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| More Holiday Recipes |
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A selection of festive recipes to
compliment your holiday meal! Cooked Eggnog 1 qt. nonfat milk 4 eggs; lightly beaten 1/4 c. powdered sugar 1 tsp. vanilla extract Ground nutmeg for garnish In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat. Add vanilla extract and mix well. Refrigerate until cold. To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink. For a cold variation, pour mixture into blender container and add one cup of crushed ice. Blend until eggnog is frothy. Makes 10 one cup servings. Old-Fasioned Mincemeat Pie 9 inch Double crust pastry* 1 1/4 lb. beef shoulder or bottom round, cut into 1" cubes 1 cup apple cider 4 tart cooking apples, pared, cored, finely chopped 1 1/4 cup plus 2 tbsp. sugar 2 1/2 cup dried currants 2 1/2 cup dark raisins 8 oz mixed candied orange and lemon peel, finely diced 1 stick butter 1 lb sour cherry preserves 1 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp grated nutmeg 1/2 tsp cinnamon 1/2 tsp salt 1 can (16-oz) sour cherries packed in water, drained, with 1/2 cup liquid reserved *Use your favorite recipe. Heat beef shoulder and 1/2 cup cider in large Dutch oven to boiling, reduce heat and simmer covered until meat is tender when pierced with a fork, about 20 minutes. Remove meat to work surface, coarsely chop and return to pan. Stir all remaining ingredients except drained canned cherries into meat. Heat to simmering. Cook uncovered, stirring occasionally, over low heat until very thick, about 1 and 1/2 hours. Stir in cherries and remove from heat. Refrigerate in container or jar with tight-fitting lid at least one week before using. Mincemeat will keep in refrigerator up to three weeks or freezer up to three months. Put mincemeat into an unbaked pie shell and put pastry on top and crimp edges and poke several holes in top pastry. Brush top with cream and sprinkle with sugar. Bake 40 minutes at 340 degrees. You may need to protect edges of crust the last 15 to 20 minutes to keep from becoming too brown. Serve warm/hot with ice cream or whipped cream on top. Source: Freebies and Stuff As seen on The Family Corner Cranberry-Orange Warm-up Pour 4 cups cranberry-apple juice and 1 cup orange juice into a saucepan. Add a cinnamon stick and let mixture simmer for about 5 minutes. Serve Warm. Makes 5 servings Contributed by Kellie Head Classic Yule Log The presentation of this traditional French treat can sometimes upstage ol' Saint Nick himself. 1 hour prep plus cooling, chilling, & standing, 12 min. baking Makes 10 servings 1/2 cup sifted cake flour 1/4 cup unsweetened cocoa powder 1 tsp. baking powder 1/4 tsp. salt 1/2 cup granulated sugar 3 lg. eggs, separated 1/4 cup milk Confectioners sugar Filling- 1 1/2 cup whipped cream Frosting-2 cup heavy cream, 8-ounces (8 squares) semisweet chocolate, melted, 1/4 cup (1/2 stick) butter, softened Garnish- Confectioners sugar, 1/2 tsp green food coloring, 1 package (8-ounces) marzipan cinnamon red-hot candies, candy snowman
Contributed
by John Putman |
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Create My Own Soup 
