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■ spotlight Rum Cake - Shonda Hendon


COOKING UP THAT Christmas Spirit


Fill your home with the flavor and aroma of the holidays with these family-favorite recipes from your Choctaw Electric employees.


Find more recipes from CEC employees online at www.choctawelectric.coop.


1 (18 oz.) butter recipe Duncan Hines cake mix 1 (3 ¾-oz.) pkg instant vanilla pudding mix ½ c. chopped pecans ½ c. light rum ½ c. water ½ c. all vegetable cooking oil 4 eggs


Hot Rum Glaze 1 c. sugar


1 stick margarine


¼ c. light rum ¼ c. water


Grease and flour bundt pan, sprinkle chopped nuts on bottom of floured pan. In large mixing bowl, combine cake and pudding mix. Add rum, water, oil and slightly beaten eggs. Mix 2 minutes. Pour into pan and cook at 325 degrees for 50 to 60 minutes. Remove from oven and immediately pour over Hot Rum Glaze.


[\ Christmas Turtle Candies - Jennifer Boling


4 oz. pecan halves 1 tsp. shortening 24 individually wrapped caramels, unwrapped 1 c. semi-sweet chocolate chips


Preheat oven to 300 degrees. Cover cookie sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray. Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes. Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate 30 minutes.


[\


Three Layer Cranberry Salad - Mary Ann Webb


Molasses Taffy - Susan Wall 1 ¼ c. sorghum molasses


¾ c. white sugar 1 T. vinegar


1 T. butter 1⁄8 tsp. salt 1⁄8 tsp. soda


Combine sorghum, sugar and vinegar; boil to soft crack stage. Remove from heat, add butter, soda and salt. Stir just enough to blend. Pour into buttered pans. Allow it to cool enough to handle. Pull taffy until golden brown. Cut in bite-size pieces, wrap in wax paper and store in air-tight container.


3 c. boiling water 20 oz. crushed pineapple, drain juice and save 2 cans whole berry cranberry sauce 3 sm. boxes strawberry Jello 20 oz. softened cream cheese 1 c. pecan pieces


Combine Jello with boiling water and mix well. Add drained pineapple and cranberry sauce and stir. Set in refrigerator until just firm enough to hold. While waiting on Jello to firm, mix cream cheese, pineapple juice and pecans. When Jello is firm enough to hold a second layer, remove half of Jello. Replace with cream cheese mix. Top cream cheese with remaining jello. Place in refrigerator until completely set.


2 c. white corn meal mix ¾ c. milk 1 egg 1 T. oil ½ c. chopped onion ½ c. diced celery


Preheat oven to 400 degrees. Mix c enough to mix thoroughly and pou pan. Bake for 30-35 minutes. Cool a quart bowl. Lightly brown onion an 2 beaten eggs, pepper and poultry in onions and celery. Add chicken s grease 13 x 9 inch pan. Bake at 350 d browned.


[\ Baked Cornbread D


8 | december 2014


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