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The flavors of Christmas: Clubs unite for annual holiday food fest

Washington County FCE Clubs joined together once again to ring in the Christmas season with their annual Holiday Food Festival.
The event, which was held at the Historic Jonesborough Visitors Center on Thursday, Dec. 3, featured various clubs – from Bowmantown to Lamar – showing off their holiday favorites – from Easy Rhum Cake to Creamy Craisen Salad.
The clubs meet monthly to discuss home projects, crafts and more, and do various service projects for the community, according to Elizabeth Elizondo with the local UT Washington County Extension Office. Anyone interested in joining should call her at 753-1680.
Below are a few recipes to try.

EASY RHUM CAKE
Submitted by Boones Creek Club
1 box 18 ounces yellow mix
1 1/3 cups water
1/3 cup vegetable oil
1 package 3.5 ounces instant pudding/pie filling
3 eggs
2 teaspoon rum extract
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Beat all ingredients except walnuts on low for 30 seconds then beat on high for 3 minutes until light and fluffy. Then bake for 45 minutes or until toothpick comes out clean. (Back of cake mix box has time for each pan size.)

RHUM SAUCE
3/4 cup brown sugar
1/2 cup butter
1/4 cup half & half
2 teaspoon rum Extract
1/8 teaspoon salt
Boil brown sugar and butter for 1 minute.
Add half & half and boil a few seconds longer. Remove from heat and add rum extract and salt.
Pour over warm cake or serve on side.
Note: Watkins Rum Extract was used in this recipe.

CREAMY CRAISEN SPREAD
Submitted by Bowmantown Club
1/2 block of softened cream cheese (12 ounces)
Craisens as you like
Mix together and serve as a spread on crackers of your choice.
CORN SALAD
Submitted by Buffalo Ridge Club
3 cans shoepeg corn (drained)
1 green pepper chopped
1 red onion chopped (or green onions)
1 cup mayonnaise
1 cup sharp shredded cheese
Stir together. Before serving, top with chili cheese corn chips and shredded cheese.

DILL DIP
Submitted by Jonesborough Club
1 cup of sour cream
1 tablespoon minced onion
1 tablespoon dill weed
1 teaspoon parsley flakes
1 teaspoon garlic salt
1 pint mayonnaise
Mix all ingredients together. Keep refrigerated.
This recipe will keep 3-4 weeks. Makes 1 pint. (Can be doubled.)

CREAM PUFF SHELLS
1/2 cup of shortening
1/8 teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs
Preheat oven to 450 degrees. In medium sauce, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon. Pipe or spoon onto ungreased cookie sheet and bake 20 minutes more, or until golden and sound hollow when taped. Cool and fill with savory meat or cheese filling.

CHRISTMAS EVE CREAMY CROCK POT HOT CHOCOLATE
Submitted by Leesburg Club
1 1/2 cup heavy cream
1 can sweetened condensed milk
2 cups milk chocolate chips
6 cups milk
1 teaspoon vanilla
Cook on low heat until chocolate chips are melted and enjoy.

PREACHER COOKIES
Submitted by Telford Club
1 cup white sugar
1 cup brown sugar
1/2 cup milk
1 stick butter
Mix together and bring to a boil for 7 minutes or until soft balls form.
Add:
1 teaspoon vanilla
1 cup peanut butter
Stir until smooth and add 1/2 cup of quick cook oats. (can add up to 1/4 cup more at a time.) Drop by teaspoons on waxed paper.

SANTA’S KISS CHRISTMAS PUNCH
Submitted by Elizabeth Elizondo, UT Exension Washington County Family and Consumer Sciences Extension Agent
1 quart eggnog
1 liter club soda
1/2 gallon vanilla ice cream
Peppermint candy, crushed
Stir together. Sprinkle with crushed peppermint candy. Decorate punch bowl with candy canes.

HAMBURGER VEGETABLE SOUP
1 pound ground beef
4 cups chicken broth
4 cups water
2 (1 ounce) packages dry onion soup mix
1 (15 ounce) can tomato sauce
2 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
3/4 cup elbow macaroni
In a saute pan, brown ground beef, over medium heat. In a large stock pot, combine broth, water, onion soup mix, tomato sauce, celery, onion, frozen vegetables and macaroni is done. Add browned ground beef, mix and serve.