Recipe: Holiday Buffet Recipes (21) Part 2 of 2 - 12-13-99 Recipe Swap (updated)
Recipe CollectionsHOLIDAY BUFFET RECIPES PART 2 OF 2
Recipe Swap - December 13, 1999
21 RECIPES IN THIS FILE:
Cashew Mushroom Loaf
Glazed Cauliflower with Ginger
Christmas Conserve
Holiday Stuffed Pork Roast
Cranberry Cream Cheese Frosties
Cranberry and Orange Sauce
Christmas Eve Salad (Ensalada de Noche Buena)
Orange Peel Bread
Candied Orange Peel
Candied Orange Peel (using Jello)
Chocolate-Dipped Candied Orange Peel
Candied Orange Peel (with ginger)
Acorn Squash Baked with Pineapple
Barley Stuffed Peppers (no meat)
Baked Zucchini Boats
Baked Tomatoes Stuffed with Spinach
Stuffed Baked Potatoes
Tomatoes Stuffed with Shrimp
Stuffed Tomatoes
Turkey and Spinach Pie
Taco Dip
CASHEW MUSHROOM LOAF
From: MsSanta
1 tbsp vegetable oil
1 small onion, chopped
2 garlic cloves, crushed
8 oz cashew nuts
4 oz fresh breadcrumbs
3 medium parsnips, cooked and mashed
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp nutritional yeast (optional)
1/2 cup hot water
Salt and freshly ground pepper, to taste
2 tbsp butter
8 oz mushrooms, chopped
Preheat the oven to 350 degrees F.
Heat the oil and fry the onion and garlic till soft.
Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, being sure to scrape all the juices into the mixture. Set aside.
Dissolve the nutritional yeast (if using) in the 1/2 cup hot water. Mix the yeast mixture (or just the 1/2 cup hot water) into the vegetable and nut mixture. Season well and set aside.
Melt the butter in a skillet and saute the mushrooms until soft.
Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms and top with the rest of the nut mixture.
Press in well.
Cover with foil and bake at for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate.
Serve hot or cold. Slice to serve.
GLAZED CAULIFLOWER WITH GINGER
From: MsSanta
Makes 4 servings
1 small head cauliflower
4 tbsp vegetable oil, divided use
1 tsp coriander seeds
1 1/2 tbsp shredded fresh ginger
2 green chilies, chopped
1/2 tsp turmeric
1/2 tsp salt
1 tsp lemon juice
2 tbsp chopped fresh cilantro
Separate cauliflower into flowerets. Wash well and drain.
Heat 3 tablespoons oil over high heat in a skillet. When very hot, add coriander seeds and fry for 10 seconds. Add ginger and chilies and stir for a couple of seconds. Immediately add turmeric and salt. Follow at once with the cauliflower. Stir rapidly to prevent burning and to distribute the spices.
Add 1/4 cup hot water. Reduce heat, cover and cook for 20 to 25 minutes, stirring once or twice during the cooking.
Increase heat to medium and stir fry to evaporate remaining moisture and to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil.
Add lemon juice and cilantro. Serve immediately.
CHRISTMAS CONSERVE
From: MsSanta
Makes 8 cups
3 cups cranberries
3 oranges, unpeeled, seedless (preferably organic)
1 (14 oz) can crushed pineapple
3/4 cup dried apricots, finely chopped
1 package Certo pectin
5 cups sugar
In saucepan, combine cranberries, finely chopped oranges, undrained pineapple, crushing some of the cranberries with potato masher; cook over medium heat for 15 minutes.
Stir in finely apricots and pectin crystals; bring to full boil over high heat. Stir in sugar. Bring to full rolling boil over high heat; boil for 1 1/2 minutes. Remove from heat; stir and skim off foam.
Ladle into sterilized jars, leaving 1/4-inch headspace. Process in boiling water bath for 5 minutes.
HOLIDAY STUFFED PORK ROAST
From: MsSanta
Makes 6 to 8 servings
3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cups cooked brown rice
3/4 cup orange juice, divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided use
1/2 teaspoon salt
1 (3 1/2 pound) boneless pork loin roast, rolled and tied
1 teaspoon dried rosemary, crushed
1/4 teaspoon cracked black pepper
1 (16 ounce) can whole berry cranberry sauce
1 orange, peeled and sectioned
Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside.
Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.
Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer does not touch stuffing or fat.
Bake at 325 degrees F for 1 1/2 hours.
Meanwhile, combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally.
Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 degrees F. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry sauce.
CRANBERRY CREAM CHEESE FROSTIES
From: MsSanta
Freeze in small paper cups. Serve on a lettuce leaf.
1 (16 oz) can jellied cranberry sauce
3 tablespoons lemon juice
1 (3 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup powdered sugar, sifted
1 cup nuts, chopped
1 cup heavy whipping cream
Lettuce leaves (for serving)
Mash cranberry sauce with fork. Add lemon juice; mix well. Pour into SMALL paper cups (or can use a 1-quart refrigerator tray). Set aside.
Combine softened cream cheese, mayonnaise and sugar; blend well. Add nuts.
Fold in stiffly beaten heavy cream. Spread over the cranberry mixture in the cups or tray. Freeze firm.
When ready to serve, split cups, put the fruit salad on a lettuce leaf with the cream cheese layer on the bottom. (If frozen in tray cut in pie shaped wedges. Serve on lettuce. White layer will then be on top.)
CRANBERRY AND ORANGE SAUCE
From: MsSanta
Makes 4 1/2 cups
The sauce can be made 4 days in advance. Store sauce in the refrigerator.
4 cups fresh cranberries
2 cups sugar
1 cup dried apricots, chopped
1 cup raisins
1 cup water
1 cup orange juice
1 tbsp grated orange zest
Put all the ingredients in a large saucepan. Stir over medium heat until sugar is dissolved. Increase heat, cover and let boil until cranberries burst, stirring occasionally, about 8 minutes.
Transfer mixture to bowl. Cover and refrigerate until cold (the sauce will thicken when cooled).
CHRISTMAS EVE SALAD (ENSALADA DE NOCHE BUENA)
From: MrsSanta
Makes 6 to 8 servings
1 fresh pineapple (or one 20 oz can pineapple chunks)
2 large oranges
2 medium bananas
1 large apple
3 medium beets, cooked, peeled, and sliced (or one 16 oz can sliced beets, drained)
1 jicama, peeled and sliced (optional)
1 stick sugar cane, peeled and chopped (optional)
FOR SERVING:
Lettuce
1/2 cup peanuts
Pomegranate seeds
Mayonnaise or salad dressing, thinned with a little milk
Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or drain canned pineapple.)
Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice.
TO SERVE:
Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and
pomegranante seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad.
ORANGE PEEL BREAD
From: MrsSanta
Rind of 3 to 4 oranges (1 cup)
1 3/4 cups water
1 tsp. baking soda
2 tbsp. shortening
2 cups sugar, divided use
2 eggs
1 cup chopped pecans
3 1/4 cups flour, divided use
1/2 tsp. salt
1 cup milk
3 tsp. baking powder
1 tbsp. concentrated orange juice (or use the juice of the oranges in place of some of the milk)
Cut rind in strips. Boil in 1 cup water and 1 teaspoon soda for 5 minutes. Cool. Remove white membrane with a spoon, then cook with 3/4 cup water and 1 cup sugar until soft and syrupy. Set aside.
Cream 1 cup sugar, shortening and then the eggs. Set aside.
Dredge pecans in 1/4 cup flour. Set aside.
Sift the remaining 3 cups flour, baking powder and salt together. Add flour to egg mixture alternately with milk (and orange juice). Pour in hot orange peel and syrup. Mix well. Add pecans and mix.
Put into 2 greased loaf pans.
Bake at 350 degrees for 50 minutes. Best when aged several days.
CANDIED ORANGE PEEL
From: MrsSanta
Makes about 3 1/2 cups
1 1/2 cups sugar
3/4 cup water
Peel from 4 medium-size oranges*
Remove peel in quarters. Cover with cold water. Bring slowly to boiling point. Boil until tender. Drain. Cut into strips with scissors.
Make syrup of sugar and 3/4 cup water. (Water in which peel was cooked may be used if a stronger flavor is desired.) Add the orange peel to the syrup. Cook until syrup is nearly all absorbed.
Lift peel out of syrup. Drain and roll each piece in granulated sugar.
*Grapefruit or lemon peel may also be used.
NOTE: If you boil the peel about 10 minutes and then drain and cover with fresh water to finish cooking you will not have as strong a flavor.
CANDIED ORANGE PEEL (using jello)
From: MrsSanta
4 cups long thin orange peel strips (about 3 large oranges)
Water
1/2 cup light corn syrup
Sugar
1 (3 oz.) pkg. orange-flavored gelatin
In 5-quart saucepan over high heat, heat peel and 8 cups hot water to boiling; boil 15 minutes. Drain peel in colander and rinse.
With 8 more cups of hot water, boil peel 15 minutes again; drain and set aside.
In same saucepan over high heat, heat corn syrup, 1 3/4 cup sugar and 1 1/2 cups water until boiling and sugar is dissolved, stirring frequently. Stir in peel. Reduce heat to medium-low; cook until most of syrup has been absorbed, about 40 minutes, stirring.
Remove from heat; gently stir in (dry) gelatin until gelatin is dissolved; cool 10 minutes. (Mixture will be thick and sticky.)
Onto waxed paper, place 1 cup sugar. Lightly roll pieces of peel, a few at a time, in sugar, adding more sugar if necessary.
CHOCOLATE-DIPPED CANDIED ORANGE PEEL
From: MrsSanta
3 navel oranges
1/4 cup water
1/4 cup sugar
1 tbsp. corn syrup
Semi-sweet or bittersweet chocolate
Peel oranges, slice peel into lengthwise sections. Cover with water, bring to boil. Simmer for 20 minutes. Drain. Repeat process. Drain.
Remove white part from peel then cut into 1-inch strips; set aside.
In a saucepan, combine 1/4 cup water, sugar and corn syrup. Cook peel in syrup slowly until transparent. Allow to dry on waxed paper.
Melt chocolate over warm water. Do not allow water to get into chocolate. Dip pieces of peel in chocolate. Remove. Allow to dry.
CANDIED ORANGE PEEL (with ginger)
From: MrsSanta
1/2 lb. orange peel
1 cup sugar
1/4 cup light corn syrup
1/2 cup water
Pinch ground ginger
Vegetable shortening
With a small paring knife, strip the white membrane from peel and discard. Cut cleaned peel into thin 1-inch strips and set aside.
Combine sugar, corn syrup, 1/2 cup water and ginger in a small saucepan. Bring mixture to a boil and cook until it reaches 290 degrees F on candy thermometer. Drop strips of peel into syrup and cook 10 minutes (or until skin is slightly transparent).
While peel is cooking, rub 2 cookie sheets with shortening. Drop pieces of peel on sheets. Allow to cool and dry. Store in covered glass jar, and keep in a dry place.
ACORN SQUASH BAKED WITH PINEAPPLE
From: MrsSanta
1 acorn squash, cut in half
2 Tsp. and 1 tbsp. butter or margarine, divided use
2 Tsp. brown sugar
3 Tbsp. crushed pineapple
Sprinkle of ground nutmeg
1/4 Tsp. salt
Scoop out and discard squash seed and fiber. Place squash in a buttered baking dish.
Put 1 teaspoon brown sugar and 1 teaspoon butter in each half.
Cover and bake in hot oven (400 degrees F) for 30 minutes.
Scoop cooked squash out of shells, leaving the wall about 1/4-inch thick. Mash squash and combine with remaining 1 tablespoon butter, crushed pineapple, nutmeg and salt if desired, beating until well blended. Place mixture in squash shells.
Return to the oven; bake for 7-10 minutes or until pineapple mixture is hot and bubbly.
BARLEY STUFFED PEPPERS (no meat)
From: MrsSanta - 12-13-99
1 cup uncooked barley
4 medium green bell peppers
1 tbsp minced fresh garlic
1 cup coarsely chopped onion
1/4 tsp ground thyme
1 (8 oz) can tomato sauce (plus additional, if desired)
1 oz cheddar cheese, shredded
Cook the barley according to package instructions.
Cut top and stem off the peppers. Clean out seeds and inside ribs; set aside. Bring water to a boil in a pot big enough to hold the four peppers. Add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). Drain and set aside.
Preheat an oven to 350 degrees F.
Stir fry the onion, garlic, and thyme over medium heat for about 7 minutes. Stir in the cooked barley, tomato sauce and cheese. Mix well, then remove from heat.
Place peppers in an 8-inch glass pie dish. Fill peppers with barley mixture. Top each with additional tomato sauce, if desired.
Cover with foil and bake in the oven at 350 degrees F for 25 to 30 minutes.
BAKED ZUCCHINI BOATS
Source: The Andersons' Food Garden
From: MrsSanta
Makes 8 servings
4 medium-size zucchini
1 yellow onion, chopped
1 garlic clove, chopped
3 cups cooked long grain rice
1 egg, beaten
2 tbsp olive oil
1/2 lb lean ground beef
1/2 cup bread crumbs, divided use
2 cups spaghetti sauce
3 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese
Cook rice according to package directions.
Split zucchini lengthwise, scoop out seeds.
Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 cup bread crumbs and mix well.
Fill zucchini with the meat mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining 1/4 cup bread crumbs on top.
Cover and bake at 350 degrees F for approximately 45 minutes, until
zucchini is tender but still firm.
BAKED TOMATOES STUFFED WITH SPINACH
From: MrsSanta
3 Large or 6 medium ripe tomatoes
1 1/4 lb. fresh spinach
1/2 cup freshly grated Parmesan cheese, divided use
Salt and pepper, to taste
2 Tbsp. mayonnaise
2 Tsp. grated onion
Butter
Preheat oven to 400 degrees F.
Halve large tomatoes or leave medium tomatoes whole. Scoop out seeds and some of the pulp. Sprinkle with a little salt and drain upside down for 5 minutes or more.
Wash spinach well; trim, drain and cook in water clinging to it. Drain.
Chop spinach in food processor or blender with 1/3 cup of the Parmesan, mayonnaise and onion. Season with salt and pepper. Pile spinach into tomatoes; sprinkle with remaining Parmesan and place in ovenproof dish. Top each with dot of butter.
Bake for 10 to 15 minutes until bubbling hot.
STUFFED BAKED POTATOES
From: MrsSanta
Makes 4 servings
2 baking potatoes
1 clove garlic, finely minced
1 cup chopped brocolli, spinach, or mixed veggies*
1/4 cup milk or soy milk, warmed
Few tablespoons of ricotta cheese (optional)
Salt and pepper
Sprinkling of Parmesan cheese (optional)
Preheat oven to 350 degrees F.
Bake potatoes by piercing all over with a knife and placing directly on oven rack (unwrapped and unoiled) for 1 hour or more, till done.
Slice a strip off the top of each potato and scoop out the insides, leaving skin intact.
Place potato insides into a bowl, mash with milk. Add chopped veggies, garlic, optional ricotta, optional parmesan, salt and pepper, and mix well. Scoop back into potato skins, piling high. Sprinkle with a little more Parmesan, if desired.
Place back into 350 degree F oven and bake for 20 minutes or until heated through.
*I used a frozen mixture of broccoli, cauliflower and carrots.
TOMATOES STUFFED WITH SHRIMP
From: MrsSanta
Makes 6 servings
3/4 lb. cooked shrimp
6 large tomatoes
1 tsp. salt
1 cup cooked rice
1 cup shredded cheese
1 egg, beaten
1 tsp. salt
Dash ground black pepper
1 Tbsp. butter, melted
1/4 cup dry bread crumbs
Cut large shrimp in half. Remove stem ends and centers from tomatoes; sprinkle with salt. Set aside.
Combine rice, cheese, egg, seasonings and shrimp. Place in tomatoes.
Combine butter and bread crumbs; sprinkle over top of tomatoes. Place in a well greased baking dish.
Bake in a moderate oven (350 degrees F) for 20 to 25 minutes or until tomatoes are tender.
STUFFED TOMATOES
From: MrsSanta
4 large firm tomatoes
FOR THE STUFFING:
1 1/2 cups sourdough breadcrumbs
1/4 cup minced shallots
1/4 cup minced fresh basil
1/4 cup feta cheese
1/4 cup olive oil
1 tbsp minced garlic
1/4 cup grated Parmesan cheese (for topping)
Cut tomatoes in 1/2; scoop out pulp (reserve for another dish or mince into stuffing.). Place upside down to drain.
Combine all ingredients for the stuffing except Parmesan. Spoon into tomatoes; place in baking dish. Sprinkle with Parmesan.
Bake in 375 degree F oven until golden brown.
TURKEY AND SPINACH PIE
From: MrsSanta
FOR THE CRUST:
3 oz butter, melted, divided use
8 sheets filo pastry, divided use
FOR THE FILLING:
8 oz fresh spinach
1 tbsp oil
1 large onion, sliced
1 clove garlic, crushed
1/2 tsp ground cumin
1 lb ground turkey
Salt and pepper, to taste
4 oz grated mozzarella cheese
1/2 tsp ground nutmeg
Sesame seeds (for sprinkling on top)
Preheat oven to 375 degrees F.
Brush a shallow 8-inch pie dish with melted butter and line with 6 sheets of pastry, brushing each sheet with melted butter. Ensure pastry edges overlap edges of dish. Set aside.
Trim spinach and wash it thoroughly. Put leaves in a large pan with no extra water but a little salt, and cook, covered, for 3-5 minutes, shaking pan occasionally, until leaves are soft; drain well. Set aside.
Heat oil in a pan and saute sliced onion until starting to soften. Stir in garlic and cumin, and cook for 1 minute. Set aside.
Mix turkey salt and pepper, then add mozzarella cheese and ground nutmeg. Set aside.
Place half the spinach over the pastry in the dish. Cover with half the onion mixture, then spread with the turkey mixture. Add final layer of onions, then top with remaining spinach. Brush remaining 2 sheets of filo pastry with melted butter. Cut into strips and arrange at random over top of pie. Sprinkle with sesame seeds.
Bake in at 375 degrees F for 30 minutes, or until golden brown and tender.
TACO DIP
From: Marie/Me
1 (8 oz) pkg cream cheese, softened
8 oz sour cream
1 envelope taco seasoning
Chopped lettuce
Chopped tomatoes
Shredded cheese
Chips (for serving)
Mix cream cheese and sour cream together. Add taco seasoning and stir. Spread in a serving dish. Top with lettuce, tomatoes and grated cheese.
Serve with chips.
Recipe Swap - December 13, 1999
21 RECIPES IN THIS FILE:
Cashew Mushroom Loaf
Glazed Cauliflower with Ginger
Christmas Conserve
Holiday Stuffed Pork Roast
Cranberry Cream Cheese Frosties
Cranberry and Orange Sauce
Christmas Eve Salad (Ensalada de Noche Buena)
Orange Peel Bread
Candied Orange Peel
Candied Orange Peel (using Jello)
Chocolate-Dipped Candied Orange Peel
Candied Orange Peel (with ginger)
Acorn Squash Baked with Pineapple
Barley Stuffed Peppers (no meat)
Baked Zucchini Boats
Baked Tomatoes Stuffed with Spinach
Stuffed Baked Potatoes
Tomatoes Stuffed with Shrimp
Stuffed Tomatoes
Turkey and Spinach Pie
Taco Dip
CASHEW MUSHROOM LOAF
From: MsSanta
1 tbsp vegetable oil
1 small onion, chopped
2 garlic cloves, crushed
8 oz cashew nuts
4 oz fresh breadcrumbs
3 medium parsnips, cooked and mashed
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tsp nutritional yeast (optional)
1/2 cup hot water
Salt and freshly ground pepper, to taste
2 tbsp butter
8 oz mushrooms, chopped
Preheat the oven to 350 degrees F.
Heat the oil and fry the onion and garlic till soft.
Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, being sure to scrape all the juices into the mixture. Set aside.
Dissolve the nutritional yeast (if using) in the 1/2 cup hot water. Mix the yeast mixture (or just the 1/2 cup hot water) into the vegetable and nut mixture. Season well and set aside.
Melt the butter in a skillet and saute the mushrooms until soft.
Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms and top with the rest of the nut mixture.
Press in well.
Cover with foil and bake at for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate.
Serve hot or cold. Slice to serve.
GLAZED CAULIFLOWER WITH GINGER
From: MsSanta
Makes 4 servings
1 small head cauliflower
4 tbsp vegetable oil, divided use
1 tsp coriander seeds
1 1/2 tbsp shredded fresh ginger
2 green chilies, chopped
1/2 tsp turmeric
1/2 tsp salt
1 tsp lemon juice
2 tbsp chopped fresh cilantro
Separate cauliflower into flowerets. Wash well and drain.
Heat 3 tablespoons oil over high heat in a skillet. When very hot, add coriander seeds and fry for 10 seconds. Add ginger and chilies and stir for a couple of seconds. Immediately add turmeric and salt. Follow at once with the cauliflower. Stir rapidly to prevent burning and to distribute the spices.
Add 1/4 cup hot water. Reduce heat, cover and cook for 20 to 25 minutes, stirring once or twice during the cooking.
Increase heat to medium and stir fry to evaporate remaining moisture and to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil.
Add lemon juice and cilantro. Serve immediately.
CHRISTMAS CONSERVE
From: MsSanta
Makes 8 cups
3 cups cranberries
3 oranges, unpeeled, seedless (preferably organic)
1 (14 oz) can crushed pineapple
3/4 cup dried apricots, finely chopped
1 package Certo pectin
5 cups sugar
In saucepan, combine cranberries, finely chopped oranges, undrained pineapple, crushing some of the cranberries with potato masher; cook over medium heat for 15 minutes.
Stir in finely apricots and pectin crystals; bring to full boil over high heat. Stir in sugar. Bring to full rolling boil over high heat; boil for 1 1/2 minutes. Remove from heat; stir and skim off foam.
Ladle into sterilized jars, leaving 1/4-inch headspace. Process in boiling water bath for 5 minutes.
HOLIDAY STUFFED PORK ROAST
From: MsSanta
Makes 6 to 8 servings
3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cups cooked brown rice
3/4 cup orange juice, divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided use
1/2 teaspoon salt
1 (3 1/2 pound) boneless pork loin roast, rolled and tied
1 teaspoon dried rosemary, crushed
1/4 teaspoon cracked black pepper
1 (16 ounce) can whole berry cranberry sauce
1 orange, peeled and sectioned
Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside.
Untie roast, and spoon rice mixture lengthwise between loins. Retie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan.
Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer does not touch stuffing or fat.
Bake at 325 degrees F for 1 1/2 hours.
Meanwhile, combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally.
Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 degrees F. Let roast stand 10 minutes.
Remove string and slice roast. Serve with remaining cranberry sauce.
CRANBERRY CREAM CHEESE FROSTIES
From: MsSanta
Freeze in small paper cups. Serve on a lettuce leaf.
1 (16 oz) can jellied cranberry sauce
3 tablespoons lemon juice
1 (3 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup powdered sugar, sifted
1 cup nuts, chopped
1 cup heavy whipping cream
Lettuce leaves (for serving)
Mash cranberry sauce with fork. Add lemon juice; mix well. Pour into SMALL paper cups (or can use a 1-quart refrigerator tray). Set aside.
Combine softened cream cheese, mayonnaise and sugar; blend well. Add nuts.
Fold in stiffly beaten heavy cream. Spread over the cranberry mixture in the cups or tray. Freeze firm.
When ready to serve, split cups, put the fruit salad on a lettuce leaf with the cream cheese layer on the bottom. (If frozen in tray cut in pie shaped wedges. Serve on lettuce. White layer will then be on top.)
CRANBERRY AND ORANGE SAUCE
From: MsSanta
Makes 4 1/2 cups
The sauce can be made 4 days in advance. Store sauce in the refrigerator.
4 cups fresh cranberries
2 cups sugar
1 cup dried apricots, chopped
1 cup raisins
1 cup water
1 cup orange juice
1 tbsp grated orange zest
Put all the ingredients in a large saucepan. Stir over medium heat until sugar is dissolved. Increase heat, cover and let boil until cranberries burst, stirring occasionally, about 8 minutes.
Transfer mixture to bowl. Cover and refrigerate until cold (the sauce will thicken when cooled).
CHRISTMAS EVE SALAD (ENSALADA DE NOCHE BUENA)
From: MrsSanta
Makes 6 to 8 servings
1 fresh pineapple (or one 20 oz can pineapple chunks)
2 large oranges
2 medium bananas
1 large apple
3 medium beets, cooked, peeled, and sliced (or one 16 oz can sliced beets, drained)
1 jicama, peeled and sliced (optional)
1 stick sugar cane, peeled and chopped (optional)
FOR SERVING:
Lettuce
1/2 cup peanuts
Pomegranate seeds
Mayonnaise or salad dressing, thinned with a little milk
Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or drain canned pineapple.)
Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice.
TO SERVE:
Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and
pomegranante seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad.
ORANGE PEEL BREAD
From: MrsSanta
Rind of 3 to 4 oranges (1 cup)
1 3/4 cups water
1 tsp. baking soda
2 tbsp. shortening
2 cups sugar, divided use
2 eggs
1 cup chopped pecans
3 1/4 cups flour, divided use
1/2 tsp. salt
1 cup milk
3 tsp. baking powder
1 tbsp. concentrated orange juice (or use the juice of the oranges in place of some of the milk)
Cut rind in strips. Boil in 1 cup water and 1 teaspoon soda for 5 minutes. Cool. Remove white membrane with a spoon, then cook with 3/4 cup water and 1 cup sugar until soft and syrupy. Set aside.
Cream 1 cup sugar, shortening and then the eggs. Set aside.
Dredge pecans in 1/4 cup flour. Set aside.
Sift the remaining 3 cups flour, baking powder and salt together. Add flour to egg mixture alternately with milk (and orange juice). Pour in hot orange peel and syrup. Mix well. Add pecans and mix.
Put into 2 greased loaf pans.
Bake at 350 degrees for 50 minutes. Best when aged several days.
CANDIED ORANGE PEEL
From: MrsSanta
Makes about 3 1/2 cups
1 1/2 cups sugar
3/4 cup water
Peel from 4 medium-size oranges*
Remove peel in quarters. Cover with cold water. Bring slowly to boiling point. Boil until tender. Drain. Cut into strips with scissors.
Make syrup of sugar and 3/4 cup water. (Water in which peel was cooked may be used if a stronger flavor is desired.) Add the orange peel to the syrup. Cook until syrup is nearly all absorbed.
Lift peel out of syrup. Drain and roll each piece in granulated sugar.
*Grapefruit or lemon peel may also be used.
NOTE: If you boil the peel about 10 minutes and then drain and cover with fresh water to finish cooking you will not have as strong a flavor.
CANDIED ORANGE PEEL (using jello)
From: MrsSanta
4 cups long thin orange peel strips (about 3 large oranges)
Water
1/2 cup light corn syrup
Sugar
1 (3 oz.) pkg. orange-flavored gelatin
In 5-quart saucepan over high heat, heat peel and 8 cups hot water to boiling; boil 15 minutes. Drain peel in colander and rinse.
With 8 more cups of hot water, boil peel 15 minutes again; drain and set aside.
In same saucepan over high heat, heat corn syrup, 1 3/4 cup sugar and 1 1/2 cups water until boiling and sugar is dissolved, stirring frequently. Stir in peel. Reduce heat to medium-low; cook until most of syrup has been absorbed, about 40 minutes, stirring.
Remove from heat; gently stir in (dry) gelatin until gelatin is dissolved; cool 10 minutes. (Mixture will be thick and sticky.)
Onto waxed paper, place 1 cup sugar. Lightly roll pieces of peel, a few at a time, in sugar, adding more sugar if necessary.
CHOCOLATE-DIPPED CANDIED ORANGE PEEL
From: MrsSanta
3 navel oranges
1/4 cup water
1/4 cup sugar
1 tbsp. corn syrup
Semi-sweet or bittersweet chocolate
Peel oranges, slice peel into lengthwise sections. Cover with water, bring to boil. Simmer for 20 minutes. Drain. Repeat process. Drain.
Remove white part from peel then cut into 1-inch strips; set aside.
In a saucepan, combine 1/4 cup water, sugar and corn syrup. Cook peel in syrup slowly until transparent. Allow to dry on waxed paper.
Melt chocolate over warm water. Do not allow water to get into chocolate. Dip pieces of peel in chocolate. Remove. Allow to dry.
CANDIED ORANGE PEEL (with ginger)
From: MrsSanta
1/2 lb. orange peel
1 cup sugar
1/4 cup light corn syrup
1/2 cup water
Pinch ground ginger
Vegetable shortening
With a small paring knife, strip the white membrane from peel and discard. Cut cleaned peel into thin 1-inch strips and set aside.
Combine sugar, corn syrup, 1/2 cup water and ginger in a small saucepan. Bring mixture to a boil and cook until it reaches 290 degrees F on candy thermometer. Drop strips of peel into syrup and cook 10 minutes (or until skin is slightly transparent).
While peel is cooking, rub 2 cookie sheets with shortening. Drop pieces of peel on sheets. Allow to cool and dry. Store in covered glass jar, and keep in a dry place.
ACORN SQUASH BAKED WITH PINEAPPLE
From: MrsSanta
1 acorn squash, cut in half
2 Tsp. and 1 tbsp. butter or margarine, divided use
2 Tsp. brown sugar
3 Tbsp. crushed pineapple
Sprinkle of ground nutmeg
1/4 Tsp. salt
Scoop out and discard squash seed and fiber. Place squash in a buttered baking dish.
Put 1 teaspoon brown sugar and 1 teaspoon butter in each half.
Cover and bake in hot oven (400 degrees F) for 30 minutes.
Scoop cooked squash out of shells, leaving the wall about 1/4-inch thick. Mash squash and combine with remaining 1 tablespoon butter, crushed pineapple, nutmeg and salt if desired, beating until well blended. Place mixture in squash shells.
Return to the oven; bake for 7-10 minutes or until pineapple mixture is hot and bubbly.
BARLEY STUFFED PEPPERS (no meat)
From: MrsSanta - 12-13-99
1 cup uncooked barley
4 medium green bell peppers
1 tbsp minced fresh garlic
1 cup coarsely chopped onion
1/4 tsp ground thyme
1 (8 oz) can tomato sauce (plus additional, if desired)
1 oz cheddar cheese, shredded
Cook the barley according to package instructions.
Cut top and stem off the peppers. Clean out seeds and inside ribs; set aside. Bring water to a boil in a pot big enough to hold the four peppers. Add peppers to boiling water for about 2 or 3 minutes or until crisp-tender (not soft). Drain and set aside.
Preheat an oven to 350 degrees F.
Stir fry the onion, garlic, and thyme over medium heat for about 7 minutes. Stir in the cooked barley, tomato sauce and cheese. Mix well, then remove from heat.
Place peppers in an 8-inch glass pie dish. Fill peppers with barley mixture. Top each with additional tomato sauce, if desired.
Cover with foil and bake in the oven at 350 degrees F for 25 to 30 minutes.
BAKED ZUCCHINI BOATS
Source: The Andersons' Food Garden
From: MrsSanta
Makes 8 servings
4 medium-size zucchini
1 yellow onion, chopped
1 garlic clove, chopped
3 cups cooked long grain rice
1 egg, beaten
2 tbsp olive oil
1/2 lb lean ground beef
1/2 cup bread crumbs, divided use
2 cups spaghetti sauce
3 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
2 tbsp grated Parmesan cheese
Cook rice according to package directions.
Split zucchini lengthwise, scoop out seeds.
Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 cup bread crumbs and mix well.
Fill zucchini with the meat mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining 1/4 cup bread crumbs on top.
Cover and bake at 350 degrees F for approximately 45 minutes, until
zucchini is tender but still firm.
BAKED TOMATOES STUFFED WITH SPINACH
From: MrsSanta
3 Large or 6 medium ripe tomatoes
1 1/4 lb. fresh spinach
1/2 cup freshly grated Parmesan cheese, divided use
Salt and pepper, to taste
2 Tbsp. mayonnaise
2 Tsp. grated onion
Butter
Preheat oven to 400 degrees F.
Halve large tomatoes or leave medium tomatoes whole. Scoop out seeds and some of the pulp. Sprinkle with a little salt and drain upside down for 5 minutes or more.
Wash spinach well; trim, drain and cook in water clinging to it. Drain.
Chop spinach in food processor or blender with 1/3 cup of the Parmesan, mayonnaise and onion. Season with salt and pepper. Pile spinach into tomatoes; sprinkle with remaining Parmesan and place in ovenproof dish. Top each with dot of butter.
Bake for 10 to 15 minutes until bubbling hot.
STUFFED BAKED POTATOES
From: MrsSanta
Makes 4 servings
2 baking potatoes
1 clove garlic, finely minced
1 cup chopped brocolli, spinach, or mixed veggies*
1/4 cup milk or soy milk, warmed
Few tablespoons of ricotta cheese (optional)
Salt and pepper
Sprinkling of Parmesan cheese (optional)
Preheat oven to 350 degrees F.
Bake potatoes by piercing all over with a knife and placing directly on oven rack (unwrapped and unoiled) for 1 hour or more, till done.
Slice a strip off the top of each potato and scoop out the insides, leaving skin intact.
Place potato insides into a bowl, mash with milk. Add chopped veggies, garlic, optional ricotta, optional parmesan, salt and pepper, and mix well. Scoop back into potato skins, piling high. Sprinkle with a little more Parmesan, if desired.
Place back into 350 degree F oven and bake for 20 minutes or until heated through.
*I used a frozen mixture of broccoli, cauliflower and carrots.
TOMATOES STUFFED WITH SHRIMP
From: MrsSanta
Makes 6 servings
3/4 lb. cooked shrimp
6 large tomatoes
1 tsp. salt
1 cup cooked rice
1 cup shredded cheese
1 egg, beaten
1 tsp. salt
Dash ground black pepper
1 Tbsp. butter, melted
1/4 cup dry bread crumbs
Cut large shrimp in half. Remove stem ends and centers from tomatoes; sprinkle with salt. Set aside.
Combine rice, cheese, egg, seasonings and shrimp. Place in tomatoes.
Combine butter and bread crumbs; sprinkle over top of tomatoes. Place in a well greased baking dish.
Bake in a moderate oven (350 degrees F) for 20 to 25 minutes or until tomatoes are tender.
STUFFED TOMATOES
From: MrsSanta
4 large firm tomatoes
FOR THE STUFFING:
1 1/2 cups sourdough breadcrumbs
1/4 cup minced shallots
1/4 cup minced fresh basil
1/4 cup feta cheese
1/4 cup olive oil
1 tbsp minced garlic
1/4 cup grated Parmesan cheese (for topping)
Cut tomatoes in 1/2; scoop out pulp (reserve for another dish or mince into stuffing.). Place upside down to drain.
Combine all ingredients for the stuffing except Parmesan. Spoon into tomatoes; place in baking dish. Sprinkle with Parmesan.
Bake in 375 degree F oven until golden brown.
TURKEY AND SPINACH PIE
From: MrsSanta
FOR THE CRUST:
3 oz butter, melted, divided use
8 sheets filo pastry, divided use
FOR THE FILLING:
8 oz fresh spinach
1 tbsp oil
1 large onion, sliced
1 clove garlic, crushed
1/2 tsp ground cumin
1 lb ground turkey
Salt and pepper, to taste
4 oz grated mozzarella cheese
1/2 tsp ground nutmeg
Sesame seeds (for sprinkling on top)
Preheat oven to 375 degrees F.
Brush a shallow 8-inch pie dish with melted butter and line with 6 sheets of pastry, brushing each sheet with melted butter. Ensure pastry edges overlap edges of dish. Set aside.
Trim spinach and wash it thoroughly. Put leaves in a large pan with no extra water but a little salt, and cook, covered, for 3-5 minutes, shaking pan occasionally, until leaves are soft; drain well. Set aside.
Heat oil in a pan and saute sliced onion until starting to soften. Stir in garlic and cumin, and cook for 1 minute. Set aside.
Mix turkey salt and pepper, then add mozzarella cheese and ground nutmeg. Set aside.
Place half the spinach over the pastry in the dish. Cover with half the onion mixture, then spread with the turkey mixture. Add final layer of onions, then top with remaining spinach. Brush remaining 2 sheets of filo pastry with melted butter. Cut into strips and arrange at random over top of pie. Sprinkle with sesame seeds.
Bake in at 375 degrees F for 30 minutes, or until golden brown and tender.
TACO DIP
From: Marie/Me
1 (8 oz) pkg cream cheese, softened
8 oz sour cream
1 envelope taco seasoning
Chopped lettuce
Chopped tomatoes
Shredded cheese
Chips (for serving)
Mix cream cheese and sour cream together. Add taco seasoning and stir. Spread in a serving dish. Top with lettuce, tomatoes and grated cheese.
Serve with chips.
MsgID: 311754
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Buffet Recipes (21) Part 1 of 2 ...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Buffet Recipes (21) Part 1 of 2 ...
Board: Daily Recipe Swap at Recipelink.com
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| 2 | Recipe: Holiday Buffet Recipes (21) Part 2 of 2 - 12-13-99 Recipe Swap (updated) |
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