Having a Christmas Party? Forget the Eggnog, give your guest an "Orgasm"

From: "John H"

Orgasm

High Ball Glass

Fill glass with ice

Pour in one shot each of the following

1 shot(s) Kahlua

1 shot(s) Creme de Cacao

1 shot(s) Amaretto

Fill glass(es) Milk

Taste just like a cherry cordial, so be careful, they tend to sneak up on you after a few.

Cranberry Gelatin Salad

From: home.eric.999

Cranberry Gelatin Salad

=====================

Ingredients:

1 15oz. can whole berry cranberries

1 15oz. can mandarin orange sections in light syrup

zest of 1 large orange

1 Cup golden rasins - rehydrate with juice from canned mandarin orange sections

2 Cup chopped walnuts - roasted

Roast 2 Cup chopped walnuts 6 min @ 350 F. and set aside to cool.

Chill one 15 oz. can each of drained manadarin oranges, whole berry cranberries and mix with the zest of one fresh orange.

Return to refrigerator to keep chilled.

Mix 2 pkg sugar free Orange Jello with 2 cup boiling water and stir to dissolve gelatin.

Pour jello over ingredients just to cover in serving dish and refrigerate a minimum 4 hours to solidify.

Stir mixture after chilling 1 hour.

This recipe can be expanded with 1 Cup of fine diced celery.

This is a very firm mixture and can be diluted with 1 Cup of additional water, but ingredients will float.

ericc

Find this recipe at:

http://inet-recipes.blogspot.com/

UNION PACIFIC CHILI

UNION PACIFIC CHILI
Printed from COOKS.COM

1/2 lb. ground beef suet (or 4 tablespoons olive oil)
2 1/2 lb. lean ground beef
3 tablespoons Mexican chili powder
1 clove garlic
1 medium can whole tomatoes
garlic and onion powder, to taste
salt and pepper, to taste
pinto beans

This recipe was retrieved from Grandmother's old recipe file and recently mailed to us. It was scribbled on some Union Pacific Railroad stationery sometime around 1920-1930.

When we made it, we added a few more garlic cloves, a chopped jalapeno, an onion, and we substituted olive oil for the beef suet! We cooked up the pinto beans with a quart of beef broth for 20 minutes in a small pressure cooker, but you can substitute 2 cans of pinto beans if you prefer. A hearty old fashioned classic updated.

Put 1/2 lb. ground beef suet (or 4 tablespoons olive oil) in kettle. Let render for 5 minutes. Then add 2 1/2 lb. of lean ground beef (garlic, chopped onion). Salt to suit taste.

Add 3 tablespoons of Mexican chili powder, a small clove of garlic (or more) when nearly done.

Use but little water while cooking, add tomatoes or any other seasoning you like -- add pinto beans cooked separately.

Submitted by: CM

HOMEMADE CHICKEN NOODLE SOUP

HOMEMADE CHICKEN NOODLE SOUP
Printed from COOKS.COM

1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots

Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

2 eggs
1 tsp. salt
Water
Flour

Break eggs in bowl. Save shells. Measure a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips. Separate and let dry at least 2 hours then add to soup.

HIDDEN VALLEY RANCH PARTY PINWHEELS

HIDDEN VALLEY RANCH PARTY PINWHEELS
Printed from COOKS.COM

2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley Ranch Salad Dressing Mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 c. diced red pepper
1/2 c. diced celery
1 can sliced black olives, drained

Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Then, roll and wrap tightly. Chill 2 hours. Cut off roll ends. Cut rolls into 1 inch slices.

Makes 3 dozen.

BAKED BUTTERNUT SQUASH

BAKED BUTTERNUT SQUASH
Printed from COOKS.COM

1 lg. butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. brown sugar
1/3 c. butter, melted
2 tsp. lemon juice (fresh is best)

Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender.

Makes 4 servings.

Black-Eyed Pea Salad

Black-Eyed Pea Salad

SUBMITTED BY: LADYEM

"This salad goes great with barbeque and, of course, New Year's Day."

INGREDIENTS
* 2 (15.5 ounce) cans black-eyed peas
* 1 large tomato, chopped
* 1 medium red bell pepper, chopped
* 1 medium green bell pepper, chopped
* 1/2 red onion, diced
* 1 stalk celery, chopped
* 1 tablespoon chopped fresh parsley
* 3 tablespoons balsamic vinegar
* 2 tablespoons olive oil

* salt and pepper to taste

DIRECTIONS

1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Servings: 8

Nutritional Information

Servings Per Recipe: 8

Amount Per Serving

Calories: 133

* Total Fat: 4.1g
* Cholesterol: 0mg
* Sodium: 479mg
* Total Carbs: 19.4g
* Dietary Fiber: 4.6g
* Protein: 5.8g

Source: http://allrecipes.com/Recipe/Black-Eyed-Pea-Salad/Detail.aspx

Black-Eyed Peas Salad With Basil Vinaigrette

Black-Eyed Peas Salad With Basil Vinaigrette Recipe

Submitted by: Alia, Galveston, Texas USA

Ingredients:
1 cup dried black-eyed peas, rinsed and picked over
1 medium onion, halved
3/4 teaspoon salt
3 tablespoons cider vinegar

2 tablespoons chopped fresh basil -OR- 3/4 teaspoon dried basil
2 cloves garlic, crushed
1 teaspoon sugar
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil
1 medium onion, finely chopped
2 ribs celery, finely chopped
1 small red bell pepper, seeded and finely chopped

Turn this recipe into a puzzle! [click]
 
Directions:

In a medium saucepan, combine the peas and enough water to cover by 1 inch. Bring to a boil over high heat, and boil for 1 minute. Remove the pan from the heat, cover tightly, and let stand 1 hour.

Drain peas and return to the saucepan with enough fresh water to cover by 1-inch. Add the onion halves. Bring to a boil over high heat, reduce heat to low, and simmer until peas are tender, about 45 minutes.

During the last 10 minutes of cooking, add 1/2 teaspoon of the salt. Drain the beans well, discarding the onion halves. Rinse the beans under cold running water, drain again, and let cool completely.

In a small bowl, whisk together the vinegar, basil, garlic, sugar, remaining 1/4 teaspoon salt, and pepper. Gradually whisk in the oil until the basil vinaigrette is smooth.

In a medium bowl, combine the peas, the chopped onion, celery, bell pepper, and basil vinaigrette. Cover and refrigerate until chilled, at least 2 hours or overnight.

This recipe from CDKitchen for Black-Eyed Peas Salad With Basil Vinaigrette

serves/makes 6

New Year's Day menu... (From: JohnE)

From: JohnE

I usually do this on New Year's Day...good 'cause it can be made the day before! ( I mean, who in their right mind is up for much cooking on New Year's Day after a previous night celebrating?? OUCH, MY HEAD!!

1) Cold black-eye pea salad (for LUCK)

Couple of cans of Black Eye peas, drained and rinsed ( or some frozen peas, blanched and plunged into cold water, then drained)

1 cup of Mayo ( or to bind )

Couple of cans of Shoe Peg Corn, drained

Bunch of green onions, chopped, with tops

Mix all together, season if necessary, salt, pepper, maybe a splash of hot sauce to taste, cover, and refrigerate.. Serve cold the next day!

2) Warmed over Turnip Green soup (for MONEY)

2 onions, chopped

4 tablespoons, butter

2 cups cooked turnip greens, OR 2 ( 10 oz ) packages frozen, with turnips

4 cups of beef stock, or 4 bouillon cubes plus 4 cups water

1/4 cup grits

1 teaspoon sugar

2 cups half and half

1 dash Tabasco

3 tablespoons butter

salt and ground pepper to taste

Saute onion in butter until tender. Add greens, stock, grits, and sugar.

Simmer 30 minutes and puree through food mill or food processor, or blender.

If not serving until the next day, refrigerate at this point... or if serving that day, add half and half and bring to a simmer.

Season with Tabasco, butter, salt, and pepper just before serving.

3) Cold left-over Christmas ham

Sliced cold Christmas ham left over!

4) Skillet cornbread (about the only thing to put together and bake on New Years)

2 tablespoons shortening or bacon grease

1-1/2 cups self rising cornmeal

Heaping spoonful of AP flour

Heaping spoonful of sugar ( for all you 'Yankees" ! LOL )

1/2 teaspoon of baking soda

1-1/2 teaspoons salt

1 teaspoon baking powder

2 eggs beaten

1-1/4 cups buttermilk

Preheat oven to 400 degrees. Put shortening or bacon grease into a nice, seasoned, black skillet ( or if you don't have Grandma's, any good heat-proof pan will do, or even a glass pan ).

Combine cornmeal, salt, soda, baking powder in a large bowl, ( all dry ingredients )

Beat the eggs with the buttermilk

Mix all together well.

Pour in HOT skillet ( or hot pan, dish , with the melted grease )

Bake 12 - 15 minutes or until nice and golden.

Cut in wedges or squares and serve hot.

Eggnog Pie

From: wmm32425

1 can Bordens eggnog

1 pkg instant vanilla pudding

1 8oz pkg cream cheese

1 graham cracker crust

Mix cream cheese (soft)

instant pudding & 10 oz of eggnog together

Pour into pie crust

Chill for 6 hours

Top with cool whip/nutmeg

I don't count carbs/fat when I eat this,

I just eat any enjoy..

Find this recipe at:

http://inet-recipes.blogspot.com/

Eggnog Biscuits

Eggnog Biscuits

SERVINGS: 6-8

TIME: Prep/Total Time: 20 minutes

1 cup plus 1 tablespoon biscuit/baking mix
1/3 cup eggnog*
1/4 to 1/2 teaspoon ground nutmeg

In a small bowl, combine biscuit mix and eggnog just until moistened. Turn on a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-inch thickness; cut with a floured 2-1/2" biscuit cutter. Place 2 inches apart on a greased baking sheet. Sprinkle with nutmeg. Bake at 450° for 8-10 minutes or until lightly browned. Serve warm.

Yield: 6-8 biscuits.

Nutrition Facts One serving: (1 each) Calories: 80 Fat: 3 g Saturated Fat: 1 g Cholesterol: 6 mg Sodium: 206 mg Carbohydrate: 11 g Fiber: 0 g Protein: 2 g

Grilled Asparagus

Grilled Asparagus

[Ingredients]

• One bunch of asparagus
• 1 tablespoon extra virgin olive oil
• sea salt to taste

[Directions]

1. Preheat grill to medium high heat.

2. Drizzle olive oil on asparagus and sprinkle with sea salt.

3. Place on a foil grill tray. (with small holes)

4. Grill, turning frequently, until golden and tender.