Wassail

1 bottle of cranberry juice
1 bottle of apple juice
1 can frozen pineapple juice concentrate, undiluted
3-4 cinnamon sticks
1 quart water, optional

In a large saucepan or Dutch oven, combine juices, lemonade and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold. (careful that it is not too hot for young children)

Chicken Pot Pie

1/3 cup butter
1/3 cup flour
1 garlic clove, minced
½ tsp. salt
¼ tsp. pepper
1-1/2 cups water
2/3 cup milk
2 tsp. chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen mixed vegetables
Pastry:
1-2/3 cups flour
1 pkg. Cream cheese cubed
1/3 cup cold butter

In a saucepan, melt butter. Stir in flour, garlic, salt and pepper until blended. Gradually stir in water, milk and bouillon. Bring to a boil; boil and stir for 2 minutes. Remove from the heat. Stir in chicken and vegetables; set aside. For pastry, combine flour and celery seed in a bowl. Cut in cream cheese and butter until crumbly. Work mixture by hand until dough forms a ball. On a lightly floured surface, roll 2/3 of dough into a 12 inch square. Transfer to an 8 inch square baking dish. Pour filling into crust. Roll remaining dough into a 9 inch square; place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 425 for 30-35 minutes or until crust is golden brown and filling is bubbly.