OLD ENGLISH SHERRY CHEESE PUFFS
1/2 cup Water, 1/4 tsp Salt, 1/4 cup Margarine or Butter
1 tbl Sherry, 1/2 cup All-Purpose Flour, 2 Eggs
5 oz. Jar Old English sharp pasteurized processed cheese spread, softened

FILLING
1 pk 3-oz. Cream Cheese, Softened, 1 tbl Chopped Stuffed Green Olives, 2 tsp Sherry

Heat oven to 400 degrees F. Grease cookie sheet. In
med. saucepan, heat water, salt and margarine to
boiling. Add flour and sherry, stirring constantly,
until mixture forms ball and leaves sides of pan.
Remove from heat; blend in 1/4 cup cheese spread. Add
eggs, one at a time, beating well after each addition.
Mixture will be smooth and glossy. Drop dough by
teaspoonfuls onto prepared cookie sheet. Bake at 400
degrees F for 15-20 mins. until puffed and golden
brown. Remove from cookie sheets. Cool slightly; make
small slit in side of puffs to release steam and
prevent sogginess. Cool completely.
In small bowl, combine remaining cheese spread, olives
and sherry; blend until smooth and fluffy. Slit puffs;
remove any soft filaments of dough. Fill with scant
teaspoonfuls of cheese mixture. Makes 18 appetizer
puffs.

MERRIE CROWN ROAST OF PORK
7 lb Pork Crown Roast,1/2 tsp Salt, 1/4 tsp Pepper

Heat oven to 325 degrees F. Season meat with salt &
pepper. Place roast in lg. roasting pan, rib bones
up. Cover rib bones with foil to prevent excess
browning. Insert meat thermometer so bulb reaches
center of roast not touching fat or bone. Roast at 325
degrees F. for 2 hrs.
Prepare Savory Rice Stuffing (recipe to follow). Fill
center of roast with stuffing; continue roasting 1
1/2-2 hrs. longer until meat is well done and
thermometer register 170 degrees to 180 degrees F.
Remove foil from rib tips. Place roast on serving
plate or carving board. Garnish with Lady Apple Fruit
Wreath (see previous recipe).
TIP: For ease in carving, insert fork in top of roast;
make slices by cutting close along sides of rib bones.

LADY APPLE FRUIT WREATH
16 oz. Jar whole spiced crabapples, drained, 2 drops Red Food Coloring,3 oz. Pkg. Cream Cheese, softened, 1/3 cup Chopped, Toasted Pecans, 1 tsp Milk, Bunch Parsley or Watercress

In small bowl, combine cream cheese, milk and food coloring. Mix until
smooth and creamy. Frost each apple, using scant teaspoonful of cheese
mixture, half-way up sides, covering bottom of apple. Dip bottoms of apples
in chopped pecans. Arrange apples in wreath of parsley or watercress around
meat.

SAVORY RICE STUFFING
2 pk Green Giant Rice Originals frozen long grain white & wild rice,1/3 cup Water,
1/2 cup Chopped Onion, 1 pk Herb Seasoned Stuffing Mix, 1/2 cup Chopped Celery Jar , 1 4 ½ oz Jar Green Giant Sliced Mushrooms, 3 tbl Margarine or Butter

Cook rice according to pkg. directions. In lg. saucepan, saute onion and
celery in margarine until tender. Add water and stuff mix; stir in rice,
tossing lightly. Use to stuff Merrie Crown Roast of Pork.
TIP: If desired, stuffing can be baked separately in lightly buttered 2
quart casserole at 350 degree F. for 30-40 minutes.

DUCHESS POTATO PUFF
2 1/4 cup Water, 3 tbl Margarine or Butter, 1/2 tsp Salt, 1/2 cup Milk, 2 1/2 cup Mashed Potato Flakes,
Egg, 1/2 c Dairy Sour Cream, 2 oz Shredded Cheddar Cheese

Heat oven to 350 degrees F. Lightly butter 1 1/2-quart casserole. In medium
saucepan, heat water, margarine and salt to rolling boil. Remove from heat.
Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing
thoroughly. Scoop or spoon into prepared casserole. Bake at 350 degrees F.
for 20-30 minutes, until lightly golden brown and puffed. Refrigerate
leftovers.

CARROTS AND GRAPES VERMOUTH
2 pk Green Giant Frozen Crinkle Cut Carrots in Butter Sauce, 3 tbl Brown Sugar, firmly packed,
3 tbl Vermouth, 2 tsp Cornstarch, 2 tbl Water, 3/4 cup Green Grapes, halved, 3/4 cup Red Grapes, halved

Cook carrots according to pkg. directions. Slit pouch
open and drain butter sauce into med. saucepan. Stir
in brown sugar and vermouth. In small bowl, mix
cornstarch and water until smooth. Blend into butter
sauce. Heat over low heat, stirring constantly, until
mixture is smooth and slightly thickened. Add carrots
and grapes. Heat additional 2 mins.

TIP: To make ahead, prepare carrots as directed,
adding grapes just before serving. Heat thoroughly.

HERBED GREEN BEANS
1 1/2 pounds green beans fresh, 1/2 cup onion finely chopped, 2 tbl butter or margarine,
3 tbl lemon juice , 1 tbl fresh parsley, chopped, 1 tsp salt optional, 1 1/2 tsp fresh thyme chopped OR
1/2 tsp dried acorns , 1/4 tsp paprika

In a saucepan, cover beans with water; cook until crisp-tender.
Meanwhile, in a skillet, saute onion in butter until tender. Add
lemon juice, parsley, salt (if desired), thyme and paprika. Drain
beans; add herb butter and stir to coat. Serve immediately.

ROYAL TOAST TRIANGLES
1 can Pillsbury Refrigerated Crescent Dinner Rolls, 1/2 cup Spicy French Dressing

Heat oven to 375 degrees F. Lightly greased cookie
sheet. Separate dough into 8 triangles; cut each in
half lengthwise to form 16 triangles. Place on
prepared cookie sheet. Brush lightly with French
dressing. Bake at 375 degrees for 10-12 mins. until
puffed and golden brown.

CRAN-BRANDY PUDDING
1 1/3 cup All-Purpose Flour*, 1/4 cup Firmly Packed Brown Sugar, 1/2 tsp Cinnamon,
1/4 tsp Allspice, 1 tsp Baking Soda, 1/2 tsp Baking Powder, 3 tbl Brandy, 1/4 cup Milk.
3 tbl Oil, Egg, 3/4 cup Chopped Walnuts, 2 cup Cranberries, Halved

*Self-rising flour IS NOT recommended for this recipe.
Generously grease 1-qt. mold or casserole. In med.
bowl, combine flour, sugar, cinnamon, allspice, soda
and baking powder. Add brandy, milk, oil and egg; stir
just until dry ingredients are moistened. Stir in
walnuts and cranberries. Spoon into prepared mold.
Cover tightly with foil. Place on wire rack in large
steamer or kettle. Pour boiled water 3-4" deep into
steamer; cover. Keep water boiling gently over low
heat. If necessary, add water to maintain steam. Steam
1 1/2-2 hrs. or until pudding springs back when
touched lightly in center. Cool slightly. Invert onto
serving plate. Cut into slices. Serve with Golden
Toffee Sauce and a dollop of whipped cream, if desired.

GOLDEN TOFFEE SAUCE
1/2 cup Firmly Packed Brown Sugar, 1/2 cup Sugar, 3/4 cup Whipping Cream,
1/3 cup Margarine or Butter, 2 tsp Brandy

In small saucepan, combine sugars, cream and
margarine. Heat to simmering; cook over low heat,
stirring constantly, for 2 minutes. Remove from heat;
add brandy. Serve warm over Cran-Brandy Pudding (see
previous recipe)

CLARET CUP
1 can Frozen Lemonade concentrate, 1/4 cup Cointreau or Curacao, 1 can Grapefruit Soda, chilled, 13/16 qt Bottle Claret Wine, 1/2 c Brandy,  Ice Cubes or Mold

In large pitcher or punch bowl, combine all ingredients. Chill with ice
cubes or mold. Serve immediately.
Garnish this lovely cocktail beverage with a pink grapefruit wedge or
orange slice.

HA’PENNY FRIENDSHIP BREAD
5 1/2 cup Pillsbury Best Bread Flour, 2 pk Active Dry Yeast, 3 tbl Sugar , 2 c Water, 2 tsp Salt , 1/4 c Oil

Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour,
sugar, salt and yeast; blend well. In small saucepan, heat water and oil
until very warm (120-130 degrees F.). Add warm liquid to flour mixture.
Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in
additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of
bowl. On floured surface, knead dough until smooth and elastic, about 10
mins. Place dough in greased bowl; cover loosely with plastic wrap and
cloth towel. Let rise in warm place (80-85 degrees F.) until light and
doubled in size, about 1-1/2 hrs. Punch down dough several times to remove
air bubbles. Allow to rest on board covered with inverted bowl for 14
mins. Shape as desired.
6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if
desired, grease two cookie sheets to make free form
loaves. Divide dough into 6 parts. Remove air pockets
by working dough with hands and rolling into 6 10x5"
rectangles. Starting from shorter side, roll up,
pinching edges firmly to seal. For free-form loaves,
taper ends slightly. Place seam-side-down on prepared
pan. Cover; let rise in warm place until light and
double in size, about 45 mins. Heat over to 375
degrees F. Bake for 25-35 mins., until loaves sound
hollow when lightly tapped. Remove from pans
immediately. Cool on wire racks.
6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough
into 6 parts. Remove air pockets by working dough with
hands. Roll each part into an 6x3" rectangle. Cut each
rectangle lengthwise into 3 6x1" strips. Braid strips
together, tuck ends under and seal. Repeat with
remaining dough. Place on prepared cookie sheets.
Cover; let rise in warm place until doubled in size,
about 45 mins. Heat oven to 375 degrees F. Bake for
25-35 mins. until loaves sound hollow when lightly
tapped. Remove from pans immediately; cool on wire
racks.
TO DECORATE: Make small 1/2" slit in top crust of each
loaf; insert shinny copper penny. Tie loaves with
ribbon and decorate with small sheaf of wheat or other
grain, dried flowers, silk flours or dried berries.
Attach friendship note which will follow

TO PRESERVE BREAD: Allow loaves to dry in cook dry
place for several days until VERY HARD. Spray or brush
clear, glossy polyurethane or spray clear, glossy
resin around loaf. Let dry; repeat with second coat.
When dry, decorate as desired.
TIP: Loaves may be brushed with mixture of 1 egg white
and 1 tbsp. water before baking. If desired, sprinkle
with sesame or poppy seed.
For crusty topped loaves, set small pan of water in
oven while bread is baking

FRIENDSHIP POEM

A penny for happy thoughts,

Grains that grow and nourish,

Leavenings to lift us up,

May friendship ever flourish.

loaves were inspired by the "Begger's Rhyme" of
unknown origin...

Christmas is coming, the geese are getting fat, please put a penny in the old man's hat,
If you haven't got a penny, a ha'penny will do, If youhaven't got a ha'penny--God Bless You!