Recipe: Our Holiday Kitchens (25 recipes) - 12-19-99 Recipe Swap (updated)

OUR HOLIDAY KITCHENS
Recipe Swap - December 19, 1999

25 RECIPES IN THIS FILE:
Cranberry Glazed Pork
Cranberry-Orange Glaze for Ham
Monterey-Chile Quiche
Golden Turkey Pie with Seasoned Pastry
Lentil Ham Bone Soup
Party Ham Rolls
Kahlua Cake
Broccoli Or Spinach Quiche
Cheese Grits
Red and Green Eggs
Cheddar Cheese Buns
Deviled Egg Casserole
Ready Hot Chocolate
Great Homemade Gravy
Goat Cheese Mashed Potatoes
Hearty Italian Soup
Seafood Casserole
Snowman Soup with Poem
Sweet Potato Pie (using corn syrup)
Sweet Potato Pie
Candied Pineapples and Cherries
Maple Sweet Potato Muffins
Brigadeiros (Brazilian Candy)
Brownies with Peanut Butter Chips
Brownie Frosting
CRANBERRY GLAZED PORK
From: Becky, LA - 12-19-99
Makes 4 servings

1 (16 oz.) can cranberry sauce
2 chipotles peppers in adobo sauce
2 garlic cloves 
3 tablespoons tequila 
2 tablespoons mild olive oil 
1 pork roast

Combine the cranberry sauce, chipotles, garlic, tequila and olive oil in a food processor. Process until smooth. 

Season roast with salt pepper, etc. Marinate in sauce 30 minutes. Place roast in crock pot; top with sauce.

Cover crock pot and cook on high 7 to 8 hours. 

Drain fat from sauce and serve with the meat. 
CRANBERRY-ORANGE GLAZE FOR HAM
From: Debbie D., AL

2 1/2 cups brown sugar, packed
1 1/2 cups cranberry juice cocktail
1/2 cup honey
1/4 cup cider vinegar
2 tablespoons all-purpose flour
3 tablespoons prepared mustard
3 tablespoons butter or margarine
3 oranges, cut into thin slices

Combine all ingredients; cook until thickened and pour over ham before roasting.
MONTEREY-CHILE QUICHE
From: MED/TN

1 (9-inch) unbaked pie shell
1 cup shredded Monterey Jack cheese
1 (4 oz.) can diced green chiie peppers
4 or 5 slices fried bacon crumbled (or bacon bits)
3 eggs
1 (12 oz.) can evaporated milk
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 cup shredded Cheddar cheese

Sprinkle Monterey Jack cheese on bottom of pie shell. Spread chilies and bacon evenly. Beat eggs slightly and add evaporated milk, salt, and pepper. Pour over cheese mixture. Sprinkle Cheddar on top.

Bake at 325 degrees F for approx. 40 minutes.
GOLDEN TURKEY PIE
From: Debbie D., AL 
Makes 4-6 servings

1/2 cup all-purpose flour
1 1/4 tsp. salt
1/4 tsp. rubbed sage
1/8 tsp. ground black pepper
1/4 cup butter or margarine
1 1/2 cups turkey or chicken broth
1 cup milk
1 tsp. lemon juice
2 cups diced cooked chicken
Seasoned Pastry (recipe follows)

Combine flour and seasonings, stirring well; set aside. 

Melt butter in heavy saucepan over low heat; add flour mixture, stirring constantly. Gradually stir in broth, milk, and lemon juice; cook over medium heat, stirring constantly until thickened. Stir in turkey and heat through. 

Pour filling into a lightly greased 1 1/2 quart casserole. Top with seasoned pastry. Trim edges and flute pastry. Make small slits along top of pastry. 

Bake at 425 degrees F for 25 minutes or until golden brown. 

SEASONED PASTRY
Makes 1 pie crust

1/2 cup all-purpose flour
1/2 cup cornmeal
1/2 tsp. salt
1/2 tsp. rubbed sage
1/3 cup butter or margarine, softened
3 tablespoons water

Combine first 4 ingredients; cut in butter until mix resembles coarse crumbs. Add 3 tablespoons water; mix well with a fork. 

Shape dough into a ball; turn dough onto a lightly floured surface. Roll dough out to 1/4-inch thickness to fit the top of a 1 1/2 quart casserole. 
LENTIL HAM BONE SOUP
From: Debbie D., AL

1 large onion, chopped
2 stalks celery, leaves and all, chopped
2 cloves garlic, crushed
2 tbsp. oil
5 cups water
1 (16 oz.) can tomatoes
1 1/2 cups uncooked lentils, rinsed
1 1/2 tsp. salt
The Christmas ham bone and whatever ham is left

Saute onion, celery, and garlic in oil in a large pot until lightly brown. Add remaining ingredients. Bring mixture to a boil; reduce heat; simmer for about 2 hours until both meat and lentils are tender. 

Remove the ham bone and pull the pieces of ham from it. If you want to add any other leftover veggies to this soup, do so. It will only make it better!
PARTY HAM ROLLS
From: Debbie D., AL - 12-19-99

1 (3 oz.) package cream cheese, softened
6 stuffed olives, chopped
2 tablespoons heavy whipping cream
1 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. paprika
Ground black pepper, to taste
6 thin slices ham

Mix all ingredients together, except ham. Spread on one side of each slice of ham. If ham is thin enough to roll, roll it up. If ham doesn't want to roll, just make little sandwiches out of it, having two pieces of ham with the filing in between.
KAHLUA CAKE
From: Julie,MS

1 (2-layer-size) pkg. Duncan Hines yellow cake mix
1 (4-serving-size) pkg. instant chocolate pudding mix.
1 cup Wesson oil
3/4 cup water
1/4 cup Kahlua
1/4 cup Vodka
1 1/2 tsp. ground cinnamon
4 eggs

Preheat oven to 350 degrees F. Grease a Bundt pan.

Beat ingredients together for 2 minutes. Place in prepared pan.
.
Bake at 350 degrees F for 45 minutes to 1 hour.
BROCCOLI OR SPINACH QUICHE
From: Debbie D., AL

1 pie crust, unbaked
4 oz. shredded cheese (Swiss, Cheddar)
1/2 cup onion, sauteed in butter or margarine
4 eggs (or egg substitute)
1 cups half and half (I use no-fat)
5 oz. cooked and drained broccoli or spinach
1/2 tsp. salt
Dash nutmeg
Dash ground black pepper

Prick pie crust with a fork bake at 350 degrees F for 5 minutes

Sprinkle cheese on crust. 

Mix all other ingredients together and pour over cheese. 

Bake at 350 degrees F about 30-35 minutes or until knife comes out clean. Let stand 10 minutes before serving.
CHEESE GRITS
From: Debbie D., AL
Makes 6 hearty servings

1 cup quick cooking grits
1 tsp. salt
4 cups boiling water
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup butter or margarine
1/2 cup milk
2 eggs, well beaten
1 small garlic clove, minced
1/2 pound bacon, fried crisp and crumbled

Heat oven to 350 degrees F. 

Stir grits into salted boiling water. Return to a boil. Reduce heat and cook for 2 1/2 to 5 minutes; stirring occasionally. Add cheese, butter, milk, eggs, and garlic. Stir until cheese is melted. 

Pour into greased 2-quart casserole. Top with crumbled bacon. 

Bake for 1 hour. 
RED AND GREEN EGGS
From: Debbie D., AL

2 tablespoons butter or margarine
3/4 cup chopped green onions (include stems)
3/4 cup chopped green bell pepper
1/2 cup sliced mushrooms
2 cloves garlic, finely minced
1 (16 oz.) can tomatoes (juice included)
4 eggs (or egg substitute)

Melt butter in heavy saucepan over medium heat. Lightly saute onions, green pepper, mushrooms and garlic. 

Add tomatoes and cook until most of the juice is gone. If the tomatoes are large, break them up a little. 

Add eggs and stir quickly as if you were making scrambled eggs. When eggs are softly set, remove to serving pan.
CHEDDAR CHEESE BUNS
From: Debbie D., AL
Makes 12 muffins

1 envelope dry yeast
1/2 cup water (105-115 degrees F)
3/4 cup grated sharp Cheddar cheese
2 tbsp. butter, melted
1 large egg
1 tbsp. sugar
1 tsp. salt
2 1/4 cups all-purpose flour, divided use

Put 1/2 cup warm water in the large bowl of your electric mixer; sprinkle yeast over it and let stand 5 minutes to dissolve. 

Stir in cheese, butter, egg, sugar, salt and 1 cup of the flour. With mixer on low, beat until cheese is well distributed (about 2 minutes). 

With wooden spoon, gradually stir in remaining 1 1/4 cups flour to form a dough. Mix well. 

Grease fill greased muffin pan cups half full with dough mixture. Cover and let rise in a warm place until doubled (about 1 hour). 

Preheat oven to 375 degrees F.

Bake about 12-15 minutes or until golden brown. Serve hot. 
DEVILED EGG CASSEROLE
From: Debbie D., AL

1 dozen eggs, deviled (24 halves)
1/2 cup finely chopped celery
2 tbsp. chopped onion
6 tbsp. butter or margarine
6 tbsp. flour
1 1/2 tsp. salt
3 cups milk
1 cup grated Cheddar cheese
3/4 cup buttered bread crumbs (for top)

(Before you start this recipe, boil and devil one dozen eggs. Be sure that your recipe calls for mustard as well as sweet pickles. This makes the casserole better.)

Saute celery and onion in melted butter until tender but not brown. 

Add flour and salt; stir in milk slowly. Cook until mixture thickens and add cheese.

Pour the sauce over deviled eggs which have been arranged in a single layer in a shallow casserole dish. Top with buttered crumbs.

Bake at 350 degrees F until crumbs are brown.
READY HOT CHOCOLATE
From: Debbie D.
Makes 12 servings

This is called "ready" because you make it and keep it in the refrigerator for up to a week, ready when guests drop in or when you are ready for a cup yourself.

FOR THE BASIC MIXTURE:
1 cup heavy whipping cream
1 (4 oz.) bar German sweet cooking chocolate
1 (15 oz) can sweetened condensed milk (no-fat or low-fat is fine)

Whip cream; set aside. 

Break chocolate into small pieces. Combine condensed milk and chocolate in a saucepan. Stir over low heat until chocolate melts. Cool to room temperature; fold in whipped cream. You can use it now or cover and store in refrigerator. 

TO SERVE: 
Put 1/4 cup basic mixture into a serving mug. Stir in 1/2 cup hot milk into each mug until well blended. Wonderful!
GREAT HOMEMADE GRAVY
From: KellyWA

To make a dark gravy, brown (1 TBSP or more) of flour in a skillet BEFORE adding oil or shortening. 

Then make a roux (pronounced "roo") by adding an equal amount of flour and butter, oil, or shortening to the flour and cooking it over medium heat in a skillet until well blended. 

(Each tablespoon of roux will thicken approximately 1 cup of hot gravy, sauce, or soup.) 

You can also use pan drippings instead of butter, oil or shortening. 

If you are using the gravy with beef, use some of your beef drippings. You can also fry some bacon and use those drippings. Include some of the meat left in the drippings to enhance the flavor of your gravy. 

Once your roux is ready, whisk the roux into hot broth. You can used canned chicken, turkey or vegetable broth. 

Simmer until thickened and the starchy taste cooks out. You can also add your broth to the pan in which you made the roux; however, add it slowly and stir continuously until all the broth is added. 

If you want the thick country-style gravy such as is used on biscuits, add milk to the roux instead of broth. Remember, however, the milk will lighten the color of the gravy. 

If you are wanting to include mushrooms in your gravy, saute your mushrooms before adding them to the gravy. Add them after adding the broth, however, if you do not want the mushrooms to be broken while whisking or stirring the broth into the roux. 

If you want to make your gravy even darker, you can add a pinch of beef bouillon or instant coffee. 

Also, if your gravy becomes too thin after adding the liquid, thicken it using left-over mashed potatoes or instant mashed potato flakes. 

Add salt and pepper to taste. ENJOY!
GOAT CHEESE MASHED POTATOES
Source: Gourmet magazine, September 1991
From: Fleigh, wa - 12-19-99
Makes 4-6 servings

2 1/2 pounds russet (baking) potatoes
1 1/2 cups thinly sliced white and pale green part of leek, well-washed
3/4 cup finely chopped onion
2 garlic cloves, minced
3 tablespoons unsalted butter, divided use
2/3 cup milk
1 1/2 cups crumbled mild goat cheese (about 6 ounces)
1/4 cup minced fresh chives

In a saucepan combine the potatoes, peeled and cut into pieces, with enough cold water to cover them by 1-inch and simmer them for 10 to 15 minutes, or until they are tender. 

While the potatoes are cooking, in a heavy skillet cook the leek, the onion, and the garlic in 2 tablespoons of the butter, covered, over moderate heat, stirring occasionally, for 10 minutes, or until the vegetables are soft. 

Drain the potatoes, return them to the pan, and steam them over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. 

Force the potatoes through a ricer or the medium disk of a food mill into a bowl and stir in the milk, the remaining 1 tablespoon butter, the leek mixture, half the goat cheese, the chives, and salt and pepper to taste. 

Spoon the mixture into a buttered 2-quart baking dish, spindle the remaining goat cheese over the top.

Bake the mixture in the middle of a preheated 350 degree F oven for 20 minutes.
HEARTY ITALIAN SOUP
From: sugar/spiceTX
Makes 8 cups

1 lb. mild bulk Italian or pork sausage
1 medium green bell pepper, chopped
1 medium onion, chopped
1 (28 oz.) can tomatoes, cut up
2 cans (8 oz.) each tomato sauce
2 cans water (use the 28 oz. cans)
1 tsp. Italian seasoning
1 Tbsp. granulated (or 3 cubes chicken bouillon)
3/4 tsp. garlic salt
3/4 cup uncooked shell macaroni (or another shape)
Shredded Mozzarella cheese

Brown sausage, green pepper, and onion, drain. 

Stir in remaining ingredients, except macaroni and cheese. Cover and simmer 15 minutes. 

Stir in macaroni; cover and simmer 10-12 minutes until macaroni is tender. Top with cheese. Yield 8 cups.
SEAFOOD CASSEROLE
From: Marie/ME

"Seafood casserole that is out of site. My dear friend Claudette made this for me one year."

1/2 pound each shrimp, bay scallops, and sea legs (imitation crab)
2 cans (10 3/4 ounces each) condensed cream of shrimp soup
1/2 cup butter, melted
1 teaspoon grated onions
1 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 1/2 cups crushed Ritz crackers, about 60 crackers

Preheat oven to 375 degrees F. Grease a 13x9-inch baking pan.

Put seafood in prepared baking pan. Spread (undiluted) soup over the seafood.

Combine butter, onions and seasonings and add to crushed crackers; layer on top of casserole.

Bake at 375 degrees F for 30 minutes or until all seafood is cooked.
SNOWMAN SOUP
Source: sugarbear
From: Granma.Marie/ME 

1 package Hot Chocolate Mix
3 Hershey Kisses or Hershey Hugs
10 miniature marshmallows
1 peppermint Candy Cane

Place all the above into a new mug, then cover or wrap with cellophane, decorate and attach the following poem:

Was told you've been real good this year
Always glad to hear it
With freezing weather drawing near
You'll need to warm the spirit
So here's a little Snowman Soup
Complete with stirring stick
Add hot water, sip it slow
It's sure to do the trick!
SWEET POTATO PIE
From: Marie/ME

This is the best sweet potato pie recipe that I have found. Tastes great!

2 cups cooked mashed sweet potatoes (3 medium)
1 Tbsp. butter or margarine
2 eggs
1 cup evaporated milk
3/4 cup light brown sugar
1/2 cup light corn syrup
1 1/2 tsp. vanilla extract
1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. grated nutmeg
1 (9 1/2- to 10-inch) pie shell, unbaked
Whipped cream for garnish, if desired

Whip butter into mashed sweet potatoes. Beat eggs and blend with potato mixture. Mix in evaporated milk, brown sugar, corn syrup, vanilla, ginger, cinnamon and nutmeg. Pour mixture into pie shell and

Bake at 375 degrees F for 35 to 45 minutes.

Serve with whipped cream or Cool Whip, if desired.
SWEET POTATO PIE
From: Marie/ME

2 cup cooked sweet potatoes
1 cup sugar
1 cup evaporated milk
3 eggs
2 1/2 Tbsp. butter
1 tsp. vanilla
1 tsp. ground cinnamon
1 tsp. ground nutmeg
2 Tbsp. flour
1 tsp. salt
2 unbaked pie shells

Combine all ingredients in mixing bowl; mix well. Pour into pie shells. 

Bake at 350 degrees F for 25 to 30 minutes.
MED/TN: Here's how to make candied pineapples and cherries.

Posted by bev on 12/13/97: Found this in an old recipe book. The can/jar size of the pineapple and cherries needed may be different now. 

Drain 2 (1 lb, 14 oz) cans sliced pineapple in heavy syrup, reserve syrup. 

IN A HEAVY 10-INCH SKILLET COMBINE:
2 cups sugar
1/2 cup light corn syrup
1 2/3 cups pineapple syrup 

Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 234 degrees F on a candy thermometer. 

Add 1/3 of the pineapple slices, bring to a boil. Reduce heat and simmer 25 minutes or until pineapple is transparent around the edges. Remove from skillet, drain on wire rack. Repeat this process with the remaining pineapple, cooking a third at a time. 

THEN ADD:
3 jars (8 oz each) maraschino cherries, drained

Simmer for 25 minutes. 

Drain on a wire rack and let all the fruit dry 24 hours at room temperature. 
MAPLE SWEET POTATO MUFFINS
From: mrs. Djxfour ky - 12-19-99
Makes 1 1/2 dozen muffins

1 1/2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups cooked mashed sweet potatoes
1/2 cup buttermilk
1/2 cup vegetable oil
1/4 cup maple syrup
2 large eggs, lightly beaten
1/2 cup chopped pecans, toasted
1/2 cup coarsely chopped raisins

Combine first 6 (dry) ingredients in a large bowl; make a well in the center of the mixture. 

Stir together sweet potatoes and next 4 ingredients; add to dry ingredients, stirring just until moistened. 

Stir in pecans and raisins. Spoon into greased muffin pans, filling three-fourths full. 

Bake at 375 degrees F for 15 minutes. Remove from pans immediately. Serve warm. 
BRIGADEIROS (Brazilian candy)
From: Sunny,Brazil

"This is Brazilian children's favorite. A must for any birthday party or holiday."

2 cans (14 ounces each) sweetened condensed milk
2 tablespoons unsalted margarine or butter
3 to 4 heaping tablespoons unsweetened cocoa powder
Chocolate sprinkles (for rolling)

Throw everything, except chocolate sprinkles, together in a saucepan and cook over low heat stirring constantly until the mixture begins to pull away from the sides of the pan. Let cool. 

When it is cool enough to handle, butter your hands and roll the candy into balls. I like teaspoon size but you can make them any size you want. 

Roll in chocolate sprinkles and put in little paper cups. 
BROWNIES WITH PEANUT BUTTER CHIPS
From: KellyWA
Makes about 36 brownies

1 cup (2 sticks) butter or margarine, softened 
1 package (3 ounces) cream cheese, softened 
2 cups sugar 
3 eggs 
1 teaspoon vanilla extract 
1 cup all-purpose flour 
3/4 cup unsweetened cocoa powdered
1/2 teaspoon salt 
1/2 teaspoon baking powder
1 2/3 cups (one 10 ounce package) peanut butter chips
Brownie Frosting (optional, recipe follows)

Heat oven to 325 degree F. Grease bottom of a 13x9x2-inch baking pan.

Beat butter, cream cheese and sugar until fluffy. Beat in eggs and vanilla; set aside.

Combine flour, cocoa powder, salt and baking powder; gradually add to butter mixture, beating well. 

Stir in chips. Spread batter in prepared pan.

Bake 35 to 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely. 

Frost with Brownie Frosting, if desired. Cut into bars. 

BROWNIE FROSTING
Makes about 1 cup

3 tablespoons butter or margarine, softened
3 tablespoons unsweetened cocoa powder
1 1/3 cups powdered sugar
3/4 teaspoon vanilla extract
1 to 2 tablespoons milk 

Beat butter and cocoa powder until blended. Gradually add powdered sugar and vanilla alternately with milk, beating to spreading consistency. Add more powdered sugar or milk as needed for consistency.