Monday, December 21, 2009

Our Christmas menu!

I'm hosting Christmas dinner this year for my family and my parents, about 10 people. Not a huge gathering but I'm sure we'll have plenty!

Here's the plan for the menu:


Smoked Salmon Dip with crackers (given to me by a friend, I've not made this yet)
  • 8 oz. soft cream cheese with chives
  • smoked salmon (we purchased a 4 oz. pkg)
  • Old Bay seasoning to taste
Mix, adding enough salmon and seasoning to taste. Serve with crackers.

Party Cheese Ball with crackers
  • 2 8 oz. cream cheese
  • 8 oz. shredded sharp cheddar cheese
  • 1 Tbsp. finely diced onion
  • 1 Tbsp. finely chopped green pepper
  • 1 Tbsp. finely chopped pimento
  • 2 tsp. Worcestershire sauce
  • 1 tsp. lemon juice
Mix all ingredients together. Form into a ball or press into a small serving dish. The ball can be rolled in finely chopped nuts or parsley if desired.

Ranch Dip with raw veggies
  • 1 pint sour cream
  • 1 - 2 Tbsp. dry ranch dressing mix (I posted a recipe for a homemade version of this much earlier in the blog)
  • Raw veggies: baby carrots, celery sticks, grape tomatoes, broccoli flowerets, cauliflowerets, green pepper strips, etc.
Mix sour cream and enough dry ranch dressing mix to taste. Serve with veggies

Main Meal:

Ham with Orange Honey Glaze
  1. Trim skin and excess fat from ham, leaving about 1/4 inch covering of fat over ham. Insert cloves into fat side of ham; place in roasting pan, fat side up.
  2. Combine orange juice, wine and orange rind; set 1/2 cup aside and pour remaining mixture over ham. Set roasting pan on top of stove and bring liquid to boil, then place in 325°F oven for 1 1/2 hours, basting occasionally.
  3. Combine reserved liquid, honey, ginger and mustard; stir until smooth. Pour over ham and bake for 30 minutes, basting occasionally. Makes about 12 servings.

Cheesy Potatoes
  • 2 lb. bag frozen Southern style hash brown potatoes
  • 8 oz. shredded cheddar cheese, divided
  • 1 pt. sour cream
  • 1 can cream of chicken soup
  • 1/2 c. finely chopped onion, sauteed in 1/2 c. margarine
  • 1 c. crushed potato chips, optional
Combine hash browns, 2/3 c. cheese, sour cream, soup and onion. Mix well. Spread in a greased 9 x 13 inch pan. Combine remaining cheese with crushed potato chips and sprinkle over the potatoes. Bake at 375 degrees for 1 hour.

Green Bean Casserole - from the French's French Fried Onions can
  • 4 cups (32 oz.) regular cut green beans, cooked
  • 1 can condensed cream of mushroom soup
  • 3/4 c. milk
  • 1/8 tsp. black pepper
  • 1 2.8 oz. can french fried onions, divided
In 1 1/2 qt. casserole dish mix soup, milk, pepper and 2/3 c. (1/2 can) french fried onions. Stir in beans. Bake at 350 for 25 minutes. Top with rest of french fried onions and bake an additional 5 minutes.

Carrot Pineapple Salad
  • 2 c. boiling water
  • 2 pkg. orange flavored gelatin
  • 1 c. cold water
  • 1/4 tsp. salt
  • 20 oz. can crushed pineapple, undrained
  • 2 c. shredded carrots
Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cold water, salt and pineapple. Refrigerate until slightly thickened. Stir in carrots. Pour into a 6 cup mold or individual molds. Refrigerate until firm; unmold.

My grandmother would make this and leave it in the bowl, but top it with Miracle Whip dressing thinned with milk and sweetened a bit with sugar.

Cranberry Swirl Cheesecake Pie (from All You magazine, November 20, 2009 edition)
  • 1 9 inch graham cracker pie crust
  • 12 oz. cream cheese, at room temperature
  • 2/3 c. sugar
  • 1 large egg plus yolk from one large egg, at room temperature
  • 6 Tbsp. sour cream, at room temperature
  • 1 tsp. vanilla extract
  • 1/2 c. whole berry cranberry sauce, pureed and strained (about 5 Tbsp. after straining)
Preheat oven to 350 degrees. Using an electric mixer on medium speed, beat cream cheese and sugar until fluffy. Add egg and yolk and beat until incorporated. Stir in sour cream and vanilla. Scrape down sides of bowl and stir until combined. Scrape half of filling into prepared crust. Dollop half of cranberry puree on top of filling. Top with remaining filling and then remaining puree. Use a knife to swirl puree through filling, creating a marbled design, taking care not to drab crumbs from the crust into filling. Place pie on baking sheet and bake until set around the edges but still slightly jiggly in center, about 35 minutes. Transfer to rack to cool completely, then loosely cover with plastic wrap and refrigerate for at least 4 hours.

Easy Pumpkin Cheesecake Pie

  1. Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended.
  2. Gently stir in 1 cup of the cool whip.
  3. Spread onto bottom of crust.
  4. Pour milk into large bowl.
  5. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.
  6. Mixture will be thick.
  7. Spread over cream cheese layer in crust and refrigerate for 4 hours or until set.
  8. Top with the rest of the cool whip before serving.

.....and a cherry pie, made simply with canned cherry pie filling and pie crust. Yes! I'm cheating!

1 comment:

  1. Rhonda, I just joined your followers here from CM. Thanks for the link and enjoying your recipes here. See you on CM. Laura