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HOT MULLED CIDER
1
⁄2 cup brown sugar 1
1
⁄2 teaspoon whole cloves
2 quarts cider 2 sticks cinnamon
1 teaspoon whole allspice Orange slices
Put all ingredients in slow cooker. If desired, tie whole spices in cheesecloth or put in
a tea strainer. (If spices are added loose, strain before serving.) Cover and cook on
LOW 2 to 8 hours. Serve from stoneware using a ladle.
HOT SPICED WINE: Use above recipe, substituting two fifths of sweet sherry or port
wine for cider.
CHILI-CHEESE DIP
2-lbs. lean ground beef
4-lbs. processed American cheese, cut into small pieces
1 teaspoon chili powder
2 cans (8-oz. each) tomatoes with green chilies
1 tablespoon Worcestershire sauce
Brown ground beef well and drain off excess fat. Put ground beef and remaining
ingredients in stoneware. Stir well. Cover and cook on HIGH 1 hour, stirring until
cheese if fully melted. Serve immediately or turn to LOW for serving up to 6 hours
later. Serve with tortilla or corn chips.
OLD-FASHIONED RICE PUDDING
2
1
⁄2 cups cooked rice 2 teaspoons vanilla
1
1
⁄2 cups evaporated milk
1
⁄2 teaspoon nutmeg
2
⁄3 cup sugar 4 eggs
3 tablespoons soft butter
1
⁄2 cup raisins (optional)
Thoroughly combine rice with all ingredients. Pour into a lightly greased stoneware.
Cover and cook on HIGH 2 hours. Stir after first hour.