DECEMBER RECIPES FOR 1997

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RECIPES FOR DECEMBER 1997

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CHOCOLATE COVERED CHERRY COOKIES
1.5 c. flour
c. butter
c. cocoa
1 c. sugar
1/4 tsp. salt
1 egg
1/4 tsp. baking powder
1.5 tsp. vanilla
1/4 tsp. baking soda
1 10z jar maraschino cherries
1 pkg. (6z) choc. chips
c. condensed milk


In a large bowl, stir flour and next 4 ingredients.
In another bowl, beat together butter and sugar on low speed until fluffy.
Add egg & vanilla - beat well.
Gradually add dry ingredients to creamed mixture; beat until well blended.
Shape dough into balls. Place on ungreased cookie sheet.
Press down center of dough with thumb. Drain cherries, reserving juice.
Place cherry in center of each cookie.
In small sauce pan, combine chocolate pieces and condensed milk.
Heat til chocolate pieces are melted. Stir in 4 tsp. cherry juice.
Spoon about 1 tsp. frosting over each cherry, spreading to cover cherry.
Frosting may be thinned by adding more juice, if necessary.
Bake 350 for 10 min.
Makes approx. 38 cookies.
(THE BEST XMAS COOKIES IN AUNT T'S COLLECTION)

Thanks to my Aunt Theresa
from Greenwich, CT
ref: 12/07/97

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SCALLOPED PINEAPPLE
3 eggs
1-3/4 c. sugar
2 sticks butter, melted
1 lg. can pineapple (crushed)(not drained)
1 qt. cubed Italian bread


Beat eggs and sugar until foamy;
add butter and pineapple.
Pour this mixture over bread cubes.
Put in casserole dish;
Bake 1 1/2 hours 325F.
(GREAT WITH HAM)

Thanks to my sister Pam
Pt. St. Lucie, FL
ref:12/14/97

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PUMPKIN white CHIP MACADAMIA NUT BARS
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup Solid Pack Pumpkin
1 egg
2 tsp. vanilla extract
2 cups (12-ounce package) white morsels, divided
2/3 cup chopped macadamia nuts


Combine flour, cinnamon, cloves and baking soda in small bowl.
Beat butter and sugars in large mixer bowl until creamy.
Beat in pumpkin, egg and vanilla until blended;
gradually beat in flour mixture.
Stir in 1 cups white morsels and nuts.
Spread into greased 15x10-inch jelly-roll pan.
Bake in preheated 350 oven for 18 to 22 minutes
or until wooden pick inserted comes out clean.
Cool in pan on wire rack.
Melt remaining morsels in microwave or double boiler.
Drizzle over bars.
Yield: about 3 dozen.
(VERY MOIST AND YUMMY)

Thanks to Cyberperson somewhere
ref:12/21/97

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HOPPING JOHN
8z pkg. black-eyed peas
1 ham hock, quartered
1 small onion, chopped
1 tsp. salt
1 tsp. cayenne pepper
1 c. long-grained rice


Soak peas 1 hour in cold water to cover; drain.
Place ham hock in large saucepan; cover with water.
Cook 30 min.
Add peas, onion, salt, cayenne, and enough water to cover.
Cook covered 45 min.; add water as needed.
Stir in rice and cover.
Cook 30 min. or until rice and peas are tender.
Remove ham hock; discard bone and fat.
Stir ham back into Hopping John.
Add 1 can tomatoes, if desired.
(A MUST ON JANUARY 1ST)


Encyclopedia of Creative Cooking
ref:12/28/97

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