Ingredients

• 1 complete wheel of Brie – about 3 to 5 inch in diameter
• 1 2-3 oz package of sliced almonds
• 2-3 Tablespoons butter
• 1 loaf of french or sourdough bread

Directions

Saute almonds in butter over very low heat until golden brown. Be careful not to brown or burn butter.

Pour almonds and butter over wheel which has been placed uncut on a microwave safe plate.

Microwave for about 40 seconds, until inside of wheel is melted.

Serve with bread as a first course.

Ingredients

• 3 bunches watercress
• 2-3 Tablespoons butter
• 3 medium potatoes, thinly sliced
• 6 cups chicken stock ( you may use canned broth)
• 3 cups heavy cream

Directions

Chop watercress leaves and stems, reserving a few leaves for garnish.

In a kettle, melt the butter and add watercress and potatoes; cover the pan and cook gently for 12-15 minutes or until the vegetables are very soft.

Pour in the stock, bring to a boil, season and simmer 10-15 minutes, stirring occasionally.

Cool the soup slightly; then work it through a sieve or blender. Return to the pan with the cream; bring just to a boil and taste for seasoning (salt & pepper).

The soup should be the consistency of very thin cream. It will thicken on cooling; if necessary, add a little more stock.

Cover the soup tightly, let cool, then chill it.

For serving, top each bowl with a few leaves of watercress.

Optional: Put a dollop of sour cream in each bowl, and maybe a thin slice of lemon peel for garnish.

This soup may also be served warm, as well.

Ingredients

• 10 oz pkg frozen chopped spinach – cooked and drained
• 1 teaspoon salt
• 1 cup herb dressing
• 1/2 to 1 teaspoon cayenne pepper
• 2 Tablespoons flour
• 1 small onion chopped finely
• 3 eggs, beaten
• 1/4 cup melted butter
• 1 teaspoon minced garlic
• 1 teaspoon thyme

Directions

Mix all ingredients together. Form into balls (approx. 1 heaping teaspoon ). Place on ungreased cookie sheet and freeze. Thaw 1 hour before cooking. Cook at 350 degrees for 15-20 minutes. (check at 15 minutes to make sure bottoms are not burning).

Ingredients

• 3/4 cups sugar
• 1 teaspoon salt
• 1 1/2 Tablespoons dry mustard
• 1/2 teaspoon tumeric
• 1 envelope knox gelatin in 1/4 cup warm water
• 4 eggs
• 1/2 cup vinegar
• 1/2 pint whipping cream

Directions

Mix first four (dry) ingredients and set aside.

Beat eggs. Add vinegar, gelatin, and dry ingredients. Pour into sauce pan and cook over low heat, stirring constantly, until slightly thickened, (about 5 minutes). Do not boil. Cool until room temperature and fold in whipped whipping cream.

Pour into mold and refrigerate until set. A small ring mold works best.

Excellent with baked ham.

Ingredients

• 10 – 12 lb fully cooked Ham
• 1 cup orange juice
• 1 cup brown sugar
• 1 cup Bourbon
• 1 Tablespoon ground cloves

Directions

Place ham in heavy plastic bag. Mix ingredients – pour over ham. Enclose ham in bag. Refrigerate overnight.

Bake:

Reserve marinate. Put ham in baking pan. Bake at 325 for about 1-2 hours, or until heated through. Remove skin and shave fat to 1/4 inch. Score fat into 1 inch diamonds. Insert whole clove in each diamond. Baste with marinate. Cook 1 hour more.

Ingredients

• 1 lb. pecans or walnuts, chopped
• 1 lb. shredded moist coconut
• 1 lb. raisans
• 1 lb. vanilla wafers
• 1 regular can sweetened condensed milk

Directions

Combine dry ingredients well. Pour in sweentened condensed milk and work through with hands so that dry ingredients are thoroughly saturated. Press into spring foam pan. Refrigerate for 2 days. My Cherokee ancestors used hazelnuts, dates and thick goats milk, then wrapped the cake in watertight leaves bound with vine and placed in cold running stream for several days. This is delicious and easy.

Ingredients

• 3 cups Pineapple juice
• 4 cups cranberry juice
• 2 cups apple cider
• 1 cup water
• 1/2 cup brown sugar
• 6 cinnamon sticks
• 1 orange, studded with cloves
• 1 apple, cored and sliced

Directions

Mix all ingredients in a large saucepan.
Add cinnamon sticks, orange studded with cloves, and one cored, sliced apple.
Simmer mixture for 4 hours. Serve hot.
Serves 12.
(Recipe may be doubled)

Ingredients

• 2 cups cooked, diced turkey
• 2 stalks celery, chopped
• 2/3 cup diced water chestnuts
• 3 green onions, cut up
• 2 red potatoes, cooked and cut into cubes
• 1 cup lowfat plain yogurt, (or light or fat free mayonnaise)
• 2 tablespoons parsley flakes (or to taste)
• 2 teaspoons dill weed (or to taste) pepper to taste

Directions

Lightly mix the turkey, celery, water chestnuts, onions, potatoes, parsley and dill. Add the yogurt or mayo and mix.

Add pepper to taste. Serve with a roll or on a bed of lettuce with bean sprouts.

Ingredients

• 1 cup sugar
• 1 cup water
• 3 cups fresh cranberries
• 2 tsp grated orange rind (optional)

Directions

In heavy saucepan, combine sugar and water and bring to a boil. Add the cranberries and return to boil. Reduce heat and simmer until cranberries pop, about 10 minutes. Stir in rind and let cool. Makes about 2 cups.

Ingredients

• 2 heads romaine lettuce (Wash and tear into bite sized pieces)
• 1 tsp dry mustard
• 3/4 cup pecans-toasted
• 2 tbsp water
• 2 oranges-peeled and sliced
• 1/4 cup vinegar
• 1/2 cup sugar
• 1 cup vegetable oil
• 1 tsp salt
• 1/2 small red onion-chopped

Directions

Place lettuce, oranges and pecans in salad bowl. Combine vinegar, oil, sugar, salt, onion, mustard and water in blender and blend ‘til well mixed. Make ahead and chill until ready to toss salad.