Alice’s Party Mix
Alice Berlin makes this delicious variation of the well-known caramel popcorn treat for all her grandchildren at the lake.
1 box Bugles
1 box (small) Crispix
1 1/2 cups mixed nuts
(pecans, peanuts, almonds etc)
2 cups brown sugar
1/2 cup butter or margarine
3/4 cup corn syrup
1 1/2 tsp vanilla
Boil the last 4 ingredients for 5 minutes. Mix the Bugles, Crispix, and nuts in a large roaster and drizzle the caramel mixture over. Bake 1 hour at 225º F, stirring gently every 15 minutes. Pour half the mixture onto each of two cookie sheets and stir gently until cool enough to stay separated.
Mary’s Candied Pecans
Pecans are plentiful and cheaper in Arizona, and this is a great way to use them.
1 lb. pecans
1 cup sugar
1 tsp. cinnamon
1 tsp. salt
1 tbsp. water
1 egg white
In one bowl mix sugar and cinnamon and salt. In second bowl, put and egg white. Beat to a froth, not stiff. Pour pecans into egg white until coated. Then pour in sugar mixture and stir until sugar is all used up. Put on Pam-coated cookie sheet and bake at 300º for 45 minutes, stirring every few minutes.
Mary Knox’s Sweet ‘n’ Sour Meatballs
Mary used to bring these to Eskimo Football games. They’re simple, but delicious.
2 1/2 lbs. ground beef
1 1/2 cups brown sugar
1/2 cup vinegar
1 cup cold water
2-3 tbsp. soy sauce
3-4 tbsp. ketchup
Make tiny meatballs, brown in skillet, and transfer to casserole dish. Mix the sauce ingredients and heat to near boiling. Thicken with about 2 heaping tbsp. cornstarch mixed with water. Pour the sauce over the meatballs and bake about 20 minutes at 350ºF.
Mulled Cranberry Juice
We found this recipe a couple of years ago and we make it Christmas Eve now.
4 cups Cranberry Cocktail
2 tbsp lemon juice
1/4 cup sugar
10 whole allspice or 1 tsp. in cheesecloth bag
1 cinnamon stick
Combine all ingredients in saucepan. Bring to a boil and boil 5 minutes. Pour through a strainer and serve in punch cups.
Norma's Tom and Jerry Mix
This was a Boxing Day special when Fred and Norma lived in the “house that was built in a day”.
6 eggs, separated
2 tbsp. milk
6 cups icing sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon, 1/4 tsp. cloves
Dash of salt
Beat egg yolks. Add milk and sugar. Beat on low speed for 1 minute, then on high for 2 minutes. Beat egg whites to stiff peaks. Fold in yolk mixture and remaining ingredients.
To serve:
Add 1/4 cup brandy to 1/4 cup boiling water. Spoon 1/4 cup batter on top. Stir to blend.
Yummy Spinach Bread Dip
Barbara stuffs this dip into mini-pitas cut in wedges.
1 pkg. frozen spinach
1 cup mayonnaise
1 cup sour cream
1 red onion chopped
1 tin water chestnuts
1 pkg. Knorr Swiss Vegetable Soup Mix
Put all ingredients in the food processor or blender and mix. Hollow out a round sourdough loaf or Dutch loaf; pour in the spinach mixture. Heat in 350ºF oven for 20 minutes before serving. Use bread scraps and then the loaf itself for dipping.
Curried Chicken and Almond Rolls
Young Fred’s favourite; these are one of the recipes that Barb, Valerie, Mom and Brenda would get together and make lots of for freezing.
1 cup finely chopped cooked chicken
1 cup mayonnaise
3/4 cup shredded Monterey Jack cheese
1/3 cup finely chopped almonds
1/4 cup chopped parsley
1 small onion-finely chopped
2 tsp curry powder
2 tsp lemon juice
1/2 tsp each salt and pepper
1 loaf whole wheat sandwich bread
1/4 cup butter-melted
sprigs of fresh dill (optional)
In large bowl, combine chicken, mayo, cheese, almonds, parsley, onion, curry, lemon juice, salt and pepper; blend well. Cover and refrigerate for 30 minutes. Trim crusts from bread and flatten slices with a rolling pin. Spread about 2 tbsp of chicken mixture on each slice and roll up. Cut each roll in half and secure with a toothpick. Place on a baking sheet seam side down and brush with melted butter. Bake in 375º F oven for 15 minutes.
To freeze, let cool and freeze uncovered on the baking sheet, then transfer to an airtight container. To reheat, bake frozen rolls on baking sheet at 400º F for 10 minutes or until hot. Remove toothpicks before serving. Makes 36 rolls.