From the Yule 2000 Issue:

CLOOTIE DUMPLING
     -- traditional Scottish recipe, courtesy Edith Davidson, Allyson's grandmother

- 500 grams (1 lb.) flour
- 500 grams (1 lb.) chopped suet
- 350 grams (12 oz.) sugar
- 2 level teaspoons each: 
     - cinnamon
     - ginger
     - all spice
- 250 grams (1/2 lb) raisins
- 250 grams (1/2 lb) currants
- 4 teaspoons marmalade
- 4 teaspoons "Lyles" syrup
- 2 level teaspoons baking soda
- milk (enough to mix)

Important! Always mix baking soda with milk FIRST. Mix the rest of the ingredients with the milk mixture to a not-too-soft dough. Tie the dough into a cheese cloth.

Steam for 4 hours. Keep the cloth off the bottom of your pot (an inverted plate works well) and make sure the pot does not steam dry (or your pot will be destroyed!).

Preheat the oven to 300 degrees F.

Remove the dumpling from the pot onto a large dish. Put into the oven for 10 minutes or until the outside is dry and forms a "skin."

Serve fresh and warm, with fresh butter, or sliced and drizzled with custard sauce. The next morning, take a few slices of the dumpling, fry them in a pan until they're warm through, and serve with marmalade or left over custard.

BAKED SUGAR HAM
   -- courtesy of Oma

- 1 ham, preferrably bone in
- cloves to taste (optional)
- 1 lb. brown sugar
- 1 tsp. mustard powder
- 1 tsp. nutmeg
- slices of orange (optional)

Wash the ham in tepid water, then remove any outer skin that may be left. Also, remove any excess fat. Then score the surface of the ham with a sharp knife, creating a "diamond" pattern. Rinse again, then set aside to drain slightly.

In a large bowl, mix the brown sugar, mustard powder, and nutmeg together by hand. Make certain it is well blended. Place the ham into the roasting pan, and using handfuls of the brown sugar mixture, coat it thoroughly. Don't be afraid of overdoing it - you can't! When the ham is well coated, you can add slices of orange to the outside, "pegged" onto the ham by using cloves, if you wish. It gives the ham a very
pungent flavour.

Roast the ham in the oven at 275 or 300 degrees F. for at least four hours. Every half hour or so, take the ham out of the oven and repeat the coating process with the brown sugar mix. Keep this up until the mix is gone. After that, baste the ham every half hour until it is ready.

You'll know it's ready when the skin is well-browned, the brown sugar is caramelizing, and it begins to get a little crispy on the outside. Bone-in hams are usually pre-cooked, so you don't have to worry that it is under-done. Just watch for the tell-tale crisping, and then pull it out and slice and serve!

BACON CHESTNUTS
    -- a delicious Yule morning treat!

- 1 pound thick cut bacon
- 1 (8 oz) can water chestnuts

Slice the bacon in half, and wrap one piece of bacon around one water chestnut. Skewer the whole thing with a toothpick to keep it from falling apart. Repeat until you have as many as you want.

Broil in your toaster oven or conventional oven, turning frequently, until the bacon is evenly cooked. Serve these warm, with a bit of cheese on the side!

AMAZING POPCORN BALLS
    -- what's Solstice without popcorn?!

- 5 quarts popped popcorn
- 3/4 cup light corn syrup
- 1/4 cup margarine
- 2 tsp cold water
- 2 5/8 cups confectioner's sugar
- 1 cup marshmallows

In a saucepan, over medium heat, combine corn syrup, margarine, cold water, confectioner's sugar, and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each piece. 

Grease your hands with vegetable shortening (or no-stick spray!), and quickly shape the coated popcorn into balls.

For a bit of Yuletide colour, add a dash of red sprinkles, or even a bit of crushed candy cane!

CHEESE STRAWS
     -- from Nagymama's kitchen (Ally's Hungarian Grandmother)

- 1/2 cup butter or margarine, softened
- 4 cups shredded cheddar cheese (old or nippy is best)
- 2 cups all-purpose flour
- 1 tsp. salt
- 1/4 tsp. ground red pepper (optional)

Preheat the oven to 400 degrees F. Grease a cookie sheet. In a large bowl, cream the butter/margarine and cheese. Stirl in flour and salt, mix well. On a lightly floured surface, roll the dough out to 1/2 inch thickness. Cut into two inch strips and sprinkle with ground red pepper if desired. Place the strips on the prepared cookie sheet(s) 1-1/2 inches apart.

Bake in the oven for 10 to 15 minutes, or until crisp. Serve as they are, or with a Ranch dressing for dipping!