Young and old alike love the fun of a snowy winter day. Add some great food, good friends, and an exciting sledding hill and you've got yourself a party!

My friends Marty and Jim saw the snow falling on their backyard hill and decided it was the perfect day to enjoy it. To get ready for our party, we lit a bonfire, set out some blankets, and loaded the scene with fresh flowers, candles and food. An old-fashioned sled did double duty as a "winter wagon" for hauling, and as a serving place.

Our fare for the party included snowy day pot pie, cinnamon maple baked apples and ginger snaps, all placed in a covered tin box for individual lunches. Candy Nut Mix and piping Hot Cocoa finished our menu. To keep the lunches nice and warm, we bundled the tins in dish towels like grandma used to do.

Stacks of blankets and fresh flowers were both pretty and functional. 

Gathering outdoors seems to bring everyone closer together.

So the next time you see the snow falling, call your friends and neighbors, and you may find yourself whizzing down a hill at top speed.

Snowy Day Chicken Pot Pie
2 1⁄2 c. chicken stock
2 c. sliced carrots
1 c. canned pearl onions
1 c. sweet potatoes, diced
4 oz. sugar snap peas
2 T. butter
2 T. all-purpose flour
4 sprigs rosemary
2 c. cooked chicken breast, cut into pieces
1 ready-made pie crust (2 layers)

Bring 1 1⁄2 c. of chicken stock to a boil in a small saucepan. Add carrots, onions, sweet potatoes, and one rosemary sprig. Boil 4 minutes, drain, reserving liquid, and discard rosemary.

Place sugar snap peas in boiling water for 30 seconds. Drain, rinse, and add to carrot mixture.

Melt butter in a saucepan, add flour and whisk while cooking over medium- low heat for 3-4 minutes. Add reserved carrot mixture liquid, and enough of the remaining stock to make 2 cups. Continue whisking over heat until thickened (3-4 minutes). Add a sprig of rosemary, cover, and set aside until cool.

Butter four ramekins and place one fourth of the chicken in each. Add carrots, sweet potatoes, sugar snap peas and onions to each ramekin. Pour the sauce over the contents of each ramekin and top with a sprig of rosemary.

Cut the pie crusts in half and set one on top of each ramekin. Drape the extra over the sides and press to the outside of the ramekin dish to create a seal. Trim excess crust and pinch to make a neat edge. Chill in freezer for 20 minutes. Bake in a preheated oven at 475 degrees until pastry is golden brown, about 15-18 minutes. Serve in ramekins.

Serves four.

Cinnamon Maple Baked Apples
6 fresh apples of your favorite variety
6 T. raisins
6 T. cinnamon red-hots
6 T. maple syrup
2 1⁄2 - 3 c. apple cider

Using a sharp paring knife, carve out stem and seeds (opening can be a little wide to form a bowl shape) being careful not to poke through the bottom of the apple. Fill each apple with 1 T. each of raisins, cinnamon red-hots, and maple syrup. place the apples into a baking dish and pour apple cider around them. Bake in a preheated oven at 350 degrees until tender. Can be topped with whipped cream or ice cream.

Grandma Joan's Ginger Snaps
3⁄ 4 c. shortening
1 c. brown sugar
1⁄ 4 c. molasses
1 egg
2 1⁄4 c. sifted flour
2 t. soda
1⁄ 2 t. salt
1 t. ginger
1 t. cinnamon
1⁄ 2 t. clove pinch of nutmeg

Cream shortening, brown sugar, molasses and egg together until fluffy. Sift dry ingredients together. add dry ingredients to creamed mixture and combine well. Roll into balls and dip in sugar, then press with the bottom of a glass to flatten.
Bake in a preheated oven at 375 degrees for 8-10 minutes.

Makes about 2 dozen 3" cookies.

Candy Nut Party Mix
2 large bags of peanut butter M & M's
2 large bags of plain M & M's
2 large boxes of Junior Mints
1 c. almonds (cinnamon if available)
1 c. cashews
2 c. raisins

Mix together and serve.

Hot Cocoa
Mix up your favorite brand and serve with assorted toppings. We used caramel sauce, whipped cream and marshmallows.

By Teri Bennett