Recipes for Your Holiday Table

[bluelacedredhead]

Since I was just posting about making Mincemeat for pies and tarts, and talking to Jeannine on IM about something else I made for a family dinner with homemade Mincemeat I thought that there was never a better time than now to start a Holiday Recipe thread while some of us are still in the process of preserving our harvest and would be able to benefit from this post.

Green Tomato Mincemeat for Pies, Tarts & Trifles

6 lb green tomatoes
6 lbs apples
6 lbs raisins
1-1/2 tbsp sea salt
6 tsp cinnamon
3 tsp cloves ground
3 tsp nutmeg ground'
1-1/2 cups lemon juice
3 lbs brown sugar

Cut up tomatoes and put through a grinder or food chopper. Quarter & core apples and grind. Place tomatoes, apples in a large stock pot with other ingredients. Cook until thick. Place in sterilized jars and process in a hot water bath. Makes seven quarts.

Mincemeat Toffee Bars
1/2 cup butter
1 cup lightly packed brown sugar
1-1/2 cups All Purpose Flour
2 eggs
1/4 cup strong coffee
1 tsp baking powder
1 cup Mincemeat
1 cup flaked coconut

Heat oven to 350F.
Cream butter and 1/2 cup of the sugar. Work in 1 cup of the AP Flour. Spread this crumb mixture on the bottom of a 13 x 9 x 2 baking pan. Bake for 10 minutes. Remove from oven, but leave oven on.
In a large bowl, beat the eggs and add rest of sugar and coffee. Stir in remaining 1/4 cup of AP flour, baking powder, mincemeat and coconut. Spoon over the crust. Bake for another 20 minutes or until top mixture is set.
Cool and cut into bars. Makes 24 bars.

Mincemeat Trifle Serves 6 to 8

Ingredients:
1 small pound cake or sponge cake, sliced
1/2 cup sherry
1-1/2 cups mincemeat
Toasted almonds
Whipped topping (fresh whipped or frozen thawed)
Custard as outlined below


Custard Portion
2 tbsps corn starch
2 tbsps sugar
2 cups milk
2 beaten egg yolks
1 tsp vanilla

combine cornstarch, milk & sugar in a saucepan. Stir gradually over medium heat until mixture comes to a boil. Stir 1/4 cup of mixture into egg yolks. Return to heat and continue stirring until mixture thickens. Remove from heat; add vanilla & cover with waxed paper. Put in fridge to chill.

Meanwhile, line the bottom and sides of a 2 Quart Glass serving bowl with Slices of a Small Pound Cake or Sponge Cake.
Cut any remaining cake into cubes and place in bottom of bowl. Pour sherry over the cake. Let stand for 30 minutes. Then spread 1/2 of the mincemeat over cake cubes. Pour 1/2 of the custard of that. Repeat layers of mincemeat and custard. Sprinkle with toasted almonds.
Garnish with a dollop of whipped topping. Serve extra whipped topping if guests desire.

[Jeannine]

Oh Blue! You've out done yourself with these, they sound so yummy for my tummy! Thank You!

[bluelacedredhead]

Well basically I'm bumping this up so I don't have to look at Spam posts....
But I hurried to post this cuz there seemed to be quite a few members who were interested in recipes??
Guess I din't have to rush afterall, LOL

[Nutter]

great idea.. think I'll pinch it for my members to do too..

Thanks BL

[goldpearl]

Yeah, I wonder if I am going to be removed for reporting too much spam?
Which is worse, being a spammer or a spam reporter, LOL!

[bluelacedredhead]

Guess this was a bad idea huh? Nobody seems interested in participating in the recipe exchange.
I hope that this isn't a bad omen regarding the Gift EXchange as well..
Lots of posting about swapping?? Just nothing to do with anything I organized..

[Jeannine]

Give it some time Blue, ;) them there recipes will be a coming in no time! Remember that our holiday cook off isn't for another month, maybe many haven't yet begun to think of what they'll be cooking for their holiday feasts! As for myself I have a few recipes I want to add to the thread, but there's still some pressing things that need to be done with the garden:)

[sunmad strawgirl]

Yes - I'll add to this and watch it carefully for ideas as well - but I've keep running out of time in my day to do much more than a swift perusal of the posts. I'll be better soon, I hope . . .

[flowerpower]

OK then I will ask for a recipe. I have to got to a 2nd Thanksgiving thing with my BF's family. Some of the people will be from North Carolina. Any good dessert recipes from that area? Cakes or cookies, maybe? I am not too good with pies. lol

[Helen Wong-Joe]

Thank you Blue, I've printed it.

[bluelacedredhead]

George's Potatoes
Serves 6 to 8 persons

6 large potatoes
2 cups cottage cheese
1 cup sour cream
1 clove garlic, mashed
1 tsp salt
3 to 4 scallions finely chopped
1 cup grated Cheddar Cheese
paprika and parsley flakes to garnish
Boil potatoes until slightly tender, about 10 minutes. Drain, cube and place in a buttered casserole dish.
Combine cottage cheese, sour cream, garlic, salt & scallions. Toss cheese mixture with potatoes until well mixed. Top with grated cheddar. Sprinkle with paprika and parsley over top. Bake at 350 F for 30 minutes.

Recipe courtesy of Dick & Jan Raymond's Home Gardening Wisdom and their friend George who taught them to make this..

My DIL and I just adore this dish. :)

[Jeannine]

Now that one sounds just too darn yummy to only serve as a holiday dish!

Here's one from me!

Pumpkin Dip

2 cups fresh pumpkin puree (or canned)
1 8oz. pkg. cream cheese-room temp (use sour cream for a lighter dip)
1 cup brown sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

Mix pumpkin and cream cheese throughly in large bowl. Add all other ingredients and mix until smooth and creamy. Refrigerate for 4 hours or overnight. Serve with crackers, cookies (ginger snaps are awesome!), or fresh veggies.

This stuff is good enough to eat by it's self! Super easy to make, and the kids can do this one for thier contribution to the meal! ;)

[flowerpower]

Jeanine, that sounds good. :) I will have to make my own ginger snaps (of course) ! Gotta find that Scandinavian cookbook.

[Lavandula Girl]

Here's a good soft gingerbread cookie recipe... I made these for the kids' 4H meeting yesterday, shaped like bats and maple leaves, but they are so yummy, I may have to make them again very soon! Note that there is only 1/2 a cup of sugar, distributed through 36 to 48 cookies - that's pretty good! Oh, and I used butter, not shortening, so that sub is no problem....

Gingerbread Cutouts

1/2 c. shortening
1/2 cup sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 cup molasses
1 egg
1 tbsp vinegar (I used apple cider vinegar)
2 1/2 cups all purpose flour


In a mixing bowl, beat shortening 30 secs. Add next 6 ingredients. Beat until combined, scraping bowl. Beat in molasses, egg, & vinegar til combined. Beat in as much flour as you can, then mix remaining flour in by hand. Divide dough in half, wrap and refrigerate 3 hrs, or until chilled. Grease a cookie sheet lightly. Roll dough out, 1/2 at a time, on lightly floured surface, to 1/8 inch thickness. Cut out cookies and place 1 inch apart on sheet. Bake at 375f for 5 mins. Cool on sheet for a minute, then transfer to wire rack. Makes 36-48 cookies, 79 calories in a 2 1/2 inch diam. cookie.

I did not ice mine, but I did put raisin eyes on the bats, and a little colored sugar on the leaves. The kids loved them!

[Joan]

This sounds like a good recipe for the cookies. We made them when the kids were at home and I let them decorate to their hearts content! You just stirred up a memory Lavandula girl!

[johno]

I'd like to divulge a recipe or two from our family cookbook, at risk of personal harm. Would you be more interested in: Santa's whiskers (cookies,) carrot soup, Or Aunt Paula's sweet potato casserole? [If I give away too much and they find out, they really will hurt me.]

[Helen Wong-Joe]

Thank you ladies for the great recipes, I've printed them all. I love simple and easy recipes!

[flowerpower]

Johno, how about the Swt Pot. Cass. ?

[Lavandula Girl]

I'd second that, Johno! Provided relations with your Aunt Paula won't be irretrievably broken, of course. ;)

[bluelacedredhead]

Me Too, John!!! The Slips are overtaking the house...I need to know what to make with them this time next year, :)

[Sandbar]

Johno, how about the Swt Pot. Cass. ?YES! YES! I've got to figure out how to eat 100 lbs of sweet potatoes ... no where to store them ... oops ... should have planned better, eh? :rolleyes:

[Eccentric Follies]

If you like crispy cookies.......

Snickerdoodles

1 cup soft butter [my mother used unsalted margarine]
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 teaspoons Cream of Tartar
1 teaspoons baking soda
1/2 teaspoon salt

Cream the first 3 ingredients. Sift the dry ingredients and then stir the 2 mixtures together well. Put in freezer over night. Roll into balls, approx 1''. Roll in 2 Tablespoons sugar mixed with 2 teaspoons cinnamon. Place on ungreased cookie sheet. Bake 8 to 10 minutes at 400 degrees.

Took my mother forever to give it up that she had tweaked the cookbook recipe.

Not your diet cookie, but then what are holidays for?

[Lavandula Girl]

These are kind of a fruitcake type cookie, but all fruitcake jokes aside, these are really good! I used to beg my Mom to make them every Christmas.... such a high maintenance child I was!

LIZZIES
Put:
3 c. seedless raisins in a bowl. Add 1/2 c. bourbon. Mix and let stand 1 hour.

Sift:
1 1/2 c. all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp each ground nutmeg and cloves

Put:
1/4 c. softened butter in bowl of electric mixer

Add:
1/2 c. firmly packed brown sugar
2 eggs

Beat:
until mixture is light and fluffy, add in flour mixture and beat til smooth

Stir In:
raisins (see above)
1 lb (4 c) pecan halves
1/2 lb citron, diced (1 1/4 c)
1 lb whole candied cherries

Drop:
from tsp onto greased cookie sheet

Bake:
in slow oven (325f) for about 15 min, until firm

Cool:
on wire racks - makes 7 to 8 dozen

Store in airtight container - can be frozen - good keepers and shippers

[Lavandula Girl]

Oh - and here's one from my New England youth - before you start, you may want to get the paperwork started on that quadruple bypass you'll need afterwards, but dang are these good!

Sweet Potato Doughnuts

2 eggs, beaten
3/4 c sugar
3 tbsp shortening
3/4 c cooked, mashed sweet potatoes
1/4 c milk
3 1/2 c sifted all purpose flour
4 tbsp baking powder
1/2 tsp salt
1/4 tsp each ground nutmeg and cinnamon
Fat for deep frying

Combine 1st four ingredients, beat til well blended. Add milk and sifted dry ingredients. Mix well. Chill for 1 hour, til firm enough to roll. Roll on lightly floured board to 1/2 inch thickness, and cut with floured 3 inch cutter. Fry in hot fat (375f on frying thermometer) til golden brown and done. Drain. We used to dust them with powdered sugar, but at a friend's house they dunked theirs in syrup. :D Makes about 30.

[Joan]

Lavandula girl = I'm gonna be trying those cookies way before Christmas - I'm one of those people who love getting fruit cake for a gift! lol

[johno]

Okay, let me say first that yeah, this is a heavy duty heart stopper. But we only eat it on Holidays, and that's what Holiday's are all about, right? My sister (Aunt Paula) is a senior medical student and an aerobics instructor, and if it was that bad, she would have quit making it by now - at least, that's how I rationalize it...

Aunt Paula's Sweet Potato Casserole

Two large sweet potatoes, peeled, boiled and drained, mash with 1/3 cup melted oleo (margarine)
1/2 cup sugar
2 eggs
1 tspn vanilla
1/3 cup milk

Topping:
1 cup brown sugar
1/3 cup flour
1/3 cup melted oleo
1 cup pecans

Bake at 375 for 25 - 30 minutes, until bubbly and sugar is carmelized.

You won't believe your taste buds!

[bluelacedredhead]

MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM Sounds good Paula!! Oh and thanks Johno for posting this. :D

[bluelacedredhead]

OMG, Lavandula I just noticed the Lizzie recipe. I make a similar one from the Atlanta (GA) Junior League cookbook,which two major differences. Theirs uses Chocolate Chips and no mention the addition of Bourbon..One shot for the cookies..one shot for me...

[Jeannine]

Does sound yummy! Got all the other recipes downloaded to Word, thanks Blue for the idea! So here's another, hahaha I think at last count there were 6 pgs. of Word Recipes....wonder how many it will end up being before all is said and done? ;)

[Lavandula Girl]

Johno - that sounds really tasty! Thanks! BLRH - I'll have to try putting chocolate in there, can't pass on the bourbon, though, it'd be an affront to my sensibilities! (What little I have left!) :D

[Jeannine]

Hey guys, just wanted to let ya ll know that today I made a small batch of the Green Tomato Mincement! Oh goodness, if you're gonna make a whole batch get out the big pot!!! I made a 1/3 batch and it filled to the brim my 5qt. crock pot, but boy howdy does the house smell heavenly! It's been cooking since about 1pm today and is now in the cooling down period as I'm just going to bag and freeze it. My lovely daughter and I tasted it tonight and it's really very good, sweet and sour kinda. Can't wait to use it in something now :) Many thanks Blue for passing on this tasty recipe!

[flowerpower]

Johno, You are a gem! That sounds exactly like the dish I had last yr at my SIL's. Her hubby is from NC. It was really good and she can't cook that well. lol This is why I bring the stuffing. One yr she made Stove Top. That doesn't cut it with me.

Here is one I only make on the holidays. It's tasty and very easy.


Pearl Onions in Cream Sauce- Boil small white pearl onions until tender. Drain.You can leave them whole or just cut in half .Add light cream and fresh or frozen peas. A pinch of nutmeg gives the cream a nice flavor. Heat and serve.

[Nutter]

these are great I pinched them for my site but put Your names..

Thanks

[flowerpower]

I figured if Nutmeg was in the recipe, you'd like it. :)

[Lavandula Girl]

Sweet Potato Bread (for bread machines - 2 lb loaf)

1 1/3 c. baked mashed sweet potato
2/3 c unsweetened applesauce
7 tbsp water
2 tbsp butter
2 tbsp honey
2 tsp salt
2 c whole wheat flour
1 c bread flour
1 c oatmeal
1/4 tsp cardamom
1/4 tsp ginger
2 1/2 tsp dry yeast

Put the ingredients in your machine in the order suggested by your machine's manufacturer. Medium crust, whole wheat setting. This is a great bread for leftover turkey sandwiches.

[Sandbar]

Oooh, LG, thank you. Just emailed this to my wife (she's upstairs at her computer ... is that rediculous, or what?). She loves to use the bread machine and this sounds like a delightful recipie.

THANKS!

[bluelacedredhead]

Hey Sandbar,
I email to my husband and we only have one 'puter..Figure that out, lol.
We share jokes and ideas so that we might pass them along to friends and co-workers. It's the quickest and most effective way we know how. :)

[flowerpower]

Wish I had a bread machine now. lol Sounds tasty!

[johno]

Hi all!
This is not a recipe, but a 'hot' cooking tip. I just remembered it while I was making pasta fagioli for my wife's potluck at work tomorrow.
To keep the flavor of pepper(s) but lose the heat, add carrots or fresh carrot juice.

[werecat]

Hi all!
This is not a recipe, but a 'hot' cooking tip. I just remembered it while I was making pasta fagioli for my wife's potluck at work tomorrow.
To keep the flavor of pepper(s) but lose the heat, add carrots or fresh carrot juice.
That one I will really have to remember! With mum and daddy older something funky is going on with their taste buds. They used to be able to eat stuff that would set fire to asbestos, now they can barely handle what I call extremely mild.

[bluelacedredhead]

Oh Joanie, Where's the Pepper Cabbage recipe?? :D
My local source for Mennonite info says that she doesn't know what Pepper Cabbage is either? She said they ate a lot of Kraut, but the other is unfamiliar to her?
So I looked it up in my Time-Life Eastern Heartland cookbook (Foods of the World series 1970 something)...and it sure looks like Coleslaw to me?
Actually, on the page, there is a Pepper Cabbage recipe with white vinegar, sugar, bell pepper, celery & carrot..
Right below it is Pennsylvania Dutch coleslaw
The only real difference I can see betwixt the two is the PA Dutch Coleslaw calls for Cider Vinegar; it doesn't use carrot,but it does use celery salt instead of chopped celery.

What's your recipe call for??

[bluelacedredhead]

Here's a recipe I got in an e-letter today. I always hear about Sweet Potato pie, but never thought of scaling down and making tarts..Be a great idea for a buffet supper don'tcha think??

http://www.marthawhite.com/recipes/recipeDisp.aspx?recipeid=16037

[Gary]

I post at another Gardening site and contribute to the Recipe Thread quite often. These are a few recipes that I might consider if I wanted to plan a Thanksgiving Dinner with a Roasted Turkey. Rather than using the Polenta one could use Mashed Potatoes with the same Roasted Pepper Sauce. You could also include the usual Turkey Gravy. The Cranberry Persimmon Salsa would go well with the sliced turkey
The Cumin and orange glazed carrots, Polenta with roasted red pepper sauce, roasted monster mushrooms, salad of fresh peas and onions would make a colorful presentation.
The Apple Cranberry Casserole is simple but tasty and reflects the harvest season!
Gary


Cranberry Persimmon Salsa

Ingredients
4 Fuyu persimmons
1 lime
1 bag (about a quart) of cranberries
2 jalapeño peppers
1/4 cup of finely chopped cilantro
1/2 tablespoon sugar

Method
Peel the persimmons and dice them. Put the cranberries in a pot of boiling water and blanch them just long enough to pop them all, but without letting them go all mushy. Wash and chop the peppers. Drain the cranberries and put them in a bowl with the persimmons. Add the peppers and the cilantro. Squeeze the lime over the bowl, and stir. If the persimmons are not sweet enough to offset the tartness of the cranberries (I have had mixed results, depending on whether it's early or late in the season) add some sugar. Use more or fewer chiles to adjust the spiciness to your taste.


Cumin and Orange Glazed Carrots
Mmmmm, orange things. This recipe produces sweet chunks of them in abundance. It features several nifty cooking techniques, most significantly the heating of cumin seeds beforehand to release their oils and intensify their flavor. The carrots cook and sweeten, but stay firm; the fresh orange pulp and juice coat the carrots and provide entertaining breaks for your tongue.

Ingredients·
One fresh sweet juicy organic orange ·
Three medium carrots, peeled ·
One tablespoon extra-virgin olive oil ·
One and one-half teaspoons cumin seeds ·
One and three-quarter cups water ·
The juice from half of one lemon ·
A good grinding of salt and pepper

There are two opportunities here to get all fancy with a knife. First, find a paring knife (or a steak knife) and cut all the peel and that white pith from the orange. Do all your orange activity over a bowl to catch the juice; you'll want it later. Now look at the orange. See those thin white lines between each segment? Slice in right next to those on either side of each line to remove the orange segments. Put these slices in another bowl, and squeeeeeeeeeze all the remaining juice out of the bits of orange still attached to the orange membrane. Chop the slices of orange into little bite-size chunks. Second, peel those carrots and proceed to cut them all fancy. Make a one-inch diagonal slice to cut your first piece of carrot. Then roll the carrot so it makes a ninety-degree turn, and make another slice. Keep rolling and cutting, moving down the carrot, until it's all gone. (Common in Japanese and Chinese cooking.) Now, put your oil and your cumin seeds in your skillet and heat them up, stirring until they begin to smell extra-tasty. Use a moderately low heat. Then add the carrots, water, orange juice, lemon juice, salt, and pepper. Cover and simmer until, as with rice, the liquid has boiled down to leave neat round holes in your food. This makes about two small bowls, side dish style, or one big serving. I recommend tripling it for lots of eating fun. This recipe was thoroughly adapted from one at epicurious.com, where you can also see a picture of these famous trapezoidal carroty logs:


Apple Cranberry Casserole

(From the kitchen of Sara Brownmiller)
· 2 cups cranberries
· 3 cups sliced, peeled, cored apples
· 1 cup white sugar
· 1 tbs. lemon juice
· 1/4 tsp. salt

1. combine above ingredients
2. place in shallow 1 1/2 quart baking dish
· 1 cup packed brown sugar
· 1 cup quick cooking rolled oats
· 1/2 cup flour
· 1/2 cup butter or margarine (softened)
1. combine above ingredients
2. cover over cranberry mixture.
3. bake 1 hour at 325 degrees
4. serve warm (with ice cream)

Polenta with Roasted Red Pepper Sauce, Roasted Monster Mushrooms, Salad of Fresh Peas and Onions

Polenta With Roasted Red Pepper Sauce. It's easy. Just follow the directions on the package and use lots of butter, add grated parmesan, and don't forget to stir and stir and stir. I like polenta very soft when served with a sauce or dressing.
Serve with a bowl of the following sauce so that people can spoon a dollop or two onto their serving of polenta. Drain and rinse some bottled roasted red peppers. Loosely chop and put into a deep mixing bowl. Add some roughly chopped garlic, fresh oregano and basil, fresh lime juice, kosher salt and freshly ground black pepper. With an immersion blender bring everything to a rough pulp, adding extra virgin olive oil as you do so.

Roasted Monster Mushrooms Marinate the largest cremini mushrooms that you can find in shoyu (soy sauce), sesame oil, whole cloves of garlic, paprika, kosher salt and fresh black pepper. The longer that you marinate them the better. Roast at high heat for fifteen to twenty minutes in an oven proof glass serving bowl.

Salad of Fresh Peas and Onions
This salad is tremendously colourful, flavourful, and fun. Remove the tougher stems and tendrils from pea greens. Place them in a colander and pour boiling water through it. As soon as the pea greens wilt and darken, pour cold water through the colander and let the greens drain. Slice a Vidalia onion into extremely thin half moons. Repeat the same process as with the greens. Slice small yellow tomatoes into quarters. Seed and slice into half moons about half an English cucumber. Shell as many peas as you can. Combine all of the ingredients into a serving bowl. Tear some fresh oregano leaves into the salad. Liberally lace with extra virgin olive oil and add some balsamic vinegar. Season with kosher salt and freshly ground black pepper. Toss well. Sprinkle with grated parmesan.

[Gary]

P A R T T W O

More Side Dish Recipes

Jiffy Peach Cobbler with Cranberry Compote

1 cup all purpose flour
1 cup sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 beaten egg
1 cup milk
1 teaspoon vanilla extract
1/2 cup butter or margarine (1 stick)
1 can sliced peaches—with juice
1 tablespoon brown sugar

1. Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, nutmeg, egg, milk and vanilla. With an electric mixer, beat until well-blended, and there are no lumps remaining. Set aside.
2. Melt butter or margarine in a 2-quart baking dish in the oven, the butter should be very hot. Remove baking dish from the oven and pour in flour mixture. Pour peaches and juice over all.
3. Sprinkle with brown sugar. Bake 1 hour.
4. To serve, top warm cobbler with cranberry compote, a scoop of ice cream, or whipped cream. Sprinkle with cinnamon and chopped nuts, if desired. Serves 6.

Cranberry Compote
The sauce will keep, covered, in the refrigerator for up to 2 weeks. Bring back to room temperature or heat slightly in the microwave before serving. Delicious as topping for ice cream, pound cake, angel food cake, waffles, and pancakes.

1/2 vanilla bean split lengthwise
3 cups dry white wine
1/2 cup dried cranberries
1/2 cup sugar
1 and 1/2 -inch piece fresh ginger, peeled and quartered
1/2 cinnamon stick
2 teaspoons freshly grated orange zest
Pinch of ground nutmeg
1 1/3 cups fresh or frozen cranberries
1/3 cup fresh orange juice
1 teaspoon butter

1. Scrape seeds from vanilla bean into a 2-quart non-reactive saucepan. Add vanilla bean pod, white wine, dried cranberries, sugar, ginger, cinnamon stick, orange zest and nutmeg.
2. Bring to a boil over medium heat. Cook, stirring occasionally, until reduced to about 1 1/3 cups, about 25 minutes.
3. Gently stir in fresh (or frozen) cranberries; cook just until they begin to pop, 1 to 2 minutes.
4. Add orange juice, and return to heat; discard vanilla bean, ginger and cinnamon stick. Stir in butter and let cool to room temperature. Makes about 3 cups.

Very Quick Caramelized Pearl Onions

This recipe only takes about 15 minutes to prepare. It can be prepared in advance and re-heated gently in a non-stick skillet. Or prepare all the ingredients, set aside and start preparing this dish just as the turkey comes out of the oven.
1 tablespoon stick margarine or butter
1 tablespoon sugar
1 (16-ounce) package frozen pearl onions, thawed
1 2/3 cups coarsely chopped red bell pepper
1 teaspoon chopped fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Melt margarine in a non-stick skillet over medium-high heat. Add sugar and onions. Sauté 8 minutes or until golden brown; stir frequently.
2. Stir in red bell pepper, rosemary, salt, and pepper. Sauté 2 minutes. Yield 6 servings (serving size; 1/2 cup)

Steamed Broccoli with Garlic and Parmesan

This simple flavorful side dish allows the oven to remain free for the turkey and stuffing.
2 tablespoons olive oil
4 cloves chopped garlic
2 teaspoons grated lemon peel
2 pounds broccoli florets
1/2 cup water
1/2 cup Parmesan cheese
A few flakes, crushed red pepper

1. Heat oil in a large skillet over high heat. Add garlic and lemon peel and toss, do not allow garlic to brown.
2. Add broccoli and toss to coat with seasonings. Add water and quickly cover with a tightly fitting lid. Cook until broccoli is crisp tender and water has evaporated.
3. Taste and season with salt and black pepper. Toss with parmesean cheese.
Makes 4 servings. Recipe can be doubled if necessary.

Seame Green Bean Sauté

2 tablespoons peanut oil or canola oil
1 clove garlic, peeled and finely minced
1 teaspoon finely minced gingerroot
1 pound fresh green beans, trimmed, leave uncut
1 teaspoon toasted sesame seed oil
1/2 teaspoon salt

1. Have all ingredients ready. Heat oil in a wok or skillet. Add garlic and ginger, and stir-fry for about 30 seconds.
2. Add the green beans, and stir-fry over high heat for 3 to 4 minutes.
3. Add the sesame oil and salt; toss until beans are coated.
Serves 6.

Chilled Sweet Potato Salad with Coconut, Currants & Pecans

This salad can be made the night before, which is one less item to prepare on the day of your feast. Add additional sugar for sweeter potatoes.
6 medium sweet potatoes (about 3 pounds) scrubbed, unpeeled
Water to cover by 2 inches

1/2 cup sugar
1/2 cup brown sugar
1 cup shredded coconut
1/2 cup finely chopped pecans
1/2 cup currants or raisins
1/2 stick butter, optional

1. Put potatoes in a large pot, add water, and bring to a boil. Reduce the heat, partially cover the pot, and simmer for about 30 to 40 minutes or until potatoes are just tender. Check each potato.
2. Remove the potatoes from the water and when cooled enough to handle, peel. Cut into small pieces and place in a large bowl.
3. Add sugars, coconut, pecans, currents, and butter. Mash with a potato masher until well blended. Will be slightly lumpy. Chill 3 to 4 hours or overnight.
Yield 8 servings.

Dijon Mushroom Potatoes

1 med. onion - chopped
1 med. green bell pepper - seeded, chopped
1 sm. carrot - peeled, grated
1/2 Lb. mushrooms - sliced
1/2 cup beef stock
1 Tbls. soy sauce
1 Tbls. Dijon mustard
1 Tbls. cornstarch
fresh ground black pepper - to taste

4 baked potatoes
-In a large frying pan, saute the vegetables in the stock until most of the liquid is gone and the vegetables are soft.
-Mix the remaining ingredients together in a bowl, adding a bit of water if you wish (makes a thinner sauce) and add to the vegetables in the pan.
-Mix well and cook, stirring constantly, over low heat for about a minute until thickened.
-Pour over hot, split baked potatoes.
Serves 4

Holiday Spinach Dressing

1 loaf sourdough French bread - day old is best
milk - to cover
1 pkg. frozen spinach
1 pkg. Jimmy Dean® sausage - mild OR hot
1 sm. yellow onion - diced
4 cloves garlic - crushed
1 Tbls. butter
1 cup shredded Monterey Jack cheese
(2) 7oz. cans button OR sliced mushrooms - drained
3 egg yolks

-Cut off ends of bread and tear remaining loaf into pieces.
-Put torn bread into a bowl pour over just enough milk to cover. Soak for 5 minutes.
-Strain out milk, squeeze bread dry, and set aside.

-Cook spinach per directions; cool and squeeze dry; set aside.

-In a skillet, fry sausage,crumbling as you cook it. Drain off all grease and set aside.

-Saute onion and garlic in butter until onion becomes translucent.
-Add spinach and sausage to onions and garlic, mix well, and set aside to cool.
-Combine bread and spinach mixture with cheese.
-Add mushrooms and egg yolks.
-Mix all ingredients together well and pour into a 12" X 9" X 4" casserole dish sprayed with cooking oil.
-Bake covered in 350 degree oven for 35-45 minutes, or until heated through.
Serves 6-8
Important NOTES: Serve as a side dish with holiday turkey. Do not put dressing into turkey as it will turn the turkey green.

Caramel Apple Salad

1 container (8 oz.) frozen whipped topping, thawed
1 small box instant butterscotch pudding
1 can (8 oz.) crushed pineapple with juice
3 C. diced apples
1 C. chopped peanut topping
1 C. mini marshmallows

Mix cool whip, pudding, pineapple with juice. Add apples, nuts and marshmallows. Keep in the refrigerator until ready to serve.

[Gary]

P A R T T H R E E


Here are a few more Recipes to consider for the Holidays.
Gary

Turkey Dressing
Recipe shared by Jose Manuel Garcia.

1 package of Cornbread croutons
1 package of Cornbread seasoned croutons
1 white onion
1 bell pepper
1 cup cropped celery
1 package powdered sage
1 package of walnuts
1 package of pecans
1 package of sliced almonds
2 cans of evaporated milk
2 cans of chicken broth
1 teaspoon of black pepper
1/2 cup of butter or maragine
1 turkey neck (deboned-shrepped)
1 turkey grizzard
1 turkey liver

Place all dry ingredients in a foil tray, mix thoroughly. Add chopped onion, bell pepper, and celery. Add sage and mix. Add chopped turkey giblets and mix well. Preheat oven at 350 degrees. Add evaperated milk and chicken broth, mix well, mixture should be very soggy. Add chopped walnuts and pecans and then the sliced almonds. Add butter in spoonfuls or cut maragine slice over the mixture.
Place in oven for 30 to 40 minutes until golden brown.

Sweet Potato Casserole
Submitted by Wanda Dixon of TN.

For casserole:
3cups mashed sweet potatoes
2 eggs slightly beaten
1/3 cup milk/cream
3/4 cup sugar
1 tsp. vanilla
1/2 cup butter
For topping:
3/4 cup firmly packed brown sugar
4 tblsp. softened butter
1/3 cup flour & 1 cup chopped pecans

Blend all casserols ingredients well. Bake 20 minutes at 350 degrees.
Mix all topiing ingredients until crumbly. Sprinkle on casserole and bake for another 15 minutes.


Cranberry Apple Salad

Ingredients:
1 red apple, cored & chopped
1 granny smith apple, cored & chopped
1 nectarine, pitted & chopped
2 stalks celery, chopped
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 8 oz. container nonfat lemon yogurt

Instructions:
In a large bowl, combine first six ingredients, then mix in yogurt. Chill until ready to serve.


Apricot Salad

Ingredients:
2 small pkg. Apricot or Peach Jello1 (8oz.)
Cream Cheese
1 small jar Apricot baby food
2/3 cup sugar
2/3 cup water
1 large can crushed pineapple(juice too)

Cooking Instructions:
Bring to a boil the cream cheese, pineapple, baby food, sugar, water and jello, stirring until smooth. Cool completely.When completely cool, add 1/2 of a large (16 oz ) container of Cool Whip to the cooled apricot mixture. Pour into a rectangular glass dish and refrigerate. When set, top with remaining Cool Whip. Refrigerate until ready to serve. Better the next day

.
Cran-Apple Ginger Crisp

Ingredients:
Cran-Apple Mixture:
6 green apples, sliced but not peeled
1 TB lemon juice
1 cup dried cranberries
2 TB unbleached flour
1 inch piece of fresh, peeled ginger root, minced
2 tsp ground cinnamon
1 tsp ground cardamom
1/8 tsp salt
1/3 cup frozen apple juice concentrate, thawed to liquid

Topping 1 cup whole wheat pastry flour
1/4 cup melted butter
1/4 cup pure maple syrup
1/4 tsp ground nutmeg
Crumble over the apple mixture, pressing it down, gently. If desired, top with: 1/4 cup slivered almonds

Cooking Instructions:
Preheat oven to 350 degrees. Toss the apples with the lemon juice. Mix in the remaining ingredients, stirring well. Place in an oiled 9 X 13 baking dish. Set aside and mix together the topping. Bake for 45 to 50 minutes or until the apples are bubbly and tender.


Crock Pot Dressing

8-inch pan cornbread
8 slices day old bread, toasted and cubed
4 eggs
1 medium onion
1/2 C. chopped celery
1-2 t. sage or poultry seasoning
1/2 t. black pepper
2 cans cream of chicken soup
2 T. butter or margarine

Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter.
Cook on high 2 hours or on low 3-4 hours.

Crockpot Cornbread Stuffing
This rich and traditional recipe for stuffing cooks in your crockpot, both for food safety reasons and because it's easier!

INGREDIENTS:
· 1 lb. chorizo sausage
· 1 onion, chopped
· 3 stalks celery, chopped
· 3 cloves garlic, minced
· 16 oz. pkg. corn bread stuffing crumbs
· 1/3 cup butter, melted
· 1/2 tsp. dried sage leaves
· 1/4 tsp. pepper
· 2 cups chicken broth
· 1-1/2 cups shredded sharp Cheddar cheese
· 1 cup pecan halves, toasted

In heavy skillet, crumble sausage and cook it along with onion, garlic, and celery over medium heat for 8-10 minutes, stirring frequently, until sausage is browned. Drain well. Combine sausage mixture, stuffing crumbs, butter, sage and pepper in 4-5 quart crockpot.
Pour broth over mixture and toss gently. Cover and cook on low setting for 3-4 hours. Stir in cheese and pecans, cover, and let stand about 10 minutes until cheese melts; then serve. 16 servings

[bluelacedredhead]

Gary, they sound wonderful. I just would like to add that the use of Almond flavoring instead of Vanilla extract makes a welcome change to Peach Cobbler!!!
And you mentioned being a regular on another Garden forum where the members share recipes?? Care to share that info ???? PM or email is fine... ;)

[werecat]

WereCat Wassail: or at least that is what mummy calls it since when I make it I add dried apples and rasins to the mix. :)

Powdered spices

2Tbs Cinnamon
1Tbs ground Ginger
1 1/2 tsp Allspice
1 1/2 tsp Nutmeg
1 1/2 tsp Cardamon

(this also makes really fantastic pumpkin pie spice blend)

In each heat sealable teabag -> 1 slightly rounded tablespoon measure of the powdered spice blend and 2 teaspoons of whole cloves.

To use: 1 gallon apple cider / juice or nice red wine. Heat with mulling spice teabag slowly. You may sweeten lightly if you like with a touch of natural honey or a little brown sugar. I also add dried apples and rasins to ours as a nice hot drink on solstice night to help celebrate the halfway mark of winter.

The above spice blending makes 4 teabags. I made some up tonight and they will be going out with several of my yule cards. If anyone specifically wants to try some, please let me know. :)

[Jeannine]

What a super idea Werecat! I've never thought of making my own little spice bags for drinks before, cool!

[Sandbar]

In each heat sealable teabag ...Hey Werecat, where do you get these? Are they expensive?

[werecat]

The soap goat has them at the bottom of this (http://www.thesoapgoat.com/nbteas.html) page and I think you should be able to find them at health food stores. If not, a coffee filter folded into a neat little packet and stapled works just as well.

[Sandbar]

Thanks, Werecat!

[werecat]

No problem. Daddy says to warn everyone btw. spiced apple juice is addictive. LOL That is also what I preserve my pears in too. :)

[Gary]

Someone was searching for a Vegetarian Dish on another gardening site I visit.
Several years ago when my son and his fiancee at the time (now our daughter-in-law) were here for Thanksgiving, I made Asparagus Lasagna because I knew she was vegetarian. I had Turkey on the menu along with the usual side dishes. It took me days to decide what to prepare! It was a huge success and served as another side dish for the rest of the folks.
Gary/Louisville


Asparagus Lasagna

Ingredients:
3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter or margarine
1/2 cup all-purpose flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
5 cups milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese


Directions:
In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour, salt and pepper until smooth.

Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted.

Spread about 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

This recipe for Asparagus Lasagna serves/makes 12

[Joan]

Oh wow I know a couple who are vegetarian and love asparagus, they will sure be getting Gary's recipe from me!

[bluelacedredhead]

I got a new book out of the library yesterday for Slow Cooker recipes. Did you know that you can make Christmas (Plum) pudding in a slow cooker Instead of steaming it on the range? Only takes 4 hours the book says?!
I just might try it this year :)

[bluelacedredhead]

I saw this in the same cookbook. Reminded me of some children I know in OK who are kinda fussy eaters, but who like pizza and lasagna..so I think they might be cajoled into eating tomato and cheese fondue too. So I'm posting for you-know-who ;) and anyone else who has kids or grandkids that like to play with their food.

Children's Fondue

1 large can of tomatoes (28 oz) including the juice
1 tsp dried oregano leaves
1 tsp salt
1/4 tsp freshly ground black pepper
3 cups shredded cheddar cheese

French baguette or other crusty bread sliced and chunked
Celery Sticks
Sliced Green Pepper

Process the tomatoes and juice in a food processor or blender. Transfer to slow cooker. Add oregano, salt, pepper. Cook on high for 1 hour, until hot and bubbly.
Add cheese to slow cooker a handful at a time, stirring to prevent sticking. Reduce heat to Low and serve. Or cover and keep low until ready to serve. Using fondue forks, dip bread and veggies into fondue.

[Jeannine]

Aww! Your are the coolest in my book! This sounds like it would make a good snack between cookie making over the holiday break from school! Many, many thanks!!

[johno]

I'm salivating...
Know any other good fondues?

[bluelacedredhead]

Usually what we do on New Years is fire up two fondues: His and Hers.. And after an appetizer of steamed mussels in an herb sauce, we get to the fondue.

We cut up some cubes of beef, large shrimps, large scallops and button mushrooms. Dipping sauces include Teriyaki, Garlic Butter and a Mustard Sauce... Listen to tunes, chat and relax bringing in the new year together...

[johno]

That sounds wonderful (with the possible exception of the mussels...)!

[bluelacedredhead]

Just think of them as little Santas. Plump and bouncy with beards. Although removal of the beard is recommended before dining.

[bluelacedredhead]

Alright, I have a request for two recipes.

My Mother used to make a Cranberry Jellied Relish. It had Walnuts and mandarin oranges I believe?? I don't have the recipe and the closest I've been able to find in my books is one with grapes. I suppose I could try the grape one or substitute mandarin oranges for the grapes. Whaddya think?

The other thing I would like is a decent Turkey (or Chicken) A La King Recipe. One that would serve 8 to 10 people maybe?? Or that could be easily doubled. We are having our Christmas meal on Christmas Eve this year and for a change, I thought it would be nice to have casual foods like Lasagna, Cabbage Rolls and Turkey A La King in Puff Pastries?

[johno]

I'll get back to you on at least the turkey a la king, maybe the other one, too...

[bluelacedredhead]

Thanks! The first couple I found in cookbooks were bland. I like my food with a little oomph.
Love the new avatar. Very Christmas-y. I've been trying to find a Christmas one for mine..no luck yet.
What is the plant?

[johno]

The plant in the new avatar is a Mexican sunflower. I liked the new signature especially since it was from Sir Walter Scott. My brother is named after him. We have some of his family heirlooms, and his personal set of The Waverly Novels. We are either descendants, or our ancestors were his servants. I'm not too sure which is the case.

I was too tired to check the cookbook last night. I just looked a minute ago, and neither recipe is in the family cookbook. However, my mother makes a cranberry dish similar to what you described, and my MIL makes a great turkey a la king, so I'll get the recipes from them soon.

[bluelacedredhead]

Thanks Johno. I need to hit the grocery store today, but I will buy what I think I require and just wing it from there...

[johno]

Mom says she'll have to look it up, but she'll get me the recipe in a couple of days. I saw Eve this morning, but I had just awoke and didn't remember to ask... I'm sure I can get her recipe, too. Sorry if the info is a little late, but I'll post them when I get them, anyway.

[bluelacedredhead]

John, I found one tonight online. It looks to be exactly what I have been trying to find.
I will try it for Christmas and maybe afterwards we can compare notes? Who knows? perhaps it will turn out to be an identical recipe? This one came froma Southern source ;)
Thanks for offering to help me out.

[bluelacedredhead]

OOps, forgot. I was looking around 'Martha's' site for cookie recipes. I found two standards, but with a twist. "Giant" cookie versions of Ginger cookies and Oatmeal Raisin. The Ginger cookie makes 12...But the Oatmeal Raisin only makes 4...it uses 1/4 cup of dough per cookie!!
Just think. You would only have to leave one cookie for Santa, hahahaha

http://www.marthastewart.com/page.jhtml?type=content&id=recipe4926&layout=edf&edfParentCat=cat17924&subStyleType=recipes&catid=cat17924

http://www.marthastewart.com/page.jhtml?type=content&id=recipe4813&layout=edf&edfParentCat=cat17924&subStyleType=recipes&catid=cat17924

[LarryS]

Although this is an older post, I hope that recipes, whether as an exchange or as a section, will be discussed more here. Many of us, by our choice of gardening and love of country life and the older time, would like it. Like a seed, it needs some time to germinate and some loving care.

[bluelacedredhead]

Larry, What kind of Recipes are you interested in?? I'm certain we could open new recipe threads??

[Joan]

I really think this site deserves its own recipe section. When I look at recipes for your holiday table I would expect things served for special dinners.
There could be individual posts like salads, soups etc. Makes it easier than scanning many pages, unless you are just skimming like you might a recipe book