A Small Town Christmas Part 67

"Hey, any progress on finding the crooks who ran that Web site?" Glen asked Bob.

Bob shook his head. "Not that I know of. Don't hold your breath about getting any of the merchandise you ordered."

Glen shrugged. "Oh, well. We made out okay anyway. But, let me tell you, I'm sure glad I'm not in charge of the shopping next year." Looking at his wife, he quickly added, "But I'm helping with it. I'm helping with everything."

"It's almost midnight," Joy said, pa.s.sing around the plate with Bob's bonbons one last time. "Let's break out the champagne."

Bob and Glen disappeared into the kitchen to open bottles and Carol helped Joy set out the gla.s.ses.

"I wish Jerri could have been here for this," Carol said.

"Me, too," said Joy. Wouldn't she have loved to see Carol in her new, red sweater, smiling across the room at Darren. He was looking at her like she was blond gingerbread, and Joy suspected the new year was going to bring serious romance into Carol's life. And she hoped it would bring a complete recovery and perfect health to Jerri's. "Next year she'll be here."

A loud pop proclaimed the champagne ready, and everyone gathered around the dining room table while Joy and Carol poured it.

With the gla.s.ses filled, they all looked to Bob for a toast.

He cleared his throat. "Well, here's to our successful negotiations and an end to the strike."

"Amen to that," Glen said heartily. "And here's to Christmas being a lot better next year."

"And maybe a little messier," Sharon added, smiling at her husband.

Joy decided her Christmas couldn't get much better than this one had turned out. Bob had really come through, and for the first time in many years, she had felt like they were a couple at her family's holiday gathering. It had been the perfect Christmas. And tonight's party had been perfect, too. Not too many people, which made Bob happy, but plenty of fun, which was all she needed to rev her batteries for the New Year.

Everyone clinked gla.s.ses and guzzled champagne; then, shortly after, the party broke up.

"Hey man, great time," Glen said to Bob as they were leaving.

Bob put an arm around his wife. "We'll do it again next year."

Food Favorites

From Joy and Company to you For those of you who don't want to go

on strike this Christmas, Joy and her friends

thought you might enjoy some of their

favorite recipes.

Dave's Peppermint Fizz

You can also make this with vanilla ice cream and a drop of red food coloring, if you can't find peppermint ice cream or if you want a more delicate flavor.

2 generous scoops peppermint candy ice cream (or chocolate chip mint) 1 shot peppermint schnapps (you can measure this with a regular liquor shot gla.s.s, but Sheila, er, Dave, just uses one of those little espresso shot gla.s.ses) cup club soda Combine all ingredients in blender and blend just until smooth. Serve in a champagne flute or margarita gla.s.s and garnish with a small peppermint stick. Pour in just a dab more club soda to add decorative fizz. Makes 1 drink.

Joy's Stuffed Phyllo Appetizers

1 box packaged stuffing mix 1 (8-ounce) package cream cheese at room temperature cup dried cranberries or sultana raisins cup chopped pecans (optional; use if you want some crunch) 4 sheets packaged frozen phyllo dough 16 m.u.f.fin tins 1. Prepare stuffing on the stovetop according to package directions. After it has set the required number of minutes, cut up the cream cheese and stir it into the stuffing with the cranberries and pecans, if using.

2. Take out 4 sheets of phyllo dough and spread them on a counter, keeping them stacked one on top of each other. Peel back the top three layers and brush the bottom layer lightly with oil or melted b.u.t.ter. Then drop the third layer back over it and brush that. Repeat the process with the second and first layers. Phyllo dough can be intimidating because it tears so easily, but don't worry. A tear here or there won't matter. Cut the stack in quarters and cut each quarter into quarters again. You should now have 16 small stacks with each stack containing 4 sheets.

3. Take the top 2 sheets from each of your 16 stacks and lay them in a greased m.u.f.fin tin. Spoon in 1 to 2 soup-spoon-size helpings of the stuffing, then top with the remaining sheets and fold them over the bottom so it looks like a little bundle. If the bundles look dry, brush lightly with oil. Bake at 350 F. for about 8 minutes (no longer than 10-this stuff browns quickly!). Makes 16 appetizers.

Joy's Vegetable Soup

(In Loving Memory of Don Moyle) 1 pound short rib or beef shank Stockpot filled with stock or water 1 (2-pound) can diced tomatoes cup lentils 2 stalks celery, finely chopped 1 parsnip, finely chopped 1 rutabaga, finely chopped of a small cabbage, finely chopped 1 onion, finely chopped 2 carrots, finely chopped 2 potatoes, cubed Parsley, minced Ketchup Salt and pepper to taste Oregano (just a dash) 1. Boil the beef until you can pull the meat off the bones, about 45 minutes. Remove the meat, discard the bone, and when the meat is cool cut it into bite-size pieces. Add tomatoes, lentils, celery, and the other vegetables to broth. Add seasoning and a small amount of parsley, if available. Bring to a slow boil and simmer 2 to 3 hours. Add a couple of shots of ketchup for color and flavor.

2. Return the meat to the soup. Add salt and pepper to taste and a pinch of oregano. Makes 6 to 8 servings with leftovers to spare. This soup freezes well.

Sharon's Granny Patrick's Stuffing

(Courtesy of Dustin Patrick) 1 pan of corn bread (white is preferred, but you can use yellow) cup b.u.t.ter onion, diced 3 celery stalks, chopped Salt and pepper to taste 1 tablespoon rubbed sage or to taste 1 can mushrooms, chopped 3 to 4 hard-boiled eggs, cut up 1 can cream of mushroom soup cup chicken broth 1. Crumble corn bread into a large bowl. Melt b.u.t.ter in a large skillet. Saute the onion and celery until onion is tender but not brown. You may add salt and pepper and some of the sage. Add mushrooms to the saute for the last minute or so. Add the mixture to the corn bread along with the eggs, then start adding sage and stirring. Mix well. Continue adding sage just until you can taste it. Mix in the cream of mushroom soup. Mix in the broth a little at a time until the dressing is very moist but not soupy.

2. Bake at 325 F. for 50 to 60 minutes, or use the mixture to stuff a turkey. If baking separately, stuffing is done when the top is a little crunchy but the inside is still moist. Makes enough stuffing for a medium-sized (15- to 20-pound) turkey.

Joy's Christmas Bonbons

(Courtesy of Stacia Swenson) 3 boxes powdered sugar 1 can sweetened condensed milk 2 sticks margarine teaspoon each of 3 different extracts, such as mint, orange, rum Food coloring 3 to 4 packages imitation milk chocolate chips (see note at end) 1 inch paraffin wax 1. Mix powdered sugar with warmed-up milk (heat opened can in a saucepan of boiling water) and margarine until smooth. Separate filling into 3 batches. Flavor and color each batch. Wrap in plastic wrap to prevent air from drying out filling when it's not being worked. Shape each batch into different forms (patties, squares, b.a.l.l.s), making them candy-size. Put them on cookie sheets and stick them in the freezer to set until chocolate coating is ready.

2. Melt chocolate and wax together in the top of the double boiler. Chocolate is the right consistency when it pours from the spoon. If too thick, add more wax. Dip the candy forms into the chocolate and set out on foil-lined cookie sheets to cool. Pack them up in gift boxes about the size of powdered sugar boxes and store in a cool place. Makes enough for about 6 small gift boxes (about 200 candies). You can use real chocolate chips, but it's much harder to get the chocolate to set up right when making the candies. Be prepared to use more wax.

Tiffany's Fudge Meltaways

(Courtesy of Rana French) Bottom layer: cup b.u.t.ter 1 (1-ounce) square unsweetened chocolate cup granulated sugar 1 teaspoon vanilla 1 egg, beaten 2 cups graham cracker crumbs 1 cup flaked coconut cup chopped walnuts Frosting: cup b.u.t.ter 1 tablespoon milk or cream 2 cups sifted powdered sugar 1 teaspoon vanilla Topping: 2 (1-ounce) squares unsweetened chocolate (the recipe actually calls for 1 squares, but Tiff uses 2 to make sure she has enough to spread over the frosting) 1. For the bottom layer, melt cup b.u.t.ter and 1 square of chocolate in a saucepan. Blend sugar, vanilla, egg, graham cracker crumbs, coconut, and walnuts into the b.u.t.ter mixture.

2. Mix well and press into an ungreased baking dish, 9 9 1 inches. Refrigerate.

3. For the frosting, mix together the b.u.t.ter, milk, powdered sugar, and vanilla. Spread over the crumb mixture and return to the fridge to chill.

4. After it's set, spread with the melted chocolate. Lightly score the top for easier cutting. Chill again. Makes 1 dozen squares.

Sharon's Andes Mint Cookies

(Courtesy of Carol Schmidt) This was once a top-secret recipe that Sharon never shared with anyone until Prevention magazine had the nerve to leak it a couple of seasons ago. So, Sharon sends her apologies to Carol (so does Sheila) for sharing it, but there's really no point in keeping the secret anymore.

cup b.u.t.ter 1 cups firmly packed dark brown sugar 2 tablespoons water 2 cups (12 ounces) semisweet chocolate chips 2 eggs 2 cups flour 1 teaspoon baking soda teaspoon salt 2 to 3 boxes Andes creme de menthe mints Chocolate sprinkles (optional) 1. In a large, heavy saucepan over low heat, cook b.u.t.ter, sugar, and water until b.u.t.ter is melted. Remove from heat, add the chocolate, and stir until it is completely melted.

2. Pour the mixture into a large mixer bowl and let stand 10 minutes to cool slightly. With mixer at high speed, beat in eggs 1 at a time. Reduce speed to low and add dry ingredients, beating just until blended. Chill dough 1 hour for easier handling.

3. Preheat oven to 350 F. Line 2 cookie sheets with foil. Roll dough into small (about 1-inch) b.a.l.l.s; place them 2 inches apart on cookie sheets. Bake 12 to 13 minutes-no longer (cookies will crisp as they cool). Remove from oven and immediately place a mint over each cookie. Allow it to soften, then swirl over top. If desired, decorate with chocolate sprinkles. Remove from cookie sheets and cool. Frosting will harden once it cools. Makes about 80. (Each contains 90 calories, but when you eat these with friends the calories only count half as much.)

Tiffany's Frosted Christmas Brownies

2 sticks b.u.t.ter (salted) 4 ounces (squares) unsweetened chocolate 4 eggs 2 cups sugar 1 teaspoon peppermint extract 1 cup flour 1 (12-ounce) package semisweet chocolate chips Frosting: 2 cups powdered sugar 3 tablespoons softened b.u.t.ter (salted) 2 tablespoons milk Green or red food coloring Crushed peppermint candy (about cup, or however much or little you want) 1. Melt b.u.t.ter and chocolate over low heat. Cool. Beat eggs with a mixer for a couple of minutes, slowly adding sugar. Add peppermint extract and flour and stir until just combined. Add chocolate chips and chocolate-b.u.t.ter mixture.

2. Pour into greased 9- 13-inch pan. Bake at 350 F. for 25 to 30 minutes. Cool.

3. For the frosting, combine the sugar, b.u.t.ter, milk, and a drop or two of food coloring. Spread over the brownies. (Note: frosting will thinly cover brownies. If you like more frosting, you may want to double the recipe.) Top with crushed peppermint candy. Makes a couple dozen or so, depending on what size you cut the brownies.