EASY EGGNOG
Pam White
Marketing Graphics &
Promotional Advertising

6 eggs
3 cups milk
8 tablespoons sugar
3 teaspoons vanilla essence
1/2 teaspoon nutmeg, ground

In a large bowl, beat the eggs using an electric beater; alternate adding milk and sugar.  Continue beating until mixture thickens slightly.  Add in the vanilla essence and ground nutmeg.  Cover with plastic wrap and refrigerate until chilled (at least 3 hours).

 PARTY PUNCH IX
(good for a large crowd)
Ginny Stewart
VNA, Wallingford

3 (3 ounce) packages fruit flavored gelatin mix
4 cups white sugar
13 cups boiling water
2 (46 ounce) cans of pineapple juice
1 (16 ounce) bottle lemon juice concentrate
2 (2 liter) bottles ginger ale, chilled

In a large bowl, combine gelatin and sugar.  Stir in  boiling water until mixture is dissolved.  Stir in pineapple juice and lemon juice concentrate. Divide into 2 containers and freeze until solid. To serve, place gelatin mixture in punch bowl and chop into pieces.  Pour in ginger ale over the frozen juice.

THE AUTHENTIC PINA COLADA
(PINA DE NADA)
Marissa Cardona
Meriden Children First
Healthcare4every1.org

Combine 4 oz. Coco cream (Goya)
4 oz. Pineapple juice
2 cups ice, less depending on how sweet you would like it
Mix well in blender
Garnish with pineapple & cherry

HOT TODDY
Lynn Faria
MidState Medical Center 

6 cups apple cider
1/2 tsp. Nutmeg
1 apple thinly sliced
4 cinnamon sticks 

Heat cider and pour into clear mugs. Use 1/8 tsp. of nutmeg per cup.  Add a few slices of apple and cinnamon stick per cup. Recipe serve 4 in large mugs.

ORANGE TRUFFLE MOCHA 

1 oz espresso
1 tbsp cocoa powder
1 oz caramel syrup
1 oz orange juice
3-4 oz milk 

Fill a tall glass halfway with ice.  Whisk together the ingredients (not the milk) and pour over the ice.  Fill the glass the rest of the way with cold milk.  Stir lightly and serve.  Serves one.

SPICE PEACH PUNCH
Christelle M.  Aubé
MAWSAC 

46 oz peach nectar
20 oz orange juice
1/2 cup brown sugar
3 (3 inch) cinnamon sticks
1/2 tsp cloves
2 tbsp lime juice 

Combine peach nectar, orange juice and brown sugar in large saucepan.  The cinnamon and cloves in a small cheesecloth bag.  Drop into saucepan. Heat slowly, stirring constantly, until sugar dissolves.  Simmer 10 minutes. Stir in lime juice.  Serve in hot mugs.  Serves one.

THE FRITZER
 Peter Burch
MAWSAC Website Administrator 

This diet cocktail is something like a spritzer– but not quite! 

1 tsp. sugar
2 dashes bitters
Lemon or orange peel
Club soda 

Place the sugar in an old-fashioned glass and add the bitters, peel, and add 2-3 ice cubes.  Fill with club soda and stir. Servings: one old-fashioned glass.

HIBISCUS COOLER
Catherine F. Abercrombie
State Representative
83rd District 

8 tea bags
4 cups boiling water
1 quart chilled pineapple juice
1 quart chilled—sparkling water
2 cups orange juice (optional)
1 sliced lemon or orange for garnish 

Steep the tea bags in boiling water for 30 minutes.  Remove and discard the tea bags.  Refrigerate about 4 hours or overnight. Combine the tea with the pineapple juice, sparkling water and orange juice.  Stir.  Add more or less juice or water to taste.  Garnish with lime, lemon or orange slices.

AUTUMN PUNCH
Frank Lewandowski
MAWSAC Board President

2 tsp. whole cloves
1/2 of a vanilla bean, split lengthwise
1 -64 oz bottle of apple-cranberry juice
4 medium purple and or green plums, pitted and sliced
2-12 oz cans chilled ginger ale
Ice cubes 

Place cloves and vanilla bean in center of a double-thick 6-inch square of cotton cheesecloth.  Bring corners of cloth together; tie closed with clean string.  Pour apple-cranberry juice into a large container or pitcher.  Add plums and spice bag.  Cover and chill for 4 to 24 hours. Remove and discard the cheesecloth bag.  Stir in the ginger ale.  Serve with the plum slices over ice.  Makes 10-12 servings.

CAPE COD/CRANBERRY COOLER
Nan Despres
Volunteer Program Coordinator
Meriden Public Schools 

Combine Cranberry Juice and a splash of Ginger Ale over ice in a highball glass, add stirrer.  Garnish with a wedge of lime.

PEANUT BUTTER COCOA
Irene O’Brien
 Visiting Nurse Association of Wallingford 

1 cup instant mild chocolate fudge cocoa mix
8 cups hot water
3/4 cup chocolate-flavored syrup
1/4 cup creamy peanut butter
1—1 1/2 tsp. Vanilla 

Place cocoa mix in a 3 1/2 or 4 quart slow cooker.  Carefully stir in hot water.  Stir in chocolate-flavored syrup. Cover and cook on low-heat setting for 3 to 4 hours on high-heat setting for 1 1/2 to 2 hours. Whisk in peanut butter and vanilla until smooth.  Ladle cocoa into mugs.  Makes 9 servings.

ARNOLD PALMER
Donn Friedman
MAWSAC Treasurer
Meriden Adult, Continuing
and Vocational Education 

3 oz. Lemonade
3 oz. Iced tea 

Pour equal lemonade and iced tea into a Collins glass filled with ice and stir.

CAFÉ GODIVA MOCHA FRAPPE
Marlene F.  McGann
Executive Director, MAWSAC 

2 ounces coffee
6 Tablespoons cocoa
6 Tablespoons sugar
1 quart coffee ice cream
1 1/2 cups milk 

Brew strong coffee, using 4 cups cold water and the 2-ounce package Café Godiva Special Roast Coffee.  Whisk together the cocoa and sugar.  Whisk in the hot coffee.  Cool, then chill.  In batches, combine the cold coffee, ice cream, and milk in a blender and process until blended and foamy.  Fill 8 to 10 soda glasses with frappe mixture.  Sift cocoa powder over the tops and serve with straws.

MOCK SANGRIA RECIPE
Sheryl Sprague
Rushford Center 

2—24 oz bottles purple, red, or white grape juice, chilled
1—1 liter club soda, chilled
1/2 small pineapple, cut bite-size
1 large orange, sliced
1 tray ice cubes 

In 4 quart pitcher, combine juice and soda.  Add fruit and ice cubes.

FROSTY FRUIT COOLER
Craig Turner
Wallingford Department
of Youth and Social Services 

4 cups apricot nectar, chilled
2 cups pineapple juice, chilled
2 cups orange juice, chilled
1 quart carbonated lemon-lime beverage, chilled
1 pint pineapple sherbet
1 pint sherbet, desired flavor 

In 4 quart non-metal container, combine apricot nectar, pineapple juice and orange juice; chill.  Just before serving, pour in lemon-lime beverage.  Float scoops of sherbet on top.   Serve immediately.  Serves 24.

PEPPERMINT HOLIDAY COOLER
Maureen Bilger 

3/4 cup vanilla ice cream
3/4 cup milk
5 peppermint candies or 3 mini candy canes
Ice cubes 

Process first  3 ingredients in an electric blender until smooth.  Scrape down sides and add 1-3 ice cubes to bring mixture to the 2-cup level.  Process until smooth.  Serve immediately, garnished with another candy cane.

CRANBERRY SANGRIA
June Hadley
MAWSAC B.A.B.E.S. Volunteer 

7 cups cranberry juice
5 peaches 1 lemon sliced
4 cups ice cubes

Mint 

In large pitcher or punch bow mix cranberry juice cocktail, small peaches or nectarines (cut into chunks, lemon slices, ice cubes, and club soda.  Stir.  Pour ladle into glasses and garnish with sprig of mint and skewer with a few watermelon balls on it.

CUCUMBER HONEYDEW SMOOTHIE
Alta Nickodemski
MAWSAC B.A.B.E.S. Volunteer 

1 peeled cucumber (seeded and chopped)
2 cups cubed honeydew melons
2 cups passion-fruit juice
8 fresh mint
2 cups crushed ice 

Combine cucumber, honeydew melon, passion fruit juice, and ice in a blender.  Pull leaves from mint sprigs and add to blender.  Blend mixture until smooth.  Pour into tall glasses.

KON-TIKI
Rosanne Ford
The Greater Meriden Chamber of Commerce 

4 oz. milk
1 oz. pineapple juice
1 scoop orange ice cream
1 pinch vanilla sugar
Cola 

Shake everything except the cola in a cocktail shaker.  Strain into a highball glass.  Top with Coke or Pepsi. Decorate with a piece of pineapple and don’t forget the straw.

SPICY BANANA SMOOTHIE
Elaine Murphy
MAWSAC B.A.B.E.S. Volunteer 

2 cups chilled milk
1/4 tsp ground cinnamon
1/16 tsp ground cardamom
1/16 tsp ground cloves
1/16 tsp ground nutmeg
1/2 cup banana chunks
1/4 cup ice cubes
1 tbsp firmly packed brown sugar 

In a blender, combine milk and spices. Add remaining ingredients.  Whirl until smooth.  Pour into glasses.

CRAN-DANDY COOLER
Kathy Neelon
Wallingford Public Schools 

2 cups cranberry juice
1 cup pineapple juice
1—4 oz. Jar maraschino cherries
2 tablespoons lemon juice
1—12 oz. Can or bottle of ginger ale
1 orange, sliced in rounds 

In a gallon pitcher combine cranberry juice, orange juice, cherry juice and lemon juice.  Just before serving slowly add ginger ale: stir to blend.  Serve over ice in cups or glasses.  Garnish with cherry and orange slices. 

TREE TRIMMING CIDER PUNCH
Peter Escobar
Colonial Flooring Plus and Uniform Source 

1 gallon apple cider
12 whole cloves
2 large apples, peeled, left whole
2 cinnamon sticks
Ground nutmeg 

Pour apple cider into large pot.  Insert 6 cloves into each apple.  Add apples and cinnamon sticks to pot.  Bring to boil. Reduce heat; cover and barley simmer over very low heat 1 hour to allow flavors to blend.  Ladle hot cider punch into mugs.  Sprinkle with nutmeg and serve.

FLUFFY PINK PI
Beth Vumbaco
Meriden Health Department 

10 oz ice
6 oz pineapple juice
4 oz orange juice
4 oz strawberry margarita mix
1 oz pina colada mix
1/2 medium sized banana
2 slices fresh pineapple 

In a blender combine all ingredients.  Makes 6 servings.

And now for a few appetizers ….
 

CRISPY IRISH PARSNIPS
Mary Cortright
Superintendent of Meriden Schools 

6 oz all-purpose flour, sifted
4 oz grated parmesan cheese
2 lb parsnips, peeled and quartered lengthways
Olive oil cooking spray
Salt and freshly ground pepper 

Preheat oven to 400°.  Combine the flour, cheese, salt and pepper in a mixing bowl.  Boil the parsnips for one minute; drain. To bake, thoroughly spray a baking sheet with cooking spray.  Sprinkle half the cheese mixture onto the sheet.  Lay the parsnips next to each other in a single layer.  Spray the parsnips with cooking spray and sprinkle with the other half of cheese mixture.  Place the pan in the oven and bake for 20 minutes, then turn over and continue baking for another 15 to 20 minutes or until crisp and golden.  Serve as an appetizer with your favorite dip.

CARAMELIZED ONION-APPLE BITES
Judi Gallagher
Gallagher Travel Shoppe 

3 Tablespoons butter
1 pound yellow onions, thinly sliced
1/4—1/2 tsp. salt
2 Granny Smith or other tart apples, peeled, cored and thinly sliced
1/4 tsp. freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 oz. Fontina cheese, shredded
1 Tablespoon minced fresh thyme leaves 

Melt butter in a large frying pan over medium/high.  Add onions and 1/2 tsp. Salt.  Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat.  Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes.  Stir in pepper and salt to taste.  Set aside and let cool, about 10 minutes. 

Preheat oven to 375.  Unwrap puff pastry sheet.  Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles.  Arrange them, not touching, on a baking sheet. Place a spoonful of cooled onion-apple mixture on each triangle.  Top with a sprinkle of shredded cheese and minced thyme.  Bake until puffed and golden for 15—20 minutes.  Serve hot. Makes 32 hors d’oeuvres.

7 Layer Fiesta Dip
Nan Despres
Volunteer Program Coordinator

1- 8 oz. package of cream cheese, softened
1 tablespoon dry Taco Seasoning Mix
1 cup guacamole
1 cup thick and chunky salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onion
1– 2 oz. can sliced black olives 

Mix cream cheese and taco seasonings, spread on bottom of 9” inch pie plate or quiche dish.Layer guacamole, salsa, lettuce, cheese, onions, and olives over cream cheese mixture. Serve immediately with Tortilla Chips.

A Taco You Can Eat While Holding a Mocktail Drink
Lynn Faria
MAWSAC Vice President
MidState Medical Center 

6 sheets of phyllo dough
2 tablespoons butter of low fat
margarine melted 

Taco filling can either be made with shredded chicken or browned ground beef with packet of taco seasoning.

Shredded cheddar cheese
Shredded lettuce, chopped tomatoes, guacamole, sour cream, chopped onions or other taco toppings to taste. 

Spray small muffin cup pan (12 cups) with nonstick spray.  Lay phyllo sheets on top of each other and use pizza cutter to cut into 12 portions.  Fit into the muffin cups and cook in preheated 375 degree oven for 8—10 minutes or until browned.  Remove from oven and cool slightly.  Fill with taco meat filling and arrange on a platter.  Serve with toppings to taste.

ANYTIME ALMONDS
Marlene F. McGann
MAWSAC 

2 cups dry roasted almonds, no salt added
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 sprig fresh rosemary, chopped
1 1/2 teaspoons kosher salt  

Preheat oven to 350°.  In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated.  Season with salt.  Spread evenly on a baking sheet.Bake in a preheated oven for 10 minutes. 

SWEET TASTING KIELBASA
Michelle Bourdeau
Girls Inc.  

2 rings of polish Kielbasa
1 large jar of Grape Jelly
1 cup of Gulden’s mustard 

Mix grape jelly and mustard in crock pot.  Cook on high for approximately one hour.Slice the kielbasa about a fourth of an inch thick and place it into the crock-pot and stir it.  Leave the crock-pot on high for approximately 2 hours. Then turn it on low until you are ready to serve.

SPINACH OR BROCCOLI BALLS
Dee Hanson
MAWSAC B.A.B.E.S. Volunteer 

2—10 oz. Packages spinach or broccoli chopped and drained
1 1/2 cups herbed stuffing mix
3 beaten eggs
1 cup grated parmesan cheese
3/4 cup melted butter or oleo 

Mix together and chill. Roll into 1” balls and place on a cookie sheet.  You may freeze till later or bake at 350 degrees for 15-20 minutes.  Makes 60 balls.

SAUSAGE BAGELS
Shirley Rizzo
MAWSAC B.A.B.E.S. Volunteer 

1 package Jones Sausage roll
3/4 tsp. Garlic powder
2 jars Old English Cheese
1 bag mini bagels, split in half 

Fry sausage chopping finely. Add garlic. Drain excess liquid. Add jars of cheese. Put 1 tablespoon mixture on each half bagel and bake at 400 degrees for 20 minutes.

BUFFALO CHICKEN DIP
Cathy Battista
Meriden Family Resource Center 

2 chicken breasts, cut up into bite-sized pieces
1/3—1/2 cup hot sauce
8 oz. pkg cream cheese
8 oz. bottle blue cheese dressing 

Preheat oven to 350°. Sautee the chicken in olive oil until brown. Remove pan from stove.  Add hot sauce and stir until chicken is coated.  (add more hot sauce to taste). Add cream cheese and stir until melted. Add blue cheese dressing and stir until well mixed. Pour into oven-safe dish and bake for about 20 minutes until heated through and bubbly. Serve warm with chips or nachos.

BITE-SIZE TACO TURNOVERS
Annette Loomis
MAWSAC –Soy Unica! Soy Latina!
Committee Member

1/2 pound ground beef
1/4 cup taco sauce
2 teaspoons chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 10 ounce package refrigerated pizza dough
1/4 cup shredded American cheese or cheddar cheese
1 egg
1 teaspoon water 

For filling, cook ground beef in a small skillet until brown.  Drain off fat.  Stir in taco sauce, chili powder, onion powder, and garlic powder.  Set aside.

Unroll pizza dough.  Roll dough into a 14 x 10 1/2 inch rectangle.  Cut into twelve 3 1/2 inch squares.  Divide filling among dough squares.  Sprinkle with cheese.  Brush edges with water.  Lift one corner of each square and stretch dough to the opposite corner, making a triangle.  Press edges well with a fork to seal.

Arrange on a greased baking sheet. Prick with fork. Combine egg and 1 tsp. water. Brush onto turnovers. Bake in a 425º oven for 8 to 10 minutes or until golden. Let stand for 5 minutes before serving. Makes 12.

ARROZ CON GRANDURES
Yolanda Rodriguez
Catholic Charities 

2 cups rice
1 can gandures goya
Cooked chicharrones cut into pieces
1 cup of smoked ham cut into cubes
Salt and pepper
1 packet of sazon goya con cilantro y achiote
1 tablespoon of alcaparrados
2 tablespoon of tomato paste
2 tablespoon of sofrito
3 garlic chopped 

In a pot, add olive oil and heat.  Then add chicharrones and cook til crispy.  Remove and add garlic and sofrito and ham and cook for about 3 minutes without burning garlic.  Then add spices and gandures and a little water or chicken broth and simmer for 5 minutes.  Return chicarrones and add rice and simmer for 20 minutes before turning once.  Then cook another 20 minutes and turn last time.  Then cook another 20 minutes.  Rice should be fluffy and the chicarrones should dominate the rice. Always serve with pork!

BRIE CHEESE APPETIZER
Melissa Tashjian
Rushford Center 

“Chunky preserves are sandwiched between a halved wheel of Brie and ready-made puff-pastry crust.  Fresh from the over, they become a creamy blend of sweet and savory.” 

1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
1/2 (17.5 oz) package frozen puff pastry, thawed
1 egg white 

Preheat oven to 350°.  Lightly grease a cookie sheet. Slice one wheel of Brie cheese in half so you have 2 circles of cheese.  Spread apricot or peach preserves on (the cut side) half of one circle of brie.  Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves.  Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on the bottom.  Brush the puffed pastry with the egg white.  

Bake for 30 minutes, or until the pastry is golden brown.  Serve Immediately.

SAUSAGE WONTON CUPS
Christelle M. Aubé
MAWSAC 

12 ounces Italian turkey sausage
15 ounces tomato sauce
1/2 tsp garlic powder
1/2 tsp dried basil
24 wonton wrappers
1 cup shredded cheese 

In a large skillet cook sausage until well done.  Drain.  Add tomato sauce, garlic, and basil.  Bring to a boil.  Reduce heat and simmer until thick. Press wonton wrappers into miniature muffin cups sprayed with non-stick cooking spray.  Bake at 350° about 7 minutes or until slightly brown. Spoon sausage mix into cups and sprinkle with cheese.  Bake until cheese is melted. Serves 12, 24 cups.

WHITE BEAN AND BACON DIP
WITH ROSEMARY PITA CHIPS 
Judi Gallagher
MAWSAC Secretary
Gallagher Travel Shoppe

Chips:
1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp garlic powder
1/8 tsp freshly ground black pepper
3 (6”) pitas, cut into 8 wedges 

Dip:
2 slices of bacon—apple or maple-flavored, chopped
4 garlic cloves, minced
1/3 cup of fat-freed, less-sodium chicken broth
1 (19 oz) can cannelloni beans, drained
1/4 cup chopped green onions
1 Tablespoon fresh lemon juice
1/2 tsp hot sauce
1/8 tsp salt
1/8 tsp paprika 

Preheat oven to 350 degree. To prepare chips, combine first 4 ingredients.  Arrange pita wedges in a single layer on a baking sheet.  Lightly coat pita wedges with cooking spray; sprinkle evenly with rosemary mixture.  Lightly recoat pita wedges with cooking spray.  Bake at 350 for 20 minutes or until golden.

To prepare dip, cook bacon in a small saucepan over medium heat until crisp.  Remove bacon from pan with a slotted spoon; set aside.  Add garlic to drippings in pan; cook for 1 minute; stirring frequently.  Add broth and beans; bring to boil.  Reduce heat and simmer, uncovered fro 10 minutes. 

Combine bean mixture, onions and remaining ingredients in a food processor and process until smooth.  Spoon mixture into a bowl; stir in 1 tablespoon cooked bacon.  Sprinkle dip with remaining bacon just before serving.  Serve with pita chips.