I can hear the bells jingling, feel the crisp cool air, and smell the holiday cookies baking in the oven. The countdown until Christmas Day is here! Thank goodness that I had an award-winning Thanksgiving Dinner because the family has requested a repeat performance.
I have learned in the last few months to TRY NOT to procrastinate on anything! You never know what tomorrow will bring your way. Mother had to have a pacemaker on October 5, which meant that in order for me to stay at the hospital for a week, Daddy had to have someone with him at home. God sent just what I needed, PAT and OLLIE! What blessings these two ladies have been to our family. Mother is home and is doing GREAT due to the super caregivers that they have. Some days I feel like I meet myself coming and going! I am grateful that I have both of my parents during another Holiday season. A word to the wise, just start cooking and freezing now just in case something unexpected happens!
OK are you ready for holiday recipes from my home? Cranberry congealed salad, dressing, brown rice, key lime pie with fresh whipped cream – and of course sweet tea to drink!
Phil has a new outdoor kitchen, which is a whole new blog. He cooked the turkey on the rotisserie and it was out of this world! Washed the bird and seasoned with salt and pepper. He basted the bird with melted butter and honey during the cooking process. He has a new meat thermometer that timed the cooking just to the perfect temp.
This is a favorite of Paula’s. One recipe will make a lot. Double and you can share with your neighbors!
1 pound raw cranberries (ground)
1 cup sugar
1 chopped apple
1 cup chopped pecans
2 oranges seeded and ground (peeling and all)
2 boxes raspberry gelatin
1 small can crushed pineapple
1 cup celery, chopped
Grind cranberries, apple and oranges. Make gelatin with half of the recommended water. Cool and add fruit, celery and nuts. Mold or pour into a baking dish. Congeal overnight. Serve with mayo!
1 cup self-rising cornmeal
½ cup self-rising flour
¼ cup buttermilk
2 tablespoons vegetable oil
Preheat oven to 350 degrees. Combine all ingredients and pour into a greased shallow baking dish. Bake for 20-25 minutes. Remove from oven and cool. I make my corn bread the day before.
7 slices of white bread (dried in warm oven)
1 sleeve of saltine crackers
2 cups chopped celery
1 large onion chopped
1 stick butter
7 cups stock or broth (chicken)
1 teaspoon salt ½ teaspoon pepper
5 eggs beaten
1 can cream of mushroom soup
Preheat oven to 350 degrees. Crumble dried white bread slices, cornbread, and saltines. Mix together. Sautee’ chopped celery and onion in butter until tender. Pour over bread mixture. Add stock, mix and taste. Add seasonings and taste. Adjust seasonings to your liking. Add beaten eggs and mix well. Pour into a greased pan and bake about 45 minutes or until dressing is done. Serves at least 8-10
KEY LIME PIE
I throw out the diet when I make this. I tell myself that I will only eat a tiny bit of the crust – HA! It is addictive. Actually, I like the crust better than the filling! Uncle Bubba serves this at his restaurant and sells them like HOT CAKES!
1 ¾ cups graham cracker crumbs
¼ cup sugar
½ cup (plus) slivered almonds
¼ cup melted butter
Grease a 9 inch pie pan. In a small bowl, mix cracker crumbs, sugar and almonds. Add the melted butter and mix well. Press evenly into the prepared pan.
1 teaspoon vanilla extract
One 14 ounce can sweetened condensed milk
½ cup Key Lime Juice
Grated zest and juice of 1 Key lime
3 egg yolks
Preheat oven to 325 degrees.In a medium bowl, combine the vanilla, condensed milk, Key lime juice, lime zest and juice and egg yolks, and mix well. Pour into the pie crust. Bake for 20 minutes. Let stand at room temperature for 20-30- minutes and refrigerate until you are ready to serve. Garnish with whipped cream!
BROWN RICE (this has become a staple at my house)
2 cups raw rice
2 cans French Onion Soup
2 cans Beef Consomme’
1 stick butter
Melt butter in a pyrex dish (9x13) add rice, soup, and mushrooms. Put in preheated 350 degree oven and bake until all of the liquid is absorbed.
Needless to say your meal will be fabulous if you follow the above menu.
Wishing you and your family a very Merry Christmas and Happy New Year!
Love and Hugs,
i was wondering if you could share the recipe for the chiken/grape salad-the one that is pictured on the croissant above?
Sandra Neuheimer-Huller in Chicken Salad: A Southern Staple on April 19, 2014 at 10:37 am
Where do I buy these magazines
in A Basketful of Traditions on April 19, 2014 at 8:22 am
I WISH I COULD COOK.
COULD I COME WORK FOR JUST ROOM AND BOARD AT YOUR NEW RESTURAUNT IN PIGEON FORGE FOR THE SUMMER?
I WENT TO COLLEGE NOT FAR FROM THERE - HIWASSEE COLLEGE.
YOU WOULDN'T HAVE TO PAY ME, I WOULD WORK FOR FREE JUST FOR THE EXPERIENCE.
19 SPENCER WAY
KINGS PARK, NY 11754
HAPPY EASTER! CHRIST IS RISEN!
TAMMY L LEVAN in A Basketful of Traditions on April 19, 2014 at 4:31 am
You have some great tips. Can't wait to read your other blogs! Please give Aunt Peggy a big hug from me and here is one for you! (((HUGS))) See you in May!
Jaci Pardun in 10 Quick Household Tips on April 18, 2014 at 11:05 pm
Paula, I am glad to know that I am not the only person who makes Easter Baskets for their adult children and mail them across the United States. My Daughter lives in Long Beach, CA and I not only sent her a basket but her husband and my granddaughter Reese. We also buy special Russel Stover Bunnies for each child too. My husband has the list in his phone... Sara .. Cookies 'n Crème.... Sidney and Stephen.. Peanut Butter Etc. It one of my favorite things to do for my kids.. no matter how old they get. And passing it along to my Grandchildren. It's even more special to me knowing we share a family tradition.
Blessings and Happy Easter!!
Sharon Cason-Card in A Basketful of Traditions on April 18, 2014 at 11:03 pm