Christmas Recipes

APPLE AND CRANBERRY RELISH

1lb. apples, peeled and sliced
(suitable for cooking, eg. Granny Smith, McIntosh)
˝ lb cranberries
2-3Tbs water
6oz. sugar
˝ tsp. ground allspice
2T vinegar

1.Place fruit and water in a pan and cook over gentle heat until juice starts to run out of the cranberries (about 5 minutes). Add sugar, spice, and vinegar; simmer (covered) gently until fruit is cooked and mixture is thick, stirring often.
2.Pour into clean warmed canning jar, place lid on, and allow to cool. Store in refrigerator. Keeps very well. ( I usually make some at Christmas and it keeps until Easter.)
3.Good accompaniment to poultry, pork, etc. instead of cranberry sauce.

This is a favorite in my family -- I have been cooking this relish for 25 years;

Angela Evans

Orange Butter Spice Cookies

4oz (125g) butter
7oz (200g) sugar
1 egg beaten
finely grated rind of one orange
8oz (250g) plain flour
2tsp ground Mixed Spice
˝ tsp salt
2tsp baking powder
1.Beat butter and sugar until light and creamy
2.Add the egg and the orange rind and beat well
3.Sift the flour with the Mixed Spice, salt and baking powder and stir into the butter and egg mixture.
4.Flour your hands and shape into 2 short rolls, about 2 inches thick. Wrap the rolls in foil or plastic wrap and chill at least 3 hours.
5.Take one roll of dough from the fridge and using a sharp knife, slice off thin slices, place well spaced apart on a greased baking sheet. (Keep the second roll in the fridge until ready to slice it).
6.Bake in the center of a preheated oven at 375 degrees for 7 to 9 minutes or until a pale golden color.

Karl Welsher

Christmas Tea

5 tea bags
8C boiling water
1 ˝ C sugar
1 small can of undiluted orange juice
5C water
15 whole cloves
3 sticks of cinnamon
Juice of two lemons
Lemon peel

1.Put the tea bags in the boiling water, cover and steep for 5 minutes.
2.Remove the tea bags and add other ingredients to this.
3.Simmer for 30 minutes.
4.Let cool, remove spices and lemon peel. Serve hot.
Note: Can be made ahead of serving time and will keep in the refrigerator for two weeks.

Esther Stroud

Pwdin Reis
Rice Pudding

5TBS Medium Grain Rice
6TBS Sugar
1 5oz can of Evaporated milk
1 5oz can of cold water
2Ľ C whole milk

1.Put all ingredients into a 1 ˝ quart Pyrex baking dish
2.Mix well with a spoon
3.Bake in a 325 oven on the middle shelf for 1 hour
4.Remove from the oven and stir well with a spoon
5.Put bake in the 325 oven for 1 hour more.
6.Remove, cool and eat and/or refrigerate

Note: Do not make substitutions or change the recipe

Jan Sherry

Trifle

1 small can of mixed Fruit
1 small package of Strawberry Jello
4 Ladies Fingers
Custard Powder (to make a pint)
Pint of x-heavy Whipping Cream

Drain the Fruit, add Water to the Juice to make 2 cups and use to make the Jello. Split the Ladies Fingers into halves, put them into a serving dish and cover with fruit. Cool Jello (but not firmly set) and pour over fruit and allow to set. Make custard according to package directions; whisking from time to time to prevent a skin forming. When cool pour over Jello and let set. Whip the extra heavy cream and decorate the top of the Trifle with it. Decorate it with whatever you wish.

Val Davies