EGG NOG

When I was a tiny little girl, my mama always made me "Egg Nogs" to drink because I never liked a glass of milk. She did not cook the eggs and I am still living. Her recipe was like the RECIPE #2, but she did not put nutmeg in her mixture. It's totally your choice of taste.

RECIPE #1

EGG NOG
Ingredients:
6 eggs
1/4 cup sugar
1/4 tsp salt
1 quart milk
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon
Preparation:
Beat eggs, sugar and salt together in a saucepan. Stir in half the milk (2 cups). On low heat, cook until mixture is thick and thinly coats a spoon. Make sure to stir constantly. Remove from heat and mix in the last of the milk and the vanilla. Cover and chill overnight. Serve eggnog with a dusting of nutmeg and cinnamon.
CAUTION: Be VERY careful as you cook as it could become lumpy and nasty - STIR CONSTANTLY!!!
***********************************************************************************

RECIPE #2
Easy Eggnog
6 eggs
3 cups milk
8 tablespoons sugar
3 teaspoon vanilla essence
1/2 teaspoon nutmeg, ground
In a large bowl, beat the eggs using an electric beater (if available).
By turn, add milk & sugar.
Continue beating until mixture thickens slightly.
Add in the vanilla essence & ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).
Serves: 8.

BRUNSWICK STEW

Brunswick Stew - Family Size Recipe - will freeze well.

Family Size Recipe

2 1/2 to 3 pounds chicken (I had a bag of frozen chicken breast, thawed and cut into tiny pieces and put olive oil in pot and put chicken in cooking until almost done)

2 pieces celery

1 small onion

2 quarts tomatoes, fresh or canned

1 cup chopped onion

3 medium white potatoes, peeled but still whole (I cut my potatoes in small size)

1 quart green butter beans (drain if canned)

1 quart whole kernel corn (drain if canned) (I also added a can of Mexican Corn)

5 tablespoons of sugar

salt to taste

Red and Black pepper to taste

Place chicken, celery and onion in a large kettle. Add about a quart of water. Simmer until meat is tender or begins to loosen from bones. Lift chicken from broth. Cool the broth and discard the celery. Remove meat from bones and cut into small pieces.

Add tomatoes, chopped onions and whole potatoes to broth. Continue cooking over medium heat. Remove potatoes when tender, mash and return to stew. (Some cooks omit this step and dice the potatoes before adding them to the stew. It has been noted, however, that the stew freezes better when the potatoes have been mashed; otherwise, they’re soggy.)

Add cut-up chicken, butter beans, corn and sugar. Add salt and pepper to taste. Bring to a boil while stirring. Cover, lower heat and simmer slowly, stirring occasionally to prevent sticking, for 3 to 5 hours, or until tomatoes have cooked to pieces.

Makes about six quarts. This could all be put into a crock pot and cooked all day.

TOFFEE BROWNIES

TOFFEE BROWNIES (Yummy good)
Ingredients:
1 (17.6 oz) package brownie mix with walnuts
Vegetable oil cooking spray
3 (6-oz) candy bars with almonds and toffee chips (I like the BIG Symphony-Milk Chocolate/Almonds and Toffee Chips - takes two of the BIG ones)

Directions:
1. Prepare the brownie mix according to package directions (I like to do the "cake-like brownie" recipe.)
2. Spray a 13X-9 inch cake pan with the cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars on top of the batter. Cover the candy bars with the remaining batter.
3. Bake according to package directions of brownie mix. Let cool completely before cutting into squares.