Recipes from

Recipes from

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Snow Flurries

1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup sugar 2 large eggs 1 tablespoon grated lemon zest 1 teaspoon vanilla extract 1/2 teaspoon almond extract 3 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/3 cup seedless raspberry jam 1 cup sifted powdered sugar

In a large bowl, beat butter and shortening with an electric mixer on medium speed until soft and creamy. Gradually add sugar, beating well. Add eggs, lemon zest, and extracts, mixing well. In a separate bowl, combine flour, baking powder, and salt. Gradually add to butter mixture, mixing well. Cover and chill 1 hour.

Divide dough in half, storing one portion in refrigerator. Roll remaining portion to 1/8-inch thickness on a lightly floured surface. Cut with a 2 1/2-inch star-shaped cookie cutter and place on ungreased cookie sheets. Bake at 375 degrees F. for 7 to 8 minutes, or until lightly browned. Cool 2 minutes on cookie sheets. Move to wire racks to cool. Repeat with remaining dough.

Just before serving, spread center of half of cookies with about 1/4 teaspoon raspberry jam. Place a second cookie on top, alternating points of stars on top and bottom cookies. Sprinkle generously with powdered sugar.

Makes approximately 3 dozen sandwich cookies.

Red and Green Salad

2 bunches fresh raw broccoli, cut into bite-sized pieces 1 cup sunflower seeds 1/2 cup chopped red onion (optional) 1 cup dried cranberries or pomegranate seeds 1 cup grated Swiss or mozzarella cheese 1 pound bacon, cooked crisp, cooled, drained, and chopped

Mix all ingredients together in large mixing bowl.

Dressing

1 cup mayonnaise 1 tablespoon red wine vinegar 1 tablespoon sugar

In a small bowl, mix all ingredients together with wire whisk and pour over vegetable mixture, stirring to coat thoroughly. Add salt and pepper to taste.

Christmas Ham

1 spiral pre-cooked, pre-sliced ham on the bone, about 5 pounds* 1 (20-ounce) can crushed pineapple, undrained 1 1/4 cup orange juice 2 teaspoons mustard

Spray 6-quart slow cooker with nonstick cooking spray, turn to low.

Cut up spiral-sliced ham into individual portions. (For the end that isn't sliced, cut into chunks.) Open pineapple can, but do not drain liquid. Add mustard to can of pineapple and mix well with a spoon.

Add 1/2 cup pineapple to the bottom of the slow cooker then layer ham and pineapple until all the ham is in the slow cooker. Pour orange juice over ham-and-pineapple layers. Cook on high for 2 to 3 hours.

Remove ham from slow cooker, layer on a platter, and serve.

*Adjust amounts of ingredients based on the size of your ham.

Soup in a Jar

Mix

1 1/2 cups of lentils, at least two colors, divided 1/4 cup dehydrated onions 1 teaspoon salt 1 teaspoon black pepper 1/2 cup dried carrots (optional, use an additional 1/2 cup of lentils

instead) 1/4 cup brown sugar 1 bay leaf

Layer items in a pint-sized canning jar in the following order from bottom up:

? 1/2 cup lentils ? dehydrated onion ? 1/2 cup lentils ? salt and pepper ? dried carrots (or 1/2 cup lentils) ? brown sugar ? 1/2 cup lentils (or more to top of jar) ? bay leaf

Put lid on tight.

Soup

1 pound hamburger* 1 (46-ounce) can tomato juice 3 cups water 1 cup celery, chopped 1 cup carrots, chopped (optional if using dehydrated carrots in mix) "Soup in a jar" mix 1 teaspoon Worcestershire sauce Salt and pepper to taste Chili powder, curry, or other spices, to taste

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