to help make your holiday special and simple
Stocking Stuffer Traditions
On the Christmas table, place an unlit candle at each person’s place.
During the meal, have the first person light the candle of the
person to his left and offer a word of encouragement
or say something that he loves about that person.
Continue around the table. –Leslie
(From A Scrapbook of Christmas Firsts, page 13.) Recipes for the holidays from the authors of
A Scrapbook of Christmas Firsts
They opened their treasures and presented him with gifts of gold and of incense and of myrrh. Matthew 2:11
Recipes for the holidays from the authors of
If you find yourself in a December scramble at meal time, try a few of our easy and favorite recipes—our gifts to you.
Preparation time is less than 30 minutes for each recipe, but cooking times vary.
A-1 MEATLOAF /prep. time - 20 min. / cook time 30-40 min. / serves 6
Leslie Wilson: “Rice Krispies® instead of bread crumbs make it light and airy. We use A-1 sauce in the recipe, as well as dipping sauce on the plate.”
3 eggs, beaten well
½ can evaporated milk (not the smallest size)
Salt and pepper to taste
1 ½ -2 lbs. ground beef
1/3 c. A-1 steak sauce
2 c. Rice Krispies
½ pound bacon (optional)
Using a fork, mix all ingredients except the Rice Krispies. Add extra canned milk if it’s dry. Add the Rice Krispies and any extra liquid as necessary. Shape into two loaves and place loaves on a rack above the baking pan so they can drain. I use aluminum foil on the bottom pan for easy clean-up. If you like, place strips of raw bacon on the top. Cook at 350 ° until done, approx. 30-40 minutes.
SPANISH STEAK / prep. time 15 min. / cook time 2-3 hours / serves 4
Terra Hangen: “Even tough steak becomes so tender you don’t need a knife.”
Inexpensive steak (round or chuck), 1-2 lbs, cut in 3 or 4 pieces
1 can tomato soup or stewed tomatoes, plus 1 can water
1 chopped onion
1 sliced green pepper
Spanish Olives (green with pimentos)
NO SALT, can add pepper
Cook covered in oven at 350° or in a crock pot 2 or 3 hours. About 20 minutes before done, add as many Spanish olives as you like. Serve with baked potatoes or rice.
COMFORT CASSEROLE / prep. time 20 min. / cook time 30 min / serves 6
Karen Robbins: “This casserole is real comfort food on a cold snowy day and is a great dish to make and take to others. I always think of my friend, Judy, who first brought it to me.”
2 1/2 – 3 cups uncooked large noodles
4-5 cups precooked chicken
2 cups broth (from cooking chicken or canned broth)
1 can cream of mushroom soup
1/4 cup pimento
1 small onion
1 cup frozen peas (optional)
1/2 lb. grated sharp cheddar
Seasoned croutons and/or sliced almonds
Mix all ingredients in casserole dish, saving some cheese to sprinkle on top of casserole later. Bake covered in 350° oven for 1/2 hour. Remove cover and sprinkle with croutons/almonds and rest of cheese. Bake uncovered until cheese bubbles on top.
SAUSAGE CASSEROLE / prep time 30 minutes / cook time 1 hour / serves 8
Brenda Nixon: “This filling casserole makes 8 hearty servings. The aroma surrounds the kitchen and it's a comfort food in the winter.”
1 pound pork sausage and 1 finely chopped onion. Cook together and drain excess fat.
2 cups long-grain rice, raw
1 cup celery, finely chopped
1/2 cup onion, finely chopped
1/2 tsp. poultry seasoning
3 1/2 cups boiling chicken broth
Salt & pepper to taste
Combine all in a 9 x 13 casserole dish, cover with foil or tight-fitting lid, and bake at 350° for one hour. Remove, top with chopped parsley if desired and dig in.
TACO SOUP (7-can soup) / Prep time / cook time 1-1/2 hours
Leslie: “This is a stand-by in the Wilson household. We keep a batch on hand during the holidays, because it can be warmed to feed one or a group. Even 12-year-olds can make it.”
1 can black beans
1 can garbanzo beans (chick peas)
1 can Ranch Style beans
1 can whole kernel corn
2 cans Ro-tel tomatoes (Mexican style)
1 -13 oz can tomato sauce
1 pkg taco seasoning
1 lb browned ground beef
1 cup finely chopped onion, sautéed (optional)
Place ingredients in very large pot or Dutch oven. Simmer on low for 60-90 minutes. Serve as a soup with fresh flour tortillas and garnish with shredded cheese, or use like chili in Frito pie. Recipe can be doubled.
SCALLOPED CORN / prep. time 8-10 minutes / cook time 35-40 / serves 8
Brenda: “This slightly sweet side dish is my dear husband’s favorite. He makes it for church potlucks and company.”
1/2 cup melted butter
1 can whole kernel corn
1 can cream-style corn
1 box corn bread mix
1 cup sour cream
2 eggs, slightly beaten
2 tsp. sugar
Mix. Pour into buttered casserole dish (9 x 13) and cover. Bake 350° for 35-40 minutes.
LOW-CALORIE WILD RICE / prep time 10 minutes / cook time 45 minutes
Terra: “This recipe is simplicity in itself and makes a nice dish to offset all the holiday calories.”
1 cup wild rice
4 cups fat free chicken broth
Rinse wild rice, add the broth and bring to boil. When it boils, cover and turn down the heat to simmer. Simmer about 45 minutes, until kernels begin to puff open. Offer soy sauce on the side. Serves 4
CREAM CHEESE CHICKEN SPREAD / prep. time 10 min. / no cook time
Cathy: “This sandwich or cracker spread gets its tasty goodness from the dash of soy sauce. It’s a favorite for an everyday lunch or party. Use for finger sandwiches or on crackers.”
8 oz cream cheese, room temperature
1 large can chicken
1 Tbs. mayonnaise
1 tsp. chives (or minced onion)
1-2 tsp. soy sauce
Mix all ingredients. Good for party sandwiches or serve on Fiesta crackers.
FIESTA CRACKERS / prep. time 10 min. / let set 24 hours
Cathy: “All my family like these—every age. A bit spicy, they go well with salads and soups. Gift these by including a quart bag of prepared crackers, recipe, and ingredients in a large plastic bowl with lid.”
1 box fat free saltines (must be fat free)
1 cup Canola oil
1 pkg dry, Hidden Valley Ranch Salad Dressing
2 tsp. red pepper flakes (more for hotter flavor)
Place all four pkg. of crackers in large bowl, with a lid. Mix other ingredients, pour over crackers. Cover. Turn bowl every few hours to distribute coating. After 24 hours, remove crackers and store in 4 quart bags. Crackers can be kept in freezer—will stay very crisp either way. Serve with soups or salads.
PIZZA DIPPERS / prep. time 10 min. / cook time 20 min. / serves 6-10
Trish: “A quick meal that your kids will love.”
6-10 sandwich size slices of deli pepperoni
6-10 slices of mozzarella
12-20 slices bread
1 can pizza sauce
This is a new take on the grilled cheese sandwich. Kind of a pizza to go. Put 1 slice of pepperoni and 1 slice of mozzarella cheese between 2 slices of buttered bread, and grill just as you would a grilled cheese sandwich. Heat pizza sauce. Serve sandwiches in halves. Dip in pizza sauce as you eat and enjoy.
BRUNCH and MUNCH
TURKEY CUPS / prep. time 30 min. / cook time 15 min. / serves 8-12
Trish: “This is a wonderful way to use up leftover turkey.”
12 pieces sliced bread (remove crusts)
1-16 oz can cream of chicken soup
2 Tbs. milk
3-4 cups left over Turkey shredded (or chicken)
Fold turkey, soup and milk together. Add salt and pepper to taste. Spray muffin tin with Pam. Lay one slice of bread on top of each muffin cup, and press to form a cup. Spoon turkey mixture into “bread cups.” Bake at 350° for 10-15 minutes until golden. Remove from muffin tin. Serves 8-12
OVEN BACON and EGGS / prep. time 12 min. / cook 45 minutes / serves 8-12
Cathy: “We fix these once a year during Christmas season. Make ahead, cover and keep in fridge until ready to pop into oven.”
12 pieces medium sliced bacon
A non-stick muffin tin
Wind one slice of bacon inside each muffin-tin cup. Crack one egg into each ring of bacon. Prick yolks. Salt and pepper or sprinkle with paprika. Cook for 40-50 minutes at 350° until yolk is done. Scoop out, drain on paper towels. Serve hot.
QUICK and INEXPENSIVE SWEET TREATS
NO-BAKE PUMPKIN PIE / prep. time 10 min. / freeze 2 hours / serves 6-8
Cathy: “This light, frozen confection can be made early in December and stored in freezer. Thaw for ten minutes before serving to family or pop-in guests.”
1-16 oz tub of non-fat dairy topping, thawed
1 can pumpkin
¾ cup sugar (or substitute Splenda sweetener)
1 tsp. cinnamon
½ tsp. ginger
¼ tsp. cloves
Lightly spray pie plate with non-stick spray. Use ½ the dairy topping to form a “pie crust.” Mix pumpkin, sugar, spices, remaining non-dairy topping and spoon into “pie crust.” Freeze for two hours, then wrap for freezer storage.
CHOCOLATE NO-BAKE COOKIES / prep. time 10 min. / cook 7-8 minutes / yield: 4 doz.
Cathy: “I made these when I was 12 years old, but now cook them in the microwave. They’re good, quick and easy.”
2 cups sugar
3 Tbs. cocoa powder
½ cup milk
1/3 cup butter
pinch of salt
After cooking stir in:
½ cup peanut butter
1 tsp. vanilla
2 ½ cups oats.
In large microwave-proof bowl, combine ingredients, heat on high until dissolved, stirring occasionally. When mixture begins to boil, boil for only 45 seconds. Wear oven mitts and carefully remove from microwave. Stir in peanut butter, vanilla, and oats. Drop by teaspoon onto wax paper or foil. A scoop with a release mechanism works well for the hot mixture. Cool.
10 Minute Toffee Treats
one sleeve saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups chocolate chips
1/2 cup chopped nuts
Preheat oven to 400 degrees. Line a cookie sheet with foil, then line with a single layer of saltines. In saucepan bring butter and sugar to boil. Boil 3 minutes. Immediately pour over saltines. Spread. Bake for ONLY 4-5 minutes. Remove from oven and sprinkle chocolate chips over top. Wait 4 minutes and spread. Sprinkle with nuts. Cool and break into pieces.
(The 10 minute toffee treats recipe is from a promotional post card for A Scrapbook of Christmas Firsts)
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