Christmas Dinner & Sides
Sides
Raspberry-Cranberry Holiday Ring
1 package (3 ounces) raspberry gelatin
1 cup boiling water
1 can (8 ounces) crushed pineapple in its own juice, drained, juice reserved
¼ cup fresh lemon juice
1 teaspoon grated lemon zest
1 can (16 ounces) whole cooked cranberry sauce
1 cup loose-pack frozen raspberries, unthawed, or 1 cup fresh raspberries
½ cup chopped toasted walnuts
Garnish (sprigs watercress, whole fresh cranberries, lemon slices, etc.)
Dissolve gelatin in boiling water in medium mixing bowl; stir until no granules remain. Stir in pineapple juice, lemon juice and zest. Chill in refrigerator until the consistency of unbeaten egg whites, about 1 hour.
Stir in cranberry sauce, raspberries, reserved crushed pineapple and walnuts. Pour into a 4 ½ cup-ring mold sprayed with vegetable oil spray. Cover with plastic wrap. Chill in refrigerator until firm, at least 4 hours (overnight is best).
Unmold over serving platter, using towel that has been dipped in hot water and wrung out. Wrap towel loosely around inverted mold for 30 seconds. Slip edge of table knife between ring mold and salad to allow mold to drop onto plate. Garnish as desired.
Rich Sweet Rolls
2 packages dry yeast
1/4 cup warm water
1 cup lukewarm milk
1 cup softened butter
2 eggs beaten
1/4 cup sugar
1 tsp salt
4 1/2 cups flour
Blend dry yeast and 1/4 cup warm water. Add lukewarm milk, softened butter, eggs, sugar, salt and flour. Beat until smooth - about 1 minute. Dough will be soft. cover and refridgerate overnight. Cut dough into 4 parts. Roll into circles and cut into 12 wedges. Roll long end first. Bake 15-20 minutes at 375 until golden brown. Makes 4 dozen.
Cranberry Salad
1 lb. fresh cranberries (ground)
1 cup sugar
1 package minature marshmallows (10 oz.)
1 can crushed pineapple (drained)
1 pint whipping cream
Grind fresh fresh cranberries and mix with sugar. Let stand for 2 hours. Fold in marshmallows, pineapple, and whipping cream. Chill for at least 2 hours. Note: For a 12 oz. package of cranberries, use 3/4 cup sugar instead.
Honey-Glazed Carrots
2 Tbsp honey
2 Tbsp margarine
1 Tbsp grated orange rind
1/4 tsp salt
Combine and bring to boil. Add 6 cooked carrots, sliced. Simmer 10 minutes. Makes 4 servings.
Special Green Beans
1/3 cup butter
10 oz. green beans (fresh or thawed)
1/4 tsp chopped onion
1 tsp Italian-herb seasoning
1/2 tsp salt
1/8 tsp garlic powder
2 medium tomatoes, cut in 8 wedges each
In 2 quart saucepan, melt butter. Add remaining ingredients, except tomatoes. Cook covered over medium-low heat for 6-8 minutes, until vegetables are crisply-tender. Gently stir in tomatoe wedges. Cook 4-5 minutes more, or until heated through. Makes 4 (1/2/ cup) servings.
Broccoli Rice Casserole
1 small onion, chopped
1/2 cup chopped celery
1 package (10 oz. ) frozen chopped broccoli thawed
1 Tbsp butter or margarine
1 jar (8 oz.) process cheese spread
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (5 oz.) evaporated milk
3 cups cooked rice
In large skillet, saute onion, celery, and broccoli in butter for 3-5 minutes. Stir in cheese, soup, and milk until smooth. Place rice in a greased 8 in square baking dish. Pour cheese mixture over rice; do not stir. Bake uncovered at 325 for 25-30 minutes. Garnish with shredded cheddar cheese. Makes 8-10 servings.
Sweet Potato and Apple Casserole
8 large sweet potatoes
6 sour apples (e.g. granny smith)
1 cup brown sugar
1/4 lb. butter
1 tsp salt
Boil sweet potatoes until tender, cool. Slice potatoes into 1/4 inch slices. Place a layer of potatoes in greased baking dish with a layer of sliced raw and peeled apples on top. Sprinkle with part of the sugar. Dot with butter and sprinkle with salt. Repeat with remaining ingredients. Cover. Bake 1 hour at 350 until apples are tender. This is great served with ham.
Cheesy Potatoes
2 lbs. hash browns thawed
1/2 cup melted butter
1 tsp salt
1 tsp pepper
1/2 cup chopped onion
1 can cream of chicken soup
12 oz. sour cream
2 cups grated cheddar cheese
2 cups cornflakes
1/2 cup melted butter
Mix hash browns, butter, salt, pepper, and onion. Pat into 9 x 13 pan. Mix cream of chicken soup, sour cream, and cheese. Spread on top of potatoes. Crush corn flakes and add butter. Top potato mixture with corn flake crumbs. Bake 1 hour at 350.
Wild Rice Stuffing
(From the Kitchen of Julie Santiago)
1 box Uncle Ben’s Original Wild Rice
(Do not use the fast cook kind. Prepare according to directions on the box; leave overly moist to add moisture to stuffing. This can be done a day in advance!)
Saute:
1 stick of butter
1 large onion, chopped
½ bunch celery, chopped
Mix above ingredients together with 1 large bag Brownberry seasoned stuffing (cubes). Add the following ingredients if desired:
1 can sliced mushrooms (stems & pieces ok), with juice
1 can sliced water chestnuts, with juice
turkey giblets (put giblets in a saucepan, add a little onion, celery, 1 chix bouillon cube and cover with water. Cook at a slow boil until tender, ½-1 hour. Even if you don’t put the giblets in the stuffing, the broth is good to use to add moisture to the stuffing.)
The stuffing should be very moist. As needed, add broth from giblets or make broth using chix bouillon cubes. Bake, covered, 1 ¼ hours at 350 degrees. Serves 6
Christmas Pomegranate Salad
2 heads romaine lettuce
1 pomegranate (slice in half and rip apart to get seeds)
1 pint of strawberries (sliced)
Almond Crunch
½ cup slivered almonds
2 T Butter
2 T sugar
Sauté until brown. Cool on wax paper. Once cooled, add right before serving.
Dressing
1/3 cup Red Wine Vinegar
½ cup sugar
1 tsp dry mustard
1 cup salad or olive oil
1 ½ T minced onion
1 ½ T poppy seed
Tear up lettuce and mix with pomegranate seeds and strawberries. Set aside. Sauté almond crunch and cool. Put together dressing. Right before serving, add dressing and almonds. Serves 6 to 8
Main Dishes
Apple Glazed Pork Roast
Rub:
2 Tbsp flour
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp rubbed sage
Rub on pork roast. Bake 1 hour at 350.
Glaze:
1/4 tsp salt
1/2 tsp sugar
1/4 tsp mace
1 1/2 cup apple sauce
1/2 cup brown sugar
Pour over pork roast and bake another hour at 325.
Lemon Roasted Chicken
1 whole chicken (washed)
1 lemon
1 - 1 1/2 tsp salt
3 Tbsp olive oil
1 tsp Herbs de Provence (optional)
1-2 cloves of garlic (optional)
Place whole chicken into baking dish (breast side up). Cut lemon in 1/2 and squeeze juice from 1/2 lemon onto whole chicken. Place remaining 1/2 of lemon into cavity of chicken. In separate bowl, combine olive oil, sea salt, and garlic. Pour over whole chicken. Sprinkle chicken with Herbs de Provence (optional). Bake at 350 for 1 1/2 hours.
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