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Home Gardener answers:

Eggnog Punch
Ingredients
1-3/4 to 2 qt. French vanilla or cinnamon ice cream
2 qt. Dairy eggnog or canned eggnog, chilled (8 cups)
1 liter cream soda, chilled
Peppermint sticks, cinnamon sticks, and/or candy canes (optional)
1/8 tsp. Ground cinnamon

Directions
1. Place ice cream in an extra-large punch bowl. Add half the eggnog. Stir and mash mixture using a potato masher until ice cream is melted and mixture is well combined. Stir in remaining eggnog. Slowly pour in cream soda, stirring to combine. To each glass add a peppermint stick, cinnamon stick, or candy cane. Sprinkle lightly with cinnamon (about 1/8 teaspoon per serving). Makes about 24 (6-ounce) servings.

Home Gardener answers:

Ok Doug, i got the video working and it took me several takes to get the recipe. But I have no idea how to scan.

So you might be able to print it out. Excuse any spelling mistakes ok

Classic meatloaf reinvented

line a baking tin ( loaf tin) with rashers of rindless bacon making sure they overlap evenly.

1 kg lean mince
2 grated carrots
2 grated onions
1 cup grated mozzarella cheese
1 cup bread crumbs
bunch of parsley finely chopped
juice of 2 lemons
4 eggs
1/4 cup terriaki sauce
1/4 cup tomato sauce
season lightly with salt and pepper

mix all ingredients by hand, massage to bind all together press firmly in tin.
Fold over the bacon
wrap with foil
cook in 170 deg oven for 45mins – 1 hour depending on your oven, when cooked leave to cool for 15 mins then slice ans serve with salad.

Let me know how it went.

Home Gardener answers:

Mediterranean Chicken And Pasta Recipe:

3 tbsp. Pine nuts
2 tablespoon olive oil
1 large onion, finely chopped
2 cloves pressed garlic
1 1/2 teaspoon EACH dry basil and oregano
1/4-1/2 teaspoon crushed red pepper
2 small zucchini sliced 1/4 inch thick
1/2 pound mushrooms, thinly sliced
2 medium tomatoes, seeded and chopped
1 cup skinned and shredded cooked chicken or turkey
6 ounces fettuccine or long egg noodles, cooked
1/4 cup grated Parmesan or Romano cheese

In medium fry pan, toast nuts over med-heat shaking pan often until golden. Set aside.

Heat 1 tablespoon of the oil in a wide nonstick frying pan over med-high heat.
Add onion, garlic, basil, oregano, and red pepper.
Cook, stirring, until onion is soft. Add remaining oil then zucchini, mushrooms, and tomatoes.
Cook, stirring for 3 minutes.
Add chicken and cook, stirring until just heated through.

Pour pasta into a bowl or platter and spoon chicken sauce over pasta and mix with two forks. Sprinkle with toasted nuts and cheese.

Serves 4.

Home Gardener answers:

Is this close? I think the second one is what you were looking for. I hope.

Celebration Cake
Prep: 45 minutes
Bake: 30 minutes

Celebration Cake
Ingredients

* 2 cups all-purpose flour
* 2 cups granulated sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1-1/2 teaspoons apple pie spice
* 1/4 teaspoon salt
* 2 cups coarsely shredded carrot
* 1 cup coarsely shredded apple
* 3/4 cup cooking oil
* 4 eggs
* 1/2 cup chopped nuts
* 1 cup whipping cream
* 1 8-ounce carton dairy sour cream
* 2 tablespoons brown sugar
* 1 teaspoon vanilla
* 1/4 cup coarsely crushed purchased apple chips
* Whole purchased apple chips (optional)
* 5- to 6-inch-long cinnamon sticks (optional)

Directions

1. Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9×1-1/2-inch round baking pans; set aside.

2. In a large mixing bowl combine flour, granulated sugar, baking powder, baking soda, apple pie spice, and salt. Add carrot, shredded apple, nuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat 1 minute at medium speed. Pour batter into prepared pans, spreading evenly.

3. Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

4. For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.)

5. To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired. Makes 12 servings.
Nutrition Facts

* Calories 510,
* Total Fat (g) 31,
* Saturated Fat (g) 10,
* Cholesterol (mg) 107,
* Sodium (mg) 235,
* Carbohydrate (g) 56,
* Fiber (g) 2,
* Protein (g) 6,
* Vitamin A (DV%) 62,
* Vitamin C (DV%) 4,
* Calcium (DV%) 8,
* Iron (DV%) 9,
* Percent Daily Values are based on a 2,000 calorie diet

Caramel-Almond Torte

Makes: 12 servings
Prep: 25 minutes
Bake: 25 minutes
Cool: 1 hour
Stand: 1 hour

Caramel-Almond Torte

* 6 egg yolks
* 1-1/2 cups sugar
* 1/2 cup apple cider or apple juice
* 1 teaspoon baking powder
* 1 teaspoon vanilla
* 1/2 teaspoon ground cinnamon
* 6 egg whites
* 2 cups graham cracker crumbs
* 1 cup ground almonds
* 1 recipe Caramel Sauce and Caramel Cream Filling (see Recipe Center)
* 1 recipe Sweetened Whipped Cream (see Recipe Center)

Directions

1. Generously grease and flour three 8×1-1/2-inch round baking pans; set aside. In a medium mixing bowl combine egg yolks, 1 cup of the sugar, the apple cider or juice, baking powder, vanilla, and cinnamon. Beat with an electric mixer on medium speed about 3 minutes or until thickened and light.

2. Thoroughly wash the beaters. In an extra-large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the remaining sugar, beating on high speed until stiff peaks form (tips stand straight).

3. Fold the egg yolk mixture into the egg white mixture. Fold cracker crumbs and almonds into egg mixture, one-fourth at a time. Divide batter evenly among the prepared pans.

4. Bake in a 325 degree F oven for 25 to 30 minutes or until top springs back when lightly touched near the center. Cool on wire racks for 10 minutes. Loosen sides; remove cake layers from pans. Cool thoroughly on wire racks.

5. Place a cake layer on a cake plate; spread with half of the Caramel Cream Filling. Top with second layer; spread with the remaining filling. Top with third layer. Frost the top and sides with the Sweetened Whipped Cream. Drizzle with the remaining Caramel Sauce. Makes 12 servings.
Nutrition Facts

* Servings Per Recipe 12 servings
* Calories 490,
* Total Fat (g) 28,
* Saturated Fat (g) 13,
* Cholesterol (mg) 183,
* Sodium (mg) 247,
* Carbohydrate (g) 54,
* Fiber (g) 2,
* Protein (g) 9,
* Vitamin C (DV%) 0,
* Calcium (DV%) 9,
* Iron (DV%) 13,
* Percent Daily Values are based on a 2,000 calorie diet

Home Gardener answers:

Cheese Soup

¼ cup butter
4 cups milk
½ cup chopped onion
4 cups chicken broth
½ cup chopped celery
1 lb cheese shredded
½ cup chopped carrots
1 t salt
¼ cup flour
dash white pepper
1½ T cornstarch
Parsley for color
⅛ t baking soda

Melt butter, stir in flour. Add milk gradually keeping flour mixture smooth. Add all other ingredients except cheese. Simmer until vegetables are tender. Add cheese slowly while stirring to keep smooth. Adjust seasonings to taste. Serves 10.

Home Gardener answers:

I happened to have this recipe in my personal collection. I don’t have the other one. I have listed a link to the book below

Chicken with Peanut Mole Sauce (Pollo en Mole de Cacahuate)
Yield: 6 to 8 servings

1 (4-pound) stewing chicken, cut up
8 cups water
4 stalks celery with leaves
1 medium carrot, sliced
1 small onion, cut up
2 sprigs parsley
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
1/2 of a 10-ounce can (2/3 cup) tomatoes with green chiles
2 slices white bread, torn
2 Tablespoons creamy peanut butter
4 whole cloves
3 whole black peppercorns
1 (1/2-inch stick) cinnamon
3/4 teaspoon chili powder
1 small clove garlic, minced

Place chicken pieces in Dutch oven with water. Add celery, carrot, onion, parsley, bouillon granules, & pepper. Bring to boiling. Cover & cook over low heat 2 to 2-1/2 hours or till chicken is tender.

Remove chicken pieces. Place in a 2-quart casserole. Strain broth; skim off fat. Reserve 1-1/2 cups of the broth for sauce (cover & refrigerate remaining broth for another use).

To prepare mole de cacahuate:

In blender container place the reserved chicken broth, tomatoes with green chiles, bread, & peanut butter. Cover & blend till smooth. Turn into 2-quart saucepan.

With mortar & pestle crush cloves, peppercorns, & cinnamon well; add to saucepan along with chili powder & garlic. Bring to boiling. Reduce heat & simmer, uncovered, 15 to 20 minutes or till thickened, stirring often.

Spoon mole de cacahuate over chicken in casserole. Bake, covered, in 350-degree F. Oven 30 to 40 minutes or till heated through.

Recipe Source: Better Homes & Gardens Mexican Cooking (Better Homes & Gardens)

Home Gardener answers:

I just checked online for you and found this

All the plans, recipes and stories appear in the Better Homes and Gardens magazine (we don’t do fact sheets online with such a great looking magazine!