Add:
1 box frozen strawberries
1 can cranberry sauce
1 med. can crushed pineapple, drained
Put in 9 x 13 dish and refrigerate until partially set. Then add 1/2 cup chopped nuts and 1 cup green grapes. Continue refrigerating until completely set. Mix and spread on top:
1/2 c. mayonnaise
1/2 c. sour cream
Very pretty sliced and put on green lettuce leaf. Great for Christmas dinner.
Baked Red Snapper with Crab Meat
1 red snapper, scaled & cleaned
2 c. flaked crab meat
2 c. soft bread crumbs
1/4 c. chopped parsley
1/4 c. chopped fresh dill
1/2 c. chopped celery leaves
1 c. tomato-vegetable juice
Salt & pepper
3 c. water
1 bay leaf
6 peppercorns
1/4 c. soft butter mixed with 1/4 c. all-purpose flour
1/2 c. mayonnaise
2 tblsp tomato paste
Lime slices
Watercress sprigs or parsley
Have snapper boned and head removed, reserve bones and head.
In a bowl, mix crab meat, crumbs, parsley, dill, celery leaves, vegetable juice and salt and pepper to taste. Stuff snapper with mixture and fold over snapper to enclose stuffing. Place in a heavy oiled 9 x 13 x 2 inch pan. Bake in a preheated 350°F oven for 40 to 45 minutes or until snapper is white and opaque. a 1 1/1 quart saucepan, combine fish bones and head with water, bay leaf and peppercorns. Simmer uncovered for 30 minutes.
Strain broth and return to saucepan. Add butter-flour mixture and stir over medium heat until sauce bubbles and thickens. Stir in mayonnaise and tomato paste and simmer for 5 minutes.
Place snapper on serving platter and surround with lime slices and watercress or parsley. Serve sauce separately. This in an excellent dish that is a beautiful entree for Christmas dinner party.
Tomato Celery Soup
1 sm. onion, chopped fine
1/2 c. celery, chopped fine
2 tblsp butter
1 tsp parsley
1/8 tsp black pepper
1 tblsp lemon juice
1 tsp sugar
1/4 tsp salt
1 (10 1/2 oz.) can tomato soup
1 can of water
Saute onion and celery in butter until onion is clear. Add all other ingredients and simmer 10-15 minutes. Celery will be crisp.
Christmas Morning Brunch
2 1/2 c. seasoned croutons
2 c. shredded Cheddar cheese
2 lb. sausage (or links)
3/4 tsp. mustard
4 eggs
2 1/2 c. milk
1 can mushroom soup & 1/2 c. milk
Place croutons in 9 x 13 inch greased pan. Place cheese over croutons. Fry sausage, drain and arrange over cheese. Beat eggs, mustard and 2 1/2 cups milk together. Pour over meat mixture; cover and refrigerate overnight.
Next morning pour 1/2 cup milk mixed with mushroom soup on top and bake in slow oven (300°F) for 1 1/2 hours.
Christmas Candy Canes
1 c. butter, softened
1/2 tsp. salt
1/2 c. confectioners' sugar
2 tsp vanilla
2 c. flour, sifted
1 c. uncooked quick oatmeal
Candied cherries
Cream butter with salt, sugar and vanilla until light and fluffy. At low speed, beat in flour and oats just until mixed. Form dough into 3" candy canes (about as big around as a small pork sausage). Bake 25 to 30 minutes at 325°F on ungreased cookie sheet. When cool, make a basic butter frosting glaze and spread on cookies. Top with candied cherries if desired.
Christmas Meatballs
3/4 c. ground beef
1/4 c. ground pork
1 c. bread crumbs
1 tsp parsley flakes
1 sm. clove garlic
1/4 c. milk
2 eggs, beaten
Salt and pepper
Combine all ingredients and chill before making balls (makes 50 or 60). Place on lightly oiled baking sheets and bake at 400°F for 15 to 20 minutes. Shake pan once or twice during baking, drain on paper.
Christmas Pot Roast
2 tblsp butter or margarine
4 lb. boned rump roast
1 tsp salt
1/2 tsp pepper
2 bouillon cubes dissolved in 2 c. water
2 onions, sliced
2 bay leaves
12 whole allspice
6 whole black pepper
2 tblsp vinegar
2 tblsp brandy
2 tblsp molasses
5 tblsp flour
1 c. light cream
In Dutch oven, brown beef in butter on all sides (approximately 15 to 20 minutes). Sprinkle with salt and pepper. Add bouillon, onions, vinegar, brandy, molasses, bay leaves, allspice and black pepper. The bay leaves, allspice and black pepper can be put in a tea-ball for easy removal. Simmer covered for 3 hours or until fork-tender. Remove to heated platter - keep warm. Make gravy using flour and cream, stirring until thick. Slice beef and pass gravy separately.
Christmas Coffee Cake
1 pkg. frozen dinner rolls
1 sm. pkg. vanilla pudding (not instant)
1 c. brown sugar
1 tsp. cinnamon
1/2 c. margarine
1/2 c. pecans
Butter an angel food cake pan. Place frozen rolls in bottom of pan. Mix together dry pudding, sugar and cinnamon. Sprinkle over rolls. Sprinkle nuts. Pour melted butter over top. Cover and let set on counter overnight. Next morning bake at 350°F for 30 minutes.
Christmas Goose
1 wild goose
Tart apples, peeled, cored, sliced
1 onion
Celery tops
3 tblsp butter
1 tblsp paprika
1/4 tsp salt
1/4 tsp pepper
1/8 tsp thyme
1/8 tsp parsley
1/2 pt. dry red wine
Clean goose well. Wipe with salt and pepper. Fill cavity with raw tart apples, onion, and celery tops. Sew. Place in foil and add melted butter, paprika, salt, pepper, thyme, parsley, and wine. Completely cover with foil. Roast at 350°F; baste often. When done, remove foil from top and brown. Remove stuffing and serve.
