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RECIPES FOR DECEMBER 24 -2013

SANDY’S CARAMEL CORN

This is the best in the whole world and we make it every year for Christmas and Halloween

Pop and keep warm 6 quarts of popcorn.  I use a hot air popper that I have had for years- also the best.

In a large saucepan place:

2 cups brown sugar

1/2 cup light Karo syrup-you can use the dark also – gives it a richer flavor

Bring to boil and remove from the heat

Add:

1 tsp soda

1 tsp vanilla

This foams up so be careful – stir and pour over popped corn.  Stir gently to coat.  Pour on a buttered cookie sheet and bake

At 250° for 1 hour - stir every 15 minutes so it will not burn.

Thank you Sandy McClure – my sister in law for this great recipe.

BING CHERRY SALAD

I have two of my Moms recipes for this salad that my sister Elaine sent me – but this one is from my other sister-in-saw Kathleen McClure

It can be found in a cookbook “Simply Montana” My Mom, Loretta McClure would make this and set it on the table in

dessert plates lined with lettuce.  It looked so festive with her gleaming gold rimmed dinner plates and polished Rogers silver ware.  Water goblets and a big bouquet of red roses from my Dad as a center piece finished off the Christmas look. 

1 1/2 cups canned Bing Cherries-drain

1 cup crushed pineapple-drain

2 cups of the reserved fruit juice

2 cups of Coca-Cola

1 cup of chopped walnuts

1 large pkg of black cherry Jell-o

Drain juice from cherries and pineapple to make two cups of fruit juice.  Add water if needed.  Bring juice to a boil and pour over Jell-o.  Stir until dissolved.  Cool but not set.  Add Coca Cola.  Stir and cool until almost set; add pineapple, cherries and nuts.  Chill at least 4 hours or over night.  Frost with the following

Dressing:

1 or 2 pkg (3 oz each) cream cheese room temperature

1/4 cup orange juice

4 tsp lemon juice

1 tsp sugar

Dash of paprika

Blend and frost top of salad

Most of the time Mom would cut the salad, set on lettuce lines plates and spoon the dressing over.  Sometimes she used Miracle Whip – it was her very favorite dressing.  She also would thin it with a little fruit juice and add “some” sugar.

GINGER’S CHICKEN LASAGNA

My sister sure has a good eye for recipes!!

2 cups sliced fresh mushrooms

1 cup chopped onions

1 Tblsp butter

1 envelope Hollandaise sauce prepared OR one can cream of mushroom soup-diluted with ∏ cup milk

8 oz lasagna noodles – cooked and drained

1 pound cooked chicken – thinly sliced

Salt and pepper

1.2 teas basil

1/2 teas oregano

1 1/2 cup shredded Mozzarella cheese

1/2 cup Parmesan cheese

1 – 12 oz frozen broccoli-thawed and drained – or fresh – steamed – or the original recipe used canned asparagus, drained

Sautee’ mushrooms and onions in butter.  Prepare the Hollandaise using the directions on pkg.  Spread small amount in 9 X 13 baking dish.  Layer 1/2 of the noodles and chicken

Sprinkle with salt and pepper.  Add ∏ of the mushroom/onion mixture and ∏ of the Hollandaise sauce. OR mushroom soup.  Sprinkle with ∏ basil and 1/2 oregano.  Sprinkle with half of the cheese.  Arrange all the broccoli or asparagus over cheese.  Repeat layers of noodles, chicken, salt and pepper, Hollandaise sauce, herbs and cheese.  Bake 350° for 35 to 45 minutes.  Can be made the day before.  Ham or a combination of ham and chicken can be used.  I use a rotisserie chicken from the store most of the time. . 

PISTACHIO SALAD

Old, old recipe someone requested last week

1- 3-oz pkg pistachio pudding –dry

1- 20-oz can crushed pineapple with juice

Mix into pudding and fold in:

1 cup small marshmallows

1 cup chopped walnuts

1- 9-oz carton of Cool Whip

Mix well and refrigerate until set – ENJOY!!

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