Turnover a New Leaf
Corn Meal Pastry
1 1/2 c. flour
1/2 c. corn meal
1 t. baking powder
1/2 t. salt
1 t. poultry seasoning
1/2 c. shortening
1/2 c. water
Chicken Filling
1 1/2 c. finely chopped cooked chicken
1 t. curry powder
1/4 c. grated Parmesan cheese
3 T. coconut
1/2 c. cream
Sift together flour, corn meal, baking powder, salt and poultry seasoning. Cut in shortening until mixture resembles coarse crumbs. Add water, a little at a time, use just enough to hold pastry together. Roll on lightly floured board to 1/8 inch thickness. Cut with leaf shaped cutter or cardboard pattern into 16 leaf shapes. Place half of the leaves on ungreased cookie sheet. Combine all ingredients for filling.
Spread leaves with chicken filling and cover with remaining leaves. Seal edges with a fork. Prick tops. Bake in hot oven 425 degrees 12 to 15 minutes. Slit top of each turnover in several places. With a baster or spoon, fill each turnover with a little warm cream. 8 servings.
Holiday Eggnog
1/4 c. sugar
1/4 t. cinnamon
1/4 t. ginger
1/4 t. cloves
6 well-beaten eggs
2 quarts orange juice, chilled
1/2 c. lemon juice, chilled
1 quart vanilla ice cream
1 quart gingerale, chilled
Nutmeg
Beat sugar and spices into beaten eggs. Stir in chilled orange and lemon juices. Cut ice cream in chunks; put in punch bowl. Pour gingerale over ice cream. Stir in egg mixture. Sprinkle with nutmeg. 20 servings.
Note: Place your punch bowl on holly-trimmed tray; dip this foamy fresh drink into dainty glass cups.
Chocolate and Lace Cookies
3/4 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. sugar
1/4 c. milk
1/4 c. dark corn syrup
1/2 c. melted butter or margarine
1 t. vanilla
1 c. rolled oats
1 c. chopped walnuts
2 dozen candied cherries, halved
Frosting
1 six ounce package semi sweet chocolate bits
Sift together flour, baking powder, salt and sugar. Add milk, syrup, butter and vanilla; beat until smooth. Blend in rolled oats and chopped pecans. Drop by small teaspoons onto greased floured cookie sheets; place a candied cherry half in center of each. Bake at 375 degrees 6 to 8 minutes or until edges are brown and bubbly. Cool about one minute; remove carefully with a spatula from cookie sheets, cool thoroughly. Melt chocolate over hot water. Spread underside of cookies with melted chocolate. Chill. Makes 4 dozen cookies.
This brings to close our holiday suggestions and recipes for another year. We'll be back Monday with recipes for everyday living. Happy New Year everyone. May rich blessings and happiness come to you and yours in 1955.
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