CHRISTMAS APPETIZERS

Cherry Pom Poms ::


50g red cherries
1/3 cups condensed milk
2 cups coconut
2t cherry marnier or cherry essence
220g dark chocolate

Process the first 4 ingredients till combined in food processor
Melt chocolate and dip each pompom so only half is coated.
Refrigerate.

Rum Balls ::

9 Vita Brits or Weet Bix
½ cup coconut
1 cup chopped raisins
2 tabsp. Cocoa
1 tin condensed milk
3 tabsp. Bundaberg rum
extra coconut

Mix together well in a bowl.
Cover in the fridge for ½ hour. (That's what we do in Australia.)
(Yours could probably sit in the bowl in the snow.)
Shape into balls and roll in coconut.


Cheese Log ::


125g Philly cheese
125g grated Coon matured cheese
125g Kraft Cheddar cheese (on shop shelves) Wonder if Canada has it?
1 sml grated onion
1 piece finely chopped capsicum
1 tab finely chopped gherkin
1 tab. Worcestershire sauce

Also: 1 tab spoon paprika and 1 tabsp curry powder mixed together

Beat the Philly cheese. Add other ingredients.
Form the mixture into 2 sausage shapes.
Refrigerate for a while to firm up the mixture.
Roll the sausages in the paprika and curry powder.
Place them in alfoil in the fridge till required.

White Christmas Recipe ::

2 cups rice bubbles
1/3 cup mixed peel
1/4 cup currants
1/3 cup flaked almonds
125g of butter, melted
250g of white chocolate, melted
Combine all dry ingredients, pour over it the separately melted chocolate
and butter, combine, pour into greased lined tray.
You may use a combination of cherries, peel, currants and even a little glace
ginger, a truly beautiful Christmas recipe.


Peppermint Xmas Roll ::

Ingredients
* 1 packet chocolate ripple biscuits
* 1x 250 gram block Cadbury dairy milk peppermint chocolate
* 1 cup glace cherries
* 2 ozs melted butter
* 1/2 can sweetened condensed milk
* coconut

Method

Crush biscuits, chop chocolate and cherries into small pieces. Add butter,
condensed milk and enough coconut to make workable dough. Roll into balls or
log shapes and then coat with coconut and refrigerate on foil tray. Slice or
eat as desired- enjoy


Cheese Balls ::


250g tasty cheese
250g edam cheese
250g cream cheese
1 1/2 cups (together not each)of diced ham, red caspicum, shallots and gherkin(optional)
curry powder and paprika

grate cheese and mix with cream cheese, ham, caspicum and shallots
roll and form into either 1 large balls or 2 medium or 4 small.
roll into curry and paprika
serve with crackers YUM


Christmas Wreath ::

1 large packet of Chocolate Ripple Biscuits *
500 ml thickened cream (approx 2 cups)
1/2 cup castor sugar (optional)
vanilla essence


Decoration

maraschino cherries
mint leaves
christmas lollies (candies)


Whip the cream with the vanilla essence(and sugar if preferred) until thick
and standing in peaks. Place cream on a biscuit and add another. Continue
working biscuits into a circle. Once the circle is complete, cover with remainder
of cream and refrigerate.

To decorate place 3 or 4 mint leaves with 2 or 3 cherries at various
places around the wreath to look like holly. Fill the centre of the wreath
with christmas lollies.

Chocolate Truffles ::

3/4 cup sweetened condensed milk
1 cup walnuts,chopped
12 oz. chocolate chips
1 teaspoon vanilla essence

Melt chocolate. Add all the other ingredients.
Mix and cool in refrigerator for 10 minutes.
Roll into balls. Then roll in toppings of your choice.

Topping suggestions: coconut, nuts, non-pareils, candy sprinkles.



Champagne Punch ::

10 cups fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle of chilled champagne or sparkling wine


(optional strawberry icecubes)

To make the strawberry ice cubes:
At least 6 hours before party time, wash the berries.
Place 1 small, pretty berry (with leafy hulls
attached)in each compartment of 2 standard-size ice cube
trays, then fill with water and freeze.


To prepare the punch:
Remove the hulls from the remaining berries and place them
in a food processor.Process for 2 minutes or until pureed,
then transfer to a punch bowl.
Stir in the pineapple juice, lemon juice, and sugar; cover
and refrigerate.
Just before serving, pour in the champagne and float the
strawberry ice cubes on top.