The Holiday Recipe Box

Cheat's Menu : Vegetables, Potatoes & Rice : Nationwide Delivery : Green Bean BundlesCategory: Side Dish - Serves 8
 
 
 
Sauce:
2 cans vertical packed green beans        
3 Tbl. butter
1/2 pound bacon                           3 Tbl. tarragon vinegar
                                          1/2 tsp. salt
                                          1 tsp. paprika
                                          1 Tbl. fresh parsley, chopped 
                                          1 tsp. onion juice

Drain beans.  Divide into bundles of approximately 5 beans each.  Cut 1 
slice of bacon in half; wrap around beans and secure with a toothpick. 
Broil on a rack until the bacon is cooked.

Sauce:  Combine butter, vinegar, salt, paprika, parsley and onion juice;
simmer until hot.  Pour over the cooked bean bundles and serve.  Beans and
sauce may be done ahead of time and refrigerated.  Broil bean bundles and
reheat sauce at serving time.

Category: Salad - Serves 12+
Mandarin Orange Delight Jello Salad

2 large packages orange Jello
3 cans of drained Mandarin Orange slices
2 cans well drained crushed pineapple
1 large package of mini marshmallows
8 oz. sour crème
12 oz Cool Whip
1/2 to 1 Cup grated Cheddar Cheese (depending on preferences, start smaller)
 
Make the two boxes of jello up according to package directions. Stir very well until it is completely dissolved. Pour into a very large casserole dish. This will make too much for a regular 9 x 12 dish, use a larger one, or plan to split it into two dishes.  Layer the oranges and pineapple into the jello. Top with the mini marshmallows, and put the entire thing into the refrigerator to cool and set.
 
Once set, combine the sour crème and Cool Whip well by hand. (You DID remember to thaw the Cool Whip out, right?) Smooth the sour crème/Cool Whip mixture over the top of the marshmallows. Sprinkle the cheddar cheese over the top. Cut into squares and serve.
 
My Grandma taught me how to make this, and it is something the whole family asks for. It makes a lot. You can make it the day before, but you might want to leave the whipped crème/sour crème mixture until just before it is served that day.

Category: Side Dish - Serves 4-6
Famous Scalloped Potatoes
  
4 Cups of Sliced cooked potatoes (peeled, it looks nicer)
Place the potatoes in a greased 1 quart baking dish.

In the blender, blend for 1 minute: 
   1/4th C. Onion                  1/4 C. Celery Leaves
   2 Sprigs Parsley                3 Tablespoons flour
   1/4th C. Melted Butter          1 1/2 Teaspoon Salt
   1/4 teaspoon Pepper             1 1/2 C. Milk
Pour mixture over potatoes.
Then add 1/4th to 1/2 Cup grated cheese to the top.
Sprinkle with Paprika.
  
Bake at 350 degrees until bubbly and brown, Approx. 50 minutes.

The whole family loves this one, I make at least two of these
recipes, or there's never enough! Double/Triple as needed.
Category: Dessert - Serves 8
Grandma's Persimmon Pudding
Dry Ingredients:         Add:                      Sauce:
  1 C. Flour               1 Egg, well beaten        2/3 C. Sugar
  1/2 tsp. Salt            1/4 C. Milk               2 Tblespoon Flour
  1 tsp. Cinnamon          1 C. Persimmon Pulp,      1/8th tsp salt
  1 tsp. Baking Powder        (blended, w/ skin)     Dash Nutmeg
  1 tsp. Soda              1 Tablespoon Vanilla
  1 C. Sugar
                           1/2 Sq. Melted Butter (but NOT Hot!)

Mix dry ingredients together.
Mix wet ingredients together    EXCEPT THE BUTTER.
Mix wet and dry together thoroughly. Stir in the melted butter.
Bake at 350 degrees in greased 8x8x2 pan, or 8 inch round cake pan
for approx 40-45 minutes.  DO NOT OVER BAKE.
  
Sauce: Mix dry ingredients VERY well. Stir into 1 1/4 Cup boiling water
Add 2 Tblspoon butter to boiling water. Stir fast, cooking at boiling
until clear, approximately 5 minutes.
  
Add 1/2 tsp. nutmeg after done (or to taste)
Serve with Nutmeg sauce and dab of whipped cream on top.

BACK