Finger Jello

Ingredients:

• 4 pkg. Knox Gelatine
• 3 pkg. jello (3 oz. size)
• 4 c. boiling water

Instructions:

Stir until dissolved in 9x13 inch pan or larger. Put in refrigerator until set. Cut in small squares or with fancy cookie cutters for a party or for fun.

Spiced Cranberry Cider (Wassail)

Ingredients:

• 2 qts. apple cider or juice
• 1 1/2 qts. cranberry juice cocktail
• 1/4 cup brown sugar (packed)
• 4-3" cinnamon sticks
• 1 1/2 tsp. whole cloves
• 1 lemon, thinly sliced (optional)

Instructions:

Combine all ingredients in a large kettle. Heat to boiling; reduce heat and simmer 15-20 minutes. With slotted spoon, remove cinnamon sticks, cloves and lemon slices. If desired, float one lemon slice in each cup. Makes about 25 servings (1/2 cup each).

This recipe was given to me by my husband's Aunt Linda. It is wonderful for the holidays, especially!!

Sticks & Stones Snack

Ingredients:

• 4 cups Kix cereal
• 2 cups pretzel sticks
• 1/3 cup margarine, melted
• 1/4 tsp. Worcestershire sauce
• 2 cups raisins

Instructions:

Heat oven to 300*. Mix cereal & sticks in an ungreased rectangular pan, 13x9x2. Stir the margarine & Worcestershire sauce in a small bowl. Pour over the cereal mix. Stir until the cereal is evenly coated. Bake uncovered 25 minutes, stirring several times. Stir in the raisins. Cool. Store in an airtight container. Makes about 8 cups of snack.

Spiced Tea

Ingredients:

• 1 cup Tang instant orange breakfast drink
• 1 jar instant tea (med.)
• 1-3 oz. pkg. sweetened lemonade mix
• 1 tsp. cinnamon
• 1/2 tsp. cloves

Instructions:

Mix ingredients; use 2-3 tsp. at a time.

Tortilla Appetizers

Ingredients:

• 1-2 pkgs. tortillas (flour)
• 1-8 oz. pkg. cream cheese
• 1-8 oz. pkg. sour cream
• 1 can chopped black olives
• 1 can diced green chillies
• 1-8 oz. pkg. shredded cheddar cheese

Instructions:

Mix ingredients; spread on tortillas. Roll up, and chill over night. Slice and serve with or without salsa.

Texas Taco Dip

Ingredients:

• 1/2 lb. lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced
• 1 can (15 oz.) red kidney beans, mashed with liquid
• 1/2 cup tomato sauce
• 1 TBSP. chili powder
• 3/4 tsp. salt
• 1 cup shredded sharp cheddar cheese, divided
• 1/2 cup chopped pimientos-stuffed green olives
• Taco chips

Instructions:

Combine meat, onion, & garlic in 1 1/2 qt. glass bowl or casserole. Stir to break up meat. Cover tightly with saran wrap, turning back the edge to vent. Microwave at 100% for 4 minutes, stirring twice. Drain off excess fat. Add beans, tomato sauce,chili powder and salt. Mix well. Recover, leaving vent and microwave at 50% for 8 minutes, stirring once. Stir in 1/2 cup cheese. Spoon into chafing dish and set over low flame or double boiler. Sprinkle with remaining 1/2 cup cheese and olives. Serve with taco chips.