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Today's Issue

Publisher's Desk Just a Pinch of Kindness Monthly Theme, Recipe Submissions Reader Support Birthday Babies Crazy Corner Recipe Reviews, Reader Comments Reader Recipe Favorites Heart Healthy Diabetic Choices For Two A to Z Recipes QT Chat Please visit the A to Z Recipes aStore A to Z Recipes Recommended Reading A to Z Recipes Yahoo Group A to Z Readers' Family-Owned Business Guide

Publisher's Desk

Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. My kids will join me at my mother's house in Galveston this Sunday for our early celebration together. Most of us will be working on Christmas. We'll have 4 generations under one roof. It has been a long time since we did this. We're all really excited about it and guess who is doing the cooking? Yeppers. Moi! My newsletter posting service, Zinester, has had problems. None of the issues since December 3rd have been posted. I do hope they fix the problem so folks can enjoy the great recipes shared. Until then, the only place to get them is our web site: http://www.a2zrecipes.net/Archives.html The newest Monthly Theme topic is Five Ingredient (or Less) Recipes. I looked through some of my books and found a bunch of them. I'll bet you could too! Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at A to Z Recipes. Today's issue is from Patricia in Charlevoix, MI (but actually in Arizona for the winter). She did a wonderful job in preparing a virtual international Christmas cookbook for you. Here's Patricia...   The Christmas Season is a busy time for one and all, thus I offer no lengthy spiel today. Instead, I wish one and all a very Merry Christmas, both in English and as spoken around the World: African/ Eritrean/ Tigrinja: Rehus-Beal-Ledeats Albanian: Gezur Krislinjden Arabic: Milad Majid Argentine: Feliz Navidad Armenian: Shenoraavor Nor Dari yev Pari Gaghand Bohemian: Vesele Vanoce Brazilian: Feliz Natal Bulgarian: Tchestita Koleda; Tchestito Rojdestvo Hristovo Chile: Feliz Navidad Chinese: (Cantonese) Gun Tso Sun Tan'Gung Haw Sun Choctaw: Yukpa, Nitak Hollo Chito Cornish: Nadelik looan na looan blethen noweth Cree: Mitho Makosi Kesikansi Croatian: Sretan Bozic Czech: Prejeme Vam Vesele Vanoce a stastny Novy Rok Danish: Glædelig Julk Dutch: Vrolijk Kerstfeest en een Gelukkig Nieuwjaar! or Zalig Kerstfeast Eskimo: (inupik) Jutdlime pivdluarit ukiortame pivdluaritlo! Finnish: Hyvaa joulua Flemish: Zalig Kerstfeest en Gelukkig nieuw jaar French: Joyeux Noel Gaelic: Nollaig chridheil agus Bliadhna mhath ùr! German: Fröhliche Weihnachten Greek: Kala Christouyenna! Hawaiian: Mele Kalikimaka Hebrew: Mo'adim Lesimkha. Chena tova Hawaiian: Mele Kalikimaka ame Hauoli Makahiki Hou! Hungarian: Kellemes Karacsonyi unnepeket Icelandic: Gledileg Jol Indonesian: Selamat Hari Natal Irish: Nollaig Shona Dhuit, or Nodlaig mhaith chugnat Iroquois: Ojenyunyat Sungwiyadeson honungradon nagwutut. Ojenyunyat osrasay. Italian: Buone Feste Natalizie Japanese: Shinnen omedeto. Kurisumasu Omedeto Korean: Sung Tan Chuk Ha Lao: souksan van Christmas Latin: Natale hilare et Annum Faustum! Latvian: Prieci'gus Ziemsve'tkus un Laimi'gu Jauno Gadu! Lithuanian: Linksmu Kaledu Maltese: IL-Milied It-tajjeb Navajo: Merry Keshmish Norwegian: God Jul, or Gledelig Jul Peru: Feliz Navidad y un Venturoso Año Nuevo Philipines: Maligayan Pasko! Polish: Wesolych Swiat Bozego Narodzenia or Boze Narodzenie Portuguese:Feliz Natal Rumanian: Sarbatori vesele or Craciun fericit Russian: Pozdrevlyayu s prazdnikom Rozhdestva is Novim Godom Serbian: Hristos se rodi Slovakian: Sretan Bozic or Vesele vianoce Scots Gaelic: Nollaig chridheil huibh Serbian: Hristos se rodi. Slovak: Vesele Vianoce. A stastlivy Novy Rok Spanish: Feliz Navidad Swedish: God Jul and (Och) Ett Gott Nytt År Thai: Sawadee Pee Mai or souksan wan Christmas Turkish: Noeliniz Ve Yeni Yiliniz Kutlu Olsun Ukrainian: Srozhdestvom Kristovym or Z RIZDVOM HRYSTOVYM Vietnamese: Chuc Mung Giang Sinh Welsh: Nadolig Llawen We'll see you here again on Sunday with our second helping of the Heavenly Holiday Cookies theme, God willing. PS: The next trip for a2z'ers is already on the drawing board and I will work up a web page when more information develops. Hint, hint: can we say Florida in August 2009? The a2z Florida reader base is stronger (and better) than its ever been. We're going to try and meet as many as possible next summer during our Great Southeastern Escape (GSEE). You will love placing a face with the name of other readers you've seen here over the years. This has the markings of our largest gathering yet!

Just a Pinch of Kindness

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself! Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman. It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle). This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know. Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day. Free Rice Shared by Mary H., Montreal, Canada There is a wonderful new site which was begun in October 2007. It is called Free Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, twenty grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site: http://freerice.com/ Good luck!

Monthly Theme, Recipe Submissions

The Monthly Theme topic is: Five Ingredient (or Less) Recipes Sometimes less is best and that certainly suits busy cooks. Having fewer ingredients makes meals much easier to prepare. It also helps those who cook for one or two. We are looking for recipes which contain FIVE INGREDIENTS OR LESS. Ingredients such as salt, pepper, and water are not included in the ingredient count. Take a look through your recipes and you might just be surprised at how many you have that could be shared in this Monthly Theme topic. Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Five Ingredient Recipes. We will collect them the remainder of this month and post them on the second Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable. Please use this email link to submit a recipe for theme recipes: Five Ingredient Recipes A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting. The rules for posting items in A to Z Recipes newsletters are: As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions. Please use this email link for submitting only regular recipes: A to Z Recipes Inbox. Please use this email link for submitting only theme recipes: Five Ingredient Recipes. Please use this email link for submitting all other items for posting: A to Z Recipes. See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues The theme issue for Five Ingredient Recipes has a deadline of December 31, 2008, and will be posted on January 4, 2008. Please use this email link to submit a recipe for theme recipes: Five Ingredient Recipes As usual, only recipes are to be sent to: A to Z Recipes Inbox.

Reader Support

Placing a vote takes only a moment and helps promote A to Z Recipes. Having trouble using the method above for placing your vote? Vote for this Ezine at the Cumuli Ezine Finder. A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed. To make donations using other methods, go here.

Birthday Babies

Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake. Please, only a2z readers... not friends or family members. Please send your request using this link. Tell us some basic information: Your Name (first name required) Where you live (city and state required) Your birthday (month and day required) Here are our December Birthday Babies: 2nd Leen in Houston, Texas 3rd Vrushali D. in Mumbai, Maharashtra, India 3rd Edna in London, Kentucky 4th Patricia F. in Galveston, Texas 4th Trey B. in Texas 5th Norma in Mattydale, New York 6th Laurie in Magnolia Springs, Alabama 6th Fannie in Pulaski, Virginia 7th Margie in Kansas 7th Kevin in Belleville, Kansas 9th Debra S. in Norfolk, Virginia 9th Elaine in Garden City, Kansas 12th Gary C. in Greensboro, North Carolina 13th Maudie F. in Elwood, Indiana 13th Marilyn in Ohio 14th Nancy F. in Sacramento, California 15th Chuck W. in Belle Vernon, Pennsylvania 15th Jan G. in Tucson, Arizona 15th Corey in New Johnsonville, Tennessee 16th Louise in Ashtabula, Ohio 16th Mary M. in Spiro, Oklahoma 17th Brittany K. in Clanton, Alabama 17th Jennifer in Manhattan, Kansas 21st Clifford in Negaunee, Michigan 24th Pat in Merritt Island, Florida 24th Mary M. in Macon, Georgia 25th Chris in Alamogordo, New Mexico 26th Marcia K. in Sarnia, Ontario, Canada 27th Wanda D. in Ohio 28th Karen in Goshen, New Hampshire 29th Soraiya in South Carolina 29th Sylvia in Jenkinsville, South Carolina 30th Elizabeth in Tupelo, Oklahoma Only birthdays shared using the appropriate link and basic information will be considered for posting.

Crazy Corner

Christmas Gift Hints - 1899 *Don't pay more for the Christmas tree than you pay for the fruit. *Don't send your gentleman adorer a gold toothpick. He may have false teeth *Don't send your pastor embroidered slippers. To travel the strait and narrow path requires hobnailed shoes. *Don't buy your daughter a piano and your wife a washtub. If you reverse the order, you will do justice to both. *Don't place your expectations of a Christmas gift too high. You may have to put your foot in your stocking to find anything in it. Source: The Chipley Banner. Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Recipe Reviews, Reader Comments

Recipe Name: Omelet in a Mug Shared by: Pat, Minden, NV Posted on: November 26, 2008 Review by: Patricia, Charlevoix, MI This was so easy to make, I didn't have ham so used some left over chicken breast instead, thus making it more nutritious. I cooked and served the eggs in brightly colored holiday mugs. My gals loved this recipe - so did I. OMELET IN A MUG ~Shared by Pat, Minden, NV 2 eggs, lightly beaten 2 to 3 tablespoons shredded cheddar cheese 2 tablespoons diced fully cooked ham (could use bacon) 1 tablespoon diced green pepper Salt and pepper to taste In a microwave-safe mug coated with cooking spray; combine all ingredients. Microwave, uncovered, on high for 30-40 seconds; stir. Cook 30-60 seconds longer or until eggs are completely set. Yield: 1 serving. Nutrition facts: 1 serving equals 223 calories, 15 g fat (7 g saturated fat) 447 mg cholesterol, 449 mg sodium, 2 g carbohydrate, trace fiber, 19 g protein. If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting: Recipe title Name of submitter (who submitted the recipe?) Your name and location for posting (required!) Date recipe was posted (date of newsletter) Your comments (how was it? is it a "keeper"?) I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Reader Recipe Favorites

Looking for a particular recipe, ingredient or submitter? Search A to Z Recipes Site and Newsletters: Site search Web search powered by FreeFind Christmas in Africa FUFU 2-4 pounds of yams 1 teaspoon butter (optional) Place yams in large pot and cover with cold water. Bring to a boil and cook until the yams are soft (maybe half an hour). Remove pot from heat and cool yams with running water. Drain. Remove peels from yams. Add butter. Put yams in a bowl (or back in the empty pot) and mash with a potato masher, then beat and stir with a wooden spoon until completely smooth. Shape the fufu into balls and serve immediately with meat stew or any dish with a sauce or gravy. To eat it, tear off a small handful with your fingers and use it to scoop up your meat and sauce. GEELRYS Yellow Rice with Raisins 2 tablespoons butter  1 cup uncooked long grain white rice  2 cups boiling water  1 piece of cinnamon 2" long  1/2 teaspoon ground turmeric  Pinch of crumbled saffron threads or ground saffron  1 teaspoon salt  1/2 cup seedless golden raisins  Sugar  In a heavy 2 - 3 quart saucepan, melt the butter over moderate heat. When the foam begins to subside, add the rice and stir until the grains are coated with butter. Do not let the rice brown. Add the water, cinnamon, turmeric, saffron and salt and stirring constantly, bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and simmer for about 20 minutes, or until the rice is tender and has absorbed all the liquid in the pan.  Remove pan from the heat, discard the cinnamon stick, and add the raisins. Fluff the rice with a fork, stir in 1 teaspoon of sugar to taste, and add more if you wish. Cut a circle of wax paper or foil and place it inside the pan directly on top of the rice. Cover the pan with it's lid and let it stand at room temperature for about 20 minutes. Just before serving, fluff the rice again with a fork and mound it in a heated bowl or platter.  Christmas Celebration Preparation for Christmas in the Congo begins when a group is designated to prepare the annual Christmas pageant. The most important part of their Christmas worship service is the love offering, this is the gift in honor of Jesus. Then at about 8 or 9 o'clock everyone makes their way to the celebration of the birthday of Jesus. Everyone who attends the service goes forward to lay down their gift upon the raised platform near the Communion table. Not one person will attend the service without giving a gift. Today, people have Christmas dinners after the service, preparing tables out in front of their home and inviting many of their intimate friends to share. Christmas in Australia TRADITIONAL CHRISTMAS PUDDING  1/2 pound plain flour 1/2 pound breadcrumbs 1 pound butter 1 pound brown sugar 1 pound currants 1/2 pound raisins 1 pound sultanas 1/2 pound citron peel 9 eggs pinch salt 1/2 cup brandy 1/4 pound almonds 1/2 teaspoon mixed spice 1/2 teaspoon baking soda Cream butter and sugar. Add eggs, well beaten, also brandy. Stir in all fruit and chopped blanched almonds. Add bread crumbs, flour, soda, and spices. Bake in greased pudding basin, leaving sufficient room for rising. (The pudding can also be poured onto a piece of calico and tied securely with string.) Steam for 6 hours. This pudding can be made ahead of time, say two or three months if wished. This recipe makes two very large puddings; It is best divided into 3 portions. A half quantity takes 3 1/2 hours to cook. For heating pudding when required, boil slowly for 2-3 hours. PAVLOVA  A dessert invented in Australia and named are the great ballet dancer Anna Pavlova.  3 egg whites  1 pinch of salt  3/4 cup of castor sugar  1/4 cup of white sugar  1 tablespoon of corn flour  1 teaspoon of lemon juice  ½ pint of cream  kiwifruit or strawberries for garnish  Preheat the oven to 300°F or gas mark 2 (the temperature is reduced for baking). Beat the egg whites to a foam, add the salt and beat until soft peaks form which fold over when the beater is removed. Slowly beat in the castor sugar, beating well after each addition. Keep beating until the mixture is stiff and the peaks stand up when the beater is removed. Mix together the white sugar and cornflour. Lightly fold into the meringue with the lemon juice.  Line an oven tray with baking paper. Spread the meringue into a circle and pipe a decoration around the edge or swirl with a spoon if desired. Bake in a cool oven (180°F) for 2 to 2½ hours. Turn off the heat and leave in the oven overnight to cool.  Top with whipped cream and decorate with sliced kiwifruit, sliced strawberries, passionfruit, or just about any tropical fruit, just before serving.  Christmas Events: Christmas takes place on December 25th, the summertime in Australia. People often spend part of Christmas day with their families at the beach. Christmas dinner is just as likely to be salads, cold meat and seafood as the traditional meal is roast turkey and plum pudding. Children believe that Santa Claus leaves presents for them under the Christmas tree on Christmas eve. One popular Australian song states that six white boomers, or large kangaroos, pull Santa's sleigh. Christmas in Austria GEBACKENER KARPFEN  (Fried Carp)  Usually served Christmas eve. 3 - 3 ½ pounds carp fillet Salt Flour Bread crumbs 2 eggs, beaten ¼ pound shortening (not butter) 1 lemon, sliced Wash fish fillet and cut into serving slices. Sprinkle with salt and let stand for 1 hour. Put bread crumbs, flour, and beaten eggs in three separate dishes. Roll each slice of fish first in flour, then eggs, then bread crumbs. Fry slices on both sides in shortening until golden brown. Arrange slices on a hot platter and garnish with lemon. SACHERTORTE (Chocolate and Apricot Cake) 1 cup butter 8 egg yolks 6 oz. cooking chocolate 1 cup confectioner's sugar Vanilla 10 egg whites 1 cup flour 4 tablespoons apricot jam Cream butter. Melt chocolate in a double boiler. Add gradually to creamed butter melted chocolate, sugar, and the egg yolks, one by one, stirring constantly. Add flour and a dash of vanilla and beat well. Beat egg whites until stiff and fold into batter. Pour mixture into a well-greased 10-inch mold. Bake at 300 degrees F. for about 1 hour. Let cool and turn out of mold. Split and spread heated and slightly diluted apricot jam over the lower half of the cake. Replace top and brush with apricot jam and cover with chocolate frosting. (Recipe below.) Chocolate Frosting 1 cup sugar 7 ounces cooking chocolate 1 cup water Boil sugar and water until sugar is completely dissolved. Melt the chocolate separately in a double boiler. Add sugar syrup gradually to chocolate, stirring constantly. When cooled, frost the cake. Christmas Traditions There is no Santa In Austria. Children are taught that presents are brought by "Kriskindl", a golden-haired baby with wings who symbolized the new born Christ. Carol singers, carrying blazing torches and a manger from house to house, gather on the church steps. Silent Night was first sung in 1818, in the village church of Oberndorf.  Christmas in Belgium AARDAPPEL KROKETJES  Traditional Christmas Fried Potato Croquettes  3 russet potatoes  1/2 cup water  3 tablespoons unsalted butter, cut into bits  1 teaspoon salt  a pinch of nutmeg  1/2 cup all-purpose flour  2 eggs  vegetable oil for frying  Preheat oven to 425?F. Place potatoes on a baking sheet and bake until soft, about 1 hour. Let cool slightly and peel. If you have a ricer or a food mill, pass the potatoes through it. Otherwise, mash it with a fork or a potato masher. Measure 2 cups of mashed potatoes.  Combine water, butter, salt and nutmeg in a medium saucepan. Bring to a boil and stir in the flour. Reduce the heat to medium and beat with a wooden spoon until the paste pulls away from the sides of the pan and forms a ball, about 3 minutes. Remove from the heat and add the eggs, 1 at the time, beating after each one. Beat the mixture until smooth and shiny.  Add the 2 cups of mashed potatoes and mix well. Heat oil on high in a deep frying pan. Scoop mixture with a large tablespoon and drop into the oil, flatten each croquette with the back of the spoon. Cook until crisp and golden, turn and repeat. Transfer to paper towels, dry and serve.  BELGIAN LUKKEN COOKIES  Make in a Lukken iron (Lukijyer) 6 eggs 1 pound butter 2 pounds flour 1 pound brown sugar 2 tablespoons vanilla pinch of salt  Roll into balls and place into the iron until golden brown makes over 130 cookies Christmas Lore: In Belgium there are two Santa Claus figures, St. Nicholas and Pere Noel. St Nicholas visits those who speak the Waloon language, Pere Noel visits those who speak French. Christmas for both gift-givers is on December 6th, the feast of St Nicholas, it is a religious occasion and is observed with services in churches and quiet family gatherings. Special cakes are baked and served during the holiday season and are a treat for children and adults. Christmas in Canada A Canadian Christmas Dinner might include ham with maple syrup, mashed potatoes, sauteed turnips, pecan squares or snowballs. SAUTEED TURNIPS 1 pound turnips peeled and grated 4 tablespoons butter salt pepper 1/2 cup pecan halves sauteed in: 3 tablespoons butter Bring a large pot of water to the boil and blanch them by cooking 1 - 2 minutes, to remove the strong taste. Drain well and dry with paper towels. Heat the butter in a large skillet or frying pan. Add the turnips and toss in the butter for 5 minutes. Taste and add salt and pepper as desired. May be made ahead to this point. When ready to eat, add the pecans and toss over high heat 2 - 3 minutes.  Christmas by Province In Quebec they display Crèches or nativity scenes in their homes as the Christmas decorations.  In Nova Scotia, a country settled by Scottish highlanders, songs and carols brought from Britain two centuries ago are sung each Christmas morning. In Labrador, turnips are saved from the summer harvest and are given to children, with a lighted candle pushed into a hollowed out hole. In some provinces, a big winter festival, called Sinck tuck, is celebrated by the Eskimos, with dancing and a present-giving party. Christmas in China LOR BAK Minced Chicken and Pork Rolls Ingredients: 1/2 pound chicken (chicken breast or chicken thigh) 1/2 pound pork (with a little fat) 1/2 small carrot (shredded) 10 small shrimp (optional) 1 stalk scallion (chopped finely) Bean curd skin (cut into 6 in. by 6 in. pieces) 1/8 teaspoon sesame oil 1/8 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon chicken bouillon powder 1/2 tablespoon oil 5 dashes white pepper Oil for deep frying Method: Mince the chicken and pork meat with a mini food processor or with hand.  Add shredded carrot, chopped scallion, and all the seasoning into the minced meat and stir-well. Set aside.  On a dry surface, lay out the bean curd skin. Use a damp cloth to moisten the skin. Place 2 - 2.5 tablespoons of minced meat onto the lower center of the bean curd skin. Leave about 1/2 inch on both sides. Fold the sides inwards and roll it up. Use some water or the minced meat to seal. In a deep fryer or frying wok, add enough cooking oil for frying purposes. Once the oil is heated, add in the meat rolls and deep fry to golden brown. Dish out and serve immediately with chili garlic sauce or sweet chili sauce.  RED BEAN PASTE PANCAKES 1 large egg, lightly beaten 5 tablespoons all purpose-flour 5 1/2 tablespoons water 4 tablespoons canned red bean paste 1 tablespoon sesame seeds Cooking oil for deep frying In a mixing bowl, blend the egg, flour, and water together to form the batter. Divide the batter into 2 equal portion.  Put a smear of oil on an 8-inch flat, non-stick frying pan and wipe all over with a paper towel. Pour all but 1 teaspoon of one portion of the batter into the frying pan and tilt it to let the mixture run evenly to the edges, forming a thin layer. Cook over low heat for about 2 minutes, or until it becomes a thin pancake but without any brown spots. Do not turn the pancake over. Loosen the edges and using a spatula, lift the pancake to a lightly oiled plate or a flat surface.  Make the other pancake the same way.  Spread 2 tablespoons of the red bean paste across the middle third of each pancake, leaving about 1 inch at either end. Fold the near flap over the bean paste and the side flaps inwards and then the far flap over towards the center. Seal with a little of the leftover batter smeared on the edges. Smear sesame seeds on the surface of the pancakes. Seal with the leftover batter.  Heat the wok or deep fryer (to 350 degree) and deep fry the pancakes until they turn golden in color.  Remove the pancake from the oil and drain on paper towels.  Cut each pancake into strips and serve immediately.  Christmas facts:  Do they celebrate Christmas in China? YES and NO. 20 years ago, you probably wouldn't have seen many signs of Christmas. Today, you'd see signs of Christmas everywhere you looked! Even on the Avenue of Eternal Peace in Beijing, there are Christmas displays everywhere. In Hong Kong, the figure who visits children is known as Lan Khoong or Dun Che Lao Ren. There are church services given in Chinese as well as English. Children send Christmas cards depicting the Holy Family in a Chinese setting. Paper lanterns decorate homes as well as a tree of light. Children expect "Dun Che Lao Ren" or Christmas Old Man to visit. Christmas in Denmark GAASTESTEG MED AEBLER OG SVEDSKER  (Goose with apples & prunes)  8-10 lb young goose  2 cups apples; peeled, cored and chopped 1/2 lemon  2 cups dried prunes, presoaked  Salt fresh ground pepper  1 large onion; peeled & quartered  Preheat oven to 325 deg. To prepare this classic Danish Christmas dish, first wash the goose under cold running water. Pat it thoroughly dry with paper towels and rub inside and out with lemon. Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and onion quarters. Close by lacing skewers or by sewing with heavy white thread. Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so that it will keep its shape while cooking. Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 hours (about 20 to 25 minutes per pound). As the goose fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon. Basting the goose itself is unnecessary. To test whether the bird is done, pierce the thigh with the tip of a small sharp knife. If the juice that runs out is still somewhat pink, roast another 5 to 10 minutes or until juices run clear or pale yellow. When done, turn off oven leaving the finished bird to set with the door ajar for 15 minutes to make it easier to carve. Transfer the goose to a large heated platter and remove the string and skewers. Scoop out the stuffing and discard it. The fruits and onion will have imparted their flavor to the goose but will be far too fatty to serve. Traditionally, poached apples stuffed with prunes are served with the Christmas goose. Red cabbage and caramelized potatoes complete the Christmas. RISKREM Danish Rice Pudding 2 cup Cooked rice  2 cup Lowfat milk  1/3 cup Sugar  1 tsp Almond extract  1 cup Heavy cream 10 oz Frozen sweetened raspberries thawed  8 whole almonds  Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring frequently until pudding is thick and creamy, about 15 minutes. Do not boil. Remove from heat, add almond extract; cool Beat cream in chilled bowl until stiff peaks form. Fold whipped cream into cooled rice mixture. Blend raspberries in blender until smooth; strain. To serve, place pudding in custard cups. Dollop with 1 tablespoon raspberry sauce and top with almond.  Christmas Traditions Christmas starts with advent which means "coming". It is the coming of Christ that is referred to. On the fourth Sunday before Christmas Eve - the first Sunday of advent - a wreath of pine twigs mounted with four candles and red or purple ribbons is hung up and one candle is lit. The following Sunday the next candle is lit, lighting one more each Sunday. This tradition is the first sign of Christmas. A special Danish tradition is the Christmas heart, an interwoven paper heart often made of red and white paper, the colors of the Danish flag. These paper hearts are put on the Christmas tree or used as mobiles.  Christmas in England THE GREAT BRITISH PUDDING (Olde English Trifle) Serves 6 1 pint milk 1/2 vanilla pod 2 eggs, plus 2 egg yolks 2 tablespoons caster (fine) sugar 1 sponge cake 6 ounces raspberry or strawberry jam 4 ounces medium sherry 10 ounces Devonshire Cream 1 1/2 ounces flaked almonds, toasted  2 ounces glaze cherries to decorate. Scald the milk with the vanilla pod. Cover the pan and leave to infuse for 20 minutes. Beat together the eggs, egg yolks and sugar and strain on the milk. Cook over a gentle heat, without boiling, stirring all the time until the custard thickens slightly. Pour into a bowl; lightly sprinkle the surface with sugar and cool. Spread the sponge cake with jam, cut up and place in a 3 1/2 pint shallow serving dish with the macaroons. Spoon over the sherry and leave for 2 hours. Pour over the cold custard. Whip the cream until softly stiff. Top the custard with half the fresh cream. Pour the remaining cream on top and decorate with the almonds and cherries. CHRISTMAS PUDDING  This dates back to the late 19th century. Although Christmas puddings should be made well in advance, it is possible to make this pudding on Christmas Eve with very successful results. 8 oz currants 8 oz. sultanas 8 oz. stoned raisins 8 oz. Barbados sugar 4 oz. grated beef suet 4 oz. fresh breadcrumbs 4 oz. ground almonds 4 oz. blanched almonds, chopped 4 oz. mixed candied peel 6 oz. cooking apple, peeled and finely chopped 8 oz. plain flour Finely grated rind of 1 lemon Finely grated rind of 1 orange 2 tablespoons lemon juice 3 fl. oz. stout 4 eggs, beaten 1/2 oz. ground mixed spice 1/4 teaspoon grated nutmeg 1/4 teaspoon ground cinnamon Pinch of salt 5 tablespoons brandy Mix all the ingredients together in a large bowl with 2 tbsp. of the brandy. Pour the mixture into a greased 3 1/2 pint pudding basin and cover with a double layer of greased, greaseproof paper or aluminum foil--pleated in the middle to allow for expansion. Tie string under the rim and across the top to make a handle. Place a trivet in the base of a large saucepan. Lower the pudding into the saucepan and fill with enough boiling water to come two-thirds of the way up the sides of the basin. Pour in more boiling water if necessary. When the Pudding is cooked, pour the remaining brandy over the surface and re-cover. To reheat, boil gently for 3-4 hours. To serve, decorate with a sprig of holly and flambé at the table with warmed brandy, if desired. Can also be served with Brandy Butter or delicious Devonshire Cream. Christmas Facts: Christmas is Britain's most popular holiday and is characterized by traditions which date back hundreds of years. The first ever Christmas card was posted in England in the 1840s. Christmas dinner consists traditionally of a roast turkey, goose or chicken with stuffing and roast potatoes. This is followed by mince pies and Christmas pudding flaming with brandy, which might contain coins or lucky charms for children. The pulling of Christmas crackers often accompanies food on Christmas Day. Invented by a London baker in 1846, a cracker is a brightly coloured paper tube, twisted at both ends, which contains a party hat, riddle and toy or other trinket. When it is pulled by two people it gives out a crack as its contents are dispersed.  Christmas in Florida Christmas is the celebration of joy and happiness all over Florida. Glittering lights, balloons and artificial or live Christmas tree are the major components of Christmas decorations. In Florida, people usually decorate their Christmas tree with garland, dazzling lights, stars, bells and traditional ornaments. But, there are people who decorate in typical Florida style, which comprises of shells, nautical themes and tropical treasures.  Christmas dinner in Florida might include Beef Tenderloin, Double Treat Potatoes, Brussels Sprouts with Pistachios, Cool Whip Jell-O. DOUBLE TREAT POTATOES 2 baking potatoes, peeled and cubed  2 sweet potatoes, peeled and cubed 1/4 cup milk 1/4 cup butter 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 cup shredded cheese Preheat oven to 350 degrees. Place white potatoes and sweet potatoes in a large pot and cover with water. Bring to a boil over medium high heat. Allow to cook, uncovered, until fork-tender, approximately 15-20 minutes. Drain. Return to pot and mash butter and milk. Add brown sugar and spices. Pour potatoes into a 1-1/2 quart baking dish. Top with cheese. Bake 30-45 minutes, until cheese is browned. Christmas in France ROAST GOOSE WITH CHESTNUT STUFFING 1 leek, sliced 1 onion, quartered 1 12 pound goose, with giblets salt and freshly ground pepper goose fat, for roasting 2 pounds of potatoes, peeled and cut into large pieces, par-boiled. For the gravy goose giblets 1 tablespoon corn flour For the stuffing 14½ oz prunes 8fl oz port 1oz butter, for frying 1 onion, finely chopped 6 celery sticks, chopped 2 garlic cloves, crushed 2 pounds vacuum-packed chestnuts, chopped 5oz dried cranberries, chopped 5 tablespoons chopped flat leaf parsley Preheat the oven to 400F/Gas 4. Place the leek and onion into the goose cavity. Prick the skin of the goose all over with a fork and rub in the salt and freshly ground black pepper. Rub a little goose fat over the legs of the goose and cover them well with aluminum foil. Line a deep roasting dish with more aluminum foil, enough to make a parcel to enclose the goose. Sit the goose onto a wire rack in the roasting tin and cover with the aluminum foil. Transfer to the oven and roast for about 15 minutes per pound plus an extra 20 minutes. (This 12lb goose will need about 3½ hours.) After an hour of roasting, remove the foil cover and baste the goose with the juices collected. Check that the legs aren't burning and baste them too. Drain off any excess fat into a separate roasting tray. Return the goose to the oven to cook, repeating the basting every 30 minutes. Return the goose to the oven uncovered for the last 45 minutes of roasting, or until completely cooked through. Test the goose is cooked by piercing the thigh meat with a metal skewer. If the juices run clear the goose is ready. Remove from the oven and leave to rest in a warm place for 20 minutes before serving. Place the roasting tray with the saved goose fat on the fire until smoking, then add the par-boiled potatoes. Gently stir the potatoes, season well with salt and freshly ground pepper and transfer to the oven to roast for 45 minutes, or until crisp and golden-brown all over.  For the gravy, place the goose giblets into a large saucepan filled with about 4 pints of water. Bring to the boil and simmer for three hours, then strain. Return the liquid to the saucepan and simmer. Add the corn flour and stir well to thicken. For the stuffing, place the prunes and the port into a bowl to soak for about two hours. Melt the butter in a frying pan over a medium heat. Add the onion, celery and garlic and fry in the butter for 4-5 minutes, until softened. Remove the prunes from the port with a slotted spoon and finely chop. Add the chestnuts, cranberries and the prunes to the onion and celery mixture and fry for one minute. Add the port and bring to the boil, then reduce the heat to simmer for 30 minutes, or until all of the liquid has been reduced, then set aside until ready to serve. Before serving add the parsley and stir in. (You can make the stuffing in advance and reheat before serving, but only add the parsley at the end.) BUCHE de NOEL French Christmas Log Cake :  1 teaspoon of vanilla extract  3/4 cups of sugar  3/4 cups of flour  4 eggs  1/2 juice of a lemon  1/2 teaspoon of baking powder  Butter Cream:  1 1/4 cups of butter  1 cup of powdered sugar  2 whole eggs + 1 yolk and eventually a little bit of the white  2 bars of chocolate in 1/2 cup of chocolate milk  a little instant coffee (standard Nescafé)  2 1/2 tablespoons of Burgundy  Cake : Beat the sugar and the egg yolks until light, then add 1/2 (2tbsp) of the lemon juice and 1 tablespoon of water. Add in the baking powder, a little salt, the vanilla, the flour and the egg white, which has been beaten until stiff. Put on parchment paper. Bake in a preheated oven (400°F) for 10 min. Cook in the upper part of the oven. Cream : Cream butter and sugar until fluffy, add the eggs one at time while beating between each. Incorporate the melted chocolate with the coffee and the Burgundy. Put the cream on the cake and roll. Decorate the log.  Christmas Lore: French children put their shoes in front of the fireplace, in the hopes that Père Noël (aka Papa Noël) will fill them with gifts. Candy, fruit, nuts, and small toys will also be hung on the tree overnight. There's also Père Fouettard who gives out spankings to bad children (sort of the equivalent of Santa Claus giving coal to the naughty). Christmas in Germany DRESDNER WEIHNACHTSSTOLLEN Christmas Bread, Germany Dough: 4 1/3 cups flour  1 to 1 1/2 cups milk  2.5 ounces yeast  1 cup plus 2 tablespoons margarine or butter  3/4 cup sugar or honey  1 teaspoon salt  Flavoring: 1/2 cup candied lemon peel  1/2 cup chopped almonds  1 lemon, grated for rind  1/4 cup rum  1 3/4 cups raisins  Topping 1/4 cup melted butter  1/2 cup Confectioner's sugar  Make a soft, pliable yeast dough from ingredients listed in the first section and let stand in bowl for 10 minutes. Knead the spices, except the raisins, into the dough. When all other ingredients are equally distributed, add the raisins. Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes. Still on baking sheet, wrap dough well in aluminum foil and store in the refrigerator for a few hours or overnight. Remove from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the dough from spreading. Place loaf in a pre-heated 350-400° oven and bake 50-60 minutes, till pale gold in color. Remove from oven. Brush with melted butter and dust with Confectioner's sugar. Repeat until butter and sugar are used up. Stollen should have a thick, white layer.  PFEFFERNU-BE German Christmas Cookies Ingredients: 2 cups brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon hot water 1 cup chopped nuts (walnuts, hazelnuts or almonds) 2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3 cups sifted all-purpose flour. 1 cup powdered sugar (for rolling cookies in)  Mix the sugar with the well-beaten eggs. Add the soda dissolved in hot water, the nuts and sift in the spices with the flour. Add more flour if needed to make a dough stiff enough to roll. Roll out until the dough is about 1/8 inch thick. Cut into tiny rounds about as large as a quarter of a dollar and bake in oven at 400° F until golden brown. Take out and roll at once in powdered sugar. NOTE: Grind nuts fine.  Christmas Legends According to legend, on Christmas Eve in Germany rivers turn to wine, animals speak to each other, tree blossoms bear fruit, mountains open up to reveal precious gems, and church bells can be heard ringing from the bottom of the sea. Of course, only the pure in heart can witness this Christmas magic. Children leave letters on their windowsills for Christkind, a winged figure dressed in white robes and a golden crown who distributes gifts. Sometimes the letters are decorated with glue and sprinkled with sugar to make them sparkle. Germans make beautiful gingerbread houses and cookies. The German Christmas tree pastry, Christbaumgeback, is a white dough that can be molded into shapes and baked for tree decorations. Christmas in Greece GALOPOULA YEMISTI Stuffed Turkey  8-9 pound turkey or capon (approximately) with giblets 2/3 cup of olive oil 1/3 pound of ground lamb (or ground beef) 10-12 chestnuts, boiled, shelled, and cut into small chunks 2 medium onions, chopped 1 bay leaf 1/4 cup of rosé or white wine 2 tablespoons of ground pine nuts 1/2 cup of boiled rice (white or brown) 1 cup of water 3 tablespoons of canned chopped tomatoes salt pepper Clean the bird, drain, and sprinkle with salt and pepper inside and out. Wash the giblets carefully, drain, and chop into small chunks.  Preheat the oven to 450F (232C).  Sauté the onion in 3 tablespoons of olive oil until soft, not browned. Add the chopped giblets and ground meat, and continue to stir until the meat is lightly browned. Add the salt, pepper, bay leaf, tomatoes, wine, and water and stir until mixed. Cover and simmer for 20-25 minutes until most of the liquid has been absorbed. Stir in the pine nuts, boiled rice, and chestnuts and remove from heat.  Stuff and tie the bird. Oil the outside using the remaining olive oil. Place in a roasting pan (lined with foil or not) or on a rack in the roasting pan, and cover. Reduce heat to 350F (175C) and cook for 3.5 hours (depending on the weight), basting every 45-60 minutes with pan juices. 20 minutes before cooking time is up, uncover and allow to brown. To test with a food thermometer, internal temperature between thigh and body should reach 190F (88C).  Greek cooks serve this with the stuffing inside; however, it can be spooned out into a serving bowl.  KATAIFI 1 pound kataifi dough (shredded phyllo dough)  1 pound chopped walnuts  1/2 cup sugar  1 tsp. cinnamon  1/2 tsp. ground cloves  1 lb. butter  Syrup: 1/2 lb. honey  3 cups sugar  3 cups water  2 T. lemon juice  In a large bowl, mix the walnuts, sugar, cinnamon and cloves. Melt the butter. Brush the bottom of a 9 x 13 inch pan with melted butter. Open the kataifi dough, divide into 5 parts. Take one part, loosen the dough and fluff. Spread on bottom of pan. Sprinkle with walnut mixture. Repeat this three more times. Spread kataifi on top. Pour butter with a spoon evenly over whole pan. Cut into pieces. Sprinkle a few drops of cold water on top. Bake at 375 degrees for 35 minutes until golden light brown. Let cool for 10 minutes. Slowly pour hot syrup (see instructions below) over the kataifi letting it soak in before pouring more. Cover tightly.  Syrup preparation Combine all ingredients and boil gently for about 15 or 20 minutes Greek Celebrations: The Greek Christmas celebration lasts for thirteen days, from Christmas Eve until Epiphany, January 6, the day that the Magi arrived in Bethlehem, bringing gifts to the Christ child. Most of the predominantly Greek Orthodox residents fast during the four weeks of advent, so elaborate preparations are made for the Christmas feast. Greek culture has succumbed less than most cultures to the commercialism of the holidays. They decorate simply, often without a tree. Although, as an exception, Athens boasts the largest Christmas tree in Europe and its lighting is an annual tradition. On the islands, traditional fisherman communities, families still decorate a small ship instead of a tree, symbolizing their ties to the sea.  Christmas in India GRILLED SALMON STEAKS 6 Salmon steaks  1/2 lemon, juice of  2 teaspoons ginger paste  2 teaspoons garlic paste  1/2 teaspoon salt  1 teaspoon coriander seeds  1 teaspoon cumin seeds  2 tablespoons melted butter  1 tablespoon finely chopped fresh coriander  Line a grill pan with foil and brush generously with oil. Place the salmon steaks on the prepared foil. Mix the lemon juice, ginger, garlic and salt together and gently rub the mixture into the fish. Set aside for 30 minutes. Pre-heat the grill to high and cook the fish approximately 5 inches below the element for 3-4 minutes. Meanwhile crush the coriander and cumin seeds with a pestle and mortar and mix with the butter and fresh coriander. Turn the fish over and spread the spiced butter evenly on each steak. Grill for a further 2-3 minutes. Remove from the heat and serve FRUIT MIXTURE 1 cup raisins  1 cup currants  1/2 cup candied cherries  1/2 cup candied citrus peel  1 cup mixed dried fruit  1 cup rum  1 cup sweet sherry or port wine  Cake  1/2 pound butter, at room temperature  1/2 cup brown sugar  4 Eggs  2 cups flour  1 teaspoon baking powder  1 teaspoon ground ginger  1 teaspoon ground nutmeg  3 teaspoons ground cinnamon  1/2 teaspoon ground cloves  1/2 teaspoon ground allspice  2 1/2 teaspoons lemon essence  2 1/2 teaspoons almond essence  1 teaspoon vanilla essence  1/4 cup brown food coloring, up to 1/2 cup  1/2 cup Rum  Additional rum for basting during storage  Fruit Mixture: Mix together all the ingredients and store in a tightly sealed jar for at least 1 month The Cake: Prepare a 10" deep round cake baking tin or a 13" x 9" baking tin by lining it with two layers of waxed paper, greasing between the layers. Preheat the oven to 250 degrees. In a large bowl, cream together the butter and sugar until they are light and fluffy. Add the eggs, one at a time, mixing well after each addition. Sift the flour, baking powder and all the dry spices together. Add the lemon essence, almond essence and vanilla essence to the fruit mixture. By hand, stir tablespoonsful of the flour mixture and the fruit mixture alternately into the butter, sugar and egg mixture. Add the browning gradually, stirring until a deepish brown colour is reached. Turn the cake mixture into the baking tin, smooth the top and bake in the oven for 3-4 hours or until a skewer or wooden toothpick, inserted, comes out clean. This can take an additional hour or two. Remove the cake from the oven, prick it all over with a skewer or toothpick and pour the rum all over it. Remove the cake from the tin when it is cool, wrap it tightly in waxed paper, place it in an airtight container and leave for a month for best flavour. Every week, prick the cake with a skewer and pour on about 1 tablespoon of rum. (Makes one 5 pound cake. ) Serve with Hard Rum Sauce. Hard Rum Sauce 1/3 cup butter, at room temperature  1 cup icing sugar  4 tablespoons rum, up to 5  Cream the butter, gradually add the icing sugar, beat until light and fluffy. Slowly beat in the rum in a thin stream.  Christmas Customs Each area of India has a distinctly different way of celebrating Christmas. In South India, Christians light clay lamps on the rooftops and walls of their houses, the same way as Hindus decorate their homes during the Diwali Festival. In several states of India a popular custom is to decorate banana or mango tree instead of traditional pine tree. However, for the urban regions the ingredients of the festivities are the familiar X-mas trees (mostly potted) decorated with stars and tinsels, toys, plastic fruits, and colorful streamers and illuminated well are placed in front of the Christian houses, shops and restaurants. In the major cities of India caroling processions are also seen on streets and thoroughfares. Most exhilarating celebration of Christmas can be seen in the vivacious state of Goa.In fact a very large number of people from the country as well as abroad make a beeline to this little coastal state to celebrate their Christmas holidays in style. Christmas in Iowa City of Christmas!  Keokuk, Iowa's City of Christmas began in 1989 when dreams became reality and Toyland, Santa's barn complete with reindeer and elves, Santa's Workshop, a Nativity scene, and the International Christmas display all appeared in Rand Park for the month of December. Public reaction was outstanding and a holiday tradition began. A typical 1913 Iowa menu, included fall squash soup, Stollen bread, winter green salad with toasted walnuts, grapes, and mushrooms, roasted Cornish Game Hen with orange sauce, and English Plum Pudding with hard sauce.  ROASTED CORNISH GAME HENS WITH ORANGE SAUCE Serves 6  6 Cornish game hens, halved  1 cup sugar 1 1/2 tablespoons corn starch 1/4 teaspoon salt 1 tablespoon flour 1/4 cup lemon juice 1 1/4 lemon juice 1/2 cup water 1 tablespoon butter 1 teaspoon orange zest 1 teaspoon lemon zest To prepare the hens, rinse the halves under cold running water and put them in a large glass or ceramic baking dish. Preheat the oven to 450F. Transfer the game hens to a large roasting pan and arrange in a single layer, skin side up. Roast for 30 minutes. Reduce the oven temperature to 350F. baste and continue roasting for about 45 minutes or until the juices in the thighs run clear. In a small saucepan combine the sugar, corn starch, salt and flour. Stir in the lemon juice to moisten the dry ingredients and eliminate any lumps. Slowly stir in the orange juice and the water. Cook mixture over medium heat, stirring constantly, until the sauce simmers and thickens. Remove from heat and add the margarine, orange zest and lemon zest.  When chicken is done, arrange the breasts on a platter and pour the orange sauce over them.  Christmas in Ireland SPICED BEEF 7 pounds even-sized piece of topside or silverside roast (top round) 2 teaspoons each ground cloves, milled black pepper, allspice, cinnamon, mace and saltpetre 2 tablespoons black treacle 2 tablespoons brown sugar cold water to cover bottle Guinness 1/2 cup salt Combine all the ingredients except the beef, water and Guinness. Place the beef in a bowl and cover with the mixture. Rub it in once or twice a day for a week. Tie up the meat into a good shape and place in a pan. Cover with cold water to which a bottle of Guinness has been added. Simmer gently for 5-6 hours. When cool, press lightly between two plates. The beef is usually served cold, thinly sliced.  Note: Spiced beef is traditionally eaten at Christmas time. It tends to be rather expensive to buy as it is quite labour intensive to make, though it uses a modestly enough priced cut.  CHRISTMAS PUDDING Grated rind and juice of 1 lemon  Grated rind and juice of 1 orange  I large apple, grated finely  1 cups sultanas  1 cups raisins  1 heaped tablespoon chopped or flaked almonds  1 heaped tablespoon chopped cherries  1 tablespoon chopped mixed peel  ½ cup brown sugar  2 teaspoons mixed spice (cinnamon, ginger, cloves, nutmeg)  3 tablespoons Whiskey  1 cup fresh white breadcrumbs  1 cup self raising flour  2 eggs, beaten together  ½ teaspoon salt  4 ounces (1 stick) butter This is enough to make a pudding in a 1 pint pudding bowl. You will need some waxed or greaseproof paper to cover the pudding, or you can use a pudding bowl with a tight fitting lid. You will need a little additional butter to grease the inside of a pudding bowl before adding the pudding mix. Mix together all the ingredients above, down to and including, the whiskey, in a large bowl. Cover and leave for at least 3-4 hours or overnight. Stir the breadcrumbs through the fruit mix. Using an electric blender, mix the flour, eggs, salt and butter together. Add to the fruit mix and stir well. If the mixture seems a little dry add a dessertspoon or two of milk. Put the mixture into a bowl and cover tightly using the lid or a cover made from several layers of greaseproof or waxed paper held in place with string.  Place the bowl in a saucepan of water, with the water coming about 2/3rds up the side of the pudding bowl. Bring to the boil then reduce the heat to a bare simmer. Cover the saucepan with a well fitted lid. Simmer like this for about 6 hours. You will probably need to top the water up now and then - keep an eye on it. The cooked pudding will keep for months. When it is needed, steam it again for about 2 hours in the bowl, or turn out of the bowl and reheat in the microwave oven for about 5-10 mins. Serve with sherry or brandy sauce or fresh cream. Irish Traditions: In Ireland, Lighted candles are placed in windows on Christmas Eve, as a guide that Joseph and Mary might be looking for shelter. After the Christmas evening meal, bread and milk are left out and the door unlatched as a symbol of hospitality. Children often put out Christmas sacks instead of stockings. It is tradition to leave mince pies and a bottle of Guinness out as a snack for Santa. Christmas in Italy ZUCCHINE IN AGRODOLCE (Sweet and Sour Zucchini) 3 tablespoons olive oil 4 medium zucchini, thinly sliced 2 cloves garlic, crushed 1 tablespoon vinegar ¼ cup water Salt and pepper 3 tablespoons pine nuts In a large skillet, heat oil and sauté garlic for 2 minutes. Add zucchini and sauté on both sides until golden. Sprinkle with pine nuts, raisins, and salt and pepper to taste and simmer for 3 minutes. Mix vinegar with water and pour into skillet; cover and simmer slowly until zucchini is tender, about 10 minutes. Discard garlic; cool and serve at room temperature. STRUFFOLI (Honey Balls) 2 cups water 1 cup margarine 4 cups sifted flour ¼ teaspoon salt 10 large eggs 16 ounces honey ½ cup pine nuts, toasted 1/3 cup candied orange peels ½ cup (multicolored) cake-decorating sprinkles Preheat oven to 350 F. Grease two baking sheets lightly. Have eggs at room temperature. Place water, margarine, and salt in a saucepan and bring to broil. Remove from range and cool for 3 minutes. Stir in flour and mix well. Return to heat and cook, stirring constantly, until mixture forms a ball and leaves sides of pan, about 1 minute. Remove from range and cool for 5 minutes. Add eggs to mixture, one at a time, beating hard for approximately 1 minute after each addition. Fill pastry bag with batter and pipe small rounds (the size of marbles) 1 inch apart onto baking sheets. (Or you can drop by half teaspoons onto baking sheets.) Bake until lightly browned--about 25 minutes. Remove from oven and cool on wire racks. In a saucepan, heat honey until it comes to rolling boil. Boil for 5 minutes, being careful not to let it boil over. Dip puffs, approximately 12 at a time, into honey and roll around to coat evenly. Remove with slotted spoon onto a plate. Continue until all puffs are dipped. Wet hands with cold water and stick puffs together forming wreath rings, pyramids, or dome shapes. Decorate with toasted pine nuts, candied orange peel, and cake-decorating sprinkles. ITALIAN LORE The Christmas season in Italy goes for three weeks, starting 8 days before Christmas known as the Novena. During this period, children go from house to house reciting Christmas poems and singing. In some parts shepherds bring musical instruments into the villages, play and sing Christmas songs. A delightful, but rapidly disappearing tradition in Italy, is the ushering in of the coming festivities by the "Piferari" or fifers. They descend from the mountains of the Abruzzo and Latium playing inviting and characteristic tunes on their bagpipes, filling the air with anticipation for the joyous celebration to come. Christmas in Japan TERIYAKI CHICKEN 4 pieces whole chicken thighs 1 cup teriyaki sauce salt and pepper to season Make teriyaki sauce and set aside. Poke chicken skins with a fork. Sprinkle some salt and pepper over chicken thighs. Marinate chickens in teriyaki sauce for 30 - 60 minutes. Roast chickens in the 350F oven, glazing with teriyaki sauce. Turn the chicken thighs over to roast both sides. Roast more glazing with teriyaki sauce.  Makes 4 servings.  Teriyaki sauce 2/3 cup mirin (Japanese sweet rice wine)  1 cup soy sauce  4 1/2 teaspoons rice vinegar  1 teaspoon sesame oil  1/3 cup white sugar  7 cloves garlic, minced  1 tablespoon minced fresh ginger  1 dash red pepper flakes  black pepper to taste  DIRECTIONS Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.  JAPANESE CHRISTMAS CAKE For sponge cake:  3/4 cup all purpose flour  2/3 cup sugar 1 tbsp milk 3 eggs 1 1/2 tbsp butter For topping: 1 1/2 cups heavy cream  4 tbsps sugar Various fruits (strawberries, peaches, cherries, and so on) Whisk eggs in a bowl. Place the bowl over warm water in another large bowl and whisk further. Add sugar little by little. When the egg mixture becomes light yellow, sift flour and add to the bowl. Mix the flour lightly in the egg mixture. Mix butter in warm milk. Add mixture of melted butter and milk in the batter and stir gently. Preheat the oven in 350-degree. Place baking wax papers inside of a round cake pan (18cm). Pour the batter in the pan and bake in the preheated oven for 25-35 min. Remove the cake from the pan and cool it on a rack. Cut the cake in half horizontally. Mix heavy cream and sugar in a bowl. Whip the cream well. Take the half of the whipped cream and mix with chopped fruits. Place the cream on top of a round cake slice. Place another cake slice on top of the cream. Spread the rest of the whipped cream on top and around the cake. Decorate the cake with colorful fruits and Christmas decorations (It's a Japanese-style to eat Christmas cakes on Christmas Eve. Typical Japanese Christmas cakes are round sponge cakes with whipped cream and fruit.)  Japanese Celebrations Only 1 per cent of Japanese people believe in Christ. Even so, most Japanese people decorate their stores and homes with evergreens during Christmas. They have a Buddhist monk called Hotei-osho who acts like Santa Claus. He brings presents to each house and leaves them for the children. Some think he has eyes in the back of his head, so children try to behave like he is nearby. Some children may not like Hotei-osho so they may receive their presents from Santa who goes around with a red-nosed reindeer. Among the Christian Japanese Christmas is not a day for the family. They do not have turkey or plum pudding, rather than that the day is spent doing nice things for others especially those who are sick in hospitals. Christmas in Luxembourg GROMPEREKICHELCHER Potato Fritters  2 pounds potatoes  3 onions  2 shallots  Parsley  4-6 eggs  2 tablespoons flour  Salt  Pepper  Oil for frying Wash, peel and coarsely grate the potatoes. Put them in a cloth and press them. Chop the parsley, shallots, and onions, and mix them in. Add the beaten eggs. Salt and pepper to taste. Prepare with the flour. Heat the oil in a pan until very hot. Form flat cakes out of the potato mixture and fry them in the oil until golden brown on both sides VERWURRELT GEDANKEN A Special Pastry During The Carnival Season  4 cups flour  2 eggs  4 ounces butter  ½ teaspoon bicarbonate  ½ teaspoon salt  ½ teaspoon sugar  ½ cup milk  1 grated lemon rind  Prepare a dough and put on a pastry board, leave for one hour.  Then roll out and cut into thin strips, approx. 4-5 inches long, knot them and put on a slightly floured board, cover with a cloth for about 10-15 minutes to allow mixture to settle. Deep fry in hot fat until golden brown, drain and sprinkle with icing sugar.  Note: One could use yeast instead of bicarbonate in which case the pastry would not be as crisp.  Christmas Facts: There is no Santa Claus in Luxembourg at Christmas time, however "St. Nicolas Day" is celebrated on December 6th. On evenings - one week - before this date, children put their slippers in front of their bed-room doors expecting them to be filled with a small gift by St. Nicolas during the night. On the eve of December 6th, children place a plate on the kitchen or dining-room table which St. Nicolas fills with sweets and gifts overnight. St. Nicolas also pays visits to children in schools. Christmas in Massachusetts Christmas was banned in Boston during the 17th century Puritan era, and it took nearly two centuries before Christmas was deemed truly fashionable in the city and indeed throughout Massachusetts. Today, Boston is a festive blend of old fashioned New England tradition - and modern holiday hoopla - as the entire Bay State welcomes holiday revelers. 1940’s Massachusetts "Family Christmas Dinner”: Grape Juice, Ginger Ale Cup, Cheese Popcorn, Roast Goose or Turkey, Gravy, Mashed Potatoes, Peas, Cranberry Relish, Olives, Celery, Green Salad, Rolls, Jellied Raspberry Grapefruit or Plum Pudding, Coffee  CRANBERRY SURPRISE RELISH 1 pound cranberries 1 orange 1 cup sugar 1 tablespoon brown sugar 1/2 cup roasted pecans 1/4 teaspoon salt Wash berries and orange. Cut orange and remove seeds. Grind berries and orange, rind and all. Add sugars and pecans. Christmas in Mexico CHAMPURRAD (Chocolate Atole) 6 cups whole milk 1 cup masa harina--corn flour 2 cups water 1 cup brown sugar, firmly packed 3 ounces unsweetened chocolate, grated 1 cinnamon stick Heat the milk and chocolate in a saucepan, stirring to dissolve the chocolate. When chocolate is completely dissolved, remove from the heat and set aside to keep warm. Mix the masa harina with the water in another saucepan; place over low heat, add the cinnamon stick, and cook until the mixture has thickened and the masa becomes translucent. Add the chocolate milk and sugar. Stir to dissolve the sugar and simmer for a few minutes. Remove the cinnamon stick and serve the champurrado hot in cups or mugs. ARROZ DULCE  (Rice Sweet) ¾ cup rice 2/3 cup sugar 1 teaspoon vanilla 4 cups milk 1 cup rich cream ¼ teaspoon salt Scald milk. Put the rice into a deep baking dish, cover with the hot milk, and bake in a moderate oven for 3 hours, or until the rice is soft. Stir occasionally during first hour to prevent sticking. If necessary, add more hot milk. When almost done, add vanilla, sugar, and cream, and finish baking. Christmas Traditions: "La Posadas," the remarkable buildup to Christmas Eve, is perhaps the most delightful and unique Mexican tradition. Beginning December 16th, it commemorates the events in the journey of Mary and Joseph from Nazareth to Bethlehem. Christmas eve, at the stroke of midnight, the birth of Christ is announced with fireworks, ringing bells and blowing whistles. Devout worshipers surge into churches to attend the famous "Misa de Gallo" or "Mass of the Rooster." Following Mass, families return home for a tremendous dinner of traditional Mexican foods. The dishes vary with the different regions. However, somewhat common are the ,"tamales," rice, rellenos, "atole" (a sweet traditional drink) and "menudo," which is said to be more sobering than strong coffee. Christmas Day has no special celebration though many have adopted the American style Christmas with a Christmas tree and Santa Claus. Christmas in Minnesota A few significant events are associated with the festival of Christmas celebration in Minnesota, generally carried out in Christ Chapel. At the start of December, there is a community called the Gustavus that belong to the Minnesota of yesteryear that organized this celebration by praying jointly once a year during the Christmas time in Christ Chapel. Almost more than twelve hundred are present at the church service. There are different members who take care of the choral, orchestral, brass, handbell and organ music, dance, spoken word and prayer that are associated with these every year. Swedish meatballs are a more than common dish on the Christmas spread, along with rice pudding, cardamon bread, fruit soup, Swedish potato sausage, limpa (Swedish rye bread), lingonberries, pepparkakor ( a type of gingerbread) and spritz - a wine based cocktail. SWEDISH POTATO SAUSAGE 1 pound ground beef 1 egg beaten 1/2 cup dried bread crumbs 1/4 cup water, plus more water for baking meatballs 1/2 small onion grated 1 teaspoon salt 1/4 teaspoon celery salt 1/4 teaspoon allspice pepper to taste In a medium bowl, mix all ingredients together. Roll into one inch balls and set close together in an 8x8 inch pan. Brown for 40 minutes in a preheated 425 deg oven, turning after 20 minutes. Reduce heat to 325, pour water in the pan to come half way up the meatballs, cover and bake an additional 45 minutes, turning again after 20 minutes. Christmas in Norway RIB ROAST WITH CRACKLING 3 pounds loin of pork with ribs salt pepper 5 1/2 fl. oz. water or stock mustard Score the rind and saw through bones at two and a half inch intervals. Rub the roast with salt, pepper and a little mustard and refrigerate for two days. The roast should be steamed to make the meat juicy and the rind crisp. Lay the roast rind side down in a flat pan. Add 2 1/2 fl. oz. of water. Cover the pan with tinfoil. Place the pan at the bottom of the oven and steam for 20 min. at 375°F/200°C. Remove foil. Put a rack on top of the pan and place the ribs on the rack rind side up.  Place the pan on the lowest rung and roast at 350°F/175°C for about an hour for plain ribs and 1-2 hours for ribs with the loin. Do not baste. You will get a crispier crackling by turning up the heat to 500°F/275°-300°C towards the end. Never leave the oven unattended when the rind begins to blister and pop. Serve with rib fat, boiled potatoes, Norwegian spiced cabbage, apple wedges, prunes and stirred lingonberries. Cold ribs are also served with lefse on the Christmas buffet table. ROMMERGROT DAHL (NORWEGIAN CREAM PORRIDGE)  1 Stick (1/2 cup) unsalted butter 3/4 cup all purpose flour  4 cups milk  1/4 cup granulated sugar  1/2 teaspoon salt  Brown sugar and cinnamon as accompaniments if desired.  In a saucepan melt the stick of butter over moderate heat, stir in the flour, and cook the roux, whisking, for 3 minutes. Stir in the milk, scalded, in a stream, the granulated sugar, and the salt and cook the mixture, whisking, for 6 to 8 minutes, or until it is thickened and smooth. Serve the rommegrot with the additional butter, the brown sugar, and the cinnamon. Christmas Customs Afterward dinner the Norwegian family sits down to listen to the Christmas Gospel and then join hands to walk around the Christmas tree, singing carols. The most characteristic features of the Norwegian Santa Claus "Julenisse" are his red stocking cap and long white beard. The nisse wears knee breeches, hand-knitted stockings, a Norwegian sweater and a homespun jacket. The children anxiously await the knock on the door, announcing the arrival of Julenissen with his sack full of gifts. Before he takes the presents out of the sack he always asks "Are there any good children here?" Shop-bought presents have gradually replaced the homemade presents that used to be common. After the presents are opened and the excitement subsides, the family sit down again for coffee and cake. Christmas in Oregon Oregon delights in Christmas lights as seen at the Shore Acres State Park near Coos Bay. Just outside of Salem one can hitch a ride with a horse and buggy and drive through neighborhood, after neighborhood of lighted decorations. Canned food donations are accepted at the end of the route. For 16 years the Wenzel family farm, Oregon City, has operated Fantasy Trail a trail which winds over 1,000 feet of wooded walkway decorated up for the Christmas Season. One can take a walk through thousands of lights and music for a holiday enchantment. For Christmas, 1935 workers for the Civilian Conservation Corps dined on Roast Goose with dressing, baked squash, sweet and mashed potatoes, Brussels Sprouts with Chestnuts and Plum Pudding. PLUM PUDDING Old Fashioned Plum Pudding Recipe 1 1/3 cups sifted all-purpose flour  1 ¼ tsp. salt  1 tsp. Soda  ¼ tsp. all spice, cinnamon, cloves, and nutmeg  1/8 tsp. mace  ¾ cup brown sugar  1 1/3 cups ground suet  1 Cup seeded raisins  ¾ Cup currants  1 ¾ cups chopped mixed candied fruits 2 eggs, beaten  1/3 cup orange juice  Mix and sift flour, salt, soda and spices. Add orange juice plus mace, sugar, suet, raisins, currants, candied fruits and eggs. Pour into well greased 1 ½ quart mold. Adjust lid or cover with wax paper. Place 2 cups water in deep well cooker and place mold on trivet. Cook on high heat until steaming, then turn to low heat or simmer and cook 5 hours.  Christmas in Poland KLUSKI Z MAKIEM (Noodles with Poppy Seeds) 3 tablespoons poppy seeds 3 tablespoons sugar 1 package wide noodles 2 tablespoons butter Scald poppy seeds with boiling water and soak for 3 hours. Drain. Force through food grinder and mix with sugar. Cook noodles in lightly salted water. Drain and rinse with cold water. Place in baking dish and heat in oven for several minutes. Mix with butter and poppy seeds and server hot. MAKOWIEC Poppy-seed cake 1 pound flour 4 ounces butter, melted 1/2 cup icing sugar 1 teaspoon dry yeast 2 eggs 3 tablespoons sour cream,  1 tablespoon grated lemon peel, salt.  STUFFING :  1 pound poppy-seeds 6 ounces butter 1 cup sugar 3 ounces almonds, chopped 4 tablespoons currants 4 tablespoons honey 2 egg whites 2 tablespoons rum 2 tablespoons chopped orange peel fried in sugar 1/2 vanilla pod  Prepare the stuffing: scald the poppy-seeds with boiling water, drain. Drain and mince three times. Melt butter and honey in a saucepan, add vanilla, almonds, currants and orange peel. Mix well, add poppy-seeds and fry for 10-15 min. Leave to cool, add beaten egg whites and rum, mix lightly. Mix the yeast with cream. Sift the flour into a mixing bowl, beat in an egg, add sugar, yeast with cream, lemon peel and salt. Chop all the ingredients with a knife, then knead the dough. Transfer onto a square. Spread the dough evenly with the stuffing, leaving 2 cm margins on opposite sides. Roll up the dough into a roll and transfer to a greased baking tin. Leave to stand in a warm place for 1 hour. When the dough rises, pierce it in a few places, transfer to a medium hot oven and bake for 40-50 minutes "Smacznego! ENJOY" POLISH TRADITIONS Poland is a land of intriguing traditions and legends. According to tradition, bits of hay have been spread beneath the table cloth as a reminder that Christ was born in a manger. An even number of people must be seated around the table or tradition states someone might die in the coming year. The remainder of the evening is given to stories and songs around the Christmas tree. It is decorated with nuts, apples and ornaments made from eggshells, colored paper, straw, and painted. Christmas gifts are tucked below the tree. Christmas in Portugal BACALHAU DE CONSOADA (Christmas Eve Cod) 2 pounds salted cod, cut into 6 or 8 fillets (see NOTE)  1 1/2 pounds potatoes, boiled in their skins and peeled while still hot  1 large head cabbage, cut into 8 pieces, boiled until just tender  12 hard-boiled eggs, sliced in half  Sauce  3 tablespoons olive oil per person  1 clove minced garlic per person,  1 teaspoon wine vinegar per person (or less to taste)  Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times.  Pour off the water, and refill with enough boiling water to cover the fish by several inches. Cover the pan with a heavy dishtowel and leave the cod to soak in the hot water for 30 minutes. (If the fish isn't cooked fully, simmer gently until finished.) Drain the cod, and remove any bits of skin or bone.  To make the sauce, bring the oil and garlic to a boil in a small saucepan, remove from the heat, add the vinegar, beat well and serve in a sauceboat. NOTE: All these items must be cooked at the last minute, just before serving, so as to be brought to the table at their best. They are served on big platters, separately. JULEKAKE Christmas Cake 1/2 cup water 1/2 cup milk 1 package active dry yeast 1/4 cup sugar 3 tablespoons butter, melted 1/2 tsp salt 2 eggs beaten 4 cups flour 1 teaspoon ground cardamom 1/2 cup golden raisins 3 tablespoons finely chopped candied pineapple 3 tablespoons finely chopped candied cherries 1/2 cup chopped pecans Glaze: 1 egg yolk 2 tablespoons water Heat water to boiling, remove from heat and add milk. Pour mixture into medium bowl. Add yeast and stir until dissolved. Blend in sugar, margarine and salt. Add eggs. Sift flour with cardamom and beat into milk mixture until smooth. Blend in fruits and nuts. Knead lightly on floured board until smooth and elastic (5-8 minutes). Place dough in greased bowl, turn to grease top and cover with damp towel. Let rise in warm place until double in bulk (1-1 1/2 hours). Punch down dough; divide in half and shape into 2 round laves. Place each on greased baking sheet. To make braided ring instead, form dough into three 28 inch long strands. On greased cookie sheet, braid dough, then form into ring. Cover with damp towel. Let rise until double in bulk (about 45 minutes). Brush with glaze. Bake in preheated oven at 350 deg for 35-40 minutes. Cool on wire racks. Christmas Eve Customs On Christmas Eve Portuguese families gather around the Christmas tree and the Crèche to celebrate the birth of Jesus. Catholicism is the main religion in Portugal. Thus, the Crèche is a very important part of the celebration. Most children write letters to Infant Jesus asking for presents rather than to Santa Claus. Some families put one shoe ("sapatinho") of each child next to the chimney (since most of the kitchens in Portugal have one) or next to the fireplace instead of a stocking. Christmas in Russia SCHCHI (Russian Sauerkraut Soup)  Yield: 8 Servings 2 pounds short ribs of beef 1 beef bone 2 quarts water 1 cup onions, chopped 2 cloves garlic, minced 1 can tomatoes, 20-ounce 2 pounds of cabbage, shredded 1 tablespoon salt 1/2 teaspoon black pepper 2 teaspoons lemon juice 1/4 cup sugar 1 1/2 pound sauerkraut 1 ctn sour cream Combine the meat, bones, and water in a large saucepan. Bring to a boil and skim the top. Add the onions, garlic, tomatoes, cabbage, salt, and pepper. Cover loosely and cook over low heat 1 1/2 hours. Add the lemon juice, sugar, and sauerkraut. Cook 1 hour longer. Taste for seasoning. Remove the meat and serve separately with boiled potatoes if desired. Serve the soup with a spoon of sour cream. KOLACH Braided Bread 1 teaspoon sugar  1 cup water, lukewarm  2 packages dry yeast  3 tablespoons sugar  2 cup warm milk (About 110 degs F.)  2 large eggs  1 tablespoon salt  2 tablespoons oil Or Melted butter (up to 4 tbs if needed) 8 cup unbleached flour, more If needed  1 large egg beaten with  1 tablespoon water for glaze  2 tablespoons dry poppy seeds  Dissolve 1 teaspoon sugar in the water and sprinkle the yeast over it. Add 1 tablespoon of sugar, stir and let stand for 10 minutes. Combine the yeast with the milk, lightly beaten eggs, salt, 2 tablespoons sugar, oil, and 3 cups of sifted flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, about 1 hour. Mix in enough of the remaining flour to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic, (remember the heavier the dough, the heavier the bread.) and leaves the sides of the bowl easily. Or in the processor, add the yeast mixture to the flour and then add the liquids. With the machine running, add more flour until a ball forms. Allow to rest for several minutes. Process until the dough is smooth and elastic. Form into a ball and place in a lightly oiled bowl, turning once to oil the top. Cover with a linen dish towel, soaked in hot water and then wrung out until damp only, and let rise in a warm place until double in bulk. Punch down and allow to rise again, slightly. Divide the dough into 3 parts. Divide 1 part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inches thick. Braid together, starting at the middle and turn the ends under. Repeat with each of the remaining parts of the dough. Place the loaves on buttered baking sheets. Do not crowd, since the loaves will double in size. Cover with the damp towel and let rise until almost double. Brush with the egg glaze and sprinkle with the poppy seeds. Bake in a preheated 375 Degrees F. oven at least 1 hour, or until golden. Test by rapping the bottom, there should be a nice hollow sound. Cool on wire racks until cold before cutting. Christmas Revived After the 1917 Revolution, Christmas was banned throughout Russia, along with other religious celebrations. It wasn't until 75 years later, in 1992, that the holiday was openly observed. An old Russian tradition, whose roots are in the Orthodox faith, is the Christmas Eve fast and meal. The fast, typically, lasts until after the evening worship service or until the first star appears. The dinner that follows is very much a celebration, although, meat is not permitted. Kutya (kutia), a type of porridge, is the primary dish. It is very symbolic with its ingredients being various grains for hope and honey and poppy seed for happiness and peace. After dinner, no dishes are washed and the Christmas presents are opened. Then the family goes to Church, coming home between 2 and 3 am. On the Feast of the Nativity, neighbors and family members visit each other, going from house to house, eating, drinking and singing Christmas Carols all the day long Christmas in Scotland BRAISED PHEASANT WITH HAGGIS STUFFING STUFFING  1 pound haggis  2 tablespoons whisky  1 tablespoon parsley, chopped  6 ounce fresh white breadcrumbs  1 whole egg, beaten  salt and pepper  PHEASANT  2 1 1/2 lb young hen pheasants, (1 1/2 to 2)  2 tablespoons oil  2 medium onions, finely chopped  2 carrots, peeled and chopped  2 sticks celery, peeled and chopped  2 cloves garlic, crushed  1 small leek, chopped  1/2 pint chicken stock  1 tablespoon juniper berries, dry roasted and crushed  8 ounces whisky  8 ounces whipping cream  1 teaspoon lemon juice  salt and pepper  Preheat the oven to 375 deg. Place the haggis in a deep saucepan and cover with water. Bring to the boil and simmer for 30 minutes, remove and drain. Cut open the haggis and place in a bowl. Add the remaining stuffing ingredients and season to taste. Stuff the necks of the pheasants and secure. Add the oil to a hot enameled casserole or roasting tray. Season the birds well with salt and pepper and brown the pheasants all over. Remove and add the onions and vegetable and lightly brown. Return the pheasants to the pan and pour over half the whisky. Flame, and when the flames die down, add the stock and juniper berries. Cover well and bake in the oven for about 45 minutes, or until tender. This could take a little longer depending on the age of the birds. Remove the birds and cut into 4 joints, 2 legs and 2 breasts. To finish the dish, keep the joints warm in a serving dish while making the sauce. Strain the juices and return to the pan. Now add the remaining whisky, cream and lemon juice and reduce to a good consistency. Season to taste and serve around the pheasants. HAGGIS Lady Login's Receipt, 1856 1 cleaned sheep or lamb's stomach bag 2 lb. dry oatmeal 1 lb chopped mutton suet 1 lb lamb's or deer's liver, boiled and minced 1 pint (2 cups) stock the heart and lights of the sheep, boiled and minced 1 large chopped onion 1/2 tsp.. each: cayenne pepper, Jamaica pepper, salt and pepper Toast the oatmeal slowly until it is crisp, then mix all the ingredients (except the stomach bag) together, and add the stock. Fill the bag just over half full, press out the air and sew up securely. Have ready a large pot of boiling water, prick the haggis all over with a large needle so it does not burst and boil slowly for 4 to 5 hours. Serves 12.  SCOTTISH SHORTBREAD 5 cup all-purpose flour  1 cup rice flour  2 cup butter or margarine softened  1 cup sugar  Candied fruit optional  Preheat oven to 325 degrees. Sift together flours. Beat butter and sugar in large bowl with electric mixer until creamy. Blend in 3/4 of flour until mixture resembles fine crumbs. Stir in remaining flour by hand. Press dough firmly into ungreased 15-1/2x10-1/2x1" jelly-roll pan or two 9" fluted tart pans; crimp and flute edges, if desired. Bake 40-45 minutes until light brown. Place pan on wire rack. Cut into bars or wedges while warm. Decorate with candied fruit, if desired. Cool completely. Store in airtight containers. Makes about 4 dozen bars or 24 wedges Scottish Lore In ancient days it was juniper and mistletoe that decorated the homes of the Highlands. Their presence was a sign of the much sought after greenery that the Scots hoped for during the long winter months and a symbol of love. Today, the Christmas tree of Scotland, if there were such an official distinction, would have to be the Scots Pine, the only pine native to Scotland. First thing Christmas morning family members awaken to the smell of a piping-hot bowl of new sowens, which is brought to them in bed. Once each family member finishes their sowens, they may proceed promptly to the Christmas tree, where they may longingly inspect their wrapped presents while awaiting the rest of the family.  Christmas in Spain ROAST CAPON WITH DRIED FRUITS 1 capon approximately 8 pounds 6 - 8 shallots, chopped 3 1/2 ounces olive oil 1 pound fresh sausages, cut into pieces 1 pound diced, lean pork 7 ounces dried peaches 7 ounces dried pitted prunes 4 ounces pine nuts 3 Granny Smith apples, roughly chopped 4 ounces lard 9 ounces sweet Malaga muscatel wine salt pepper cinnamon Preheat oven to 375 deg. Stuffing: Warm the wine and soak the peaches and prunes until plump. Drain and keep the wine. Saute the shallots in the oil until transparent without browning. Add the sausage and diced pork. Add the pine nuts, peaches, prunes and finally the apples. Season with salt, pepper and cinnamon. Fill the capon with this stuffing and truss. Roasting: Place the capon on a rack in the roasting tin, with the lard. Bake at gas mark 5 (190c) for one hour, basting occasionally. Add the wine and continue baking and basting until cooked. The total roasting time will be 2 1/2 to 3 hours depending on the quality of the capon. Serving: Carve the capon and arrange on a serving dish placing the stuffing in the centre. Pour the fat off the cooking juices and spoon a little of the remaining sauce over the capon slices. Serve.  CARAMEL CUSTARD 8 egg yolks A few drops of vanilla essence 1 pint milk 2 tablespoons syrup 4 ounces sugar Heat 3 tablespoons sugar with ½ tablespoon of water until it is of a brown caramel consistency. Pour into an oven-proof dish or little individual dishes, which have previously been dipped into cold water and not dried (this prevents sticking). Make a custard by beating the yolks well, adding the milk and flavoring and pour into the caramel-lined dish or dishes and bake for about 20 minutes. Cool, turn out and keep in cool place until served. Spanish Traditions In Spain, there is one tradition, not at all common elsewhere. Named "Hogueras" (bonfires), this tradition originated long before Christmas itself. It is the observance of the winter solstice, the shortest day of the year and the beginning of winter. It is characterized by people jumping over fires as a symbolic protection against illness. This fire-jumping can be seen primarily in Granada and Jaen. The more common traditions include incredibly elaborate "Nacimiento" (nativity scenes), Christmas trees, and remarkable Christmas markets scattered among villages and cities with piles of fruits, flowers, marzipan and other sweets, candles, decorations and hand-made Christmas gifts Christmas in Sweden POTATIS KORV (Sweden Christmas Sausage) 2 pounds lean pork, ground 2 pounds lean beef, ground 6 medium potatoes, shredded (uncooked) 3 teaspoons salt 2 teaspoons ground allspice 1/2 teaspoon pepper 1 medium onion, chopped Mix all ingredients together. Form into rolls about 4 inches long, 2 inches in diameter. Cut waxed paper or parchment paper into 6-inch lengths and warp sausage well, tying both ends tightly with string. Prick waxed paper with a fork (do not prick parchment) and place in kettle of simmering salted water. Cook slowly for about 45 minutes. This sausage is delicately flavored. Some people prefer slightly more seasoning. RISGRYNSGROT Rice pudding 2/3 cup long-grain white rice 1¼ cups water ¼ to ½ teaspoon salt 3 1/3 cups milk 1 cinnamon stick 1 blanched almond Sugar to taste Rinse the rice. Put into a pan with water and salt and let boil 5 minutes. Take off heat and set aside 15 minutes so rice absorbs more water. Put pan back on stove. Add milk, cinnamon and almond, stirring now and then while porridge is cooking slowly until it has a desired thickness. Add sugar for sweeter taste. Serve with milk, cream, jam, or ground cinnamon.  Donald Duck Rules In Sweden, the celebration of Christmas lasts almost two months. The fun begins with Advent. Each Sunday before Christmas a candle is lit on an advent wreath made of a stick that is decorated with white lichen and paper-mache mushrooms or red berries. Children in Sweden look forward on Christmas Eve to gifts brought by Jultomten (today a cross between a little gnome and the German/British Santa Klaus). They make sure to leave him a bowl of porridge. They also put candles in the windows so he can find his way to the children's homes.Christmas Day in Sweden is spent in church. December 26 is St. Stephen's Day (Staffen) in honor of the patron saint of animals. An old tradition on this day was to give the farm animals extra food to eat. Another important Christmas Eve tradition is somewhat American! At three o'clock in the afternoon all the children stop to watch the Disney special "From All Of Us To All Of You." Dinner and presents must sometimes wait until after Kalle Anka (Donald Duck). Christmas in Switzerland GRATIN DAUPHINOIS (Scalloped Potatoes with Cheese)  1 garlic clove, halved  Cooking spray  6 peeled red potatoes, cut into 1/8-inch slices (about 2 pounds)  2 tablespoons butter, melted  1/2 teaspoon salt  1/8 teaspoon black pepper  1/2 cup (2 ounces) shredded Gruyère cheese  1 cup fat-free milk  Preheat oven to 425°. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Arrange half of potatoes in dish, and drizzle with half of the butter. Sprinkle with half of salt and half of pepper, and top with half of cheese. Repeat the layers. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 minutes or until tender. (serve with boiled ham). ZIMSTERNE  Cinnamon Stars 3 egg whites 3 cups confectioners' sugar 3 cups unblanched grated almonds 1 tablespoon lemon juice 1 tablespoon cinnamon 1/4 teaspoon mace sugar Beat the egg whites until stiff. Beat in the confectioners' sugar, 2 tablespoons at a time. The mixture should be stiff and glossy. Reserve 1 cup of the mixture. Beat the almonds, lemon juice, cinnamon and mace into the remaining egg-white mixture. Let it stand for 30 minutes to 1 hour; it should dry out and be firm. Sprinkle a cutting board with sugar. Carefully roll out the dough to the thickness of 1/2 to 3/4 inch. If the dough sticks, sprinkle more sugar on the cutting board. Cut out the dough with star-shaped cookie cutters. Paint each cookie carefully and neatly with the remaining egg white mixture. Place the cookies on a buttered and floured cookie sheet. Bake in a preheated slow oven (275) for about 15 minutes or until set.  Tip: The icing must remain white. Christmas Lore A tinkling of a silver bell heralds the arrival of Christkindli - a white clad angel, with a face veil held in place by a jeweled crown. The tree candles are lit as she enters each house and hands out presents from the basket held by her child helpers. In Switzerland, during the holiday season the Star Singers or Sternsingers dressed as the Three Kings parade through the streets of cities and towns singing Christmas songs. In Zurich, Santa visits in a special fairytale tram and gives the children a ride through the city, singing songs with them and sharing a basket full of sweets. Christmas in Texas Texas Christmas dinner has evolved into pretty much standard fare through the years. The turkey is the star of the program. Cornbread dressing, mashed potatoes and potato salad are near required. Green beans, cranberry sauce and sweet potatoes are regular included items. The Tex-Mex influence includes tamales on a lot of Texas Christmas menus. At family gatherings, the host provided the turkey with dressing and gravy. The guests contributed their favorite side dishes to the meal. After a few years, everyone knew what each family member's specialty was, and there was seldom any duplication of dishes.  SPICE CAKE  1 cup butter  2 cups brown sugar  4 eggs, beaten  3 cups flour  2 teaspoons baking powder  1/4 teaspoon salt  1 teaspoon cinnamon  1/2 teaspoon ground cloves  1 teaspoon nutmeg  1 cup water  1 cup chopped pecans  2 cups raisins  Cream butter and sugar together. Add the eggs and combine well. Sift together dry ingredients and add alternately with the water. When everything is combined, add the raisins and nuts that have been dredged in a little flour. Mix well. Place in a greased loaf pan, and bake in a preheated 320°F oven about two hours. [Author's note: Don't even try this without real butter. It makes all the difference in the world. Also, make sure your spices are fresh. Christmas in Venezuela PAN DE JAMON Ham Bread Yeast Ingredients 1 1/2 cups lukewarm water 5 teaspoons granulated yeast 1 teaspoon sugar Dough Ingredients 4 1/2 ounces of butter 4 1/4 cups of warm milk 2 pounds of enriched flour 1 teaspoon salt 1 teaspoon sugar Filling Ingredients 1 1/2 pounds of sliced ham 1/2 pound of smoked bacon 1 Panela butter 1/2 pound stuffed olives 1/2 pound raisins 1 egg for lacquering a little Melo de paperboard In a bowl is placed on warm water, sugar was thrown over as rain, adds yeast is left to stand for 15 minutes until it forms foam. In the warm milk is added butter, sugar, salt and let it fall on flour until it forms a mass. The process takes roughly 15 minutes, then add yeast, is amasa very well and is struck against table, if not sticking to their hands on the same table. Then cover with a damp cloth and let stand one hour. Where has rested, we extend a roller, paint with butter and let placing slices of ham, bacon, olives and raising, leaving a piece at the tip without stuffing that is moistened so that when wind bread sticking to it, placed the raisins on greased trays, with a fork get a puncture in several parts, are left for half an hour or so, are varnished with Melo and an egg. It bake at 350 deg for 3/4 of an hour or until golden. It is a custom to attend at one of nine carol services is observed by most Venezuelans. Firecrackers explode and bells ring to call worshippers from bed in the predawn hours. The last of the masses takes place on Nochebuena de Navidad Christmas Eve. Families attend a mass on this night and then return home to a huge and fancy dinner. DULCE de PAPAY (papaya candy)  Ingredients: (serves 8 or more) 2 to 3 lbs of green papayas  6 to 8 cups water 4 to 8 cups water  1 cinnamon stick  Sugar or brown sugar, as needed  Peel the papaya(s). Slice them in halves and remove all the seeds from the inside, along with any skin attached inside the papayas. Slice the papayas thinly, no more than one-quarter inch thick. The length may be anywhere from three inches to the length of the papaya. Boil the papaya slices in enough water to cover them, over medium heat, for around ten minutes. Remove from the heat, drain and set aside. Measure the papaya in cups. Boil together 1/2 cup sugar and 1/2 cup water for every cup of papaya slices over medium heat. When the sugar has dissolved in the water, add the papaya slices and the cinnamon stick. Simmer over low heat, stirring frequently. The dessert is ready when the mixture begins to shine and the papaya slices are almost transparent. Allow to cool or refrigerate overnight. Venezuela Customs In Venezuela, Christmas is celebrated with a number of religious and traditional customs. Many homes put up a Christmas tree but the most authentic Venezuelan custom is to display a nacimiento (Nativity scene). A more sophisticated nacimiento is the pesebre. This represents an entire region with mountains, hills, plains and valleys. The central point is a replica of the manger at Bethlehem. The structure is a framework covered with canvas and painted accordingly. Often, the pesebre becomes a real work of art. Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Heart Healthy

HOLIDAY CHERRY SHORTCAKE 21 ozs cherry pie filling 1 c powdered sugar 8 ozs fat-free cream cheese -- softened 8 ozs Cool Whip Free -- thawed 1/4 c walnuts -- chopped 13 ozs angel food cake -- cubed In a large mixing bowl, combine powdered sugar, cream cheese, whipped topping and walnuts. Mix well. Fold in cake cubes. In a serving bowl, pour half of the cake mixture. Pour half of the cherry filling on top of the cake mixture. Repeat layers until all ingredients have been used. Chill 3 hours before serving. 15 servings. 184 Calories, 1g Fat, 5g Protein, 40g Carbohydrate, 2mg Cholesterol, 111mg Sodium MAPLE GLAZED HAM 1 5 lb. boneless ham, cooked 1 cup maple syrup 1 cup orange marmalade 1 tablespoon butter 1/2 cup toasted pecans, chopped GLAZE: In a small saucepan combine syrup and marmalade. Heat and stir until bubbly. Whisk in butter until smooth. Stir in pecans. Makes 2 cups. HAM: Place ham on a rack in a shallow baking pan. Score top of ham in a diamond pattern, making cuts 1/4 inch deep. Insert a meat thermometer. Bake in a 325 degree oven for about 2 hours or until thermometer registers 140 degrees F. and ham is heated through. During the last 15 minutes of baking, brush ham with Maple-Pecan Glaze. Heat any remaining glaze and serve with the ham. Servings 16 to 24. Per serving: 211 calories, 5 g total fat, 2 g saturated fat, 54 mg cholesterol, 1423 mg sodium, 15 g carbohydrate, 25 g protein. Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Diabetic Choices

HOLIDAY DRESSING 8 cups dry bread cubes 1 cup diced celery 1/2 cup minced onion 2 tablespoon poultry seasoning 1 teaspoon dried thyme 1 teaspoon salt 1/2 cup margarine 1/2 cup chicken stock or water Measure bread cubes, celery, onion, poultry seasoning, thyme, and salt into a large bowl.  Heat margarine and stock to boiling. Pour onto bread cubes.  Mix lightly and stuff before roasting. Yield: about 8 cups or enough for a 10 pound turkey. Serving: 1/2 cup 2-1/2 starch/bread exchanges, 1 1/2 fat exchanges 253 calories, 7 g. protein, 8 g. fat, 37 g. carbohydrate, 591 g. sodium, and 3 g. cholesterol. MAPLE APPLE CRISP 5 cups apples - peeled, cored, and sliced or diced (golden delicious or jonagold apples are favorites) 1/2 cup sugar free maple syrup 1/2 cup plain flour 1/2 cup rolled oats 1/4 cup Splenda Brown Sugar 1/4 cup Splenda Pinch of salt Liquid butter or margarine Preheat oven to 375 degrees F. Place apples in an 8x8 baking dish that has been sprayed with Pam. Drizzle maple syrup over apples. In a separate bowl, mix together flour, oats, both Splenda's and salt. Sprinkle over apples and syrup. Take liquid butter or margarine and drizzle over top of dry mixture. If you like cinnamon, you can dust top with a little. It adds a lot a flavor. Bake in preheated oven for 35 to 40 minutes or until golden brown. Serve warm or at room temperature. Garnish with sugar free Cool Whip or your favorite no sugar added vanilla ice cream. Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

For Two

ROAST DUCK 1 duckling (about 2 pounds) 2 tablespoons flour salt and pepper plain bread stuffing 2 tablespoons butter Clean the duck and dust inside and out with salt. Fill with stuffing. Fasten up with toothpicks and bind the wings and legs close to the body with twine. Rub the duck over with the butter and flour creamed together. Place the breast, side down, in a small baking pan and start to raost in a hot oven (400 deg). As soon as the duck begins to turn golden, reduce the heat to 325 deg and roast more slowly, basting occasionally with a little hot water. After 30 minutes, turn the bird on its back and finish roasting, allowing about an hour. For a 3 pound duck, allow one and a half hour roasting time. COLD RASPBERRY SOUFFLE 1/2 package prepared raspberry gelatin 1/2 cup boiling water 3 tablespoons granulated sugar 1/4 cup cider or orange juice 1 teaspoon lemon juice 1 egg white, whipped stiff 1/3 cup heavy cream, whipped stiff Pour the boiling water over the gelatin; add the sugar, cider and lemon juice and put in a cold place. In thirty minutes or when beginning to congeal or thicken, fold in the egg white and whipped cream. Transfer to sherbet glasses and place in the refrigerator for an hour to become firm. The mixture should separate, the cream rising to the top. Decorate with canned raspberries or seeded grapes. Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

A to Z Readers' Family-Owned Business Guide

GOURMET MADE EASY First Edition Now on CD CD Price: $8.95 Free shipping PayPal preferred. Check ok.  philmn@charter.net Printed Book Can Be Purchased at: http://stores.lulu.com:80/store.php?fAcctID=1489338 Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family: The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like. The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra). (I accept personal checks and PayPal.) Contact: Phil Maine (philmn@charter.net) Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link. Bee Happy and Healthy with Raw Ohio Honey! Owned by a2z'er Lucy Wellhausen Dilly Core If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too. This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf! ~Maggie~ Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com. F-R-E-E SHIPPING ON ALL ORDERS !

Information & Credits

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday. The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends. Handy Links A Vote of thanks for this Publication Tell a friend about this Ezine A to Z Recipes Website Contact Publisher Submit a Recipe Sign Up To Leave A to Z Recipes Website Archives View recent issue archives at Zinester A to Z Recipes Theme Issues View vintage issue archives at Topica Make a donation A to Z Recipes QT Discussion Forum Subscription information This issue was sent to [%Email%]. To unsubscribe from the A to Z Recipes Newsletter, click on the link at the bottom of this message. *Note: If you wish to leave A to Z Recipes Newsletter, you must do it yourself. If you have trouble doing it, contact me and I will ask Zinester to help you. Since this takes a lot of my time, I request you try on your own as it is simply a click away. Zinester will help remove emails of people wishing to leave (and those the publisher requests be removed, of course).