Taco Salad Recipe

Ingredients

• 1 pound ground beef
• 1 envelope taco seasoning, divided
• 1 medium head iceberg lettuce, torn
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 large red onion, chopped
• 4 medium tomatoes, seeded and finely chopped
• 2 cups (8 ounces) shredded cheddar cheese
• 4 cups crushed tortilla chips (about 8 ounces)
• 1 bottle (8 ounces) Thousand Island salad dressing
• 2 tablespoons taco sauce
•  
  TOTAL TIME: Prep/Total Time: 25 min.

  MAKES: 8 servings

  Directions

  1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in 3 tablespoons taco seasoning.
  2. In a large bowl, layer beef mixture, lettuce, beans, onion, tomatoes, cheese and crushed chips. In a small bowl, mix salad dressing, taco sauce and remaining taco seasoning; serve with salad. Yield: 8 servings (1 cup dressing).

   

Chewy Oatmeal Cookies Recipe

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups quick-cooking oats
• 1-1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup each raisins and chopped pecans
• 1 cup (6 ounces) semisweet chocolate chips
•  

TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling

MAKES: 60 servings

 

Directions

1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
2. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.
3. Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks. Yield: about 5 dozen.

Stuffed Fish Fillets Recipe

Ingredients

• 2 small carrots, shredded
• 1 small onion, minced
• 5 tablespoons butter, divided
• 4 slices bread, cubed
• 3/4 cup canned diced tomatoes, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/2 small cucumber, chopped
• 1-1/4 teaspoons salt, divided
• 1/4 teaspoon dill weed
• 1/8 teaspoon pepper
• 8 sole or orange roughy fillets (4 ounces)
• 1/8 teaspoon paprika
• 8 lemon wedges
•  
  TOTAL TIME: Prep: 10 min. Bake: 25 min.

  MAKES: 8 servings

  Directions

  1. In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper.
  2. Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon. Yield: 8 servings.

   

Red onion & chilli bhajis with mint & garlic raita

Ingredients

• 2 red onions
• 100g chickpea flour (gram flour)
• ½ tsp baking powder
• 2 tsp curry paste or powder
• 1 red or green chilli, deseeded and finely chopped
• vegetable oil, for frying
•   Prep: 15 mins - 20 mins Cook: 20 mins

  Skill level:Moderately easy

  Servings:Makes 12

  Method

• Finely chop one onion and thinly slice the other. Sift the flour and baking powder into a bowl. Add the curry paste or powder, chopped chilli and a good sprinkling of salt. Add about 150ml of cold water to make a thick batter. Stir in the chopped and sliced onions until they are well coated.
• Mix together the raita ingredients with a little salt and pepper, then spoon into a small bowl. Heat about 5cm of oil in a wok or deep pan. Add a tiny speck of batter, if it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough.
• Add heaped tbsps of onion mix to the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the remaining bhajis. Serve with the raita

For the raita

• 150g tub natural yogurt
• 2 tbsp chopped mint
• 1 small garlic clove, crushed

Fragrant Thai prawns

Ingredients

• 20 raw king prawns
• 1 small shallot, finely chopped
• 4 garlic cloves, finely chopped
• 1 fresh red chilli, halved, seeded and finely chopped
• 2½ cm piece of fresh root ginger, peeled and finely chopped
• 1 stem of lemongrass, tough outer leaves removed, finely chopped
• a good handful of fresh mint leaves, finely chopped
• a good handful of fresh coriander leaves, finely chopped
• 100ml/3½ fl oz olive oil
• grated zest and juice of 1 lime
•   Prep: 1 hr Including 30 mins standing time

  Skill level:Easy

  Servings:Serves 4

  Method

  1. Tip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.
  2. To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.

Cranberry sauce with port & star anise

Ingredients

• 250g fresh or frozen cranberries
• grated zest of 1 orange and the juice of 2 oranges
• 2 tbsp redcurrant jelly
• 150ml/¼ pint port
• 1 star anise
• 2 tbsp golden caster sugar, or more to taste
•   Prep: 5 mins - 10 mins Cook: 20 mins

  Skill level:Easy

  Servings:Serves 10

  Method

• Tip the cranberries into a saucepan, grate in the orange zest then squeeze in the juice. Add the redcurrant jelly, port and star anise and slowly bring to the simmer.
• Cook gently over a low heat for about 15 minutes, stirring occasionally, until all the cranberries have burst and the sauce thickens and looks glossy. You want to end up with a saucy texture rather than a jammy one – you will find fresh cranberries thicken the sauce more readily whereas the frozen cranberries will take a little longer.
• Stir in the sugar and taste. Chef Tony Tobin likes the sauce to have enough tartness to make you suck in your cheeks, but add more sugar if you prefer. Cool and then fish out the star anise. The sauce will keep in the fridge in a covered container for 1 week or for 2 months in the freezer.
• To serve, take out of the fridge an hour or so before the meal so that it returns to room temperature, then spoon into a serving dish.

Leftover turkey casserole

Ingredients

• 2 onions, finely chopped
• 1 eating apple, cored and chopped
• 2 tbsp olive oil
• 1 tsp dried sage, or 5 sage leaves, chopped
• 2 tbsp plain flour
• 300ml vegetable or chicken stock
• 2 tbsp wholegrain mustard
• 2 tbsp runny honey
• 400g-500g leftover turkey, shredded
• about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced
•   Prep: 15 mins Cook: 25 mins

  Skill level:Easy

  Servings:Serves 4 Serves 4

• Method

  1. Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
  2. Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.
   

Appleberry mulled wine

Ingredients

• 2 x 75cl bottles red wine (such as Merlot; better quality wine makes all the difference)
• 1l good-quality cloudy apple juice
• 115g caster sugar
• 1 long cinnamon stick, snapped in half
• 2 star anise
• 3 tbsp orange Curaçao or Cointreau
• a handful or so (about 100g/4oz) frozen mulled fruit or fruits of the forest or Black Forest fruits
• 3 small red-skinned apples, sliced into rings
•  

  Cooking time:Ready in 25-30 minutes

  Skill level:Easy

  Servings:Enough for 12 glasses

  Method

  1. Pour the wine and apple juice into a large saucepan and add the sugar, cinnamon stick and star anise. Heat gently, stirring once or twice, until the sugar has dissolved, then continue heating gently for another 15 minutes.
  2. Just before serving, swirl in the Curaçao or Cointreau, throw in the frozen fruits and add the apple slices.

Hot Colby Ham Sandwiches Recipe

Ingredients

• 1/2 cup butter, melted
• 2 tablespoons prepared mustard
• 1 tablespoon dried minced onion
• 1 tablespoon poppy seeds
• 2 to 3 teaspoons sugar
• 15 dinner rolls (about 3-inch diameter), sliced
• 15 slices Colby cheese
• 15 thin slices deli ham (about 1 pound)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
•  
  TOTAL TIME: Prep/Total Time: 25 min.

  MAKES: 15 servings

  Directions

  1. In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top each with Colby cheese, ham and mozzarella. Drizzle with half of the butter mixture.
  2. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Yield: 15 servings.

   

Snow Pea Holiday Wreath Recipe

Ingredients

• 1 package (3 ounces) cream cheese, softened
• 1/4 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 1/2 pound fresh snow peas, strings removed
• 2 cups grape tomatoes
•  
  TOTAL TIME: Prep/Total Time: 25 min.

  MAKES: 20 servings

   

  Directions

  1. In a small bowl, combine the cream cheese, garlic powder and seasoned salt. Place mixture in a pastry bag or heavy-duty plastic bag with a small star tip.
  2. Pipe about 1/4 teaspoon of mixture onto the wide end of each pea pod. Arrange pods on a serving platter with cheese mixture toward the outside of the platter; fill center with tomatoes. Yield: 20 servings.

Corn Chowder with Holiday Salsa

 

Ingredients

Homemade salsa:
1 seeded and diced tomato
2 tbsp (30 ml) chopped green onion
1/3 cup (80 ml) chopped green pepper
1/2 tsp (2 ml) chili powder

Chowder:
1 tbsp (15 ml) butter
1 chopped onion
2 chopped garlic cloves
4 cups (1 l) frozen corn kernels
3 tbsp (45 ml) flour
4 cups (1 l) sodium-reduced vegetable broth
1 can (398 ml) creamed corn, no salt added
1 1/4 (310 ml) grated Canadian Monterey Jack
Freshly ground pepper

• Prep time 15 minutes
• Total time 35 minutes
• Portion size Makes 4 to 6 servings

  Preparation

  Mix all salsa ingredients and let rest at room temperature.
  In a saucepan, melt butter over medium-high heat and cook onion and garlic for 2 minutes.
  Add corn kernels and cook 3-4 minutes.
  Combine flour with a bit of broth and then add the remaining broth. Pour into saucepan along with creamed corn.
  Bring to a boil, then let simmer until thickened.
  Melt half of Monterey Jack in chowder. Season to taste.
  Serve in cups, garnishing with salsa and remaining Monterey Jack.
  Makes 4 to 6 servings.
  
 

Brunch Strata Recipe

 

Ingredients

• 1/3 cup canola oil
• 1/2 pound sliced fresh mushrooms
• 3 small zucchini, chopped
• 2 medium onions, chopped (about 1-1/2 cups)
• 1 medium green pepper, chopped
• 2 cups cubed fully cooked ham
• 2 garlic cloves, minced
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup half-and-half cream
• 12 eggs, lightly beaten
• 4 cups cubed day-old bread
• 3 cups (12 ounces) shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
•  
  TOTAL TIME: Prep: 45 min. Bake: 35 min. + standing

  MAKES: 16 servings

   

  Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add the vegetables and ham; cook and stir until vegetables are tender. Add garlic; cook 1 minute longer. Drain and pat dry.
  2. In a large bowl, beat cream cheese and cream until smooth. Gradually beat in eggs. Stir in the remaining ingredients and vegetable mixture.
  3. Transfer to two greased 11-in. x 7-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 2 casseroles (8 servings each).

Bacon Spinach Strata Recipe

Ingredients

• 1 package (8 ounces) sliced mushrooms
• 1 bunch green onions, sliced
• 2 teaspoons canola oil
• 1 loaf (1 pound) day old bread, cut into 3/4-inch cubes
• 1 cup (4 ounces) shredded Swiss cheese
• 1 package (1 pound) sliced bacon, cooked and crumbled
• 2 cups (8 ounces) shredded cheddar cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 9 eggs
• 3 cups milk
• 1/2 teaspoon each onion powder, garlic powder and ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
•  
  TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + standing

  MAKES: 12 servings

  Directions

  1. In a large skillet, saute mushrooms and onions in oil until tender. Place half of the bread cubes and 1/2 cup Swiss cheese in a greased 13-in. x 9-in. baking dish. Layer with bacon, cheddar cheese, mushroom mixture, spinach and remaining Swiss cheese and bread cubes.
  2. In a large bowl, combine the eggs, milk and seasonings. Pour over casserole. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 45-55 minutes or until a knife inserted near the center comes out clean (cover loosely with foil if top browns too quickly). Let stand for 10 minutes before cutting. Yield: 12 servings.

   

Shrimp Kabobs Recipe

Ingredients

• 1 cup Italian salad dressing, divided
• 2 pounds uncooked jumbo shrimp, peeled and deveined
• 2 large onions
• 16 large fresh mushrooms
• 2 large green peppers, cut into 1-1/2-inch pieces
• 16 cherry tomatoes
•  
  TOTAL TIME: Prep: 35 min. + marinating Grill: 10 min.

  MAKES: 8 servings

  Directions

  1. In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.
  2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally. Yield: 8 servings.

   

Yule Log Recipe(Christmas Desserts)

Ingredients

• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup confectioners' sugar
• 3 cups pistachio ice cream, softened
• 12 ounces bittersweet chocolate, divided
• TOTAL TIME: Prep: 35 min. Bake: 15 min. + freezing

  MAKES: 10 servings

   

  Directions

  1. Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
  2. In a large bowl, beat eggs for 3 minutes. Gradually add sugar, beating for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, baking powder and salt; add to egg mixture and beat until smooth.
  3. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  4. Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and freeze for at least 1 hour.
  6. In a microwave, melt four ounces of chocolate; stir until smooth. Spread over a parchment paper-lined baking sheet. Refrigerate for 30 minutes.
  7. Break chilled chocolate into 3-in. x 1-in. pieces. Melt remaining chocolate; spread over top, sides and ends of cake. Working quickly, place chocolate pieces on cake to resemble bark. Freeze until serving. Remove from the freezer 10 minutes before cutting. Yield: 10 servings.
   

Baked Ham Sandwiches Recipe

 Ingredients

• 1/3 cup butter, softened
• 1/2 cup dried minced onion
• 1/3 to 1/2 cup prepared mustard
• 2 tablespoons poppy seeds
• 8 hamburger buns, split
• 16 slices deli ham
• 8 slices Swiss cheese
•  
  TOTAL TIME: Prep: 10 min. + freezing Bake: 10 min.

  MAKES: 8 servings

   

  Directions

  1. In a small bowl, combine the butter, onion, mustard and poppy seeds; spread about 2 tablespoons on each bun. Layer with ham and cheese; replace tops. Wrap each sandwich in foil.
  2. Bake at 350° for 6-10 minutes or until cheese is melted. Yield: 8 servings.

Cherry Cheese Cupcakes Recipe

Ingredients

• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar, divided
• 1-1/2 teaspoons vanilla extract, divided
• 5 eggs
• 1 cup (8 ounces) sour cream
• 1-1/2 cups cherry pie filling
• Mint leaves
•  
  TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling

  MAKES: 22-24 servings

  Directions

  1. In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
  2. Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
  3. In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. Top with pie filling; garnish with mint. Store in the refrigerator. Yield: about 2 dozen.

   

Almond & Cranberry Coconut Bread Recipe

Ingredients

• 2 cups flaked coconut
• 1 cup slivered almonds
• 1 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1 cup (8 ounces) vanilla yogurt
• 1 teaspoon almond extract
• 4-1/2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 can (15 ounces) cream of coconut
• 1 cup dried cranberries
•  
  TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling

  MAKES: 32 servings

   

  Directions

  1. Place coconut and almonds in an ungreased 15-in. x 10-in. x 1-in. pan. Bake at 350° for 10-15 minutes or until lightly toasted, stirring occasionally. Cool.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and extract until blended. Combine the flour, baking powder, salt and baking soda. Add to the creamed mixture alternately with cream of coconut, beating well after each addition. Fold in the cranberries, coconut and almonds.
  3. Transfer to two greased and floured 9-in. x 5-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).

Walnut Cranberry Coffee Cake Recipe

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1/2 cup whole-berry cranberry sauce
• 1 teaspoon grated orange peel
• 1 teaspoon ground cinnamon
• 1 tablespoon confectioners' sugar
•  
  TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling

  MAKES: 12 servings

   

  Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla. Combine the flour, baking powder, baking soda and salt. Gradually add to the creamed mixture.
  2. Pour half of the batter into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the walnuts, cranberry sauce, orange peel and cinnamon; spoon over batter. Top with remaining batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 12 servings.

Ratatouille Pasta Recipe

Ingredients

• 2 cups diced peeled eggplant
• 2 cups sliced zucchini
• 1/2 teaspoon salt
• 1-1/3 cups uncooked spiral pasta
• 1 cup sliced onion
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• Dash pepper
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• TOTAL TIME: Prep: 10 min. + standing Cook: 15 min.

  MAKES: 3 servings
   

  Directions

• Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well.
• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the eggplant, zucchini and onion in oil until tender. Add the tomatoes, tomato paste, oregano, garlic powder, basil and pepper. Bring to a boil. Reduce heat; cook, uncovered, over medium-low heat for 3 minutes, stirring occasionally.
• Drain pasta; place on an ovenproof platter. Top with vegetable mixture. Sprinkle with mozzarella cheese. Broil 4-6 in. from the heat until cheese is melted. Yield: 3 servings.

Cookie Burgers Recipe

Ingredients

• 1 package (17-1/2 ounces) sugar cookie mix
• 2 drops yellow food coloring, optional
• 1-1/2 cups peanut butter chips, chopped
• TOPPING:
• 3/4 cup flaked coconut
• 5 to 6 drops green food coloring
• FILLING:
• 1/2 cup butter, softened
• 2-2/3 cups confectioners' sugar
• 1/2 cup baking cocoa
• 1/4 cup milk
• 1 teaspoon vanilla extract
•  
  TOTAL TIME: Prep: 30 min. Bake: 10 min.

  MAKES: 22 servings

   

  Directions

  1. Prepare cookie dough according to package directions; add yellow food coloring if desired. Stir in peanut butter chips. Shape into 1-1/4-in. balls; place 2 in. apart on ungreased baking sheets. Flatten slightly with a glass. Bake at 375° for 9-10 minutes or until lightly browned. Remove to wire racks to cool.
  2. Place coconut in a plastic bag; sprinkle 5-6 drops green food coloring into bag and shake until color is evenly distributed.
  3. In a small bowl, cream butter until smooth. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth. Frost the bottoms of 22 cookies; sprinkle with coconut. Top with remaining cookies and gently squeeze together. Yield: 22 sandwich cookies.

Holiday Fruitcake Recipe

Ingredients

• 3 cups whole red and green candied cherries
• 3 cups diced candied pineapple
• 1 package (1 pound) shelled walnuts
• 1 package (10 ounces) golden raisins
• 1 cup shortening
• 1 cup sugar
• 5 eggs
• 4 tablespoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
•  
  TOTAL TIME: Prep: 20 min. Bake: 2 hours + cooling

  MAKES: 12-16 servings

  Directions

  1. Preheat oven to 300°. In a large bowl, combine cherries, pineapple, walnuts and raisins; set aside.
  2. In another large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture and stir to coat.
  3. Transfer to a greased and floured 10-in. tube pan. Bake 2 hours or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
  4. Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving. Yield: 16 servings.