No-Egg Eggnog

Contributor: Marguerite Strom
2002 Cowley Cookbook

1 package French vanilla instant pudding (small)
2 cups milk
1/4 tsp salt
1 tsp vanilla

Combine in blender and blend well. Place in large container. Add 3 cups milk; fold in 1 cup whipping cream, whipped.

Add dash of nutmeg, cinnamon and cloves. Cook before serving. Keep refrigerated.

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Cranberry Salad

Contributor: Pat Stevens
2002 Cowley Cookbook

1 (3 oz) lemon jello
1 cup boiling water
1 (14 oz) can crushed pineapple, with juice
1 cup whole cranberry sauce
1/2 cup celery, chopped fine

Combine jello and water; stir to dissolve. Add pineapple. Chill until syrupy. Fold in celery and sauce. Pour into bowl or mold and chill.

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Caramel Apple Salad

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 (8 oz) container whipped topping
1 package instant butterscotch pudding (dry)
1 (8 oz) can crushed pineapple with juice
3 cups apples, diced
1 cup dry roasted nuts
1 cup miniature marshmallows

Mix whipped topping, butterscotch pudding and pineapple with juice. Stir in remaining ingredients and keep refrigerated until ready to serve.

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Cranberry Salad

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 bag cranberries
2 cups sugar
8 oz cream cheese, softened
large can crushed pineapple, drained
8 oz Cool Whip
marshmallows

Grind cranberries.  Add sugar, pineapple and cream cheese. The next day, add cool whip and marshmallows.

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Sweet Potato Salad

Contributor: Debbie Fowler
2002 Cowley Cookbook

4 medium sweet potatoes
1 cup pineapple chunks, drained
1 cup pecans, broken
1/4 cup orange juice
1 cup mayonnaise
1 tsp vinegar
1 tsp curry powder
1 tsp grated orange rind
1/4 to 1/2 tsp dried tarragon
2 T half and half cream
Prepared chutney

Cook sweet potatoes until tender but firm. Peel and cut into chunks the size of the pineapple chunks. Gently toss potatoes, pineapple, nuts and orange juice. In a small bowl, combine remaining ingredients except chutney. Pour dressing over potato mixture and gently toss. Chill salad several hours.

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Frozen Cranberry Banana Salad

Contributor: Debbie Fowler
2002 Cowley Cookbook

1 can (20 oz) pineapple tidbits
5 medium firm bananas, halved lengthwise and sliced
1 can (16 oz) whole-berry cranberry sauce
1/2 cup sugar
1 carton (12 oz) frozen whipped topping, thawed
1/2 cup chopped walnuts

Drain pineapple juice into a medium bowl; set pineapple aside. Add bananas to the jice. In a large bowl, combine cranberry sauce and sugar. Remove bananas, discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts.

Pour into a 13x9x2" dish. Freeze until solid.

Remove from freezer 15 minutes before cutting.  Yields 12-16 servings.

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Yuletide Crab Puffs

Contributor: Lori Ann Sibbett
2002 Cowley Cookbook

1 lb. flaked crab meat
2/3 cup celery, chopped
1/2 cup onion, finely chopped
4 hard-boiled eggs, finely chopped
2 T chili sauce
salt and pepper to taste
1 T fresh parsley, minced
1 1/2 or 2 cups mayonnaise

Mix above ingredients together until well blended, adding enough mayonnaise to make the mixture bind together. Refrigerate this mixture until shortly before serving. You will use this mixture to fill the puffs (recipe below).  Yields 4 cups filling.

Puffs:
1 cup water
1/2 cup butter
1 cup flour, sifted
4 eggs

Bring water to a boil; add butter. Stir this mixture until butter i melted. Add flour, stirring until dough forms a ball. Cool dough mixture. Beat eggs in a separate bowl, until very thick and lemon colored. Stir eggs into cooled dough and mix thoroughly. Drop onto a baking sheet by teaspoonfuls. Bake for 15 minutes at 400 degrees. Cool puffs on rack.

Slice and fill with crab mixture just before serving. Do not fill puffs very far in advance of serving; the result will be soggy puffs.

This recipe can be made ahead of time, filling just before serving. Puffs can be frozen for later use.

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Amy's Pickled Garlic

Contributor: Jennie Lewis
2002 Cowley Cookbook

3 pounds garlic gloves
5 cups water

Boil 20 minutes and set aside.

Pour garlic into large kettle.  Add:

4 cups white vinegar
4 cups boiled water (save the rest of the water in case you need it to finish the last jar)
1/2 cup sugar
1/3 cup salt

Bring everything to a boil and simmer 5 minutes.

In each heated jar put 1/2 tsp dill weed and pour garlic mixture into jar.  Apply hot lids and rings to seal. Set 2-3 weeks before eating.  You may hot water bath for a few minutes to seal.

Note: This makes pretty Christmas presents.  Flavor is wonderful.  Buy the cans of garlic at Costco.

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Cheese Ball

Contributor: Jackie McNiven
2002 Cowley Cookbook

1 (8 oz) package cream cheese
1 1/2 cup grated mild cheddar cheese
1 (5 oz) jar smoke-flavored processed cheese spread
1 tsp. Worcestershire sauce
1/2 tsp dry mustard
1/2 tsp salt
1 can chopped black olives
crushed walnuts

Soften cream cheese; blend with cheddar cheese, cheese spread, Worcestershire sauce, mustard and salt. Beat until smooth. Fold in chopped olives and shape into a ball. Roll the ball in chopped walnuts. Makes 1 1/2 lb.

Note: Can also put crushed pineapple, chopped green peppers or chopped onions in this recipe

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Dressing

Contributor: Shelly McCracken
2002 Cowley Cookbook

4 cups dry bread crumbs
1/2 onion, cut up
1/4 to 1/2 cup melted margarine
1/2 tsp salt
1/2 tsp Watkins sage
1 egg

Heat 1/4 to 1/2 water in butter pan with a handful of raisins in water. Mix together and stuff in bird.

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Holiday Wreath

From Enrichment Meeting, May 2001
2002 Cowley Cookbook

2 cans crescent rolls (8 per can or make your own)

Arrange in circle around pizza pan, overlapping dough with pointed ends towards outside of pan. (We did it differently, making each one separate; do it anyway you wish.)

Filling:

1/2 cup broccoli
1 cup shredded Colby Jack cheese
2 T chopped onion
1 (5 oz) can chunked chicken
1/2 red bell pepper
1 can cream of chicken soup, undiluted
1 can water chestnuts, chopped

Combine all ingredients, stir. Place filling on rolls, folding pointed end over toward center and seal. Bake 350 degrees for 25-30 minutes. Serves 16. Cut apart for serving.

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Mint Balls

Contributor:  Lola Tippetts
CC Original

1 pint whipping cream
1 large package miniature marshmallows
1/2 cup crushed peppermints
1/2 cup chopped pecans
1 package nut fudge cookies

Whip cream.  Fold in rest.  Cover and chill.  Scoop into balls.  Roll in crushed chocolate cookies.  Freeze.  Let thaw 1/2 hour before serving.  Great at Christmas and for parties.

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Cheese Ball

Contributor:  Lola Tippetts
CC Original

"I make these during Christmas holidays."

1 cup butter/margarine
3 T heavy cream
6 oz. softened cream cheese
8 oz cheddar cheese
3 tsp pimento
5 oz blue cheese
2 glasses Old English sharp cheese spread

Beat until smooth.  Chill.  Make ball and roll in crushed nuts.

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Chinese Hardtack

Contributor:  Peggy Rasmussen
CC Original

"This is a Jessie Godfrey recipe for Christmas goodies."

1 cup chopped dates
1 cup chopped nuts
1 cup sugar
1 cup flour
1 1/2 tsp baking powder
2 eggs
salt to taste

Sift flour, baking powder, sugar.  Add dates and nuts.  Add well-beaten eggs a little at a time.  Pat into 9 x 13" pan and bake at 350 degrees for 15 minutes.  Cut while hot and roll in powdered sugar.

Note:  The dough when baked is extremely hot.

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Date Cookies

Contributor:  Beth Sibbett
CC Original

Note:  This makes about 300 cookies.  For normal-size batch, cut back by two-thirds.  I sometimes freeze rolls to keep them longer.  These cookies are made at our home every Christmas.  I triple the batch for us and after I make them into rolls.  I refrigerate them and whenever we want some for dessert, between-meal snacks or an emergency treat for unexpected company, it takes only a few minutes to cut a roll for two and bake a batch.

Cream together:

3 cups shortening
6 cups brown sugar

Add and stir:
6 eggs
6 T cream or milk

Add pre-measured dry ingredients and mix:

9-10 cups flour
3 tsp soda
3 tsp cream of tartar

Add:

3 cups chopped nuts (walnuts, pecans, sunflowr seeds)
3 cups chopped dates
3 tsp vanilla
maple/almond flavoring

Mix thoroughly.  I get into the dough with my hands and mix.  I add flour until a consistency that can be shaped into rolls.  Form into 12" rolls.  Rap in waxed paper.  Chill overnight.  Slice and put on well-oiled baking sheet.  Bake in hot oven (400-410 degrees) for 10 minutes or until delicate brown.


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Patriotic Salad

Contributor:  Ruth Eyre
CC Original

Blue Layer:

1 T Knox gelatin
pinch salt
1 cup cold water
1/4 cup sugar
1/4 cup fresh lemon juice
1 cup frozen blueberries

Sprinkle gelatin over cold water in 1 quart saucepan.  Let sit to soften, add salt and sugar.  Heat to dissolve gelatin.  Add lemon juice.  Drain blueberries into measuring cup, add ice cubes and water to make 3/4 cup liquid.  Stir into gelatin mixture until ice is melted; add berries.  Pour into 8x8x2" pan and chill until set.

White Layer:

1 T Knox gelatin
pinch salt
1 cup pineapple juice
3 T sugar
1 cup Cool Whip
1 cup crushed pineapple
1 diced banana

Sprinkle gelatin over pineapple juice in 2 quart pan to soften.  Add salt and sugar.  Heat to dissolve gelatin.  In 1 cup measure combine reserved pineapple juice, ice cubes and water to make 1 cup liquid.  Add to gelatin mixture and stir until ice is melted.  Chill about 15-30 minutes to syrupy.  Fold in and stir Cool Whip.  Add pineapple and banana.  Layer over already set blue layer

Red Layer:

1-3 oz pkg strawberry jello
1 cup boiling water
10 oz frozen strawberries
3/4 cup cold water

Dissolve jello in 1 cup boiling water.  Stir in frozen strawberries until melted.  Add 3/4 cup cold water.  Chill to syrupy and use for top layer.  Chill whole salad.

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