Heat oven to 300.  Mix cereal and almonds in large bowl; set aside.  Microwave margarine, brown sugar and juice concentrate in 1 cup microwavable measuring cup uncovered on high 30 seconds; stir.  Pour over cereal mixture in bowl, stirring until evenly coated.  Spread in large ungreased roasting pan.   Bake 30 minutes, stirring after 15 minutes.  Stir in cranberries, spread on waxed paper or aluminum foil to coil.  Store in airtight container.  10 cups.

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This recipe is absolutely intriguing.

Preheat the oven to 375. Grease 2 baking sheets and set aside. In a small bowl, stir togehter the ricotta cheese and Parmesan cheese. In another small bowl stir together your diced ingredients.  On a lightly floured surface, with a lightly floured rolling pin, roll the dough to slightly less than a 1/4″ thickness. With a 2 1/2 inch round cutter or drinking glass, cut the circles of the dough. Place a scant teaspoon of the ricotta mixture and small spoonful of the diced ingredients on the circles. Fold the circles in half and seal the edges by pressing with the tines of a fork. Place the filled calzones on the prepared baking sheets. Prick the tops with a fork to allow steam to escape. Brush the tops with the milk. If you want you can then sprinkle the tops with Italian Seasoning or Parmesan.  Bake in the 375 oven for 15 to 20 minutes or until golden. Meanwhile, in a small saucepan, heat your sauce. Remove the calzones from the baking sheets. Serve immediately with the tomato sauce for dipping.
This recipe originally came from Better Homes and Gardens.  I have changed it to suit my evil purposes.

Technorati Tags: Italian, appetizers, holiday food, mini calzones, party food

Greek Custard in Phyllo Cups
Ingredients
30 1-3/4-inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade Mini-Phyllo Shells (see recipe below)
1 4-ounce package crumbled feta cheese
1 3-ounce package cream cheese, softened
1 egg
2 teaspoons lemon juice
1 teaspoon all-purpose flour
1/3 cup pitted kalamata olives, chopped
1/2 teaspoon dried oregano, crushed
1/2 teaspoon olive oil
1/4 teaspoon balsamic vinegar
1 clove garlic, minced
Dash ground cumin
Dash ground red pepper
Snipped fresh parsley or snipped fresh oregano
1. Preheat oven to 325 degree F. Place phyllo shells on a large baking sheet. For custard filling, in a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour. Beat with an electric mixer on medium speed until nearly smooth. Spoon mixture evenly into phyllo cups, using a scant 2 teaspoons of mixture for each cup. Bake for 15 to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper. Sprinkle olive topping evenly over tops of baked custard. Sprinkle each with snipped parsley or oregano. Serve immediately. Makes 30 appetizers.

• 1 8 oz can pitted black olives
• 1/4 c. sun-dried tomatoes
• 2 T. olive oil
• 1/3 c. reduced fat sour cream
• 1/3 c. chopped tomatoes
• 1 tsp chopped fresh parsley

Place olives, sun-dried tomatoes, and olive oil in food processor; process until well blended.

Spread onto serving plate; top with sour cream tomatoes and parsley.

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Ha Ha!  I literally just read this recipe as I was typing it, even though I made it last night.  When I made it last night I put everything in the food processor and whirled it around and then plopped it down on the table.  It was really good!  Apparently I was not supposed to do that.  Oopsa.

• 1 T. butter (they actually say margarine, but that word does not exist in our house)
• 1 large sweet onion, finely chopped
• 1/3 c. Light Mayo (they say Kraft, but we are a Best Foods/Hellman’s family…sorry Triscuit people)
• 1/2 c. KRAFT 2% shredded reduced fat cheese
• 1/4 c. KRAFT Grated Parmesan cheese
• 1 T. chopped fresh parsley
• 1/2 tsp. hot pepper sauce

Preheat oven to 350.  Melt butter in large skillet on medium heat.  Add onions; cook 5 to 7 min. or until golden brown, stirring occasionally.  Cool slightly.

Mix mayo, cheeses, parsley and pepper sauce in medium bowl.  Stir in onions.  Sppon into baking dish.

Bake 25 mins or until heated through.

Then you are supposed to put little mounds of this on Triscuit Quattro Formaggio Thin Crisps and serve it to your guests.  We ate it out of the dish with a baguette.  Take that Triscuit!

From the Galesburg Register Mail.

Note from my Grandma:  Used Christmas 1991.  Should have made more.  A lot more.

In a heavy large sauce pan put 4 1/2 c. sugar and one large can evaporated milk. Bring slowly to a rolling boil. Let boil for no longer than 8 minutes. Remove from heat and add 8 oz. mini marshmallows, 3 six oz. pkgs. chocolate chips and 1/2 c. margarine or butter. Add 2 cups nut meats and 1 tsp. vanilla. Spread on a large ungreased pan and when cool cut into squares.

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I think it is the Anthropology major in me, but I am fascinated by how older recipes are so much simpler than recipes of today.  There is nothing telling you what level of heat to use, no description of what it is going to look like, or how to add the ingredients.  I think I prefer the old recipes, because it is more like how I cook, but I think I am in the minority.  Most of the email I get from this site is to clarify points in the older recipes.  I would like some fudge now.

Cream butter, oil, sugars, and eggs & vanilla.  Add dry ingredients.  Roll into balls, flatten with glass dipped in sugar.  Or may be dropped by teaspoonfuls.  Bake at 350 for 8-10 mins.

Technorati Tags: cookies, family recipes, holiday recipes

•  1 stick butter
• 2  8 oz.  cream cheese
• 2 c. shredded cheddar cheese
• 1 T. chopped onion
• 2 T. Worcestershire sauce
• 1 tsp lemon juice
• 1 T. each pimento and green pepper

Mix together. Form into ball.  Chill.

Technorati Tags: cheese, party food, family recipes

Mix together.  Form into ball.  Chill.

Technorati Tags: cheese ball, family recipes, party food