Christmas Luncheon 2005
Spiced Hot Apple Punch
Swedish Meatballs Christmas Bread Finger Sandwiches
Stuffed Celery and Radish Roses
Hot Ham Casserole
Stuffin' Muffin
Hot Peaches and Corn Dumplings Cranberry and Pineapple Salad
Minted Pea Mousse Ginger Candied Carrots
Cheese Chips Olives
Jingle Bell Cake Peppermint Ice Cream
Jasmine Tea
Recipes
Apple juice, cinnamon Schnapps, an orange studded with whole cloves.
3 lbs of ground beef, 3 eggs, 5 cups bread crumbs, (make from brioche or Challah), 1 tsp. salt, 1 tsp. coarse pepper, 3 T onion powder and enough heavy cream to moisten enough to form into meatballs. Fry gently in peanut oil and butter. When all are cooked, sauté 3 minced onions until transparent, then sprinkle with 4 T. Wondra flour and cook until thickened. Add 1 carton of sour cream, 1 T dill, 1 tsp. salt, and stir until completely incorporated. Pile meatballs in chaffing dish, cover with sauce and put out.
Christmas Bread Finger Sandwiches
Butter two slices holiday bread, put together, trim crusts, cut into 3 strips.
Process 1 package of warm cream cheese with one tin of anchovies, until smooth. Cut celery stalks, (the upper green part, chop the lower white part for stuffing), about an inch long. Pipe anchovy paste in each, sprinkle very lightly with paprika.
Make radish roses, put in ice water until opened. Cut out center and discard. Process 1 package warm cream cheese with 1 cup stuffed green olives, that have been well drained, until smooth. Pipe into radish centre. Top with single leaf of parsley.
Hot Ham Casserole
Chop 1 onion, sauté gently in butter until transparent, stir in 2 packages broccoli cuts, and cover over tiny flame. Roast whole ham, then cut into bite sized pieces. Boil 2 packages pasta in salted bottled water, then drain well. Toss with 1 stick of butter, cut into pats, then mix with ham and vegetables, put into tureens. Drizzle with ½ cup melted apricot jam. Decorate with a few slices of hard cooked egg.
Mix 1 bag dry bread cubes, 5 cups polish sausage pieces, 1 cup chopped celery, 1 carton white mushrooms, chopped, 4 eggs, 1 stick melted butter, and 1 T sage. Butter muffin cups. Fill with stuffing, mounding a bit to imitate a muffin. Bake at 350º, for 20 minutes. Serve warm.
Whisk 4 eggs into ½ cup milk, add 1 well drained can corn. Sift 2 ½ cups flour with 1 tsp. salt and 2 tsp. baking powder. Stir wet and dry together. Drop by teaspoonfuls into rapidly boiling water. When they come to the surface they are cooked, remove to wire rack to drain. Drain 2 cans cling peaches in heavy syrup. Put a third can into the blender and purée. Heat the syrup and the purée with 1 cup light Karo syrup, ½ tsp. salt, 3 T brandy, ½ cup confectioner's sugar, 1 tsp. cinnamon, and a dash of cardamom to the boiling point. Remove from heat. Whisk in 1 stick of butter, cut into pats. Put 2 cups crumbled feta cheese, as a bed, in serving dish, then cover with peaches, add warm dumplings, pour sauce over all, dust with cinnamon, serve immediately.
Open three cans of pineapple tidbits, drain and retain juice. Make 3 boxes of cranberry Jell-O, with cranberry juice and reserved pineapple juice. Add 1 cup chopped celery, 1 cup broken walnuts, and the pineapple. Chill overnight, run through with fork before serving.