Makes 2 quarts
1/2 cup lemon juice
3/4 cup sugar
1 cup cranberry juice
1 cup orange juice
1 cup strong tea
1 fifth rum
12 whole cloves
1 pumpkin, hollowed out for serving
Mix all ingredients together. Serve the punch in the pumpkin with ice
Stroganoff Sausage Dip:
1 lb. hot bulk pork sausage
1/2 cup finely chopped onion
1/2 lb. mushrooms, thinly sliced
2 tablespoons all-purpose flour
1 cup sour cream
1 cup milk
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon paprika
Large corn chips
In a large skillet, cook the sausage, crumbling with a fork until well browned. Remove sausage with a slotted spoon and set aside. Add onion and mushrooms to fat in skillet and cook rapidly so mushrooms do not give off liquid. Stir often, until onion is golden. Drain fat and return sausage to skillet.
In a small bowl, gradually whisk flour into sour cream. Add milk, Worcestershire, soy sauce and paprika. Whisk to blend well. Add this to meat mixture in skillet. Cook over moderate heat until thickened. Serve immediately with large corn chips.
Tangy Shrimp Spread:
7 ounces salad shrimp, cooked, cleaned, and mashed
1/2 small onion, minced
3 tablespoons lemon juice
1 (8 oz) pack cream cheese
Blend all ingredients. Cover and refrigerate for a few hours or overnight. Let stand at room temperature before serving with crackers.
Ginger Chicken Rumaki:
12 ounces boneless skinless chicken breasts
1/4 cup orange marmalade
2 teaspoons soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
12 slices bacon
1 (8 oz) can whole water chestnuts, cut in half
Cut the chicken into 24 bite-size pieces. Combine the marmalade, soy sauce, garlic and ginger in a bowl and mix well. Add the chicken and stir to coat well. Marinate, covered, in the refrigerator for 30 minutes, drain. Broil the bacon for 1 to 2 minutes or until partially cooked but not crisp: drain and cut into halves crosswise. Wrap 1 piece of bacon around each chicken piece and a water chestnut half; secure with wooden toothpicks. Broil 4 to 5 inches from the heat source for 3 to 5 minutes or until the chicken is cooked through.
2 packs (rolls) crescent rolls (refrigerated as in Pillsbury)
2 packs 8 oz cream cheese
1 cup mayonnaise
1 pack Hidden Valley Ranch Dip Mix
Cover baking pan with dough. Use a size to make them fit and push together the seams. If they don’t fit perfectly it’s ok. Bake according to directions on package. Let cool. Combine the cream cheese, mayonnaise and ranch mix. Spread it on the crust. Top with finely chopped veggies such as broccoli, red pepper, green onions, grated carrots, mushrooms, olives, and cauliflower. The more colorful veggies you choose the better this will look. These can be refrigerated then cut into squares to serve.
Cajun Artichoke Balls:
1 6-ounce jar marinated artichoke hearts, drained and finely chopped (reserve marinade)
1 14-ounce can artichoke hearts, packed in water, drained and finely chopped
1 tablespoon garlic juice
1 tablespoon Worcestershire sauce
1/2 -1 teaspoon liquid smoke
1/2 teaspoon Tabasco
1 1/2 cups Italian seasoned breadcrumbs
3 oz grated Parmesan cheese (Can used canned) Yuck!
In a large bowl, beat eggs with reserved marinade and blend with garlic juice, Worcestershire sauce, liquid smoke, and Tabasco. Add artichokes and breadcrumbs. Form little balls and roll each ball in grated cheese. Refrigerate. Place on lightly greased baking sheet and bake in a 300 degree preheated oven 7 to 10 minutes. Serve immediately. Can be refrigerated for up to one week.