There is something about the holidays that makes our taste buds crave for things that we just normally don't get to enjoy during the rest of the year! Below is a mixture of things from what you can serve at a party to what you can serve at your holiday table. Most are very simple to make too. Dig around and maybe you will find something new that you would like to try!
1 large head cauliflower (I use frozen)
1 (4 oz) can sliced mushrooms
1/4 cup diced green peppers
1/4 cup butter
1/3 cup flour
2 cups milk
1 teaspoon salt
1 cup shredded Swiss Cheese
2. tablespoons chopped pimento
Cook Cauliflower 10 minutes. Drain, set aside. In 2 qt. saucepan, saute' mushrooms and green pepper in butter until tender. Blend in flour. Gradually stir in milk. Cook, stirring constantly over medium heat until mixture is thick. Stir in salt, cheese, and pimento. Place half of mixture (cauliflower) in 2 qt. casserole. Cover with half of sauce, add remaining cauliflower. Top with sauce. Bake in 325 degree oven for 15 minutes.
3 cups sweet potatoes (I use the can ones)
1/2 cup sugar
2 eggs, beaten
1/2 tsp. salt
1/2 stick margarine
1/2 cup milk
1/2 cup vanilla
Mix well and put in baking dish.
Topping Glaze:
1/2 cup brown sugar
1/3 cup flour
1/2 cup pecans
1/3 stick margarine
Boil to melt. Will be thick. Drop and spread on sweet potatoes and bake 35 minutes at 350 degrees. Dash of nutmeg is optional.
2 cans (10 and 3/4 oz each) cream of celery soup
1 carton (8 oz) dairy sour cream or unflavored yogurt
1 med. onion, chopped
1 green pepper, chopped
3 tablespoons diced pimento
2 teaspoons salt~~~~~~1/8 teaspoon pepper
1 bag (32 oz) frozen hash brown potatoes (about 8 med. potatoes can be sub for this)
1/4 cup grated Parmesan cheese
Mix all ingredients except potatoes and Parmesan cheese. Stir in potatoes. Spread in ungreased baking dish, 13x9x2 inches, or 3 qt. casserole. Sprinkle with Parmesan cheese. cover and cook in 325 degree oven for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes. Sprinkle with paprika if desired.
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon dry mustard
1 and 1/4 cups water
2 tablespoons lemon juice
1 cup raisins
Mix brown sugar, cornstarch and mustard in 1-quart saucepan. Gradually stir in water and lemon juice: add raisins. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute . (About 1 and a half cups sauce)
2 cups shelled macaroni
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped olives
6 slices of crumbled, crisp bacon
4 hard-cooked eggs, chopped
1 tomato, chopped
1/4 cup mayo (I use Miracle Whip)
Salt and pepper to taste!
Toss all ingredients together lightly. Chill. Makes 6 to 8 servings.
2 (8 oz) pkgs. cream cheese, room temperature
2 cups shredded sharp Cheddar cheese
2 teaspoons Worcestershire sauce
1 teaspoon onion flakes
1 teaspoon lemon juice
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
Pecans or nuts of your choice, finely chopped.
Measure all ingredients into bowl. Mix well and shape into either one big ball or smaller ones. Roll in nuts. Makes about 3 cups. Optional: 1 tablespoon green pepper and/or pimento.
10 Eggs
Water to cover
1/2 cup soy sauce
2 tea bags
1 and 1/2 salt
3 cups water
1 teaspoon cinnamon (gives it flavor)
Put eggs in saucepan and cover with water. Bring to boil. Simmer, covered, for about 12-15 minutes. Drain. Cover with cold water and drain a few times until water stays cold. Drain. Crack each shell gently all over with a tablespoon or by rolling gently. Do NOT remove shells.
Combine soy sauce, tea bags, salt, water and cinnamon in large saucepan. Add eggs. Bring to boil. Simmer, covered, for 45 minutes. The eggs should be brown at this point. Remove from heat. Let eggs stand, covered, in liquid for at least 3 hours or 2-3 days. Remove shells, cut in halves or quarters to serve. Eggs will keep in juice in refrigerator for about 1 week. Makes 40 sections.
1 egg white, slightly beaten
2 cups mixed nuts
6 tablespoons granulated sugar
1 tablespoon cinnamon
1/8 teaspoon each of nutmeg and cloves
1 cup raisins
1/2 teaspoon salt
Beat egg white until smooth consistency. Add nuts. Stir to coat each nut. Mix sugar, cinnamon, nutmeg and cloves together in small container. Stir into nut mixture. Spread on baking sheet. Bake in 325 degree oven for about 20 minutes stirring 2 or 3 times. Remove from oven, stir in raisins and salt right away. Allow to cool. Store in covered container. Makes 3 cups.
3 pounds chicken wings
salt and pepper, sprinkle
1 cup brown sugar, packed
1/4 cup all-purpose flour
1/2 cup water
1/4 cup vinegar
1/4 cup soy sauce
1 tablespoon ketchup
Cut off wing tips and discard. Cut wings apart. Place on foil-lined baking sheet with sides. Sprinkle salt and pepper over top and bake in 350 degree oven for about 30 minutes.
Put sugar and flour into saucepan and stir well. Add water, vinegar, soy sauce and ketchup. Stir and cook over med. heat until mixture boils and thickens. Remove from heat. When wings have baked for 30 minutes, brush liberally with the sauce. Bake 10 more minutes and then, brush with sauce again. Bake for 10 more minutes. If wings are tender, remove from oven but if not, brush again with sauce and continue to bake until they are done. Serve hot.
3/4 cup soy sauce
1/4 cup granulated sugar
1 tablespoon cooking oil
1/4 teaspoon garlic powder or 1 clove, minced
1/2 teaspoon ginger
2 Chicken breasts, boneless
6 - 8 green onions
Wooden skewers or picks, soaked in water (prevents scorching)
Stir first 5 ingredients together in bowl. Cut chicken into bite size pieces. Cut onions into 1 inch lengths. Put chicken and onions into soy sauce mixture and let marinate for about 30 minutes. Remove with slotted spoon. Thread skewer with 1 chunk of chicken, then onion, and repeat this order. Place on rack and broil about 5 inches from heart, turning and basting with marinade after 3 minutes. Broil another 3 minutes. Makes 20-24.
1/2 cup butter
1/4 cup sugar
1/4 cup cocoa
1 teaspoon vanilla
1 egg, slightly beaten
2 cups finely crushed graham crackers
1 cup flaked coconut
Combine first 4 ingredients in top of double boiler. Cook over simmering water until butter melts. Stir in egg. Keep cooking and stirring until mixture is thick, about 3 minutes. Blend in cracker crumbs and coconut. Press into 9 inch square pan.
1/2 cup butter
3 tablespoons milk
1 pkg. vanilla pudding mix (instant 3-3/4 oz)
2 cups sifted confectioners sugar
Cream 1/2 cup butter well. Stir in remaining ingredients. Beat until fluffy. Spread evenly over crust. Chill until firm.
1 (6 oz) semi-sweet chocolate morsels
2 tablespoons butter.
Melt chocolate and butter over simmering water in double boiler. Cool. Spread over pudding layer. Chill. Cut into 2-1/2 inch bars. Makes 44 candies.
1 cup dried preserved pineapple
1/2 cup halved candied cherries
1-1/2 cups halved Brazil nuts
1-1/2 cups broken walnuts
2 cups pecan halves
3 cups granulated sugar
1-1/2 cup light cream
1 cup white corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
Grease two 9x9x2 inch pans. Combine first 5 ingredients. Combine sugar with next three ingredients in 3 quart saucepan and heat over low heat until sugar is dissolved (stir mixture). Cover pan and bring mixture to boil; boil 1 minute, or until all sugar crystals on side of pan have melted. Remove cover. (If using candy thermometer, set in place.) Continue gentle cooking, stirring occasionally, until mixture reaches 236 degrees or until a little mixture in cold water forms soft ball. Remove from heat; add vanilla, then, with electric mixer set at medium speed, or with spoon, beat until mixture is creamy and begins to hold shape. Thoroughly mix in fruits. Press into pan and chill until firm enough to cut. Makes about 4 pounds.
2/3 cup macaroon cookies or vanilla wafer crumbs (about 12 cookies)
1/4 cup cut-up red candied cherries
1/2 cup chopped salted almonds
1 quart vanilla ice cream, slightly softened
Red and green candied cherries (garnish)
Mix cookie crumbs, 1/4 cup cherries and the almonds; fold into ice cream. Divide ice-cram mixture among 8 paper-lined medium muffin cups. Arrange red cherry half and slices of green cherry on ech. Freeze until firm, about 4 hours. 8 servings. (I use those shiny decorative liners)
2 - 1/2 cups sugar
2/3 cup vegetable oil
4 eggs
1 can (16 oz) pumpkin
2/3 cup water
3- 1/3 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts
1/2 cup cut-up dates (this can be omitted to make regular pumpkin bread)
Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 9x5x3 inches. Mix sugar, oil, eggs, pumpkin and water in large bowl. Stir in remaining ingredients. Pour into pans. Bake until wooden pick insertd in center comes out clean, about 1 hour 10 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
1 cup butter or margarine, softened
1/2 cup confectioner's sugar
2-1/4 cups all-purpose flour
1 cup ground pecans
1/2 cup confectioner's sugar
Combine first 5 ingredients in bowl. Mix first with spoon, then by hand to work it until it holds together. Shape into small balls. Arrange on ungreased baking sheet. Bake in 325 degree oven for 20 to 25 minutes.
2 lbs. lean ground beef
2 lbs. ground pork
1 medium onion, chopped
4-1/2 cups water
3 medium potatoes, peeled and diced
3 tbsp. Pickling spice, tied in cotton bag or disposable dish cloth
1-1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
Pie crust pastry
Combine ground beef, pork, onion, and water in large pot. Heat to boiling, stirring often. Boil slowly for 15 minutes. Add potatoes and pickling spice. Simmer, covered, for 1 hour. Push spice bag down occasionally. Add salt, pepper, and garlic powder. Continue to simmer for 1/2 hour. Mash potatoes in pot as well as possible. Cool to lukewarm. Roll out pastry to fit pans. Fill with meat filling. Dampen edge. Cover with rolled pastry and crimp edges to seal. Cut slits in top. Bake in 400 degree (205 C) oven for about 30 minutes or until browned.
2 tablespoons butter or margarine
2/3 cup evaporated milk
1 - 2/3 cups granulated sugar
1/2 tsp. salt
2 cups miniature marshmallows
1 - 1/2 cups semi-sweet chocolate chips
1 tsp. vanilla
1/2 cup chopped nuts
Put butter, milk, sugar and salt in medium size saucepan over medium heart. Bring to boil. Boil 5 minutes, stirring continually. Remove from heat. Add remaining ingredients. Stir to mix. Then beat with spoon for about a minute. Marshmallows should be melted. Pour into greased 8 x 8 inch pan. Cool. Cut into 36 squares. Makes about 2 pounds of fudge.
2 bunches small carrots
1 tablespoon lemon juice
1/3 cup sugar
1/2 cup water
1 tsp. salt
2 tablespoons butter or margarine
Scrape carrots; cut in fourths lengthwise. Place in heavy skillet. Add remaining ingredients; cover. Cook over low heart, turning often unti tender and glazed.
2 medium minced onions
2 tablespoons oil
1 (10 oz) can frozen spinach
2 cups chicken broth
2 tablespoons butter
1 cup CONVERTED rice (Uncle Ben's)
1 teaspoon salt
1 teaspoon pepper
Saute onion in oil until tender. Combine onions, spinach, broth and butter in saucepan and bring to boil. Add rice, salt, and pepper. Simmer 20 minutes. Simply delicious!
1/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1/4 cup all-purpose flour
1 can condensed turkey broth
1 cup milk
1 (7 oz) pkg. herb seasoned cubed stuffing (or use 4 cups herb croutons)
2 cups cubed cooked turkey (or chicken)
1 cup shredded Cheddar cheese
In 3-quart saucepan over medium heat melt margarine. Then, cook the celery, onions, and carrots until tender. Add flour; cook 1 minute more, stirring constantly. Gradually stir in broth and milk. Cook until mixture boils and thickens, stirring constantly. Add stuffing and chicken; toss to coat. Spoon into 12 x 8 inch baking dish. Bake in a 350 degree oven. Sprinkle with cheese. Bake 5 minutes more or until cheese melts. Garnish with celery leaves and carrot curls if desired.
1/4 cup margarine or butter
1 cup chopped celery
1 cup chopped onion
2 cans condensed chicken broth
1 (16 oz) pkg. herb seasoned stuffing
2 cups chopped apples
1 cup chopped toasted pecans
14 to 16 pound ready-to-stuff turkey, cleaned
In 4 quart saucepan, melt margarine. Then, cook celery and onion until tender. Add broth, heat to boiling. Remove from heat. Add stuffing, apples, and pecans; tossing to mix well. Spoon stuffing mixture lightly into turkey neck and body cavity. Fold skin over stuffing; skewer closed. Tie legs. On rack in roasting pan, place turkey breast-side up. Insert meat thermometer into thickest part of meat between breast and thigh, not touching the bone. Roast, uncovered, at 350 degrees for 4 hours or until internal temperature reaches 180 degrees F and drumstick moves easily when twisted. Baste turkey occasionally with drippings. When skin is golden brown, cover loosely with tent of foil. Garnish with apple if desired. Makes 14 to 16 servings.