Holiday Food Traditions that are must haves
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Posted: Nov/21/2008 8:28 PM PST
Well the Holidays are here already. I was just sitting here fighting the boredom at work and got to thinking that all of you guys and gals must have something that is a "must have" that you cook every year for either Thanksgiving, Christmas or New Years. What I am looking for is not the turkey and dressing etc. but something that is different and is possibly just a tradition with your family. And if you care to share the recipe with us that would be great too! Mine is chicken gumbo on Christmas Eve and a boiled shank ham. 
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Posted: Nov/21/2008 8:48 PM PST
Carry in Pizza on Christmas Eve. |
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Posted: Nov/21/2008 9:33 PM PST
Sweet potatoes stuffed in orange halves with marshmallows on top. And turkey gumbo for the next three days after Thanksgiving. |
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Posted: Nov/22/2008 1:17 PM PST
Re-baked potatoes for Thanksgiving and Christmas I'll give my "recipe" I just go by what looks right, not any set amounts LOL! Large baking potatoes- at least 2 per person (I get the by-the-pound kind you pick individual) Sour cream- about 2 large containers Cream Cheese- about 2 packages Butter- about 2 sticks Bacon- about 1 package 1-2 onions salt and pepper Bake the potatoes While potatoes are baking, cook and crumble the bacon. Finely chop and sautee the onions. Take butter and cream cheese out to soften. When potatoes are done, and a little cool, cut in half lengthwise. Carefully scoop out insides and put in a large bowl. Save the skins! In a food processor (VERY IMPORTANT- MUST USE!!!!) place some of the potatoes in the bowl, add some of the sour cream, cream cheese, onion, bacon, butter, salt and pepper. Whizz it on high until sort of creamy (small potato chunks are OK) Continue until all ingredients are gone Refill the skins, slightly mounded, and place on cookie sheets- can be touching. Cover and freeze. Freezing is very important!!!!!!!! To bake: Preheat oven to about 400*. Place potatoes on cookie sheets and bake until heated through- approximately 30 minutes Please feel free to PM me if you have any questions- I know I am rather vague, but that's just how I cook LOL! 
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Posted: Nov/22/2008 3:24 PM PST
Those potatoes sound really good. One of the foods the doc would like me to try to avoid or only in moderation. |
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Posted: Nov/22/2008 6:05 PM PST
A must have in our family is home-made cheese ball, served with assorted crackers. The cheeseball and crackers are put out as appetizers before the holiday meal and brought back out later for snacking. We usually have it with Christmas dinner, and make sure we make enough (or more) to have some New Years Eve... Cheeseball 2 8 oz. pkgs cream cheese, softened 2 cups (8 oz.) shredded sharp cheddar 1 Tbl. pimento, chopped small 1 Tbl. onion, diced small 1 Tbl. green pepper, diced small 2 tea. worchester sauce 1 tea. lemon juice dash cayenne or red flake pepper dash salt chopped pecans for coating Mix all ingredients (except the pecans) together thoroughly, using electric mixer. Shape into balls; roll in pecans. Wrap in plastic wrap and chill until firm. Best when made a day or two before being served to allow the flavors to blend. Makes about 3 cheeseballs |
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Posted: Nov/25/2008 7:01 PM PST
Ooooh, cheeseball! I love cheeseball! I have a friend that makes it with cream cheese, shredded cheddar cheese, seasoned salt, pecans, and well drained crushed pineapple, rolled in pecans. It's so good!! My personal favorite is as simple as it gets - cream cheese, shredded cheddar cheese, and chopped pimento stuffed olives. You don't even have to make a ball out of it, just plop it in a bowl mmmmmmmmm!! |
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Posted: Nov/26/2008 8:40 AM PST
oohhh. variation on my favorite lazy snack..pimento cheese!!! Another Holiday Tradition... Mamo's Milk Punch (Mamo was my grandmother) 3 Gallons Melorine (old fashioned ice cream) 1/2 fifth bourbon 1/2 fifth whiskey 1/2 fifth rum 1/2 Gallon Egg Nog She would start saving 1/2 gallon milk cartons around September. Cleaned and stored. About 7 or 8 cartons In a very big soup pot, dump all the ingredients. Mix and get high on the fumes. Sit down to get your wits about you. Go back to pot and taste a big spoonful. Add more liquor if so desired. Stir and inhale more fumes and get higher. Sit back down and call someone in to help. Pour the mixture into milk cartons and put into freezer. About an hour before all the family starts to arrive, find big punch bowl and send someone to store to buy nutmeg. Empty a few cartons into punch bowl. Taste to see if strong enough. Add more liquor, especially if that certain someone has called to say she is coming. Pour a glass for yourself. Garnish with nutmeg. Serve to anyone brave enough. This was an actual Holiday tradition until one year all us kids had too much punch and were drunk before the turkey was carved. After that year, Mamo wouldn't serve any punch until after we had eaten. |
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Posted: Nov/26/2008 4:16 PM PST
That is TOO hilarious!! How old were the drunken "kids"? LOL about 25? So when you put it in the pot, do you heat it just enough to melt the ice cream? What brand would you suggest if a person couldn't get mel.... whatever that was. |
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Posted: Nov/28/2008 10:58 AM PST
All under the age of 16, rotten kids we were...I would probably use plain vanilla, whatever brand you like....oh, no heat, the alcohol helps with the melting and you would want some little ice bergs in there anyway. If you don't want all that hassle, my other favorite holiday cheer is easier. Haagen Das Egg Nog flavored ice cream, Borden's Egg Nog (I think it's the closest to home made) and some bourbon. Scoop of ice cream, little shot of bourbon, and fill with egg nog. I have some real cute cocktail glasses that I use. Enjoy! |
