| GINGERBREAD HOUSES |
| This dough bakes into a firm, sturdy cookie material that is just right for gingerbread houses. The recipe makes enough dough for one house plus accessories. It's not that hard and it's a lot of fun, as long as you remember the following points: It will take more than one day and have everything ready before you start. |
Ingredients :
5.5 cups unsifted flour
1.5 tsp. baking soda
1/4 tsp. baking powder
2 tsp. cinnamon
3 tsp. ground ginger
2 tsp. ground cloves
1 tsp. nutmeg
1 cup butter at room temperature
1 cup sugar
1.25 cup's molasses
1 large egg
1 tsp. vanilla
a pattern
base to put the house on
lots of candies ginger
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| Dough Preparation : |
| In a large bowl, thoroughly blend butter and sugar. Add molasses, egg and vanilla and beat until smooth. Using another bowl, sift the dry ingredients into it. Gradually stir the dry ingredients into the molasses mixture. When the mixture becomes too stiff to stir with a spoon, work the dough with your hands until completely blended. Separate the dough into 4 equal pieces. Wrap each in plastic wrap and chill for a several hours. The dough can be refrigerated for up to two weeks.
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| House Pattern : |
For gingerbread house dimensions, cut patterns from waxed or parchment paper that include 2 pieces of the following: side walls which are 10 inches wide and 5 inches high, end of house walls which are pointed are 6" inches wide and 8
inches high at the point, roof panels which are 11 inches wide and 6 inches high. Note: These measurements are just a guideline, you can make your house bigger or smaller.
Roof:........2 rectangles, 7 inches by 11 inches
Side walls:..2 rectangles, 5"x8"
Front & Back:2 base 5", total height 9". Cut door from one end.
Chimney: (optional) 1" wide.
Front Back Side1 2.5" Side2 2.5" 1.5"
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| Baking & Cutting : |
| You can bake the pieces one day and attach the pieces for construction at another time, and add decorations even later. Place a disk of chilled dough directly on aluminum foil cut to fit your baking sheet. Cover dough with plastic wrap and roll to 1/4 inch thickness with rolling pin on a well-floured surface. Line Several cookie sheets with
aluminum foil, butter and flour the foil. Place one of the paper pattern pieces on the dough and cut around the edges. Place pattern pieces for the gingerbread house (which you have pre cut from paper), directly on dough, leaving at least a 1/2 inch border around pieces. Cut out the doors and windows. save the windows you cut out, cut the window in half to make shutters. Gently, using the spatula, lift the dough and place it on the prepared cookie sheet. Place foil directly on a flat baking sheet. Using your fingers or a spatula, remove scrap pieces of dough, leaving cut pieces intact on foil. Save the scraps for the kids to make gingerbread ghosts. Preheat the oven to 325 degrees F. Bake at 325 degrees, 12 - 25 minutes, depending on size of pieces. Gingerbread will darken, especially around edges, and feel firm to the touch. Remove the sheet from oven and allow gingerbread pieces to cool on sheet. Gently peel gingerbread from foil. You may store pieces lying flat in a cool dry place or freeze in an appropriate container. Let cool on racks until firm enough to handle. Peel the foil off the sections and set the pieces aside to dry thoroughly overnight.
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| Construction : |
| When you are ready to put the house together, spread the icing directly on a strong piece of plywood, or a flat unbreakable tray to cover area where house will be built. Spread or pipe icing on edges of each piece which will attach to one another. Press pieces firmly together and hold to form 90 degree angles. You may release your hold when pieces are self-standing. (This should only take a minute or two.) Allow sections of the house to dry before applying the roof or candy decorations.
Cover the plywood base with aluminum foil. Pipe (or spread with a knife) two straight lines of icing glue at a 90 degree angle from each other: one for a side wall and another for an end wall. Pipe glue on the side wall where it will meet the end wall. Place walls on base, touching each other. Hold them in place until they are dry enough to stand on their own (about 15 minutes, and you can use those tonic cans or soup cans as support). Repeat with the remaining two walls, running a line of icing glue along the corners so that all the walls are glued together. Again hold walls in place until the glue is dry. Let the roof-less house dry at least 30 minutes until the icing is firmly set.
Pipe a lot of icing along the tops of all the walls. Run a thick line along one long side of a roof. Stick the two roof sections together at an angle and sit the two pieces on top of the house. Make sure that the roof overhang is the same at both ends of the house.
Hold the roof gently in place until it dries (the tonic cans should be the right height to support them). Let dry half an hour. Remove the soda cans. Attach shutters to windows.
While the roof is drying, attach the door to the doorway by running a line of icing glue down one side and along the base. Make sure the door is open wide enough to slide a small flashlight inside later . To attach the chimney: on one side of the roof near the peak, glue one angled piece to the roof. Glue the largest rectangle to the angled piece, then glue the second angled piece in place. Lastly, if there's room, glue the smallest rectangle to the other sections. Let the house dry until completely solid, preferably overnight.
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| Icing : |
The icing is used as "cement" to put the house together. This recipe is for a single batch. You will need 2 or 3 batches to complete one house. Make each batch separately. If you must make them all at once, keep them in separate bowls. It dries very quickly and is like cement. Keep it well covered, one piece of saran wrap touching the icing itself and another on the bowl. Any fat substance will inhibit the whites from beating so separate the yolks carefully and keep all utensils grease-free.
Icing Ingredients:
3 large egg whites, room temperature
3.75 cups confectioner's sugar
1.25 tsp's. cream of tartar
Preparation:
Place room temperature egg whites in a bowl. Add cream of tartar. Sift confectioner's sugar directly onto egg whites. Beat for 4 minutes with electric mixer on high speed. The mixture will thicken as you beat it and when finished should be the consistency of mashed potatoes. Place a piece of plastic wrap directly over icing while using to prevent air from drying it. If storing for use at another time, store icing in an airtight plastic container in the refrigerator. If icing becomes too firm, simply beat a little water into it.
Decorations:
When your gingerbread house is thoroughly dry and stands on it's own, you may begin decorating by attaching candy, cookies, & nuts to the house using the icing as glue. Select candy according to size and desired color. NECCO Wafers are ideal for the roof or you can use spoon size
shredded wheat for shingles. The "dirt" can be icing tinted a peanut butter brown. You can also put some oreo crumbs on the ground. Place candy pumpkins, ghosts & cats around the outside of the house, You can use candycorns around the "yard" to make it look like a fence or stand up pretzels with the icing as a base. You can stand ghost shaped
cookies in the yard or a scarecrow cookie. For a chimney, use a candy bar with a "V" shape cut out of one end and stand it on the roof with icing. Complete your house with an inverted branch for a tree, be sure the branch has been washed and dried. A small green
glow stick can be used to illuminate the inside.
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| MILLION DOLLAR FUDGE |
Ingredients :
1 package (12 ounces) semisweet chocolate chips
1 package (11 1/2 ounces) milk chocolate chips
1 jar (7 ounces) marshmallow creme
1 1/2 cups chopped walnuts
2 teaspoons vanilla
4 cups sugar
1 can (12 ounces) evaporated skimmed milk
2 tablespoons butter or margarine
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Nutritional Information :
1 piece:
Calories 75
Saturated Fat 1g
Total Fat 3g
Protein 1g
Carbohydrate 12g
Fiber 0g
Sodium 9mg
Cholesterol 1mg
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Introduction :
When Mammy Eisenhower came to the White House, she brought along a recipe for fudge that called for marshmallow crème. Her candy was so creamy the president reportedly called it the "million dollar" fudge.
Makes about 3 1/2 pounds (117 pieces).
Preparation time: 20 minutes.
Cooking time: 20 minutes.
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| Preparation : |
Step 1:
Line a 13- x 9- x 2-inch baking pan with foil, extending the foil over edges of pan. Lightly butter foil; set aside. In a large bowl, combine the semisweet chocolate chips, milk chocolate chips, marshmallow
creme, walnuts, and vanilla.
Step 2:
In a heavy large saucepan, stir together the sugar, evaporated skimmed milk, and butter. Bring to boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar. (Avoid splashing mixture onto side of pan.) Lower the heat to moderately low. Stir and boil for 1 2 minutes. Remove from heat.
Step 3:
Carefully pour the boiling mixture over the chocolate mixture. Stir until the chocolate is melted and the mixture is creamy and well combined. Quickly turn the fudge into prepared pan. While fudge is warm, use the tip of a small knife to score into 1-inch squares.
Step 4:
When fudge is firm, lift it out of pan; cut into squares. To store, cover tightly and refrigerate.
Cutting Fudge:
By lining the pan with foil, you can remove the fudge quickly and easily.
When the candy is firm, grasp the foil and lift the block of fudge out of the pan.
Remove the foil and place the candy on a cutting board.
Using a long-bladed, serrated knife, such as a bread knife, cut along the lines scored in the fudge. To get a smooth even cut, place one hand on the knife handle and the other on the top of the blade, then press down evenly until the knife cuts through the candy.
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| DOUBLE DIVINITY |
Ingredients :
Servings: 27 drops or 1 1/2 pounds
2 1/2 cups sugar 1/4 teaspoon salt
1/2 cup light corn syrup syrup
2 egg whites
1/2 cup water
1 teaspoon vanilla
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| Preparation : |
| Combine sugar, corn syrup, water and salt in 2 qt. heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. If sugar crystals form on sides of pan, wipe them off. Reduce heat and cook without stirring until temperature reaches firm ball stage (248 degrees).
Just before candy mixture reaches 248 degrees, beat egg whites until stiff, but not dry. Slowly pour about half of the hot mixture over egg whites, beating constantly with electric mixer at medium speed.
Continue to cook remaining syrup to the soft crack stage (272 degrees). Beating constantly, pour hot mixture, a tablespoonful at a time, over egg white mixture, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount dropped from a spoon holds soft peaks. If mixture becomes too stiff for mixer, beat with wooden spoon. Mix in vanilla. Drop by teaspoonfuls onto waxed paper.
You can either make the snowy white divinity or tint it mint green with food coloring and top with a walnut or pecan half.
NOTE: Always use Domino sugar. Most other sugars have added ingredients that can ruin candy. Also make it on a sunny day, they turn out better that way.
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| WALNUT MAPLE PIE : |
Ingredients :
1 store-bought or homemade pie crust
2 large egg whites
1 large egg
1 cup maple-flavored syrup or pure maple syrup
1/2 cup firmly packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine (melted)
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts
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| Preparation : |
Makes 8 servings.
Preparation time: 15 minutes.
Cooking time: 55 minutes.
Cooling time: 1 hour.
Step 1:
Preheat oven to 400°. Line a 9-inch pie plate with pie crust. Trim crust to 1/2 inch beyond edge of pie plate. Fold under extra crust and crimp edge. Line crust with foil and fill with dried beans. Bake for 15 minutes or until light brown. Cool crust on a wire rack for 5 minutes; discard foil. (Save beans for future pastry baking.) Lower oven temperature to 350°.
Step 2:
Meanwhile, in a large bowl, using a rotary beater or fork, beat the egg whites and egg just until mixed. Whisk in the maple-flavored syrup, brown sugar, flour, butter, and vanilla just until smooth. Stir in the walnuts.
Step 3:
Pour the syrup mixture into baked crust. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 1 hour. Serve with frozen vanilla yogurt or cover and store in the refrigerator.
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Nutritional Information
1 serving:
Calories 342
Saturated Fat 9g
Total Fat 14g
Protein 4g
Carbohydrate 51g
Fiber 0g
Sodium 170mg
Cholesterol 31mg
Introduction:
Grandma used whatever nuts she had on hand, which is how this delicious variation of pecan pie came to be. Hazelnut, macadamia nuts, cashews, or peanuts also work well.
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| CHRISTMAS PANCAKES : |
Ingredients :
1 cup of all-purpose flour
1 egg
milk
1/2 teaspoon of baking soda
1/2 teaspoon of salt
vegetable oil
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| Preparation : |
1) Mix together in a bowl. Add enough milk that batter is not lumpy and can slowly pour. TO BE DONE BY A ADULT ONLY
2) In a large frying pan add vegetable oil. (1/3 inch)
3) Heat oil.
4) Using a tablespoon, make 6 small pancakes at a time. (Use a tablespoon of batter to make 1 pancake.)
5) Flip frequently.
6) Remove from oil when both sides are a golden brown.
7) Serve with butter and maple syrup (or table syrup)
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| MINI PECAN TARTS : |
Ingredients :
1/4 pound butter,softened
1 cup flour
3 ounces cream cheese, softened
1 egg
3/4 cup brown sugar
1 tsp vanilla
3/4 cup chopped pecans
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| Preparation : |
Preheat oven to 350 degrees F.
Combine butter, flour, and cream cheese;
mix well to form dough, then divide dough to make 24 balls.
Press dough balls into mini muffin pans.
Mix egg, brown sugar, vanilla and chopped nuts and fill each mini muffin
cup approximately 3/4 full with mixture.
Bake at 350 degrees for 20 minutes. Let cool in pan for 5 to 10 minutes
then remove to wire rack to cool completely.
When cool, sprinkle with powdered sugar.
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| BUTTERY PAN ROLLS : |
Ingredients :
5 1/2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoons salt
1 1/2 teaspoons active dry yeast
1 1/2 cups milk
1/2 cup water
5/8 cup butter
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| Preparation : |
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1 Combine 3 cups of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside.
2 Combine milk, water and 1/4 coup of the butter in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
3 Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining flour to make a soft dough.
4 Turn dough out onto a lightly floured surface and knead for about 8 to 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 1 hour and 15 minutes. Punch dough down, cover and let rest for 10 minutes.
5 Melt remaining 1/4 cup plus 2 tablespoons butter.
6 Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 inch square baking pans. Cover and let rise for 45 minutes.
7 Bake in a preheated 375 degrees F (190 degrees C) oven for 15 minutes or until rolls are golden. Brush warm rolls with any remaining melted butter.
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| CHEESE PUFF : |
Ingredients :
Very Easy to do. Very delicious. Baking. Adult supervision is needed
5 slices of bread
butter
Philadelphia Cream Cheese
5 slices of bacon
15 toothpicks
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| Preparation : |
1) Butter each slice.
2) Spread cream cheese on each slice.
3) Roll each slice.
4) Slice each bread roll into 3 equal pieces.
5) Cut each bacon slice into 3 equal pieces.
6) Roll bacon around each bread roll.
7) Spear with toothpick each bread roll.
8) Place in preheated oven at 400 F for 15-20 minutes. (until bacon is crisp)
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| PEANUT POPCORN BALLS : |
Ingredients :
Easy to do. Cooking. Adult supervision is needed.
5 cups popped corn
1/2 cup of white sugar
1/2 cup light corn syrup
1/2 cup crunchy peanut butter
1/2 teaspoon vanilla
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| Preparation : |
1) Keep popped corn crispy in 300 F oven.
2) Combine sugar and corn syrup in saucepan.
3) Cook stirring constantly, till mixture comes to a full rolling boil.
4) Remove from heat.
5) Stir in peanut butter and vanilla.
6) Immediately pour over warm popcorn; mix gently to coat.
7) With buttered hands, form into 10 popcorn balls.
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| HOLIDAY CAKE : |
Ingredients :
Easy-Moderate to do. Baking. Adult supervision is needed.
1 2-layer-size package spice cake mix
1/2 cup of boiling water
1/4 cup shortening
2 eggs
3 1/2 cups mixed chopped candied fruits
2 cups broken walnuts
1 cup raisins
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| Preparation : |
1) Combine cake mix, shortening and boiling water in large bowl. Mix till well moistened; let stand 30 minutes.
2) Mix at medium speed on electric mixer 2 minutes.
3) Add 2 eggs and beat 2 minutes.
4) Combine candied fruit, walnuts and raisins; stir into cake batter.
5) Pour into greased and paper-lined 10-inch tube pan.
6) Bake in slow oven (300 F) about 2 hours and 20 minutes.
7) Cool; remove from pan.
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| BUCKEYES : |
Ingredients :
1/2 cup butter, softened
1/2 cup peanut butter
1 lb. of sifted powdered sugar
1 6oz. pkg. chocolate chips
1/2 bar Parraphin
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| Preparation : |
Peanut butter mixture:
Mix the butter and the peanut butter in a large mixing bowl. Then add the powdered sugar. Stir until smooth. Roll in balls, then chill. Dip in chocolate.
Chocolate:
Melt chocolate chips and Parraphin in a double boiler. Dip the peanut butter balls with a toothpick. Finally let them cool on wax paper.
Note: 3 1/2 cups of powdered sugar equals 1 lb.
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| CHRISTMAS SALAD : |
Ingredients :
1- 12 oz container of cool whip
1-large box jello (strawberry or lime for holiday)
1- 12 oz container of cottage cheese
1- 8 oz sour cream
1- 16 oz can crushed pineapple in juices (drain)
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| Preparation : |
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Stir in cool whip and jello until jello is dissolved. Stir in rest of
ingredients and chill until firm.
(Optional)
You can also add pecans chopped & strawberries sliced
about 1 cup, sprinkle on top. Great dessert!
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| HOLIDAY KIDS PUNCH : |
Ingredients :
Easy to do. No cooking.
1 Small bottle of Sunny Delight (1/2 cup of frozen orange juice)
2 Pixy sticks (any flavor)
1 bottle of strawberry Mystic Drink (or 1/2 cup of frozen strawberry juice)
1 bottle of grape Mystic drink (or a 1/2 cup of frozen grape juice)
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| Preparation : |
1) Pour the Sunny Delight into a bowl.
2) Pour in as much of the Mystic drinks as you like then place in the pixy sticks.
3) Stir it up and drink.
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| PUMPKIN NUT BREAD : |
Ingredients :
2 cups of flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
2 teaspoons baking powder
1 cup canned pumpkin
1/2 cup milk
2 eggs
1/4 cup softened oleo
1 cup chopped pecans
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| Preparation : |
Sift together: flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. Combine pumpkin, sugar, milk and eggs in large bowl. Mix well. Add dry ingredients and the oleo stir until well blended. Stir in the nuts. Spread into well greased loaf pan. Bake at 350 degrees for 45 to 50 minutes.
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| CHRISTMAS LEBKUCHEN (Egyptian dish): |
2 eggs
10g cinnamon
225g almonds
225g dried peel (thinly sliced)
4 eggs yolks
2 1/2 teaspoon baking powder
450g sugar
1 teaspoon nutmeg
1 teaspoon grated lemon rind
175g butter
700g flour
1. Butter is to be melt over low heat.
2.Stir in sugar, spices, chopped almonds and well beaten eggs. Add flour and baking powder to the mixture.
3.Roll dough out thinly and cut into shapes. Place half an almond in the centre of each biscuit, and brush the top of each biscuit with the white of an egg.
4.Bake at 180 degrees Celsius until the color changes to brown.
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| CHRISTMAS CHOCOLATE
LOGS |
In France the traditional Christmas cake is a log.
Ingredients:
18 sweet biscuits
small pot double cream
1 teaspoon cocoa powder
1 teaspoon icing sugar
knife and fork
basin
whisk
foil
plate
Preparation :
1.Cream, sugar and cocoa needs to be put in a basin. Whisk cream until it is just stiff enough to stand in peaks.
2.The cream is to be spread on the biscuits. Sandwich them together in a long roll using about half the cream.
3. Wrap the roll of biscuits in foil. Put it in the fridge with the rest of the cream.
4. Next day, unwrap the roll, put it on a plate and use the rest of the cream to cover it.
5. Drag a fork over the cream to make a 'bark' on the 'log'. Decorate it with icing sugar snow and holly.
6. Serve small slices as this cake is rich.
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| CHRISTMAS CHEESE SCONES FROM NEW ZEALAND: |
Ingredients :
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt, pinch of cayenne pepper
2 oz butter
3 oz. grated cheese
milk to mix to a fairly firm dough
Preparation :
1.Flour, baking powder, salt and pepper needs to be mixed together.
2.Cut in the butter: add milk and mix just enough to incorporate.
3.On a floured board, roll our to 1/2 inch thick.
4.Cut into rounds and place them on greased cookie sheet.
5.Brush tops with milk and sprinkle some more grated cheese.
6.Cook for 10 minutes at 400 Fahrenheit.
7.Cool on a wire tray under cloth.
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| CHRISTMAS PARTY MINTS: |
Ingredients :
1 (lb) pkg powdered sugar
2 T evaporated milk
1/2 C margarine, softened
Few drops of desired food coloring
4 to 5 drops of peppermint flavoring
Preparation :
1. After you have combined all ingredients in a large mixing bowl, beat the mixture at high speed until well blended. Then knead until smooth.
2.Shape mints in rubber candy molds, and place on baking sheets.
3.Cover with a paper towel, and let stand overnight to harden.
Makes: 8 1/2 to 9 dozen mints.
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| GHRYBA (Egyptian Christmas dish): |
Ingredients :
50g unsalted butter
1 egg yolk
2 cups self raising flour
2 teaspoons icing sugar
icing sugar and pine nuts or silver ball to decorate
Preparation :
1. Beat butter until soft. 2. Mix yolk, icing sugar and flour together. 3. Make into thin biscuit shapes and use either silver ball or pine nut as the topping. 4. Bake in pre-heated 300-350 degrees Fahrenheit oven for about 15 to 20 minutes, or until it assumes a pale golden
color. 5.Sprinkle it with icing sugar when cool.
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| DROVER'S PLUM PUDDING FROM AUSTRALIA: |
Ingredients :
250 g rice
Sugar
Sweetened water
125 g raisins or sultanas
A handful of nuts
Preparation :
In a saucepan containing boiling, sweetened water put rice and simmer until no water is left. Add remaining ingredients. Sweeten to taste.
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| AMARETTI: |
Ingredients :
Traditionally served at Christmas time in Italy.
2 egg whites
1 cup sugar
1/4 teaspoon salt
1 cup chopped blanched almonds
3/4 teaspoon almond extract
Preparation :
1. Add salt to egg whites and beat until frothy. 2. Gradually add sugar, beating until mixture is stiff but not dry. 3. Add almonds and almond extract and gently fold in. 4. Drop almond mixture on buttered and floured baking sheet by the teaspoon, shape into small mounds, leaving room between each mound. 5. Let stand 2 hours. 6. Bake for 12 minutes at 190 degree Celsius or until they assume a delicately brown
color.
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| JULEGROED (Christmas Porridge) FROM DENMARK: |
Ingredients :
This is served as the first course of a Danish Christmas feast.
4 cups of milk
good teaspoon of butter
1/2 cup of thick cream
cup of washed white rice
an almond
1/4 cup of sugar
a pinch of cinnamon powder
Preparation :
Heat milk in a large saucepan until it boils.
Add butter and then rice and turn down the heat.
Cover lid and let rice simmer slowly and gently for an hour, or until all the milk is absorbed and swollen up.
When cooked, place in bowl and fold the cream and the almond. Serve in small bowls and sprinkle with sugar and cinnamon.
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| TORTELLINI : |
Ingredients :
Traditional dish served during Christmas in Northern Italy.
1 packet of tortellini
125g butter
1/4 cup heavy cream
1-cup grated parmesan cheese
freshly ground pepper
1-tablespoon salt
Preparation :
1. In a large pan of boiling salted water boil the tortellini for approximately 10 minutes until tender, stirring occasionally.
2. Drain. Place cream, 3/4 of the cheese and butter into pan and bring to boil.
3. Pour sauce over tortellini.
4. Sprinkle with parsley and rest of cheese.
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| HOLIDAY HAM BALLS FROM SWEDEN: |
Ingredients :
3 cups buttermilk baking mix
10 1/2 cups smoked ham
1/2 cup Parmesan cheese
4 cups sharp cheddar cheese
2 teaspoons spicy brown mustard
2 teaspoons parsley flakes
2/3 teaspoon milk
Preparation :
1.Heat oven to 350 Fahrenheit.
2.Lightly grease jelly roll pan, 15 1/2 x 10 1/2 inch.
3.Mix the Bisquick, finely chopped, fully cooked ham, and the remaining ingredients thoroughly.
4.Shape mixture into 1 inch balls.
5.Place them about 2 inches apart in pan.
6.Bake 20 to 25 minutes or until the color becomes brown. Immediately remove from pan. Serve warm.
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