Pink Grapefruit Ice © 1991

3/4 cup Domino Superfine Sugar
3 cups fresh-squeezed pink grapefruit juice
3 tablespoons fresh lime juice
2 tablespoons grenadine
Mint sprigs for garnish

Stir sugar into 1 1/2 cups cold water until dissolved. Add grapefruit juice, lime juice and grenadine. Freeze according to manufacturers directions in ice cream maker or place in 9-inch baking pan and freeze, stirring several times to break up large chunks. Serve in small scoops garnished with mint sprigs.Serves 6

Prep time: 20 minutes/Churning time: about 30 minutes
Freezing time: about 2 hours/Can be made several days ahead.
For easiest scooping, let stand at room temperature about 10 minutes before scooping/Degree of Difficulty: Easy

Simply Elegant Desserts

Chocolate Walnut Toffee Candy © 1995

Preparation Time: 12 minutes
1 cup (2 sticks) LAND O LAKES butter
1 cup granulated sugar
2 cups (12-ounce package) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
1 cup finely chopped DIAMOND Walnuts, divided
HEAT butter and sugar in medium-size, heavy saucepan to boiling over medium heat, stirring constantly. Boil for 6 minutes or until golden colored, stirring constantly. Pour into buttered 9-inch square baking pan: let stand for 3 minutes or until top begins to firm.

SPRINKLE 1 cup morsels over candy. Let stand for 5 minutes or until morsels are shiny: spread chocolate over surface. Sprinkle 1/2 cup walnuts over chocolate: press down slightly. Chill for 15 minutes or until chocolate is firm.

INVERT candy onto waxed paper-lined tray. Microwave remaining morsels in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave for additional 10 to 20 second intervals, stirring until smooth. Remove any excess moisture from candy surface. Spread chocolate over candy. Sprinkle with remaining walnuts; press down slightly. Chill until firm. Break into bite-size pieces. Store in refrigerator. Makes about 3 dozen pieces

Easy Elegance: A Celebration of Desserts and Holiday Entertaining

Snowball Pudding © 1959

6 egg whites
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup sugar (for meringue)
6 tablespoons sugar (for custard)
4 cups milk
6 egg yolks
1 teaspoon vanilla
Red and Green maraschino cherries

1. Stretch a clean towel over top of shallow baking pan, 13x9x12; tie on tightly, pulling towel taut. Set aside for Step 5.

2. Beat egg whites, cream of tartar, and salt until foamy in large bowl; add 1 cup sugar, a tablespoon at a time, beating well after each addition to dissolve sugar completely. Continue to beat until meringue forms stiff peaks.

3. Dissolve 6 tablespoons of sugar in milk in your largest frying pan; heat to scalding over very low heat; remove pan from heat.

4. Shape meringue into balls with large ice cream scoop or a lightly oiled round-bottom teacup; float on hot milk; poach 5 minutes. (If your frying pan is too smallto poach all at one time, reheat milk to scalding, then take from heat before poaching each batch.)

5. Remove balls with slotted pancake turner; set on towel-covered pan; chill.

6. Beat egg yolks well in medium-size heavy saucepan; strain milk mixture and gradually stir into beaten egg yolks.

7. Cook over very low heat, stirring constantly, until mixture begins to thicken and coats a metal spoon; remove from heat; add vanilla.

8. Divide custard among 8 servings dishes; chill; top with meringue balls; decorate with "holly sprigs" of thinly cut maraschino cherries.

Family Circle

Peanut Butter Cookies

1 cup brown sugar
1 cup white sugar
2 eggs
1 cup peanut butter
1 cup shortening or butter
1 teaspoon soda
2 1/2 cups flour
1 teaspoon vanilla
Combine butter, sugar, eggs and peanut butter. Add dry ingredients. Mix well. Shape into sm all balls. Place on cookies sheets and press with fork. Bake 8-10 min. at 375º F. Yields 3-4 doz.


PEANUTS: Natures Masterpiece of Food Values

Turkey Cranberry Nachos © 1978

Ingredients:
1 large bag of Toasted Corn DORITOS
4 ounces sliced, smoked turkey
1 8-ounce package cream cheese
1 can cranberry jelly
Directions:
Spread each chip with cheese. Top with turkey. Bake at 350º for 5-10 minutes. At serving time, top each nacho with a teaspoonful of cranberry jelly. Serve hot. Makes approximately 30 nachos.

The Imagination Cookbook from Doritos Brand Tortilla Chips

Chicken and Corn Bread Stuffing Casserole © 2001

PREP: 15 MIN BAKE: 15 MIN

1 can (10 3/4 ounces) condensed cream of chicken or celery soup
3/4 cup milk
1 package (10 ounces) frozen mixed vegetables, thawed and drained
1 medium onion, finely chopped (1/2 cup)
1/2 teaspoon ground sage or poultry seasoning
2 cups cut-up cooked chicken
1 1/2 cups corn bread stuffing mix
1/8 teaspoon pepper
Paprika

1. Heat oven to 400º. Spray 3-quart casserole with cooking spray.

2. Heat soup and milk to boiling in 3-quart saucepan over high heat, stirring frequently. Stir in mixed vegetables, onion and sage. Heat to boiling, stirring frequently; remove from heat.

3.Stir in chicken and stuffing mix. Spoon into casserole. Sprinkle with pepper and paprika. Bake uncovered about 15 minutes or until hot in center. 4 servings.

SUBSTITUTION
You can substitute cut-up leftover turkey for the chicken.

Betty Crocker Comfort Casseroles

Saucy Pigs in Blankets © 1959

Heat oven to 450º (hot). Make Rolled Biscuit dough (*see below for recipe). Roll into circle 1/8" thick. Cut circle into 8 equal wedges. Spread each wedge with 1 tbsp. well drained sauerkraut. Roll a frankfurter in each wedge, starting at wide end and seal well by pinching tip into roll. Sprinkle rolls with poppy seeds. Place on baking sheet. Bake about 15 min.. Serve immediately with hot tomato sauce and additional sauerkraut on the side. Makes 8.



*Rolled Biscuit Dough: How to make them perfect

Heat oven to 450º (hot). Add 2/3 cup milk all at once to 2 cups Bisquick. Stir with fork into soft dough. Beat dough vigorously 20 strokes, until stiff and slightly sticky.

Roll dough around on cloth-covered board lightly dusted with Bisquick to prevent sticking.

Knead gently 8 to 10 times to smooth up dough.

133-Quicker Ways to Homemade...With Bisquick

Party Mix © 1955

1/2 cup Wesson Oil
1 tablespoon Worcestershire sauce
1 tablespoon salt
1/8 teaspoon garlic salt or powder
2 cups shredded wheat, bite-size
2 cups shredded rice, bite-size
1 1/2 cups pretzel sticks
1/2 cup pecan or walnut halves

Heat oven to 300º (slow). Measure Wesson Oil into cup. Add Worcestershire sauce, salt and garlic salt and beat with fork. Put cereals, pretzel sticks and nuts into 13 x 9 1/2 x 2-inch shallow baking pan. Continue beating oil mixture as it is poured over cereal mixture. Stir gently to coat all pieces. Bake 30 minutes, stirring every 10 minutes. Spread over absorbent paper to cool. 6 cups.

Quicker Ways to Better Eating: The Wesson Oil Cook Book

Marshmallow Fudge © 1952

Chocolate-y fudge, creamy marshmallows -- m-m-m, delicious!

1. Grease a pan measuring about.....{ 9x5 inches (For 1 1/3 lbs.) {9 inches square (For 2 1/4 lbs.)

2. Put into bottom of pan.....{quartered MARSHMALLOWS { 8 (For 1 1/3 lbs.) { 16 (For 2 1/4 lbs.)

3. Mix in a a 1/2 or 3-qt. heavy saucepan until well blended, then cook and stir over medium heat until mixture comes to a boil and sugar is dissolved.....{COCOA { 1/3 cup (For 1 1/3 lbs.) { 2/3 cup (For 2 1/4 lbs.)
{SUGAR { 1 1/2 cups (For 1 1/3 lbs.) { 3 cups (For 2 1/4 lbs.)
{CORN SYRUP { 1 1/2 tablesp. (For 1 1/3 lbs.) { 3 tablesp. (For 2 1/4 lbs.)
{PET MILK { 1/2 cup (For 1 1/3 lbs.) { 1 cup (For 2 1/4 lbs.)
{WATER { 1/4 cup (For 1 1/3 lbs.) { 1/2 cup (For 2 1/4 lbs.)

4. Boil until candy reaches soft ball stage (see note below) stirring often. Cool at room temperature, without stirring, until lukewarm.

5. Add, then beat until candy is thick and creamy and starts to lose its shine.....{ SALT { few grains (For 1 1/3 lbs.) {1/8 teasp. (For 2 1/4 lbs.)
{VANILLA {3/4 teasp. (For 1 1/3 lbs.) {1 1/2 teasp. (For 2 1/4 lbs.)

6. Put on top of marshmallows and spread to edges of pan. When firm, cut into 1 1/2-inch squares. Makes.....{ 1 1/2 dozen (For 1 1/3 lbs.) {3 dozen (For 2 1/4 lbs.)

For Plain Fudge:
Follow recipe for Marshmallow Fudge, omitting the marshmallows.
Note: Drop a tiny bit of the hot mixture into a bowl of cold (not ice) water. If the candy stays together in a soft ball and does not fall apart when you lift it out of the water with your fingers, then the candy has cooked long enough. Be sure to take the pan off the heat while testing the candy.

Holiday Time in Your Kitchen

Strawberry Toastwich

1/4 cup soft butter or margarine
12 slices enriched bread
3/4 cup strawberry preserves
2 slightly-beaten eggs
1/3 cup milk
1/2 teaspoon salt

1 tablespoon sugar
1/4 cup shortening
1 1/2 tablespoons confectioners' sugar

Butter bread. Make 6 sandwiches by placing 2 tablespoons strawberry preserves between two slices of buttered bread. Combine eggs, milk, salt and sugar. Dip each sandwich into egg mixture, turning it to coat both sides. Brown sandwiches, on both sides, in small amount of hot shortening in a skillet. Shake a little confectioners' sugar over top of each toastwich. Makes 6 toastwiches.

Toast Talk

Lollypops © 1971

Children do talk to the animals when they're candy on sticks

2 c. sugar
2/3 c. light corn syrup
1 c. water
1/8 tsp. salt
1/8 tsp. oil of peppermint
1/4 tsp. red food coloring

Oil inside of small cookie cutters that are open at both top and bottom; select cutters in the shape of animals, such as a chicken, rabbit, squirrel or other animals children like, or in the shape of a Christmas tree or star, etc. Place about 4" apart on oiled baking sheets or oiled aluminum foil.

Combine sugar, corn syrup, water and salt in 2-qt. heavy saucepan. Place over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil. If sugar crystals form on sides of pan, wipe them off.

Remove from heat; add oil of peppermint and food color. Stir only enough to mix.

Quickly pour hot candy mixture, without scraping pan, into cookie cutters. Candy should be about 1/4" thick. As soon as candy is set and while still warm, remove cutters and twist a lollypop stick (wooden meat skewer) into each candy. With broad spatula, loosen lollypops from baking sheet before they cool.

Repeat until all candy syrup is used. If it gets too hard to pour, stir over low heat just enough to melt candy. Work fast.

Wrap individually in waxed paper as soon as cool to prevent candy from absorbing moisture and becoming sticky. Store in airtight boxes. Makes about 30 lollypops, depending on size of cookie cutters used.

Note: Increase the amount of oil flavoring if you like a more pronounced flavor. And do use different flavors and food colors. Here are a few suggestions: oil of lime or spearmint with green food color, oil of wintergreen with pink, oil of lemon with yellow, oil of orange with orange, and oil of peppermint or oil of cinnamon with red.

Choice Candy From Your Own Kitchen

Creamed Tuna in Spaghetti Nest © 1945

8 ozs. spaghetti (Cook, without breaking, for 17 minutes in rapid boiling, salted water. Drain and arrange in nest on platter. While spaghetti cooks, prepare the following.)
2 tablespoons butter (Melt in heavy sauce pan.)
2 tablespoons flour (Blend into hot butter.)
1 1/2 cups milk (Add, stirring, and bring to a boil. Add seasonings.)
1/8 teaspoon pepper
Paprika (Add enough to give sauce a pink tone.)
1 cup cooked, green peas (Add.)
1 can tuna fish (Separate slightly with fork. Add to sauce, being careful not to break. Serves 6.)

VARIATION: For a handsome party dish mix the cooked spaghetti with minced pimiento and green pepper and form into a ring by shaping in a ring mold pan. To serve, turn onto chop plate, garnish with parsley and tomato wedges and fill the center with creamed tuna. Salmon may be used in place of tuna fish, if desired. NUTRITION TALLY: Contains "Basic 7" food groups.

Macaroni Magic

Almond Cookie (Refrigerator) © 1946

1 cup butter
1 cup brown sugar
1 cup white sugar
3 eggs
1 teaspoon cinnamon
1 teaspoon soda
4 cups flour
1 cup blanched almonds
½ teaspoon salt
½ teaspoon baking powder

Cream shortening and sugar.
Add eggs and beat well, adding sifted dry ingredients and nuts. Shape into roll and place in the refrigerator over night. Slice thin, place on oiled cookie sheet and bake at 425º.

Monarch Range Cook Book

Jam Cake

3 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup shortening
1 3/4 cups sugar
4 egg yolks
1 cup buttermilk*
1 cup blackberry jam
2 cups chopped nuts
1 cup raisins
4 egg whites

1/4 cup sugar
Caramel Frosting*

Line three 9-inch cake pans with waxed paper. Sift together flour, soda, salt and spices. Cream shortening, gradually adding sugar. Add egg yolks and continue to beat until thoroughly creamed. Alternately add dry ingredients and buttermilk. Stir in jam, nuts and raisins. Beat egg whites until they hold a peak. Add one-fourth cup sugar gradually and continue beating until stiff. Fold in beaten egg whites. Pour in cake pans. Bake in moderate oven (350ºF.) for 40 minutes. Frost with caramel frosting.
*Or you may substitute 1 1/3 tablespoons vinegar plus enough sweet milk to give one cup.

*Caramel Frosting
3/4 cup butter or margarine
1 1/2 cups brown sugar
1/4 cup milk
5 cups confectioners' sugar

Melt butter; add brown sugar. Boil; stir one minute or until slightly thick. Cool slightly. Add milk. Beat in confectioners' sugar till of spread consistency.

Recipes of the Southwest