Christmas Recipes & Ideas


Christmas Crackers

1/2 cup butter or margarine -- melted
1/2 cup honey
1/3 cup light brown sugar -- packed
2 large eggs
2 1/2 cup whole-wheat flour
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon sugar

In large bowl, with wire whisk or fork, beat margarine or butter, honey, brown sugar, and eggs just until blended. With spoon, stir in whole-wheat flour and remaining ingredients except sugar. Divide dough into 3 balls. Wrap 2 balls in plastic wrap; refrigerate until ready to use. Preheat oven to 350`F. On floured large cookie sheet, with floured rolling pin, roll remaining ball of dough into a rectangle slightly larger than 15x13-inch. Trim side to make 15x12 inch rectangle. Using dull edge of knife, score rectangle lengthwise into 3 strips; score each strips crosswise into 5 rectangles. Decorate center of each rectangle by pressing favorite holiday cookie cutter into dough by making sure not to cut all the way through. (Use the same cookie cutter for all rectangles or choose as many different ones to decorate rectangles as you like.) Sprinkle with 1 tablespoon sugar. Bake 8 to 10 minutes until edges begin to brown. Cook on cookie sheet on wire rack 2 minutes; slice onto rack to cook completely. Repeat with remaining dough and sugar. When cool, break each large rectangle into 15 smaller rectangle along scored line. Makes 45 crackers.
Recipe By : Jo Merrill

Christmas Delight Candy

1/2 lb marshmallows
1 pkg figs; small package
1/2 lb dates; stoned
1/2 lb almonds; blanched
1/2 cup pecans; or walnuts
1 cup cocoanut; shredded
1 maraschino cherries; small bottle

Melt marshmallows over hot water until very soft. Grind figs, dates, nuts and cocoanut. Chop and drain cherries. Mix and pat out to 1/2 inch thickness. Cut in squares, roll in granulated sugar.
Source: Lillian Dake, Hinckley Grange, Medina County, OH Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.

Christmas Tea

1 quart hot tea; (made with 4 tea bags)
1 quart cranberry juice
1 quart apple juice
3 sticks cinnamon
10 whole cloves
1 cup sugar
2 cup orange juice
1 orange; sliced
1 lemon; sliced

Mix hot tea, cranberry juice, apple juice, cinnamon, cloves, sugar and orange juice in a large kettle; float lemon and orange slices on top of wassail. Simmer 20 minutes. Strain spices off. Pour into mugs and serve. Yields 4 quarts or about 20 servings. This is a must for Christmas!

Quail Broiled W/ Mustard Butter W/ Wild Rice Pancakes

8 quail; boned
4 tablespoon unsalted butter; melted
2 tablespoon dijon mustard
2 teaspoon wild honey
1 tablespoon roasted garlic
1 teaspoon fresh savory or oregano; minced
2 teaspoon fresh lemon juice
1 salt and freshly ground pepper
1/3 cup dry white wine
2/3 cup rich quail or chicken stock
1 wild rice pancakes
1 roasted wild mushrooms
1 watercress sprigs

Combine the butter, mustard, honey, garlic, savory and lemon juice and coat quail. Season lightly with salt and pepper. Marinate for 4 hours refrigerated.
Preheat the broiler to high heat. Remove quail from the marinade and place breast side down in a broiler pan. Broil the birds for 3-4 minutes. Turn over, paint with marinade mixture and broil 3 minutes more or until the quail are golden brown but still juicy. Remove and keep warm. Add wine, stock and remaining marinade to the broiler pan juices and reduce quickly to a light sauce consistency over high heat. Whisk constantly.
Arrange birds on top of wild rice pancakes on warm plates and surround with mushrooms and watercress sprigs. Drizzle reduced pan juices over and serve immediately.
To roast garlic: Cut off top quarter of garlic head and drizzle with the olive oil, salt and pepper. Wrap securely in foil and bake in a 325 degree oven for 30-40 minutes or until the garlic is very soft and creamy.
Yield: 4 servings

Jumbo Popovers

2 eggs
1 cup non-fat milk
1 cup sifted flour
1/2 teaspoon salt

Butter 6 six-oz. custard cups with straight sides (popovers rise better in straight-sided container). Beat eggs slightly with rotary beater; add other ingredients. Continue beating briskly 1 to 2 minutes. Mixture will be smooth and thin.
Pour into custard cups, about 1/2 full. Place cups on cookie sheet, not touching. Cook at 400 for 50 minutes or until puffed up and golden brown (do NOT peek until they are done - this may cause them to fall!) 110 calories per popover.
Yield: 6 servings

Zaporozhste Yogurt Chicken

1 tablespoon lemon juice
2 teaspoon yellow mustard
2 bay leaves
1 cup carrots shredded
1 teaspoon dill fresh, chopped
2 large cloves garlic, crushed
1 teaspoon nutmeg
1/2 teaspoon thyme
1 1/2 cup yogurt,plain
1 1/2 cup plain breadcrumbs
4 skinless, boneless chicken breasts
1 salt and pepper to taste

Put yogurt in medium-sized bowl. Add lemon juice, mustard, garlic, and other spices. Mix thoroughly. Place breadcrumbs in separate bowl. Rinse chicken and pat dry. Dip each breast first into yogurt mixture, covering top and bottom. Next, roll each piece in breadcrumbs, coating the chicken. Bake in a 350 degree F pre-heated oven for 45 minutes. Serve with either rice or noodles.
Yield: 4 servings

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