RECIPES: The November/December issue of Pennsylvania Grange News has some recipes we’d love to try this holiday season.

The article starts out with a recipe for wassail. We’ve heard of it, but never had it.

The hot mulled cider was traditionally imbibed as an integral part of wassailing, a Medieval Christmastide English drinking ritual intended to ensure a good cider apple harvest the following year.

Here’s the recipe: Start with one gallon of cider or apple juice, ½ cup of lemon juice, 2 cups of sugar, 10 cinnamon sticks and 2 tablespoons of whole allspice.

Combine all the ingredients in a large saucepan. Bring to a boil and then simmer about 10 minutes. Pour through a cheesecloth or fine strainer before serving. Good warm and chilled.

We bet that smells good while it’s cooking.

Here’s one for cheesy muffins. The recipe yields 12 muffins.

Two cups flour, 1 teaspoon salt, 1 tablespoon baking powder, 3 eggs, 1 cup milk, 1 teaspoon tarragon, 1 tablespoon parsley, 2 tablespoons chives, 4 cups shredded cheddar cheese.

Combine the flour, salt and baking powder in a bowl. Beat eggs with milk. Pour into dry ingredients, stirring until mixed. Stir in tarragon, parsley, chives and cheese. Spoon into greased muffin cups. Bake at 425 degrees for 15 minutes.

Cranberry salad sounds like another winner. This recipe yields two quarts. Three apples, 2 oranges and half a peel of one orange, 1 pound cranberries, 2 cups sugar and 1 three-ounce package of lemon Jello.

Make Jello according to directions on box, with ½ cup less water; set aside. Grind apples, oranges, peel and cranberries. Add sugar. When Jello is cool, add ground mixture.

We think these recipes sound pretty easy to follow and we’re hoping to make some of these goodies soon.

We’ll share more recipes from the Grange in the future.