6 large eggs 3/4 cups vanilla sugar (also available at specialty markets) 1 quarts half and half (or light cream) 1 cup brandy 2 cups bourbon or dark rum freshly grated nutmeg
In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and half and half, and stir until well blended. Add brandy and bourbon (or dark rum) and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with sprinkle of nutmeg, and serve. Makes about 6 servings.
Ingredients: 2 750 ml bottles sparkling wine 1 750 ml bottle white dinner wine 6 whole cloves 4 cinnamon sticks 1 lemon 1/2 cup sugar (or to taste) 2 cups orange juice 1 cup pineapple juice ice block
Directions: In a saucepan combine white wine, cloves, cinnamon. Squeeze in lemon juice, and then add the rest of the lemon. Bring the mixture to a boil. Lower heat and simmer for 10 minutes. Strain and cool completely. Place ice in punch bowl. Pour in spice/wine mixture, sparkling wine, and juices. Stir gently.
Ingredients: 2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Mushroom Soup (regular or 98% Fat Free)
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's® French Fried Onions Directions: 1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole. 2. Bake at 350°F. for 25 min. or until hot. Stir. 3. Top with remaining onions. Bake for 5 min. more.
TIP: For a festive touch, stir in 1/2 cup chopped red pepper with soup. Green Bean Casserole Cheese lovers: Omit soy sauce. Stir in 1/2 cup shredded Cheddar Cheese with soup. Sprinkle additional cheese as desired when topping with onions.