By NEMS Daily Journal

Red Apples

12 cooking apples (Rome, Jonathan or York)

2 cups sugar

2 cups water

10 ounces cinnamon Red Hots

Red food coloring (optional)

Pare and core apples. Cook together sugar, water, Red Hots and food coloring, if desired, until dissolved in a 2-quart heavy boiler. Add apples. Simmer until tender, but not mushy, turning several times. Baste with syrup in boiler. Apples will become translucent. These are especially pretty at Christmas.

Orange-Apple Cake

1 box yellow cake mix

Grated rind of 1 orange

Juice of 2 oranges

3 apples, grated

212 cups sugar

1 egg yolk, beaten

Prepare cake according to directions on the package in three 9-inch pans.

For the glaze, combine orange rind, orange juice, apples, sugar and egg yolk in a saucepan. Cook 3 to 5 minutes. Mixture will begin to thicken. Stack cake, spreading glaze between layers. The glaze will soak into the cake but leave all the good stuff on the layers.

Green Beans

12 stick melted margarine or butter

1 cup brown sugar

1 (6-ounce) can frozen limeade, thawed

3 cans whole green beans, drained

Combine melted margarine, brown sugar and limeade. Pour over beans and marinate overnight. The next day, heat to a boiling point, but do not boil. Serve beans out of liquid.

Fruitcake Cookies

1 pound candied fruit

12 cup all-purpose flour

Pinch of salt

312 ounces shredded coconut

2 cups chopped pecans

1 can sweetened condensed milk

Dredge fruit in flour. Add salt, coconut, nuts and milk. Drop by spoonfuls on parchment-lined cookie sheet. Bake at 275 degrees for 25 to 30 minutes.

Makes 5 dozen.

Nuts and Bolts

34 (9-ounce) box of Kix

1 (10-ounce) box Cheerios

1 (12-ounce) box Wheat Chex

1 (6-ounce) box Rice Chex

1 (5-ounce) box Slim Jim pretzels

6 ounces cheese nugget pretzels

2 pounds mixed nuts

2 cups vegetable or peanut oil

2 tablespoons Worcestershire sauce

1 heaping tablespoon garlic salt

1 heaping tablespoon seasoned salt

Combine all ingredients and mix thoroughly. Toast in a large pan at 250 degrees for 2 hours, stirring every 15 minutes. Keep in a tin box with a tight lid for up to 3 weeks.

Mexican Cheese Soup

3 large boneless chicken breasts, cooked and cubed

5 chicken bouillon cubes, divided

3 cups peeled, diced potatoes

1 grated carrot (optional)

1 onion, finely chopped

1 bunch broccoli, chopped

1 small jar diced pimiento

6 cups water

1 or 2 cloves minced garlic

12 stick butter or margarine

14 cup all-purpose flour

2 cups milk

1 pound Mexican Velveeta or regular Velveeta, cubed

In a large pot, combine chicken, 4 bouillon cubes, potatoes, carrot, onion, broccoli, pimiento, water and garlic. Cook until potatoes are tender.

In another saucepan, blend butter, flour and milk. Add remaining bouillon cube. Heat over low heat. Add Velveeta and stir until cheese is melted. Add cheese mixture to chicken mixture and stir until well combined. Heat well.

Baked Fruit

1 (21-ounce) can cherry pie filling

1 (20-ounce) can pineapple chunks

2 (11-ounce) cans mandarin oranges, drained

1 (6-ounce) package dried apricots

1 (12-ounce) package dried prunes

1 stick margarine

12 cup brown sugar or Splenda blend

Place fruits in a large casserole dish. Combine melted margarine and brown sugar and drizzle over fruit. Cover with foil and bake at 350 degrees for 1 hour.

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