Ingredients

• 1 stick margarine
• 12 ounces chocolate chips
• 5 ounces colored miniature marshmallows
• 1 cup nuts
• 1 cup coconut (optional)

Directions

* Melt margarine and chips until creamy. Fold in marshmallows. Spread nuts (and coconut, if you choose) on waxed paper. Cover with marshmallow-chocolate mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.

Makes at least 12 slices.

Source: The Amish Cook

Ingredients

• 6 Eggs
• 1/4 c Sugar
• 1/4 ts Salt, optional
• 1 qt Milk, divided
• 1 ts Vanilla
• Garnishes or stir-ins

Directions

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon and reaches 160 degrees F.

Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and regfigerate until thoroughly chilled, several hours or overnight.

Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. Makes 1 1/2 quarts or 12 (1/2 cup) servings.

Garnishes and Stir-Ins (Choose 1 or several):

Chocolate curls
Cinnamon sticks or ground cinnamon
Extracts of flavorings
Fruit juice or nectar
Ground nutmeg
Maraschino cherries
Orange slices
Peppermint sticks or candy canes
Sherbet or ice cream
Whipping cream, whipped

Alcohol additions:
Flavored brandy or liqueur
Plain brandy, run or whiskey

Ingredients

• 2 tablespoons grated apple
• 1/4 cup red currant jelly
• 1/3 cup vinegar
• 1/3 cup water
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 4 tablespoons butter, cut into small pieces
• 1 medium red cabbage (about 2 pounds)

Directions

Traditionally served for Christmas dinner. Make a day in advance and refrigerate–the flavor is more enhanced.
Reheat it on the stove or in the oven (325(F)) and serve.

Preheat oven to 325 degrees F. Wash cabbage, remove outer leaves, and cut in half lengthwise. Remove core. Slice or chop fine, using a knife or food processor.

In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water and vinegar. Bring to a boil on the stove. Add cabbage and toss well to coat. Bring to a boil; cover casserole, and place in oven. Bake 2 hours. Check occasionally and add some water if all the liquid has cooked away.

Ten minutes before cooking is finished, stir in jelly and apple; replace cover.

Serves 4 to 6.

Ingredients

• 4 to 5 gallons peanut oil
• 1 (10-12 pound) whole turkey, non-self-basting
• 1 1/2 tablespoons paprika
• 3 tablespoons garlic powder
• 2 teaspoons file powder
• 1 tablespoon cayenne pepper
• 2 teaspoons bay leaves, ground
• 2 tablespoons sweet basil
• 3 tablespoons white pepper
• 3 tablespoons black pepper
• 3 tablespoons onion powder
• 1/2 cup kosher salt

Directions

Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10- to12-pound turkey. May be stored for several months in an airtight covered jar.

Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.

Add oil to a 7- to 10-gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees (depending on the amount of oil, outside temperature and wind conditions, this should take about 40 plus minutes).

Meanwhile, place the turkey in a basket or on a rack, neck down.

When the oil temperature registers 375 degrees on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about 1 minute.

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees. If the temperature drops to 340 degrees or below, oil will begin to seep into the turkey.

Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10- to 12-pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170 degrees in the breast or 180 degrees in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes.

Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

Ingredients

• 1/8 tsp. cloves
• 1/8 tsp. nutmeg
• 2 tbsp. lemon juice
• Spiced Cranberry Sauce:
• 1 tsp. Sucaryl Solution
• 1/2 cup orange Juice
• 1-1/2 cups boiling Water
• 3 cups cranberries
• 1/8 tsp. cinnamon

Directions

Cook cranberries in boiling water until skins are broken. Add the remaining ingredients. Chill in refrigerator.