1 1/2 cups boiling water 1 package (8-serving size) or 2 packages (4-serving size) orange flavor gelatin dessert 1 1/2 cups cold water Gummy worms Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 9-inch pie plate that has been sprayed with non-stick cooking spray. Refrigerate about 1 1/2 hours or until thickened (when a spoon drawn through leaves a definite impression). Push gummy worms into gelatin. Refrigerate 2 hours or until firm. Unmold by dipping pie plate in warm water about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of pie plate. Invert pie plate and serving plate; holding plates together, shake slightly to loosen. Gently remove pie plate and center gelatin on serving plate. Garnish with additional gummy worms, if desired. Makes 8 servings. This recipe is from the folks at Crayola Kids magazine and Jell-O brand gelatin. |
4 Cups Balsam Fir Needles 6-1/2 oz 4 Cups Coriander-Whole — (Spice Section) – 9-1/4 oz 2 Cups Allspice — (Jamaican) Whole – 6-1/2 oz 2 Cups Cellulose Fiber Fixative 8 oz 2 Cups Cinnamon Chips - Small cut 6-1/2 oz 2 Cups Cloves - Whole 6-1/2 oz 1 Cup Calamus Root 2-1/2 oz 1 Cup Rosemary - Whole — (Spice Section) – 1-3/4 oz OIL: Christmas or Evergreen or Bayberry Blend all. Posted To Fabfood Buster 2.0 <melizajane@aol.com> |
Dough; for 9 inch pie crust 1 1/2 lb Salmon; cod, haddock or a -mixture 2 tb Lemon juice 2 tb Butter 2 ea Pears;peeled, cored & thinly -sliced 2 ea Apples;peeled,cored & thinly -sliced 1 c White wine 2 tb Lemon juice 2 tb Brown sugar 5 ea Cubebs:* , thinly crushed 1/8 ts Cloves, ground 1/8 ts Nutmeg 1/4 ts Cinnamon 1/2 c Raisins 10 ea Prunes; pitted & minced 6 ea Dates; minced 6 ea Figs, dried; minced 3 tb Red currant jelly; or Damson *”The cubeb,an aromatic pepper commonly used in medieval times, can still be bought in many spice |
4 navel oranges — (4 to 6) 1 (8 Oz.) Cont vanilla or plain yogurt Icing tubes — several colors Decorations* Serrated knife Grapefruit spoon Blender Straws *Marshmallows, silver decors, colored candies, gumdrops, green-colored cherries, or pineapple Cut a thin slice of peel from the bottom of each orange so it will not roll. Slice off the top 1/3 of each orange. Scoop out the inside with the knife and grapefruit spoon. Put the pulp and juice (minus seeds) into the blender. Add container of yogurt and blend well. Decorate orange like a Jack-O-Lantern. Cut a hole in the “cap” and insert a straw. Pour drink from blender into Jack-O-Lantern cups and serve. Enjoy! |
1/2 pound Butter — at room temperature 1 tablespoon Butter — at room temperature 2/3 cup Sugar 2 Egg whites 4 cups Flour Blackberry jam — with seeds —–TOOLS—– Bowl Mixer Pastry brush Cookie sheet Spatula Wire cooling rack sm Spoon With an adult’s help, preheat oven to 325F. Beat 1/2 pound butter until creamy., Add sugar, a little at a time, until all the sugar has been used. Add the egg whites and flour to the butter and sugar. Beat until the dough is well blended. Dip a pastry brush into the tablespoon of butter and lightly brush a very thin layer onto the cookie sheet. With clean hands, roll the dough into golf ball sized balls. Flatten the balls slightly, and using your thumb, press a dime size dent into the middle of each one. Place cookies, dent size up, about 1″ apart on cookie sheet. Bake aobut 12 minutes or until Allow the cookies to cool on the cookie sheet for a few minutes before moving them to a wire rack with a spatula. When the cookies are completely cooled, use a small spoon to fillthe dent in each one with jam. Makes about 3 1/2 dozen blackheads. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 |
—–ROLLS—– 1/2 oz Yeast (dry), active -(two standard envelopes) 1/2 c Water, warm 4 1/2 c Flour, all-purpose 3/4 c Sugar 1/2 ts Salt 1/2 c Butter 2 Eggs 2 Egg yolks (save -whites for the filling) 1/2 c Sour cream 1 ts Vanilla POPPY SEED FILLING 2 tb Butter 10 oz Poppy seeds, -coarsely ground 2 tb Honey 2 ts Lemon juice 2 Egg whites 1/2 c Sugar 1/4 c Candied orange peel, -chopped fine 1/4 c Raisins, steamed -(steamed, or soaked in -hot water, until soft) 2 ts Lemon peel, grated —–ICING—– 1 c Sugar, powdered 2 tb Lemon juice MAKE THE DOUGH: Soften the yeast in warm water in a bowl. Mix flour with sugar and salt. Cut in the butter until mixture has a fine, even crumb. Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well. Knead dough on floured surface for 5 minutes. Divide in half and roll each half into a 12 inch square. Cover. MAKE THE FILLING: Melt butter in a large pan. Add poppy seed and stir-fry for 3 minutes. Add honey, lemon juice and raisins to poppy seeds. Cover and remove from heat. Let stand for 10 minutes. Beat egg whites with sugar until stiff moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture. Spread half of the filling on each dough square (after you uncover them). Roll up as you would for a jelly-roll and seal the edges. Place on greased baking sheets and cover. Let rise until doubled in bulk (approx. 1 1/2 hours). Preheat oven to 350 degrees F. Bake about 45 minutes, then remove from oven and cool. MAKE THE ICING: Mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls. NOTES: * Poppy seed rolls — This recipe could be used as part of a 12-course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. Yield: Makes 2 rolls. * You can grind poppy seeds in a mortar and pestle. Specialty food stores sell grinders specifically designed for poppy seeds. Some spice shops sell poppy seeds already ground, but like all spices they lose their freshness much more rapidly after they are ground. This year (1987) in Poland, the people are having a very hard time finding enough poppy seeds for their strucle z makiem because there is a government crackdown on the growing of all poppies in an attempt to control opium production. : Difficulty: moderate. : Time: 3-4 hours including yeast rising time. : Precision: Approximate measurement OK. : Original recipe passed down through the generations and : translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust |
—–DRESSING—– 1 Pan Cornbread 8 Slices white bread, toasted 1 Onion, Chopped 2 Ribs celery, Chopped 2 Eggs, hard Boiled 4 Eggs, slightly beaten 3 c To 4 c chicken/turkey broth 1/2 Stick margarine 1 tb Crumbled sage leaves Salt Pepper —–CORNBREAD—– 1 1/2 c White self-rising cornmeal 3/4 c Flour 1 Egg, slightly beaten 1 c Buttermilk DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. CORNBREAD: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: I like more sage, some one else may like less. |
4 Pears, preferably Bosc 2 t Fresh lemon juice 1 c Cranapple juice Halve, peel, and core the pears. Sprinkle freshly cut pears with lemon juice to prevent browning. Place in microwave-safe dish and cover with cranapple juice. Cover and cook on high 6 - 8 minutes or until pears are fork tender. (Check the pears after 6 minutes; the fresher the pears, the longer they’ll take to cook.) Spoon juice over pears, cover, and let stand 30 minutes or refrigerate overnight. I love the texture and buttery flavor of poached pears. This microwave poaching method is so simple that sometimes I buy a big bag of pears and poach them all at once. They can then be refrigerated and covered and eaten as snacks throughout the next week. Bosc and Bartlett pears are the best varieties for poaching. This is a nice holiday recipe because the cranberry juice turns the pears a pale pink color. These pears are pretty garnished with some fresh mint sprigs. This recipe is best made at least 30 minutes in advance to give the pears time to cool. Total Calories Per Half Pear: 62; Fat: <1 gram Recipe by Nanette Blanchard: The following recipes are adapted from my upcoming cookbook, _’Tis the Season: A Vegetarian Christmas Cookbook_, to be published in August of 1995 by Fireside/Simon & Schuster. Posted by Bobbi Pasternak to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. |
3 Tablespoons Cornstarch 1 Tablespoon Flour 3/4 cup Karo light corn syrup 1/4 cup water 1/4 teaspoon liquid food coloring (color of choice) OR 1/4 teaspoon paste food coloring (color of choice) (paste makes more intense colors) The above ingredients are the actual face paint to be used. You may wish to add other things for application of makeup and special effects as listed below. 1 small mixing bowl 4 paper cups 4 Cotton swabs or sm. brush 1 box facial tissues cotton balls or batting puffed wheat cereal In bowl, mix 3 tablespoons cornstarch and 1 tablespoon flour. Gradually stir in 3/4 cup Karo corn syrup and 1/4 cup water until smooth. This amount will make up 4 children’s faces. Divide mixture between 4 paper cups. Color 3 batches with food colors of your choice (1/2 teaspoon liquid or 1/4 teaspoon paste for each batch). Leave 1 batch untinted. For additional colors, prepare more makeup. Separate tissues into single layers; tear lengthwise into 2-inch wide strips. Using swabs or brush, paint generous coat of untinted mixture on forehead; place strip of tissue over area; pat firmly with fingertips. Brush on more of same mixture to cover any dry spots on tissue. Continue painting rest of face, one area at a time, and covering it with tissue. Don’t paint eyelids or around eyes. Let dry about 15 minutes; time depends on temperature and humidity. Stir colored batches before using. Paint on 1 color at a time as desired. Let dry slightly before using another color if you want them to blend, or let dry completely if you don’t. To speed process, use hair dryer on air setting. For deeper, smoother, candy-color effect, use several coats of same color (allow to dry slightly between coats). TO BUILD UP EYEBROWS, nose or chin (or for beard) apply cotton to damp, untinted mixture. Paint with more of the same. Cover with tissue and paint desired color. FOR GHOULISH EFFECT, dust made-up face with flour. FOR WARTS, stick on Puffed Wheat cereal with untinted mixture, then coat with layers of mixture-soaked tissue. Paint desired color. TO REMOVE MAKEUP, wet face, then gently peel tissue away. Wash face with warm water. |
1 recipe Fortune Christmas Cookies 50 6″ squares of saran wrap 50 slips of paper with fortunes written on fine wire or thread 1 styrofoam plastic tree- about 24″ tall 9″ base 8 yards 1/2″ white ribbon 13 yards 1/2″ green ribbon straight pins Wrap cookies in the squares of saran wrap enclosing the fortune slips on the bo ttom. Close with fine wire on the bottom of the cooky. After tying, cut saran wrap close to cooky, leaving just enough to pin on tree. Cut 4″ lengths from the white ribbon. Starting at lower corner of tree, place a white ribbon loop and a red Fortune Christmas cooky on the tree with a straigh t pin stuck in on the diagonal. Pin another white loop on the other side. For the second row, pin on a white loop, a pink cooky, a white loop, another pi nk cooky and another white loop. For the third row, pin on a green tailored bow the size of the space on the tre e. Continue placing cookies and ribbons in this manner until the tree is completel y covered. Finish edge of tree with loops of green ribbon. |