1 can (12 oz.) Fisher mixed nuts or 1 jar Fisher dry roasted peanuts 1/4 cup Land O Lakes Sweet Cream Butter, melted 1/4 cup parmesan cheese 1/4 tsp. garlic powder 1/4 tsp. ground oregano 1/4 tsp. celery salt 4 cups Golden Grahams cereal
Heat oven to 300˚. Mix nuts and butter in medium bowl until well coated. Add cheese, garlic powder, oregano and celery salt; toss until well coated. Spread in ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Bake, stirring occasionally, 15 minutes. Stir in cereal; cool. Store in airtight container. Makes about 6 1/2 cups.
6 to 8 maraschino cherries 1 can (17 oz.) apricot halves, drained 1 pkg. (3 oz.) Jell-O Brand Apricot Flavor Gelatin 3/4 cup boiling water 1 1/2 cups crushed ice
Place cherry in each of 6 - 8 individual molds or custard cups; top each with apricot half, cut side down. Combine gelatin and boiling water water in electric blender. Cover; blend at low speed until gelatin dissolves, about 1 minute. Add crushed ice; blend at high speed until ice melts, about 30 seconds. Pour into molds; chill until firm. Unmold; serve with remaining apricot halves and greens, if desired. Makes 6 to 8 servings.
Combine in a mug 1 1/2 oz. Hiram Walker Chocolate Mint and 6 oz. hot chocolate made with milk and unsweetened chocolate. Top with whipped cream. Garnish with grated chocolate and use candy cane as stirrer.
Cream sugar and biutter together and beat until light and fluffy. Add eggs, one at a time and beat well. Add flour. Beat in lemon extract and 7-Up. Pour batter into well greased and floured Jumbo Fluted Mold. Bake at 325˚ for 1 - 1 1/4 hours.
Cranberry Jell-O mold. What could be more American to serve with your Thanksgiving turkey?
1-1/2 cups ground fresh cranberries 1/2 cup sugar 2 packages (3 oz. each) or 1 package (6 oz.) Jell-O orange or lemon flavor gelatin 1/2 tsp. salt 2 cups boiling water 1-1/2 cups cold water 1 tbs. lemon juice 1/4 tsp. cinnamon 1/8 tsp. cloves 1 orange, sectioned and diced 1/2 cup chopped almonds or walnuts
Combine cranberries and sugar and set aside. Dissolve gelatin and salt in boiling water. Add cold water, lemon juice, cinnamon and cloves. Chill until thickened. Fold in cranberrries, orange and nuts. Spoon into 6-cup mold. Chill until firm, about 6 hours.
According to Wikipedia, mince meat pie originated around the 13th century and contained "a mixture of minced meat, suet, a range of fruits, and spices such as cinnamon, cloves and nutmeg."
This 1979 version sounds much better.
Traditional Mince Pie
1 (9-oz.) Jiffy Pie Crust Mix 1 (28-oz.) jar None Such Ready-to-Use Mince Meat 1 egg yolk plus 2 tbsp. water, optional
Preheat oven to 425˚; place rack in lower half of oven. Prepare crust according to package directions for 2-crust pie. Turn mince meat into pastry-lined pie plate. Cover with top crust; cuts slits near center. Seal and flute. For a more golden crust, mix egg yolk and water, brush over entire surface of pie. Bake 30 to 35 minutes or until golden brown.
In a bowl, combine one envelope of Good Seasons Italian or Bleu Cheese Salad Dressing Mix with with 1 1/2 tsp. vinegar and 1/3 cup of water; mix well. Add 1 1/4 cups mayonnaise; mix with fork until well smooth. Cover; refrigerate. Makes 1 1/2 cups.
These recipes come from this 1974 ad for Cheri-Suisse, a Swiss chocolate cherry liqueur.
I believe in eating dessert first.
In saucepan, melt 2 tbsp. butter, 12 oz. semi-sweet chocolate. Add 1/2 cup Cheri-Suisse. Keep warm over low heat. Dip fruit or cake squares, or use as an ice cream topping.
Drain jar (14 - 16 oz.) of pitted dark cherries. Whip 1 cup heavy cream with 2 tbsp. Cheri-Suisse. Fold in 1 pint softened vanilla ice cream. Fold in drained cherries and 2 more tbsp. Cheri-Suisse. Serves 8.
On to the cocktails.
Shake with ice, 1 oz. tequila, 3/4 oz. Cheri-Suisse, 3 oz. milk. Pour into Old Fashioned glass over ice.
Pour 2 oz. Cheri-Suisse over crushed ice in champagne glass. Serve with short straws.