2 heads of lettuce, or 2 bags of prepared greens
1 teaspoon grated orange peel
1/4 cup orange juice
1/3 cup wine vinegar
3 tablespoons olive oil
1-1/2 tablespoons honey
3/4 teaspoon Allspice
3/4 cup dried cranberries
2 firm, ripe pears, sliced, or one 28-ounce can well-drained pear slices
1/4 cup slivered almonds
Salt and pepper
Mix the orange peel, orange juice, vinegar, oil, honey. If using fresh pears, dip slices in the orange juice beforehand to prevent browning. Just before serving, place the lettuce, pears, cranberries, and almonds in a large salad bowl. Toss with dressing. Serves 10 to 12.
1 standing beef rib roast, small end (about 7 pounds or 6 ribs)
1/4 cup Dijon mustard
4 teaspoons cracked black pepper
1 teaspoon salt
1/2 teaspoon dried thyme
Preheat oven to 325 degrees. In a small cup, mix the salt, pepper, and thyme. Place roast in a shallow roasting pan. With a spatula, coat all surfaces of the roast with the mustard. Press in the seasoning mixture, distributing evenly over the mustard covered roast. Roast meat at 325 degrees for about 25 minutes per pound for rare, or until meat thermometer inserted in center reads 140 degrees. Slice serve with pan juices. Note: Allow one rib for every two people. For easy carving, ask butcher to cut meat from rib bone, then to tie bones back in place with butcher string. This will give you the flavor of the bones without the serving mess. Serves 12.
3 20 ounce cans vacuum-packed sweet potatoes
3/4 cup sugar
1/3 cup bourbon or preferred brown liquor, like dark rum
1/2 cup butter
1/2 teaspoon vanilla
Melt butter and mash together with remaining ingredients. Put in heatproof casserole and heat through. Place marshmallow on top and bake in 350-degree oven for about 30 minutes until marshmallows are brown and potatoes are heated through. To make ahead: Chill prepared but baked potatoes overnight to allow flavors to meld. Remove from refrigerator at least 30 minutes before baking and top with marshmallows. Serves 8.
5 pounds baking potatoes, peeled and cut into cubes
1 small onion, minced
1 tablespoon, plus 1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 1 cup half and half
1 8-ounce package low fat cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon melted butter or margarine
Cook potatoes and onion until fork tender in boiling water to which 1 tablespoon of the salt has been added. Drain well. In a large mixing bowl, beat the cream cheese and butter together with an electric mixer. Beat in hot, drained potatoes, onion, and half-and-half until mixture is slightly lumpy. Season to taste with the remaining salt and the pepper. Pour into a 3 quart buttered casserole dish. Brush top with 1 tablespoon of melted butter and sprinkle with the paprika.
Refrigerate to bake the next day or bake immediately in a preheated 350 degrees oven for 30 to 40 minutes until heated through. Do not cover casserole. Top will puff when done. Reheat in microwave. Recipe serves 8.
This creamy favorite is easy to make. Your guests will love the snappy flavor.
1 8-ounce package cream cheese, softened
1/2 stick butter, softened
1-1/4 teaspoon cracked black pepper
1/4 teaspoon salt
Pinch garlic powder, or 1/2 teaspoon fresh minced garlic
Pinch dried onion flakes (optional)
1/2 teaspoon dried parsley, or 1 teaspoon fresh chopped
Pinch dried basil
In a small bowl, using a wooden spoon, blend cream cheese and butter until fluffy. Beat in the pepper, garlic, onion, parsley, and basil. To mold, line a 1/2 cup bowl or mold with plastic wrap. Pack mixture into bowl, tamping it down to fill any air spaces. Cover and refrigerate about two hours. Turn out on plate and serve with plain crackers.
A major favorite around the holidays. Bring as a gift or munch on at home. Great all year round.
8 cups of firm cereal, such as Cherrios, Oatmeal Squares, or Chex
2 cups pecan halves
1/3 cup dried cranberries
1/2 cup light corn syrup
1/2 cup brown sugar, firmly packed
4 tablespoons butter or margarine
1 teaspoon vanilla
1/2 teaspoon baking soda
Preheat oven to 250 degrees. Combine cereal, nuts, and cranberries. Spray a 13 x 9-x 2-inch Pyrex baking pan with oil, and then pour cereal mixture into pan. Set aside. In a deep microwave safe bowl, combine the corn syrup, brown sugar, and butter. Microwave mixture on high until boiling, about 2 to 3 minutes. Mixture will foam. (For stove top cooking, heat in a small saucepan until boiling, stirring occasionally.) Using potholders, remove mixture carefully from microwave. Stir in the vanilla and baking soda. Pour syrup over the reserved cereal mixture and stir gently to combine. Bake 1 hour, stirring every 20 minutes. Spread crunch bits out on a sheet of waxed paper placed on a heatproof surface. Mixture will be very hot. When completely cooled, break up and place in a serving bowl or store in a tightly sealed container. Keeps about a week. Makes about 10 cups.