acked), 2 1/8 teaspoons Recipe #490865, and 1/2 teaspoon
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
emaining ingredients.
If desired, recipe can be cut in half
Melt margarine in large saucepan over low heat.
Add marshmallows and stir until completely melted.
Remove from heat. Add cereal.
Stir until well coated.
Using buttered spatula or waxed paper, press mixture evenly into 15 x 10 x 1-inch pan coated with cooking spray, in a layer about 1/2-inch thick.
When slightly cooled, use holiday cookie cutter to cut into shapes.
Decorate as desired with prepared frosting and candies.
Yields 9 (3 1/4-inch) cut-outs.
irtight container.
To make holiday granola, start by preheating oven
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ometimes collect pictures of decorated holiday cookies from my favorite magazines
t in just about any recipe that calls for cinnamon. You
DDING PASTA (WHAT MAKES THIS RECIPE UNIQUE IS THE CONTRAST OF
mmediately.
SERVE WITH: Recipe #186965 or Recipe #208437.
LEFTOVER SCONES
eady to serve.
Recipe courtesy of Holiday Cookies by Elisabet der
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
WHIP all of the BASIC RECIPE ingredients in a mixing bowl
ilantro leaves.
For Ragu Recipe Contest.
Ragu Recipe Contest Entry.
Pre-heat oven
Melt margarine in heavy saucepan.
Add all ingredients, except corn chips and soup.
Cook until tender, then add cheese soup. Place 1/2 of corn chips in casserole dish.
Add 1/2 of squash mixture.
Place other 1/2 of corn chips and add the remainder of squash mixture.
Bake in 325\u00b0 oven until it bubbles, about 20 minutes.
Serves 8.