Well, I think if we aren’t ready today, we must be close. I would like to have you take a minute while you read your paper and drink your coffee/tea. Take a deep breath, relax and enjoy today. Tonight you get little to no sleep because tomorrow is THE day. I thought you might find these recipes useful. You can make them up ahead this morning, and you will be ready for tonight. Merry Christmas!
I must apologize, we had a reader call and asked about last week’s Truffle recipe-it would seem I left out an ingredient-vanilla. I was making the truffles last weekend, and writing down the recipe as I went along-I left out the vanilla-you can add 1 teaspoon to the double boiler at the end of the melting process. I didn’t put any in mine, (they were still great). I’m going to make some more this afternoon and I will remember it this time.
1 (16 ounce) package Cheddar cheese
6 jalapeno peppers, seeded and halved
12 slices bacon
Directions: Preheat the broiler.
Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
Broil 5 to 10 minutes, or until the bacon is evenly brown. Warm before serving. Makes 12 servings.
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 1/2 cups mayonnaise
3 tablespoons Worcestershire sauce
3 tablespoons dried parsley
1 1/2 teaspoons onion salt
1 1/2 teaspoons celery salt
1 pinch garlic salt
1 (4 ounce) can small shrimp, drained
(delicious with crabmeat, as well.)
Directions: In a medium-sized mixing bowl, combine sour cream, cream cheese, mayonnaise, Worcestershire sauce, parsley, onion salt, celery salt and garlic salt. Mix well. Fold in drained shrimp meat. Cover and chill at least 4 hours, to allow flavors to blend. Makes about 5 cups. Serve with your favorite crackers or vegetables.
Have a happy Holiday and enjoy your families. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.See you next week! Susie Q.
