Here are the delicious recipes from Linda L.
Holiday Wassail
1 Gal. Apple Cider or Juice
1 Can Orange Juice (frozen concentrate)
1 Can Lemonade (frozen concentrate)
1 Cup Brown Sugar
3 Cinnamon Sticks
Combine in a spice bag or a large tea ball: 1 Tablespoon Whole Cloves
1 Tablespoon Whole Allspice
1 teaspoon Nutmeg
Mix all together in big pot and hang spice bag over side. Heat to a simmer for 10 minutes or more. Longer it simmers the better it gets! Serve hot.
Go to cooks.com for lots of wassail recipes.
Guacamole with Bacon, Scallions, and Tomato (from cooks illustrated.com, 5/1999)
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut. Ripe avocados are essential here. To test for ripeness, try to flick the small stem off the end of the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe, (see related Quick Tip). Makes 2 1/2 to 3 cups
3 medium avocados (preferably Hass)
3 large scallions, thinly sliced (about 1/3 cup)
1 medium clove garlic, minced
1 small jalapeno chile, minced (1 to 1 1/2 teaspoons)
1/4 cup minced fresh cilantro leaves
1/4 teaspoon table salt
1/2 teaspoon ground cumin (optional)
6 slices bacon, cooked, drained, and crumbled, reserving 1 teaspoon rendered fat
1/2 medium tomato, seeded and diced small
2 tablespoons lime juice
1. Halve one avocado, remove pit, and scoop flesh into medium bowl. Mash flesh lightly with scallions, garlic, jalapeno, cilantro, salt, cumin (if using), crumbled bacon, rendered fat, and tomato with tines of a fork until just combined.
2. Halve and pit remaining two avocados, scoop out flesh in one piece, and cube. Gently add the cubed avocados to the mashed avocado mixture.
3. Sprinkle lime juice over diced avocado and mix entire contents of bowl lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day. Return guacamole to room temperature, removing plastic wrap at the last moment, before serving).
