Many families have a favorite Fruit Salad that they serve over the Holidays.  This is one of those special salads that has evolved over the years into a truly splendid, and beautiful, tradition in our family. 

1 (20 oz.) can pineapple chunks, reserve juice
1/3 C sugar
1 T cornstarch
1 T lemon juice
1/8 t salt
2 eggs
1 ripe banana, sliced
1 C seedless green grapes, halved
1 (11 oz) can mandarin oranges, drained
1 (10 oz.) jar red maraschino cherries, drained
1 C miniature marshmallows

Place the reserved pineapple juice into a small saucepan.
Whisk in the sugar, cornstarch, lemon juice and salt until smooth.
Place the pan over medium heat and bring to a steady boil.
Stirring continuously, cook the mixture 3 minutes or until the sugar has completely dissolved.
Remove the pan from the heat.
Place the eggs in a separate bowl and beat slightly with a fork.
Pour 2 T of the hot dressing mixture and stir quickly to combine.
Pour the egg mixture into the remaining dressing mixture.
Place the pan back on the stove over low heat and bring to a gentle boil.
Stirring continuously cook the mixture for 2 minutes.
Remove from the heat, pour into a bowl and allow the dressing to cool to room temperature.
In a salad bowl fold together the pineapple chunks, bananas, grapes, oranges, cherries and marshmallows. 
Drizzle the cooled dressing into the fruit and toss to combine.

Serving Size:  8

This refreshing fruit medley is easy to make and a hit at many Christmas dinners.  Serve it over torn lettuce and sprinkle a few chopped pecans over the top for an added treat.

Your family will think they’ve fallen into a Dickens novel when you serve this steamed pudding at your Christmas Dinner.  Yes, it takes some steps to make, but if you truly enjoy creating nostagia during the Holidays, you can hardly get more traditional or nostalgic than this Christmas Pudding.

1 3/4 C flour
1 1/2 t baking powder
1 t ground ginger
1/2 t ground nutmeg
1/2 t cinnamon
1/4 C butter, softened
1 C sugar
2 eggs
2 egg whites
1 (6 oz) pkg. milk chocolate, melted
1 1/4 C milk
2 C kumquats, seeded and halved
1 C brown sugar, packed firm
1 C cranberry juice
1 Cinnamon stick
1 Bay leaf
2 C cranberries
1/2 C dried cherries
1/2 C pecans, toasted
Whipped Topping

Spray a 2 1/2 qt. bowl with a non stick cooking spray and dust with flour.
Place the flour into a large mixing bowl.
Add the baking powder, ginger, nutmeg and cinnamon and stir to combine.
Place the butter in a separate bowl.
Use an electric mixer and beat the butter on medium speed for 30 seconds.
Pour the sugar into the bowl and continue beating until completely combined.
Add the eggs and the egg whites one at a time beating on low speed after each addition.
Use a rubber spatula and fold the melted chocolate into the mixture.
Alternating back and forth add a little of the flour mixture beat on low to incorporate then add a little milk and beat on low to incorporate. 
Keep alternating and beating the mixture until all the milk and flour have been added and the mixture is mixed together well.
Spread the mixture evenly into the bowl.
Grease a piece of aluminum foil and cover the bowl with the aluminum foil pressed against the inside edge of the bowl.
Place a rack into a Dutch oven.
Set the bowl on the rack and fill the Dutch oven and fill with water to 1 inch up the side of the bowl.
Cover and bring the water to a brisk boil.
Reduce the heat so the water is just simmering and steam the pudding for 1 1/2 hours.
Check the water level every 30 minutes and add boiling water as necessary.
When a toothpick inserted in the center of the pudding comes out clean the pudding is done.
Remove the bowl from the pan and take off the aluminum foil.
Allow the pudding to cool for 10 minutes.
Invert on serving platter and cool 30 minutes before serving.
Place the kumquats in a medium sauce pan.
Add the brown sugar, cranberry juice, cinnamon stick and bay leaf.
Place the pan over medium heat and bring the mixture to a brisk boil.
Reduce the heat to low and simmer uncovered for 3 minutes or until the kumquats just begin to soften.
Adjust the heat to medium and add the cranberries and dried cherries.
When the mixture begins to boil reduce the heat to low and simmer 8 minutes or until the sauce thickens. 
Remove the cinnamon stick and bay leaf and discard.
Fold the pecans into the sauce and remove from the stove.
Pour the sauce over the top of the pudding while still warm.
Serve the pudding immediately.

Serving Size:  12

By placing the bowl of pudding into the Dutch oven you prevent the bottom of the pudding from burning while it steams.  The water in the Dutch oven should always remain at 1 inch up the side of the bowl to insure the pudding cook evenly. Using a 2 1/2 qt bowl allows 2 inches between the bowl and pan and makes removing the bowl when the pudding is done much easier and much safer.
 

If you’re a young couple, or you are celebrating a more intimate Christmas this year, you may enjoy a specially prepared Cornish Hen meal made just for two.  Sometimes, a small meal can be made especially nice by chosing a main dish that you wouldn’t normally serve at a larger gathering. 

2 T onion, chopped fine
1/3 C long grain rice, uncooked
4 T butter, divided
1/2 C cream of celery soup
3/4 C water
1 T lemon juice
1 t chives, dried
1 t parsley flakes
1 chicken bouillon cube
2 (1 1/4 lb) Cornish hens
1/2 t salt
1/4 t pepper
1/2 t tarragon, dried

Place 2 T butter in a large skillet over medium heat and allow the butter to melt completely.
Stir in the onion along with the rice.
Cook for 3 minutes, stirring occasionally, until the rice has begun to brown.
Pour the soup into the skillet and stir to combine.
Add the water, lemon juice, chives, parsley and bouillon cube being sure to stir well to combine the ingredients.
Allow the mixture to heat to a steady boil.
Reduce the heat to low, cover the skillet and allow to cook 25 minutes or until all the liquid is absorbed and the rice is tender.
Remove the skillet from the heat and allow the mixture to cool enough to handle.
Clean the hens with cold water and pat dry with paper towel.
Sprinkle the salt and pepper into both hen cavities.
Stuff the two hen cavities with the rice mixture.
Place the oven temperature at 375 degrees and allow the oven to heat.
Place a rack in a large baking pan.
Lay the hens’ breast up on the rack.
Melt the remaining butter in a microwave safe bowl on high for 1 to 2 minutes.
Add the tarragon to the melted butter and stir to combine.
Brush the hens with the butter mixture.
Cover loosely with foil and bake 45 minutes being sure to baste with the butter mixture about every 10 minutes. 

Serving Size:  2

If your family looks forward to a beautifully glazed baked ham for your Holiday dinner, this is a nice recipe to try.  Some people don’t enjoy a real sticky, sweet glaze on their baked ham, and this recipe has just the right touch of sweetness, but still let’s the real ham flavor shine through.  It’s also a very pretty dish, especially if you garnish with some pineapple slices when serving. 

5 to 7 lb. bone in ham
1 (6 oz) can pineapple juice
1 (10 oz) jar pineapple preserves
Optional: pineapple slices for garnish

Set the oven temperature to 325 degrees and allow the oven to heat up.
Score the surface of the ham by making criss cross cuts about 1/2 in deep into the outside of the ham.
Place a baking rack in a shallow baking pan and place the ham on the rack.
Pour the pineapple juice over the ham being sure to completely cover the top and sides of the ham.
Cover the ham tightly with aluminum foil and place in the oven for 1 1/2 hours.
Uncover the ham and brush the pineapple preserves all over the outside of the ham.
Return to the oven, uncovered, and continue baking 30 minutes or until a meat thermometer inserted in the ham reaches 140 degrees.
Remove from the oven and place on a serving platter. 
Allow the ham to rest 30 minutes before carving.

Serving Size:  12

Instead of using sticky gooey glazes try this with the preserves.  Any type will work including apricot or orange marmalade.  Just be sure to use the same type of juice as the preserves. 

If your family had their fill of turkey like mine did, you can make a dramatic departure this Holiday Season with a gorgeous rib roast.  There is something so different, yet sort of nostalgic, about this gloriously fancy recipe.  This is a dinner that calls for your very best china, silver, and, if you’re so inclined, dinner jacket and gown.  Truly a feast for the Season!

1 (6 lb) beef rib roast
1 T anise seed, crushed
3 garlic cloves, minced
3 T olive oil
2 T Dijon mustard
1/2 t salt
1/4 t pepper
3 C dried apricots
12 red boiling onions, halved
1/3 C orange juice
3 fresh pears, wedged

Set the oven temperature to 325 degrees and allow the oven to heat up.
Trim all the fat from the rib roast and discard.
Place the anise seed and garlic in a mixing bowl.
Pour in the oil and the mustard.
Sprinkle in the salt and pepper and whisk together to combine well.
Remove 3 T of the oil mixture and place in a separate bowl for later use.
Place the roast on a rack in a shallow baking pan.
Brush the roast with the remaining oil being sure to completely cover.
Place the roast in the oven and bake for 1 1/2 hours.
Place the dried apricots and the onions into a mixing bowl. 
Pour in the orange juice and the reserved oil.
Toss to coat the fruit and onions well.
Place a piece of aluminum foil that is large enough to hold the fruit mixture.
Fold the foil over the mixture being sure to leave room for steam.
Place the foil wrap in the oven next to the roast for 30 minutes.
Place the pears in a oven proof bowl or pan.
Place them in the oven with the meat and fruit mixture for 30 minutes.
Transfer the roast to a serving platter and garnish the platter with the pears.
Add the apricots and onions to the platter, cover and allow standing for 15 minutes before serving. 

Serving Size:  12

Beef rib roasts like this one make a beautiful centerpiece on your Christmas table. With the added fruits and onion this special rib roast will make your guests joyful with anticipation while they wait to see what is creating such a mouth-watering aroma.

Everybody wakes up really hungry in our house when we’ve been up late decorating for the Holidays, or doing last minute Christmas shopping, or just entertaining our guests by playing games late into the evening.  A hot, bubbly, cheesy dish is a welcome sight in the morning for those tired eyes.  I fry up a few eggs, plop them on top of each plateful of hash browns, and watch ‘em gobble their breakfast down.  Now, that’s a happy family! 

1 2-pound bag frozen hash browns thawed
3/4 stick butter, softened (not melted)
1 can of cream of chicken or cream of broccoli soup
2 cups sour cream
1 medium onion, peeled and chopped
1 1/4 cup shredded cheddar cheese or cheddar, Monterey Jack blend
1 1/4 teaspoon salt
3/4 teaspoon pepper
1 cup crushed corn cereal
3 tablespoon butter, cut in pieces.

Preheat oven to 350 degrees. Blend hash browns, butter, soup, sour cream, onion, cheese, and salt and pepper together. Place in a lightly greased casserole or baking dish. Top with corn cereal crumbs and butter. Bake for 1 hour or until bubbling and slightly browned on top. Variation: Add cubed cooked ham for a full entrée, or bacon bits for a smoky flavor. I also sometimes fry up eggs and top each individual plate of hash brown casserole with one fried egg as I dish up the plates.

When my house is full of family over the Holidays, I always have some youngsters who either don’t care for meat or are a little finicky when it comes to eating.  I like to have a few “special” dishes on hand just for the little ones so they don’t feel left out of the festivities.  If I make one of these casseroles with tomatoes and one without, I always have a dish to serve our young guests.  Now, that will put smiles on all the faces around the table.

3 cups uncooked macaroni
1 large can diced, fire roasted or spiced tomatoes (may be omitted if desired)
1 teaspoon oregano
1 teaspoon basil
Salt and pepper to taste
2 cups cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, freshly grated, for topping

Preheat oven to 350 degrees.
Lightly grease a casserole dish.
Cook macaroni according to package directions.
Meanwhile, in a small bowl, mix diced tomatoes, herbs, and salt and pepper, set aside.
In separate bowl, mix together the cheddar and mozzarella cheese.  When macaroni is cooked, rinse, drain and pour into casserole dish.
Add cheeses to hot macaroni and blend until well melted.
Mix in tomatoes and herb mixture.
Sprinkle Parmesan over the top.
Bake uncovered for 15 to 20 minutes.

If your Holiday meals call for a special potato dish, one that’s a little fancier than just plain ol’ mashed potatoes, this is the dish you want.  It’s delicious, nutritious, and gloriously beautiful!  It’s also so simple that when your Mother-in-Law asks if there’s anything she can do to help, you can hand her this recipe without guilt! 

8 potatoes, peeled and boiled
1/4 cup milk
1 stick of butter
3/4 to 1 cup sour cream
1 cup medium cheddar cheese, shredded
3 strips of bacon cooked crispy, crumbled
1 bunch of green onions finely chopped
Pepper and salt to taste
Optional: save a little onion and bacon for garnish.

Prepare potatoes; boil until tender to a fork. Mash potatoes as you normally would, either by hand or with a handheld mixer; add pepper, salt, butter, milk and sour cream. Mix until well blended and lumps just disappear. Add cheese, green onions and bacon. Mix until just blended. Cover and keep warm in oven. Garnish with a few pats of butter, a little green onion, and bacon crumbles if you wish.

This is one hors d’oeurvre that is a must-have at every Holiday meal. I don’t know why I wait for the Holidays to make these Mushroom Caps… they are fabulous anytime!

12 extra large mushroom caps, cleaned (or 24 to 36 small caps)
1/4 real butter, melted
6 ounces of crab cooked and flaked (I purchase prepared lump crab meat)
1 tablespoon mayonnaise
1 tablespoon green onion, finely chopped
1/4 cup dry bread crumbs, lightly seasoned
1/4 cup freshly grated Parmesan
Salt and pepper to taste

Preheat oven to 375 degrees. Place mushroom caps on ungreased baking sheet. Brush with butter. Mix cleaned crab, mayonnaise, green onion, bread crumbs, cheese in a bowl. Fill each cap with the mixture. Bake until mushrooms are warm to the touch. Top off with more grated Parmesan and put under broiler for a moment if you wish so the cheese gets golden brown.  Serve hot.

I don’t think you can get enough Apple Crisp desserts!  My Mom and Grandma both had their specialties, so I decided to combine some of my favorite things about them both to come up with this decadent all-in-one version.

8 Granny Smith apples, peeled, cored and sliced into strips
1 cup sugar
1 1/2 cup brown sugar
1 cup all purpose flour
1 1/4 cup cooking oats
1 cup butter, melted
2 tablespoons cinnamon
1 tablespoon nutmeg
1 teaspoon ginger
1 jar caramel topping
1/4 cup shaved chocolate
ice cream of choice

Preheat oven to 375 degrees. Lightly spray 9 x 13 baking dish. Layer apples in pan and sprinkle with sugar. Mix brown sugar, flour, oats, cinnamon, nutmeg, ginger and butter together. Cover apples. Top with caramel. Bake for 35-40 minutes, or until apples are tender. Serve with ice cream and shaved chocolate.