The Spirit of Christmas Cookbook by Anne Van Wagner Childs

By Anne Van Wagner Childs

This cookbook includes over 225 mouth-watering recipes from the "Leisure Arts" kitchen and is split into 5 tempting sections: Santa's Sweetshop, vacation Open condominium, Festive relations Feasts, pleasant cakes and presents of fine flavor.

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Bosling frequently Serve with Chinese hoi mustard. JI 20 ChICken WingS SAUSAGE AND APPLE APPETIZERS 2 tablespoons butter or margarine 1 lorge onioo, chopped '12 cup apple jelly '12 cup firmly packed brown sugar 2 pounds cockttlll-size smoked sausages 3 apples, peeled, cored, and sliced 2 tablespoons water 1 tablespoon cornstarCh In a large skillet, melt butter over medium-high heat. Add onion and sauM, stirring constantly, until onloo is golden. Stlr in apple Jelty and bl"own sugar. Add sausages and reduce heat to medium-low Cook, stirring occasionally, 20 minutes or until mlKture beginS to thicken.

Use IIghlly greased honds to shape mixture inlo I-inch balls and tlallen ta make patty shapes. Place panies on a jellyrall pan lined with waxed paper. Freeze patties al least 30 minutes. In a fleo\oy medium saucepan, melt candy coaling and Chocolate chips over low heat. Remove chocolole mlxlure Irom heat. Working with 1 dozen paNies 01 a lime, piece each potty 00 a fork and spoon chocolate mixture over top until covered. Transler poNies to a jellyrall pan lined with waxed poper. Chill until chocolate hardens Store in an airtight container in a cool place.

Dip half of cherries In chocolate mixture ond retum 10 waxed paper Melt remaining chocolate and candy COOling, dip remoinmg cherries. Allow chocolale-covered chernes to sit at room temperature. Check bottoms 01 cherries and reseal Wlltl additional chOcolate il necessary. II desired, drizzle tops of cherries with oddltlonal melted chocolate Cover loosely and store in a cool place at least two days to form cordial (do nol refrigefOte) . Store in airtight container Yield: obaut 5 dozen candles HONEY TAFFY 3 cups granulated sugar 1 cup WhiPPing cream 1 cup honey 1 tabtespoon butler or morgorme '/8 teaspoon salt Combine all Ingredients in a large heavy saucepan.

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