Christmas Fudge
Ingredients:
6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Method
Cook in heavy pan until boiling, boil 10 minutes, stirring all the time. Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan. It will make 6 pounds.

Garlic-Roasted Lamb
Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Directions
Preheat the oven to 325?F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center. Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160?F (for medium). Turn the vegetables occasionally so that they cook evenly. Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.

Marinated Mushrooms
Ingredients
1 pound large brown mushrooms
2 tablespoons olive or canola oil
1 tablespoon chopped fresh herbs
1 teaspoon lemon juice
1/4 teaspoon hot red pepper flakes
1/8 teaspoon each salt and pepper

Method
Preheat broiler. Arrange mushrooms, stem side down, on rack over a broiler pan. Brush generously with oil and broil until slightly soft. Transfer to a bowl and stir in remaining ingredients. Marinate at least 2 hours. Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.

Fruited Bread Pudding
Ingredients
6 slices whole-wheat bread (cut into 1-inch cubes)
1 each McIntosh apple and Bosc pear (peeled, cored, and sliced, about 2 cups)
1 tablespoon lemon juice
1/2 cup raisins
3 cups skim or low-fat (1% milkfat) milk
2 large eggs
1 large egg white
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
2 tablespoons sifted confectioners sugar (optional)

Method
Lightly grease an 11- x 9- x 2-inch baking dish. Scatter half the bread cubes on the bottom. In a medium-size bowl, toss the fruit with the lemon juice and raisins. Spoon the fruit over the bread and top with the remaining bread. In a large bowl, whisk together the milk, eggs, egg white, granulated sugar, vanilla, lemon rind, and cinnamon and pour the mixture over the bread, pressing the cubes with the back of a spoon to soak them completely. Cover with aluminum foil and let stand for 30 minutes at room temperature or overnight in the refrigerator. Preheat the oven to 350?F. Set the baking dish in a large pan and add enough hot water to come halfway up the sides of the dish. Bake, covered, for 30 minutes. Uncover and bake 30 minutes more or until puffed and golden. Let cool to warm, then dust with the confectioners sugar if desired.