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Christmas Sour Cream Potato Salad.
1/3 cup Italian Salad Dressing
7 med. potatoes, cooked in skins, peeled, and sliced (about 6 cups)
3/4 cup sliced celery
1/3 cup sliced green onion
4 hard boiled eggs
1 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons prepared horseradish mustard
salt to taste
celery seed to taste
Pour italian dressing over warm sliced potatoes. Chill 2 hours. Add celery and onion.
Separate egg whites from yolks, chop, and add. In small bowl, sieve yolks (I just mash them with a fork).
Mix with mayo, sour cream, and mustard; fold into salad. Add salt and celery seed to taste. Chill 2 hours.
Take some of the green onion stalk and pimento to decorate the top in a festive Christmas manner. Makes 8 servings.
That's the basic recipe - since he did all the chopping, he didn't measure the celery or onion,
so I think he used more than the recipe says (he actually used the whole bunch of green onions).
A Heavenly treat from an anonymous visitor.
1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 Cups of sugar
1 heaping tablespoon of INSTANT COFFEE
10 oz. Hershey's Rasberry chocolate chips
2 oz. bittersweet chocolate
7 oz. Marshmallow cream
1 tsp. vanilla
In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the templerature reaches 235 degrees. Remove from heat and and rasberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squared when cooled.
Eggnog Bread.
2 eggs
1 cup sugar
1 cup dairy eggnog
1/2 cup butter, melted
1/4 tsp. nutmeg
2 tsp. rum extract
1 tsp. vanilla
2 1/4 cup flour
2 tsp baking powder
Preheat oven to 350 degrees.
Grease bottom of bread pan.
Beat eggs, add sugar, eggnog, butter, rum and vanilla.
Blend well, add flour, baking powder and nutmeg.
Stir until just moistened.
Pour into greased pan.
Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean
Cool 10 minutes.
Remove from pan.
Cool bread completely before slicing.
Apple Pecan Cake.
3 cups of flower
3 large eggs
2 tsp cinnamon
2 tsp vanilla
1 tsp baking soda
3 cups cubed & pared apples
1/2 cups butter - melted
1 1/2 cups pecan halves
1 cup golden raisins
2 cups packed brown sugar
Preheat oven to 350 degrees.
Butter and flour a 10" tube pan.
Sift flour, cinnamon, baking soda and salt together.
Beat oil, butter, sugar, eggs and vanilla in large bowl.
Stir in dry ingredients. Batter will be very thick. Fold in apples, pecans and raisins.
Bake 1 1/4 hours. Cool in pan.
Baker's One Bowl Chocolate Brownie Cookie.
6 tbsp. Butter or margarine
2 cups toasted chopped walnuts (optional)
1 1/4 cups sugar
2 tsp vanilla
3 eggs
2 tsp. Vanilla
1 cup flour
1 1/2 cups pecan halves
1/4 tsp salt
6 squares BAKER'S semi-sweet baking chocolate OR
6 squares BAKER'S bittersweet baking chocolate
4 squares BAKER'S unsweetened baking chocolate
1 tsp CALUMET baking powder
1. Microwave chocolates and butter in a large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.
2. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. Drop by rounded tablespoons, 1 1/2 inches apart, onto greased cookie sheet.
3. Bake 12 minutes or until set. DO NOT OVERBAKE. Cool 5
minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container. (Makes about 3 dozen.)
Apple Pecan Cake.
3 cups of flower
3 large eggs
2 tsp cinnamon
2 tsp vanilla
1 tsp baking soda
3 cups cubed & pared apples
1/2 cups butter - melted
1 1/2 cups pecan halves
1 cup golden raisins
2 cups packed brown sugar
Preheat oven to 350 degrees.
Butter and flour a 10" tube pan.
Sift flour, cinnamon, baking soda and salt together.
Beat oil, butter, sugar, eggs and vanilla in large bowl.
Stir in dry ingredients. Batter will be very thick. Fold in apples, pecans and raisins.
Bake 1 1/4 hours. Cool in pan.
Cherry Fluff.
1 can Cherry or Strawberry pie filling
1 can Eagle Brand Condensed Milk
1 16 oz. can crushed pinneaple, drained well
Combine. Fold in 8 or 12 oz of Cool Whip and chill.
Good Dog Goodies.
2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk
1 egg
1/2 cup vegetable oil
2 beef bouillon cubes which have been
dissolved in 3/4 cup boiling water
2 Tblsp brown sugar
Preheat oven to 300 degrees.
Combine all ingredients in a large mixing bowl, stirring until well blended.
Knead dough for about 1 minute.
On a floured surface roll out dough to about 1/4" thickness.
Cut out bones and place on greased cookie sheet.
Bake for 30 minutes. Cool before placing in a jar.
Christmas Divinity (it's not as difficult as you think!)
2 cups sugar
1/2 cup water
1/2 cup white corn syrup
1 egg white stiffly beaten
1 teaspoon vanilla
1/2 cup broken nut meats (optional)
Pinch of salt
Food coloring (optional)
Beat the egg white in a large bowl and set aside. In a saucepan, boil
the sugar, water and syrup while stirring gently. The mixture is done
at 235 degrees or if it forms a soft ball when a tablespoon full is dropped
into cold water. Pour the mixture over the beaten egg white, beating
continually. Add vanilla, nuts and a pinch of salt. Add a few drops of
red or green food coloring if desired. Beat this mixture until it is
almost hard, then drop by the teaspoonful onto waxed paper.
Makes about 35 - 40 pieces.
Candied Cranberries
1/2 cup sugar
1/2 cup water
1/2 cup cranberries
Select firm, red cranberries and prick once or twice with a needle. Boil
the sugar in the water until it spins a thread. Put in cranberries and
cook gently until syrup jellies when tested from the tip of a spoon.
Remove berries one at a time and place on wax paper. Let stand until
dry. Dip the berries in granulated sugar.
These are very decorative and can serve as an excellent garnish.
Makes 20 - 25.
Christmas Soup
This recipe makes a soup that has become part of our family Holiday
tradition. It is served when eveyone has arrived back home and gathered
together in our family room .
1 large can V-8 juice (46 fl. oz.)
1 can beef consomme (11 oz)
2 bay leaves
4 cloves
Dash of Worchestershire sauce
Dash of Tabasco sauce
Simmer all ingredients for 1 hour. Serve hot in demitasse cups.
Serves 8
Cranberry Punch
2 cups cranberries
2 cups water
1 cup sugar
Cook to pulp, strain. When cooled, add
Juice of 3 lemons
Juice of 1 lime
1 quart gingerale
Red and green cherries
Serves 6 - 8
Red Cabbage Slaw
4 cups red cabbage shredded
1/2 teaspoon black pepper
1/2 cup chopped green onions
1/4 cup salad oil
1 green pepper, chopped
1/4 cup lemon juice
1 teaspoon salt
2 teaspoons sugar
2 tablespoons minced parsley
Combine and toss the vegetables together. Mix salt, peper, salad oil,
lemon juice, sugar and parsley and pour over vegetable mixture.
Refrigerate. Toss briskly before serving.
Serves 6 - 8.
Ham Loaf
Not only great for the Holidays, this ham loaf has become a favorite
"birthday meal."
Heat oven to 375 degrees.
1 lb. ground pork and 1 lb. ground ham
2 eggs
1 cup saltine cracker crumbs
1/2 can tomatoes
Milk to moisten
Mix the pork and ham and shape into 2 individual loaves. In a saucepan, combine:
1 cup brown sugar
1 teaspoon dry mustard
1/3 cup vinegar
1/2 cup water
Bring to a boil, pour over the meat. Bake 1 hour basting several times.
Serves 6 - 8
Baked Spinach Casserole
If you like spinach, you will go crazy over this recipe. Guaranteed to put
a smile on everyone's face...
Heat oven to 325 degrees
3 Tablespoons butter
2 cups light cream
3 Tablespoons grated onion
2 packages frozen spinach, thawed and drained
1 lb chopped mushrooms
3 tablespoons grated Gruyere or Swiss cheese
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
Saute' onions and mushrooms in butter for 5 minutes. Blend in flour, salt,
pepper and nutmeg. Gradually add cream, stirring to boiling point. Taste
for seasoning. In buttered casserole, spread half the spinach; cover with
half of the mushroom sauce, then repeat. Sprinkle with the grated cheese.
Set in pan of hot water.
Bake 40 minutes.
Serves 6 - 8.
Gravy tip:
Want to make gravy just like grandma? Ask your grocer for a bottle of
Kitchen Bouquet. You can use this sauce to give the gravy an excellent
color. Also, brown the flour in a dry sauce pan before stirring into your
gravy mixture.
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