William Penn Life, 2000 (35. évfolyam, 1-12. szám)

2000-12-01 / 12. szám

Treasured Recipes

ith (^Leß 1Jiimoi

Not that anyone asked me, but ■■■

I would like to offer a few bits of advice to you, dear readers, that may help you enjoy the holidays. I repeat these to myself as often as necessary during this time of year.

First, forget about "surviving” the holidays. Geez, it makes it sound like a test of strength and endurance, rather than a sacred feast. If the holiday season has become something you’re just happy to “survive,” it’s time to take a huge step back and reset your priorities.

Secondly, loosen up. I love family traditions as much as the next person. Holiday traditions can bring continuity and a sense of comfort to the season, as well as connect us to our forebearers and our successors. But, if things don’t go quite as planned, remain flexible enough to accept whatever happens.

Finally, keep your eye on the ball. Stay focused on the true meaning of Christmas and all else will fall into place. After all, you don’t think He would let us ruin His son’s birthday celebration, do you?

May you and everyone you hold dear in your heart enjoy a blessed and festive Christmas.

Dipping our fingers into the holiday appetizer pool

AS MY FAITHFUL READERS KNOW,

I love spending time in the kitchen during this time of year. Planning and preparing a delicious holiday feast is one of the best gifts I can give to my family and friends. But, as it is with most of you, the majority of my holiday season entertaining isn't quite that formal. Friends and distant relations can be counted on to drop by for brief visits, spreading a quick measure of good cheer.

For those holiday "quickie" visits, it's nice to have a few appetizers handy. Here are some of my favorite dips and finger foods that always seem to satify guests (and their host) alike.

Swedish Meatballs

1 lb. ground beef 1 egg

2 tblsp. shortening flour

V4 tsp. allspice Vi tsp. pepper

1/8 tblsp. cloves 1 tsp. salt Vi cup finely chopped onions 1 can condensed consomme 4 slices dry bread

Combine meat, onion, seasonings and egg. Dip bread in water and squeeze dry. Crumble bread into small bits, add to meat mixture. Mix well. Form into 1- inch diameter balls and roll in flour. Melt shortening in skillet and brown meatballs. Add consomme, cover and cook slowly until consomme has been absorbed (about 20 minutes). Makes 60 balls.

Hot Cheese Puffs

1 cup shredded cheddar cheese

3 tblsp. soft butter Vi cup flour

1 tsp. paprika

Vi tsp. Worcestershire sauce dash cayenne pepper and salt 24 medium-size olives (pitted ripe or stuffed green)

Cream cheese and butter. Blend in flour, paprika, Worcestershire sauce.

cayenne pepper and salt. Mold a slightly rounded teaspoon of dough around each olive, covering completely. Place on ungreased cookie sheet. Bake at 400 degrees for 12 minutes, until golden brown.

While these appetizers will require a bit of preparation time, the following dips can be made in a jiffy. Thus, they're perfect for when you have nothing prepared, a thousand things to do and only a few hours before Aunt Bea, Uncle Buck and cousin ZuZu come a-callin'.

For each recipe, all you need to do is combine the ingredients listed and chill for at least one hour before serving (perhaps two hours for the sour cream dip would be best).

Deviled Ham Dip

2 cans deviled ham

1 jar pimento

Vi cup mayonnaise

2 tblsp. finely minced onion 2 tblsp. minced dill pickle Vi tsp. Worcestershire sauce Vi tsp. onion salt

Vi tsp. celery salt

Pimento Cheese Dip

Vi cup pimento cheese spread Vi cup finely chopped ripe olive 2 tblsp. finely chopped onion

1 tblsp. lemon juice

Vi tsp. Worcestershire sauce Vi cup cream Vi tsp. salt

AND, finally for when you are really short on ingredients, especially time, there's always ...

Sour Cream Dip

2 cups sour cream (1 pint)

1 package onion soup

(Yes, that's all. What could be easie r?)lml

12

Hilllam Pub lile, December 2000