Cinnamon Apples
A family favorite for Thanksgiving and Christmas
Pare
and cut in 1/4s or 1/8s, if they are large,
3
pounds of apples. Keep them in a bowl of water
until ready to cook.
In a 2 quart pan
place
1 cup water
1 cup sugar
1/2 cup
red cinnamon candies
Bring to a boil and cook
for 5 minutes
Cook several pieces of apple at
a time
until they are red and tender.
You
may add red food coloring or more candies if
needed.
Lift out with a slotted spoon.
Serve in a clear glass bowl for a pleasing
effect.
These go well with roast
turkey.
Cranberry Relish
A quick, delicious microwaved relish.
Wash and
pick over
4 cups fresh
cranberries
Combine in a 4-quart casserole
with
1 cup sugar
1/2 cup fresh
orange juice
1/4 cup red-wine vinegar
1/2
teaspoon ground cinnamon
1/2 teaspoon
nutmeg
1/4 teaspoon mace
pinch of ground
cloves
Cook, uncovered, on High until berries
pop open, about 10 minutes.
Cool slightly;
spoon into jars, close, then cool
completely.
Keep refrigerated.
This makes
about 3 cups, enough to fill 3 8-ounce
jars.
Popcorn Balls
Like Gramma used to make
Fill a
large kettle with popped popcorn,
5 or 6 poppers
full.
In a 2 quart pan, boil
1 cup light
molasses
1/2 cup light brown sugar
1/2 cup
butter or oleo
until the syrup forms a soft
ball in cold water. (eat the test drips, of
course)
add 1/4 teaspoon of soda and
stir.
The syrup will foam up filling the
pan.
Pour over the popcorn and stir until all
the kernels are coated.
Next, everyone wash hands, butter your fingers, and dig in. Form by hands full into balls and place on waxed paper lined trays to set. Oh, go ahead and eat some warm. That's half the fun!
NOW you know it's Christmas time.
Colonel Tooey's Fudge
Prepare all the chocolates
and nuts before you start cooking.
Chop
coarsly 4 squares of bitter chocolate
1
bar of German chocolate
open 1 large or 2
small bags of Nestle's chocolate chips
open a
large jar of Marshmellow Cream or 1 1/2 small
ones
Have 1/4 pound butter and
1
ounce of vanilla ready
3 or 4 ounces of Black
Walnuts
(if you can get them)
and
10
ounces of pecan meats, chopped.
Butter one very large or
two 9 X 13 pans
This is a large recipe.
In a
heavy pan mix
6 cups sugar
1/4 bottle of
white Karo syrup
1 large can Carnation
Evaporated Milk
1/2 stick of
oleo
Stir gently until comes to a
boil
BOIL EXACTLY 5 MINUTES
WITHOUT
STIRRING
Timing is vitally
important.
Remove from heat and stir in the
prepared chocolates, marshamallow cream, butter,
vanilla and nut meats.
Pour into pans to
set.
This is an expensive recipe and must be made carefully, but it is worth both cost and effort.
ENJOY