2. Drink as much eggnog as you can. And, quickly! Like fine single-malt scotch, it’s rare. In fact, mix it with single-malt scotch and make it even more rare! You can’t find eggnog any other time of the year, so drink up and enjoy! Who cares that it has 10,000 calories per ounce? It’s not as if you’re going to become an “eggnog-aholic” unless of course you over imbibe with the scotch in which case the odds are still in favor because it’s only one time a year! Have one for me while you’re at it!

3. If something comes with gravy, use it.That’s the whole point of gravy isn’t it? Gravy never stands alone. Pour it on. Make a grinch volcano mountain out of your smashed potatoes and pur it on! Fill it with grave. Eat and repeat.

4. As for smashed potatoes- always ask if they’r emade with skim or whole milk. If it’s skim milk, run! Why bother? It’s like buying an Alfa Romeo sports car with an automatic transmission.

5. Do not have a snack before going to a Christmas party. It will only help to control you’re eating. The whole point of going to a Christmas party is to eat other people’s food for FREE! And, lots of it! Hello?

6. Under no circumstances should you exercise between Thanksgiving and New Year’s! You can do that in January when you have nothing better to do and have eaten all the leftovers. This is the time for long naps which you’ll need while watching football after circling the buffet table with a 10-pound plate of food and that vat of eggnog!

7. If you come across something really good at a buffet table, like frosted Christmas cookies in the shape and size of Santa, position yourself near them and don’t budge. Have as many as you can before becoming the center of attention. They’re like a beautiful pair of shoes. if you leave them behind, you’re never going to see them again!

8. Same for Apple, Pumpkin and Mincemeat pies. Have a slice of each. Or, if you don’t like mincemeat, have two pumpkin and one apple, but always have three.

9. Did someone mention fruitcake? Granted, it’s loaded with mandatory celebratory calories, but avoid it like the plague! Have some standards! Instead of a piece of fruitcake, have another slice of apple pie.

10. One final tip.If you don’t feel terrible when you leave the party or get up from the table, you haven’t been paying attention! Reread my tips, start over, but hurry, Januray is right around the corner.

GLAZE:

• 1/4 c. orange juice
• 3/4 c. sugar
• 1/2 tsp. almond flavor
• 1/2 tsp. butter flavor
• 1/2 tsp. vanilla

Sift together first 3 ingredients. Add remaining ingredients. Mix and put in
2 greased and floured bread pans. Bake 1 hour at 350 degrees or until
toothpick test comes out clean. Stir all ingredients together. Prick bread
loaves with a fork after baking and pour glaze over while hot.

Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until
mixed. Add to dry ingredients and beat until smooth. Use greased (bottom
only) 8×8x2 pan. Bake 400 degrees for 20 minutes.

Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well.
Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes.

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient
and finally water, stirring just until mixed. Pour batter into two (2) greased
and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.

FILLING FOR ONE 9″ UNCOOKED PIE SHELL:

• 2 tbsp. butter
• 1 c. sugar
• 3 eggs, separated
• 3 tbsp. flour
• 1/2 tsp. salt
• Lemon juice & rind of 1 lemon
• 1 1/2 c. hot milk

Measure sifted flour, add salt and sift again. Cut in shortening using a pastry
blender or two knifes. Sprinkle with water mixing lightly with fork. press
into ball. Makes enough pastry for a 9 inch two crust pie or two shells.
Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in
flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites.
Bake in 400 degree oven for approximately 40 minutes. Serves 6 at 371
calories per serving.

Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take
out 1 cup for topping. Dissolve soda in hot coffee and add to the flour
mixture. Also add egg and vanilla. Spread on sheet pan 9×12x2 inch and
sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees approximately 30 minutes.
Sprinkle with powdered sugar after baked.

Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches
each. Bake at 350 degrees for 1 hour or until dry.

Combine ingredients in large airtight container with lid. Store at room
temperature, do not refrigerate. Stir every day for 17 days. The recipe makes
more than the 1 cup needed. But allows for evaporation. Now the starter is
ready.

For the next 10 days handle starter according to the following instructions.

• Day 1, receive the starter
• Day 2, 3 & 4 - stir
• Day 5, Add 1 cup each flour, sugar and milk.
• Day 6 & 7, stir
• Day 8 & 9, stir
• Day 10, Add 1 cup flour, sugar and milk.
• Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: Using
a fork, beat by hand until well blended.

Add 1 cup raisins and 1 cup nuts (optional).

Grease pans with butter, sprinkle with sugar instead of flour.

Bake at 325 for 1 hour.

Cool 10 minutes, remove from pans.

Ingredients:

• 2 lbs. Mixture of your favorite mushrooms (I use Portobello, Shitake, and Buttons)
• 1 lb. Sliced Zucchini Squash (long ways)
• 1 lb. Yellow Squash (long ways)
• 1 lb. Egg Plant (long ways)
• 1 lb. Sliced Carrots (long ways)
• 1 (16oz) Ricotta Cheese
• 2 (8oz) Cottage Cheese
• 1 Bag of shredded Mozzarella Cheese
• 1 Bag of shredded Parmasan Cheese
• 2 rounds of fresh mozzarella cheese
• 10 TBS Italian Seasoning (or to taste)
• 5 TBS Minced Garlic (fresh or jarred)
• 1 32 oz. can of Diced Tomatoes
• 1 32 oz can tomato sauce
• 2 cans tomato paste
• 2 Bell Peppers
• 2 Stalks Celery
• 2 Boxes Oven Ready Lasagna Noodles
• You will need:
• (1) 11″x15″ pan or
• (2) 9″ x 13″ pan

Directions:

Take Zucchini, Yellow Squash, Carrots and Egg Plant and lay them flat in your lasagna pan then add boiling water to them. Let them “steep” while the sauce is simmering. After steeping lay them out on paper towel to soak up any excess water from them. (Be careful not to allow them to steep too long as they will become too soft to manage.)

Saute’ mushrooms with bell pepper and celery. Then add tomatoes, tomato sauce, and tomato paste. Adding also the garlic and Italian spices. Simmer over low heat for about 30 minutes.

Take your ricotta and cottage cheese and add in 2 bags of shredded cheese in a seperate bowl.

Now you’re ready to assemble.

Take your pan(s) and line it with 1-3 scoops of sauce and then start layering noodles/cheese/sause. Till you have completed the lasagna. Save any left over sauce for spaghetti later in the week.

Once you have that completed then slice the rounds of mozzarella and layer it on top of the lasagna. It’s ooohhhh so good.

Now bake at 375 for about 45min. - 1 hour… depending on the thickness of your pans.

I always make 2 one for my family of 4 and 1 to either freeze or share with someone else.

;-)    Feeds up to 12 people!