November 25, 1994 archive

American Indian Cold Christmas Cake Recipe


American Indian Cold Christmas Cake Recipe

1 lb. pecans or walnuts, chopped
1 lb. shredded moist coconut
1 lb. raisans
1 lb. vanilla wafers
1 regular can sweetened condensed milk

Combine dry ingredients well. Pour in sweentened condensed milk and work through with hands so that dry ingredients are thoroughly saturated. Press into spring foam pan. Refrigerate for 2 days. My Cherokee ancestors used hazelnuts, dates and thick goats milk, then wrapped the cake in watertight leaves bound with vine and placed in cold running stream for several days. This is delicious and easy.

Festive Egg Squares



(Great New Year’s eve breakfast)
1 pound bulk pork sausage, cooked and drained
4 ounces mushrooms, sliced
1/2 cup sliced green onions
2 medium tomatoes, chopped
2 cups shredded Mozzarella cheese

1-1/4 cups buttermilk baking mix (like Bisquick)
12 eggs
1 cup milk
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon oregano

Layer the sausage, mushrooms, green onions, tomatoes, and cheese in a greased 13x9x2-inch baking dish.

Beat together the remaining ingredients; Pour over sausage mixture. Cook uncovered in a 350 degree oven until golden brown and set, about 30 minutes.

Cut into 12 3-inch squares. Serves 12.

Hint: Recipe can easily be halved.

Bourbon Ham



10 – 12 lb fully cooked Ham
1 cup orange juice
1 cup brown sugar
1 cup Bourbon
1 Tablespoon ground cloves

Place ham in heavy plastic bag. Mix ingredients – pour over ham. Enclose ham in bag. Refrigerate overnight.


Reserve marinate. Put ham in baking pan. Bake at 325 for about 1-2 hours, or until heated through. Remove skin and shave fat to 1/4 inch. Score fat into 1 inch diamonds. Insert whole clove in each diamond. Baste with marinate. Cook 1 hour more.