In the Kitchen with Heather Hare
When Heather Hare was a little girl, her mom and eight aunts would bake for Christmas. “Everyone would bring and make their own recipes, and then everyone would take some of everything home,” she remembered. “It was a great cooking memory!”
Later, when Heather first married Tony, she relied on her grandmother for cooking tips. “She made everything from scratch and was the best cook I knew,” Heather recalled. “That’s when I learned to try new things and found out I loved to cook. There’s nothing better than cooking a meal that your family loves.”
Today, Heather loves spending quality time making crafts and cooking with her daughters Kaitlyn, Kassidy and Kourtney. “All three love to help me cook,” she said. “I’ve tried to always include them when cooking so they can learn.”
Written by Faith Browning.
CHRISTMAS MICE
Maraschino cherries, with stem on
Almond bark, melted
Hershey’s kisses
Almond slivers
Gel icing (red or black is best)
1. Melt almond bark until soft. Dip drained
cherries in melted bark until fully
coated, including stem.
2. Lightly dip bottom of Hershey’s kiss in
melted bark and place almond slivers as
ears at the top.
3. Place one cherry and one Hershey’s
kiss together and hold for a few seconds
for them to adhere together. Place a drop
of gel icing for eyes on front of
Hershey’s kiss.
4. Repeat until all cherries and Hershey’s
kisses have been used.
MOM’S WAFER CHRISTMAS COOKIES
(Cream wafer cookies with cream filling)
COOKIE:
1 cup butter, softened
1/3 cup whipping cream
2 cups all-purpose flour
Granulated sugar
FILLING:
1/4 cup butter, softened
3/4 cup powdered sugar
1 tsp. vanilla
Red and/or green food coloring
1. Mix butter, cream and flour thoroughly;
cover and chill.
2. Heat oven to 375 F.
3. Roll out about 1/3 of dough at a time,
1/8-inch thick on floured cloth-covered
board, keeping remaining dough
refrigerated until ready to roll. Cut into 1
1/2-inch circles.
4. Transfer rounds with spatula to a piece
of waxed paper heavily covered with
granulated sugar; coat both sides with
sugar.
5. Place on ungreased cookie sheet; pick
rounds with fork about 4 times.
6. Bake 7 to 9 minutes or until just set but
not brown; cool.
For Filling:
1. Cream together butter, powdered sugar
and vanilla until smooth and fluffy; add food
coloring to desired tint.
2. Put cookies together in pairs with cream
filling.
MEATBALLS
1 lb. hamburger
1 medium onion, chopped
1 medium egg
Salt and pepper, to taste
1 1/2 cups crackers, crushed
2 Tbsp. butter
1 can mushroom soup
1 can milk
1. Mix together hamburger, onion, egg, salt
and pepper.
2. Add crackers and make into balls. If
sticky, add a handful of oatmeal.
3. Fry in butter; cook slowly until done.
4. Place balls in casserole dish or mediumsize
pan; add mushroom soup and milk.
5. Cook in medium oven for 30 minutes.
Serve over rice.
HOMEMADE EGG NOODLES
1 or 2 eggs (One egg makes 4 servings.
Two eggs make eight servings.)
1 Tbsp. salt
Flour
1. Beat eggs lightly; add salt.
2. Gradually add flour until it forms a
ball-like pie crust; work it well with your
hands on a floured surface.
3. Roll out as thin as you can, keeping
flour on surface so mixture will not
stick. Let dry for an hour or so.
4. Cut into quarters, then strips, stacking
each quarter and cutting to the size you
want. The thinner they are, the quicker
they cook.
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