Welcome to our Help yourself to any or all of the treats below, all a regular part of Christmas celebrations here at Vetters' Place. "Glühwein" 1/2
gallon red wine (burgundy) In a kettle, combine sugar, water, juices, spices and citrus peel, stirring until sugar is completely dissolved and mixture is fragrant (about 15 minutes). Add wine and simmer, covered, over low-medium heat for an hour or two to allow flavors to blend. Do not allow to come to a boil. You'll know it's done when the room fills with a wonderful wine-spicy fragrance. Ladle through a strainer into mugs & garnish with a fresh cinnamon stick if desired. Best enjoyed with friends in front of a roaring fire!
"Mom's
Cocktail Meatballs" 1/2
c. cornflake crumbs Mix ground meat, onion, garlic, cornflake crumbs, and eggs and season with salt & pepper to taste. Shape into walnut-sized balls (a melon baller works great for this. In a heavy saucepan or electric skillet, combine chili sauce, lemon juice & grape jelly, stirring until jelly is melted. Simmer 5-10 minutes. Place meatballs in sauce, cover, and cook slowly until done (approximately 1 hour), turning occasionally to make sure meatballs are uniformly covered in sauce.
"Buffalo
Wings" 12
chicken wings (about 2 pounds) Cut wing tips off at joint & discard; cut each wing in half at joint. Arrange wings on rack in broiler pan. Broil 6 inches from heat for 25 minutes or until browned, turning occasionally. Transfer to serving dish. While wings are browning, heat Tabasco sauce, butter and vinegar. Drizzle mixture over wings. Serve with celery stalks and bleu cheese dressing for dipping.
"Stout
Wings" 5-7
pounds chicken wings, tips removed & separated at
joint Blend all ingredients except wings in a sauté pan and reduce by 50 percent. Pack wings in a roasting pan, add sauce, and stir to coat all pieces evenly. Strain in colander, reserving sauce. Bake 35 minutes at 450 degrees, basting with reserved sauce from time-to-time until done. Freeze and reheat for serving.
"Cheese
& Sausage Appetizers" 1
pound (4 cups) shredded cheddar cheese, at room
temperature In large mixer bowl, combine cheese, butter, flour, salt & pepper. Beat with mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-inch balls; place on ungreased baking sheet. Bake at 400 degrees for 15-20 minutes or until light golden brown. Store in refrigerator or freezer. This recipe makes about 5 dozen appetizers.
Cream
Cheese Bars 1/2
cup packed brown sugar Preheat oven to 350 degrees. Generously grease square pan, 8 x 8 x 2 inches. Mix brown sugar and margarine until well blended. Stir in baking mix and nuts until mixture is crumbly; reserve one cup. Press remaining mixture in pan with fingers floured with baking mix. Bake 12 minutes. Meanwhile, mix cream cheese and sugar; beat in remaining ingredients until smooth. Spread cream cheese mixture over layer in pan sprinkle with remaining crumbly mixture. Bake until center is firm, about 25 minutes. Cool and cut into bars, about 2 x 1 inch. Yields approximately 32 bars. Note: You'll need a very sharp knife to cut these cleanly, but even if they break, they'll taste yummy & won't last long!
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