Egg Drop Soup

Ingredients: 

4 cups chicken broth
4 egg whites
green onions as desired

Directions: 

Makes:4 Servings

Take your chicken broth and bring to a rolling boil. Feel free to make your own chicken broth with water and chicken bullion. This is a lot cheeper and easy to have on hand. Also if you like it a little bit less salty just add a bit more water. Take your egg whites and add to the boiling chicken stock. The boiling motion will separate them. Give them about 10 sec. and then give it a quick stir. Take off heat and dish into bowls. Add green onion for garnish.

~Great served with Cream Cheese Wontons

From: Glorious Grub Cookbook

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Cream Cheese Wontons

Ingredients: 

1 pkg. wonton wrappers
1 8 oz. package cream cheese
mini canned shrimp or crab meat is desired
oil for deep frying

Directions: 

Take your cream cheese and put in a bowl. Add your can of shrimp or crab meat and mix well with a fork. Lay out a wonton wrapper and place in the center a dollop (about 1 tsp.) of your cream cheese mixture. Then dip your finger in water and moisten 2 sides of the wrapper. Fold triangularly and seal the edges. Fry in deep hot oil until wontons are brown. Drain on a paper towel. These cook very quickly.

~Wonderful with Egg Drop Soup

From: Glorious Grub Cookbook By. Joan Stewart

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Caramel Popcorn

Ingredients: 

2 cups brown sugar
2 sticks margarine (1 cup)
1/2 cup corn syrup
7 quarts popped corn
1 tsp. salt
1/4 tsp. creme of tartar
1 tsp. baking soda

Directions: 

Place popped corn in a large roaster pan. Preheat oven to 200 degrees. Boil sugar, syrup, butter, salt and creme of tartar for 5 minutes. Remove from heat and add soda. Stir well then pour over the corn mixing well to coat all the kernels. Place in oven for 1 hour, stirring ever 15 minutes. Then pour out on a smooth surface and spread to cool. This should be done quickly so caramel doesn't stick to the roaster. Store in airtight container.

~This will keep for a couple of weeks very nicely.

From: Glorious Grub Cookbook By. Joan Stewart

Hot Chocolate Mix

Ingredients: 

1 powdered milk (size to make 8 quarts)
6 oz. non dairy coffee creamer
1 lb. can instant chocolate mix (like Nestle Quik)
1/2 cup powdered sugar
3 oz. box instant chocolate pudding mix

Directions: 

Combine all ingredients and store in a airtight container. I use 5 heaping tsp. mix in 1 cup of boiling water.

~This makes a wonderful Christmas gift in a bag or jar.

From: Glorious Grub Cookbook By. Joan Stewart

Hot Chocolate

Ingredients: 

1/4 cup cocoa
1/2 cup sugar
dash salt
1/3 cup hot water
1 quart milk
3/4 tsp. vanilla (Madagascar)

Directions: 

Combine cocoa, sugar and salt in saucepan; blend in water. Bring to boil over medium heat stirring constantly. Boil and stir 2 minutes. Add milk; stir and heat, but do not boil. Remove from heat and add vanilla and beat with beater until foamy.

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Christmas Punch

Ingredients: 

1 can frozen orange juice concentrate
1 can frozen lemonade concentrate
1 can frozen pineapple juice concentrate
2 2 liter bottles of 7 Up

Directions: 

Combine juice concentrates and mix with amount of water called for on the cans. Just before serving add 1/3 7 Up to 2/3 juice mix.

I mix this up per glass so it doesn't go flat before it's finished.

~Great New Years drink too!

From: Glorious Grub Cookbook By. Joan Stewart

Punch Bowl (purchase at Chefs Catalog) This is a really neat punch bowl! It's a cake stand, then by turning the top over it becomes the punch bowl. What a wonderful idea to save space!

Eggnog

Ingredients: 

1st Half:
1 1/3 cup sugar
8 egg yokes
1 tsp. salt
16 cups milk
2nd Half:
8 egg whites
12 tbsp. sugar
4 tsp. vanilla (Madagascar)
nutmeg

Directions: 

Makes: 1 gallon

Beat sugar into egg yokes. Add salt; stir in milk. Cook over medium heat stirring constantly, till mixture coats spoon. (This can take over a 1/2 hr or more depending) Cool for a couple hours or so. Beet egg whites till foamy. Gradually add 12 tbsp. sugar, beating to soft peaks. Add to cooled custard and mix throughly. Then add vanilla. Chill 3-4 hours. Sprinkle with nutmeg before serving.

~This is my favorite Christmas drink!

From: Glorious Grub Cookbook By. Joan Stewart

Punch Bowl (purchase at Chefs Catalog) This is a really neat punch bowl! It's a cake stand, then by turning the top over it becomes the punch bowl. What a wonderful idea to save space!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Peanut Butter Balls

Ingredients: 

1 1/2 cup creamy peanut butter
1/2 cup butter at room temp.
1 tsp. vanilla (Madagascar)
16 oz. powder sugar (1/2 bag)
1/2 bag chocolate chips
2 tbsp. crisco

Directions: 

Mix with hands until creamy. Refrigerate 1 hour then make into 3/4" balls. Bigger is fine too if that's what you prefer. Melt 1/2 bag of chocolate chips and 2 tbsp. crisco. Stir every 30 seconds until all chips are melted. Then dip the balls in the chocolate covering it half way up. I usually do this with a tooth pick. It leaves a hole in the top so when your done you can drizzle a bit more chocolate on top. Keep refrigerated.

~These look really nice put into mini candy cups.

~Enjoy~

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Chocolate Sauce

Ingredients: 

1 square unsweetened chocolate
1 tbsp. margarine
1/3 cup boiling water
1 cup sugar
2 tbsp. light corn syrup
1/8 tsp. salt
1 tsp. vanilla (Madagascar)

Directions: 

Melt together chocolate and margarine in a heavy 2 quart sauce pan over low heat. Gradually stir in boiling water. Continue cooking over medium heat, stirring constantly until mixture boils. Stir in sugar and corn syrup. Bring to a boil, stirring constantly. Remove from heat. Cool 5 minutes. Stir in salt and vanilla. Serve warm or cold. If it gets sugary just reheat in microwave.

~Great on ice cream
~Wonderful with the Ooey Gooey White Bunt Cake

From: Glorious Grub Cookbook By. Joan Stewart

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Ooey Gooey White Bunt Cake

Ingredients: 

1 cup butter softened
3 cups sugar
6 eggs
3 cups flour
1 cup heavy whipping cream
1 tbsp. vanilla (Madagascar)

Directions: 

Bake: 325 degrees for about 50 min.

Cream butter, gradually adding sugar. Combine well on medium speed. Add eggs 1 at a time beating well after each addition. Add flour and cream alternately beginning and ending with flour. Add vanilla. Pour into any bunt pan and bake about 50 min.

Cool in pan for 15 minutes.

~Make sure to spray the bunt pan with Pam.
~My favorite thing with this cake is strawberries mixed with sugar or chocolate sauce. Chocolate Sauce (It's amazing when you put both on it too)

The story about this cake was my mother in law made it for the first time and under cooked it. So that left the center a bit gooey. It tasted a bit like cake batter. We all loved it. From that time on we always undercooked it and it became know as the ooey gooey cake. This is the cake I make every year for my birthday. So don't let it cook too long. It may not need 50 minutes depending on the bunt pan you use. The tooth pick you stick in the middle should come out a bit gooey. If you don't like gooey then cook away. It tastes like a wonderful pound cake.

~Yum Yum!

Bunt Pan (purchase at Chefs Catalog) This is the Bunt pan I use and really like for this recipe.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

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