Santa's Home in Cyberspace "A Traditional Christmas Dinner"
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A Traditional Christmas Dinner over a century old



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Traditional Christmas Turkey

(serves 20)

1 ea 12 to 14 pound turkey.
2 ts Salt.
1/2 c Butter or margarine; melted - and divided.
1 ea 26-ounce jar spiced crab apples (drained).
Fresh parsley sprigs.


Remove giblets and neck from turkey. Rinse turkey thoroughly with
. cold water; pat dry. Sprinkle salt over surface and in cavity of turkey.
Close cavity of turkey with skewers; tie ends of legs to tail with
string or tuck them under flap of skin around tail. Lift wingtips up
and over back so that they are tucked under turkey securely.
. Brush entire turkey with about 1/4 cup melted butter; place breast
side up on rack in a roasting pan. Insert meat thermometer in breast
or meaty part of thigh; making sure it does not touch bone. Bake at
325 degrees F for 5 hours or until meat thermometer registers 190
degrees. Baste turkey frequently with remaining melted butter and pan
drippings. If turkey gets too brown during baking, cover lightly with
aluminum foil.

When turkey is two-thirds done, cut the cord or band of skin
holding the drumstick ends to the tail. This will insure that the
inside of the thighs are thoroughly cooked.Turkey is done when the
drumsticks are easy to move.
Transfer turkey from roasting pan to serving platter. Let stand 15
minutes before carving. Garnish with crab apples and parsley.


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Corn Bread Stuffing

(serves 6-8)

2 tb Unsalted Butter)
2 lg Yellow Onions(diced))
Salt & pepper to taste)
4 cl Garlic, sliced)
6 sl Smoked Bacon, in 1/4"strips)
2 c Kernel corn)
1 tb Ea: fresh Sage,Thyme,&Cayenne)
4 c Day old Corn Bread)
1 1/2 c Unsalted Chicken Stock)

Preheat oven to 375 F. In a 10" skillet, melt butter over medium)
heat. Add onion and salt, and cook 2 minutes. Transfer to large bowl,)
add corn, celery, sage, thyme, cayenne, salt and pepper. Gently stir)
in the cornbread. Slowly add chicken stock and mix again. Adjust)
seasoning. Spoon stuffing into a greased 3-quart baking dish., cover)
with foil and bake for 30 min.. Uncover and bake 15-20 min. more)
until crisp and browned on top.


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Millet & Turnip "Mashed Potatoes

(serves 8)

4 c Millet
6 c Water
1 1/2 ts Salt
4 c Diced turnips

Wash millet and drain with a fine mesh strainer until water comes
clean. Place millet in a heavy pot and add cooking water. Let soak
4-8 hours or overnight before cooking.

Add salt and diced turnips. Bring to a boil, place heat deflector
under the pot, then simmer over low flame for 45-50 minutes. For a
creamier texture, allow millet to sit in the pot 10 minutes before
uncovering. Mash with a potato masher; if necessary, add a cup of
water while mashing to make a mashed potato consistency. Transfer to
a serving bowl and cover. Serve with an ice cream scoop and top with
gravy. Total calories per serving: 207 Fat: 2 grams


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Basic Mashed Potatoes

(serves 6)

2 lb All-purpose potatoes, peeled, and cut into 1-1/2 inch chunks
1/3 c Warm milk
5 T Butter
1/2 ts (to 3/4) Salt x Freshly ground black pepper

Cook the potatoes in a pot of lightly salted boiling water about 30
minutes, until easily pierced with a fork. Drain in a colander.
Return to the pot or a large bowl. Using a hand mixer, potato
masher, or wooden spoon, beat in the milk and butter, until smooth or
lumpy, depending on your taste. Season with salt and pepper. Serve.
If you prefer, and for added fiber,leave the skins on the potatoes.


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Traditional Christmas Pudding

(serves 8)

4 oz Minced Prunes
6 oz Currants
6 oz Seedless Raisins
6 oz Golden Sultanas
1 oz Flaked Almonds
Zested Rind of 1 Orange
Zested Rind of 1 Lemon
Juice of 1 Lemon
4 oz Plain Flour
1/2 ts Ground Cloves
1/2 ts Ground Cinnamon
1/2 ts Ground Nutmeg
1/2 ts Salt
3 oz White Breadcrumbs
4 oz Vegetable Suet
4 oz Molasses Sugar
2 Eggs, Beaten
1/4 pt Stout
1/4 pt Brandy
5 tb Brandy
1 Sprig Holly

1.In one mixing bowl, mix together the minced prunes, currants,
seedless raisins, sultanas, flaked almonds, orange and lemon zest and
lemon juice. In a second bowl, seive the flour, spices, and salt,
then fold in the white breadcrumbs, suet, and sugar.


2.Make a well in the centre of the dry ingredients, then mix in the
fruit mixture and mix until thoroughly incorporated. (For a
traditional touch get each member of the family to have a stir and
make a secret wish). Cover bowl with clear wrap and chill overnight.


3.The next day, grease a 2.5lb pudding basin. Stir 0.25 pint of
brandy in to the pudding mixture and spoon mixture into pudding
basin. Cover with a sheet of baking parchment, pleated in the middle,
then a layer of foil. Secure with string, making a handle on each side.


4.Place pudding in a large saucepan and pour in sufficient water to
come halfway up sides of basin. Remove pudding and bring water to the
boil. Carefuly lower pudding into boiling water, tuck in string, then
cover pan and steam for 4.5 hours.

NOTE: IT IS IMPORTANT TO TOP UP WITH BOILING WATER AS NECESSARY.

5. Remove pudding from saucepan and allow it to cool completely. Cut
away the string, then uncover basin and wrap tightly in fresh baking
parchment and foil. Store in a cool dry place. The pudding will have
matured and be ready to cook for serving in one month, and it will
keep for up to a year.

To Serve:



Reheat pudding by steaming for two hours, as described in
steps 3 and 4. Turn on to a warmed serving plate and decorate. To
flame before serving, warm 5 tb of brandy in a small pan until just
simmering. Remove holy, then pour brandy over hot pudding and light
carefully with a match. Serve with brandy butter.


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Christmas Cranberry Punch

(16 servings)

4 c Cranberry juice cocktail
2 c Orange juice
12 oz Sugar-free lemon-lime pop
Whole cranberries

Combine the cranberry and orange juices in a punch bowl. Pour the
carbonated beverage down the sides of the bowl. Float whole
cranberries on the top.

1/2 cup - 51 calories, 1 fruit exchange 13 grams carbohydrate, 0
protein, 0 fat, 3 mg sodium, 75 mg potassium, 0 mg cholesterol.


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Grandmother's Creamy Rice Pudding

(serves 6)

1/2 c Uncooked regular rice
1 qt Whole milk
1/2 ts Cinnamon or nutmeg
1/2 c Sugar (white or brown)
1/2 ts Salt
1/2 c Raisins, Optional
2 Eggs, Optional

Wash rice, add remaining ingredients and pour into greased baking
dish. Bake in 275 degree oven 3 hours. Stir frequently during first
hour. Add 1/2 cup raisins or 2 eggs during last 1/2 hour.


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