Cinnamon Apples

A family favorite for Thanksgiving and Christmas

Pare and cut in 1/4s or 1/8s, if they are large,
3 pounds of apples. Keep them in a bowl of water until ready to cook.
In a 2 quart pan place
1 cup water
1 cup sugar
1/2 cup red cinnamon candies
Bring to a boil and cook for 5 minutes
Cook several pieces of apple at a time
until they are red and tender.
You may add red food coloring or more candies if needed.
Lift out with a slotted spoon.
Serve in a clear glass bowl for a pleasing effect.
These go well with roast turkey.

Cranberry Relish

A quick, delicious microwaved relish.

Wash and pick over
4 cups fresh cranberries
Combine in a 4-quart casserole with
1 cup sugar
1/2 cup fresh orange juice
1/4 cup red-wine vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon mace
pinch of ground cloves

Cook, uncovered, on High until berries pop open, about 10 minutes.
Cool slightly; spoon into jars, close, then cool completely.
Keep refrigerated.
This makes about 3 cups, enough to fill 3 8-ounce jars.

Popcorn Balls

Like Gramma used to make

Fill a large kettle with popped popcorn,
5 or 6 poppers full.

In a 2 quart pan, boil
1 cup light molasses
1/2 cup light brown sugar
1/2 cup butter or oleo
until the syrup forms a soft ball in cold water. (eat the test drips, of course)

add 1/4 teaspoon of soda and stir.
The syrup will foam up filling the pan.
Pour over the popcorn and stir until all the kernels are coated.

Next, everyone wash hands, butter your fingers, and dig in. Form by hands full into balls and place on waxed paper lined trays to set. Oh, go ahead and eat some warm. That's half the fun!

NOW you know it's Christmas time.

Colonel Tooey's Fudge

Prepare all the chocolates and nuts before you start cooking.
Chop coarsly 4 squares of bitter chocolate
1 bar of German chocolate
open 1 large or 2 small bags of Nestle's chocolate chips
open a large jar of Marshmellow Cream or 1 1/2 small ones
Have 1/4 pound butter and
1 ounce of vanilla ready
3 or 4 ounces of Black Walnuts
(if you can get them)
10 ounces of pecan meats, chopped.

Butter one very large or two 9 X 13 pans
This is a large recipe.

In a heavy pan mix
6 cups sugar
1/4 bottle of white Karo syrup
1 large can Carnation Evaporated Milk
1/2 stick of oleo
Stir gently until comes to a boil

Timing is vitally important.
Remove from heat and stir in the prepared chocolates, marshamallow cream, butter, vanilla and nut meats.
Pour into pans to set.

This is an expensive recipe and must be made carefully, but it is worth both cost and effort.