From the The Family Heritage cookbook
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MINT JULIP
2 1/2 c water
6 lemons
2 c sugar
2 oranges
2 handfules crushed mint leaves
gingerale or lemon lime soda
Boil water and sugar for 10 minutes. Remove from heat and add crushed mint
leaves. Squeeze juice from lemons and oranges and add to
From the Fix-It and Forget-It cookbook
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QUICK AND EASY CHILI
1 lb ground beef
1 onion, chopped
16-ox can stewed tomatoes
11 1/2-oz can Hot V-8 juice
2 15-oz cans pinto beans
1/4 tsp cayenne pepper
1/2 tsp salt
1 Tbsp chili powder
sour cream
chopped green onions
grated cheese
sliced ripe
From the MyRecipes.com website...
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Almond-Spice Pound Cake
Ingredients
2/3 cup sugar
2/3 cup Prune Purée
1/4 cup margarine, softened
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 egg whites
1 egg
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon
From the Meals.com website...
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Kris Kringle Peanut Butter Cups
These Kris Kringle Peanut Butter Cups are the perfect cookies to leave out with
a glass of milk on that special night for Santa.
Estimated Times
Preparation Time15 mins.
Cooking Time8 mins.
Cooling Time10 mins.
Ingredients
From the All My Recipes website...
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Warm Brie with Baked Apples
Ingredients
4 large Granny Smith apples
lemon juice
2 tablespoons unsalted butter
1 medium onion
1/4 cup honey
1/4 cup sugar
1/2 cup raisins
1/2 cup grapes sliced in half
1/3 cup sliced almonds lightly toasted
1
From the MyRecipes.com website...
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Four-Cheese Pâté
This flavored spread can be made ahead and refrigerated for up to 1 week..
Ingredients
1 (8-ounce) package cream cheese, softened
2 tablespoons milk
2 tablespoons sour cream
3/4 cup chopped pecans, toasted
2 (8-ounce) packages cream
