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11 COLORFUL SALADS TO BRIGHTEN YOUR HOLIDAY DINNERS

A couple of weeks ago I mentioned the elaborate gift fruit baskets sold in food markets in December. Try as I can, I can’t peg when they disappeared; 10 years ago? More? It’s like seeing one of those catalogues with a Retro section filled with items you hadn’t realized were no longer on store shelves. What I do remember is the way they showcased the fresh citrus fruits that were just coming to market. True we had just celebrated the fall harvest, but it is a long way until spring and those grapefruit, oranges and kumquats, another thing I haven’t seen in a while, tasted like warm sunny days.

The baskets are gone, and their fruits now regulars in the produce section, but our love of the taste of citrus in December is still the same. Proof of this is the way we greet the arrival of boxes of Clementines and bags navel oranges in the markets at holiday time. So it’s only fitting we add some fruit to our holiday menus and the perfect place to do it is in the salads. Their job is to give our taste buds a refreshing change from the heavier entrée flavors, and what can do that better than a touch of citrus?

But citrus aren’t the only fruits that can be added to salads to lighten holiday menus, apples, pears, grapes and tomatoes, yes tomatoes they’re a fruit too, are available in the stores during the holidays. Any of them can perk up a salad, add color to the dish and zing to the entire meal. I’m offering recipes containing these fruits, most of which I’ve served. I know all will be welcome additions to your holiday meals. Since there are too many recipes, to write in standard ingredient listing form without making the post too long, I’ll present them in paragraph form as I did the side dishes last week; first the salad ingredients, then the dressings and finally, the instructions.

Remember the bitter, tough pith of citrus fruits, the white inner skin beneath the rind, must be removed. This is easiest done by cutting away the outer layers with a knife, but it’s acceptable in larger fruits to halve them and remove the sections with a serrated ‘grapefruit’ knife. Smaller fruits like Clementines can simply be peeled and the center membrane trimmed off with a scissors. Of course all seeds, even in grapes should be removed as well. The salads can be made ahead; the ingredients stored separately, the lettuce in water, and assembled just before serving. NOTE: appropriate bottled dressings are acceptable substitutes in most of these salads., but always add them just before serving.

CITRUS FRUITS:
Citrus in Champagne Vinaigrette: Serves 8-10
1)Meat of 2 navel oranges and 2 pink grapefruit, ½ cup toasted, slivered almonds. ½ cup thinly sliced red onion, 1 small head of radicchio and 2 heads red or green leaf lettuce in bite-sized pieces, 1/3 cup crumbled blue cheese.
2) Dressing: Whisk ½ cup champagne vinegar, 1/3 cup olive oil, 2 tsp. Dijon mustard, salt & pepper to taste.
3) Toss onion and lettuces, gently mix in fruit and nuts with dressing; sprinkle cheese over top.

Grapefruit Salad: Serves 6
1)Meat from 3 grapefruit, 2 thinly sliced pears,1/4 cup craisins, ¼ cup chopped, toasted pecans, 5 cups mixed greens, 1/3 cup crumbled blue cheese
2)Dressing: Whisk ¼ cup grapefruit juice,2 Tbs. EACH oil and balsamic vinegar, salt & pepper to taste
3) Gently toss all ingredients with the dressing. Top with the cheese.

Spicy Orange Salad: Serves 6
1) Meat of 6 navel oranges, 4 cups chopped Romaine lettuce,1 Tbs. minced fresh cilantro
2) Dressing: Whisk 2 Tbs. oliveoil,1/4 tsp. EACH ground coriander and ground cumin, pinch cayenne pepper, and 1 clove garlic mashed with ½ tsp. salt
2) Gently toss oranges, lettuce and dressing, garnish with cilantro

Church Salad: Serves 6
1) 1 lb. Romaine cut in bite sized pieces, (1) 8oz.can mandarin oranges,1/2 small white onion thinly sliced
2)1/3 cup orange juice, 2Tbs.oil, 1 heaping Tbs. poppy seeds
3) Simmer juice, oil and seeds over low heat for 10 min. or until seeds soften. Cool completely. Gently toss with lettuce and oranges just before serving.

Nutty Orange Salad: Serves 8
1) 2 sliced scallions, 1 cup sliced celery, 6 cups Romaine in bite sized piece, ( 1) 15 oz. can
mandarin oranges or 4 peeled Clementines in sections, ½ cup sliced almonds, 5 Tbs. sugar
2) Dressing: Whisk together 2 Tbs. red wine vinegar, ¼ cup olive oil, 2 Tbs. sugar,1 Tbs. dried parsley, pinch cayenne pepper, salt & pepper to taste
3) Stir almonds and 3 Tbs. sugar in a skillet, until sugar melts and coats nuts, cool on foil. Toss salad ingredients gently with dressing just before serving. Garnish with sugared nuts.

PEARS
Craisin-Pear Salad:* Serves 4
1) 1 large, ripe pear cored and diced, 3 cups salad greens, ¼ cup craisins
2) Dressing: Whisk 2 Tbs. oil, 1 Tbs. balsamic vinegar, ¼ tsp. Dijon mustard, salt & pepper
3) Toss all ingredients gently with dressing just before serving

Pear-Spinach Salad with Pecans: Serves 8
1) 2 ripe pears thinly sliced, 13 oz. baby spinach (2 pkgs.), 1 small, white onion thinly sliced,–1/4 cup melted butter, ¾ cup light brown sugar( divided), ¾ tsp. cinnamon (divided), 1 ½ cups pecan halves.
If you want a generic levitra 20mg much better sex life, get rid of these. In some areas, a soft variant of Eriacta is available, but even this one is not meant to give you instant erection and it just cannot completely replace oral medicines like pfizer viagra tablets and Kamagra Orasl jelly . Remember that ignorance is a fatal enemy and may make antivirus software for home enterprises useless. soft viagra deeprootsmag.org These courses are inexpensive does not mean they’re of cialis generika 5mg http://deeprootsmag.org/2012/11/17/blues-in-all-flavors/ lesser quality. 2) Dressing: Whisk 1/3 cup oil, ½ cup white wine vinegar, ¼ tsp. cinnamon, ¼ cup sugar, salt &pepper
3) Mix and spread on a foil-lined sheet, butter, ½ cup sugar, ½ tsp. cinnamon and nuts. Bake at 350 deg. for 20 min.stirring. Cool and separate nuts with a fork. Gently toss salad ingredients in a bowl, add dressing and garnish with nuts.

NOTE: *Craisins are sweetened dried cranberries. To make your own, Prick 2 cups cranberries with a pin. Boil 1 cups sugar and ¼ cup water until sugar dissolves, stir in berries, then transfer to a foil-lined sheet and bake at 300 deg. for 45 min. Spread on waxed paper and when almost dry roll in granulated sugar if a sweeter berry is wanted. Can be used as decorations on desserts or sprinkled over ice

GRAPES
Grapes and Baby Greens with Maple Dressing: Serves 6
1) 1 small yellow apple thinly sliced, 6 cups baby mixed greens, 1 cup seedless red grapes halved.
2)Dressing: Combine 1 Tbs. maple syrup, 1 thinly sliced scallion, 1tsp. lemon juice, ½ cup raspberry juice, whisk in 2 Tbs. olive oil
3) Arrange greens, top with fruits and drizzle with dressing.

Grapes with Honey Lime Dressing: Serves 4
1) 1 cup halved seedless grapes, 2 cups baby spinach leaves, ½ head radicchio-leaves in bite-sized pieces,
2)Stir together 1 Tbs. honey,3 Tbs. lime juice, whisk in 3 Tbs. oil, salt & pepper
3) Toss salad ingredients gently together, add dressing just before serving and toss again

APPLES

Nutty Apple Salad: Serves 4
1) 2 tart green apples in ½ inch dice, 2 Tbs. toasted slivered almonds,3 or 4 Belgian endives (see step #3)*
2) Combine 1 Tbs. lemon juice, 4 tsp.oil,1 tsp. minced garlic, pinch salt
3) Wash the endive with a damp cloth, thinly slice crosswise and mix in a bowl with apples and nuts, toss with dressing. OR Serve this as individual salads. Chop the apples in finer dice and mix with almonds in a bit of dressing. Separate the endive leaves into 12 or 16 equal piles, depending on size. Divide piles among 4 plates and fill each with a bit of the fruit-nut mix, drizzle with remaining dressing.
NOTE* Belgian endive leaves can be held by the stem end and eaten by hand, rather like a slice of pizza.In this way they can be used as dippers, like chips, to hold small amounts of food.

Apple-Jicama Salad: Serves 6
1)1medium jicama, 3 red apples, 1 small onion thinly sliced, 3 cups romaine leaves in bite-sized pieces, ¼ cup chopped fresh mint.
2) Dressing: Stir together ½ cup orange juice, 1 Tbs. EACH lime juice, cider vinegar, brown sugar, 1 Tbs. oil, to dissolve sugar
3)Cut jicama and cored apple into matchsticks. Toss with lettuce, mint and dressing. Garnish with mint leaves if desired.

Tomatoes

Tomato- Spinach Salad: Serves 4
1) 3 cups baby spinach leaves, ½ small white onion thinly sliced, 12-14 grape tomatoes sliced crosswise in 3 pieces
2) Dressing: ¼ cup of a good bottled Vidalia Onion dressing or more to taste
3) Combine ingredients in a bowl and drizzle dressing over, then toss gently.

Salad Margherita; Serves 4
1)3 cups baby spinach, or torn green leaf lettuce, 3 plum tomatoes quartered lengthwise then halved into eight pieces each, ½ small onion diced, 1/3 cup fresh mozzarella, slivered, ¼ cup fresh basil leaves chopped
2) Dressing: A ¼ cup good bottled Caesar dressing- or to taste
3) Combine ingredients in a bowl and drizzle dressing over, then toss gently. Garnish with Basil leaves

Happy Holidays Everyone!!

23 EASY SIDE DISHES TO PERK UP HOLIDAY DINNERS

As I said last week, the December holidays are different than the November one. Thanksgiving, focused on the hardy autumn harvest, is more rustic and often communally prepared. In contrast, the December holidays are usually hosted by one person. Since the winter season is without crops, the foods used are preserved, and prepared with sauces herbs and/or spices to make them seem festive for the occasion, which in turn, appears more elegant. Moreover, the December holidays are international, with many ethnically traditional dishes.

In our 21^st century world flash freezing, speedy transport and interest in blending cuisines, open the door to opportunities to try new recipes. I don’t mean change your traditional family holiday dinner, just to tweak it a bit by introducing a dish or preparing an old favorite in a different way. A good category to introduce changes, obvious or subtle, is vegetable side dishes. I’ve been doing it successfully for a few years. I always served the same menu, now I have fun using my imagination and get compliments. It’s just enough change to be refreshing and arouse interest.

Here’s a whole bunch of suggestions for you to see. I’m going to present the most familiar ones in paragraph form first, to save space, because you know how to prep the vegetables. Then I’ll write out the full recipes for a few others for you to try. Most can be made ahead, but instructions are on each. To see more suggestions click on the archived posts in my site’s Table of Contents on the Home Page.

Sweet Potatoes: See post of Nov. 3, 2016
Sweet Potatoes Anna: Serves 4—Toss 2lb. peeled, thinly sliced sweet potatoes with ¼ cup melted butter, 1 Tbs. sugar, 1 ½ tsp. cinnamon, ¾ tsp. ginger, ¼ tsp. nutmeg, ¼ tp. pepper and a pinch of salt. Layer half the slices in an over-lapping circular pattern in a foil lined 9 inch cake pan. Sprinkle with 4 oz. shredded Swiss cheese; layer the rest of the potatoes on top. Cover loosely with foil and bake at 425 deg. for 60 min. Uncover and invert onto serving platter. Can be rewarmed in the microwave
Sweet Potato Cranberry Casserole: Serves 8—Cook and mash 2 lb. sweet potatoes and place in a casserole. Stir in 1 can (16oz.) whole cranberry sauce and ½ tsp. cinnamon. Combine 2/3 cup EACH rolled oats, flour, light brown sugar and 6 Tbs. butter to make crumbs and sprinkle them over the casserole top. Bake at 375 deg. 20 min. Store crumbs and casserole separately, chilled, until ready to bake.

Carrots: All the carrot dishes can be made ahead and re-heated in the microwave
Potato and Carrot Bake: Serves 4—slice 2 lb. small potatoes and 12 baby carrots. In a baking dish, together with ½ cup shredded Swiss cheese, ½ tsp. nutmeg and ½ tsp. black pepper arrange them in 3 layers ending with cheese. Pour over 1 cup hot broth and bake at 350 deg.45min. until top is brown.
Sweet and Sour Carrots: Serves 4—1lb. sliced carrots cooked in water to crisp tender about 8 min. in a skillet. Drain and add ¼ cup cider vinegar, ¼ cup brown sugar and 1 Tbs. butter. Stir over low heat until coated and glazed. Garnish with parsley.
Brandied Carrots: Serves 4—Prep and cook carrots as above. Drain and add 1 Tbs. brandy, 1Tbs. butter and ¼ cup sugar. Stir over low for 1 min. Garnish as above.

Cauliflower: See post of Nov. 10, 2016
Cauliflower with Raisins: Serves 4—Soak ¼ cup raisins in ¼ cup sherry for 15 min. Break a head of cauliflower in flowerets and steam 3 min. Saute 2 tsp. chopped garlic in 2 tsp. oil until tender. Add 1 Tbs.balsamic vinegar and all other ingredients and cook 3-5 min. until cauliflower is crisp-tender. Serve garnished with 2 Tbs. toasted pine nuts. Can be rewarmed in the microwave.
Southwest Cauliflower: Serves 4+ –1 garlic bulb roasted in 1 Tbs. oil* Steam cauliflower flowerets for 15 min. until soft. Combine garlic, cauliflower, 4 oz. cream cheese, 2 Tbs. milk and 1 tsp. minced chipotle peppers in adobo sauce and freshly ground pepper to taste in a bowl, stir first then beat until smooth. Serve hot, can be reheated in the microwave.
Cauliflower with Bok Choy: Serves 6—Wash and trim stem ends of 2 large heads of baby bok choy. Slice leaves and stems. Heat 2 Tbs. oil in a skillet and over medium heat cook 1 small onion sliced and 1 ½ cups cauliflower flowerets 5 min. until tender. Add bok choy, 2 plum tomatoes cut in 8ths, ½ tsp.garlic pepper and 1 tsp. of seasoned salt(flavor optional). Cook 4-6 min. tossing to mix well. Serve when made.

Brussels Sprouts: See post of Nov. 10,2016- Can be reheated in the microwave.
Quickie Lemon Sprouts: Serves 4—Trim leaves from 1 lb. sprouts and cut an X in the stem end. Put ½ a small onion thinly sliced and 2 Tbs. oil in a microwave safe 1quart dish and cook on high 1 min. Add sprouts, 3 Tbs. water and cook, covered, on high 6-9 min. stirring once until sprouts are crisp tender. Add 1 tsp. lemon zest, 1 tsp. lemon juice and salt and pepper to taste. Cook 30 sec.more.

Snow or Sugar Snap Peas: Vegetables are interchangeable. All recipes serve 4 and require 1 lb. of peas. Because they cook so fast these dishes should be served when cooked.
Basic Presentation: Boil peas in water 1min. Drain and toss with 1 ½ Tbs. melted butter and 1 tsp. lemon zest.
Minted—Brown 2 Tbs. slivered almonds in 1Tbs.butter until golden, 1-2 min. Add peas,1Tbs.sliced fresh mint and 2 Tbs. water. Cover and cook 3 min. on low(2 min. if planning to reheat) Season with salt and pepper.
Sesame—Whisk together 1/3 cup rice vinegar, 2 tsp. sesame oil,1 Tbs. sugar, 1 Tbs. soy sauce, ½ tsp. garlic powder, 1 tsp. grated ginger, add peas and sauté over low about 5 min. until peas are crisp tender. Garnish with 2 Tbs. toasted sesame seeds

Green Beans: All recipes serve 6 and call for 1 ½ lb. green beans trimmed. Try using Italian beans.
Orange Glazed Beans—Boil beans about 4 min. until tender. Drain. Saute 1 large, thinly sliced sweet onion in 2 Tbs. oil with3 tsp. sugar about 25 min. until brown. Stir in beans, 1/3 cup marmalade and 1 ½ tsp. soy sauce. Cook 2-3 min. until mix is glazed and heated through. Can be reheated in the microwave.

Genovese—Boil beans as above, drain and pat dry. Cook ½ tsp. minced garlic in 1 Tbs. oil over medium heat until golden. Stir in beans. 2 mashed anchovies, 1/3 cup chopped fresh Italian parsley and pepper to taste and heat through. Serve when made.
With Garlic—In a deep pot, cook 5 minced garlic cloves and ¼ cup diced onion in 1 Tbs. oil and 1 Tbs. butter, stirring constantly until tender, about 3 min. Add 14oz.ofchicken broth and ½ tsp. sugar, bring to a boil. Add beans, return to a boil, cover and lower heat. Simmer 10 min. + until beans are tender, a bit less if planning to reheat. Garnish with pre-cooked crumbled bacon. Can be reheated in the microwave.

Sautéed Greens: Wilted greens reheat well in the microwave, they deflate if allowed to stand too long or are overcooked.
Lemony Escarole: Serves 4—Heat 1Tbs. oil in a deep pot. Saute 4 cloves minced garlic,1/4 cup pine nuts, ½ tsp. crushed red pepper about 2-3 min. until nuts brown. Stir in ½ cup broth, 1 Tbs. lemon juice, 1 lb. chopped escarole and salt to taste. Cook about 3 min. until wilted. Serve with lemon slices.
Kale and Onions 1: Serves 6 –Cook 2 lb. kale covered in 1cup boiling water for 4 min. tossing once. Uncover and cook 3 min. Saute in 1 Tbs. oil, 1 large onion sliced, 2 cloves minced garlic and ½ tsp. red pepper for 1min. Add kale and cook 3 min. more. Plate and toss with 2 tsp. sesame oil and 2 tsp. toasted sesame seeds.
Kale and Onions 2: SERVES 4—Remove ribs from 1lb.kale. In a lightly oiled skillet, cook kale and 2 thinly sliced onions over medium –high heat 2 min. Add 2 Tbs. rice vinegar, 2 Tbs. soy sauce and ½ tsp. sugar. Cook, tossing until vegetables are crisp-tender, about 1 min. more.
Broccoli and Daikon: Serves 4—Whisk together 1/3 cup broth,2 Tbs. soy sauce, 2 Tbs. oyster sauce 1 Tbs. Cornstarch and ½ tsp. sugar. Heat 1 Tbs. oil in a skillet and over medium-high sauté 3 cups broccoli flowerets and 1 thinly sliced daikon until crisp tender. Add sauce and stir constantly until thickened.

Mushrooms:
Kamagra conveyed a remarkable solution of this type of cialis generic online also by order viagra. Also if you experience any sort of treatment. viagra cialis india One must only take the doctor s prescription before going to the chemist. getting viagra prescription Less mutation equals less adaptation and less adaptation ultimately means fewer people survive the cialis price next time a global disaster hits. Spinach Stuffed Mushrooms: Serves 4—Wash and trim gills and stems from 4 large Portobello mushrooms. Bake caps, stem side down, on a foil lined baking sheet at 350 deg. until liquid is released, about 5 min. Meanwhile, mix 10 oz. box of thawed, drained, chopped spinach with 1 egg and 1 envelope of bouillon granules. Fill mushroom caps with mixture, top each with a pinch of nutmeg and 1 Tbs. shredded Parmesan cheese. Bake at 359 deg. for 20 min. Store stuffed mushrooms and stuffing apart until baked and serve as soon as cooked.
Stuffed Eggplant: Serves 4—Scoop and chop pulp from 2 medium Japanese eggplant divided lengthwise. Place pulp in a microwave safe dish with 2 cups sliced mushrooms, ½ cup diced onion,2 cloves minced garlic, 1 Tbs. chopped parsley, 1 Tbs. soft butter, ¾ cup wheat breadcrumbs. Cover and microwave on high 6min. stirring once. Fill shell with mixture and place in a flat glass baking dish with ½ inch of water; top with ¾ cup wheat breadcrumbs. Cover and microwave on high 6 min. until heated through. Garnish with parsley. Store prepared, cook just before serving.

Fennel with Onions: Serves 4
2 fennel bulbs, trimmed and cut lengthwise in quarters
2 Tbs. chopped fennel fronds
1 Tbs. balsamic vinegar
2 Tbs. oil
2 small red onions- thinly sliced
1/3 cup broth
2 Tbs. chopped, toasted walnuts
Stir and sauté onions in oil over low heat for 5 min. Cover and cook 10 min. more stirring twice; add vinegar and stir until coated. Cook fennel in broth, covered, for 10 min. or until tender. Serve fennel hot, topped with onions. Garnish with chopped fronds and nuts. Can be rewarmed in a microwave and then garnished. Fennel and onions can be stored separately and reheated as one dish before serving.

Kohlrabi Gratin: Serves 4
1 ½ lb. kohlrabi –thinly sliced – ½ cup thinly sliced leaves reserved
½ cup shredded Parmesan cheese
¼ cup heavy cream
2 Tbs. diced onion
Salt and pepper to taste
3 Tbs. seasoned wheat breadcrumbs
Combine onion, leaves, cheese and seasonings; divide into 4 parts. Butter a casserole dish and put in a layer of kohlrabi, cover with ¼ of the mixture and 1 Tbs. cream. Repeat layers 3 more times ending with cream. Sprinkle with breadcrumbs. Bake, covered at 350deg. for 30min. uncover and bake 15 min. more.
Can have the first baking, be chilled and reheated in second baking.

Chayote with Scallions: Serves 4
2 large chayotes peeled and sliced crosswise, large slices halved
6 scallions trimmed and cut in ¼ inch pieces—1/2 green slices reserved
2 tsp. Butter
Pinch nutmeg
Salt and pepper to taste
Grated Parmesan for garnish-optional
Saute the chayote and onion in the butter over medium heat, reducing it if edges start to brown, tossing gently for 6-7 min. Add seasonings and a few reserved onion slices; toss again and plate using remaining onion slices as garnish. Finish with cheese if desired. Serve when cooked.

FOOTNOTES:
*Roasting garlic the conventional way in an oven takes time. This is an easy way to do it quickly:> 1)Get a small clay flowerpot (NOT glazed) and matching saucer–about 3-31/2 inches high
> 2)Trim a wine bottle cork to fill about 2/3 of the drainage hole – leaving the small space open to vent
> 3)Remove outer leaves and slice the top off a head of garlic, exposing the tips of the cloves and place it on the saucer. Pour over 1 Tbs. olive oil.
> 4) Cover with the pot as a lid and microwave on high 1 min. Depending on power of your machine may need a bit more time
> 5) Squeeze the garlic cloves into a bowl and mash or use as is. Store in a glass jar, with oil refrigerated

**Chayotes are relatives of squash, native to South and Central America, now grown globally. The fruit has a delicate taste and is treated as zucchini, lightly cooked but can be diced and mixed raw in salads. The leaves are served in salads and the tuberous roots are eaten as potatoes. It’s found in the supermarket produce department.

FANTASTIC HOLIDAY DESSERTS TO MAKE AHEAD

I seem to be stuck on the dessert cart lately, but it isn’t a sugar high. These two months are the season of holidays, especially in the U.S. but the November one and those in December have very different approaches to food.

Thanksgiving leads off with its emphasis on autumn produce. The recipes are more basic, hardy and full flavored, including the desserts featuring dishes like pumpkin, mince and apple pie served in wedges. By comparison, the menus for the December holidays are more elegant, the recipes often more sophisticated depending on sauces and cooking techniques. The desserts are visually decorative and though perhaps loaded with calories, lighter on the digestion; things that can be picked up by hand or served in slivers. Also, by this time people are becoming conscious of the amount they’re eating and one dessert often satisfies twice as many as a few weeks earlier.

Another difference in the holidays is that while Thanksgiving may be a communal effort, the December ones are usually the responsibility of the person hosting. Having been in that spot for years, I can honestly say that when the main entrée has been eaten, I want nothing more than to clear the table, and set out the desserts without any prep in the kitchen. I may have to face the dishes later, but from that point on, my main duties are over and I want to enjoy the rest of the time with my guests.

This is why, for me, it’s important to have most of the cooking done before the day, especially the desserts. I like to make them as I find time and have them ready ten days to a week ahead, some even more. I have a large freezer, so I’m able to freeze finished baked goods, but for those with less room, cake layers can be stacked and stored while the icings can be kept in the refrigerator. Actually, cakes will keep, chilled, for several days, even in a cold garage.

The following recipes are able to provide this freedom, and serve as examples of how similar ones can be treated the same way.

CHRISTMAS BREAD: People who normally hate fruitcake, like this, especially with a cup of coffee or tea, because it has a lighter texture—half way between bread and cake
This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves.
If the mixes have different add-in requirements, I mix them in separate bowls and combine the batters. In each mix I replace half the liquid with red wine, which acts as a preservative.
Before adding that I toss a total of ½ cup chopped nuts and ¾ cups mixed chopped, dried fruits in the dry flour. This prevents clumping in the batter.
I decorate the tops with whole nuts, candied cherries and colored sugar, then bake as directed in two loaf pans-one per box of mix used. When the loaves are cool, I sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap These should be made in October, but they can be baked as little as 2 weeks before serving. The alcohol doesn’t taste, but preserves and deepens flavor. They are fine to serve children. In fact they make a great breakfast bread.

YULE LOG—Serves 16-18
Using boxed Gingerbread mix, I replace half the water with applesauce, add ¼ cup oil and use 2 eggs. Beat only until well incorporated – about 2 min.
Grease the bottom only of a 19 x 11 inch jelly roll pan. Line it with parchment paper and grease the paper.
Preheat the oven to 350 deg., and bake on the middle rack for 16 to 18 min. until it springs back when poked lightly with a finger.
Remove from the oven and sprinkle liberally with powdered sugar. Cover with a tea towel, and using a board as a brace invert the cake. Peel off the parchment and roll the long side of the cake in the towel. Resting the edge on the bottom let the cake cool completely.
Meanwhile, beat 8 oz. cream cheese with 8 oz. Cool Whip until smooth adding 2 tsp. maple flavoring -or to taste, and 1/3 cup chopped, toasted walnuts or pecans.
Carefully unroll the cake and fill with the cheese mixture. Re-roll. Trim ends evenly.
Cut a piece about 3 inches long from one end on an angle and position it along the “trunk” to form a branch. Secure it with a bit of frosting.
Frost the cake and add any decorations. Freeze until ready to serve. Allow to thaw 30 to 45 min.

OTE: The Roulade cake recipe below explains how any flavor of cake mix can be baked into a log. The same filling can be used with a flavor change, other nuts and even chocolate chips.
Cake *
1 box plain cake mix
1 cup buttermilk
½ cup vegetable, seed or nut oil
4 eggs
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about 3 min. Pour into the

prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min. Follow directions above for assembly.
NOTE: If the cake seems split in places, and it will as it’s rolled, the frosting will cover them. Garnish with sprinkled cinnamon or nuts.

*This recipe is based on but modified from one in The Cake Doctor by Ann Byrn

MODIFIED OPERA CAKE Serves 10-12
(3) 9 inch round cake pans—available as a 3-pack in a dollar store
Parchment paper or waxed paper
1 box yellow cake mix and ingredients listed on package*
8 oz. container whipped topping
8 oz. cream cheese
1 tsp. almond extract
1 can dark chocolate frosting
Toasted slivered almonds—optional for garnish
Cut parchment rounds to fit cake pans. Grease pan bottoms and paper rounds. Mix batter according to package directions and place 1/3 in each pan. Bake at package stated temperature for 1/3 the time recommended, usually about 15-18 min. or until top springs back when lightly pressed. Cool then invert onto plates and peel off paper. If necessary, slice tops to level them.
Beat cheese, topping and extract together until smooth. Plate one cake layer and cover with a thin layer of frosting, spread ½ the cheese mixture on top and repeat with a second layer. Top with the 3^rd layer even side up making sure it’s level. Remove excess filling from sides with a knife if needed.
Microwave remaining frosting 20-30 sec. until easily pourable but not too runny and using a spoon as a guide if necessary, pour evenly over the top of the cake to create a smooth glazed effect. It’s O.K. if some runs decoratively down the sides. Decorate with toasted slivers of almonds or a sprig of holly in the center.
Re-freeze as at first for later use. Serve leftovers in slices in a circular pattern on a plate.
* For a more authentic Opera Cake
3 eggs separated
6 Tbs. sugar
Dash salt
¾ cup sifted cake flour
½ tsp. vanilla
3 Tbs. sugar
Beat yolks, sugar and salt until light and fluffy, about 5 min. Fold in flour. Beat whites until soft peaks form and then beat, adding sugar, until peaks are stiff. Fold a glob of whites into yolk mixture, then fold in the rest. Pour into pans and bake at 325 deg. for 15 min. Ice and store as for box mix.

Red Velvet Christmas Cake: Serves 12
A stunning cake can be made with the above technique baking the batter in 3 pans
Don’t browse for info online viagra take that risk result in it’s not worth it. Many of the toxins we ingest or make are stored in the fatty tissues; hence, obesity is almost always free. sildenafil super active So you should not feel levitra 10 mg http://djpaulkom.tv/crakd-backwoods-ashli-hall-gay-and-her-hype-mom-take-on-the-haters/ embarrassed taking about your erotic health, get the treatment right now. You may probably come up cialis viagra levitra with your own list of causes that affect your penile function, but the above-mentioned underlying medical conditions can play a major role in developing ED. 1 box red velvet cake mix, baked according to directions in 3, 9 inch round pans. You will have to adjust time, but see the Opera Cake above

Frosting
8 oz. cream cheese
8 oz. container of Cool Whip
Confectioners’ sugar to taste-optional
1 tsp. or to taste peppermint or other flavoring
Few drops green food coloring—optional
Beat the above ingredients together until smooth and creamy, adding sugar if desired to taste, flavoring and enough coloring to turn the mixture a light green. Frost the layers and then the outside of the cake. Decorate with sprigs of holly or crushed candy canes.

Pecan Bars: Yield 24 squares
1 box pecan cake mix
1/3 cup cooking oil
2 large eggs
8 oz. cream cheese
1/3 cup sugar
2 tsp. Maple flavoring
1-2 Tbs. milk
Beat the cake mix with the oil and 1 egg until crumbly-about 1 ½ -2 min. Reserve 1 cup; press the rest onto the bottom only of a 9 x 13 inch ungreased baking pan. Bake on middle rack of a preheated 350 deg. oven 13-15 min. until golden. Leave oven on. In beating bowel, with the same beaters, combine cheese, sugar flavoring and 1 Tbs. milk. Beat until creamy adding other Tbs. milk as needed. Top with reserved cup of crumbs. Bake about 15 min. until top is golden. Cool and cut into squares.

Black Forrest Brownie Swirl: Yield 24 brownies
1 box brownie mix (24 oz.)
1 can cherry pie filling
1/4 cup oil
3 eggs
¼ cup sugar
8 oz. cream cheese
1 tsp. vanilla
Candied cherries
Prepare brownie mix using oil and 2 eggs and ½ cup pie filling until well mixed. Stir in and lightly beat another ½ cup pie filling, leaving some cherry chunks.
Beat cheese, 1 egg, sugar and vanilla until smooth. Pour over brownie mix and cut through with a knife several times to give a marble effect. Arrange candied cherries over the top. Bake at 350 deg. 35-30min. until cheese is set and beginning to tan. Cool in pan and cut.

For those who prefer the traditional ending to a holiday dinner, seated at table or who just want a warm but special dessert on a cold night, I offer the next two recipes. If your oven is empty and you can conveniently watch the time, the baking time on these fits well with the time it takes to eat the entree.

Pear Tart: Serves 8
1 pie crust—commercial is O.K.
¼ cup butter
¼ cup sugar
1 egg
1/3 cup finely chopped almonds
½ tsp. almond extract
1/3 cup vanilla cookie crumbs
1 Tbs. powdered sugar
1/3 cup apricot or all fruit preserves
2 large pears cored and thinly sliced
1 Tbs. brown sugar
Fit pie crust into a 9 inch tart pan, taking care to mold the sides-cut off excess. Bake 5 min. in a preheated 400 deg. oven. Cool and spread crust with preserves. Beat butter at medium speed until creamy, add sugar, beat, then egg and blend well. Stir in almonds, extract and crumbs. Spread mix over preserves. Bake at 400 deg. until brown, about 20-25 min. Remove and sift powdered sugar over top.* Arrange pears over top in a circular pattern and bake in a preheated oven, at 425 deg. for 15 min. Sprinkle brown sugar over the top and bake 1-2 min. more.
*NOTE: Tart can be saved, chilled, at this point for 3 days.

Cranberry Crisp: Serves 6
12 oz. fresh cranberries=2 cups
1/3 cup sugar
½ cup chopped walnuts
1 egg
½ cup of flour
½ cup sugar
3/4 cup butter- melted
Lightly grease a 9 inch pie plate. Fill with berries, top with 1/3 cup sugar and nuts. Beat egg until foamy, beat in butter, flour and remaining sugar until batter is smooth. Pour over berries. Bake in a preheated 325 deg. oven until browned, about 45 min. This is best served warm with ice cream or whipped cream.
NOTE: This can be stored, the berries in the pie plate, covered, and the batter in a container in the refrigerator for about 3 days. Combine and bake. Probably can also be reheated in the microwave the day after baking.

Tips for serving and for the leftovers:
1) If you want to preserve some of these cakes for another occasion, positioning them on the table is important. It guides people away from cutting into them willy-nilly. I often cut a slice or two from the trunk of the log to give direction or a thin slice from the round cakes. The layered cakes can simply be sliced while frozen and the slices arranged on a plate for a new presentation. The log can usually be presented in its original form, but it too can be sliced to share the plate with the other cakes.
2) The fruit bread, tart and crisp are stored in the refrigerator not the freezer. Cut the remainder of the fruit “cakes” into interesting shapes or fingers, and present them plated with small squares of a quick muffin fruit mix, like Jiffy, baked in a loaf pan, with sugar and cinnamon sprinkled on top. It creates an economical, efficient and attractive presentation.

Hope this helps solve some problems to make Holiday entertaining easier for you.

FAST ELEGANT FOOD GIFTS FOR THE HOLIDAYS

Token gifts of food to send greetings or say “Thanks” have always been popular during the December holidays. I can remember when every food market displayed a variety of fruit baskets. I’m guessing they’re victims of improved transportation. The seasonal fruits, especially the citrus ones they showcased became regulars in the produce departments.

Fancy gift baskets of food can be found on line, but mainly they’re filled with packages of cookies, candy, crackers, cheese, jams and other commercially produced items. Of course, there’s a vast array of gourmet products available now too, but more and more the trend is to return to tradition and choose gifts with a homemade flair. I think, with our busy schedules it’s become important to personalize gifts. To have them say; “I took the time to make (find) this because you matter to me.” Or “Here’s something I enjoy and want to share with you.”

For someone who is really anti-cooking, there are people who specialize in making these ‘home crafted’ items to perfection but they’re usually quite expensive and require advance ordering. For the newbie, or the person who’s unsure about being able to pull off making such a gift, or short on time to do so,this post’s for you.

The easiest seeming food gifts are the cookies, brownies, soup etc. mixes in a jar, but I don’t advise them unless it’s a special recipe for an item the recipient likes. Even then, I would limit this choice to close friends. Don’t forget these gifts require additional ingredients, plus the time and labor to prep and cook. I’ve seen many that ended up on the back of a shelf, unappreciated. The only exception seems to be Chai Tea spice mix, now also used in coffee, for which there’s a recipe below.

For those who bake cookies, it seems a snap to “spread the wealth”, but this too can be a mistake unless the recipient is family or a close friend. Everyone knows they require time and effort, so a quantity may send too strong a message, and a few seem too obviously just a token. A happy compromise is to make extra dough and shape it into a log, much like the ones found in a supermarket. You can roll the dough in cocoa powder or finely chopped, toasted nuts then or include them with the gift. Wrap it in plastic wrap and store in the refrigerator for 2 weeks, or longer in the freezer. Present it gift wrapped with baking instructions and a note telling the recipient to store it in the freezer, then after the holidays are over and they get a craving for a sweet, they can slice off what they want, bake and enjoy. This is a real hit!

Flavored nuts are wonderful holiday gifts. Making them is a simple process, easy for a novice and the result is a classic gift. A small investment is turned into something elegant which, commercially produced, is expensive. The gift is acceptable on every level because usually, the home prepared product is better than its commercial counterpart making the cost irrelevant.

I realize there’s a lot of concern over nuts. In fact, I’m so allergic to Brazil nuts that I can’t eat another nut from the same mix, but allergies to the major nut varieties almonds, pecans, walnuts are rare. If you know the recipient well, or simply check with them, your gift should be welcome.

Presentation is easy too. Festive cans are available this time of year, even in dollar stores. Simply line the can with waxed paper, or put the nuts in a plastic bag, and the bag bottom down in the can, gathering it closed on top with a colorful twist tie. The Chai tea mix can be presented in a jar with a bow on top. A nice touch is to add a measuring spoon.

The first recipe below has been in my family for 5 generations at least. It’s the perfect example of home- made being superior to commercially produced. I, my family and friends agree that these salted almonds taste better than any gourmet offerings. So let’s get started.

Salted Almonds:
1 lb. shelled, RAW almonds—these are the ones with the brown skin still on, uncooked or salted.
½ tsp. butter
Salt
Cover the almonds with water, bring to a boil and cook for about 30 sec. Turn off the heat. Ladle about half the nuts into a large strainer and run under cold water, until cool enough to handle. Squeeze each nut to pop the skin off, and put the nuts in a bowl. Discard the skins. Repeat until all the ‘blanched’ almonds are skinless. Preheat oven to 350 deg. melt butter on a cookie sheet and toss the nuts through it with a wooden spoon. Bake the nuts until they’re a golden brown, about 30 min., tossing occasionally and keeping a close watch as they begin to brown, because then they can burn very fast. Turn them out onto a paper towel- lined flat surface and sprinkle generously with salt, tossing gently with the spoon. Let cool and place in jars, but don’t seal for at least 12 hrs. Transfer them them to cans or plastic bags to gift.

Sugared Pecans:
2 cups shelled pecan halves
1 cup light brown sugar
1/3 cup melted butter
1 tsp. cinnamon
Preheat oven to 325 deg. Stir all ingredients together and spread on a lightly greased cookie sheet. Bake for 15-20 min. stirring often. Cool on sheet and break apart with a fork. Package as above for almonds.

Mixed Pesto Nuts:
1 ½ cups pecan halves
1 ½ cups blanched almonds
1 cup walnut halves
3 Tbs. oil
2 Tbs. pine nuts
2 cloves minced garlic
2/3 cup chopped fresh basil
½ cup Parmesan cheese
½ tsp. salt
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NOTE: I see no reason why commercially made pesto can’t be used for this recipe.

Candied Nuts: For 2 ½ cups whole nuts or unbroken halves of walnuts or pecans.
Coffee Candied Nuts
½ cup very strong coffee
1 ½ cups sugar
1 Tbs. corn syrup
Cook above ingredients to soft-ball stage = 240 deg. F. Remove from heat, add nuts and gently stir until creamy. Spread on a greased cookie sheet and separate with a fork. Cool and package as above.

Orange Candied Nuts:
Substitute ¼ cup orange juice for coffee in the above recipe and add ¼ tsp. cinnamon. Proceed as above.

Glaceed Nuts: Can coat 1 lb. or more of nuts, but excess coating can’t be saved for re-use.

2 cups sugar
1 cup boiling water
1/8 tsp. Cream of Tartar
Heat ingredients in the top pan of a double-boiler on low, stirring until sugar dissolves. Then allow to boil unstirred until syrup reached hard-boil stage= 300 deg. F. Place pan over one of warm water to prevent hardening and quickly dip nuts. Remove them with a fork or slotted spoon to dry on waxed paper. Allow to dry and harden before moving for packaging.

Chai Tea:
Spice Mix
2 ½ tsp. ground ginger
2 tsp. ground cinnamon
¾ tsp. ground cloves
¾ tsp. ground cardamom-recommended but optional
1 tsp. ground nutmeg
1 tsp. ground allspice
½ tsp. freshly ground black pepper
This can be jarred and gifted on its own, leaving the amount of sugar and cream to the individual .In fact the authentic, imported gourmet brands don’t grind the spices preferring to leave them whole. People brew it with leaf tea and strain the finished liquid adding cream and sugar before serving.

OR include
1 ½ cups sugar
1 cup nonfat dry milk powder
1 cup French vanilla flavored nondairy creamer
1 cup regular nondairy creamer
*1 ½ cups instant tea. See note
Blend spices into a fine powder, remove to a bowl. Blend sugar in same blender to superfine and combine with spices. Stir in milk and creamers, incorporate well and package in jars.
Note: If making a tea mix, blend tea with spices, if not, omit tea.
To serve bled 2 heaping Tbs. into a mug of boiling water for mix with tea in it OR place 2 heaping Tbs. of spiced mix in a mug and pour over boiling tea or coffee. Stir well.

HOW TO MAKE MAGIC WITH LEFTOVERS

Bet you thought I was going to offer a list of recipes. Nope! Been there done that! Don’t believe it? Check the site archives for relevant posts from Dec.-Jan. 2012-2016 or simply click on those for sides and poultry on our home page panorama. This posting isn’t about USING UP leftovers, but about saving them to enjoy in various ways later, or, in short, freezing them. This is the first of at least two holiday dinners, perhaps more, for most of us and a great time to figure out ways to handle the surplus.

Personally, I like one re-run of the dinner a night or so after, not everything, just a balanced sampling to judge how well I did, but that’s it. Any other leftovers have to be presented differently or in other combinations at later dates. I’m sure you guys have your own reasons to avoid the leftover treadmill; guests and insufficient quantities for them, other plans, dietary overload and honestly, boredom with repetition. In all cases the solution is to use magic. Make leftovers disappear and reappear in the future as something else. The only way to have this trick work is by freezing.

Pan sauces are what make the ‘Presto!’ possible, especially for meat. Any of the many recipes that call for browning thin pieces of meat in a pan, removing them and deglazing the pan with liquid to make a sauce, then returning the meat to the pan to finish it or rewarm, qualifies for a leftover-make-over job(See posts for 12/4&12/14). The only change is that rather than browning the meat, the sauce is started by browning a little butter, optionally with a bit of oil and adding a few grains of bouillon powder. Proceed as the recipe dictates and simply add the leftover meat when directed it be returned to the pan. To make a frozen dinner for a later date, put the meat in a plastic container, pour over the sauce and cover with plastic wrap before adding the lid.

The same process can be used with frozen meat to make a quick meal. Simply make the desired sauce and add the thawed meat to it, heat through and serve. This holds true for more traditional sauces as well, such as a Béchamel, or white sauce for a la King, or curry. Voilà! Dinner is served!

Vegetables can be frozen in their serving sauce but not sauced before freezing as meat. For example, if you want to combine different ones into a gratin for later, cut them into a uniform size and freeze them together but don’t make the sauce or topping until thawed and ready to cook for serving. It’s also surprising how well many vegetable dishes’ flavors blend, when they’ve had a chance to meld during freezing. Often further enhancement isn’t needed. Saves work! Raw vegetables don’t freeze without blanching.

So let’s brush up on freezing facts. There are relevant posts in the site Table of Contents for 1/19&25/12, 2/2/12. which may help. First, a full freezer is most efficient, since it uses less energy. Second, a freezer works best when the temperature is set at -10 deg. F which assures that it will consistently operate at 0 deg. F despite the door opening and the addition of more foods. This is the optimal temperature for preserving food. Another recommendation is that there be 1 inch of space between packages to maintain air flow, but I confess this is beyond me. I’m always short of room!

A well maintained freezer should keep food safe for 36-48 hrs. during a power failure. If you anticipate one or are going away and want to make sure your frozen things are still safe, a neat trick is to freeze an inch of water in a plastic cup and put a quarter on top. You can gage by its position in the cup if the power was off, for how long, if things have refrozen and what to check. If the coin has sunk into the water, there will be ice crystals in the food packages and a check should be made before re-freezing, seafood should be discarded, and some quality will be lost in the foods that can be saved. If the quarter is on the bottom of the cup, and the water is frozen over it, everything is suspect.

Proportioning is as important in freezing leftovers as it is with fresh items, and should be done in your normal amounts. I’ve found two-serving size packages best. I can open as many as I need, but the smaller sizes freeze faster, are easier to arrange in the freezer, even when grouped in a bag they’re flexible. This is especially true of dealing with leftover roasts. Of course it depends on the amount that remains, but I strip the meat from the bones and package it tightly in plastic wrap, according to size for possible use, large pieces to small soup ones. (One note, poultry white meat tends to dry. Plan to use it first.) Loins, I debone and slice. Bones can be frozen separately, but their shape is an awkward fit in the freezer. I find it easier to simply boil them and store the broth in small containers.

Other foods can be dealt with in the same way. One doesn’t freeze a large casserole if one normally cooks for few. Soft items or things with a liquid content, a sauce or gravy, should be frozen in freezer box containers with tight lids. These are sold in various sizes in packages of 3 in supermarkets, even in Dollar Stores. Their advantage is that they can go straight to the microwave, which is the preferred method of re-heating these foods. They also allow for combining leftovers into complete frozen dinners to have ready for busy nights in the future. To ensure freshness when using boxes, cover the surface of the food with plastic wrap, smoothing out any air pockets, before closing the lid.

Desserts can be dealt with much like roasts. Cake, whole or sliced, wrapped tightly and stored in plastic bags is fine. Pies and other desserts should be covered in plastic wrap, arranged in boxes with tight lids. This category can be tricky though. Dishes with fresh fruit mixed in don’t do well, neither do egg based custards. One guide is that if the dish doesn’t exist commercially frozen, you shouldn’t try to do it at home. It’s often better to share any excess, or make it available to the family as a snack.

Cold, fresh salads are not open to freezing. Hot cooked ones, like hot chicken salad, follow the normal rules. I’m including lists of foods that freeze well and those that don’t at the end of this post.

Obviously, plastic wrap plays a big part in freezing leftovers. It’s easy to use, sticks to itself, allows visibility, but above all it’s airtight, and this is very important. There are 5 factors which can spoil frozen food:

• Bacteria, yeast and mold which can be stopped by using quality products, sanitary cooking conditions and storage at proper temperatures, which is covered above.
• Enzymes are in all foods and account for ripening but are not a concern here since the food has been cooked.
• Formation of ice crystals can be avoided by making sure the freezer temperature is properly set to freeze the food as quickly as possible.
• Oxidation occurs when air is trapped in the package. The oxygen causes a chemical reaction that destroys quality.
• Freezer Burn is caused by improper wrapping too, but is caused by the dry air circulating in the freezer draining the moisture from exposed food.

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Although the last two are not considered health risks, they very definitely ruin texture, quality and taste. So assuring that no air is trapped in the wrapping or reaches the food is very important. It’s vital to make sure the plastic wrap adheres to every surface of the food without any air bubbles or gaps. This means tightly wrapping packages and covering the surface of boxed foods before putting on the lids. Always remove the wrap before heating or using the food.

As a general rule for freezing, always make sure food is cool before packaging, preferably at least a little below room temperature. Steam vapors trapped in the wrapping speed up oxidation and can create gaps in the wrapping to allow for freezer burn.

Zip lock bags are a useful tool in freezing too. They are great for irregularly shaped things like roast bones, corn kernels and sauces. Gravies, where fat rises to the top and solidifies, store better in plastic containers. Heavier plastic bags are good for holding packets of meat. I use them for chicken parts and of course for leftover roast meat. However, always carefully press the air out of the bags, even though the packages inside are individually wrapped.

Re-heating most leftovers is a job for the microwave to be done in intervals, rotating occasionally according to amount being heated and the oven manufacturer’s directions. Thawing isn’t usually necessary but crispness is lost in freezing, so a quick run under the broiler can be a good finishing touch for those dishes that have breading or a crust. The packets of roasted meat should be thawed. Larger pieces can be added to stove top sauces, medium ones to unbaked casseroles and small shreds to soups. Broth should be thawed in a pot as a soup starter. Desserts can just be thawed and eaten, unless they are meant to be served warm, then they get the microwave treatment. All cooked frozen foods should be heated and/or eaten upon thawing. Do not put it in the fridge for the next day or let it sit on the counter.

Leftover foods with a combination of ingredients should be eaten within 3 months at most. Taste and texture both suffer if kept for longer periods. Things with many small pieces, ground meat, even cooked in meat loaf, or the shreds meant for soups, offer more surface areas and can spoil faster, so should be used up first. The salt in cured meats like, ham and bacon speeds rancidity, so if they must be frozen, in a casserole say, be sure it’s only for a short period.

That’s about it for the “How tos” so now let’s look at the “What tos” and “What not tos”. Here are the promised lists of cooked foods that freeze well and those that don’t.
Cooked foods that freeze well:

• Pastries, rolls, bread, cakes, baked and unbaked. A little oatmeal or cookie crumbs help retain the moisture in raw fruit pies.
• Meat loaf
• Casseroles
• Pasta, rice and couscous, sauced or not. May need 1 Tbs. or more of water before reheating for solo use, but not if adding to soup or other liquid.
• Cooked beans. If making them for freezing, slightly undercook. If it’s a dish with ham or bacon use within 2 weeks.
• Custards thickened with arrowroot or tapioca
• Hollandaise Sauce will separate due to the egg yolks and will need whisking after thawed
• Soups, but any milk or cream addition should be made when reheating to serve

Cooked foods that DON’T freeze well:

• Eggs—whites become watery if raw, including icings and soft fillings made with them, and rubbery cooked. A few grains of salt prevent yolks from thickening.
• Custard and cream pie fillings
• Cured meats(see above)
• Milk products with a butterfat content of less than 40% will separate
• Fried foods
• Cold salads
• Mayonnaise (not incorporated in a dish) and other emulsified sauces must be beaten again
• Pepper, cloves and synthetic vanilla become strong and often bitter
• Fat separates in gravy and must be beaten or whisked
• Salt loses flavor
• Sauces thickened with flour or cornstarch separate and must be stirred well or whisked
• Eggplants and potatoes other than mashed and candied sweet s
• Raw vegetables must be blanched first

RECIPE EXAMPLES: These are for 2 servings but are easily doubled. They can be used for poultry, pork and veal. As stated above, if the sauces are added to the meat before freezing, they can be boxed as frozen dinner entrees to be eaten at a later date.

ORANGE SAUCE – Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion diced fine
1 Tbs. oil
¼ tsp. bouillon granules
¼ cup frozen orange juice concentrate*
¾ cups white wine
1 Tbs. soy sauce or to taste
orange marmalade or brown sugar to taste
3 Tbs. match stick pieces of orange rind ½ inch long
Sauté the onion in the butter and oil until soft, about 3 min. Add the bouillon, juice, wine, soy sauce and orange rind. Stir to mix well and taste to adjust flavors adding marmalade or sugar as needed. This sauce should be tangy. Add the meat to the pan and simmer, covered, for about 10 min. to infuse the flavors. Serve hot.
* ½ cup if fresh orange juice is substituted, and dissolve ½ tsp. of cornstarch in the liquid first, and stir until slightly thickened before adjusting seasoning or adding the meat..

Variations:
1)This technique works well substituting ½ cup, or to taste, leftover whole cranberry sauce for the frozen orange juice concentrate, mixing it with the wine and omitting the soy sauce and marmalade. The orange rind is optional and lends flavor
2) After sautéing the onion in the oil, substitute 1 cup Madera or Marsala with 2 tsp. cornstarch dissolved in it. Add with meat and gently stir until sauce thickens. Serve at once.
3) Substitute white wine for the others mentioned above. Add 1 tsp. dried Tarragon and 8-12 raw shrimp with the meat and stir until shrimp is pink and sauce thickens about 3 min.
4) Add ½ cup roughly chopped reconstituted sun-dried tomatoes and ½ tsp. dried oregano to the pan with the 1 cup white wine and optionally about 8 sliced stuffed olives. Stir to partially thicken sauce. Add meat and heat through. Serve hot.
5) Add 1 Tbs. oil, 1 ½ cups canned diced tomatoes and garlic powder to taste. Serve hot on a bed of fresh or canned spinach.

SAUCE NORMANDY: Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion diced fine
1 Tbs. oil
1 cup apple juice—preferably cider
2 thick apple slices—core removed
Brown sugar and cinnamon for sprinkling
1 Tbs. brandy – optional
¼ cup sour cream- optional
Sauté the onion in the butter and oil until soft, about 3 min. Add the bouillon, brandy, if using, and juice and bring to a boil. Reduce heat, add meat, topped with apple slices sprinkled with sugar and cinnamon. Simmer covered for about 10 min. basting occasionally, until apple is cooked and sauce has boiled down a bit. Remove meat without disturbing apples and add cream to pan, if using. Stir to incorporate and warm through. Spoon the sauce under or around meat, not over the apples. Serve hot.

Sour Cream Sauce: Serves 2
2 portions of large pieces of frozen turkey or pork -thawed
1 Tbs. butter
1 medium-small onion sliced fine
1 Tbs. oil
¼ tsp. bouillon granules
4 oz. sliced mushrooms or 4 oz. canned-drained
¾ cup sour cream OR equal amount half and half 1 with 2 tsp. lemon juice
6-8 stuffed green olives – sliced or 1 Tbs. capers
Parsley and Paprika as garnish.
Sauté the onion in the butter and oil until soft, about 3 min. add the bouillon, cream and mushrooms. Stir to incorporate. Add the meat and gently heat through for about 10 min. until sauce thickens. Add the olives or capers after the first 5 min. Serve hot garnished with paprika and 2 Tbs. parsley if using fresh, 1 Tbs. dried. Serve hot.

7 DESSERTS FOR THANKSGIVING THAT AREN’T PUMPKIN

Turkey and pumpkin, in fact all winter squash, are native to North America, so it’s logical the traditional American Thanksgiving Dinner should feature roast turkey and pumpkin pie. In fact, Pumpkin Pie Spice Mix has become so popular that it’s now considered the signature flavor of fall. For those who like the taste but not the pie, I wrote a post on Oct. 6, listing other pumpkin or squash desserts that can substitute.

Then there are people, and I’m one of them, who would prefer a different type dessert. Fortunately there’s lots of autumn produce with tempting recipes, nuts, apples, pears, cranberries, grapes and/or raisins. After all, Thanksgiving is officially a ‘feast’, and that implies options, so why not include dessert choices? I’m listing several recipes which ‘fill the bill’. They also fit the requirements I’ve been following in this series of postings. They can be made ahead, are easily transported, need little attention on site, and a few will appeal to those seeking something ‘lite’ after a big meal.

Offering a dessert selection on Thanksgiving isn’t a new idea. Since colonial times, mince pie was a Thanksgiving alternate to pumpkin, but, aside from being an acquired taste, mincemeat has some 20 ingredients and is so labor and time intensive that by the 1920s it was mainly commercially produced and by the 1940s offered in condensed blocks in expensive specialty stores. It disappeared from menus because like many antique foods, it doesn’t fit in a healthy diet,requiring goodly amounts of sugar and suet. I offer a 21^st century recipe that imitates the taste. The Apple, Raisin, Walnut Pie can be made days in advance, assembled and baked on the day.

The French Apple Pie recipe is one of mine. It’s more a compote than regular apple pie and lighter without a thickened filling or upper crust. The Pecan Pie is the first recipe I ever developed and the one that started me down this road. I lived in a section of the U.S. where it was never served, and I decided, if I had to make the pie, I would not settle for one with an overly sweet gelatin-like filling and a few nuts on top. I wanted one with pecans in it, on it and a custard-like filling. I got what I wanted, if you agree, let me know.

I’m saving the cranberry recipe for December. The color is better suited for those holidays, and the fruit is part of the Thanksgiving meal so who needs repetition? Without frosting, the cakes are less sweet than regular layer cakes. The apple one makes a great snack or even a breakfast. The rest of the dessert recipes below are for those who crave something lighter, less filling, to end the meal.

So Happy Thanksgiving! Enjoy your dinner and we’ll deal with the leftovers, in a slightly different approach, next week.

PIES: All serve 8-10, baked in a 9 inch pan. Packaged pie crust dough is fine or—
My Crust Recipe for single crust pie
1 cup flour
1/3 cup shortening- Crisco
3 Tbs. + if needed ICE water
In a deep bowl, cut shortening into flour with 2 knives until pea sized crumbs form. Add the water a Tbs. at a time mixing until dough holds together. Form into a ball cover and chill 30 min. Roll on a floured surface until slightly larger than the pan. Line the pan with the dough, cutting off or tucking excess under and crimping edges. Crust can be frozen, chilled or baked ahead according to pie directions.
French Apple Pie
3-4 lb. cooking apples-peeled, cored in ¼ inch slices
¼ cup melted butter
¼ cup sugar
½ tsp. ground cinnamon
Successively layer the apple slices so they lay flat, in the pie shell; a circular pattern looks best for presentation. Sprinkle each layer with some sugar and cinnamon. When the crust is filled, pour the melted butter over all, and then garn garnish with sugar and cinnamon. Bake in a preheated 450 deg. oven 10 min, then at 350 deg. for 30-40 min. until apples are tender and crust is crisp. Best done serving day, but can be done the day before. Store at room temperature.

Apple, Raisin, Walnut Pie
1 ½ cups chopped cooking apples
2 cups raisins
3 cups apple cider
1 cup sugar
1 tsp. cinnamon
1 Tbs. lemon juice+ ½ tsp. zest
2Tbs.butter
½ tsp. salt
3 Tbs. cornstarch
½ cup chopped walnuts.
Double crust recipe or buy 15 oz. package of 2 dough rounds
NOTE; I like a thin crust, so this will allow for some extra, especially if making a lattice top. Don’t use over a heaping ½ cup shortening. Store left over dough chilled and use within 10 days, or roll and freeze.

Line pie pan. Dissolve the cornstarch in ¼ cup of the cider; put all the other ingredients except the walnuts in a pot and heat to boiling. Stir in cornstarch mix, and simmer, stirring until thickened. Stir in nuts. Pour into bottom crust. Top with top crust, well vented, or lattice top. Bake at450 deg.for10 min. then at 30-35 min at 350 deg. Cool before slicing.
To prepare in advance; the cooked filling can be kept chilled, in a plastic container for several days and then poured into the shell and topped before baking. The pie pan can be lined and the top crust dough kept chilled in plastic wrap for several days as well.

My Pecan Pie
¼ cup butter
2/3 cup brown sugar
3 eggs well beaten
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1 tsp. vanilla
Dash salt
1 cup pecan halves-divided 1/3 cup reserved
Crust for pie shell
Chop 2/3 cup pecan halves. Cream together the butter, brown sugar and salt, add the syrup, incorporate well, then fold in the eggs and chopped nuts blending evenly. Pour into the pie shell and use the reserved nuts to decorate the top. Bake in a 450 deg. oven 10 min. and reduce heat to 350 deg. for 30-35 min. more until a knife inserted comes out clean. Cool. Pie will puff then fall slightly. Serve on day of baking or store covered overnight.

CAKES: Both serve 8
Pear Ginger Cake: Use a 10 X 2 inch round cake pan. Serves 8 well
6 pear halves preferably fresh from 3 Anjou pears. (1) 16 to17oz can of pear halves can beused, see below **2 Tbs. butter
½ cup brown sugar
¼ cup maple syrup – -pancake can be used
½ cup chopped pecans Or 6 tablespoons craisins or raisins
1 box gingerbread mix
If using canned pears, skip this paragraph. Peel, halve and core the pears. Place cut side up in a microwave safe dish, with enough water to cover half way up the sides and ¼ cup sugar. Cook on high, @ 3 to 4 min., epending on the oven wattage, or until just fork tender. Allow to cool in the liquid. Preheat the oven as per cake box directions, and grease the pan well. Melt the butter, mix in the sugar and syrup, blending well, and pour into the bottom of the cake pan. Drain the pears, reserving the juice, and arrange them, cut side down, attractively in the bottom of the pan on top of the sugar mixture. Sprinkle the nuts, or craisins, in the spaces between the pears.

Mix the cake according to directions, substituting the pear juice for equal amount of required liquid. Pour the batter on top of the pears. Bake according to directions, plus five minutes, or until a toothpick inserted into the center comes out clean. Leave the cake to cool in the pan for at least 20 min. allowing the bottom to set. Invert pan on a plate to remove the cake. *Fitting the pan bottom with a round of greased parchment paper helps the cake to flip out easily. Once it’s plated, simply peel off the paper ** Fresh pears are better for this cake, because, once cooked, pears are very fragile. Canned ones, having been boiled until soft, are harder to handle, and might not support the weight of the batter as well as fresh.

Dutch Apple Cake: Use an 8 inch round cake pan
2-3 apples-depending on size, peeled, cored and sliced
1 cup flour
2 Tbs. sugar + a little for garnish
2 eggs beaten
2 ½ oz. butter
2 Tbs. milk
½ tp. baking powder
¼ tsp. salt
Cinnamon and sugar for garnish
Sift dry ingredients, blend in butter. First stir in eggs then milk. Pout into a greased and floured pan and arrange apple slices decoratively in a circular pattern over the top. Sprinkle with cinnamon and sugar. Bake at 450 deg. for 40 min. Serve inverted onto a plate or from pan. Optionally pass whipped cream. Can be made 1 day ahead, store at room temperature.

FRUIT
Wine Poached Pears: Serves 8
8 Bosc pears—peeled but stems left on
2 cups cranberry juice
1 cup lighter red wine such as red zinfandel or Pisano
1cup water
¼ cup sugar
1cinnnamon stick
Put everything but pears in a large pot and heat to dissolve sugar, bring to a simmer and add pears. Cover and continue simmering, turning occasionally until pears are tender 15-20 min. Cool in syrup still turning to keep color even. Can be made a couple of days ahead, but chill fruit separate from syrup to keep color even. Gently re-heat syrup and serve around pears.

Grapes in Sweet Sour Cream: Serves 4
2 lb. seedless grapes –red makes a better presentation
1 cup sour cream
¼ cup sugar- or to taste
¼ tsp. cinnamon
Remove grapes from stems, wash and dry well. Stir the cream, sugar and cinnamon together and taste to adjust seasonings. Gently stir in the grapes and chill well. Serve in compotes. Can be transported separately and mixed before serving. Cream can be mixed a day or two in advance.

PORTABLE VEGETABLE AND SALAD RECIPES FOR THANKSGIVING

The past few weeks, I’ve been talking about amortizing holiday preparation to save money, time and stress by buying ingredients and cooking in advance. Thanksgiving is the perfect time to try this approach, especially if your gathering involves family and/or friends who contribute dishes to the feast. Having things that need little finishing or only re-heating time can make a big difference. It allows for a flowing schedule by freeing appliance waiting time, especially with a bird in the oven, and counter space, reduces ’prep-mess’ and clean-up, to say nothing of helping to avoid frayed nerves in the kitchen.

Below are recipes for vegetables and salads that are simple to make ahead, can be transported easily and are quickly finished or re-heated for serving; perfect Thanksgiving fare. They round out last week’s posting of stuffing and potato suggestions that fit the same qualifications. Next week I’ll tackle fall desserts but please check out my recent posts of Oct. 6 and Oct. 13, and that of Nov. 13. 2015, covering pumpkin desserts and squash dishes which also fit Thanksgiving menu tastes and requirements.

Corn Pudding: Serves 6
2 (14oz.) cans creamed corn – yellow or white
1 (14 oz.) can whole corn kernels –yellow or white
2 eggs – beaten
Cinnamon for garnish
Combine all ingredients in a lightly greased 2 quart casserole, sprinkle with cinnamon. Bake in a 350 deg. oven for 30 min.or until top is set. Can also be cooked in a microwave for 8 min. turning once. To transport, put the mixed ingredients in a plastic container and pour into casserole to bake. Serve hot

Spinach Pie: Serves 4
1 (10 oz.) package frozen chopped spinach-thawed, partially drained
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
Pinch nutmeg
Mix first 3 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake in a 350 deg. oven for 30 min until set or microwave for about 8 min. turning once. Serve hot. To transport, put the mixed ingredients in a plastic container, then pour into a casserole to bake. Serve warm.

Balsamic Brussels Sprouts with Walnuts and/or Bacon: Serves 6-8
1 lb. Fresh Brussels sprouts trimmed and parboiled 5 min. OR 1 lb. frozen and thawed
1 1/2 Tbs. oil
1 Tbs. balsamic vinegar
1 tsp. dried crushed rosemary
1/4 cup crumbled, cooked bacon
1/3 cup chopped toasted walnuts
Drain and dry sprouts, toss with oil, vinegar and rosemary. Roast on a foil covered baking sheet at 375 deg. for 30-35 min. Toss again with nuts and bacon in deep dish and serve. For advance preparation, roast sprouts, chill and microwave to reheat, then toss with bacon and nuts just before serving.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled
1 lg. head cauliflower
1 cup milk
2 Tbs. flour
2 Tbs. butter
1/4 cup shredded cheddar cheese
1/2 envelope chicken bouillon granules
3 Tbs. shredded Parmesan cheese
Paprika and dried parsley for garnish
Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.
Variation: Cauliflower Polynesian: Serves 4
1 large head cauliflower divided into flowerets
½ tsp. garlic powder-option 1
1Tbs.oil-option 1
2 Tbs. grated Parmesan-options-1&2*
¼ cup melted butter- option 2
½ cup plain breadcrumbs
Salt and pepper
Paprika and dried parsley for garnish
*Cheese can be added to either of the optional methods of cooking the cauliflower.

Option 1-In a casserole dish, toss cauliflower in oil, sprinkle with garlic and bake, covered with foil at 400 deg. for 20 min. uncover. Top with crumb mix and garnish, bake an additional 20 min.
Option 2- Boil as directed above for 10 min. drain well then place in a greased casserole dish. Top with crumb mix, garnish and bake at 400 deg. for 20 min until browned.

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top, add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.

Halved Acorn Squash: 4 servings for each topping recipe A 2 lb. quartered pie pumpkin=2 acorn squash halves =4 servings
Halved acorn squash is a favorite with my family, but I have always cooked it in the oven, and found that left-overs looked wilted and dried in reheating; not something to make ahead for a feast. This recipe is so quick that it might open the dish to consideration for a big Thanksgiving dinner. The sauces might help it stay fresher tasting too. Quartered pie pumpkins can be used as well in either recipe.
To Cook Squash
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Stove Top: Pumpkin Quarters: Seed and drop into boiling waterfor10-15 min. until fork tender; drain. Can be done ahead to this point and stored, chilled in plastic wrap. Arrange cut side up in a baking dish and spoon topping into cavities. Roast at 400 deg. for 15 min. basting once.
NOTE: The cooking methods are interchangeable once the topping is added.
Apple, Maple, Nut Topping
1 cup applesauce
1Tbs. maple syrup
¼ cup chopped toasted walnuts
½ tsp. cinnamon
Mix ingredients and spoon into acorn squash halves or pumpkin quarters. Cook on high 3 min. or roast 15 min. at 350 deg. basting pumpkin quarters once.

Maple Chipolte Glaze
1/3 cup minced chipotles in adobo sauce
¼ cup finely chopped onion
1 Tbs. butter
3 Tbs. maple syrup
1/8 tsp. curry powder
Salt to taste
Saute onion in butter until tender; about 2 min. Add the other ingredients and cook, stirring about 1 min. more until blended. Follow directions above.

SALADS

Rutabaga Teriyaki: Serves 6
I love rutabaga, but I think for this I would microwave the slices 30 sec. or so and then soak them in cold water to crisp.
2 small rutabagas peeled and cut in thin slices. A mandolin night is advised
1 cup thinly sliced carrots
1 Tbs. grated gingerroot
½ cups balsamic or sherry vinegar
1 Tbs. EACH honey, soy sauce
Mix liquids well in a deep bowl. Add the other vegetables and toss. Chill for at least 1 hr. Add ginger just before serving.

Apple and Almond Salad: Serves 4
! small head Romaine, red or green leaf lettuce or 3 Belgian endives
2 firm apples, peeled cored and diced
2 Tbs. toasted slivered almonds
1 Tbs. lemon juice
1 minced garlic clove OR 1/4 tsp. garlic powder
4 Tbs. oil
Salt
Whisk last 4 ingredients together. Cut greens crosswise in thin strips, Toss with fruit and nuts, and again with dressing mix. Serve at once or reserve nuts, chill and toss them in before serving.

Colorful Fruited Coleslaw: Serves 10
2 medium red apples, cored and chopped-not peeled
1 cup seedless grapes-halved-red or green
1/2 cup toasted chopped walnuts
1 cup raisins
½ cup chopped onion
4 cups shredded cabbage
2 Tbs. cider or wine vinegar
2 Tbs. brown sugar
2 tsp. brown mustard
Whisk last 4 ingredients in a small bowl. Toss everything else in a large serving bowl then toss with dressing mix. Cover and chill 2-6 hours before serving. Dry ingredients can be mixed the night before, chilled in water, drained and tossed with dressing in the morning, or transported separately and combined a couple of hours before serving.

Spinach Salad with Candied Pecans: Serves 8
1 (7oz.) bag of spinach
2 ripe pears thinly sliced
1 small red onion thinly sliced
1 1/4 cups pecan halves
¼ cup butter melted
¾ cup packed brown sugar-divided
¾ tsp. cinnamon- divided
½ cup white wine vinegar
1/3 cup olive oil
Dash salt and freshly ground pepper
Toss nuts, butter, ½ cup sugar, ¼ tsp. cinnamon together; spread on a greased baking sheet and bake 325 deg. for 15-20 min. stirring often. Cool and break apart. Whisk last 4 ingredients, remaining sugar and cinnamon in a small bowl and set aside. When serving gently toss vegetables on a large bowl, add dressing and top with pecans. If transporting, take nuts in a bag, dressing in a bottle, and the first 3 ingredients whole and unopened. Keep everything but the nuts chilled. Slice, combine and toss just before serving.

5 STUFFING, 5 POTATO RECIPES TO MAKE AHEAD FOR THANKSGIVING

Some holidays don’t seem complete unless the dinner consists of traditional family recipes. Others have an open menu, so long as the foods are seasonal. Thanksgiving falls in the middle. Turkey, cranberry sauce and pumpkin pie are musts, so is stuffing, but even when cooked in the bird, recipes vary. The choice of side dishes and additional desserts was always optional, but preferably of autumn produce.

In recent years the holiday has been returning to its communal roots, celebrated with family and/ or friends and the menus have become collective efforts. Actually, the changes are in keeping with the spirit of the holiday and have added to it. New ethnic twists on traditional foods, and the concept of sharing the work, as well as the meal, have added a sense of fun.

While lessoning the work load, these changes add new problems for the person hosting the feast, who now becomes more a coordinator than a creator. This isn’t a “Bring what you want” covered dish supper. It takes organization to produce a balanced holiday dinner. While some guests will offer to bring specific things, most will ask what is needed and even be open to suggestions. Usually the biggest menu gaps will be in alternative stuffings, side dishes and salads and it’s good to have recipes on hand.

This raises another obstacle, though. The recipes offered have to be for dishes that can be made ahead, are portable and need only chilling or little cooking, because refrigerator space, oven(s) and kitchen time will be at a premium. This is also an aspect to consider when planning the dinner. In fact, if it’s a large gathering, you may be glad to have someone bring a spare microwave or counter-top along, and be thankful for cold weather. I have several times!

The next two posts are about dishes that fill the above requirements. Hopefully, you might find them helpful in planning your holiday dinner. The first week has stuffings and potato recipes and the second vegetables and salads. They are all easy to make and some offer options to the basic directions which can inspire modifications or improvements.

STUFFINGS

Apple-Walnut Stuffing: Serves 12
8 oz. chopped mushrooms
1 lg. onion –chopped
2 ribs celery – sliced
1 lb. sausage –hot, sweet, pork or turkey
1/3 cup butter
2 lg. cooking apples, peeled and diced
4 cups herb seasoned stuffing mix-add sage or thyme and onion powder if not included
½ cup chopped toasted walnuts
1 ½ cups chicken or turkey broth
1 egg- well beaten
Cook sausage until no longer pink in a large skillet, drain and set aside in a large bowl. Melt the butter in the skillet and sauté the vegetables 4 min. add the apples and cook 2 min. stirring constantly. Add to bowl with sausage. Add the stuffing mix and nuts to the bowl; toss then add the broth and egg; toss again. Spoon into a greased 2 quart casserole or dish, cover and bake in a preheated 325 deg. oven
20 min. Uncover and bake 25-30min.until internal temperature is 165 deg.
To make ahead: Chill to store, bring to room temperature and microwave, covered, on high 3-4 min. until heated through.

Shiitake and Sourdough Stuffing: Serves 8
3 cups sliced shiitake caps
1 celery stalk- sliced
1 cup chopped onion
¼ cup butter
6 cups sourdough bread in ½ inch cubes
2 Tbs. chopped Italian parsley
½ tsp. thyme
¼ tsp. dried sage
1/3 cup turkey, beef or chicken broth
Salt and pepper
In a large pot sauté vegetables in melted butter for 10 min. or until tender. Remove from heat and stir in the other ingredients. Bake in a greased 3-quart casserole in preheated 325 deg. oven for 30 min. until bread is toasted and golden on top.
To prepare ahead: Store chilled, bring to room temperature and microwave, uncovered 4 min or until heated through.

Brown and Wild Rice Dressing: Serves 6
1 pkg. brown and wild rice mix
3 cups sliced fresh mushrooms
4 oz. sausage, sweet, hot, pork or turkey
1cup diced onion
1 small carrot sliced thin—about ½-3/4 cup
½ cup dried cranberries or cherries
¼ cup chopped Italian parsley
2 Tbs. fresh or 1 Tbs. dried basil
1 Tbs. oil – if needed
Cook rice according to directions and set aside. Saute sausage and vegetables in oil, if needed, until meat is browned and vegetables are tender. Drain and stir in the other ingredients and stir rice into the sausage mix. Place in a casserole dish and serve or chill and bring to room temperature before reheating in a microwave to serve.

Vegetarian Version: Serves 6
2 cups cooked brown rice
2 cups cooked wild rice
6 scallions chopped
½ cup toasted chopped walnuts or slivered almonds
2 Tbs. orange zest
Juice of one orange
1/3 cup plumped raisons, dried currants or cranberries
¼ cup EACH chopped fresh parsley and basil
Salt and pepper
Combine everything in a large bowl, toss well and chill to meld flavors. Serve cold or at room temperature.
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Crisp Squash Dressing: Serves 4
2 lb. squash- butternut is best-peeled, seeded and cut in 1inch cubes
4 Tbs. butter – divided
1cup diced onion
2 cups toasted bread cubes
½ tsp. salt
1/3 tsp. pepper
½ tsp. crushed dried rosemary
1/3 cup toasted chopped walnuts
Boil squash in water 7-8 min. until crisp tender. Drain well and toss with half the salt and pepper and 1 Tbs. butter. Put in a 3 quart baking dish and set aside. Saute the onion in remaining butter until soft, add the bread and remaining seasonings and coat well with butter, add the nuts. Spoon over the squash and bake in a preheated 400 deg. oven for about 10 min. until bread is golden. Toss lightly before serving. Prepare the day before, chill, bring to room temperature and bake just before serving.

POTATOES are a favorite part of most holiday menus, even those which include stuffing, but though they store well raw, they don’t keep as well cooked. This limits the choices for anyone wanting to prepare a potato dish ahead to an option of mashed, which freeze, or dishes with a cream sauce, which keep refrigerated for up to 5 days. The best presentation for potatoes prepared ahead is double baked stuffed, chilled even frozen between bakings. Minus commercial flash-freezing, preserving dishes in a cream sauce can be ‘iffy’ because of a tendency to dry. The best thing to do is to chill them, in sauce, and bake before serving. If oven time is a problem, bake and reheat, covered, in the microwave. The recipes below should point in the right direction for successful holiday dishes, whether at home or away.

Two Scalloped Potato Recipes: Scalloped potatoes are a popular easily transportable side dish and these two recipes are quick to make as well.

Harvest au Gratin Potatoes: Serves 4
1 large sweet potato in ¼ inch slices
2 medium Yukon Gold potatoes in ¼ inch slices
¼ cup chopped onions
2 cups 1% milk
3 Tbs. flour
1 Tbs. butter
Salt & pepper
1/3 cup grated Parmesan cheese
Paprika and dried parsley flakes- for garnish
Boil potato slices in water until crisp tender about 5 min. Drain and put in a lightly greased 8 inch non-metal baking dish with onions and dot with butter. In a small sauce pan, combine flour and milk with seasonings and heat, stirring constantly until thickened. Pour over potatoes, cover with cheese and garnish. Bake in a 350 deg. oven until brown and bubbly, about 25 min. When making ahead, leave baking until serving time or if oven space is a problem, under bake by about 5 min. store covered, chilled and reheat uncovered before serving, or follow directions above for microwave.

Quick Scalloped Potatoes: Serves 4
1 lb. medium potatoes – mixed sweet and white- in thin slices
¾ cup skim milk
¼ cup grated Parmesan
Paprika for garnish
Layer potatoes and cheese in a greased 2 qt. casserole. Pour over the milk then garnish, cover with vented plastic wrap and microwave on high 10-12 min. turning dish 3 times. Best served at once, but to prepare ahead, see above recipe for directions.

Sweet Potatoes: For double baked recipes*, oven cooking hardens the skin into a shell. Wash potatoes well and rub with butter, margarine or oil, then bake at 425 deg. for 40-60 min. until they give when gently squeezed. Cut an oval hole in the top of each and hollow out the meat with a spoon. Mash it with a bit of butter and fill the shells mounding the stiffing on top. To prepare ahead, potatoes can be frozen or chilled at this time, wrapped in plastic wrap. Save the second baking for serving time. Alternatively, freshly baked potatoes can be simply split and the toppings added, for immediate serving. A microwave can be used but the skins will be soft and tear easily, so it’s not suitable for double baking and timing will vary according to oven.
*When double baking potatoes, apply heavier garnishes, chopped nuts, fruits, zested or sliced peel before freezing. Light garnishes, powdered spices and dried herbs can be added before the final baking.

Cinnamon Butter: Serves 4
¼ cup butter -softened
1 tsp. brown sugar
½ tsp. orange zest
1/4tsp, cinnamon
3 Tbs. toasted chopped walnuts or pecans
Mix all the ingredients and top each of 4 baked potatoes with an equal portion. Serve at once. Topping can be made ahead and kept chilled or, for double baked, mashed with the meat before stuffing, optionally, saving the nuts for garnish.

Orange-Honey Sauce: Serves 4
1/3 cup orange juice
3 Tbs. honey
3 Tbs. butter
Pinch salt
Combine all ingredients in a microwave safe dish and cook for about 1 min. until butter is melted. Whisk to combine and spoon into 4 cooked potatoes. Serve at once. Topping can be made ahead and reheated or mashed into the meat before stuffing for double baked.

Spiked Sweet Potatoes: Serves 4
1/3cup brown sugar
¼ tsp. nutmeg
½ tsp. cinnamon
1/3 cup raisins
½ cup 2 % milk
¼ cup bourbon

Blend these ingredients with the meat from 4 baked sweet potatoes. Refill potato shells or put into a casserole. If not serving at once store covered, chilled, bring to room temperature and reheat gently. Best served within 3 days of making.

Next week easy, delicious vegetable recipes to prepare ahead.