FAMILY CHRISTMAS MEMORIES by Virginia Campbell

I was very, very lucky to have wonderful holidays with my family. My mother and I lived with her parents, and the four of us were a "family unit". Mama could sing and play piano. She said she "played by ear". I always teased her about adding extra notes to the music! My grandmother was the greatest cook ever, and we had so many good things to eat! My grandfather was a "Christmas Tree Specialist". He and I always picked out the tree, and he very precisely added the lights. Then we added the ornaments (and I mean all the ornaments). The silver icicles had to placed on the tree one by one. More than once, I got scolded for throwing little handfuls of icicles at random. Hey...I was a kid! I have to admit, they were beautiful trees. My grandfather knew what he was doing! He also taught me that if you have more than you need, you have enough to share. He worked with a man who had a large family, so I passed some of my clothes and toys along to them each year.

My grandmother filled the house with edible delights. Fruitcake, fudge, cookies, country ham, homemade rolls, pies, turkey & dressing, mashed potatoes & gravy, veggies & salads...how could we even move! We also had a "gumdrop tree". Our Christmas stockings were filled with tangerines, peppermints, nuts and chocolates. The scent of Christmas is truly a magical fragrance! I love Christmas, and I carry the spirit of Christmas in my heart all year long. Remember the reason for the season.

I collect little Christmas keepsake boxes. I have a mirrored mantle piece which I use to display them during the holidays. I have a small lamp shining on them, and I must say they are immensely cheering and comforting. My favorite Christmas ornament is a little blue glass basket which was my grandmother's when she was a young girl. Most of the blue has chipped away, and the ornament is now over 100 years old. I cherish it so because I remember the look on my grandmother's face each year when she hung it on the tree. What is your favorite ornament or holiday keepsake? Do you celebrate Christmas, or is this time of year a different holiday for you? I'd love to hear your stories!

CHRISTMAS SAYINGS AND SUPERSTITIONS

* "Snow on Christmas means Easter will be green."

* "A blowing wind on Christmas Day brings good luck."

* "Wearing new shoes on Christmas Day will bring bad luck."

* "The child born on Christmas Day will have a special fortune."

* "Place shoes by side on Christmas Eve to prevent a quarreling family."

* "To have good health throughout the next year, eat an apple on Christmas Eve."

* "A clear star-filled sky on Christmas Eve will bring good crops in the summer."

* "Eat plum pudding on Christmas and avoid losing a friend before next Christmas."

* "On Christmas Eve all animals can speak. However, it is bad luck to test this superstition."

* "If you refuse a mince pie at Christmas dinner, you will have bad luck for the coming day."

* "Good luck will come to the home where a fire is kept burning throughout the Christmas season.

* In Greece, some people burn their old shoes during the Christmas season to prevent misfortunes in the coming year.

* In Devonshire, England, a girl raps at the henhouse door on Christmas Eve. If a rooster crows, she will marry within the year.

Tomato Soup Cake with Cream Cheese Frosting

1 egg, beaten

1/2 c. Crisco

1 c. sugar

1/8 tsp. salt

2 c. flour

1 c. raisins

1 tsp. baking soda

1 can undiluted tomato soup

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground cloves

1 tsp. baking powder

1/2 c. chopped walnuts

Sift dry ingredients, add to melted Crisco and sugar mixture. Add egg and soup mix together. Fold in floured raisins and nuts. Pour into well greased tube pan and bake for 60 minutes at 350 degrees. When cool frost with Cream Cheese Frosting.

Frosting:

Combine 8 oz Neufatchel cream cheese with 1 stick (1/2 cup) softened butter, 1/4 cup milk, 1/8 teaspoon ground ginger, and 1 tablespoon vanilla extract. Beat until creamy. Gradually add the contents of a 2-lb. bag of confectioner’s (powdered) sugar, beating after each addition. You may or may not have to use the whole bag before getting a good, thick consistency.

Stuffed Pepper Soup

2 pounds lean ground beef
2 tablespoons olive oil
1 medium yellow onion, chopped
1 quart water
1 quart beef broth
1 can (28 ounces) tomato sauce
1 can (28 ounces) diced tomatoes, undrained
2 cups cooked long grain rice
2 cups chopped green peppers
1/4 cup packed brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; add onion and saute for 5 minutes. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Apple-Raisin Relish

2 tart green apples, such as Granny Smith ( 3/4 pound), peeled and cut into 1/2-inch chunks
1/4 cup sugar
2 tablespoons raisins, or dried currants
1 tablespoon cider vinegar, or white-wine vinegar
1/2 teaspoon ground ginger

In a medium saucepan, combine the apples, sugar, raisins, vinegar, ginger, and cayenne over medium-high heat until the sugar dissolves, about 2 minutes. Reduce heat; simmer, partially covered, until apples are soft, 10 minutes, stirring occasionally. Perfect with pork or ham.

Molasses Pumpkin Pie

1 (15-ounce) can solid-pack pumpkin puree (100% pure pumpkin)

1 cup heavy cream (or evaporated milk, if desired)

1/2 cup packed dark brown sugar

2 large eggs, beaten

3 tablespoons unsulphured mild or robust-flavored molasses

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon salt

1 deep-dish single pie crust

sweetened fresh whipped cream

Whisk together the filling ingredients in a large bowl until smooth. Pour filling into the piecrust. Center the filled pie on a foil-lined baking sheet. Bake at 350F for 55 to 65 minutes, or until the center is firm and not jiggly. Transfer the pie to a wire rack to cool completely. Top with sweetened fresh whipped cream to serve.

Rich and Creamy Spiced Cocoa

4 cups whole milk
1 12oz bag mini semi-sweet chocolate chips
1 pint cream or half & half
3 tablespoons sugar, or to taste
1 tablespoon pure vanilla extract
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
Pinch salt

In a large saucepan, over low heat, stir milk and chocolate chips together until chips are melted. Add cream and stir until blended. Add in remaining ingredients, stirring to blend well. Increase heat to medium, whisking cocoa constantly, until hot but not boiling, about 8 minutes (the mixture should smooth). Pour into large mugs.