Holiday RecipesSpinach Dip (Cindy)1 cup mayonnaise Thaw frozen spinach and drain well. Finely chop green onions and water chestnuts. Combine all ingredients, except for sour dough bread, and refrigerate overnight. Next day, carve center out of sour dough bread, leaving shell about 1 to 1-1/2 inches thick. Pour dip into carved-out bread shell. Cut up remaining bread into chunks. Dip is eaten with chunks of bread, tearing it out of shell as you go. Crab Mousse (Cindy)1 10-ounce can cream of mushroom soup Heat mushroom soup and cream cheese together, stirring until smooth. Add gelatin to cold water and soften five minutes. Blend these two mixtures. Add remaining ingredients and mix well. Spray 4-cup mold with PAM. Pour into mold and chill overnight. World-Famous Bean Dip (Lana)First layer: 1 can bean dip Top with 1 cup grated jack cheese and 1 cup grated cheddar cheese, three tomatoes (chopped and drained), two onions (chopped), and one small can sliced olives. Serve with tortilla chips. Susan Bufano's Southern Cheese Wafers (Sheila)1/2 pound grated or shredded sharp cheddar cheese Soften butter and cut into 1-inch pieces. Add all other ingredients, and mix well in a large bowl. Form into small balls, and place on greased cookie sheet. Mash the balls gently with a fork. Bake at 325 degrees for 20 to 25 minutes or until beginning to brown. Cheese wafers are very popular in the South. Deviled Eggs (Sheila)Halve 6 hard-cooked eggs lengthwise. Remove yolks and mash with 1/4 cup mayonnaise, 1 teaspoon vinegar, 1 teaspoon prepared mustard, 1/8 teaspoon salt and dash pepper. Refill whites and serve chilled. No party in the South is complete without deviled eggs Hot Buttered Rum (Sheila)One pound of real butter Over mid low heat, melt butter and brown sugar together, stirring to prevent burning. Add ice cream in chunks to speed up melting process, and stir until it has dissolved and there are no lumps. Pour mixture into freezer container and place in freezer To serve, add 2 spoonfuls of mixture from freezer to a cup of hot water. Add at least a jigger of rum to the cup. Add a little nutmeg and enjoy. Vi Gasparich's Yugoslavian Nut Bread (Judy Jean)Filling: Bring first six ingredients to boil. Add beaten eggs, and cook slowly until thickened. Dough: Combine ingredients in usual manner. Let raise, then punch down. Roll very thin on a floured cloth. Spread filling over dough and roll up like a jellyroll. Place on well-greased baking sheet. Bake at 325 degrees for 1 hour, 15 minutes or until golden brown. Butter Ring (Frances O)3 cups sifted flour Mix in same manner as for a pie crust. 1/4 cup milk Scald milk. Let cool to lukewarm. Add yeast and sugar. Beat egg yolks into canned milk, and add to first three ingredients when the yeast bubbles. Mix well. Refrigerate overnight. Next day, divide dough into 6 equal parts and roll into long, skinny ropes. Twist 2 ropes together. Lay in a circle in greased 9-inch pie pan. Pinch end together. Let raise in warm place for 2 hours or until double in size. Bake at 350 degrees for 20 to 25 minutes. Brush top with melted butter after removing baked ring from oven. When cool, frost with powdered sugar frosting. Sprinkle with ground nuts and scatter maraschino cherries cut in half over top. Seven-Layer Vegetable Salad (Delphine)1 head lettuce, torn into bite-size pieces Prepare at least several hours prior to serving. Layer in the following order (or by contrasting colors): Lettuce, carrots, celery, green onions, water chestnuts, bacon, peas and cheese. Sprinkle 1 tablespoon sugar over top of cheese layer; then spread mayonnaise or Miracle Whip over top. Cover and refrigerate for several hours or overnight. Toss and mix well just before serving. Lime Jello Salad (Sheila)6-ounce package lime Jello Drain pineapple, reserving liquid. Add enough water to make 2 cups of total liquid. Place in sauce pan, add Jello plus a pinch of salt, and heat until Jello is dissolved and liquid starts to steam. Mix cottage cheese and mayonnaise together. Add Jello mixture, drained crushed pineapple and walnuts. Pour into mold or large rectangular pan and let set overnight in refrigerator. Spinach Salad (Sharon)8 slices bacon, cooked and crumbled Wash and dry spinach leaves, discarding stems. Tear leaves into bite-size pieces. In salad bowl, combine spinach, bacon, mushrooms and onion. In separate small bowl, beat together remaining ingredients until well blended. Pour over salad and toss lightly. Serve immediately. Makes 6 servings. Cranberry Velvet (Ella)1 small package raspberry or strawberry Jello Dissolve Jello in water. Chill until slightly thickened. Fold in remaining ingredients, and pour into mold. Chill until firm. Recipe doubles easily. Cranberry Salad (Judy Nice)Dissolve two small packages raspberry Jello in 1 cup boiling water. Add one can whole cranberry sauce, and stir until dissolved. Add 1 large can crushed pineapple (drained), 1 cup port wine and 1 cup chopped nuts. Pour into 9 x 13 pan and refrigerate until set. Optional topping: Mix together 1 large package cream cheese with 1 cup sour cream and drizzle over set Jello mixture. Broccoli-Mandarin Orange Salad (Sharon)Dressing: Whisk together eggs, sugar, cornstarch and dry mustard. Add vinegar and water. Cook slowly, stirring constantly, until thickened. Add mayonnaise and cool. Salad: Marinate broccoli several hours or overnight in dressing. Just before serving, add rest of ingredients and toss. Hawaiian Shortbread Christmas Cookies (Delphine)1/2 cup shortening Mix ingredients in usual manner. Form dough into 2 rolls and chill. Slice and bake (ungreased cookie sheet) at 275 degrees for 45 minutes. Roll warm cookies in powdered sugar. Pecan Fingers Christmas Cookies (Delphine)Cream together: Add 1 teaspoon vanilla and 1/2 cup chopped nuts. Roll into finger shapes. Bake on ungreased cookie sheet at 375 degrees for 12 minute. Cool and roll in sugar. Cream Christmas Wafers (Delphine)1 cup soft butter/margarine Mix butter/margarine, cream and flour together. Chill. Roll out to 1/8 inch thick on floured cloth-covered board. Cut with 1-1/2 inch cookie cutter. Roll only 1/3 of dough at a time, keeping remaining dough refrigerated until ready to roll. Transfer rounds to piece of wax paper that is heavily covered with sugar. Turn each cookie round with a spatula to coat both sides well. Place on ungreased coke sheet. Prick each cookie with a fork about 4 times. Bake at 375 degrees for 7 to 9 minutes. Cool. Put 2 cookies together with filling below: Filling: Christmas Fruit Cookies (Delphine)1 cube butter/margarine Combine ingredients in usual manner. Drop by teaspoon onto ungreased cookie sheet. Bake at 275 degrees for 20 minutes. Nanaimo Bars (Sharon)In top of double boiler, combine: Set over boiling water and stir until consistency of custard. This may also be cooked slowly and carefully on low setting in a microwave oven, stirring every minute. Set aside. Combine 2 cups graham cracker crumbs, 1 cup coconut and 1/2 cup nuts, and mix with the above mixture. Blend in well and press firmly into 8 x 8 pan (or similar size). Cream together: Spread over mixture in pan. Melt 4 (or up to 6) square semisweet chocolate with 1 tablespoon butter. Spread over cream layer. Chill and cut into bars. Easiest-Ever Fudge (Sheila)Three 6-ounce packages semisweet chocolate chips (real chocolate) In top of double boiler, melt chocolate chips over hot water. Remove from heat. Or, melt in microwave oven. Add sweetened condensed milk, vanilla, salt and optional nuts. Stir until smooth. Turn into wax paper-lined 8-inch square pan. Chill. Store in airtight container. Delphine's Special Christmas FruitcakeFruits and nuts: Better-Than-Libby's Pumpkin Pie (Sheila)2 cups canned pumpkin Gingerbread (Sheila)1/2 cup shortening Cream shortening and brown sugar. Add egg and molasses, and beat well. Mix dry ingredients, and add them alternately with the boiling water. Pour into 8-inch square pan. Bake at 350 degrees for 35-40 minutes. Serve warm with lemon sauce or whatever. Christmas Plum Pudding with Hard Sauce (Sheila)Plum pudding: Soak torn bread in evaporated milk in a large mixing bowl about 3 minutes or until softened. Beat lightly to break up. Stir in ground suet, brown sugar, egg, orange juice and vanilla. Add raisins, dates, candied fruits and peels and nuts. Stir together flour, cinnamon, baking soda, cloves, mace and salt. Add to fruit mixture and still until combined. Pour mixture into well-greased 6-1/2 cup tower mold (or something equivalent in size to 3 pound shortening can). Cover with foil and press tightly against rim. Place on a rack in a deep kettle (a water-bath canner works well), and add boiling water to a depth of 1 inch. Cover kettle and boil gently (bubbles break surface). Steam in this manner for 4 hours or until done. Add more boiling water if necessary. Cool 10 minutes before unmolding. Serve warm with hard sauce (recipe below). Serves 10+. Hard sauce: Using electric mixer, cream together softened butter or margarine and powdered sugar in small mixing bowl. Beat in vanilla. Spread in medium-sized loaf pan and chill to harden. Cut into squares to serve on top of plum pudding (or gingerbread). Sweet Potato Souffle (Sheila)3 cups cooked, mashed sweet potatoes (approximately 4 large sweet
potatoes) Combine all ingredients, mix well, and spoon into 2-quart casserole. Topping: Combine all topping ingredients, and mix well. Sprinkle over sweet potato mixture. Bake in preheated 350-degree oven for 25 to 30 minutes. Serves 8. Can be prepared the day before and baked before serving. Take this one to a Southern potluck, and you'll leave with an empty dish! |