Favorite Fun and Festive Family Foods
I compiled these recipes for our neighborhood “gift” this year and thought I would share it here. These are some of the foods that say “holidays” to me. I’d love to hear some of your favorites!
Clam Chowder
Open and drain 2 6½ oz. cans of minced clams, saving the juice! Put juice in large pot; set clams aside. Add 2 cups cubed potatoes, 1 c. chopped celery, and 1 c. chopped onion. Add enough water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, for 20 minutes or until tender.
In separate saucepan, make white sauce with: ¾ c. butter, ¾ c flour and 1 quart half and half. (No, this is not health food, but it sure is good!) Stir white sauce over low heat over thick and smooth. Season with 1½ t. salt, ½ t. sugar, and pepper to taste. Add sauce to veggies and broth in large. Stir until blended and heated through. Add clams and stir until heated. (Don’t overcook clams or they will become chewy.)
Meringue Kisses
2 egg whites
¾ cups sugar
6 oz mint chocolate chips
Food coloring (Mom used green)
Heat oven to 350. Beat egg whites until they hold peaks. Add sugar and beat for 10 minutes. Fold in mint chips. Drop on ungreased baking sheet. Turn oven off, and put cookies in oven. Leave in closed oven for 2 hours or overnight.
Buttermilk Scones
1 quart buttermilk, warmed
2 pkgs. Yeast
¼ c. lukewarm water
2 T. sugar
2 eggs, beaten
2 T. oil
3 t baking powder
½ t. salt
8 c. flour
Soften yeast in the water. In large bowl, combine the rest of the ingredients with 4 cups of the flour. Beat until smooth. Add remaining 4 c. flour (approx) to make a soft dough. Allow to rise, covered, until doubled. Punch down and refrigerate overnight. Roll out just before frying in deep fat (oil) heated to 375 degrees. Cook and turn when golden. Serve with honey butter (below), jam, or other yummy toppings. (Dough is good in refrigerator for 5-7 days.)
Honey Butter
For 10 minutes, beat 1 c butter and 1 ¼ c honey. Voila!
Philly Phondue
1 ¾ c milk
2 8-oz pkgs. cream cheese (I’ve used the reduced fat variety; fat free probably isn’t recommended )
2 t. dry mustard
¼ c. chopped onion
1 pkg thin-sliced beef, cut into strips (like Carl Buddig brand)
Heat milk. Add cream cheese and stir until almost melted. Blend to smooth (in blender). Add remaining ingredients and cook slowly for 5 minutes over low heat. Pour into fondue pot and serve with large cubes of French bread.
“Campbelled” Eggs
Put 6-8 large eggs in a blender with 1 can cream of chicken soup. Blend until smooth. Scramble in hot, greased skillet as usual. Serve with scones, cinnamon rolls, toast or your favorite breakfast bread.
December 24th, 2006 15:35
Mmmmm. Recipes. Thanks, Michelle, these sound yummy and easy–an ideal combination!! Merry Christmas!
December 27th, 2006 09:33
Interesting Scone recipe, I’ll have to try it sometime.
We use scones often, and will put various Taco stuff on top of them. Dad called them Navajo tacos. I think it is a Southern Utah/Arizona/New Mexico thing. I don’t know if real Navajos ever heard of them.
December 28th, 2006 00:46
I love Navajo tacos, although I don’t think I’ve ever had this recipe except with sweet fillings/toppings. My sister and I used to make grape jelly jars with the scones…filling the hollow bellies to the brim. And honey butter has to be one of the most divine toppings ever.
December 30th, 2006 13:51
Mushroom is even better than chicken in the eggs.
January 9th, 2007 00:10
A belated thanks, Pop. I will have to try that sometime.