Hot Cheese Spread

1 C shredded cheddar cheese
1 C parmesan cheese
1 C mayonnaise
1/2 C green onions, chopped, including stems
Sliced French baguettes

Mix all ingredients. Spread on sliced French baguettes. Broil until bubbly.

Crab Dip

1 can cream of mushroom soup
3 T cold water
1 T gelatin
1 7 or 8oz can crab meat
6 oz cream cheese
1 C mayonnaise
1 C chopped celery
1 green onion chopped

Heat soup. Dissolve gelatin in water. Add to soup and cool. Cream cheese and add soup gradually. Add mayonaise and remaining ingrediants. Put in favorite mold or bowl. Chill overnight (shrimp or half shrimp/half crab can also be used). Serve with crackers.

Cottage Cheese Avocado Dip

1 avocado - peeled, pitted, and cut up
3 T milk
1/4 tsp worcestershire
1/2 tsp salt
2 drops red pepper sauce
Fritos or other dip chip
1 tsp lemon juice
2 tsp chopped onion
1/4 tsp chili powder
1 C creamed cottage cheese (small curd)

Place avocado and milk in blender. Cover and blend on high until smooth and creamy (about 1 1/2 minutes). Add remaining ingrediants, except chips. Cover and blend on high speed until smooth and creamy, about 1 1/2 min. Cover and refridgerate at least 1 hour. Serve with chips. Makes about 1 1/2 cups dip.

Rye Bread Appetizers

1 lb fresh mushrooms
Butter
1 lg pkg cream cheese
Rye Bread
4 green onions
Salt
Pepper
Garlic salt
Parmesan Cheese

Chop mushrooms and onions and saute in butter. Add salt, pepper, and garlic salt to taste. Add 1 large pkg cream cheese. Spread on rye bread (small buffet slices). Sprinkle with Parmesan cheese, put on cookie sheet and put under broiler until warm and bubbly.

Cognac Holiday Drink

1/2 C dark brown sugar
2 sticks cinnamon
6 whole cloves
4 C water
2 T instant coffee crystals
3/4 C and 1 tsp Cognac
1 C whipping cream
1 tsp sugared cocoa mix

Combine sugar, spices and 2 cups water and bring to boil. Lower heat, cover and simmer 5 minutes. Remove cover, add remaining 2 cups water and coffee crystals. Return to boil. Strain into individual cups in which 2 T each cognac have been placed. Whip cream, cocoa and 1 tsp cognac together to form stiff peaks. Serve as topping for drink.

Gladys' Punch

Ring mold:
1 lb pkg frozen strawberries or raspberries
1 (16oz) can or jar cranberry juice cocktail

Punch:
2 (6oz) cans frozen orange juice
2 (6oz) cans frozen pineapple juice
2 (6oz) cans frozen lemonade
2 (6oz) cans grape juice
3 quarts 7-Up
2 fifths champagne (or ginger ale for a non-alcoholic punch)

Freeze ring mold. One recipe of punch makes about 8 1/2 quarts. Place ring mold in center of bowl. Pour ingredients over, and stir.

Uncle Hugh's Vodka Fizz

1 small can frozen lemonade
3 eggs
Vodka
4 ice cubes
Half and Half

In electric blender, put lemonade (undiluted), eggs, ice cubes and equal amounts of vodka and half and half (use lemonade can to measure on can each). Blend in blender until thoroughly mixed. (It has become a tradition for us and our children to go to "Uncle Hugh's" on Christmas morning to visit with him and his family, and he serves us his vodka fizzes. They are really good.)

Kahlua

Recipe Note: Antigua coffee is the best type of coffee to use - it had the real Kahlua flavor.

4 C sugar
1 (2oz) jar Antigua instant coffee (look for Spice Island brand at the grocery store)
1 vanilla bean
2 pints vodka
2 C boiling water

Pour boiling water over sugar. Add coffee and stir over low heat until coffee and sugar are dissolved. Cool; then add 1 pint vodka. Pour into 2 (1 qt) bottles equally. Split vanilla bean and cut in half (so you have 4 pieces). Add 2 pieces to each bottle. Make sure bottles are sealed tichtly. Age for 30 days; preferably in a cool, dark place. At end of 30 days, remove vanilla bean and strain Kahlua through fine cloth. Add 1/2 pint more vodka to each bottle, mixing thoroughly (I usually start this just before Thanksgiving so it will be ready for Christmas. It makes a great gift).

Holiday Egg Nog

4 cups milk
1/2 C sugar
Whipped Cream
2 eggs
Rum (to taste)
Nutmeg

Heat milk. In large bowl, beat eggs and sugar. Then, slowly stir in hot milk. Add rum. Serve topped with whipped cream and sprinkled with nutmeg. Serves 6.

Holiday or Party Punch

1 qt chilled orange juice
1 qt chilled pineapple juice
1 qt ginger ale
Orange sherbert
White wine (optional)
Block of ice (optional)

Put all juices and wine in large bowl. Add ice. Top with scoops of sherbet.

Blogger note: I have tried this, and it is very good!

Spiced Tea

1 (1 lb) jar Tang
1/2 C plain instant tea
2 tsp ground allspice
1 1/2 C lemon sweetened instant tea
1 tsp ground cloves
2 tsp ground cinnamon

Mix well. Store in airtight container. Use 3 to 4 teaspoons for cold tea. Use 2 teaspoons per mug for hot tea.

After Dinner Drink

1/2 oz creme de menthe (green)
1/2 oz pineapple juice
1 1/2 oz half and half or cream

Mix in blender. This makes one drink. You can adjust recipe according to how many drinks you want to make.

Recipe Note From Book: We first had this drink at the Tonga Room at the Fairmont Hotel when we first married. They called it Dr. Fu

Hot Cocomocha

3/4 C coffee flavored liqueur
1/4 C creme de cacao
1/4 C orange flavored liqueur
1 (4 1/2oz) carton frozen whipped dessert topping (thawed)
1/4 C brandy
6 C strong coffee
Orange twists

In a 2 cup measure, mix coffee liqueur, creme de cacao, orange liqueur and brandy. To Serve. Add 3 T liqueur mixture to each of 8 mugs. Pour coffee to within 1 inch of top of each mug; mix well. Top with whipped topping and garnish with orange twists. Makes 8 servings.

Spiced Apple Cider

2 qts apple cider
2 C cranberry juice (optional)
1/2 tsp ground ginger
1/4 tsp ground mace
1/2 C brown sugar
3 sticks cinnamon
1/2 tsp ground allspice
1 large orange, cut into 8ths, and pierced with whole cloves

Put all ingrediants in a crock pot. Cook on high heat for 1 hour on low for 4 hours. Serve hot.