Fruited Holiday Rib Roast
What You Need:
1 (6 lb) beef rib roast
1 T anise seed, crushed
3 garlic cloves, minced
3 T olive oil
2 T Dijon mustard
1/2 t salt
1/4 t pepper
3 C dried apricots
12 red boiling onions, halved
1/3 C orange juice
3 fresh pears, wedged
How to Make It:
Set the oven temperature to 325 degrees and allow the oven to heat up.
Trim all the fat from the rib roast and discard.
Place the anise seed and garlic in a mixing bowl.
Pour in the oil and the mustard.
Sprinkle in the salt and pepper and whisk together to combine well.
Remove 3 T of the oil mixture and place in a separate bowl for later use.
Place the roast on a rack in a shallow baking pan.
Brush the roast with the remaining oil being sure to completely cover.
Place the roast in the oven and bake for 1 1/2 hours.
Place the dried apricots and the onions into a mixing bowl.
Pour in the orange juice and the reserved oil.
Toss to coat the fruit and onions well.
Place a piece of aluminum foil that is large enough to hold the fruit mixture.
Fold the foil over the mixture being sure to leave room for steam.
Place the foil wrap in the oven next to the roast for 30 minutes.
Place the pears in a oven proof bowl or pan.
Place them in the oven with the meat and fruit mixture for 30 minutes.
Transfer the roast to a serving platter and garnish the platter with the pears.
Add the apricots and onions to the platter, cover and allow standing for 15 minutes before serving.
Serving Size: 12
Beef rib roasts make a great centerpiece for that Christmas dinner. With the added fruits and onion this Christmas meat makes everyone's mouth water in anticipation.
Savory Peach Ham
What You Need:
1/4 C ketchup
1 T brown sugar
1 T cider vinegar
2 t Worcestershire sauce
1 t + 2 T canola oil
1/4 t pepper
4 (4 oz ea) ham slices, boneless and fully cooked
1 (8.5 oz) can sliced peaches, drained
How to Make It:
Pour the ketchup into a small mixing bowl.
Add the brown sugar and mix until sugar has dissolved.
Pour in the vinegar, Worcestershire sauce and 1 t of the oil.
Sprinkle in the pepper and whisk all the ingredients together until well combined.
Brush each ham slice with the ketchup mixture being sure to cover both sides.
Place the remaining canola oil into a large skillet.
Place the ham slices one at a time into the skillet over medium heat.
Cook each slice 7 minutes, turn and continue cooking an additional 4 minutes.
Transfer each cooked slice to a warm platter while cooking the remaining ham.
Once all the ham slices have been cooked lower the temperature to low.
Add the peaches to the skillet and drizzle the remaining ketchup mixture over the top of the peach.
Cover and cook 5 minutes.
Turn the peaches and cook an additional 2 minutes.
Remove the peaches and place over each ham slice before serving.
Serving Size: 4
This makes an excellent meat for a small Christmas dinner. If you would rather use a canned ham just place the ham in a baking pan. Place the peaches around the ham and pour the ketchup mixture over the top. Cover tightly with aluminum foil. Place in a 350 degree oven for 1 1/2 hours or until the ham is cooked through.
Preserve Glazed Ham
What You Need:
5 to 7 lb. bone in ham
1 (6 oz) can pineapple juice
1 (10 oz) jar pineapple preserves
How to Make It:
Set the oven temperature to 325 degrees and allow the oven to heat up.
Score the surface of the ham by making criss cross cuts about 1/2 in deep into the outside of the ham.
Place a baking rack in a shallow baking pan and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminum foil and place in the oven for 1 1/2 hours.
Uncover the ham and brush the pineapple preserves all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 140 degrees.
Remove from the oven and place on a serving platter.
Allow the ham to rest 30 minutes before carving.
Serving Size: 12
Instead of using sticky gooey glazes try this with the preserves. Any type will work including apricot or orange marmalade. Just be sure to use the same type of juice as the preserves.
Christmas Hens for Two
What You Need:
2 T onion, chopped fine
1/3 C long grain rice, uncooked
4 T butter, divided
1/2 C cream of celery soup
3/4 C water
1 T lemon juice
1 t chives, dried
1 t parsley flakes
1 chicken bouillon cube
2 (1 1/4 lb) Cornish hens
1/2 t salt
1/4 t pepper
1/2 t tarragon, dried
How to Make It:
Place 2 T butter in a large skillet over medium heat and allow the butter to melt completely.
Stir in the onion along with the rice.
Cook for 3 minutes, stirring occasionally, until the rice has begun to brown.
Pour the soup into the skillet and stir to combine.
Add the water, lemon juice, chives, parsley and bouillon cube being sure to stir well to combine the ingredients.
Allow the mixture to heat to a steady boil.
Reduce the heat to low, cover the skillet and allow to cook 25 minutes or until all the liquid is absorbed and the rice is tender.
Remove the skillet from the heat and allow the mixture to cool enough to handle.
Clean the hens with cold water and pat dry with paper towel.
Sprinkle the salt and pepper into both hen cavities.
Stuff the two hen cavities with the rice mixture.
Place the oven temperature at 375 degrees and allow the oven to heat.
Place a rack in a large baking pan.
Lay the hens' breast up on the rack.
Melt the remaining butter in a microwave safe bowl on high for 1 to 2 minutes.
Add the tarragon to the melted butter and stir to combine.
Brush the hens with the butter mixture.
Cover loosely with foil and bake 45 minutes being sure to baste with the butter mixture about every 10 minutes.
Serving Size: 2
Almond Cranberry Pasta Salad
What You Need:
1 (10 oz) pkg. plain couscous
1 C dried cranberries
3/4 C green onions, chopped
3/4 C sweet yellow pepper, chopped
3/4 C almonds, toasted
1/3 C lemon juice
1/4 C olive oil
1/2 t paprika
1/4 t salt
1/8 t pepper
How to Make It:
Prepare the couscous as directed on the package.
When the couscous is cooked, place it in a large salad bowl and use a fork to fluff.
Cover the bowl and refrigerate 30 minutes or until chilled completely through.
When chilled remove the couscous from the refrigerator and stir in the cranberries.
Add the onions, sweet pepper and almonds and toss to combine all the ingredients.
Place the lemon juice into a small mixing bowl.
Add the oil, paprika, salt and pepper.
Use a whisk to mix the ingredients together well.
Drizzle the dressing into the salad and toss to coat.
Cover and refrigerate 1 hour before serving.
Serving Size: 14
Couscous is a North African pasta and can be used in many different dishes. This pasta can be found in most large supermarkets.
Sweet Red Apple Slaw
What You Need:
1 lg. head of cabbage, shredded
4 carrots, shredded
2 medium sweet red apples, chopped fine
1 C mayonnaise
1/4 C sugar
2 T white vinegar
1/2 t salt
1/4 t pepper
How to Make It:
Place the cabbage in a large salad bowl.
Add the carrots and toss to combine.
Place the chopped apples in the bowl and toss again.
In a separate bowl, whisk together the mayonnaise, sugar and vinegar.
Sprinkle in the salt and pepper and whisk well to combine.
Pour the dressing into the cabbage mixture.
Toss with 2 forks to cover well.
Cover and refrigerate to chill through before serving.
Serving Size: 12
The apples add the sweetness along with color to this slaw. Onions can also be chopped and added along with cashews to make this slaw even better.
Christmas Fruit Medley
What You Need:
1 (20 oz.) can pineapple chunks, reserve juice
1/3 C sugar
1 T cornstarch
1 T lemon juice
1/8 t salt
2 eggs
1 ripe banana, sliced
1 C seedless green grapes, halved
1 (11 oz) can mandarin oranges, drained
1 (10 oz.) jar red maraschino cherries, drained
1 C miniature marshmallows
How to Make It:
Place the reserved pineapple juice into a small saucepan.
Whisk in the sugar, cornstarch, lemon juice and salt until smooth.
Place the pan over medium heat and bring to a steady boil.
Stirring continuously, cook the mixture 3 minutes or until the sugar has completely dissolved.
Remove the pan from the heat.
Place the eggs in a separate bowl and beat slightly with a fork.
Pour 2 T of the hot dressing mixture and stir quickly to combine.
Pour the egg mixture into the remaining dressing mixture.
Place the pan back on the stove over low heat and bring to a gentle boil.
Stirring continuously cook the mixture for 2 minutes.
Remove from the heat, pour into a bowl and allow the dressing to cool to room temperature.
In a salad bowl fold together the pineapple chunks, bananas, grapes, oranges, cherries and marshmallows.
Drizzle the cooled dressing into the fruit and toss to combine.
Serving Size: 8
This refreshing fruit medley is easy to make and a hit at many Christmas dinners. Serve it over torn lettuce and sprinkle a few chopped pecans over the top for an added treat.
Two Tone Apple Salad
What You Need:
6 yellow apples, cored and cubed
6 red apples, cored and cubed
3 stalks celery, chopped
1/2 C raisins
1 t cinnamon
1 (16 oz) container whipped topping, room temperature
How to Make It:
Place the both types of apples into a large mixing bowl.
Add the celery and raisins and toss to combine.
Sprinkle the cinnamon over the entire top of the salad.
Stir in the whipped topping until smooth and ingredients are completely covered.
Cover the bowl tightly then refrigerate until ready to serve.
Serving Size: 12
Apples such as Granny Smith and Red Delicious give this salad and sweet taste and a colorful appearance. If you don't plan to serve the salad until later sprinkle the apples with a t of lemon juice and toss before adding the remaining ingredients. This will keep the apples from turning brown while refrigerated.
Toasted Almond Broccoli with Orange Sauce
What You Need:
3 C water
3/4 t salt
12 C broccoli florets
1 C whipping cream
1 T orange juice concentrate, thawed
1/2 t pepper
1/2 C almonds, sliced and toasted
How to Make It:
Place the water in a Dutch oven pan over high heat.
Sprinkle in the salt.
Bring the water and salt to a rapid boil.
Place the broccoli florets into the boiling salted water.
Bring back to a rapid boil.
Reduce heat to medium, cover and cook 10 minutes or until the broccoli is fork tender.
Dump the broccoli into a colander and allow the broccoli to drain.
Place the broccoli into a serving dish.
Place the whipping cream into the Dutch oven pan.
Add the orange juice and pepper stirring to combine.
Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.
Pour the sauce over the broccoli.
Sprinkle the toasted almonds over the broccoli just before serving.
Serving Size: 12
To toast almonds place them on an ungreased cookie sheet in a single layer.
Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown. Almonds can also be toasted in a skillet for 6 minutes over medium heat and in the microwave on high for 4 minutes. Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown.
Peach Sweet Potatoes with Cashews
What You Need:
6 sweet potatoes
1/2 C brown sugar, packed
1/3 C cashews, coarsely chopped
1/2 t salt
1/4 t ginger
1 (15 oz) can sliced peaches, drained well
3 T butter
How to Make It:
Place the sweet potatoes into a Dutch oven pan.
Cover the potatoes with just enough water to top the potatoes.
Place the pan over high heat and bring to a brisk boil.
Reduce the heat to medium, cover the pan and allow the potatoes to cook 35 minutes or until fork tender.
Drain the potatoes and allow them to cool enough to handle.
Peel the potatoes and cut into large cubes.
Place the oven temperature on 350 degrees and allow to heat while finishing the potatoes.
Place half of the potatoes into a large ungreased baking dish.
In a small bowl combine the brown sugar and cashews.
Sprinkle in the salt and ginger and toss to combine well.
Layer half the peach slices over the potatoes in the pan.
Sprinkle half of the cashew mixture over the top.
Add the remaining potatoes, cover with the remaining peaches and sprinkle the remaining cashew mixture over the top.
Dot the butter over the very top.
Tightly cover the pan with aluminum foil and place in the oven.
Bake 30 minutes.
Uncover the pan and continue baking 10 minutes or until bubbly.
Serving Size: 10
The combination of peaches and cashews make these potatoes very tasty. Use mandarin oranges and almonds or pineapple slices and pecans for a different taste.
