~~Pattianne's ~~

Christmas Dishes

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Recipes on this page are Roast Turkey, Chicken, Goose, Stuffings, Vegetable, Sweet Potatoe Dishes, Crockpot Cabbage Rolls, Ukrainian Cabbage Rolls and Stuffings, Ukrainian Vushka (Christmas Dumplings), Appetizers..
Last 5 recipes are Chicken, "Holiday Potatoe" Casserole recipes, "Holiday Ham" and my Cabbage roll recipe..."ENJOY"!

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Recipe #1 Roasted Turkey Low Calorie/Fat/Carb 1 whole turkey (about 12 pounds) 3/4 cup olive oil 2 Tbsp garlic powder 2 tsp dried basil 1 tsp ground sage 1 tsp salt 1/2 tsp black pepper 2 cups water Preheat oven to 325° F. Clean turkey and place into a roasting pan with a lid. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180° F. Remove bird from oven and let stand for about 30 minutes before carving. Serves 16. NUTRITION INFO: (per serving) Calories: 203.4 Fat: 12.5 g Carbohydrates: 5.1 g Protein: 17.3 g Pattianne's "Christmas Kitchen"!

Recipe #2 Turkey With Cranberry-Sausage Stuffing 12 lb Thawed Turkey 8 oz Brown 'N Serve Sausage Links 4 tb Butter or Margarine 1 c Chopped Celery 1 c Chopped Onion 16 oz Herb-Seasoned Stuffing Cubes 1 c Halved Fresh Cranberries 2 ts Rubbed Sage 2 c Chicken Broth Preheat oven to 325 degrees. Make stuffing: Cut the sausage links into pieces. Heat the butter in a medium saucepan over medium heat. Add the sausages, celery, and onion and cook until the vegetables are crisp-tender. In a large bowl, combine the stuffing mix with the sausage mixture, cranberries, and sage. Add the broth and stir to mix. Rinse and pat dry the turkey. Lightly stuff the neck and body cavities of the turkey. Roast the stuffed turkey according to package directions (or 325 degrees for 3 1/2 hours). Let the turkey stand 15 to 20 minutes before carving. Alternatively: Roast the turkey unstuffed and bake the stuffing separately by putting it in a buttered 2 1/2 quart casserole, cover and bake with the turkey 1 hour or until hot. Pattianne's "Christmas Kitchen"!

Recipe #3 Cherry-Pecan Stuffed Turkey 1 10- to 12 lb. turkey* 3/4 Cup chopped onion 3/4 Cup butter 3 Tbsp sweet Marsala, dry sherry, or chicken broth 3/4 tsp salt 3/4 tsp paprika 3/4 tsp dried thyme, crushed 1/4 tsp white pepper 6 Cup soft bread crumbs 1-1/2 Cup sliced celery 1 Cup dried tart cherries 3/4 Cup coarsely chopped pecans 1/4 Cup chicken broth For Stuffing: In a medium skillet, cook onion in butter till tender but not brown. Stir in the Marsala, sherry, or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss. Rinse the turkey and pat dry. Spoon some of the stuffing into the neck cavity; fasten the neck skin with a skewer. Lightly spoon the prepared stuffing into the body cavity. Tie the drumsticks to the tail. Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a 325° F. oven for 3 to 3-3/4 hours or until the meat thermometer registers 180° F to 185° F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving. Pattianne's "Christmas Kitchen"!

Recipe #4 Herbed Turkey Roll 4 Tbsp butter, room temperature 1 Tbsp minced rosemary, sage and parsley or 1 tsp each dried 1/2 tsp salt and pepper 1 turkey breast (3 lbs), skin, bone and butterfly In a small bowl, combine the butter, herbs, and 1/4 tsp each salt and pepper. Lay turkey breast flat, smooth side down, and sprinkle with remaining 1/4 tsp salt and pepper. Spread all but 1 Tbsp of the herb butter over the turkey, roll it up tightly into a sausage shape, and tie securely with string. Rub the outside of the roll with the remaining 1 Tbsp herb butter and wrap tightly with foil. At this point, roll can be refrigerated for up to 8 hours before cooking. Preheat the oven to 400ºF. Place the foil wrapped turkey roll in a baking pan and bake for 50 minutes. At this point, if roll is to be served cold, it can be cooled to room temp and refrigerated for up to 2 days. Remove the foil and slice 1/2" thick. Can serve hot or cold. Serves 6-8. Pattianne's "Christmas Kitchen"!

Recipe #5 4 Turkey Stuffings (3 variations) 1 lb. pork sausage, crumbled 3/4 cup minced onion 1 1/2 cups chopped celery (stalks and leaves) butter or margarine 8 cups soft bread cubes 1 1/2 tsp. crushed leaf sage 1 tsp. thyme 1/2 tsp. pepper In large saucepan, cook and stir sausage, onion and celery untill meat is brown and onion is tender. Drain off fat into measuring cup; add enough butter to sausage fat to measure 1 cup. Stir butter mixture and about 1/3 of the bread cubes into meat mixture. Put in a deep bowl. Add remainimg ingredients and mix well. Makes 9 cups for a 12 lb. turkey. Apple-Raisin Stuffing: Omit sausage; use 1 cup butter. Decrease bread cubes to 7 cups and add 1 tbsp. salt, 3 cups finely chopped apples and 3/4 cup raisins with remaining ingredients. Corn Bread Stuffing: Omit sausage; use 1 cup butter. Substitute corn bread cubes for the soft bread cubes and add 2 tsp. salt with the remaining ingredients. Peacan Stuffing: Omit sausage; use 3/4 cup butter. Add 2 cups coarsely chopped pecans and 2 tsp. salt with the remaining ingredients. **NOTE: Always stuff turkey just before roasting. When removed from oven allow to stand about 20 mins. frozen cooked turkey meat can be stored for up to 1 month. Pattianne's "Christmas Kitchen"!

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Ukrainian,Potatoe and Vegetable Christmas Dishes

Recipe #6 Slow Cooker Sweet Potatoes with Applesauce 6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes 1 1/2 cups applesauce 2/3 cup packed brown sugar 3 Tbsp butter or margarine, melted 1 tsp ground cinnamon 1/2 cup chopped nuts, toasted Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes. Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender. Sprinkle with nuts. Serves 6. NOTE: you can double or triple this recipe and cook it in a 5- to 6-quart cooker. Pattianne's "Christmas Kitchen"!

Recipe #7 Candied Sweet Potatoes 6 medium sweet potatoes or yams (2 pounds) 1/3 cup packed brown sugar 3 Tbsp butter or margarine 3 Tbsp water 1/2 tsp salt Scrub sweet potatoes, but do not peel. Place potatoes in 3-quart saucepan. Add enough water just to cover. Heat to boiling; reduce heat to low. Cover and simmer 20 to 25 minutes or until tender. Drain; cool slightly. Slip off skins. Cut into 1/2-inch slices. Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add potatoes. Gently stir until glazed and hot. Serves 6. Substitution: Make this extra fast and easy. Just omit step 1, and use 1 can (23 ounces) sweet potatoes or yams, drained and cut into 1/2-inch slices, in place of the fresh sweet potatoes. Pattianne's "Chrismas Kitchen"!

Recipe #8 Ukrainian Meat Filled Cabbage Rolls 1 tablespoon butter 1 large onion, chopped 3/4 pound ground pork 1/2 cup fresh bread crumbs 1 egg 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 head savoy cabbage, cored 2 cups chicken stock, or as needed 1 tablespoon all-purpose flour 1 cup sour cream 1 tablespoon chopped fresh dill Melt butter in a skillet over medium-high heat. Sautee onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together the ground pork, bread crumbs, egg, salt and pepper until well blended. Place the head of cabbage in a large pot, and add enough water to cover the cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem. Preheat the oven to 325 degrees F (165 degrees C). Grease the bottom of a 9x13 inch baking dish, and line the bottom with outer cabbage leaves. Lay a few more leaves on a clean work surface. Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up. Arrange the finished rolls over the leaves in the dish, and pour in just enough broth to cover the rolls. Place extra cabbage leaves over the top. Cover, and bake for 1 hour in the preheated oven. When finished, drain off broth from the dish into a small saucepan. Whisk together the flour and sour cream. Gradually stir the sour cream into the broth. Cook over medium heat, stirring frequently until heated, about 5 minutes. To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha. Pressure cooker: Arrange rolls as for oven baking, but cook for 20 minutes at 10 pounds of pressure. Makes 8 servings. Pattianne's "Christmas Kitchen"!

Recipe #9 Squash Gourmet 3 lbs. Hubbard squash 2 tbs. butter or margarine 1 cup dairy sour cream 1/2 cup finely chopped onion 1 tsp. salt 1/4 tsp. pepper Cut squash into serving pieces; remove seeds, fibers and rind. Cut into cubes. Heat 1 inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Add quash. Cover and heat to boiling; cook 15-20 mins. or untill tender. Drain. Heat oven to 400 F. Mash squash; stir in remaining ingredients. Put mixture into un-greased casserole. Bake uncovered 20-30 mins. Makes 6-8 servings. Pattianne's "Christmas Kitchen"!

Recipe #10 UKRAINIAN STUFFING 6 KINDS PODOLYAN STUFFING: 1/2 loaf dry bread 2 cups lukewarm chicken broth or rich soup stock 1/2 pound beef, cooked and ground Gizzard and heart, cooked and ground 1 small onion, chopped 3 tablespoons melted butter 1 egg, slightly beaten 1/2 teaspoon salt 1/8 pepper Home-made bread is preferable. Slice the bread. Toast it lightly in the oven and dry thoroughly. Soften the bread in the lukewarm chicken broth or rich soup stock, using just enough liquid to make the bread soft and crumbly. It must not be soggy. Crumble the bread. Combine it with the remaining ingredients and mix well. Season the stuffing to taste. FAVORITE STUFFING: 2 cups dry bread crumbs 2 cups milk 2 eggs, slightly beaten 2 tablespoons chopped parsley 3 tablespoons chopped dill 1 teaspoon or more poultry seasoning 1 medium onion, chopped 2 tablespoons butter 1/2 pound equal parts of ground beef and fat pork 1 teaspoon salt 1/4 teaspoon pepper Dry the bread thoroughly in the oven before crushing it into crumbs. Soften the bread crumbs in the milk. If the bread is well dried, all the milk will be absorbed, making the crumbs soft but not soggy. Combine the crumbs with the slightly beaten eggs, parsley, dill, and the poultry seasoning. Cook the onion in the butter until it is a light golden color. Add the meat, season with salt and pepper, and cook together, stirring frequently, until the meat is done. Combine with the bread crumb mixture. Mix thoroughly and season to taste. Stuff the bird lightly. RICE AND MUSHROOM STUFFING: 1 medium onion, chopped 6 tablespoons butter 1/2 cup celery, diced fine 1 cup chopped mushrooms 1 1/2 cups cooked rice Giblets, cooked and ground or chopped fine 1 egg, slightly beaten 1 tablespoon chopped dill Salt and pepper Cook the onion in the butter until tender. Add the celery and mushrooms; cook, stirring frequently, for about 10 minutes. Combine with the remaining ingredients. Season to taste. CHESTNUT STUFFING: 1 pound chestnuts 1/2 cup soft bread crumbs 1/4 cup melted butter 2 tablespoons cream 1/2 to 1 teaspoon salt Pepper Make a slit in each chestnut shell with pointed knife. Bake the nuts in a hot oven 400 degrees F. for 15 minutes, or boil them for the same length of time in water to cover, then drain. Remove the shells and the brown skin. Mash the chestnuts and combine with the remaining ingredients. APPLE AND RAISIN STUFFING FOR DUCK: 1 small onion, chopped 2 tablespoons butter 1/2 cup ground lean pork 2 cups soft bread crumbs 1 tart apple, chopped 1/4 cup raisins 1/2 teaspoon poultry seasoning Salt and pepper Cook the onion in the butter until tender. Add the ground meat and cook very lightly. Combine with the remaining ingredients and mix well. Season to taste. If a moist stuffing is desired, add a few teaspoons of milk or water. This stuffing is sufficient for 1 large duck. ORANGE STUFFING FOR DUCK: 1 small onion, chopped 3 to 4 tablespoons butter 3 cups dry bread crumbs 1/2 cup or less hot water 1 cup diced celery 1/2 cup chopped raisins 1 egg, slightly beaten 1 tablespoon grated orange peel 2/3 cup unstrained orange juice 1/2 teaspoon poultry seasoning Salt and pepper Cook the onion in the butter until tender. Soften the bread crumbs with the water. Combine the onion and bread crumbs with the remaining ingredients. Mix well. Season to taste. Pattianne's "Christmas Kitchen"!

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Roast Turkey and Chicken Dishes

Recipe #11 Cranberry Braised Turkey 1 kg turkey 1 jar (341 ml) whole berry or jellied cranberry sauce 1 envelope dry onion soup mix 125 ml french dressing Cut turkey into serving size pieces. Place in baking dish. Combine cranberry sauce, soup mix and french dressing. Pour over turkey. Bake covered at 180 C for 30 mins, then uncover and continue baking an additional 30 mins. **NOTE: This sauce is also good for basting. Brush on 2 kg turkey parts for oven baking or barbecuing. Makes 4-6 servings. From Linda Bellingham, Washington U.S.A ( great site!!) Thank-you Linda! Pattianne's "Christmas Kitchen"!

Recipe #12 Cranberry Chicken 6 skinless, boneless chicken breasts 1 1/2 (1 ounce) packages dry onion soup mix 1 (16 ounce) can jellied cranberry sauce 1 cup French dressing Place chicken breasts in a glass or other non-reactive casserole dish. In a mixing bowl, combine the soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover with plastic wrap, and refrigerate for at least 8 hours. cover loosely with foil. Bake at 350 degrees F (175 degrees C) and bake for 1 hour and 15 minutes, or until done. "ENJOY"! Pattianne's "Christmas Kitchen"!

Recipe #13 Pattianne's Turkey Shepherd's Pie with Sweet Potato Topping Sweet Potatoe Topping: 4 med. sweet potatoes (about 2 1/4 lbs./1 kg) 1 Tbsp butter/15 ml Pinch nutmeg Salt and pepper to taste FILLING: 1 Tbsp/15 ml vegetable oil 1 bunch leeks (white and light green parts), chopped (about 2 cups/500 ml) 1 stalk celery, chopped 3 cups/750 ml chopped roast turkey 1 cup/250 ml turkey gravy 1 1/2 tsp./2 ml dried thyme Salt and Pepper Peel sweet potatoes and cut in quarters; cover with cold water and bring to boil over high heat. Reduce heat and boil gently, covered, for about 15 mins. or untill very tender. Drain well. Mash potatoes; beat in butter, nutmeg, salt and pepper. Cover and set aside. in large fry-pan over medium-high heat, heat oil. Cook leeks and celery untill softened, about 5 mins. Stir in turkey, gravy, thyme, salt and pepper. Spoon into greased 8 cup (2l) casserole dish. Spoon sweet potatoe topping over filling, swirling decoratively. Bake in 350 F. (180 C) oven for 35-40 mins. or untill heated through. Makes 4 servings. Pattianne's "Christmas Kitchen"!

Recipe #14 Herb Roasted Turkey (with Mushroom Gravy) 10 lb To 12 lb. turkey; thawed-if frozen 4 Sprigs fresh thyme 4 Sprigs fresh rosemary 1 md Onion; quartered 1 Lemon; Use peel only, cut-into strips 1 cup Dried mushrooms;-reconstituted* 1 cup Low-sodium chicken broth 1 oz (2 Tb) dry white wine; or-increase broth by 2 Tb. 2 tsp Potato starch 1/2 tsp Dried chives 1/4 tsp -Salt 1/8 tsp Freshly ground black pepper *To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes. Preheat oven to 325 F. Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels. Starting at neck, using your fingers, gently loosen skin over entire breast. Place thyme and rosemary sprigs spread evenly under skin; pat skin back in place. Place onion and lemon peel in body cavity. Place turkey breast-side up on rack in roasting pan. Roast the turkey for about 3 1/2 to 4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180 F. Let stand 15 minutes before carving. Remove skin before eating. Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes. Serve with turkey. Pattianne's "Christmas Kitchen"!

Recipe #15 Turkey and Pecan Casserole 8 cups turkey, cooked & cubed 1/2 tsp poultry seasoning 8 tsp butter 4 ea cloves garlic, minced 2 tsp scallions, chopped 6 tsp brandy 1 cup white wine 2 tsp tomato paste 6 tsp whole wheat flour 1 cup mushrooms, chopped 2 cups broth 1 lb pecans, chopped 1 1/2 cups sour cream 1/2 cup fresh parsley, chopped Season turkey with mixed vegetable seasoning. In skillet, melt 1/2 of the butter (4 ts) and brown the turkey; place the turkey in ovenproof casserole with lid. In same skillet, saute garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans. Bake covered at 350 degrees F., for 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve. Serves 6. Pattianne's "Christmas Kitchen"!

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Potatoe and Vegetable Christmas Dishes

Recipe #16 Ukrainian Vushka Little Ear Dumplings Tiny stuffed dumplings can be found in other cuisines. Italians call a similar pasta tortellini, and the Chinese have their wonton. Ukrainian vushka are served in clear broth and specifically with borsch on Christmas Eve. There is no substitute for them. The dough is a light soft dough and filling is a mixture of wild mushrooms and onions. 2 cups flour 1 teaspoon salt 1 egg yolk 1/2 cup evaporated milk or whole milk 1 teaspoon oil or melted butter Combine flour and salt. Add milk, egg yolk, and oil, and mix. Allow to rest for 5 minutes. Knead for 5 minutes and form into a ball. This may be done in a processor. Cover and set aside for 15 minutes or so. On a floured surface, roll out a third of the dough into a rectangle 1/8 inch thick. Turn dough and roll from center, so that all dough is even in thickness. Run a hand under dough to loosen it. Dust with flour, flip over, flour again. With a sharp knife, cut into 1-1/2 inch squares. Place a teaspoon of mushroom filling in each square, being careful not to smear edges. Fold diagonally to make a triangle and press edges. Pinch together the two bottom corners. Make sure dough has bonded, or the stuffing will boil out. Place on cookie sheets covered with towels dusted with flour. Roll out scraps last, as this dough is a little tougher. Drop 10 or 12 vushka into 6-8 cups of rapidly boiling water and stir once with a wooden spoon. Do not cover. When they float to the top, cook 1 minute, then remove with a slotted spoon to a strainer. Cool on a lightly oiled plate without crowding. Repeat until all are cooked. Cover and set aside. These may be frozen and then reheated in boiling water. Do not overcook when reheating.To serve, place 4 or 5 vushka in soup bowls and pour hot borsch over them. Mushroom Filling: (Nachynka z hrybiv) This mushroom mixture may be used as filling for vushka or pyrizhky, baked filled pastry used as appetizers or with soup) and as a base for mushroom gravy. Dried boletus may be found in specialty stores. 1/4 pound dried boletus or dried Italian mushrooms (porcini) 2 pounds fresh mushrooms mature if possible 4 medium onions 1 cup oil or 1/2 pound butter 2 teaspoons ground black pepper 3 teaspoons salt 1/2 cup dry bread crumbs juice of 1 lemon In a saucepan with enough water to cover, bring dried mushrooms to a boil and and simmer until tender, about 1-1/2 hours. Do not allow to cook dry; add water as needed. Cool, set aside. Wipe fresh mushrooms with a damp towel, trim stems, chop fine, and set aside. Chop onions and cook in oil or butter in a heavy skillet until wilted. Add chopped fresh mushrooms and cook over medium heat, stirring. Remove dried mushrooms from the liquid (reserve it), chop fine, and mix in. Cook until mushroom mixtures is dry, then season to taste. Add lemon juice and bread crumbs. Stir and remove from heat. Keep stirring while cooling to allow steam to escape. Makes 1 quart/litre. May be used to flavor rice for cabbage rolls and to make gravy and soup. Mushroom Gravy: The terrific flavor in this gravy comes from the wild boletus. These mushrooms are very aromatic and therefore in great demand. 1 cup mushroom mixture (see previous recipe above) 1 cup stock 1 cup light cream 1 tablespoon cornstarch (optional) salt and pepper Heat stock in a saucepan, add mushroom mixture and bring to a boil. Add cream and heat through. Season to taste. For a thicker gravy, add cornstarch to a little of the cream, and then add to the hot gravy. The gravy is excellent with holubtsi, cabbage rolls and roasts, or over toast points. Pattianne's "Christmas Kitchen"!

Recipe #17 Baked Acorn Squash 2 acorn squash 2 Tablespoons Butter 2 Tablespoons Brown sugar 1 teaspoon Cinnamon 1/2 teaspoon Ginger Pre-heat the oven to 350 *F. Split the squash and remove any seeds. Place the squash in a deep casserole dish (cut side up). Trim the bottom to enable it to stand up. Put 1/2 Tablespoon of butter in each center. Sprinkle on the sugar, cinnamon, and ginger. Add about 1/2 inch of water to the casserole. Bake for one hour or until the squash is soft. Serves 4. ENJOY! Pattianne's "Christmas Kitchen"!

Recipe #18 Apple/Yam Bake Low Calorie 1 cup skim milk 2 yams, peeled and cubed 1 tsp Cinnamon 1/4 cup low fat sour cream 1/2 tsp pepper 1 apple, peeled and sliced 1/2 cup seedless raisins In a saucepan, heat on medium, add skim milk and cinnamon. Simmer then add yams and turn heat to low and cover until tender, stir occasionally. Mash the yams and stir in low-fat sour cream and pepper. Spray bake dish with non-stick spray, arrange apple slices and raisins, top with yam mixture. Cover with foil and bake at 350 for about 15-20 minutes. Makes 4 servings. Pattianne's "Christmas Kitchen"!

Recipe #19 Roasted Root Vegetables High Fibre For Turkey or Roast 3-4 med. all-purpose potatoes 2 Tbsp. olive oil 1 clove fresh garlic, halved 1/2 tsp. dried thyme leaves 1/4 tsp. crushed dried rosemary leaves Pinch each course salt and pepper 3-4 carrots 2 lb (1kg) butternut squash 3-4 parsnips Peel potatoes and cut into 2" inch pieces or chunks. Toss potatoes in a bowl with oil, garlic, thyme, rosemary, salt and pepper. Place all in a shallow large roasting pan. Place pan on rack under turkey and/or roast, stirring occasionally. Peel and cut remaining vegetables in 2"inch chunks. ADD carrots to bowl that had oil in it and and toss to coat lightly with any remaining oil. After potatoes have been cooking 30 mins., add carrots to roasting pan. After another 20 mins., add squash and parsnips to pan and ROAST untill vegetables are tender, stirring occasionally. Serve with turkey or roast. Makes 8 Sevings. Per serving; 161 cal, 3g protein, 4g fat, 32 carb, 4g fibre, 167mg sodium. Excellent source vit A, vit C, folate, magnesium. Good source iron. High source dietary fibre. Pattianne's "Christmas Kitchen"!

Recipe #20 Sweet Potato Casserole #1 (w/Praline Topping) 4 sweet potatoes, peeled and halved 1/3 cup light brown sugar 1 large egg white 1 1/2 tsp vanilla extract 1/2 cup orange juice **praline topping (see below) Preheat the oven to 350 degrees. Bring a large saucepan of water to a boil and cook the sweet potatoes for 30 minutes, until very tender. Drain well and mash. In a mixing bowl, combine the potatoes, brown sugar, egg white, vanilla and orange juice, blending well. Place in a 2 quart casserole coated with non-stick cooking spray and cover with the praline topping. Bake for 45 minutes. PRALINE TOPPING: 2/3 cup light brown sugar 1 cup all-purpose flour 1/2 tsp ground cinnamon 6 tbsp (3/4 stick) light stick margarine, melted 1 tsp vanilla extract In a bowl, mix together the brown sugar, flour and cinnamon. Stir in the margarine and vanilla until crumbly. Pattianne's "Christmas Kitchen"!

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Roast Turkey, Goose, and Stuffing Dishes

Recipe #21 Cranberry Apple Glazed Pork LowFat/Calorie Preheat oven to 325 degrees. Combine herbs and seasonings to make a rub. Sprinkle mixture over all sides of the meat. Place pork in roasting pan and roast for 1 hour. Combine cranberry sauce and apple cider in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes until the sauce is slightly thickened. Spoon 1/2 a cup of the sauce over the meat to glaze. Return meat to the oven and roast for a further 30-40 minutes, or until an instant-read thermometer registers 155 degrees. Remove pork from the oven and cover with foil. Let stand for 15-20 minutes. The meat will continue to cook and reach a safe 160 degrees while it rests. Serve with remaining sauce on the side. Serves 10-12. Per Serving: Calories 218, Calories from Fat 55, Total Fat 6.1g (sat 2.1g), Cholesterol 64mg, Sodium 62mg, Carbohydrate 15.9g, Fiber 0.4g, Protein 24.8g Pattianne's "Christmas Kitcehn"!

Recipe #22 Stuffing Recipes for Turkey Stuffing Recipe: 2 loaves of bread 5 stalks of celery - diced 2 large onions - diced 1 lb. ground sausage 2 Tbsp poultry seasoning Optional addition: diced apple Break bread in small pieces into large roasting pan. In skillet, brown sausage meat, drain and pour over bread. Sauté celery & onions together until soft, place over bread & sausage. Add poultry seasoning. More or less may be used according to taste. Add diced apples if desired. Mix all ingredients until well blended. Add a little water if necessary. (Stuffing should be semi-moist.) Stuff turkey or cook in a covered baking dish or casserole dish for 45 min. in a 350 degree oven. Bread Stuffing for Turkey: 1 1/2 cups butter 1/2 to 3/4 cup onion, finely chopped 1 1/2 to 2 lbs. stale bread cubes (3 to 4 quarts) 1 Tbl salt 1/4 tsp pepper 1 1/2 tsp poultry seasoning Heat butter in a large skillet; add onion and cook over low heat until soft but not browned. Add bread cubes and seasonings. Thyme, marjoram, sage or savory may be substituted for poultry seasoning. Heat until bread cubes are lightly browned and butter is absorbed, stirring constantly. Add 1 cup of water, milk or cream. Makes enough for a 12 to 16 lb. turkey Brazil-Nut Stuffing: Decrease butter to 1 cup; cook 1/2 cup chopped celery with the onion. Substitute 1 1/2 to 2 cups thinly sliced Brazil nuts for 1 1/2 to 2 cups of the bread cubes. Chestnut Stuffing: Boil and peel 1 1/2 to 2 lbs chestnuts; chop coarsely. Decrease butter to 1 cup and decrease bread cubes to 2 1/2 to 3 1/2 quarts; add the chopped chestnuts. Giblet Stuffing: Simmer the turkey giblets, allowing 1 to 3 hours for heart, gizzard and neck and about 5 minutes for the liver. Chop coarsely and measure. Substitute for an equal amount of the bread cubes. Oyster Stuffing: Add 1 quart oysters, drained and chopped, and 1/2 cup chopped celery. Cook the oysters and celery with the onion. Decrease onion to 1/2 cup and decrease cubes to 2 1/2 to 3 1/2 quarts. Sausage Stuffing: Break 1 lb. sausage meat into small chunks; brown lightly. Remove from pan and substitute fat for part of the butter. Decrease onion 1 1/3 cup and cook in the sausage fat and butter; add browned sausage with the bread cubes. Southern Corn-Bread Stuffing: Substitute stale corn bread but into cubes or broken into coarse crumbs for the stale bread cubes; substitute 1 to 1 1/2 tsp thyme for poultry seasoning. If desired add 1/2 lb. of bacon diced and cooked until crisp and brown. Pattianne's "Christmas Kitchen"!

Recipe #23 Brussels Sprouts and Chestnuts Glaze with a little broth and, a small amount of butter. 3/4 pound chestnuts 1 1/2 pounds Brussels Sprouts 2 tbsp fat free, reduced sodium chicken broth 1 tbsp unsalted butter Ground black pepper to taste Preparation: Preheat oven to 425 degrees. Mark chestnuts with an X on flat side and place them on a baking sheet; roast for 25-30 minutes, until tender. While still hot, remove shells and skin. Trim Brussels sprouts and mark an X on the underside. Place in a large pot of boiling water and cook until just tender, about 8 minutes. Drain. Return to heat, add broth, butter and peeled chestnuts; cook for 1 minute and toss to coat. Season with freshly ground black pepper. Serves 4-6 as a holiday side dish. Pattianne's "Christmas Kitchen"!

Recipe #24 Roast Goose (w/Currant Stuffing) 1 large yellow onion (chopped) 1 large tart apple (chopped) 1/4 cup lower-sodium chicken broth 6 cups toasted fresh bread crumbs 1/2 cup currants or chopped raisins 1/4 cup slivered almonds (toasted) 1/4 cup minced parsley 1 teaspoon dried sage leaves 1/4 teaspoon each salt and black pepper 1/3 cup lower-sodium chicken broth 1 goose (7 to 8 pounds), giblets removed In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender. In a large mixing bowl, combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture. Preheat the oven to 350 degrees F. Rinse goose, drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1-1/2-quart casserole; cover and refrigerate. Roast goose for 2 to 2-1/2 hours or until the thermometer registers 175 degrees F., drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin. Makes 6 servings. Pattianne's "Christmas Kitchen"!

Recipe #25 Chestnut & Apple Stuffing 2 pounds chestnuts 12 cups day-old French bread, cut into 1/2-inch cubes (about one 16-ounce loaf) 6 Tablespoons margarine or butter (3/4 stick) 2 large celery stalks, sliced 1 medium-size onion, diced 3 large Rome Beauty or Crispin apples (about 1 3/4 pounds), peeled, cored, and diced 2 teaspoons poultry seasoning 1 (14-1/2-ounce) can chicken broth (1-3/4 cups) 1 cup water 1 teaspoon salt In 3-quart saucepan over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium; cover and cook 10 minutes. Remove saucepan from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With spoon or tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat; place in large bowl. Discard cooking water. Toss bread cubes with chestnuts. In same saucepan over medium heat, melt margarine or butter. Add celery and onion and cook until vegetables are golden brown and tender, about 10 minutes. Add diced apples and poultry seasoning; cook 2 minutes longer, stirring occasionally. Stir in chicken broth, salt, and 1 cup water; over high heat, heat to boiling. Pour hot mixture over chestnut mixture; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon stuffing into 13- by 9-inch glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until the stuffing is heated through. Makes 12 cups or 24 1/2-cup servings. Roasted chestnut instructions: Preheat oven to 400 degrees F. With sharp knife, slash shell of each chestnut. Place in jelly-roll pan and roast until shells burst open, about 20 minutes. When cool enough to handle, with paring knife, peel chestnuts. Chop chestnut meat; place in large bowl. Add bread cubes to bowl with chestnuts and toss to combine. Each 1/2 cup: About 158 calories, 3 g protein, 28 g carbohydrate, 4 g total fat (2 g saturated), 8 mg cholesterol, 321 mg sodium. Pattianne's "Christmas Kitchen"!

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Vegetable, Potatoe Christmas Dishes and one Chutney recipe

Recipe #26 Sweet Potato Casserole #2 3 cups mashed sweet potatoes (cook first) 3/4 cup sugar 1/2 teaspoon salt 2 eggs beaten 1 teaspoon vanilla 3 tablespoons melted butter Combine all the above, spray the casserole with PAM and pour all the mixture in it. Top with mixture below. 1/2 cup brown sugar 1/3 cup flour 1 cup chopped pecans 1 cup coconut 1/4 cup melted butter Mix all above well, and pour over casserole. Bake at 350 degrees for 30 minutes. Serves 6 to 8. Pattianne's "Christmas Kitchen"!

Recipe #27 Sweet Potato and Apple Scallop 2 cups thinly sliced boiled sweet potatoes 1-1/2 cup peeled, thinly sliced tart apples 1/2 cup brown sugar 4 tbsp. butter salt Preheat oven to 350 *F. Butter a 1-1/2 qt. baking dish. Put half potatoes in baking dish. Cover with half the apples, sprinkle with half the sugar, dot with half the butter, and sprinkle with salt. Repeat. Cover and bake about 30 minutes. Uncover and bake about 30 minutes more until the apples are soft. Pattianne's "Christmas Kitchen"!

Recipe #28 Creamy Sweet Potato Casserole 2 med sweet potatoes (1/2 lb) 8 dried apricot halves 1/4 Cup raisins 1/2 Cup cranberries 1-1/2 Cups light soymilk, plain 2 Tbsp rice flour or cornstarch 1/4 tsp ground cinnamon 1/4 tsp salt 1/8 tsp ground ginger dash ground cloves Steam sweet potato until just tender. Peel and cut into 1/2 inch pieces. Cut each dried apricot half into 8 or 10 pieces. Put sweet potato, apricot pieces, raisins, and cranberries into a medium sized bowl. Preheat oven to 375 degrees F. Coat a 4 cup casserole dish with non-stick cooking spray. In a small saucepan, heat soymilk to steaming. Reduce heat to low. Remove several Tbsp. of milk to a small bowl and mix in the rice flour. Stir rice flour paste into soymilk. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon. Fold sauce into potato and fruit mixture. Spoon into prepared casserole and bake 30 minutes. Serves two. Pattianne's "Christmas Kitchen"!

Recipe #29 Fluffy Marshmallow Sweet Potatoes A sweet potato casserole with marshmallow topping. 3 cups cooked mashed sweet potatoes 2 tablespoons butter 1/4 cup orange juice or milk 1/2 teaspoon salt 1/3 cup marshmallow creme 1 egg, well beaten 1/2 to 1 cup miniature marshmallows Combine sweet potatoes, butter, orange juice or milk, salt, and 1/3 cup of the marshmallow creme. Beat in egg. Pile sweet potatoes in a lightly buttered baking dish. Bake at 400° for 25 minutes. Top with miniature marshmallows and brown under broiler for about 4 minutes. Serves 4 to 6. Pattianne's "Christmas Kitchen"!

Recipe #30 Cranberry Chutney 1 lb cranberries 1 cup sugar 1/2 cup brown sugar 1/2 cup raisins 2 tsp. cinnamon 1 1/2 tsp. ground ginger 1/2 tsp. ground gloves 1/4 tsp. ground allspice 1 cup water 1 cup chopped onion 1 cup chopped baking apple 1/2 cup chopped celery Simmer cranberries, sugar, raisins, spices, and water in uncovered 2 qt. pan over moderate heat, stirring frequently, until juice is released from berries (approximately 15 minutes). Reduce heat. Stir in remaining ingredients. Simmer uncovered until thick (approximately 15 minutes) Refrigerate covered. Keeps for 2 weeks. Pattianne's "Christmas Kitchen"!

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Crockpot/slowcooker Cabbage Roll Recipes
These recipes could also be done in a buttered roasting pan and baked at 350 *F for approx. 1--1 1/2 hours. or untill cabbage is tender.

Recipe #31 Slow Cooker Cabbage Rolls #1 1/2 cup uncooked white rice 12 leaves cabbage 1 egg beaten 1/4 cup milk 1/4 cup minced onion 1 pound ground beef 1-1/4 teaspoon salt 1-1/4 teaspoon pepper 1 (8 ounces) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt and pepper; stir well to combine. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In small bowl, combine tomato sauce, brown sugar, lemon juice and Worcestershire. Pour over cabbage rolls. Cover and cook on low 8 to 9 hours. Pattianne's "Christmas Kitchen"!

Recipe #32 Slow Cooker Cabbage Rolls #2 12 large cabbage leaves 1 pound lean ground beef 1/2 cup cooked rice 1 (6 oz.) can tomato paste 3/4 cup water 1/2 tsp. salt 1/8 tsp. pepper 1/4 tsp. leaf thyme dash nutmeg 1/4 to 1/2 teaspoon ground cinnamon Wash cabbage leaves. Bring cabbage leaves and 4 cups of water to a boil; turn off heat and let leaves soak for about 10 minutes, until flexible enough to roll up. Remove, drain and let cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat mixture on each leaf and roll firmly. Arrange cabbage rolls in slow cooker, stacking in layers. Combine tomato paste and 3/4 cup water; pour over stuffed cabbage. Cover and cook on LOW for 7 to 9 hours. Serves 4. Pattianne's "Christmas Kitchen"!

Recipe #33 Crockpot Cabbage Rolls #3 2 lbs. ground beef 3/4 c. cooked rice 1 lg. egg 1 onion, chopped fine 1/2 tsp. salt & pepper 1 large head of cabbage 1 can condensed tomato soup 1 can (14.5 ounces) tomatoes 1/4 to 1/2 teaspoon cinnamon (I usually add a little more) salt and pepper to taste Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just long enough to wilt. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in Crock Pot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours. I usually add the excess cabbage, too. Serves 6 to 8. From Paula Bellingham, WA U.S.A. "Thank-you" Paula! Pattianne's "Christmas Kitchen"!

Recipe #34 Swedish Cabbage Rolls Crockpot 6 large cabbage leaves 1 egg, beaten 1/4 cup milk 1/4 cup onion, minced 1 teaspoon salt 1/4 teaspoon black pepper 1 pound ground beef 1 cup rice, cooked 8 ounces tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Boil cabbage leaves until limp. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Divide into 6 portions. Place each portion into a cabbage leaf, fold in sides and roll over. Place in slow cooker pot. Combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls in slow cooker pot. Cover and cook on low 7 to 9 hours. Serves 6. Pattianne's "Christmas Kitchen"!

Recipe #35 Hungarian Cabbage Rolls Crockpot 1 head cabbage 1 1/2 pounds ground beef 1 onion, chopped 1 cup rice 1 egg 1 tablespoon salt 1/2 teaspoon pepper 1 tablespoon paprika 2 cups sauerkraut 2 cups tomato sauce 1/2 cup water 1 cup sour cream Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. If cabbage is very large, repeat this process after you’ve stuffed half of the leaves. Combine meat, onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove leaves, cutting off the thick end of the stem. Put about two tablespoons of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low 6 to 8 hours. Remove rolls, blend sour cream with sauce and serve with cabbage rolls. Pattianne's "Christmas Kitchen"!

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Appetizers

and one Cabbage Roll recipe

Recipe #36 Cabbage Rolls II Crockpot 12 leaves cabbage 1 cup cooked white rice 1 egg, beaten 1/4 cup milk 1/4 cup minced onion 1 pound extra-lean ground beef 1 1/4 teaspoons salt 1 1/4 teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours. Pattianne's "Christmas Kitchen"!

Recipe #37 Baked Cream Cheese Appetizer Very good!! Easy/Quick! 1/2 (8 ounce) package refrigerated crescent rolls 1 (8 ounce) package cream cheese 1/2 teaspoon dried dill weed 1 egg yolk, beaten Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg. Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm. "ENJOY"!! From Debbie New Westminster, B.C. Canada "Thankyou" Debbie! Pattianne's "Christmas Kitchen"!

Recipe #38 Baked Brie with Mushrooms and Almonds Easy/Quick!! 2 tablespoons butter 1 teaspoon crushed garlic 2 tablespoons slivered almonds 1 (8 ounce) can sliced mushrooms, drained 1 tablespoon brandy 1 teaspoon dried tarragon 1 (8 ounce) wedge Brie cheese, coating removed Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a medium saucepan over medium heat. Mix in garlic and almonds, heating until almonds are lightly browned. Stir in mushrooms and cook until tender, about 5 minutes. Cover with brandy and sprinkle with tarragon. Place Brie in a small baking dish. Pour the mushroom and brandy mixture over Brie. Bake in the preheated oven 20 minutes, or until bubbly. Serve appetizer warm with baguette slices. Makes 8 Servings. "ENJOY"!! From Pattianne's "Christmas Kitchen"!!

Recipe #39 Bruschetta #2 (with Mozzarella cheese) Italian appetizer 1 French baguette 3 tomatoes, seeded and chopped 1 onion, minced 1 clove garlic, chopped 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1 pinch salt 1 pinch ground black pepper 8 ounces mozzarella cheese In a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. Mix well, cover, and refrigerate. Preheat oven to 375 degrees F (190 degrees C). Cut the loaf of French bread into 12 slices on the diagonal. Arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. Reduce the oven's temperature to 250 degrees F (120 degrees C). Spoon equal amounts of the tomato mixture onto the toasted slices of bread. Top with slices of mozzarella. Place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. Serve immediately. "ENJOY"! Pattianne's "Christmas Kitchen"!!

Recipe #40 Appetizer Sausage Balls in Blankets Can be made up to a week ahead, frozen, and heated when needed. 1 1/2 cups all-purpose flour 2 teaspoons curry powder 1 teaspoon paprika 1/4 teaspoon salt 8 ounces shredded Cheddar cheese 1 pound pork sausage 1/2 cup butter toothpicks Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate. Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels. Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze. At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers. **NOTE: Do not make sausage balls to large. Makes 3 dozen. From Dianne Seattle WA U.S.A. This recipe is one of my favorites at Christmas! "Thankyou Dianne"! Pattianne's "Christmas Kitchen"!!

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Appetizers

Recipe #41 Brie Cranberry or Jam Pizza 1 (8 ounce) can refrigerated crescent rolls 8 ounces cubed Brie cheese 3/4 cup whole berry **cranberry sauce or jam 1/2 cup chopped pecans (optional) Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12 inch pizza pan or 9x13 inch baking dish. Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips towards the center and lightly press together. Bake 5 minutes, or until lightly brown. Remove from the oven and sprinkle with pieces of Brie cheese Spoon the cranberry sauce or jam over the cheese. Top with pecans. Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares. "ENJOY"!! Serves 8. **NOTE: You can use any kind of jam instead of cranberry sauce, raspberry is deliciuos!! From Pattianne's "Christmas Kitchen"!!

Recipe #42 Easy Greek Style Appetizer's Easy/Vegetarian Broiler These muffins make great party appetizers. 3 tablespoons Olive oil 1/2 teaspoon Oregano 2 cloves garlic, crushed 3 English muffins, split into 6 halves 6 Tomato slices 1 Tablespoon red onion, minced 1 Tablespoon Black olives, sliced 2/3 cup Feta cheese Pre-heat the broiler. Heat the olive oil in a saucepan. Remove from the heat. Add the garlic and oregano and allow to simmer for 10 minutes. Strain. Place the split muffin halves on a cookie sheet. Brush them with the flavored oil. Top each with a tomato slice, onion, and olives. Sprinkle on the cheese. Place under the broiler until the cheese has melted (about 3 minutes). Cut each muffin into 4 wedges. Serve warm. Makes 24 appetizers. From Steffanie North Vancouver,B.C. Canada "ENJOY"! "Thank-You" Steffanie! Pattianne's "Christmas Kitchen"!

Recipe #43 Hot Crab Rounds "YUM"!! Toasted crabmeat rounds with melted mozzarella chesse. 1 (6 ounce) can crabmeat, drained and flaked 1/3 cup creamy salad dressing, Ex. Miracle Whip Salad Dressing 1/2 teaspoon Worcestershire sauce 1 teaspoon cocktail sauce 1/2 cup thinly sliced celery 2 tablespoons sweet pickle relish 1 French baguette, cut into 1/2 inch slices 1 (6 ounce) package sliced mozzarella cheese Preheat the broiler. In a medium bowl, mix together crabmeat, creamy salad dressing, Worcestershire sauce, cocktail sauce, celery and pickle relish. Arrange French baguette slices on a medium baking sheet in a single layer. Broil until lightly toasted, 2 to 5 minutes, in the preheated broiler. Spread even amounts of the crabmeat mixture on the toasted baguette slice. Top with mozzarella slices. Broil in the preheated oven 15 minutes, or until cheese is melted and lightly browned. "ENJOY"!! Makes 10 servings. From Pattianne's "Christmas Kitchen"!!

Recipe #44 Easy Mini Cheese and Onion Pastries 1 cup shredded Cheddar Cheese 1/4 cup Green Onions, sliced 2 (8-ounce) cans refrigerated Crescent Rolls 2 teaspoons Oil 1/2 teaspoon dried Dill Weed In small bowl, combine cheese and onions. Separate dough into 16 triangles; cut each in half to make 32 triangles. Place rounded teaspoon cheese mixture on center of each triangle. Bring corners to center over filling, overlapping ends; press gently to seal. Place on ungreased cookie sheets. Brush each pastry lightly with oil; sprinkle with dill weed. Bake at 375 degrees for 10 to 13 minutes, or until golden brown. Serve warm. **NOTE: To make ahead, prepare, cover, and refrigerate up to two hours; bake as directed above. Makes 32 appetizers. From Lindsy, Daly City, California U.S.A. "Thank-You" Lindsy! Pattianne's "Christmas Kitchen!!

Recipe #45 Smoked Salmon Diamond Puffs Easy! 1/2 (411 g pkg.) frozen puff pastry thawed 1 pkg. (250 g) Light Spreadable Smoked Salmon Cream Cheese 1 egg 1 tbsp. water (15 ml) very finely chopped green onion (if desired) On floured board, roll out pastry to 12"/30 cm. square; cut into 16 3"/7.5 cm. squares. Measure 1 tbsp. (15 ml) cream cheese in centre of each sguare; (sparingly sprinkle geen onion if desired on top of cream cheese,)flatten slightly. Combine egg and water; brush edges of squares. For each appetizer, bring two opposite corners of each square up over the cream cheese; pinch together firmly and twist. Place on baking sheet. Brush outer edges of appetizers with egg mixture. Bake at 425 F. (220 C) 15-18 mins. or untill golden brown. Serve warm. Makes 16 appetizers. Per Appetizer: 111 Calories; 2.4 g protein; 8.3 g fat; 6.8 g carbohydrate. Pattianne's "Christmas Kitchen"!!

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Appetizers

Recipe #46 "Oyster Appetizer" Narrow loaf of French Bread 12 slices of Bacon, cut in half 24 small fresh Oysters Salt and Pepper, to taste Paprika, to taste 3 tablespoons Parsley, minced, if desired 3 to 4 Lemon Wedges Cut bread into 24 1/3-inch slices. Toast until it's just beginning to turn golden brown. Meanwhile, place bacon on a small broiler pan; broil until limp and translucent but not yet crisp. Sprinkle oysters with salt, pepper, paprika, and parsley, if desired. Wrap a half slice bacon around each oyster, and secure with a toothpick. Broil about 4 minutes until bacon is crisp. Turn and broil until the other side is crisp, too. Remove toothpicks; place oysters on toasted bread slices, garnish with lemon wedges, and serve immediately. ENJOY! Makes 24. From Dan West Vancouver, B.C. "Thank-You" Dan! Pattianne's "Christmas Kitchen"!!

Recipe #47 Skewered cubes of Pork (with pinapple) A Hawaiian appetizer on skewers threaded with marinated meat, and pinapple if desired. Broiled or bbque 1 to 2 pounds Pork 3 cloves Garlic, crushed 1 tsp. Ginger 1 tsp. Dry Mustard 1/2 cup Soy Sauce 1 Tbsp. Molasses 1/2 cup Salad Oil **Optional small pineapple chucks Cut meat into strips or small cubes. Crush garlic and mix with ginger, mustard, soy sauce, molasses, and oil. Marinate meat overnight, or for at least 3-4 hours. Thread pork pieces and pineapple if using alternating with pork on small barbecue skewers and broil or grill until well done, turning and basting with marinade frequently. From Maria Vancouver, B.C. Canada "Thank-You" Maria! Pattianne's "Christmas Kitchen!!

Recipe #48 Pita Triangles w/Greek Feta and olive Spread 6 ounces Feta cheese 1 1/2 Tablespoons Olive oil 1 teaspoon Lemon juice 1/2 teaspoon Garlic, minced 2 ounces Sun-dried tomatoes (soaked in warm water for 20 minutes) 1/2 teaspoon Oregano 1 tablespoon Black olives, minced Pita bread cut into triangles and toasted Place the feta, oil, lemon juice, garlic, tomatoes and oregano in the bowl of a food processor or electric mixer; Pulse until the mixture is smooth. Place in a bowl and blend in the olives by hand. Serve with toasted pita triangles. Makes about 1 cup. From Darlene in Haney, B.C. Canada "Thank-You" Darlene! From "Pattianne's Christmas Kitchen"!!

Recipe #49 Garlic and Cheese Bruschetta #1 Lowfat/Calorie 1 cup fat free cream cheese 6 tablespoons nonfat sour cream 2 tablespoons fat-free mayonnaise 1 cup shredded reduced fat Swiss cheese 1/4 cup freshly grated Parmesan cheese 2 tablespoons minced parsley 1 tablespoon minced green onions 2 cloves garlic, peeled and minced 2 (1 pound) loaves French bread, cut diagonally in 1 inch slices 1/4 teaspoon ground black pepper Preheat the broiler. In a medium bowl, blend fat free cream cheese, nonfat sour cream and fat-free mayonnaise with an electric mixer until smooth. Stir in 1/2 the reduced fat Swiss cheese, Parmesan cheese, parsley, green onions and garlic. Arrange bread slices in a single layer on a medium baking sheet. Lightly toast under the broiler. Remove from heat. Spread French bread slices with the cream cheese mixture. Sprinkle with remaining Swiss cheese Broil under the preheated broiler approximately 1 1/2 minutes, until cheese is melted.Remove from heat and sprinkle with ground black pepper. Serves 16. From Pattianne's "Christmas Kitchen"!!

Recipe #50 Festive Tortilla Squares 1 (8-ounce) package cream cheese, softened 2 tablespoons milk 4 ounces (1 cup) Jalapeño Process Cheese 1/4 cup sliced green onions 1/4 cup chopped ripe olives 6 (8-inch) flour tortillas Toppings Ingredients: Cream cheese dollop Ripe olive slices Cherry tomato slices Green olive slices In small mixer bowl beat cream cheese and milk on medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in jalapeno cheese, green onions and 1/4 cup ripe olives. Spread 1/3 cup cream cheese mixture over one tortilla. Top with another tortilla; spread with 1/3 cup cream cheese mixture. Repeat layering with remaining tortillas and cream cheese mixture, ending with tortilla. Wrap in plastic food wrap; refrigerate at least 1 hour. Cut into 1-inch squares. Top each square with cream cheese dollop and choice of toppings. Makes 48 squares. Pattianne's "Christmas KItchen"!

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Chicken, Holiday Ham, Holiday Potatoe Casseroles, my Cabbage roll recipe for oven..

Recipe #51 Brie and Apple Stuffed Chicken Breasts 2 tablespoons olive oil 1/2 cup chopped onion 1 tart apple, cored, coarsely chopped 1 teaspoon dried leaf thyme, divided 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 3/4 cup apple cider, divided 4 ounces Brie cheese, without rind, cut in small chunks 4 medium chicken breast halves, bone-in, with skin (2 lbs) Heat oil innonstick skillet over medium heat. Add onion; cook until quite tender, about 7 to 8 minutes. Add chopped apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 cup cider; cook until apples are tender, about 4 to 6 minutes. Remove from heat and let cool slightly, Stir in Brie. Divide stuffing into 4 equal portions. Heat oven to 400°. Run fingers under breast skin to separate from meat. Put 1/4 of the stuffing under the skin of each chicken breast; press gently to distribute filling evenly under skin. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in 13 x 9 x 2-inch baking dish. Bake at 400° until chicken is tender and juices run clear when pierced with a fork, about 35 to 45 minutes. The chicken should read about 180° on an instant-read meat thermometer. Remove chicken to serving dish and keep warm. Prepare sauce: Skim fat from baking dish and spoon drippings into small saucepan. Heat over medium heat. Add remaining 1/2 cup apple cider; simmer briskly to reduce by half. Stir in remaining 1/2 teaspoon thyme and 1/4 teaspoon salt. Spoon over chicken. Serves 4. Pattianne's "Christmas Kitchen"!

Recipe #52 Holiday Ham (w/Orange and Raisin Sauce) 1 ham 1 cup sugar 1/2 tsp. salt 2 Tbsp. flour 2 lg. oranges (remove seeds) 2 Tbsp. flour 3 Tbsp. brown vinegar 3 Tbsp. cinnamon 1 cup raisins 2 Tbsp. butter SEE BELOW: Mustard Pears for Ham and Pineapple Gravy for Ham recipes. Bake your ham. The sauce for the ham is made by putting 2 cups of water in a saucepan, 1 cup of sugar, 1/2 teaspoon of salt and 2 tablespoons of flour; stir constantly until mixture boils and becomes clear. Grate oranges and use the grated rinds along with orange juice; add to saucepan. Add butter, brown vinegar, cinnamon and raisins. Boil 20 minutes. This sauce should be put over thick sliced ham. Mustard Pears for Ham 1/3 cup sugar 1/3 cup prepared mustard 1 cup vinegar 1 1/2 cups juice drained from 1 lg. can pear halves Bring sugar, mustard, vinegar and pear juice to boiling point. Pour over pears. Let stand in refrigerator several hours or overnight. Place pears around a baked ham or a thick slice of ham. Any remaining sauce can be thickened slightly and used as a dressing for asparagus, broccoli or green beans. Pineapple Gravy for Ham 3 Tbsp. sugar 1 Tbsp. cornstarch 20 oz. can pineapple chunks and juice 1/4 tsp. cinnamon Mix first 3 ingredients in saucepan over medium heat. Stir and heat through. Add pineapple and boil until thickened and hot, 1 minute or two. Add cinnamon and pass on side to serve with red ham. Pattianne's "Christmas Kitchen"!

Recipe #53 Holiday Potato Casserole 3 pounds potatoes, peeled & quartered 1 1/2 sticks butter (6 ounces) 2 small (3 oz) packages cream cheese, softened 1 cup shredded Cheddar cheese 1 jar (2 oz) chopped pimiento, drained 1 small green pepper, finely chopped 6 green onions, finely chopped 1/2 cup grated Parmesan cheese 1/4 cup milk 1 teaspoon salt Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish. Bake at 350° for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts. You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking. Pattianne's "Christmas Kitchen"!

Recipe #54 Party Potato Casserole 10 to 12 medium potatoes, peeled and quartered 1 package cream cheese, softened (8oz) 1 carton sour cream, (8 oz) garlic powder, to taste salt, to taste pepper, to taste 2 teaspoons chopped chives, or to taste 2 teaspoons dried parsley, or to taste butter or margarine, melted paprika Cook potato, covered, in boiling water to cover 15 minutes or until tender. Drain well; mash potato in a medium mixing bowl. Add cream cheese, sour cream, garlic powder, salt, pepper, chives, and parsley; beat at medium speed of an electric mixer just until smooth. Spoon mixture into a 1 1/2-quart casserole; brush with melted butter. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes. Serves 8 to 10. Pattianne's "Christmas Kitchen"!

Recipe #55 Pattianne's Cabbage Rolls Delicious! I make these at Christmas I large cabbage (one with nice round leaves on outside) 3 cups steamed rice (NOT instant) I large onion (chopped) 3 slices bacon cut into pieces 1 1/2 lbs. LEAN ground beef 1-2 large cloves garlic (cut small) I large or 2 small tins SPICED tomatos cut tomatos into med. pieces (if tomtos are whole) 1 large or 1 1/2 small tins tomate soup (undiluted) 1-1 1/2 tbsp. flour salt and pepper 1 large pkg. sour ceam Genrously butter bottom and sides of a large roasting pan. Boil large pot of water, cut out core of cabbage as much as you can, put whole cabbage in boiling water, boil cabbage just untill leaves can be removed with out tearing are steamed and fairly firm, but not cooked thru, taking cabbage out of water as the cooking progressess, cut out core as needed removing leaves to a plate; return cabbage to boiling water continue procedure till all cabbage leaves have been removed. In a saucpan put onion, bacon pieces, ground beef, garlic, salt and pepper to taste mix well, cook till beef is well done, drain; Put in large mixing bowl with steamed rice, salt and pepper to taste, mix very well. In a bowl mix tomato pieces, tomato soup, flour, 2 TBSP. SOUR CREAM, small amount of salt and pepper. Put small-med.amount of rice mixture in middle of leaves, roll-up firmly tucking in ends. LAYER seam side down in buttered pan, after each layer pour some tomato mixture over all, continue this procedure ending with the tomato mixture reserving the very small leaves from the core of cabbage for top, put small leaves on top to prevent burning. Cover and bake in 350 F. oven for approx. 1-1/2 hrs. or untill cabbage is tender when pricked with a fork. Serve with sour cream. "ENJOY"! Pattianne's "Christmas Kitchen"!

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