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Try these
mouth watering christmas main course recipes
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Bone-In
Ham Cooked in Beer
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INGREDIENTS:
20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer
Preheat oven to 325 degrees F (165 degrees C). Grease an
18 quart roasting pan.
Place the ham, with the fattier side up, in the roaster.
Use toothpicks to secure pineapple rings on the ham. Pour
the beer over the ham. Place lid on roasting pan.
Bake 6 to 8 hours, or until cooked through.
Remove the pineapple rings and let sit 15 minutes before
slicing.
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Christmas
Seafood casserole
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INGREDIENTS:
20 pounds bone-in ham
1 (20 ounce) can sliced pineapple
2 (12 fluid ounce) cans beer
DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Grease
an 18 quart roasting pan.
Place the ham, with the fattier side up, in the roaster.
Use toothpicks to secure pineapple rings on the ham. Pour
the beer over the ham. Place lid on roasting pan.
Bake 6 to 8 hours, or until cooked through.
Remove the pineapple rings and let sit 15 minutes before
slicing.
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Kartoshnik
with Cheese and Onions
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INGREDIENTS:
3 large potatoes, peeled and quartered
5 eggs
1/4 cup heavy whipping cream
3/4 teaspoon salt
3/4 cup shredded sharp Cheddar cheese
3/4 cup shredded Swiss cheese
1/2 onion, chopped
3 teaspoons baking powder
1/2 cup butter, melted
1/2 cup sour cream
1/2 cup chopped green onions
DIRECTIONS:
In a medium pot, add potatoes, cover with water and boil
until cooked. When done, drain water and discard. Mash
potatoes and set aside.
Preheat oven to 450 degrees F (230 degrees C). Prepare a
9x9-inch oven-proof baking dish by spraying with a
no-stick vegetable spray or rub inside with butter or
margarine.
In a separate bowl, beat eggs, add whipping cream and
salt, and whisk until blended. Add mashed potatoes and mix
until well blended. Add both cheeses and onions and stir
well. Add baking powder and mix well. Pour potato mixture
into prepared baking dish and level.
Bake at 450 degrees F (230 degrees C) for 35 minutes or
until top has a nice light brown color. Remove from oven
and let cool for 5 minutes. (The Kartoshnik will rise when
cooking, but will settle when removed from oven and cooled
slightly.)
In a small pot, melt butter or margarine.
Cut Kartoshnik into 3x3-inch squares and serve with melted
butter or margarine, a dollop of sour cream, and a
sprinkling of green onions. You can also use plain yogurt,
or low fat sour cream.
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Cabbage
Rolls
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INGREDIENTS:
2 cups uncooked long-grain rice
4 cups water
2 large heads savoy cabbage
1 cup water
2 onions, chopped
3 tablespoons butter
3/4 cup uncooked long-grain rice
1 pound extra-lean ground beef
1/2 pound pork sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1 (26 ounce) can condensed tomato soup
1 (28 ounce) can whole peeled tomatoes, with liquid
8 bay leaves
DIRECTIONS:
Wash rice thoroughly. In a medium saucepan, combine 2 cups
rice and 4 cups water. Bring to boil; reduce heat, cover
and simmer for 20 minutes or until all of the water is
absorbed.
In the meantime, remove the core from the cabbages using a
thin, long knife. Place 1 cabbage in a microwave proof
container with a lid with core side down. Pour 1/2 cup
water into the container with the cabbage, cover and
microwave on HIGH (full power) for 10 minutes. Carefully
turn cabbage over and cook covered for an additional 10
minutes. When cabbage is cooked, let sit until it is cool
enough to handle. Separate leaves carefully, removing any
tough ribs. Cook the second cabbage in the same manner.
Divide chopped onions in half. Saute one half of the
onions in 3 tablespoons butter; cook just until
translucent (do not brown). In a large mixing bowl, mix
together both the cooked and uncooked rice, cooked and
uncooked onions, ground beef, pork sausage, garlic, dill
weed, salt, black pepper and sugar and mix well to blend.
Spoon about 2 tablespoons of mixture onto each cabbage
leaf. Bring one end of cabbage leaf over mixture, roll and
tuck ends in to prevent any filling from falling out.
Preheat oven to 350 degrees F (175 degrees C). Prepare two
9x13 inch casserole dishes by placing some left over
cabbage leaves in bottom of each. Arrange cabbage rolls in
a single layer tight against each other.
In a food processor or blender, process condensed tomato
soup and tomatoes. Pour tomato mixture over the cabbage
rolls until just covered. Place 4 bay leaves on top of
sauce in each dish. Cover each dish tightly with aluminum
foil.
Bake in a preheated 350 degrees F (175 degrees C) oven for
2 hours. Once cooked, remove the dishes from the oven and
let cool for 15 minutes before removing aluminum foil.
Serve hot.
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Caramel
filled chocolate cookies
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INGREDIENTS:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate-covered caramel candies
DIRECTIONS:
Beat butter until creamy. Gradually beat in white sugar
and brown sugar. Beat in eggs and vanilla. Combine flour,
baking soda, and cocoa. Gradually add to butter mixture,
beating well. Stir in 1/2 cup walnuts. Cover and chill at
least 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Combine remaining 1/2 cup nuts with the 1 tablespoon
sugar. Divide the dough into 4 parts. Work with one part
at a time, leaving the remainder in the refrigerator until
needed. Divide each part into 12 pieces. Quickly press
each piece of dough around a chocolate covered caramel.
Roll into a ball. Dip the tops into the sugar mixture.
Place sugar side up, 2 inches apart on greased baking
sheets.
Bake for 8 minutes in the preheated oven. Let cool for 3
to 4 minutes on the baking sheets before removing to wire
racks to cool completely. |
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