You’ll Need:2 lb ripe peaches 3 whl cloves 3 allspice berries 3 cardamom pods 2 cup freshly squeezed orange juice 3 tbsp fresh lime juice, or to taste 3 tbsp honey or brown sugar 1 tsp ground cinnamon 1 tsp ground ginger 1 cup yogurt 1 tbsp diced candied ginger
You’ll Need:Crust 1 cup graham cracker crumbs 3 tablespoons granulated sugar 1/4 cup butter or margarine, melted Combine crumbs, sugar and butter. Press onto the bottom of an 8- or 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool. Meanwhile, make Filling. Filling 1 (10 ounce) package
You’ll Need:8 ounces crabmeat 8 ounces cream cheese 2 tablespoons horseradish 1/2 cup catsupDirections : Mix catsup and horseradish together. Soften cream cheese. Add 2/3 cup crabmeat and 1 tablespoon catsup-horseradish mixture. Form into a ball. Pat remaining half of crabmeat onto surface of ball. Chill. When ready to serve,
You’ll Need:8 oz bacon, chopped 2 cup chopped onions 1/2 cup chopped celery 2 tbsp minced shallots 1 tbsp minced garlic 1 lb white beans, soaked overnight 2 qt chicken stock 1 bouquet garni 12 oz small diced cooked chicken 1/4 tsp cayenne pepper Salt and fresh ground black pepper
You’ll Need:5 individual cream-filled sponge cakes, split in half lengthwise or 7 slices pound cake (about 3/4-inch thick 1 (20 ounce) can crushed pineapple, drained 1 1/2 cups cold milk 1 small box instant vanilla pudding mix 2 cups whipped topping, divided 1/2 cup chopped walnutsDirections : Place cake in
You’ll Need:8 ounces cream cheese, softened 2 cups shredded Cheddar cheese 1 (12 ounce) can corned beef, drained and shredded 3/4 cup sweet pickle relish 3 tablespoons fresh lemon juice 2 teaspoons prepared horseradish 1 1/2 teaspoons prepared mustard 1/2 teaspoon Worcestershire sauce 1/2 teaspoon grated lemon peel 1 cup
You’ll Need:4 lb stewing chicken, cut up 1/2 cup coarsely chopped onion 1 tsp salt 4 cup hot water 1/2 cup chopped celery with leaves 1 can 12-oz whole-kernel corn 1 can 16-oz tomatoes 4 bananas, firm and green-tipped Salt and pepper, to tasteDirections : In large, covered kettle, over
You’ll Need:Base 1 cup all-purpose flour 2 tablespoons granulated sugar 1/2 cup cold butter 1/2 cup chopped pecans Filling 1 (8 ounce) package cream cheese, softened 1 cup confectioners’ sugar 1 (12 ounce) container Cool Whip, thawed and divided 4 cups cold milk 3 (3.4 ounce) packages instant coconut cream
