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Steamed Christmas Pudding`

This will make 8 servings

1 Cup Of Boiling Water

1 Cup Of Chopped Cranberries Or Chopped Raisins

2 Tablespoons Of Shortening

1 1/2 Cups Of All Purpose Flour

1/2 Cup Of Sugar

1 Teaspoon Of Baking Soda

1 Teaspoon Of Salt

1/2 Cup Of Molasses

1 Egg

Creamy Sauce or Rum Hard Sauce (which I've listed below)

Throughly grease a 6 Cup mold (you can use a jello mold). Pour boiling water on the cranberries, Stir in the shortening. Mix the flour, sugar, baking soda and the salt in a medium bowl. Stir the Cranberry mixture, molasses and the egg. Pour into the mold. Cover tightly with Aluminum foil. Place mold on rack in a dutch oven or steamer (a dutch oven is a fancy name for a big heavy potwith a top, I use a cast iron one for this, they work great for all types of cooking).Pour boiling water into Dutch oven halfway up the mold. Cover Dutch over. Keep water boiling over low heat about 2 hours or until toothpick inserted in the center of pudding comes out clean. Now, remove the mold from the Dutch oven, and let stand 5 minutes. Unmold and serve warm or cool with ither Creamy Sauce or Rum Hard Sauce.

Creamy Sauce

1/2 Cup Of Powdered or (confectioners)Sugar

1/2 Cup (1 stick) Of Margarine or Butter

1/2 Cup Of Whipping (Heavy) Cream

Mix powdered sugar and margarine in a 1 quart saucepan until smooth and creamy. Stir in whipping cream. Heat this mixture until it boils (continuing to stir), then serve warm.

Rum Hard Sauce

1/2 Cup (1 Stick) Of Margarine or Butter (softened)

1 cup of Powdered Sugar

1 Tablespoon of Rum or 2 Teaspoons of Vanilla

Beat margarine in a small bowl on high speed of electric mixer

1 Tablespoon Rum or 2 Teaspoons Vanilla

Beat margarine in a small bowl on high speed of electric mixer for about 5 minutes or until smooth. Gradually beat in the powdered sugar and rum. Cover, and refrigerate for 1 hour.

Miami Whammy

1 1/2 oz. Of Light Rum

1 1/2 oz. Of Naddau Royale

Orange slices

Add rum, liqeur, and ice cubes to a mixing glass, stir briskly, then strain into a chilled cocktail glass, and garnish with orange slices.

English Christmas Punch

2 750 ml. bottles Of Dry Red Wine

3 Cups Of Strong Tea

Squeeze the Juice of 1 Large orange

Squeeze the juice of 1 Lemon

1 lb. Of Super Fine Sugar

1 750 ml. Bottle of Dark Jamaican Rum

Heat the wine, tea and fruit juices in a chafing dish, if you don't have one of these, you can just heat it up in a saucepan, works just as good. "DO NOT" LET THIS MIXTURE BOIL. You can transfer this punch to a heat proof punchbowl, or any thing that is heat proof that you wish to serve the punch out of. Put Sugar into a large ladle (the large spoon you use to serve up punch with) and saturate completely with the rum. If the ladle is not large enough to hold all of the sugar, put the remainder in the punch bowl. Ignite the rum in ladle (be careful, this is almost similiar to making Cheeries jubilee, for those of you who have made that delicious dessert, only difference, quite obvioulsy, not all the liquer, and Brandy is used as the fuel), then pour the mixture blazing into the punch. Stir well, extinguish the flames, and then pour the remaining rum into the punch. Stir once more and serve. This will make about 27 servings (Strictly for a punch Bowl, all of these to follow are for large servings).

Zombie Punch

2 750 ml. bottles Of Gold Puerto Rican Rum (I use 151)

1 750 ml. bottle Of Dark Jamaican Rum

1 pt. of 151 Demerara Rum

1 pt. Of Curacao or Triple Sec (you can find this in your package store)

1 pt. Of Lime Juice

1 pt. Of Orange Juice

1 cup Of Lemon Juice

1 Cup Of Papaya Juice or you can use Pineapple Juice

1 Cup Of Passion Fruit Juice or you can use the La Grande Passion

1/2 Cup Of Grenadine

2 oz. Of Pernod (again you can find this in your package store)

Finally, Sliced Pineapples

Mix all the ingredients well in a "CHILLED" punch bowl, (it is important to chill your punch bowl, as well as any fruits you will be adding to your punch). Add a large cake of ice (I say cake because ice cubes, are a NO, NO in a punch bowl! they melt to quickly causing a major watered down flavor. If you want a great tasting punch, "DO NOT" USE ICECUBES.. My secret: I save all of my milk containers, well not all but a lot of them anyway, you can only Use them once though. Make sure you wash them out throughly before you do this. After they are clean I fill them up with water and place them in the freezer to freeze. Once frozen and your punch is made you can "cut or rip" the containers open, and there you have perfect "BLOCKS" of ice that you didn't have to go out and buy. Now add your blocks of ice to the punch and let your punch stand for several hours in a "COOL" place or you can just place this in your refrigerator. Garnish your Zombie punch with a few "THIN" slices of pineapple. This punch will make about 42-50 Servings, so unless you are having a big party (I always have large parties when I give them, usually no fewer that 50 people), don't even make this punch. Unless of course you drink a "lot" (smile). You can adjust the taste of this punch to your likening by adding more or less of theFruit and papaya or pineapple juice.