KANSAS COLLECTION HOLIDAYS 1997




Christmas Buffet


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Lemon Chicken Tarts Lynn's Bread Dip Holiday Cheese Ball Devilish Good Eggs Bartlett Pears with Caramel Dipping Sauce Susie's Orange Cranberry Bread Holiday Butter Cookies Orange-Pecan Balls Gumdrop Cookies Raisin-Filled Sugar Cookies Mint Brownies Eggnog Pie German Chocolate Pie Strawberry Pastries White Chocolate Amaretto Truffles Spiced Cider Azaleas



LEMON CHICKEN TARTS


1 15-ounce package ready-to-bake pie crust
1 teaspoon flour

Filling:

1 whole chicken breasts, skinned, boned and cut into 1/2" cubes

1 tablespoon oil
2 tablespoons shredded carrot
1 tablespoon chopped fresh chives, or 1/2 teaspoon freeze-dried chives
1 teaspoon cornstarch
1/8 teaspoon garlic powder
1/8 teaspoon ginger
Dash white pepper
1/2 cup water
2 tablespoons lemon juice

Allow one crust pouch to stand at room temperature 15-20 minutes (refrigerate remaining crust for later use). Heat oven to 450 degrees.

Unfold pie crust; peel off top plastic sheet. Press out fold lines; sprinkle flour over crust. Place crust, floured side down, on cutting board or pastry cloth; peel off remaining plastic sheet. Using 2 1/2" round cookie cutter or biscuit cutter, cut 14-15 circles from crust. Fit circles into ungreased miniature muffin cups, pressing gently. Prick each crust generously with fork.

Bake at 450 degrees for 9-13 minutes or until light golden brown. Cool slightly; remove from muffin cups.

Meanwhile, brown chicken in oil in a medium skillet, then drain. Add remaining ingredients; mix well. Cook over medium heat until mixtrue comes to a boil, stirring constantly. Remove from heat. Spoon about 1 tablespoon of filling into each warm crust. Garnish as desired and serve warm. Makes 14-15 appetizers.


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LYNN'S BREAD DIP

1 package frozen chopped spinach
1 package Knox vegetable soup mix
1 10-ounce carton sour cream
2 teaspoons lemon juice
1 cup sald dressing
Round bread

Thaw spinach and drain well. Mix soup, sour cream, lemon juice, and salad dressing. Refrigerate overnight. Cut center out of the round loaf of bread from the top to make a hollow for the dip. Tear center piece into bite-size pieces to be eaten with the dip. Fill the hollow with dip so that the bread serves as a bowl.


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HOLIDAY CHEESE BALL

2 - 8 oz. cream cheese, softened
1 cup shredded cheddar cheese
1 tablespoon Worchestershire sauce
1 teaspoon seasoned salt
1/4 cup ea. chopped bell pepper and onion
2 tablespoons crushed pineapple, well drained
2 teaspoons chopped pimento
2 cups pecans, chopped

Stir cream cheese with a fork. Stir in the remaining ingredients except for 1 cup of pecans. Form into a ball (can make two balls from this recipe). Roll in reserved pecans. Store in refrigerator.

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DEVILISH GOOD EGGS

6 hard-cooked eggs
1/4 cup mayonnaise or salad dressing
1 teaspoon mustard
1/4 teaspoon salt

Cut eggs in half. Remove and mash yolks. Blend in mayonnaise or salad dressing, mustard, and salt. Refill the egg whites. Garnish with parsley and pimento strips if desired. Makes 1 dozen.

Variations: Add one or more of the following to egg yolk mixture: 1 tablespoon pickle relish, 3 crisply cooked and crumbled bacon slices, 2 teaspoons chopped chives.


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BARTLETT PEARS
WITH CARAMEL DIPPING SAUCE

Wash and slice chilled fresh Bartlett pears lengthwise (cut away core). Arrange on platter.

Warm Marzetti apple caramel dip according to directions.

Spoon caramel dip into bowl and place in center of platter.


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SUSIE'S ORANGE CRANBERRY BREAD

2 cups all purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup fresh orange juice
1 tablespoon grated fresh orange peel
2 tablespoons unsalted butter
1 well beaten large egg
1 1/2 generous cups fresh cranberries
3/4 cup chopped walnuts

Preheat oven to 350.

In a small bowl, add 1 tablespoon of the flour to cranberries and nuts. This will keep them evenly distributed while baking.

Stir together flour, sugars, baking powder, salt and baking soda. Add orange juice and peel, butter and egg. Mix until well blended. Batter will be stiff.

Stir in cranberries and nuts. Turn into greased 9"x 5" loaf pan and bake about 55 minutes or until tester inserted in center of loaf comes out clean. Cool in pan, on rack 15 minutes.

Remove from pan. Makes one loaf.


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HOLIDAY BUTTER COOKIES

2 1/2 cups flour
1/2 teaspoon baking powder
2 sticks of butter
1/4 cup sugar
1 egg, beaten
1 teaspoon almond extract

Sift the flour and baking powder together. In another bowl, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add beaten egg and vanilla. Gradually add dry ingredients. Divide dough in half; color one half with red food coloring and the other half with green food coloring.

Form cookie dough into small balls (dough is easier to handle if well chilled). Use a cookie press or bottom of a glass tumbler, dipped in sugar, to flatten cookies on the cookie sheet. Generously shake sugar over cookies Bake 12-15 minuites at 350 degrees. Shake off excess sugar when cooled.


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ORANGE-PECAN BALLS

1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 cup chopped pecans
1 teaspoon grated orange peel
1/4 teaspoon salt
2 ounces semisweet chocolate
1 teaspoon shortening

Heat oven to 400 degrees. Mix butter, powdered sugar and vanilla in large bowl. Stir in flour, pecans, orange peel and salt. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 8 to 9 minutes or until set but not brown. Immediately remove from cookie sheet. Cool on wire rack.

Place chocolate and shortening in small microwavable bowl. Microwave uncovered on medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth and is drizzling consistency. Drizzle or spread over balls. Makes about 4 1/2 dozen cookies.


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GUMDROP COOKIES

(Beverly Menninger's recipe)

1 pound spiced gumdrrop candies
1/2 pound raisins
3/4 cup chopped pecans
1 1/2 cup flour
1/2 cup or 1 stick of butter
1/2 cup sugar
3/4 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg

Mix together gumpdrops, raisins, pecans, and flour. In a separate container, cream butter and sugar.

To creamed mixture add applesauce, 1 cup flour and the remaining ingredients.

Combine well and add to gumdrop mixture. Drop by teaspoonfuls onto greased baking sheet. Bake 15 minutes at 300 degrees. Makes 3 to 4 dozen.


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RAISIN-FILLED SUGAR COOKIES

(Betty Menninger's recipe)

3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cup sugar
1 cup or 2 sticks of butter
3 eggs
2 teaspoons vanilla
2 cups raisins
1 tablespoon tapioca
1 1/4 cup water

Sift together flour, baking powder, salt, and 1/4 cup sugar. Add butter and mix to consistency of cornmeal. Add eggs amd 1 teaspoon vanilla. Mixture will be very stiff. Cover and chill.

Grind or chop raisins with 1/2 cup sugar. Combine raisins with water and tapioca in small suacepan. Cook until tapioca is tender. Add 1 teaspoon vanilla to tapioca mixutre and set aside to cool.

Roll out chilled cookie dough on lightly floured surface. Cut with large round cookie or biscuit cutter. Place 1 teaspoon of filling on 1 cookie round. Top with another plain cookie round. Crimp edges and prick top (or use miniature cookie cutter to cut a decorative design in the top round first before placing the top over the bottom round).

Bake at 350 degrees until edges are brown (about 15 minutes). Note: Dough can be prepared 1 day ahead of baking time. Makes about 3 dozen.


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MINT BROWNIES

(Governor Evan Bayh's recipe)

1 cup all purpose flour
1 cup sugar
1 16-ounce can of chocolate flavored syrup (1 1 /2 cups)
4 eggs
1/2 cup butter, softened

Mint cream:
     2 cups sifted powdered sugar
     1/2 cup softened butter
     1 tablespoon water
     1/2 teaspoon mint extract
     3 drops of green food coloring (optional)

Chocolate topping:
     1 cup semi-sweet mint-flavored chocolate chips (or 1 cup semi-sweet
     chocolate chips)
     6 tablespoons of butter

Chocolate mint candy curls

1. In a mixing bowl, beat together butter, flour, sugar, syrup, and eggs with an electric mixer on low speed till combined, then one minute on medium speed.

2. Turn mixture into a greased 13"x9"x2" baking pan. Bake in a 350 degree oven for 30-35 minutes or until top springs back when lightly touched. (Top may still appear wet.)

3. Let cool in pan on wire rack.

4. Meanwhile prepare mint cream and chocolate topping (allow chocolate topping to cool for 10-15 minutes before spreading on cool brownies).

5. Spread mint cream over cool brownies.

6. Pour slightly cooled chocolate topping over mint layer. Cover and chill for at least one hour. Store brownies in the refrigerator. Makes about 50 small brownies.

Mint Cream

In a small mixing bowl, beat together 2 cups sifted powdered sugar, 1/2 cup softened butter, 1 tablespoon water, 1/2 teaspoon mint extract, and if you like 3 drops of green food coloring. Beat until smooth.

Chocolate Topping

In a heavy small saucepan, combine 1 cup semi-sweet mint-flavored chocolate chips (or 1 cup semi-sweet chocolate chips), and 6 tablespoons of butter. Cook over low heat until chocolate melts, or microwave on HIGH for 1 to 1 1/2 minutes, stirring occasionally.

Chocolate mint candy curls

For garnish of two-tone chocolate mint curls, use vegetable peeler to shave curls from the mint-stripe side of Andes-type chocolate mints.


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EGGNOG PIE

from Ruth Kyle Frisbie Hedrick

Pre-baked pie crust

1 1/2 cups eggnog
1 envelope unflavored gelatin
1 teaspoon rum or rum extract
1 pint whipping cream
Sugar to taste
Freshly ground nutmeg

In a small saucepan sprinkle gelatin over half of the eggnog. Let stand for one minute to soften. Cook over medium heat, stirring frequently, until gelatin is completely disolved. Remove from heat and cool. Add remaining eggnog.

Whip cream, adding sugar and rum, into a fairly stiff consistency.

Fold eggnog into cream and mound into pie shell. Grate fresh nutmeg over the top of the pie. Chill 2-3 hours.


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GERMAN CHOCOLATE PIE

1 4-ounce package German sweet chocolate
1/4 cup butter
1 12-ouce can evaporated milk (1 2/3 cup)
1 1/2 cups sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 slightly beaten eggs
1 teaspoon vanilla
1 9-inch unbaked pie shelll
1 1/3 cup coconut
1/2 cup chopped nuts

In a heavy small saucepan, warm the chocolate and butter over low heat until chocolate melts, stirring occasionally. Remove from heat.

Stir evaporated milk into melted chocolate mixture.

In a medium mixing bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla.

Add chocolate mixture to egg mixture, stirring well. Pour into prepared pie shell. Combine cocunut and nuts. Sprinkle over filling in shell.

Bake in a 350 degree overn for 25 minutes; cover with foil, and continue baking for 25 to 30 minutes, or until puffed and brown. (Filling will be soft.) Let cool. Then chill for at least 4 hours or until serving time. Makes 1 pie.

Note: For a decorative touch, place semi-sweet chocolate pieces around the edge of the piecrust just after the pie is removed from the oven. Cut out pastry scraps in desired shapes (such as holly leaves) and bake until golden; place chocolate pieces on baked pastry shapes while hot. Then cool, and place on pie before serving.


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STRAWBERRY PASTRIES

1 sheet frozen puff pastry (from a 17 1/4 ounce package)
1 package (3.4 ounces) instant French vanilla pudding
1 cup low-fat milk
1 cup vanilla nonfat yogurt
2 pints fresh strawberries
3 tablespoons confectioners' sugar

Remove frozen pastry from package. Do not unfold. Thaw at room temperature for 20 minutes.

Preheat oven to 400 degrees. On a work surface, gently unfold the pastry. Cut into 4 strips, 2 1/4 inches wide. Cut each strip crosswise into 3 pieces. Bake on an ungreased baking sheet until puffed and golden, about 12 to 15 minutes. Place baking sheet on a wire rack to cool.

Prepare pudding according to package directions, but use 1 cup of milk and 1 cup of vanilla nonfat yogurt in place of the liquid called for.

Using a serrated knife, halve pastries horizontally. Hull and slice strawberries. Place the bottom halves of pastries on serving plates. Spoon about 3 tablespoons of pudding onto bottom halves of pastries. Spoon berries over pudding; cover with pastry tops. Sift confectioners' sugar over tops and serve immediately. Makes 12 pastries.


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WHITE CHOCOLATE AMARETTO TRUFFLES

1 12-ounce package (2 cups) vanilla milk chips
1/4 cup dairy sour cream
2 tablespoons amaretto
Powdered sugar

Melt vanilla milk chips in small saucepan over low heat, stirring constantly. Remove from heat. Stir in sour cream and amaretto; blend well. Refrigerate 30-60 minutes or until mixture is easy to handle, stirring occasionally.

Roll mixture into 1/4" balls, using hands or small melon baller; roll in powdered sugar. Place in paper candy cups, if desired. Store in airtight container in refrigerator up to 1 month, or in freezer up to 6 months. Makes 5 dozen candies.

Microwave tip: You can melt the chips in the microwave instead of on the stove. In medium microwave-safe bowl, microwave vanilla milk chips on MEDIUM for 3-4 minutes, stirring once halfway through cooking. Stir until smoooth. Continue as directed above.


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SPICED CIDER

Heat cider seasoned with cinnamon sticks, ginger, clove and nutmeg until steaming hot, and serve.


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AZALEAS

Ginger ale
Premium vanilla ice cream
Grenadine sauce

Place a small scoop or two into a glass (try a wine glass or small tumbler). Pour grenadine over the ice cream, Carefully pour in ginger ale.




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