Ingredients

• 1 CUP COUNTRY HAM, FINELY GROUNDED
• 3/4 CUP CHUTNEY
• 1 T. MAYONNAISE
• 1 – 8 OZ PKG CREAM CHEESE
• 1 CUP PECANS, CHOPPED

Directions

MIX ALL INGREDIENTS EXCEPT PECANS, THEN SHAPE INTO LOG ON WAX PAPER. ROLL IN CHOPPED PECANS. CAN ALSO ADD PECANS INTO MIXTURE. FREEZE/STORE. THAW BEFORE SERVING. SERVE WITH CRACKERS.

Ingredients

• (1) 3 Ounce Package Raspberry Flavored Gelatin
• (2) Cups Water, Divided
• (1) 16 Ounce Can Whole Cranberry Sauce
• (1) 3 Ounce Package Lemon Flavored Gelatin
• (1) 3 Ounce Package Cream Cheese, Softened
• (1/2) Cup Mayonnaise
• (1) 8 Ounce Can Crushed Pineapple
• (1) Cup Whipping Cream
• (1) Cup Miniature Marshmallows

Directions

Dissolve the raspberry gelatin in one cup of boiling water; stir in the cranberry sauce. Pour into the bottom of a 1 1/2 quart (6 cup) round mold. Chill until partially set. Dissolve the lemon gelatin in the remaining 1 cup of boiling water; set aside. Beat together the cream cheese and mayonnaise. Gradually add the lemon gelatin mixture. Stir in the pineapple. Chill until partially set. Whip the whipping cream. Fold the whipped cream into the lemon gelatin mixture. Add marshmallows. Spread the lemon mixture on top of the cranberry mixture. Chill until set.

Makes 12 Servings.

Ingredients

• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 tablespoon Dijon mustard
• 3/4 cup light mayonnaise
• 1 dozen hard-cooked eggs, peeled
• 1/2 cup instant potato flakes
• Garnish: fresh dill sprigs

Directions

Cut eggs in half lengthwise. Remove yolks. Process yolks, mayonnaise, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.

Spoon filling into egg whites. Cover and chill up to 8 hours. Garnish, if desired.

Bacon-Stuffed Eggs: Stir 2/3 cup (8 slices) crumbled cooked bacon, 3 tablespoons pickle relish, and 1/4 cup chopped fresh chives into egg mixture. Proceed as directed.

Shrimp-Stuffed Eggs: Stir 3/4 pound shrimp, cooked and chopped; 2 tablespoons prepared horseradish; and 6 green onions, minced, into egg mixture. Proceed as directed.

Yield: 2 dozen

Southern Living, APRIL 2000

Ingredients

• 1 1/4 cup fresh pumpkin
• 1 2/3 or 12 oz can undiluted evaporated milk
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 2 eggs
• 1 T pumpkin pie spice or 1/2 tsp each nutmeg, allspice, ginger, salt
• 1/4 tsp cloves

Directions

Bake at 375(F) for 45 min – 1 hour.

To cook pumpkin

Clean and cut off rind and cut into cubes. Place in heavy pan with 1/4 cup water to prevent sticking. Cook until you can mash (like potatoes) Drain liquid.

This recipe comes from my next door neighbor LeeAnne:)

Ingredients

• 1 cup sugar
• 1/4 tsp. cinnamon
• 1/4 cup evaporated milk
• 2 tbsp. water
• 1/2 tsp. vanilla
• 1 1/2 cups whole or half nutmeats

Directions

Mix sugar, cinnamon and water in saucepan. Cook to soft ball, stirring constantly. Remove from heat. Add vanilla and nuts. Stir until coated. Pour out on waxed paper or cookie sheet. Spread when somewhat dry.