m4EhlZnedsfs4ch0Zk/s1600/green+drink.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKVeFLJ8I3IJCLfEVaJU1SE6praEB4ne-27PmT4ZIKiXRv1qf8aldS736Mt-br_o_yYQNdlD-IQJW4WpQTekDcwjxWe9Pw1nU0IOyYU3RO3t_LsqlJtJcstfxYn_m4EhlZnedsfs4ch0Zk/s1600/green+drink.jpg" /></a></i></div>
<br />
1/2 pound sugar<br />
1 1/4 quart sparkling water<br />
1 quart lemon juice<br />
1/5 gallon Irish Whiskey<br />
1/2 pint dark rum<br />
1/5 gallon Creme de Menthe (green)<br />
fruit<br />
cherries, maraschinos (green)<br />
ice block<br />
dissolve sugar in 1/2 pint water. Pour all ingredients into punch bowl with a block of ice.Add fruit and cherries. Stir well. Just before serving add remaining water<br />
YIELDS: 35<br />
<br />
<a href="http://thebest1-2punchrecipes.blogspot.com/2012/03/st-patricks-punch-and-other-green.html" target="_blank">GO HERE FOR MORE GREEN PUNCH</a><br />
<br />
<a href="http://thebest1-2punchrecipes.blogspot.com/2011/03/get-your-green-on.html" target="_blank">OR HERE</a></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-54419247951418919612014-03-07T23:04:00.004-08:002015-02-09T15:07:18.683-08:00ALL THINGS IRISH<div dir="ltr" style="text-align: left;" trbidi="on">
<i>The next few posts will be all things Irish, starting with a wee bit o history about Irish Whiskey!</i><br />
<i>Of all whiskey, Irish alone is triple distilled. The raw spirit goes into oak casks-sherry casks from Spain, rum and bourbon casks or cask of new American oak, all of which give a different shade of flavor ...there to lie and age until time and the wood have softened and matured it to a round mellowness. Age is as important to whiskey as to brandy. Most Irish whiskey is anywhere from five to twelve years old, some fifteen! Long aging is expensive but it makes a whiskey smooth, gives it a distinctive lightness and grace. True aficionados of Irish whiskey know the nuance of each and state their preferences for Jameson's, Power's, Paddy or Tullamore Dew, the Big Four of Irish whiskeys. The well tempered gentleness of Irish whiskey, it's been claimed leaves no hangover. the Elizabethan writer Richard Stanihurst further adds, "it is a sovereign liquor if it be orderlie taken"</i><br />
<i>here then are some "orederlie ways to take Irish whiskey as food and drink!</i><br />
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<i><br /></i>
<i><br /></i>
<span class="Apple-style-span" style="font-size: large;"><b><u>IRISH PUNCH</u></b></span><br />
<i>to restoke the inner fires after a day of skiing or skating, a football game or any other cold weather pastime.</i><br />
2 slices of lemon<br />
4 whole cloves<br />
2 1/2 ounce Irish whiskey<br />
hot water<br />
sugar<br />
Heat a good sized glass, add lemon, cloves and whiskey, fill with hot water, add sugar to taste, stir and drink!<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>IRISH COW</u></b></span><br />
one glass hot milk slightly sweetened with sugar, spiked with Irish whiskey<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>THE LEPRECHAUN</u></b></span><br />
one part Irish whiskey<br />
one part tonic water over ice with a lemon<br />
<span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><u>IRISH CRESTA</u></b></span><br />
<i>for days when you positively have to have a new kind of drink-</i><br />
1/2 Irish whiskey,<br />
1/4 Irish Mist liqueur,<br />
1/4 fresh orange juice<br />
and the white of an egg,<br />
all shaken together<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>CHILLED IRISH COFFEE</u></b></span><br />
is indecently rich and delicious invention of James Beard<br />
4 cups freshly brewed coffee,<br />
1 cup heavy cream<br />
4 tsp sugar<br />
1 tbs whipped gcream<br />
ice cubes<br />
1 1/2 - 2 ounces Irish whiskey<br />
combine coffee, heavy cream and sugar then chill<br />
put 1 tbs of whipped cream in the bottom of each 4 highball glasses<br />
add 3 ice cubes<br />
add whiskey<br />
fill with coffee mixture<br />
top off with another spoonful of whipped cream and dust with nutmeg or cinnamon<br />
<span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><u>IRISH WHISKEY TRIFLE</u></b></span><br />
<i>a sinfully luscious dessert</i><br />
sponge cake<br />
raspberry preserves<br />
2 ounces Irish whiskey<br />
pureed or crushed fruit<br />
custard<br />
whipped cream<br />
cut the top off of sponge cake, sandwich it back together with raspberry preserves, sprinkle with whiskey, cover with fruit, custard and whipped cream.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>HAM ROSNAREE</u></b></span><br />
sauted ham steaks, flamed with whiskey, served with brown sauce mixed with sauteed diced apples , 2 tbs honey and 1/2 cup of cream.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>DUBLIN LAWYER</u></b></span><br />
remove the meat from a live lobster cut up<br />
saute in butter<br />
add seasonings to taste<br />
flame with Irish whiskey<br />
bathe in heavy cream<br />
heated through but not allowed to boil<br />
Lobsters and sauce go back into shell for serving.<br />
<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-64371200909860446292014-02-27T21:07:00.001-08:002015-02-05T14:27:23.777-08:00the AVALANCHE continues....<div dir="ltr" style="text-align: left;" trbidi="on">
<i>bring on the appetizers, this time it's HALIBUT PATE AND CELERY BOMBAY!</i><br />
<i><br /></i>
<i><br /></i>
<b><span class="Apple-style-span" style="font-size: large;"><u>HALIBUT PATE</u></span></b><br />
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<b><span class="Apple-style-span" style="font-size: large;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqdkm0OgHerL9E31g-dDqbJT6nurfihZ8Fb3Smr0rAywEy2x1FtploNwY5eA-VXolmeQIMO0z9jPxaYf4A54iyd56Y7THvlEwHg40MKyOglL4PL3Nam4AoL5GinLBC3tgBA1_mnyVhrzy/s1600/butler.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZqdkm0OgHerL9E31g-dDqbJT6nurfihZ8Fb3Smr0rAywEy2x1FtploNwY5eA-VXolmeQIMO0z9jPxaYf4A54iyd56Y7THvlEwHg40MKyOglL4PL3Nam4AoL5GinLBC3tgBA1_mnyVhrzy/s1600/butler.jpg" /></a></u></span></b></div>
<br />
3/4 pound halibut poached<br />
1 (8 oz) pkg cream cheese<br />
1/4 cup crisp cooked crumbled bacon<br />
1/4 cup dry white wine<br />
2 tbs parsley, chopped<br />
1 tbs lemon juice<br />
1 tsp Worcestershire sauce<br />
1 tsp onion salt<br />
1/4 tsp garlic salt<br />
1/2 tsp dill weed<br />
dash Tobasco sauce<br />
flake halibut and combine with cream cheese. Add remaining ingredients, blend thoroughly. Press mixture into a waxed paper lined bowl or mold. Refrigerate several hours or overnight. Unmold on serving platter, garnish with additional parsley. Serve as spread with a variety of crackers.<br />
YIELD:3 cups pate'<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>CELERY BOMBAY</u></b></span><br />
1 large red delicious apple<br />
1/4 cups walnuts<br />
1/2 cup cheddar cheese, grated<br />
1 tbs chopped pickle or relish<br />
1/4 cup mayonnaise<br />
1/2 tsp curry powder<br />
12 stalk celery<br />
Paprika<br />
dice apple very finely.Add walnuts, chees and pickle. Stir in mayonnaise and curry powder; blend well. Fill celery stalks with mixture sprinkle lightly with paprika. Chill well before serving<br />
YIELDS: 12 servings<br />
<span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><u>CALIFORNIA DIP DEVILED EGGS</u></b></span><br />
1 pkg Lipton Onion soup mix<br />
1 pint sour cream<br />
6 hard boiled eggs<br />
1/2 cup chopped celery<br />
1/2 tsp lemonjuice<br />
blend soup mix with sour cream, cut the eggs in half (lengthwise) removed and mash egg yolks. Add celery, lemonjuice and 1 cup of the sour cream mixture. Blend well. Fill egg whites lavishly. Chill. Use the remaining sour cream mixture as CALIFORNIA DIP and serve with crackers.<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-3605014588179357372014-02-26T22:11:00.002-08:002015-02-05T14:27:50.213-08:00THAT'S A SOME'A SPICY MEATABALL<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/1A0XM-uhw7w?feature=player_embedded' frameborder='0'></iframe></div>
<i>a tried and true favorite who can say no to the party meatball...?</i>
<span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><u>PARTY MEAT BALL</u></b></span><br />
<i>deviled ham adds extra spice to these saucy little beef and veal balls.</i><br />
1 1/2 pound ground beef<br />
1 pound ground veal<br />
1 (4 1/2 oz) can deviled ham<br />
2/3 cup evaporated milk<br />
1 cup soft whole wheat bread crumbs<br />
2 eggs<br />
1/2 tsp salt<br />
1/2 tsp allspice<br />
1/4 tsp pepper<br />
1/4 cup olive oil<br />
1/4 cup water<br />
<b>Creamy Dill Sauce</b><br />
combine beef, veal, ham, milk, eggs, onion, bread crumbs, and seasoning in large bowl mix lightly with a fork. Shape into about 72 small balls. In a large skillet add enough oil to cover bottom of pan, brown meatballs a few at a time, remove after browning until all meatballs have been browned. Drain off oil add water, return meatballs to skillet, cover and simmer 20 minutes. * Spoon into a chafing dish or keep hot server. Pour creamy dill sauce over. Garnish with a sprig of fresh dill.<br />
*if made ahead, chill after browning and then reheat with water in frying pan just before serving.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>CREAMY DILL SAUCE</u></b></span><br />
<i>make the base ahead, if you wish, ready to stir in sour cream and seasoning heat just before servin</i>g<br />
2 tbs butter<br />
2 tbs flour<br />
1/2 tsp salt<br />
1 cup water<br />
1 cup sour cream<br />
1 tbs catsup<br />
1 tbs dill weed<br />
melt butter in small saucepan, blend in flour and salt, cook.stirring all the time. just until mixture bubbles. stir in water slowl, continue cooling and stirring until sauce thickens and boils 1 minute. Stir in sour cream, catsup and dill weed, heat just to boiling.<br />
<b><u><span class="Apple-style-span" style="font-size: large;"><br /></span></u></b>
<b><u><span class="Apple-style-span" style="font-size: large;">MEATBALL IN SWEET CHERRY SAUCE</span></u></b><br />
1 1/2 pounds lean ground beef<br />
1/2 pound bulk pork sausage<br />
2 eggs<br />
1/4 cup skim milk<br />
1/2 cup fine bread crumbs<br />
1/4 cup onion, finely chopped<br />
1/2 cup parsly minced<br />
1 1/2 tsp salt<br />
1/2 tsp pepper<br />
1 tbs olive oil<br />
1 ( 17oz) can dark pitted sweet cherries<br />
1 tbs cornstrach<br />
2 tsp sugar<br />
1/4 tsp ground ginger<br />
1/4 tsp cloves<br />
1/4 tsp cinnamon<br />
1tbs vinegar<br />
1 tbs lemon juice<br />
Mix meat, eggs, milk, bread crumbs, onion,parsley, salt and pepper. Shape into 1 inch balls. Slowly brown meatballs on all sides in oil. Place undrained cherries in blender and puree'until smooth. In a pan, combine cornstarch, sugar and spices. Add pureed cherries vinegar and lemon juice. Cook over low heat until clear and thichened. Add browned meatballs and place in chafing dish to keep warm. Serve with toothpicks.<br />
Makes about 7 dozen appetizers.<br />
<br />
<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-47812050436279658102014-02-25T20:14:00.000-08:002015-02-09T15:05:52.928-08:00.....more APPETIZERS<div dir="ltr" style="text-align: left;" trbidi="on">
<b><u><span class="Apple-style-span" style="font-size: large;">AMERICAN CHEESE BOARD</span></u></b><br />
<br />
<i>Having a large crowd of cheese lovers over for drinks and hors de oeuvres, this is one perfect dish sure to please everyone, to be served on a cheese board. </i><br />
2 pounds domestice swiss cheese, sliced<br />
2 pounds blue cheese, crumbled in small bowl<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGTc0oZUZbzj11rTEebpEl4VYcGCrq8IbDPxPqU3xqTsWtByZM3i_lUxSyKz8a6Ss9BWnM-_LIctO9xDjkaDtttlc0oh2IX4m5pZREMgnmRdx4vik_iKfxLvQYS-28tGusF4R-GDQfk1B/s1600/cheese-board-ideas.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQGTc0oZUZbzj11rTEebpEl4VYcGCrq8IbDPxPqU3xqTsWtByZM3i_lUxSyKz8a6Ss9BWnM-_LIctO9xDjkaDtttlc0oh2IX4m5pZREMgnmRdx4vik_iKfxLvQYS-28tGusF4R-GDQfk1B/s1600/cheese-board-ideas.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.designmom.com/2012/12/living-well-7-secrets-to-a-fabulous-cheese-board/">HOW TO ARRANGE A CHEESE BOARD</a></td></tr>
</tbody></table>
1 pound sharp cheese, sliced<br />
1 pound provolone, sliced<br />
1/2 cheddar cheese, sliced<br />
1/2 pound brick cheese,sliced<br />
1 12 oz domestic Gouda, peeled and served in wedges<br />
1 8 oz domestic Camembert, crumbled in small bowl<br />
rye bread<br />
black pumpernickel bread<br />
store all cheese well wrapped in refrigerator. On the day of the party 15 to 20 minute before guests arrive, arrange on cheese board so cheese will be at room temperature and flavor will be well developed before serving. Arrange attractively.<br />
YIELDS; 24 generous servings<br />
<span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><u>HOLIDAY STRAWBERRIES</u></b></span><br />
<i>tired of the same old hum drum appetizers?Surprise your guest with this one!</i><br />
1 3 ounce cream cheese<br />
1/2 cup crumbled American blue cheese<br />
1 pound liver sausage<br />
2 tsp minced onion<br />
mayonnaise<br />
red bread crumbs<br />
1 pound of strawberries, washed and hulled<br />
parsley<br />
green wooden picks<br />
soften cream cheese, blend in ble cheese. Add to liver sausage and minced onion. Mix well add small amount of mayonnaise to make blending easier. Spread mixture on bottom of small-med serving dish. Arrange strawberries on top, sprinkle with bread crumbs, garnish with parsely.<br />
<b><span class="Apple-style-span" style="font-size: large;"><br /></span></b>
<b><span class="Apple-style-span" style="font-size: large;">MUSHROOMS AND ARTICHOKES</span></b><br />
1 10 ounce pkg of frozen artichoke hearts<br />
1 pound fresh button mushrooms, washed and dried<br />
1/2 cup olive oil<br />
2 tbs tarragon vinegar<br />
2 cloves garlic, crushed<br />
1 tsp salt<br />
1 tsp dry mustard<br />
1/2 tsp sugar<br />
1/4 tsp black pepper<br />
Watercress<br />
cook frozen artichoke hears according to pkg directions. Remove from pan and combine with 1 pound of fresh mushrooms. Combine olive oil, vinegar, garlic, salt mustar sugar and pepper. Marinade mushrooms and artichoke in oil mixture for at least 1 hour. toss well. Serve on 6 individual platters each garnished with a bed of watercress.</div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-5910844991384719892014-02-23T16:40:00.000-08:002015-03-08T00:26:30.535-08:00RETRO SKIERS PUNCH<div dir="ltr" style="text-align: left;" trbidi="on">
Since our winter has just arrived (at least as far as skiers are concerned) I thought this would be appropriate post today!<br />
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<br />
MULLED CIDER FOR SKIERS<br />
2 quarts cider<br />
1 orange sliced*<br />
1 lemon sliced<br />
4 stickes cinnamon<br />
6 whole cloves<br />
1/4 tsp nutmeg<br />
1/4 tsp powdered ginger<br />
cinnamon stickes for garnish<br />
Simmer all ingredients together in a saucepan over low heat for 30-40 minutes. Serve hot with a piece of cinnamon stick in each glass.<br />
YIELDS: 2 quarts<br />
*<br />
Orange Buoys:<br />
omit cloves from recipe above. Stud 2 oranges generously with cloves then cut 1 orange into half. Add to punch when adding spices.<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">SWEDISH GLOGG</span></u></b><br />
<br />
<i>I know there is already a GLOGG posted but this one has so much more in it...its almost a meal. Plus it is the perfect APRES SKI DRINK! Fun to make and fun to drink.</i><br />
12 blanched almonds<br />
6 whole cardamon<br />
2 whole cinnamon sticks<br />
3 whole cloves<br />
1/4 cup raisins<br />
1/4 cup currants<br />
10 dried apricots<br />
2 bottle of claret<br />
1 pound lump sugar<br />
1 bottle Aquavit<br />
1 cup brandy<br />
2 bottle of port, heated<br />
put the first 8 ingredients into asaucepan and simmer for 1 1/2 hours. strain the fruit, etc. fro the liquid and reserve. Pour the liquid into a large punch bowl*. Place a cake rack across the top of the bowl and arrange the sugar cubes on it. Heat the Aquavit and brandy and pour them over the sugar. Now flame; it will take about 10 minutes to burn off. Remove the rack and add the heated port and all the reserved ingredients.<br />
YIELD: 30 servings<br />
* careful, make sure liquid is not too hot, that it would break the bowl.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>ROYAL EGGNOG</u></b></span><br />
<br />
<i>one more for the skiers...</i><br />
2 quarts vanilla ice cream<br />
4 cups hot strong coffee<br />
4 cups blended whiskey<br />
1 cup light rum<br />
grated nutmeg<br />
mix the ice cream and coffee until ice cream melts. Stir in the whiskey and rum. Sprinkle nutmeg over the surface.<br />
YIELDS: 4 quarts<br />
<span class="Apple-style-span" style="font-size: large;"><b><u><br /></u></b></span>
<span class="Apple-style-span" style="font-size: large;"><b><u>SKIERS PUNCH</u></b></span><br />
1 cup sugar<br />
juice and rind of 3 lemons<br />
1/2 cup brandy<br />
1 cup white rum<br />
2 cups Great Western Solera sherry<br />
1/2 cup porter or stout<br />
4 cups boiling water<br />
add ingredients in order listed; stir until foamy and serve at once in mugs.<br />
YIELDS: 8<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;"><u><br /></u></span></b>
<b><span class="Apple-style-span" style="font-size: large;"><u>SKI PUNCH</u></span></b><br />
a hot tea punch, no skis necessary!<br />
6 cups boiling water<br />
3 tea bags<br />
1/2 cup sugar<br />
1/2 cup orange juice<br />
1/4 cup lemon juice<br />
1/4 tbs grated orange rind<br />
pour 6 cups boiling water over tea bags. Let steep 5 minutes. remove tea bags. Add sugar, orange juice, lemon juice and orange rind. warm over low heat serve in mugs.<br />
YIELDS: 8<br />
<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>HOT BOURBON TODDY</u></b></span><br />
2 cups water<br />
1/2 cup sugar<br />
1/4 cup lemon juice<br />
1/2 tsp ground cloves<br />
2 cups Bourbon whiskey<br />
8 maraschino cherries.<br />
combin water, sugar, lemon juice and cloves in medium sauce pan. Heat until very hot and sugar is dissolved. Stir in bourbon. POur into 8 glasses immediately. Garnish with a cherry.<br />
YIELDS: 8<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><u>PUNCH HOT</u></span><br />
this is great and will keep everybody happy and warm. There are all kinds of variations, but the basic ingredients are as follows:<br />
2 boxes of mixed dried fruit<br />
1/2 gallon of apple cider<br />
2 cups of honey<br />
8 cinnamon stick<br />
1 fistful of whole cloves<br />
4 good shakes of nutmeg<br />
orange zest of 3 oranges and lemons ( ok to use the ones below)<br />
6 large oranges<br />
6 large lemons<br />
1 bottle of dark rum<br />
1 bottle of light rum<br />
1 bottle of brandy or bourbon<br />
put mixed fruit into large enameled pot cover with water, bring to boil, reduce heat and cook until the fruit is soft; add fruit juice, honey, spices and the grated rind from at least 3 of the oranges, cut up the rest of the fruit and throw it in. Heat to boil then simmer for 5 minutes.Add rum and brandy*turn off heat and let sit until ready to serve, and heat just till temperature of your liking. Serve in mugs with small spoons to eat dried fruit at the end of the drink<br />
YIELDS: 15 good servings<br />
* alcohol will evaporate do not cook away before guest arrive.<br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>GLOW WINE</u></b></span><br />
1 cup sugar<br />
1 cup water<br />
6 whole cloves<br />
2 pieces cinnamon stick<br />
1/2 tsp nutmeg<br />
2 (2 inch) strip lemon peel<br />
1 (2 inch) strip orange peel<br />
3 cups American Burgandy<br />
8 lemon peel twists<br />
8 mint sprigs<br />
in medium saucepan, combine sugar and water, add 6 whole cloves, 2 cinnamon sticks, nutmeg, lemon peel, ornage peel. Bring to a boil, simmer 3 minutes. Pour Burgandy wine into a large saucepan add sugar syrup, use strainer to remove cloves,lemon, and orange peel. Heat gently to a simmering, serve in mugs, garnish with lemon or orange strips and mint sprig<br />
YIELDS: 8 servings<br />
<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-2011115415465796722014-02-23T16:12:00.000-08:002015-02-09T15:08:10.074-08:00AN AVALANCHE OF APPETIZERS to serve with PUNCH<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Here they are...a collection of appetizers coming at you straight from the 1960's......you can't help but get a little nostalgic. Enjoy!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcpp2GX2o8f9K9FUka1zbKRPP3CO5n2whE1S0maaRWGI_GYTeeIYBZ8oNVfb5gT8YpDwv5Auv7ZQADuWbMBmOFdP7C3JYEO0dX7n2sqiJ7npvxLRicB0pDdPqCVg7j-sUh-coClW2_Hca/s1600/60s+party.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcpp2GX2o8f9K9FUka1zbKRPP3CO5n2whE1S0maaRWGI_GYTeeIYBZ8oNVfb5gT8YpDwv5Auv7ZQADuWbMBmOFdP7C3JYEO0dX7n2sqiJ7npvxLRicB0pDdPqCVg7j-sUh-coClW2_Hca/s1600/60s+party.jpg" /></a></div>
<br />
ROQUEFORT CHEESE BALL<br />
<br />
<i>in recent years cheese balls (mixtures of cheese, seasoning and ofter butter or cream) have become popular hors d'oruvres to serve with drinks/punch. they are also often found on trays of assorted cheeses. By combining a small amount of Roquesfort with cottage cheese, instead of a larger amount with butter, it is possible to create a cheese ball with an excellent flavor.</i><br />
6 ounces cottage cheese<br />
1 ounce Roquefort cheese<br />
1/2 tsp dry mustard<br />
2 tbs chopped parsley<br />
2 tbs chopped chives or green onions<br />
drain any moisture from cottage cheese and force through a sieve, crumble Roquefort and add to cottage in medium bowl. Add remaining ingredients, mix well, form a ball wrap in plastic wrap and chill at least 8 hours prior to serving.<br />
<br />
PUNCH PARTY SNACKS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdU6gVgm1cHV0iT_lNhp_9kKnMyojbCuJpvFRxXBnKZwBe1ZbXiXDIaxcG8z94ZYTeN0kBCrywjGuOTA5ntHkbBY18GidI9mdfwC4f5-rn_LUJWuhSioe6rQkUFvMlrOm5H1mLUFkUcHXD/s1600/60s+party+hostess.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdU6gVgm1cHV0iT_lNhp_9kKnMyojbCuJpvFRxXBnKZwBe1ZbXiXDIaxcG8z94ZYTeN0kBCrywjGuOTA5ntHkbBY18GidI9mdfwC4f5-rn_LUJWuhSioe6rQkUFvMlrOm5H1mLUFkUcHXD/s1600/60s+party+hostess.jpg" /></a></div>
1/2 pound twice ground beef<br />
1 egg<br />
1/2 cup bread crumbs<br />
1/3 cup 7-up<br />
1/2 tsp garlic salt<br />
1/2 tsp onion salt<br />
24 small stuffed green olives<br />
combine beef, egg bread crumbs, 7-up and seasonings in medium bowl. Mix well. Place one tbs of meat mixture into palm of your hand and flatten; place an olive into the center of meat and mold meat around olive. Place meatballs on broiler pan and into oven 2 inches away from broiler. broil on Hi for 6 to 8 minutes (watch closely) turn once during the time allowed to cook. Insert toothpick into each meatball and serve hot.<br />
YIELDS; 24<br />
<br />
NIPPY CHEESE DUNK<br />
<br />
1 1/2 cups cottage cheese sieved<br />
1/4 cup low-fat yogurt<br />
2 tsp prepared mustard<br />
1 tbs minced parsley<br />
1 tsp seasoned salt<br />
1/4 tsp grated lemon rind<br />
in small bowl, combine cottage cheese and yogurt. Add remaining ingredients. Stir to blend. Chill for at least 4 hours. Serve with crisp vegetables.<br />
YIELDS: 2 CUPS<br />
<br />
HOT CRAB CANAPES<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPfMNK2wTpga4RlU8Pcu1ucmNqEUE9dOZULfsfgLxwOkw2CeZHOXGvHgKoZwPmH5EZOvfThBquEiopzee9kiR3kgwQ5HB2Elsy0C3JDYiMuDQYTSAmVlTIn1zs5mNdlIyb4B7NP1Jaeql/s1600/+60s+party+spread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGPfMNK2wTpga4RlU8Pcu1ucmNqEUE9dOZULfsfgLxwOkw2CeZHOXGvHgKoZwPmH5EZOvfThBquEiopzee9kiR3kgwQ5HB2Elsy0C3JDYiMuDQYTSAmVlTIn1zs5mNdlIyb4B7NP1Jaeql/s1600/+60s+party+spread.jpg" height="320" width="285" /></a></div>
<br />
6 ounces crab meat canned or fresh<br />
2 3oz pkgs of cream cheese<br />
1/4 cup cream<br />
1/4 cup mayonanaise<br />
1 tsp minced onion<br />
1/2 tsp chives<br />
1/2 clove garlic crushed<br />
pinch salt<br />
1/4 cup lemon juice<br />
1/4 ts Worcestershire sauce<br />
2 drops Tabasco<br />
salted crackers or toast<br />
whip the cream cheese and cream until smooth. Beat in the mayonnaise. Add the onion, chives, garlic and salt. Blend well. Marinate crab meat in lemon juice. Drain. Fold into the sauce. Add Worsestershire sauce and Tobasco. To serve spread on crackers or toast (baguette is a nice 21st century substitution). Place on broiler pan and broil until brown and bubbly. This mixture may also be served cold as a dip.<br />
YIELDS: 2 CUPS<br />
<br />
<br />
SHRIMP HOR D'OEUVRES<br />
1 pound fresh shrimp chopped and cooked<br />
1 tbs minced onion<br />
` tsp minces celery<br />
1 tsp minced green onion<br />
2 tsp lemon juice<br />
1/2 tsp grated lemon rind<br />
1/4 ts salt<br />
1 to 4 drops Tabasco sauce<br />
black pepper<br />
3/4 cup mayonnaise<br />
mix shrimp, onion and celery, with lemon juice, mayo and rind add seasonings to taste.<br />
on rounds of baguette* place one tsp of shrimp mixute on each.<br />
YIELDS; 36 servings<br />
*this recipes calls for 36 pieces of white bread with cut out silver dollar sized rounds. I say baguette!<br />
<br />
<br />
<a href="http://thebest1-2punchrecipes.blogspot.com/2011/10/easy-peasy-appetizers.html"> GO HERE FOR MORE</a><br />
<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-60187030843781453892014-02-19T22:36:00.003-08:002015-02-05T14:29:29.502-08:00EASY HOLIDAY BRUNCH<div dir="ltr" style="text-align: left;" trbidi="on">
<i>This easy punch is packed with vitamins and is versatile enough to serve at any holiday brunch. Mix up some easy <a href="http://thebest1-2punchrecipes.blogspot.com/2014/02/an-avalanche-of-appetizers-to-serve.html" target="_blank">shrimp hors d'oeuvres,</a> <a href="http://thebest1-2punchrecipes.blogspot.com/2014/02/more-appetizers.html" target="_blank">cheese</a> and fruit for a warm and relaxing morning.</i><br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>HOLIDAY BRUNCH PUNCH</u></b></span><br />
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<span class="Apple-style-span" style="font-size: large;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRJFdYPhddSUvQmlscZF410OuRW4gu801qURqt0ica4oLVh0ID_PVxmvTgdYjcDrYwkdPExGzcb2N-qTL3D7mzbsvIt_Pomwt3P6tPS1JZVkonTvEIJ1ePXIytYRDs9Vba-F37ZNnRoe-/s1600/brunch-15499532.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiRJFdYPhddSUvQmlscZF410OuRW4gu801qURqt0ica4oLVh0ID_PVxmvTgdYjcDrYwkdPExGzcb2N-qTL3D7mzbsvIt_Pomwt3P6tPS1JZVkonTvEIJ1ePXIytYRDs9Vba-F37ZNnRoe-/s1600/brunch-15499532.jpg" height="212" width="320" /></a></u></b></span></div>
<br />
1 quart orange juice<br />
1 quart V8 cocktail<br />
lemon juice<br />
<br />
mix orange juice and V-8 Cocktail/ Heat until quite warm, add lemon juice to taste.<br />
Yield: 10 servings</div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-41823717163880325002014-02-19T22:17:00.002-08:002015-02-09T15:06:21.919-08:00NOT THE USUAL...PLEASE!<div dir="ltr" style="text-align: left;" trbidi="on">
<i>A fresh and creamy punch that's cool and smooth going down. </i><br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>APPLESAUCE APACHE PUNCH</u></b></span><br />
1 -16 oz jar of applesauce<br />
2 cups of milk<br />
cinnamon<br />
maraschino cherry<br />
pour applesauce into large bowl and mix with electric mixer until light and fluffy, about 5 minutes. Add a pinch of cinnamon, beat again. Chill mixture, pour into glasses add a touch more cinnamon and a cherry to garnish. Serve very cold.<br />
YIELD: 4 servings.</div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-51418531258753911482014-02-18T22:32:00.002-08:002015-03-08T00:27:50.822-08:00THE PERFECT VALENTINES DAY SALAD<div dir="ltr" style="text-align: left;" trbidi="on">
<i>I made this for my girls for Valentines Day Dinner. Even my picky eater loved it. It is a simple and clean dish with a slighly heart shaped fruit. </i><br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">CAMEMBERT SALAD</span></u></b><br />
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</div>
<br />
1 can pear halves in heavy syrup<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7-ANtz4xtULYyHY75rbERUyTVB0XfmmaXukdjo5KGtidO6YwUAQ1w3Jrha_MkrmqWoEeYWJuWvqfjzB5FGt-3huLAK_YXel8v67BTEyniTBMFPwhLATd8o2GIbmYs9lozBXvfsN_yakI/s1600/pear+.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie7-ANtz4xtULYyHY75rbERUyTVB0XfmmaXukdjo5KGtidO6YwUAQ1w3Jrha_MkrmqWoEeYWJuWvqfjzB5FGt-3huLAK_YXel8v67BTEyniTBMFPwhLATd8o2GIbmYs9lozBXvfsN_yakI/s1600/pear+.jpg" /></a>Creamy Rouge et Noir Camembert<br />
honey<br />
cream<br />
lettuce<br />
slivered almonds<br />
soften camembert (if needed) with a little cream, until smooth and creamy<br />
arrange pear halves on heart shaped dish lined with lettuce<br />
add a dolop of the cheese mixture to each pear, drizzle with honey, and sprinkle with slivered almonds<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-10510740873724532462014-02-12T10:39:00.000-08:002015-02-05T14:32:42.348-08:00VALENTINES DAY CAKES<div dir="ltr" style="text-align: left;" trbidi="on">
I found these tutorials for RED VELVET CAKE AND CAKE POPS, what better way to celebrate love and Valentines day. You are going to love this DIVA she makes it look so easy. By the way the RED VELVET is the bomb. LOVE LOVE LOVE<br />
<a href="http://youtu.be/gA9ZjcueUZs">RED VELVET TUTORIAL</a> <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEd_bAFXl19El3lmRKTfuqp85N_tlWq1mFVYSTQl3xJoLMHcQRF1Ko7M5YN06NLMxdQbEtX98Me3IMYfplgnxhN4yMCQLX17KBtXIqSLpBGclG7aSYJZxZUendL-i4uTD-OozBofGoTt5r/s1600/INFUSED+CHOCOLATE+COVERED+STRAW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEd_bAFXl19El3lmRKTfuqp85N_tlWq1mFVYSTQl3xJoLMHcQRF1Ko7M5YN06NLMxdQbEtX98Me3IMYfplgnxhN4yMCQLX17KBtXIqSLpBGclG7aSYJZxZUendL-i4uTD-OozBofGoTt5r/s1600/INFUSED+CHOCOLATE+COVERED+STRAW.jpg" height="180" width="320" /></a></div>
<br />
<br />
<a href="http://youtu.be/9BcBK2_nKmA">CAKE POP TUTORIAL</a><br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-61816198726223322102013-12-23T08:38:00.000-08:002013-12-23T08:38:27.287-08:001953 CHRISTMAS DAY<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaigaj5sZw8Yj5IVf6-gZbyEW2TdVW9Ezg0VThQGrMoFcvAGl5_AsjxXIYihfNXtbRQFHa90byK6glWvKVheokd5xCZ865OLhNngoycdlj0HNyYhhswYbDMjfcZUsWkmPQlQTs5FEyB2td/s1600/1953.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaigaj5sZw8Yj5IVf6-gZbyEW2TdVW9Ezg0VThQGrMoFcvAGl5_AsjxXIYihfNXtbRQFHa90byK6glWvKVheokd5xCZ865OLhNngoycdlj0HNyYhhswYbDMjfcZUsWkmPQlQTs5FEyB2td/s320/1953.jpg" width="240" /></a><i>A bit of nostalgia, from my Dads treasure box.</i></div>
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<i>this is the Air Force base I was born at. Here is the menu and tribute given to the men and women who served in that time.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZaLixSuw8sX6sDEsU8bCBs3wDKKSM_Q_XTS2b6wZEkQfrvbdaTynl57Kp0WcCPnJWieVFP56B6q-fpltQQWduH_gtV-ZsAKMsWg-WwzFzly7GWaBctPAmG1QLQ3ra1pdTtHxtkBajO8w/s1600/xmas+menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ZaLixSuw8sX6sDEsU8bCBs3wDKKSM_Q_XTS2b6wZEkQfrvbdaTynl57Kp0WcCPnJWieVFP56B6q-fpltQQWduH_gtV-ZsAKMsWg-WwzFzly7GWaBctPAmG1QLQ3ra1pdTtHxtkBajO8w/s320/xmas+menu.jpg" width="320" /></a>TO THE PERSONNEL OF MOUNTAIN HOME AIR FORCE BASE WE WISH TO EXTEND OUR SINCERE WISHES FOR A HOLY CHRISTMAS AND A NEW YEAR OF ACHIEVEMENT.</div>
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WE HAVE DONE MUCH AND GONE FAR SINCE WE LAST PAUSED TO HONOR THE BIRTH OF OUR LORD AND IN THAT TIME WE HAVE MADE OUR PART OF THE NATIONS STRATEGIC AIR ARM MORE POTENT AND ABLE TO DEFEND OUR PEOPLE.</div>
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DESPITE EXACTING DEMANDS MADE BY STRATEGIC AIR COMMAND REQUIREMENTS THE PERSONNEL OF THIS BASE HAVE ACHIEVED A SPIRIT AND DEGREE OF TECHNICAL COMPETENCY THAT IS THE PRIDE OF THE NATION. DURING THE PAST YEAR YOU HAVE WORKED HARD AND SHOWN GREAT LOYALTY AND MADE MANY SACRIFICES.</div>
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MAY THE REAL SPIRIT OF CHRISTMAS ABIDE WITH YOU AND MAY ALL OF US IN CONCERT WITH ALL FREE PEOPLES, COME NEARER IN THE NEW YEAR TO REALIZING MAN'S DREAM OF LIBERTY, JUSTICE AND FREEDOM.</div>
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-20044887453303986882013-12-23T08:25:00.000-08:002015-02-09T15:08:44.160-08:00PETITS FOURS<div dir="ltr" style="text-align: left;" trbidi="on">
<i>I have always loved the look of these little cakes. So tiny and tempting, makes you want to pick one up and pop it into your mouth....they are actually almost too cute to eat, but will definately make a hit at your party. Also would make a nice gift to bring to your host!</i><br />
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<br />
EASY PEASY PETITS FOURS<br />
1/2 white cake mix<br />
jam of your choice<br />
prepare a half of a white cake mix.<br />
bake in a 9 inch pan<br />
cool on rack remove from pan, then freeze! After frozen, remove from freezer, trim off crusty edges,cut into 1/2 inch squares,diamonds or circles. You may use small cookie cutters if you prefer. Split in half, then sandwich them back together with jam (for a filling). Arrange on cake rack well separated *be sure to have another pan under the rack*. Pour *warm Petits Fours frosting over the cakes,in a steady stream, be generous, covering each little cake completely. You may have to do 2 coats. Scrape up frosting that has dripped into the bottom pan back into the warm frosting pot. Repeat frosting. Let dry then decorate with tiny bits of nuts, dried fruit or piped on flowers, or drizzled white chocolate!<br />
<br />
PETITS FOURS FROSTING<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQtICZSs13gGxGEKoHkVZ-NmCGIF0liqNMfFSXdqH8uqKQyDPJpw3CivsqGiyaQcvquKSZhSCieoYZB7f329TzgqM-BaTl1_O70WC8dwlR0UCQcELIoFeaMZR-GQNtek0IquRAiu8GQ-l/s1600/petit+fours+xmas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQtICZSs13gGxGEKoHkVZ-NmCGIF0liqNMfFSXdqH8uqKQyDPJpw3CivsqGiyaQcvquKSZhSCieoYZB7f329TzgqM-BaTl1_O70WC8dwlR0UCQcELIoFeaMZR-GQNtek0IquRAiu8GQ-l/s1600/petit+fours+xmas.jpg" /></a></div>
2/3 cup milk<br />
2 tbs shortening<br />
6 cups sifted powdered sugar<br />
1/2 tsp salt<br />
1 tsp vanilla<br />
1 double boiler<br />
scald milk add shortening,heat until melted. In medium bowl mix sugar and salt. Gradually pour in hot milk mixture, add vanilla. Pour frosting into double boiler pan, to keep warm. You may tint with food coloring if desired<br />
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1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-25709842963796329562013-12-23T08:03:00.001-08:002015-02-09T15:09:42.813-08:00PARTY MIX<div dir="ltr" style="text-align: left;" trbidi="on">
A few more dishes for the party!<br />
<br />
<i>This one is an old time favorite, yes you can buy it in the store but there is something about a fresh batch of PARTY MIX, that cannot be matched! This one is fabulous!!!</i><br />
<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>PARTY MIX</u></b></span><br />
8 cups corn chips<br />
4 cups cheese crackers<br />
3 cups mixed nuts<br />
4 cups popped popcorn<br />
2 (4oz) cans of toasted coconut chips<br />
1 1/2 cups walnuts<br />
1 tsp salt<br />
1/2 tsp garlic salt<br />
1-2 tsp of curry powder<br />
1 Tbs Worcestershire<br />
1/4 tsp tobasco<br />
1 cup butter melted<br />
toss all ingredients together in large roasting pan, bake at 250 degrees for one hour, stirring occasionally. Cool thoroughly. Store in airtight container.<br />
YIELD: 6 quarts<br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-98190553238923802013-12-08T22:04:00.004-08:002013-12-08T22:05:13.800-08:00DO AHEAD CHEEESEBALL<div dir="ltr" style="text-align: left;" trbidi="on">
<i>How far ahead can you make a cheeseball? Well by the taste of some of the ones you buy in the super market......I'd say years! Seriously folks, make your own, be creative and enjoy the satisfaction of knowing just how old those nuts really are. One maybe two weeks is plenty of do ahead time.</i><br />
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<br />
<b><u><span class="Apple-style-span" style="font-size: large;">HOLIDAY CHEESEBALL</span></u></b><br />
1 4 oz wedge blue cheese (room temperature)<br />
1 8oz pkg cheddar cheese (room temperature)<br />
1 3 oz pkg cream cheese (room temperature)<br />
1 tbs minced parsley<br />
1 tbs grated onion<br />
1 tsp worcestershire sauce<br />
3/4 cup finely chopped nuts<br />
After cheese reaches room temperature, blend all together with parsley, onion, worcestershire sauce and 1/2 cup of the nuts. Shape into a ball. Place remaining nuts on nonstick surface. Roll cheeseball around ontop of nuts to sufficiently coat entire ball. Wrap in wax paper.Refrigerate for several hours (or days) for flavors to blend. Remove from refrigerator one hour prior to serving. Serve with cracker.<br />
*<i>for some variety here are some blends I have tasted that were very delicious and interesting.*</i><br />
<i>add currents, chutney or maybe some pineapple to cheese blend, add some coconut to the nut mixture coating, or you could change up the cheeses, sustitute blue cheese with goat cheese. For a Christmas color Cheeseball try rolling it in some chopped pistachios and dried cranberries. Whatever you decide, keep it fresh. Makes a great gift to bring as a hostess gift, have some extras made up in refrigerator for those unexpected guests that you would like to bless with a gift.</i><br />
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1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-89346178447535997442013-11-17T09:14:00.004-08:002015-02-05T14:34:19.936-08:00DO AHEAD=HAPPY HOLIDAY PARTY<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Creating a Holiday party that looks catered without having a catering crew in the kitchen (not to mention the expense) might seem like quite a trick. But with these make ahead recipes, it's no trick at all. Even the busiest <u><b><a href="http://modernretrowoman.com/2011/06/07/seven-reasons-i-love-being-a-1950s-style-woman/">homemaker*</a></b></u> can prepare these festive refreshments in advance so she* can serve her guests graciously.</i><br />
<i>*<a href="http://modernretrowoman.com/2011/06/07/seven-reasons-i-love-being-a-1950s-style-woman/">homemaker</a> a term used in the 50s and 60s to describe the female mother wife figure in the home that spent most of her time in the home, creating a warm loving beautiful place to come to for her family and her guests. Key element is she did not work outside of the home, homemaking was a career.</i><br />
<i>*she this position, was primarily dominated by the female population in the 50s and 60s! I would love that job!</i><br />
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<br />
<span class="Apple-style-span" style="font-size: large;"><u>GLORIOUS PUNCH</u></span><br />
<b><u>SHERBET RING</u></b><br />
1 pint raspberry sherbet<br />
1 pint lemon sherbet<br />
mint leaves<br />
2 cups cran-apple juice chilled<br />
using a small ice cream scoop, form 4 scoops of raspberry and lemon sherbet. Arrange alernately in small circular mold and freeze. Remove from freezer and pour juice over sherbet and freeze again.<br />
<br />
<b><u>PUNCH</u></b><br />
1 46 oz pineapple juice<br />
2 6 oz can frozen lemonade concentrate<br />
4 cups cran-apple juice<br />
1 8 oz maraschino cherries<br />
2 oranges sliced<br />
1 qt ginger ale or sparkling water<br />
in a punch bowl combine pineapple juice, lemonade, cranapple juice, cherries with syrup, and orange slices. Chill. Just before serving add gingerale or sparkling water and float the SHERBET RING on top.<br />
<br />
<br />
<b><u><span class="Apple-style-span" style="font-size: large;">CHAFING DISH MEATBALLS</span></u></b><br />
1 pound ground beef<br />
2 tbs minced onion<br />
2 tabs minces green pepper<br />
1/4 cup corn meal<br />
1 tsp chili powder<br />
1 1/2 tsp dry mustard<br />
1 tsp salt<br />
1/4 tsp Ac'cent<br />
1/4 tsp pepper<br />
1/2 cup milk<br />
1 egg beaten<br />
1/2 cup flour<br />
1/4 cup butter<br />
1 8oz can tomato sauce<br />
dash Tobasco<br />
dash Season salt<br />
combine meat, onion, pepper, corn meal, seasonings, milk and egg, in large bowl. Form into 30 small meatballs. Roll in flour, then in large heavy skillet brown in melted butter. Mix tomato sauce and tabasco and season salt, pour over meatballs. Cover and simmer 45 minutes. When done remove from skillet and arrange in <i>CHAFING DISH</i>, with toothpicks inserted into each one.<br />
<b><i>TO DO AHEAD SHAPE AND BROWN MEATBALLS REFRIGERATE OR FREEZE.</i></b><br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-49353684101176121652013-11-13T00:24:00.000-08:002015-02-05T14:30:18.792-08:00APPETIZER ANYONE?<div dir="ltr" style="text-align: left;" trbidi="on">
<i>An appetizer that goes along with the holiday party theme is.....</i><br />
<div>
<span class="Apple-style-span" style="font-size: large;"><b><u>HOT OLIVE CHEESE PUFFS</u></b></span></div>
<div>
1/2 cup butter soft</div>
<div>
2 cups shredded sharp cheddar cheese</div>
<div>
1 cup sifted all purpose flour</div>
<div>
1/4 tsp salt</div>
<div>
1/4 tsp mustard</div>
<div>
1/4 tsp paprika</div>
<div>
24 stuffed olives, well-drained</div>
<div>
cream butter and blend in cheese. Mixture should be very smooth. Add flour and seasonings and mix well. If dough is too sticky to handle. chill an hour or so in refrigerator. Wrap one tsp dough around each olive completely covering olive. Place on ungreased cookie sheet. Bake in moderate oven. at 350 degrees for about 10 minutes or until lightly browned. Remove from cookie sheet while still warm. Serve warm....</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<i>and here is a new recipe not in my dads collection, but sounds wonderful for this time of year....</i></div>
<div>
<br /></div>
<div>
<span class="Apple-style-span" style="font-size: large;"><b><u>Caramel Apple Vodka Cider</u></b></span><br />
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<span class="Apple-style-span" style="font-size: large;"><b><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpWRN9gCzk00QeOWhTg7tv5LRr56KUZN6Exj1M2wKb4kdu2VcgqcTJlzDQFGzbiN0tMiWSk6lVIujnIYOjrA_wBYYdgrqvvCj9ynPsHAi-JFo8PftQn1cfeYdw6oz9uv_tcEngBOieIOn/s1600/SMIRNOFFKISSCARAMEL750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpWRN9gCzk00QeOWhTg7tv5LRr56KUZN6Exj1M2wKb4kdu2VcgqcTJlzDQFGzbiN0tMiWSk6lVIujnIYOjrA_wBYYdgrqvvCj9ynPsHAi-JFo8PftQn1cfeYdw6oz9uv_tcEngBOieIOn/s1600/SMIRNOFFKISSCARAMEL750.jpg" /></a></u></b></span></div>
<span class="Apple-style-span" style="font-size: large;"><b><u>
</u></b></span></div>
<div>
<br /></div>
<div>
1 (1/5) bottle Smirnoffs Kissed Caramel Vodka</div>
<div>
1 gallon fresh apple cider</div>
<div>
heat cider, add one cup of Vodka to each 4 cups of cider.</div>
<div>
Enjoy!</div>
<div>
<br /></div>
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1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com1tag:blogger.com,1999:blog-3066285340084805642.post-13497016530779834592013-11-06T12:09:00.002-08:002015-02-09T15:11:06.366-08:00IT'S PARTY TIME! BRING ON THE HORS D' OEUVRES<div dir="ltr" style="text-align: left;" trbidi="on">
<i>For the remainder of this month I am going to be posting recipes for party FOOD! I know there are a million food sites out there, so please keep in mind that this is a tribute to my dad Chef Fred Oliver who collected all these recipes over the years and put them in a huge 3 ring binder, all having to do with entertaining, punch and parties in the 50's and 60's. So they are retro, nostalgic and just plain out of date but they are my dads so they will be posted. I will be adding a punch recipe here and there and then will have the whole month of December for all the rest of the Holiday drinks and punch recipes.</i><br />
<br />
<b><span class="Apple-style-span" style="font-size: large;"><u>BURGNDY CHERRY SAUCE</u></span></b><br />
<i>rich in color and flavor burgandy cherry sauce goes particularly well with eggnog ice cream. Or serve over ice cream ball that have been rolled in flaked coconut then stored in the freezer to become very hard.</i><br />
1 can (14 ounce) pitted dark sweet cherries<br />
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2 tbs cornstrach<br />
few grains of salt<br />
1/4 cup sugar<br />
1/4 cup orange juice<br />
1/4 cup burgandy or other red dinner wine<br />
<br />
Drain cherries, reserving liquid. Combine cornstarch,salt, and sugar. Blend in cherry syrup and orange juice. Bring to boiling over low heat stirring constantly until clear and thickened. Stir in burgundy and cherries. Heat slightly. Serve warm over ice cream.<br />
YIELD: 3 1/2 cups<br />
<br />
ps. I found this interesting party tip over at <a href="http://joannagoddard.blogspot.com/2013/11/how-to-say-goodbye-at-party.html#more">A CUP OF JO</a><br />
<br /></div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0tag:blogger.com,1999:blog-3066285340084805642.post-63153163826893705982013-11-04T20:52:00.002-08:002015-02-05T14:35:57.309-08:00PARTY FLAIR<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Between now and New Years there will be parties, and where there's a party there will be food with a holiday flair! Simple fruit punch looks especially pretty when each serving is topped with a scoop of sherbet in a contrasting color. For example, make berry red punch topped with lime sherbet. Serve with dainty sandwiches or cookies.</i><br />
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<i><br /></i>
<span class="Apple-style-span" style="font-size: large;"><b><u>Holiday Punch</u></b></span><br />
1 qt cranberry or loganberry juice<br />
1 qt pineapple juice<br />
1 qt ginger ale or sparkling water, chilled<br />
1 qt lime sherbet<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfehrp5eMO91G19p8QO15s8hXJx2UNVqva3DOOEu-xx4QEu_7oEEiBgOC3Hz1xpO_-yKCw0eDc_M_xNUayKQza1hZAORAQSkjmoiE61k4Q2Ci6QLbakGb-ReQ6xSRIheFMU3DEMhiw0SzR/s1600/GMO+APPLE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfehrp5eMO91G19p8QO15s8hXJx2UNVqva3DOOEu-xx4QEu_7oEEiBgOC3Hz1xpO_-yKCw0eDc_M_xNUayKQza1hZAORAQSkjmoiE61k4Q2Ci6QLbakGb-ReQ6xSRIheFMU3DEMhiw0SzR/s1600/GMO+APPLE.jpg" /></a>mix berry and pineappple juice and chill very well.When ready to serve, add ginger ale, or sparkling water. Fill chilled glasses about 2/3 full. Top each with a small scoop of sherbet. May be served in a punch bowl and topped with scoops of sherbet.<br />
YIELD: 16<br />
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<br />
<span class="Apple-style-span" style="font-size: large;"><b><u>HOT BUTTERED CRANBERRY PUNCH</u></b></span><br />
1/2 cup firmly packed brown sugar<br />
1/2 cup sugar<br />
1/2 tsp cloves<br />
1/4 tsp allspice<br />
1/4 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/4 tsp salt<br />
1 qt cranberry juice cocktail<br />
1 pint pineapple juice<br />
butter<br />
In saucepan, combine sugar, water, spices and salt; bring to a boil.Add fruit juices and heat to boiling. Serve steaming hot, dotted with butter.<br />
YIELD: 16</div>
1-2punchhttp://www.blogger.com/profile/11461018494831075512noreply@blogger.com0