Coquito
"Puerto Rican Eggnog"
Marissa Cardona
Community Organizer
Universal Healthcare Foundation
Children First Initiative

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla

Mix all ingredients in a blender and enjoy!

Acapulco Gold
Marlene F. McGann
Executive Director
Meriden and Wallingford
Substance Abuse Council

1/2 oz Grapefruit Juice
3 oz. Pineapple Juice
1 oz Whipping Cream
1 oz Coconut Cream

Shake, strain and serve.

Poinsettia Punch
Judi Gallagher
Gallagher Travel Shoppe

Chilled non-alcoholic champagne - 750 ml.
3 cup chilled cranberry-apple juice
1/4 cup frozen white grape concentrate - thawed
1/4 cup orange juice 

Stir together all ingredients in a 2 quart pitcher. Makes 8 cups.

Mistletoe Punch
Peter and Sharon Burch
MAWSAC Website Editor

1 6-oz can frozen lemonade concentrate, thawed
1 6-oz can frozen orange juice concentrate, thawed
6 cups water
½ cup Grenadine syrup
1 qt ginger ale, chilled
Garnish: wafer-thin lemon slices and maraschino cherries

Combine all ingredients through the Grenadine in a punch bowl. Just before serving, add some ice cubes and gently stir in the ginger ale. Put a lemon slice and a cherry in each punch cup, and serve. Serves: 30 punch cups.

Freshing Raspberry Daiquiri
Craig Turner
Wallingford Youth and Social Services 

2 ounces Sweet & Sour mix
2 ounces Sierra Mist Soda
4 ounces of Raspberry puree
Whipped cream 

Place ingredients in blender and add ice. Mix until desired thickness. Pour into a tall glass and top with whipped cream.

Perfect Party Punch
Catherine F. Abercrombie
State Representative
83rd District 

1 can of pineapple juice
1 liter of 7 up
1 liter of Hawaiian Punch
½ Gallon of vanilla ice cream
several pineapple slices
(variation: orange sherbet instead of ice cream)

Mix first three ingredients together, add ice cream to melt slowly, add pineapple slices for garnishment.  Tastes wonderful!!!

Hot Mulled Cider
Frank Lewandowski
MAWSAC Board President 

2 qts. apple cider
1/2 c. orange juice
1/4 c. lemon juice
2 tbsp. sugar
2 tsp. whole cloves
3 cinnamon sticks
1 tsp. nutmeg
2 oranges, sliced
2 lemons, sliced

Mix all ingredients and bring just to a boil. Simmer about 10 minutes. Strain and serve. May be garnished with fresh orange or lemon slice, or a cinnamon stick in each mug.

Chocolate Martini
Jamie Fiderio Guidone
Fiderio & Sons

The first thing you need to do is line the rim of the martini glass with any of these 3 choices:
1. sugared cocoa powder 
2. chocolate syrup
3. either of the above with grated chocolate slivers mixed in.
Refrigerate until ready to serve.
The next thing you need to do is place a 'Hershey's Kiss' chocolate in the bottom of the glass.
Finally, here are a few recipes to try:
2 ounces of melted chocolate (or chocolate sauce)
1-1/2 ounces non-alcoholic champagne or sparkling apple juice
1-ounce 'Half-and-Half' cream
or...
1-1/2 ounces of chocolate syrup or melted chocolate
2 ounces of coconut cream
1 ounce of 'Sprite' or other 'fizzing' soda pop

> Mix all the virgin chocolate martini ingredients in a cocktail shaker with ice, shake and then strain or pour into the chilled cocktail glass.
> Some chocolate martini variations include: adding a 1/4 tsp of vanilla or of other 'flavors' such as orange concentrate or almond extract.

Enjoy your virgin chocolate martini!

Sherbet Cooler Kids Punch
Mandy Miranda
Wallingford Police Department
Youth Division 

20 ounces frozen strawberries, unsweetened
46 ounce can pineapple juice, chilled
Lime, orange or pineapple sherbet
Peppermint Sticks 

Place frozen strawberries in blender and  puree.  In punch bowl, add strawberry puree and pineapple juice.  Pour into punch glasses.  Top with a spoonful of sherbet.  Add peppermint stick in each glass for stir-stick and additional flair.

Runner’s Mark
Donn Friedman
MAWSAC Treasurer
Meriden Adult, Continuing
and Vocational Education 

Serve in Old-Fashioned Glass 

4 oz V8 vegetable juice
2 drops Tabasco sauce
2 drops Lemon juice
1 dash  Worcestershire sauce 

Combine ingredients in an old-fashioned glass over ice. Stir, and garnish with celery or scallion.

Holiday Cheer Punch
Beth Vumbaco
Meriden Health Department

3 ounce package cherry gelatin
1 cup boiling water
1 6-ounce can frozen lemonade concentrate
3 cups cold water
1 quart cranberry juice cocktail, chilled
12 ounce bottle 7-Up or similar lemon-lime soda. 

Dissolve gelatin in boiling water
Add Lemonade
Add cold water and cranberry juice cocktail
Add soda and stir
Pour punch into festive punch bowl
Add 2 trays of ice
Serve 

California Smoothie
June Hadley
MAWSAC B.A.B.E.S. Volunteer

7 large strawberries
8 oz lemon yogurt
1/3 cup orange juice  

1. Place strawberries in a plastic container and freeze for about an hour.

2. In a blender, combine frozen strawberries, yogurt and orange juice. Blend until smooth. Pour into a tall glass and serve. 

Serve in Hurricane Glass

Cold Chocolate Peppermint
Yolanda Rodriguez
Catholic Charities

2 scoops of chocolate ice cream
1 cup of cold milk
Dash of  peppermint extract
Chocolate shavings
Peppermint candy cane 

Blend the first 3 ingredients until smooth and creamy. Pour into a glass and top with chocolate shavings and the candy cane.

Summer Rain
Mary Meah
MAWSAC B.A.B.E.S. Volunteer

1 oz  raspberry puree
1 oz  grapefruit juice
1 oz  pineapple juice
2 oz  orange sherbet
1 oz  lemonade 

Blend all ingredients (except lemonade) briefly with half a glassful of crushed ice and pour into a highball glass. Add lemonade, garnish with fruit, add straws and serve.

White Christmas Hot Chocolate
Kathy Neelon
Wallingford Public Schools

12 ounces of milk
1 1/4 ounces of finely chopped white chocolate
1 ounce of crushed peppermint or spearmint candy canes
Pinch of salt2 tablespoons lemon juice
Whipped cream 

Pour the milk into a saucepan and bring it to a simmer over medium heat. Reduce heat to medium-low. Add the chocolate, half of the crushed candy canes, and a pinch of salt. Whisk until smooth and creamy, then pour into a coffee mug. Top with whipped cream and remaining crushed candy canes.

Pina Colada Sorbet
Annette Loomis
MAWSAC Volunteer

1 1/2 cups white sugar
1 1/2 cups water
1 (20 ounce) can canned crushed pineapple, drained
1 (13.5 ounce) can coconut milk
1/4 cup lime juice 

Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute.  Set aside to cool. 

Blend the drained pineapple in a blender or food processor until very smooth and frothy.  In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice.  Refrigerate until chilled, about 3 hours. Then place in the freezer until ready to serve.

And now for a few appetizers ….
 

Caramel Nut Corn
Melissa Tashjian
Rushford

1 1/3 c. sugar
1/2 c. corn syrup
1 c. butter
1 c. peanuts, walnuts, pecans, or macadamia nuts
8 c. popped popcorn

Cook sugar, syrup and butter over medium heat. Stir until it boils, then stir only occasionally until it turns light caramel in color (about 15 minutes). Add nuts and pour over popcorn. Lightly toss. Stores well in airtight containers. This is a great make-ahead item for the Holidays.

Large Party Easy One-Pot Chili
Mary Cortright
Superintendent of Meriden Schools

3 lbs. ground beef
2 large onion, chopped
3 cans tomato soup
42.5 oz. diced tomatoes
2 15.5 oz. cans dark red kidney beans
chili powder as desired
salt and pepper as desired
cayenne pepper (opt.)
habenero sauce (opt.)

> Brown ground beef with salt pepper and chopped onion; drain. In crock pot, add browned beef mixture, tomato soup, tomatoes (including juices from can), and remaining ingredients.
> Let simmer for 4-6 hrs, then taste. If it doesn't have enough kick for you, add cayenne pepper or habenero sauce as desired.
> Serve with Tostitos chips, cheddar cheese, sour cream and chives. Serves 6-8
> This recipe can be prepared the night before. Prepare ground beef mixture, then mix with remaining ingredients in crock pot. Let sit in refrigerator overnight and simmer the next day. 

Asparagus Guacamole
Alta Nickodemski
MAWSAC B.A.B.E.S. Volunteer

1 1/2 pounds asparagus, trimmed
1 tbsp. Reduced-calorie mayonnaise
1 tbsp. Fresh lime juice
1/4 cup cilantro, coarsely chopped
3 medium scallions, thinly sliced
1/2 medium garlic-cloves, minced
1/8 tbsp. Worcestershire sauce
1/8 tsp. Hot pepper sauce
1/8 tsp. Table salt, or to taste
1/8 tsp. black pepper 

> Bring large pot of water to boil.  Add asparagus and cook until tender, about 10 minutes. Drain.
> Place asparagus into food processor and puree until smooth.  Stir in remaining ingredients and serve. 
Yields 1/4 cup per serving.

HOT CHICKEN SALAD
Elaine Murphy
MAWSAC B.A.B.E.S. Volunteer

3 cups cooked chicken, diced
¾ tsp. salt
1 ¼ cups mayonnaise
2 ¼ tbsp. Onion, chopped
3 tbsp. Lemon juice
¾ cups almonds, sliced
3 cups celery, diced
1 cup cheese, grated
2 cups potato chips, crushed 

Mix all ingredients, except cheese and potato chips.  Place in baking dish, top with cheese and potato chips.  Bake for 10 minutes or so in a 450 degree oven.  This is a very flexible dish and amounts can be increased or decreased.

NOTE:  With a salad and hot rolls, it makes a very satisfying meal and can be made ahead and refrigerated and popped into the oven when needed.

MOLDED CRANBERRY
WALDORF SALAD
Elaine Murphy
MAWSAC B.A.B.E.S. Volunteer

2 cups hot water
1 large pkg. Lemon Jello
1 pint Cranberry Cocktail
½ tsp. salt
2 cups chopped apples
1 cup chopped celery
1/2 cup nuts, broken (Walnuts, Pecans)
Mayonnaise for garnish, Optional 

Dissolve gelatin in water; add cranberry juice and salt; chill until partially set; stir in apples, celery and nuts; pour into 2 quart mold.  Chill until set. 

NOTE:  For a fluffy dressing for fruit salad, blend 1 cup of softened vanilla ice cream with 3 tablespoons of mayonnaise.

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.

Bread Bowl Appetizer
Pam White
Marketing Graphics &
Promotional Advertising

1 cup sour cream
1 cup Hellmann’s Mayo
1 pkg Lipton Vegetable Soup Mix
1 package chopped spinach
Bread - Uncut round loaf of bread 

Mix the first four ingredients together and refrigerate for about an hour or until ready to serve. Cut out the center of the bread creating a bowl. Break the bread up in small pieces.  

Pour the vegetable dip into the center of the bowl and place on a large platter. Place the broken bread around the bowl. 

Yogurt Appetizer
Barbara Shahbaz
Marketing Graphics &
Promotional Advertising

1 pint plain low fat yogurt
1 large cucumber diced
1 bunch of fresh dill—chop very fine
Mix all ingredients in a bowl and chill 

If it’s too thick, a cup of water can be added. This is very delicious and can be eaten with bread!

Swedish Meatballs
Michelle Bourdeau
Girls Inc.

Meatballs:
2 lbs ground chuck
1 1/2-teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
1/4 cup plain bread crumbs

Sauce:
1 bottle chili sauce
1 jar grape jelly

> Preheat oven to 350°F. Combine garlic powder, seasoning salt, pepper and breadcrumbs with ground chuck. Mix well and make into meatballs. Cook in preheated oven 30-35 minutes or until done.
> While meatballs are baking, combine 1 bottle of chili sauce and grape jelly in a saucepan and heat until jelly has melted.
> When meatballs are done, remove from oven. Drain and transfer meatballs to saucepan and coat well with sauce before serving.

Antipasto Squares
Shirley Rizzo
MAWSAC B.A.B.E.S. Volunteer

2 packages Crescent rolls
1/4 lb ham
1/4 lb Swiss cheese
1/4 lb salami
1/4 lb provolone cheese
1 jar roasted peppers 

Spread 1 pkg. of crescent rolls in 13 x 9 pan. Layer meats and cheese as indicated. Top with roasted peppers. Spread 2nd pkg of crescent rolls on top.  Brush with egg.  Bake at 350° 30-35 minutes.

Maureen’s Zucchini Bread
Maureen Bilger
MAWSAC B.A.B.E.S. Volunteer

1 cup chopped walnuts
4 eggs
2 cups sugar
1 cup vegetable oil
3 -1/2 cups flour
1-1/2 tsp. baking soda
3/4 tsp. baking powder
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 cup raisins (or cran-raisins)
2 cups unskinned zucchini, grated
(You may substitute the zucchini with 2 cups unpeeled pears, grated, or 2 cups peeled apples, grated.) 

Beat eggs and gradually add sugar and oil.  Combine dry ingredients and add alternately with grated zucchini.  Stir in raisins, nuts and vanilla. 

Place in two (2) greased loaf pans.  Bake at 350° for 55 to 60 minutes, or when an inserted toothpick comes out clean.  (If you are using smaller loaf pans, bake 45 to 50 minutes.) 

Brie with Caramelized Onions
Judi Gallagher
MAWSAC Secretary
Gallagher Travel Shoppe

8 oz pkg. round Brie cheese
1 onion chopped
2 Tbl. butter
1/2 cup packed brown sugar
1/2 cup dried cranberries
2 tsp. white vinegar
1/4 cup pistachios 

Place Brie in a greased baking dish; bake at 350 degrees for 10 minutes.  Set aside.  Sauté onion in butter; add sugar, cranberries and vinegar.  Heat until mixture begins to caramelize, about 5 minutes.  Pour over Brie; sprinkle with pistachios. A yummy combination of flavors!  Enjoy!

Baked Potato Skins
Dee Hanson
MAWSAC B.A.B.E.S. Volunteer

1/2 c. butter
2 garlic cloves, pressed or minced
Skins from 8 lg. baking potatoes
Freshly ground black pepper & salt to taste
1/2 c. grated Swiss cheese 

Melt the 1/2 cup butter over medium heat. When the butter is hot and bubbling, add the garlic. Sauté the garlic until softened and fragrant (about 2 1/5 minutes). Cut each potato skin in half lengthwise into 2 equal pieces. Brush the bottom and interior of each piece with the garlic butter. Place each piece, scooped side up, on a shallow baking sheet. Sprinkle generously with ground pepper. Sprinkle lightly with salt to taste. Scatter the grated cheese lightly on top of the buttered skins. Preheat oven to 350 degrees. Place the cookie sheet in the upper third of the oven. Bake the skins for 30-45 minutes or until hot, crisp and golden.

Ham & cheese pinwheel rollups
Lynn Faria
MAWSAC Vice President
MidState Medical Center

15 slices of imported ham
8 oz. package of cream cheese softened
1 tsp. dried chives
¼ tsp. garlic powder
Toothpicks 

Mix chives and garlic powder in softened cream cheese.  Spread equal amount of the mixture on each ham slice.  Roll up each ham slice starting on the long side in jelly roll-style.  With a knife, slice across into ½ inch pieces.  Secure with a party toothpick and chill before serving. 

You may also add chopped pimentos or roasted red peppers to the cream cheese mixture. Serves 15.

French Bread Appetizer
Christelle M. Aubé
MAWSAC

1 c. shredded Jack cheese
3 oz. Cube cream cheese
1/3 c. butter
2 egg whites
30 1” cubes French bread 

Cook and melt Jack cheese, cream cheese and butter (microwave works great for this).  Beat egg whites until stiff peaks form.  Fold egg whites into cheese mixture.  Dip bread chunks into cheese to coat each piece.  Place coated cubes of bread on cookie sheet with wax paper lining. Freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes.  This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.

Bean Dip
Winifred Carroll
American Heart Association

1 can black beans (rinsed and drained)
1 can pinto beans (rinsed and drained)
1 can black eyed peas (rinsed and drained)
1 can shoepeg corn (rinsed and drained)
1 green pepper diced
1/2 red onion diced 

(Mix and leave all of the above in one container while you mix the following:) 

1/3 cup of vegetable oil
1/3 cup of apple cider vinegar
1/3 cup of sugar 

Mix the above 3 ingredients and bring to a boil; remove from heat and let cool. Once cooled, pour over the bean mixture. Serve with “Lime “ Tostitos chips.

Texas Caviar
Delores Krom, Margaretann Foster
Elim Park

1 can of pinto beans
1 can black eyed peas
1 can white shoe peg corn
1 large onion
1 green pepper
3 stalks celery
1 sm. Jar diced pimento
1 jalapeno pepper
½ cup apple cider vinegar
½ cup sugar
¾ cup vegetable oil
½ tsp. salt
½ tsp pepper 

1. Drain and rinse beans and corn
2. Chop in small pieces the following: Onion, Pepper, Celery, Jalapeno, Pimento
3. Put all these chopped items in a shallow dish.
4. Mix beans, corn and all vegetables and peppers in dish with lid.
5. (Make Cider Mix) - In small saucepan combine vinegar, sugar, oil, salt and pepper. Stir and bring to a boil. Remove from stove and cool completely.
6. After you mix everything, pour over the cool cider mix and cover. Refrigerate overnight or for a minimum for 6 hours to marinate. Stir again before serving.
7. Serve with Scoop size Fritos or try your favorite chips.