Christmas Package Cheese Snack
8 oz cream cheese softened ½ tsp. dried dill
¼ tsp. garlic powder 1/8 tsp. salt
1 – 2 scallions ½ red bell pepper
- Mix the dried dill, garlic powder, and salt into the softened cream cheese.
- Pack the mixture into a rectangular container lined with plastic wrap (you can reuse the cream cheese box).
- Refrigerate it for at least 3 hours.
- Before serving time, set the unwrapped block of cheese on a platter and decorate it with a scallion bow and red pepper polka dots (or small squares) and give tag made from cut red pepper.
- Note: Final product is to look like a rectangular package, complete with green “ribbon” and red polka dotted paper, with red gift tag.
- Serve with choice of crackers or veggies.
Makes 1 ½ gallons
1 gallon apple cider 1 quart orange juice
1 quart pineapple juice (unsweetened) 1 c. lemon juice (fresh)
1 c. sugar 24 whole cloves
4 sticks of cinnamon
Combine all ingredients. Don’t boil. Let simmer until hot. Serve warm.
2 c. peeled & shredded potatoes 2 tbsp all purpose flour
1 tbsp grated onion 1 ½ tsp salt
3 eggs, beaten ½ c oil
- Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
- In a medium bowl stir the potatoes, onions, eggs, flour, and salt together.
- In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form ¼ to ½ inch thick patties. Brown on one side, turn and brown on the other.
- Let drain on paper towels. Serve hot with applesauce or sour cream!
Time saving tip: buy the pre shredded potatoes at the supermarket to use instead of shredding your own.
Yassa (originally from Senegal)
4 large onions, thinly sliced ½ c. fresh lime juice
1 tsp salt ½ tsp freshly ground black pepper
1 (3 ½ lb) chicken, cut into 8 pieces 3 tbsp olive oil
1 medium carrot, chopped 1 medium celery rib, chopped
4 garlic cloves, minced 1 fresh hot chile pepper seeded and minced
½ c chicken broth hot cooked rice or couscous
- In a large bowl, combine the onions, lime juice, salt, and pepper. Add the chicken and toss to coat well. Cover, and refrigerate for at least 3 and up to 6 hours. Remove the chicken from the marinade and pat it dry with paper towels. Drain the marinade in a colander set over a large bowl, and reserve both the liquids and the solids.
- Heat the oil in a 5-quart Dutch oven. In batches, cook the chicken over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Using tongs, transfer the chicken to a plate and set it aside.
- Add the reserved marinated onions and the carrots, celery, garlic, and chile pepper to the Dutch oven. Cook over medium-high heat, stirring often, until the onions have softened, about 8 minutes. Stir the chicken broth and the reserved marinade liquid; bring to a boil. Return the chicken to the Dutch oven, reduce the heat to medium-low, and simmer, covered, until the chicken shows no signs of pink at the bone when prodded with the tip of a sharp knife, 35 to 40 minutes.
- Serve over hot rice or couscous.
Kheer (Rice Pudding)
1 c. cooked basmati rice 8 green cardamom pods, crushed
2 tbsp rose essence 2 tbsp ground pistachio nuts
7 ½ c whole milk 12 tbsp sugar
The rice is to be ground finely and placed in a saucepan with the cardamoms. Add 6 3/4 cups of milk and boil over medium heat stirring continuously. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency. Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.