Page 5 Holiday Recipes

(Continued from Nan’s Kitchen)

No-Name Pie

1 cup sugar
1/2 cup flour
2 eggs, slightly beaten
1/2 cup butter
1 cup chopped pecans
1 cup chocolate chips
1 teaspoon vanilla
1 unbaked pie shell

Mix the sugar and flour together.
Melt and cool the butter
Combine all ingredients and pour into unbaked pie shell.
Bake for one hour at 325 degrees.

Tastes almost like chocolate chip cookie!

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Beef Dip

This is a fairly easy to make snack either for the office or home parties.

3-4 Teaspoons Butter or Margarine
1 Cup chopped pecans

Melt the butter in skillet and saute the pecans for a few minutes.  Be careful not to burn them. Remove pecans from skillet.

Add one (1) pound hamburger to skillet and brown.

Combine in large bowl with mixer:

1/4 Cup Milk
1 8-Ounce Container Sour Cream
2 8-Ounce Cream Cheese
4 Teaspoons Minced or Chopped Onion (dehydrated kind)
1 Teaspoon Garlic Salt

Stir in by hand the:

Browned Hamburger
Sautéed Pecans

Grease a 9×13 baking dish and pour the combined ingredients into it.  Bake in oven at 350 degrees for 20 minutes (until heated through and through).

Serve this dip with crackers.

When I first tasted this recipe at an office party, it was made with 2-2 1/2 ounces dried beef (the red kind that comes in the jar). I found it too salty and substituted hamburger – the family likes hamburger much better.

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Leland’s Sweet Potato Casserole

2 cup mashed cooked sweet potato
1 stick butter
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg
1 small can Pet Milk

Mix all together and bake in oven for 20 minutes at 400 degrees.  You want it moist but firm

Topping

1 stick Butter
3/4 Cup crushed corn flakes
1/2 cup brown sugar
1/2 cup nuts or raisins

Mix butter, sugar and nuts/raisins and put on top of sweet potatoes.  Sprinkle corn flakes on top and
put back in oven for about 10 minutes.

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Healthy Holiday Recipes – ARE YOU KIDDING ME????

OK OK – here are a couple:

From the Kitchen of Carolyn Richards-Brown:

Creamy Winter Squash Soup

I limit the half-and-half and use milk for about 1/3 of what it calls for. You can make it as-is, or substitute as I did for a healthier treat

4 T unsalted butter
1 cup chopped leek, white part only
1/2 cup chopped shallot
3 cups pureed cooked pumpkin (canned is fine) or other winter squash equaling about 1 1/2 lbs raw
squash
1 qt. homemade chicken stock or canned chicken broth
1 cup half-and-half ( I use part milk)
1 cup freshly squeezed orange juice (I used the carton orange juice)
1/2 tsp. ground ginger ( I use minced ginger and guess at the amount)
Salt & White Pepper  (I don’t use either)
Sour Cream or Creme Fraiche ( I don’t use) (*see info below)
Chopped toasted hazelnuts for garnish (rub nuts after roasting to remove skins).  I use pine nuts
minced orange zest for garnish

In a large, heavy saucepan, melt the butter. Add the leek and shallot; saute until tender and golden
(about 8 min).
Add pumpkin or squash and chicken stock.  I add the minced ginger at this point.  If
 
you used powdered, add with the orange juice later.  Bring to boil, cover, reduce heat to low, and simmer until tender.  If you are using squash, about 30 minutes.  If using pumpkin or puree, simmer 15 minutes

Working in batches, transfer to food processor or blender and puree.  Place in clean saucepan, add
half and half, OJ, dry ginger (if using), and salt and pepper to taste.  Place over medium heat, stirring
frequently until hot; do not boil.  Add creme fraiche or sour cream and garnish w/ hazelnuts and
orange zest.

Sour cream, which has a fat content of around 20 percent, is made by mixing cream with a lactic acid culture; the bacteria thickens and sours it. Creme fraiche is thicker, richer, and less tangy than sour cream, and since it won’t curdle if you boil it, it’s great to use in soups and sauces

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Low Fat Chocolate Mousse

I made this twice – the 2nd time was better; Caster sugar is a very fine grind grain of sugar

Serves 6

2 tsp gelatin (used about 1 1/2 tsp)
1/8 tsp cream of tarter ( I added this because I used less gelatin)
2 T hot water
1 1/2 cup low-fat plain yogurt (called for vanilla, but I prefer plain)
75 g dark chocolate, melted
1/3 cup good quality cocoa
2 egg whites
1/3 cup caster or regular sugar
Mixed berries to serve

METHOD:

1.  Whisk 1/2 cup of yogurt into melted chocolate until combined. Whisk in remaining yogurt and
cocoa.

2. Using mixer, beat egg whites until soft peaks form. I added about 1/8 teaspoon of cream of tarter
here because the first time I made this it was a bit too heavy.  That’s also why I used less gelatin.
Gradually add sugar, 1 tablespoon at a time, beating until thick and glossy.

3.  Combine gelatin with hot water in small bowl and stir until dissolved. Whisk gelatin into chocolate
mixture.

4.  Gently fold egg white mix into chocolate mix until combined.

5.  Divide between 6 serving bowls.  Cover and chill for 2 hours until set.

6.  Top with berries.

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