Mains
Simple Christmas Turkey
Jennie Gist
Gooseberry Patch
This is by far the easiest way to make Christmas dinner. And just discard the oven bag after for super-easy clean-up!
salt and pepper to taste
12-lb. turkey, thawed if frozen
2 T. all-purpose flour
5 stalks celery, coarsely chopped
2 onions, quartered
Sprinkle salt and pepper over turkey to taste. Sprinkle the bottom of a turkey-size oven roasting bag with flour. Place celery and onions in bag; top with turkey. Seal bag with tie provided; poke several holes in the bag with a fork. Place in a roasting pan. Bake at 350 degrees for 3 to 3-1/2 hours, until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees. Let turkey rest for about 15 minutes before slicing. Serves 12.
My four children and I bake various kinds of cookies for several days during the month of December. We arrange them on platters for our family celebration after Midnight Mass. We also deliver them to friends and neighbors as Christmas Eve gifts and serve them to guests throughout the season. Our favorite baking day is the day we make sugar cookies, which is usually the weekend before Christmas Day. I roll, cut and bake while the kids sit at the long dining room table and decorate with icing, sprinkles and food coloring. All of my children are grown now, but the number of people around our table on Sugar Cookie Day is still growing, as they each bring spouses and a few more friends along for the day. We have so much fun and none of us wants to miss the day! Around Thanksgiving, everyone starts asking, “What’s the date for Sugar Cookie Day?”
Turkey Meatloaf with Cranberry Glaze
Penny Sherman
Cumming, GA
I like to change things up each year for Christmas dinner. I made this recipe last year and discovered it’s such a yummy alternative to traditional holiday fare!
16-oz. can jellied cranberry sauce, divided
1/2 c. chili sauce or catsup
1-1/4 lbs. lean ground turkey
1/2 lb. ground pork
1 egg, beaten
1 c. soft bread crumbs
1 onion, finely chopped
3/4 t. poultry seasoning
1/2 t. salt
1/8 t. pepper
Mix together 1/3 cup cranberry sauce and chili sauce or catsup. In a bowl, combine turkey and remaining ingredients. Add 1/3 of cranberry sauce mixture. Mix until well blended. Spoon into an 8"x4" loaf pan that has been sprayed lightly with non-stick vegetable spray. Bake, uncovered, at 350 degrees for one hour. Top with remaining cranberry sauce mixture and bake an additional 10 minutes. Let stand for 10 minutes before slicing. Serve with remaining cranberry sauce. Serves 6.
Set empty pie plates in a wire pie rack, then add two or three tealights to each plate. Surround the tealights with bright cranberries, tiny hemlock cones, sumac berries, cinnamon sticks, star anise and whole cloves...a simple and natural centerpiece.
Apples & Chicken
Penny-Beth Faulkner
Westbrook, ME
A true taste of New England! Elegant and impressive for Christmas dinner, informal or formal.
2 onions, chopped
5 T. butter
3 apples, peeled, cored and sliced
2 lbs. boneless, skinless chicken breasts
1 t. salt
1/2 t. pepper
1-1/4 c. shredded sharp Cheddar or Swiss cheese
1/2 c. grated Parmesan cheese
1/2 c. dry bread crumbs
2 T. applejack or apple cider
Being careful not to brown, sauté onions in butter in a skillet over medium heat until translucent. Line the bottom of a greased 13"x9" baking pan with apple slices. Arrange chicken over apples; sprinkle with salt and pepper. Top with onion mixture. Combine cheeses with bread crumbs and sprinkle on top. Drizzle with applejack or cider. Bake, covered, at 350 degrees for 30 minutes. Uncover and bake an additional 5 minutes, or until golden on top and chicken juices run clear. Serves 4.
A quick & easy side dish...quarter new potatoes and toss with a little olive oil, salt and pepper. Spread on a baking sheet and bake at 400 degrees until crisp and golden, 35 to 40 minutes.
Skillet Chicken Cordon Bleu
Barbara Horton
Cincinnati, OH
This easy dish is a favorite of my oldest son, Rick. I’ve shared this recipe with his wife who loves it too!
2 T. margarine
4 to 6 boneless, skinless chicken breasts
salt and pepper to taste
.87-oz. pkg. chicken gravy mix
3/4 c. water
1/4 c. dry white wine or apple juice
1/4 c. deli ham, chopped
1/4 c. shredded Swiss cheese
In a skillet over medium heat, melt margarine. Season chicken with salt and pepper and cook for 5 minutes or until browned; drain. In a bowl, combine gravy mix, water, wine or juice and ham. Pour gravy mixture over chicken in skillet. Reduce heat and simmer, partially covered, for 15 to 20 minutes, until chicken is cooked through. Remove chicken to a broiler pan; sprinkle with cheese and broil until cheese is melted. Serve chicken with gravy mixture. Serves 4 to 6.
Create a sweet mini sewing kit..a handy gift! You’ll need a pint-size Mason jar with a two-part lid. Pad the flat lid piece with cotton batting, cover with a circle of fabric and slide on the jar ring. Fill the jar with needles & thread, tiny scissors and a few spare buttons, screw on the lid and it’s ready to use!
Lemon-Garlic Chicken
Kary Ross
Searcy, AR
I bring this dish to families on the occasion of the birth of a baby. It’s that quick & easy to prepare! You can substitute one pound of chicken tenders for chicken breasts, if desired.
4 boneless, skinless chicken breasts
1/2 c. all-purpose flour
1/4 c. olive oil
2 T. garlic, minced
1 c. white wine or white grape juice
2 T. lemon juice
1/4 to 1/2 t. pepper
Coat chicken with flour; set aside. Heat olive oil in a large skillet over medium heat; add garlic and chicken. Cook 8 minutes, turning once, or until chicken is cooked through. Remove chicken from skillet and keep warm. Add wine or grape juice, lemon juice and pepper to skillet, stirring to loosen browned bits from bottom of skillet. Bring to a boil; cook 10 minutes, or until juice mixture is reduced to about 1/2 cup. Pour over chicken; serve immediately. Serves 4 to 6.
Are the kids getting cabin fever on a snowy day? Send ’em outdoors with bottles of colored water to squirt holiday messages on the freshly fallen snow.
Chicken & Rosemary Pizza
Teresa Podracky
Solon, OH
In the summer, I use chicken that’s been marinated in Italian dressing and then grilled...delicious!
2 c. shredded mozzarella cheese, divided
2 c. cooked chicken, chopped
1 c. red onion, sliced
1/4 c. fresh parsley, chopped
2 T. olive oil
2 cloves garlic, minced
1 T. fresh rosemary, chopped
1/2 t. salt
1/4 t. pepper
13.8-oz. tube refrigerated pizza dough
In a bowl, toss together 1-1/2 cups cheese and remaining ingredients except pizza dough. Roll out dough onto a lightly greased baking sheet. Spread cheese mixture onto dough to within 1/2 inch of the edge. Sprinkle with remaining cheese. Bake at 425 degrees for 18 to 22 minutes, until golden. Let stand 10 minutes before slicing and serving. Serves 4 to 6.
Display holiday cards throughout the house so they’ll be enjoyed in every room. Tape a variety of patterned and solid ribbons to doors...vertically, horizontally or in a grid. Use double-stick tape to attach cards to the ribbons.
Quick & Easy Creamy Chicken
Eri Niska
Fort Wayne, IN
I have been making this chicken since I was in college, a long time ago. The chicken is moist and yummy. To cook in a slow cooker, brown the chicken first, add all the ingredients except rice and cook on the low setting for eight hours.
4 boneless, skinless chicken breasts, cut into bite-size pieces
salt and pepper to taste
2 T. butter
1 onion, sliced
Optional: 8-oz. pkg. sliced mushrooms
1 c. whipping cream
cooked rice
Season chicken with salt and pepper; set aside. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, if using, and sauté until tender. Add chicken and brown on both sides. Reduce heat to low and stir in cream. Simmer until chicken is cooked through and tender, about 20 minutes. Serve over rice. Serves 4 to 6.
Wrap up some fragrant potpourri in dainty embroidered handkerchiefs and tie with gingham ribbon. Place in a bowl to use as little gifts for visitors.
Trim-the-Tree Casserole
Vickie
A six-ingredient favorite! Pop it in the oven while you string the lights on the Christmas tree and hang the stockings.
4 boneless, skinless chicken breasts, pounded 1/2-inch thick
4 slices Swiss cheese
10-3/4 oz. can cream of broccoli soup
1/3 c. milk
1 c. herb-flavored stuffing mix, crushed
1/4 c. butter, melted
Place chicken breasts in a greased 13"x9" baking pan. Top with cheese. Stir together soup and milk. Spread over cheese. Toss stuffing mix with melted butter and sprinkle over all. Bake, uncovered, at 350 degrees for 30 minutes, or until chicken is tender and cooked through. Serves 4 to 6.
Illuminate your tree with the perfect amount of lights. An eight-foot tree shimmers and glows with 125 to 150 large bulbs or 400 small ones.
Cheesy Chicken & Biscuits
Darcy Geiger
Columbia City, IN
I was just playing around with these ingredients one afternoon and created this easy dish...my husband and three young children loved it!
32-oz. pkg. pasteurized process cheese spread, cubed
10-3/4 oz. can cream of chicken soup
1/2 c. sour cream
1 c. milk
4 to 6 cooked chicken breasts, cubed
8 to 10 warm biscuits, cut into bite-size pieces
In a saucepan over low heat, stir together cheese, soup, sour cream and milk; heat through. Add chicken; cook an additional 10 minutes over low heat, stirring occasionally. Serve over warm biscuits. Serves 4 to 6.
A warm fruit compote is a delightful change from tossed salads. Simmer frozen cut-up peaches, blueberries and raspberries together with a little honey, lemon juice and cinnamon, just until syrupy and tender.
Chicken & Dressing Bake
Dueley Lucas
Somerset, KY
A great dish for family, company or church gatherings.
2 6-oz. pkgs. cornbread stuffing mix
1 t. dried sage
1/4 t. pepper
1 onion, finely chopped
4 stalks celery, finely chopped
2 10-3/4 oz. cans cream of chicken soup
2 c. chicken broth
2 c. shredded Cheddar cheese, divided
4 boneless, skinless chicken breasts, cooked and cut in half lengthwise
In a large bowl, mix together stuffing mix, sage and pepper. Add onion and celery. Add soup, broth and one cup cheese to stuffing mixture; mix well. Place stuffing mixture into a 13"x9" baking pan that has been sprayed with non-stick vegetable spray. Place chicken on top of stuffing mixture. Top with remaining cheese. Bake, covered, at 350 degrees for 30 minutes. Makes 8 servings.
Choose a theme for holiday decorating...Silver Bells, Farmhouse Kitchen, A White Christmas are a few ideas. Then carry out your theme throughout the house...Christmas tree ornaments, the front door wreath, the garland on the mantel and even a dinner table centerpiece. Clever!
Curried Chicken-Broccoli Casserole
Kathy Arner
Phoenix, AZ
My wonderful mother-in-law fixed this quick recipe all the time. Also terrific with turkey leftovers at the holidays. If you make this ahead of time, place the casserole in the oven as it preheats to gradually heat up. Serve with fresh rolls, fruit or salad.
10-3/4 oz. can cream of chicken soup
1 t. lemon juice
1/4 to 1/2 t. curry powder
1/2 c. mayonnaise
10-oz. pkg. frozen chopped broccoli, thawed and drained
2 c. chicken, cooked and chopped
1 c. shredded Cheddar cheese
1/4 c. dry bread crumbs
In a bowl, combine soup, lemon juice, curry powder and mayonnaise. Place broccoli in a greased 9"x9" baking pan. Add chicken. Pour soup mixture over chicken; stir to mix all. Top with Cheddar cheese and sprinkle bread crumbs on top. Bake, uncovered, at 350 degrees for 45 minutes, or until golden and bubbly. Serves 4 to 6.
Create a festive casserole topper. Unfold two refrigerated pie crusts; sprinkle one with pecans and sun-dried tomatoes (or any other goodies) and top with remaining crust. Roll crusts together and cut into shapes with cookie cutters. Bake at 425 degrees for 8 minutes and arrange on the casserole before serving.
Tina’s Easy Chicken & Dumplings
Tina Goodpasture
Meadowview, VA
I just love chicken & dumplings during the winter. My Grandmother Hudson always made dumplings from scratch. I cheat a little and use canned biscuits!
32-oz. container chicken broth
3 c. chicken, cooked and shredded
10-3/4 oz. can cream of chicken soup
1/4 t. poultry seasoning
10-oz. tube refrigerated jumbo buttermilk biscuits
2 carrots, peeled and sliced
3 stalks celery, diced
In a Dutch oven over medium-high heat, mix together broth, chicken, soup and seasoning; bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally. Meanwhile, place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch wide strips. Drop strips one at a time into broth mixture. Add carrots and celery. Cover and simmer 15 to 30 minutes, until vegetables are tender and dumplings are done, stirring occasionally to prevent dumplings from sticking. Serves 4 to 6.
Not enough ribbon to tie a bow? Wrap a box in solid paper, then hot-glue wrapped peppermint candies to the box top...so cute!
Teriyaki Chicken
Amy Holt
Enterprise, UT
I have to triple this recipe when I make it for my family. I love it because it is quick & easy to put together. I have even put all the ingredients except the rice in my slow cooker and let it cook on the low setting all day.
2/3 c. soy sauce
1/3 c. sugar
1/4 t. ground ginger
1/8 t. garlic powder
4 to 5 boneless, skinless chicken breasts
cooked rice
In a skillet over medium heat, whisk together soy sauce, sugar, ginger and garlic powder. When heated through, add chicken. Cover and simmer, basting chicken occasionally with sauce, for about 30 minutes, or until chicken is cooked through. Uncover and cook an additional 10 minutes, or until sauce thickens. Serve with rice. Serves 4 to 6.
Craft this heartfelt gift for a special friend. Cover buttons with holiday fabric, then glue to ribbons; let glue dry. Tie around napkins for the easiest napkin rings!
Mr. Dillon’s Prime Rib
Terry Dillon
Parma, OH
My family owned a restaurant in Ashland, Ohio called Mr. Dillon’s. Prime rib was a specialty I made every Wednesday, Friday and Saturday. Customers would make reservations for themselves and the prime rib. Most nights we sold out by eight-thirty! One year the American Legion I belonged to talked me into preparing it for the whole club. I had to use electric roasters set up all over the building. I made around twenty that night. Everyone was thrilled, but I told them if they wanted it again, they would have to come to the restaurant! I prefer this moist roast method even though most restaurants dry roast. Your butcher can remove the fat cap and tie it back on. I like cutting the bones off the roast in one whole piece and saving them for another day to broil with barbecue sauce.
16 to 18-lb. standing beef rib roast, cap removed and tied on
1 T. white pepper
1 c. beef-flavored soup base or 3/4 c. beef bouillon granules
1 onion, quartered and separated into petals
1 t. browning and seasoning sauce
Place roast, cap-side up, in a large roasting pan with lid. Fill with 1/2 inch of water. Season roast with pepper and soup base or bouillon. Arrange onion around and on top of roast. Cover and bake at 325 degrees for 3-1/2 to 4 hours, until a meat thermometer inserted in the center reads 150 degrees for medium rare, 160 degrees for medium, or 170 degrees for well-done. The end pieces will be more well-done and roast will be rarer toward the middle. Transfer roast to a cutting board; let stand 10 to 15 minutes. Meanwhile, to make the au jus, pour pan drippings through a paper towel-lined strainer into a saucepan. Allow to stand for one minute; use a soup ladle to skim off fat. Add browning and seasoning sauce to pan; reheat. Remove strings and cap from roast; discard. Remove bones and carve into one to 1-1/2 inch slices. Arrange on a serving platter and pour au jus around meat. Makes about 14 servings.
Cheater’s Beef Stroganoff
Donna Bizub
Perrysville, OH
My mother worked full-time and raised five children on her own. She was always looking for something she could whip up quickly. One Christmas she served stroganoff and we have been making it ever since. Good for a weekday meal and just as impressive for company...it always gets rave reviews!
1 lb. stew beef, cubed
10-3/4 oz. can golden mushroom soup
10-3/4 oz. can French onion soup
cooked noodles or mashed potatoes
Combine beef and soups in a lightly greased 2-quart casserole dish. Bake, covered, at 350 degrees for 2 hours, stirring frequently. Serve over noodles or mashed potatoes. Serves 4 to 6.
Cook egg noodles the easy way...no watching needed. Bring water to a rolling boil, then turn off heat. Add noodles and let stand for 20 minutes, stirring twice.
Easy Beef Pot Pie
Sarah Stillman
Salt Lake City, UT
My kids love when I put the pie crust in muffin tins and serve individual pot pies!
1 lb. lean ground beef, browned and drained
10-3/4 oz. can cream of potato soup
10-3/4 oz. can cream of mushroom soup
1/2 c. beef broth
2 c. frozen mixed vegetables
1 t. garlic powder
salt and pepper to taste
2 9-inch pie crusts
Mix together all ingredients except pie crusts. Line an ungreased 9" pie plate with one pie crust. Pour beef mixture into crust; top with second crust. Seal edges; cut a slit in top of crust. Bake at 425 degrees for 30 to 35 minutes, until golden. Makes 6 servings.
Is your mantel perfectly decorated this year? Take snapshots of your favorite Christmas nooks and tuck them in with your Christmas decorations. Next year when you unpack your storage boxes, you’ll know just how to arrange all those trinkets!
Big Eddie’s Rigatoni
Mary Beth Laporte
Escanaba, MI
This recipe was created by my eighty-four-year-old father who has always been a great cook and is affectionately called “Big Eddie” by family members. A delicious and satisfying meal when paired with salad and garlic bread.
16-oz. pkg. rigatoni pasta, uncooked
1/8 t. salt
2 lbs. lean ground beef
1-1/2 oz. pkg. spaghetti sauce mix
45-oz. jar chunky tomato, garlic and onion pasta sauce
8 slices mozzarella cheese, divided
8 slices provolone cheese, divided
8-oz. container sour cream
Garnish: grated Parmesan cheese
Cook pasta according to package directions; drain, mix in salt and set aside. Meanwhile, in a large, deep skillet over medium heat, brown ground beef; drain. Stir in spaghetti sauce mix and pasta sauce; heat through. In a greased 13"x9" baking pan, layer half the pasta, 4 slices mozzarella cheese and 4 slices provolone cheese. Spread entire container of sour cream across top. Layer half of ground beef mixture. Repeat layering, except for sour cream, ending with ground beef mixture. Garnish with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until bubbly. Serves 8.
A pat of homemade garlic butter really adds flavor to warm bread or steamed vegetables. Blend equal parts of softened butter and olive oil, then stir in finely chopped garlic to taste...so easy!
4-Generation Goulash
Debra Bailey
Cedar Lake, IN
My mom made this goulash while I was growing up. In the winter she ladled it over mashed potatoes. I’ve passed this recipe down to my daughter and granddaughter. So that makes four generations!
1-1/2 c. elbow macaroni, uncooked
2 lbs. lean ground beef
1 onion, chopped
2 15-oz. cans tomato sauce
1 to 2 14-1/2 oz. cans stewed tomatoes
15-oz. can corn, drained
Cook macaroni according to package directions; drain. Meanwhile, in a Dutch over medium heat, brown together ground beef and onion; drain. Add cooked macaroni and remaining ingredients; stir to mix. Reduce heat to medium-low and simmer until heated through, stirring occasionally. Serves 6 to 8.
It’s fun to mix & match...set a festive table with items you already have! Green transferware serving bowls, sparkling white porcelain dinner plates and ruby-red stemmed glasses combine beautifully with Christmas dinnerware.
Beef & Rice Skillet
Crista Stonebraker
Columbus, OH
I threw this together one night before we were married. It is still my husband’s response to “What do you want for supper?”
2 T. butter
6.9-oz. pkg. beef-flavored rice vermicelli mix
3 c. beef broth
Optional: 8-oz. can sliced mushrooms, drained
1 lb. ground beef, browned and drained
In a large skillet over medium heat, melt butter. Add rice and cook until golden, stirring occasionally. Carefully pour in broth, seasoning packet from rice and mushrooms, if using. Add ground beef; reduce heat and cover. Simmer for about 15 minutes. Serves 4.
I started this tradition as a way to help me wrap gifts easily when my three children were very young. I pick a certain pattern of gift wrap for each child and don’t put any names on the gifts. On Christmas Eve, they guess who each stack belongs to and if they’re right, they get to pick when to open the presents. They’re in their thirties now and we still do this. With five grandchildren it gets a little difficult...I have to write a note to myself because it’s too hard to remember!
Fric-A-Dilli
Sharyn Mowrey
Carey, OH
This recipe came from one of my aunts. It’s so versatile! I have changed it by using chicken, mixing in peas or sprinkling French fried onions or coarsely ground pepper on top.
1 lb. ground beef, browned and drained
salt and pepper to taste
1/4 to 1/2 c. onion, diced
2 to 3 slices bread, toasted and diced
10-3/4 oz. can cream of chicken or cream of mushroom soup
2/3 c. water
Place ground beef in a lightly greased 9"x9" baking pan. Season with salt and pepper. Mix in onion and bread. In a bowl, combine soup and water; pour over all. Mix lightly. Bake, uncovered, at 375 degrees for 30 to 35 minutes, until bubbly. Serves 4 to 6.
To make a snowman bag, fold down the top of a white lunch sack; round the edges with scissors. Add eyes and a mouth using a black pen. Glue on an orange craft foam nose. Top him off with an infant-size hat!
Marry-Me-Matt Enchiladas
Kim Bryan
Whitehouse, TX
This is the recipe that got my husband to marry me! I made this for him when we were dating...we were married within a year! If you’re looking to get hitched, try this dish!
1-1/2 lbs. lean ground beef
1/2 onion, chopped
2 T. enchilada sauce mix
10-oz. can mild enchilada sauce
10-3/4 oz. can cream of mushroom soup
10 to 12 flour tortillas
2 c. shredded Colby Jack cheese, divided
In a large skillet over medium heat, brown ground beef and onion; drain. Stir in dry enchilada sauce mix. In a small saucepan over medium-low heat, combine enchilada sauce and soup; heat through, stirring occasionally. Remove from heat and dip tortillas into sauce mixture to keep them moist. Divide ground beef mixture evenly over tortillas. Sprinkle one cup cheese evenly across tortillas. Roll up; place in a lightly greased 13"x9" baking pan. Pour remaining enchilada sauce mixture over all; sprinkle with remaining cheese. Cover with aluminum foil. Bake at 350 degrees for about 30 minutes, or until cheese is bubbly. Serves 5 to 6.
Enchilada casserole! Instead of rolling up tortillas enchilada style, just cut into strips, layer filling and sauce and bake until heated through.
Taco Pasta Skillet
Jackie Flood
Geneseo, NY
My husband and I are very fond of Mexican dishes and this is one of our favorites. I took a couple different recipes and tweaked each to come up with this one-pan meal. So filling and rich!
1/2 lb. lean ground beef, browned and drained
1-1/4 oz. pkg. taco seasoning mix
11-oz. can corn, drained
14-oz. can black beans, drained and rinsed
1 c. salsa
3 c. hot water
1 c. penne pasta, uncooked
1/2 c. cream cheese, softened
1 c. shredded Mexican-blend cheese
Place all ingredients except cheeses in a large, deep skillet over medium heat; mix well. Simmer for 15 minutes, or until pasta is tender. Stir in cheeses and continue to cook until cheese is melted. Serves 6.
A real conversation starter...ask older relatives about their earliest holiday memories. Did they have a Christmas tree? How was it decorated? Do they recall setting out cookies & milk for Santa? Don’t miss the opportunity to preserve these sweet memories on video.
Orange-Glazed Pork Chops
Barb Rudyk
Alberta, Canada
Mmm...serve with buttery noodles and steamed green veggies.
1 T. oil
4 pork chops, 3/4-inch thick
1/2 c. orange juice
2 T. brown sugar, packed
2 T. orange marmalade
1 T. vinegar
Heat oil in a large skillet over medium heat; brown pork chops on both sides. Drain and transfer to a lightly greased 11"x7" baking pan. Combine remaining ingredients and pour over pork chops. Bake, uncovered, at 350 degrees for 35 for 40 minutes, until pork chops are tender. Serves 4.
A garland of walnuts is a rustic decoration that will keep for many years. Drill through whole, unshelled walnuts with a 7/64 or smaller drill bit. String with wire and tie on ribbon. Store your garland with mothballs or cedar chips to keep unwanted pests away.
Ham & Potato Casserole
Linda Ervin
Durant, OK
I first made this casserole when there was ham left over from Christmas. Now my family requests it each year...and every time we have leftover ham!
4 potatoes, peeled and cubed
1 lb. cooked ham, cubed
1/2 c. onion, chopped
10-3/4 oz. can cream of mushroom or cream of chicken soup
1-1/4 c. milk
1-1/2 c. favorite shredded cheese, divided
salt and pepper to taste
Place potatoes in a saucepan filled with boiling salted water; cook over medium-high heat until almost tender, about 12 to 15 minutes. Drain and place in the bottom of a lightly greased 13"x9" baking pan. Sprinkle ham and onion on top of potatoes. Mix together soup, milk and one cup cheese; pour over top of potato mixture. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 25 minutes, or until hot and bubbly. At serving time, season with salt and pepper to taste. Serves 4.
Turn a toboggan into a clever wintertime serving table! Just set it securely on top of a buffet table, toss on a plaid throw, and then load it up with lots of salads, sides and breads.
Saucy Pork Chops
Sharon Crider
Junction City, KS
A deliciously speedy way to serve pork chops. So good!
1 T. oil
4 pork chops, 1/2-inch thick
1/4 c. water
10-3/4 oz. can cream of onion soup
Heat oil in a skillet over medium heat; brown pork chops on both sides, about 8 minutes. Drain and set aside. Add water and soup to skillet, stirring together, and bring to a boil. Return pork chops to skillet. Reduce heat to low. Cover and cook 5 minutes, or until pork chops are cooked through. Serves 4.
Hosting a holiday dinner party? Stack a few cookies at each place setting and tie up with bright ribbon...a sweet surprise for each guest.
Sweet-and-Sour Pork & Sauerkraut
Doris Butler
Vero Beach, FL
I came up with this dish on my own. I make it every New Year’s Day for good luck. My friends & family love it! This recipe makes a large amount...enough to share with a group or freeze for later.
4 14-1/2 oz. pkgs. sauerkraut, divided
16-oz. pkg. dark brown sugar
5 to 7-lb. boneless pork butt roast, cut into 6 pieces
hot mashed potatoes
In a large roasting pan with lid, empty 2 packages of sauerkraut with liquid. Sprinkle with brown sugar. Drain remaining sauerkraut and add to pan; mix well. Arrange pork evenly into sauerkraut mixture. Cover and bake at 325 degrees for about 2 hours, or until pork shreds easily. Remove pork from pan and shred with 2 forks; return to pan. Increase oven to 350 degrees. Bake, uncovered, stirring occasionally, for an additional hour, or until golden and most liquid has cooked off. Serve over mashed potatoes. Makes 16 servings.
For a touch of old-fashioned cheer, use vintage alphabet blocks to spell out holiday greetings on a mantel or buffet.
Southern Sausage & Pintos
Tammy Rogers
Gordonsville, VA
This recipe is quick to prepare, simple to double for a larger crowd and delicious served with hot cornbread.
1 lb. pork sausage links
1 onion, chopped
1 green pepper, chopped
2 15-oz. cans pinto beans, drained
8-oz. can tomato sauce
Cook sausages until browned on all sides in a large skillet over medium heat; drain all but 2 tablespoons drippings. Cut each sausage into thirds; return to skillet. Add onion and green pepper; sauté until tender. Add remaining ingredients. Stir and simmer for 10 minutes, until heated through. Serves 6.
Turn your Christmas tree into a scrapbook. Photocopy favorite family pictures, glue them to silver paper then adhere rick rack to the edges for homespun frames.
Cheesy Sausage, Noodle & Broccoli Bake
Jennifer Devening
Freetown, IN
Cheesy and delicious...be ready to dish up seconds!
2 c. rotini pasta, uncooked
16-oz. pkg. smoked pork sausage, cut into 1/4-inch to 1/2-inch slices
16-oz. pkg. frozen broccoli, thawed
15-oz. jar pasteurized process cheese sauce
Cook pasta according to package directions; drain. Combine pasta and remaining ingredients; place in a lightly greased 2-quart casserole dish. Bake, uncovered, at 375 degrees for 30 minutes. Serves 6.
Carrying in a casserole? Be sure to tie on a tag with the recipe! Clever tags can be made from holiday cards or colorful scrapbooking paper.
Cheesy Rice & Ham
Robin Arnold
Fort Worth, TX
My mother made this comforting casserole when I was a child. Now my teenage son will request it for his birthday dinner! A perfect way to use up leftover ham and easily halved for a smaller casserole.
2 c. milk
2 c. shredded Cheddar cheese
2 c. cooked rice
4 eggs, beaten
1/4 t. salt
1/8 t. pepper
2 c. cooked ham, diced
paprika to taste
In a medium saucepan, bring milk to a boil over medium-low heat. Turn off heat and mix in cheese, rice, eggs, salt and pepper. Blend until smooth and add ham. Spoon into a greased 13"x9" baking pan. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 35 minutes, or until golden on top. Serves 6.
A special treat for your holiday guests...leave personalized, beribboned ornaments on their pillows in the guest room.
Pineapple-Clove Ham Glaze
Teresa Stiegelmeyer
Indianapolis, IN
Pour this glaze over your holiday ham and baste every fifteen minutes. It tastes as good as the expensive spiral hams at specialty stores. You can also garnish with cherries and whole cloves inside each pineapple slice. Showy!
1 c. brown sugar, packed
1 t. dry mustard
1 t. ground cloves
1 T. all-purpose flour
20-oz. can sliced pineapple, drained and juice reserved
Mix brown sugar, spices and flour together. Moisten mixture to a thin paste consistency with reserved pineapple juice. Reserve pineapple slices to garnish ham, if desired. Makes about one cup.
Raisin Sauce for Baked Ham
Sharon Matheisen
Scio, OR
This is a recipe that was passed down to me by my mother-in-law Irene. If I had to guess, I would say it’s well over eighty years old. It was always a favorite with the men in our family. Everything she cooked for us all she made with love.
12 whole cloves
3/4 c. raisins
1 c. cold water
3/4 c. sugar
2 T. all-purpose flour
1/16 t. pepper
1 T. vinegar
2 T. orange juice
1 T. butter
1 T. lemon juice
Tie cloves in a piece of cheesecloth. In a saucepan over medium heat, cook cloves, raisins and water until raisins are tender. In a bowl, mix sugar, flour and pepper. Add to raisin mixture. Cook until thickened. Stir in remaining ingredients. Heat through and remove cloves. Makes about 2-1/2 cups.
Nonna Mina’s Christmas Eve Sauce
Ashley Billings
Norfolk, VA
My Nonna Mina made this fish sauce every year on Christmas Eve because, as Catholics, we were not supposed to eat meat on this day. However, when we were younger, my sister Chantel and I hated fish, even though we’d never actually tried it! So, Nonna obliged us and always made a separate meat sauce for our spaghetti. Now that I’ve “matured” into liking fish, I make this sauce for my husband and me on Christmas Eve, along with a fish platter consisting of shrimp, scallops, king crab legs and lobster.
2 to 3 cloves garlic, chopped
1 T. olive oil
2 29-oz. cans tomato sauce
1 lb. cooked medium shrimp
1/8 t. salt
1/8 t. pepper
1/8 t. Italian seasoning
1/8 t. dried oregano
1/8 t. dried basil
cooked spaghetti
Cook garlic in olive oil in a saucepan over medium heat for 5 to 6 minutes, until just starting to turn golden. Remove and discard garlic, leaving oil in pan. Add remaining ingredients except spaghetti. Cook for 30 minutes, stirring occasionally. Serve over spaghetti. Serves 6 to 8.
Have a Christmas Eve buffet without the fuss. Split the meal into courses and let guests choose a course to bring...spend less time in the kitchen and more with family & friends!
Honey-Mustard Glazed Salmon
Chris Yuva
Dublin, OH
A quick-to-fix dish packed with flavor and easily doubled or tripled.
1 T. light brown sugar, packed
1 T. butter, melted
1 T. olive oil
1 T. honey
1 T. soy sauce
1 T. Dijon mustard
1 clove garlic, chopped
2 7-oz. salmon fillets
In a small bowl, mix all ingredients except salmon. Place salmon in a shallow glass dish. Pour marinade over salmon. Cover and refrigerate 15 minutes to one hour, turning salmon often. Transfer salmon to a lightly greased 9"x9" baking pan. Broil 10 to 12 minutes, or until salmon flakes easily with a fork, brushing one to 3 times with marinade. Discard remaining marinade. Serves 2.
Wrapped in love! Use children’s drawings as wrapping paper for gifts from the kitchen. Perfect for grandparents and aunts & uncles.
Crabmeat Casserole
Beckie Butcher
Elgin, IL
My mother made this for us every winter, and it truly lives up to the term,“comfort food.” There’s nothing like a yummy, rich casserole to stick to your ribs during winter in Chicago.
1 c. milk
8-oz. pkg. pasteurized process cheese spread, cubed
1/2 c. butter, softened
4-oz. jar chopped pimentos, drained
1-1/2 c. egg noodles, cooked
1 to 2 6-oz. cans lump crabmeat, drained
1/4 c. dry bread crumbs
In a bowl, combine all ingredients except bread crumbs. Transfer to a greased 2-quart casserole dish. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4.
Make a happiness chain to wind around the tree. Cut strips of colorful paper and have family members write a few words on each strip about what makes them feel happy...“my cat Fluffy,” “making snow angels” and so on. Tape strips together into loops to form a chain...sure to bring smiles!
Speedy Tuna & Noodles
Jamie Johnson
Gooseberry Patch
I really had a craving to eat tuna noodle casserole one night but I didn’t have the ingredients to make it. So I went into my kitchen to see what I had. I liked what I made so much I had it the next night too! If you only have regular Alfredo sauce, you can add a teaspoon or two of garlic powder.
1 c. cooked linguine pasta
1/8 t. salt
2 6-oz. cans tuna, drained
15-oz. jar roasted garlic Alfredo sauce
Place pasta, salt and tuna into a saucepan over medium heat. Add desired amount of sauce. Stir to combine; cook just until heated through, about 5 minutes. Serves one to 2.
When heading out for wintertime fun, bring extras...spare mittens, socks, sweaters and hats to replace wet ones. And don’t forget a thermos of chocolatey cocoa and extra blankets for keeping warm & cozy.
A’s Mushroom Pie
Elizabeth VanDeursen
Homewood, IL
My four sisters and I got together every Christmas with our mother to create a new Christmas memory. This was one of the many dishes we all shared and loved.
2 10-3/4 oz. cans cream of mushroom soup
6 4-oz. cans sliced mushrooms, drained
3 T. beef or chicken bouillon granules
9-inch pie crust, baked
1/3 c. shredded mozzarella cheese
1/3 c. shredded sharp Cheddar cheese
Set aside half of one can of soup for another use. Mix together remaining 1-1/2 cans soup, mushrooms and bouillon in a bowl. Pour into pie crust and sprinkle cheeses evenly over top. Cover edges of crust with aluminum foil. Bake, uncovered, at 350 degrees for about 30 minutes, or until cheese is bubbly and golden. Makes 6 to 8 servings.
An afternoon of cutting and decorating a fresh pine tree can leave sticky fingers of sap! For a quick clean-up, pour a tablespoon of olive oil onto a cloth, then rub until clean...also works as a moisturizer for dry winter skin.
Hearty Mushroom Skillet
Shelley Turner
Boise, ID
Our New Year’s Day tradition is to serve breakfast for dinner! We like this colorful, tasty dish served with hot, buttered biscuits and warm maple syrup.
2 lbs. redskin potatoes, cubed
2 T. olive oil
1 green pepper, sliced
1 red pepper, sliced
1 onion, sliced
2 c. sliced mushrooms
salt and pepper to taste
3 c. shredded sharp Cheddar cheese
6 eggs, beaten
Add potatoes to a stockpot filled with water; bring to a boil. Cook until tender but still firm, 12 to 15 minutes; drain. Heat olive oil in a large, deep skillet over medium heat; add potatoes and cook until golden on all sides. Add remaining ingredients except cheese and eggs. Cook until vegetables are tender; add cheese, stirring to melt. In a separate skillet, scramble eggs as desired. To serve, top potato mixture with eggs. Serves 6.
Make it easy on yourself when planning holiday dinners...stick to tried & true recipes! You’ll find your guests are just as happy with simple comfort foods as with the most elegant gourmet meal.
Fast-Fix Penne Alfredo
Tiffany Brinkley
Broomfield, CO
So rich and cheesy...a real comfort food for a chilly evening!
16-oz. pkg. penne pasta, uncooked
1 c. whipping cream
1/2 c. butter, softened
1/2 c. grated Parmesan cheese
1/2 c. fresh parsley, chopped
1 t. salt
1/4 t. pepper
1/8 t. garlic powder
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, until al dente; drain. Combine cream and butter in a Dutch oven over medium-low heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in remaining ingredients. Toss with cooked pasta and serve immediately. Makes 8 servings.
Every year, Grandma, my aunts and pretty much all the women of my Italian side of the family would spend what seemed like months baking, cooking and preparing for Christmas. Christmas Eve would find my Great-Grandmother’s house full of family who all brought their appetites. We ate fresh, homemade pasta and all the goodies the women-folk had spent so much time and love preparing. My dad loved every morsel. When I was about four years old, he ate so much that he told my mom, “I’m so full, I don’t think I can eat for four days”...and he didn’t! Those were the good old days!
Spicy Baked Linguine
Patty Flak
Erie, PA
Easy to assemble and bake at a later time...perfect for family members with newborn babies. They get a home-cooked meal without having to do a lot of work. Just bake and it’s time to eat!
16-oz. pkg. linguine pasta, uncooked
1 T. oil
1 zucchini, cut into one-inch chunks
1 red pepper, cut into one-inch chunks
26-oz. jar spaghetti sauce
1 c. salsa
3/4 c. shredded mozzarella cheese
Cook pasta according to package directions; drain. Meanwhile, heat oil in a stockpot over medium-high heat. Add zucchini and pepper; sauté 6 to 8 minutes. Stir in spaghetti sauce and salsa. Add pasta; mix well. Place mixture in a 13"x9" baking pan that has been sprayed with non-stick vegetable spray. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Serves 6 to 8.
Remember the birds at Christmastime. Decorate an outdoor tree with suet balls, birdseed bells, garlands of fruit and hollowed-out orange halves filled with birdseed.
Cabbage & Noodles
Debbie Muer
Encino, CA
This Hungarian dish is so delicious, you can eat it right out of the pot!
16-oz. pkg. wide egg noodles, uncooked
1 head cabbage, shredded
1 to 2 onions, diced
1/4 c. oil
paprika to taste
salt and pepper to taste
Cook noodles according to package directions; drain. Meanwhile, in a skillet over medium heat, sauté cabbage and onion in oil until golden, about 20 to 30 minutes. Sprinkle paprika over cabbage mixture; stir in noodles. Season with salt and pepper. Serves 8 to 10.
Some cards are just too pretty to toss after the holidays. Trim them with decorative-edge scissors and quick as a wink, they become gift tags, ornaments or placecards.