Hot Apple Cider

Ingredients:
1 gallon apple cider
1/2 cup brown sugar
2 cinnamon sticks
1 tsp. whole cloves
1 tsp. whole allspice

Directions:
In stockpot or slowcooker, blend cider and sugar. Stir till sugar is dissolved. Place cinnamon, cloves, and allspice in a double thickness of cheesecloth; bring up corners and tie with a string to form a small bag. Cut off excess and add spice
bag to cider. For stockpot, heat and simmer 5 minutes. For slowcooker, cover and cook on low for 2 to 5 hours. Remove spice bag before serving.

Can float orange slices on top.

Notes:

• can add 4 cups dry red wine for Wassail.
• can use 1/2 gallon apple cider and 1/2 gallon cranberry juice, proceed as above.

Caryn's Reuben Dip

Ingredients:
1 cups corned beef, finely cut
1/2 14 oz. can sauerkraut, drained/chopped
1/2 cup 1000 island dressing
1 1/2 cups mozzarella or Swiss cheese shredded

Directions:
Mix, and place in small slow cooker. Heat 2 hours and serve with party rye bread or crackers.

Warm Spinach Spread

Ingredients:
10 oz package frozen spinach
1 tbsp oil
1 garlic clove, minced
1/4 cup milk
1/2 tsp salt
3 to 4 drops Tabasco sauce
11 oz cream cheese, cut up

Directions:
Cook spinach; drain well and press out excess liquid. Set aside. In saucepan, saute garlic in oil, then add milk, salt, Tabasco and cheese. Cook and stir over low heat till cheese is melted and heated through. Stir in spinach.

Can transfer to slow cooker.

Serve with crackers and/or veggies.