SINCE. The Joy ofcbrdials HIRAM WALKER

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1 SINCE 1858 The Joy ofcbrdials HIRAM WALKER

2 HIRAM WALKER What a difference a name makes.

3 Thejoy of Cordials Contents: Drinks 4 Appetizers 14 Entrees 16 Side Dishes 18 Desserts 20 Coffee Buffet 23

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5 Amaretto & Cognac Spark Plug Amaretto & Cognac Mist Sparkling Amaretto & Cognac

6 Drinks Amaretto Sherbet IV2 oz. Hiram Walker Amaretto IV2 oz. orange juice V/2 oz. cream Shake with cracked ice and pour into tall glass. Top with orange twist. Amaretto Colada IV2 oz. Hiram Walker Amaretto 3 oz. Pina Colada mix 1 scoop Hàagen-Dazs vanilla ice cream. Blend with cracked ice until smooth. Serve in on-the-rocks glass with pineapple and cherry. Top Banana IV2 oz. Hiram Walker Amaretto 1 oz. Hiram Walker Creme de Banana 2 oz. milk or cream Blend with cracked ice until smooth. Pour unstrained into on-the-rocks glass. Top with cherry. Amaretto & Cognac Mist Mound an on-the-rocks glass with crushed ice. Slowly add IV2 oz. Hiram Walker Amaretto & Cognac. Continental Stinger IV2 oz. Hiram Walker Amaretto & Cognac % oz. Hiram Walker Peppermint Schnapps Combine in blender with cracked ice. Pour unstrained into on-the-rocks glass. Add mint leaf. Amaretto & Cognac Spark Plug Pack an on-the-rocks glass with ice. Add IV2 oz. Hiram Walker Amaretto & Cognac. Top with cola, add lime wedge. Coffee Amore Add 1 oz. Hiram Walker Amaretto & Cognac to a cup of freshly brewed coffee. Sparkling Amaretto & Cognac Pack a highball glass with ice. Pour in IV2 oz. Hiram Walker Amaretto & Cognac. Fill with soda, garnish with lime wedge. Continental Stinger Top Banana

7 Jelly Bean 1 oz. Hiram Walker Blackberry Flavored Brandy 1 oz. Hiram Walker Anisette Combine over ice in on-the-rocks glass. Black Angel IV2 oz. Hiram Walker Blackberry Flavored Brandy Juice of 1 lime Soda Pack on-the-rocks glass with ice. Add brandy, lime juice and splash of soda. Garnish with lime wedge. Cranberry Spritzer Pack an on-the-rocks glass with ice, add IV2 oz. Hiram Walker Cranberry Cordial. Top with soda, garnish with lemon slice. Cranberry Apple IV2 oz. Hiram Walker Cranberry Cordial 4 oz. apple juice or cider V2 fresh apple Combine in blender until smooth. Serve in on-the-rocks glass. Cranberry Sunrise Punch 2V2 c. Hiram Walker Cranberry Cordial 1 bottle (32 oz.) unsweetened grapefruit juice, chilled 3 c. (28 oz.) club soda, chilled V2 to 1 c. Crystal Palace vodka (optional) Ice Mix all ingredients in large pitcher or punch bowl. Serve over ice. Makes 2V2 quarts Cold Turkey IV2 oz. Hiram Walker Cranberry Cordial V/2 oz. Crystal Palace Vodka Combine in on-the-rocks glass with ice and garnish with twist of lime. Nantucket Nightcap 1 oz. Hiram Walker Cranberry Cordial 1 oz. Crystal Palace Vodka 2 oz. grapefruit juice Combine over ice in on-the-rocks glass. Cranberry Cooler Pack a tall glass with ice, add IV2 oz. Hiram Walker Cranberry Cordial. Top with orange juice, garnish with lime wedge. Champagne Kir Pour V2 oz. Hiram Walker Creme de Cassis into champagne glass. Top with chilled champagne. Garnish with strawberry. Wine Kir 1 oz. Hiram Walker Creme de Cassis 4 oz. chilled Chablis Serve in wine glass with or without ice. Garnish with lemon twist. Sloe Gin Fizz V/2 oz. Hiram Walker Sloe Gin 1 tsp. powdered sugar Juice of V2 lemon Combine in blender with 3 ice cubes. Pour into highball glass. Top with soda. Garnish with cherry and orange slice. Sloe Gin Punch 1 gallon orange juice, chilled 1 bottle (750 ml) Hiram Walker Sloe Gin 1 bottle (1 liter) club soda, chilled 2 pints pineapple or raspberry sherbet Optional: 1 c. Two Fingers Tequila Mix first three ingredients in large punch bowl. Float scoops of sherbet on top. Serve immediately. Strawberry Daiquiri IV2 oz. Hiram Walker Creme de Strawberry 1 oz. rum 1 oz. Sweet and Sour mix or 2 Tbsp. limeade or lemonade concentrate Combine in blender with cracked ice. Serve in on-the-rocks glass. If desired, add 4 or 5 strawberries to blender. Garnish with strawberry. Sloe Gin Fizz

8 Champagne Kir Cranberry\ Spritzer Black Angel Jelly Bean

9 Triple Orange Apricot Collins Apricot Sourball Banana Split 8

10 Banana Split IV2 oz. Hiram Walker Swiss Chocolate Almond V2 oz. Hiram Walker Creme de Banana 3 oz. cream Blend with cracked ice and pour into on-therocks glass. Frozen Margarita IV2 oz. Two Fingers Tequila V2 oz. Hiram Walker Triple Sec V2 oz. lime juice Combine in blender with cracked ice. Serve in on-the-rocks glass with salted rim. Triple Sec Collins Pack a tall glass with ice, add V/2 oz. Hiram Walker Triple Sec, top with Collins mix. Add lemon slice. Triple Orange Pack a tall glass with ice, add V/2 oz. Hiram Walker Triple Sec, and top with orange juice. Garnish with orange slice and cherry. Frozen Reach Daiquiri 1 oz. Hiram Walker Peach Flavored Brandy V2 oz. Hiram Walker Triple Sec 1 oz. light rum 2 oz. Sweet and Sour mix V2 fresh or canned peach Blend with cracked ice until smooth. Serve in on-the-rocks glass. Variation: add scoop of Haagen-Dazs vanilla ice cream and blend. Apricot Sourball Pack an on-the-rocks glass with ice, add V/2 oz. Hiram Walker Apricot Flavored Brandy. Top with juices of half a lemon and half an orange. Stir. Apricot Colada IV2 oz. Hiram Walker Apricot Flavored Brandy 3 oz. Pina Colada mix 2 oz. Haagen-Dazs vanilla ice cream 2 ice cubes, cracked Combine in blender until smooth. Serve in on-the-rocks glass, with pineapple wedge. Apricot Collins Pack a tall glass with ice, add IV2 oz. Hiram Walker Apricot Flavored Brandy, top with Collins mix. Apricot Daiquiri 1 oz. Hiram Walker Apricot Flavored Brandy 1 oz. light rum Juice ofm> lime (or 1 oz. Sweet and Sour mix) 3 ice cubes, cracked Combine in blender until smooth. Serve in on-the-rocks glass. Garnish with lime and mint sprig.

11 Cappuccino Pour 1 oz. Hiram Walker Chocolate Mint into mug. Add coffee. Top with whipped cream. Garnish with grated chocolate. Chocolate Mint Cream IV2 oz. Hiram Walker Chocolate Mint 2 oz. milk Combine in tall glass filled with ice cubes. Top with soda. Garnish with mint sprig. Sambuca Con Mosca Pour IY2 oz. Hiram Walker Sambuca into a cordial glass. Float 3 roasted coffee beans on top. Sambuca Caffè Add 1 oz. Hiram Walker Sambuca to a cup of hot black regular coffee or espresso. Add a lemon twist. Roman Screwdriver Pack a tall glass with ice. Add II/2 oz. Hiram Walker Sambuca. Top with orange juice and orange slice. Sombrero Pour IV2 oz. Hiram Walker Coffee Flavored Brandy over ice in an on-the-rocks glass. Top with milk. Brazilian Coffee Cream IV2 oz. Hiram Walker Coffee Flavored Brandy 4 oz. Hàagen-Dazs vanilla ice cream Combine in blender until smooth. Serve in on-the-rocks glass. Praline 'n Cream Pour IV2 oz. Praline liqueur over ice in an on-the-rocks glass. Top with cream or milk. Praline Sunset Add IV2 oz. Praline liqueur to a cup of hot coffee. Top with whipped cream. Praline Cajun Cooler Combine IV2 oz. Praline liqueur, IV2 oz. Hiram Walker Creme de Cacao, 1 scoop Haagen-Dazs vanilla ice cream and 3 cracked ice cubes in a blender until smooth. Serve in on-the-rocks glass. Chocolate Mint Cream

12 Roman Screwdriver Praline 'n Cream Brazilian Coffee Cream

13 Skier's Schnapps Mother Lode 12

14 Peppermint Twist Pour IV2 oz. Hiram Walker Peppermint Schnapps into a tall glass packed with crushed ice. Add soda and lemon twist. Skier's Schnapps Add IV2 oz. Hiram Walker Peppermint Schnapps to a mug of hot chocolate. Top with whipped cream. Mother Lode 1 oz. Hiram Walker 90 Proof Peppermint Schnapps 1 oz. Canadian Club whisky Add to an on-the-rocks glass packed with ice, garnish with orange slice and cherry. Spearmint Tea Pack a tall glass with ice cubes. Add IV2 oz. Hiram Walker Spearmint Schnapps. Fill with tea. Garnish with lemon slice. Cinnamon Coffee 2 Tbsp. instant espresso mix IV2 oz. Hiram Walker Cinnamon Schnapps Combine in mug and fill with hot water. Stir. Top with whipped cream. Cinnful Apple Pack a tall glass with ice. Add apple juice (or cider) and IV2 oz. Hiram Walker Cinnamon Schnapps. Garnish with apple slice. Cinnamon Cola Pack an on-the-rocks glass with ice. Add IV2 oz. Hiram Walker Cinnamon Schnapps. Top with cola, garnish with lime wedge. Grasshopper V2 oz. Hiram Walker Creme de Menthe (Green) V2 oz. Hiram Walker Creme de Cacao (White) Yi oz. cream Combine in blender with ice until smooth. Strain into cocktail glass.

15 Praline Pöpcorn Crunch Minted Grapefruit

16 Appetizers Ginger Almond Shrimp Y2 C. butter or margarine 2 cloves garlic, minced V2 c. sliced almonds 2 lbs. medium shrimp, cleaned and deveined 3 Tbsp. Hiram Walker Amaretto or Amaretto & Cognac V4 tsp. ground ginger YA c. chopped parsley Heat butter, garlic and almonds in chafing dish or skillet over medium flame, stirring until almonds are lightly browned. Add shrimp. Cook until shrimp are opaque, 3 to 4 minutes. Stir in Amaretto, ginger and parsley. Serve hot with lemon wedges. Fruited Amaretto Cheese Spread 2 pkg. (8 oz. each) cream cheese, softened 1 can (8V2 oz.) crushed pineapple, well-drained V2 c. chopped green pepper 3 Tbsp. chopped green onion 3 Tbsp. Hiram Walker Amaretto or Amaretto & Cognac 1 tsp. seasoned salt 1 c. toasted slivered almonds, chopped V4 c. chopped parsley Mix first six ingredients and half the almonds. Form mixture into a ball. Roll in remaining almonds and chopped parsley. Refrigerate several hours. Serve with crackers. Minted Grapefruit 2 medium grapefruit, halved and scored 4 Tbsp. Hiram Walker Creme de Menthe (Green) Maraschino cherries and mint leaves Heat oven to broil or 550. Sprinkle 1 Tbsp. liqueur over each grapefruit half. Broil until warm, about 1 minute. Garnish with cherries and mint. 4 servings. Minted Melon 1 large cantaloupe or honeydew melon 3 Tbsp. Hiram Walker Creme de Menthe (White) 1 Tbsp. lemon juice 12 thin slices prosciutto ham Lemon and lime wedges Halve melon. Remove seeds. Cut each half into 6 slices; remove rind. Wrap each slice with proscuitto. Mix Creme de Menthe and lemon juice; drizzle over melon. Chill. Serve with lemon and lime wedges. 12 appetizers. Saucy Meatballs IV2 lbs. lean ground beef % c. grape jelly 3 Tbsp. prepared mustard V3 c. Hiram Walker Blackberry Flavored Brandy Salt and pepper to taste Heat oven to 375. Form beef into 1-inch balls. Bake uncovered until lightly browned, about 20 minutes; drain. Heat all remaining ingredients except parsley, in medium saucepan, over low heat, until mixture is melted. Add meatballs to sauce, heat 15 minutes. Serve hot, garnished with parsley. Praline Popcorn Crunch 10 c. popped corn V4 c. Praline liqueur I/2 c. whole pecans V4 c. light corn syrup Y2 c. slivered almonds 1 Tbsp. Praline liqueur IV3 c. sugar Y4 tsp. salt 1 c. butter or margarine Heat oven to 325. Butter baking sheet and large bowl. Toast pecans and almonds until light brown. Combine popped corn and nuts in large bowl. Heat sugar, butter,v4 c. Praline and corn syrup in heavy 2-quart saucepan. Stir over medium-high heat, to 275, or soft crack stage. Remove from heat, stir in 1 Tbsp. Praline and salt. Pour over popped corn and nuts. Mix and spread immediately on baking sheet. Let stand 1 hour. Break into bite-size pieces.

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18 Entrées Triple Chili 1 lb. lean ground beef 1 c. chopped onion 2 c. canned tomatoes, cut up 1 c. water 3 c. Hiram Walker Triple Sec 2 Tbsp. tomato paste 2 Tbsp. white vinegar 3 Tbsp. chili powder 1 tsp. ground oregano 1 tsp. salt V2 tsp. garlic salt 4 to V2 tsp. hot pepper sauce 1 can (151/2 oz.) kidney beans, drained Corn chips Sour cream Brown beef and onions, drain. Add all ingredients except last three. Bring to boil. Reduce heat; cover and simmer 25 minutes. Add kidney beans last 5 minutes of cooking. Serve with corn chips. Top with sour cream. 5 servings. Chicken with Artichokes 3 Tbsp. butter or margarine 2 whole chicken breasts, boned and cut into 2-inch pieces 2 lb. mushrooms, sliced 1 can oz.) artichoke hearts, drained 1 lemon, thinly sliced 1 Tbsp. capers 3 Tbsp. Hiram Walker Apricot Flavored Brandy Heat butter, chicken and mushrooms over medium heat until meat is no longer pink. Stir in artichokes, lemon and capers. Pour brandy over mixture and flame. Garnish with parsley. 4 servings. Supreme Brandy Burgers 1 lb. lean ground beef 4 lb. boiled ham, finely ground 4 green onions, finely chopped 1 egg, slightly beaten 1 Tbsp. Hiram Walker Apricot Flavored Brandy Pinch of thyme 4 c. beef broth 4 c. Hiram Walker Apricot Flavored Brandy 2 Tbsp. butter or margarine Mix first 6 ingredients. Shape into 6 patties. Broil or grill to desired doneness. Heat broth, brandy and butter in small saucepan. Pour over patties and garnish with parsley. Beach Baked Ham 1 whole (fully cooked) smoked ham, 8 to 10 lbs. Whole cloves 2 c. peach preserves 4 c. packed brown sugar 4 c. Hiram Walker Peach Flavored Brandy 4 tsp. dry mustard Heat oven to 325. Bake ham uncovered, in shallow pan, 15 to 18 minutes per pound. Remove from oven 30 minutes before done. Cut diagonal slashes across top. Stud with cloves. Mix remaining ingredients. Brush over surface of ham. Bake 30 minutes longer, basting with pan juices. Beach Barbequed Spare Ribs 4 lbs. spare ribs 1 onion, thinly sliced 2 c. Hiram Walker Peach Flavored Brandy 2 c. soy sauce 4 c. catsup 2 cloves garlic, minced Heat oven to 350. Place ribs in roasting pan. Layer with onions. Add water to cover bottom of pan, cover and bake 1 hour. Drain. Mix brandy, soy sauce, catsup and garlic. Pour over ribs. Marinate 4 hours. Bake or grill over medium coals for 30 minutes. Glaze with honey glaze* Continue to cook 5 minutes longer. Garnish with onion rings. *3 tablespoons honey and 3 tablespoons marinade sauce. Chicken with Artichokes

19 Macédoine of Fresh Fruit Valencia Mushrooms Candied Yams in Orange Cups

20 Side Dishes Macédoine of Fresh Fruits 3 Tbsp. Hiram Walker Apricot Brandy 3 Tbsp. Hiram Walker Triple Sec 1 Tbsp. Hiram Walker Amaretto VA C. powdered sugar 8-10 c. assorted fresh fruit pieces (grapes, strawberries, peaches, oranges, blueberries, kiwi) Mix liqueurs and powdered sugar until dissolved. Pour over fruit. Chill several hours. Serve in sugar-rimmed wine glasses* *Beat 1 egg white with 1 tsp. water. Dip rim of glass in mixture, then in sugar. Let dry. Candied Yams in Orange Cups 1 lb. cooked yams or 1 can (18 oz.), drained 2 Tbsp. butter or margarine V3 c. Hiram Walker Orange Curacao or Triple Sec 1 Tbsp. packed brown sugar Vi tsp. ground cinnamon Vi cup marshmallow creme 3 oranges, halved, with pulp removed Slivered almonds Parsley Heat first five ingredients, stirring constantly. Remove from heat. Add marshmallow creme, beat until fluffy.spoon mixture into orange shells, sprinkle with almonds. Bake filledorange shells at 400, 15 minutes. Garnish with parsley. 6 servings. Zucchini with Anisette Valencia Mushrooms M> lb. fresh mushrooms, thinly sliced 4 stalks celery, thinly sliced 3 Tbsp. Hiram Walker Triple Sec 2 Tbsp. lemon juice 2 Tbsp. finely chopped parsley Bibb or leaf lettuce Lemon slices Mix all ingredients except lettuce and lemon slices. Chill 2 hours. Serve on lettuce-lined plates, garnish with lemon. 4 servings. Zucchini with Anisette 6 small zucchini, sliced V3 c. olive oil 1 clove garlic, minced 2 Tbsp. Hiram Walker Anisette Heat zucchini in oil and garlic until tender. Pour Anisette over and flame. Serve immediately. 4 to 6 servings. Sweet and Sour Cabbage 1 head (about IV2 lbs.) red cabbage, shredded % c. Hiram Walker Cranberry Cordial VA C. vinegar V2 c. sugar 1 tsp. salt 1 tsp. caraway seeds (optional) Cook all ingredients in large covered saucepan, or Dutch oven, over medium heat, stirring occasionally, until cabbage is tender, about 25 to 30 minutes. Serve as side dish with pork chops or other meats. 6 to 8 servings. Cranberry V&ldorf Salad 1 pkg. (6 oz.) raspberry-flavored gelatin 2 c. boiling water V3 c. Hiram Walker Cranberry Cordial 1 jar (14 oz.) cranberry-orange relish IV2 c. chopped apples 1 c. chopped celery 1 c. chopped nuts Mix gelatin and boiling water in large bowl until gelatin is completely dissolved. Stir in Cranberry Cordial and relish. Chill slightly, until mixture mounds slightly when dropped from spoon. Fold in apples, celery and nuts. Pour into oiled 8-cup mold. Refrigerate until firm; unmold.

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22 Desserts Margarita Pie V2 c. butter or margarine IY2 c. finelycrushed pretzels V3 c. sugar 1 can (14 oz.) sweetened condensed milk V2 c. fresh lime juice 2 Tbsp. Two Fingers Tequila 2 Tbsp. Hiram Walker Triple Sec Grated rind of 1 lime 1 c. whipping cream, whipped 2-3 drops green food color Melt butter in small saucepan. Stir in pretzel crumbs and sugar. Mix well. Press into buttered 9-inch pie plate. Chill. Mix milk, lime juice, tequila, Triple Sec and lime rind. Fold in whipped cream and food color. Pour into crumb crust. Freeze until firm,about 4 hours. Garnish with whipped cream, pretzels and mint leaves. 6 to 8 servings. Strawberry Refresher Place 2 scoops each Haagen-Dazs strawberry ice cream and lemon sherbet in large wine glass or demi-snifter. Add fresh sliced strawberries. Repeat. Drizzle with Hiram Walker Creme de Strawberry or Triple Sec. Garnish with strawberry and mint leaf. 1 serving. Strawberry Refresher Holiday Bundt Cake 1 pkg. (18/2 oz.) yellow cake mix V2 c. Hiram Walker Apricot Flavored Brandy 1 pkg. (12 oz.) glazed mixed fruit 1 c. raisins 1 c. chopped walnuts 10 dried apricot halves Heat oven to 300. Grease and flour12-cup bundt cake pan. Prepare cake mix according to directions, substituting V2 cup Apricot Flavored Brandy for V2 cup water. Mix in remaining ingredients. Pour into bundt pan; set in shallow pan of 1-inch water. Bake 1 hour 40 minutes. Bananas Foster V2 c. packed brown sugar VA c. butter or margarine 4 ripe bananas, peeled and quartered Dash of cinnamon VA C. Hiram Walker Creme de Banana VA C. Hiram Walker Orange Curacao 1 pt. Haagen-Dazs vanilla ice cream Heat brown sugar and butter in chafing dish or skillet. Stir in bananas and cinnamon: saute. Pour liqueurs over and flame.spoon mixture over ice cream. 4 servings. Frozen Blackberries Coupe 8 oz. fresh or frozen blackberries 1 pt. Haagen-Dazs vanilla ice cream 2 oz. Hiram Walker Blackberry Flavored Brandy Reserve 4 berries for garnish. Mix all ingredients in blender until smooth. Serve in champagne glasses. Garnish with berries. 4 servings. Cranberry Cake 1 pkg. (18V2 oz.) white cake mix 2 eggs 1/4 c. whole berry cranberry sauce V2 c. Hiram Walker Cranberry Cordial Sweetened whipped cream Heat oven to 350. Grease and flouroblong pan, 13 x 9 x 2 inches. Mix all ingredients in large bowl on low speed 1 minute, scraping bowl constantly. Increase speed to medium, mix 2 minutes, scraping bowl occasionally. Pour into pan. Bake until wooden pick inserted in center comes out clean, about 30 minutes. Cool. Serve with sweetened whipped cream and remaining cranberry sauce or frost with favorite topping.

23 Coupe Melba Place 3 peach slices in large wine glass or demi-snifter. Add 3 small scoops Haagen- Dazs vanilla ice cream and 1 Tbsp. fresh or frozen raspberries. Drizzle with Hiram Walker Amaretto or Amaretto & Cognac. Repeat layers. Top with whipped cream. 1 serving. Amaretto Custard Cake 1 pkg. Om oz.) yellow cake mix 1 pkg. (3 oz.) custard mix 2 eggs M c. milk Yi c. Hiram Walker Amaretto or Amaretto & Cognac Y\ tsp. nutmeg Heat oven to 350. Grease and flour12-cup bundt cake pan. Beat all ingredients together. Pour into pan. Bake 45 minutes. Cool 15 minutes; remove from pan. Drizzle with Glaze. * *1V2 c. powdered sugar 2 Tbsp. Hiram Walker Amaretto or Amaretto & Cognac 2 Tbsp. milk or light cream Dash of nutmeg Dash of salt Mix all ingredients until smooth, and of drizzling consistency. Grasshopper Pie 1 9-inch chocolate wafer crust 24 marshmallows Yi c. milk Yi c. Hiram Walker Creme de Menthe (Green) 2 c. whipping cream, whipped Heat marshmallows and milk in top of double boiler until melted. Cool. Fold in Creme de Menthe and whipped cream. Pour into pie crust. Chill several hours. Garnish with mint leaves and additional whipped cream. 6 to 8 servings. Chocolate Fondue Swiss Chocolate Almond Pie 1 qt. Haagen-Dazs vanilla ice cream 3 oz. Hiram Walker Swiss Chocolate Almond 1 9-inch chocolate wafer crust, frozen Chocolate ice cream topping Slivered almonds Mix ice cream and liqueur in blender until smooth. Pour into crust. Freeze until firm. Drizzle with chocolate topping. Garnish with slivered almonds. 6 to 8 servings. Chocolate Fondue 1-8 oz. milk chocolate bar, broken up 1 pkg. (12 oz.) semisweet chocolate morsels 3 /4 c. light cream Y\ c. Hiram Walker Swiss Chocolate Almond Heat chocolates and cream in saucepan over low heat, stirring until smooth. Stir in liqueur just before serving. Serve warm over low flamein fondue pot, with fresh fruits and cubed pound cake, as dip. Praline Freeze Place two generous scoops Haagen-Dazs vanilla ice cream into a sundae dish. Pour 1 oz. Praline liqueur over. Top with pecans. Praline Cheesecake 2 c. graham cracker crumbs 2 c. sugar 1 tsp. ground cinnamon V3 c. butter or margarine, melted 3 pkg. (8 oz. each) cream cheese, softened IV4 c. sugar 4 eggs V2 c. sour cream 3 Tbsp. flour V3 c. Praline liqueur Yi tsp. vanilla % c. sour cream Y\ c. powdered sugar 1 tsp. Praline liqueur Chopped pecans Heat oven to 325. Mix first 4 ingredients. Press in bottom and sides of 9-inch springform pan. Beat cream cheese until smooth. Mix in sugar gradually. Beat in eggs, Vzc. sour cream, flour, V3C. Praline and vanilla. Pour into crust. Bake 1 hour. Mix 3 /4C. sour cream, powdered sugar and remaining Praline. Spread over top of cheesecake. Bake 45 minutes longer. Garnish with pecans. Refrigerate overnight. 8 to 10 servings.

24 Coffee Buffet Enhance the taste of fresh, hot coffee with Hiram Walker Cordials. Try Chocolate Mint, Sambuca, Cinnamon Schnapps, Amaretto, Amaretto & Cognac, or any of our more than thirty-five enticing flavors. And make your after-dinner coffee special! One taste of Hiram Walker Cordials and you'll see what a difference a name makes.

25 HIRAM WALKER What a difference a name makes. HIRAM WALKER CORDIALS proof. Hiram Walker and Sons, Inc., Fort Smith, Arkansas; San Francisco, California. CANADIAN CLUB-Blended Canadian Whisky, 86.8 Proof. Imported in bottle by Hiram Walker Importers Inc., Detroit, Mich. HIRAM WALKER'S CRYSTAL PALACE VODKA-8O Proof. Hiram Walker Inc., Farmington Hills, Mich. TWO FINGERS TEQUILA-WHITE or GOLD, 80 Proof. Imported & Bottled by Hiram Walker Inc., Burlingame, Calif. PRALINE-40 Proof Liqueur. Bottled by Praline Emporium Co., New Orleans, Louisiana. 1983

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