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Record-Courier employees offer annual holiday party recipes

Staff reports

Grandma’s Homemade Noodles

(Merrie Leininger)

My Grandma Leininger makes these noodles every Christmas and they are the family’s favorite. I have been craving them since I missed Christmas at home last year and, in addition to seeing my family, they are what I’m most looking forward to when I go home to Ohio this holiday.

2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

3 eggs

Mix all ingredients together with a fork. Finish mixing with your fingers until the dough is stiff, not crumbly. Place on a floured board and kneed lightly, then roll out. Let the rolled-out dough dry for a few minutes and then cut into 1/4-inch strips. Let dry over an hour. Cook in any meat broth. Dry noodles will freeze well.

Zucchini Cheese Casserole

(Barbara Gerber)

Zucchini and three kinds of cheese – Monterey jack, cottage and parmesan -make up this tasty, quick entree.

1-1/2 pounds zucchini

1 small onion, chopped

2 tablespoons butter

1 can (4 ounces) diced green chiles

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups grated Monterey jack cheese

1 egg

1 cup small curd cottage cheese

2 tablespoons minced parsley

1/2 cup grated parmesan cheese

Dice zucchini. Combine with onion and butter in skillet. Saute until tender. Mix in drained chiles, flour, salt and pepper. Turn into a 9-inch pie plate or shallow 1-1/2 quart baking dish. Sprinkle with jack cheese. Mix egg with cottage cheese and parsley. Spoon over top. Sprinkle with parmesan cheese. Bake uncovered at 400 degrees 20 minutes or just until hot in center. Makes 4 to 5 servings.

Kathy’s Rice-A-Roni Salad

(Kathy Martin)

1 box chicken Rice-A-Roni

1 small jar artichoke hearts, chopped

4-5 diced green onions

1 small can sliced mushrooms

4 ounces sliced black olives

7 ounces or so mayonnaise

Cook Rice-A-Roni according to instructions on box. Set aside and cool. Blend juice from artichokes with mayonnaise for dressing. Set aside. Combine all ingredients with rice and mix thoroughly with dressing. Chill 2-3 hours. Serves 6-8.

Hawaiian Cheese Balls

(Rhonda Freih)

2 8-ounce packages cream cheese

1 8-ounce can crushed pineapple

1/4 cup green peppers, chopped

1/4 cup green onion, chopped

2 cups pecans, chopped

salt to taste

Soften cream cheese in large bowl. Drain pineapple well and add to cream cheese, onion and pepper. Add 1 cup chopped pecans. Mix well. Leave in covered bowl and refrigerate overnight or at least two hours. Form into two balls and roll in remaining pecans. Serve with crackers, such as wheat thins.

Manicotti

(Vicki Alder)

1 box manicotti (cook for only 5minutes, drain and separate)

1-1/2 pounds ground turkey

1 small onion

1 beaten egg

2 cups bread crumbs

2 small packages Monterey jack cheese

1 or 2 jars of spaghetti sauce

Salt to taste

Brown onion and add turkey, then mix with rest of ingredients, except for 1 package of cheese which will go on top of sauce. Stuff manicotti with mixture and place in greased casserole dish. Pour spaghetti sauce over manicotti and top with cheese. Bake at 350 for 45 minutes. Let sit 5 minutes and serve.

Buttermilk Muffins

(Vicki Alder)

Cream together:

1 cup shortening

2 cups sugar

1 teaspoon salt

4 eggs

Add:

6 cups flour

4 cups rolled oats

1 quart buttermilk

Put 5 teaspoons soda in 2 cups hot water and cool.

Add:

Nuts, dates, raisins.

Bake at 360 for 20 minutes.

Cheesy Potato Soup

(Vicki Alder)

4 medium potatoes, diced

1 large onion, chopped

1 quart water

1/4 cup butter or margarine

3 tablespoons flour

1/2 cup milk

2 cups grated sharp cheese

1 teaspoon salt

1/4 teaspoon seasoned salt

1/4 teaspoon paprika

Dash of paper

Chopped chives

Cubed ham, optional

Cut up broccoli, optional

Combine potatoes, onion and water in heavy saucepan. Bring to a boil, reduce heat and simmer until tender, about 20 minutes. In a skillet, melt butter; add flour; cook and stir until mixture bubbles. Remove from heat; stir in milk. Return to heat; cook and stir until thick. Add potato water. Stir mixture slowly into potatoes; cook and stir until thick. Add cheese and seasonings. Serve topped with chopped chives.

Granola

(Vicki Alder)

2-1/4 cups honey (molasses or syrup)

2-1/4 cups vegetable oil

2 teaspoons vanilla

1 teaspoon salt

4-6 tablespoons sesame seeds

2 cups coconut

20 cups rolled oats (regular)

1-2 tablespoons cinnamon, to taste

2 cups powdered milk (optional)

1/2 to 2 cups chopped nuts (almonds, pecans, walnuts, etc.)

4 cups Rice Krispies (or Crispy Rice cereal)

5 tablespoons sunflower seeds (optional)

(Can add pumpkin seeds, wheat germ, etc., for nutrition)

Combine all but first three ingredients in a large bowl and mix well with hands. Then add the three wet ingredients to the mixture and mix again very well. Spread mixture on two greased cookie sheets. (It will mound in the middle.) Cook at about 250-275 for 25 minutes. If both trays are in the oven at the same time, rotate the cookie sheets halfway through the cooking time so it will cook evenly. (Do not overcook; just let it get golden on the edges and top.) Let cool for 20-30 minutes and then scoop it into tupperware or plastic bags. Keep out what you will need for a few days and freeze the rest. Add raisins, sliced bananas or other fruit for a breakfast cereal. Granola is delicious on top of ice cream, yogurt or a fruit cup. You can also add it to cookie batter or top desserts with it.

Quiche

(Vicki Alder)

4 eggs

1/2 cup sour cream or plain yogurt

5 ounces cubed ham (1 cup)

9 ounces grated Swiss cheese (1 cup)

1 teaspoon paprika

1 teaspoon parsley

2-3 slices bread, crumbled

Salt to taste

Minced onion

Spray quiche or pie pan with non-stick vegetable spray. Crumble bread crumbs on bottom of pan. In medium bowl, beat eggs. Add all other ingredients. Mix well. pour into pan. Bake at 300 degrees for 45 minutes. Knife inserted in center should come out clean. Makes 6-8 servings.

Great Aunt Kate’s

Traditional Raisin Irish Soda Bread

(Sheila Gardner)

4 cups unsifted regular all-purpose flour

3 teaspoons baking powder

1 teaspoon soda

1/4-cup sugar

1/4-cup butter or margarine

1 egg

1-3/4 cups buttermilk

Two cups raisins or currants

Combine in a large bowl the flour, salt, baking powder, soda, sugar and raisins. Add butter or margarine, and cut in with a pastry blender or two knives until crumbly. Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until blended. Turn out on a floured board and knead until smooth, 2 to 3 minutes.

Divide dough in half, and shape each into a round loaf; place each loaf in an 8-inch cake or pie pan. Press down until dough fills pans. With a sharp knife, cut crosses on top of loaves, about 1/2-inch deep in the middle. Bake in a moderately hot oven (375 degrees) for 35 to 40 minutes, Makes two loaves about 8 inches in diameter; the breads are delicious either warm from the oven or cold.

Great-grandma Ilda Aldrich’s famous turkey stuffing

Joyce Hollister

One box of prepared corn bread or regular bread stuffing (cubes or crumbs, whichever your prefer)

One bunch celery, chopped

One large yellow onion, chopped

One cube butter

One cup chopped parsley (fresh)

One cup chopped walnuts

One cup raisins

One pound sausage, in bulk or links, browned

Optional: Chopped apple chunks

1 or more tablespoons poultry seasoning

One cup or more chicken stock

You can make your own bread crumbs or cubes if you wish.

Place bread cubes or crumbs in large bowl. Saute onion, parsley and celery in butter. Crumble the bulk sausage or cut links into three or four pieces, brown well and add to bread. Add sauteed vegetables, nuts, raisins and optional chopped apple and seasoning to mixture. Moisten with enough chicken stock to make it hold together – but it should not be too wet. Stuff in turkey. Unless you have a very large bird, there will be some left. Put extra stuffing in a casserole dish and moisten with more stock. You can bake this in the oven, but if there is any turkey skin or fat available (or bacon), lay slices on top to keep stuffing moist.

Mickey’s Meatballs

Swedish Meatballs and Sauce

(Leesa Hanson)

1 cup cream sherry

1 cup sour cream

1 large can beef broth

2 tablespoons Worchestershire sauce

2 tablespoons cornstarch

1 large can sliced mushrooms

1 large bag of meatballs

Bake meatballs for 15 minutes at 350. Mix sauce ingredients together. Add sauce to mushrooms and meatballs.

Betty’s Blender Quiche

(Betty Lowe)

Preheat oven to 400.

Melt 1/2 cup butter in 13 X 9″ pan in oven.

In blender, put 10 eggs, 1/2 cup flour, 1 teaspoon salt, 1 teaspoon baking powder. Beat on high for three minutes. Swish butter around the pan and pour it in the blender mixture. Beat one more minute. (If you don’t have a blender, just use your mixer; if you don’t have a mixer, make something else.)

In a large bowl, mix 1 pound of grated jack cheese, 1 pint cottage cheese, 8 ounces diced green chiles.

Pour blender mixture into bowl with cheese and hand stir until well mixed. Pour evenly into warm pan.

Bake uncovered for 15 minutes at 400. Then remove from oven and loosely cover with a foil tent. Bake 30-40 minutes more at 350.

Serve with salsa.

Tropical Bites

(Linda Hiller)

Kids love these!

This recipe is so easy, it doesn’t seem fair to call it a “recipe,” but it can be used as a cookie or quick appetizer when people drop by. Here it is:

Cut bananas into 1-inch slices, dip in sour cream and roll in coconut. Arrange on a pretty plate and serve with toothpicks.

Idea – color the sour cream red and the coconut green (or vice-versa) for Christmas.

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