How about some Holiday Side Dishes?

**Although you could probably add alcohol to any of these recipes, those which specifically include it are in blue.

Last updated: Saturday, September 12, 2009

Haminados Eggs Haminados eggs are simply eggs hard boiled in water containing dried onion peels, salt and pepper, with the option of adding a tablespoon or two of coffee grounds or instant coffee. The shells will absorb the color of the liquid and turn brown. The egg white will turn a light beige and acquire a very subtle, but pleasing flavor. It will not taste like either the coffee or onions. The oil will pass through the porous shell of the egg and cause the shell to slide smoothly off when peeled. Shade and intensity of the brown egg color will depend on the quantity of the onion skins and coffee used, the variety of onions, and the length of time that the eggs cook (4-24 hours in the stovetop method) Included here are the crock pot and oven methods as well. 6 Eggs 1 Tbs. vegetable oil 1 tsp. salt 1 tsp. pepper Handful of vegetable peels (dried onion peels specifically) 1-2 Tbs. coffee grounds or instant coffee (optional) Place eggs in pot or saucepan of water together with plenty of onion skins and coffee. The type of onions does not matter (Vidalia, yellow, etc.). Add the oil. Bring to a boil and allow to boil rapidly for at least five minutes. Lower to a simmer and leave uncovered for at least four hours or overnight. Don't worry about overcooking them. Remove eggs from pot and place in a bowl of ice water. Remove the eggs and wipe them clean. Serve plain, hot, warm, or cold. Leftover eggs are easy to reheat. They are also wonderful sliced in salads (they make a terrific egg salad) or as a garnish for saucy stewed vegetables, like ratatouille. Note: You can also do this in the crock pot or oven. Crock pot: Save the papery outer layers from onions, or get them from the grocery store. Put onion papers in the crock, and put whole eggs in the shell in a single layer (may work with more than one layer if you have enough onion skins). Layer more onion papers between the eggs and on top of the eggs. Add water, filling the crock to 2/3 or more. Add a few "glugs" of olive oil. Cook on low for 4 to 10 hours. The eggs will be colored brown from shell to yolk and have a delicious taste. They're excellent plain or in egg salad, etc. Oven method: Preheat oven to 175 degrees. Put everything into 2-quart ovenproof casserole. Cover tightly. Put casserole in oven and allow undisturbed cooking for at least 12 hours.

Minted Feta, Tomato and Cucumber Greek Salad 2 cups cherry tomatoes, halved 2 cups cucumbers, peeled, seeded, diced 3 tablespoons onions, grated 3 tablespoons fresh mint leaves, chopped coarsely Dressing 1/2 cup Greek yogurt 1/2 cup mayonnaise 1 cup feta cheese, crumbled 3 teaspoons balsamic vinegar 2 teaspoons lemon juice salt and pepper Toss vegetables with dressing, Refrigerate overnight for best flavor.

Blue Cheese Potato Salad 4 slices bacon 2 lb. red new potatoes 1/2 cup olive oil 3 tbsp. white vinegar 1 bunch green onions, chopped 1/2 tsp. salt 1 tsp. ground black pepper 1 1/2 oz. blue cheese, crumbled Place bacon in a large and deep skillet; cook over medium high heat until evenly brown. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on. In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat. Ready in 45 min

Pineapple Rice 1 cup brown rice 2 tsp. oil 2 garlic cloves, minced 1 1/2 tsp. grated fresh ginger 1/2 tsp. turmeric 1/2 tsp. salt 2 1/2 cups water 1 cup pineapple chunks 1/4 cup chopped scallions 1/2 cup chopped cashews In a medium saucepan with a tight fitting lid, combine the rice, oil, garlic, ginger, turmeric and salt. Sauté ingredients for a minute or two; stirring constantly to prevent sticking. Add the water and bring to a boil. When the water boils, reduce the heat to low, cover and simmer for about 45 minutes, until the water is absorbed and the rice is tender. Stir in the pineapple, scallions and cashews. There are many variations you could do to change htis up: toasted cocoanut, toasted sesame seeds and sesame oil, or cocoanut milk and pineapple juice for the liquid. This goes great with chicken, pork, seafood, and fish.

Porcini Mushroom Risotto Photos on the wall of the FACEBOOK CHEFS group courtesy of Chef James Echeverri. A one-ounce packet dried porcini (25 g, about a packed half cup) 1/2 of a small onion, finely sliced 1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter 1 1/2 cups (300 g) Arborio or Vialone Nano 1 quart / 900 ml chicken or vegetable stock 1 cup (50 g) freshly grated Parmigianino 1/2 cup (120 ml) heavy cream (optional) The water the mushrooms were soaked in, strained A bunch of parsley, minced Salt and pepper to taste Steep the porcini in a cup of boiling water for fifteen minutes. Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it has lightly browned with a slotted spoon and stir rice into the pot, Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn. Deglaze with the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you are using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it is absorbing, remove and chop the mushrooms and strain the liquid they soaked in, which can contain sand. Add the mushrooms and their liquid to the rice, and then continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, and half the cheese, the cream if you are using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese.

Parmigianino Crisp Photos on the wall of the FACEBOOK CHEFS group courtesy of Chef James Echeverri. 300 g/ 11 ozw shredded Parmigianino cheese Pre heat oven to 350 f conv oven or 400 f standard oven. Place parchment paper on sheet pan. Spray paper with non-stick spray. Evenly spread cheese on sheet pan. Place in oven and bake for 15-20 min or until all the cheese is bubbling a beautiful light brown. Remove from oven and let cool. When cool remove from paper and break it in to serving size. (Optional) Make small size circles using a teaspoon. Use same method as large. Bake for 5-10 min. Remove and place in mold of egg flats for an interesting serving vessel for an hors d'oeuvres.

Stuffed Potatoes with Ham, Mushrooms, & Gruyere 6 large baking potatoes, scrubbed clean Rock salt 2 tbsp. extra-virgin olive oil 3 tbsp. unsalted butter, at room temperature 1/2 lb. thinly sliced cooked ham, cut into julienne strips 1 inch long 1/4 lb. button mushrooms, wiped clean, trimmed, and thinly sliced Granulated sea salt Freshly ground black pepper 1/4 cup crème fraiche or sour cream 8 oz. shredded Gruyere cheese Preheat the oven to 450 degrees. Put the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting into the potato about 1/8 inch all the way around. Spread a bed of rock salt about 1/4 inch thick on a baking tray large enough to hold the potatoes without touching. Place the potatoes lid sides up on the rock salt. Bake the potatoes until they are tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven, leaving the oven on, and let the potatoes cool slightly on the bed of rock salt. Meanwhile, heat a sauté pan over high heat and add the olive oil. When the oil is hot enough to flow freely, add 2 tbsp. of the butter. When the butter starts to foam, add the ham and mushrooms and sauté, stirring frequently, for 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl and set aside. Holding each hot potato with a kitchen towel cut off the lid with a sharp knife, following the scoring mark. Using a sharp-edged tablespoon scoop the flesh from the potatoes and the lids, leaving a wall about 1/4 inch thick, transferring the potato flesh to a large mixing bowl; set aside. Return the potato shells and lids to the baking tray with rock salt and return to the hot oven, leaving the oven door open, to keep the potato shells and lids warm. Mash the potatoes with a potato masher and season with salt and generously with pepper. Add the crème Fraiche or sour cream and the remaining butter and continue mashing until thoroughly blended. Stir in the ham, mushrooms, and 2 oz. of the cheese. Remove the baking sheet from the oven and turn the oven temperature up to 500 degrees. Carefully spoon the potato mixture back into each potato shell; the mixture will mound above the rim of each potato. Sprinkle the remaining cheese on top of the filling. Leave the lids unfilled, placing them around the side of the tray. Return the baking tray to the oven and bake until the potatoes are heated through and the cheese has melted, 7-10 minutes. To further brown the cheese, briefly use the broiler, keeping close watch to prevent burning. Carefully transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an attractive angle, partially inserting an end into the filling to secure each lid. Serve immediately.

Spaetzle 2 cups flour 3 eggs Salt Enough water to make a paste Mix flour, eggs, and a little salt. Add water until you have a paste consistency. Do not beat, just blend. Drop bit by bit into boiling salted water. Remove from water, keep warm and finish process with remaining dough.

Yankee Popovers 1 Cup All Purpose Flour 2 Large Eggs 1 Cup Whole Milk Butter Preheat oven & pans to 450 Degrees Stir all ingredients Generously coat pans with melted butter Fill the pans approximately 1/2 full Bake approximately 20 minutes, until the popovers rise Reduce heat to 400 degrees for 10 minutes until brown Large popovers make a great way to serve soups too - just put one in the bowl, opened, and then ladle on your stew or soup!

Molasses Hi-Fiber Bread 2/3 cup water, lukewarm 1/3 cup milk, lukewarm 1 large egg, mixed with a fork 3 tbsp. molasses 1 2/3 tbsp. soft margarine 1 1/2 tsp. salt 1/2 cup natural bran (not the cereal) 1 cup all-purpose flour 1 cup whole wheat flour 1/2 cup rolled oats (not the instant variety) 1/8 cup rolled oats, to sprinkle on top of loaf 1/4 cup wheat germ 1/4 cup psyllium 2 1/4 tsp. fast rising yeast 3/4 cup raisins (optional) Place all ingredients into your bread machine according to manufacturers instructions (or mix by hand). Allow the ingredients to mix well. Turn your machine off after the first mixing cycle is complete. Remove the dough and allow it to rest 10 minutes on a lightly floured board. Knead lightly and shape into a round loaf. Place into a greased cake pan and sprinkle with oats. If your dough is not sticky enough to hold the oats, brush lightly with egg white & slash the top of your loaf before adding the oats. This will also help to give a 'crisp' crust to your bread. Cover with a damp warm towel and set in a warm place to rise (about 1 hr). Place in a 375 degrees preheated oven and bake about 40 minutes or till bread tests done (removing it from the pan, tapping the bottom of your loaf lightly should produce a 'hallow' sound). Remove the loaf and allow cooling slowly on a wire rack and covering with a tea towel.

Kobe Style Fried Rice 2 cups cooked rice, cooled 1/4 cup frozen peas 1/4 cup frozen corn 1/4 cup carrots, cut into pea sized pieces 1 small onion, finely chopped (or 2 green onions) 1-2 tablespoons soy sauce 1 tablespoon butter Cook peas, corn, and carrots in microwave for 2-3 minutes (until crisp tender) Cool and add to rice. Place 1-2 tablespoons of oil in a wok or non stick pan. Sauté rice and vegetables and onion. Top with 1 tablespoon butter and cook until hot. Add soy sauce. Serve immediately.

Potato Latke 1 lb potatoes 1/2 cup finely chopped onion 1 large egg, lightly beaten 1/2 teaspoon salt 1/2 to 3/4 cup olive oil Accompaniments: sour cream and applesauce Preheat oven to 250°F. Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt. Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven. Cooks' notes: Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes. Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we’ve done here) keeps the batter from turning brown too quickly. Makes 12 to 16 latkes.

Sage-Buttered Corn-on-the-cob 4 ears fresh corn, in husks 1/2 stick (1/4 cup) salted butter, softened 1/4 cup chopped fresh sage 1/2 teaspoon fresh-ground black pepper Preheat grill to medium-high. Fill a large bowl with water, add the corn, and soak for 30 minutes. Stir together the butter, sage, and pepper in a small bowl and set aside. Cut four 12-inch pieces of kitchen twine and set aside. Drain the corn and, without removing the husks from the ears, pull them away from the cobs and remove the silk to reveal the kernels. Brush each ear with about 1 tablespoon of the sage butter and replace the husks. Tie the husks closed by wrapping the twine around the ear several times and securing at the top with a knot. Grill, turning corn occasionally while cooking until kernels are just tender-30 to 40 minutes. Untie ears and serve immediately

Cheese Freeze For the crust: 20 Graham crackers* (or 1+1/2 cups (375 ml) Graham cracker crumbs) 4 Tbs (60 ml) butter 1/4 cup (60 ml) sugar For the filling: 1 lb. (450 g) cream cheese 2 eggs 1/3 cup (80 ml) sugar 1 tsp (5 ml) vanilla extract 1/8 tsp (1/2 ml) salt For the topping: 1 pint (500 ml) sour cream 1/3 cup (80 ml) sugar 1 tsp (5 ml) vanilla extract * Graham crackers, an American product, are rectangular-shaped, whole-wheat crackers that have been sweetened, usually with honey. Substitute any sweet cracker or biscuit crumbs available in your area. Crush the Graham crackers and mix with butter and sugar. Press into a greased 8 inch (20 cm) square pan. Combine the cream cheese, eggs, sugar, salt, and vanilla and blend until thoroughly mixed. Pour into the crust and bake 35 minutes at 350F (180C). Remove from oven and cool for 10 minutes. Mix the ingredients for the topping, pour over the cooled pie, and bake an additional 10 minutes. Serves 6 to 8.

Pepe Noodle Fruit Salad 1 c. uncooked Acini Pepe noodles* 1 large can chunk pineapple 20 oz. 1 large can mashed pineapple 20 oz. 1 can Mandarin Oranges 1 container coolwhip ( I use Non fat) 8 oz size or whipped cream 2 cups may be substituted 2 cups mini marshmallows plain or flavored 1 cup sugar 1 Tbs lemon extract 2 Tbs Flour 1 egg beaten Optional--- 3 Bananas sliced 1/2 cup Blueberries 1 -2 cups sliced strawberries Chopped nuts Candied Cherries Cook noodles 8-10 minutes- rinse and drain well.. set aside. Drain pineapple - reserve juices- drain mandarin oranges Take the reserved pineapple juice , put into a sauce pan, add sugar, flour, lemon extract and beaten egg- Cook until thick , pour over noodles, pineapple and mandarin oranges. Lightly mix- cover and place into refrigerator overnight. Then mix in cool whip, marshmallows and the fresh fruit you have chosen to add to it.. sprinkle chopped nuts over top if you wish and decorate with candied cherries.. Enjoy.. * Acini Pepe *44 is a pasta product made by Ronzoni and found in the past section of grocery stores.

Cranberry Gelatin Salad 1 package (6 oz) cherry gelatin 1 & 1/2 cups boiling water 1 can (20 oz) crushed pineapple, undrained 1 can (16 oz) whole-berry cranberry sauce 1 & 1/2 cups seedless read grapes, cut in half 1/4 cup chopped pecans In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Cranberry sauce will melt and mixture will be somewhat smooth. I usually press lumps out with the back of a spoon. Refrigerate for 30 minutes. (This step is important. I tried omitting this and it didn't set up as well). Stir in grapes and pecans. Pour into a 2 qt serving bowl. Refrigerate until firm. Maybe made 1 or 2 days ahead. Servings: 8-10 1/2 cup servings. If using unsweetened pineapple and sugar free gelatin 1/2 cup equals 146 calories, 62 mg sodium, 0 cholesterol, 32 gm carbohydrates 2 gm fat. Diabetic exchanges: 2 fruit, 1/2 fat.

Cranberry Jell-O Salad Bottom layer: 2 - 3 oz. packages raspberry or cranberry Jell-O 1 1/2 cups boiling water 1 large can crushed pineapple (do not substitute tidbits unless you drain them!) 2 large cans whole cranberry sauce Combine hot water and Jell-O, then add the pineapple and the cranberries, mixing well. Pour into a 9 x 13 glass pan and refrigerate for 3 hours. Top layer: 1 cup half & half or light cream 1/2 cup sugar 1/2 cup water 1 cup sour cream (light sour cream okay -- fat free not too good) 1 package Knox gelatin 2 T. hot water 1 teaspoon vanilla Boil half & half and sugar, stirring constantly. Remove from heat. Mix gelatin and hot water. Let stand and add to the cream when slightly cooled. Add sour cream, water and vanilla, mixing well. Let cool for a few minutes. Pour carefully over the cranberry mixture. If too hot, the cranberry mixture will bleed into the cream mixture which can be quite pretty. Refrigerate until set. This can be made in a large mold, doing the cream layer first so it comes out on top.

Lo Mein 1 pkg. (1 lb.) fine noodles 1/4 lb. margarine (1 stick) 1 pkg. Lipton Onion Soup mix 1 can chicken broth (14.5 oz.) 1/2 c raw white rice 1 c water 2 cans (8 oz.) mushrooms (or 1/2 lb. fresh, sliced) 1 can sliced water chestnuts (5 oz.) 1 can sliced bamboo shoots (5 oz.) 1 can bean sprouts (14.5 0z) or 1/4 lb. fresh 1 pkg. frozen pea pods (defrosted) (7 oz.) Brown noodles in margarine. Add water, onion soup mix, chicken broth and rice. Cook over low heat until the rice is tender. Add all the vegetables except the pea pods. Stir to heat through. Add the pea pods at the last minute. Serves 6. Feel free to add, change or omit the vegetables.

Pureed Fennel 2 lbs (1 Kg) fennel bulbs, thinly sliced 1 large potato, peeled and diced 1/2 medium onion, chopped 3 - 4 Tbs (45 - 60 ml) extra virgin olive oil or margarine Salt and freshly ground pepper to taste Boil the fennel, potato, and onion in enough salted water to cover until very tender, 15 to 20 minutes. Drain and process in a food processor until smooth. Pour into a skillet over moderate heat and cook, stirring frequently, until the consistency of thick mashed potatoes. Do not brown. Add the olive oil or margarine and season with salt and pepper. Serves 4 to 6.

Winter Beans and Roasted Vegetables Olive oil cooking spray 1 pound winter yellow squash, cut into 1/2" to 1" cubes. 2 large carrots, sliced. 2 medium potatoes, unpeeled, halved and sliced. 2 medium onions, wedged. 1 15-oz. can Great Northern beans, drained and rinsed. 1 15-oz. can pinto beans, drained and rinsed. 1 1/2 tsp. dried basil. 1/2 tsp. dried thyme. 1 1/2 cups mixed dried fruit, cut into large pieces. 3 TBS. white wine vinegar. 1 1/2 TBS. olive oil. 1/2 cup minced parsley. Salt and pepper to taste. Line a large jelly roll pan with aluminum foil; spray with cooking spray. Combine fresh vegetables and beans in the pan and spray the vegetables generously with the cooking spray, then sprinkle with herbs and toss. Bake uncovered in a preheated 425 oven until the vegetables are tender, about 30 minutes, adding the dried fruit in the last five minutes. Mix the vinegar and oil. Spoon the vegetable mixture into a large bowl and drizzle the vinegar and oil mixture over the vegetables. Add the parsley and toss. Season to taste with the salt and pepper. Serve while still hot. The Great Northern beans and the pinto beans can be replaced with any colored beans.

Scalloped Corn 2 14.5 ounce cans creamed corn 4 eggs 32 saltine crackers, crushed 1/2 cup milk 2-3 cups cubed/shredded/chunked meat of your choice, cooked (leftovers are good) 2 teaspoons butter Mix all ingredients except the butter in a 2 quart casserole dish. Top with the butter and bake covered at 400 F for one (1) hour. Remove cover during the last 10 minutes to brown top. serves 6-8

Gananch Lupia (Green Beans) 8 cloves garlic 2 lb lamb chops (salted) 1-1/4C - water 1T - margarine 1-1/2 onions (slivered) 16 oz - tomato sauce 2 lbs. fresh green beans (cut French style) 25 oz. - beef broth Cook garlic, lamb chops and water in a big pot very slowly until water is evaporated. Add margarine and onions and cook until onions are transparent. Add tomato sauce and green beans and cook slowly for 20 minutes. Lastly, add beef broth and simmer for 1-1/2 hours.

Red Beans with Kielbasa One package (20 oz.) dried red beans prepared according to directions (I often substitute two 14 oz cans) One pound polish kielbasa One medium onion, chopped One bell pepper, chopped 1 tbs. chopped garlic 2 tbs. chopped parsley 1/2 tbs. oregano 1/2 tbs. basil Water (to desired consistency) Slice the sausage into bite size pieces. Brown in a large skillet, then remove from pan, leaving drippings. Add onion, pepper, and garlic and saute until soft. Add parsley, oregano and basil and saute one minute. Add prepared or canned beans and return sausage to pan. Simmer for approximately 30 minutes, stirring occasionally to prevent sticking. Serves 4 - 6.

Spinach Risotto 2 Tbs (30 ml) olive oil 1 medium onion, chopped 2 cloves garlic, finely chopped 1 - 10 oz (280 g) package frozen chopped spinach, thawed and well drained 4 cups (1 L) canned or fresh chicken stock 2 cups (500 ml) uncooked rice (preferably short-grained such as arborio rice) Salt and freshly ground pepper to taste 1/2 cup (125 ml) grated Parmesan cheese Chopped parsley for garnish Heat 1 tablespoon (15 ml) of the oil in a large saucepan over moderate heat and cook the onion and garlic until soft but not brown. Add the spinach and about 1/2 cup (125 ml) of the chicken broth. Process this mixture in and electric blender or food processor until smooth. Add the remaining tablespoon (15 ml) of oil to the pan and cook the rice, stirring it for 2 minutes until all the grains are well coated. Add the spinach mixture and the remaining chicken broth and bring to a boil. Reduce the heat to a simmer and cook covered for 15 to 20 minutes, stirring occasionally, until almost all the liquid is absorbed and the rice is tender. Add a little water if necessary to make a creamy consistency; the rice should not be dry. Season with salt and pepper and stir in the grated Parmesan just before serving. Top with chopped parsley. Serves 4 to 6.

Colcannon Potatoes Kale Onion Salt and Pepper Peel and boil potatoes, then mash with butter Finely chop the onion Chop, Boil and drain Kale Mix potato, kale, onion and salt and pepper The are no definite quantities in this recipe. Use as little/much as you want to make. Add coins wrapped in tinfoil at the end for that special Halloween treat! This is also great served with steak any time of the year!

Rice with Garbanzos and Currants 4 Tbs (60 ml) olive oil 2 medium onions, chopped 1 cup (250 ml) long-grain rice 1/4 cup (60 ml) white wine (optional) 2 cups (500 ml) fresh or canned chicken stock, or water 1 - 15 oz (420 g) can of garbanzo beans (chick-peas, ceci), drained OR 1 cup (250 ml) dried garbanzo beans, soaked overnight and boiled for 45 minutes, until tender 1/2 cup (125 ml) dried currants or raisins Juice of 1 lemon Salt and freshly ground pepper to taste Chopped parsley for garnish Heat the oil in a large saucepan over moderate heat. Saute the onions until translucent, about 5 minutes. Add the rice and stir to thoroughly coat the rice with the oil. Add the optional wine and cook for 2 minutes. Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for 15 to 20 minutes, until the rice is done. Sprinkle with the chopped parsley. Serves 4 to 6.

Apple Stuffed Acorn Squash 2 acorn squash 1/2 cup maple-flavored syrup 3 tart red apples 1/4 cup butter or margarine, melted 1 cup broken cashew nuts Wash squash, cut in half lengthwise. scoop out seeds and stringy substance. wash and core unpared apples. combine with remaining ingredients. fill squash halves with apple mixture. brush surface with additional melted butter. put in baking dish and pour in boiling water to depth of 1/2 inch. cover dish with foil and bake in a preheated oven 400 degrees, for 45 minutes. uncover and bake an additional 10 minutes. test squash with fork to be sure it is tender.

Onion Gravy 1 small onion diced 4 Tablespoon oil (maybe a bit more) flour 2 Cups beef broth or bouillon salt and pepper to taste Saute onion in the oil until slightly brown. Add oil if it has been absorbed by the onion. Stir in some flour until is thick but not one big clump, if it does have too much flour add a bit more oil. While stirring add in the broth. Bring to a boil, then simmer for a couple of minutes. Salt and pepper to taste.

Pearls and Rubies 16 oz frozen pearl onions, thawed 2 tbs.. butter 1/4 cup granulated white sugar Salt and pepper to taste 1 cup fresh cranberries 1/2 cup chicken broth Preheat oven to 400 degrees Fahrenheit. Melt the butter in a large skillet and add the thawed, drained onions in a single layer. Cook, shaking pan to roll onions until lightly browned. Add the sugar, salt, and pepper and stir well until sugar is dissolved. Stir in cranberries and the broth. Transfer to a glass baking dish and bake uncovered about 30 minutes. Note: This dish should be made on day of the holiday. If you prepare this more that 8 hours in advance the cranberries will turn it all red. Yield: 6 servings.

Italian Sauteed Broccoli 1 lb (500 g) fresh broccoli 3 Tbs (45 ml) extra virgin olive oil 2 cloves garlic, peeled and finely chopped 1 tsp (5 ml) balsamic vinegar or lemon juice Salt and freshly ground pepper to taste Cut the broccoli into individual florets and peel away any tough skin. Boil in enough salted water to cover until tender but firm. Drain. Heat the oil in a skillet over moderate heat and saute the garlic until light brown. Add the broccoli and saute for 5 minutes, stirring frequently. Season with the vinegar or lemon juice, salt, and pepper. Serves 4 to 6.

Green Beans with Hot Dressing 1 lb (500 g) green beans (string beans, haricots) 4 slices bacon 2 Tbs (30 ml) butter or bacon drippings 1/4 cup red wine vinegar 1 Tbs (15 ml) sugar Salt and freshly ground pepper to taste 2 Tbs (30 ml) chopped fresh parsley Boil or steam the green beans until they are tender but still firm. Drain and set aside. Fry the bacon until crisp and drain on paper towels. Crumble the bacon into small pieces and set aside. Melt the butter or bacon drippings in a small saucepan over moderate heat. Add the vinegar, sugar, salt, and pepper and bring to a simmer. Add the bacon to the sauce and pour over the green beans while still hot. Sprinkle with chopped parsley. Serves 4 to 6.

Popovers 2 eggs 1 cup all-purpose flour 1 cup milk 1/2 teaspoon salt Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.

Mincemeat Bread Dry Ingredients 2 1/2 cups unbleached flour 2 teaspoons baking soda pinch of salt (optional) Wet Ingredients 1 27 oz. jar mincemeat 1 14 oz. can sweetened condensed milk 2 eggs, beaten 2 tablespoons (1 oz.) dark rum (optional) Mix together the dry ingredients. Combine the wet ingredients. Stir both together and spoon into either one greased medium loaf pan or five mini-loaf pans. Bake at 300 degrees F. for 1 1/2 to 2 hours (1 loaf) or about 45 minutes for mini-loaves. Test with a toothpick for doneness. Let the bread cool for 10 minutes before removing from the pan.

Eggnog Bread 2 eggs 1 cup sugar 1 cup dairy eggnog 2 tsp rum extract 1 tsp vanilla 2 1/4 cup flour 2 tsp baking powder 1/2 tsp salt 1/4 tsp nutmeg Preheat oven to 350 degrees. Beat eggs. Add sugar and wet ingredients. Mix well. Add dry ingredients, stirring until moistened. Grease bottom only of a 9 x 5 loaf pan. Pour batter in pan Bake for 45- 50 minutes-until the bread tests done. Makes one loaf.

Savory Buttermilk Bread 500g less 1/2 cup self raising flour 500ml buttermilk 5ml salt 250ml cheese 5ml onion flakes 5ml mixed herbs Place all the ingredients in a bowl and mix well until sticky. Place in a well-oiled ring-shaped pan and bake in a pre-heated oven at 180 degrees Celsius for 55 minutes. For a plain bread, only use the buttermilk, salt and all of the 500g of self raising flour. Serve sliced with your favorite topping.

Buttermilk Biscuits 3 Cups flour 1/2 teaspoon salt 1 Tablespoon Baking Powder 6 Tablespoons Cold Butter, Cut up 3/4 Cup Buttermilk Place dry ingredients in a food processor fitted with a metal blade. Add Butter. Process until the butter and flour has the texture of coarse meal. Add the buttermilk and process for a few more seconds, or until the dough holds together. Turn out and need knead for a minute. Roll out to a 1/4 inch thickness. Use a cutter with a 2-2 1/2 inch rim. Arrange on a lightly greased cookie sheet. Bake at 450 degrees for 10-12 minutes.

Sesame Bread 1/2 cup (125 ml) lukewarm water 2 Tbs (30 ml) olive oil 5 Tbs (75 ml) lukewarm milk 1 package (1 Tbs, 15 ml) active dry yeast 2+1/4 cups (550 ml) all-purpose flour 1/2 tsp (2 ml) salt 1 egg 2 Tbs (30 ml) milk 2 Tbs (30 ml) sesame seeds Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast. Add 1 cup (250 ml) of the flour and the salt and beat with an electric mixer for 2 minutes. Add the remaining flour and beat to form a stiff dough. Knead the dough on a floured surface until smooth and elastic. Place in a lightly greased bowl, cover with a dish towel, and allow to rise in a warm place until doubled in volume. Punch the dough down and form into a round loaf on a lightly floured baking sheet. Beat the egg with the milk and brush the dough with the mixture. Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade. Cover and allow to rise until double in volume. Place a cake pan with 1 inch (2 cm) of water in it on the bottom shelf of the oven and preheat the oven to 400F (200C). Bake the loaf for 15 minutes, then reduce the heat to 350F (180C) and bake an additional 15 minutes, until golden brown. Test for doneness by thumping the bottom of the loaf - it should produce a hollow sound. Cool on a rack. Makes 1 loaf.

Cornbread 1 cup flour 1 cup yellow corn meal 1 t. salt 4 t. baking powder (1/4 cup sugar, which I do not add when making dressing) 2 eggs 1 c. milk 1/4+ c. melted shortening (bacon grease is best) Mix dry ingredients. Whip together and add eggs and milk. Stir in shortening. Bake in pie pan until golden brown. 425 degrees for 15-20 minutes. For "normal" uses, I usually make 12 muffins.

Hot Cross Buns 450g/1lb strong white flour 25g/1oz fresh yeast or 3 teaspoons dried yeast 1 teaspoon castor sugar 150ml/ 1/4 pint warm milk 75ml/3 fl oz warm water 1 teaspoon salt 1/2 teaspoon mixed spice 1/2 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 50g/2 oz castor sugar 50g/2 oz butter, softened 1 standard egg, beaten 100g/4 oz currants 50g/2 oz chopped mixed peel 1) prepare the yeast batter: mix 100g/4 oz flour, 1 teaspoon sugar, the fresh or dried yeast and the warm milk and water together in a large bowl. Cover and set aside until frothy, about 20 min in a warm spot longer in a cold one 2) mix the remaining flour with the salt, spices and sugar. Add the dry ingredients, softened butter, beaten egg, currants and mixed peel to yeast batter and mix well to form a soft dough, adding more flour if the dough is too sticky to handle. 3) Turn the dough onto a lightly floured surface and knead until smooth, about 10 min by hand or 2-3 min with a mixer and a dough hook. Shape dough into a ball and place in a covered bowl and leave to rise until doubled size. about 2 hours in room temperature less in a warm place. Turn out on a lightly floured surface, knock-back and knead for 2 min. 4) Divide the dough into 12 equal pieces and shape into buns. Place well apart on greased baking trays. Cover and put to rise for about 30 min in a warm place until doubled size. Make a cross on each bun (see above) . Bake just above of a moderately hot oven ( 190'C, 375'F, gas mark 5) for 15-20 min. Remove to a wire rack and the hot buns with a sugar glaze. Makes 12

Sweet Potatoes or Candied Yams 4-6 people. 4-6 sweet potatoes or yams 1 cup crushed pineapple, drained 1/2 cup orange juice 1-2 tbs brown sugar 1tsp cinnamon 1/4 tsp nutmeg (optional) Mini marshmallows Pecans Boil yams or sweet potatoes until soft, but not mushy. Cool, then peel. Mash with a small amount of butter and orange juice (I mash, then whip with a hand mixer) until smooth. Add pineapple, brown sugar , cinnamon and nutmeg. Mix well. Turn into casserole dish. Bake at 325 for 30-35 min. Then add single layer of marshmallows and sprinkle with pecans. Bake until marshmallows melt and pecans are toasted---approx. 5-8 min more. You can leave the marshmallows off, and mix the pecans in with the sweet potatoes.

Sweet Potato Fluff 3 cups mashed sweet potatoes (about 3 medium sweet potatoes...peel, cut into chunks and boil until soft, drain) 1 1/2 cups sugar 2 eggs (beaten) 1 tsp. vanilla 1/2 cup milk Combine above ingredients. Mix using a mixer. Place in a 9x9 square pan. Topping: 1/3 cup margarine 2/3 cup light brown sugar 1/3 cup flour 1 cup chopped nuts Add first 3 ingredients together and mix. (using a mixer works best) Spread over above ingredients. then add the chopped nuts. Bake 350 degrees for 30 min. This can also be made up ahead and kept frozen for up to 2 months without baking until ready to use.

Sweet Potatoes 2 c. cooked sweet potatoes 1/2 c. sugar 1 egg 1/4 c. margarine 1/2 tsp. cinnamon 1/2 tsp. allspice 1/2 c. coconut 1/4 c. black walnuts 1/8 c. milk 1/2 tsp. vanilla miniature marshmallows Mix together all but Marshmallows. Bake at 350F, 30-45 min. Put marshmallows on top and return to over until marshmallows are melted and browned. (when i fix this ahead, i usually do the entire recipe; i then add more marshmallows, "nuke" it some to warm it, and bring the dish for dinner. whichever way you do it, it's wonderful and rich.

GESTOWE SOETPATATS (Sweet potatoes slow-cooked in butter, brown sugar and cinnamon) Sweet potatoes, skinned, and thick-sliced Brown sugar Cinnamon sticks Butter (or margarine) Salt In a heavy bottomed pot (I usually use my favourite cast iron Dutch Oven) layer the butter, sweet potato slices, sugar, salt and cinnamon sticks. The amounts? One or two dessert spoons of butter, a single layer of sweet potato slices, a heavy hand of sugar (this is a sweet dish), salt to taste and one or two cinnamon sticks. Start again with the butter and do layer for layer until done. Do not add any water at all. Do not worry about making too much. This keeps a few days in the fridge, but I doubt whether you will have much left to save for later. Place the lid on the pot and put on the stove at a low heat for about two and a half hours. I have done it in the oven as well with the same results.

Cherried Sweet Potatoes 1 large can sweet potatoes with liquid (about a quart size) I can cherry pie mix (about a pint size) 1/4 cup of concentrated frozen orange juice 3 tablespoons butter 1/4 cup of any kind of dark syrup ( Karo or pancake for example) If you don't have syrup use 1/4 cup brown sugar. A little salt and pepper A large pinch of cinnamon 1/4 cup of blackberry brandy Drain the liquid from the sweet potatoes into a saucepan. Put the sweet potatoes aside. Add all the rest of the ingredients into the pan. Put it on to simmer on low heat until the sauce thickens. This will take a half hour or more. Watch so it doesn't burn, stirring occasionally. Add the sweet potatoes to the sauce and heat them through. We find if we do this the day before and just heat up in the microwave when you want to serve them they are even better. Frees up a burner on that busy day! When I make this I never measure anything so you can be flexible with it. If you can't find sweet potatoes with liquid use the dry pack or even cook from fresh ones. You will have to add some liquid to the recipe then. For the canned things, any brand names will work, I usually use the cheapest ones! This recipe also doubles very easily.

Sweet Potatoes and Cranberries 6 sweet potatoes 1 c. cranberry sauce 3/4 c. fresh orange juice 1/2 c. brown sugar 3/4 tsp. orange rind 3/4 tsp. cinnamon 1 1/2 Tbs. butter 1 c. cranberries 1/4 tsp. nutmeg Boil sweet potatoes in their skins until barely tender. Peel, slice thickly and arrange in a buttered baking dish. In a saucepan, mix remaining ingredients. Simmer, uncovered, for 5 minutes. Pour over sweet potatoes and bake, uncovered, at 350 degrees Fahrenheit for 20 minutes or until glazed and hot.

Creamy Scalloped Potatoes 2 pounds potatoes (about 6 medium) 3 tablespoons butter or margarine 3 tablespoons flour Salt and pepper to taste 2 1/2 cups milk 1/4 cup finely chopped onion 1 tablespoon butter or margarine Heat oven to 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt 3 tablespoons butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. In a greased 2-quart casserole, arrange potatoes in two layers, topping each with half the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon butter. Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving. 6 Servings

Sage and Garlic Mashed Potatoes 8 large potatoes, peeled, quartered 1 tbs. olive oil 2 cloves garlic, sliced 1/2 cup fresh sage, chopped or 1 tbs. dried sage 1/2 cup plain yogurt salt and pepper to taste 1 tbs. melted butter In skillet, heat oil and saute garlic and sage gently 1 minute, remove from pan and cool. Cook potatoes until tender, mash, beat in yogurt, garlic and sage, salt and pepper. Put in greased casserole dish (if making ahead, refrigerate up to one day). To heat: brush with melted butter, bake at 350 for 40-45 minutes.

Boiled Potatoes with Caviar Small red or new potatoes, 2 to 4 per person Salt and freshly ground pepper to taste Sour cream Caviar Chopped fresh chives Choose the smallest, most blemish-free potatoes you can. Boil until tender in enough salted water to cover. Drain and allow to cool. Cut each potato in half and place the cut side down on a tray or serving platter. Using the point of a paring knife or a melon baller, scoop out a small depression in the tops of the potato halves. Season with salt and pepper, being careful not to over salt because the caviar is salty. Spoon a small amount of sour cream into the depression and top with a small amount of caviar. Finish with the chopped chives.

Mashed Potatoes with Parmesan Cheese 1 lb (500 g) boiling potatoes 4 Tbs (60 ml) butter, melted 1/2 cup (125 ml) milk 1/2 cup (125 ml) freshly grated Parmesan cheese Salt and white pepper to taste A grating of fresh nutmeg Boil the unpeeled potatoes in enough salted water to cover. When the potatoes are easily penetrated with a fork, drain and cool just enough to handle. Peel the potatoes and press through a potato ricer or food mill. Combine the riced potatoes, butter, and milk in a pan and beat with a whisk or fork over low heat until the potatoes, butter, and milk are thoroughly combined. Add the Parmesan, salt, pepper, and nutmeg and continue to beat over low heat until the cheese is melted and thoroughly incorporated. Serve immediately, or hold at room temperature for up to 2 hours and reheat over low heat or in a microwave oven. Serves 4.

Boiled New Potatoes with Bleu Cheese 3 to 4 new potatoes per person, unpeeled (small Red Bliss work well too) About 1 Tbs (15 ml) crumbled bleu cheese per person Salt and freshly ground black pepper to taste Boil the potatoes in enough salted water to cover until tender. Drain and cool. Slice each potato in half and arrange snugly, cut side up, in a shallow oven proof baking pan. Sprinkle with the bleu cheese and season with salt and pepper. Heat under a preheated broiler or in a preheated 400F (200C) oven until the cheese just begins to melt. Serve warm or at room temperature

Twice-Baked Potatoes 3 to 4 large baking potatoes Vegetable oil 1 cup (250 ml) crumbled blue cheese 1/2 cup (125 ml) milk or cream 4 Tbs (60 ml) butter Salt and freshly ground pepper to taste A grating of fresh nutmeg 4 slices bacon, fried crisp and crumbled 1/4 cup (60 ml) chopped walnuts Coat the potatoes with vegetable oil and bake in a 400F (200C) oven until done. Test by gently squeezing. If they yield a little, they are done. Remove the potatoes from the oven and slice in half lengthwise. Allow to cool enough to handle, and using a spoon, scoop the potato out of the skins, leaving a potato shell about 1/4 inch (5 ml) thick. Place the potato flesh in a bowl and mash coarsely with a fork. Add the blue cheese, milk, butter, salt, pepper, and nutmeg and stir to combine. Mound the mixture into the potato skins. Note: this dish may be prepared ahead and frozen at this point. Reheat the potatoes in a 350F (180C) oven until warm through. Sprinkle with the crumbled bacon and walnuts just before serving. Serves 6 to 8.

Duchess Potatoes 4 cups (1 L) mashed potatoes, heated 1/4 cup (60 ml) melted butter 2 egg yolks, beaten 1 tsp (5 ml) Dijon-style mustard Salt and white pepper to taste Combine all the ingredients in a bowl and stir to thoroughly combine. Make mounds or patties on a greased baking sheet and decorate with a fork if desired. Alternately, you may pipe the mixture, using a pastry bag with a fluted tip, into any shapes you desire. Bake in a preheated 400F (200C) oven until golden brown. Serves 6 to 8.

Broccoli Salad 4 cups of broccoli [separated into little flowers] 1/4 cup of red onion chopped fine 3/4 cup of light mild Cheddar Cheese shredded 1/2 cup of sunflower seeds 1 cup of green grapes that have been cut in half 1/2 cup of raisins 1/2 cup of Train Mix [ a dried fruit & nuts mixture] Mix all together and add dressing let sit overnight. Dressing 1/2 cup light Mayonnaise 2 teaspoons of sugar 2 teaspoons of lemon juice Serves 4

Grape Jell-O Salad 2-3oz boxes of grape Jell-O 2 cups boiling water 1-15oz can crushed pineapple, drained 5 Tbs. marshmallow creme 1-6oz can frozen grape juice 1-2.5 oz jar pimiento cheese spread 1 cup cool whip 1/4 cup chopped nuts Mix Jell-O, boiling water, pineapple and frozen grape juice. Pour into a 13 x 9 pan and place in refrigerator to set. Mix pimiento cheese spread, marshmallow creme and cool whip. Spread on top of set gelatin mixture. Top with chopped nuts. Keep refrigerated until ready to serve. Serves 8 -10

Cranberry Jello 1 large box black raspberry Jello (you can substitute black cherry or plain raspberry) 1 small can mandarin oranges (well drained) 1 large can crushed pineapple (well drained) 1 pound fresh cranberries, frozen 1 1/2 cups sugar chopped nuts (walnuts or pecans) Using a 9x13 glass baking dish, make Jello according to package directions EXCEPT cut the cold water by half. Put in refrigerator. Put frozen cranberries in a food processor and chop coarsely. Add oranges, pineapple, and sugar and process just until combined. Add cranberry mixture to Jello, stirring gently and return Jello to refrigerator. When Jello has set, sprinkle top with chopped nuts. Cut into squares and enjoy.

Cranberry Gelatin Salad 1 package (6 oz) cherry gelatin 1 & 1/2 cups boiling water 1 can (20 oz) crushed pineapple, undrained 1 can (16 oz) whole-berry cranberry sauce 1 & 1/2 cups seedless read grapes, cut in half 1/4 cup chopped pecans In a large bowl, dissolve gelatin in water. Stir in pineapple and cranberry sauce. Cranberry sauce will melt and mixture will be somewhat smooth. I usually press lumps out with the back of a spoon. Refrigerate for 30 minutes. (This step is important. I tried omitting this and it didn't set up as well). Stir in grapes and pecans. Pour into a 2 qt serving bowl. Refrigerate until firm. Maybe made 1 or 2 days ahead. Servings: 8-10 1/2 cup servings. If using unsweetened pineapple and sugar free gelatin 1/2 cup equals 146 calories, 62 mg sodium, 0 cholesterol, 32 gm carbohydrates 2 gm fat. Diabetic exchanges: 2 fruit,1/2 fat.

Green Goddess Dressing [from Cooks.com] 1/2 med. avocado 1/2 c. mayonnaise 1 clove garlic 1/8 c. finely chopped scallions 1 tbsp. parsley 1/2 tbsp. lemon juice 1/2 tsp. vinegar 1/2 tsp. salt 1/4 c. sour cream Peel and pit avocado. Force through a sieve or mix in a blender for 1/2 minute. Put pulp in a bowl with remaining ingredients, except the sour cream. Mix well. Whip the sour cream and fold it in with the other ingredients.

Gurkensalat (Cucumber Salad) 4 medium cucumbers/ peeled and thinly sliced 4 green onions thinly sliced/ can use yellow onions minced 1/4 c. sour cream (preferred) or mayonnaise / not salad dressing! 1 Tblsp. cider vinegar Salt  and pepper to taste 1 tsp. fresh dill minced (or 1 tsp. dried) fresh is best! Peel cucumbers and slice or grate thin (hand grater works good for this). Put cucumbers in bowl with salt and mix well. (Salt will help pull water (juices) out from the cucumbers). Let stand for 10-20 minutes or so. Drain all the water out. Add your mayonnaise or sour cream, onions, vinegar black pepper and dill. Mix well, salt to taste. Cover and chill in fridge before serving. 4-6 servings

Caesar Salad For the croutons: 3 cups (750 ml) French or Italian bread, cut into 1/2 inch (1 cm) cubes 2 Tbs (30 ml) extra-virgin olive oil Salt and freshly ground pepper to taste Toss the bread cubes in the olive oil and season with salt and pepper. Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown. Drain on paper towels. For the salad: 1 large clove garlic, peeled 1 large head romaine, washed and crisped in the refrigerator 2 Tbs (30 ml) lemon juice 1 soft-boiled (1 minute) egg OR 1/4 cup egg substitute 1 to 3 anchovy fillets (to taste), mashed 1/2 tsp (2 ml) Worcestershire sauce 1/3 cup extra-virgin olive oil 1/3 cup freshly grated Romano cheese Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it. Discard the garlic. Break the romaine into bite-size pieces and add to the bowl. In a small bowl combine the lemon juice, egg or egg substitute, anchovies, and Worcestershire sauce and whisk to combine. Slowly add the olive oil, whisking constantly, until the mixture is smooth and creamy. Add the Romano cheese and toss with the romaine. Top with croutons and serve immediately. Serves 4 to 6.

Poinsettia Salad The main thing is the top decoration, for the "poinsettias" you need strips of red bell pepper or pimento and strips of green bell pepper and sliced boiled egg (for the center of the flowers). So be sure to save these ingredients to decorate the top of your salad when it is all finished. For the salad you combine: 1 package "salad" macaroni, cooked 1 diced bell pepper 1 diced red pepper 1 diced onion 2 chopped boiled eggs 1/2 cup sweet relish 1 cup diced hard cheese (your favorite) 2 diced red apples (sprinkle with lemon juice or put in last with the mayo) 1 cup (more or less) mayonnaise smooth the top and arrange "flower" ingredients on the top to look like poinsettia flowers stems and leaves. Use the egg for the flower centers and just use your imagination ...it's fun and easy. Everyone will think it's wonderful! Cover with plastic wrap and chill well before serving. This goes well with any holiday Turkey or Ham dinner and is a beautiful, fun and tasty addition to your meal.

MUSTARD RING 1/2 cup cider vinegar 1/2 cup water 3/4 cup sugar 3 tablespoons dry mustard 1/2 teaspoon turmeric 1 dash salt 4 eggs -- beaten 1 tablespoon plain gelatin 1/2 cup water 1 cup heavy cream -- whipped Sprinkle gelatin over 1/2 cup water. Set aside. Combine vinegar, water, sugar, dry mustard, turmeric and salt. Add eggs. Cook over boiling water until thick. Then stir in gelatin and remove from heat. Cool. Fold in whipped cream and pour into a 1 quart ring mold. Chill until firm. NOTES : This is delicious with ham.

Ham and Cheese Strata This is a great make ahead recipe for Christmas or New years Eve morning. You make it 24 hours in advance and then just pop it in the oven. 12 slices white bread 12 ounces sharp process cheese 2 cups diced ham 3 T. instant minced onion 6 eggs ,,,lightly beaten 3 1/2 cups milk 1/2 t. salt 1 t. Dijon style mustard 1/4 t. nutmeg Trim crusts from bread if desired. Cut circles from center of bread slices with a biscuit cutter; set aside. Place the remaining bread scraps in the bottom of a lightly buttered 13x9x2 inch casserole dish. Layer cheese slices and ham cubes over top of bread; sprinkle with minced onion. Arrange bread circles in a decorative pattern over top. (Note: Strata will be just as delicious and almost as attractive if bread slices are simply cut into quarters and layered with ham and cheese.) Lightly beat eggs. Add milk, salt, mustard and nutmeg. Pour over contents of baking dish. Cover with plastic wrap or aluminum foil and refrigerate 24 hours or overnight. Uncover and bake at 325* 55 minutes. Let stand 10 minutes before serving. Makes 8 to 10 servings. Sparkling Cranberry juice or Champagne are great accompaniments

Christmas Danish 3 1/2 to 4 C flour 1/2 C sugar 1 1/2 tsp. salt 2 Tbs. cornstarch 1 1/2 tsp. Grated lemon peel 2 packages dry yeast 3/4 C milk; 1/2 water 1/4 C margarine 2 eggs, room temperature, separated 1 1/2 C margarine 1 Tbs. Water powdered sugar glaze 1. In large bowl thoroughly mix 1 1/4 C flour, sugar, salt, cornstarch, lemon peel and undissolved active dry yeast. 2. Combine milk, water and 1/4 C margarine in a saucepan and heat over low heat until liquids are warm (margarine may not necessarily all melt.) 3. Gradually add to dry ingredients and beat 2 minutes at med. Speed of electric mixer, scraping bowl occasionally. Add 2 egg yolks, 1 egg white (reserve other egg white) and 3/4 C flour or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Add enough additional flour to make a stiff batter; stir just until blended. Cover tightly with aluminum foil; chill for one hour. 4. On wax paper, spread 1 1/2 C margarine into a 10 X 12 inch (26 centimeters X 30 centimeters) rectangle. Chill 1 hour. 5. On a lightly floured board, roll chilled dough into a 12 X 16 in (30 cent. X 40 cent.) rectangle. Place margarine slab on 2/3 of dough. Fold uncovered third over middle section; cover with remaining third. Give dough a quarter turn; roll into a 12 x 16 inch rectangle again; fold as above. Turn, roll and fold once more; chill 1 hour. Repeat procedure of 2 rollings, foldings, turnings and chillings two more times that day. Then refrigerate until next day. 6. On a lightly floured board, divide dough in half. Roll of dough into a 15 x 6 inch (38 cent X 15 cent) rectangle. Cut 12 strips, full length of rectangle, 1/2 inch wide (2 cent). Twist each strip, swirling the strip around and form into a circle. Tuck end under and seal well. Place on a greased baking sheet. Repeat with remaining dough. Cover lightly with plastic wrap; refrigerate overnight. 7. Combine reserved egg white with 1 Tbs. Water. Brush rolls with egg white mixture. Bake in moderate oven (375 F/ 175C) about 10-20 minutes depending on size of rolls. Remove from baking sheets and cool on racks. Frost with glaze and if desired sprinkle with colored sprinkles to make festive!

Christmas Morning Rolls Rolls: 1 package of Pillsbury Crescent Rolls 8 large marshmallows 1/4 stick melted butter (note, butter not margarine) 1/2 C granulated sugar cinnamon Icing: 2 C powdered sugar enough water to make a drizzle icing 1. Open up the triangles of crescent roll dough 2. Put marshmallow in melted butter, roll in sugar and place in largest part of the triangle, sprinkle cinnamon on top of marshmallow 3. Wrap dough tightly around the marshmallow and seal well. 4. I recommend baking in cupcake liners in case they open up and the marshmallow oozes out--easier cleanup 5. Bake in muffin tins, or just as they are on a cookie sheet at 350 degree for about 10 minutes or until golden. Drizzle icing over them and enjoy immediately!!! Believe it or not they are great cold too so make plenty for when the craving strikes for one the day after Christmas. Serves 8 (for one per person) but I recommend doubling the recipe because one is never enough

Sauteed Apples and Bacon 6 to 8 slices bacon 6 to 8 tart cooking apples, peeled, cored, and cut into 1/2 inch (1 cm) cubes (should be about 4 cups (1 L)) 3 Tbs brown sugar A grating of fresh nutmeg Fry the bacon until crisp. Keep it warm in the oven while the apples cook. Discard all but 2 tablespoons (30 ml) of the bacon fat. Saute the apples uncovered in the remaining bacon fat over high heat for 6 to 8 minutes, until they become slightly translucent. Sprinkle with the sugar and nutmeg. Arrange the apples on a platter, surrounded by the bacon. Serves 4 to 6.

Eggs Benedict 4 to 6 eggs 2 to 3 English muffins, halved, toasted, and buttered OR 4 to 6 slices toasted, buttered bread 4 to 6 slices Canadian bacon or ham 1 cup (250 ml) blender hollandaise (see below) Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and bring it to a simmer over moderate heat. Do not boil. Crack the eggs, one at a time, into a small bowl or tea cup and gently lower the egg into the water. Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of doneness. Remove the eggs with a slotted spoon or small strainer and drain on a clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it through. Place the Canadian bacon on the English muffin halves, top with a poached eggs, and spoon the hollandaise sauce over all. Serves 4 to 6. Blender Hollandaise Sauce (Note: This recipe does not multiply well. If you need more than 1 cup make two separate batches rather than one double batch.) 8 Tbs (120 ml) butter 3 egg yolks 2 Tbs lemon juice Salt and white pepper to taste A dash of cayenne pepper Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt, white pepper, and cayenne in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup.

Breakfast Firecracker. Start with a Popover that has a little added fire: 1 cup milk 1 cup flour 2 eggs 1/2 teaspoon salt 2 small Hot Peppers of your choice, diced fine Mix all ingredients in a bowl and stir until blended, pour into greased popover pan and place into a Cold Oven. Set oven for 450 degrees and close the door for 30 minutes: No Peeking. Depending on the size of the pans, this should make between 4 and 8 popovers. When the Popovers are still hot, slice off the tops and fill with: Scrambled eggs, topped with Salsa, and a dollop of Sour Cream . OR Blueberries topped with Wiped Cream and a Strawberry on Top.

Apple Puffed Pancake 6 eggs 1 1/2 cup milk 1 1/2 cup flour 3 tbs sugar 1 tsp vanilla 1/2 tsp salt 1/2 tsp cinnamon 1/4 lb butter 2 granny smith apples, peeled and sliced 2 to 4 tbs brown sugar raspberry sauce (optional) Preheat oven to 425 . In blender or large bowl mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Melt butter in 12" quiche or 9x13 baking pan. Add apples to dish and place in oven for several minutes until butter sizzles. Do not let brown. Take out of oven and pour batter over top. Sprinkle with brown sugar and additional cinnamon. Bake 20 minutes or until puffed and brown. Serve warm with butter and real maple syrup or fresh raspberry sauce. Raspberry Sauce: In a blender or food processor mix 1 bag frozen raspberries until smooth. Drain through a sifter to remove seeds. Add sugar to taste (if necessary).

Christmas Pancakes 1and 1/2 cups of sugar 4 large eggs 1/2 teaspoon salt Cream together and add 1 pint of milk, and stir until well blended. Then gradually add about 5 cups of regular flour, a little at a time, mixing well after each addition, until you have a thick paste. Add milk, about 2 cups, gradually until spreading consistency, like a crepe batter, but not as thin. Melt a little butter in a 10 inch, non-stick fry pan over low to medium heat. You don't want the fire to high because you don't want the pancakes to brown. Pour about a 1/2 cup of batter into the pan and swirl it around to cover the complete bottom. Cook until sides of pancake are done, but not brown. Turn over and cook the other side for a few minutes more. The ends should not get dry or they will be hard to fold. They only take a few minutes on each side, just so that they are done and not runny.Then remove to a warm plate, cover to keep warm while you make the sauce topping and get the filling ready. Filling: 4 to 5 - 1 pound containers of low fat cottage cheese with pineapple, mixed together in a large bowl. Refrigerate till needed. If you can't find the cottage cheese with pineapple,plain, low fat will do. Raspberry Sauce 12 oz. jar of Raspberry Preserves 16 oz. container of sour cream Mix the sour cream and raspberry preserves in a bowl till well blended. Cover and let stand in the refrigerator till you are ready for it. When all the pancakes are cooked, take one at a time and place on a plate, spread about 1/3 cup of cottage cheese over the pancake, but not to the very ends. Fold in half, and the fold in half again, so that you have it folded in quarter's, like a piece of pie. Set aside and do the same with the rest of the cooked pancakes. When you have all the pancakes filled and folded, melt a little butter in the fry pan over medium-low heat. Add two or three of the pancakes at a time and fry till lightly browned. Adding more butter as needed to fry them all. Remove from pan and place on serving platter and serve with the Raspberry Sauce. Serves 10

Sherry Mushroom Rice 1 tbsp. butter 1/2 cup sliced green onions 1 cup uncooked rice 1 tsp. salt 1/2 tsp. seasoned pepper 1 (2 1/2 oz.) jar sliced mushrooms with liquid 1/4 cup chopped pimientos 1 1/2 cups chicken broth 1/4 cup dry sherry Cook onions in butter until soft. Add rice, salt, pepper, mushrooms, pimientos, broth and sherry. Bring to a boil and stir. Pour into buttered 2-quart baking dish. Cover with tight-fitting lid or foil. Bake at 375 degrees. 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Ready in 40 min

NOTE: It is said that: the difference between 'Dressing' and 'Stuffing' is that stuffing actually goes INTO the bird, whereas dressing is baked separately.

Simple Dressing One large loaf of white bread torn into small pieces (preferably by Grandma) 4-6 ribs of celery cut into small dice 1 large onion minced (food processor does a great job) 1 lb of bacon diced and cooked (medium well done) 1 lb of stick margarine melted Combine first 4 ingredients and season with Lowrey's Seasoned salt and black pepper. Pour melted margarine in & mix well. Stuff the bird (or whatever) and if there is any left over it can be baked in a pan covered with aluminum foil.

No Bake Dressing 1/3 cup butter or margarine 1/2 cup shredded carrots 1/3 cup chopped onion 1 box of Stove Top stuffing (or you may substitute your own bread crumbs and poultry seasoning) 2 cups chopped turkey 1 can cream of mushroom soup 1 cup water 1 tbs parsley flakes Melt butter in electric skillet, uncovered at 300 degrees (C). Add carrots and onion;saute until carrots are tender. Reduce heat to 225 degrees (C). Stir in the bread crumbs from stuffing mix & turkey. In small bowl combine soup, water and seasoning from stuffing mix. Stir into turkey mixture. Heat through, uncovered, about 10 minutes, stirring occasionally. Sprinkle with parsley.

Brown Rice Dressing 2 cups brown rice 4 cups liquid, (broth from boiling the giblets and water to make up the difference 1/2 cup butter or olive oil 1 large onion, or two medium, sliced or chopped fairly fine 2 bell peppers, sliced or chopped fine (any color works, but red is best) 2 stalks celery sliced thin 1 head garlic, peeled and chopped fine 1/2 lb mushrooms, sliced thin 1 large, tart apple, chopped 1/2 cup raisins or currants 2 tsp. Worcestershire sauce, (or to taste) 1/2 tsp. curry 1 tsp. basil 1/2 cup chopped nuts (optional) Cook rice in liquid till done, (45 minutes) Meanwhile, saute onion, bell pepper, celery, garlic and mushrooms in butter or oil. You can use less oil if you like. I do, except on the holidays. When veggies are just tender, add remaining ingredients and toss together. Let stand till rice is done, to blend flavors. Mix with rice, and stuff the bird! Whatever is left can be baked for 30 minutes in a casserole.

Beef and Sausage Dressing 8 oz ground beef 8 oz chub sausage meat (not links or patties) 1 15-oz bag seasoned bread cubes 1 medium onion - chopped 2-3 celery stalks - chopped 2 cups chicken broth 5-6 eggs (approx.) 1 Tbs. Parsley 1/2 tsp. Thyme 1/2 tsp. Poultry Seasoning Salt Pepper Cook the meat, sausage, onions, celery, and parsley in a frying pan until meat is browned. While cooking meat, pour broth over bread cubes. Drain fat from meat, add mixture to bread cubes. Add eggs one at a time (we generally do this by hand). The object is for the mixture to be very moist without falling apart. Add thyme, poultry seasoning, salt and pepper. Use to stuff turkey. Place any leftover stuffing in a pan; bake in 350 oven for 40 minutes.

Cornbread Dressing Make two pans of cornbread one to two days before you make the dressing to allow it to become stale: Preheat oven to 400 degrees 1/2 C self-rising flour 1/2 C corn meal 1 Tbs. baking powder 1 Tbs. Sugar 1 egg Enough milk to give it the consistency of pudding Combine all ingredients in mixing bowl and when it's thoroughly blended together, pour about a Tbs. of oil into cast iron frying pan and heat on top of stove. Take a tsp of mixture and pour it in pan and if it bubbles, it is hot enough to go ahead and pour mixture in. Place in oven on middle rack for 20 to 30 minutes or until brown on top and slightly pulling away from the edge of frying pan. A knife inserted into the middle and it comes out clean will ensure that it's done. To make the dressing: 2 pans of cornbread, stale and crumbled (to save time, cornbread can be crumbled onto cookie sheet and slowly dried in the oven.) About 4 to 5 10 1/2 oz.cans of chicken stock 1 large onion, chopped 1 bell pepper, chopped 5 or 6 celery stalks, chopped 1 tsp. sage 1/2 tsp garlic powder 6 eggs 3/4 to 1 cup of milk salt and pepper to taste Crumble stale cornbread into large missing bowl. Saut ` veggies in butter until onions are transparent and along with other ingredients, mix together in large bowl. Add more stock or milk until soupy. Pour into (13 x 9) baking pan and bake at 350 degrees for 30 minutes. Makes about 8 to 10 servings.

Easy Holiday Dressing 1 large package Cornbread Stuffing Mix 2 small packages Herb Bread Stuffing Mix (we use Pepperidge Farms for all 3 of the packages) 1 cup chopped onion 1 cup chopped celery Mix and let set for several hours or overnight. Add: 1 can cream of mushroom soup 1/4 - 1/2 cup oil 2 eggs turkey broth to moisten some of the turkey meat shredded or chopped Mix well and bake at 350 for 45 minutes to 1 hour or until it is brown on top.

Giblet Dressing 1 - large onion 2 - 3 - stalks celery 2 - 1 lb. - bags stuffing cubes (I use two different flavors, herb and garlic or sage) 1 - 1 lb. box cornbread mix - cooked according to package directions 1/2 - 1 lb. loaf of bread - toasted and cut into cubes 1 - 2 quarts - chicken or turkey broth 1 lb. - hot or mild sausage Giblets from bird (chicken or turkey, cooked) Salt and Pepper to taste 1 stick (1/2 cup) butter or margarine Cook giblets in about 1 quart of water with butter, salt and pepper for broth, until giblets are done. Cook sausage with onion and celery until done. Drain. Mix toast, cornbread and stuffing cubes in a large pan. Add sausage mixture, shredded giblets and enough broth to moisten well. Stir to mix well. Bake in a preheated 400 degree oven about 20 minutes, until brown on top. Makes 20 to 25 servings.

Sausage-Cornbread Dressing 1 lb. ground pork sausage 2 medium onions, chopped 4 stalks celery, chopped 6 c. crumbled cornbread 3 c. white bread cubes, toasted 2 tsp. rubbed sage 1/4 tsp. salt (optional) 1 tsp. pepper 4 c. turkey broth 2 large eggs, lightly beaten Combine sausage, onion, and celery in a large skillet; cook over medium heat, stirring until sausage crumbles. Drain well. Combine cornbread and next 4 ingredients in a large bowl; stir in sausage mixture. Add broth and eggs, stirring well. Spoon into a lightly greased 13x9x2 inch baking dish. Bake at 350 degrees for 45 minutes or until browned. Yield: 10 to 12 servings (9 cups)

Turkey Supper Dressing Make batch of cornbread: 3 cups yellow corn meal 1 cup flour 8 teaspoons baking powder 1 teaspoon salt 2 eggs 1/2 cup vegetable oil 2 cups whole milk Mix all ingredients and bake in a greased 8''x8'' pan at 425 degrees F. until brown. Remove from oven and cool. Dressing 1 large loaf white bread, toasted and crumbled 1 batch (above) cornbread 3 cups diced celery 3 cups diced onion 3/4 LB. margarine or butter 2 teaspoons sage 2 teaspoons salt 2 teaspoons pepper 6 eggs, well beaten 6 cups chicken stock (Swanson's canned works well) Preheat oven to 350 degrees F. Saute celery and onion in margarine or butter. In very large bowl, mix bread crumbs, cornbread, sauteed onions and celery, and stock. Mash and mix well. (I usually use my hands for this... it assures an even, thorough mix) Add seasonings and eggs. Bake in two 9"x13" bakers for 30 to 35 minutes or until brown on top. If dressing should become overcooked, simply add more stock to desired moistness.

Grandma's Dressing 1 pound Ground Beef 1/2 pound Sausage meat (no casing) 1 medium onion, chopped 2 stalks of celery, chopped 7-8 ounces packaged stuffing mix (i.e. Pepperidge Farm, seasoned) 1 apple, finely sliced 2 small loaves day-old white bread 3 eggs salt and pepper to taste Soak the loaves of bread in water. Saute the onion, celery and apple in small amount of butter or oil until soft, but not browned. Add the ground beef and sausage and cook until no longer pink. Remove from flame and drain. Transfer to large bowl. Squeeze the water from the bread and break into chunks, adding to the meat mixture. Add the stuffing mix. Whisk the eggs and combine with the other ingredients. Add salt and pepper to taste. I go lightly on the salt, since the stuffing mix and sausage already contain it. Place the mixture into 2 eight inch round cake pans. Bake in a 350 degree oven until brown and crisp on top, approximately 1/2. Can also be placed in the cavity of a turkey, with one extra 8 inch pan, although I no longer put my stuffing inside the bird. Turkey sausage may also be used to reduce the fat. Serves 10-12.

Great Grandmother's Dressing 12 slices toasted bread, crumbled 1 pan corn bread, recipe below 6 hard boiled eggs, diced 2 big onions, diced 6 stalks celery, diced 1 stick butter 2 t. crumbled, dried sage leaves broth from turkey salt and pepper to taste Saut the onions and celery in the butter. Crumble the toast and corn bread in big bowl. Add diced eggs and sauteed vegetables. Add the broth from the turkey. (I baste and bake my turkey with a stick of butter, white wine, seasoned pepper, and fresh-dried sage.) Taste to adjust seasonings, adding sage, salt, and/or pepper. The mixture should be moist. If you don't have enough broth, add hot water. Put in 9x13 pan and bake 1 hour at 400 degrees. This should be the texture of a moist cornbread. Serves 8-10.

Veal and Ginger Stuffing N.B. - Please don't let temptation lead you into subbing ginger-from-a-jar for the real thing in this recipe. Fresh ginger root is available in most supermarkets' produce section, the cost is cheap, and, no matter what some cooks say, *you do not have to peel it first*. Just grate it as-is. It's quick and easy. So...no shortcuts, please. N.B. 2 - This is enough to stuff a small turkey or very large chicken. For a large turkey, double the recipe and deal with the excess as explained below. 2 Tbs vegetable oil 1 large onion, diced 3/4 lb ground veal 2 cu croutons or cubed stale or toasted bread 1/2 cu heavy cream 1 can (3 or 4 oz) water chestnuts, drained and chopped not too fine 2 eggs, beaten 2 Tbs soy sauce 3 tsp grated fresh ginger Heat oil in a frying pan over medium heat and, when the oil is warm, add the onion, cooking till soft but not brown. Add the veal, cooking and turning till the meat browns. Put the croutons in a bowl and pour the cream over them, stirring, and allow them to sit in the cream for a minute. Then add the water chestnuts, ginger, cream, and soy sauce. Mix well and add the veal/onion mixture, blending all ingredients together. Stuff the bird with the mixture right before you're ready to place the bird in the oven. Please remember--with this and *any* stuffing--never to pack the cavity tightly! If you have some stuffing left over, put it in a covered casserole dish and tuck it away in the fridge till about 45 minutes before you expect to serve. At that point, pop the casserole into the oven and cook it at the same 350 that the oven was already set to for your bird. Check after half an hour; if the stuffing isn't done, leave it for the remaining 15 minutes.

Chestnut Turkey Stuffing 1 pound chestnuts 1 medium onion, chopped 3 stalks celery (or heart of 1 bunch), chopped 1 loaf stale bread, crumbled and moistened 2 tablespoons parsley 1 teaspoon oregano Salt & pepper to taste 2 eggs, beaten 1/4 pound (1 stick) butter, melted Steam chestnuts for 20 minutes to make them, easier to shell. Shell and chop them coarsely. In large bowl, lightly toss chestnuts, onion, celery, bread, parsley, oregano, salt & pepper. Add eggs and butter and toss well. If too dry, add little sprinkles of water. More bread can be added to the stuffing if more volume is needed. Fill large cavity and neck cavity and fasten shut with steel skewers.

Classic Old-fashioned Turkey Stuffing 2 loaves day-old bread 2 cups chopped onions 3 cups chopped celery 2 cups chopped mushrooms Butter 2 lbs pork sausage (bulk) 1 cup chopped parsley 2 1/2 cups chicken broth 1 cup slivered almonds 1 Tbsp poultry seasoning Fresh sage to taste, chopped Salt and pepper to taste Saute the onions, celery and mushrooms in butter until the onions are translucent. In a separate pan, break apart the sausage and cook until brown. Bring the chicken broth to a slow boil and let simmer. Cut the bread into small cubes. Add the cooked onions, celery, mushrooms, sausage and enough of the simmered chicken broth to the desired degree of moistness. Mix well. Add the parsley, almonds, sage, poultry seasoning, salt and pepper to taste. Mix well. Stuff both cavities of the turkey.

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