Christmas recipes and foods

Christmas recipes Christmas recipes and foods information available below... Christmas Recipes such as red cabbage slaw,cranberries,christmas soup and much more.... Red Cabbage Slaw Posted by zennid under christmas noel , Christmas recipe favorites , christmas No Comments 4 cups red cabbage shredded 1/2 teaspoon black pepper 1/2 cup chopped green onions 1/4 cup salad oil 1 green pepper, chopped 1/4 cup lemon juice 1 teaspoon salt 2 teaspoons sugar 2 tablespoons minced parsleyCombine and toss the vegetables together. Mix salt, peper, salad oil, lemon juice, sugar and parsley and pour over vegetable mixture. Refrigerate. Toss briskly before serving. Serves 6 - 8. Saturday Aug 26 2006 5:58 pm Candied Cranberries Posted by zennid under christmas noel , Christmas recipe favorites , chrismas No Comments 1/2 cup sugar 1/2 cup water 1/2 cup cranberriesSelect firm, red cranberries and prick once or twice with a needle. Boil the sugar in the water until it spins a thread. Put in cranberries and cook gently until syrup jellies when tested from the tip of a spoon. Remove berries one at a time and place on wax paper. Let stand until dry. Dip the berries in granulated sugar. These are very decorative and can serve as an excellent garnish. Makes 20 - 25. Saturday Aug 26 2006 5:57 pm Cranberry Punch Posted by zennid under christmas noel , Christmas recipe favorites , chrismas No Comments 2 cups cranberries 2 cups water 1 cup sugarCook to pulp, strain. When cooled, add Juice of 3 lemons Juice of 1 lime 1 quart ginger ale Red and green cherries Serves 6 - 8 Saturday Aug 26 2006 5:57 pm Oyster Stew - A unique Southern favorite Posted by zennid under christmas noel , Christmas recipe favorites , chrismas No Comments This recipe makes an oyster stew that has been a traditional holiday meal for many families. It is best served immediately. This stew is often served in smaller sized bowls. 1/4 cup butter or margarine 1 Pint Oysters - check the oysters and remove any shell remnants 3/4 cup cold water 1 tsp. Salt - (More or less depending upon your taste - add more to taste) 1/2 tsp Celery Salt 1 tsp. Paprika 4 cups WHOLE milk - (If desired you can substitute heavy cream or 2-percent milk) Melt butter or margarine over high heat. Add oysters - water, salt, celery salt and paprika Cook until oysters curl at edges then slowly add milk. When mixture just reaches boiling point - quickly remove from heat. Serve at once - Serves 4 to 6 or more when served in cups Saturday Aug 26 2006 5:56 pm Christmas Soup Posted by zennid under christmas noel , Christmas recipe favorites , chrismas No Comments This recipe makes a soup that has become part of our family Christmas Holiday tradition. It is served when everyone has arrived back home and gathered together in our family room . 1 large can V-8 juice (46 fl. oz.) 1 can beef consommé (11 oz) 2 bay leaves 4 cloves Dash of Worcestershire sauce Dash of Tabasco sauceSimmer all ingredients for 1 hour. Serve hot in demitasse cups. Serves 8 Saturday Aug 26 2006 5:56 pm Peanut Brittle Posted by zennid under christmas noel , Christmas recipe favorites , chrismas No Comments 2 cups sugar 1 cup light corn syrup 1 cup water 2 cups raw Spanish Peanuts 1/2 tsp. salt 2 Tbsp. butter 2 tsp. baking soda (If you’re unsure of visual cues and approximate temperatures use a candy thermometer. Grandma did all this by sight and feel!) Combine the syrup, sugar and water in a heavy 3-quart saucepan. Heat and stir this this mixture slowly until the sugar dissolves. Add salt. Cook over medium heat until this can be formed into a soft ball (approximately 234 degrees). Continue to heat and then add the peanuts. ( 250 degrees.) Cook to hard crack stage (290 degrees), stirring often. Remove from heat. Quickly, stir in butter and baking soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2×10-1/2×1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold. Makes about 1-1/2 pounds of brittle. Tips: Use unsalted Spanish Peanuts or briefly wash and dry the peanuts in a strainer to remove excess salt and hulls. Use fresh baking soda. Boil several cups of water for ten minutes to remove impurities before mixing with other ingredients. Combine the butter and baking soda in advance to add to the mixture. *** Make sure you have the buttered pans ready to go, and coat your spatula with butter. Make sure you get the first piece of peanut brittle! Saturday Aug 26 2006 5:55 pm Good Dog! Pet Goodies.. A dog lover’s holiday biscuit. Posted by zennid under christmas noel , Christmas recipe favorites , chrismas No Comments 2 1/2 cups whole wheat flour 3/4 cup nonfat dry milk 1 egg 1/2 cup vegetable oil 2 beef bouillon cubes which have been dissolved in 3/4 cup boiling water 2 Tblsp brown sugar Preheat oven to 300 degrees. Combine all ingredients in a large mixing bowl, stirring until well blended. Knead dough for about 1 minute. On a floured surface roll out dough to about 1/4″ thickness. Cut out bones and place on greased cookie sheet. Bake for 30 minutes. Cool before placing in a jar. Saturday Aug 26 2006 5:55 pm Cherry Fluff Posted by zennid under christmas noel , Christmas recipe favorites , chrismas No Comments 1 can Cherry or Strawberry pie filling 1 can Eagle Brand Condensed Milk 1 16 oz. can crushed pinneaple, drained well Combine. Fold in 8 or 12 oz of Cool Whip and chill. Saturday Aug 26 2006 5:54 pm Baker’s One Bowl Chocolate Brownie Cookie Posted by zennid under christmas noel , Christmas recipe favorites No Comments 6 tbsp. Butter or margarine 2 cups toasted chopped walnuts (optional) 1 1/4 cups sugar 2 tsp vanilla 3 eggs 2 tsp. Vanilla 1 cup flour 1 1/2 cups pecan halves 1/4 tsp salt 6 squares BAKER’S semi-sweet baking chocolate 4 squares BAKER’S unsweetened baking chocolate 1 tsp CALUMET baking powder1. Microwave chocolates and butter in a large microwavable bowl on high 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth. 2. Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in flour, baking powder and salt. Stir in nuts. Drop by rounded tablespoons, 1 1/2 inches apart, onto greased cookie sheet. 3. Bake 12 minutes or until set. DO NOT OVERBAKE. Cool 5 minutes; remove from cookie sheet. Cool completely on wire racks. Store in airtight container. (Makes about 3 dozen.) Saturday Aug 26 2006 5:54 pm Apple Pecan Cake Posted by zennid under christmas noel , Christmas recipe favorites , chrismas No Comments 3 cups of flour 3 large eggs 2 tsp cinnamon 2 tsp vanilla 1 tsp baking soda 3 cups cubed & pared apples 1/2 cups butter - melted 1 1/2 cups pecan halves 1 cup golden raisins 2 cups packed brown sugar 1/2 tsp salt 1 cup oil Preheat oven to 350 degrees. Butter and flour a 10″ tube pan. Sift flour, cinnamon, baking soda and salt together. Beat oil, butter, sugar, eggs and vanilla in large bowl. Stir in dry ingredients. Batter should be very thick. Fold in apples, pecans and raisins. Bake 1 1/4 hours. Cool in pan. 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