Holiday Recipe Secrets. The Holiday Dishes Mother Used to Make

Transcription

1

2 Holiday Recipe Secrets The Holiday Dishes Mother Used to Make Ron Douglas

3 Introduction The holiday season is a very special time of the year. It s a time for bonding, seeing friends that you haven t seen in a while, and eating some of the best food of the year. I have fond memories of time spent with family and friends during the holidays. Food was an integral part of the celebration and my grandmother was usually the host. She loved to cook and took great pleasure in watching everyone enjoy their meal. There seemed to be a never ending supply of food. Grandma always made sure she had enough food in case extra visitors stopped by. And you never knew who might stop by because everyone knew that there would surely be something good cooking in Grandma s kitchen. This cookbook shares with your some of the famous dishes Grandma used to make. Following these instructions, you can prepare traditional favorites such as baked ham, roast turkey, sugar cookies, sweet potato pie or try some new ones such as deep-fried turkey, garlic roasted lamb, holiday chocolate raisin cookies, and classic egg nog to wash it all down. Make this holiday season a special one. Enjoy! We invite you to access thousands of additional recipes in our Secret Recipe Forum: Copyright 2006 RecipeSecrets.net, All Rights Reserved.

4 About This Sampler This e-book features a sampling of 12 delicious recipes from our Holiday Recipe Secrets Cookbook. The full version features over 100 recipes that will make your holiday gatherings special. You can order the full version at: You can enjoy all of these recipes in the full version of Holiday Recipe Secrets: Almond Coconut Christmas Balls Apricot Baked Ham Artichoke Dip with Pretzels Basic Yankee Bread Stuffing Berry Sausage Dressing Braided Challah Breakfast Butternut Squash Soup Candy Cane Ring Cake Cappuccino Crinkles Caramel-Apple Pudding Cake Chicken with Port and Figs Christmas Bread Christmas Morning Cinnamon Rolls Christmas Rolled Oats Cookies Christmas Tree Cutout Sugar Cookies Christmas Wreaths Cinnamon Swirl Loaf Classic Cooked Egg Nog Corn Bread & Bacon Stuffed Pork Chops Cornbread Dressing Crab Stuffing Cranberry and Apricot Chutney Cranberry Punch Cranberry Sauce with Lime and Ginger Cranberry Stuffed Turkey Breasts Creamy Hot Chocolate Deep-Fried Turkey Egg Nog Bavarian Cream

5 Festive Cheese Spread Garlic Green Beans Garlic Mashed Potatoes and Parsnips Garlic Prime Rib Garlic-Roasted Lamb Gingerbread Cupcakes With Pumpkin Cream Cheese Frosting Gingerbread Cutouts Ginger-Fruit Compote Golden Acorn Squash With Raspberries Good Morning Pumpkin Pancakes Guilt-Free Turkey Gravy Harvest Pumpkin Corn Bisque Herb-Butter-Roasted Turkey Herb-Roasted Cornish Hens with Root Vegetables Holiday Almond Raisin Cookies Holiday Cheese Tree Holiday Chocolate Raisin Cookies Holiday Cranberry Salad Holiday Cutout Cookies Holiday Dip Holiday Ginger Raisin Cookies Holiday Green Beans Holiday Mimosa Holiday Orange Coconut Raisin Cookies Holiday Pecan Cinnamon Raisin Cookies Holiday Raisin Cookies Holiday Shrimp Stir-Fry Holiday Spinach Chowder Holiday Stuffing Holiday Torte with Maple Glaze Honey Baked Ham Honey Glazed Ham Honey Pumpkin Salad with Sage Croutons Hot Buttered Cider Hot Buttered Rum Hot Christmas Tea Hot Cranberry Toddy Lemon-Strawberry Waffles Light & Creamy Pumpkin Pie Matzo Ball Soup Noel Nog Pan Gravy Perfect Turkey Provencale Tarts Pumpkin Bread Pumpkin Pie

6 Quick & Easy Pumpkin Cupcakes Raspberry-Chocolate Cake Roast Garlic Mashed Potatoes Roast Turkey with Maple Herb Butter and Gravy Roast Turkey With Tasty Chestnut Stuffing Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust Roasted Pork Tenderloin Roasted Pork, Fennel, and Onions Roasted Vegetables Savory Turkey Gravy Side Dish Dressing Sour Cream Stuffing Southern Egg Bread for Dressing Southern Fried Okra Southwestern Jalapeno Cornbread Dressing Spiced Nuts Squash Dressing Stuffed Acorn Squash Stuffed Pinwheels Sugar Cookie Snowmen Sugar Cookies Sweet Potato Casserole Sweet Potato Fritters Sweet Potato Pie The Best Cheese Ball Thumbprint Cookies Triple-Corn Chowder Order the Full Version of Holiday Recipe Secrets:

7 Table Of Contents Apricot Baked Ham 1 Candy Cane Ring Cake 2 Cornbread Dressing 3 Deep-Fried Turkey 4 Garlic Prime Rib 5 Harvest Pumpkin Corn Bisque 6 Holiday Mimosa 7 Honey Glazed Ham 8 Noel Nog 9 Roast Garlic Mashed Potatoes 10 Savory Turkey Gravy 11 Sweet Potato Pie 12

8 Apricot Baked Ham 1 (5 pound) fully-cooked, bone-in ham 20 whole cloves 1/2 cup apricot preserves 3 tablespoons dry mustard 1/2 cup packed light brown sugar Score the surface of the ham with shallow diamond-shaped cuts. Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F for 20 minutes per pound or until ham is heated through and thermometer reads 140 degrees F. Serves 10 Cooking time: 100 minutes Ready in: 110 minutes Nutrition (per serving): calories; 26% calories from fat; 12.8g total fat; 124.7mg cholesterol; mg sodium; 782.4mg potassium; 21.9g carbohydrates; 0.5g fiber; 20.8g sugar; 57.0g protein.

9 Candy Cane Ring Cake 1 package betty crocker supermoist white cake mix 3 egg whites 1 cup water 1/4 cup vegetable oil 1/2 tsp peppermint extract 1/2 tsp red food color crushed peppermint hard candies Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan. Beat cake mix (dry), egg whites, water, oil and extract in large bowl on low speed, scraping bowl constantly, until moistened. Pour about 2 cups of the batter into pan. Pour about 3/4 cup and the batter into small bowl; stir in food color. Carefully pour pink batter over white batter in pan. Carefully pour remaining batter over pink batter. Bake until cake pulls away form sides of pan and springs back when touched lightly near center 45 to 50 minutes. Cool 10 minutes; invert on wire rack or heatproof serving plate. Remove pan; cool completely. Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle top with peppermint candies. Serves 8 Nutrition (per serving): 80.1 calories; 75% calories from fat; 6.9g total fat; 0.0mg cholesterol; 47.4mg sodium; 29.0mg potassium; 3.2g carbohydrates; 0.0g fiber; 1.7g sugar; 1.7g protein.

10 Cornbread Dressing This is a flavorful variation on traditional cornbread dressing. It's delicious even when cold. Try it in a sandwich with leftover turkey! 1 (9x9 inch) pan cornbread 8 slices white bread, lightly toasted 2 Tbs butter 1 onion, chopped 1/2 lb portobello mushrooms, sliced 2 tsp granulated garlic 2 tsp ground black pepper 1 egg, beaten 1 cup white wine 1/2 cup chicken broth In a heavy skillet over medium heat, melt the butter and add onions and mushrooms. Sauté until mushrooms release liquid and onions soften. Crumble cornbread and place in large bowl. Tear toast into bite-sized pieces; add to cornbread. Add mushrooms and onions, granulated garlic, pepper, egg and white wine. Mix thoroughly; add enough broth to moisten. Makes enough to stuff a 12 to 14 pound turkey with about 4 to 5 cups left over. Place excess stuffing in a baking dish and bake in a 325 degree F (165 degrees C) oven for 40 minutes. Serves 10 Nutrition (per serving): calories; 31% calories from fat; 9.0g total fat; 52.0mg cholesterol; 570.0mg sodium; 38.0g carbohydrates; 3.0g fiber; 7.0g protein.

11 Deep-Fried Turkey This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket. 3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter. Serves 16 Preparation time: 30 minutes Cooking time: 45 minutes Ready in: 90 minutes Nutrition (per serving): calories; 51% calories from fat; 33.0g total fat; 228.0mg cholesterol; 571.0mg sodium; 1.0g carbohydrates; 0.0g fiber; 68.0g protein.

12 Garlic Prime Rib 1 (10 pound) prime rib roast 10 cloves garlic, minced 2 Tbs olive oil 2 teaspoons salt 2 tsp ground black pepper 2 tsp dried thyme Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour. Preheat the oven to 500 degrees F (260 degrees C). Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices. Serves 15 Nutrition (per serving): calories; 76% calories from fat; 64.7g total fat; 154.6mg cholesterol; mg sodium; 607.6mg potassium; 1.0g carbohydrates; 0.2g fiber; 0.0g sugar; 40.9g protein.

13 Harvest Pumpkin Corn Bisque 1 (10 ounce) package frozen corn in butter sauce 1/4 cup sliced green onions 1 Tbs sugar 1/4 tsp cinnamon 1 (16 ounce can) pumpkin (2 cups) 1 (10 1/2 ounce) can condensed chicken broth 2 cups half and half In medium saucepan, combine all ingredients except half and half. Bring to boil, stirring frequently. Reduce heat; cover and simmer for 5 minutes. Stir in half and half. Heat gently, stirring frequently. DO NOT BOIL. Serves 8 Nutrition (per serving): calories; 46% calories from fat; 7.5g total fat; 22.4mg cholesterol; 198.6mg sodium; 295.1mg potassium; 16.8g carbohydrates; 2.7g fiber; 2.9g sugar; 3.8g protein.

14 Holiday Mimosa 6 Tbs Grand Marnier or other orange-flavored liqueur 2 Tbs granulated sugar 1 bottle chilled Champagne 1 cup fresh orange juice Pour the Grand Marnier in a small bowl. Put the sugar in a saucer. Dip the rims of Champagne glasses first in Grand Marnier, then in the sugar to form a crust. Fill each Champagne glass with three parts Champagne and 1 part orange juice. Serves 6 Nutrition (per serving): calories; 0% calories from fat; 0.1g total fat; 0.0mg cholesterol; 6.6mg sodium; 181.1mg potassium; 15.0g carbohydrates; 0.1g fiber; 0.4g protein.

15 Honey Glazed Ham 5 lbs ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. Serves 12 Preparation time: 20 minutes Cooking time: 75 minutes Ready in: 95 minutes Nutrition (per serving): calories; 25% calories from fat; 13.0g total fat; 115.0mg cholesterol; mg sodium; 55.0g carbohydrates; 0.0g fiber; 32.0g protein.

16 Noel Nog 10 large eggs 2 1/4 cups granulated sugar 2 cups half-and-half 2 cups heavy cream 1/4 tsp freshly grated nutmeg plus some for garnish 1 tsp pure vanilla extract 1/4 cup bourbon 1/4 cup brandy 6 large egg whites In a large, heavy-bottomed saucepan, beat together the eggs and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160 degrees F. Remove from the heat. Stir in the cream, nutmeg, vanilla, bourbon, and brandy. Cool, then cover and refrigerate until ready to serve. Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form, then fold them into the eggnog. Serve cold in punch cups and sprinkle with nutmeg. Serves 8 Nutrition (per serving): calories; 40% calories from fat; 25.3g total fat; 371.4mg cholesterol; 169.1mg sodium; 226.9mg potassium; 60.9g carbohydrates; 0.0g fiber; 14.1g protein.

17 Roast Garlic Mashed Potatoes 8 to 10 cloves garlic, peeled 1 cup olive oil 4 russet potatoes 2 Tbs butter 1/3 cup heavy cream 1/4 cup Asiago cheese, grated 2 tbsp. Parmigiano-Reggiano cheese, grated Salt and pepper, to taste Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Purée garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400 F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in puréed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400 F oven for 12 to 15 minutes or until browned and bubbling. Serves 14 Nutrition (per serving): calories; 80% calories from fat; 18.7g total fat; 10.1mg cholesterol; 28.6mg sodium; 251.6mg potassium; 9.1g carbohydrates; 0.6g fiber; 1.6g protein.

18 Savory Turkey Gravy 5 cups turkey stock 1/4 cup all-purpose flour 1 cup water 1 tsp poultry seasoning 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp celery salt In a medium saucepan, bring the turkey stock to a boil. In a small bowl, dissolve flour in water. Gradually whisk into the turkey stock. Season with poultry seasoning, salt, pepper, and celery salt. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened. Serves 24 Preparation time: 5 minutes Cooking time: 15 minutes Ready in: 20 minutes Nutrition (per serving): 8.0 calories; 0% calories from fat; 0.0g total fat; 1.0mg cholesterol; 252.0mg sodium; 1.0g carbohydrates; 0.0g fiber; 0.0g protein.

19 Sweet Potato Pie Join the ranks of many southern families who make this nicely spiced pie -- instead of pumpkin -- their holiday dessert. 2 medium sweet potatoes (about 1 pound), peeled and cubed 1 1/4 cups all-purpose flour 1/4 tsp salt 1/3 cup shortening 4-5 Tbs cold water 1/4 cup butter or margarine 3/4-1 cup packed brown sugar 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp salt 3 large eggs, slightly beaten 1 12-ounce can evaporated milk 1 cup whipped cream (optional) 1/8 tsp ground nutmeg (optional) In a large covered saucepan cook sweet potatoes in boiling water about 15 minutes or until tender. Meanwhile, in a medium mixing bowl combine flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle cold water, 1 tablespoon at a time, over part of mixture. Gently toss with fork just until all dough is moistened. Form dough into ball. On a lightly floured surface roll dough from center to edge into a 12- inch circle. Transfer pastry to a 10-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove

20 foil; bake for 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 400 degrees F. Drain potatoes. In a large bowl combine potatoes and butter. Beat with electric mixer until smooth. Add sugar, cinnamon, nutmeg, and the dash salt. Beat until combined. Add eggs. Beat on low speed just until combined. Gradually stir in evaporated milk. Carefully pour filling into prepared pastry shell. Cover edge of pie with foil. Bake in the 400 degree F oven for 10 minutes. Reduce heat to 350 degrees F and bake for 40 to 50 minutes more or until knife inserted in center comes out clean. Cool on wire rack for 1 hour. Serve warm. (Or, cover and refrigerate after 2 hours.) If desired, serve with whipped cream sprinkled with ground nutmeg. Makes 8 servings. Serves 8 Preparation time: 35 minutes Cooking time: 50 minutes Ready in: 85 minutes Nutrition (per serving): calories; 45% calories from fat; 20.0g total fat; 108.0mg cholesterol; 220.0mg sodium; 45.0g carbohydrates; 2.0g fiber; 8.0g protein.

21 Index A Apricot Baked Ham... 1 C Candy Cane Ring Cake... 2 Cornbread Dressing... 3 D Deep-Fried Turkey... 4 G Garlic Prime Rib... 5 Holiday Mimosa...7 Honey Glazed Ham...8 N Noel Nog...9 R Roast Garlic Mashed Potatoes...10 S Savory Turkey Gravy...11 Sweet Potato Pie...12 H Harvest Pumpkin Corn Bisque... 6