Holiday Recipe Thread

[Jolie Rouge]

forget that stuff in the red & white can ~~ THIS is sublime ....
from River Road Recipes II... A Second Helping

INGREDIENTS:
1 cup chopped green onions
5-1/3 tablespoons butter
2 cups chopped fresh mushrooms
2 tablespoons flour
1 (13-3/4 ounce) can chicken broth
13-3/4 ounces milk
Salt, pepper, cayenne pepper to taste

Sauté onions in butter until tender, about 5 minutes.
Add mushrooms. Cook 2 minutes.
Add flour and chicken broth and simmer 5 minutes.
Add milk, salt, pepper and cayenne pepper and heat. (
(You may have to add a little water or milk if soup taste too rich.)

SERVES 4 to 6

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[Jolie Rouge]

from Atlanta Cooknotes

INGREDIENTS:
1/2 pound mushrooms
1/4 cup butter
1/2 pound cooked ham, julienne
1 pound zucchini, julienne
1 cup heavy cream
1/2 cup butter, cut into bits
Salt and pepper, to taste
1 (12-ounce) box fettuccine
1/2 cup chopped parsley
3/4 cup freshly-grated Parmesan cheese


Sauté mushrooms in 1/4 cup butter over moderate heat for 2 minutes. Add ham, zucchini, cream, 1/2 cup butter, salt, and pepper.
Bring mixture to a boil, reduce heat, and simmer 3 minutes.
Cook fettuccine until al dente; drain.
Add to ham-vegetable mixture, combining well.
Serve on heated platter, garnished with parsley, and sprinkled with Parmesan cheese.

SERVES: 6

[Jolie Rouge]

from To Market, To Market... A Collection of Kentucky Recipes

1 box (1 pound 2 ounces) German chocolate cake mix 1 package (14 ounces) caramels
1/2 cup butter
1 can (5.33 ounces) evaporated milk
1 cup chopped pecans
1 cup semi-sweet chocolate chips

1. Mix cake according to directions on box. Pour half of batter into prepared 13 x 9-inch pan. Bake 15 minutes.
2. Melt caramels with butter and milk. Pour over cake.
3. Sprinkle pecans and chocolate chips over caramel layer.
4. Cover with rest of batter and bake 15 to 20 minutes longer.

Temperature: 350 degrees
Times: 15 minutes
15 to 20 minutes

YIELD: 13 x 9-inch cake

HINT: Delightful served warm with whipped cream.

[Jolie Rouge]

2 lbs. pecan or walnut halves
1 egg white
1 tsp. water
1-cup sugar
1 tsp. cinnamon
1 tsp. salt (I use less)
1/2 tsp. cocoa (I use more!)
Cayenne pepper to taste (if desired)

Preheat oven to 325 degrees.
Beat egg whites and water together.
Stir in pecans and toss quickly.
Mix together sugar, cinnamon, salt and cocoa.
Pour over pecans and toss quickly.
Pour pecans into a greased 9" x 14" baking pan. Bake 45 minutes, stirring every 10 minutes.
Using spatula, loosen pecans immediately from the baking pan.
Cool. Can be stored up to two weeks in an airtight container.
Yield: 2 pounds

[Jolie Rouge]

If no one sees you eat it, it has no calories.

If you drink a diet soda with a candy bar, they cancel each other out.

When eating with someone else, calories don't count if you both eat
the same amount.

Foods used for medicinal purposes have no calories. This includes any
chocolate used for energy, brandy, Sara Lee Cheesecake (eaten whole),
and Haagen-Daz Ice Cream.

Movie-related foods are much lower in calories simply because they are
a part of the entertainment experience and not part of one's personal
fuel. This includes Milk Duds, popcorn with butter, Junior Mints,
Snickers, and Gummi Bears.

Cookie pieces contain no calories because the process of breakage
causes calorie leakage.

If you eat the food off someone else's plate, it doesn't count.

If you eat standing up the calories, all go to your feet and are
walked off.

Food eaten at Christmas parties has no calories, courtesy of Santa.

AND..."STRESSED" is just DESSERTS spelled backward.

[Jolie Rouge]

2/3-cup milk
1/2 cup granulated sugar
1 large egg, yolk and white separated
3/4 cup (4 ounces) diced dried fruit mix
2 1/2 cups all-purpose flour
1-tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice (Or 3/4 tsp ground cinnamon & 3/4 tsp ground cloves)
1/2-teaspoon salt
1 stick cold, unsalted butter, cut to small pieces
Granulated sugar

Check to see that one rack is in bottom third of oven and heat oven to
425 degrees F.
Measure milk in a 2-cup measure, add sugar and egg yolk, stir to mix well.
Stir in dried fruit. Let stand until ready to use.
Put flour, baking powder, spice, and salt into a large bowl, stir
to mix well.
Add butter and cut in with pastry blender or rub in with fingers, until mixture looks like fine granules.
Stir milk mixture and pour over flour mixture.
Stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured surface and give 10 kneads. (If
very sticky, let stand 3 or 4 minutes or add a little more flour.)
Cut off about one-fourth of the dough.
Put remaining dough on an ungreased cookie sheet at least 16 inches long. Using both rolling pin and fingers, pat and roll dough into a flat triangle about 12 inches long and 9 inches wide across the bottom. With scissors, make about ten diagonal cuts down each long side of the triangle, cutting to within about 1 inch of the center. Shape a small piece of reserved dough into a trunk at bottom of tree and remaining dough into a "pot."
Dough may now be covered with plastic wrap and refrigerated for a
couple of hours or frozen for up to 2 weeks.
Bake tree 10 minutes.
Beat egg white with a fork until broken up. Brush over hot bread, sprinkle with sugar.
Bake 5 to 8 minutes longer, until light brown.
With two spatulas, carefully transfer tree to a wire rack.
If possible, cool at least 2 hours before serving. Let guests break off small pieces. 10-12 Small Servings

[Jolie Rouge]

12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides with foil
allowing foil to extend over sides of pan by about 1". Butter foil.
Over medium-high heat in top of double boiler or heatproof bowl set
over pot of hot water combine white chocolate and condensed milk.
Cook, stirring frequently, until melted and smooth, 5 minutes. Pour
mixture into pan; sprinkle candy over top. Using knife lightly swirl
candy into chocolate mixture. Refrigerate until firm, about 6 hours or
overnight. Cut into 1" squares, diamond shapes or rectangles. Store in
refrigerator. Yield: 64 pieces

[Jolie Rouge]

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1-teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1-teaspoon salt

Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat
in eggs and vanilla. Stir in the flour, baking powder, and salt.
Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on
floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie
cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Whenever you make these cookies for someone, be sure to bring along
several copies of the recipe! You will be asked for it, I promise!!!
NOTE: I make icing with confectioners' sugar and milk. I make it thin,
as I 'paint' the icing on the cookies with a pastry brush. Thin enough
to spread easily but not so thin that it just makes your cookies wet
and runs off. Cook Time: 8 Minutes, 5 dozen
Submitted By: Jill Saunders


Way to go Jaybird - 182 posts ans 1829 viewings at this date ! WOOOHOOO !

[Jolie Rouge]

* If refrigerator cookie dough seems to soft to form into cylinders,
don't be tempted to add more flour to stiffen it. Instead, stick the
bowl of dough in the freezer for about an hour. You'll find the dough
easier to handle.

* Cookies that have become hard can be softened if you store them for
a day or so in a closed container with half an apple.

* Dip your cookie cutter in either powdered sugar or warm water so the
dough won't stick to it.

* Use a wet knife to cut refrigerator cookie dough into slices, and
they'll cut cleanly, without ragged edges.

* For drop cookies, use a small ice cream scoop to drop the dough on
cookie sheets.

* Because cookie dough is so high in fat, you almost never have to
grease cookie sheets.

[Jolie Rouge]

1 quart shucked oysters, drained
1 pound bacon slices
1 Tbsp. lemon juice
1/4 cup parsley, chopped
Salt and pepper to taste

Cut bacon slices so they are just big enough to fit around each oyster. Place one oyster on each piece of bacon. Mix together lemon juice, parley and salt and pepper. Place some of this mixture on each oyster and wrap the bacon around it securing with a toothpick. Broil in oven for 12 - 15 minutes or until bacon is crisp and oysters are curling up around the edges.

[Jolie Rouge]

2 heads fresh broccoli or 3 - 16 oz. packages of frozen chopped broccoli
1 medium onion chopped and sautéed in butter
1 can cream of mushroom soup
2 eggs, beaten
1 cup mayonnaise
1 cup grated sharp cheddar cheese
3 and 1/2 cups cubed dressing (stuffing)
4 Tbsp. butter

Combine all ingredients except dressing and butter in baking dish. Spread dressing on top. Pour the 4 Tbsp. of melted butter over the dressing. Bake at 350 degrees for 35 minutes for frozen broccoli or 60 minutes for fresh broccoli. With the broccoli, fresh is always better. Don't use frozen unless you have to. You can also peel the skin off of the stalks and cut the stalks into thin slices for an almost "water chestnut" type addition to the casserole.