to our Living Room flooded (again) but caught it in time before it damaged our floors.Thanks to my Dad for coming to our rescue with a pump to get "the moat" down in our front and side yard. So needless, to say, my baking days were missed this year.So sad. But our waistlines were saved.
So I just decided to concentrate on the "TRADITION"al Christmas Meal. With my two beautiful daughters,Laura and Dana in the kitchen with me this year :) We got things cranking in the kitchen.
With Family and Friends we enjoyed for starters,a Pear,Toasted Walnut and Mixed Green Salad served on the side with a Champagne Cranberry Vinaigrette. Of course, a relish tray filled with the "TRADITION"al black olives, green olives, and assorted pickles.
Our Christmas Ham served with a Bing Cherry A La Will Sauce.The recipe was given to me by my sweet Mother~in~law, Edna when we were first married.
Another "TRADITION". And for those who are watching their sugar,I made a Dijon Mustard Sauce to compliment the Ham. So it's now one of our "TRADITION"s we have during Christmas,and it's so festive looking too.
My Mom brought the "TRADITION"al Green Bean Bake,that I grew up with and now my daughters have too. "TRADITION"al Twice baked Potatoes, Our Aunt Betty's Vegetable Medley is another "TRADITION" that was brought through the years.
And the "TRADITION" Eggnog Jello Mold (another festive recipe by my Mother~in~law,Edna).Served with yummy rolls from our local bakery. Yeah, I know..but remember I lost my baking days due to the FLOOD this year..Sorry to say,we didn't take pictures, we were busy celebrating Jesus's Birth. Merry Christmas to all.
PEAR,TOASTED WALNUT & MIXED GREEN SALAD WITH CHAMPAGNE-CRANBERRY VINAIGRETTE
Note:they are generous portions for a side salad during the holidays, I doubled this that made this for our family & friends of 10-15.
1/2 cup Halved Walnuts
1/2 cup Champagne
1/2 cup Canned Jellied Cranberry Sauce
1/4 cup Minced Shallots
2 Tablespoons Olive Oil
Salt & Black Pepper (ground)
6 cups Mixed Lettuce Greens
2 Pears, cored & diced
1/2 cup Dried Cranberries
1 teaspoon Dijon Mustard
Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes) in a saucepan, combine Champagne,Cranberry Sauce,Shallots,Dijon Mustard & Olive Oil. Whisk together.Set pan over hight heat & bring to a boil.Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat & season to taste with salt & black pepper. Place greens in a large blow. Top with Pears, Toasted Walnuts & Dried Cranberries. Drizzle over with Cranberry Vinaigrette just before serving.
Source: Food Network
BING CHERRY A'LA WILL SAUCE
You can make this ahead of time, refrigerate,reheat on low. Serve with your best Holiday Ham. Enjoy :)
2 CANS -17 oz. each Bing Cherry (not the pie filling type)*NOTE:SAVE DRAIN JUICE!
2 Tablespoons Cornstarch
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Cloves
1/2 teaspoon Dry Mustard
2 teaspoons Salt
2 Tablespoons Sugar
1/4 cup Sherry (not the cooking type)
In saucepan with juice of Cherries, mix in and add Cornstarch, Cinnamon,Cloves, Mustard. Heat on low till thick and clear. Add Cherries and Sherry.
MUSTARD SAUCE FOR HAM
Source: Allrecipes.com "Laurie"
This sweet mustard sauce is fabulous. Easy enough for any night of the week. Great on baked ham or even chicken strips.
1 Tablespoon All-Purpose Flour
3/4 cup White Sugar
2 Egg Yolks
1 Tablespoon Mustard Powder
1 cup Milk
1/2 cup Tarragon Vinegar
In small bowl, mix together the flour, sugar & mustard powder until evenly blended. Whisk together the milk & egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar,whisking CONSTANTLY, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened
CLASSIC GREEN BEAN CASSEROLE
My Mom makes double this amount for the holidays.
From: Campbell's Kitchen
Prep: 10 minutes
Bake: 30 minutes
It's the dish everyone's expecting on the holidays, but it's so easy to make, you can serve it any day. What makes our green bean casserole so good? A secret ingredient - cream of mushroom soup.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
For a festive touch, stir in 1/2 cup chopped red pepper with soup.
Green Bean Casserole Cheese Lovers,Omit soy sauce. Stir in 1/2 cup shredded Cheddar Cheese with soup. Sprinkle additional cheese as desired when topping with onions.
Go Nuts! Toast 1/2 cup sliced almonds. Add with remaining onions.
Bring On The Bacon: Cook 4 slices bacon until crisp and crumble. Add to green bean mixture.
MIXED VEGETABLE CASSEROLE
From the Kitchen of our Aunt Betty Blomquist
1-28 oz.bag Mix Vegetables (cooked & drained)
1 can Cream of Celery Soup
1 small-6 oz. can Pet Milk *NOTE: Evaporated Milk NOT Sweet condensed Milk
1 cup Grated Cheddar Cheese
White Bread cut in cubes
Mix all together the cream of Celery Soup,Pet Milk & Grated Cheddar Cheese with vegetables. Place in a greased casserole dish.Melt butter, dip bread cubes in the melted butter,covering both sides of the bread cube. Place all over to top vegetable mixture. Bake at 350 degrees for 30-45 minutes.
EGGNOG JELLO MOLD
1 unflavored gelatin
16 oz can Pear Halves, juice packed *NOTE : SAVE PEAR JUICE
1 6oz. Lemon Jello (dry)
1 cup Dairy Sour Cream
3/4 cup Eggnog
1 can 11 oz. Mandarin Oranges segments
1 Kiwi, peeled & sliced
Soften gelatin in 1 cup COLD water. Drain Pears and reserve juice. Dice Pears.Add water to juice to make 2 cups worth. Bring juice mixture to boil. Stir in Lemon Jello (dry). Stir till dissolved. Cool.(too cool faster, I place in freezer for about 5 minutes,check often for freezers vary).Blend eggnog and sour cream to gelatin mixture. Chill to partial set. Fold in mandarin orange segments and pears. Place in 9 1/2 inch flan pan or 6 cup mold. Chill til firm. Garnish with Kiwi slices around mold.