Christmas Notebook

Last evening’s dinner party was wonderful. The menu included:

• crackers and cheese spread (I left out the chicken.)
• pear/walnut salad
• roast beef (Delicious! Got rave reviews.)
• boiled red potatoes
• carrots and parsnips
• stir-fried sugar snap peas with cherry tomatoes
• almond cake for dessert

Three of the guests came at 7:00, and the others about 7:30, after other obligations. Everyone congregates in the kitchen at our house, so the first three were treated to crackers and cheese spread at the kitchen table, served with kalamata olives. Yummy. DH and I joined them and enjoyed it, too. After our pre-dinner snack, we were surprised by carolers, young people from church. It started our evening with a special Christmas treat.

Lot of chatting, stories, laughter, and good times with these dear friends.

The above punch is one of my favorite punch recipes. It can be served hot or cold. I served it hot at the home extension party last week and served it cold at this one. Our weather has been warmer this week than last and cold punch sounded better than hot.

Spiced Punch

The base:

• 4 c. water
• 1 c. sugar
• 4 three-inch cinnamon sticks
• 12 whole cloves
• 2 T. minced fresh ginger root

Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and let stand, covered for one hour. Strain. The base can be stored in the refrigerator for up to a week.

Add:

• 8 c. of apple juice
• 8 c. of cranberry juice
• 2 c. orange juice
• 1 c. lemon juice

Makes 16 servings. May be served hot from a crock-pot or cold, over ice.
From “McCall’s Favorite Christmas Ideas” magazine. 1992, p. 108.

I’m working on a post with the Petit Four recipe and will post the recipes for the other dishes I served last night, as well. Enjoy! ~~Rhonda