Marinated Sandwiches. Holiday Snacks

Marinated Sandwiches

Ingredients
8 slices (1/4-inch thick) crusty Italian, French, or whole wheat bread
2 tablespoons olive oil
2 cloves garlic (bruised)
2 1/2 tablespoons red wine vinegar
1 medium-size red onion (sliced thin)
8 medium-size pitted ripe olives (coarsely chopped)
2 medium-size ripe tomatoes (cored and sliced, 1/2-inch thick)
1 can (6 1/2 ounces) water-packed light tuna (drained and flaked) 4 tablespoons minced fresh basil or parsley

Introduction:
This Italian specialty, called pan bagna, gets better as it sits. It is meant to be soggy, so that its strong flavors merge.

Makes four sandwiches.
Preparation time: 3 minutes, plus 45 minutes marination.

Step 1:
Tear off four sheets of plastic wrap, each large enough to wrap a sandwich, and lay two slices of bread on each. Sprinkle the eight slices with the olive oil, dividing it evenly, then rub the bread with the crushed garlic; discard the garlic. Sprinkle the bread with the vinegar.

Step 2:
Top each of four bread slices with one-fourth of the onion, olives, tomatoes, tuna, and basil. Place the remaining slices, oil-and-vinegar side down, on top to make four sandwiches. Wrap each sandwich tightly in the plastic wrap and let sit at room temperature at least 45 minutes before eating. If packing for a picnic or brown bag lunch, refridgerate the sandwiches until ready to pack.

Nutritional Information
One sandwich:
Calories 227
Saturated Fat 1g
Total Fat 10g
Cholesterol 26mg
Protein 15g
Carbohydrates 22g
Sodium 375mg
Added sugar 0
Fiber 1g

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Sweet Potato Oranges Recipe

Sweet Potato Oranges



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"Sweet potatoes cooked in orange skins with a yummy topping! Very festive!"

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min

INGREDIENTS

* 6 oranges
* 3 cups cooked, mashed sweet potatoes
* 1 cup white sugar
* 1/4 cup orange juice
* 2 eggs, lightly beaten
* 1 teaspoon vanilla extract
* 1 cup butter, softened, divided
* 1 tablespoon grated orange peel
* 1 cup brown sugar
* 1/2 teaspoon all-purpose flour
* 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
3. In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
4. In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
5. Bake in preheated oven for 30 minutes.

REVIEWS

EXCELLENT! A few years ago, I watched Emeril make Bourbon Street Sweet Potatoes so I decided to try them. I never like sweet potatoes before that recipe. I must say that I think this one beats Emerils. A TIP, I had no orange juice so I cut my orange in half instead of just cutting the top off and then squeezed the juice to use and scooped the rest out for my shell. I see alot of people have complained about the time involved in the scooping, but I think if you do it the way I did, it would be much easier and quicker as you have more room to scoop. I also was able to get two servings with one orange that way. Of course the portions would be smaller, so if you really like it, go for two servings! I will definately make this again and again and certainly use it the next time I entertain! Thank you for sharing this recipe.

Wonderful!! I served this Thanksgiving and had 3 recipe requests. My 5 children and a cousin that never ate, didn't like sweet potatoes, loved them and asked for more. Scooping out the oranges is a bit time consuming. A grapefruit spoon and kitchen shears help.

These were FABULOUS and IMPRESSIVE! ...my recipe "keeper" of the season. Th presentation was beautiful, and the oranges infused a bit (not too much) of orange flavoring throughout. My kids are fighing over the leftovers now! Just a hint when making: Preparing the oranges can be tedious. I started out scooping with a spoon to get the flesh out and finally resorted to using my (clean) hands to pull out all of the mushy stuff and skin inside - it went much faster. Try these - you'll love them!!! Oh, one other hint - try to cut your oranges so they are as stable as possible, otherwise the will roll over into the water (which is a shame with that yummy topping), I made these a day ahead of time (sans the topping) and refrigererated; baked and added topping when ready to cook.



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Christmas Desert Recipes: Pecan Pie, Fudge, Fruit bars

Christmas Desert Recipes: Pecan Pie, Fudge, Fruit bars

Christmas Pecan Pie
Ingredients:

3 large eggs
2/3 cup sugar
1/2 teaspoon salt
1/2 cup melted butter
1 cup light corn syrup
1 cup pecans
1 unbaked 9″ pie shell

Preheat oven to 375 farenheit, beat eggs, sugar and salt. Add butter, syrup and mix in pecans. Bake 40-45 minutes in pie shell.

Christmas Fudge

Ingredients:

6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Cook in heavy pan until boiling, boil 10 minutes, stirring all the time. Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan. It will make 6 pounds.

Christmas Fruit Bars

Ingredients:

1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cup rolled oats
1 cup brown sugar
3/4 cup margarine
3/4 cup fruit preserves

Stir dry ingredients together. Stir in oats 7 sugar, cut in butter until crumbly. Pat 1/2 crumbs in 11 x 7 pan. Spread with preserves, top with crumbs. Bake 375 farenheit for 35 minutes. Makes 2 1/2 dozen.

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Roast Goose with Currant Stuffing Christmas Holiday Recipe

Roast Goose with Currant Stuffing Christmas Holiday Recipe

Ingredients
1 large yellow onion (chopped)
1 large tart apple (chopped)
1/4 cup lower-sodium chicken broth
6 cups toasted fresh bread crumbs
1/2 cup currants or chopped raisins
1/4 cup slivered almonds (toasted)
1/4 cup minced parsley
1 teaspoon dried sage leaves
1/4 teaspoon each salt and black pepper
1/3 cup lower-sodium chicken broth
1 goose (7 to 8 pounds), giblets removed

Nutritional Information
1 serving:
Calories 673
Saturated Fat 9g
Total Fat 28g
Protein 64g
Carbohydrate 41g
Fiber 3g
Sodium 467mg
Cholesterol 319mg

Introduction:
A goose gives off more fat during roasting than most other poultry. So have a bulb baster ready to draw off the drippings.

Makes 6 servings.
Preparation time: 20 minutes.
Cooking time: 8 minutes.
Roasting time: 2 hours.
Standing time: 15 minutes.

Step 1:
In a small saucepan, combine the onion, apple, and 1/4 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

Step 2:
In a large mixing bowl, combine onion mixutre, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 1/3 cup broth with bread crumb mixture.

Step 3:
Preheat the oven to 350°F. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1 1/2-quart casserole; cover and refrigerate.

Step 4:
Roast goose for 2 to 2 1/2 hours or until the thermometer registers 175°F, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.

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Garlic-Roasted Lamb Christmas Holiday Recipe

Garlic-Roasted Lamb Christmas Holiday Recipe

Ingredients
1 shank half leg of lamb (about 3 pounds)
1/8 teaspoon each salt and pepper
8 cloves garlic, sliced in half lengthwise
2 large sprigs fresh rosemary or 2 teaspoons dried
2 teaspoons olive or canola oil
4 large sweet potatoes, peeled and cut into 1-inch cubes
6 parsnips, cut into 1-inch pieces

Nutritional Information
1 serving:
Calories 482
Saturated Fat 3g
Total Fat 10g
Sodium 188mg
Cholesterol 122mg
Protein 43g
Carbohydrate 55g
Fiber 11g

Introduction:
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

Serves 6.
Preparation time: 20 minutes.
Cooking time: 1 hour 50 minutes.

Step 1:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper.

Step 2:
With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits.

Step 3:
In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center.

Step 4:
Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly.

Step 5:
Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.

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Gingerbread Houses

Gingerbread Houses

Assembling and decorating a gingerbread house is one of the sweetest traditions of the season. Our festive gingerbread houses will inspire and instruct you every step of the way!

As Hansel and Gretel discovered, a gingerbread house is irresistible. It makes an impressive holiday centerpiece and is an enchanting activity for kids of all ages.

With our tested recipes, easy-to-follow template and decorating suggestions, it’s not so difficult--just gather your supplies, get creative and have some fun!

Planning and Building Gingerbread Houses

Here are supplies you'll need:

The pattern
Gingerbread dough: double the recipe
Rolling pin
Cookie sheets
Aluminum foil
Plywood base or heavy cardboard, doubled to support the house
Royal icing, recipe doubled
Pastry bags and decorating tips
Butter knife, palette knife or flat sandwich spreader
A damp cloth for quick clean-ups
Glue gun (optional)

Gingerbread Houses Helpful tips:

Allow a weekend to complete the house
Have all supplies ready
Read all instructions before you begin: you will need to double the gingerbread recipe to have enough dough
Allow the gingerbread to cool thoroughly before assembling
Make icing ahead of time
Keep icing covered with a clean damp cloth (touching icing) and plastic wrap at all times to prevent it from drying out
Adjust the consistency of the icing by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet. It should be thick and stiff.
Prepare the base for your house by covering plywood or heavy cardboard with several layers of foil
Use canned goods from the pantry to stabilize the walls during assembly; remove them before adding the roof

The house that Jack built

Visualize the "yard." Will you have a walkway? Trees? A fence? Set the house at an angle for a pleasing presentation.

When assembling, apply a generous amount of icing to one side of the joint and press an un-iced side to the edge and hold until set.

Apply icing-glue to the bottom of your pieces for more stability; adhere them to the foil/plywood base.

Allow 30 minutes for the front, side walls and back of house to dry and firmly set before adding the roof.

You’ll need an extra pair of hands when adding and securing the roof.
Allow house to dry completely before decorating: a minimum of 4 hours, preferably overnight.

Gingerbread Houses Problems?

Don't worry; you'll be able to fill gaps and cover errors later with more icing and decorations.
A fool-proof assembly method, if you're not going to eat the gingerbread, is to use a glue gun. Use icing to finish the look.

Icing can be kept at room temperature overnight. Be sure it is well-covered with a damp cloth and plastic wrap.

This is a double batch of the Classic Gingerbread Cutouts recipe.

Ingredients
1 cup butter, softened
1 cup brown sugar
1-1/3 cups molasses
4 eggs
8 cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 pounds confectioners' sugar
1 teaspoon cream of tartar
6 egg whites

Gingerbread Houses Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces.
3. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes. Place pieces 1 inch apart onto parchment-lined cookie sheets. Refrigerate for 15 minutes. Bake for 8 to 10 minutes in the preheated oven. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Gingerbread Houses Icing
In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth and plastic wrap until ready to decorate.

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Caramel Corn

Caramel Corn

Ingredients
5 tablespoons vegetable oil
2 1/2 cups unpopped popcorn
1 cup butter
2 cups packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup peanuts
1 cup chopped pecans
1 cup almonds

Caramel Corn Directions
Preheat oven to 250 degrees F (120 degrees C).

Add 1 tablespoon of the oil to a 4 quart saucepan, and heat over high heat.
When oil is hot, add 1/2 cup of popping corn.
Keep pan moving constantly.
When corn stops popping, remove from heat.
Place popped corn in oven to keep warm.
Repeat until all corn has been popped.
Set aside.
Melt margarine or butter in a medium saucepan, and then stir in brown sugar, syrup, and salt.
Bring to a rolling boil, stirring constantly; boil without stirring for 5 minutes. Remove from heat.
Stir baking soda, vanilla, peanuts, pecans, and almonds into brown sugar mixture. Quickly pour nut mixture over warm popcorn, and toss until well coated. Spread on greased cookie sheets.
Bake for 45 minutes, stirring well every 15 minutes. Cool on aluminum foil, and store in an air-tight container.

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Best Uses for Christmas Holiday Fruitcake

Best Uses for Christmas Holiday Fruitcake

For as long as I can remember, the Christmas fruitcake has been a terrific source of holiday humor. I've never actually eaten a fruitcake, but I've seen lots of them, including one that I'm pretty sure was made with gummy bears. It's not just the name that's hilarious ("Fruit" and "Cake" don't belong in the same food item), but the physical appearance, too, which looks something like the injection molding for some kind of crude landmine.

Receiving a fruitcake for Christmas may be the ultimate insult. When a friend or relative gives you a fruitcake for Christmas, it's like they're saying, "You are so utterly boring that I couldn't think of a single interesting thing to get you for Christmas, so I defaulted to a fruitcake." Because when we're shopping for Christmas presents, the one thing we can all count on is that our friends have mouths. Thus, a fruitcake is never totally irrelevant to a person. It is the least common denominator in the universe of possible Christmas gifts. It's sort of like giving someone toilet paper. At least you know they can use it and it won't end up abandoned in some closet 72 hours later after the batteries give out.

Although Christmas fruitcakes have no legitimate uses as a gift, they do have other applications. In my, Top ten uses for Christmas fruitcake comic, I attempt to document some of the more creative uses of the fruitcake. The point of sharing this is not merely entertainment, either. This is a homework assignment. Anyone disliked enough to have actually received a fruitcake for Christmas may redeem their dignity by subjecting that sugary loaf to a far more interesting use than merely eating it or throwing it away.

Actually eating a fruitcake is too easy. You get a fruitcake, you eat it. Far too predictable -- where's the Christmas spirit in that? Much better to return that fruitcake to your neighbor with special "air" delivery via a homemade catapult. Or wedge it behind the rear tire of that sun-beaten RV they've had parked in their driveway since 1982.

A fruitcake is like an artist's canvas -- it holds endless possibilities for amusement. If you actually receive a fruitcake as a gift, thank the gift giver for your new "decoration" and hang it on your front door instead of a Christmas wreathe. Better yet, save the fruitcake for one full year and give it back to the same person who gave it to you. And tell them the truth, too: "I've been saving this for you for a whole year! And whaddaya know... it even turned green just in time for Christmas!"

Whatever you do, don't actually eat the thing. Unless, of course, you want to spend half the next calendar year working off the extra body fat you've stored over the Christmas holiday season. Fruitcakes go right to your belly (men) or hips (women), and they stick there like frozen reindeer snot, refusing to budge until the Spring thaw.

Of course, there's always the conformist approach to this whole thing, which involves -- gasp! -- eating the fruitcake. If it's a homemade fruitcake made with whole grains, organic fruits and non-refined sugar, I'd probably eat it too. But if it's one of those factory-made fruit cakes, with neon colored fruit, crack cocaine sugar crystals and enough preservatives to give it a shelf life through Christmas '09, then do the world a favor and find an alternate use for the thing.

And for God's sake don't leave it out for Santa Claus on Christmas Eve! The guy just got over his diabetes problem and the last thing he needs is a massive sugar jolt while making his rounds. Have you ever tried to give yourself an insulin injection while bouncing along in a sleigh pulled by a team of hoofed animals? I think not...

Bury them in the back yard for future archaeologists to discover.

Give them to your child for a science project.

Hang on to it to find out if there REALLY is more than one Fruitcake that's making its rounds every year!!

Use it to hold up a broken table or chair leg.

Mash them down and use for mortar when buiilding a log cabin

Use as exercise stepping block for step aerobics.

Makes a wonderful dessert for Road Kill Cafe fare.

Use them to pave the freeways with. Just place them on the road and run a steamroller over them.

Use them as fillers to repair the river levees with! They last indefinitely and are so dense, water can never penetrate them.

Use slices to balance that wobbly kitchen table.

Use instead of sand bags during El Nino.

Send to U.S. Air Force, let troops drop them.

Use as railroad ties.

Use as speed bumps to foil the neighborhood drag racers.

Collect ten and use them as bowling pins.

Use instead of cement shoes.

Save for next summer's garage sale.

Use slices in next skeet-shooting competition.

Two words: pin cushion.

Last and probably least - try eating it! One way to get rid of it!

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Christmas Recipe:Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing

Holiday Roast Turkey With Old-Fashioned Corn Bread Stuffing

Ingredients
3 tablespoons butter or margarine
1 large yellow onion (chopped)
5 cups crumbled corn bread
5 cups toasted fresh bread crumbs
1 teaspoon baking powder
1 teaspoon poultry seasoning
1/4 teaspoon black pepper
3/4 cup lower-sodium chicken broth
1 large egg (lightly beaten)
1 fresh or frozen and thawed turkey (12 pounds)
1 tablespoon vegetable oil

Nutritional Information
1 serving with gravy:
Calories 649
Saturated Fat 7g
Total Fat 22g
Protein 78g
Carbohydrate 31g
Fiber 2g
Sodium 705mg
Cholesterol 316mg

Introduction:
Old-fashioned cooks sometimes added eggs and baking powder to their corn bread stuffing to give it a fluffier texture. The stuffing in this recipe is a delicious example.

Makes 12 servings.
Preparation time: 20 minutes.
Cooking time: 6 minutes.
Roasting time: 3 hours.
Standing time: 15 minutes.

Step 1:
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from the heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well.

Step 2:
Preheat oven to 325°F. Rinse turkey, drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate.

Step 3:
Roast turkey for 3 to 3 1/2 hours or until thermometer registers 180°F, basting often and covering with foil to prevent overbrowning if necessary. Bake the covered casserole of stuffing alongside turkey during the last 30 minutes of roasting, adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving.

Step 4:
Meanwhile, cook neck and giblets for giblet gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for giblet gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressing with gravy.

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Food to leave out for Santa Claus On Christmas Eve

Food to leave out for Santa Claus On Christmas Eve

Barley sugar sweets for me to suck on if I start to feel airsick.

Also extra strong peppermints to keep me warm on the frosty nights.

Cookies or biscuits with a glass of lemonade or milk.

Leave a hot jug of cocoa with a sifter of chocolate and cinnamon, and a bowl of punch in case Santa feels like something stronger.

Chocolates! Yum! Yum!

For the reindeer, leave a bundle of sweet meadow hay, a bunch of reindeer moss and a crisp red apple.

Tah! Santa.

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