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Title: St. Steven's Fruitcake Cookies
Categories: Cookies, Fruits, Nuts, Booze
Yield: 2 Dozen

1 c Butter
2 c Sugar; all white or all
- brown or one cup of each
3 c Sifted all-purpose flour
2 lg Eggs
3 tb Baking powder
1/2 ts (ea) salt, ground cloves,
- and nutmeg
2 ts Cinnamon
1/4 c Brandy, rum, sherry, port,
- red wine or fruit juice
1 c Raisins
1 c Coarse chopped walnuts,
- pecans, filberts, or
- un-blanched almonds
2 c (1 lb) chopped candied fruit

Cream the butter, cream in the sugar, and beat in the
eggs. Stir in the flour sifted with the baking soda,
salt, and spices. Add the liquid and then the raisins,
nuts, and fruit cake fruits.

With a greased tablespoon dip up 3/4 teaspoon of dough,
push from the spoon with another greased teaspoon onto a
well-buttered or oiled cookie sheet.

Bake in a pre-heated 350øF/175øC oven for 10 minutes or
until the edges are a delicate brown. Do not over-bake
or the fruit will become hard. Remove from the pans
while still warm. Cool on a rack to room temperature and
store in airtight containers.

These freeze well and are better if aged for a week
before eating.

Makes 24 or more

From the newsletter of St Stephen's Anglican Church
A parish in the classical Anglican tradition

From: http://www.ststeve.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Corn Relish With Smoked Chile Strips
Categories: Relishes
Yield: 3 Cups

3 Corn ears -OR-
2 c Corn kernels;
- cooked, drained
1 Dried chipotle
1/2 c Red onion; minced
3 tb Olive oil
2 tb Fresh cilantro; minced
1 1/2 tb Fresh lemon juice
Salt
Black pepper; freshly ground

Soak chipotle in very hot water for 30 minutes.

Preheat the oven to 450^0F. If using fresh corn, peel back the husks
from the corn, remove the corn silk, and pull the husks back up to
cover the kernels. Place the ears on a baking sheet and roast until
the outer husks begin to brown and the corn is fragrant, about 30
minutes. Remove from the oven and set aside to cool. Remove the
husks. Using a sharp knife, cut the kernels from the cobs into a
large bowl. Discard the cobs and husks.

Drain the chile and cut into thin strips. Add the chile, onion, olive
oil, cilantro, lemon juice, and salt and pepper to taste to the corn.
Mix well to combine, then cover and set aside to allow the flavors to
blend, 15 to 20 minutes. Serve at room temperature. This relish will
keep, tightly covered, in the refrigerator for a few days, but it is
best eaten the same day it is made.

Recipe by Vegan Planet by Robin Robertson

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