For years and years I have typed this column each week using Microsoft Work 2000.
Last week I decided I had best change this, as this program is starting to become old. We are now using Microsoft Works 2009.
I bet things still look the same to you. I have quite a few new things to learn.. Not as much as all the new electronic gadgets on TV for Christmas though, they really are confusing to me!
I am buying my Christmas gifts in the form of sweatshirts and pants for the cold winter ahead.
TUNA AND CHEESE BUNS
6 1/2-ounce canned tuna, drained
1/4 cup shredded cheddar cheese
1/4 cup mayonnaise
1 hard-boiled egg
2 tablespoons chopped onion
2 tablespoons stuffed green olives (optional), chopped
2 tablespoons sweet pickle relish
2 hamburger buns, split
Combine all the ingredients, except the buns. Mix well. Spoon the mixture into the buns and wrap each bun in a paper towel. Place in the microwave and cook on high for 1-2 minutes or until the cheese has softened into the mixture.
The tuna can be made ahead of time and refrigerated. Just allow some extra cooking time if the tuna is cold.
CHERRY-ALMOND POPCORN CLUSTERS
5 quarts popped popcorn, unsalted
2 cups sugar
1-1/2 cups water
1/2 cup light corn syrup
1 teaspoon vinegar
1/2 teaspoon salt
1 teaspoon almond extract
1 cup red glacè cherries, cut in quarters
1/2 cup toasted blanched whole almonds
Keep popcorn warm in a 300°F oven.
In a heavy medium-sized saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to a boil; clip candy thermometer to pan. Cook syrup to 250 °F (hard ball stage).
Stir in almond extract. Scatter cherries and almonds over the popcorn. Slowly pour syrup over all; toss lightly to coat evenly.
Spread popcorn on buttered cookie sheet. Cool. Separate into clusters with a fork.
When cool, store in a tightly covered container in a cool, dry place.
Linda's Note: Or, butter hands when a tad warm, and make into 24 balls, about the size of golf balls. You can wrap each one individually, or put in a snack of sandwich baggie.
Yield: 6 Quarts
BEN'S PEANUT BUTTER AND BRICKLE COOKIES
2-1/4 cups flour
2 cups oats
1 cup brown sugar
1 cup white sugar
1 cup peanut butter chips
1 cup Heath brickle bits
1/2 cup chopped nuts
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, melted (2 sticks)
2 teaspoons vanilla
Preheat oven to 350ºF. Combine flour, sugars, salt, baking soda, margarine, eggs, and vanilla. Mix thoroughly. Stir in oats, peanut butter chips, Heath bits and nuts. Drop round tablespoonfuls 2 inches apart onto cookie sheets. Bake at 350ºF degrees for 12-15 minutes, until golden brown.
Yield: 3 dozen
GRANDMA'S REFRIGERATOR ROLLS
1 cup warm water (105º to 115ºF)
2 packages Active Dry Yeast
1/3 cup sugar
1 teaspoon salt
2 tablespoons butter, softened
1 cup whole wheat flour
2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups)
Place water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, butter, eggs, whole wheat flour and enough all-purpose flour to make stiff dough. Grease top; cover tightly with plastic wrap. Refrigerate for 2 hours or up to 3 days.
Punch dough down. On floured surface, divide dough into 18 equal pieces; form into balls. Place in two greased 8-inch round or square baking pans. Cover; let rise in warm place until doubled in size, about 45 to 60 minutes.
Bake at 400ºF for 15 minutes or until done. Remove from pans; cool on wire racks.
Yield: 18 rolls
SPICY RICE APPETIZER ROLLS
3/4 cup extra long grain rice
1/2 teaspoon salt
1 pound raw ground beef or bulk sausage
1/2 teaspoon pepper
1 small onion, chopped
1/2 teaspoon garlic powder
1/4 cup chopped green pepper
1/4 cup prepared horseradish
1/4 cup chopped celery
1 tablespoon Worcestershire sauce
1/4 cup chopped green onions
1 can condensed tomato soup
1 can water
1 teaspoon dry mustard
Combine all ingredients except tomato soup, water and hot sauce. Mix together well. Make balls about 1 inch in diameter. Place in baking dish. Combine tomato soup, water and hot sauce and pour over meatballs. Bake, covered, in 350 degree oven for 1 hour. Makes 30-36 small meatballs. Serve with toothpicks as hors d'oeuvres.
Makes 36 appetizers.://://://://://://://://://://://://://://://://://://://://://://://://://://