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Show rmmsY 7DOES IT" a 2. BY HE! EM HALF FOOD for the holidays can wear a festive air almost as easily as a plain one and with so little effort ef-fort Your family deserves a bit of extra attention In this department, depart-ment, so try these tips: Pop some cranberry Jelly ' Into muffin pans after you've poured in about two tablespoons of batter. Add remaining batter to fill the ' cups two-thirds full. A nice red surprise when they bite into the muffin. If you have some candied fruits left over from fruit cake making. RECIPE OF THE WEEK Spiced Nuts I tablespoons cold water 1 egg white, slightly beaten 16 cup sugar V2 teaspoon salt V4 teaspoon cinnamon V4 teaspoon cloves V4 teaspoon allspice 1 cup walnut halves I cup pecan halves Mix together water and egg white. Dissolve sugar in egg white mixture. Add spices and salt, mixing well. Dip nuts In this mixture, then place them fiat side down on a greased cookie sheet. Bake in a very slow (250) oven until golden brown; about one hour. cut these fine and drop them Into the quick coffee cake batter for a festive hot breakfast bread. Molded vanilla pudding does nicely nice-ly with a garnish of thawed quick-frozen quick-frozen red raspberries because it's 1 a simple dessert and also in keeping keep-ing with the holiday theme. When you have folks dropping In to help decorate the tree, serve a dip made of equal parts of cream cheese, roquefort cheese and shredded shred-ded dried beef. Mugs of hot chocolate choco-late with a dash of spice on the whipped cream will be welcome. Keep a jar of holiday cookies handy so they may be served with easily prepared packaged puddings or fruit-in-season for lunch and dinner dessert3. |