Category Archives: Holidays

Christmas, Drinks, Holidays, random photocopies/ Mimeographs, recipe, unknown source

MULLED CRANBERRY PUNCH

 

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MULLED CRANBERRY PUNCH

Course: Drinks

Ingredients

  • 1 Bottle 1 Qt. Cranberry-juice cocktail
  • 2 Cups Apple Cider
  • ¼ cup golden raisins
  • 5 whole cloves
  • 5 whole allspice

Instructions

  • Combine cranberry-juice cocktail, cider, and raisins in a medium-size saucepan.
  • Tie cloves and allspice in a cheesecloth bag and add to the pan.
  • Heat slowly, 5 minutes, or just until warm; remove spice bag.
  • Ladle into stemmed glasses, adding some of the raisins to each; garnish each with an orange slice threaded onto a cinnamon stick if you wish.

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baking, Christmas, Cookies!, Holidays, Iroquois Gas Corporation, MCM food, Seasons Greetings 1959

Christmas Gumdrop Bars (cookie recipe)

Christmaa Gumdrop Balls
Print Recipe

Christmas Gumdrop Balls

Cook Time30 minutes
Course: after church coffee hour, Cookie
Keyword: christmas, cookie, cookies

Ingredients

  • 1 Cup Flour Sifted
  • ½ Tsp Salt
  • ½ Tsp Cinnamon
  • ½ Cup Gumdrops Shredded, no black licorice
  • ¼ Cup Pecans Chopped
  • 2 Eggs
  • 1 Cup Brown sugar
  • 1½ Tsp Cold water

Instructions

  • Sift flour with salt and cinnamon.
  • Mix ¼ cup of flour mixture with gumdrops and pecans.
  • Beat eggs until thick and lemon colored, add sugar and water.
  • Beat
  • Add dry ingredients to egg mixture.
  • Fold in pecans and gumdrop mixture.
  • Spread in a square pan and bake at 350° for 30 minutes.
  • Frost while warm with orange icing.
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Best of Maine Church Supper Cookbook, Church (and other religious organizations) Cook Books & Recipes, food, Holidays, recipe, Thanksgiving, UCC

Turkey Dressing for 4-6 people or 100-125

Church Supper Cookbook
Print Recipe

Turkey Dressing

Turkey Dressing recipe for four to six people, then in amounts for 100 to 125 people
Course: Dinner
Cuisine: American
Keyword: dressing, Thankgiving, turkey
Author: Elaine Robinson, Christ Church, Kennebunk, Maine

Ingredients

For 4-6 servings

  • 4 Cups Dry bread crumbs
  • 2 Eggs
  • 1 Cup Diced celery
  • 1 Small Onion Chopped fine
  • 1 Tsp Poultry Seasoning
  • 1 Tsp Salt
  • ¼ tsp Pepper
  • 1 Stick Butter (½ cup)
  • 1 Cup Chicken stock Hot

100 to 125 servings

  • 12 Loaves Bread shredded (21 oz loaves)
  • 24 Eggs
  • 12 Cups Diced celery
  • 4 Lbs Onions
  • 14 Tsp Poultry seasoning
  • 14 Tsp Salt
  • 6 Tsp Pepper
  • 14 Sticks Melted butter or margarine (7 cups)
  • Chicken stock

Instructions

  • Use enough stock to really moisten the bread mixture. When you think you have it moist enough, put in more stock. I really takes a great deal of moisture not to have a too dry dressing.
  • If you don’t have a bowl large enough to mix the whole recipe, shred 6 loaves into one bowl and 6 in another. Divide the celery and onions and proceed to mix two batches and then combine them in a large electric roaster for the long slow cook.
  • If you do not have an electric roaster, put it in pans and bake in the oven. Just be sure in advance that you have enough oven space.