Cranberry Punch

Cranberry Punch 2 pints raspberry sherbet 1/2 cup lemon juice 2 cups orange juice 3/4 cup sugar 1 1/2 quarts cranberry juice 2 (28 oz) ginger ale In a large pitcher combine lemon juice, orange juice and sugar. Stir to dissolve the sugar. Add cranberry juice and refrigerate for 5 hours or overnight. Then pour into your punch bowl, add ginger ale and using an ice cream scoop place balls of sherbet to float on top. Delicious. Caramel Cashew Chewies   3/4 cup butter, softened 3/4 cup packed brown sugar 1 egg 1 1/2 cups flour 1 cup old-fashioned oats 1 pkg. (14 oz.) caramels 1/3 cup half-and-half  cream 1 cup semisweet chocolate chunks 1 cup salted cashew halves, chopped   In a large bowl, cream the butter and brown sugar until light and fluffy.  Beat in the egg.  Combine the flour and oats.  Gradually add to the creamed mixture.  Press into a 13 x 9 inch baking pan coated with cooking spray.  Bake at 350 F for 15-18 minutes or until golden brown.  Meanwhile, in a small saucepan, combine the caramels and the cream.  Cook over low heat for 4-5 minutes or until the caramels are melted.  Stir occasionally.  Pour over the crust.  Sprinkle with the chocolate chunks and the cashews.  Bake for 8-10 minutes or until the chocolate is melted.  Cool on a wire rack before cutting.  Makes about 3 dozen LHam Pasties (Iltapalapasteija)   1 cup flour 1/4 tsp salt 1/2 cup butter 4 tbsp cold water   For The Filling: 2 eggs, beaten 1 cup half-and-half 1 cup shredded cheese 1 cup finely diced ham 1 small green bell pepper, seeded and diced 1 small red bell pepper, seeded and diced salt and freshly ground black pepper 1 tablespoon prepared mustard   Combine the flour and salt in a mixing bowl.  Cut in the butter until the butter is the size of peas.  Sprinkle the cold water over to make a dough.  Form into a ball.  Wrap and refrigerate for 1 hour.  To prepare the filling, mix in the eggs and the half-and-half.  Blend in the cheese, ham, green and red peppers, salt, and black pepper to taste.  Preheat the oven to 425 F.  Roll the pastry out to 1/8 inch thickness.  Fit into 3-inch tart pans or into one 11-inch tart pan with a removable bottom.  Brush the bottom of the pastry with mustard.  Pour in the filling.  Bake the small tarts about 12 to 15 minutes or until set.  Bake the large tart for 30 to 35 minutes or until set. Makes twelve 3-inch tarts or one 11-inch tart   * Exported from MasterCook * Yule Log Recipe By : Real Food for Real People Serving Size : 24 Preparation Time :0:00 Categories : Candy Chocolate Christmas Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 4 cups Rice Krispies cereal 1/2 cup Peanut Butter 3/4 cup Light Corn Syrup 1/2 cup Butter or Margarine 1 dash Salt 1 teaspoon Vanilla 12 ounces Chocolate Chips -- melted In a large saucepan, combine butter, corn syrup and peanut butter, and cook over medium heat until butter is melted and ingredients are mixed well. Remove from heat, and add salt and vanilla. Mix well, then add rice krispies cereal to mixture and stir until all cereal is coated with mixture. Pour warm mixture into a wax paper lined 9 x 13 inch pan, and spread, thenlightly pack with buttered hands, to form a flattened crust. Spread melted chocolate chips onto top of crust. You will need to work quickly to roll your yule logs. First, using a sharp knife, cut the crust down the center forming two separate squares of crust. Next, working from the center-out, roll the logs jelly roll style, toward the outer ends of the pan, making two separate yule logs. Tightly wrap logs for slicing later, or slice immediately, and place slices into a sealed container to retain softness.