Mary Beth Evans
8 oz. cream cheese
1/2 c. sour cream
4 T. butter or margarine
1 tsp. Worcestershire sauce
1 stick (10-12 oz.) pepperoni
Using a mixer, combine soften cream cheese, sour cream, butter or margarine and Worcestershire sauce. Grate pepperoni and add to cream cheese. Let stand overnight. Shape into ball. Serve with crackers.
2 cans artichoke hearts, drained and chopped
1 sm. can green chilies, chopped
1 c. mayonnaise
1 c. sharp cheddar cheese, shredded
6 chopped green onions
Combine artichoke hearts, green chilies, mayonnaise and cheese in a baking dish. Bake at 350 degrees for 30 minutes, or until bubbly. Serve with tortilla chips.
4 c. ripe cantaloupe in 1" cubes
2 T. honey
2 T. orange juice
Spread cantaloupe in a single layer in a large zip top food bag. Freeze at least 1 hour until hard. Stir honey and orange juice in a small bowl until blended. Put frozen melon in food processor. With machine running, add juice mixture. Continue until mixture is smooth and somewhat fluffy 1-2 minutes. Serve immediately.
1 10 oz. can Bacardi Frozen Strawberry Daiquiri mix
1 banana
1 16 oz pkg. frozen strawberries
Ice
Put daiquiri mix into blender, followed by banana. Mix. Add frozen strawberries. Blend until completely mixed. Add ice, one cube at a time until mix is solid. Makes approximately 3 1/2 cups.
1 quart whole milk
1 vanilla bean split in half lengthwise, with seeds removed and reserved
12 large egg yolks
2 cups sugar
� teaspoon salt
1 � cups bourbon (optional)
� cup dark rum (optional)
1 pint heavy cream
1 whole nutmeg, freshly grated
1. In a medium saucepan, heat milk, vanilla bean, and seeds. Bring to a gentle boil. Remove from heat, cover and allow vanilla bean and seeds to steep for thirty minutes.
2. Combine egg yolks, 1 � cups sugar, and salt in the bowl of an electric mixer. Beat at medium-high until very thick and pale yellow, about 3 to 5 minutes.
3. Remove vanilla bean, and return milk to a simmer. Add half the warm milk to the egg mixture; whisk on low until blended. Pour egg mixture into remaining warm mild. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 to 10 minutes. Remove from heat. Pass mixture through a fine sieve in a bowl. Chill completely in refrigerator or over an ice bath.
4. Add bourbon and rum to chilled egg mixture, if desired. Mix well and refrigerate. Whip cream and remaining � cup sugar until stiff. Gently fold into egg-milk mixture. Transfer cooled eggnog into a large punch bowl. Sprinkle grated nutmeg over the top and serve. Makes about 20 drinks.
In a big punch bowl add a small tub of orange sherbet (have extra to add as the
sherbet melts), two large bottles (liter at least)of Sprite(or any white sparkling soda), a quart of orange juice, and a large block of ice or round of ice. (Red maraschino cherries added can make it more fun for the kids.) It's easy to make. But always a hit!
10 pkgs. Kool-Aid, unsweetened any flavor
7 cups sugar
10 quarts water
24 oz frozen orange juice
46 oz pineapple juice
12 oz frozen lemonade concentrate
4 liters ginger ale
In a large container, mix all ingredients together. Do not add ginger ale until just before serving. You can make some of the punch (or Kool-Aid of the same flavor) ahead of time and freeze in molds or plastic containers to use as large ice cubes. This keeps the punch cold at the event with diluting it with more water. This is good to use at graduation open house or wedding receptions as you can determine the color of the punch by the flavor of the Kool-Aid. It does not make a good purple-colored punch however. Approximately 100 five ounce servings.
1 cup brown sugar
� tsp. salt
1 gallon cranberry juice
2 tsp. whole allspice
2 tsp. whole cloves
2 three-inch stick cinnamon
dash nutmeg
Combine brown sugar, salt and cranberry juice. Put in 20-cup or larger coffee percolator. In percolator basket, combine remaining ingredients. Brew as you would coffee. When served, you may add an orange slice floater in each cup, if desired.