1/2 c Butter or margarine

1/2 ts Vanilla

1/4 ts Green food coloring

3 1/2 c Cornflakes

Red hots and silver -decorations Recipe by: Favorite Recipes of America Desserts Melt marshmallows and oleo in double boiler; add vanilla and coloring.
Stir in whole cornflakes while warm, drop on foil and shape into wreaths.
1 1/2 dozen cookies.

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-Dottie Cross TMPJ72B 2 1/4 c Bread flour

1/4 c (1 oz.) rye flour

2 tb Brown sugar

1 tb Dry milk

1 ts Salt

1 tb Butter

1 tb Orange peel; chopped

1 1/2 ts Caraway seeds

1/2 ts Fennel seed

15/16 c (7-1/2 fl.
oz.) water

1 ts Dry yeast

Combine ingredients in order according to your own bread machine instructions.
Hope you enjoy! It’s delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C

1 c Milk

1/2 c Oatmeal (regular)

1 Egg

3 c Bread flour

1 ts Salt

2 tb Butter

1/4 c Orange marmelade

2 ts Yeast

1/2 c Dried cranberries, chopped

Put everything except cranberries in bread machine in the order listed.
.
Set on “light” and “mix bread” (for Hitachi) or equivalent.
Add cranberries at sound.
Make appropriate adjustments for other machines, or methods of baking.
This is an excellent holiday bread: very pretty and festive looking.
From the kitchen of: Joan Mershon

1/2 lb Noodles, fine egg

2 tb Margarine

1 lg Onion

6 tb Vegetable oil

2 Eggs, beaten

Salt and Pepper The recipe says, that this would be a good substitute for potato latkes for Hanukkah.
1.
Cook the noodles according to directions on the package and drain.
Transfer to a large bowl and add margarine, blending well.
Set aside.
2.
Saute the onion in 2 tbs vegetable oil, until golden.
Add the onions to the noodles.
Add the eggs and salt and pepper to taste.
Mix all ingredients well.
3.
Heat remaining 4 tbs oil in a large, heavy frying pan.
Add the noodle mixture and let brown on the bottom and sides, taking care not to burn 4.
When browned on one side, place a large plate over the pan.
Turn over onto the plate and then slide back into the pan to brown the other side.
Serves: 4-6.

NOTE: This stuff is POTENT, even if you reduce the rum by half. brandy, dark rum or bourbon may be substituted for the light rum. If you prefer a nonalcoholic eggnog, leave out the alcohol altogether.
With or without alcohol, this eggnog is very rich and very good.

Grate orange peel and set aside.
Peel and section the orange (removing the skin and white membrane).
Add to fruits in kettle. Stir in grapes and brandy.
Bring just to boiling and then remove from heat.
Stir in the orange peel, cover and let stand 15 minutes.

NOTE: 12-fruit compote with spirits.
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.

6 tb +1ts unsalted butter

15 lb Turkey @ room temperature*

Small onion 2 tb All-purpose flour

* neck and giblets reserved Use with SUREFIRE STUFFING

1 Box honey-granola bread mix

-(16.1 ozs.) 1 c Pear nectar

1 Egg

1 cn Sliced pears, drained and

-chopped (8 ozs.) 1/2 c Walnuts, chopped

Preheat oven to 350 degrees F.
Combine bread mix, nectar, and egg in a large bowl until well blended.
Stir in chopped pears and nuts.
Turn batter into greased and floured 8 1/2 x 4 1/2-inch loaf pan.
Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean.
Cool bread 10 minutes in the pan on a wire rack.
Remove from pan and cool completely on rack.
Yield: 1 loaf Preparation Time: 5 minutes Baking Time: 45 to 55 minutes Recipe from: Parnets magazine, November 1986

At drug store) Flexible headband Ribbon Bells Fiberfill Straight pins White thread Needle Scissors Fabric paints Cut each glove into 2 sections, making a straight cut through the palm between the middle & ring finger.
Start with 3 fingered sections.
Turn inside out.
Stitch the cut edges together.
Turn right side out. Stuff fingers with fiberfill, making sure they are packed tight & leaving a short section at the cuff unstuffed.
Wrap cuff tightly around headband.
Pin in place to the stuffed part of the glove.
Using double thread, stitch the cuff to the glove, pulling thread tightly so antlers stand up.
Repeat with other glove.
Paint. Make bows from ribbons & stitch onto base of antlers.
Stitch a few bells in center of bows.

4 oz Cinnamon

1 tb Cloves

1 tb Nutmeg

3/4 c Applesauce

2 tb White glue

Ribbon In medium bowl, combine cinnamon, cloves, and nutmeg.
Add applesauce and glue; stir to combine.
Work mixture with hands 2 to 3 minutes or until dough is smooth and ingredients are thoroughly mixed.
Divide into 4 portions.
On floured surface, roll each portion to 1/4 inch thickness.
Cut dough with floured cookie cutters of desired shapes.
Using straw or toothpick, make a small hole in the top of the ornament.
Place cutouts on wire racks and allow to dry at room temperature for several days or dry them in a dehydrator.
Thread ribbon through hole in ornament.
DO NOT EAT. Makes about 32 (2 inch) ornaments.
**p.s - you can decorate these ornaments with royal icing for an even neater effect.