Food Column: Pre-planning your holiday treats

The next two months will be filled with many parties, holiday meals and gifts. The season can be a very stressful time. It is a good idea to plan menus and gifts from the kitchen well ahead as much as possible. Many of the treats for Thanksgiving, Christmas and the New Year will go equally well for the entire season. Also, many can be prepared ahead of time and stored in the freezer, refrigerator or sealed in tins. Over the next weeks, you will find a variety of recipes and suggestions which hopefully will make the cook's holidays more rewarding and enjoyable.

Cappuccino Mix

Here is an interesting hostess gift. Also good for off to college or young folk newly on their own. Combine it with a couple of attractive mugs and the recipe or serve it to unexpected visitors along with some homemade cookies. Vary the sugar and spices to suit your own tastes. To make this without sugar, omit the creamer and sugar, use a sugar substitute, non-sugar cocoa mix and reconstitute with hot milk instead of hot water. A shot of good quality brandy heated with the water will help warm the innards on a chilly evening.

1 cup instant coffee creamer

2/3 cup instant coffee crystals

1/4 to 1/12 cup sugar

1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamon

1 cup instant cocoa mix

Mix all ingredients well and store airtight. To use, add 3 tablespoons of mix to 6 ounces of hot water. Makes about 16 cups.

Three in one Cheese Balls

Here are three cheese balls that will hold well in the refrigerator and make nice small gifts. Wrap in plastic, tie up in colored cellophane with a pretty ribbon and attach the recipe. They should be made up a day or two ahead of serving to blend flavors. Do not attempt to freeze cheese balls.

1-8 ounce package cream cheese, softened

4 cups (1 pound) shredded cheddar cheese

2 tablespoons milk

2 tablespoons finely minced onion

2 tablespoons Worchestershire sauce

1/2 cup (2 ounces) blue cheese

1/4 teaspoon garlic powder

coarse black pepper

fresh parsley, minced

pecans, finely chopped

Beat together cream cheese and room temperature cheddar with onion and Worchestershire sauce until fluffy. Divide in three parts. Shape one into a ball and roll in the black pepper. Add the crumbled room temperature blue cheese, form a ball and roll in freshly minced parsley. Add garlic powder to the third, mixing well, form a ball and roll in nuts. Wrap in foil, refrigerate and allow to warm to room temperature and reshape before serving with snack crackers.

Ginger Cheese Ball

If your friends and family enjoy the flavor of ginger, they will especially like this appetizer.

3-8 ounce packages of cream cheese, softened

1 cup drained preserved ginger, chopped

1/2 to 2/3 cup almonds

1 tablespoon unsalted butter

Using a mixer on medium, blend cream cheese with finely chopper ginger. Shape in a ball, wrap in foil and refrigerate. Chop almonds and toast in butter and reserve. About 30 minutes before serving, unwrap ball, round up and roll in the chopped almonds.

Walnut Chocolate Crunch

Here is a relatively easy to make candy. Though a candy thermometer isn't absolutely necessary, it simplifies cooking candy. Recipe makes about 3/4 pound.

1 cup sugar

3 tablespoons water

1 tablespoon corn syrup

1/3 cup butter

3/4 cup walnut meats, divided

1/2 cup grated semi-sweet chocolate

In a saucepan, combine sugar, water, corn syrup and butter. Bring to a boil, stirring, then boil without stirring to 290F or hard crack stage. Or test by dropping a bit in cold water. If it holds together and will crack, it is done. Pour over 1/2 cup of nutmeats spread in a buttered 9x9 inch pan. While still very hot, sprinkle chocolate and remaining nuts over the top. Cool and crack into pieces.

(Need a recipe? Have a cooking question? E-mail NVAda2@aol.com or write Ada Roelke, The Nevada Appeal, 200 Bath St., Carson City 89702.)