Lu's Christmas & Holiday Recipes
The Holiday Season is now upon us, and it's time to start
planning the Menu's. Not only are there some wonderful
regional and international variations on the Traditional
Christmas dinner, but there are some fabulous Party Food
recipes that are just right for this busy time of year. If
you have a favourite recipe you'd Like to share,
please email me and I'll be happy to include it on these
pages!
Bon Appetit !
Lara
Basic Egg Nog #1
Ingredients
1 dozen eggs, separated
1/2 tsp. salt
2 1/4 cups sugar
2 cups bourbon
1/2 cup dark rum
1 quart milk
2 Tbs. vanilla extract
1 1/2 quarts whipping cream
Instructions:
Beat together egg yolks and salt in a large mixing bowl,
slowly add 1 1/2 cups of sugar beating well after each addition.
Mixture should be thick and pale yellow.
Stir in bourbon, rum, milk and vanilla; beat well.
Beat the egg whites until foamy, add the remaining sugar and
continue beating the egg whites until they form stiff peaks.
Whip the cream until thick and peaks form.
Fold the egg white mixture into the egg yolk mixture,
and then fold in the whipped cream.
Taste and add more sugar to taste.
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Christmas Eve Pie
Sumbitted by Linda Stoneman
Ingredients
8oz Short Crust Pastry
A deep pie dish
1 large cooking apple, peeled, cored and sliced
1 onion - sliced
2 large tomatoes, skinned & sliced
Pinch of sage
Pinch of garlic salt
Pinch of mixed herbs
3/4lb of sausage meat
Instructions
Line an 8" pie dish with 3/4 of the pastry.
Fill with layers of tomatoes, apple, onion.
Mix sausage meat with herbs and spread on top.
Cover with pastry and decorate with pastry holly leaves etc.
Brush with milk and bake at 425 ° for 15 mins.
Reduce oven temperature to 375° and bake for a further
40 mins until brown.
Serve either hot or cold - Both ways it's delicious!!
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Baked Mashed Squash
Ingredients
2 butternut squashes
1/4 cup butter
1/4 tsp. nutmeg
2 Tbs. brown sugar
salt & pepper
Instructions
Cut squash in half, and remove seeds.
Place in baking dish and bake at 325° for 1 hour
Once tender, scoop out the flesh, place in a bowl
and add butter, nutmeg, salt, pepper and 1 Tbs. brown sugar
Mash all ingredient together until smooth
Sprinkle squash with remaing brown sugar.
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Bread Stuffing
Ingredients
1 lb. sausage meat
1/2 cup butter
2 onions, chopped
4 stalks celery, chopped
1 Tbs. each crumbled sage ans savory
1 tsp. each sugar, salt, epper, thyme
12 cups stale bread cubes
1/2 cup parsley, chopped
Instructions:
Cook sausage meat in a frying pan over medium heat
Break up pieces with a wooden spoon and cook until
no longer pink
In a separate frying pan, melt butter & sautê onions, celery, sage, savory, salt, pepper, and sugar for about 10 minutes.
In a very large bowl, combine bread cubes, onions mixture and sausage. Do not over handle or stuffing will be heavy.
This can be made the day before and then stuffed into the Turkey the next day.
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Mushroom Stuffing
Ingredients
1/2 cup butter
3 cups onions, chopped
1 1/2 cups chopped celery
3 cups muchrooms, sliced
10 cups fresh breadcrumbs
1/4 cup fresh sage
1/4 cup fresh parsley
2 eggs, beaten
salt & pepper to taste
Instructions:
Allow fresh bread crumbs to sit out a couple of hours to dry slightly.
In a large frying pan sauté onions & celery in butter
After about 10 minutes add mushrooms and cook another 5 mintues
In a very large bowl combine breadcrumbs, mushroom mixture and herbs.
Mix in aggs, and toss well to combine.
Do not overmix !!
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