Horseradish Crab Dip Wassail
Alien Candy Chili Cheese Chex Mix
Low-Fat Chili German Potato Salad
Kris Kringle Cookies Low-Fat Chicken Sloppy Joes
Mediterranean Chicken Stew Snowshoe Beef Stew
Spicy Peanut & Onion Dip Carrot Soufflé

Uncle Pete's Original
"Ten 'til Eight" Horseradish Crab Dip

  • 12 oz. "ready-to-eat" (pre-cooked) imitation crabmeat
  • 12 oz. cream cheese
  • 1 cup Kraft horseradish sauce (prepared horseradish sauce, not pure horseradish root!)
  • 1 packet Good Seasons original Italian salad dressing mix
  • approx. 1/4 cup salad oil (vegetable, canola, sunflower, etc.)
Chop or mash crabmeat in large bowl. Add dry dressing packet and enough oil to thoroughly moisten seasonings. Blend together well. Add cream cheese and horseradish. Mix throughly, adding additional oil as necessary to facilitate blending and create the proper consistency.

Chill for at least an hour before serving on mini-baguette toast or with crackers and vegetables.

Zilliox Family's Winter Wassail

This hot apple & citrus drink has been a family wintertime tradition since 1977.
  • 2 cups water
  • 8 bags black tea (preferably a strong, dark variety, such as English Breakfast tea)
  • 1/2 gallon (8 cups) apple cider (filtered)
  • 4 cups cranberry juice (cranberry cocktail permissible)
  • 1 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 2/3 cup brown sugar
  • 6 allspice, whole
  • 6 cloves, whole
  • 2 cinnamon sticks
  • 1/4 tsp ground nutmeg
  • 2 Apples: Rome apples are definitely the preferred variety, however other baking varieties such as Cortland or Braeburn yield acceptable results. Do NOT use McIntosh, Golden and Red Delicious, or Granny Smith apples, as these varieties discolor excessively and quickly fall apart when cooked.
Heat water to boil. In a saucepan, boil water and then add tea bags. Continue boiling for 6-8 minutes. Meanwhile, combine cider and juices in a large stock pot. Heat until almost boiling; lower heat and add brown sugar and spices. (Tip: place whole spices in a metal tea ball for easy removal.) Add steeped tea and discard tea bags. Core apples and slice into rings—do not peel. Float sliced apple rings on top. Simmer at least 10 minutes, stirring occasionally.

Before serving, remove whole spices (if a tea ball is not used, use a slotted spoon).

Makes 20-25 servings.

Great dessert idea! Once the wassail is gone, put the hot, wassail-flavored apple rings into small bowls. Top with a scoop of vanilla ice cream and serve immediately.

"Alien Autopsy" Halloween Candy

Alien Autopsy Butterscotch
  • 12 oz. Butterscotch morsels
  • 12 oz. White morsels
  • 10 oz. White almond bark
  • 1 1/2 cup Pastel mini marshmallows
  • 1 1/2 cup Chow mein noodles
Heat morsels and almond bark together in double-boiler or microwave only until the majority of pieces start to melt (do not overheat). Stir in chow mein noodles until coated, then lightly fold in marshmallows and immediately spoon mixture onto cookie sheet to cool.

Chili Cheese Chex Mix

  • 1 stick (8 tbsp) Butter or margarine
  • 1 pkg Chili seasoning mix
  • 1 tbsp Worcestershire sauce
  • 1 tsp Frank's Red Hot sauce
  • 1 cup Dry-roasted peanuts
  • 1 cup Cheez-It crackers
  • 6 cups Corn Chex
  • 3 tbsp Sugar
  • 3 tbsp Kraft "Macaroni and Cheese" powdered American cheese topping
Preheat oven to 250 degrees (F). Melt butter in large microwave-safe bowl. Stir in seasoning packet, Worcestershire sauce and hot sauce. Stir in peanuts, crackers, and Corn Chex, in that order. (Otherwise the first few Chex will have a tendency to trap and absorb all the coating, so it doesn't coat evenly.) Microwave on HIGH for 90 seconds. Scrape bowl sides with rubber spatula. Microwave again another 90 seconds. Mix in sugar and cheese powder. Spread on cookie sheet, bake for 25-30 minutes. Spread on paper towels to cool.

Makes 8 cups.

Sarah's Quick & Easy
Low-Fat Chili

  • 1 lb Ground turkey
  • 0.5 oz (1/2 packet) Williams Original No-Salt-Added chili seasoning
  • 1 cup Water
  • 1 15 oz can Contadina tomato sauce
  • 2 16 oz cans Bush's chili beans
Brown ground turkey in large skillet. Add chili seasoning and water; stir throughly. Add tomato sauce and chili beans, simmer until hot.

Makes 5 servings.
Nutritional Info Per Serving: 197 calories • 6.6 grams fat • 4.6 grams fiber • 4 Weight Watcher points

Joan's Old-Style
German Potato Salad

  • 4 to 5 Medium-to-large red potatoes
  • 1 Medium-sized onion
  • 2 tbsp Sugar
  • 3 strips Bacon
  • 1/4 to 1/2 cup Vinegar
  • 1/4 to 1/2 cup Water
  • Salt and Pepper to taste
Wash potatoes and boil with skins on. Cool and cut into chunks. Cut onion vertically into thin slices. Dice and fry bacon in large pan. Remove bacon pieces and set aside. Add onions to bacon fat, then 1/4 cup water and 1/4 cup vinegar over medium heat. Add potatoes and bacon. Add additional water and vinegar as needed for desired consistancy, keeping proportions equal. Season to taste with salt and pepper. Lower heat and simmer for 20 minutes.

"Meet the Millers"
Kris Kringle Cookies

  • 1 cup Butter
  • 2 cups Sugar
  • 1 tsp Vanilla
  • 1-1/2 tsp Baking soda
  • 2 tbsp Milk
  • 3 Eggs
  • 1 tsp Salt
  • 1-1/2 tsp Cream of tarter
  • 4 to 5 cups All-purpose flour
  • 1 tbsp Crushed anise seed
Disolve soda in milk. Cream butter and sugar until light. Add vanilla, eggs, salt, cream of tarter and baking soda/milk mixture. Mix ingredients well. Add 3 cups flour. Mix well. Add enough flour to make a dough that may be rolled neatly when chilled. Roll dough quite thin and even on floured board, keeping excess refrigerated. Cut with any type cookie cutter. Bake at 400 degrees F for 8-15 min., depending on thickness. Usually frosted, preferably with a homemade mixture of whipped egg whites & sugar.

Low Fat
Chicken Sloppy Joes

  • 12.5 oz Chunk chicken breast meat
  • 1/2 cup (one 4 oz can) Diced green chilies
  • 1 cup (one 8 oz can) Tomato sauce
  • 1 tbsp Light Worcestershire sauce
  • 2 tsp Prepared honey mustard (alternatively, substitute 1/2 tsp honey and 1-1/2 tsp yellow or brown mustard)

Mix all ingredients together well. Heat and spoon onto fresh hamburger buns.
Also makes a great dip with tortilla chips, or use to make great-tasting toastadas!

Makes 5 approx. 1/2 cup servings. Nutritional Information (per serving, sauce only):
  • 96 calories
  • 1.2 g fat (2% DV)
  • 0 g saturated fat
  • 38 mg cholesterol (13% DV)
  • 530 mg sodium (23% DV)
  • 1.5 g sugar
  • 1 Weight Watchers Point

Mediterranean Port Wine Chicken Stew

  • 1 pound chicken breast, cut into strips
  • 2 tbsp olive oil
  • 1 cup port wine
  • 1 cup chicken broth
  • 1 tbsp tomato paste
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp chopped fresh thyme
  • 4 medium carrots, chopped
  • 2 stalks celery, chopped
  • 1 cup dried mission figs, diced
  • 1 cup seedless red grapes, halved
  • 1/2 cup roasted and salted cashew pieces

In a large skillet, heat the olive oil over medium heat. Add the chicken strips and cook until starting to brown on all sides.

In a mixing bowl, blend the port wine, chicken broth, tomato paste, cornstarch, salt, pepper and thyme. Transfer chicken to a crock pot and combine with the carrots and celery. Pour contents of bowl over the top, then place figs on top.

Cover crock pot and cook on low for 6-8 hours, or until vegetables are cooked through.

Add the grapes, fold into stew, and cook another 7-10 minutes. Remove from crock pot to prevent grapes from overcooking.

Sprinkle the cashews on top before serving with couscous or pita bread.

Canadian "Snowshoe" Beef Stew

  • 1 to 1-1/2 lb chuck steak
  • 1 tsp salt
  • 2 cups red wine
  • 1-1/2 cup sweet potato, cubed
  • 1 cup cranberries, whole
  • 1 cup mushrooms, sliced
  • 1 cup turnip, diced (or substitute yellow onion)
  • 1 cup wild rice
  • 1 tsp ground sage
  • 1 tsp dried chives, chopped
  • 1/2 tsp fresh or dried rosemary
  • 1/2 tsp black pepper
  • 1/4 cup maple syrup
  • Water (as needed for stew consistency)

Slice chuck into thin strips, cutting across the grain

Combine the sliced beef, salt, and red wine in a shallow dish or freezer bag, let marinate in the fridge overnight.

Transfer the beef and liquid to a slow cooker and add the remaining ingredients. Drizzle the maple syrup over it, then add enough water to cover the ingredients. Cover and cook on low heat for 7-8 hours (recommended) or high heat for 3-4 hours, until the flavors meld and the vegetables are tender.

Serve with slices of crusty sourdough bread or French baguette.

"West African Style"
Spicy Peanut & Onion Dip

Spicy Peanut & Onion Dip
  • 1 cup unsalted roasted peanuts
  • 1 garlic clove, minced (or 1 tbsp garlic paste)
  • 1/2 medium red onion, chopped
  • 1 large tomato, chopped
  • 3 tbsp tomato paste
  • 2 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 tbsp lemon juice
  • 1/3 cup peanut or olive oil
  • Fresh parsley or cilantro for garnish (optional)

In a blender or food processor, grind the peanuts into paste. Combine all ingredients together in a large bowl. Stir until smooth. Garnish with fresh parsley or cilantro, if desired. Chill in refrigerator overnight.

Serve dip with sliced vegetables, pita chips, or crackers.

Carrot Soufflé
  • 1 pound carrots, sliced
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 3 eggs

Cook the carrots until tender in salted water. Drain. Add the butter and mash the mixture. (It is easiest to mash in a blender or processor.) Mix together the sugar, flour, baking powder, vanilla and eggs. Add to the carrots and blend well. Pour into a greased 1 quart casserole and bake at 350 degrees for 45 minutes. Serves: 4 to 6.

Note: This recipe may be doubled but cooking time must be increased.