Christmas Menu

TIP: IF SERVING A LARGER GROUP, COOK TWO (OR MORE) BIRDS
RATHER THAN ONE HUGE ONE.

This Christmas menu makes a Statement!
"If we can prepare and serve this wonderful meal,
we are NOT a dysfunctional family."

And, really, what MORE statement could you
wish to make during this Season of Love?

HERB ROASTED TURKEY

INGREDIENTS:

1 whole 12 to 14 pound turkey
1/2 cup rosemary sprigs, fresh
1/2 cup sage leaves, fresh
1 apple, quartered
1 stalk celery, halved
1 onion, halved
1/2 cup butter, melted

PREPARATION:

Remove giblets and neck from turkey; reserve for other uses or make broth for gravy. Rinse turkey with cold water and pat dry.

Loosen skin from the turkey breast a bit not totally detaching.

Place rosemary and sage under skin then smooth skin over herbs and back into place.

Place apple, celery, and onion into the neck cavity. Place the turkey, breast side up, on a rack in a shallow roasting pan; brush with melted butter. Cover turkey loosely with a piece of aluminum foil.

Bake at 325° until meat thermometer in the thickest part of the thigh registers about 180° F. The turkey will take about 3 to 4 1/2 hours, depending on size and oven. Remove turkey and let stand 15 minutes before carving. Serve with gravy.

SOUTHERN CORNBREAD & OYSTER DRESSING

INGREDIENTS:

4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup minced fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained, reserve 1/2 cup liquid

PREPARATION:

Preheat oven to 350°.

Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.

Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy.

Gently stir in the oysters.

Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

CRANBERRY-ORANGE RELISH

INGREDIENTS:

3 cups fresh whole cranberries
1/2 cup sugar
2 tablespoons finely grated orange zest
1/2 cup water

PREPARATION:

Combine all ingredients in a saucepan and bring to a simmer over medium-low heat. Simmer, stirring occasionally, until cranberries pop, about 5 minutes. Let cool and serve. This may be made ahead and refrigerated, covered, for up to 1 week before serving.
Makes 2 cups.

AMBROSIA SALAD

INGREDIENTS:

1 cup mixed fruit chunks or fruit cocktail, drained
1/2 cup Mandarin orange sections
1/2 cup pineapple tidbits
1/2 cup minature marshmallows
3/4 cup sour cream, or as desired
1/4 cup maraschino cherries, halved
1/4 cup red seedless grapes
lettuce leaves

PREPARATION:

Drain fruits well. Combine all ingredients except lettuce, mixing gently but throughly. Chill.
Serve on lettuce leaves or in cocktail glass.

CHRISTMAS POTATO CASSEROLE

INGREDIENTS:

3 pounds potatoes, peeled & quartered
1 1/2 sticks butter (6 ounces)
2 small (3 oz) packages cream cheese, softened
1 cup shredded Cheddar cheese
1 jar (2 oz) chopped pimiento, drained
1 small green pepper, finely chopped
6 green onions, finely chopped
1/2 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon salt

PREPARATION:

Cook potatoes in boiling water to cover 15 minutes or until tender; drain and mash. Add butter and cream cheese; beat at medium speed with and electric mixer until smooth. Stir in 1/2 cup Cheddar cheese and next 6 ingredients; spoon into lightly buttered 11x7x1 1/2 inch baking dish.

Bake at 350° for 30 to 40 minutes, or until thoughly heated. Sprinkle with remaining cheese; bake 5 minutes or until cheese melts.

You may prepare the night before (except for cheese topping) and refrigerate, covered, overnight. Let stand at room temperature 30 minutes before baking.

CANDIED YAMS WITH BOURBON

INGREDIENTS:

6 to 8 large sweet potatoes
1/4 cup light corn syrup
1/4 cup dark corn syrup
2 tablespoons maple syrup
1/4 cup Kentucky bourbon, good quality
salt and pepper, to taste
chopped fresh parsley

PREPARATION:

Cook sweet potatoes; peel and slice crosswise then lengthwise or as desired. Cool and arrange in buttered casserole pan or dish. combine remaining ingredients except parsley and pour over potatoes. Bake at 350° for 20 to 30 minutes, or until hot and bubbling.
Garnish with parsley.

LEMON-GARLIC STEAMED BROCCOLI

INGREDIENTS:

3 tablespoon butter
2 cloves garlic, finely minced
3 tablespoons fresh lemon juice
salt, to taste
pepper, to taste, optional

PREPARATION:

Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.

HIGH-RISE BISCUITS

INGREDIENTS:

1 cup cake flour
1 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into 1/4-inch pieces
3/4 cup half and half

PREPARATION:

In a medium bowl, sift together the cake flour, all-purpose flour, cream of tartar, baking soda, and salt. Using a pastry blender, cut the butter into the flour until the mixture resembles small peas.

Add the half and half; stir just until ingredients are moistened and dough forms a soft ball. Knead the dough in the bowl 2 or 3 times, just until smooth.

Roll the dough to about 3/4-inch thickness on a floured surface. Cut out biscuits with a 3-inch round cutter. Gather up dough scraps, reroll, and repeat the procedure until dough is used up. Place biscuits on an ungreased baking sheet.

Bake biscuits in center of a 400° oven until golden brown, 12 to 15 minutes. Serve biscuits hot, with butter.
Makes about 12 biscuits.

SOUR CREAM COCONUT CAKE

INGREDIENTS:

1 cake mix, butter flavor, about 18 1/2 ounces
2 cups granulated sugar
2 cups sour cream
1 package (12 ounces) frozen coconut, thawed
1 1/2 cups whipped topping

PREPARATION:

Directions for coconut cake
Prepare cake mix according to directions, baking two 8-inch layers. Cool completely and split each layer horizontally.

Combine sugar, sour cream, and coconut; blend well and chill.

Reserve 1 cup sour cream for coconut cake frosting and spread remaining sour cream mixture between layers. Combine reserved 1 cup sour cream mixture with the 1 1/2 cups whipped topping; blend until smooth. Spread over top and on sides of coconut cake. Keep sour cream coconut cake in an airtight container and store in refrigerator.

PUMPKIN CHEESECAKE

INGREDIENTS:

Crust
1 1/2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons melted butter
1/2 teaspoon cinnamon
.
Filling:
2 (8 ounces each) packages cream cheese, softened
1 cup half-and-half or whipping cream
1 cup canned pumpkin
3/4 cup granulated sugar
4 eggs, separated
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
.
Topping:
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

PREPARATION:

Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.

In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt.

Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. Bake at 325° for 1 hour.

Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.