Classic Ambrosia Salad

 Weigel Production Corp.

Yield: 8-10 servings

Prep time: 10 minutes

Chill time:1 hour

Ingredients

1 (20-ounce) can crushed pineapple

1 (15-ounce) can mandarin oranges

1 (16-ounce) jar maraschino cherries

1 cup shredded coconut

1 cup mini marshmallows

1 cup sour cream

1 cup whipped topping

Directions

Drain the crushed pineapple, mandarin oranges, and maraschino cherries in a colander for 3-5 minutes in the sink so there is no extra liquid.

In a large bowl, combine the drained pineapple, mandarin oranges, and maraschino cherries.

Add the coconut and marshmallows and stir well.

Fold in the sour cream and whipped topping until just combined.

Savory Ham Jello Mold

 Weigel Production Corp.

Yield: 8-10 servings

Prep time: 40 minutes

Chill time: 4 hours

Ingredients

1 (3 ounce) package lemon-flavored gelatin mix (such as Jell-O®)

1 cup boiling water

1 (8 ounce) can crushed pineapple in juice, drained and juice reserved

1 ½ tablespoons white wine vinegar

½ cup cold water, or as needed

½ cup mayonnaise

2 teaspoons spicy brown mustard, or to taste

1 cup finely chopped cabbage

½ cup chopped celery

1 cup chopped cooked ham

Directions

Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to measure 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.

Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, ham, celery, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.

Chill in the refrigerator until firmly set, about 4 hours.

To serve, dip the gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from salad.

Baked Crab Dip

 Weigel Production Corp.

Yield: 10 servings

Prep time: 10 minutes

Bake time: 35 minutes

Ingredients

2 (8-oz.) blocks cream cheese, softened

1 1/2 cups shredded cheddar, divided

1/2 cup freshly grated parmesan, divided

1/2 cup mayonnaise

2 green onions, thinly sliced, plus more for garnish

2 cloves garlic, minced

1 Tbsp. dijon mustard

2 teaspoons worcestershire sauce

1 teaspoon hot sauce, such as Tabasco

1 teaspoon paprika

Juice of 1/2 lemon

Kosher salt

Freshly ground black pepper

1 lb. lump crab meat

Toasted bread and crackers, for serving

Directions

Preheat oven to 375°. In a large bowl, combine cream cheese, 1 cup cheddar, ¼ cup parmesan, and mayonnaise. Add green onion, garlic, mustard, Worcestershire, hot sauce, paprika, and lemon juice and mix until well combined.

Season with salt and pepper. Fold in crab meat.

Add dip to a medium oven-safe skillet and top with remaining ½ cup cheddar and ¼ cup Parmesan.

Bake until bubbly and cheese is melty, about 35 minutes.

Top with more green onions and serve warm with bread and crackers.

Beef Spread on Melba Toast

 Weigel Production Corp.

Yield: Approximately 24 toasts

Active time: 30 minutes

Start to finish: 30 minutes

Ingredients

1/2 pound ground beef

3 tablespoons flour

½ cup milk

1/2 cup freshly grated parmesan cheese

1/4 teaspoon Worcestershire sauce

2 tablespoons parsley, rough chopped

4 ounces cream cheese, room temperature

1 box melba toast

Directions

Sauté beef in heavy large skillet over medium-high heat until it is cooked through and brown, breaking into small pieces with the back of a fork, about 7 minutes.

Add flour and cook for 1 minute.

Slowly add the milk and cook over medium heat until it boils and thickens.

Mix in 1/4 cup parmesan cheese, Worcestershire sauce, parsley, and cream cheese.

Season with salt and pepper.

Arrange melba toast on a tray and spread the mixture evenly over the top.

Christmas Tree Pull-apart Bread

 Weigel Production Corp.

Yield: 32 pieces

Prep Time: 1 hour-includes proof time

Bake Time: 25-35 minutes

Dough Ingredients:

1 tablespoon active dry yeast-roughly 2 packets

1 cup lukewarm water (110º to 120º)

½ teaspoon sugar

1 tablespoon llive oil

2 ¾ cups Hard-wheat (“00”) flour or all purpose flour

1teaspoon fine sea salt

Optional Fillings

32 small cubes of meltable cheese- mozzarella, fontina, cheddar, or gruyere

32 pieces of pepperoni

Optional Toppings

Melted butter or olive oil for brushing over the top

Grated parmesan

Parsley

Tomato

Dough Directions:

1.Sprinkle the yeast on top of the water in a large mixing bowl and add the sugar. Stir gently until dissolved.

2.Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes.

3.Add oil, 1/2 of the flour and salt, and mix until incorporated.

4.Work in the remaining flour. Turn out mixture, which may be slightly sticky, onto a floured surface.

5.Knead several turns by hand until smooth and elastic, about 8-10 minutes. Adjust consistency, if necessary, with a small amount of flour. Dough should be barely moist and no longer sticky.

6.Shape dough into a ball, place it in a bowl and cover with plastic wrap.

7.Let the dough rise at room temperature until doubled, 60 to 75 minutes, or in the refrigerator overnight. (This can also be made in a stand mixer)

Assembly:

1.Preheat oven to 400°

2.Take the dough out of the bowl and portion into about 1oz pieces (to make the tree you will need 32 pieces total)

3.Place a piece of cheese and pepperoni in the center of each piece of dough, seal the dough around the filling, and roll into a ball

4.Once rolled, begin placing the dough balls onto a sheet tray lined with parchment or a silpat into the shape of the tree. Start with the top and work your way down to the bottom.

5.When the tree is finished, brush a light amount melted butter or olive oil over the top of the dough

6.Bake in the oven until all of the dough sections are golden brown, about 25-30 minutes

7.When the pull apart bread comes out of the oven, brush more butter or oil on top and sprinkle on some grated parmesan, chopped parsley and garnish with tomato

8.Serve with extra melted butter and your favorite tomato sauce for dipping

Orange Sherbet Punch

 Weigel Production Corp.

Yield: 12 cups

Ingredients

2 pint orange sherbet, softened

2 liters ginger ale (or lemon-lime soda) chilled

2 cup orange juice, chilled

2 cup cranberry juice, chilled

Slices of fresh orange (optional, for garnish)

Maraschino cherries (optional, for garnish)

Instructions

1. Pour the chilled orange juice and cranberry juice into a punch bowl or other serving vessel.

2. Scoop the softened orange sherbet into the juices.

3. Slowly pour in the chilled ginger ale (or lemon-lime soda) and stir gently until bubbly.

4. Add orange slices and maraschino cherries for a cheerful, vintage look.

5. Serve immediately in punch cups or glasses