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Red Bluff Daily News RECIPES with coconut. Place one candle in each snowball. Use small dessert dishes. War Time Fruitcake Red, Green, Gold Salad with Brown Sugar Bacon & Maple Vinaigrette By Sheryl Georgi 8 cups romaine lettuce, torn 1 large Fuju persimmon, seeded and cubed 1 large Bosc pear, cored and cubed Seeds of one medium pome- granate 1/3 cup crystallized ginger, finely chopped 3/4 cup dried cranberries 1 cup glazed pecans 1/2 cup crumbled feta cheese 6 slices brown sugar bacon, cut into chunks Maple vinaigrette to taste Glazed pecans: In large non- stick skillet melt 2 tablespoons butter over medium-high heat, add 1 cup pecan halves and cook, shaking pan occassionally, for 9 minutes, then sprinkle 2 tablespoons brown sugar, 1 tea- spoon salt and 2 pinches of Chipotle chili powder. Continue cooking and shaking until pecans are richly browned and glazed. Remove from heat and set aside. Brown sugar bacon: Heat oven to 425 degrees. Place a cookie cooling rack on top of a rimmed baking sheet lined with parchment paper. Lay 6 strips of thick slice bacon onto rack and using 1/4 cup brown sugar and your fingers, spread brown sugar on one side of each slice of bacon. Bake in hot oven for 20-25 minutes, until crisp, but not burnt. Remove from oven to cool. Cut into chunks. Maple Vinaigrette: In shaker or jar, comibine 1 tablespoon poupon mustard, 1/4 cup pinot grigio Italian wine vinegar at Raleys (or you can use apple cider vinegar), 1/4 cup pure maple syrup, 2 tablespoons extra virgin olive oil, and salt and peper to taste. Shake to mix. Clean, dry and tear lettuce into large bowl. Add persim- mon, pear, pomegranate seeds, cranberries, crystallized ginger, pecans and bacon chunks. Add maple vinaigrette to taste and toss gently. Sprinkle on crum- bled feta cheese and serve. Makes for a wonderful light Christmas Eve supper served with warmed baguette slices and Christmas Eve Snowballs Since 1966, John and Patty Lemert of Red Bluff have served snowballs with candles. Origi- nally, we purchased the ice cream snowballs. Then for a few years they were not available ready-made, so we began mak- ing our own. Over the years, this has been the last event on Christmas Eve. The lights are out, candles are lit, the Christmas tree lights are on, and the snowball candles are lit. We gather together in the liv- ing room and remember the reaseon we celebrate Christmas. And every year we see who can leave their candles on the longest as we eat the ice cream. Christmas Eve Snowballs Ingredients: 1/2 gallon vanil- la ice cream, angel flake coconut, white birthday candles. Scoop out the ice-cream into balls — one per serving. Coat a glass of Pinot Grigio or Reis- ling wine. This was a commonly used recipe during the Depression, and World War 2 (1929-1945). It was also known as Depres- sion Fruitcake and Poor Man's Cake. People could not afford to make the traditional fruitcake so this recipe was adapted to the times. This recipe and similar ones with some variation of the same ingredients became known as the popular Christmas fruitcake of the poor. It has been our traditional family hol- iday recipe for over 70 years. This was Grandma Dorothy Thompson Smith's version. She passed it on to her children. It is the only Smith family recipe favorite that I know of that has been passed down for several generations. It is quite deli- cious. I like it better then tradi- tional fruitcake. Submitted by Gerry Olsen Red Bluff, CA. 1 1/2 cups raisins 1 cup water 1 cup dark brown sugar 1/2 cup shortening 1/4 teaspoon each of salt, cin- namon, nutmeg, and cloves 1 teaspoon soda 2 cups flour 1/2 teaspoon baking powder Preheat oven to325 degrees. In a large pan bring raisins, water, sugar, shortening, salt, and spices to a boil stirring fre- quently. Boil 3 minutes, remove from heat. Cool. Line one 8 1/2 x 4 1/2 loaf pan with a double layer of wax paper. Stir baking soda into cooled fruit mixture. Sift flour and baking powder over fruit and stir in. Mix well. Bake 1 1/4 hours (75 minutes). Remove from oven and put on wire rack. Peel off paper and wrap well. Will store in refrigerator for several months. Makes 12 servings. Impossible Pumpkin Pie By Janice DeWart 2 cups unsweetened canned pumpkin 1 1/2 cup 1 percent milk 3 cups sugar 1/2 cup Bisquick baking mix 2 tablespoons reduced calorie stick margarine spice topping utes Whisk all but the topping. Pour into a 9 inch deep pie plate coated with cooking spray. Top with 1 tablespoon topping 8 servings Weight Watchers 4 points each A-Z Bread By Janice DeWart 3 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamaon 1 teaspoon baking powder 3 eggs 1 cup oil 2 cups sugar 1-2 teaspoons vanilla 1 cup chopped walnuts 2 cups A-Z ingredient (select one) apples, applesauce, canned pumpkin or bananas 1. Sift dry ingredients and set aside. 2. In large bowl beat eggs. Add oil and sugar, cream togeth- er. 3. Add your A-Z choice. 4. Add dry ingredients. Add nuts. 5. Mix 6. Pour into well-greased loaf pans. Bake 325 degrees for 1 hour. I like to use pumpkin. This is good to make for gifts for take to a Christmas gathering to share. 2 1/2 teaspoon pumpkin pie 2 teaspoon vanilla 2 large eggs 1/2 cup frozen lite or fat free Cooking spray Bake 350 degrees for 50 min- Saturday, December 18, 2010 5A

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