WELCOME TO A CAROLINA MOUNTAIN HOLIDAY BRUNCH- By: Adele Forbes

Sleep In! Treat your family and friends to this delightful mid-day meal which could equally star on your Thanksgiving or Christmas table. Brunches are traditionally served between 11 a.m. and 1 to 3 p.m. and are normally presented buffet-style. This makes it easier on the hosts and the majority of the recipes may be made ahead of time. The rolls and the sweet potato fries offer the added convenience of being found in your grocers freezer.

3 JUICE WASSAIL
STRAWBERRY-GLAZED SPIRAL HAM
ELEGANT CRAB STUFFED SHRIMP
CRANBERRY APPLE SALAD
ALEXIA SPICY SWEET POTATO FRIES
MAMA JOE'S CINNAMON CAKE
SISTER SCHUBERT'S PARKER HOUSE ROLLS
BUTTER   ASSORTED JAMS & JELLIES
COFFEE  FRESH ORANGE JUICE  MILK

3 JUICE WASSAIL

Wassail Wassail; All merit good cheer
We wish three dear faithful a wondrous New Year
Our fine bowl is made of the white maple tree
With the Wassailing bowl we honor thee.~ Faith and the Muse

2 quarts apple cider
1/2 cup sugar or Splenda
1/4 cup packed brown sugar
2 cinnamon sticks
a dozen whole cloves
4 cups grapefruit juice
4 cups orange juice
1 cup pineapple juice

Combine first 5 ingredients in a large pot, bring to a boil, and cook until sugar dissolves. Reduce heat, and simmer 5 minutes. Add juices, and heat just until hot (do not boil). Strain and discard spices. Serve hot.
Yield: 4 quarts

STRAWBERRY GLAZED SPIRAL HAM

This is our favorite recipe for a spiral ham. Lip smacking good.

1 5 to 8 lb. spiral glazed ham
1 to 1 1/2 cups cleaned fresh strawberries, sliced
1 cup strawberry wine (such as Boone's Farm)
1 cup water
1 1/2 tablespoons spicy mustard

Preheat oven to 350 degrees. Place ham in large roasting pan and cover the top with the strawberries. Combine remaining ingredients and pour over the top of ham. Bake 1 hour, basting every 20 minutes. When cool enough to handle, remove slices to a large baking dish and top with the following Strawberry Sauce:
In saucepan mix 1 pint fresh whole cleaned strawberries with 1/2 cup sugar, 1 teaspoon ground cinnamon, 1/2 cup water, and 1/2 cup strawberry wine together. Cook over low heat, stirring occasionally until thickened, this can take as much as an hour. Keeps well in the refrigerator. 3 cups

CRAB STUFFED SHRIMP

Elegant though deceptively delicious. Doubles easily.

1 dozen large shrimp, peeled, deveined and butterflied
1/2 medium sweet onion, finely chopped
1/2 medium green pepper, chopped
1/2 cup finely chopped celery
1 tablespoon butter
1 lb. fresh crabmeat, cleaned
3/4 cup crushed saltine crackers
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/8 teaspoon red pepper
1 egg, beaten
1/2 stick melted butter
Old-Bay seafood seasoning

Saute onion, pepper and celery in 1 tablespoon butter, and set aside.
Combine crabmeat through egg, add sauteed vegetables.
Top each shrimp with crab mixture, stuffing lightly, sprinkle with Old Bay and drizzle with melted butter. Bake at 350 degrees for 20 minutes or slide under broiler for 5 to 8 minutes.
Serves: 4

CRANBERRY APPLE SALAD

Fresh lime juice, Dijon mustard and olive oil team together to make the dressing which stars in this healthy and delicious salad.  A most-requested recipe!

2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1/2 cup olive oil
2 large Granny Smith apples, coarsely chopped
1 cup walnuts, chopped
1/4 cup sliced green onions
3 tablespoons sugar
1 1/2 cups dried cranberries
1 head romaine lettuce, torn into bite-size pieces

Whisk together lime juice and mustard, gradually whisk in oil.
Place apples, walnuts, and green onions in a large salad bowl. Pour dressing over apple mixture; toss to coat. Cover and chill 2 hours.
Sprinkle sugar over cranberries, and toss to coat. Add to apple mixture and toss. Line a serving platter with lettuce; top with salad.
Serves 4 (doubles easily)

MAMA JOE'S CINNAMON CAKE
Have this cake coming out of the oven as your guests are arriving so that the spicy smell of cinnamon can drift around their heads.

2 cups plain flour
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 cup butter
1/4 cup shortening
1 1/4 cups light brown sugar, firmly packed
2 eggs
1 cup buttermilk

Sift the flour, measure and resift 3 times with soda, salt, and cinnamon. Combine butter and shortening and cream thoroughly. Gradually blend in the sugar, then eggs and beat vigorously until mixture is light and fluffy. Add flour mixture and buttermilk alternately in 3 or 4 portions, beginning and ending with flour, beating well after each addition. Turn batter into two 8-inch layer cake tins which have been lined with waxed-paper. Bake at 350 degrees for about 25 minutes or until springy when lightly pressed with fingertips. Cool in pan 5 minutes. Turn out on wire rack. Sprinkle with powdered sugar, if desired, place a dollie on top to make a pretty pattern.
Serves 8

"There is a privacy about it which no other season gives you...In Spring, Summer and Fall people sort of have an open season on each other; only in winter in the country, can you have longer, quiet stretches when you can savor belonging to yourself."~Ruth Stout