Chafing Dish Meatballs


Meat Balls - Lion Hotel

Meat Balls(Photo credit: avlxyz)

Here is a good little recipes that will leave your guests raving.  It tastes great and can be kept warm either in a chafing dish or just use your crockpot to keep it warm.  These come out best when done on the stove top and really aren’t too difficult.  We’ve used them a lot for Christmas Eve buffets and they go over just as big on New Years Eve. These can be made ahead and refrigerated of frozen with the meatballs held in one container and the sauce in a different one.  Thaw sauce and meatballs and put the dish together at the last-minute.

INGREDIENTS:

3 lbs. lean ground beef
1 1/2 cups cracker crumbs
1 cup onion chopped
1 cup canola oil
12 ounces evaporated milk
2 teaspoons salt
3 medium green peppers – diced
1 cup chicken bouillon granules
8 chucks canned pineapple – juice drained
4 Tablespoons soy sauce
4 Tablespoons cornstarch
1 1/2 cups white vinegar
1 1/2 cups pineapple juice
1 cup white sugar
1 teaspoon salt
1 teaspoon seasoned salt (such as accent)
pepper

Mix the ground beef, cracker crumbs, evaporated milk, onion and salt together until thoroughly blended.  Shape mixture into tiny meatballs.  Brown in frying pan in canola oil.  Remove from heat.  Drain oil from skillet reserving about 2 tablespoons of the oil.  Add bouillon, green peppers and pineapple.  Cover and cook over medium heat for approximately 10 minutes until softened.  In the meantime, mix cornstarch, soy sauce, seasoned salt (accent) vinegar, pineapple juice, sugar, salt and pepper.  Add the mixture to the pineapple, bouillon, and green peppers in skillet and simmer, stirring constantly until mixture thickens.  Return meatball to sauce.  Serve in chafing dish or keep warm in crockpot.  Use cocktail picks to serve.  These go good with cocktail bread or tiny croissants.

Yields:  Approximately 25 servings

May your holiday season be a joyous one.  I hope you like these as much as we do.

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Mocha Coffee Punch


Punch Bowl

(Photo credit: Josh Self)

For a different punch while you, your family and friends put up the Christmas decorations, I’ve opted for a cold punch instead of a hot one.  This punch serves 40 punch cup servings (or less in 6-8 ounce glass).  Even though the punch can be used for the summer, it has a heavy-bodied feel that is nice in the winter, too.

1 gallon strong coffee – chilled
3/4 cups sugar
1 gallon chocolate ice cream
1 tablespoon pure vanilla extract
1 pint whipping cream (heavy cream) whipped
and sweetened
grated nutmeg

Combine the sugar, coffee and vanilla.  Stir to dissolve.  Refrigerate mixture.  To serve, scoop ice cream into the punch bowl.  Add refrigerated coffee mixture and then gently fold in the whipped cream.  Sprinkle the top with grated nutmeg to taste.

Servings:  40 punch cups full

I serve this up in an antique milk glass bowl, but it also looks great in a cranberry glass bowl and ladled up with a silver ladle.

Some appetizer recipes are to follow.

Happy decorating.  It’s time to bring tree, ornaments, and lights from the storage room!!!

Holiday Fruit Cake


An American version of a fruitcake which conta...

An American version of a fruitcake which contains both fruit and nuts. (Photo credit: Wikipedia)

I’ve decided to broach the subject of the dreaded Christmas fruitcake which I know is not all as popular as it was years ago.  I’ll start by giving a brief history of the lowly fruitcake’s origins.

Fruit cake originated, it is believed, in ancient Rome in a much simpler form.  It started to be called ‘fruitcake’ in the Middle Ages when spice, honey and preserved fruits were added to it.  With the discovery of America and the sugars that were produced in the colonies and the abundance of fruits and nuts, the fruitcake began to come into it’s own.  It was now possible to obtain inexpensive sweeteners and many different types of ingredients to add to the cakes.  In the 1700’s nuts were often added to the fruitcake to celebrate good fortune and the abundant harvests.  A great many different types of fruitcakes were produced, varying from light to dark, according to what type of fruits, flours, and nuts were used.  Traditional fruitcake are soaked in liquor to flavor and preserve the cakes,  with brandy and rum being most often used for soaking.  Many fruitcake recipes have been handed down through generations of a family.

The following fruitcake recipe is at least seventy years old.  It is up to you whether you want to further soak the cake with brandy by drizzling it slowly over the top until it is moistened:

1/2 lb. dates, chopped
1/2 lb. dried apricots- chopped
1/2 lb. red and green candied cherries- chopped
1/2 lb. red and green candied pineapple- chopped
1/2 lb. dark raisins
1/2 lb. walnuts – toasted and chopped
1/2 lb. pecans- chopped
2 cups all-purpose flour
1 cup softened butter
1 orange, juice and grated rind
1 lemon, juice and grated rind
1 teaspoon vanilla
6 large eggs
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground cloves, 1/2 teaspoon mace
1/2 teaspoon salt
2 Tablespoons brandy
2 Tablespoons Curacao
2 Tablespoons dark rum

Measure out ingredients in advance for easier preparation.

Preheat oven to 300 degrees F.

Thoroughly grease two 8″ x 5″ x 3″ loaf pans.  Dredge the fruit and nuts with flour and set aside.  Cream the butter and sugar.  Add the eggs, one at a time, beating well after each.  Sift the remaining flour with spices, baking soda and salt.  Add to the creamed butter and sugar mixture alternating with adding the liquor, spices, and vanilla.  Fold the floured fruit and nuts into the batter.  Pour into prepared loaf pans – put the loaf pans into a large pan of hot water and bake for about 2-2  1/2 hours or until knife inserted in center comes out clean.  Cool ten minutes and gently remove cakes to a wire baking rack to further cool.

When cool, fruitcake can be further soaked in brandy or rum by drizzling liquor onto cake and letting it seep in to moisten.
Wrap cakes thoroughly in plastic wrap.  They can be aged for several weeks for flavors to meld.  Good served with cream cheese or butter.

HAPPY BAKING AND HAPPY HOLIDAY SEASON.

Hanukkah (with recipe)


The last night of Chanukah; Menorah with all 8...

Photo credit: Wilkpedia

The Jewish holiday of Hanukkah (Chanukah) takes place this year from the evening of December 8th through to the evening of December 16th, 2012.

Hanukkah is a happily celebrated holiday that starts on the 25th day of Kivlis (according to the Georgian calendar and is dated based upon the cycles of moon.  Hanukkah is also referred to as the Festival of Lights and is usually celebrated on a date falling somewhere around November into December.  It takes place for eight days and nights.  The festival is in celebration of the rededication of the ‘Temple of Jerusalem’ – or Temple of Menorah in 165 B.C by Judas McCabe.  The word Hanukkah in translation means ‘dedication’ in Jewish.

During the Hanukkah celebration in the eight successive nights, the menorah is lit.  The special menorah that is used by celebrants is called the ‘hannukkiyah’.  The special ninth candle that is used is called the ‘shamish and it takes a central space on the menorah.  It is the ‘servant’ candle used to light the other candles.  On night one, the first candle is lit and they are lit successively until all are completely lit on the eighth night.  The candles are usually lit from left to right.  A blessing thanking God is usually said before and after a candle lighting.  A Jewish hymn is sung during the lightings.  The menorah is often placed in a front window of the celebrants home.

Gift giving has become the norm and gifts are now given on each of the days of Hanukkah.  This is a more recent tradition  Games are played during Hanukkah including ‘sivivon’ and ‘dreidel’.  Foods fried in oil such as latkes and donuts filled with jams are very often served.  Of the many foods served during the celebration, honey spice cookies are popular among children and following is a recipe that I used for a bake sale held at a local temple some years ago.   I share it below:

HONEY-SPICE COOKIES —

1/2 cup firmly packed brown sugar
1/2 cup margarine (60% oil), softened
1/2 cup honey
1 large egg
2  1/2 cups all-purpose flour
1 teaspoon baking soda
1  1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1  1/2 teaspoons ground nutmeg
1/4 teaspoons ground cloves
1/2 teaspoon salt

FROSTING:

2 beaten egg whites
2  1/2 cups confectioners sugar
Tablespoon of lemon juice

In mixing bowl, cream margarine and brown sugar with electric mixer.  Beat in the honey and egg until thoroughly combined.  In a small bowl, mix the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt.  Add honey mixture and mix on low speed until well blended.  Cover up the dough and refrigerate for at least 1 hour.  Can be refrigerated for up to two days.

When ready to bake, grease 2 large cookie sheets and set aside.  Working rapidly, quarter the dough, and one piece at a time roll out on a surface dusted with flour to a 1/4 inch thickness.  Using shaped cookie cutters (star, dreidel and menorah) cut into desired number of cookies depending on size of cutters.  These can also be cut by hand with sharp knife.  Reshape scraps and cut more cookies from it.  Place on shapes on greased baking sheets and bake in a 350 degree oven for 7-8 minutes or until golden.  Quantity of cookies may vary due to size of cookie cutters.  Transfer cookies to wire baking racks to cool.

To frost cookies – In large mixing bowl, combine egg whites, confectioners sugar, salt and lemon juice.  Beat this on high until mixture forms peaks.  A bit of water can be added if too stiff or add more sugar if too runny.  Using pasty bag with fitted tube, decorate with icing.

Blessed is the match consumed in kindling flame
Blessed is the flame that burns in the secret fastness of the heart
by Hannah Senesh

Gail’s Cranberry-Orange Sauce


Cranberries popping

Cranberries popping (Photo credit: Wikipedia)

For those of you who are having diabetic friends or family to your home for the Thanksgiving holiday dinner, or if you are a diabetic yourself and trying to cut down on sugar consumption, here is a nice cranberry sauce recipe that you might find useful.  Instead of using gelatin or a cornstarch mixture to thicken the sauce up, I’ve substituted a sugar-free marmalade or jelly that does the trick and lends the sauce a nice flavor.  You could try substituting a different light flavored jelly for the sugar-free marmalade I use here for a unique taste.

GAIL’S CRANBERRY-ORANGE SAUCE—

INGREDIENTS:

3/4 dry white  sugar substitute (Splenda or other cup for cup substitute)
1 cup water
1/2 cup sugar-free orange marmalade or jelly (or apricot, lemon or strawberry is good, too)
1 twelve (12 oz.) ounce package ‘fresh’ cranberries

In a 1  1/2 quart saucepan, mix sugar and water and stir to dissolve the sugar.  Bring to a boil, then add the cranberries.  Bring mixture back to a boil and simmer on reduce heat.  Cook on low simmer for approximately 10 minutes or until cranberries pop and are softened.  Liquid should be reddened.  Add marmalade or jelly and simmer slowly for approximately 4 minute, stirring frequently, until sauce thickens and takes on a sheen.  For a thicker sauce, add a bit more jelly to taste.  Remove pan from heat.  Cool sauce completely to room temperature.

Place in container and refrigerate for at least one hour.

Makes about 2  1/2 cups.  Recipe can be doubled.

This is just a little snippet for you before I start cooking my thanksgiving desserts.  I expect to be too busy to add much in the way of wisdom and light between all the fussing, cleaning, cooking and fidgeting that we’ll be doing before our Thanksgiving repast.

“I hear the tread of
pioneers of nations yet to be,
The first low wash of waves where soon
shall roll a human sea”

—WHITTIER

HAPPY THANKSGIVING TO YOU ALL.

North Carolina Yam Bake


Fayetteville, North Carolina, on 1814

Fayetteville, North Carolina, on 1814 (Photo credit: Wikipedia)

I got this recipe many years ago from a woman who lived in North Carolina.  It was used often in her home for various holidays as sweet potato and yams were plentiful in that region.  I loved it and found it recently in a Fayetteville, North Carolina church bulletin.   It seems to be the same and I’d like to share it with you.  It will be on our holiday table this year.  It can be served with the main course or used as a dessert with the addition of whipped cream.

INGREDIENTS:

1   2/3 cups half and half
3 cups yams, cooked and mashed
2 large eggs, slightly beaten
1 Tbsp. butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
3/4 cups sugar (you can use dry sugar substitute in cup for cup measure)
1 teaspoon pure vanilla extract (not imitation)

TOPPING:

1/2 cup brown sugar
3 Tbsp. butter, melted
3 Tbsp. all-purpose flour
3/4 cups pecans, chopped
1/2 cup flaked coconut

Preheat oven to 400 degree Fahrenheit.  Heat 1 cup half and half with the butter.  Do not scald.  Combine the warm cream and yams in blender, blending until smooth.  Add remaining half and half, eggs, sugar,  salt, spices and vanilla.  Blend until smooth.  Pour into a 2 quart casserole.  Blend topping ingredients and top yam mixture with it.  Place casserole dish in baking pan in which hot water has been added (hot water bath).  Bake for 55 minutes or until toothpick inserted in center comes out clean.

Makes 8 servings.

A small amount of brandy may be added in substitution for some of the half and half.

Italian Ricotta Pie


Ricotta cheese.

Ricotta cheese. (Photo credit: Wikipedia)

Usually during this time of year, holiday tables are full of dessert pies made of a variety of fruit fillings.  On our table for Thanksgiving Day is a variety of ethnic dishes including one for this Italian basic ricotta pie.  It’s very rich, but it can be made with part-skim ricotta to cut down a bit on calories.  This is a quick and easy pie to make and should add a very distinct flavor to your holiday meal.

Crust:

 

2 cups flour
1 teaspoon baking powder
1 stick margarine
1/2 cup milk
1 teaspoon vanilla
2 egg yolks (from large or extra large eggs)

Filling:

2 pounds Ricotta cheese (or part-skim_
1  1/2 cups confectioners sugar
2 egg whites (from large or extra large eggs)
2 teaspoons lemon and rind
1  1/2 teaspoons pure vanilla extract (not imitation)

Preheat oven to 425 degrees Fahrenheit

 

 

For the crust, place 2 cups flour in large mixing bowl with baking powder, stir dry ingredients to blend.  With fork, cut in margarine until small balls form.  Add vanilla and slowly put milk in while blending with fork until ball forms.  Add egg yolks and continue stirring until a large ball forms.  If it is too dry to roll, add just a small amount of milk until of rolling consistency.  Roll out dough onto waxed paper – one for top and one for bottom.  Put half of dough into bottom of 10 inch pie plate.  Reserve other half for top of ricotta pie.

For the filling, in mixer bowl place ricotta cheese, egg whites,  lemon and rind, mix.  Then add the confectioners sugar and vanilla extract.  Blend for approximately 7 minutes of medium speed or until smooth.  Pour into pie crust.  Place reserved pie crust on top of filling and crimp the edges as desired.  Brush top crust lightly with egg white and place four small cuts to vent steam.  Cover edges with aluminum foil to protect rim of pie.

Bake at 425 degrees for 40 minutes or until lightly browned.