Christmas Dumplings (from Scotland)

• 1  c  ground suet
• 1  c  dark molasses
• 1  c  milk
• 1  c  sugar
• 2 eggs

Mix above ingredients and beat well with a wooden spoon.

Add:

• 2  1/2  c plain flour
• 1  1/2  t baking powder
• 1/2  t  salt
• 1/2  t  baking soda
• 1/2  t  cinnamon
• 1/2  lb. candied, chopped fruit
• 1/2  lb. red and green pineapple
• 1  c  white raisins
• 1/2  t  nutmeg

Mix well, pour into a greased tube cake pan.  In a 4- quart pressure cooker, pour in 3 cups water, place cake tube pan in and steam for 3 hours on low heat, continue pouring a little water in tube pan hole as water steams out.  Keep covered with pot cover.

LEMON SAUCE FOR CHRISTMAS DUMPLING:

• 2  C  water
• 1/2  t  salt
• juice of 2 Florida lemons
• 1  c  sugar
• 1  T  butter

Bring the above ingredients to a boil.

In a small bowl beat:  2 egg yolks, 3  T  cornstarch, 1/2  c  cold water.  Add to boiling mixture, lower heat to simmer and cook until thickened.  Serve warm lemon sauce over Christmas Dumpling.  

This is a traditional recipe handed down in the Horne family since the late 1800’s.  Recipe came from Aberdeen, Scotland.

Baked Ham with Orange & Honey Glaze

• 10 lb. ham
• 1  c  orange juice
• 1/2  t  cloves
• 1  c  Florida honey
• 1  t  prepared mustard
• 1/4  t  ginger

Bake ham at 300 drgrees for 1  1/2  hours.  In bowl, mix orange juice, honey, mustard and spices.   Pour over ham, wrap in foil and bake another half hour.  Garnish with orange slices.   Serves:  12 – 14.

Evelyn’s Zucchini Casserole

• 6 zucchini
• 1/2  package of Pepperidge Farm stuffing
• 2  T  mayonnaise
• 1  T  oil
• 1 large onion
• 2 eggs beaten
• 1 can creamed mushroom soup
• 1/2  stick margarine

Wash and slice zucchini and onion.  In sauce pan saute together with 1  T  oil.  Set aside.

Grease a glass casserole, place 1/2 of the stuffing in the bottom.  Add zucchini and onion: egg and mayonnaise that has been beaten together.  Fold in until all is mixed well.  Pour soup over top.  Sprinkle remaining stuffing over top.  Cut pats of margarine on top.  Bake at 300 degrees for 45 minutes.

Cucumber Salad

• 2 cucumbers
• 1  T  mayonnaise
• 1/4  t  dill
• 1/2  c  sour cream
• 1/4  t  celery seed
• 1  t  chopped parsley

Wash and slice cucumbers thin; mix sour cream, mayonnaise and herbs.  Pour over cucumbers and chill.  Serves 8.