RECIPES FROM MARGE

Recipes, Recollections & Reminiscings from Marge

By Marge Petts

By the time most women (and some men), reach the age of 30, they have mastered the art of gift giving. If you don’t think you have it – or don’t care if you do – maybe it’s not too late. Read on.

When my children, now grown, say things to me like, “Mom, I don’t know what to get you and Dad for Christmas, birthday, etc.”, they get a lecture. It’s not the amount of money you spend that makes me happy – it’s the thought you put into the gift or gesture. It’s knowing something that someone enjoys doing or collecting. Keeping your eyes and ears open for hints of what makes someone happy or brings a smile to their face.

One day my oldest daughter came to my house and told me to close my eyes. She then presented me with a large black, tin owl that hung on the wall in my kitchen for several years and now hangs on the front of our shed in the backyard. He got moved to the shed because we started to hang black decorations on the front and sides of the shed. She knows I love owls. Price – 2 dollars.

My younger daughter purchased a book she knew I wanted, written by Sully Sullenberger, the pilot who landed his plane in the Hudson River. She then had the opportunity to meet him at a conference she was attending and stood in line to have him sign the book, also taking a photo of him signing it! When she gave it to me for my birthday, I was speechless. She had also tucked the photo she took inside the book.

My husband bought and hung a large wreath on our fireplace chimney when I was at work one day. I came around the corner and saw the wreath and it took my breath away. The gifts and the thought behind them were priceless.

It is the act of unexpected generosity – there is giving and then there is generosity. Generosity is not about money, there is no price tag involved.

If money or the lack of it puts a damper on your gift giving – consider gifting your loved ones and friends with that special item that has been passed down through the years – or that someone has admired for some time. It could be a piece of jewelry, or favorite piece of china or glassware, salt and pepper shakers or even a holiday decoration. It is always more blessed to give than to receive.

Christmas Sugar Cookies Small Batch Cookies

1 stick salted butter, plus 2 tablespoons 1/3 cup sugar 1 cup flour

Spritz disc for flattening and imprinting cookies before baking Sprinkles (optional)

Preheat oven to 325 degrees. Use an electric mixer to cream the sugar and butter, whipping the two until the butter is almost white and the mixture is light and fluffy, almost like a slightly gritty frosting.

Stir in the flour.

Form the cookies into 1-inch balls, placing them about 2 inches apart on a baking sheet. Flatten them into a disc shape if you’re topping with sprinkles before baking.

Bake for 15 to 17 minutes, or until the edges of the cookies are lightly golden. Decorate as desired.

Drunken Cranberries

1 lb. of cranberries 1-1/2 cups sugar 1/2 cup brandy

Heat brandy and sugar together until sugar is dissolved. Put cranberries into a 9x13 inch pan. Pour 22

the brandy mixture over the cranberries. Cover tightly with tin foil.

Bake at 350 degrees for 1 hour. Remove from oven and turn one corner of foil up to release steam. Cool and enjoy.

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Fancy Popcorn Toss

Makes 8 Cups A good snack to help cut cholesterol and sugar intake.

1/4 cup margarine, melted 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon celery salt 2 teaspoons

Worcestershire sauce 5 drops Tabasco sauce 6 cups popped popcorn 1 cup Chow Mein noodles 1 cup pretzel sticks

Combine melted margarine with the next 5 ingredients. In large baking pan, mix together, popcorn, Chow Mein noodles, and pretzels. Pour melted margarine and seasonings over popcorn mixture.

Bake at 275 degrees for 45 minutes, stirring several times. Cool.

Frosted Butter Cutouts

Makes about 8-1/2 dozen

1 cup butter, softened 2 cups sugar 2 eggs 1 cup buttermilk 1 teaspoon vanilla extract 1/2 teaspoon almond extract 5 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt

FROSTING: 1/4 cup butter, softened 2 cups confectioners’ sugar 1/2 teaspoon almond extract 2 to 3 tablespoons whipping cream

Green and red food coloring, optional

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the buttermilk and extracts. Combine the flour, baking powder, baking soda and salt, gradually add to creamed mixture. Cover and refrigerate overnight or until easy to handle.

On a lightly floured surface, roll out dough to ¼ inch thickness. Cut with floured 2-1/2 inch cookie cutters. Place 1 inch apart on greased baking sheets. Bake at 350 degrees for 6 to 7 minutes or until lightly browned. Remove to wire racks to cool.

For frosting, in a small bowl, combine butter, confectioners’ sugar, extract and enough cream to achieve spreading consistency. Add food coloring, if desired. Frost cookies.

Submit your recipes to Marge BY EMAIL AT: owl.mcp@gmail.com OR MAIL TO: Marge c/o Wisconsin Media Group P.O. Box 237, Kiel, WI 53042

SOLUTIONS | Recipes Bean and Barley Soup Mix

Serves 6

1/3 cup dried red kidney beans 1/3 cup barley 1/3 cup green split peas 1/4 cup red lentils 1/4 cup dried black beans 1/3 cup dried cannellini or Great Northern beans 1/4 cup green or brown lentils 1 bay leaf 2 tablespoons dried onion flakes 1 tablespoon granulated vegetable or chicken bouillon 1 tablespoon parsley flakes 2 teaspoons Italian seasoning 1 teaspoon garlic powder

In a 1-pint jar, layer red kidney beans, barley, green split peas, red lentils, black beans, cannellini beans and lentils. Place bay leaf against side of jar.

In a small plastic bag, place onion flakes, bouillon, parsley flakes, Italian seasoning and garlic powder. Seal bag and place on top of layered ingredients in the jar. Close lid and label, if desired.

To prepare soup: Empty jar and bag contents into a large soup pot. Add 13 cups of water. Bring mixture to boil; reduce heat to simmer. Cook covered 1-3/4 to 2-1/4 hours, stirring occasionally, until beans are tender. Add more water, if desired. Season to taste with salt and pepper.

Note: Attach ingredients to jar lid with decorative string to give as gifts. To assemble multiple jars for gifts, repeat process.

Tip: Add chopped carrots, celery or a can of diced tomatoes to the soup after beans are tender during last 15 minutes of cooking, if desired.

Cranberry Orange Relish

Cranberries have several important health benefits. They are a healthy, low-calorie, fiber-rich fruit. They also help to maintain a healthy urinary tract, healthy heart, and healthy immune system.

Grind 1-pound cranberries and 1 orange. Add 2 cups sugar. Let stand for a few minutes until the sugar dissolves. Refrigerate.

Optional: You may grind 1 apple and add or put in some nuts. Also good with grapes and whipped topping.

Cranberry Tuna Spread

Makes 6 to 8 Servings

(2) 12-ounce cans of tuna, water packed 1/2 cup chopped, dried, cranberries 1/2 cup garlic mayonnaise

Juice from ½ fresh lemon 1 teaspoon granulated sugar 1 teaspoon Kosher salt

Drain tuna. Mix all ingredients together. Chill.

Serve on your favorite bread slices.