My Parents Are Survivors

Christmas Recipes Four

Cinnamon Apple Rings
3 large cooking apples ¼ cup lemon juice 1 cup water ½ cup sugar ¼ cup cinnamon candies
Peel and core apples. Cut into ½ inch rings. Toss with lemon juice to prevent discoloration. Combine water, sugar and candies in large saucepan. Bring to a boil, stirring until sugar and candies are dissolved. Add apple rings and simmer until just tender, about 15 minutes. Let cool in liquid. Drain. Submitted to Jo Riley by her Santa's Angel

Holiday Harvest Rice
2 tbsp. oleo 1 ½ cups white rice ½ tsp salt 2 cups apple juice 1 cup cranberry juice 2 tbsp. lemon juice 1 tbsp. raisins 2 tbsp. light brown sugar ½ tsp cinnamon 2 small tart apples, peeled and chopped
In saucepan over medium heat, melt oleo. Stir in rice and salt, stirring to coat rice. Add juices, raisins, sugar and cinnamon. Bring to boil. Cover and simmer 20 minutes. Stir in apples. Submitted to Jo Riley by her Santa's Angel

Apple-Cranberry Muffins
1 ¾ cups plus 2 tablespoons all purpose flour, divided ½ cup sugar, divided 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt 1 egg ¾ cup milk ¾ cup applesauce ¼ cup oleo, melted 1 cup fresh cranberries, chopped ½ tsp cinnamon
In medium bowl, combine 1 ¾ cups flour, ¼ cup sugar, baking powder, baking soda and salt. In small bowl, combine egg, milk, applesauce and butter; mix until just moistened. Batter will be lumpy. In small bowl, toss cranberries with remaining sugar and cinnamon. Sprinkle over tops of muffins. Bake at 400° for 20-25 minutes until golden brown. Submitted to Jo Riley by her Santa's Angel

Caramel-Cinnamon Snack Mix
1 tbsp. oil ½ cup popcorn kernels ½ teaspoon salt, divided 1 ½ cups light brown sugar, packed ½ cup oleo ½ cup corn syrup ½ cup cinnamon candies 1 cups animal crackers 1 cup M & M's
Heat oil in large saucepan over high heat until hot. Add popcorn and pop. Divide popcorn evenly between two bowls. Add ¼ teaspoon salt to each. Toss to coat. Set aside. Preheat oven to 250°. Combine sugar, butter and corn syrup in heavy medium pan. Cook over medium heat until sugar melts, stirring constantly with wooden spoon. Bring to a boil. Boil 5 minutes, stirring frequently. Remove ½ of mixture (about ¾ cup) from pan and pour over 1 portion of popcorn. Toss with lightly greased spatula until evenly coated. Add candies to saucepan. Stir constantly until melted. Pour over remaining popcorn. Toss until evenly coated. Spread each portion of popcorn in even layer in separate greased pan. Bake 1 hour stirring ever 15 minutes to prevent popcorn from sticking together. Cool completely. Combine popcorn, crackers and chocolates in large bowl. Store in airtight container at room temperature for up to a week. Submitted to Jo Riley by her Santa's Angel

Cherry Freeze
1 small package cherry Jello 1 cup boiling water ½ cup sugar 1 cups milk 1-4 ounce container frozen topping, thawed
In a small bowl, dissolve Jello in boiling water. Add sugar, stirring until completely dissolved. Stir in milk. (Mixture will appear curdled, but it will become smooth when frozen.) Pour into a 9 x 13 pan. Freeze about 1 hour or until ice crystals begin to form 1 inch from edge. Transfer to chilled bowl. Beat with electric mixer until smooth. Fold in whipped topping until well blended. Return to pan. Place in freezer about 4 hours or until firm. Submitted to Jo Riley by her Santa's Angel

Seven Layer Salad
1 head lettuce, torn into bite-size pieces 1 cup chopped celery ½ cup chopped green onions ½ cup chopped green pepper 1-10 ounce package frozen peas, cooked and drained 1 hard cooked eggs, sliced 1 tbsp. sugar 1 cups mayo ½ pound bacon, cooked, drained and crumbled 2 ounces shredded Cheddar cheese
In a large salad bowl, place lettuce. Layer celery, onions, green pepper, peas and eggs over lettuce. Spread mayonnaise over top. Sprinkle sugar over mayonnaise. Sprinkle with bacon and cheese. Refrigerate until ready to serve. Best if prepared at least 8 hours before serving. Submitted to Jo Riley by her Santa's Angel

Crab-Stuffed Mushrooms
20 large fresh mushrooms - about 1 pound 1 cup Italian salad dressing 3/4 cup soft bread crumbs - divided 1 - 6 1/2 ounces crabmeat - drained/flaked 2 eggs - beaten 1/4 cup salad dressing or mayonnaise 1/4 cup minced onion 1 teaspoon lemon juice
Clean mushrooms with damp paper towels. Remove mushroom stems and reserve for use in another recipe. Combine mushroom caps and Italian salad dressing; cover and refrigerate 1-2 hours. Drain well. Combine 1/2 cup of breadcrumbs and remaining ingredients; mix well. Spoon crabmeat mixture into mushroom caps, and sprinkle with the remaining bread crumbs. Place in an 8 inch square baking dish; bake at 375° F. for 15 minutes. Yield: about 2 dozen appetizer servings. Serving Size: 24 Submitted to Paula Berry by her Santa's Angel

Holiday Eggnog
3 Eggs, separated 1/2 cup Sugar 2 cups Milk 1 Bottle beer 1/4 cup Brandy or bourbon 1 cup Whipping cream, whipped Nutmeg to taste
Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk, beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar, continuing beating until stiff peaks form. Fold whites into yolk-beer mixture. Chill. Just before serving, fold in whipped cream. Serve in small punch cups, sprinkled with nutmeg. Makes 6 cups, or 12 half-cup servings.- Serving Size: 3 Submitted to Paula Berry by her Santa's Angel

Breakfast - Bridge Creek Heavenly Hots
1/4 cup cake flour -- Do not substitute! 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons granulated sugar 4 large eggs -- beaten 1 16 oz. sour cream
Mix together the flour, baking soda, salt and sugar until well blended. In another bowl, mix together the eggs and sour cream until well blended. Add to the dry ingredients and mix until all dry ingredients are mixed in. Allow the mixture to sit for about 5 minutes. Meanwhile, heat up a large frying pan. Once it's hot add a little oil and lightly coat the bottom of the skillet. Using a TABLESPOON, drop the batter onto hot skillet. Cook on one side until the bubbles on the top start to pop and the edges begin to look dry. Careful that you don't burn them. They puff up when you flip them. Submitted to Paula Berry by her Santa's Angel

Hazelnut Melting Moments Cookies
1 cup Margarine or butter- softened 2/3 cup Sugar 2 tsp Vanilla 1 tsp Lemon peel - grated 1 Egg yolk 2 1/4 cups All purpose or unbleached Flour 1 1/2 cup Ground hazelnut (filberts)* 1 pkg. Semi-sweet chocolate chips (about 1 cup) 1 tbsp Powdered sugar
Heat oven to 325°. In large bowl, beat margarine and sugar until light and fluffy. Add vanilla, lemon peel and egg yolks; blend well. Lightly spoon flour into measuring cup; level off. Stir in four and hazelnuts; mix well. Shape into 1 1/2-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb, make an indention in the center of each cookie. Bake at 325° F for 10 to 15 minutes or until light golden around edges. In small saucepan over low heat, melt chocolate chips, stirring until smooth. Spoon 1/2 teaspoon melted chocolate into center of each cookie*. Remove from cookie sheet; light dust with powdered sugar. Tips: If desired, hazelnuts can be toasted before they're ground. To toast hazelnuts, spread on cookie sheet; bake at 350° F. for 8 to 10 minutes or until skins crack, stirring occasionally. If desired, remove skin. ** If chocolate mixture begins to thicken, warm over low heat. Note: Hazelnuts or filberts are sweet, rich, grape-size nuts. These nuts have a bitter brown skin that is best removed by heating them at 350° F. for 8 to 10 minutes until the skin begins to crack and flake. Place a handful of warm nuts between layer of a clean dish towel and rub vigorously to remove the skin. Hazelnut are usually package whole. They are used whole, chopped or ground in all manner of sweets and for texture and flavor in some main dishes and salad. Submitted to Paula Berry by her Santa's Angel

Stuffed Artichokes
1/2 cup Pine nuts 4 Large fresh artichokes 1/2 Lemon 3/4 cup Low-fat chicken broth - divide 1 cup Onion - chopped 1 cup Shrimp - cooked, diced 1/2 tsp Garlic powder 1/4 cup Bread crumbs 1/4 cup Fresh parmesan - grated 1/2 tsp Dried dillweed 1/4 tsp Ground white pepper
Toast pine nuts. (You can do this in the microwave, if desired. Spread them in one layer on a m/w-safe paper towel on High until lightly browned about 2 to 4 minutes). Cut off artichoke stems so that they are flat on the bottom and will stand up in the baking dish. Snip points off outer leaves. Rub with cut side of lemon. Place artichokes in micro-safe dish and pour 1/4 c of the chicken broth into bottom of dish. Cover tightly with plastic wrap and cook on High until bottoms are tender when pierced with tip of knife (about 11 minutes). Let stand covered, 3 minutes; drain. When cool enough to handle, pull out center leaves and remove center choke. Cook oil, onion and garlic, uncovered, on High in m/wave for 3 minutes. Add remaining ingredients and another 1/4 c. chicken broth to the onion mixture. Stir until well blended. Spoon mixture into center of artichokes (and in between leaves, if desired). Pour the remaining 1/4 c chicken broth into the bottom of the dish. Place artichokes in broth. Cover with plastic wrap and cook on high until heated through, about 4 minutes. Yield: 4 servings Submitted to Paula Berry by her Santa's Angel

Stained Glass Cookies
1 cup margarine 1 cup shortening 1 cup sugar 1/4 cup honey 2 eggs 2 teaspoons vanilla 5 cups flour 1 teaspoon baking soda teaspoon salt hard candies (such as lollipops or life savers)
Mix margarine, shortening, sugar, honey, eggs and vanilla. Add flour, soda and salt. Add flour and chill the dough overnight. On waxed paper roll out the dough and cut shapes with cookie cutters. Then cut out areas for "windows" or Roll dough into "snakes". Shape the snakes into cookies--leaving some open spaces. Place the cookies on a well-greased cookie sheet. Fill the openings with crushed hard candies or a whole life saver. Bake at 350° for 7-8 minutes. Let cookies cool for 5 minutes before removing them from the cookie sheet. Submitted to Lizza by her Santa's Angel

Wassail
4 cups apple cider 1 jar crabapples (undrained) 16oz 2 cups golden sherry 4 lemon slices 1/4 cup sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon
Place cider into sauce pan, bring to boil Serves 10 Submitted to Lizza by her Santa's Angel

Sugarplums
They'll be dancing for joy after a bite of these luscious chocolate-studded treats. Store in the refrigerator up to one month. 1 cup orange-essence or plain pitted prunes 1 cup pitted dates 1 cup dried apricots 1 cup sweetened flaked coconut 1 cup finely-chopped pecans 1/2 cup graham-cracker crumbs (from 3 graham crackers) 1/3 cup semisweet miniature chocolate chips 3 tablespoons rum or orange juice 1 teaspoon vanilla extract coarse red, white, and green decorating sugar
1. In several batches, place prunes, dates, apricots, and coconut in the bowl of a food processor. Cover and process until finely chopped. Scrape into a medium bowl. Add pecans, graham-cracker crumbs, chocolate chips, rum, and vanilla. Mix with your hands until well combined. 2. Roll by heaping teaspoonfuls into balls, then roll in colored sugar to coat. Place in small paper candy cups. Store in an airtight container with waxed paper between the layers and refrigerate. Add other ingredients. Stir until sugar is dissolved. Serve immediately. Makes 6 dozen Submitted to Lizza by her Santa's Angel

Santa's Sausage Balls
1 lb. Hot Sausage 10 oz. Grated Cheddar Cheese 3 cups Bisquick
Mix all ingredients by hand in a large bowl. KNEAD WELL! Shape into small balls. Bake at 350° for 30 minutes. Submitted to Lizza by her Santa's Angel

Smoked Salmon With Peppercorn Crust
and Tarragon Mustard

1 side of fresh salmon, filleted
Kosher salt Tarragon Mustard Sauce:
2 oz. Dijon mustard
6 oz. lowfat sour cream
1 bunch fresh tarragon, chopped;
*mix all ingredients, season to taste, let stand to blend flavors Pepper Melange: 1 tbsp. each rough, cracked peppercorns using black, white, pink and szechuan peppers

Outside charcoal grill with lid. Double handful of wood chips, soaked in water.

Light charcoal in outside grill. Allow to burn down to glowing coals while preparing salmon. Preheat oven to 325°. Lightly season both sides of filet with kosher salt. Using cracked peppercorns, coat both sides of salmon pressing pepper into filet well. In a large non-stick pan, heat a little vegetable oil and sear filet on both sides for about 2 minutes each. (Cut filet in half if necessary.) Place salmon on wire rack of grill. Into a small, aluminum foil lined pan, place 3 to 4 hot coals. Place some of the soaked wood chips on top of hot coals to create smoke. Place this pan inside grill on wire rack with fish. Close grill. When smoke subsides, repeat smoking process. After second time, remove salmon to baking dish and place into 325° oven for 7 to 10 minutes until just flaky. Remove from heat and cool. Cut into bite sized squares and serve on platter with sauce on the side.

Appetizer - Serves 8

Submitted to Lizza by her Santa's Angel

Christmas Bread

4 cups buttermilk
2 oz. yeast
3/4 cup dark syrup
2 tablespoons grated orange peel
1/2 tablespoon roughly ground caraway seeds
1 tablespoon salt
about 3 cups rye flour
1 1/2 cups graham flour
about 4 cups white flour

Warm up the buttermilk. Crumble in the yeast and add the syrup and spices. Mix in the flour and knead thoroughly. Cover with a cloth and leave to rise. If the kitchen is drafty, stand the covered bowl in warmish water. Divide the dough into three and shape each portion into a round loaf. Put in a warm place to rise. Prick with a fork before placing in the oven.

Makes 3 loaves
Preparation time: 30 minutes
Rising time: 1 1/2 hours altogether
Baking time: about 40 minutes
Oven temperature: 400°F
Suitable for freezing

Submitted to Lizza by her Santa's Angel

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Changes last made on: Tue Jul 21, 2009