Lingonberry Sauce

by Lucille Larson Stannard

1 qt lingon berries (a type of Scandinavian cranberry)

1 qt water

Boil 10-15 minutes.

Add 1 1/2 cups sugar and boil 5 minutes longer.

Remove from heat and let cool.

Serve as a side with beef , pork, salmon. Serve hot over pancakes. Serve with just about anything!

Chocolate Dip

Ingredients:

16 oz milk chocolate chips

8 oz Cool Whip

1 C marshmallows

Directions:

Microwave chocolate chips and Cool Whip, stirring every 30 seconds until melted.  Top with marshmallows and bake 8 minutes at 350 degrees.  Serve with graham crackers, pretzels, fruit, etc.

Stove Top Popcorn

1. Use a 3 qt. saucepan with lid.
2. Put 2 T. of vegetable oil into pan.  Add ½ tsp. salt and 3 kernels of popcorn, cover and heat on medium high.
3. When first kernel pops, lift lid and add 1/3 C. popcorn and 2 T. butter.  Cover with lid and gently shake pan over heat until popping stops.
4. Lift lid and allow steam to escape.  Carefully pour popped corn into large bowl and season to taste.
5. Store raw popcorn in an airtight container at room temperature.

Punch

1 part white grape juice: 1 part ginger ale.

Serve chilled with ice ring.

Green Punch

½ gal. lime sherbet

3 qts 7-Up, chilled

Soften sherbet five minutes.  Stir in 7-Up.  Serves 36.