Polish the silver, set the table with your best china, and light the
candles, it's time to celebrate Christmas!
I've selected a few favorites to serve with your ham or turkey or while entertaining guests.

Figgy Pudding
� Pound of figs
1 � Cups of bread crumbs
1 Cup of almonds or walnuts
1 Cup of light brown sugar (scant)
� Cup of candied grapefruit peel
� Cup of candied lemon peel
3 Tablespoons of melted butter
4 Eggs, beaten
� Teaspoon of cinnamon
� Teaspoon of nutmeg

Chop the figs and mix with fluffy crumbs. Brown the almonds or walnuts (it using almonds, they should be blanched and skinned and chopped. Walnuts should be chopped). Mix with all the other ingredients. Put the mixture into a greased mold and steam 2 � hours (The pudding may also be baked in a 325 oven for 1 hour). Moist, soft grapefruit peel adds a very good flavor. Serve with a brandy and cream sauce.

Mocha Egg Nog
1 1/2 Tablespoons instant coffee granules
1/2 cup hot water 1 (32 oz) carton refrigerated eggnog
1/4 to 1/2 cup brandy (optional)
1/2 cup chocolate syrup
1/2 cup whipping cream, whipped
Garnish: grated semisweet chocolate

Dissolve instant coffee granules in hot water; let cool. Combine coffee, eggnog, brandy, if desired, and chocolate syrup; cover and chill thoroughly. Fold in whipped cream just before serving. Garnish if desired.

Spiced Apple Cider
1 Teaspoon whole cloves
1/2 Teaspoon whole allspice
Rind of 1 orange, cut into strips
2 quarts apple cider
3 cups pineapple juice
3/4 cup orange juice
2 Tablespoons lemon juice

Place first 3 ingredients in cheesecloth bag; combine spice bag, cider, and remaining ingredients in a Dutch oven. Cook, uncovered, over medium heat until thoroughly heated. Remove and discard spice bag. Serve warm or chilled.

Hot Raisin Scones
2 cups all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon salt
2 Tablespoons sugar
1 teaspoon grated lemon rind
1/2 cup buttor or margarine
1/2 cup raisins
3/4 cup buttermilk

Combine first 6 ingredients in a large bowl; cut in butter with pastry blender until mixture is crumbly. Add raisins, tossing lightly to coat. Add buttermilk, stirring until dry ingredients are moistened.
Turn dough onto a lightly floured surface, and knead lightly 6 times. Divide dough in half. Shape each portion into a 7-inch circle on an ungreased baking sheet; cut each circle into 6 wedges. (do not seperate)
Bake at 425 for 10 minutes. Transfer as a circle to wire racks to cool.

Ginger Cookies
3/4 cup shortening
1 cup sugar
1 large egg
1/4 cup molasses
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 Tablespoon ground ginger
1 teaspoon ground cinnamon
1/3 cup sugar

Beat shortening in a large mixing bowl at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg and molasses, beating until blended.
Combine flour and next 4 ingredients; ad to shortening mixture, beating until blended.
Shape into 1 inch balls; roll in 1/3 cup sugar. Place 2 inches apart on ungreased cookie sheets.
Bake at 350 for 8 - 10 minutes. Cool on cookie sheets for 5 minutes. Transfer to wire racks to cool.

Julienned Vegetable Saute'
1 large red bell pepper, cut into very thin strips
1 large yellow bel pepper, cut into very thin strips
2 large carrots, scraped and cut into very thin strips
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup olive oil
2 large zucchini, cut into very thin strips
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
Garnish: Fresh Basil Sprig

Cook first 5 ingredients in hot oil in a large skillet over medium heat, stirring constantly. Add zucchini strips, and cook, stirring constantly, 2 minutes or until vegetables are tender. Stir in basil, salt, and pepper. Garnish, if desired.

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