32 | appetizers & beverages
FANCY BERRY BEVERAGE
christine wilson, sellersville, pennsylvania
We offer this fruity beverage to guests to add a
festive touch to holiday gatherings. It pours up
frothy, then separates into a dark pink base with
a light foamy top. A slightly tart drink, it’s
wonderful with home-baked cookies.
8 cups cranberry juice, chilled
1 quart vanilla ice cream, softened
1 package ( 10 ounces) frozen sweetened
sliced strawberries, thawed and pureed
1-1/4 cups sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
4 cups ginger ale, chilled
Fresh strawberries, optional
1 In a large bowl or container, combine the
first five ingredients; stir until smooth and
the sugar is dissolved. Fold in whipped
cream. Slowly add ginger ale; stir gently to
mix. Pour into glasses. Garnish with berries
if desired. Serve immediately.
Yield: 5 quarts.
CRAB-EGG CRACKER SPREAD
(PICTURED ABOVE)
peggy west, georgetown, delaware
This chunky spread always disappears in a
twinkling at holiday gatherings. With plenty of
crabmeat, hard-cooked eggs and a touch of hot
sauce, its hearty kick goes great with crackers,
chips or veggies. It was one of my father’s very
favorite appetizers.
1/3 cup mayonnaise
1/3 cup chili sauce
1 tablespoon prepared horseradish
1 garlic clove, minced
1/2 teaspoon prepared mustard
1/4 to 1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
2 cans ( 6 ounces each) crabmeat,
drained, flaked and cartilage removed
or 1-1/2 cups flaked fresh or 1-1/2 cups
frozen crabmeat
2 hard-cooked eggs, finely chopped
Assorted crackers
1 In a large bowl, combine the first seven
ingredients. Stir in the crab and eggs. Cover
and refrigerate for at least 2 hours. Serve
with crackers.
Yield: 2-1/2 cups.
