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Yuletide Main Dishes





Roasted Pepper and Pork Meat Loaf

2 pounds lean ground pork
1 jar (14 ounces) roasted red peppers or pimientos, drained and chopped
1/2 cup sweet relish
1/2 cup dark raisins
1/2 cup water chestnuts
1/2 cup coarsely chopped baked ham
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper

Preheat the oven to 350F. In a large bowl, mix together all of the ingredients. Divide the meat mixture in half and shape into two 10-inch-long logs. Lightly grease two 16-inch sheets of aluminum foil. Wrap each log snugly in foil, twisting the ends to seal.

Place the loaves on a rack in a shallow roasting pan with 3/4 cup water. Bake for 1 hour or until an instant-read thermometer registers 160F. Unwrap and serve.

SOURCE: unknown



Roast Pork with Cranberry Glaze

2 (16 ounce) cans jellied cranberry sauce
1/2 cup white sugar
1/2 cup cranberry juice
1 teaspoon mustard powder
1/4 teaspoon ground cloves
4 pounds pork roast
2 tablespoons cornstarch
2 tablespoons cold water
salt to taste

Mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves. Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.

Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm. With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.

Makes 8 - 12 servings

SOURCE: unknown



Orange-Cranberry Chicken with Sweet Potatoes

1 Orange
1 4lb.Roasting Chicken
1/2 teaspoon Pepper
1 pound Sweet Potatoes
1 Tablespoon Olive Oil
1 cup Chicken Broth
1 cup Whole berry Cranberry Sauce
2 Tablespoons White Wine
Vinegar

Preheat oven to 375 degrees
Grate rind from orange (don't include the bitter white part). Rinse chicken & pat dry.Sprinkle with salt,pepper & 1/2 the grated orange rind. Place,breast side up,on a rack in large roasting pan. Roast for 30 minutes. Meanwhile pare & cut the sweet potatoes into 1 inch slices,then toss with Olive oil. Place in single layer in the bottom of roasting pan. Continue roasting 1 hour & 45 minutes,turning potatoes occasionally & basting chicken & potatoes frequently,until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely. During the last 1/2 hour of roasting,combine chicken broth,cranberry sauce & vinegar in a small saucepan. Bring to boiling over med.heat;boil 20 min. or until reduced to 1 1/2 cups. Peel white pith from orange,seed flesh & chop. Stir remaining rind & chopped orange into saucepan;simmer 5 min. Let Chicken rest for 20 minutes before carving.Cut chicken in half lengthwise down the middle.Spoon Cranberry Sauce mixture over chicken and serve with sweet potatoes

SOURCE: unknown



Vegetarian Lasagna

9 lasagna noodles (about half a 16-ounce package)
Salt
1 tablespoon olive oil
1 medium onion, finely chopped
8 ounces mushrooms, thinly sliced
2 medium zucchini (8 ounces each), sliced 1/4-inch thick
1 small bunch spinach (8 ounces), tough stems discarded
2 plum tomatoes, finely chopped
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
1/2 teaspoon coarsely ground black pepper
1 container (15 ounces) part-skim ricotta cheese
1 package (8 ounces) part-skim mozzarella cheese, shredded (2 cups)
1/4 cup low-fat (1%) milk
1/4 cup grated Parmesan cheese
1/8 teaspoon ground nutmeg
3/4 cup marinara or other pasta sauce

In saucepot, cook lasagna noodles in boiling salted water as label directs. Drain noodles and rinse with cold running water to stop cooking; drain again. Layer noodles between sheets of waxed paper. Meanwhile, in nonstick 12-inch skillet, heat olive oil over medium-high heat until hot. Add onion and mushrooms, and cook 5 minutes, stirring often. Add zucchini and cook 4 minutes, stirring often. Add spinach and tomatoes, and cook 2 to 3 minutes, stirring often, until spinach wilts, vegetables are tender, and most liquid in skillet evaporates. Stir in garlic, parsley, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 30 seconds, stirring. Set vegetable mixture aside. In medium bowl, mix ricotta, mozzarella, milk, Parmesan, nutmeg, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper until blended. Preheat oven to 425 degrees F. Into 13" by 9" glass baking dish, evenly spoon 1 cup vegetable mixture. Arrange 3 noodles over vegetables; evenly spread 1 1/2 cups cheese mixture over noodles and top with 3 noodles. Evenly spoon remaining 2 1/2 cups vegetable mixture over noodles and top with 3 noodles. Evenly spread remaining 1 1/2 cups cheese mixture over noodles; top with marinara sauce. Bake lasagna 25 to 30 minutes (35 to 40 minutes if cold), until hot and bubbling. Let lasagna stand 10 minutes for easier serving.

SOURCE: unknown



Walnut and Blue Cheese Tart with Cranberries

Crust
1 cup flour
2/3 cup walnuts - ground
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3 ounces butter - chilled and cubed
1 tablespoon milk

Filling
2 tablespoons olive oil
1 large onion - finely chopped
1/2 teaspoon salt
1 cup cranberries - fresh or frozen
1 tablespoon sugar
1 1/3 cups walnuts - coarsely chopped
2 teaspoons fresh thyme - minced fine
2 eggs
1 cup heavy cream
2 ounces bleu cheese - crumbled

Crust Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs. Add milk; pulse until dough comes together. Press mixture into ball, and then press into a 9" tart pan. Prick crust with fork. Freeze for half an hour; bake at 375F for 15-20 minutes or until golden.

Filling

Heat oil in heavy saucepan over medium heat. Add onion, sprinkle with salt and saute 10-15 minutes, stirring frequently until onion is tender and caramelized. Add cranberries and sugar, cook until they pop. Stir in walnuts and thyme, set aside. In a bowl, combine eggs and cream, whisk until smooth. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling. Bake at 350F until golden, and custard is set, about 15-20 minutes. Cool 15 minutes before serving.

Nutritional Information
Calories: 303 Calories From Fat: 71%
Protein: 6g Carbohydrate: 16g
Cholesterol: 92mg Sodium: 331mg

SOURCE: unknown



Cranberry Chicken with Apples and Walnuts

2 tsp (10mL) olive oil
1/4 cup (45g) shallots or onions, minced
2 pounds (910g) boned and skinned chicken breasts , (eight 4-ounce halves)
2 Tbsp (30mL) vinegar, balsamic or raspberry
16 ounces (455g) cranberry sauce, whole berry , (1 can)
2 cups (260g) green apples , peeled and chopped
1/2 cup (75g) dried cranberries
4 Tbsp (30g) walnuts , chopped
2 tsp (4g) curry powder

Preheat oven to 350F (175C). Spray large shallow baking dish with vegetable oil spray. Add oil and shallots (or onions) to baking dish and bake uncovered for 5 minutes. Pour vinegar into the baking dish and stir. Add chicken breasts, basting tops with vinegar/shallot mixture. Bake uncovered for 10 minutes.Mix together cranberry sauce, apples, dried cranberries, walnuts and curry. Cover chicken with sauce and bake an additional 1520 minutes until chicken is cooked and sauces bubbles. serves 8

Nutrition Facts Calories: 173 Total Fat: 5g % Calories from fat: 25% Protein: 27g Carbohydrate: 4g Cholesterol: 66mg Sodium: 75mg

http://www.pccnaturalmarkets.com/health/Recipe/Cran_Chicken.htm



Sma Kottbullar (Swedish Meatballs)

1/2lb fine ground beef
1/2lb fine ground lean pork
1/2lb fine ground lamb (all meat should be twice ground)
2 TB breadcrumbs
1/4 cup cream
5 TB butter
1/2 cup finely chopped onions
1 TB finely chopped shallot
1/2 tsp finely chopped garlic
1 tsp grated fresh lemon rind
2 TB finely chopped parsley
1 TB salt
1/2 teaspoon fresh ground pepper
1/2 tsp thyme
2 eggs
3 TB butter
2 TB vegetable oil

For the Sauce
2 TB flour
1 cup stock
1/2 cup sour cream
2 TB finely chopped fresh dill or 1 TB dry dill weed
1/4 tsp lemon juice salt

Prepare the meat balls at least an hour before you plan to cook them so they may be chilled before cooking.

Soak the crumbs in the 4 Tb. of cream for 5 minutes, then put them in a large mixing bowl with the 3TB butter & ground meats. Melt the 2 Tb. butter in a small frying pan and in it cook the chopped onion, shallots and garlic over Moderate heat for 5 min. or until softened and color lightly. Add them to the mixing bowl then add the lemon rind, parsley, salt, pepper, and thyme. Beat the 2 eggs lightly with a fork and pour them over the meat. With a large spoon, beat this mixture vigorously until the ingredients are thoroughly combined and the meat loses its granular texture. Form into small balls, about an inch in diameter. The quickiest, easiest way to do this is to drop a heaping teaspoon of the meat in the palm of your hand and after moistening the other hand with cold water, roll it lightly over the meat until you have shaped it into a ball. Place the meat balls, as you finish them, on a baking sheet or platter lined with wax paper. And refrigerate for 1 hour to firm the meatballs.

For more firmly crusted meatballs, roll each lightly in flour just before frying them. Cover them with another sheet of waxed paper, and chill for at least an hour. When you are ready to cook the meatballs, melt the 3 Tab. butter and 2 Tb. oil over high heat in a large heavy frying pan. When the fat begins to sputter, lightly drop into the pan enough meat balls to cover the bottom about three quarters full. At once slide the pan back and forth over the burner so that they roll around in the hot fat; this will help them to keep their shapes and to brown evenly. After a couple of minutes, turn the heat down to moderate, and cook the balls 6-7 minutes longer, or until they are crisp brown all over and cooked through. With a slotted spoon, transfer the finished meatballs to a shallow casserole and continue with the remaining meatballs until they are all cooked.

SAUCE:

Make the sauce in the same frying pan. If the fat remaining in it is a good deep brown; pour off all but 3 Tab. of it, if not add 3 TB of butter. Remove from heat, with a wooden spoon, stir into the pan 2 Tab of flour and mix it to a smooth paste with the fat Return the pan to a low heat and cook this roux slowly for a minute of so, stirring all the while. Then add the cup of stock. Raise the heat to moderate and, with a wire whisk, beat this sauce together until it boils, thickens and becomes quite smooth. Then turn the heat down to low simmer. Still using the whisk, stir the sour cream into the sauce, about a Tb. at a time. Use more than cup if you like the sauce fairly thin. At the last, add the fresh dill, lemon juice, salt to taste. Pour the sauce over the meatballs in the casserole. When you are ready to serve them, reheat the meatballs slowly without letting the sauce boil. Serve with extra sprinking of fresh dill.

Nutmeg is also a lovely addition to the meatball recipe.



Potatis Korv (Swedish Yule Sausage)

2 lbs. lean pork, ground
2 lbs. lean beef, ground
6 med. potatoes, grated (uncooked)
3 tsps. salt
2 tsps. ground allspice
1/2 tsp. pepper
1 med. onion, chopped

Mix all ingredients well together. Form into rolls about 4 inches long, 2 inches in diameter. Cut waxed paper or parchment paper into 6-inch lengths and warp sausage well, tying both ends tightly with string. Prick waxed paper with a fork (do not prick parchment) and place in kettle of simmering salted water. Cook slowly for about 45 minutes.



Roast Duck with Citrus and Honey

2 whole ducks, 6 pounds each
1 lemon, thinly sliced
1 orange, thinly sliced
1 onion, halved
2 bay leaves
4whole cloves
6 fresh rosemary sprigs
4 garlic cloves, peeled and crushed
Kosher salt
1/2 cup dry white wine

Glaze:
Juice from 1 orange
Juice from 1 lemon
1 cup honey
1/2 cup Grand Marnier or other orange-flavored liqueur

1. Perheat oven to 450 degrees F.
2. Pat the ducks dry inside and out. Gently lift the skin on the breasts and insert the lemon and ornage slices.
3. Into each cavity insert half an onion, 1 bay leaf, 2 cloves, and 3 rosemary sprigs. Run the exterior of the ducks with the garlic cloves and salt.
4. Place the ducks in a roasting pan and pour the white wine around them. Roast for 20 minutes, then lower the heat to 350 degrees F. and continue roasting for 1 hour.
5. In a small saucepan, heat the citrus juices, honey, and brandy. Brush the duck with the glaze, return to the oven, and roast until tender, about 30 minutes longer.
6. To serve, slice the duck meat and arrange on a platter. Alternatively, carve each duck into 6 serving pieces.

source: Real-Life Entertaining by Donata Maggipinto



Roast Turkey with Chestnut Stuffing

2 pounds chestnuts
2 cups butter
2 cups minced onion
2 cups minced celery
10 cups dried bread crumbs
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
12 pounds whole turkey, neck and giblets removed
salt and freshly ground black pepper to taste

With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely. To prepare the stuffing, melt the butter in a medium saucepan over medium heat. Stir in onions and celery, and cook until tender. Thoroughly mix in bread crumbs and chestnuts. Season with thyme, marjoram, savory, and rosemary. Preheat oven to 350 degrees F (175 degrees C).
Wash turkey with cold water, and pat dry. Rub salt and pepper into body cavities. Loosely spoon stuffing into body cavities. Close skin with skewers or kitchen twine, and tie drumsticks together. Place turkey on a rack in a medium roasting pan. Roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). A foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. Remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.



Turkey Cranberry Wreath

2 packages refrigerated crescent rolls
2 cups cooked turkey, cooked
4 ounces grated swiss cheese
1 cup dried cranberries*
1/2 cup celery, sliced
1/2 cup mayonnaise
2 tablespoon dijon mustard
3 tablespoons fresh chopped parsley
1/2 teaspoon coarsely ground black pepper
1/4 cup walnuts, chopped
1 egg white

Preheat oven to 375 degrees. Unroll crescent dough: separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a large pizza pan. Corners of wide ends will touch and points will extend 1 inch beyond edge of pizza pan. Match wide end of each remaining triangle to wide end of each outer triangle overlapping slightly: press the wide ends together to seal. (points will overlap in center DO NOT SEAL THESE) Measure mayonnaise, mustard and pepper into a bowl. Add turkey, celery, parsley, cranberries and cheese to same bowl. Mix filling, using a tablespoon or ice cream scoop, scoop filling over seams of dough, forming a circle. Sprinkle chopped walnuts over filling. Beginning in center, lift top dough triangle across filling, continue by alternating with outer stripe, slightly overlapping to form a wreath. Tuck last end under first. Beat egg white lightly; brush over the dough. Bake 25 to 30 minutes or until golden brown. Cut and serve warm.

Yield 10 servings.

http://www.crumbledcookies.com/feedme/misc/LO_TurkeyCranberryWreath.html



Norwegian Meat Filled Potato Cakes

6 C cooled mashed potatoes
1 egg
1 C flour
1/2 tsp salt
1 minced onion
1/4 lb finely cubed pork

Mix first 4 ingredients together. Roll out on a floured board. Cut in cakes 1/2" thick. Brown meat and onion in hot fat in a skillet. Place mixture on half of the cakes. Cover with other half. Press edges together. Boil 2 quarts salted water and drop in cakes. Boil 10 - 12 minutes.

From the Recipe Book: Norwegian Recipes



Pork with Brandy and Berries

1 cup fresh or frozen cranberries
2 tablespoons brandy
1/4 cup orange juice
3 tablespoons sugar
1/4 cup green onions, chopped, with tops
1/4 cup celery, chopped
1 tablespoon fresh parsley
1/4 cup butter
4 cups dry bread cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
4 loin pork chops, cut 1-1/2-inch thick, with a pocket cut in each
1 teaspoon pepper
2 tablespoons butter, melted
2 tablespoons brandy

Sauce:
1 tablespoon flour
1/2 cup water
1 tablespoon brandy
1 tablespoon orange juice

Preheat oven to 350 degrees F. Mix cranberries, 2 tablespoons brandy, orange juice, and sugar in small saucepan. Bring to a boil, lower heat, and simmer 10 minutes, stirring occasionally.

Saute onion, celery, and parsley in 1/4 cup butter until tender. Add bread, seasoning, salt, and cranberry mixture; mix well. Sprinkle pocket of chops with pepper; fill with stuffing. Secure with toothpicks.

Mix 2 tablespoons butter with 2 tablespoons brandy. Brush both sides of chops with mixture. Place chops on rack in metal baking pan; bake 35 minutes. Brush both sides of chops with remaining butter/brandy mixture. Bake 35 to 45 minutes longer, until done.

Sauce: Place metal pan with chop drippings on burner; heat. Stir in flour, stirring and scraping pan, until flour is browned. Stir in water, brandy, and orange juice. Cook, stirring constantly, until thickened. Strain before serving.

Serves 4.

source: pagan table





  


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