Shrimp Cocktail Sauce – Bennie Baird

1 quart tomato juice 

½ bottle catsup 1 medium green pepper ground fine

2 sticks of celery, ground fine

1 clove garlic 9don’t grind) 

Worcestershire sauce 

Salt if needed

Shrimp – whichever kind you desire. Small, deveined are good.

Make at least 2 days before needed - it tastes better. Serve shrimp in cocktail glasses on a bed of shredded lettuce. Top with cocktail sauce. 

Spiced Punch

Boil 2 sticks cinnamon or ½ tea. cinnamon

Pinch of cloves

4 cups sugar 

5 quarts water

Juice of 6 oranges

Juice of 6 lemons

Serve hot.

Hot Apple Cider

1 gallon Cider

1 cup brown sugar

¼ to ½ tea. each whole allspice and cloves

2 nutmegs (cracked open)

3 sticks cinnamon 

(Do not tie spices in a bag)

Simmer 60 minutes. Turn off heat; let spices remain in 30 minutes more. Strain off spices. Serve. It may be made ahead if kept cold, then heat when ready to serve. 

* This Cider used to be served in the Grantsville Commercial Security Bank at Christmas time. 

Cider Drink

½ cup sugar

2 cups water 

5 whole cloves

4 allspice berries

1 cinnamon stick

½ piece ginger root

2 cups orange juice

1 cup lemon juice

1 quart apple cider

Combine sugar and water. Add spices, cover and allow to stand in a warm place for 6 hours. Strain and add juices and cider. Bring to a boil and remove from heat. Serves about 8

Wassail – Emily Christensen

2 cups water 

1 cup sugar

2 cinnamon sticks

Simmer 10 minutes

1 quart cranberry juice

1 quart water 

2 cups orange juice

1 Tlb. lemon juice

Simmer 30 minutes and enjoy on a cold winter night. 

Homemade Cocoa Mix – Jodi Baird

3 ½ cup firmly packed brown sugar

2 cup cocoa

2 tea. ground cinnamon

½ tea. ground nutmeg

½ tea ground cloves

¼ tea salt

Process brown sugar, cocoa, cinnamon, nutmeg, cloves, and salt until well blended. Store in an airtight container. 

To serve pour 6 oz. hot milk over 1 ½ tea. cocoa mix. Stir and enjoy.