Extras For The Holiday Table

Christmas is almost here and many cooks are planning for the family feast.

Hopefully we can lend a hand with a few ideas that will make a lasting impression on all those who gather ‘round your table this year.

Frozen Cranberry Salad

1 can whole cranberry sauce
1 small can pineapple, drained
3-4 bananas, mashed
1 cup sugar
1 (8-oz.) container Cool Whip
1 cup chopped nuts

Combine with mixer, spread into square baking dish or pan and freeze until time to serve. (Double as needed for larger crowd.)

Waldorf Salad

4 diced apples
2 cups diced celery
1 cup broken walnuts
½ cup mayonnaise
2 Tbsp. sugar
1 tsp lemon juice
1 cup Cool Whip

Mix apples, celery and walnuts in a medium bowl. Mix mayonnaise, sugar, lemon juice and Cool Whip. Add to apple mixture. Refrigerate.

Holiday Mashed Potato Casserole

5 lbs. potatoes
½ cup butter
1 (8 oz.) pkg. cream cheese, softened
1 cup half and half (or whole milk)
1 tsp. onion salt
1 tsp. seasoned salt
1 tsp. salt
¼ tsp. pepper

Peel potatoes; cook until tender and drain. Mash and beat softened cream cheese with hot potatoes; add cream and blend well. Add butter and seasonings. Put in a 2 quart casserole; brush top with butter and sprinkle with paprika. Bake in oven at 350 degrees for 30 minutes. Can be made ahead and refrigerated; just bake for 45 minutes.

Festive Baked Ham

1 (7 lb.) shank ham
Whole cloves
1 (8 oz.) can crushed pineapple
1 cup packed brown sugar
1 tsp. prepared mustard

Place ham, fat side up, on rack in baking pan. Bake at 325 degrees for 2½ hours or until done. Trim off rind, leaving ¼” layer fat. Square fat side up into diamond sections and insert clove into each section. Combine remaining ingredients over ham and continue baking for about 30 minutes. Garnish with pineapple, cherries, or both. Serves 8 to 10.

Italian Cream Cake

1 cup buttermilk
1 tsp. soda
5 eggs, separated
2 cups sugar
1 stick butter
½ cup shortening
2 cups flour
1 tsp. vanilla
1 cup chopped pecans
1 small can coconut
½ tsp. salt

Combine buttermilk and soda. Cream sugar, butter, shortening and salt. Add egg yolks, one at a time. Add buttermilk alternating with flour. Stir in vanilla. Fold in beaten egg whites. Stir in pecans and coconut. Bake in (3) round pans for 25 minutes at 325 degrees or in oblong pan for approximately 40 minutes. Cool before frosting.

Frosting

1 (8 oz.) cream cheese
1 box powdered sugar
1 stick butter
1 tsp. vanilla

Blend until smooth and creamy. May need to add more sugar for spreading consistency if too thin.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.