Page 16
Thursday, December 9, 1982
Supplement to Daily IMebraskan
8
Giuo dGiJe cf IML '
Chcsso S Sauoogo
Natural Cheddar, Husker Cheese,
Swiss, New York Cheddar, Edam,
Caraway, Colby and Summer Sausage.
Can be purchased for pickup or mailoutl
For more
information call our Cheese Hotline
472-2028
UR31 EAST CAMPUS
DUIPY STORY
4? Sfaidont
s share
Mid
ay cuisine
add salt, cinnamon, vanilla, raisins and ginger.
Stir gradually until raisins are tender. Add sugar
and can of evaporated milk, stir gradually. Cook
45 to 75 minutes. Let stand for 5 minutes. Stir
again. Serve.
Wedekind said he recommends that the pudding
be served in the company of family and friends,
with time to stop and reflect on the significance of
Christmas.
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Christmas is a special time of year for celebra
tions with family and friends and the smell of
good food. Some prominent UNL student leaders
shared their favorite recipes for Christmas parties,
entertaining, or just plain eating.
"Really, Dave eats anything," said Barbara
Rimington, mother of the 290-pound Cornhusker
center.
She said one of Dave's favorite foods at Christ
mas, or any time of year, is Nestle Chocolate
Chip Toll House Cookies.
NESTLE CHOCOLATE CHIP TOLL HOUSE
COOKIES
2 14 c. flour
34 c. brown sugar
1 1. salt
34 c. white sugar
1 c. butter or margarine
1 t. baking soda
1 12-ouncepfc. of Nestle 's Chocolate Chips
1 1. vanilla
2 eggs
1 c. chopped nuts (optional)
Sift soda, salt and flour together. Beat sugar,
vanilla and butter until creamy. Beat in eggs. Gra
dually add flour mixture and mix well. Stir in
chocolate chips and nuts. Drop by rounded mea
suring teaspoon fulls onto ungreased cookie sheet.
Bake at 375 degrees for 8 to 10 minutes.
ASUN President Dan Wedekind's favorite Christ
mas dish is a Puerto Rican Christmas pudding, made
by his mother-in-law.
PUERTO RICAN CHRISTMAS PUDDING
6 oz. raisins
2 c. rice
12 t. cinnamon
1 t. salt
2 c. sugar
1 c. carnation evaporated milk (8 oz. can)
12 t. ginger
12 t. vanilla
Cook rice slowly in VA quarts of water. Slowly
Residence Hall Association President Melba
Petrie said a special favorite of her family at Christ
mas time is hard candy.
HARD CANDY
6 c. sugar
12 t. cream of tartar
1 xh c. rainwater (or distilled)
1 T. flavoring (Petrie said she uses oil of cinna
mon, clove or peppermint. She said the oil must
be bought from a druggist.)
Add whatever food coloring you would like.
Petrie said her family usually chooses Christmas
colors red and green.
Cook the mixture at 320 degrees. Pout into
flat pan to cool then break into pieces.
"The candy is hard, clear and very sweet,"
Petrie said. "We've been making it every Christmas
since I can remember."
Patti Gallagher, Daily Nebraskan editor, said
her family makes Irish Soda Bread.
"This recipe comes from my paternal grand
mother, Ann Gallagher," she said. "Grandma
Gallagher comes from the 'Old Country' - County
May in Ireland."
The recipe has not been written down because
Grandma Gallagher uses "a pinch of that and
a handful of this," she said. But, for convenience,
Gallagher said she has found a suitable substitute.
"According to Grandma, Irish Soda Bread is
best lathered in butter and served with a cup of
hot tea," Gallagher said.
Continued on Page 17
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