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SPINACH/ROMAINE SALAD with MANDARIN ORANGES and BALSAMIC VINEGAR DRESSING

~Submitted by William Anatooskin, Burnaby, B.C.

SALAD
1 10 oz. can mandarin orange segments, drained
2 large granny smith apples, peeled, cored and cut into 3/8 inch cubes
1/4 cup lemon juice, freshly squeezed
1 bunch fresh spinach (about 10 ounces), trimmed, washed and stems removed
1 large head of Romaine lettuce, (about 12 ounces), washed, and torn into bite size pieces
1/3 cup pine nuts, lightly toasted

DRESSING
1/2 cup frozen orange juice concentrate
4 Tbsp. 6 year old balsamic vinegar preferred
6 Tbsp. extra virgin olive oil
2 Tbsp. liquid honey
2 tsp. poppy seeds
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground

SALAD
Drain oranges, place into a bowl and set aside.

Cube apples and place in a bowl. Pour lemon juice over; mix well to coat to prevent apples from discoloring.

Prepare spinach and Romaine lettuce, dry on paper toweling and add to a large mixing bowl.

Add ice cubes and let chill for at least 1/2 hour to crisp.

DRESSING
In a glass jar with lid, add orange juice, balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt and pepper; shake well to blend.

TO SERVE
Remove ice from the greens and discard; drain any water.

Add apples and lemon juice, pine nuts and toss to mix well.

Add dressing mixture and toss to coat well.

Arrange salad on individual salad plates and top with 3 or 4 Mandarin orange segments.

If you are not serving all of the salad immediately, then DO NOT mix salad with dressing as it will go somewhat mushy.

Serve individual plates and add dressing to each ones liking.


GARLIC GREEN BEANS

~Submitted by Richard, Bradenton, FL

2 pounds fresh green beans, trimmed
1 cup boiling water
1 teaspoon salt
1/4 cup butter or margarine
4 garlic cloves, pressed
1/4 teaspoon lemon pepper
1/4 cup chopped fresh parsley

Place first 3 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Drain.

Melt butter in Dutch oven; add garlic and lemon pepper, and sauté mixture over medium heat 1 to 2 minutes. Add green beans, and sauté 5 minutes. Sprinkle with parsley.

Yield: Makes 8 servings

Southern Living, NOVEMBER 2000


GREEN SALAD WITH CRANBERRY VINAIGRETTE

~Submitted by Richard, FL

Green salad that is especially pretty to serve during the Christmas holidays.

Prep Time: approx. 15 Minutes.
Cook Time: approx. 5 Minutes.
Ready in: approx. 20 Minutes.
Makes 8 servings.
Source: Allrecipes

Ingredients:

1 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup fresh cranberries
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water

1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Directions:

1 Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.

2 In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.

3 In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.


HOLIDAY MEAL

~Submitted by Jessica, Corfu, Greece

This IS actually one of my favorite holiday meals! (all we have with it is a Tossed Salad with fresh made Dijon vinaigrette and for dessert: Vanilla Ice Cream with homemade Raspberry Sauce. Nearly perfect meal!)

Happy holidays to all... Jessica

ROLLED TURKEY BREAST ROAST

~Submitted by Jessica, Corfu, Greece

2 1/2 to 3 lbs. turkey breast, boned
2 to 3 tsp. Dijon style mustard
1/2 tsp. salt, optional
Fresh ground pepper to taste
2 to 3 med. sized shallots, finely chopped
1 tbsp. plus 1 tsp. olive oil
2 med. sized cloves of garlic, shoot removed and finely chopped
1 1/4 lbs. fresh mushrooms, wiped clean
10 oz. fresh spinach, washed, steamed
1/3 c. dry vermouth
1/4 c. chopped walnuts
1/3 c. oatmeal

- Skin and defat the turkey breast, also defat the skin by scraping the underside with a sharp flexible knife such as a boning knife to remove any visible fat, and reserve.
- Slice the thick end of the turkey breast horizontally, and open it out to increase its surface areas. Score with a sharp knife then spread with mustard, sprinkle with salt if desired and pepper and set aside.
- Saute the shallots over low heat in 1 tablespoon olive oil until transparent, about 5 minutes, add the garlic and continue to cook and additional 5 minutes.
- Chop 8 ounces of the mushrooms, plus the stems from the remaining mushrooms, and add them to the saute pan. Reserve the remaining caps to stuff.
- Drain the spinach by pressing out the liquid through a sieve, then chop and add it to the saute pan, cook 2 to 3 minutes. Stir in the dry vermouth, walnuts and oatmeal, cook a few more minutes to heat through.
- Preheat oven to 375 degrees.
- Spread the stuffing 1/2 inch thick over the turkey breast stuffing within 1/2 inch edges (this usually takes about 1 to 1/2 cups of the stuffing). Roll the breast, (not too tight and wrap it in the defatted skin.) Secure it with kitchen twine and rub the reserved 1 teaspoon olive oil to moisten the skin prior to roasting.
- Lower oven heat to 325 degrees and roast turkey roll for approximately 1 hour and 15 minutes (35 minutes per pound) or until the juices run clear when pierced with a fork. When the roast has cooked, allow it to rest 10 minutes out of the oven, this facilitates carving. Remove twine and skin prior to carving. Serve the turkey with gravy. Makes 8 servings.


SAVORY "BREAD PUDDING"
(Baked stuffing)

~Submitted by Jessica, Corfu, Greece

4 T. butter
1 or 2 apples (green is good), pared & diced
1 tangerine, peeled and cut up pits removed
1/2 c. each shredded carrot, diced onion, celery
1/2 c. raisins
5 cups bread, cubed (stale good French loaf is excellent)
1/2 c. canned evaporated milk (1 small can)
2 eggs, beaten
1/4 tsp. each: cinnamon, garlic powder, cayenne pepper & salt

Preheat oven to 375 degrees. In non-stick skillet, or microwave, heat butter until melted and hot. Toss apple, tangerine, raisins and vegetables with cubed bread. Mix canned milk, 2 eggs and chicken broth and pour over bread. Pour on melted butter and toss the whole mixture with your hands. Butter a 9 x 5 x 3 inch loaf pan (or spray with Pam), transfer stuffing mixture to pan. Let sit in fridge for at least an hour before baking (better if left overnight). Bake until set, 35-40 minutes. Remove from oven, let stand 5 minutes. Invert on serving plate and let sit while you carve the turkey. May be cut in slices. Very tasty with gravy and turkey on top!


IRISH MASHED POTATOES
With "leftovers" recipe (NOT for the cholesterol-impaired!)

~Submitted by Jessica, Corfu, Greece

Potatoes
Butter (unsalted)

Boil potatoes and drain. Mash with butter only. Keep adding melted butter til desired texture is achieved. Add salt and white pepper to taste. Serve hot and steaming as gravy vehicle on holidays.

[Leftovers are wonderful made into patties and fried in a little bacon fat.]

If there are enough mashed potatoes left, chop up 1/2 Cabbage, and the white of one leek. Steam or stir fry the leeks and cabbage with chopped bacon til wilted. Mix with cold mashed potatoes and then fry the whole thing up again in butter or bacon fat til brown. Now you have Colcannon... a terrific reason to be Irish!]


CORNMEAL CLOVERLEAF ROLLS
Source: Cooking Light magazine

~Submitted by Jessica, Corfu, Greece

Yield: 1 1/2 dozen

1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon sugar
1/4 cup warm water (100 to 110 degrees F)
1 1/2 cups 2% reduced-fat milk
4 1/3 cups all-purpose flour, divided
1/3 cup cornmeal
3 tablespoons butter or stick margarine, melted
1 1/4 teaspoons salt
Cooking spray
1 large egg white, lightly beaten
1 tablespoon water
1 teaspoon cornmeal

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Stir in milk. Lightly spoon flour into dry measuring cups; level with a knife. Add 4 cups flour, 1/3 cup cornmeal, butter, and salt to yeast mixture; beat at medium speed of a mixer until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in size. (Press 2 fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 10 minutes. Divide into 18 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), divide each portion into 3 pieces; shape each piece into a ball. Coat muffin pans with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise 10 minutes or until doubled in size.

Preheat oven to 350 degrees F. Uncover rolls. Combine egg white and 1 tablespoon water; brush over rolls. Sprinkle with 1 teaspoon cornmeal. Bake at 350 degrees F for 25 minutes or until golden brown. Remove from pan; serve warm.

Serving size: 1 roll

Nutrition Facts

Yield: 1 1/2 dozen
Facts per Serving
Calories: 152 Fat: 3g Carbohydrates: 27g
Cholesterol: 7mg Sodium: 196mg Protein: 4g
Fiber: 1g % Cal. from Fat: 18% % Cal. from Carbs: 71%


FRESH GREEN BEAN CASSEROLE
(With variations)

~Submitted by Jessica, Corfu, Greece

3 tbsp. butter, melted
2 tbsp. flour
1 tsp. sugar
1/2 med. onion, grated
1 c. sour cream (or cottage cheese or yogurt)
1 tsp. Dijon mustard
1 1/2 lbs. fresh green beans
1/2 lb. grated Cheddar (or Swiss) cheese
1 1/2 c. bread crumbs (or crushed corn flakes or rice crispies)
Salt and pepper (a little fresh grated nutmeg if you use Swiss cheese)

Combine butter and flour; mix well. Add flour, sugar, onion, mustard, sour cream, salt and pepper. Mix well. Add green beans. Put in casserole dish. Top with cheese. Then add bread crumbs mixed with 1 tablespoon butter. Bake at 350 degrees for 30 minutes.


CHICKEN CHEESE BALL

~Submitted by Lillian, FL

1 (8 oz.) pkg. cream cheese, softened
1 can Underwood Chicken Spread (yellow label)
1 Tbsp. mayonnaise
1 Tbsp chives or green onion tops, chopped fine
1 tsp. soy sauce.
Chopped pecans or chopped parsley
Maraschino Cherry

Mix all until smooth and well blended. Chill. Roll in the nuts or parsley and make one large or two small balls. Place a cherry in center and wrap in plastic wrap or foil. Refrigerate or freeze. These will keep in the freezer for about 3 months.


CANDIED SWEET POTATOES

~Submitted by Lillian, FL

¾ C. light brown sugar, firmly packed
½ C. light corn syrup
¼ C. butter or margarine
¼ tsp. salt
¼ to ½ C pecan halves
½ tsp cinnamon

6 pared, cooked, large sweet potatoes, halved lengthwise, or 1 can (1 lb. 1 oz.) vacuum-pack sweet potatoes.

In large, heavy pan, combine sugar with corn syrup, butter and salt. Bring to boiling over low heat, stirring until butter melts and sugar is dissolved. Add pecans and cinnamon. Reduce heat and add sweet potatoes in single layer; baste well with syrup. Cook, covered, over low heat, turning once, for 15 minutes. Remove cover and cook, basting occasionally for 15 minutes longer or until potatoes are well glazed. Makes 6 servings.


CRANBERRY RELISH SALAD

~Submitted by Maxine, PA and FL

1 lb. cranberries
2 C. water
1 1/2 C. sugar
1 large pkg. red Jell-o
1 large can crushed pineapple, undrained
4 C. chopped apples
2 C. walnuts or pecans (whole, or chopped)

Boil water, sugar and cranberries until berries are soft. Add Jell-o.

Remove from heat and add pineapple, apples and nuts.

Refrigerate and let gel.


BITTERSWEET ONIONS

~Submitted by Maxine, PA and FL

2 lb. boiling onions
1 can (10 1/2 oz.) condensed beef broth or consommé
1 soup can water
1/4 C. soft margarine
4 tsp. lemon juice
1/2 t. salt
few dashes of white pepper

1-2 days before dinner, snip both ends off onions. Cut shallow (x) in stem end. Drop onions into boiling water. Count to 20 and plunge them into cold water. Slip skin off to shiny layer.

Simmer 25 minutes, til tender. Let cool in broth. Drain onions and pat dry with paper towels.

Melt margarine and sugar in large skillet over high heat. Stir with spatula until mixture is caramel colored. Stir in lemon juice (be careful, it spatters!) then onions. Coat onions and break up any Carmel bits.

Shake pan often to distribute sauce. Simmer 30 minutes til copper colored. Cool and store in refrigerator. Remove two hours before serving and bring to room temperature. Heat 20 minutes. Season with pepper. Boil down sauce to syrup and serve.


LIME JELL-O DESSERT SALAD

~Submitted by Carol, Renton, WA

1(20) can crushed pineapple
1(3 oz.) box lime Jell-O
1(3oz.) cream cheese
1 c. boiling water
1- 8oz. carton cool whip
4 c. miniature marshmallows
1 c. chopped walnuts
1-4 oz jar maraschino cherries

Drain pineapple, reserving 1 c. of juice. Set aside. Combine Jell-O and cream cheese and mix until well blended. Add water, stirring until Jell-O is dissolved and cheese is melted. Add pineapple juice. Mix well. Chill. When mixture is slightly thickened, beat until light and fluffy. Add crushed pineapple and nuts to cool whip. Spread on top of Jell-O mixture and top with cherries, cut in halves. Chill.


HOLIDAY MACARONI AND CHEESE

~Submitted by Carol, Renton, WA

SERVES 6-8

1 pound pasta, such as elbows or shells
1 large green pepper, cut into 1-inch pieces
1 large red pepper, cut into 1-inch pieces
1 medium onion, chopped
1 cup ricotta cheese (can use part skim)
1/2 cup sour cream (can use reduced fat)
1 heaping teaspoon Dijon-style mustard
1/2 teaspoon Worcestershire sauce
1/2 cup milk (approximate)
Salt and pepper to taste
2 cups (8 ounces) shredded sharp cheddar cheese

Cook pasta in lightly salted water according to package directions for al dente. Drain; set aside. Cook onions and peppers in water just until tender (can be added to pasta at about the last 5 minutes); drain.

Meanwhile, place ricotta cheese, sour cream, mustard and Worcestershire sauce in blender or food processor. Blend until creamy, adding milk as needed to thin slightly.

Place pasta, vegetables and ricotta mixture in bowl and mix to combine. Add salt and pepper. Add shredded cheese and combine well. Place in greased 13x9x2 baking pan. Cover with foil. Bake in preheated 350° F oven for about 30 minutes, or until hot and bubbly. If desired, remove foil to brown slightly.

Notes: Can be made ahead, placed in baking dish, and refrigerated. Bake for approximately 60 minutes to heat before serving.


HOLIDAY FAVORITES

~Submitted by Carol, NY

The Port Wine Salad is a recipe I found. The Sweet Potato Souffle is a recipe my daughter found. It is not as sweet as the usual marshmallow recipes.

* Exported from MasterCook *

Port Wine Salad

Recipe By : Country Inn B&B Cookbook-Calmar Guest House, Calmar, Iowa
Serving Size : 12 Preparation Time :6:00
Categories : Salads Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 6-oz pkg raspberry gelatin powder
1 cup boiling water
1 16-oz can crushed pineapple -- undrained
1 16-oz can whole cranberry sauce
3/4 cup tawny Port Wine
1 cup chopped pecans
* *
1 3-oz pkg cream cheese
1/2 cup sour cream
1 cup chopped nuts

Dissolve the jello in boiling water. Pour into 9" x 13" pan. Add the crushed pineapple, cranberry sauce, wine and pecans. Refrigerate until firm.

In a small bowl, combine the cream cheese and sour cream. Spread mixture over the congealed salad. Sprinkle the remaining chopped nuts, over all.

- - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

Sweet Potato Souffle

Recipe By : Jen
Serving Size : 8 Preparation Time :0:45
Categories : Pot Luck Dishes Vegetables
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large sweet potato -- Cooked and mashed
1 cup sugar
2 eggs -- beaten
1/2 teaspoon salt
1/4 pound butter
1/2 cup evaporated milk
2 teaspoons vanilla extract
1 bag miniature marshmallows
1/2 cup pecans -- chopped

Cook and mash sweet potatoes. Add sugar, eggs, salt, butter, milk, and vanilla. Mix well.

Put in a greased 1 1/2 qt casserole (or 8" square cake pan). Bake at 325 degrees for 25 mins. Place marshmallows and pecans on top. Bake 5 minutes more.


MEXICAN BEAN DIP

~Submitted by Robyn, Auckland, New Zealand

This mixture can be used in many ways. Try it as a starter, with corn chips and raw vegetables, use it as a filling for sandwiches or bread rolls, or thin it down and serve it hot over rice as a vegetarian main course.

1 large onion
2 cloves garlic, chopped
1 Tbsp oil
1 red or green pepper (optional)
1-2 tsp cumin
1 tsp oreganum
¼ - ½ tsp chilli powder
1 (440 g/1 lb) can baked beans
1 Tbsp tomato paste

Chop the onion and garlic and cook in the oil until lightly browned and transparent. Add the chopped pepper, cumin, oreganum and as much chilli powder as you like, and cook for 1-2 minutes longer. Stand baked beans in a sieve for several minutes and keep sauce which drains off. Add beans and tomato paste to pan, heat through, then mash with a fork or potato masher to desired consistency. Add as much of the strained-off sauce as you need for dip, spread or sauce consistency. Serve hot, warm, cold or reheated.


TOMATO AND PASTA SALAD

~Submitted by Robyn, Auckland, New Zealand

Serve this mixture warm or cold, with barbequed meat or picnic food.

For 4 servings:

250 g (9 oz) pasta, spirals or macaroni
1 (520 g/15 oz) can diced tomatoes
2 spring onions, chopped
¼ cup (60 ml/2 fl oz) oil
1 Tbsp wine vinegar
1 tsp cumin
1 tsp oreganum
1 tsp sugar
1 tsp celery salt

Cook the pasta in a large saucepan of boiling, lightly salted water for about 10 minutes, or until tender. While the pasta cooks, put the diced tomatoes, their liquid and all the remaining ingredients in a serving bowl. Tip the hot drained pasta on to this, mix gently but thoroughly, and serve warm or cold.


FRESH CRAN-RASPBERRY SAUCE

~Submitted by Terry, TX

2- 12 oz bag fresh Cranberries, washed and sorted
2 - cup sugar
2-cup water
1- 10 oz jar seedless Raspberry preserves

Measure water and sugar into saucepan. Bring to boil, stirring until sugar is dissolved. Add raspberry preserves and stir until liquefied. Add cranberries, return to boil, lower heat and simmer for about 5 minutes, until cranberries start to pop, but are still whole. Do not overcook. Cool and store in quart jars. Makes 2 quarts.


SAUSAGE BALLS

~Submitted by Terry, TX

1 lb. sausage (my family likes the hot sausage)
1 8oz. package cream cheese
1 cup Bisquick
1 cup shredded cheddar cheese

Mix all ingredients together, roll into balls and bake at 400 degrees for approximately 20 to 25 minutes until browned. Yum! Yum!


PUMPKIN BISCUITS

~Submitted by Larry Holmes, Ontario, Canada

1/3 cup warm water (105° F to 115° F.)
1 ½ envelopes dry yeast
pinch sugar
6 ¾ cups all purpose flour
1 cup milk
1 cup canned pumpkin
1 cup firmly packed brown sugar
½ cup (1 stick) melted butter
1 teaspoon ground ginger
1 teaspoon salt
½ teaspoon freshly grated nutmeg
¼ teaspoon each ground cinnamon, allspice and cloves

Generously grease large mixing bowl. Lightly grease baking sheet. Combine water, yeast and sugar in another large bowl and let stand until foamy and proofed, about 15 minutes. Stir in flour, milk, pumpkin, brown sugar, butter, ginger, salt, nutmeg, cinnamon, allspice and cloves. Mix until soft dough forms. Transfer to floured work surface and knead until dough is smooth and elastic, about 10 minutes (or use dough hook in electric mixer and mix 8 to 10 minutes). Place dough in greased bowl, turning to coat entire surface. Cover and let rise in warm,
draft-free area until doubled, about 2 ½ hours.

Turn dough out onto floured work surface and roll to thickness of about 1 inch. Dip 2-inch biscuit cutter into flour and cut out biscuits. Arrange close together on prepared baking sheet. Cover and let rise until doubled in volume, about 45 to 60 minutes.

Preheat oven to 350° F. Bake until biscuits sound hollow when tapped on bottom, about 25 minutes.

Makes 40 biscuits.


DOUBLE-STUFFED TURKEY

~Submitted by Larry Holmes, Ontario, Canada

1 12- to 14-pound turkey, rinsed and thoroughly patted dry
2 ½ cups Herbed Sausage (recipe follows)
8 to 10 cups Herbed Sausage and Onion Dressing (recipes follow)
salt and freshly ground pepper
1 turkey liver, minced

½ cup (1 stick) butter
½ cup oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped

Brown Turkey Stock (recipe follows)
½ cup dry white wine

2 tablespoons (1/4 stick} bitter
2 tablespoons all-purpose flour
½ cup (total) finely diced carrots, celery and turnip, blanched 45 seconds and drained

Loosen skin over turkey breast, thighs and drumsticks with fingers, being careful not to pierce skin. Pat ¼ to ½ inch layer of Herbed Sausage between skin and flesh of breast, thighs and drumsticks, adding any remainder to Herbed Sausage and Onion Dressing. Season neck cavity with salt and pepper. Fill with some of Herbed Sausage and Onion Dressing. Fold skin over and truss. Add minced liver to remaining dressing. Salt and pepper breast cavity and fill with dressing (do not pack tightly; dressing expands during roasting). Truss breast cavity.

Preheat oven to 325° F. Melt butter with oil in small saucepan over medium heat. Brush turkey with mixture. Place bird on its side on rack in large shallow pan and roast 1 hour, basting with butter-oil mixture every 30 minutes. Turn turkey on other side and continue roasting 2 hours, basting with butter-oil mixture every 30 minutes and turning pan for even heating as necessary. Turn bird breast side up. Reduce heat to 300° F. Add chopped
onion, carrot and celery to pan juices. Continue roasting and basting until thermometer inserted in thickest part of thigh or breast registers 175° F to 180°F, about 45 minutes (tent turkey with foil if it begins browning too quickly). Transfer to heated large serving platter. Discard trussing; cover turkey loosely with aluminum foil (Bird will stay warm 45 minutes.

Bring Brown Turkey Stock to simmer over low heat. Spoon off excess fat from pan juices and discard. Add pan juices to stock. Deglaze pan with white wine, scraping up any browned bits. Blend wine mixture into stock. Combine butter and flour in small Saucepan over low heat and mix well. Gradually stir into stock until desired consistency. Add diced carrot, celery and turnip. Transfer to sauceboat and serve hot. Carve turkey at table.

Serves 12 persons.

Brown Turkey Stock:
½ cup oil
1 turkey neck, heart and gizzard
1 cup each chopped onion, carrot, celery and turnip
3 tomatoes, peeled, cored, seeded and coarsely chopped
4 cups (1 quart) chicken broth or stock
1 ½ cup dry white wine
2 parsley sprigs
½ teaspoon salt
bouquet garni (2 bay leaves, 1 teaspoon each dried thyme, sage and summer savory)

Heat oil in large saucepan over medium-high heat. Add turkey neck, heart and gizzard. Stir in onion, carrot, celery and turnip and sauté until well browned. Blend in tomatoes, chicken broth or stock, white wine, salt and bouquet garni. Simmer, uncovered, about 1 ½ hours. Cover partially and cook another 1 ½ hours. Strain stock into large saucepan, pressing vegetables with back of spoon to extract as much liquid as possible.

Herbed Sausage:
1 ½ pounds boneless lean pork, cut into 1-inch cubes
1 pound boneless, skinless or turkey, cut into 1-inch cubes
1 pound fresh pork fat or rindless salt pork, cut into ½-inch cubes, simmered in water 10 minutes and drained
1/3 cup brandy
1 tablespoon celery salt
2 teaspoons ground sage
2 teaspoons ground rosemary
1 teaspoon freshly ground pepper
½ teaspoon thyme, crumbled
½ teaspoon dried summer savory, crumbled
½ teaspoon freshly ground nutmeg

1 teaspoon oil

Grind pork, chicken and pork fat in batches in processor. Transfer to large mixing bowl. Add all remaining ingredients except oil and blend.

Heat 1 teaspoon oi in small skillet over medium-high heat. Add 1 tablespoon of Herbed Sausage mixture and cook through. Taste and adjust seasoning for remaining uncooked sausage mixture. Cover and refrigerate.

Herbed Sausage is best refrigerated overnight to mellow. Let stand at room temperature for about 1 hour before using.

Herbed Sausage and Onion Dressing:
4 large Bermuda onions, unpeeled
12 cups dry brad cubes (preferably good French or Italian bread)
3 cups whipping cream
2 ½ cups Herbed Sausage (recipe above)
2 tablespoons (1/4 stick) butter
1 cup minced celery
½ cup chopped fresh parsley
1 tablespoon celery salt
1 generous tablespoon dried summer savory crumbled
2 teaspoons ground rosemary
2 teaspoons ground sage
1 teaspoons dried thyme, crumbled
1 teaspoons freshly ground pepper
1 teaspoon oil

Preheat oven to 400°F. Lightly grease baking sheet. Arrange onions on sheet. Roast 1 hour. Cool; peel and mince (you should have about 2 1.2 cups).

Combine bread cubes and whipping cream in bowl and set aside.

Cook Herbed Sausage, covered, in large skillet over medium heat, about 10 to 12 minutes. Transfer to large mixing bowl using slotted spoon. Drain bread cubes and squeeze dry; pat lightly with paper towel. Add to sausage. Blend in 2 ½ cups onions (reserve remainder for Green Beans in Red Pepper Butter (recipe to follow); toss to blend well.

Heat 2 tablespoons butter in same skillet. Add minced celery and sauté until transparent. Add to sausage mixture with all remaining ingredients except oil and blend thoroughly.

Heat 1 teaspoon oil in small skillet over medium-high heat. Add 1 tablespoon dressing and cook through. Taste and adjust seasoning for remaining uncooked dressing mixture. Refrigerate.

Let stand at room temperature 1 hour before stuffing turkey.
 

HOLIDAY FAVORITES

~Submitted by Pam, OH

Christmas wouldn't be Christmas without shrimp, sauerkraut balls, egg nog and sugar cookies. Bill and I cook the shrimp on Christmas Eve day and peel every one of them for our guests!! That takes awhile. I make my own shrimp cocktail sauce, which is everyone's favorite by mixing Heinz catsup (it has to be Heinz) and pure horseradish. The amounts are to my taste so you'll have to test several shrimp in your sauce (oh, throw me into that briar patch!) Usually one cup of catsup with one tablespoon of horseradish is a nice place to start. We serve the shrimp in a bowl that is surrounded by ice, to keep them cold. The shrimp that don't fit into the bowl are in plastic bags in the fridge, waiting their turn to be enjoyed. We're up to 15 pounds of shrimp and there are never any leftovers.

We make the sauerkraut balls a few days early and freeze them. When we're ready to serve them, we just pop them into the microwave for a minute (or so) and serve them piping hot.

We make the egg nog Christmas morning so it's nice and fresh. We keep it in the fridge until it's time to serve it and we serve it in a pitcher as it's easier to get a full glass.

Pam makes the sugar cookies several days in advance, puts them in cookie tins with waxed paper, and saves them for Christmas. We always have to send several tins home with the relatives so we make several batches of cookies.

BACK BAY MISSION BOILED SHRIMP

~Submitted by Pam, OH

This method of cooking boiled shrimp in large quantities has been refined by the Back Bay Mission staff while preparing the dish for nearly 13,000 persons during the period of 1975-82. They commonly cook and serve 75-150 pounds an evening while doing five to seven dinners on a ten day trip. While the process is simple, it is important to follow the instructions carefully.

We generally cook ten pounds to a pot. It is difficult to cook all the shrimp evenly in larger quantities, most pots are not big enough for larger amounts, and the effect of the increased pot weight on your back is significant. A pot with a total capacity of five gallons is about right for ten pounds of shrimp; a smaller pot is apt to boil over and a larger pot is hard to stir. A gas burner is preferable to an electric one and a commercial stove is better than a residential stove. You want a fire that brings the water back to a boil as quickly as possible after the shrimp are added; extremely slow cooking results in rubbery texture and/or shells which stick to the flesh making the shrimp difficult to peel. We sometimes use what is locally called a "Cajun Cooker", which is a propane fired camp stove utilizing the burner from a hot water heater (low pressure, with regulator) or a high pressure nozzle (no regulator).

If you are using frozen shrimp, thaw the blocks of shrimp in tepid to warm water, working them gently with your hands to separate the shellfish. This step insures that each shrimp cooks at the same rate. Putting the frozen block into boiling water not only slows the cooking process (undesirable in itself) but insures that either the outer layer will be overcooked or the inner layer undercooked, or both.

Bring one and one-half gallons water to a boil in a five gallon pot. To the water add: 1 cup salt, 1 cup lemon juice, and 2 oz. of Zattarain's Crab and Shrimp Boil (Rex is another popular New Orleans crab boil).

When the water is boiling briskly, add the shrimp and stir to be sure that each shrimp has come into contact with the boiling water. Cover. Check frequently to determine when the water returns to the boil (and be sure it doesn't boil over). When the surface of the water is covered with a froth from the boiling, but is has not yet begun a rolling boil, begin your timing. For medium shrimp, cook for six to seven minutes, then remove one shrimp from the pot, drop into a cup of cold water and check for doneness. When done, the shell along the back will be clearly separated from the flesh, the flesh will no longer have a translucent raw look but will be firm and white, and the shell will peel off cleanly without sticking. Smaller shrimp will take about five minutes, larger shrimp will take eight or nine. Err on the side of undercooking; most of us overcook fish of all kinds. If the tested shrimp is done, immediately add one gallon of cold water and turn the burner off or remove the pot from the stove. Allow the shrimp to steep for three to ten minutes, then drain in a colander and serve hot. (Or, chill, ice, and serve cold!)

To keep the shrimp hot for up to three hours, line the bottom of an ice chest with about an inch of newspaper. Allow cracks around the edge for water drainage, but narrow enough to avoid losing shrimp. Cover the bottom thoroughly, but do not attempt to turn the papers up the side of the box as this will trap water in the bottom layer of shrimp making them soggy. After draining, put the shrimp in the box and cover.

To serve cold, place the shrimp in a small container, then place the small container inside a larger container and layer ice around the small container. Shrimp can be placed directly on the ice, but you run the risk of making them soggy.

This method, as well as the Back Bay Mission Red Sauce recipe, came from instructions prepared by David E. Stephens of the Back Bay Mission in Biloxi, Mississippi. We added the stuff about serving them cold. Thanks, David!


SAUERKRAUT BALLS

~Submitted by Pam, OH

Hube, Pam's dad, found this one in the paper and tried it. They were delicious so we kept it! (Even though he said they were a #$%&! to make.)

1/2 pound bulk pork sausage, hot and finely crumbled (Hube used Bob Evans.)
1/4 cup finely chopped onion
1-14 ounce can sauerkraut, well drained and snipped with shears
3 ounces softened cream cheese
2 Tablespoons snipped parsley, or parsley flakes
1/4 teaspoon garlic salt
1/8 teaspoon prepared mustard
2 Tablespoons fine dry bread crumbs
2 well beaten eggs combined with 1/4 cup milk
1/4 cup flour
3/4 cup fine dry bread crumbs

Sauté sausage and onion until sausage is browned; drain. Add sauerkraut and the 2T bread crumbs.

In a separate bowl, combine the cream cheese, parsley, garlic salt, pepper, and mustard. Stir in the sauerkraut/sausage mixture blending all ingredients thoroughly.

Chill for a couple of hours.

Shape into walnut sized balls. Coat with flour. Roll balls in egg/milk mixture, then in bread crumbs.

Deep fry at 3750 F. for 6 minutes, or until golden brown.

Serve with mustard sauce or curry sauce.


MUSTARD SAUCE: combine equal parts of mayonnaise and hot spicy mustard.

CURRY SAUCE: Combine 1/2 cup sour cream with 1/2 teaspoon curry powder.

For a large party (makes 120 or so) use:

4 pound sausage
2 cups onions
#10 can sauerkraut
24 ounces cream cheese
1 1/4 cup parsley
2 teaspoons garlic powder
1 teaspoon pepper
3 Tablespoons mustard
1 1/4 cups bread crumbs
12 eggs with 1 1/2 cups milk
2 cups flour
6 cups bread crumbs to roll balls


BESSIE'S SUGAR COOKIES

~Submitted by Pam, OH

It wouldn't matter when we would appear in Grandma's kitchen, her cookie jar always had her best sugar cookies, until we left. Mom says Pam is the only one who can make them like Grandma because she "crooks her little finger just right!" The real secret is to take your time. Elizabeth* is learning to make these to keep up Grandma's tradition.

BLEND (in a large bowl):

3 eggs
2 cups sugar
1 teaspoon vanilla
1/2 cup buttermilk
(buttermilk should be a few weeks old, not fresh)

MIX (in a separate bowl):

1/2 cup buttermilk
1 heaping teaspoon cream of tartar
1 heaping teaspoon baking soda

Stir mix vigorously until foamy, then add mix to blended ingredients.

Add 2 cups softened Crisco shortening (DO NOT SUBSTITUTE OIL FOR SHORTENING!!!!!!) and 4 to 5 cups Gold Medal Unbleached Flour. Stir until thoroughly mixed. Cover and refrigerate overnight or for several hours. (Dough should be very soft before refrigeration).

Roll out dough to desired thickness (about 1/4 to 1/2 inch). Cut out shapes and place on ungreased cookie sheet and bake for 8 to 10 minutes at 3500 F. Done Bessie's way, the cookies are soft. Pam often overcooks several as Bill prefers them crispy.

You may serve the cookies plain or ice them with powdered sugar icing.

*Pam and Bill’s daughter


TRADITIONAL CHRISTMAS EGGNOG

~Submitted by Pam, OH

Makes 20 servings of about one(1) cup each.

18 eggs
2 cups very finely granulated sugar
4 cups blended whiskey
1 cup cognac
1 tsp. vanilla extract
4 cups light cream
6 cups heavy cream (whipping cream)
grated nutmeg to taste

Separate the eggs placing the yolks and the whites in separate large bowls.

Add sugar to the egg yolks and beat until fluffy thick. Stir in the whiskey, cognac, vanilla, and light cream. Chill several hours until cold.

Beat egg whites until they stand in firm peaks. Beat the heavy cream until it stands stiff in a large bowl. Fold beaten egg whites, then the whipped cream, into the egg yolk mixture. Pour the whole thing into a large punch bowl and sprinkle grated nutmeg over the top to taste.

Serve in punch cups.

NOTE: If making the above by the gallon, use 24 eggs instead of 18, 3 cups sugar instead of 2, and use a gallon of whole milk instead of the two creams. Skip the whipped cream part and just blend the whole mess together.


HOLIDAY MEAL

~Submitted by Dawn, Houston, TX

I cook these items every year for either Thanksgiving or Christmas -- always to great reviews....

ANDOUILLE SAUSAGE AND CORNBREAD STUFFING

~Submitted by Dawn, Houston, TX

(From Epicurious.com)

2 tablespoons (1/4 stick) butter
1 pound Andouille sausages,* cut into 1/3-inch pieces
1 12 ounce package breakfast-style bulk sausage
3 cups chopped onions
2 cups chopped celery
2 cups chopped red bell peppers
1 cup chopped green onions
2 teaspoons chopped fresh thyme
1 teaspoon hot pepper sauce
1 teaspoon dried rubbed sage
12 ounces dry corn bread stuffing mix
1 1/2 cups (about) canned low-salt chicken broth

Melt butter in heavy large skillet over medium-high heat. Add all sausages and cook until brown and cooked through, breaking up bulk sausage with back of fork, about 5 minutes. Add onions, celery and red bell peppers. Cover and cook until vegetables are tender, stirring occasionally, about 12 minutes. Stir in green onions, thyme, hot pepper sauce and sage. Transfer sausage mixture to large bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Stir stuffing mix into sausage mixture. Season with salt and pepper.

To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously butter 15x10x2-inch, 13x9x2-inch or 8-inch square glass or ceramic baking dish, using size called for in recipe. Add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer.


CABBAGE AND BACON MASHED POTATOES

~Submitted by Dawn, Houston, TX

(From epicurious.com)

2 pounds russet (baking) or red potatoes
3 tablespoons unsalted butter
3/4 to 1 cup milk

3 bacon slices, chopped
1 1/4 pounds cabbage (about 1/2 small head), cut into 1/2-inch pieces
1/2 cup water

Peel potatoes and cut into 2-inch pieces. (If using red potatoes, it is not necessary to peel them). In a large heavy saucepan simmer potatoes in salted water to cover by 1 inch 10 minutes, or until tender, and drain in a colander. In pan or bowl combine potatoes, butter, and 3/4 cup milk. With a potato masher mash potatoes until smooth, adding more milk if necessary to make creamy. In pan reheat potatoes over moderately low heat, stirring, and season with salt and pepper.

In a large skillet cook bacon over moderate heat until crisp and with a slotted spoon transfer to paper towels to drain. Add cabbage to bacon fat in skillet and cook, stirring occasionally, until golden, about 5 minutes. Add water and simmer until evaporated and cabbage is tender. Add bacon and season with salt and pepper. Stir mixture into potatoes.


Breakfast on Christmas...

HOLIDAY BRUNCH CASSEROLE

~Submitted by Dawn, Houston, TX

1 small pkg breakfast sausage (cooked, drained and crumbled)
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs, slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
pepper to taste
1 cup sliced mushrooms
Place bread in well-battered 9x13" baking dish, Combine the next 6 ingredients. Pour evenly over the bread and cheese. Sprinkle sausage and mushrooms over the top. Cover and chill overnight.

Preheat oven to 325*. Bake uncovered for about one hour. tent with foil of top begins to brown too quickly.

Serves 6


CRANBERRY-STUFFED TURKEY BREASTS

~Submitted by Dawn, Houston, TX

(I can't remember where I got this, but it wasn't from any e-zines...)

2 boneless and skinless turkey breasts
1 (12 ounce) package herb-seasoned dry bread stuffing mix
1 1/2 cups sweetened-dried cranberries
1 cup chopped pecans
1/2 cup pecan halves
2 tablespoons olive oil

1 Prepare stuffing mix according to package directions, set aside and let cool.

2 With a sharp knife butterfly breasts open to lay flat (this usually takes 3 cuts, depending on the size of the breasts). Place each breast between two sheets of waxed paper and flatten with a mallet.

3 On each breast, spread prepared stuffing to 1/4 inch of the edge. Sprinkle with most of the dried cranberries and all of the chopped pecans. Roll up "jellyroll" style, starting with the long end and roll tightly. Tuck in ends and tie in sections with string, about 4 sections around middle and one running the length of the roll to secure the ends.

4 Place the olive oil in an oven proof skillet and heat. Carefully brown rolls on all sides. Place skillet in oven, uncovered and bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour or until a knife inserted draws clear juices. Do not let these get overly dry. Allow rolls to set for 15 minutes before slicing (don't forget to cut off strings) into 1/2 to 3/4 inch circles. Leave one roll whole and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, garnish by sprinkling with the whole pecans and some dried cranberries.


GREEN BEANS WITH BACON VINAIGRETTE

~Submitted by Dawn, Houston, TX

(From epicurious.com)

1 pound green beans, trimmed
1/4 pound sliced bacon (about 4 slices)
1 tablespoon red-wine vinegar

In a kettle of boiling salted water cook beans until al dente, about 3 minutes. Drain beans in a colander and plunge into a bowl of ice and cold water to stop cooking. Drain beans well.

In a large heavy skillet cook bacon over moderate heat until crisp and transfer to paper towels to drain. Crumble bacon.

Pour off all but 1 tablespoon fat from skillet and cook beans with vinegar and half of bacon over moderate heat, tossing, until tender. Season beans with salt and pepper and serve topped with remaining bacon.


MACADAMIA CHRISTMAS PIE

~Submitted by Joan, OH

This was given to me by my friend who lives in Hawaii and she makes this every winter holiday for her family. It is so good.

2 (3 1/2 oz.) jars macadamia nuts
1/3 cup flaked coconut
1 (9 inch) unbaked pastry shell
4 eggs, lightly beaten
1 cup light corn syrup
1/2 cup sugar
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1/2 cup whipping cream
1 1/2 Tbsp. cream of coconut

Rinse macadamia nuts with hot water; drain well and pat dry with paper towels. Coarsely chop nuts. Press coconut onto bottom and sides of unbaked pastry shell; set aside. Combine eggs and next 4 ingredients; stir in macadamia nuts. Pour filling into prepared pastry shell. Bake at 350 degrees for 15 minutes. Reduce temperature to 325 degrees and bake an additional 35 minutes or until filling is set. Cool. Beat whipping cream until soft peaks form; stir in cream of coconut. Dollop mixture on top of each serving of pie.

Yield: One 9 inch pie.


FRUIT BALLS

~Submitted by Joan, OH

A quilting friend shared this recipe with me, thought you may enjoy it .... they are so good! I have purchased the ingredients, but I may cut the recipe in half, she said the full recipe makes so much, your choice on this! It's fast and easy, just my kind of recipe...smiling! Happy Holidays..... Enjoy............

1 lb. box Graham Crackers
1 lb. Candied Cherries, chopped
1 lb. Candied Pineapple, chopped
3 lb. Walnuts, chopped
1 lb. Marshmallows
1 Stick of Butter
2 Cans of Coconut
1 Cup Evaporated Milk
1 lb. of Raisins

Melt butter and marshmallows with cream, stirring constantly.

Combine all other ingred. except coconut

Form Balls and roll into coconut

Serve or freeze, your choice!

Note…….I think these have to go in the fridge, not sure, but safe till serving!


CRANBERRY SAUCE (to die for!)

~Submitted by Shirley, WA State

1 can whole berry cranberry sauce
(with berries, not the jelly kind)
1 can crushed pineapple, drained
(about the same size can as cranberry sauce)
1 can mandarin oranges, drained
(medium size can) cut them in pieces

You need to break up the cranberry sauce and then combine with the other two ingredients. Refrigerate ... it is best to make it the day before.

It is wonderful... and IF there is any left over. It is great on toast, biscuits or bagels instead of jelly or jam ... and it's good on plain yogurt, too.


BERTHA'S CRANBERRY MOLD

~Submitted by Shirley, WA State

1-9oz. can crushed pineapple in syrup
1 pkg. cherry Jell-O powder
1/2 c. sugar
1 Tbs. lemon juice
1 c. (1/2 pkg) ground fresh cranberries
1 small unpeeled juice orange (thin skinned) seeds removed and ground
1 c. finely chopped celery
1/2 c. broken small walnuts (ground makes to much dust)
1 c. red grapes cut in half

Drain the pineapple. Reserve the syrup and add the water to make 1/2 cup.

Dissolve gelatin, sugar in 1 cup boiling water. Add the syrup, lemon juice, Chill till partially set. Add the fruit and nuts. Chill in 5 c. ring mold over night. Enjoy!


DION'S COTTAGE CHEESE SALAD

~Submitted by Pat, Auburn, WA

This is a wonderful molded salad that is not sweet. It goes great with any menu.

2 pkg. (small) lemon Jell-O, dissolved in 3/4 cup hot water and 3/4 cup cold water (cool)

Add:
1-1/2 cups cottage cheese
1-1/2 cups chopped celery
1-1/2 cups salad dressing (I use Miracle Whip)
1/4 cup chopped onion
1/2 cup chopped green pepper

Put in mold. When set up, sprinkle with sliced radishes or pimento for color (optional).


5-CUP SALAD

~Submitted by Pat, Auburn, WA

This has been a family holiday favorite for many, many years.

1 cup mayo (I use Miracle Whip instead)
1 cup sour cream (can use substitute such as IMO)
1 cup mandarin oranges
1 cup pineapple tidbits
1 cup coconut (if desired, mini marshmallows could be substituted for coconut)

Mix together. This is best made the day before being served so that the flavors blend.


MOM'S TERRIFIC EGG NOG

~Submitted by Vicki, Sarasota, FL

1 dozen egg yolks, beaten well
1 quart heavy cream, whipped
½ fifth brandy (or to taste)
½ fifth bourbon (or to taste)
Sugar to taste

Mix together gently.
Serve topped with fresh ground nutmeg.
Enjoy!!!!!

My Mom, circa 1964


FUYU PERSIMMON SALAD/DESSERT

~Submitted by Vicki, Sarasota, FL

3/4 cup tangerine or orange juice
1/2 tsp. grated tangerine or orange peel
2 tsp. cornstarch
1/4 cup orange flavored liqueur (or, orange or tangerine juice)
1 tbsp. lemon juice
4 to 6 ripe, firm Fuyu-type persimmons (5 to 6 oz. each)
3 to 4 tbsp. pomegranate seeds

In a 1 to 1½ quart pan, blend tangerine juice and peel with cornstarch. Bring to a boil, stirring, on high heat. Remove from heat and add orange liqueur and lemon juice. Use warm or cool; if made ahead, cover and chill up until the next day. Stir before serving.

Rinse persimmons. The peel is tender to eat, but you can peel persimmons into "petals" if fruit is at just the right stage of ripeness for the skin to pull free rather easily. To test, cut a small slash under stem end and pull gently. If skin tears, immerser fruit in boiling water for 15 seconds and let stand until cool. Then test the fruit again.

Set fruit, stem end down, on individual salad plates. Cut almost but not quite through each persimmon, dividing it into 6 or 8 wedges. Then, if you want to create a petal effect, slip the tip of a short sharp knife under the skin at the apex of 1 of the wedge cuts. Gently pull or cut peel free from top of fruit, then let it fall backward around the fruit. Repeat for remaining wedges to complete the petal pattern. Spoon the tangerine sauce equally onto persimmons and sprinkle with the pomegranate seeds.

Makes 4 to 6 servings.

Sunset Magazine, November 1990

This was so good, we served it as a dessert. It makes a spectacular presentation.... I wish you could see the picture!!


REFRIGERATOR ROLLS

~Submitted by Brenda, AL

Hi Maggie, I got this years ago from an elderly lady I used to keep house for. Can be kept in refrigerator for days and use as little or as much as you need.

1 1/2 pkg dry yeast
1/2 cup lukewarm water
10 Tablespoons Crisco
1/2 cup sugar
2 teaspoon salt
1 cup hot mashed potatoes
1 cup scalded milk
2 eggs well beaten
About 5 cups all purpose flour

Dissolve yeast in the water. Set aside. In large bowl put Crisco, salt and sugar, pour hot milk over all. Add potatoes, and beat well. When this is lukewarm add eggs. Stir in enough flour to make stiff dough. Turn out on well floured board and knead well. Place in a large greased bowl with enough room to rise. Cover with a plate and put in refrigerator for several hours or overnight. About 2 hours before serving roll out in desired shape. Cover, let rise. Bake in 450 degree F. oven for 15 to 20 minutes or till brown.

This keeps well in refrigerator for several days use as many as you need.


CREAMED CAULIFLOWER/BROCCOLI CASSEROLE

~Submitted by Rusty G., Leesburg, FL

2 pkgs frozen cauliflower or broccoli (I use one package of each for interest) cooked and place in casserole dish.

White Sauce:
3 Tbs butter
1/4 c flour
3/4 tsp Salt
1/8 tsp pepper
2 c milk
Cook until thick and pour over the vegetables.

Topping:
1 pkg herbed stuffing mix
1 c water
1/2 c melted butter
1 c chopped nuts

Mix and sprinkle over the top. Bake 350 for 30 min's.


VEGETABLE CASSEROLE

~Submitted by Rusty G., Leesburg, FL

4 cans stewed tomatoes
1 large can mushrooms (or fresh)
1 diced green pepper
1 dices onion
Grated sharp cheese
Croutons

Saute peppers and onions in butter--don't overcook

In casserole dish form the following layers:

Layer 1: stewed tomatoes
Layer 2: peppers and onions
Layer 3: mushrooms
Layer 4: grated cheese to cover
Layer 5: croutons

Bake at 350 for 45 - 50 min's.


POSOLE

~Submitted by Nancy, NM

No Christmas party is complete without Posole (Poh SOUL leh). This tastes better if it's allowed to sit for a while for the flavors to blend. There are much more difficult Posole recipes out there, but this one's easy and I think it tastes just as good!

7 red chile pods (stems and seeds removed, pods rinsed)
1 lb. lean pork loin, cut into 1" cubes
1 TB salt
6 cloves garlic, minced
1 pkg. frozen corn posole
2 medium onions, chopped
1 lb. lean beef loin, cut into 1" cubes
3 qts. water
4 tsp garlic powder
2 cups red chile sauce (you can use canned enchilada sauce or make your own red chile sauce - recipe follows)

Place chile pods,. pork, beef, posole, and water in a 12-qt. pot. Bring to a slow boil. Cover and simmer 30 minutes. Add onions, garlic, garlic powder, salt, and red chile sauce and more water as needed. Bring to a slow
boil. Cover and simmer 2-3 hours or until tender over low heat, allowing flavors to blend. Makes 12 servings.

Red Chile Sauce

(The best chiles for this recipe are the Hatch, NM dried red chile pods - you can find them on the web at such sites as www.dagiftbasket.com)

10-15 red chile pods, rinsed, seeded, ends cut off
Chicken stock or water

In a Dutch oven, cook pods in stock or water (I prefer chicken stock for a richer flavor) until pods are softened (30-60 minutes). Place pods and liquid in blender and blend until smooth. In a frying pan, combine about 2
TB cooking oil/lard/bacon fat (I use bacon fat) and 2 TB flour. Brown flour, add just a small amount of stock or water and stir again. Add the pods and liquid, salt, garlic powder, onion salt to taste and cook until thickened - about 30 minutes. This recipe is very versatile and very forgiving. Just keep tasting it as it cooks!

Tamales are also a tradition at Christmas dinners, but there are so many people out here who make them and sell them that I don't even try to make them anymore. The ones I buy locally are so good!

Enjoy!

For Two...

CORNISH HENS WITH RICE STUFFING

1 package (6 ounces) long grain and wild rice mix
2 tablespoons butter or margarine, divided
1/2 cup chopped pecans
1-1/3 cups orange juice
1 cup water
1/4 cup raisins
2 Cornish game hens (1 to 1-1/2 pounds each)
1/2 teaspoon salt
1/4 teaspoon pepper

Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; saute over low heat for 10 minutes or until rice is golden brown. Stir in orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper. Bake at 350 degrees for 1 to 1-1/4 hours or until meat juices run clear and a meat thermometer inserted into stuffing reads 165 degrees. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens. Yield: 2 servings.


SWEET POTATO SOUFFLÉS

4 teaspoons sugar, divided
1 large sweet potato (about 12 ounces), peeled and cubed
1 teaspoon lemon juice
1/2 to 3/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon butter or margarine
4 teaspoons all-purpose flour
1/2 cup milk
2 eggs, separated
1/4 cup miniature marshmallows

Grease two 2-cup souffle dishes or custard cups; sprinkle each with 1/2 teaspoon of sugar. Set aside. Place sweet potato in a saucepan; cover with water. Cover and cook until tender, about 10-15 minutes; drain well. Add lemon juice, salt and nutmeg. Mash potato mixture (should have about 1 cup); set aside to cool. In another saucepan, melt butter; stir in flour and remaining sugar until smooth. Gradually add milk; cook and stir until thickened and bubbly. Remove from the heat. Beat egg yolks in a small bowl; stir in mashed potato. Combine potato and milk mixtures; set aside. In a mixing bowl, beat egg whites until stiff peaks form; gently fold into potato mixture. Spoon into prepared dishes. Top with marshmallows. Bake, uncovered, at 350 degrees for 35-38 minutes or until a knife inserted in the center comes out clean. Serve immediately. Yield: 2 servings.

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Publisher's Choice...

BROCCOLI AU GRATIN

Source: Reynolds Wrap®

Reynolds Wrap® Heavy Duty Aluminum Foil
2 packages (14 oz. each) frozen broccoli florets
1 1/2 cups shredded Cheddar cheese
2 eggs, lightly beaten
2 cans (10 3/4 oz. each) cream of broccoli soup, undiluted
3/4 cup lowfat sour cream
3/4 cup finely chopped onion
1 1/2 cups herb-seasoned stuffing mix
3 tablespoons margarine or butter, melted

PREHEAT oven to 350°F. Line 13x9x2-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.

MICROWAVE broccoli florets according to package directions; drain. Arrange cooked broccoli in foil-lined pan. Sprinkle with cheese. Combine eggs, soup, sour cream and onion; spread over cheese and broccoli. Combine stuffing mix and margarine; sprinkle over casserole.

BAKE 35 to 40 minutes or until heated through.

Number of Servings: 8
Nutrition Information: calories 540
grams fat 20
milligrams cholesterol 81
milligrams sodium 1108
grams carbohydrates 90
grams protein 30

MAPLE SQUASH RINGS

Since these tasty squash rings are baked in a shallow pan or dish, you can cook them on the bottom oven rack while your entree bakes or roasts above—very convenient when you’re cooking for a crowd!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4

3 medium acorn squash
2 tablespoons butter or margarine
1/4 cup maple syrup

1. Place squash on their sides on a cutting board. Using a large knife, trim off the ends and discard. Slice each squash into 4 rings about 3/4 inch thick.

2. Using a small sharp knife, remove seeds and fibers from inside each ring by neatly cutting away a very thin layer of squash flesh.

3. Preheat oven to 400°F. Place butter in a large baking pan. Place the pan in the oven until butter is melted, about 2 minutes. Remove from the oven; using a measuring spoon, transfer 1 tablespoon melted butter to a small bowl.

4. Spread remaining butter evenly in the bottom of the pan. Arrange squash rings in a single layer in the pan, fitting their points and grooves together.

5. Drizzle rings with maple syrup and remaining melted butter, spreading with back of a spoon to completely cover the tops of squash. Bake for 20 minutes.

6. Remove the pan from the oven; using a spatula, carefully turn each squash ring over. Reduce oven heat to 350°F; return the pan to the oven and bake squash rings until they are easily pierced with the point of a knife, about 10 minutes longer.

TARRAGON TURKEY BREAST

For special occasions, try this dish the French way—with fresh tarragon. You’ll need about 1/4 cup, chopped.

Preparation Time: 10 minutes
Cooking Time: 2 hours 15 minutes
Serves 8

1 turkey breast (bone-in, about 6 pounds)
1/4 cup fresh lemon juice
2 tablespoons olive oil
4 teaspoons dried tarragon, divided
1 teaspoon salt
3/4 teaspoon black pepper
1 can (14 1/2 ounces) low-sodium chicken broth
1/3 cup dry white wine or white grape juice
3 tablespoons butter or margarine, divided
1 clove garlic, minced
3 tablespoons all-purpose flour

1. Preheat oven to 350F. Wash turkey and pat dry. Remove excess fat. Put turkey on a rack in roasting pan. Drizzle with all but 1 teaspoon lemon juice and the oil. Rub with 3 teaspoons tarragon, the salt and pepper. Add 2 tablespoons broth to pan.

2. Roast turkey, basting every 20 minutes, adding a little broth to pan if necessary, until an instant-read thermometer inserted in the thickest part registers 165F, about 2 hours. Transfer turkey to a cutting board. Stir remaining broth into roasting pan, scraping up browned bits. Strain the pan juices into a bowl; set aside.

3. In a saucepan, boil wine and remaining tarragon over medium-high heat until wine is almost evaporated. Add 2 tablespoons butter and garlic; cook, stirring, for 1 minute. Add flour; stir for 1 minute.

4. Whisk pan juices into flour mixture; bring to a boil, whisking. Reduce heat; simmer for 8 minutes, stirring. Whisk in remaining butter and lemon juice. Serve gravy with turkey.

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