Page 4 Holiday Recipes

From the Kitchen of Nell Davis

Christmas Day Soup (a delish recipe from Cajun Country)

Corn and Crab Bisque (Can use Weight Watchers, but I don’t do anything fat free)
1 Cup seasonings like onion, celery and bell pepper…..sautéed
2 Quarts half and half
2 cans cream style corn
2 cans cream of celery soup
1 lb. of crab meat

After sautéing seasonings, add half and half, cook down a little.  Add corn and celery soup.  Add crab
meat at the end.

I just dump it all in at once and then let it cook down, simmer.  Ready to serve.  Good every day until it
is gone


Pecan Pie

1/2 stick of butter, melted
1 cup sugar
1 cup white karo
3 eggs
1 cup pecans
1 tablespoon vanilla

Melt butter, add sugar, karo, vanilla, pecans, and eggs. Mix all together and pour in unbaked pie shell.

Bake at 325 degrees for 1 hour


Pumpkin Casserole

2 cups cooked pumpkin, mashed
3/4 cup sugar
1/2 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup evaporated milk
2 eggs, beaten
1 teaspoon vanilla
pinch of soda

Melt 1/2 stick of butter in baking dish.
Add the above ingredients and mix well.
Mix 1/4 cup sugar and 1 teaspoon cinnamon and sprinkle over top before baking.

Bake at 400 degrees for 25-30 min. or until firm


Cinnamon Bread

Place Parker Rolls (frozen) in bottom of greased (pam) Bundt pan.
Pour 1 stick of melted butter over rolls.
Combine together 1 small box of Cook and Serve (not instant) vanilla or butterscotch pudding, 1/2 cup
brown sugar, 1/2 cup nuts and /or raisins (opt).  Srinkle evenly over rolls.
Let stand overnight then bake at 350 degrees for 30 minutes in the morning.


From the Kitchen of Pam Lindstrom

Refrigerator Rolls

1 pkg. active dry yeast
1/4 cup warm water

1 cup milk, scalded
1/4 cup sugar
1/4 cup shortening
1 tsp. salt
3 1/2 cups all-purpose flour
1 egg

Soften yeast in warm water (110).  Combine milk, sugar, shortening, and salt; cool to lukewarm.  Add 1
1/2 cups of flour; beat well (with mixer).   Beat in yeast and egg. Gradually add remaining flour to form
soft dough, beating well.  Place in greased bowl, turning once to grease surface.  Cover; chill at least 2
hours or for up to 4-5 days.

About 2 hours before serving, shape the dough as desired on floured surface.  Cover; let rise till
double.  Bake on greased baking sheet or greased muffin pans in hot oven (400) for 12 –15 minutes.
Makes 2 doz. Cloverleaf’s, or 3 doz. Parker House or 32 cinnamon rolls.

Cloverleaf’s – Place three 1-inch balls in greased muffin pan (fill half full); Brush with melted butter.  Or
in a jiffy, while in pan, snip golf-ball size pieces of dough across top, making 2 cuts at right angles.

Parker House:  Roll dough 3/8 inch thick; cut with floured 2 1/3 inch round cutter; brush with butter.
Make off-center crease; fold so top overlaps slightly; seal end edges of each roll.

Cinnamon Rolls: Roll 1/2 recipe to 16X8-inch rectangle.  Brush with up to 1/4 cup melted butter.
Sprinkle generously with sugar/cinnamon mixture.  Roll lengthwise as for jellyroll; seal edge; cut in 1-
inch slices. Place cut side down in greased pan.  Cover; let rise till double.  Bake at 375 for 20-25


From Nan’s Kitchen

Cornbread Dressing

Before starting, have on hand cornbread (click link), 3 boiled eggs, stock from giblets (or 3-4 cups chicken
bullion).  Giblets come from inside turkey and are boiled – stock is the flavored water from cubes.

1/4 Pound Butter (1 stick)
2 Medium chopped onions
1 Cup finely chopped celery
3 hard boiled eggs, chopped
2 quarts cornbread, torn into pieces (6 cups)
1 teaspoon salt and pepper (each)
1 teaspoon sage (dried)
1 teaspoon poultry seasoning (dried)

Sauté onion and celery in butter until tender then mix in with cornbread. Use stock or bullion.
Add salt, pepper, sage, and poultry seasoning.  You want this mixture to be really moist to the point of
being s
Pour mixture in 9 by 13 baking dish and bake at 300 degrees until light brown on top – 1-2 hours.  Don’t leave too
long or it will be dry.  After an hour, check center to see if it is still runny.  Keep baking until center is
slightly firm.  It really tastes MUCH better the second day so is best to make day before but is still
yummy on day you make it.

Turduken or
Popeye’s Already Prepared Deep Fried Turkey –