Holiday Favorite

Mandarin Orange Salad

60 Ritz Crackers crushed

1/2 lb butter or margarine melted

1/4 cup sugar

Combine the above ingredients and press firmly into 9x13 baking dish. Reserve some of mixture for garnish.

1 6oz can frozen orange juice

1 can Eagle brand milk

1 8oz container of Cool Whip

2 cans mandarin oranges well drained

Combine Cool Whip, milk and orange juice. Fold in oranges (do not beat or whip any of the above.) Pour over crumb crust and top with set aside crumbs, refrigerate until ready to serve.

By Roxanna Coblentz

Polish potato salad

- 4 apples

- 4 medium potatoes

- 5 hard cooked eggs

- 5 pickles

- 5 carrots

- Can of corn

- Can of peas

- Mayonnaise , approx. 1/4 cup or to taste

- Honey Mustard, approx.1/4 cup or to taste

- Pepper and salt, to taste

Boil carrots, potatoes, eggs. Chop apples, potatoes, hard cooked eggs, pickles and carrots. Mix thoroughly. Add salt and pepper to taste.

By Ola Richards

Fudgy Butter Mint Tuck Ins

1 1/2 cups brown sugar

1/2 cup butter, softened

3 ounce package cream cheese, softened

1 teaspoon vanilla

2 squares unsweetened chocolate, melted and cooled

2 cups flour

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup (about 36) butter mints

Preheat oven to 375degrees. In large bowl, blend first 5 ingredients at low speed; beat 3 minutes at medium speed. Add flour, salt and baking soda; blend to form a soft dough. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Press a butter mint into center of each cookie; gently bring up & smooth dough over mint to cover. Bake 6-10 minutes until slightly firm. Cool. If desired frost with chocolate frosting.

By Anne Loesch

Bon Bon Candy

Mix in mixer:

1 can Eagle Brand milk

2 lbs powder sugar

1/2 lb margarine      

Add:

1 small package angel flake coconut 

2 cups chopped walnuts

Chill in bowl, remove and make into small balls and chill again.

Melt in double boiler:

1 large package (16 oz) chocolate chips

1/4 lb paro wax

Dip balls in melted chocolate chips.

By Roxanna Coblentz

Tomato Olive Salad

1 container grape tomatoes, halved

1 can black olives, drained and halved

2 stalks celery, chopped

Chopped peppers if desired

Chopped mushrooms if desired

2 tablespoons olive oil

1/2 teaspoons basil

Put all but oil and basil in large bowl. Pour olive oil and basil over all and stir gently. Italian dressing can be used instead of olive oil.

By Anne Loesch

Pumpkin Bread

2 cups flour 

2 cups sugar

2 teaspoon baking soda

2 teaspoon each cinnamon, cloves, nutmeg (I always add a lot more cinnamon)

1/2 teaspoon salt

1 cup vegetable oil

4 eggs, slightly beaten

2 cups pumpkin (one small can)

Preheat oven to 350 degrees. Mix together pumpkin puree, eggs, and vegetable oil. In a separate bowl whisk together flour, sugar, baking soda, salt, and spices. Gently fold dry ingredients into wet ingredients until well combined. Grease and flour three 7x3 inch loaf pans. Split batter even among the three pans. Bake for 45-50 minutes. Bread is finished when a toothpick inserted into the center comes out clean. This is a staple recipe from Thanksgiving through Christmas (and sometimes beyond) in the Koppes household. It’s very easy to make and loaves can be frozen and later defrosted so you can prepare large batches. The bread is very moist and the flavor is

delicious! Great with a cup of tea or coffee in the morning.

By Mary Koppes

Quick & Easy Peanut Brittle

Spread 2 cups shelled unsalted peanuts over a lightly oiled cookie sheet. Carmelize 2 cups sugar by melting it in a heavy pan over low heat, stirring till light brown. Remove from heat. Add 1/2 tsp baking soda and stir only enough to blend. Quickly pour over nuts in thin layer. Cool and break apart.

By Roxanna Coblentz