Holiday recipes

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Recipes for the Holidays shared by members of the toiletries e-mail list.

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AppetizersAccents/GarnishesBeverages
BreadsCrock-Pot DishesFish Dishes
Meat DishesOne-Dish MealsPies
SaladsSide DishesSoups
PastaRice and GrainsStuffing
CookiesSnacks and SandwichesDesserts
Vegan DishesCondiments 

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Appetizers

From: Jan
Stuffed Celery
Mix softened cream cheese, chopped walnuts and diced green olives and pimentos. If too thick add a little olive juice. Spread in celery. For the kids or those not liking cream cheese, we put peanut butter and raisins in celery.

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From: Jan
Stuffed Eggs
Hard boil eggs, shell and cut in half lengthwise. Remove yolks to bowl. Add mayonaise, mustard, dry mustard and vinegar to taste (exact amounts depend on number of eggs and your personal tastes). Spoon or use cake decorating bag to put stuffing back into eggs. Sprinkle with a little paprika. Be sure to keep refrigerated until ready to eat, as eggs and mayo can spoil if left out more than an hour or two.

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From: Christine
Cheese Ball
12 oz. cheddar cheese, shredded
4 oz. blue cheese, crumbled
8oz. cream cheese
24 oz. cottage cheese
1 1/2 t. garlic salt
1 T. paprika
chopped pecans
Bring all cheeses (except cottage cheese) to room temperature to soften. Mix cheeses and spices well (a food processor is handy for this), then form into balls. Refrigerate 3 hours, then roll in chopped pecans. Wonderful for holiday gift giving!

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From: Christine
Christine's Southwestern Spinach Dip (an original recipe)
1 8oz. package frozen chopped spinach
1 8oz. package cream cheese
2 cups shredded Monterey Jack cheese
1/4 cup sliced green onions
2 cloves garlic, minced (or equivalent amount of minced garlic from a jar)
1/4 cup sliced black olives
1 14oz. can Rotel Tomatoes with Green Chiles
Chopped jalapenos to taste (approx. 1 tablespoon for "medium" heat)
Cook spinach according to package directions, drain well and squeeze out
excess water. Combine spinach and cream cheese in saucepan, cook over medium
heat until cheese melts. Add remaining ingredients and cook, stirring
constantly, for 10 minutes. Serve hot as a dip for tortilla chips or melba
rounds.
NOTE: Also good as a filling for enchiladas or chicken breasts, or mixed with
cooked rice and baked as a casserole.

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From: Sheila
Spread
It is the EASIEST and Always a huge hit!
2 blocks of Cream Cheese
1 cup or more Imitation or real Crab
1 bottle of Cocktail Sauce
Crackers ( I prefer Triscuits or Waverlys)
Put Cream Cheese on a serving plater,
cover with Crab,
Cover Cream Cheese and Crab with Cocktail Sauce
Voila!
Serve with knife and spread on the crackers
I know it sounds too easy, but it is delicious..Trust me everyone will love it..and when your in a rush to make something for a pot luck...just pick up the ingredients at the store on your way there and bring a plate, your all set!

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Accents/Garnishes

From: Susan
This isn't really a recipe but an additon.
While mashing your potatoes, add a large dollop of sour cream in addition to your usual milk amd butter. Tastes rich and wonderful. We do this at every holiday gathering.

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Beverages

From: Christine
Holiday Cranberry Punch (for grownups only)
1 qt. cranberry juice
1/4 c. powdered sugar
1 c. orange juice
2 T. lemon juice
2 T. lime juice
1 bottle vodka ("5th" size)
1 pint bottle Southern Comfort
1 3 liter bottle ginger ale, chilled
Combine all ingredients except ginger ale and chill well. Add ginger ale just
before serving.

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From: Sims147@aol.com
This is a punch recipe we use for Christmas
1 - bottle Mondoro Asti (sparkling wine)
1 - 2 liter Ginger Ale
1 - can frozen concentrate cranberry juice
Mix all in a punch bowl.
I usually make ice molds with small Christmas tree and star molds.

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From: Janice
Mulled Cocoa

2 Quarts Milk 1 cup sugar
1 tsp. Cinnamon 4 cups boiling water
1/2 tsp. nutmeg 2 tsp. vanilla extract or 1 tsp.
almond extract
1/2 tsp. cloves shredded Almonds
1/2 cup powdered cocoa

Scald milk with cinnamon, nutmeg & cloves. Mix cocoa & sugar and add to boiling water. Boil about 5 minutes. Combine mixtures and add either extract. Beat 2 minutes until frothy. Pour into cups and sprinkle with Almonds. Serve immediately.

Great for cool nights and holidays.

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Breads

From: Ginger
Honey Oatmeal Bread (for a bread maker machine)
1 tbs. vegetable or olive oil
1/4 cup honey (or try molasses)
1 tsp. salt
1/2 cup oatmeal, uncooked
2 cups bread flour
1 tsp. fast acting or bread maker yeast
Place ingredients, in order, in bread maker pan. Press the appropriate buttons for regular bread and light crust and hit the start button. Yield: 1 loaf.

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From: (Anonymous)
Turkey Stufffing Bread for Automatic Bread Machines
1 1/3 cups warm water, about 110º
2 eggs
4 tbs. butter
1/2 cup diced onion
1 tbs. brown sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. rubbed sage
1 tsp. celery seeds
1 cup cornmeal
3 1/3 cups flour
2 tsp. yeast
Dump all the ingredients into the bread machine in the order recommended for your machine. Process under the "white" cycle.
To use this bread for stuffing, just tear it up into small pieces and add whatever you usually add to your holiday dressings, i.e., walnuts, chopped apple, raisins, sausage... This recipe is from The Bread Machine Cookbook lll, by Donna Rathnell German I'm sure this recipe can be adapted for a handmade process, but, in truth, I save my efforts for handmade bread for breads that won't be torn up to be eaten!
From: Pam

Mayonnaise Biscuits
1 cup SR Flour
3 T. Mayo
1/2 cup milk
Mix flour and mayo, then add milk. Dough will be thin. Grease
mini-muffin pans & fill 2/3 full. Cook at 425 for about 15 minutes.
These do NOT get real brown and if you leave them in a little longer
they won't burn. Can double or triple. These are the base of just
about every muffin I fix. They are great.

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From: Pam
Pimento Cheese Biscuits
Using the above mayonnaise biscuit recipe, I add grated cheddar cheese
and drained chopped pimentos and usually dill weed or a little red
pepper, whatever your family likes. Doesn't take much cheese, no more
than about 1/2 cup at the most. All of the above can also be DROPPED
on a cookie sheet (spray with Pam) and cooked.

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From: Pam Pam

Red Lobster Cheddar Biscuit

2 cups Bisquick
1/2 cup cold water
3/4 cup grated sharp cheese
1/4 cup butter
1 tsp. parsley flakes
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning

Bake at 450 for 8-10 minutes. The above butter and spices are brushed
on the top before baking. The Red Lobster has a special butter/garlic
sauce that is used, but this comes might close to the real thing!!

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Crock-Pot Dishes

From: Kay
Here's a couple of crockpot recipes that uses wide-mouth canning jars to cook them in. I made both of these recipes last week, and they turned out so YUMMY!

PUMPKIN BREAD
1/2 cup all-purpose flour
3/4 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 cup packed brown sugar
1 Tbsp. cooking oil
1 egg
1/4 cup canned pumpkin
2 Tbsp. chopped walnuts
Grease two 1/2-pint straight-sided wide mouth canning jars well; flour the greased jars. Set aside. In a small bowl, combine flour, baking powder, and pumpkin pie spice. In a medium mixing bowl, combine brown sugar and oil; beat until well combined. Beat in egg. Add pumpkin; mix well. Add flour mixture. Beat just till combined. Stir in chopped nuts. Pour mixture into the canning jars. Cover the jars tightly with greased foil. Place the jars in the crockpot. Cover; cook on HIGH setting for 1 1/2-1 3/4 hours, or till wooden toothpick inserted near the centers comes out clean. Remove jars from crockpot; cool 10 minutes. Carefully remove bread from jars. Cool completely on wire rack before cutting.

BOSTON BROWN BREAD
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 egg, beaten
3/4 cup buttermilk
1/4 cup molasses
2 Tbsp. sugar
2 tsp. cooking oil
2 Tbsp. raisins, finely chopped
1/2 cup warm water
In a mixing bowl, stir together whole wheat flour, all-purpose flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, combine egg, buttermilk, molasses, sugar, and oil. Add egg mixture to flour mixture, stirring just till combined. Stir in raisins. Pour mixture into 2 well-greased 1-pint straight-sided wide mouth canning jars; cover the jars tightly with foil. Set jars in crockpot. Pour 1/2 cup warm water into the crockpot around the jars. Cover; cook on HIGH setting about 2 hours, or till a wooden toothpick inserted near the centers comes out clean. Remove jars from cooker. Cool 10 minutes. Carefully remove bread from jars. Cool completely on rack before cutting.

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Fish Dishes

From: Daniela
Matjestopf (Herringpot)
It is traditionally eaten January 1st, to
settle the stomach after the excesses of New Year's Eve!
Ingredients (serves 4 ):
8 Matjes fillets (or Herring)
1/4 liter Milch
1/8 liter cream
1/2 glas mayonnaise
1 glas Jogurth
3 onions
3 apples
 
Pour milch over fish fillets and let them strain for 60 minutes. Prepare sauce with mayonnaise, jogurth and cream (pepper optional). Finely slice the apples (without core and peel), cut onions in rings, then put apples and onions into the sauce.Add the herrings and let all rest for 30 more minutes. You can add sour pickles of your choice. Ideal with simply boiled potatoes.

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Meat Dishes

From: Peggy
Baked Crusty Ham
1 large bone- in smoked ham (gotta be smoked)
6 cups apple cider
1 cup apple brandy or apple schnapps
Blend to gether the cider and brandy and pour over the ham. Let it sit, basting every now and then, for at least 24 hours, in the refridgerator.
THEN:
combine together
2 cups bread crumbs (unseasoned)
2 cups brown sugar
Drain the ham (save the juicy stuff), and coat the whole ham with:
One 4 oz jar coarse dijon Mustard
pat onthe bread crumb mix until the ham is totally covered. Put on a rack on a roasting pan and bake at 350 degrees F until the crust is nice and brown and the ham is good and hot all the way through- since it is already smoked all you need to do is heat it up.
Slice and serve with the gravy.
Gravy:
Marinade juices, and the juices drained off the roasting pan Cook all together in a saucepan until reduced by 1/2- at a simmer this should take about 2 hours, just put it on and go do something else.
Hope y'all enjoy this! Peggy

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From: Connie
Honey Baked Ham
Okay this one may seem flakey, but it is a tradition in my family.
1. Start to conversation at Thanksgiving dinner about who's having the Christmas dinner.
2. Eliminate the host from the rest of your conversation.....they are now ineligible for this "recipe".
3. Now argue with your mother over who "gets to" buy the honey baked ham from the "Honey Baked Ham" store located over the mountain, but within sight of Northern Virginia's shopping mecca, Tyson's Corner.
4. Plan your argument and hang on like a pitbull with a fresh bone. Your holiday shopping is riding on this.
5. Success. Mother cedes the right to buy the ham to you. Ahh the sweet smell of the shop awaits.
6. Two days before Christmas, invite your sisters and your mother to ride to Tyson's for shopping, lunch at the honey baked ham store and then pick up your ham and a pleasant ride back over the mountain.
7. Shop and visit and laugh and act like the simpletons you can be around your sisters.
8. Pile in the car and just like Beverly Hillbillies laugh and carry on in the car on the way to the Honey Baked Ham store.
9. Let your sisters and mother order their lunches and order your ham.
10. While you decide what you want for lunch your mother pays for your sisters lunches and the ham you fought so hard to buy.
11. Throw a fit about her paying for it and as a consolation prize she meekly offers, "Honey you can buy your own lunch if it's that important you."
12. Properly chastised in public, go and eat your darn sandwich.
13. Finish lunch in subdued air.
14. Pile in the car and on the ride home argue freely about that darn ham.
15. You inform your mother you will give her the money for the ham.
16. She then says, "Oh but honey I put it on the card. You know how your father is about cash."
17. Spend a moment on that thought and sigh.
18. Once again you've lost the war, but resolve that the first year
that old woman is in the home, you're buying the ham and you'll take her a slice.
19. Listen the rest of the way home to your sisters and mom rattle on about life and hope like heck you get to do this again next year!
Connie
PS...Oh yeah...two days later put that ham serve that ham, but now it's not really the point anymore.

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From: Pam
Atlanta Sausage Chowder
I had this at a restaurant on West Peachtree about 20 years ago. I picked it apart until I could figure out the recipe! We love it during the holidays when we don't want any more turkey, dressing, etc!!

2 or 3 cans diced tomatoes
4 or 5 diced potatoes
2 or 3 cans red kidney beans Can add water to make it
chopped onions, chopped bell pepper the consistency you like.
celery seasoning or diced celery
A few shakes of chili powder
Ground sausage, browned and drained well
Mix it all up and heat thoroughly, can tailor the ingredients to suit your preferences. The sausage flavor is subtle but very good. As a rule, I don't much care for sausage, but this is great! We love it with cheese biscuits, cheese toast, or saltines. Just a nice change from chili and more filling with the potatoes. Goes a long way.

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One-Dish Meals

From: Christine
Country Corn Souffle
1 16oz. package frozen corn kernals
8oz. shredded cheddar cheese
6 eggs
2 c. heavy cream
1/4 c. sugar
1/4 c. flour
Salt, pepper and nutmeg to taste - several dashes of each
Combine cream, sugar, flour and spices. Add eggs, one at a time, beating well after each addition. Add corn and cheese, mix well. Pour into well buttered 9x13" baking dish. Bake at 350 for 45 - 55 minutes, or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting into squares to serve. Delicious with turkey, ham or pork roast. Also a good holiday "covered dish" because it's still tasty at room temperature.

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From: Pam


Vegetable Spinach Quiche

Preheat to 375 1 9" deep dish pie crust

4 eggs, beaten
1 1/2 cup Milk
1 cup Swiss Cheese (grtd)
1 pkg. Knorr Vegetable Soup Mix (envelope)
1 box chopped Spinach (10 oz) Thaw & Squeeze

Mix it all up & pour into frozen crust. Cook @ 375 for about 50
minutes, a knife should come out clean when poked in the middle. This
is so easy and it makes a BIG & COLORFUL quiche. If taking to someone
for something special, I usually take my mayonnaise biscuits and a green
salad!!


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From: Pam

Shoepeg Corn Casserole

1 can white shoepeg corn (12oz) 1/2 cup sour cream OR 1 can
1 can French style Green Beans (16oz) cream of celery soup
1/2 cup chpd. celery 1 stack Ritz crackers,crushed
1/2 cup chpd. bell pepper 1 stick butter
1 can water chestnuts, sliced Salt & Pepper
1/2 cup chpd. onion
1/2 cup sharp grated cheese
Grease casserole with 1/8 of the stick of butter. Drain corn,
beans, chestnuts. In 1/2 stick of butter, saute onions, pepper, celery.
Add all ingredients except crumbs & remaining butter. S&P to taste.
Pour into dish, melt remaining butter, add to cracker crumbs & place on
top. Bake at 350 for 45 minutes. The Baptist use the Ritz crackers, we
Methodist use slivered almonds instead. You'll find this at any covered
dish here in Bainbridge!!

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From: Pam
Crockpot Cheese Souffle

8 slices bread, crusts removed (cut each slice into 4 strips)
8 oz. cheddar cheese, grated
4 eggs
1 cup milk
1 cup evaporated milk
1/4 tsp. salt
Paprika
Lightly grease crockpot. Alternate layers of bread and cheese, can
also add chopped ham if desired. Beat together the eggs, milks, salt,
and pour over the stuff in the pot. DO NOT STIR. Sprinkle the top with
paprika. Cover and cook on low for 3 & 1/2 to 4 hours. Serves 6
generously. Needs to cook longer if recipe is doubled.

I mix this up at home and sit my crockpot in a dishpan (in case it
spills) and take it to school. Other teachers bring rolls & salad and
we enjoy the change of pace!!

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From: Monica

We have this for Thanksgiving, but my grandmother made it for fall
potlucks.[She found it in a newspaper.] Most people think it's sweet
potatoes. That's what he thought and had 2 helpings. he felt "sick" when
he found out what it really was. We told my inlaws this during the
holidays last year. My father in law didn't connect the story to the
dish in front of him. Same reaction. it really doesn't taste like
squash.

Butternut Squash Casserole – Thelma Johnson( my grandmother)
Serves: 6-8

2 c cooked mashed squash
2 Lge or 3 sm beaten eggs
1/3 c melted butter
1/2 c milk
1 c sugar
1/2tsp coconut flavoring or 2 TB flaked coconut
1/2 tsp ground ginger

Combine all ingredients, blending. Spoon into lightly greased 1 1/2 qt
casserole. Bake at 350° F about 1 hour or until firm in the center.

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From: JLeesalex
Christmas Morning Wife Saver

Make the day before and pop it in the oven in the morning. Serves 8.


16 slices white bread, with crusts removed
slices of Canadian Back Bacon or ham
slices of sharp cheddar cheese
6 eggs
1/2 tsp salt
1/2 tsp pepper
1/2 to 1 tsp dry mustard
1/4 cup minced onion
1/4 cup green pepper, finely chopped
1-2 tsp worcestershire sauce
3 cups whole milk
Dash tabasco sauce
1/4 lb butter
Special K or crushed Corn Flakes

In a 9" x 13" buttered, glass baking dish, put 8 pieces of bread. Add pieces to cover dish entirely. Cover bread with slices of back bacon or ham sliced thinly. Lay slices of cheddar cheese on top of bacon and then cover with slices of bread to make like a sandwich. In a bowl, beat eggs, salt and pepper.
To the egg mixture add dry mustard, onion, green pepper, worcestshire sauce, milk and tobasco. Pour over the "sandwiches", cover and let stand in fridge overnight. In the morning melt 1/4 lb of butter, pour over the top. Cover with Special K or crushed cornflakes. Bake, uncovered, 1 hr at 350 degrees.
Let sit 10 minutes before serving. Serve this with fresh, cut up fruit and hot cinnamon rolls.

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Pies

From: Carole
Spaghetti Pie
I tsp. of butter
1 egg
1egg white
I cup of cottage cheese
1/2 lb of ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
16oz can tomatoes cut up
6 oz tomato paste
1tsp dried oregano
1/2 tsp garlic powder
Cook spaghetti stir inbutter into hot spaghetti combine egg and egg white and stir into spaghetti.Form spaghetti crust into a buttered 10inch pie plate. Spread cottage cheese over the bottom. Cook meat, onion, green pepper, drain. Stir in undrained tomatoes, tomato paste and spices. Turn meat mixture on top of cottage cheese. Bake 350 for 20 minutes, makes one
pie...I like to put on top at the end.. graded cheese..if you have a big family like mine you might want to make two.

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From: Yolanda
Shepherd's Pie
pastry for 2 - 9" pies
about 2 C shredded or chopped chicken
Vegies
1/2 C frozen peas
1/2 C snaps (green beans)
1/2 C carrots
1/2 C mushrooms
1 onion
2 T butter
potatoe topping:
2 lbs boiling potatoes
1/4 C butter
1/2 C sour cream
milk
salt and pepper
Cream sauce
1/2 C butter
1/4 C flour
2 C flour
2 C stock
1 C milk
1/4 C fresh tarragon
1/2 t nutmeg
1/8 C sherry
salt and pepper
Preheat oven to 375. Prepare vegies: Use 2 T butter to saute onion 5 min.
Steam carrots, green beans and peas 5-8 min. Add to onion mix and set aside.
Peel and boil potatoes. Drain and mash adding butter, sour cream and milk.
Set aside.
Prepare cream sauce: melt butter and whisk in flour. Cook 2-3 minutes stirring constantly.
Slowly add milk and stock while whisking constantly as sauce thickens. Stir in tarragon, nutmeg, sherry and salt and pepper. Add vegies and chicken to sauce. Allow to cool then put mix in pie shells. Cover with mashed potatoes. Cover with foil and bake 45 minutes til brown. Let set for 5 min.
Sounds complex but is really easy and delicious.

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Salads

From: Joan
This salad is a family favorite. My mother (who is now 84) made the the recipe.. We love it.
1 PKG. orange jello
1 pkg. lemon jello
1/3 c sugar
1 c pineapple juice with 2 cup water - bring to a boil and add jello & sugar
Add 1 can crushed drained pineapple
1 c chopped nuts
1 pkg. (12 oz) finely chopped cheese
When jello mixture is cool and slightly set add 2 cups cool whip.
Pour into a 9x13 pan and chill

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From: Kim
Tomato/potato herbed salad
8 small red potatoes
5 plum tomatos, cut into fourths
1 small onion finely chopped

1/2 c fresh basil leaves (or 3 T dried)
1/3 c fresh sage leaves (or 2 T dried)
1/3 c fresh mint leaves (or 2 T dried)

1/2 c olive oil
1/2 c wine vinegar

Cook potatoes 20 minutes in boiling water until tender. Cool slightly and cut into 1/2" slices.

Add rest of ingredients, mix, cover and refrigerate for 2 hours, stirring occasionally.

Serves 6.

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