LIKING SECTION
Put extra punch in your holiday cheer
heart.
Eggnog Elegante is a frothy, rich-
lasting eggnog that begins in an elec
tric blender with condensed cream
o f chicken soup, light cream, egg
yolks and vanilla. The liquor to add,
if desired, is rum. Beaten egg whites
are folded into the mixture before
chilling and serving— preferably in a
punch bowl.
Island Holiday Delight is a varia
tion o f the popular Pina Colada,
made with condensed cream o f
chicken soup, pineapple and coco
nut. Combined with ice cubes in an
electric blender, it is smooth, frothy
and refreshingly tasty. Light rum
can be stirred in after blending.
Great Glogg gets its taste from
orange juice and its matching color
from condensed Cheddar cheese
soup. It is refreshing served hot in a
clear glass mug. with or without an
orange-flavored liqueur.
T im and Jerry combines rum and
brandy with condensed Cheddar
cheese soup, eggs, sugar and a touch
o f vanilla. The batter and rum-
brandy mixture are stirred into cups
and boiling water is added for a new
version o f the Tom and Jerry.
H O N EY O F A TODDY
Variation: Add Vi-cup orange-
flavored liqueur before heating.
Makes 2 M cups or J servings.
T o t o u t the holiday season this
year, there's a new generation of
nogs and gloggs and slings and tod
dies. The traditional drinks have
been updated and Americanized to
suit the tempo o f the ’80s.
Early Saxons may have spent days
grinding spices and balancing fla
vors for their wassail bowls, but to
day’s lifestyles will not stand still for
such time-consuming preparations.
Entertaining has become less formal
and
hospitatlity often
requires
haste. The ideal solution is some
thing that’ s already in the clipboard.
Chances are. that ’ ’ something" is
canned condensed soup, which is a
wonderful beginning for any num
ber o f festive drinks. W ho would
guess that cream o f chicken soup is
the basis o f a creamy mooth egg
nog? O r that there’s condensed beef
broth in that toddlin’ toddy?
For unexpected guests on a frosty
night or an invited party of friends,
there are holiday drinks for every
occasion. Some are regally splendid
served in a crystal punch bowl and
flecked with spicy nutmeg. Others
are a com fort to hold in hot mugs
that warm the hands and cheer the
I can (1 0 Vi oz.) condensed beef
broth
1 soup-can water
•/« cup honey
2 slices orange, cut in half
2 slices lemon, cut in half
T IM A N D J E R K Y
3 eggs, separated
Vi cup sugar
I can (11 oz.) condensed cheddar
In 2-quart saucepan over medium
heat, combine all ingredients. Heat
thoroughly, stirring occasionally.
Makes 3 cups or 4 servings.
Variation: Add 1 cup whiskey be
fore heating. Makes 4 cups or 5
cheese soup
I teaspoon vanilla extract
Vt teaspoon ground nutmeg
Dark rum
Brandy
Hot water
servings.
In large bowl, with mixer at high
speed, beat yolks until thick and
lemon-colored. Gradually add su
gar. beating until pale yellow and
thick. Add soup, vanilla and nut
meg. In another large bowl, with
mixer at high speed and with clean
beaters, beat egg whites until stiff
peaks form . W ith wire whisk, gently
fold egg whites into soup mixture.
T o serve: For each drink, place I
jigger ( I Vi ounces) rum and Vi jig
ger (Vi oz.) brandy in an 8-ounce
mug. Stir in Vt-cup soup mixture.
Add enough hot water to fill mug.
Garnish with additional nutmeg.
Makes 12 servings.
I
Bracing hot drinka and soothing chiliad onas for
holiday entertaining have a condensed aoup base.
From foreground moving clockwise they are: Hon
Honey o f a Toddy has bracing
condensed beef broth, honey and
citrus garnish. It is a satisfying hot
drink that can be made in a hurry,
with spirits, if desired.
Easy to prepare, these recipes lib
erate the hosts and hostesses who
like to entertain in style.
EGGNOG E LE G A N T E
1 can ( lOVi oz.) condensed cream of
chicken soup
2 Vi cups light cream
1 cup sugar
6 eggs, separated
I teaspoon vanilla extract
Vi teaspoon ground nutmeg
ey of a Toddy. Great Glogg. Island Holiday Da
light, Eggnog Elegante, and Tim and Jerry.
In covered blender container at
high speed, combine soup. I cup
light cream, sugar, egg yolks, van
illa and nutmeg. Pour into large
bowl. Stir in remaining cream.
In large bowl, with mixer at high
speed, beat egg whites until stiff
peaks form. W ith wire whisk, getitly
fold egg whites into cream mixture
until just blended. Refrigerate.
T o serve: Sprinkle additional nut
meg over top of eggnog; ladle into
6-ounce punch cups. Makes 6 cups
or 12 servings.
Variation: Add I cup dark rum
with cream. Makes 7 cups or 14
servings.
IS L A N D H O L ID A Y D E L IG H T
1 can (lOVi oz.) condensed cream of
chicken soup
I can (20 oz.) chunk pineapple in
unsweetened pineapple juice
Vi cup of coconut
I cup ice cubes (6 ice cubes)
In covered blender container at
high speed, blend all ingredients un
til smooth. Garnish with fresh fruit.
Makes 4 Vi cups or 4 servings.
Variation: Add Vi-cup light rum
after blending. Makes 5V4 cups or 5
servings.
G REATG LO G G
I can ( I I oz.) condensed cheddar
cheese soup
I soup-can milk
I cup orange juice
Vt cup sugar
I teaspoon vanilla extract
Vi teaspoon ground cinnamon
In I-quart saucepan over medium
heat, combine all ingredients. Heat
thoroughly, stirring occasionally.
Makes 2 Vi cups or 4 servings.
FIGHT LUNG
DISEASE WITH
CHRISTMAS
SEALS.
TAKE CARE OF YOUR LUNGS
THEY'RE ONLY HUMAN
M EXIC A N ± LUNG ASSOCIATION
I The CtVitMMM S** »*«<*• *
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SCISSORS
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