Southern's Chefs Recipes from our kitchens to yours
Holidays

Fruit Cake Cookies ....................................................Mary Ellen B., Warsaw, N.C..

1 lb. butter (real butter is better)
1 lb (dark) brown sugar
41/2 cups self rising flour (save 1 cup for later)
3 eggs
3 Tblsp. Milk
1 teasp. Soda
1 teasp. Vanilla
1 pt. pineapple preserves

Cream butter, sugar, and milk---add eggs one at a time; gradually add flour, soda, and preserves and vanilla

Fruit (cut up small pieces):
12 slices pineapples (candid)
1 lb. cherries (candid)
2 lbs dates
3 qt. pecans

Mix all fruit and roll in 1 cup flour

Mix fruit with batter
cook 325 for 20 minutes (check frequently so as not to over-cook)

Put mixture in airtight container and refrigerate. Spoon out and bake batches as needed.

Christmas Rice............................................................Diane C.., Robersonville, N.C.

1 c. rice uncooked
2 cans chicken and rice soup, undiluted
1&1/4 c. water 1 tsp salt
1/2 stick margarine, cut into pieces
1 large onion, chopped
2 large bell peppers,diced
1 small jar chopped pimientos, undrained
1 (4-oz) can sliced mushrooms, undrained

Mix rice, soup, water, salt, margarine, onion, bell peppers, pimientos, and mushrooms together - pour into greased 2-quart casserole dish. Bake uncovered at 350 degrees for 45 to 60 minutes, stirring several times while baking. Serves 6-8
Kathleen's Snowball Jewels Cookies ........................Diane C.., Robersonville, N.C..
.......
1 14 ounce package flaked coconut
1 teaspoon almond extract
1-1/2 cup M&Ms plain or peanut chocolate candies
1 (14 ounce) can sweetened condensed milk
1/4 teaspoon salt

Combine all ingredients. Mix well. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350 degrees for 9 to 11 mintues or until edges are very lightly browned. Use moistened spatula, immediately remove from cooke sheet. Cool thoroughly on wire rack. Makes 3 dozen cookies.
Robert's Christmas Wreath Cookies ....................Diane C.., Robersonville, N.C.

1/2 cup margarine
1 teaspoon vanilla
5 cups corn flakes
35 large marshmallows
1-1/2 teaspoons green food coloring
'Red-Hots' candies or cherry halves

Melt margarine with marshmallows. Add vanilla and food coloring. Pour over corn flakes and mix. Drop by teaspoon onto wax paper. Put "red hots" or cherry halves in middle to form wreath. Chill about 40 minutes. Makes 2 dozen.
Spiced Holiday Punch ............................................Diane C.., Robersonville, N.C.

1/2 cup sugar
4 sticks cinnamon
12 whole cloves
1- 46 oz. can pineapple juice
1/2 cup lemon juice
1and 1/2 cups orange juice

Simmer first four ingredients for about 30 minutes. Cool. Strain and add remaining ingredients. Chill. Serve over ice or serve hot. Makes about 2 quarts
Pumpkin Gooey Butter Cake* ................................Shirley B., Warsaw, N.C..
Bottom cake crust:
1 (18 1/4- OZ.) pkg. yellow cake mix
1 egg
8 Tbsp. butter
Combine above ingredients and mix well. Press batter mixture into a lightly greased 13x9 inch baking dish. Prepare filling.........

Filling:
1 (8-OZ) pkg. cream cheese, softened
1(15-OZ) can pumpkin
3 eggs
8 Tbsp.butter, melted
1 Tsp.vanilla
1 (16-OZ)powdered sugar
1 Tsp. cinnamon
1/4 Tsp. nutmeg

To make filling:
In large bowl beat the cream cheese and can pumpkin until smooth. Add eggs, melted butter and vanilla and beat together. Next, add the powdered sugar, cinnamon, nutmeg and mix well . Spread pumpkin mixture over cake batter.
Bake for 40 to 50 minutes in preheated 350 degree F. oven. Make sure not to overbake as the center should be a little gooey........

Cut in small squares (as it is very rich).
Serve with whipped cream (optional).

(This is delicious served warm or cold from the refrigerator).
*I saw this made on "Paula's Home Cooking" on TV's Food Network. It has become one of my favorite holiday (or any other time) desserts to make.