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A Collection of Songs and Recipes To Celebrate the Season

Denton Record-Chronicle • November 11, 2011

A Hometown Holiday Tradition Friday December 2, 2011 5:30 - 9:30 pm on Denton’s Historic Courthouse Square Lawn Photo courtesy of Chris Blumenshine

Event Sponsors: Denton Record-Chronicle

It’s a beloved Christmas memory the people of Denton will share, brimming with the smell of fresh hot wassail and the joyful sounds of children laughing as they behold a million twinkling lights from the seat of a horse drawn wagon.

Schedule of Events 5:30 - 5:45 5:30 - 8:30 5:45 - 6:00 6:00 - 8:30


Visit our website or find us on Facebook Go Vision Denton Municipal Electric Denton County Denton Convention & Visitors Bureau PointBank AlphaGraphics DATCU WOLMED First United Bank iteach TEXAS AIA Insurance Agency, Inc. Bellissimo Foto CBS Arc Safe First State Bank Morrison Milling FASTSIGNS NORTHSTAR Bank of Texas Produce Results Texas Health Presbyterian Hospital Denton Peterbilt Funded in part by the City of Denton

Visit us at to find event information, make a donation to the Denton Holiday Lighting Festival, purchase ornaments, or to get involved in the volunteer committee that makes this wonderful event happen each year.

8:00 - 9:30

Denton Community Band & Sing-Along Toy Drive Drop- Off Greetings from the Dignitaries Christmas Tree Lighting Entertainment on Stages, in the Courthouse Museum, at the Bayless-Selby House Museum and the Denton County African American Museum Wassail Fest Children’s Arts and Crafts Booths Santa Claus Photographs ($7/photo) Horse-drawn Wagon Rides ($3/rider) Caroling Denton Holiday Spectacular - event stage

FREE Parking in the Wells Fargo Bank, DATCU and the Bayless-Selby House Museum parking lots.

Denton Community Toy Drive Drop off your donations for the Community Toy Drive at the (southeast corner of the downtown square, at Locust and Hickory) from 5:30 pm to 8:30 pm. Your generous donations will provide needed gifts to over 2,400 children in Denton. For more information about the toy drive, how to qualify for toys, how to volunteer, or how to give, visit: The Denton County Toy Store is working together to assist families so all children of Denton County can experience the joy & magic of Christmas. The Denton Holiday Lighting Association, Inc. Board of Directors reserves the right to accept or refuse requests from community organizations to distribute information at the Holiday Lighting Festival event, without recourse from the organization. Requests to distribute information at the event must be made in writing, with a sample of the information to be distributed, at least 60 days prior to the event. For more information, visit The Denton Holiday Lighting Festival was started in 1988 by a group of volunteers. Today the annual tradition is continued by the efforts of volunteers and funded by donations from local businesses and individuals. For more information or to make a donation, please visit or Facebook. KK

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Merry Christmas Christmas is here, and we hope the season delivers much happiness and good fortune to you and yours.


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minutes or until beans are tender. Makes sure your pasta is bite size. Serve with garlic bread. Number of Servings: 6 Phyllis Broomfield Aubrey

Appetizer 8 ounces softened cream cheese 6 ounces crab meat, flaked 2 Tablespoons onion, chopped finely 1 Tablespoon creamed horseradish Âź teaspoon salt 1/8 teaspoon black pepper 1/3 cup slivered almonds Mix cream cheese, crab, onion and salt and pepper together in a bowl. Spoon into buttered 8-inch pie plate, sprinkle with almonds on top. Bake at 375 degrees for 15 minutes. Serve with crackers. Serves 12. Martha Silvaggio Denton

Beef Tortellini Soup 1 can (14.5 ounces) diced tomatoes, undrained 1 pound beef stew meat 1 large onion, chopped (3/4 cup) 1 large carrot, chopped (3/4 cup) 1 medium stalk celery, chopped (1/2 cup) 2 cloves garlic, finely chopped 2 teaspoons sugar 2 1/2 cups beef flavored broth 1 teaspoon dried basil leaves 2 cups frozen cheese-filled tortellini 1 cup Green Giant Valley Fresh Steamers frozen green beans Spray 3 1/2-quart slow cooker with cooking spray. Add beef, onion, carrot, celery, garlic, sugar, tomatoes and broth to cooker in order listed. Cover; cook on low heat setting 8 to 9 hours. About 25 minutes before serving, stir in basil, frozen tortellini and green beans. Increase heat setting to high. Cover and cook about 25

Best Tomato Soup Ever 1 medium onion, chopped 1 Tablespoon olive oil 1 large can of tomatoes 1 clove garlic, chopped 1 teaspoon salt Ÿ teaspoon pepper ½ cup fresh basil leaves, chopped 1 Tablespoon tomato paste ½ cup cooked macaroni 1 cup chicken stock ž cup milk or half and half In a heavy pan, heat the oil, add onion and sautÊ until tender. Add garlic and cook one minute, then add next 6 ingredients. Cover and simmer fifteen minutes. Puree, then add macaroni and milk and puree again. Chill and serve garnished with a few sweet basil leaves and a dollop of sour cream. Don Vann Denton

Cheeseburgers Wellington (Appetizers) 1 pound ground chuck 2 teaspoons steak seasoning 1 teaspoon seasoned salt Freshly ground black pepper 1/2 onion, minced 1 package puff pastry sheets 20 (1-inch) slices cheddar, pepper jack or cheese of your choice Preheat oven to 350 degrees. Combine the first 5 ingredients. Hand-form patties to about 2-inches in diameter. Cook burgers to medium rare in skillet (grooved works best). Turn once. Do not overcook. Roll out thawed puff pastry. Cut 10 (6-inch) square pieces. Place

burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Flatten twisted top slightly to prevent overbrowning. Place on cookie sheet leaving space between. Bake 20 to 25 minutes and serve warm. Sarah Paddack Krum

Christmas Party Pinwheels 2 package (8 ounces each) cream cheese, softened 1 envelope ranch salad dressing ½ cup minced sweet red pepper ½ cup minced celery Ÿ cup sliced green onions Ÿ cup sliced stuffed olives 3-5 flour tortillas, 10-12 inches In a mixing bowl, beat cream cheese and salad dressing mix until smooth. Add red peppers, celery, onions and olives; mix well. Spread about ž cup on each tortilla. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into ½-inch pieces. Yields 15-25. (This recipe is also tasty with ranch fiesta dressing, adding chopped jalapenos and ½ cup shredded cheese. The different-flavored flour tortillas are colorful and tasteful) Pat Thompson Krum

Cranberry-Pineapple Punch (1) 48-ounce bottle cranberry juice (1) 48-ounce can pineapple juice ½ cup sugar 2 teaspoons almond extract (1) 2-liter bottle ginger ale, chilled Stir together first 4 ingredients until sugar dissolves. Cover mixture and chill 8 hours. Stir in ginger ale just before serving. Yields 6 ½ quarts. Joy Moore Sanger

Fresh Salsa Âź medium sized sweet onion, coarsely chopped 1 small garlic clove, quartered 1 jalapeno pepper, seeded and quartered Âź cup loosely packed fresh cilantro leaves 2 Tablespoons tomatoes 1 lime 1 Âź teaspoon salt tortilla chips Pulse first 4 ingredients in a food processor until finely chopped. Cut each tomato into 4 pieces. Cut core away from each tomato and discard. Add tomatoes to food processor in batches and pulse each batch until well-blended. Transfer to a large bowl. Squeeze juice from lime over salsa and stir in salt. Makes 4 cups. Serve with chips. Joy Moore Sanger

Hurricane Punch ½ (64-ounce) bottle red fruit punch 1 (6-ounce) can frozen limeade concentrate, thawed 1 (6-ounce) can frozen orange juice concentrate, thawed 1 2/3 cup light rum 1 2/3 cup dark rum Stir together all ingredients. Serve over ice. Yields 8 Ÿ cups. Joy Moore Sanger

Kingpin Cheese Spread 3 packages cream cheese, softened 1 cup shredded sharp cheddar cheese 1 envelope ranch dressing mix 2 sweet red pepper rings Joy Moore Sanger



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Polish Stew 6 to 8 medium potatoes, peeled & cut in chunks 1 large onion, chopped 5 or 6 carrots, sliced 2 packages smoked Polish sausage, sliced 1 large can diced tomatoes 1 can Ro-Tel tomatoes with green chilies, if you like it spicy 2 cups tomato juice 1 teaspoon yellow mustard 1 teaspoon black pepper water as needed Place all ingredients in large stew pot. Add enough water to cover and simmer until vegetables are done. Number of Servings: 8 to 10 Serve with crackers. Leftovers are great. Lois Ann Osburn Pilot Point

Red Onion and Black Pepper Spread 1 package (8oz) cream cheese, softened 1 clove garlic; pan toasted, peeled and finely chopped Ritz crackers (roasted vegetable variety) ¼ cup finely chopped red onion ¼ teaspoon black pepper, coarse 2 Tablespoons chopped fresh parsley Mix cream cheese, onion, garlic and pepper until well blended. Shape into a 6-inch log; wrap tightly in plastic wrap. Refrigerate 30 minutes until firm. Roll in parsley until evenly coated on all sides. Serve as a spread with crackers. Lola Mills Denton

Roquefort Brandy Baguette ½ cup crumbled Roquefort cheese 1/3 cup chopped green onion 2 Tablespoons softened butter 2 Tablespoons brandy 1 Tablespoon mayonnaise (24) 1/4-inch lightly buttered baguette slices Combine cheese, green onions,

butter, brandy and mayonnaise. Mix well. Spread cheese mixture on the buttered baguette slices. Broil till cheese is lightly browned. Serve immediately. Makes 2 dozen. Martha Silvaggio Denton

Russian Tea 2 cups Tang 1 cup instant tea with lemon 1 cup sugar ½ teaspoon cinnamon ½ teaspoon ground clovers Mix together well. Use 2 teaspoons per cup of boiling water. Store in airtight container. Gretchen Arrant Denton

Sausage Cheese Balls 2 packages (16-ounce each) pork sausage, regular 1 ½ cups all-purpose baking mix 16 ounces (4 cups) shredded sharp cheddar cheese ½ cup finely chopped onion ½ cup finely chopped celery 2 teaspoons black pepper 2 teaspoons minced garlic Preheat oven to 375 degrees. Combine all ingredients in large mixing bowl and stir well. Form into 1-inch balls. Place on ungreased baking sheet. Bake 18-20 minutes or until golden brown. Remove from oven. Cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks. Makes 6-9 dozen. Joy Moore Sanger

Seafood Salsa 2 cans of Rotel tomatoes with green chilies, diced 3 green onions, chopped finely 1 clove garlic, chopped Juice of 1 lime 1 teaspoon sea salt 1/2 bunch cilantro, chopped Mix and refrigerate for several hours. Refrigerate in separate containers: 1 pound small shrimp, whole or

sliced in half 1 pound crab meat 2 avocados In a parfait or stemmed glass, layer a spoonful of salsa mixture, shrimp, crab meat, avocado, several spoonfuls of salsa mixture, repeat. For added heat, add finely diced jalapenos and/or Tabasco sauce. Serves 4-6. (Serve with tortilla chips. Great with margaritas!) Susan Parker Argyle

Slow Cooker Bloody Mary Dip 1 jar (14 ounce) tomato pasta sauce 1/2 cup sliced pimento stuffed green olives 1/4 cup vodka 2 Tablespoons tomato paste 1 teaspoon celery seed 1 teaspoon red pepper sauce 24 cooked, deveined, peeled shrimp, thawed In 1 to 1 1/2-quart slow cooker, mix all ingredients except shrimp. Cover: cook on low setting 2 to 3 hours Serve with shrimp for dipping. Dip will hold on low heat setting up to 2 hours. Stir occasionally Number of Servings: 6 to 8 Phyllis Broomfield Aubrey

Spicy Salsa 14 cups diced, peeled tomatoes 3 cups chopped onions, green and white 6-8 jalapeno peppers or enough for taste 1 cup chopped and seeded red and gold peppers 2 serrano peppers, chopped 8-10 cloves of garlic 3 Tablespoons fresh cilantro, chopped 3 teaspoons salt ¼ cup vinegar, 5% Combine all ingredients in large pan. Bring mixture to boil, then simmer for 1 hour. Cook until

preference of thickness and taste becomes available. Carefully ladle into clean, sterile canning jars leaving ¼-inch headspace, wipe rim and seal. Water bath for 15 minutes. Yields 8-10 pints. NOTE: when cutting peppers wear rubber gloves. Taylor Pennington Ponder

Spicy Vegetarian Chili 1 Tablespoon olive oil 1 cup chopped onion 2 cloves garlic, minced 2 Tablespoons chili powder 1-1 ½ chipotle chili peppers ¼ teaspoon salt 1 (16 oz) can black beans 1 (16 oz) white beans 1 (16 oz) can red kidney beans 1 (15 oz) can whole kernel corn 1 (28 oz) can diced tomato sauce 2 cups vegetable broth In large pan, put onions, garlic, and spices, add vegetables, simmer 15 minutes. Serve with crackers, biscuits or cornbread and plenty of iced tea. Mary Edith Walker Aubrey

Stuffed Peppers 8 ounces Philly salmon cream cheese ¼ cup rotisseried chicken, diced small ¼ teaspoon Emeril’s seasoning 1/8 teaspoon granulated garlic 12 large jalapeno peppers 12 pieces applewood bacon 24 toothpicks Combine first four ingredients in small bowl, set aside. Cut peppers in half lengthwise. Remove veins and seeds. Arrange on cookie sheet. Using a small spoon, fill each pepper with cheese mixture. Cut bacon strips in half and wrap around each pepper. Secure with toothpick. Bake at 350 degrees for 15-20 minutes or until bacon crisps. Serves 8. Gary Thomas Denton


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Sweet and Spicy Pecans 2 cups pecan halves 1 Tablespoon sugar ½ teaspoon chili powder 1/8 teaspoon salt 2 Tablespoons butter, melted ½ teaspoon ground cumin Ÿ teaspoon dried, crushed red pepper Toss pecans in melted butter. Combine sugar and remaining ingredients. Sprinkle over pecans to coat. Spread on baking sheets. Bake at 325 degrees for 15 minutes, stirring occasionally. Let cool before serving. Cindy Heffley Denton

Taco Soup 2 pounds hamburger 2 taco seasoning mixes 2 packages dried ranch dressing 2 small cans chopped green chilies 2 cans Rotel tomatoes 2 cans diced tomatoes 2 cans corn 2 cans ranch-style pinto beans 1 can water Brown hamburger and drain off grease. Add all other ingredients including juices in cans- cook on medium heat about 15 minutes. Then simmer on low to medium heat. Cook in a large pot as it makes a large amount. Will feed a family and seconds. Serve with crackers, biscuits or cornbread, chips, etc‌ And plenty of cold iced tea. Mary Edith Walker Aubrey

Tangy Barbecue Wings 25 whole chicken wings (about 5 pounds)* 2 ½ cups hot and spicy ketchup 2/3 cup white vinegar ½ cup plus 2 Tablespoons honey ½ cup molasses 1 teaspoon salt 1 teaspoon Worcestershire sauce ½ teaspoon onion powder ½ teaspoon chili powder ½ to 1 teaspoon liquid smoke

Cut chicken wings into 3 sections; discard wing tip sections. Place chicken wings in two greased 15�x10� baking pans. Bake, uncovered at 375 for 30 minutes; drain. Turn wings; bake 20-25 minutes longer or until juices run clear. Meanwhile, in a large saucepan, combine the ketchup, vinegar, honey, molasses, salt, Worcestershire sauce, onion powder and chili powder. Add liquid smoke if desired. Bring to a boil, reduce heat, and simmer uncovered for 25-30 minutes. Drain wings; place a third of them in a 5-quart slow cooker. Top with about 1 cup sauce, Repeat layers twice. Cover and cook on low for 3-4 hours. Stir before serving. *Uncooked chicken wing sections may be substituted for whole chicken wings. Excellent for Super Bowl day. Lola Mills Denton

Texas Christmas Pickles 1 gallon jar dill pickles 1 small bottle Tabasco sauce 3 cloves garlic 5 pound bag of sugar Drain all juice from pickles and discard. Slice pickles lengthwise and place in jar. Add Tabasco and garlic. Add about 1/3 of sugar. Screw lid back on jar tightly so juice will not leak out. Gently tip jar back and forth several times. Leave on counter at room temperature for a week. As sugar dissolves, add more until all sugar is used. Gently tip jar daily. When ready, pickles will be dark green and crispy.Serve on platter with sliced vegetables. Makes 2 gallons of pickles. Nina Wood Pilot Point

Texas Jalapeno Jelly 2 jalapeno peppers, seeded and chopped 3 medium green peppers, cut into 1-inch pieces, divided

1 ½ cups vinegar, divided 6 ½ cups sugar ½ to 1 teaspoon cayenne pepper 2 pouches (3 ounces each), liquid fruit pectin about 6 drops green food coloring, cream cheese and crackers, optional Puree jalapenos, half of the green peppers and ½ cup vinegar in a blender or food processor. Pour into a large kettle. Repeat with remaining green peppers and another ½ cup vinegar. Add sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin and return to boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam. Add food coloring, if desired. Ladle hot liquid into hot jars, leaving Ÿ-inch head space. Cover with lids. Process for 10 minutes in a boiling water bath. Serve over cream cheese with crackers. Yields 7 half-pints. Pat Thompson Krum

Vegetable Dip 2 capfuls of vinegar 1/2 cup oil salt pepper 1 large green bell pepper 10 green onions 1 small can green chilies 1 small can green olives 1 small can black olives 1 medium can mushrooms, sliced 2 medium tomatoes 2 stalks celery large Fritos Triscuits Combine in measuring cup & set aside; 2 capfuls of vinegar, ½ cup oil, salt and pepper. Chop the following ingredients and place in large bowl: 1 large green bell pepper, 10 green onions, 1 small can green chilies, 1 small can green olives, 1 small can black olives, 1 medium can

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%UHDG5ROOV 0XIĂ&#x;QV Best-Ever Banana Bread 1 Âź cups sugar ½ cup margarine, softened 2 eggs 1 ½ cups mashed very ripe bananas (3-4 medium bananas) ½ cup buttermilk 1 teaspoon vanilla 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts Heat oven to 350 degrees. Grease bottoms only of (2) 8x4â€? loaf pans or (1) 9x5â€? loaf pan. In large bowl, mix sugar and margarine. Add eggs, bananas, buttermilk and vanilla; beat with mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts just until moistened. Pour batter into pans. Bake 8â€? loaves for 1 hour; 9â€? loaves for 1 Âź hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pan; remove from pans to cooling rack. Cool about 1 hour before slicing. Makes 16 slices per pan. Lola M. Mills Denton

Buttermilk Hush Puppies 2 cups self-rising flour 2 cups self-rising white cornmeal 1 teaspoon sugar ½ teaspoon salt ½ teaspoon pepper 1 large onion, grated


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mushrooms, 2 medium tomatoes and 2 stalks celery. Pour oil/vinegar mixture over vegetables. Cover and refrigerate 30 minutes to 1 hour before serving. Serve with large Fritos, Triscuits, or any chip or cracker. Susan Parker Argyle

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1 jalapeno pepper, seeded and minced 2 cups buttermilk 1 large egg vegetable oil Combine first 5 ingredients, stir in onion and if desired, pepper. Whisk together buttermilk and egg. Add to flour mixture. Pour oil to depth of 3 inches in a Dutch oven, heat to 375 degrees. Drop batter by Tablespoonsful into oil. Fry in batches 5-7 minutes or until golden. Drain on paper towels. Yields 5 dozen. Joy Moore, Sanger

combined. Add egg yolk, beating until blended. Separate crescent rolls into 32 triangles. Spoon 1 teaspoon cream cheese mixture onto short end of each triangle. Top with 1 teaspoon cranberry sauce and sprinkle evenly with walnuts. Fold long ends over filling, tucking edges under. Place on lightly greased baking sheets. Bake at 350 degrees for 15-17 minutes or until golden. Serve warm. Joy Moore Sanger

Cranberry Bread

1 ¼ cups yellow corn meal 1 ½ teaspoon baking soda ¼ teaspoon salt 3 cups creamed corn 2 eggs, beaten well ¼ cup butter, melted 1 cup milk 3 cups cheese, grated 1 onion, grated 2 red peppers, chopped fine In large mixing bowl, mix the cornmeal, soda, creamed corn, beaten eggs, melted butter, milk and 1 cup cheese. When thoroughly blended, pour ½ the batter into well-greased pan. Now mix the rest of cheese, onion, and red peppers together. Pour this mixture over the mixture already in the baking pan. Bake at 350 degrees for 45 minutes or until done. Serve while hot or warm. Mary Edith Walker Aubrey

2 cups flour ½ teaspoon salt 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 cup sugar 1 egg, beaten 2 Tablespoons melted butter ½ cup orange juice 2 Tablespoons water ½ cup chopped pecans 1 cup cut-up cranberries Sift dry ingredients together. Add egg, butter, orange juice and water. Mix until dry ingredients are moistened. Fold in nuts and cranberries. Pour into greased loaf pan. Bake at 325 degrees for 1 hour and 10 minutes. Let cool. Slice into 1-inch pieces. Serves 10-12. Evelyn Krause Denton

Cranberry-Stuffed Crescents (1) 8-ounce package cream cheese, softened 1 cup powdered sugar 1 egg yolk (4) 8-ounce cans refrigerated crescent rolls (1) 16-ounce can whole cranberry sauce ½ cup finely chopped nuts Beat cream cheese at medium speed with a mixer until smooth. Gradually add sugar, beating until

General Winfield Scott’s Mexican Corn Bread

Gingerbread 2 cups flour 1 cup cooking oil 1 ½ cup sugar 1 teaspoon soda dissolved in 1 cup buttermilk 1 cup syrup, molasses or honey 2 eggs 3 teaspoons ginger 2 teaspoons cinnamon 1/2 teaspoon salt Mix the above ingredients in a mixing bowl. Pour into in a cast

iron skillet. Bake for 1 hour at 350 degrees. Slice and serve warm with butter. Serves 8. Susan Parker Argyle

Lemon Blueberry Bread 1/3 cup butter or margarine, melted 1 cup sugar 3 Tablespoons lemon juice 2 eggs 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ cup milk 2 Tablespoons grated lemon peel ½ cup chopped nuts 1 cup fresh or frozen blueberries Glaze: 2 Tablespoons lemon juice ¼ cup sugar In a mixing bowl, beat butter, sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in peel, nuts and blueberries. Pour into a greased 8x4x2inch loaf pan. Bake at 350 degrees for 60-70 minutes or until bread tests done. Cool in pan for 10 minutes. Meanwhile, combine glaze ingredients. Remove bread from pan and drizzle with glaze. Cool on a wire rack. Yields 1 loaf. Mitchell Pennington Ponder

Old-Fashioned Bread Stuffing 2 loaves stale white bread 2 teaspoons salt 1 teaspoon ground black pepper 1 medium onion, chopped ½ cup milk, water, chicken or turkey broth or 3-4 bullion cubes + water ½ cup butter 2 large eggs Break the bread into small pieces and put into large bowl. Season with salt, pepper and sage. Heat water and butter till butter is melted. Let cool slightly, then beat eggs and pour over bread mixture; toss till moistened completely. Check taste if needed. The bread can be

halved with 1 loaf of bread and equal amounts of cornbread broken up and mixed up completely. Makes 8-10 cups. Bake at 350 degrees until heated adequately. Baking time:- unstuffed- 325 degrees 8-12 pounds- 2 ¼ to 3 hours 12-14 pounds- 3 to 3 ¼ hours 18-20 pounds- 4 ¼ to 4 ½ hours 20-24 pounds- 4 ½ to 5 hours Mary Edith Walker Aubrey

Pecan Carmel Rolls 15 frozen dinner rolls (1) 4- ounce box of cook and serve vanilla pudding 1 stick of butter 1 cup of brown sugar 1 cup of pecan pieces cinnamon Grease a 9x13 pan. Place pecans in bottom of pan. Place frozen rolls on top of pecans in pan 2 inches apart. Sprinkle dry pudding over rolls. Melt butter and brown sugar and pour over rolls. Sprinkle with cinnamon. Cover with plastic wrap or towel and let rise overnight. Uncover and bake at 350 degrees until done, 20-25 minutes. Serves 15. Invert onto a serving platter while still hot. Enjoy! Jennifer Friday Aubrey

Pumpkin Bread 3 cups sugar 3 1/2 cups flour 2 teaspoons soda 1 1/2 teaspoons salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 cup chopped pecans (or walnuts) 1 cup cooking oil 4 eggs 2/3 cup water 1 (1 pound) can pumpkin Preheat oven: 350 degree. Sift all dry ingredients together in large bowl. One by one stir in wet ingredients; add nuts. Pour into greased 9x5-inch loaf pans. Bake for 1

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hour. Cool in the pans for 10 minutes. Take out of pans and put on a cooling rack upside down and cool thoroughly. Serve warm or at room temperature with or without whipped topping, or topping of your choice. Serve about 8 Louise Webb Denton

Pumpkin Bread II 2 ½ cups sugar 2/3 cup canola or sunflower oil 1 can (15-ounces) pumpkin or 2 cups cooked, mashed fresh pumpkin 4 large eggs 3 ½ cups all-purpose flour 2 teaspoons baking soda ½ teaspoon baking powder ½ teaspoon salt 1 ½ teaspoons ground cloves 1 ½ teaspoons ground cinnamon 1/3 cup milk 1/3 cup dried or fresh cranberries/ raisins ½ cup chopped walnuts or pecan (optional) Makes 2 large or 3 small loaves. Preheat oven to 300 degrees. Grease 2 or 3-loaf pans. In large bowl stir together sugar, oil, pumpkin. Beat eggs 1 at a time. In different bowl, sift all dry ingredients, then add to the pumpkin mixture alternately with milk. Blend. Fold in the cranberries and walnuts. Stir batter in pans. Bake 1 hour, 15 minutes. Looks pretty if baked in Bundt pan. Cool 10 minutes before removing from pans. Mary Edith Walker Aubrey

Pumpkin Bread III 3 cups sugar 1 cup salad oil 4 eggs 3 ½ cup sifted flour 2 teaspoons soda 2 teaspoons salt 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg

2/3 cup water 2 cups cooked pumpkin 2 cups chopped pecans, optional Preheat oven to 350 degrees. Combine sugar and salad oil; beat well. Add eggs and beat. Combine dry ingredients; add egg mixture alternately with water. Stir in pumpkin and nuts. Put batter in three loaf pans. Bake at 350 degrees for one hour. Pat Thompson Krum

Sweet Corn Cakes Cornbread 1 Ÿ cup buttermilk 2 large eggs ž cup all-purpose flour 2 ½ teaspoons baking powder 1 can (7 ounces) whole kernel corn, drained, coarsely chopped Ÿ cup vegetable shortening 1 ½ cups cornmeal Ÿ cup sugar 1 teaspoon salt Preheat oven to 425 degrees. Coat 18 muffin cups with cooking spray. Combine buttermilk, shortening and eggs in large bowl. Beat with an electric mixer on medium speed until well-blended. Combine cornmeal, flour, sugar, baking powder and salt in a medium bowl; mix well. Add cornmeal mixture to buttermilk mixture; mix well. Stir in corn. Fill muffins cups about 2/3 full. Bake corn cakes until golden around edges and a toothpick inserted in center comes out clean, 13-15 minutes. Serve warm. Makes 18 cakes. Lola M. Mills Denton

Zucchini Bread 2 cups shredded zucchini 3 large eggs 2 cups sugar 1 cup vegetable oil 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 1 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg

½ cup raisins (optional) 2/3 cup chopped walnuts Preheat oven to 350 degrees. In large mixing bowl, put sugar and eggs together. Add oil and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and nutmeg. Fold in zucchini, then raisins. Pour batter into pans. (Can be baked in bundt pan or in mini loaf pans). Makes 2 loaves. Mary Edith Walker Aubrey

Zucchini Muffins 1 cup flour ½ cup whole wheat flour 1 ½ teaspoon baking powder Ÿ teaspoon baking soda 1/8 teaspoon salt 2 teaspoons cinnamon 1 egg, beaten 1 cup grated zucchini 2/3 cup honey 1/3 cup vegetable oil 1 teaspoon vanilla extract ž cup chopped walnuts Preheat oven to 400 degrees. Combine dry ingredients in a mixing bowl; make a well in center. Combine egg, zucchini, honey, oil, and vanilla, mixing well; add to dry ingredients, stirring just until moistened. Stir in walnuts, spoon into greased muffin pans filling two-thirds full. Bake for 18 minutes. (I sometimes make 24 miniature muffins.) Nina Wood Pilot Point

&DVVHUROHV0DLQ 'LVKHV 3-Bean Turkey Chili ½ pound ground turkey 1 can (28-ounce) diced tomatoes and juice 1 jar Taco Bell salsa 1 can kidney beans 1 can black beans

1 can northern beans 1 teaspoon chili powder 1 teaspoon ground cumin 1 package (7-ounce) shredded cheese 40 Ritz crackers Cook turkey in large saucepan. Add to slow cooker and all the other ingredients but the cheese. Cook on high 3-4 hours. Spoon into bowls, top with cheese. Serve with crackers or even homemade cornbread or biscuits and tea. Mary Edith Walker Aubrey

Baked Eggplant Casserole 1 pound eggplant, peeled ½ pound dry bread, cubed ½ cup evaporated milk Ÿ cup whole milk Ÿ cup butter, melted Ÿ cup onions, finely chopped Ÿ cup green pepper, finely chopped Ÿ cup celery, finely chopped 2 eggs, slightly beaten 1 Tablespoon pimento, chopped 2 teaspoons (or less) salt ½ teaspoon black pepper Ÿ teaspoon sage 1 ½ cups (4 ounces) cheddar cheese, grated Cut peeled eggplant in 1� cubes and soak in salt water in refrigerator overnight (minimum of 6 hours). Drain eggplant and place in pan. Cover with water and simmer until tender. Soak bread cubes in milk. Sautee onions, green pepper, and celery in melted butter for about 15 minutes or until tender. Combine cooked eggplant, bread cubes and sautÊed vegetables. Add eggs, pimento and seasonings; blend thoroughly. Place in greased baking dish and bake at 350 degrees for 45 minutes. Top with grated cheese and return to oven until cheese melts. Serves 6. (Note: recipe from Wyatt’s Cafeteria when they were in Denton). Lola M. Mills Denton



Holiday Traditions

Buttered Poppyseed Noodles 1 package (16 ounces) egg noodles 1 medium onion, chopped 3 Tablespoons butter 2 green onions, chopped 2 Tablespoons poppyseeds salt and pepper to taste 1 Tablespoon minced fresh parsley Cook noodles according to package directions. Meanwhile, in a large skillet, sauté onions in butter until they begin to brown. Drain noodles, add to skillet. Cook and stir until noodles begin to brown. Add the green onions, poppyseeds, salt and pepper. Cook and stir 1 minute longer. Sprinkle with parsley. 8 servings. Joy Moore Sanger

Cheeseburger Skillet 1 pound lean ground beef 1 medium onion 2 cups milk 1 cup hot water 1 box Hamburger Helper (cheeseburger macaroni) 2 medium tomatoes (sliced) 1 cup seasoned croutons 4 slices american cheese, cut in half In 10-inch skillet, cook beef and onion over medium heat 5 to 7 minutes until beef is cooked, drain. Stir in milk, hot water and uncooked pasta and sauce mix (from Hamburger Helper box) heat to boiling, stirring occasionally. Reduce heat, cover and simmer 10 minutes. Arrange tomato slices on top, sprinkle with croutons. Place 5 of the cheese halves around edge of skillet. Place remaining cheese halves in center. Cover and cook 2 minutes. Remove from heat, let stand 5 minutes, cheese will continue to melt and sauce will thicken. Serves 6. Phyllis Broomfield Aubrey

Dorito Casserole 1 pound ground beef 1 can cream of chicken soup

1 can cream of mushroom soup 10-ounce can enchilada sauce bag of Doritos shredded cheddar jack cheese Cook ground beef until browned, drain. Add the cans of soup and enchilada sauce. Bring to a boil. Break up Doritos. Layer chips and meat mixture (begin w/ chips) in a 13 x 9” pan. After last meat, layer, sprinkle with grated cheese. Bake at 350 degrees until cheese is melted. Serve hot. Sarah Heffley Denton

Easy Brunch Casserole 6 slices day-old bread, preferably whole grain 1 cup shredded cheddar cheese 1 ½ cups 2% milk 1/8 teaspoon black pepper 2 Tablespoons butter, softened 1 ½ cups cooked cubed ham 6 large eggs, lightly beaten 1 teaspoon dry mustard 4 slices bacon, cooked and crumbled Butter a 2-quart shallow casserole dish. Spread bread with softened butter (or margarine) and cut in ½ cubes. Arrange bread crumbs in prepared dish; sprinkle with ham and cheese. Beat eggs, milk, mustard, and pepper in medium bowl and pour over ingredients in dish. Cover and refrigerate 1 hour or overnight. Preheat oven to 350. Bake casserole, uncovered, until golden brown, 45-50 minutes. Garnish with crumbled bacon before serving. Lola M. Mills Denton

Frittata-Breakfast Casserole 1 cup broken-up meat, cooked (bacon, sausage or cubed ham) 1 cup onions, chopped and sauteed 1 large hot pepper, chopped 2 cups dry hash browns soaked 15 minutes and cooked slightly in skillet 4 cups shredded cheese 1 large can Pet milk

1 dozen eggs beaten 1 can (10 oz) diced tomatoes and chilies Season with salt to your taste. Mix well using a large Pyrex baking dish. Cook until set, but not brown. Bake approximately 45 minutes at 325 degrees. Mary Edith Walker Aubrey

Goulash 1 bell pepper, chopped 1 onion, chopped Sauté together in a skillet until tender 1 1/2 pound ground sirloin (I like for the meat to be very lean) Garlic salt, salt & pepper to taste Add with onion and bell pepper and cook until done. Make sure it is in small pieces. Drain if needed. 1 can Rotel (add entire can to mixture) 1 can diced tomatoes (add entire can to mixture) 1 large can ranch-style beans (add entire can to mixture) add 1 can of water from the beans, more if needed (I don’t like it dry) 1 (8 ounce package) shredded cheddar cheese (add to mixture and cook over low heat until melted) 1 (12 ounce to 1 pound package) small elbow macaroni (cook only about half of the time listed) Add to mixture and let cook on low heat for about five minutes. You can eat it out of the pot as is or put it in a oven-proof dish and top with cheddar cheese and bake until the cheese melts. I like it both ways. Makes enough to serve 6 to 8 people. Enjoy! Pat Housden Aubrey

Green Chili Casserole 2 cans cream of chicken soup ½ cup water 12 tortillas 1 onion, chopped

4 cups chopped chicken (2) 4-ounce cans green chili peppers, cut in strips 1 pound grated cheddar cheese Soup diluted with water, then: spread all ingredients into a casserole in layers starting with soup, tortillas, onion, chicken, peppers and ending top layer with grated cheese. Bake 40 minutes at 350 degrees. Evelyn Krause Denton

Janie’s Meatloaf Squares 3 pounds ground beef, salted well 2 eggs, beaten 1 large diced onion (optional) 1 large bell pepper, chopped 1 cup of crushed potato chips or 1 cup crushed crackers 3 Tablespoons black pepper 1 ½ cups chunky Pace’s salsa 1 bottle of ketchup for topping Mix all ingredients except ketchup together. Pat in square patties, place in extra large baking pan. Bake at 425-450 degrees until done, then drain. Cover tops of each square with ketchup and put back in oven. Bake 10-15 more minutes. Serves 12 or more. (For a smaller crowd, use ½ recipe.) Janie Walter Denton

Mexican Chili 1 pound dry pinto beans 2 Tablespoons vegetable oil 1 medium onion, chopped 2 pounds lean ground beef 2 Tablespoons all-purpose flour 1 can chopped tomatoes, juice and all 2 cloves garlic, crushed 2 Tablespoons chili powder 1 Tablespoon salt 1 teaspoon dried oregano ½ teaspoon ground cumin Place dry beans in a large Dutch oven. Add enough water to cover beans and soak overnight. Drain and rinse. Return beans to the Dutch oven, add water above beans a few inches. Bring to boil,


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reduce heat and simmer covered 1 ½ to 2 hours. Cook til done. Set aside. In a large pot or Dutch oven, sautee the onion in oil until soft. Add the ground meat and simmer until cooked; stir in the flour. Then add tomatoes, liquid and all, the seasoning, then add cooked pintos. Simmer on low 30 minutes, adding water if needed to make to your style. Serve with crackers, biscuits or cornbread and plenty of cold iced tea. Mary Edith Walker Aubrey

Monterey Tortilla Casserole 2 ½ cups slightly crushed tortilla chips 2 cups cubed, cooked chicken (1) 16-ounce jar salsa 1 cup frozen corn ¼ cup light dairy sour cream 1 Tablespoon all-purpose flour ½ cup shredded Monterey jack cheese with jalapeno peppers or mozzarella cheese Lightly grease a 2-quart square baking dish. Place 1 ½ cups of the tortilla chips in bottom of dish. In a medium bowl, combine chicken, salsa, corn, sour cream and flour. Spoon over tortilla chips. Bake uncovered in a 350 degree oven for 25 minutes. Sprinkle with the remaining tortilla chips and the cheese. Bake, uncovered for 5-10 minutes more or until heated through. If desired, top with jalapeno pepper slices. Makes 4 servings. Pat Thompson Krum

Peasant “Corned” Beef & Cabbage Casserole 1 pound ground beef 2 cloves garlic, chopped 1 large yellow onion, chopped 1 polish-style kielbasa sausage 1 head cabbage 1 cup water 5 small red potatoes, cut into chunks Brown ground beef and add the chopped garlic and onion and cook until onion is translucent (be care-

ful not to burn the garlic). Add the sausage, cut into chunks and heat for about 5 minutes. Cut the head of cabbage into half and then into smaller chunks and spread evenly over meat-onion-garlic mixture. Add water and cook about 15 minutes more. Add the chunks of potatoes on top of all and cook until potatoes are done. Serve hot. Bonnie Lovell Denton

Pizza Casserole Recipe 2 packages crescent rolls 8 ounces cheddar cheese 1 can pizza sauce 8 ounces mozzarella cheese 1 ½ pounds ground beef Spread all cheese. Brown ground beef, drain. Let dutch oven cool, then line with 1 package of rolls. Spread pizza sauce on dough. Add browned beef. Add all cheese. Form a crust on top with the second package of rolls. Bake 30-40 minutes at 350 degrees. Serves 6-8. Taylor Pennington Ponder

Rice Surprise 1 pound hamburger 1 cup chopped onion 1 cup chopped sweet pepper 1 Tablespoon chili powder 1 Tablespoon salt 1 teaspoon garlic (1) 32-ounce can tomatoes 3 cups cooked rice 1 cup sour cream 8 ounces Monterrey jack cheese, shredded 3 cups raw shredded cabbage (optional) Cook hamburger, onion, pepper until brown. Drain off grease. Add chili powder, salt, garlic and cabbage. Bring to a full boil, then simmer for 10 minutes. Add sour cream, then stir. Top with cheese and keep warm until cheese melts. Spoon out on plate. Serves 10. Wilma Herring Denton

Teaching Denton over 20 Years

Southern Catfish Stew 1 pound skinned catfish or other fish fillets, fresh or frozen ½ cup chopped bacon 1 cup chopped onion 1 can (1 pound, 12 ounces) tomatoes 2 cups diced potatoes 1 cup boiling water ¼ cup catsup 2 Tablespoons Worcestershire sauce 1 teaspoon salt ¼ teaspoon pepper ¼ teaspoon thyme Thaw frozen fillets. Cut into 1-inch pieces. Fry with bacon until brown. Add onion and cook until tender. Add tomatoes, potatoes, water, catsup and seasonings. Cover and simmer for 30 minutes. Add fish. Cover and simmer about 15 minutes longer or until potatoes are tender. Serves 6. (Serve this with a salad and cornbread on a cold winter night.) Pat Thompson Krum

Sweet Potato Casserole ½ cup sugar 2 eggs 1 teaspoon vanilla 1/3 cup milk ½ cup butter 3 cups of cooked mashed sweet potatoes Topping: ½ cup brown sugar 1/3 cup flour 1/3 cup butter 1 cup finely chopped pecans Preheat oven to 350 degrees. Combine sweet potatoes, sugar, eggs, vanilla, milk and ½ cup butter. Beat with mixer until smooth, spoon into a 2 quart greased casserole dish. Topping: Combine brown sugar, flour, ½ cup butter and nuts. Sprinkle mixture over potatoes. Bake at 350 degrees for 30 minutes. Waunita Griffin Krum

Sweet Potato Cranberry Casserole ½ cup flour ½ cup packed brown sugar ½ cup old fashioned or quick oats, uncooked 1 teaspoon cinnamon 1/3 cup butter (2) 17 oz. cans or one large can yams/sweet potatoes, drained 2 cups cranberries 1 1/2 cups mini marshmallows Combine flour, packed brown sugar, old fashioned or quick oats, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Toss 1 cup crumb mixture with yams/sweet potatoes, and cranberries; place in 1 ½ quart casserole. Top with remaining crumbs. Bake at 350 degrees for 35 minutes. Sprinkle with miniature marshmallows. Broil until lightly browned. Serves 10. Jacie Fields Denton

9HJHWDEOHV Baked Zucchini Fans 6 small zucchini ¼ cup margarine, melted 2 Tablespoons lemon juice 2 Tablespoons vinegar 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon dried whole thyme Slice each zucchini lengthwise into ¼ inch slices, taking care not to cut through the stem ends. Place zucchini fans in a lightly greased shallow pan. Combine remaining ingredients, stirring well. Brush butter mixture over sliced zucchini, bake at 350 degrees for 25 to 30 minutes or until tender, basting occasionally. Serves 6. Lola M. Mills Denton

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Holiday Traditions

Batter Fried Okra 1 pound okra ž cup all-purpose flour ½ teaspoon salt 1 egg, well beaten salt and pepper to taste ½ teaspoon baking powder ½ cup milk salad oil Wash okra well; drain. Cut off stem ends, but do not slice. Sprinkle with salt and pepper to taste. Combine flour, baking powder, and ½ teaspoon salt; add milk and egg, beating until smooth. Dip okra into batter; fry until golden brown in deep oil heated to 400, turning if necessary to brown okra evenly. Drain well on paper towels. Lola M. Mills Denton

Corn Casserole 2 large cans cream style corn 1/4 cup yellow corn meal 6 Tablespoons bacon grease or cooking oil 2 eggs (slightly beaten) 1 teaspoon garlic salt 2 cups grated sharp cheddar cheese 2 jalapeno peppers (chopped) Preheat oven to 350 degrees. Combine corn, cornmeal, oil, eggs, & garlic salt. Layer corn mixture with cheese & peppers ending with corn mixture. Pour into 8x8-inch pan. Bake 45 to 60 minutes. Number of Servings: 6 Lois Ann Osburn Pilot Point

Corn Stuffing Balls ½ cup chopped onion 1 cup chopped celery Ÿ cup butter 13-ounce can cream-style corn 1 cup water 1 teaspoon salt Ÿ teaspoon pepper 1 ½ teaspoon poultry seasoning Pinch thyme 1 package stuffing mix ½ cup butter

3 egg yolks Cook onion and celery in butter. Add cream corn, water, salt and pepper, poultry seasoning and thyme. Bring all to a boil. Pour over a package of stuffing mix; toss lightly. Add 3 egg yolks and shape into 12 balls. Place in shallow pan, cover with melted butter. Bake 20 minutes at 375 degrees. Serve with rib roast or poultry. Evelyn Krause Denton

Creole Green Beans 1 package (16 ounces) frozen cut green beans 5 bacon strips, diced 1 medium onion, chopped ½ cup chopped green pepper 2 Tablespoons all-purpose flour 2 Tablespoons brown sugar 1 Tablespoon Worcestershire sauce 1 teaspoon salt ½ teaspoon pepper ½ teaspoon ground mustard 1 can (14.5 ounces) diced tomatoes Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onions and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon. Stir the flour, brown sugar, Worcestershire sauce, salt, peppers and mustard into the drippings until blended. Stir in tomatoes (undrained). Bring to boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture. Yields 6 servings. Pat Thompson Krum

Cucumber Canapes 1 cup mayonnaise 1 package (3 ounces) cream cheese, softened 1 Tablespoon grated onion 1 Tablespoon minced chives ½ teaspoon cider vinegar ½ teaspoon Worcestershire sauce 1 garlic clove, minced

Ÿ teaspoon paprika 1/8 teaspoon curry powder 1/8 teaspoon each dried oregano, thyme, basil, parsley flakes, dill weed 1 loaf (1 pound) white or rye bread 2 medium cucumbers, scored and thinly sliced diced pimientos and additional dill weed In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. Using 2 ½ inch biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread. Top with cucumber slices. Garnish with pimientos and dill. Makes 2 dozen. Pat Thompson Krum

Easy Corn Pudding 1/2 cup butter 1/2 cup canned evaporated milk 3/4 cup Jiffy corn muffin mix 3 large eggs, beaten 1 can cream corn 1 can whole kernel corn, drained Preheat oven to 350 degrees. Melt butter in casserole dish. Stir together milk, corn muffin mix, eggs, cream corn and kernel corn and pour over butter. Bake for 45 minutes or until done. Pudding is done when knife inserted in middle comes out clean. Number of Servings: 10-12 Kathryn Smith Denton

Granny Sam’s Green Beans 2 cans cut green beans 1 teaspoon bacon grease or olive oil 1 teaspoon Accent 1 teaspoon minced onions 1/4 teaspoon Lawry’s seasoning salt Pour green beans and remaining ingredients into medium saucepan




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and stir. Cook over medium heat until liquid is half the original amount, about 15 minutes. Number of Servings: 4 to 6 Lois Ann Osburn Pilot Point

Jalapeno Corn Casserole 1 can cream-style corn 1 can whole kernel corn, drained 2 eggs ½ cup cornmeal 1/3 cup salad oil 1 teaspoon salt ½ cup chopped onion 3 jalapeno peppers, chopped Mix all ingredients together and bake in greased casserole at 350 degrees for 40-50 minutes (until corn is brown and set, not soupy). Serves 8 Dolores Vann Denton

Janie’s Vegetable Casserole 32 ounces cooked, drained frozen mixed veggies 1 cup mayonnaise 1 cup grated velveeta cheese 1 cup grated cheddar cheese Ÿ cup celery and 2 Tablespoons butter Ÿ cup onion- sautÊed with butter and celery Blue package Pepperidge Farm herbal stuffing mix 1 stick melted butter 1 extra large baking pan Mix veggies, mayonnaise, velveeta, cheddar cheese and butter-sauteed celery and onion together. Pour into long baking casserole dish. Top with Pepperidge Farm herbal stuffing mix. Melt stick of butter, pour evenly on top. Bake at 30 minutes at 350 degrees. Serves 10-12. Janie Walters Denton

Mexican Baked Beans (1) 15-ounce can pork and beans (1) 14.5-ounce can stewed tomatoes 1 teaspoon chili powder


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2 Tablespoons ketchup ¼ cup chopped jalapenos from jar ¼ cup chopped onion ¼ cup chopped bell pepper 3 pieces crumbled fried bacon pepper to taste Mix all ingredients and bake at 350 degrees for 30 minutes. Reni Moore Pilot Point

MEXICAN RICE 1 ½ to 2 Tablespoons of olive oil or any oil of your preference. ½ medium size onion chopped 1 cup long grain white rice (if you use other kind of rice you need to experiment with the time) 3 cups of boiling water 1 Tablespoon of Knorr tomato bouillon w/chicken flavor ½ medium size tomato chopped 1 or 2 serrano peppers sliced. (Optional) ½ red bell pepper cilantro (chop a small amount and add for flavor) Put oil in large skillet, sauté the onion, add the rice and continue to brown until it turns a golden brown. Add the water, Knorr tomato, tomatoes, serranos, bell peppers and cilantro. Bring to a boil, turn to simmer on the lowest setting possible and cover. Simmer for 20 minutes. Open, check to be sure it is cooked, no hard rice left. If needed add a little more boiling water and simmer for about 5 more minutes. Do not overcook. Take the spoon and stir the rice by lifting a spoonful at a time until you have turned all the rice. This prevents the rice from sticking. Cover and serve when you are ready. Serves 4-6. (Note: salt and pepper are included in the Knorr tomato powder. If not available use chicken bouillon but add salt and pepper to taste.) Chelita Lewis Denton

Mexican Turkey Stuffing 3 or 4 pound pork roast bone-in or boneless 2 Tablespoons of olive oil 2 onions chopped 2 tomatoes chopped ½ teaspoon garlic powder or 2 small minced garlic cloves ¼ cup chopped pecans ¼ cup chopped raisins ¼ cup chopped almonds ¼ cup seedless prunes chopped ¼ cup of capers (optional) 1 small jar of stuffed olives chopped 4 hard boiled eggs cut in quarters (optional) 2 teaspoons Worcestershire sauce ½ cup of chicken broth if needed Salt and pepper according to taste Boil pork roast until meat is completely done, cool meat and chop very fine. In large skillet put olive oil, sauté onions, tomatoes and garlic, add the meat, pecans, raisins, almonds, prunes, capers, olives, eggs and Worcestershire sauce. Cover and simmer for about 20 minutes to mix all the flavors. If mixture is too dry, you may add a little chicken broth. Use salt and pepper according to taste. Stuff turkey and cook according to the directions included with the turkey. (This mixture can be used as a turkey stuffing, or it is also good on tostadas, tacos, or it is even good served by itself. Ingredients above are sufficient to stuff a 15 to 20 pound turkey.) Chelita Lewis Denton

Mexican-Style Potatoes 6 medium unpeeled potatoes, boiled and chilled 4 slices bacon ¾ teaspoon salt 1 ½ teaspoons chili powder 2 Tablespoons chopped fresh parsley Cut potatoes in ¼-inch slices, set aside. Cook bacon until crisp in skillet, remove bacon, reserv-

ing 2 Tablespoons drippings in skillet. Crumble bacon and set aside. Stir in salt and chili powder. Add potatoes; gently stir to coat. Spoon potatoes into a lightlygreased 9-inch square baking dish. Sprinkle bacon and parsley. Cover and bake at 350 degrees for 25 minutes. Serves 6. Dolores Vann Denton

Mixed Vegetable Casserole 1 package (16 ounces) frozen mixed vegetables 1 large onion chopped 3 celery ribs chopped 1 cup (4 ounces) shredded cheddar cheese 1 cup regular mayonnaise (do NOT use low or no fat mayo) 1 cup crushed butter flavored crackers 1/4 cup butter, softened Combine the first 5 ingredients in a large bowl. Spoon into 1 1/2quart baking dish. Mix cracker crumbs with butter and sprinkle on top. Bake in a 350 degree oven until heated through, 30-35 minutes. Servings 6-8 Jackie Fuller Aubrey

Pecan Carrots 2 Tablespoons butter 2 teaspoons sugar 3 Tablespoons water salt and pepper to taste 1 pound carrots, thinly sliced ½ cup candied pecans (see below) Melt butter in skillet, stir in water, sugar, salt and pepper and carrots. Cover and cook 5 minutes. Uncover, cook 3 more minutes until tender/crisp. Stir in candied pecans.

Candied Pecans ½ cup pecan halves 1 Tablespoon butter 2 Tablespoons light corn syrup 1 Tablespoon sugar ¼ teaspoon cinnamon

1/8 teaspoon salt (to taste) Spread pecans on baking dish. Bake at 250 degrees until hot. Melt butter in saucepan, stir in corn syrup, sugar, cinnamon and salt. Simmer 5 minutes. Pour mixture over pecans. Bake at 250 degrees one hour, stirring every 20 minutes. Remove pecans, cool slightly, separate pecans with fork, then allow to cool completely. Martha Silvaggio Denton

Pickled Green Beans (2) 16-ounce cans cut green beans, drained 1 medium onion, minced 2 Tablespoons salad oil ½ cup sugar ½ cup vinegar ½ cup water ½ tsp salt Saute onion in oil. Add all but green beans, mix well, and pour over beans. Cover and refrigerate at least 24 hours, stirring occasionally. Serve cold. Serves 4-6. Dolores Vann Denton

Porky’s Fried Tators and Okra 6 medium potatoes, diced 1 pound fresh okra, sliced 1 large onion diced 1/4 cup corn meal 3 Tablespoons vegetable oil salt and pepper to taste In a large skillet, heat oil. Sautee onions for 5 minutes. Add potatoes and okra and cook for 20 min. or until brown. Sprinkle with corn meal and salt and pepper to taste. Continue cooking until tender about 15 minutes. (Hint: Use a preheated cast iron skillet for best flavor.) Serve hot as a side for fried fish or chicken. Serves 6. Jim Jezek Denton

Stove Top Baked Beans (2) 15-ounce cans Van Camps Pork N Beans 1 medium onion, chopped finely

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Holiday Traditions

3 slices bacon 2/3 cup brown sugar 1/2 cup tomato ketchup Cook bacon in 10-inch skillet. Remove from pan. Set aside to drain. Sautee onion in bacon drippings until golden. Add beans, onion, ketchup, brown sugar to pan. Stir to combine ingredients. Cook on low heat “bubbly� for 10-20 minutes. Serves 6-8. Darlene Collins Denton

Summer Squash Casserole 4 medium size yellow squash, cut in Âź-inch slices 1/3 cup chopped onion 2 hard-cooked eggs, chopped 1 cup corn chips, crushed 1/3 cup margarine, melted 1/3 cup cubed cheddar cheese Cook squash in a small amount of boiling salted water until tender; drain. SautĂŠ onion in butter; add squash stirring to mix. Spoon mixture into a lightly greased 1-quart casserole; top with eggs, cheese and corn chips. Bake casserole at 350 for about 15 minutes or until cheese melts. Lola M. Mills Denton

Sweet-Sour Carrots 2 pounds carrots 1 teaspoon salt Hot water 2 Tablespoons butter ½ cup vinegar ž cup sugar Wash and scrape carrots. Cut into strips 3 x ½ inches. Place in sauce pan; add salt and hot water to cover. Cook until tender. Drain and add butter, vinegar and sugar. Cook slowly until transparent, serve hot. Serves 4-6. Delores Vann Denton

Twice-Baked Potatoes 6 medium unpeeled potatoes, baked Âź teaspoon salt

Âź teaspoon pepper 1 pound sliced bacon, cooked 3 cups (24 ounces) sour cream 2 cups (8 ounces) shredded mozzarella 2 cups (8 ounces) cheddar cheese 2 green onions, chopped Cut baked potatoes into 1-inch cubes. Place half in a greased 13x9x2 baking dish. Sprinkle with half of salt, pepper and crumbled bacon. Top with half of the sour cream and shredded cheeses. Repeat layers. Bake uncovered at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onion. Yields 6-8 servings. (This is easy to double or triple for large groups.) Pat Thompson Krum

6DODGV Best Cranberries Ever! 1 1/2 cups water 3 cups turbinado sugar 3-inch cinnamon stick 1/4 teaspoon allspice (3) 12-ounce bags fresh cranberries (about 2 1/2 pounds or 11 cups) (3) Gala or Pink Lady apples 2 cups walnuts, toasted, cooled, and broken into small pieces 2 tablespoons Cointreau, Triple Sec, or Grand Marnier In a 4-5 quart heavy pot over medium heat, simmer the water, sugar, cinnamon stick, allspice, and half of the cranberries, stirring occasionally, until the cranberries start to pop, about 5 minutes. Then add half of the remaining cranberries and simmer, stirring occasionally, for 5 minutes. Meanwhile, peel and core the apples, and then dice them into 1/4 inch pieces. Add the apples to the pot along with the walnuts and remaining cranberries. Simmer,


stirring occasionally for 5 minutes. Stir in the orange liquer and simmer 1 minute. Remove from heat and cool to warm or room temperature. Discard the cinnamon stick and serve. Makes 12 cups. YUMMY! (This can be served either warm or cold and it a great accompaniment to any main dish.) Judy Stoughton Denton

Bing Cherry Salad 1 can sweet bing cherries 1 4-ounce box of cherry, black cherry or raspberry jello 1 small can crushed pineapple 1 8-ounce bottle regular Coca Cola 1 8-ounce block cream cheese 1/2 cup of chopped pecans Drain cherries in small pan. Bring saved juice to a boil and add jello. Let stand until cooled a bit and add drained can of pineapple, softened cream cheese, coke, cherries, and pecans. Mix well and pour into large bowl and chill in refrigerator. Is delicious served at any meal, but is especially attractive during holidays. Jonell Hawk Denton

Boiled Coleslaw Dressing 1/4 cup canola oil 1 cup white vinegar 1 cup sugar (may use half Splenda and half white sugar to reduce calories) 2 teaspoons dry mustard 1 teaspoon dill seed or dill weed (I use seed) 1 teaspoon celery salt 1 teaspoon cracked black pepper Combine all ingredients in saucepan. Bring to boil and pour over cabbage mixture. Let set for at least 4 hours. (I let mine cool at room temperature for a couple of hours and then in the refrigerator for at least 2 hours or overnight.) Keeps well for a couple of days. Excellent on pulled pork sandwiches; or as side dish. Sarah Paddack Krum

Cherry Berry Salad (1) 6-ounce package of cherry jello (1) 10-ounce package strawberries, drained 1 can whole cranberry sauce Cool-Whip for topping Dissolve jello in 2 cups boiling water, mixing well. Stir in whole cranberry sauce and the drained strawberries. Mix well. Pour into a 7�x11� glass dish and refrigerate until set. Put a dollop of CoolWhip on each piece. Serves 8-10 Lola M. Mills Denton

Chicken Salad Pie 2 cups diced chicken (cooked) 1 ½ cups chopped celery 1 green onion tops included ½ cup sharp cheese 1/3 cup pecans 1 cup crushed potato chips Dressing Recipe: 1 ½ cup mayonnaise ½ teaspoon black pepper 1 Tablespoon lemon juice ½ teaspoon accent Ÿ teaspoon salt Preheat oven to 350 degrees. Cook chicken with celery and onion for 25 minutes. Drain, combine dressing ingredients, pour over other ingredients and mix. Turn into baked 9� pie shell and top with crushed potato chips. Serve warm. Marilyn Niswanger Denton

Chicken Waldorf Salad 2/3 cup Hellman’s low fat mayonnaise 1 Tablespoon lemon juice 2 cups diced cooked chicken 1 large apple, cored and diced ½ cup sliced celery 1/3 cup raisins Ÿ cup sliced green onions Combine mayonnaise and lemon juice. Stir in remaining ingredients. Cover; chill. Makes 5 cups. (200 calories/cup) Lola M. Mills Denton

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Holiday Traditions


G-Ma’s Delicious Grape Salad (Rose Rhone’s)

4 cups of seedless green grapes 4 cups of seedless red grapes 1 cup of sugar (8 ounces) 1 8-ounce brick of Philadelphia cream cheese 1 8-ounce carton of sour cream 1 teaspoon of vanilla (I like the Mexican vanilla) 1/3 cup brown sugar 1 ½ cups chopped pecans (8 ozs.) If the grapes are real big, you might just use 3 and 3. (Actually, I usually use 8 cups of either the red or black grapes, as I think they are a little bit sweeter.) Wash the grapes and lay them out on paper towels so you can take some more paper towels and dry them. Put them in a casserole or baking dish that is about 9 X 13. Mix the cream cheese (that has been softened on the counter overnight) with the sour cream, sugar and stir in the vanilla. I use my little hand mixer to mix this up real well. Pour this mixture over the grapes. Sift the brown sugar over the top of the cream cheese mixture and then top with the chopped pecans. MUST chill for at least four hours. Softening the Philadelphia Cream Cheese on the counter overnight is important and the four hours of chilling is very important, too. This recipe has made me famous in Argyle, TX., and my son, who is 44 years old, called me to tell me that it is the best dish he has ever had in his whole entire life! Ha! You gotta love it! Thanks! G-Ma Hartman Argyle

Granny Sam’s Pink Salad

1 large carton Cool-Whip 1 small carton cottage cheese, small curd 1 can lite cherry pie filling 6 packets Equal 1 cup chopped pecans

Combine all ingredients and chill in refrigerator. Number of Servings: 10 Serve cold. Lois Ann Osburn Pilot Point

Guacamole Salad

2 ripe avocados, peeled, seeded and coarsely chopped 3 Tablespoons Pace picante sauce ¼ teaspoon salt 1/8 teaspoon pepper 1 small tomato, peeled, finely chopped and drained 2-3 Tablespoons chopped onion 4 cups shredded iceberg lettuce Position knife blade in food processor bowl; add avocado, picante sauce, salt and pepper. Top with cover; process until avocado is pureed. Spoon into a mixing bowl, gently stir in tomato and onion. Arrange shredded lettuce on each of 6 plates; top with about 1/3 cup mixture. Lola M. Mills Denton

Hot Turkey Salad

2 cups roasted turkey 2 cups chopped celery ½ cup chopped almonds 1/3 cup chopped green pepper 2 Tablespoons chopped pimiento 2 Tablespoons finely chopped onion 1 teaspoon salt 2 Tablespoons lemon juice ½ cup mayonnaise Sliced swiss cheese ½ stick melted butter 1 cup cracker crumbs Combine first nine ingredients. Put into buttered 1 ½ quart casserole dish. Top with slices of cheese. Combine butter and cracker crumbs and sprinkle atop casserole. Bake at 350 degrees for 30 minutes. Serve hot. Serves 6. Marilyn Niswanger Denton

Lemony Fruit Salad

(1) 15.75 ounce can lemon pie filling

(1) 8-ounce container frozen whipped topping, thawed 2 cups miniature marshmallows (1) 16-ounce can diced pineapples, drained (1) 15-ounce can mandarin oranges, drained (1) 16-ounce can fruit cocktail, drained 1 cup fresh blueberries 2 bananas, sliced Mix together the lemon pie filling, whipped topping, marshmallows, pineapple, oranges, fruit cocktail and blueberries. Let cool in refrigerator for at least 3 hours. Just before serving, stir in bananas. Serves 10. Pat Thompson Krum

Minty Fruit Salad

2 cups cubed honeydew melon 2 cups halved, unsweetened strawberries 1 cup sliced bananas 1 cup grapefruit segments 1 cup peeled, halved, sliced kiwi fruit 1 cup canned mandarin oranges ½ cup sugar 1/3 cup orange juice 1/3 cup lemon juice 1/8 teaspoon peppermint extract In a large bowl, combine honeydew, strawberries, bananas, grapefruit, kiwi fruit and oranges. In another small bowl, combine sugar, orange juice, lemon juice and extract. Pour over fruit and gently stir. Cover and refrigerate at least 3 hours. Serves 8. Pat Thompson Krum

Pasta Salad

6 tomatoes (seeded and chopped) 2 (12-ounce) jars of marinated artichoke hearts, drained and chopped 1 (3.8 ounce) can sliced black olives- drained 1/2 cup sliced green onions 2 (4-ounce) pkgs. Feta cheesecrumbled in large pieces and divided in half

1/3 cup olive oil 2 Tablespoons red wine vinegar 2 Tablespoons chopped fresh parsley 1 Tablespoons chopped fresh basil 1 teaspoon sugar 2 teaspoon Greek Seasoning (cavenders) 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper 12 ounces penne pasta Place first four ingredients in large bowl with 1/2 feta cheese. Whisk together oil, vinegar, and next 6 ingredients. Pour over tomatoes, artichokes, and feta. Cover and chill 2 hours. Cook pasta, drain, and put back in pot and add mixture and rest of feta. Becky Vawter

Pineapple Cheese Salad

2 packages lemon jello 2 cups hot water 4 bananas, sliced 2 cups miniature marshmallows ½ cup sugar 3 Tablespoons flour (2) 8.5 ounce cans crushed pineapple, not drained 1 carton whipping cream Lettuce leaves (optional) to serve on Dissolve jello in hot water. Add cold water according to jello directions and chill until syrupy, stir in bananas and marshmallows. Pour in 9x11x2 pan. Chill until set. Mix sugar and flour, add to undrained pineapple. Cook over medium heat until thickened, stirring constantly. Cool. Whip cream and fold in to cooled pineapple along with half of cheese. Spread on top of jello. Sprinkle rest of cheese on top. Chill overnight. Cut in squares. Serve on lettuce leaves or out of dish. Serves 12 to 15. Nina Wood Pilot Point

Wishing you a Wonderful Holiday Season 940-382-5360 940-382-1780 34


Holiday Traditions

Taco Salad 1 pound lean ground beef 2 cans French onion soup 1 small can ground chili peppers (optional) 1 head lettuce, chopped 1 onion, chopped 1 tomato, chopped shredded cheese Fritos Brown ground beef. Add soup, chilies and simmer. Make salad: Combine 2 mixtures and top with shredded cheese. Serve with Fritos. (Can use half now and half laternot combined. Does not do well overnight after being combined). Serves 4-6 Gretchen Arrant Denton

Roasted Pepper and Artichoke Salad 2 red bell peppers 2 yellow bell peppers Ÿ cup balsamic vinegar ½ cup olive oil 2 green onions, finely chopped Ÿ cup fresh basil Salt and pepper to taste 4 ounces feta cheese (1) 6-ounce jar marinated artichoke hearts, drained Roast peppers directly over gas flame or under broiler until evenly charred. Peel, seed, cut into ½ inch strips. Place in bowl. Drain and cut artichoke hearts in quarters, add to peppers. Whisk vinegar, oil, scallions and basil in a bowl. Season with salt and pepper. Drizzle over pepper mixture. Add cheese. Toss gently. Serve with baguette rounds or crackers. Serves 4. Martha Silvaggio Denton

The Easy Fruit Salad (1) 8-ounce can mandarin oranges 1 large container of frozen strawberries 3 fresh bananas 1 can of peach pie filling (1) 8-ounce can of pineapple tidbits

Pour all ingredients in bowl together, except for bananas. No cook time. Put in refrigerator overnight. Let thaw, then add bananas right before serving. Beautiful presentation, beautiful colors and NO cooking! Serve in a holiday bowl. Serves 8. Denise Esparza Providence Village

Tomato Salad on a Roll sliced tomatoes salt and pepper 2 garlic cloves, minced 2 anchovy filets, chopped 1 teaspoon capers, rinsed 3 Tablespoons olive oil 2 teaspoons red wine vinegar pinch of pepper flakes 6 basil leaves plus 6 more 2 or 4 rolls Salt and pepper tomato slices. Mix in other ingredients, toss and let sit 10 minutes. Spoon tomato and sauce onto half roll. Add more basil, Gently press on top half. Wrap tightly with Saran Wrap and wait one hour before serving. Don Vann Denton

0HDW3RXOWU\ )LVK Black-Eyed Pea Chili 1 pound hot bulk pork sausage (use good brand to cut down on fat) 1 medium onion, chopped ½ cup chopped celery (4) 15-ounce cans black-eyed peas, undrained (1) 14-ounce can diced, unsalted tomatoes, undrained (1) 10-ounce can diced tomatoes with green chiles, undrained 3 Tablespoons chili powder Cook sausage over medium high heat in Dutch oven until lightly browned and no longer pink; stir-

ring constantly to crumble. Drain sausage on paper towels and discard all but 1 tablespoon drippings in pan. Add onion and celery to pan; cook until onion is translucent, stirring constantly. Add black-eyed peas, tomatoes of both kinds and chili powder. Stir in sausage. Bring to a boil; reduce heat and simmer, covered for 30 minutes. Season to taste with salt and pepper and add more chili powder if needed; to your taste. Serve with cornbread or crackers. Sarah Paddack Krum

Breakfast Sausage

1 package of breakfast sausage 1 can crescent rolls Open 1 can of crescent rolls of triangle shape. Lay on cookie sheet. Put breakfast sausage on roll and roll up sausage. Bake at 350 degrees for 20 minutes until golden brown. Cynthia Pockrus Argyle

Cheesy Salsa-Mini Meat Loaves 1 pound ground beef 1/2 cup finely chopped onions 1 egg 12 saltine crackers 1 1/2 cups Mexican shredded four cheese, divided 1 cup thick and chunky salsa Mix first 4 ingredients with 1 cup cheese and 1/2 cup salsa. Press into 12 muffin cups sprayed with cooking oil. Use back of spoon to make indentation in center of each. Place muffin pan on foil covered baking sheet. Bake 20 to 25 minutes at 400 degrees or until meat loaves are done. Top with remaining salsa and cheese, bake 3 minutes or until cheese melts. Number of Servings: 4 Phyllis Broomfield Aubrey

CHICKEN & DUMPLINGS 4 split fryer breasts 2 stalks celery – diced 2 Tablespoons salt 1 Tablespoons coarse black pepper 1 can cream of chicken soup 1 quart milk 2 cups Bisquick – I kinda heap the scoop ž cup buttermilk 3 boiled eggs - sliced 1 can English peas, drained or 1 small package frozen peas Boil chicken in enough water to cover completely using a TALL stew pot, with the celery, salt and pepper for about 25 minutes. Do not overcook. Remove chicken from broth, debone and skin. Cut into pieces (I leave them big enough to know you are getting chicken). Set aside. You should have about ½ gallon liquid to start with. Add cream of chicken soup, and whisk until dissolved, then add milk. DO NOT LEAVE ON BURNER while mixing dumplings. Mix Bisquick and buttermilk until well combined. If dough is too dry, add small of amounts buttermilk until you have a “biscuit type doughâ€?. Dump dough onto a generously floured cutting board, and sprinkle a little flour on top so it will not stick to your hands. Knead the dough 10 or 12 times making sure it does not stick to board. Roll or pat dough to ½ inch thick. Use a pizza cutter to cut into strips and then into 1-1/2 inch squares. This whole process goes very fast, despite my lengthy description. RETURN LIQUID TO BURNER, bring to a gentle boil and begin dropping the squares into the liquid. You will think you have no more room, but take a spoon and gently push the dough under the liquid for a second until




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Holiday Traditions


you have all the dough in the pot. The first ones will already be popping to the top and the liquid will start wanting to come over the top of the pot!!!! At this time, you have to start reducing the heat a little and may have to set the pot on a cold burner for a second to make bubbles go away; then back on the heat…… DO NOT leave the stove for any reason during this process, or you will have a cooktop full of dumplings. Cannot tell you the exact length of cooking time, but the dumplings will all poof up; keep reducing the heat so they simmer and check with your spoon to check for doneness. If top ones look a little dry; push them under liquid with a spoon and let another one come to the top. You will be able to tell when they are all “poofed and firm”. The liquid may still be a little thin. If it is; thicken with a roux of flour and water, boiling gently until thick. GENTLY fold in the eggs, peas and chicken pieces, being careful not to break up dumplings. Set off the fire; cover and let set for about 10 minutes before serving. Technique is as important as the ingredients and once you get it down, you can make these in about 45 minutes. It is really easy. Sarah Paddack Krum

Chicken Lasagna Rolls 1 small onion, chopped 3 Tablespoons butter or margarine 3 Tablespoons all-purpose flour 1 can (14 1/2 ounces) chicken broth 1 cup milk 1 ½ cups shredded Monterey Jack cheese 3 cups diced cooked chicken 2 packages (10 ounces each)

frozen chopped broccoli, thawed and drained 2 eggs, beaten 1/2 cup dry bread crumbs 1 jar (6 ½ ounces) diced pimientos, drained 1/2 cup minced fresh parsley 1/4 teaspoon salt 12 lasagna noodles, cooked and drained In a saucepan, sautee onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in cheese. Pour 2/3 cup into a greased 9 x 13 inch baking dish; set aside. In a bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt. Spread about ½ cup over each noodle. Roll up jellyroll style, beginning with a short side; secure ends with toothpicks. Place 12 roll-ups curly end down into each baking dish. Top with remaining cheese sauce. Cover and bake casserole at 350 degrees for 40 minutes. Uncover; bake 5 minutes longer. Serves 6. Janell Trachta Aubrey

Chicken Paprika 1 large chicken ¼ cup bacon fat 2 cups boiling water 2 Tablespoons paprika 1 large onion 1 tomato 2 Tablepoons green peppers, chopped in small pieces Brown disjointed pieces of a large chicken, which has been salted in bacon fat. Add boiling water and paprika. Cook slowly until nearly done. Add onion, tomato and green pepper. Simmer until chicken is tender. Good on noodles or rice. Dolores Vann Denton

Chicken Rolls 4 boneless, skinless chicken breasts 4 ounces cream cheese 2 chopped green onions ¼ cup grated cheddar cheese 8 slices bacon (applewood is good) granulated garlic celery salt freshly ground pepper toothpicks Place each chicken breast in plastic bag, pound with mallet till thin. Sprinkle both sides with garlic, celery salt and pepper. Mix cream cheese, green onions and cheddar cheese, add garlic if desired. Spread ¼ of the mixture on breast, then roll from small end. Wrap 1 piece of bacon across and another lengthwise. Secure with toothpicks. Grill on medium heat, turn often until done, approximately 30 minutes. Serves 4. Gaye Thomas Denton

Crock Pot Italian Beef Sandwiches 3-4 pound lean roast, such as sirloin 1 (16 ounce) jar mild or hot pepperoncini peppers, with liquid 1 package Good Season Italian salad dressing mix Brown roast in skillet; put in crock pot. Pour 16 ounce jar peppers over roast. Sprinkle salad dressing mix over all. Cover and cook on low 6-8 hours. When done (falling apart), use fork to pull meat apart. Serves 8-10 Pile meat on hoagie buns, toasted if desired; spoon on some juice and few peppers from crock pot and ENJOY! So simple and tasty! Wonderful seasoning. Barbara Roeder Donna TX (previously Denton)

Crockpot Magic Beef 5 pound beef roast 2 packages ranch dressing mix 2 packages Italian dressing mix 2 packages brown gravy mix

2 cups of wine, beer, or water Place beef roast in crockpot. Mix the dressing mixes with the liquid until dissolved. Pour liquid mixture over the roast. Cover and cook over low heat for 6- 8 hours. If desired, vegetables (potatoes, carrots, onions, mushrooms) can be added half way through cooking. Serves 6-8. (This dish can be served with the added vegetable or with noodles, mashed potatoes, or with other accompaniments. It is so easy and so good to serve to company and family alike!) Judy Stoughton Denton

Dr Pepper Pork Roast (Crock Pot Recipe) 2 medium onions, sliced 2 Tablespoons canola oil, Wesson 1 4-pound pork loin roast Salt and pepper 5 whole cloves 1 stick cinnamon 1 whole bay leaf 1 can (12 ounce) Dr Pepper 1 1/2 cups dried apricot halves 1 1/2 cups pitted prunes 1. Place sliced onions in a 3 1/2- to 4-quart slow cooker. In a large skillet, heat oil over mediumhigh heat. Season pork roast with salt and pepper. Brown roast on all sides in skillet. Place browned roast in crock pot on top of onions. 2. Add cloves, cinnamon sticks, and bay leaf to cooker. Pour Dr. Pepper over roast and top roast with dried fruit. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 8 to 9 hours or until internal temperature of roast is 160 degrees F 3. Remove roast from cooker and let rest for 10 minutes. Use a slotted spoon to remove onion, fruit, and spices from cooker; discard spices. Skim fat from sauce in cooker. Slice roast and serve topped with onions, fruit, and sauce. Sarah Paddack Krum

Historic South Gainesville Neighborhood Association 2011 Holiday Home Tour Saturday, December 10th 4:00 – 8:00 PM

Tickets of $10.00 per person are on sale at Morton Museum, Gainesville Chamber of Commerce, Anana’s, and Amelia’s Attic in Historic Downtown Gainesville. For more information go to: or call 1-940-668-8900. KK


Holiday Traditions

Hamburger Meat with Potatoes & Gravy 2 middle potatoes 1 pound hamburger meat 3 Tablespoons flour 3 Tablespoons cooking oil salt and pepper 3 cups milk sliced bread Peel potatoes, dice, boil water in pan on side. Cook the hamburger meat with fry pan, drain. Keep 3 Tablespoons of grease, add 3 Tablespoons flour, stir up and add milk, add potatoes in with gravy. Stir up until thick, toast the breads, pour gravy over the toasts. Enjoy and eat. Cooking Time: 30 minutes Cynthia Pockrus Argyle

Home Sweet Home Meat 1 can (8oz.) Hunts Tomato Sauce 1 pound ground very lean meat 1 cup unseasoned dry bread crumbs 2 eggs, lightly beaten 2 Tablespoons firmly packed brown sugar 1 can (14.5oz.) Hunts diced tomatoes with sweet onions, drained Preheat oven to 400 degrees. Spray pan with cooking spray; set aside. Mix tomato sauce and sugar in small bowl; set aside. Combine meat, diced tomatoes, bread crumbs and eggs; shape info a loaf in prepared pan (about an 8”x10” pan). Bake 30 minutes; remove from oven and pour tomato sauce mixture over meat loaf. Reduce oven temperature to 350 degrees. Bake an additional 25-30 minutes or until loaf is no longer pink in center (160 degrees). Let stand 10 minutes before cutting into 6 slices to serve. Lola M. Mills Denton

Kentucky Hot Browns 4 thick white bread slices ¾ pounds sliced roasted turkey Mornay Sauce

1 cup (4 ounces) shredded Parmesan cheese 3 plum tomatoes, sliced 8 bacon slices, cooked Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 or 2 minutes on each side or until toasted. Arrange bread slices in 4 lightly greased broiler-safe baking dish. Top bread with turkey. Pour hot mornay sauce over turkey. Sprinkle with Parmesan cheese. Broil 6 inches from heat 3 or 4 minutes or until bubbly and lightly browned. Remove from oven. Top sandwich with tomatoes and bacon. Serve immediately. 4 servings Joy Moore Sanger

Kid Pizzas 1 can biscuits 1 jar pizza sauce 1 package pizza grated cheese ½ pound hamburger meat, cooked 1 package pepperoni, cut in small pieces 1 small chopped onion Cook meat, drain, chopped onion, and bell pepper. Open biscuit can, 1 piece biscuit smashed down, circle about 4 inches round. Add 1 Tablespoon pizza sauce on biscuit. Add grated cheese on top, add onion, bell pepper. Grease light on cookie sheet, bake at 350 degrees for 25 minutes to golden crust. Cynthia Pockrus Argyle

Quick and Easy Fajita Wraps 1 pound steak, thinly sliced 1 Tablespoon olive oil Salt, pepper, garlic salt 1/4 cup picante sauce 1 large onion 1 large green bell pepper 1 large red bell pepper dash olive oil lemon pepper garlic salt flour tortillas


shredded pepper jack cheese (or cheese of choice) pico de gallo guacamole Saute steak in olive oil and seasonings over medium heat until done. Remove from heat. Stir in picante sauce. In microwave dish, cut onion, green and red bell peppers in strips lengthwise. Add a dash of olive oil, lemon pepper, and garlic salt. Microwave on high four minutes. Heat a flour tortilla with cheese in middle 30 seconds in microwave. Fill with steak and vegetables. Add pico de gallo and guacamole if desired. Wrap. Pico de gallo: Finely dice one onion, one jalapeno, and one tomato. Mix with salt and olive oil (if desired). Guacamole: In food processor blend 3 peeled and seeded avocadoes, juice of one lemon, 1/2 cup picante sauce, salt, garlic salt, and lemon pepper. Serves six. Preparation time: 30 minutes. My original recipe based on more complicated procedures; never published. Clair Bradford Flower Mound

Sesame Pork Ribs ¾ cup brown sugar, packed ½ cup soy sauce ½ cup ketchup ¼ cup honey 2 Tablespoons white wine vinegar 3 garlic cloves, minced 1 teaspoon salt 1 teaspoon ground ginger ¼ to ½ teaspoon crushed red pepper flakes 5 pounds bone-in country-style pork ribs 1 medium onion, sliced 2 Tablespoons sesame seeds, toasted 2 Tablespoons chopped green onions In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place the onion in a 5-quart slow cooker; top with

ribs and sauce. Cover and cook on low for 5-6 hours or until meat is tender. Place ribs on a serving platter, sprinkle with sesame seeds and green onions. Serves 5 Lola M. Mills Denton

Shepherd’s Pie 1 cup leftover meat, minced 1 onion, minced Salt and pepper Leftover gravy or stock 2 cups leftover boiled or mashed potatoes Mix the meat and onion and season. Moisten with gravy or stock. Put in the bottom of a pie dish and cover with a thick layer of mashed potatoes. Cook at 375 degrees for 45 minutes. Good with cabbage or spinach. (This is a favorite in many British pubs, where it is cooked in big trays and kept warm on a hot plate.) Don Vann Denton

Slow Cooker Pot Roast 1/2 cup A.1 Steak Sauce 1/2 cup water 1 (0.9 ounce package) onion-mushroom soup mix 1 boneless eye roast (2 to 2 1/2 pounds) 1 package baby carrots 1 pound baby red potatoes 1 onion thickly sliced Mix first 3 ingredients. Place meat in slow cooker. Top with vegetables and the sauce, cover Cook on LOW 8 to 9 hours (or on high 6 to 7) Number of Servings: 4 Serve with hot garlic bread Phyllis Broomfield Aubrey

Sweet and Sour Meatball Skewers 32 frozen fully cooked meatballs, thawed 1 red pepper, cut in 1 inch squares 1 green pepper, cut into 1 inch

Best Wishes for a warm & happy Holiday Season filled with family & friends! From all of us.

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squares 1/4 cup apricot jam 1/4 cup barbecue sauce Cooking Instructions: (Heat grill to medium) Thread meatballs and peppers alternately onto 8 skewers. Microwave jam in small bowl on high 15 seconds. Stir in barbecue sauce, brush half on kabobs. Grill 8 to 10 minutes until meatballs are heated throughout, turning occasionally brushing with remaining jam mixture for the last 2 minutes. Number of Servings: 5 Serving Instructions: If wooded skewers are used soak in water for 30 minutes. Phyllis Broomfield Aubrey

'HVVHUWV&DQG\ The Absolute White Frosting 1 cup milk 2 teaspoons cornstarch pinch salt 1 cup sugar (granulated) 1/2 cup shortening (butter, margarine, vegetable oil, etc.) + 2 Tablespoons butter 1/2 teaspoon vanilla Cooking Time: 19 minutes In a small pot combine 1 cup milk, 2 Tablespoons + pinch salt and cornstarch. Cook thoroughly and thick. When cool it will look very thick. In a bowl combine 1 cup sugar, 1/2 cup shortening. Cream mixture thoroughly in mixer. Gradually add milk mixture to the sugar/shortening mixture. Beat mixture at light speed. Add 1/2 teaspoon vanilla. When thick add 2 Tablespoons butter. Frosting is delicious on a 8-inch cake or double the mixture for a 16-inch cake. Faith Whitfield Denton

Best-Ever Apple Cake


1 ½ cups chopped pecans ½ cup margarine, melted 2 cups sugar 2 eggs 1 teaspoon vanilla 2 cups flour 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon salt 4 Granny Smith apples, peeled and cut into Ÿ inch wedges Stir together margarine and next 3 ingredients. Combine flour and next 3 ingredients; stir until blended. Stir in apples and 1 cup pecans. Spread batter into greased 13x- inch pan. Cool completely! Cream Cheese Frosting (1) 8-ounce packaged cream cheese, softened 1 ½ cups powdered sugar 1/8 teaspoon salt 1 teaspoon vanilla Spread frosting over cake, sprinkle with remaining ½ cup pecans. Grace Milos Denton

ž cup flour 1 cup sugar 5 Tablespoons cocoa ½ teaspoon salt 1 stick butter 2 eggs unbeaten 1 teaspoon vanilla ½ cup chopped nuts (optional) Mix together and beat. Bake at 350 degrees for 25 minutes. Serves 12. Betty Warnack Denton

Brownie Drops 2 bars (4 ounces each) German sweet chocolate 1 Tablespoon butter 2 eggs ž cup sugar Ÿ cup unsifted flour Ÿ teaspoon baking powder 1/8 teaspoon salt Ÿ teaspoon cinnamon ½ teaspoon vanilla ž cup chopped pecans Melt chocolate and butter over hot water. Stir to blend. Cool. Beat eggs until foamy. Add sugar 2 Tablespoons at a time, beating until thickened about 5 minutes with electric mixer. Blend in melted chocolate mixture. Add flour, baking powder, salt, cinnamon; blend. Blend in vanilla and pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake 8-10 minutes at 350 degrees. Makes 36 cookies. Nina Wood Pilot Point

Butter Brickle Cookies ž cup butter-flavored Crisco 1 Ÿ cup brown sugar 1/3 cup milk 1 egg 1 teaspoon vanilla 1 cup milk chocolate chips (to drizzle on top) 3 cups oats 1 cup flour ½ teaspoon soda ½ teaspoon salt Ÿ teaspoon ground cinnamon 1 cup almond brickle chips Mix together. Grease sheet. Bake 9-11 minutes at 375 degrees. Joy Moore Sanger

Buttermilk Pie 1 ž cup sugar 1 stick margarine 2 Tablespoons flour 3 medium or large eggs ½ cup buttermilk 1 teaspoon vanilla 9-inch deep dish pie crust Using an electric mixer, combine and mix all ingredients thoroughly. Pour into unbaked pie shell. Bake at 300 degrees for 1 hour or until knife point inserted into pie center comes out clean. Cadella Veanueva Denton

Butterscotch Swirl Cake 1 cup butter 2 cups sugar 6 eggs

3 Tablespoons rum extract 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon soda 1 teaspoon baking powder 1 cup (8 ounces) sour cream 1 package (3.4 ounces) instant butterscotch pudding mix ž cup butterscotch ice cream topping Butterscotch glaze: Ÿ cup butter Ÿ cup packed brown sugar 2 Tablespoons milk 1 cup powdered sugar 1 teaspoon vanilla extract Ÿ cup pecans, chopped In a large mixing bowl, cream butter and sugar until fluffy. Add 5 eggs. Stir in extract. Combine flour, soda and baking powder. Add to cream mixture alternately with sour cream, mix well. Transfer 2 cups of batter to another large mixing bowl. Beat in the pudding, butterscotch topping and remaining egg until well-blended. Pour half of the plain batter into greased and floured 10-inch fluted tube pan. Top with half of the butterscotch batter, cut through with a knife to swirl. Repeat layers and swirl. Bake at 350 degrees for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes. For glaze: in small saucepan, combine butter, brown sugar and milk. Bring to boil, remove from heat, add powdered sugar and vanilla. Beat until smooth and creamy. Drizzle over cake. Sprinkle with pecans. Joy Moore Sanger

Caramel Popcorn 2 sticks butter 1 box brown sugar 1/2 cup white Karo corn syrup 1 teaspoon butter flavoring 4 quarts of popped corn 1 cup of peanuts 1 cup of pecans

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Holiday Traditions

Boil butter, brown sugar, corn syrup, and butter flavoring for 5 minutes and pour over the popcorn to which you have added the peanuts and pecans. Mix well. Place mixture on large cookie sheet, spreading evenly. Place in oven for 1 hour at 200 degrees. When cool, break into serving pieces. Serves large group. Jonell Hawk Denton

Cherry Chocolate Surprise Cake

1 chocolate cake mix, prepared as directed (1) 20-ounce can cherry pie filling (1) 8-ounce brick of cream cheese 1 egg 1 Tablespoon sugar 1 teaspoon vanilla Pour prepared cake batter into a greased 12� Dutch oven. Spoon cherry pie filling into clumps over cake batter. In a small mixing bowl cream together cream cheese, egg, sugar and vanilla until smooth. Drop by Tablespoons over top of cake. Place lid on oven. Bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 1 hour or until top center of cake springs back when touched. Serve warm with whipped cream as topping. Serves 10-12. Taylor Pennington Ponder

Chocolate Cherry Jubilee Cake

3 eggs 1 box of dark chocolate cake mix (Use mix dry) 1 can of cherry pie filling 1 teaspoon almond extract Mix all ingredients well by hand (not mixer) Bake in a preheated 350 degree oven in a floured and greased Bundt Pan, for 40-50 minutes. Remove from oven, let cool 2 minutes and turn onto serving plate.

Cake is delicious served without icing. But if you want, use this Glaze: Melt 1/2 cup semi-sweet chocolate pieces and 1 Tablespoon butter together and spread on top of warm cake. Jonell Hawk Denton

Cherry Snowballs

1 cup butter, softened 1/2 cup confectioner’s sugar 2 cups flour 1 (6 oz.) jar maraschino cherries without stems- drained and halved additional powdered sugar I n a mixing bowl, cream butter and powdered sugar, gradually add flour. Shape a Tablespoon of dough around each cherry forming balls. Place 1 inch apart on an ungreased baking sheet. Bake 18-20 minutes at 325 degrees. Roll warm cookies in powdered sugar. Cool on wire racks. Makes 2.5 dozen. Megan Wright Corinth

Chocolate Christmousse Pie

3 cups chocolate wafer crumbs 1 cup butter (2 sticks) 16 ounces semi-sweet chocolate, chopped 2 eggs 4 egg yolks 4 egg whites 2 cups whipping cream 6 Tablespoons confectioner’s sugar 2 cups whipping cream 1 Tablespoon sugar Mix crumbs with melted butter. Press onto bottom and sides of 10-inch spring form pan. Chill 2 hours. Melt chocolate in double boiler. Remove from heat. Pour into large bowl. Beat in 2 eggs quickly. Beat in the 4 yolks. Beat whites until stiff. Combine 2 cups of whipping cream with confectioner’s sugar in a bowl until soft peaks form. Fold a small amount of beaten egg whites and whipped cream

into chocolate mixture. Fold in remaining whites and whipped cream gently. Pour into chilled crust. Chill 6 hours or overnight. Combine 2 cups whipped cream and sugar in bowl. Beat until soft peaks form. Spread over top of filling. Garnish with chocolate curls. Serves 12-16. Martha Silvaggio Denton


3 large eggs 1 cup sugar 2 Tablespoons cocoa powder 1 cup Karo light corn syrup 2 Tablespoons butter, melted 1 teaspoon vanilla extract 1-1/2 cups (6 ounces) chopped hazelnuts (pecans and walnuts work well too) 1 (9-inch) unbaked or frozen** deep-dish pie crust Preheat oven to 350°F. Beat eggs with wire whisk just until light yellow. Mix sugar and cocoa together and whisk into eggs just to mix. Add corn syrup, butter and vanilla using a spoon. Stir in hazelnuts. Pour filling into pie crust. Use a glass pie plate for best results and evenly cooked crust. I cover the edges of my crust from the beginning to prevent overcooking; but I use a convection oven. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). If using a convection oven, start checking pie for doneness at 50 minutes. Cool for 2 hours on wire rack before serving. RECIPE TIPS: Pie is done when cracks start to appear and filling rises a little. Tap center surface of pie lightly - it should spring back when done.

NUTRITION TIP: To reduce calories, substitute new Karo lite syrup for the regular Karo syrup. Sarah Paddack Krum

Chocolate Mint Brownies

1 cup all-purpose flour ½ cup butter, softened ½ teaspoon salt 4 eggs 1 teaspoon vanilla extract 1 can (16-ounce) chocolate syrup 1 cup sugar Filling: 2 cups confectioner’s sugar ½ cup butter, softened 1 Tablespoon water ½ teaspoon mint extract 3 drops of green food coloring Topping: 1 package (10-ounce) mint chocolate chips 9 Tablespoons butter Combine first 7 ingredients in large mixing bowl; beat at medium speed 3 minutes. Pour batter into a greased 13x9x2 inch baking pan. Bake at 350 degrees for 30 minutes. (Top of brownies will appear wet). Cool completely. Combine filling ingredients in a medium mixing bowl, beat until creamy. Spread over cooled brownies. Refrigerate until set. For topping, melt chocolate chips and butter over low heat in a small saucepan. Let cool for 30 minutes or until lukewarm, stirring occasionally. Spread over filling. Chill before cutting. Store in refrigerator. Yields 5-6 dozen. Pat Thompson Krum

Cocoa Mocha Cake

3 cups flour 3 cups sugar 6 eggs 1 1/2 cups Crisco shortening 1 1/2 teaspoons baking soda dissolved in 3 Tablespoons hot water 1 1/2 cups cold coffee 3/4 cups cocoa





Holiday Traditions



3/4 teaspoon ground cloves Icing: 3 cups powdered sugar 4 1/2 Tablespoons cocoa 3/4 cup butter 1/4 teaspoon cloves 4 1/2 teaspoons cold coffee Preheat oven to 325 degrees. Cream Crisco with sugar. Add cocoa, cloves and flour. Mix well. Beat in eggs. Stir in baking soda, water and cold coffee. Mix together well, pour in greased 9x13inch pan. Bake at 325 degrees for around 30 minutes or until knife comes out clean. Icing: Cream butter with powdered sugar. Add cocoa and cloves and stir. Add cold coffee. Pour/ spread icing over warm, not hot, cake. Serves 8 - 1 0 Great with coffee or milk. Not your average chocolate cake. Recipe from my mother, Patsy Hill Sondra Hill Denton

Chocolate Pecan Pie 1 cup pecans, finely chopped 1 cup graham crackers, finely crushed 1 Tablespoon butter, softened 2 eggs, beaten ½ cup dark Karo syrup ¼ teaspoon salt 1 teaspoon vanilla 1 cup semi-sweet chocolate chips 1 cup pecans, coarsely broken Whipped topping Mix chopped pecans and graham cracker crumbs. Press into a buttered 8” pie pan to form crust. Mix eggs, syrup, salt and vanilla together and beat well. Melt chocolate chips and add to syrup mixture. Stir together. Pour into pie crust and sprinkle with coarsely broken pecans. Bake for 30 minutes at 350 degrees. Cool and top with whipped topping to serve. Cindy Heffley Denton

Chocolate Chess Pie 1 ½ cups sugar 3 ½ Tablespoons cocoa pinch of salt 1 Tablespoon all-purpose flour 1 Tablespoon corn meal 4 eggs, beaten ½ cup milk 1 Tablespoon vanilla extract 1 unbaked pie shell Preheat oven to 350 degrees. Combine first 6 ingredients in medium bowl and mix well. Combine eggs, milk and vanilla, stir in dry ingredients, and mix well. Pour in pastry shell. Bake at 350 degrees for 45 to 50 minutes. Waunita Griffin Krum

Super Moist Chocolate Mayo Cake 1 box (18oz.) chocolate cake mix 1 cup water 1 teaspoon ground cinnamon 1 cup Hellman’s real mayonnaise 3 eggs Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round pans; set aside. In large bowl, beat cake mix, mayonnaise, water, eggs and cinnamon for 30 seconds with electric mixer on low speed. Beat on medium speed, scraping sides, for 2 minutes. Pour batter into pans. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on rack, remove pans and cool completely. If desired, sprinkle with powdered sugar or fill and frost. Lola M. Mills Denton

Cinnamon Candy Popcorn 8 quarts plain popped popcorn 1 cup butter or margarine 1/2 cup white corn syrup (1) 9- ounce package red hot candies Place popped popcorn in a large bowl. In a saucepan, combine butter, corn syrup and candies.

y p p a H ays d i l o H m

Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes. Pour over popcorn and mix thoroughly. Turn mixture into 2 greased 15 x 10 x 1 inch baking pans. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart. Store in airtight containers. Janell Trachta Aubrey

chocolate chips 1 bar (4 ounces) German chocolate, broken into pieces 3 pounds white bark, broken into pieces Put in crockpot in order. Cook 3 hours on low. DO NOT OPEN. Turn off and cool slightly. Mix thoroughly and drop on wax paper. Could have 170 pieces. Pattie Pennington Ponder

Cottage Pudding with New England Nutmeg Sauce

1 package (16 ounces) refrigerated piecrust (2 crusts) 6 cups peeled, cored, and sliced apples ¾ cup plus 1 tablespoon sugar, divided 2 Tablespoons all purpose flour 1 ½ teaspoons apple-pie spice ¼ teaspoon salt 2 Tablespoons margarine, chilled and cut into small pieces 1 ½ Tablespoons milk or cream Preheat oven to 425 degrees. Fit piecrust into a 9-inch pie dish. Mix apples, ¾ cup sugar, flour, applepie spice and salt in large mixing bowl until apples are coated. Turn apple mixture into pastrylined pie dish and spread evenly. Scatter margarine pieces over top of mixture. Fit top crust over apple mixture, wrap excess under bottom crust around edges. Press edges together to seal, flute. Brush top crust with milk. Make slits in top crust with knife to create steam vents. Sprinkle with remaining sugar. Bake pie until golden- 40 to 45 minutes. Lola M. Mills Denton

¼ cup butter or shortening 2/3 cup sugar 1 egg, well beaten 2 ¼ cups of sifted flour 4 teaspoons baking powder ½ teaspoon salt 1 cup milk 1 cup sugar 1 ½ Tablespoons flour few grains of salt 1 ½ cups boiling water 1 Tablespoon butter 1 tsp grated nutmeg Cream butter or shortening and sugar together until light and fluffy. Add egg and beat thoroughly. Sift dry ingredients together and add alternately with milk to cream mixture. Pour into a well greased 8” X 8” baking pan. Bake at 350 degrees for 30 minutes (until cake shrinks from sides of pan). Make sauce. Combine sugar, flour and salt. Add boiling water gradually, stirring constantly. Add butter and cook for 5 minutes, stirring occasionally. Remove from heat and stir in nutmeg. Cut in squares and serve warm with warm nutmeg sauce. Serves 9. Bonnie Lovell Denton

Crock Pot Candy 1 jar (16 ounces) dry roasted peanuts, unsalted 1 jar (16 ounces) dry roasted peanuts, salted 1 package (12 ounces) semi-sweet

Easy as Apple Pie

Easy Pumpkin Cake 2 boxes (16oz) pound cake mix 2 Tablespoons baking soda 1 ¾ cups canned pumpkin 4 Tablespoons pumpkin pie spice 2/3 cup water 4 eggs Streusel Topping: ¼ cup brown sugar, packed



Denton, TX KK


Holiday Traditions

½ cup flour ž cup chopped nuts 1/3 cup margarine, softened Combine all streusel topping ingredients until crumbly. Preheat oven to 325 degrees. Combine cake mixes, spice and baking soda in large bowl. Add water, pumpkin and eggs; beat well. Spread half of batter in greased 13�x9� pan; sprinkle with half of streusel topping. Carefully spread remaining batter over streusel layer; Sprinkle remaining streusel topping over batter. Bake 50 minutes or until done. Lola M. Mills Denton

6 Tablespoons key lime juice 2 cups heavy whipping cream, divided 1 graham cracker crust In a large bowl, combine milk and lime juice. Refrigerate Âź cup whipped cream for garnish. Fold a Âź of the remaining cream into lime mixture. Fold the remaining whipped cream. Spoon into crust, cover and freeze overnight. Remove the pie from the freezer 10-15 minutes before serving. Garnish with the reserve whipped cream. Joy Moore Sanger

Frosted Banana Bars

1 stick margarine 1 cup flour 1 cup sugar 2 Tablespoons baking powder ½ teaspoon salt 1 cup milk canned fruit (cherries, peaches, etc.) Melt margarine, Sift together all dry ingredients and stir milk into them. Pour mixture over melted margarine; do not stir. Pour one regular size can of fruit into the mixture. Again, do not stir. Bake at 375 for 45 minutes. Serve warm, serves 4-6. Dolores Vann Denton

½ cup butter or margarine, softened 2 cups sugar 3 eggs 1 ½ cups mashed ripe bananas (about 3 medium) 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda pinch salt Frosting: ½ cup butter or margarine, softened 1 package (8 ounces) cream cheese, softened 4 cups confectioner’s sugar 2 teaspoons vanilla extract In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1 in baking pan. Bake at 350 degrees for 25 minutes or until bars test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioner’s sugar. Add vanilla; beat well. Spread over bars. Yields 3 dozen. Mitchell Pennington Ponder

Frosty Key Lime Pie 1 can (14 ounces) sweetened condensed milk

cheese until light and fluffy. Blend in Cool Whip. Spread mixture over entire outside of cake layers. Dot top of cake with remaining blueberry filling. Refrigerate until ready to serve. Remaining cake can be frozen. Serves 15-20. Kathryn Smith Denton

Janie’s Almond Joy Cake

microwave 30 seconds. Stir until smooth, add cracker crumbs and mix together and press into 9x13 pan. In clean bowl, blend cream cheese and Eagle milk. Add egg, vanilla, nuts and chocolate chips. Blend, pour over crust, bake 30 minutes. Sprinkle remaining chips. Smooth top when nearly cool. Cut when cool. Janie Walter Denton

Grandma Jean’s Elegant Blueberry Cake

1 box chocolate cake mix with pudding (3) 8x8 cake pans or large 17x13 pan sprayed with Pam 3 eggs 2 sticks of butter ½ cup water 15-ounce can Pet milk 2 ½ cups sugar 1 large package marshmallows 14-ounce package coconut 1 ½ cups chocolate chips 1 cup or more sliced, toasted almonds Make cake with eggs, 1 stick of butter and water. Pour into 3 pans or large pan sprayed with Pam, cook 15 minutes or until done. Mix 1 cup canned milk, 1 cup sugar and marshmallows. Heat on stove until melted. Add coconut, mix well. Pour over warm cake. Bring to boil 1 ½ cups sugar, 1 stick of butter and ½ cup milk. Add chocolate chips, stir until melted, add almonds. Pour over cake. Cool. Cut and serve. Janie Walter Denton

Favorite boxed yellow cake mix 2 cans blueberry pie filling 1 (8-ounce) package cream cheese 1 cup sugar 1 (12 to 16 ounce) container Cool Whip Prepare cake mix as directed on box for (2) 9-inch layers. Cool completely. Using long piece of thread, split each layer in half by sawing back and forth, making 4 layers. Spread 1/2 cup of blueberry pie filling between each layer as you stack them, reserving 1/2 cup for topping. Beat sugar and cream

Janie’s Buttersctoch Bars

Cake: 2 cups of flour 2 cups of sugar 1 cup chopped nuts (roasted pecans) 2 eggs 2 teaspoons soda ½ teaspoon salt (1) 20-ounce can crushed pineapple and juice Icing: (1) 8-ounce bar softened cream cheese 1 stick butter 2 cups powdered sugar 1 teaspoon vanilla 2 Tablespoons milk Small jar of cherries In large bowl, mix cake ingredients together. Spray large baking pan with Pam. Bake 35-45 minutes at 350 degrees or until knife comes out clean when poked in middle. Mix icing until smooth and runny. Frost hot cake. Cool and garnish with cherries. Janie Walters Denton

2 cups butterscotch chips ½ cup real butter 2 cups crushed graham crackers 8 ounces cream cheese 1 can Eagle brand sweetened milk ½ teaspoon vanilla 1 beaten egg 1 cup of nuts (optional) 1 cup chocolate chips Preheat oven to 350 degrees. Save 1 cup of butterscotch chips. Combine 1 cup of butterscotch chips and butter in glass bowl and

3 Ÿ cups all-purpose flour, divided ž cup jelly beans, halved 2 cups granulated sugar 1 cup (2 sticks) margarine, softened 4 large eggs Ÿ teaspoon salt 3-4 drops yellow food coloring 1 cup plus 3 Tablespoons milk, divided 2 teaspoons vanilla extract

Fruit Cobbler

Janie’s Chopped Suey Cake

Jelly Bean Cake


appy Holiday 

from Our 



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Holiday Traditions



1 Tablespoon plus 1 teaspoon baking powder 1 ½ cups confectioner’ sugar Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Combine ¼ cup flour and jelly beans in a small bowl, toss to coat. Combine granulated sugar and margarine in a bowl. Beat with an electric mixer on medium speed until fluffy, 2-3 minutes. Add eggs, beat well. Reduce speed to low. Add 1 cup milk and vanilla; mix well. Add remaining flour, baking powder and salt; mix just until combined. Fold jelly beans mixture into batter. Spoon batter into prepared pan. Bake until cake is golden and toothpick inserted near center comes out clean, 50-60 minutes. Cool in pan on wire rack for 20 minutes. Remove from pan; place on wire rack to cool completely. Whisk confectioner’s sugar and remaining milk in a medium bowl until smooth. Add food coloring, 1 drop at a time, until desired color is reached. Spoon glaze evenly over top of cake, allowing some to drizzle down the side. Serves 16. Lola M. Mills Denton

Lattice Pineapple Pie 1 can (20 ounces) crushed pineapple, undrained ½ cup sugar ¼ teaspoon salt, optional 1 Tablespoon lemon juice 2 Tablespoons cornstarch 1 Tablespoon margarine Pastry for 2 crust (9 inch) pie Combine crushed pineapple, sugar, cornstarch and salt in saucepan. Cook, stirring until thickened and clear. Stir in margarine and lemon juice. Cover slightly. Pour filling into unbaked 9” pastry-lined pan. Cut remaining pastry into 1” wide strips. Weave strips crosswise over pie to make lattice top. Pinch edges. Bake at 400 degrees 25 to 30 minutes or until lightly golden brown. Cool. Serves 8. Lola M. Mills Denton

Lemon Bars (1) 16.5 ounce refrigerated sugar cookie dough, chilled 4 large eggs, slightly beaten 1 1/3 cups sugar ¼ cup all-purpose flour 1 teaspoon baking powder ¾ cup lemon juice Spray 13x9-inch pan with nonstick cooking spray. Cut cookie dough into ¼-inch slices. Arrange in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Bake for 10-14 minutes or until light brown. Remove from oven. Whisk eggs, sugar, flour and baking powder; blend well. Whisk in lemon juice, pour over partially baked crust. Return to oven and bake 22-25 minutes. Remove from oven and cool completely. Cut into bars and serve. (Fresh lemon juice is best. For a tangier lemon bar, zest 2 lemons into mixture. A good cookie dough is really important.) Dana Gandy Denton

Light and Yummy Lemon Pie (1) 8-ounce package fat-free cream cheese, room temperature 1 package sugar-free lemonade soft drink mix 1 cup cold fat-free milk (1) 1-ounce package sugar-free instant vanilla pudding (1) 8-ounce carton of non-fat Cool Whip, thawed 10 sugar-free lemon sandwich cookies, crushed 1 reduced fat graham cracker crust In a mixing bowl, beat cream cheese and lemonade mix until smooth. In another bowl, whisk milk and pudding mix for 1 1/2 minutes. Mixture will be quite thick. Beat the pudding mix into the cream cheese mix. Then beat in 1/3 of the Cool Whip. Fold in the remaining Cool Whip. Set aside 3 Tablespoons of the cookie crumbs. Fold the remaining crumbs into the cream cheese mixture. Spoon the mixture into the crust. Sprinkle

with the reserved cookie crumbs. Cover and freeze for 4-5 hours or until firm. Remove from freezer 15 minutes before serving. Serves 6-8. (If desired, garnish with additional Cool Whip and twisted thin lemon slices or sprinkle lemon zest on the top. This is a no-guilt dessert, but quite delicious!) Judy Stoughton Denton

Millionaire Pie 1 can Eagle Brand milk 1/3 cup lemon juice 1 can fruit cocktail 2 or 3 bananas Cool Whip or whipped cream Blend together: 1 can Eagle Brand milk with 1/3 cup lemon juice. Add 1 can fruit cocktail. Pour over 2 or 3 sliced bananas. Arrange on cooked pie crust. Top with Cool Whip or whipped cream. Slice and serve. Serves 6. Susan Parker Argyle

Mini Chocolate Chip Cookies 2 ¼ cups flour 1 teaspoon salt 1 teaspoon baking soda ¾ cup brown sugar ¾ cup granulated sugar 1 cup softened margarine 1 teaspoon vanilla 2 eggs (1) 12-ounce package mini chocolate chips 1 cup chopped pecans Preheat oven to 375 degrees. Combine flour, salt and soda in bowl and set aside. Combine brown sugar, granulated sugar, margarine and vanilla and beat until creamy. Add eggs and beat. Add dry ingredients and mix well. Stir in chocolate chips and nuts. Drop by teaspoon onto an ungreased cookie sheets. Bake 8 to 10 minutes. Makes about 100 2” cookies. Lola M. Mills Denton

Mini Cinnamon Roll Cookies 1 cup butter, softened 1 ¾ cups sugar, divided 3 egg yolks 1 Tablespoon plus 1 teaspoon honey, divided 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon cream of tartar 1 Tablespoon ground cinnamon 18 ounces white baking chocolate, chopped In large bowl, cream butter and 1 ¼ cups sugar until light and fluffy. Beat in egg yolks, 1 Tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well. Shape a heaping Tablespoon of dough into a 6-inch log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1-inch apart. Sprinkle with remaining cinnamon-sugar. Bake at 350 degrees for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in airtight container. Yields about 2 ½ dozen. Mitchell Pennington Ponder

Mom’s Banana Pudding 1 1/2 cups sugar 3 1/2 Tablespoons flour 3 cups milk 3 eggs pinch of salt 1 teaspoon vanilla flavoring 3 or 4 large bananas Several vanilla wafers Mix together sugar, flour, salt, and milk. Cook, stirring constantly, until lightly thickened. Beat eggs well and add 1 Table-



Holiday Traditions

spoon of hot mixture at a time to egg yolks until the yolk mixture is hot. Add together and cook, continually stirring, until thick. (It is important to keep stirring). Slice bananas into hot mixture. Add flavoring. Layer vanilla wafers in large bowl and spoon some mixture over the wafers, and repeat another layer of wafers and pudding. Allow to cool or can serve warm in dessert bowls. Yields: 6 large servings. Note: I crush several wafers and sprinkle over top of pudding to prevent it from crusting while cooling. Can also cover it with whipped cream or Cool Whip when it has cooled. Jonell Hawk Denton

Mom’s Chocolate Cake 2 cups flour 2 cups sugar 2 sticks oleo 4 Tablespoons cocoa 1 teaspoon vanilla 1 teaspoon soda 1/2 cup buttermilk 2 eggs Bring to rapid boil 2 sticks oleo, 4 Tablespoons cocoa & 1 cup water. Cool slightly. Pour over sugar & flour. Mix well. Add vanilla, soda, buttermilk & 2 beaten eggs. Mix well. Bake in 10x15 inch loaf pan at 350 degrees 30 to 40 minutes or until done. Cool & frost with chocolate icing. Chocolate Icing 1 stick oleo 4 Tablespoons cocoa 1/2 cup milk Bring to a boil in a saucepan, stirring constantly. Boil 2 minutes. Remove and add 1 box powdered sugar. Stir until smooth, add 1 cup pecans. Cathy Hagemann Hunt

Nannie’s Chocolate Fudge 4 1/2 cups sugar 1 large can Carnation condensed

milk 2 sticks Fleischmanns oleo Mix ingredients and cook on high for 9 minutes (while stirring). Remove from heat and add 2 teaspoons vanilla, 12-ounce package chocolate chips and 2 cups chopped pecans. Remove from heat and add 2 teaspoons vanilla, 12-ounce package chocolate chips and 2 cups chopped pecans. Pour into 8x13inch cake pan. Let cool & slice. Number of Servings: 28 Nadine Graves Tioga

Never Fail Peanut Brittle 1/2 cup water 1 cup white Karo 2 cups sugar bring to boil add 2 sticks of Parkay margarine (use only Parkay) Bring to 280 degrees, add two cups of Planter’s cocktail peanuts (use only Planters). Bring to 305 degrees, turn off heat, add 1 teaspoon baking soda Stir and pour on foil paper sprayed with Pam smooth with spoon to get out air bubbles Number of Servings: Several Pat Housden Aubrey

No Bake White Fruitcake 1 pound bag chopped pecans 1 small bag sweetened, shredded coconut 1 box Nilla Vanilla wafers 2 small jars maraschino cherries 1 can Eagle Brand milk Decorate with red and green maraschino cherries and pecan halves Chop pecans. Drain and chop cherries and add to pecans. Crush vanilla wafers in a food processor and add to cherries and pecans. Add coconut and stir until blended well. Add Eagle Brand milk. Stir in milk and combine well. Press mixture into cake pan, bundt pan or individual tins. Cover well and

refrigerate. Serves 15. (Turn out onto decorative plate and make wreath decoration on top of cake with sliced red and green maraschino cherries and pecan halves.) Anna Stokes, Cumberland Presbyterian Childrens Home Denton

Oatmeal Cranberry White Chocolate Chunk Cookies 2/3 cup butter, softened 2/3 cup brown sugar 2 eggs 1 ½ cups old-fashioned oats 1 ½ cups flour 1 teaspoon baking soda ½ teaspoon salt (1) 6-ounce package dried cranberries 2/3 cup white chocolate chunks or chips Preheat oven to 375 degrees. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions. Mix well. Stir in cranberries and white chocolate chunks. Drop by rounded teaspoons onto ungreased cookie sheet. Bake for 10-15 minutes or until golden brown. Cool on wire rack. Makes 2 ½ dozen. Joy Moore, Sanger

Orange/Pineapple Festive Holiday Cake 1 yellow cake mix (disregard instructions on box) ½ cup oil 2 eggs 1 small can of mandarin orange (juice and all) Mix all together well. Put in greased/floured 9x13 pan. Bake at 350 degrees for 30 minutes. Topping

1 large can crushed pineapple with juice 1 package instant vanilla pudding (1) 8-ounce carton Cool-Whip `Mix together thoroughly with mixer. Spread on cooled cake. Keep refrigerated. (Note: I choose all sugar-free items, including cake mix, except the canned mandarin oranges and crushed pineapple. So quick, easy and delicious. Excellent for family and friends. Keeps well) Serves 12-24 depending on size you cut. Dr. Janice C. Wieland Denton

Peach Cobbler Supreme About 8 cups sliced, fresh peaches 2 cups sugar ½ teaspoon ground nutmeg 1/3 cup melted margarine 2-4 Tablespoons all-purpose flour 1 teaspoon almond extract Pastry for double crust 8-inch pie Combine peaches, sugar, flour and nutmeg; set aside until syrup forms. Bring peaches to a boil; reduce heat to low and cook 10 minutes or until tender. Remove from heat and blend in almond extract and margarine. Roll out half of pastry to 1/8 inch thickness on a lightly-floured board, cut to fit a 2-quart shallow casserole. Spoon half of peaches into lightly-buttered casserole and top with cut pastry. Bake at 475 degrees for 12 minutes or until golden brown. Spoon remaining peaches over baked pastry. Roll out remaining pastry and cut into ½-inch strips, arrange in lattice design over peaches. Return to oven for 10-15 minutes or until lightly-browned. Serves 8-10 Lola M. Mills Denton

Peanut Brittle (an old family recipe from an old family)

2/3 cup water 1/2 cup light corn syrup 1 1/2 cups granulated sugar

Don’t Wait til Christmas to go to Bethlehem... Schedule your visit now to tour

Bethlehem in Denton County A permanent display of 2,900 nativities/creches from around the world Open only evenings and weekends by appointment

940-458-3563 No charge • All ages welcome Small groups up to 10

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Holiday Traditions


2 cups salted peanuts (I use raw Spanish peanuts) 1 Tablespoon butter (I use margarin) 1 1/2 teaspoons baking soda 1 1/2 teaspoons vanilla Combine water, corn syrup, and sugar in large heavy skillet and bring to a boil. Boil for 8 minutes stirring occasionally. (Combine butter, baking soda, and vanilla and set aside to be added all at once). Add peanuts and cook over high heat for about 5 minutes, or until mixture starts to brown lightly around the edges stirring constantly. Remove from heat and add butter, baking soda and vanilla mixture all at once, stirring quickly to mix. Quickly pour out on a large buttered cookie sheet. Spread with a spatula or spoon until the desired thickness. Cool and then break into pieces. Store in a covered tin. This brittle looks great in any holiday setting, but you must look quickly, as it lasts only for a short period of time. Kids and adults alike love watching the reaction that the soda mixture causes and the sweet aroma filling the house brings the holiday spirit alive! Serves 24. Mark Moseley Denton

Pecan Balls 1 cup butter, softened ½ cup sugar ½ teaspoon salt 1 teaspoon vanilla 2 cups sifted flour 2 cups finely chopped pecans Confectioner’s sugar Beat butter and sugar in a bowl with electric mixer until fluffy. Add flour gradually, stir until mixed. Stir in pecans. Cover and chill several hours. Shape into 1-inch balls. Place on ungreased cookie sheets. Bake 12-15 minutes at 350 degrees. Remove to wire rack, cool slightly. Roll in sugar while warm. Makes 5 dozen. Martha Silvaggio Denton

Pecan Log 1 box Nilla Wafers (do not substitute) 1 (12 to16 Ounce) box raisins 1 (14 Ounce) can sweetened condensed milk 1 1/2 cups super finely chopped pecan wax paper gallon size Ziploc baggie In a large bowl cut each raisin into 2 to 3 pieces until the whole box has been cut up. Super finely chop pecans and put in the bowl with the raisins; mix thoroughly until coated. Put Nilla Wafers into Ziploc baggie and crush with a rolling pin until powder; pour into bowl and mix until thoroughly coated. Make a well in the middle of mixture and pour milk into the well. Mix with hands until all is thoroughly coated. Pour out onto the counter and divide into 4 parts. Roll each part into logs to desired thickness (approx. 1 1/2 to 2 inches). Wrap each in wax paper and chill for about and hour. Cut into bite-size servings. Keep uneaten candy in refrigerator. Instead of large log rolls for cutting, you can just roll into small logs for sharing with family and friends as gifts. Louise Webb Denton

Pecan Pie with “Pizzazz” Pastry for 9” pie (make or buy) 2 teaspoon vanilla + 1 teaspoon vanilla 16 ounces cream cheese (room temperature) 1/4 cup sugar + 2 Tablespoons sugar 4 eggs (total) 1 cup pecans, lightly chopped and toasted. (Be sure to do.) 3/4 cup light corn syrup Preheat over to 375 degrees. Prick pie crust with fork and bake 10 minutes. In a bowl combine cream cheese, 1/4 cup sugar, 1 egg and 2 teaspoon vanilla and

beat until smooth. In another bowl beat remaining 3 eggs, corn syrup syrup, 2 teaspoons sugar and 1 teaspoon vanilla and mix thoroughly. Pour cream cheese mixture in (baked) pie crust, spreading evenly. Sprinkle pecans over the mixture evenly. Stir corn syrup mixture again and carefully pour through a fork over pecans. (This will keep pecans from shifting.) Bake until set, about 40-45 minutes. Chill before serving. Servings: 6-8, depending on size cut Faith Whitfield Denton

Pecan Toffee 1 ½ cups chopped pecans, divided 1 cup sugar 1 cup butter, softened ½ cup water (1) 1.55-ounce milk chocolate bar, broken into small pieces Line a 15x10-inch pan with heavy duty foil, lightly grease foil. Sprinkle foil with 1 cup pecans to within 1 inch of edge. Bring sugar, butter and 1/3 cup water to a boil in heavy pan over medium heat. Stir constantly. Cook mixture over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 311 degrees- hard crack stage. Pour hot mixture over pecans, sprinkle with chocolate pieces. Let stand 30 seconds. Sprinkle with remaining ½ cup pecans. Chill 30 minutes. Break up toffee using a mallet or rolling pin. Store in airtight container. Yields 1 ¾ pounds Joy Moore Sanger

Pork Fruit Cake (Holiday Special) 1 pound pork ground 2 cups boiling water 1 Tablespoon baking soda 2 cups brown sugar 1 cup dark molasses 5 cups flour 1 Tablespoon baking powder

1 Tablespoon nutmeg 1 Tablespoon allspice 1 Tablespoon cinnamon 1 Tablespoon cloves ½ teaspoon salt 2 cups black raisins 2 cups yellow raisins 4 cups currents 1 cup cherries, chopped 2 cups candied citron, shredded 1 cup nuts, chopped Put ground pork into kettle with boiling water, cook 5 minutes. Set aside, cool. When cool, stir in soda, brown sugar and molasses. Sift together flour, baking powder, spices and salt. Add all the mixture in the kettle. Lastly, stir in fruits and nuts. Turn mixture into large, floured cake tin. Bake in oven 3 hours. Mary Edith Walker Aubrey

Pumpkin Dump Cake 1 large can pumpkin 2 Tablespoons pumpkin pie spice 1 yellow cake mix 1 cup evaporated milk 2 sticks butter Chopped pecans Mix pumpkin, evaporated milk and pie spice. Pour into 9x13 pan. Sprinkle dry cake mix evenly over filling. Cut butter in ¼ inch slides and cover top of cake mix. Sprinkle with chopped pecans. Bake 20-25 minutes at 350 degrees. Serve warm. Cindy Heffley Denton

Pumpkin Pie Squares 1 1/4 cups all-purpose flour 3/4 cup quick oats 1/2 cup packed brown sugar 1/2 cup pecans, chopped 2/3 cup butter, melted 4 eggs 2 cans (15 oz. each) solid pack pumpkin (not pumpkin pie filling) 2 cans (14 oz. each) sweetened condensed milk (not evaporated milk) 2 teaspoons ground cinnamon

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Holiday Traditions

1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 teaspoon salt whipped topping (optional) Preheat Temperature: 350 degree In large bowl combine flour, oats, brown sugar, pecans and butter; mix well. Press mixture into bottom of jelly roll pan. Bake 15 minutes. Meanwhile, lightly beat eggs, with whisk. Then add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over hot crust. Bake 30-35 minutes at 350 degrees, or until filling is set and knife inserted in center comes out clean. (If using a 9x13 pan, bake time will be longer.) Let cool to room temperature. Cut into squares and garnish with whipped topping. Refrigerate leftovers. Serves 20. Jacie Fields Denton

Quick Coconut Cheesecake

(2) 8- ounce pkg cream cheese, softened 1/2 cup cream of coconut 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1 graham cracker crust 2 cups cool whip 1/2 cup of coconut Preheat Temperature: 350 degree Beat the 1st 4 ingredients until blended. Add eggs one at a time. Bake for 40 min. Cool. Top with cool whip and coconut. Store in fridge. Number of Servings: 8 Jennifer Friday Aubrey

Quick Coconut Pie Dessert

6 eggs beaten 3 cups sugar 3 cups milk 3/4 cup flour pinch of salt 2 and 1/2 teaspoons baking powder 1 and 1/2 sticks melted butter

2 teaspoons vanilla 2 cups Angel flake coconut Mix beaten eggs, sugar together with mixer. Gradually add milk, mix well. Mix dry ingredients together. Add to liquid mixture along with melted butter. Bake in a 9x13-inch pan at 350 degrees until slightly browned and is firm . Serve warm or cold with whipped cream. Serves about 12. Jackie Fuller Aubrey


(1) 16.2 bag of Bakers butterscotch chips 2 Tablespoons peanut butter 1 small or medium can chow-mein noodles Melt butterscotch chips in double boiler, add 2 Tablespoons peanut butter, stir well. Add can of chow main noodles, stir well. Take up candy by Tablespoon full and place on greased platter. Refrigerate when cool. Set platter on dessert table or give as gifts. Nina Wood Pilot Point

Cinnamon Praline Drops

½ cup butter, room temp. ½ cup sugar ½ cup packed brown sugar 1 egg 1 ½ cups flour 1 ½ teaspoons vanilla 1 ½ cups chopped pecans ¾ cup cinnamon chips Preheat oven to 375 degrees. In large bowl, combine butter, sugars, egg, flour, and vanilla, mix well. Stir in pecans and cinnamon chips. Drop by rounded teaspoonfuls on greased cookie sheet. Bake 8-10 minutes. Rosann Thoma Denton

Scripture Cake (as made on plantation)

4 ½ cups I Kings 1V22 1 cup Judges V25 last clause 2 cups Jeremiah V120 2 cups Nahum 11112 2 cups 1 Samuel XXX12 1 cup Numbers XV118 2 Tablespoons 1 Samuel XIV 25 Season: II Chronicles 1X9, pinch of Leviticus 11-13 last clause, add ½ cup of Judges IVI9 and 2 teaspoons of Amos IV5. Follow Solomon’s prescription for making a good buy. Proverbs XXIII-14 In modern English, Scripture Cake can be made as follows: 1 ¼ cups flour 3 ½ cups corn meal 1 cup butter 2 cups sugar 2 cups figs 2 cups raisins 1 cup almonds 2 Tablespoons honey 1 teaspoon cinnamon 1 teaspoon nutmeg 1/8 teaspoon salt ½ cup milk 2 teaspoons yeast Mix all ingredients in a large mixing bowl. Beat well until well-blended. Grease and flour a 10-inch tube (bundt) pan and pour in pan. Bake at 350 degrees for 1 hour. Mary Edith Walker Aubrey

Sopapilla Cheesecake

(2) 8-ounce pkg. cream cheese 1 1/2 cups sugar 1 1/2 teaspoon vanilla flavoring 2 cans crescent rolls 2 teaspoons cinnamon 1 stick butter or margarine Preheat oven to 350 degrees. Cooking Time: 35 to 40 minutes Grease bottom of 9x13-inch pan. Unroll one can of crescent rolls, completely cover bottom of pan. Mix cream cheese, one cup sugar and vanilla. Spread over

crescent roll dough. Unroll second can of crescent rolls, place on top of cream cheese mixture. Melt the butter or margarine and pour over top of crescent roll dough. Mix 1/2 cup sugar and 2 teaspoons cinnamon, sprinkle over top of dough. Bake. Number of Servings: 12 large Can be served hot or cold. Freezes well. Mary Henderson Williams Corinth

Sour Cream Cookies

1/2 cup butter/margarine 1 cup sugar 2 eggs 1/2 cup sour cream 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon nutmeg 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 teaspoon lemon juice Cooking Time: 10 minutes Preheat oven to 400 degrees. In a bowl, cream 1/2 cup butter/ margarine and 1 cup sugar. Add 1 egg at a time. Add 1/2 cup sour cream. In another bowl add dry ingredients. Add dry ingredients to sour cream mixture and mix well. Number of Servings: 1-2 dozen You can make cookies with either a teaspoon or tablespoon. That will affect the number of cookies you have. Faith Whitfield Denton


1 can condensed milk (not evaporated) 2 Tablespoons white sugar + 4 Tablespoons white sugar 1 small box strawberry jello- dry (save ¼ package to roll strawberries in) 2 packages flaked coconut ½ cup chopped pecans Green icing Combine and mix. Shape a small amount of dough into a strawberry shape.

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Holiday Traditions


Add 4 Tablespoons sugar to reserved jello powder. Roll the strawberries into mixture to coat. Add green leaf of icing. If dough is too sticky to work with, refrigerate. Makes 5 dozen Gretchen Arrant Denton

Turtle Cake

1 box German chocolate cake mix 1 stick oleo, softened 1 ½ cup water ½ cup oil ½ cup Eagle Brand milk 1 pound bag of caramels 1 cup chopped pecans Icing: 1 stick oleo 3 Tablespoons cocoa 6 Tablespoons evaporated milk 1 pound powdered sugar Preheat oven to 350 degrees. Combine cake mix, oleo, water, oil and ½ of Eagle Brand milk. Pour half batter in 13x9 pan and bake at 350 degrees for 20-25 minutes. Melt and mix the other ½ of Eagle Brand milk and caramels and pour over baked cake, then sprinkle pecans. Cover with remaining batter and bake at 350 degrees for 20-25 minutes longer. Icing: mix all ingredients in saucepan and cook 1 minute and pour over cake. Serve warm or cold. Waunita Griffin Krum

White Chocolate Berry Dessert

8 squares white baking chocolate 6 Tablespoons butter, cubed 2 eggs ½ cup sugar 3 teaspoons vanilla extract 1 cup all-purpose flour ¼ teaspoon salt Filling: 1 package, 8-ounce cream cheese, softened 3 squares (1 ounce) white chocolate, melted and cooled 1 egg, lightly beaten 1/3 cup sugar 1/3 cup sour cream

1 teaspoon vanilla Topping: 1 carton (8-ounce) frozen whipped cream, thawed 4 squares white chocolate, melted and cooled 1 pint fresh strawberries, sliced In microwave-safe bowl, melt white chocolate and butter at 70% power. Stir until smooth, cool. In a large mixing bowl, beat eggs and sugar until lemon-colored. Beat in melted chocolate mixture and vanilla. Combine flour and salt, beat into egg mixture. Spread into greased 13x9x2 baking dish, set aside. Filling: in a small mixing bowl, beat cream cheese and white chocolate. Beat in the egg, sugar, sour cream and vanilla until combined. Carefully spread over bottom layer. Cut through filling with a knife to swirl. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on rack. Just before serving, fold whipped topping into white chocolate. Fold in strawberries. Spread over dessert. Cut into squares. Refrigerate leftovers. 15 servings Joy Moore Sanger

White Puffs

2 egg whites (room temp.) 2/3 cup white sugar ½ teaspoon cream of tartar 6-ounce bag chocolate chips ¾ cup chopped pecans Beat egg whites till fluffy, add sugar ~ 2 teaspoons at a time until almost stiff. Add cream of tartar and beat. Stir in chocolate chips and nuts. Drop by teaspoonful onto brown paper bag.* Place paper bag paper on oven rack, close oven and turn heat off. Leave overnight. Will dry and be ready by morning. Place on tray after carefully removing from paper. Will make approximately 50 servings. (*can use parchment lined cookie sheet.) Gretchen Arrant Denton

Wishing you and yours a happy holiday season filled with good times, good friends and good memories.

824 W. University Dr. Denton Center Denton, Texas Pharmacy: 940-387-1290

Vitamins Plus: 940-382-8816

Your Health Food Store

Store: 940-387-0350 KK



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Hear for the Holidays This holiday season, take a stand. Decide that now is the time to hear friends and family again. Our Beltone hearing screenings are quick and easy. You may not even have a hearing loss, but if you do, our new hearing aids are tinier than ever (even by elf standards). And, the sound quality is truly incredible.

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Benefi ts of hearing aids vary by type and degree of hearing loss, noise environment, accuracy of hearing evaluation and proper fit. Beltone Hearing Care Centers are independently owned and operated. Participation may vary by location. See individual center for details. ©2011 Beltone Electronics Corporation.

Roanoke’s 20th Annual

Old-Fashioned Downtown Christmas Parade & Event Join us at Austin Street Plaza on Historic Oak Street for Holiday Entertainment and Tree-Lighting! Enjoy Free Treats from Oak St. Businesses.

Musical Performances including Medlin Orchestra, Southlake Community Band and Strolling Carolers. Enjoy Victorian Christmas at the Visitor Center & Museum, Storytelling at The Plaid Peacock, Children’s Crafts, Photos with Santa, Children’s Train, Carriage Rides, Bounce Houses, Refreshments & Holiday Fun at the Rec. Center!

Saturday, December 3, From 5-9pm

Free Event

Get in the Holiday Spirit in Roanoke, the Unique Dining Capital of Texas! 817.491.2411

We’ve been serving the Denton Community for over 50 years. Compassionate and caring services with dignity.

DeBerry Funeral Directors (940) 383-4200

2025 W. University • Denton, Texas

...the angel said, “Fear not, behold, I bring you good news of great joy that will be for all. For unto you is born this day in the city of David a Savior, who is Christ the Lord.” (Luke 2:10-11 ESV)

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Serving Denton and surrounding counties with integrity for over 25 years.

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2011 Holiday Traditions  

A collection of songs and recipes to celebrate the holiday season

2011 Holiday Traditions  

A collection of songs and recipes to celebrate the holiday season

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