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Christmas Cauliflower - from Debbie B., Florida DebbBlanchard@comcast.net This recipe was originally in Southern Living Magazine. It is a really pretty dish, pretty-much low-carb, and very tasty! 1 large head cauliflower, broken into florets In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, sautÈ green pepper and mushrooms in butter for 2 min. Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add pimientos and salt. Place half of the cauliflower in a greased 2-qt baking dish. Top with half of the sauce. Repeat layers. Bake, uncovered, at 325 for 25 minutes or until bubbly. Sprinkle with paprika if desired. YIELD 8-10 servings. |
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Pineapple-Cheddar Casserole - from Debbie B., Florida DebbBlanchard@comcast.net This recipe has become a favorite and is always the dish that people request I bring to a covered dish function. The quantities for 9-12 servings is at the end. 1 20-oz can pineapple chunks Drain pineapple, reserving 3 TBSP juice. Arrange on the bottom of a greased casserole. Stir together flour & sugar and sprinkle over pineapple. Drizzle the reserved liquid over and top with/ cheese Mix together the crushed crackers and the melted butter and distribute over the cheese. Bake the casserole, covered, in a 350 oven 15 minutes. Uncover and bake 10 minutes longer. (Serves 4-6) For 9-12 servings: 30 oz pineapple |
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Elsie's Potatoes - from Nancy L., British Columbia nelteach@mac.com These mashed potatoes are sublime! They are make-ahead too, which makes the big day that much easier. They come from the Best of Bridge Cookbook series. Enjoy! 5 lbs. potatoes Cook and mash potatoes. Add all ingredients, except butter, and combine. Put into large casserole. Dot with butter. Bake, covered, at 350 degrees for 30 minutes. If making ahead, cover and refrigerate or freeze. Thaw before baking. Serves 10-12 (and tastes just as good as leftovers!) |
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Crunchy Noodle Salad - from Edith H., Cincinnati, Ohio eheilmann@fuse.net The PTO at my old school would make lunch for the teachers once a month. Nan Moore is a mom who is also a caterer, and she started making this recipe with every lunch. It got so she had to make two salads, and leave one in the refrigerator until the second lunch period. Otherwise, the teachers in the first lunch would eat it all! Every time I make it, people ask me for the recipe. The great thing is that it can be assembled ahead of time. Right before serving, add the dressing and the Chinese rice noodles. 1 large head lettuce (Nan uses 1/2 Bibb and 1/2 Iceberg) Combine lettuce and onions. Sauté almonds, butter, and sugar. Watch carefully as this burns easily. Whisk together dressing ingredients. Before serving, add dressing and rice noodles and toss. Serve at once. |
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Fruit Compote - from Ann S., Michigan skibaa@chartermi.net 1/2 cup port Combine port and honey in large saucepan, bring to a boil. Add cranberries and apples,cook 6 mnutes or until cranberries begin to pop, stirring occasionally. Stir in Splenda and reamining ingredients, cook 5 minutes or until heated through. Serve 3 Tbsp fruit over sliced turkey or other meat of choice (excellent with pork). |
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Waldorf Salad - from Debbie B., Florida DebbBlanchard@comcast.net 1 cup diced celery Mix all and serve in a large salad bowl. |
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Fruit Salad and Dressing from Peggy G., Arizona pgeorge@mac.com The next few recipes have been a part of our traditional Thanksgiving and Christmas dinners for generations. No holiday is complete without them! 2 T. cornstarch Combine cornstarch and sugar, stir in egg, then add 1 cup of the juices
drained from the oranges and pineapple chunks. Bring to a boil till
thickened. Stir in 2 cups miniature marshmallows, fold in whipped cream
and let sit overnight in refrigerator. Next day just before serving,
stir in cut up fresh fruit to dressing: 1-2 red delicious apples
(peeled), red seedless grapes cut in half, 1-2 sliced bananas. |
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Baked Corn Casserole - from Peggy G., Arizona pgeorge@mac.com We usually double this recipe because our family loves it so much! 2 cans creamed corn Place in 1 1/2 quart buttered casserole dish and bake at 350 for
approximately 1 hour and 10 minutes. |
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Butterhorn Rolls - from Peggy G., Arizona pgeorge@mac.com We always make lots of extra rolls because everyone loves to take home leftover turkey and rolls to make sandwiches. 1 cake/package yeast Stir up like a cake. Cover dough tightly and refrigerate overnight. It
will raise in the bowl. Roll out with rolling pin, and cut in wedges.
Roll this triangular-shaped piece up ending up with the point on top.
Place apart on a baking sheet. Let rise 3 1/2 to 4 hours. Bake at 350
for about 10 minutes or until brown. |
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Turkey Gravy Tips - from Peggy G., Arizona pgeorge@mac.com The best turkey gravy is made from pan drippings. Drain all
liquids from the roasting pan into a heat resistant bowl.
Allow to separate. Skim off the fat that rises to the top.
Place (about 4 tablespoons) in a saucepan. Over medium
heat, whisk in 4 tablespoons of flour. Cook for 3 minutes.
Whisk in the remaining pan liquid (add canned chicken broth
to bring the total to about 3 cups). Whisk to eliminate any
lumps. Simmer for 20 minutes, stirring frequently. |
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Shrimp Provencale - from Betty B., Massachusetts bruhmuller@rcn.com 2 dozen or so fresh medium to large size shrimp Shell and devein shrimp, set aside. Blanch, peel and core tomatoes. Cut them in half crosswise, and squeeze to remove seeds. Cut into 1/2 inch cubes (makes about 1 1/2 cups). Heat 2 tablespoons of olive oil in skillet and add tomatoes. Salt and pepper to taste. Cook about 10 to 15 minutes or until most of the tomato liquid evaporates leaving solid pieces. Heat remaining tablespoon of olive oil and butter in another skillet and add shrimp (salt and pepper to taste). Cook, stirring and shaking skillet about 4 minutes or until cooked through. Do not overcook! Add garlic and toss to blend. Pour tomatoes on serving plate and add shrimp. Serve sprinkled with fresh chopped basil and parley. |
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Coca-Cola Chicken - from LouHigh, Tennessee lhigh86090@comcast.net 1 can of diet coke Cook in the crock pot for 6-8 hours.
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| Easy Quiche - by Kerry L., Western Australia kerryl@iinet.net.au Great to eat for lunch with salad, or as a snack. Cut into squares to serve as finger food. In a large bowl, add 4-6 eggs and beat until frothy. Pour mixture into a greased flan tin, or biscuit tray, or shallow casserole dish. |
| Sweet Potato and Apple Pie - from Anne B., New Jersey apbrodsky@comcast.net 3 cooking apples (Granny Smith) STREUSEL TOPPING ALSO 10 minutes before ready drizzle on sherry wine Butter a deep casserole dish or bowl. This can be prepared the day before, and reheated in the microwave. |
| Cranberry Jello Salad - from Karen P., Kentucky KarenP3720@aol.com 2- 3 oz. pkgs. cherry jello Drain pineapple, reserving juice. Combine jello, sugar and hot water. Add cold water, lemon juice, and pineapple juice. Chill until partially set. Add crushed pinapple, cranberries, celery and nuts. Chill until firm. |
| Best Ever Leftover Thanksgiving/Christmas Hotdish - from Avis B., North Dakota abreding@bis.midco.net Here is a great recipe that I use for leftovers after a holiday. Chicken or turkey is the favorite! I don't use measurements because it depends on how much you want to make. In the bottom of a baking pan or dish (casserole type) layer the
following in this order: Usually with the gravy I like 2-3 cups if it is a large casserole as the
gravy bakes to the bottom. Oven temp, 350-375, place in oven and bake until you see the gravy
bubbling and seep through the casserole. About an hour.
Serve with leftover cranberries and of course Lefse! |
| Gus's Cranberry Salad - from Lynn C., South Carolina (by way of Missouri, Montana, and Illinois) lclendenin@sc.rr.com This recipe was given to me by my uncle. I make it every year at Christmas and Thanksgiving even though my daughter and I are the only ones in the family who will eat it! (That means there is more for us and we don't have to share!) 1 6 oz. pkg. orange Jell-O Dissolve the Jell-O and sugar in 2 cups boiling water. Add 1 1/2 cups cold water. Put in the 'fridge to thicken. Grind the cranberries and the orange together and add to thickened Jell-O. Add the pineapple and nuts. Pour into a fancy mold (or not) and put in 'fridge to set. |
| Holiday Salad - from Karen E., California kehman@smcoe.k12.ca.us Mix together: Sprinkle the contents of 1 (3 oz.) strawberry Jell-o over the above mixture.
Mix. Refrigerate. Serve cold. |
| Sweet Potato Salad - from Carol S., New York cselig1@excite.com 2 and one half pounds sweet potatoes, cut in chunks and boiled. Whisk dressing ingredients together.
Place drained potatoes in a bowl while still hot and add half the dressing to coat. |
| Apple Rice Recipe - from Carol S., New York cselig1@excite.com 1 cup thinly sliced carrots Cook carrots in margarine til tender-crisp, about 5 minutes. |
| Brisket and Latkes - from Wendy G., Virginia
wendy@wendygoldfein.com Brisket and Latkes are traditional Hanukkah food items. They are wonderful winter comfort food for anytime and anyone. Your house will smell divine! Beef Brisket Heat oven to 325 degrees. Rub garlic halves, cut sides down, over surface of beef brisket; reserve garlic. Heat oil in large skillet over medium heat until hot. Place brisket in skillet; brown evenly.( Or brown first in a 525 oven 10 minutes each side and then remove to baking pan and lower temp to 325) Remove brisket from skillet, season with salt and pepper. Pour off drippings. Add reserved garlic and onions to large, deep baking pan. Place brisket over onions. Stir in wine, tomatoes, celery, rosemary, thyme and bay leaf. Cover and cook in 325 degree oven 3 hours, basting frequently with cooking liquid. Add carrots and parsley to cooking liquid; continue cooking, uncovered, for 30 minutes or until brisket and carrots are tender. Remove brisket; keep warm. Skim fat from cooking liquid; discard garlic and bay leaf. Carve brisket diagonally across the grain into thin slices; serve with some of the cooking liquid and Crispy Potato Pancakes. Makes 6 to 8 servings. Total preparation and cooking time: 4 hours. Wendy’s tip: Brisket can be made ahead and refrigerated. When ready to serve, skim fat from cooking liquid and reheat until hot. Place sliced brisket in large roasting pan and pour warm liquid over beef, cover and reheat in preheated 350 degree oven for 30 to 45 minutes, or until heated through. Latkes (Crispy Potato Pancakes) 2 pounds russet or Yukon Gold potatoes Peel potatoes and place in bowl of cold water. Coarsely grate potatoes and onion; place in fine-mesh strainer or tea towel set over large bowl. Squeeze out all water, letting potato starch settle to bottom of bowl. Pour off water, reserving potato starch in bowl. ( I now use food processor to save my knuckles!) Add potatoes and onion to potato starch. Stir in green onions, egg, salt and pepper. Pour oil to 1/4-inch depth in nonstick skillet. Heat over medium heat until hot. Measure 1/4 cup potato mixture for each pancake. Flatten in palm of hand. Place in hot oil and flatten again by pressing with large spatula. Fry for 3 minutes on each side or until golden brown. Drain on paper towels. Serve immediately, although you can keep them warm and crisp in the oven for a short time. I serve with a dollop of apple sauce and a dollop of sour cream YUM! Makes about 2 dozen pancakes. Total preparation and cooking time: 1 hour and 15 minutes. Brisket basics • Beef brisket is a boneless cut from the breast section, the underside of the forequarter. Brisket will yield 2 1/2 to 3 (3-ounce) servings of cooked, trimmed beef per pound. Brisket is available fresh or corned. A whole beef brisket weighs 8 to 10 pounds. Fresh beef brisket cuts include: Beef whole brisket, beef point half brisket, beef point cut brisket and beef flat cut brisket. The point half is sometimes called thick cut. The flat cut (also called flat half), often referred to as first cut or thin cut, is less fatty and therefore more desirable. Brown fresh brisket slowly before cooking for rich flavor and color. (Corned beef brisket isn't brown before cooking.) Gently simmer brisket. Cook brisket in a small amount of liquid. A pan with a tight-fitting lid is essential. |
| Sweet and Sour Baked Beans - from Linda F., Arizona lindalou5@qwest.net This is an excellent side dish. 8 slices bacon fried crisp, drained and crumbled Place onions in skillet, add sugar, mustard, garlic powder, salt, and
vinegar. Cook 20 minutes covered. Add onion mixture to beans and
crumbled bacon. Pour into 3 quart casserole and bake 1 hour in
moderate oven. |
| Calico Beans - from Ruth P., Missouri jhtur2002@yahoo.com These are popular at our faculty potlucks. 1 can kidney beans, drained Brown bacon, put in large casserole. Brown onion and hamburger. Combine all ingredients. Bake, uncovered, in a 350 degree oven for about 45 minutes. |
| Salmon with Brown Sugar and Mustard Glaze - from Ruth P., Missouri jhtur2002@yahoo.com 3 T. brown sugar Melt the brown sugar, honey and butter in a small sauté pan over medium heat. Remove from the burner and whisk in the soy sauce, mustard, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush the salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the fillets with the glaze mixture. Grill for 6-8 minutes to medium doneness, turning once after 5-6 minutes. |
| Sweet Potato Salad - from Ruth P., Missouri jhtur2002@yahoo.com This is good with the salmon with brown sugar and mustard glaze. 6 slices bacon, medium dice Heat pan over high heat. Add bacon and cook until just crisp. Drain bacon on a towel-lined plate. Pour off the fat reserving 2 T. Add onions and garlic to the bacon fat and cook until soft. Remove pan from heat, add vinegar, olive oil, sugar and bacon. Place the potatoes in a large bowl, pour the dressing over them and season with salt and pepper. Fold in the green onions and parsley. Serve at room temperature. |
| Ham and Bean Soup - from Sharon B., Michigan brandts@mail.resa.net 8 cups (2 L) chicken or turkey stock Combine the stock, vegetables, and herbs in a large pot and bring to a
boil over high heat. Reduce the heat and simmer covered until the
vegetables are tender, about 15 minutes. Add the ham and beans and
simmer covered for 30 minutes. Adjust the seasoning with salt and
pepper if needed. Serves 6 to 8. |
