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FeatureText[1] = "Holiday Eggnog\n\n  YUMMY!\n\n  6 eggs, separated\n  1/4 tsp. salt\n  2/3 cup powdered (instant dissolving/berry sugar)\n  2 1/2 cups light cream\n  1 cup milk\n  1 cup rum or brandy\n  1 1/4 cups whipping cream\n  freshly grated nutmeg (or other)\n\n  In large bowl, beat together egg whites and salt until\nfrothy.  Gradually beat in half the sugar, beating until\nstiff peaks form.   In large bowl, beat egg yolks until\nlight in colour. Gradually add  remaining sugar and beat\nuntil thickened and lemon colored.  Whisking constantly,\ngradually add light cream, milk and rum. In chilled bowl,\nwhip whipping cream until soft peaks form.  Fold whipped\ncream, then beaten egg whites into egg mixture. CHILL.\nJust before serving, sprinkle with nutmeg. Makes about 12\nservings.\n\n  Pattianne's Country Kitchen\n"
FeatureText[2] = "Pattianne's Candy Cane Cookies\n\n   Xmas Cookies\n   YUMMY\n\n   1/2 cup butter or margarine, softened\n   1/2 cup shortening\n   1 cup confectioner's sugar(icing)\n   1 egg\n   1 1/2 tsp. almond extract\n   1 tsp. vanilla\n   2 1/2 cups flour\n   1 tsp. salt\n   1/2 tsp. red food color\n\n   Heat oven to 375 F. Mix thoroughly butter, shortening,\n icing sugar, egg, and flavorings. Blend in flour and salt.\n DIVIDE dough in half; blend food color into one half. NOTE:\n if using self-rising flour, omit salt. If using instantized\n flour, stir 2 tbls. milk into butter mixture.\n\n   Shape 1 tsp. dough from each half into 4 inch rope. For\n smooth, even ropes, roll them back and forth on lightly\n floured board. Place ropes side by side; press together\n lightly and twist. Complete cookies one at a time. Place on\n ungreased baking sheet; curve top down to form handle of\n cane.\n\n   Bake about 9 mins. or until set and very brown. NOTE:\n If you like, mix a 1/2 cup crushed peppermint candy and\n half cup granulated sugar. Immediatly sprinkle cookies with\n candy mixture; remove from baking sheet. Makes about 4\n dozen cookies. ENJOY!\n\n\n____________________________________________\nPattianne Stained-Glass Cookies\n\n1 cup butter or margarine, softened\n1 1/2 cups icing sugar\n1 egg\n1 tsp. vanilla\n1/2 tsp. almond extract\n2 1/2 cups flour\n1 tsp. soda\n1 tsp. cream of tartar\n5 food colors\n\nMix throughly butter, icing sugar, egg, and flavorings.\nBlend in flour, soda and cream of tartar. DIVIDE dough in\nhalf. Color portions of one half with food colors. Cover\ndough. CHILL 2-3 hrs.\n\nHeat oven to 373 F. Roll plain half of dough 1/8 inch thick\non lightly floured cloth-covered board. Cut with tree,\nstar, ball or other decorative cookiecutters. Place on\nlightly greased baking sheet. Roll colored doughs. Cut out\ndifferent shapes to fit on top of each plain cookie shape.\n\nIf you like hang the cookies on your Christmas Tree, insert\nsmall piece of paper drinking straw through top of each\ncookie BEFORE baking. Bake 7-8 mins. or until golden brown\non edges. Makes 2 dozen cookies. NOTE: For brightly\ncolored cookies, use paste food color.\n\nPattianne's Country Kitchen\n"
FeatureText[3] = "Jolly Green Giant Salad\n\n  A Real YUMMY Salad!\n\n  1 cup can milk (carnation only)\n  3/4 cup grated cabbage\n  3/4 cup grated carrots\n  1 tsp. grated onion\n  2 tbs. mayonaise\n  1 small pkg. lime Jello\n  1/2 cup crushed pineapple, (drained)\n  1/4 cup grated celery\n\n  Mix Jello as directed on pkg. in boiling water: Add 1\ntbsp. vinegar  Stand till thick, Add mayonaise, Fold in all\nvegtebles, Whip can milk till thick. Fold in to the\nmixture. Grease a jello mold with oil or use a non-stick\nJello mold, and put mixture in refrigerate till set,\ndecorate with sprigs of parsley if desired. ENJOY!!!\nServes approx. 10-12 people.\n\n  Pattianne's Country Kitchen\n"
FeatureText[4] = "Pattianne's Un-Baked Christmas Cake\n\n   4 cups Graham crumbs\n   1/2 teasp. EACH, salt, nutmeg, cinnamon, cloves\n   2 cups chopped dates\n   2 cups raisins\n   1 cup currants\n   2 cups chopped almonds\n   1 cup chopped walnuts\n   1 cup candied mixed peel\n   3 rings candied pineapple, cut up\n   2 cups colored marshmallows, minature,\n     left whole, or cut up\n   1 cup candied cherries\n   1 14 ounce. can sweetened condensed milk\n\n  Mix Graham crumbs, salt, and spices to-gether. Add\n remaining ingredients. except milk, mixing well. Add milk\n mix VERY well.  Pack into large pan lined with foil. Cover\n with waxed paper.  CHILL 48 hours. ENJOY!\n\n  Pattianne's Country Kitchen\n"
FeatureText[5] = "Pattianne's Turkey Stuffing\n\n Med. bread crumbs (not fine)\n onion and celery finely chopped\n poultry seasoning\n sage\n thyme\n salt and pepper \n milk\n 1 egg\n\n Saut'e onion and celery with a small amount of poultry\n seasoning, sage salt and pepper 'til transparent, beat some\n milk and water about 1/2 to 3/4 cups of liquid with egg.\n Pour over dry bread crumbs, add seasonings to taste, cooked\n onion and celery: MIX WELL!\n__________________________________________\nPattianne's Yummy Turkey Loaf!\n\n   Very Easy Recipe:\n\n   21/2 lb. lean ground turkey\n   2 eggs, beaten\n   1/2 cup onion, finely chopped\n   1/4 cup each of finely chopped red,\n        green, yellow peppers\n   1 clove garlic, mashed\n   1/4 cup zucchini, chopped\n   1/4 cup broccoli, chopped\n   1 pack artificial sweetener (optional)\n   salt and pepper to taste\n\n Mix ingredients well in a large bowl. Form into a loaf\n and bake at 350 F. (180 C ) for 1 1/2 hours or until\n cooked. Serves 8.\n\n    Pattianne's Country Kitchen\n"
FeatureText[6] = "Gingerbread Cookies\n\n  Easy!\n\n 1/2 cup (125g) butter or margarine\n 4 tbsp. light corn syrup\n 1/2 cup sugar\n 2 1/4 cups flour\n 3 tbsp. ground ginger\n 1 tsp. baking soda\n\n Warm the butter or margarine, light corn syrup and sugar\n slightly and beat well. Add flour, ginger and baking soda,\n mix thoroughly. Roll out to a thickness 1/4 in. (5cm); cut\n with gingerbread cookie cutter. Place on a cookie sheet.\n Bake in a 375 F. oven for about 15 mins. Cool: and make\n eyes, mouth and buttons with small amounts of colored icing.\n\n Pattianne's Country Kitchen\n"
FeatureText[7] = "Pattianne's Rum Cream Liquer\n\n VERY GOOD EASY!\n  Makes Approx. 1 L.\n (quart)\n\n 1 (300 ml Eagle brand sweetened condensed milk\n 1 1/2 cups white or amber RUM (depending on taste)\n 1 cup table cream\n 2 eggs\n 2 tbsp. chocolate syrup\n 2 tsp. vanilla\n \n Mix all together in blender. Pour into a CLEAN bottle.\n Refrigerate for 1 week before drinking. Shake well.\n\n  This is a delicious and fattening Liquer!\n  ENJOY! :-)\n\n  Pattianne's Country Kitchen\n"
FeatureText[8] = "Quick Holiday Fruit Cake\n\n  Easy!\n\n  1 pkg. date bar mix\n  2/3 cup hot water\n  3 eggs\n  1/4 cup flour\n  3/4 tsp. baking powder\n  1 tsp. cinnamon\n  1/4 tsp. each nutmeg and allspice\n  1 cup coarsely chopped nuts\n  1 cup candied cherries\n  1 cup cut-up dried apricots\n  1/2 cup cut-up candied pineapple\n  Apple Jelly Glaze (below)\n\n Heat oven to 325 F. Grease and flour loaf pan, 9x5x3 in. Blend date filling from date bar mix pkg. and hot water. Add crumbly mix, eggs, flour, baking powder, and spices. Mix thoroughly. Stir in nuts cherries, apricots and pineapple. Spread mixture evenly in pan.\n\n     Bake about 1 hr. 20 mins. or until wooden pick inserted in center comes out clean. Cool thoroughly. Wrap in plastic warp or aluminum foil. Refrigerate. Glaze cake just before serving.\n\n Apple Jelly Glaze: Heat 1/4 cup apple or currant jelly over low heat until smooth, stirring occasionally. Spoon over cake.\n\n Apricot Hard Sauce: Beat 1/4 cup soft butter until fluffy.  Gradually beat in 2 cups icing sugar. Stir in 1/4 cup apricot preserves. Chill. Makes 1 cup.\n\n Pattianne's Country Kitchen\n"
FeatureText[9] = "Pattianne's Gourmet Potatoes\n Very Yummy!\n\n  In a bowl combine 4 lbs. potatoes cooked and mashed, 1/2\n cup heavy cream, 1/4 cup grated onion, 1 tsp. salt. and\n beat in 1/2 cup butter softened, 2 egg yolks, salt and\n pepper to taste.\n\n  In a bowl beat 4 egg whites with a pinch of each of salt\n and cream of tarter until they hold stiff peaks and fold\n them into the potatoes. Transfer the mixture to a buttered\n 1 1/2 qt. casserole dish, top it with onion slices and\n brush the top with melted butter.\n\n  Bake the casserole in a slow oven 325 F. for 45 mins. or\n until golden and heated through.\n   Serves Approx. 12   ENJOY!!\n\n  Pattianne's Country Kitchen\n"
FeatureText[10] = "Christmas Snowballs\n\n2 cups sifted flour\n1/4 tsp baking powder\n1/4 tsp salt\n1 cup butter, softened 1/2 cup confectioners sugar\n1-1/2 cups chopped walnuts\n1-lb. confectioners sugar to roll cookies in\n\nSift flour, baking powder, and salt.  Mix butter with\nsugar until very light and fluffy.  Mix in flour mixture.\nStir in walnuts.  Refrigerate until easy to handle.  Make\nballs in the palm of your hand by tablespoons.  Place on\na lightly greased cookie sheet, and bake in a 350 F. oven\nuntil golden brown, being careful bottoms do not burn.\nPlace confectioners sugar in a large bowl.  Take cookies\nfrom oven and gently put into bowl.  Carefully, they are\nhot, toss cookies in sugar until they are coated.\nMakes 50-60\n\nFrom Bitsy's Kitchen\n"
FeatureText[11] = "Chutney Roll\n\nMakes one 6-inch roll\n\n1 (8-ounce) package Cream Cheese\n1/2 cup Chutney, finely chopped\n1/2 cup Almonds, chopped and toasted\n1 tablespoon Curry Powder\n1/2 teaspoon Dry Mustard\n1/2 cup Dry Roasted unsalted Peanuts, finely chopped Assorted Crackers\n\n\nCombine cream cheese, chutney, almonds, curry powder, and\ndry mustard in a bowl. Stir well. Shape into a log about 6\ninches long. Wrap in waxed paper, and chill 1 hour (mixture\nwill be soft). Roll log in peanuts. Chill several hours or\n overnight. Serve with assorted crackers.\n\nThis one of my favourites, so good!\nFrom Linda White Rock, B.C. Canada\nPattianne you got one very nice Website!!\n"
FeatureText[12] = "EASY Mini Cheese and Onion Pastries\n\nMakes 32 appetizers\n\n1 cup shredded Cheddar Cheese\n1/4 cup Green Onions, sliced\n2 (8-ounce) cans refrigerated Crescent Rolls\n2 teaspoons Oil\n1/2 teaspoon dried Dill Weed\n\nIn small bowl, combine cheese and onions. Separate dough\ninto 16 triangles. Cut each in half to make 32 triangles.\nPlace rounded teaspoon cheese mixture on center of each\ntriangle. Bring corners to center over filling, overlapping\nends. Press gently to seal. Place on ungreased cookie\nsheets. Brush each pastry lightly with oil. Sprinkle with\ndill weed. Bake at 375 degrees for 10 to 13 minutes, or\nuntil golden brown. Serve warm. NOTE: To make ahead,\nprepare, cover, and refrigerate up to two hours. bake as\ndirected above.\n\nHI Pattianne. Really like your website and what you will on\nthere, hope to see your recipes soon!\nThis recipe is one of my favorites at Christmas to make\nthey're SOOO GOOD!\n\nValerie From San Francisco, California U.S.A.\n"
FeatureText[13] = "Instructions for Printing and Emailing Recipes:\n\n Click the printer icon above left or below right\n to print only the text in this area.  To load a\n  recipe into this text area click the radio button\n to the left of the recipe name.  Click the recipe\n name (left) to view the recipe in a new window.\n Recipes can also be printed from their own window.\n To email a recipe click the recipe name and enter\n address in text box at top in new window, click\n Send button.\n\n\n Merry Christmas!\n"
FeatureText[14] = "Mother's Cheesecake\n\nYUMMY!! This Cheesecake Recipe is the BEST one!!\n\nCrust and Topping:\n5 tbsp. butter\n36+ graham crackers, crumbs\n5 tbsp. brown or white sugar\n3 tbsp. water\n\nFilling:\n1 lb. (2 packages) Philladelphia cream cheese\n3/4-1 cup white sugar\n2 eggs yolks lightly beaten\n2 tbs. cornstarch\n2 tsp. vanilla\n2 egg whites\nMarchino Cherries cut into bite size pieces\n(optional)\n\nCrust/Topping;\nMix all ingredients together well. Press 3/4 into a lightly\nbuttered baking dish.\nFilling:\nCombine, cream cheese, sugar, egg yolks, cornstarch and\nvanilla, mix well. Add beaten egg whites at last. Add\ncherries if desired. Pour mixture into prepared crust in\nbaking dish, sprinkle rest of topping on cheesecake, gently\npat down on cake. Bake 12 mins. at 350 F. Chill before\nserving. ENJOY!!!\n\nThis recipe is one of my very favorites my Mother used to\nmake, I really hope you like it:)!  Thank-you Mother!\n\nFrom Pattianne\n\n\n____________________________________\n\nAmaretto Mousse Cheesecake\n\nEasy Festive No-Bake\n\n2 cups graham cracker crumbs\n1/2 cup butter or margarine, melted\n2 envelopes Knox Unflavored Gelatine\n1/2 cup cold water\n3 packages (8 oz. ea) cream cheese, softened\n1 1/4 cups sugar or equivelent sweetener\n5 ounces evaporated milk (not condensed)\n1/2 cup amaretto liqueur\n1 teaspoon vanilla extract\n3/4 cup whipping or heavy cream\n\nCombine graham cracker crumbs with butter. Press onto\nbottom and up sides of 9-inch springform pan. Chill. In\na small mixing bowl, whip cream until stiff, cover bowl\nand refrigerate until needed. In a small saucepan sprinkle\ngelatin over cold wqater; let stand 1 minute. Stir over low\nheat until completely dissolved, about 3 minutes. Set\naside. In a Large Mixing bowl of your electric mixer, beat\ncream cheese with sugar until fluffy, about 2 minutes.\nGradually add evaporated milk and lemon juice. Beat\nat medium-high speed until mixture is very fluffy, about 2 minutes.\nGradually beat in gelatine mixture, liqueur and\nvanilla until thoroughtly blended. Fold in whipped cream.\nPour into crust. Chill 8 hours or overnight. (Optional)\nGarnish with chocolate sauce (use fudge sauce, melt just\nenough that you can make swirly trails of chocolate to\ndecorate your creation) and place drained marachino or\ncandied cherries (or fruits) strategically on top of the\ncheesecake. About 12 servings. ENJOY!!\n\nNOTE: for non-alcoholic version: Omit amaretto liqueur.\nIncrease water to 3/4 cup and add 1/2 teaspoon almond\nextract with the vanilla.\n\nDoreen From New Westminster, B.C.\n\nThank-You Doreen! Sounds Delicious!!\n\nPattianne's Country Kitchen\n"
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