Recipe: Holiday Buffet Recipes (21) Part 1 of 2 - 12-13-99 Recipe Swap (updated)
Recipe CollectionsHOLIDAY BUFFET RECIPES PART 1 OF 2
Recipe Swap - December 13, 1999
21 RECIPES IN THIS FILE:
Brownie Meringues
Christmas Ribbon Salad
Cranberry Waldorf Salad
Sweet and Sour Sausage
Sweet and Sour Kielbasa (Crock Pot)
Grape Jelly Hot Dogs
Seven Layer Salad (2)
Hanky Pankies
Pineapple Meat Balls
Swedish Meatballs
Artichoke Dip
Pastitio Rolls
Turkey Alfredo Casserole
Really Easy Chicken Enchiladas
King Ranch Casserole
Chicken Broccoli Casserole
Cranberry Hazelnut Bread
Cranberry Orange Nut Bread
Crazy Quilt Bread
Cucuzzara (Squash Bread)
Crunch Sticks
BROWNIE MERINGUES
From: KellyWA
"These are similar to cookies which were a staple of Haynie's Bakery, in Corinth, for years. These are delicious."
2 egg whites
Dash of salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup granulated sugar
1 (6 ounces) package semisweet chocolate chips, melted and cooled
3/4 cup nuts, chopped
Beat egg whites with salt, vinegar, and vanilla until stiff peaks form.
Gradually add sugar, beating until stiff peaks form.
Fold in chocolate and nuts. Drop from a teaspoon onto a greased cookie sheet.
Bake at 350 degrees F about 10 minutes.
CHRISTMAS RIBBON SALAD
From: KellyWA - 12-13-99
Makes 12 servings
2 pkg (3 oz each) strawberry jello
5 cups boiling water, divided use
2/3 cup sour cream, divided use
2 pkg (3 oz each) lime jello
Dissolve strawberry gelatin in 2 1/2 cups boiling water. Pour 1 1/2 cups gelatin in 6-cup ring mold. Chill until set but not firm, about 30 minutes.
Chill remaining gelatin in bowl until slightly thickened, then gradually blend in 1/3 cup sour cream. Spoon over gelatin in mold. Chill until set but not firm, about 15 minutes.
Repeat with lime gelatin, layering over strawberry gelatin in mold (cool the first 1 1/2 cups lime gelatin to room temperature before pouring over gelatin in mold). Chill at least 2 hours. Unmold.
CRANBERRY WALDORF SALAD
From: KellyWA
2 cups ground cranberries
3 cups small marshmallows
3/4 cup sugar
2 cups diced unpared apple
1/2 cup seedless green grapes*
1/2 cup broken walnuts
1/4 tsp. salt
1 cup whipped cream
Grape clusters (for garnish)
Fresh cranberries (for garnish)
Combine ground cranberries with small marshmallows and sugar. Cover and chill overnight.
Add the rest of the ingredients, except the whipped cream, which is folded in before serving.
Serve in a large bowl. Garnish with green grape clusters and fresh cranberries.
*Cut grapes in half if serving to children.
SWEET AND SOUR SAUSAGE
From: Marie/ME
1 Hickory Farms smoked sausage
2 jars Hickory Farm sweet and sour sauce
Cut up sausage in fourths and make small enough to pick up with toothpicks. Saute in frying pan with water until it boils down (get rids of grease that way).
Then add the sweet and sour sauce and just simmer for a half hour or until it is thickened on the sausages.
Put out on plate with extra sharp cheddar cheese and thin pretzel sticks. What a nice combination.
SWEET AND SOUR KIELBASA (crock pot)
From: Marie/ME
2 pkgs turkey kielbasa
2 cans pineapple chunks
2 jars La Choy Sweet and Sour Sauce
Cut up kielbasa and cook in the pineapple liquid; drain.
Put pineapple chunks and sweet and sour sauce altogether in a crock pot and stir until mixed. Add the kielbasa.
Cover crock pot and keep warm on LOW until serving.
GRAPE JELLY HOT DOGS
From: Marie/ME
2 pkgs cocktail-size hot dogs
1 jar grape jelly,
2 jar regular mustard
Mix grape jelly and mustard in a crockpot. Add hot dogs.
Cover crock pot and heat on LOW. It is delicious.
SEVEN LAYER SALAD
From: cyndir
1 head lettuce, chopped
1 cup frozen green peas, thawed
1/2 cup bell pepper, chopped
1/2 onion, chopped
1 cup grated cheese
1 pint Hellmann's mayonnaise
6 slices bacon, fried crisp and crumbled or bacon bits
Arrange in bowl in alternating layers in order given: lettuce, peas, onion, bell pepper, and cheese.
On top layer spread mayonnaise to edge of bowl to seal. Sprinkle with bacon bits. Cover with plastic wrap and refrigerate.
SEVEN LAYER SALAD
(using hard boiled eggs)
From: cyndir
1/2 head lettuce
1 cup celery, diced
4 eggs, hard boiled and sliced
8 slices bacon, cooked and crumbled
1 (16 oz) can English peas, drained
1/3 cup onion, diced
1 green bell pepper, diced
2 cups mayonnaise
2 Tablespoons sugar
Cheddar cheese, grated
Layer all ingredients except mayonnaise, sugar and cheese.
Mix sugar and mayonnaise. Spread on top, sealing bowl. Sprinkle cheese on top. Refrigerate for 8 hours.
Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.
HANKY PANKIES
From: Susan,IL (by Aunt Aggie)
This recipe came from my Great-aunt Aggie
1 pound ground chuck
1 pound bulk pork sausage
1 teaspoon garlic powder
1 teaspoon oregano
1 pound Velveeta cheese, cubed
1 loaf party rye bread
Brown chuck and sausage together; drain well.
Add garlic powder and oregano. Cook over low heat, stirring in cheese until cheese is melted.
Spread mixture on bread slices.
PINEAPPLE MEAT BALLS
From: Susan,IL (Susan Wilson)
Makes 8 servings
3 pounds ground beef
5 eggs
1 box Waverly crackers, crushed
1 onion, diced
Oil, to cover bottom of fry pan
1 cup water
1 cup pineapple juice
1/3 cup sugar
4 tablespoons catsup
2/3 can vinegar
1 dash Accent seasoning mix (MSG)
1 (15 ounce) can pineapple chunks in juice
4 teaspoons cornstarch
1/3 cup water
Hot cooked rice (for serving)
Combine beef, eggs, crackers and onion; mix well. Form into small meat balls; brown in oil.
Drain fat; add 1 cup water, pineapple juice, sugar catsup, vinegar, and Accent. Bring to boil; reduce heat and simmer about 45 minutes.
Add pineapple chunks; stir well.
In separate bowl, mix cornstarch with 1/3 cup water; add to juice mixture; stir and mix well. Pour over meat balls.
Serve in a chafing dish. Serve with cooked rice.
SWEDISH MEATBALLS
From: Susan,IL (by Granny Wilson)
Makes 8 servings
1/2 cup fresh bread crumbs
3/4 cup milk, divided use
1 pound ground meat (beef, veal, pork)
1 egg slightly beaten
3 tablespoons chopped onion
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground allspice
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cube beef bullion
Boiling water
1/2 cup half and half
1 tablespoon fresh dill (or 2 teaspoons dried)
Hot cooked noodles (optional, for serving)
Put bread crumbs and 1/4 cup milk in small bowl. Stir with fork and let stand at room temperature for 5 minutes.
Put ground beef, veal and pork in a large bowl. Add egg, onion, salt, pepper, allspice and soaked bread crumbs. Toss mixture gently with a fork until thoroughly combined.
Shape meat mixture into a loaf about 5x6x1-inches. Cut meat mixture into 30 equal sized pieces. Press together and shape each piece into round meatballs.
Put butter in a large skillet and heat over medium heat. Add meatballs, about 15 at a time and cook 10 minutes until meatballs are browned on all sides and cooked through. Remove meatballs as they are done and put in a large bowl.
When all the meatballs are browned and cooked, remove skillet from heat. Add flour all at once to the drippings in the skillet, and stir with a wooden spoon until smooth. Add bouillon cube and 3/4 cup boiling water, stirring constantly as you add. Return skillet to medium heat and bring flour mixture to a boil, stirring until bouillon cube dissolves and mixture is smooth.
Add half and half and remaining 1/2 cup milk to sauce; bring to a simmer stirring constantly, and cook 3 minutes longer or until sauce is thick and smooth.
Add meatballs to sauce in skillet; toss gently to coat well. Remove from heat. (If desired, recipe can be made up to this point and refrigerated overnight. To serve, reheat over medium heat.)
Transfer meatballs to serving dish; top with sauce and garnish with dill. Can be served over noodles as a meal
ARTICHOKE DIP
From: Susan,IL (Susan Wilson)
1 (8 ounce) can artichoke hearts
1/2 cup mayonnaise
1 small onion, chopped
1/2 cup grated Parmesan cheese
Crackers / Triscuits, for serving
Mix all the ingredients, except the crackers, together. Place in casserole dish.
Bake at 350 degrees F for 30-45 minutes.
Serve with crackers or Triscuits.
PASTITIO ROLLS
From: Susan,IL (Susan Wilson)
Makes 4 servings
16 lasagna noodles
1 pound bulk Italian sausage
1 medium onion, chopped
4 cups peeled and chopped eggplant (or zucchini*)
1/4 cup margarine or butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
2 1/2 cups milk
2 tablespoons snipped fresh parsley
1 cup Ricotta cheese
1/4 cup grated Parmesan cheese
Cook lasagna noodles in boiling salt water for 8 to 10 minutes. Drain and set aside.
Cook sausage and onion until meat is brown and onion is tender; drain off fat. Set aside.
In covered sauce pan, cook eggplant (or zucchini) in small amount of boiling salted water for 5 minutes; drain.
To make the sauce, melt butter and stir in flour, salt, nutmeg, and pepper. Add milk and parsley. Cook and stir until thickened and bubbly.
Combine ricotta, eggplant, sausage mixture and 1 cup of sauce. Spread each strip of pasta with 1/2 cup of the eggplant mixture. Roll up jelly-roll style. Place seam side down in a greased 9x13-inch baking pan. Spoon remaining sauce over rolls; sprinkle with parmesan cheese.
Cover with foil; bake at 375 degrees F for 35 minutes or until heated through.
*I substitute zucchini for the eggplant.
TURKEY ALFREDO CASSEROLE
From: Susan,IL (Susan Wilson)
6 ounces fettuccini or medium noodles, uncooked
1 (10 ounce) package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 1/4 cups milk
2 1/4 cups chopped cooked turkey or chicken
3/4 cup Parmesan cheese, divided use
Cook pasta according to package directions: drain and set aside.
Run water over broccoli to thaw; drain well.
To make the sauce, in large saucepan, melt butter. Stir in flour, basil, salt, and pepper. Add milk all at once; cook and stir until thick and bubbly. Cook and stir one minute more.
Remove from heat; stir in turkey, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat. Place turkey mixture in a greased 7x12x2-inch baking dish.
Cover with foil. Bake at 350 degrees F for 20 minutes. Remove foil. Sprinkle with remaining 1/4 cup Parmesan cheese. Return to oven and bake, uncovered, for 5 to 10 minutes more or until heated through.
REALLY EASY CHICKEN ENCHILADAS
From: robb
1 1/2 lbs boneless, skinless chicken breasts, sliced into small pieces
1 medium yellow onion, chopped
1 lb Jack cheese, grated, divided use
1 (10 3/4 oz) can Campbell's Condensed Cream of Poblano Soup
1 small can evaporated skim milk (2/3 cup)
White wine
Corn oil
10 corn tortillas
Spray a non-stick skillet with cooking spray and saute the chicken and onion until the chicken is cooked and the onion is brown. Remove from heat and let cool. After it has cooled, mix with half of the grated cheese. Set aside.
In a saucepan, empty the can of Campbell's Cream of Poblano soup. Add the evaporated milk to the soup can and fill the rest of the can with white wine. Add to the saucepan and heat on low. Do not boil.
Heat the corn oil in a skillet until hot. Fry the corn tortillas, one at a time, until soft, about 30 seconds on each side. Drain on paper towels.
Spray a 9x13-inch baking dish with cooking spray. Take a tortilla and add a couple of spoonfuls of the chicken filling. Roll up and place seam down in the baking dish. After you have done this to all of the tortillas, spoon the warm sauce over the enchiladas and sprinkle the rest of the cheese on top. (You will have sauce left over. I only used a couple of large spoonfuls per each enchilada.)
(At this point, you can freeze the enchiladas. They freeze really well.)
Bake at 350 degrees F for 30 minutes or until brown and bubbly. Remove from the oven and let sit for a few minutes before serving.
KING RANCH CASSEROLE
From: Sandy,TX
1 frying chicken, stewed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 oz.) can Rotel tomatoes
1 medium onion, chopped
1 pkg. corn tortillas, cut into sixths
1/2 lb cheddar cheese, shredded
Remove chicken from bones and cut or tear into bite size pieces. Set aside.
Mix the (undiluted) soups and Rotel together. Set aside. I
n a greased casserole pan, layer in following order, chicken, tortillas, onion, soup mixture and cheese. Repeat ending with cheese on top.
Cover with foil and bake at 350 degrees F for 1 hour.
CHICKEN BROCCOLI CASSEROLE
From: robb
Makes 6 servings
1 lb fresh broccoli
2 cups cooked and sliced chicken
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 cup mayonnaise (scant)
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheddar cheese
1/2 cup soft bread crumbs
1 tbsp butter or margarine, melted
Cook broccoli and arrange in a dish. Place chicken on top.
Combine (undiluted) soup, mayonnaise, lemon juice and curry powder; pour over chicken and broccoli. Sprinkle with cheese and combined breadcrumbs and butter.
Bake at 350 degrees F for 25 to 30 minutes.
CRANBERRY HAZELNUT BREAD
From: MsSanta
Makes 4 mini loaves, 8 servings each
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cloves
1 cup dried cranberries, dried pitted cherries, or snipped dates
1/2 cup dried blueberries or raisins
1/3 cup chopped hazelnuts or pecans
2 eggs
3/4 cup packed brown sugar
1/2 cup orange juice
1/3 cup oil
Brandy
Cheesecloth
Preheat oven to 300 degrees F. Grease bottom and sides of four (4 1/2 x 2 1/2 x 1 1/2-inch) loaf pans. (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, and cloves. Add cranberries or cherries, blueberries or raisins, and hazelnuts or pecans. Set aside.
In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove loaves from pans. Cool thoroughly on wire racks.
Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten cheesecloth with about 1 Tablespoon of brandy once a week or as needed.
CRANBERRY ORANGE NUT BREAD
From: MsSanta
2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 orange, grated rind and juice
2 tbsp melted shortening or oil
10 tbsp buttermilk (or as needed)
1 egg, well beaten
1/2 cup chopped nuts
1 cup raw cranberries, chopped or coarsely ground
Sift together flour, salt, baking powder, soda and
sugar.
Grate rind of the orange, extract the juice, and add shortening or oil, and buttermilk to make 3/4 cup liquid. Add egg. Add to the dry ingredients.
Add cranberries and nuts; mix well. Pour in greased loaf pan.
Bake at 325 degrees F for 1 hour. Cool, then store 24 hours in refrigerator before cutting.
CRAZY QUILT BREAD
From: MsSanta - 12-13-99
1/2 cup sugar
1 egg
1 1/4 cups milk
3 cups Bisquick baking mix
3/4 teaspoon anise flavoring
1/2 cup mixed candied fruit
3/4 cup walnuts or pecans, coarsely chopped
Preheat oven to 350 degrees F. Well grease a 9x5x3-inch loaf pan.
Mix sugar, egg, milk and Bisquick. Beat vigorously 30 seconds. Batter will be slightly lumpy.
Blend in anise, fruit and nuts. Pour into prepared pan.
Bake 45 to 50 minutes, or until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing.
CUCUZZARA
(Squash Bread with Tomatoes, Onions and Peppers)
From: MsSanta
FOR THE VEGETABLE MIXTURE:
3/4 cup olive oil, divided use
1 medium onion, cut in slices as thin as possible
2/3 lb butternut squash, peeled and diced
1 red bell pepper, roasted, cut into strips
4 oz tomatoes, peeled, seeded and diced
FOR THE DOUGH:
1 1/2 tsp dried yeast
1 1/2 cups warm water
3/4 cup durum flour biga starter (see biga recipe)
7 cups durum flour
1 tbsp salt
Red pepper flakes, optional
TO PREPARE THE VEGETABLE MIXTURE:
About 1 hour before you are ready to make the bread, warm 1/4 cup olive oil in a skillet and saute the onion over medium-low heat until they are soft but still slightly crunchy. Add the squash and bell pepper. Cover and cook for 20 minutes. Add the tomatoes and cook another 3 to 5 minutes. Cool.
TO PREPARE THE DOUGH:
Stir the yeast into the 1 1/2 cups warm water and let proof for 10 minutes.
Add the biga and mix well. Add the remaining 1/2 cup olive oil. Stir in the cooked vegetables. Add the flour and salt slowly, mixing until the dough comes together. Knead with wet hands until the dough is form, velvet and elastic. Place dough in an oiled bowl, cover and let rise until doubled, about 3 hours.
Divide the dough into 4 pieces and shape into long cylinders. Place on floured (or cornmeal sprinkled) baking sheets, cover and let rise until well doubled, about an hour.
Preheat the oven to 400 degrees F.
Bake for 35 to 45 minutes, until golden.
CRUNCH STICKS (freeze ahead)
From: MsSanta
1 package refrigerated biscuit dough
Milk
1 1/2 cups crispy rice cereal, coarsely crushed
2 tablespoons sesame seeds
2 tablespoons dill weed
1 tablespoon celery seed
2 teaspoons salt
Cut biscuits in half. Roll each half into pencil-thin stick, about 4-inches long. Brush with milk.
In shallow pan mix together rice cereal, sesame seeds, dill weed, celery seed and salt. Roll sticks in mixture.
Bake on greased baking sheet at 450 degrees F for 5 minutes. Freeze.
TO SERVE:
Defrost and bake at 450 degrees F for 5 minutes, until golden.
Recipe Swap - December 13, 1999
21 RECIPES IN THIS FILE:
Brownie Meringues
Christmas Ribbon Salad
Cranberry Waldorf Salad
Sweet and Sour Sausage
Sweet and Sour Kielbasa (Crock Pot)
Grape Jelly Hot Dogs
Seven Layer Salad (2)
Hanky Pankies
Pineapple Meat Balls
Swedish Meatballs
Artichoke Dip
Pastitio Rolls
Turkey Alfredo Casserole
Really Easy Chicken Enchiladas
King Ranch Casserole
Chicken Broccoli Casserole
Cranberry Hazelnut Bread
Cranberry Orange Nut Bread
Crazy Quilt Bread
Cucuzzara (Squash Bread)
Crunch Sticks
BROWNIE MERINGUES
From: KellyWA
"These are similar to cookies which were a staple of Haynie's Bakery, in Corinth, for years. These are delicious."
2 egg whites
Dash of salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup granulated sugar
1 (6 ounces) package semisweet chocolate chips, melted and cooled
3/4 cup nuts, chopped
Beat egg whites with salt, vinegar, and vanilla until stiff peaks form.
Gradually add sugar, beating until stiff peaks form.
Fold in chocolate and nuts. Drop from a teaspoon onto a greased cookie sheet.
Bake at 350 degrees F about 10 minutes.
CHRISTMAS RIBBON SALAD
From: KellyWA - 12-13-99
Makes 12 servings
2 pkg (3 oz each) strawberry jello
5 cups boiling water, divided use
2/3 cup sour cream, divided use
2 pkg (3 oz each) lime jello
Dissolve strawberry gelatin in 2 1/2 cups boiling water. Pour 1 1/2 cups gelatin in 6-cup ring mold. Chill until set but not firm, about 30 minutes.
Chill remaining gelatin in bowl until slightly thickened, then gradually blend in 1/3 cup sour cream. Spoon over gelatin in mold. Chill until set but not firm, about 15 minutes.
Repeat with lime gelatin, layering over strawberry gelatin in mold (cool the first 1 1/2 cups lime gelatin to room temperature before pouring over gelatin in mold). Chill at least 2 hours. Unmold.
CRANBERRY WALDORF SALAD
From: KellyWA
2 cups ground cranberries
3 cups small marshmallows
3/4 cup sugar
2 cups diced unpared apple
1/2 cup seedless green grapes*
1/2 cup broken walnuts
1/4 tsp. salt
1 cup whipped cream
Grape clusters (for garnish)
Fresh cranberries (for garnish)
Combine ground cranberries with small marshmallows and sugar. Cover and chill overnight.
Add the rest of the ingredients, except the whipped cream, which is folded in before serving.
Serve in a large bowl. Garnish with green grape clusters and fresh cranberries.
*Cut grapes in half if serving to children.
SWEET AND SOUR SAUSAGE
From: Marie/ME
1 Hickory Farms smoked sausage
2 jars Hickory Farm sweet and sour sauce
Cut up sausage in fourths and make small enough to pick up with toothpicks. Saute in frying pan with water until it boils down (get rids of grease that way).
Then add the sweet and sour sauce and just simmer for a half hour or until it is thickened on the sausages.
Put out on plate with extra sharp cheddar cheese and thin pretzel sticks. What a nice combination.
SWEET AND SOUR KIELBASA (crock pot)
From: Marie/ME
2 pkgs turkey kielbasa
2 cans pineapple chunks
2 jars La Choy Sweet and Sour Sauce
Cut up kielbasa and cook in the pineapple liquid; drain.
Put pineapple chunks and sweet and sour sauce altogether in a crock pot and stir until mixed. Add the kielbasa.
Cover crock pot and keep warm on LOW until serving.
GRAPE JELLY HOT DOGS
From: Marie/ME
2 pkgs cocktail-size hot dogs
1 jar grape jelly,
2 jar regular mustard
Mix grape jelly and mustard in a crockpot. Add hot dogs.
Cover crock pot and heat on LOW. It is delicious.
SEVEN LAYER SALAD
From: cyndir
1 head lettuce, chopped
1 cup frozen green peas, thawed
1/2 cup bell pepper, chopped
1/2 onion, chopped
1 cup grated cheese
1 pint Hellmann's mayonnaise
6 slices bacon, fried crisp and crumbled or bacon bits
Arrange in bowl in alternating layers in order given: lettuce, peas, onion, bell pepper, and cheese.
On top layer spread mayonnaise to edge of bowl to seal. Sprinkle with bacon bits. Cover with plastic wrap and refrigerate.
SEVEN LAYER SALAD
(using hard boiled eggs)
From: cyndir
1/2 head lettuce
1 cup celery, diced
4 eggs, hard boiled and sliced
8 slices bacon, cooked and crumbled
1 (16 oz) can English peas, drained
1/3 cup onion, diced
1 green bell pepper, diced
2 cups mayonnaise
2 Tablespoons sugar
Cheddar cheese, grated
Layer all ingredients except mayonnaise, sugar and cheese.
Mix sugar and mayonnaise. Spread on top, sealing bowl. Sprinkle cheese on top. Refrigerate for 8 hours.
Just before serving, toss salad making sure mayonnaise and cheese is distributed throughout the salad.
HANKY PANKIES
From: Susan,IL (by Aunt Aggie)
This recipe came from my Great-aunt Aggie
1 pound ground chuck
1 pound bulk pork sausage
1 teaspoon garlic powder
1 teaspoon oregano
1 pound Velveeta cheese, cubed
1 loaf party rye bread
Brown chuck and sausage together; drain well.
Add garlic powder and oregano. Cook over low heat, stirring in cheese until cheese is melted.
Spread mixture on bread slices.
PINEAPPLE MEAT BALLS
From: Susan,IL (Susan Wilson)
Makes 8 servings
3 pounds ground beef
5 eggs
1 box Waverly crackers, crushed
1 onion, diced
Oil, to cover bottom of fry pan
1 cup water
1 cup pineapple juice
1/3 cup sugar
4 tablespoons catsup
2/3 can vinegar
1 dash Accent seasoning mix (MSG)
1 (15 ounce) can pineapple chunks in juice
4 teaspoons cornstarch
1/3 cup water
Hot cooked rice (for serving)
Combine beef, eggs, crackers and onion; mix well. Form into small meat balls; brown in oil.
Drain fat; add 1 cup water, pineapple juice, sugar catsup, vinegar, and Accent. Bring to boil; reduce heat and simmer about 45 minutes.
Add pineapple chunks; stir well.
In separate bowl, mix cornstarch with 1/3 cup water; add to juice mixture; stir and mix well. Pour over meat balls.
Serve in a chafing dish. Serve with cooked rice.
SWEDISH MEATBALLS
From: Susan,IL (by Granny Wilson)
Makes 8 servings
1/2 cup fresh bread crumbs
3/4 cup milk, divided use
1 pound ground meat (beef, veal, pork)
1 egg slightly beaten
3 tablespoons chopped onion
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground allspice
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 cube beef bullion
Boiling water
1/2 cup half and half
1 tablespoon fresh dill (or 2 teaspoons dried)
Hot cooked noodles (optional, for serving)
Put bread crumbs and 1/4 cup milk in small bowl. Stir with fork and let stand at room temperature for 5 minutes.
Put ground beef, veal and pork in a large bowl. Add egg, onion, salt, pepper, allspice and soaked bread crumbs. Toss mixture gently with a fork until thoroughly combined.
Shape meat mixture into a loaf about 5x6x1-inches. Cut meat mixture into 30 equal sized pieces. Press together and shape each piece into round meatballs.
Put butter in a large skillet and heat over medium heat. Add meatballs, about 15 at a time and cook 10 minutes until meatballs are browned on all sides and cooked through. Remove meatballs as they are done and put in a large bowl.
When all the meatballs are browned and cooked, remove skillet from heat. Add flour all at once to the drippings in the skillet, and stir with a wooden spoon until smooth. Add bouillon cube and 3/4 cup boiling water, stirring constantly as you add. Return skillet to medium heat and bring flour mixture to a boil, stirring until bouillon cube dissolves and mixture is smooth.
Add half and half and remaining 1/2 cup milk to sauce; bring to a simmer stirring constantly, and cook 3 minutes longer or until sauce is thick and smooth.
Add meatballs to sauce in skillet; toss gently to coat well. Remove from heat. (If desired, recipe can be made up to this point and refrigerated overnight. To serve, reheat over medium heat.)
Transfer meatballs to serving dish; top with sauce and garnish with dill. Can be served over noodles as a meal
ARTICHOKE DIP
From: Susan,IL (Susan Wilson)
1 (8 ounce) can artichoke hearts
1/2 cup mayonnaise
1 small onion, chopped
1/2 cup grated Parmesan cheese
Crackers / Triscuits, for serving
Mix all the ingredients, except the crackers, together. Place in casserole dish.
Bake at 350 degrees F for 30-45 minutes.
Serve with crackers or Triscuits.
PASTITIO ROLLS
From: Susan,IL (Susan Wilson)
Makes 4 servings
16 lasagna noodles
1 pound bulk Italian sausage
1 medium onion, chopped
4 cups peeled and chopped eggplant (or zucchini*)
1/4 cup margarine or butter
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
2 1/2 cups milk
2 tablespoons snipped fresh parsley
1 cup Ricotta cheese
1/4 cup grated Parmesan cheese
Cook lasagna noodles in boiling salt water for 8 to 10 minutes. Drain and set aside.
Cook sausage and onion until meat is brown and onion is tender; drain off fat. Set aside.
In covered sauce pan, cook eggplant (or zucchini) in small amount of boiling salted water for 5 minutes; drain.
To make the sauce, melt butter and stir in flour, salt, nutmeg, and pepper. Add milk and parsley. Cook and stir until thickened and bubbly.
Combine ricotta, eggplant, sausage mixture and 1 cup of sauce. Spread each strip of pasta with 1/2 cup of the eggplant mixture. Roll up jelly-roll style. Place seam side down in a greased 9x13-inch baking pan. Spoon remaining sauce over rolls; sprinkle with parmesan cheese.
Cover with foil; bake at 375 degrees F for 35 minutes or until heated through.
*I substitute zucchini for the eggplant.
TURKEY ALFREDO CASSEROLE
From: Susan,IL (Susan Wilson)
6 ounces fettuccini or medium noodles, uncooked
1 (10 ounce) package frozen broccoli cuts
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 1/4 cups milk
2 1/4 cups chopped cooked turkey or chicken
3/4 cup Parmesan cheese, divided use
Cook pasta according to package directions: drain and set aside.
Run water over broccoli to thaw; drain well.
To make the sauce, in large saucepan, melt butter. Stir in flour, basil, salt, and pepper. Add milk all at once; cook and stir until thick and bubbly. Cook and stir one minute more.
Remove from heat; stir in turkey, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat. Place turkey mixture in a greased 7x12x2-inch baking dish.
Cover with foil. Bake at 350 degrees F for 20 minutes. Remove foil. Sprinkle with remaining 1/4 cup Parmesan cheese. Return to oven and bake, uncovered, for 5 to 10 minutes more or until heated through.
REALLY EASY CHICKEN ENCHILADAS
From: robb
1 1/2 lbs boneless, skinless chicken breasts, sliced into small pieces
1 medium yellow onion, chopped
1 lb Jack cheese, grated, divided use
1 (10 3/4 oz) can Campbell's Condensed Cream of Poblano Soup
1 small can evaporated skim milk (2/3 cup)
White wine
Corn oil
10 corn tortillas
Spray a non-stick skillet with cooking spray and saute the chicken and onion until the chicken is cooked and the onion is brown. Remove from heat and let cool. After it has cooled, mix with half of the grated cheese. Set aside.
In a saucepan, empty the can of Campbell's Cream of Poblano soup. Add the evaporated milk to the soup can and fill the rest of the can with white wine. Add to the saucepan and heat on low. Do not boil.
Heat the corn oil in a skillet until hot. Fry the corn tortillas, one at a time, until soft, about 30 seconds on each side. Drain on paper towels.
Spray a 9x13-inch baking dish with cooking spray. Take a tortilla and add a couple of spoonfuls of the chicken filling. Roll up and place seam down in the baking dish. After you have done this to all of the tortillas, spoon the warm sauce over the enchiladas and sprinkle the rest of the cheese on top. (You will have sauce left over. I only used a couple of large spoonfuls per each enchilada.)
(At this point, you can freeze the enchiladas. They freeze really well.)
Bake at 350 degrees F for 30 minutes or until brown and bubbly. Remove from the oven and let sit for a few minutes before serving.
KING RANCH CASSEROLE
From: Sandy,TX
1 frying chicken, stewed
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 oz.) can Rotel tomatoes
1 medium onion, chopped
1 pkg. corn tortillas, cut into sixths
1/2 lb cheddar cheese, shredded
Remove chicken from bones and cut or tear into bite size pieces. Set aside.
Mix the (undiluted) soups and Rotel together. Set aside. I
n a greased casserole pan, layer in following order, chicken, tortillas, onion, soup mixture and cheese. Repeat ending with cheese on top.
Cover with foil and bake at 350 degrees F for 1 hour.
CHICKEN BROCCOLI CASSEROLE
From: robb
Makes 6 servings
1 lb fresh broccoli
2 cups cooked and sliced chicken
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 cup mayonnaise (scant)
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheddar cheese
1/2 cup soft bread crumbs
1 tbsp butter or margarine, melted
Cook broccoli and arrange in a dish. Place chicken on top.
Combine (undiluted) soup, mayonnaise, lemon juice and curry powder; pour over chicken and broccoli. Sprinkle with cheese and combined breadcrumbs and butter.
Bake at 350 degrees F for 25 to 30 minutes.
CRANBERRY HAZELNUT BREAD
From: MsSanta
Makes 4 mini loaves, 8 servings each
1 1/2 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground cloves
1 cup dried cranberries, dried pitted cherries, or snipped dates
1/2 cup dried blueberries or raisins
1/3 cup chopped hazelnuts or pecans
2 eggs
3/4 cup packed brown sugar
1/2 cup orange juice
1/3 cup oil
Brandy
Cheesecloth
Preheat oven to 300 degrees F. Grease bottom and sides of four (4 1/2 x 2 1/2 x 1 1/2-inch) loaf pans. (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along the edges.) Set aside.
In a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, and cloves. Add cranberries or cherries, blueberries or raisins, and hazelnuts or pecans. Set aside.
In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter often.
Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove loaves from pans. Cool thoroughly on wire racks.
Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten cheesecloth with about 1 Tablespoon of brandy once a week or as needed.
CRANBERRY ORANGE NUT BREAD
From: MsSanta
2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup sugar
1 orange, grated rind and juice
2 tbsp melted shortening or oil
10 tbsp buttermilk (or as needed)
1 egg, well beaten
1/2 cup chopped nuts
1 cup raw cranberries, chopped or coarsely ground
Sift together flour, salt, baking powder, soda and
sugar.
Grate rind of the orange, extract the juice, and add shortening or oil, and buttermilk to make 3/4 cup liquid. Add egg. Add to the dry ingredients.
Add cranberries and nuts; mix well. Pour in greased loaf pan.
Bake at 325 degrees F for 1 hour. Cool, then store 24 hours in refrigerator before cutting.
CRAZY QUILT BREAD
From: MsSanta - 12-13-99
1/2 cup sugar
1 egg
1 1/4 cups milk
3 cups Bisquick baking mix
3/4 teaspoon anise flavoring
1/2 cup mixed candied fruit
3/4 cup walnuts or pecans, coarsely chopped
Preheat oven to 350 degrees F. Well grease a 9x5x3-inch loaf pan.
Mix sugar, egg, milk and Bisquick. Beat vigorously 30 seconds. Batter will be slightly lumpy.
Blend in anise, fruit and nuts. Pour into prepared pan.
Bake 45 to 50 minutes, or until toothpick stuck into center comes out clean. Crack in top is typical. Cool before slicing.
CUCUZZARA
(Squash Bread with Tomatoes, Onions and Peppers)
From: MsSanta
FOR THE VEGETABLE MIXTURE:
3/4 cup olive oil, divided use
1 medium onion, cut in slices as thin as possible
2/3 lb butternut squash, peeled and diced
1 red bell pepper, roasted, cut into strips
4 oz tomatoes, peeled, seeded and diced
FOR THE DOUGH:
1 1/2 tsp dried yeast
1 1/2 cups warm water
3/4 cup durum flour biga starter (see biga recipe)
7 cups durum flour
1 tbsp salt
Red pepper flakes, optional
TO PREPARE THE VEGETABLE MIXTURE:
About 1 hour before you are ready to make the bread, warm 1/4 cup olive oil in a skillet and saute the onion over medium-low heat until they are soft but still slightly crunchy. Add the squash and bell pepper. Cover and cook for 20 minutes. Add the tomatoes and cook another 3 to 5 minutes. Cool.
TO PREPARE THE DOUGH:
Stir the yeast into the 1 1/2 cups warm water and let proof for 10 minutes.
Add the biga and mix well. Add the remaining 1/2 cup olive oil. Stir in the cooked vegetables. Add the flour and salt slowly, mixing until the dough comes together. Knead with wet hands until the dough is form, velvet and elastic. Place dough in an oiled bowl, cover and let rise until doubled, about 3 hours.
Divide the dough into 4 pieces and shape into long cylinders. Place on floured (or cornmeal sprinkled) baking sheets, cover and let rise until well doubled, about an hour.
Preheat the oven to 400 degrees F.
Bake for 35 to 45 minutes, until golden.
CRUNCH STICKS (freeze ahead)
From: MsSanta
1 package refrigerated biscuit dough
Milk
1 1/2 cups crispy rice cereal, coarsely crushed
2 tablespoons sesame seeds
2 tablespoons dill weed
1 tablespoon celery seed
2 teaspoons salt
Cut biscuits in half. Roll each half into pencil-thin stick, about 4-inches long. Brush with milk.
In shallow pan mix together rice cereal, sesame seeds, dill weed, celery seed and salt. Roll sticks in mixture.
Bake on greased baking sheet at 450 degrees F for 5 minutes. Freeze.
TO SERVE:
Defrost and bake at 450 degrees F for 5 minutes, until golden.
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| 1 | Recipe: Holiday Buffet Recipes (21) Part 1 of 2 - 12-13-99 Recipe Swap (updated) |
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| 2 | Recipe: Holiday Buffet Recipes (21) Part 2 of 2 - 12-13-99 Recipe Swap (updated) |
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