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Two Christmas Recipes for you!! Spiced Banana Cookie Wreaths and Apple Mince Walnut Pie Recipe #1 2 Extra-ripe, medium-Bananas, peeled 2 cup Granola 1 1/2 cup All-purpose flour 1 cup Brown sugar, packed 1 tsp. Baking powder 1 tsp. Ground cinnamon 1/2 tsp. Ground nutmeg 1/4 tsp. Salt 1 Egg 1/2 cup Margarine, melted 1/4 cup Vegetable oil 1 cup Raisins 1/3 cup Chopped Almonds 1/2 cup Powdered sugar 1 Tbsp. Milk Candied cherries or colored-sugar crystals (optional) Place bananas in blender. Process until pureed; use 1 cup for recipe. Combine granola, flour, brown sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Beat in 1 cup banana, egg, margarine and oil. Stir in raisins. For each of 3 wreaths, arrange about 16 generous teaspoonfuls dough with sides touching into a ring on greased cookie sheets. Sprinkle with almonds. Bake in 375'F. oven 15-18 minutes until lightly browned. Cool on baking sheets. Combine powdered sugar and milk in small bowl until smooth. Drizzle over cooled wreaths. Decorate with candied cherries if desired. Tie with a bow to give as a gift. Makes 3 wreaths (16 cookies per wreath). _.:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._ Apple Mince Walnut Pie Recipe #2 "YUMMY" Easy!! 1/2 cup sugar 1 tablespoon flour 1/2 teaspoon cinnamon 1 dash nutmeg 1/8 teaspoon salt 4 cups apples, peeled and chopped 3 cups mincemeat 1/2 cup walnuts, chopped 2 tablespoons butter 1 9 inch pie crust, enough for a double crust (can use frozen) Combine sugar, flour, spices and salt in bowl. Add apples, mix lightly. Add mincemeat and walnuts, mix. Heap into pastry lined 9-inch pie pan, dot with butter. Adjust top crust, flute edges, and cut vents. Brush top crust with milk, sprinkle with sugar. Bake in 425°F oven for 50 to 60 minutes or until crust is browned and apples are tender. Cool on rack. "ENJOY"!! From Pattianne's "Christmas Kitchen"!!

Holiday Eggnog Recipe #3 YUMMY! NOTE: I have 3-4 different recipes for eggnog on my website 6 eggs, separated 1/4 tsp. salt 2/3 cup powdered (instant dissolving/berry sugar) 2 1/2 cups light cream 1 cup milk 1 cup rum or brandy 1 1/4 cups whipping cream freshly grated nutmeg (or other) In large bowl, beat together egg whites and salt until frothy. Gradually beat in half the sugar, beating until stiff peaks form. In large bowl, beat egg yolks until light in colour. Gradually add remaining sugar and beat until thickened and lemon colored. Whisking constantly, gradually add light cream, milk and rum. In chilled bowl, whip whipping cream until soft peaks form. Fold whipped cream, then beaten egg whites into egg mixture. CHILL. Just before serving, sprinkle with nutmeg. Makes about 12 servings. Pattianne's "Christmas Kitchen"! , , , , |\_.'/ )`-'\__, |\_/ .`(_ / `. ( _| . '_.-'` '--. `'. '-(_)' ( /.-. `(_)(_)`--' ` \/ / . '-. '`) : ( `-. ' .-' )'/ jgs `;

Two Christmas Recipes for you!! Candy Cane Cookies and Stained-Glass Cookies Recipe #4 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup confectioner's sugar(icing) 1 egg 1 1/2 tsp. almond extract 1 tsp. vanilla 2 1/2 cups flour 1 tsp. salt 1/2 tsp. red food color Heat oven to 375 F. Mix thoroughly butter, shortening, icing sugar, egg, and flavorings. Blend in flour and salt. DIVIDE dough in half; blend food color into one half. NOTE: if using self-rising flour, omit salt. If using instantized flour, stir 2 tbls. milk into butter mixture. Shape 1 tsp. dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top down to form handle of cane. Bake about 9 mins. or until set and very brown. NOTE: If you like, mix a 1/2 cup crushed peppermint candy and half cup granulated sugar. Immediatly sprinkle cookies with candy mixture; remove from baking sheet. Makes about 4 dozen cookies. "ENJOY"! Pattianne's "Christmas Kitchen"! _.:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._ Stained-Glass Cookies Recipe #5 1 cup butter or margarine, softened 1 1/2 cups icing sugar 1 egg 1 tsp. vanilla 1/2 tsp. almond extract 2 1/2 cups flour 1 tsp. soda 1 tsp. cream of tartar 5 food colors Mix throughly butter, icing sugar, egg, and flavorings. Blend in flour, soda and cream of tartar. DIVIDE dough in half; color "portions" of one half with food colours. Cover dough; CHILL 2-3 hrs. Heat oven to 373 F. Roll plain half of dough 1/8 inch thick on lightly floured cloth-covered board. Cut with tree, star, ball or other decorative cookiecutters. Place on lightly greased baking sheet. Roll colored doughs; cut out different shapes to fit on top of each plain cookie shape. If you like hang the cookies on your Christmas Tree, insert small piece of paper drinking straw through top of each cookie BEFORE baking. Bake 7-8 mins. or until golden brown on edges. Makes 2 dozen cookies. NOTE: For brightly colored cookies, use paste food colour. Pattianne's "Christmas Kitchen"! _..._ .'\\ //`, /\\.'``'.=", / \/ ;==| /\\/ .'\`,` / \/ `""` /\\/ /\\/ jgs /\ / /\\/ /`\/ \\/ `

Pattianne's Jolly Green Giant Salad Recipe #6 A real "YUMMY" Salad! I always make this one at Christmas. 1 cup can milk (carnation only) 3/4 cup grated cabbage 3/4 cup grated carrots 1 tsp. grated onion 2 tbs. mayonaise 1 small pkg. lime Jello 1/2 cup crushed pineapple, (drained) 1/4 cup grated celery Mix Jello as directed on pkg. In boiling water: Add 1 tbsp. vinegar stand till thick, Add mayonaise, Fold in all vegetables, Whip can milk til thick. Fold in to the mixture. Grease a jello mold with oil or use a non-stick Jello mold, and put mixture in refrigerater til set, decorate with sprigs of parsley if desired. ENJOY!!! Serves approx. 10-12 people. Pattianne's "Christmas Kitchen"! __ ( '. _ ___ ____ `C_} '. .' '. /`# \ / # \_ | | | {_{c} \ / \ / `\ '.____.' jgs '.____.' (__)

Pattianne's Un-Baked Christmas Cake Recipe #7 Easy! 4 cups Graham crumbs 1/2 tsp. EACH, salt, nutmeg, cinnamon, cloves 2 cups chopped dates 2 cups raisins 1 cup currants 2 cups chopped almonds 1 cup chopped walnuts 1 cup candied mixed peel 3 rings candied pineapple, cut up 2 cups colored marshmallows, minature, left whole, or cut up 1 cup candied cherries 1 14 oz. can sweetened condensed milk Mix Graham crumbs, salt and spices together. Add remaining ingredients, except milk, mixing well. Add milk, mix VERY well. Pack into large pan lined with foil. Cover with waxed paper. CHILL 48 hours. ENJOY! Pattianne's "Christmas Kitchen"! ,_ )\ /,( \)/ .--"T"--. |`"-----"`| |:. | |:: | ,-|::. |-, \`"--...--"`/ '-. .-' `| |` ,| | ,\\///, \ \\()(/() '. '))//()\\\ '-. ))//(\\\((___.-' jgs `""`

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Two Christmas Recipes for you!! Pattianne's Turkey Stuffing and Yummy Turkey Loaf! Recipe #8 Med. bread crumbs (not fine) onion and celery finely chopped poultry seasoning sage thyme salt and pepper milk 1 egg Saut'e onion and celery with a small amount of poultry seasoning, sage, salt and pepper 'til transparent, beat some milk and water about 1/2 to 3/4 cups of liquid with egg. Pour over dry bread crumbs, add seasonings to taste, cooked onion and celery: MIX WELL! _:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._ Pattianne's Yummy Turkey Loaf! Recipe #9 Very Easy Recipe 2 1/2 lb. lean ground turkey 2 eggs, beaten 1/2 cup onion, finely chopped 1/4 cup each of finely chopped red, green, yellow peppers 1 clove garlic, mashed 1/4 cup zucchini, chopped 1/4 cup broccoli, chopped 1 pack artificial sweetener (optional) salt and pepper to taste Mix ingredients well in a large bowl. Form into a loaf and bake at 350 F. (180 C ) for 1 1/2 hours or until cooked. Serves 8. Pattianne's "Christmas Kitchen"! _____ _____ _.-(_____`;--;`_____)-._ ,.-' ) |__| ( '-., > _.-\____.-' '-.____/-._ < `''` | | `"'` | | | | ; ; / \ .' '. [__________________] jgs '=='

Gingerbread Cookies Recipe #10 Easy! 1/2 cup (125g) butter or margarine 4 tbsp. light corn syrup 1/2 cup sugar 2 1/4 cups flour 3 tbsp. ground ginger 1 tsp. baking soda Warm the butter or margarine, light corn syrup and sugar slightly and beat well. Add flour, ginger and baking soda, mix thoroughly. Roll out to a thickness 1/4" (5cm); cut with gingerbread cookie cutter. Place on a cookie sheet. Bake in a 375 F. oven for about 15 mins. Cool: and make eyes, mouth and buttons with small amounts of coloured icing. Pattianne's "Christmas Kitchen"! _____ .'~ ~ ~`. | a a | `. ~ .' .----'(>o<)`----. ( S S ) `---. o .---' ; o : ; o : / \ jgs / /\ \ .-' ~~ / \ ~~ `-. `.___.' `.___.'

Pattianne's Rum Cream Liquer Recipe #11 Quick/Easy "YUMMY"! Makes Approx. 1 L. (quart) 1 (300 ml Eagle brand sweetened condensed milk 1 1/2 cups white or amber RUM (depending on taste) 1 cup table cream 2 eggs 2 tbsp. chocolate syrup 2 tsp. vanilla Mix all together in blender. Pour into a CLEAN bottle. Refrigerate for 1 week before drinking. Shake well. This is a delicious and fattening Liquer! ENJOY!:-) Pattianne's "Christmas Kitchen"! ,...., ,;;:o;;;o;;, ,;;o;'''''';;;;, ,;:;; ;;o;, ;o;; ;;;; ;;o; ;;o; ';;;, _ _ ,;;;' ';o;;/_\/_\;;o;' jgs ';;\_\/_/;;' '//\\' // \\ |/ \|

Quick Holiday Fruit Cake Recipe #12 Easy! 1 pkg. date bar mix 2/3 cup hot water 3 eggs 1/4 cup flour 3/4 tsp. baking powder 1 tsp. cinnamon 1/4 tsp. each nutmeg and allspice 1 cup coarsely chopped nuts 1 cup candied cherries 1 cup cut-up dried apricots 1/2 cup cut-up candied pineapple Apple Jelly Glaze (below) Heat oven to 325 F. Grease and flour loaf pan, 9x5x3 in. Blend date filling from date bar mix pkg. and hot water. Add crumbly mix, eggs, flour, baking powder, and spices; mix thoroughly. Stir in nuts cherries, apricots and pineapple. Spread mixture evenly in pan. Bake about 1 hr. 20 mins. or until wooden pick inserted in center comes out clean. Cool thoroughly. Wrap in plastic warp or aluminum foil. Refrigerate. Glaze cake just before serving. **Apple Jelly Glaze: Heat 1/4 cup apple or currant jelly over low heat until smooth, stirring occasionally. Spoon over cake. **Apricot Hard Sauce: Beat 1/4 cup soft butter until fluffy; gradually beat in 2 cups icing sugar. Stir in 1/4 cup apricot preserves. Chill. Makes 1 cup. Pattianne's "Christmas Kitchen"! \/ \/ -|` `|- ,_\| |/_, \ / .-.._)---(_.--. \_.-/_ _ \-._/ |a a | \ /`\ | | '. \0/\ '/`\_...--"""-. |__.'` / `\, / _.' . ;`\ ',.-' . |-' \ , ; ; ;-, /___..,-`\ ; | / /' \ \ ; |/ / \ \ | / / `> > / / / \ / / /` /_/ \/\ /_/_/ jgs /_( |/ /_/_(

Pattianne's Gourmet Potatoes Recipe #13 Very Yummy! This is sooo delicious! In a bowl combine 4 lbs. potatoes cooked and mashed, 1/2 cup heavy cream, 1/4 cup grated onion, 1 tsp. salt. and beat in 1/2 cup butter softened, 2 egg yolks, salt and pepper to taste. In a bowl beat 4 egg whites with a pinch of each of salt and cream of tarter until they hold stiff peaks and fold them into the potatoes. Transfer the mixture to a buttered 1 1/2 qt. casserole dish, top it with onion slices and brush the top with melted butter. Bake the casserole in a slow oven 325 F. for 45 mins. or until golden and heated through. Serves Approx. 12. "ENJOY"!! Pattianne's "Christmas Kitchen"! ___,@ / < ,_ / \ _, ? \`/______\`/ ,_(_). |; (e e) ;| \___ \ \/\ 7 /\/ _\8/_ \/\ \'=='/ | /| /| \ \___)--(_______|//|//| \___ () _____/|/_|/_| / () \ `----' / () \ '-.______.-' jgs _ |_||_| _ (@____) || (____@) \______||______/

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Chutney Roll Recipe #14 Makes one 6-inch roll 1 (8-ounce) package Cream Cheese 1/2 cup Chutney, finely chopped 1/2 cup Almonds, chopped and toasted 1 tablespoon Curry Powder 1/2 teaspoon Dry Mustard 1/2 cup Dry Roasted unsalted Peanuts, finely chopped Assorted Crackers Combine cream cheese, chutney, almonds, curry powder, and dry mustard in a bowl; stir well. Shape into a log about 6 inches long; wrap in waxed paper, and chill 1 hour (mixture will be soft). Roll log in peanuts. Chill several hours or overnight. Serve with assorted crackers. This is one of my favourites, so good! Linda White Rock, B.C. Canada "Thank-You" Linda! Pattianne's "Christmas Kitchen"!

EASY Mini Cheese and Onion Pastries Recipe #15 Makes 32 appetizers 1 cup shredded Cheddar Cheese 1/4 cup Green Onions, sliced 2 (8-ounce) cans refrigerated Crescent Rolls 2 teaspoons Oil 1/2 teaspoon dried Dill Weed In small bowl, combine cheese and onions. Separate dough into 16 triangles. Cut each in half to make 32 triangles. Place rounded teaspoon cheese mixture on center of each triangle. Bring corners to center over filling, overlapping ends. Press gently to seal. Place on ungreased cookie sheets. Brush each pastry lightly with oil. Sprinkle with dill weed. Bake at 375 degrees for 10 to 13 minutes, or until golden brown. Serve warm. NOTE: To make ahead, prepare, cover, and refrigerate up to two hours. Bake as directed above. Hi Pattianne this recipe is one of my favorites to make at Christmas they're SOOO GOOD! Valerie from San Francisco, California U.S.A. "Thank-You" Valerie! Pattianne's "Christmas Kitchen"!

Chocolate Cream Cheese Swirl Brownies Recipe #16 4 ounces German sweet chocolate 1/4 cup margarine 1/4 cup sugar 2 eggs, slightly beaten 1 teaspoon vanilla 1/2 cup flour 1/2 cup chopped nuts . Cream Cheese Topping: 4 ounces cream cheese, room temperature 1/4 cup sugar 1 egg 1 tablespoon flour Melt chocolate and margarine over very low heat. Stir sugar into chocolate mixture; add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased and floured 8-inch square pan. Prepare topping. Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie batter mixture in pan, swirl with knife to make a "marble" pattern. Bake at 350° for about 30 minutes or until wooden pick inserted in center comes out almost clean. Cool in pan on a rack; cut cream cheese brownies into squares. "ENJOY"!! Pattianne's "Christmas Kitchen"!

Slow Cooker Pumpkin-Apple Dessert Recipe #17 1 can (21 ounces) apple pie filling 2 cups all-purpose flour 1 1/4 cups packed brown sugar 1 cup canned pumpkin (not pumpkin pie mix) 3/4 cup fat-free cholesterol-free egg product 1/3 cup vegetable oil 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda Ice cream, if desired Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly. Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling. Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature. Pattianne's "Christmas Kitchen"!

Christmas Roast Duck with Cranberry Gravy Recipe #18 4 lb Duckling 1/2 Lemon 1 dash Salt 1 dash Ground Pepper 1/4 cup Port Wine 2 Tbsp. Butter 2 Tbsp. Flour 1 cup Chicken Broth 1/4 cup Orange Juice 2 Tbsp. Brown Sugar 1/2 cup Cranberries Rinse duck under cold water and pat dry. Rub inside cavity and skin of duck with lemon and season cavity and skin with salt and pepper. Truss bird, place on rack and set in shallow roasting pan. Roast at 350 degrees for 30 minutes. Pierce skin all over with fork to release fat. Continue roasting until duck is completely cooked, 1 1/2 to 2 hours. Once an hour, remove all but 1 cup of fat from pan. Increase oven temperature to 500 degrees for the last 15 minutes of roasting to crisp the skin. Remove duck from oven and set on warm plate. Pour off and discard fat. Place roasting pan on top of stove. Add port and heat over low heat, scraping up any browned bits. Add butter and heat until melted. Add flour, stirring until smooth. Add chicken broth and stir constantly until smooth and thickened, about 3 or 4 minutes. Stir in orange juice and brown sugar and mix well. Add cranberries and cook over high heat until cranberries pop, 2 to 3 minutes. Add more salt and pepper to taste. "ENJOY"! Pattianne's "Christmas Kitchen"!

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Honey and Spice Duckling Recipe #19 1 3 to 5 lb duckling 2 tsp Szechwan pepper, coarsely ground, or 1 tsp whole pepper, coarsely ground 1 tsp salt 1 tsp ground ginger 1/2 tsp five spice powder 1/4 cup honey 2 Tbsp. soy sauce Rinse duck and pat dry. In a bowl, combine pepper, salt, ginger, and five -spice powder. Sprinkle body cavity of duck with some of the salt mixture; rub remaining mixture on the skin of the duck. Skewer neck skin to back; tie legs to tail and twist wing tips under back. Prick skin all over with a fork. Place duckling, breast side up, on a rack in a shallow roasting pan. Roast in a 375 degree oven for 1-3/4 to 2-1/4 hours or until the drumsticks move easily in their sockets and the duck is no longer pink. Spoon off fat occasionally. Meanwhile, mix the honey and the soy sauce together. Baste duck with honey mixture once or twice during the last 10 minutes of roasting. Pattianne's "Christmas Kitchen"!

Roast Duck with Apple Dressing Recipe #20 1 (4 pound) whole duck salt and pepper to taste 1 teaspoon poultry seasoning 1/2 tablespoon butter 3 tablespoons chopped onion 5 stalks celery, chopped 3 cups peeled, cored and chopped apple 3 cups cornbread crumbs 1 tablespoon olive oil Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning. Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten). Preheat oven to 350 degrees F (175 degrees C). Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish. Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees F (80 degrees C.) Pattianne's "Christmas Kitchen"!

Brownie Biscotti Recipe #21 1/3 cup butter, softened 2/3 cup white sugar 2 eggs1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 cup miniature semisweet chocolate chips 1/4 cup chopped walnuts 1 egg yolk, beaten 1 tablespoon water Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Makes 30 cookies (30 servings). Pattianne's "Christmas Kitchen"!

Two Christmas Beverages For You!! Margarita Sunrise and Strawberry Margarita Alcoholic Recipe #22 1 lime cut into halves granulated sugar 3 cups cracked ice 1/4 cup powdered sugar 1 cup tequila 6 ounces frozen orange juice Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. _:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._.:*~*:._ Strawberry Margarita Alcoholic 1 fluid ounce tequila 1/2 fluid ounce strawberry liqueur 1 fluid ounce fresh lime juice 2 fluid ounces frozen strawberries in syrup Granulated sugar Cracked ice Pour granulated sugar on a small plate. Rub the rim of a chilled cocktail glass with the lime wedge and dip the rim of the glass in the sugar until it is coated with a frosting of sugar. Fill a mixing glass with cracked ice. Add tequila, strawberry liqueur, lime juice, and frozen strawberries. Shake and strain into cocktail glass. Pattianne's "Christmas Kitchen"!

Cabbage Rolls with Ground Beef and Cheese Recipe #23 12 large cabbage leaves 1 1/2 pounds lean ground beef 1/4 cup minced onion 1 teaspoon ground sage 1 1/2 cups shredded Cheddar cheese 2/3 cup fine dry bread crumbs 1 cup milk 2 teaspoons salt 1 cup water, broth, or tomato juice 6 strips bacon Cook cabbage leaves in boiling, salted water until tender and flexible, about 5 minutes. Combine ground beef, onion, sage, cheese, bread crumbs, milk, and salt. Place a large spoonful of meat mixture on each cabbage leaf; roll up, tucking ends inside to seal meat in. Secure with toothpicks. Place in baking dish and add 1 cup water, broth or tomato juice. Cover rolls with bacon strips and bake at 350° for 45 to 55 minutes. Serves 6. From Julie Vancouver, B.C. Canada "Thank-you" Julie! Pattianne's "Christmas Kitchen"!

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Cabbage Rolls Supreme Recipe #24 1 large head of cabbage 1 to 1/2 pounds lean ground beef 1/2 cup instant rice or cooked rice (cooked is best) 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1 egg, lightly beaten 1/2 cup finely chopped onion 1/2 to 1 teaspoon cinnamon, divided (more or less, to taste) 1 can (10 1/2 ounces) tomato soup, undiluted 1 can (14.5 ounces) tomatoes Tear the leaves off the cabbage and cook in boiling water or steam until wilted enough to be flexible. Cool. Mix ground beef, rice, egg, onion, and salt, pepper, and 1/2 teaspoon of cinnamon together. Form a few tablespoons of the mixture into a cylinder, then roll up in a cabbage leaf. Secure rolls with toothpicks. Combine the soup and tomatoes in a Dutch oven. Place cabbage rolls in the Dutch oven. Sprinkle with about 1/2 teaspoon of cinnamon. Cover and simmer for 1 1/2 to 2 hours. Serves 6. From Mrs. Jean Campbell Vancouver, B.C. Canada "Thank-you" Jean! Pattianne's "Christmas Kitchen"!

No-Knead Feather Rolls Recipe #25 1 Cup water 1/4 Cup buttor or margarine 2 Tbsp. spoons sugar 1 tsp. salt 1 pkg active dry yeast 1/4 Cup water* 1 egg, beaten 3 Cup flour Heat water as hot as your had can stand; add butter cut into pieces, sugar, and salt. Stir until butter is melted and the mixture is lukewarm. Sprinkle yeast into water. * Use very warm water (105 to 115 degrees). Let stand for a few minutes, then stir until dissolved. Add dissolved yeast and egg to first mixture. Beat in flour to make a very soft dough; it will be too soft to knead. Brush top with melted butter (I didn't do that and they came out fine), cover, and let rise until doubled in bulk. Stir down and spoon into buttered (Pam worked great) 2-inch muffin tins and allow to rise in a warm place until the dough has almost reached the top of the pans. Then bake at 425 for about 12 to 15 mins. Makes about 18 rolls. Pattianne's "Christmas Kitchen"!

Roasted Turkey Breast Stuffed with Herbs Recipe #26 Crockpot 1 4 to 5 lb boneless turkey breast -- with skin OR 2 1/2 lb boneless turkey breast for 3 1/2 qt cooker 1/2 cup Italian parsley -- chopped 1 tbs fresh thyme leaves OR 1 tsp dried, crumbled 1 tbs grated lemon rind 2 tart apples -- peeled, cored, chopped (2 cups) 4 medium leeks (white part & 1-inch pale green), rinsed, sliced thinly (4 cups) 1 cup chicken broth 1/2 cup dry white wine 2 tbs butter -- room temperature 2 tbs all-purpose flour Rinse turkey breast and pat dry. Lightly pound breast and, with your fingers, separate skin from breast meat. Combine parsley, thyme, and lemon rind. Rub turkey inside and under the skin with the herb mixture; replace skin and tie in place with kitchen twine. Arrange apples and leeks in bottom of 5-quart or larger slow cooker (for a smaller slow cooker, use a 2 to 2 1/2 pound turkey breast). Top with turkey breast, skin side up. Drizzle lemon juice over turkey breast. Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours, until tender. Transfer breast to a serving platter and keep warm. (Brown for 5 minutes under a preheated broiler for browned skin.) Let turkey breast stand for 10 minutes before carving. Turn setting to high. Whisk broth and wine into the juices in the slow cooker. In a small bowl, combine the butter and flour. Whisk into the slow cooker and cook, uncovered, stirring occasionally, until thickened and bubbly, about 15 minutes. Cook and stir for another minute. Pour sauce into a serving dish and spoon over breast slices. Serves 8. "ENJOY"! Pattianne's "Christmas Kitchen"!

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