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Asparagus Hors D'oeuvres
2 large loaves sandwich bread
One 4-ounce package blue cheese
Two 8-ounce packages cream cheese
2 eggs
2 packages fresh or frozen asparagus spears
3/4 to 1 pound butter or margarine, melted
Trim crust from bread and flatten with a rolling pin. Beat cheeses and eggs together. Spread each piece with cheese mixture. Roll asparagus spears in bread. Dip in melted butter or margarine. Freeze with paper between layers.
To serve, remove from freezer, slice in thirds, and bake for 15 minutes at 375 to 400 degrees on a cookie sheet.
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Eggnog
2 quarts whole milk
1 cup sugar
1/3 cup flour
4 eggs, separated
2 teaspoons vanilla
nutmeg
1 teaspoon sugar per egg
1/4 to 1/2 pint whipping cream
With whisk, blend sugar and flour in a large sauce pan. Add milk gradually, whisking to combine. Cook on medium heat, whisking constantly, to boiling. Boil one minute, stirring. Remove from heat. Whisk egg yolks thoroughly in a small bowl, then pour some of the hot milk mixture in and combine. Return milk mixture to the stove, and add egg mixture, whisking constantly. Cook until it comes to a boil, and let boil for one minute.
Remove from heat and cool.
Beat egg whites until stiff, adding 1 teaspoon sugar per egg. Add eggnog. The eggnog is like a custard, it's so thick.
Chill. When ready to serve, add whipping cream and sprinkle with nutmeg
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Celery Almond Soup
1/2 cup chopped celery
1/4 cup carrots, peeled and diced
1/4 cup chopped onions
1/4 shaved almonds, toasted
2 cups chicken broth
1/4 cup roux (paste of melted butter and flour for thickening)
1/8 cup all-purpose flour
In saucepan, saute vegetables in oil until wilted. Add flour and cook for two minutes. Add chicken broth, bring to boil and then simmer vegetables until tender, about 15 minutes. Whisk in roux until soup thickens. Add almonds, reserving a few for garnish
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Sweet Potatoes-Chestnuts-Apples
3 pounds of sweet potatoes
3 apples, peeled and sliced
1/4 cup lemon juice
1 cup chestnuts, halved and roasted
1 stick sweet butter
1/2 cup brown sugar
1/2 cup honey
2 Tablespoons dark rum
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon mace
Bake sweet potatoes at 400 degrees; cool, peel, and slice. Toss apples with lemon juice. Butter 14 inch dish. Arrange potatoes and apples; sprinkle on chestnuts. Heat butter, brown sugar, honey, rum and spices, till sugar is melted. Pour over all. Bake at 400 degrees for 30 minutes; baste occasionally. Broil till lightly browned.
Serves: 12
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Baked Ham
One 4- to 5-pound joint of ham
Some onions, carrots, parsley, thyme, and peppercorns
Glaze
2 to 4 Tablespoons honey
2 to 4 Tablespoons brown sugar
1 teaspoon dry mustard
Some Irish whiskey
Cloves
Dressing
Equal quantities honey and whiskey, allowing 1 Tablespoon for each person
Glazed Vegetables
1 to 2 pounds carrots
Onions
Sugar
Butter
salt
If using an uncooked ham, soak it overnight in cold water. Carefully wrap in foil with the prepared vegetables, sealing all edges, and bake in oven at 325 degrees. Allow 25 minutes to the pound and 25 minutes over.
If using a precooked ham, start your preparations at this point.
With a sharp knife, score in diamonds in the top skin and cut away any excess fat. Place in a roasting tin and brush with honey. Mix brown sugar and mustard and moisten with a little whiskey and spread this over the ham. Stick with cloves. Bake in oven at 350 degrees for about 20 to 30 minutes. Serve with glazed carrots, glazed onions, small green peas, and Irish dressing in a sauce boat.
Irish Dressing: Mix honey and whiskey together and warm gently just before serving in a warm sauce boat.
Glazed Vegetables: Peel carrots and chop, or leave whole if small. Put in a pan with water to cover, with 1 teaspoon sugar, 1 ounce butter, and salt. Cover and cook steadily until soft, then remove lid and cook until all the water has evaporated, when a glaze will form. Cover onions with cold water and add salt, leaving to boil. Tip off water and add 1 ounce butter and a little sugar. Cook until golden brown.
