Everyone’s Favorites

Published 12:00pm Monday, November 17, 2008
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The pace is picking up with the holiday season just around the corner. IGC Advisory Board members share their favorite holiday recipes with the warmest wishes for a wonderful holiday season! Enjoy!

Christmas Eve Snack:

Cathy Welle: This is a tradition in our family…we always have this snack on Christmas Eve!

Stuffed Mushrooms

1 block of cream cheese

1 cup fresh parmesan cheese

2 splashes of Tabasco

1/2 tsp minced garlic (or add extra to taste!)

Mix ingredients together.

Wash and cut stems off two packages of fresh mushrooms and stuff with cheese mixture.

Bake at 350 degrees for approx. 20 minutes or until tops turn light brown. Easy and good! Enjoy!

Fancy but casual appetizer:

Lori Thorsen: What would the holiday season be without simple gathering of friends and neighbors? Everyone brings an appetizer to share along with good cheer. I’ve prepared this chicken appetizer for a fancy New Year’s Eve bash and a very casual gathering. It’s more than just a finger food and they all loved it.

Barefoot Chinese Chicken:

5-6 chicken breasts, salted, peppered and roasted for 35-40 minutes. Cool, then cut diagonally in bite sized pieces

1 pound asparagus or green beans, blanched to tender crisp, then chilled

1 red bell pepper, cored, seeded and cut lengthwise

4 scallions, cut diagonally

2 Tbsp seasme seeds, toasted

Dressing:

1 cup extra virgin olive oil

1/2 cup apple cider vinegar

1/3 cup soy sauce

1 Tbsp honey

2 cloves garlic

1/2 tsp ginger

1 Tbsp sesame seeds, toasted

1/2 cup smooth peanut butter

4 tsp salt

1 tsp pepper

Shake or stir together. Pour over salad just prior to serving. This can be served chilled or at room temperature.

This looks very impressive layered on a long rectangle shaped platter. Layer the asparagus first, then peppers, chopped chicken and scallions. For the final touch, drizzle dressing over the entire spread and top with 2 Tbsp toasted sesame seeds.

A Soup That Counts:

Sandy Thimgan: The annual area Audubon Christmas Bird Counts are a fun part of our holiday activities. We host an annual “after the count” which is usually a soup buffet. This beer cheese soup is counted as the No. 1 choice by the No. 1 birder in Otter Tail County, Steve Millard. It’s our traditional holiday favorite!

Beer Cheese Soup (It’s Not Just for Birders Anymore)

6 slices bacon, chopped

1/2 cup chopped onion

1 ribs celery, chopped

1/4 cup shredded carrots

3 Tbsp butter

3 Tbsp flour

6 Tbsp cornstarch

1 cup beer

1 cup chicken stock

3 cups milk

2 tsp dry mustard

1 cup Cheez Whiz or 8 oz

8 oz. shredded cheddar cheese Velveeta

1/4 tsp. Tabasco sauce

2 tsp Worchestershire sauce

1/2 cup of your favorite salsa

In deep saucepan, sauté bacon for five minutes. Add chopped onion, celery and carrots. Continue to cook until vegetables are tender. Set aside.

In the same saucepan, melt the butter, add the flour and cook about 2 minutes. Whisk the cornstarch into the beer and add mixture to the butter/flour. Combine all the ingredients and heat through. Using a food processor (or an immersion/stick blender directly in the saucepan), process until blended, leaving a little texture to the mixture. Serve with croutons or popped corn on the side as a garnish. Enjoy!

Grandma’s Recipe:

Sue Rinke: This was originally my grandma’s recipe which we looked forward to at her annual family Christmas party.

They were a hit with everyone, young and old, for decades.

Now my family treasures this tasty treat, too! I have also used the marinade on many different meats. It’s easy and delicious!

Shanghai Chicken Legs:

20-25 chicken legs or wings

1 cup water

1 cup soy sauce

1 cup sugar

1/4 cup unsweetened pineapple juice

1/4 cup oil

1 tsp garlic powder

1 tsp ground ginger

Mix all ingredients and pour over chicken in a shallow pan. Cover and marinate overnight in the fridge. Place in a

9 x 13 pan and bake at 350 degrees for one hour.

A Sweet Finish

V.J. Block: This is one of my favorites! Enjoy!

Cream Wafers

1 cup soft margarine 1/3 cup cream (or half and half)

1/3 cup sugar

2 cups flour

Mix the above ingredients and chill. Then roll out 1/8” thick (this takes a lot of flour). Use a very small cutter (I use a shot glass) – must be 1” or smaller. As you roll, transfer the rounds onto sugared waxed paper and prick with a fork. Bake on ungreased cookie sheet at 375 degrees approx. 7 minutes (sugar side up). Don’t let them get brown. Cool.

Filling:

3/4 cup powdered sugar 1/4 cup soft margarine

1 egg yolk

Mix the above and divide frosting in half, tint one with pink,

one with green. You can use wintergreen flavor or peppermint for the green. I use almond for the pink filling.

Now frost the side of the cookies that does not have the fork prick in it. Place a second cookie on the frosted side, making a sandwich. They break easily, so be careful! Makes about 4 dozen.

Bread With a Kick:

Diane Peterson: Orange juice provides a little “kick” to this banana bread recipe. I have used it as an appetizer, side and a dessert. It magically disappears! Personally, I can’t leave it alone and must take a break from making it after I’ve eaten several loaves and the numbers on the scale magically rise!

Orange Banana Nut Bread:

1-1/2 cups sugar

3 Tbsp vegetable oil

2 eggs

3 bananas, mashed (approx. 1-1/4 cups)

3/4 cup orange juice

3 cups flour

1-1/2 tsp baking powder

1-1/2tsp baking soda

1/2 tsp salt

1 cup chopped walnuts

Combine sugar, oil and eggs and mix well. Stir in bananas and orange juice. Combine dry ingredients and add to banana mixture, beating until moistened. Stir in walnuts. Pour into two greased and floured loaf pans. Bake at 325 degrees for 50-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pans to completely cool. (Freezes wonderfully!)

Main Course Secret Revealed:

Megan Jensen: We usually eat this every Christmas Eve, along with a platter of crab legs and a glass of champagne. It’s a secret recipe, so don’t tell my mother that I’m spilling the beans! It’s referred to as “THE” London Broil…it’s that good!

THE London Broil:

Marinade:

1/2 cup sugar

1/2 cup red wine vinegar

1 cup ketchup

1 cup soy sauce

A big wad of minced garlic

1 tsp freshly ground black pepper

Mix well and use to marinade your favorite cut of beef (we usually use a nice lean London broil) overnight. Grill over medium heat until done to your liking. (Because the glaze is sugary, I usually place the meat on the top rack with foil below it so the flames do not flair.) Baste occasionally with the marinade, discarding leftover. This produces a gorgeous glaze with a sweet/garlicky crust that is as good as the meat itself! (My brother and I have fought over the end pieces!)

Favorite Dessert:

Jill Williamschen: I am from a large family and the youngest of six kids. Somehow I became the baker of the family. When our entire family of 29 gathers for the holidays, it is always my responsibility to bring the treats.

Here is one of the family’s favorites:

Danish Pastry

1 cup flour

1 cup butter

1 Tbsp cold water

Mix as for pie crust, divide into three parts and place on cookie sheet. Pat each strip as thinly as possible.

Bring to boil:

1 cup water

1/2 cup butter

Remove from heat and add 1 cup flour. Stir until smooth. Add 3 eggs, one at a time. Beat well. Add 1 tsp almond extract. Put over strips. Bake 45 minutes at 350 degrees.

Frost with:

1/4 cup butter, melted and slightly browned

1-1/4 cups powdered sugar

Add enough hot water for spreading consistency. Sprinkle top with sliced almonds.

Non-Traditional Entree:

Lynne Olson: One of the things our family enjoys the most about the holidays is NOT following a traditional menu each time. We love variety. We made this venison roast one Christmas and now we enjoy it 3-4 times a year.

Raspberry-Jalapeno Glazed Venison Roast:

1 cup port wine

1/2 medium diced onion

1 minced Jalapeno pepper

4 Tbsp. raspberry preserves

2 oz olive oil

8 cloves of minced garlic salt and pepper to taste

Mix together as a marinade in a large Ziplock bag with a venison roast (up to 5 pounds) and marinate overnight. Grill the roast (outdoor grill), basting occasionally with marinade until meat reaches 130 degrees (medium rare). Remove from grill and let rest 10 minutes. This is SOOO good!

Norwegian Tradition:

Jen Petersen: The following recipe is a long standing tradition in the Petersen family, made by my husband. It has been enjoyed by at least three generations!

Krumkaka:

4 eggs

1 cup sugar

1/2 cup margarine, melted

1/2 tsp vanilla

1/2 tsp cardamom

2 Tbsp corn starch

1-1/2 cup flour

Beat the eggs lightly. Add sugar. Mix in melted margarine, vanilla. Sift together cardamom, corn starch and flour. Add to mixture. Cook in Krumkaka iron.

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