Margarets Hot Bandanas Recipes

MARGARET'S HOT MULLED WINE

Steps:

• Bring water to a boil in a saucepan; dissolve sugar in water. Stir in lemon quarter, cloves, and cinnamon into water; boil for 10 minutes. Strain and return to saucepan.
• Stir red wine into water-sugar mixture; heat until piping hot, but not boiling, about 5 minutes.

HOT BANDANAS

Steps:

• Mix the olives, onion, tomatoes and cheeses in a large bowl. Set aside.
• Blend the garlic, salt, pepper, basil, vinegar and oil into a dressing by placing in a covered jar and shaking. Pour it over the ingredients in the bowl, and toss gently. Set aside.
• Prepare each roll by cutting a shallow plug hole 2-inches in diameter out of the top, then pulling out the soft inside. Make sure you leave some bread on the bottom. The pulled-out bread can be saved to make bread crumbs later.
• Melt butter, add the fresh basil leaves and allow the basil flavors to infuse into the butter. Brush some of the basil butter into the bottom of each roll. Place about 2/3 cup of the filling into each roll, then replace the plug on the top. Use aluminum foil to wrap each sandwich individually. If not cooking right away, place in the refrigerator and remove about an hour before baking. Bake at 350 degrees F for 20 to 25 minutes.

MARGARET'S HOT ROD COOKIES

Steps:

• In a saucepan combine sugar, cocoa powder, evaporated milk, and margarine. Bring them to a boil over low heat until the sugar is completely dissolved.
• Remove from the heat and add the coconut and rolled oats. Drop by the spoonful onto cookie sheet covered with wax or parchment paper. Let cool and then enjoy!