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The Albany News 2C Page 2019 Holiday Recipes Special Section Thursday, November 21, 2019

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The Albany News 2C Page 2019 Holiday Recipes Special Section Thursday, November 21, 2019 2019 Holiday Recipe Coll ection SPECIALPECIAL SECTION BY THE ALBANY NEWS 2C PAGE 2019 HOLIDAY RECIPES SPECIAL SECTION THURSDAY, NOVEMBER 21, 2019 The recipes found on the pages ofA this special lbany holiday section were gleaned from the mindsnds and cookbooks of local bakerskers and chefs, and from other Albanylbanybany News readers. In some cases, they have been passed down from one generation to the next. In oothers,thers, they were discovered or developed by those who submitted them. Whatever the story, theyy are all family favorites and fi nd themselvesFavorites on holiday tables and in gift boxes all around the community and beyond. Much of the time, the individuals who prepare these recipes fromm one year to the next are “famous” among their friends and families for their particular specialities,ties, and are not allowed to attend family gatherings or dinner with friends without a dish in hand.and. We hope you enjoy this feature, and we invite you to share your own favorites for next year's edition.dition. MEXICAN LAYED SALAD PENNSYLVANIA DUTCH Soups & Salads Judy Barrett Patterson CUCUMBER AND ONION SALAD 1 (9 oz) cornbread mix By Lynn Simon 1 (4 1/2 oz) can chopped green chilies 3 to 4 cucumbers (the English or seedless ones 24 HOUR VEGETABLE SALAD 1/2 c light mayonnaise are nice, but any slicers will do) By Christie Yeates 1/2 c chopped fresh cilantro Salt 3 cups torn romaine lettuce 1/4 c lime juice 1 large sweet onion (Vidalia or Texas 1015 Appetizers & Snacks 1 1/2 cups shredded Swiss cheese 1 t ground cumin are great) 4 hard-boiled eggs 1/2 t salt 1/2 - 3/4 cup sour cream CRANBERRY-PINEAPPLE MINIS 1/2 lb. bacon, crisp cooked, drained & crumbled 1 head iceberg lettuce, shredded 2-3 tbsp sugar (I use Splenda) - more or less By Ladonna Viertel 3 cups torn leaf lettuce 1 (8 oz) pkg shredded cheddar cheese to taste 1 can (20 oz) crushed pineapple, undrained 1 (10 oz.) package frozen peas, thawed 1 (15 oz) can black beans, rinsed & drained 1 tsp dried dill weed - more or less to taste 2 pkgs (3 oz) raspberry fl avored gelatin 3/4 cup of mayonnaise 3 green onions, chopped 1/2 - 1 tsp garlic powder (optional) 1 can (16) whole berry cranberry sauce 2 Tbsp sliced green onions with tops 6 plum tomatoes, chopped 1/2 tsp cracked black pepper (Optional) 2/3 cup chopped walnuts or pecans Salt and pepper Prepare and bake cornbread as directed, Peel cucumbers and slice very thin. Sprinkle 1 large apple, chopped Sugar adding green chilies. Cool and crumble. with salt, mix together, cover, and refrigerate Drain pineapple, reserving juice. Add enough Place romaine lettuce in bottom of large Blend next 5 ingredients in food processor several hours (overnight works fi ne). water to juice to measure 2 1/2 cups; pour bowl. Sprinkle with salt, pepper and sugar. or blender until smooth, scraping down the Rinse cucumbers well under cold water into saucepan. Bring to boil. Pour over gelatin Top with one cup of cheese. Sprinkle with sides several times. Layer a 4 quart bowl and drain, squeezing out as much water as mixes in large bowl. Stir until completely salt. Layer 1/2 bacon, leaf lettuce and peas. with half of the cheese, beans, onions, and possible. Thinly slice onion and mix with cu- dissolved. Stir in pineapple, cranberry sauce, Spread mayonnaise, sealing to the edge of tomatoes. Repeat layers, top with remaining cumbers. Mix remaining ingredients together nuts and apple. Spoon into 24 paper-lined 2 the bowl. Cover and chill 24 hours. Garnish mayonnaise mixture. Cover and chill 1-2 and add to cucumber and onion mixture. Stir 1/2 inch muffi n tins. Refrigerate 2 1/2 hours with remaining cheese, bacon and green hours. (I double the mayo mixture, because together until vegetables are coated, cover, or until fi rm. Remove liners to serve. onions. Toss before serving. Serves 10 to 12. I like more of it.) and refrigerate until ready to serve. INGRAM HAPPY HOLIDAYS! from all of us atCLEANERS THURSDAY, NOVEMBER 21, 2019 2019 HOLIDAY RECIPES SPECIAL SECTION PAGE 3C Beat cream cheese until fl uffy. Add sour well) 2-quart casserole or baking dish. cream, sugar, and salt and mix well. Fold in 2. Cook macaroni following package direc- Salads & Soups (cont.) fruit and marshmallows. Pour into loaf pan tions. Do not overcook. Drain. (or whatever kind of dish you choose to 3.Combine cottage cheese, cheese, sour ORIENTAL COLESLAW use). Freeze. Makes 10-12 servings. Remove cream, egg, steak sauce, and salt. Fold in By Jane Matthews from freezer 15 - 20 minutes before serving hot macaroni (add a little milk, cream, or 1 large head of cabbage, shredded to make it easier to cut. May be refrozen. sour cream if too dry). Spoon into casserole. 5 green onions, chopped CORN AND CRAWFISH SOUP Sprinkle with paprika and dot with butter. 1/2 cup sunfl ower kernels By Ladonna Viertel 4. Bake at 350° for 45 to 60 minutes (turn 1 cup slivered almonds 1 stick butter up temperature to 400 for 10 minutes or so 1 stick butter 2 T fl our to crisp the top. 2 packages uncooked ramen or chow-mein 1 medium onion (chopped) Melt 5 Tbsp of Crisco shortening VEGETABLE CASSEROLE noodles 1 pound crawfi sh tails Sift into bowl: By Ladonna Viertel DRESSING 1 quart milk 1 cup fl our 2 (16 oz) cans Veg-All, drained 1 cup canola oil 2 cans cream style corn 1/4 cup sugar 1/2 onion, chopped 1 cup sugar 1 can whole kernel corn 1 Tbsp of baking powder 1 c. shredded Velveeta cheese 2 tablespoons soy sauce 1 can cream of potato soup 3/4 tsp salt 1 small can water chestnuts, drained & chopped 1/2 cup white vinegar 1/2 tsp of Worcestershire Mix in: 1 c. mayonnaise Mix dressing. Add to shredded cabbage and Tabasco to taste 1 cup yellow cornmeal 1 tsp. Accent green onions. Toss well, Chill. Salt and pepper to taste Make a well in center of dry ingredients. 1 tsp. black pepper Brown noodles in butter. Add nuts and 1/2 cup shredded provolone or parmesan cheese Blend together: 2 c. Ritz Crackers, crushed seeds. Drain on paper towel and set aside. Blend butter and fl our together over low heat. Melted shortening 1 stick butter, melted Right before serving, add noodles and nut Add onion and saute until soft. Add crawfi sh, 1 egg, well beaten Mix together vegetables, onion, cheese, mixture to cabbage mixture. Toss and serve. milk, corn, soup, sauces and seasonings. 1 cup of milk water chestnuts, mayo, Accent and pepper. FETA & VEGETABLE Cook on medium heat for 40 minutes or Pour the above into the well of dry ingre- Pour into casserole dish and sprinkle crushed ROTINI SALAD until heated through, adding cheese toward dients, beat with spoon until smooth. Turn crackers over top. Pour melted butter over By Janet Vines Yeates end of cooking time. Serves 4. into a well greased pan. 8x8x2. Bake at 425° casserole and bake at 350 degrees for 30 3 cups tricolor rotini pasta, cooked, drained until lightly browned – about 25 minutes. minutes. Serves 4-6. and cooled (I use oil instead of shortening, and I also use 1 cup crumbled feta cheese Breads metal round cake pans. I double the recipe 1 cup halved cherry tomatoes and for my husband and sons, I add 1 small Main Dishes 1 cup chopped, unpeeled cucumber LUCY DANIELL’S CORNBREAD can of drained sliced jalapeno peppers to 1/2 cup sliced black olives Submitted by Beverly McDonald the second batch. This is a family favorite.) 1/2 cup Zesty Italian dressing RUNZA TYPE CASSEROLE Lucy, grandmother of Barbara Daniell 1/4 cup fi nely chopped red onion By Lynn Simon (Miller) and Beverly Dillingham (McDonald), Toss all ingredients in large bowl. Cover. 2 lbs. ground beef was born Jan. 26, 1884 and died at the age Refrigerate at least one hour to blend fl avors. Side Dishes 1 med. onion, chopped of 75. Lucy had eight children including Makes 8 servings, about 1 cup each. 4 to 4 1/2 c. fi nely chopped cabbage Homer Daniell and Elva Daniell (Dillingham). MACARONI AND CHEESE DELUXE Water as needed NINI’S FROZEN Lucy did not use measuring cups. She By Lynn Simon 2 tubes crescent rolls CHERRY FRUIT SALAD would throw in a handful of this, a fi stful of 1 package (8 ounces) elbow macaroni, cooked Shredded cheese (your choice about fl avor & By Lynn Simon that, a pinch of this and that. One time while 2 cups cream-style cottage cheese or Ricotta amount) 1 pkg (8 oz) cream cheese, softened making cornbread, she accidently put in a 2 cups (or more) shredded sharp Cheddar Brown ground beef; drain well. Add onion 1 cup (8 oz) sour cream fi stful of sugar instead of fl our. Her sons raved cheese and cabbage. Stir together and cover. Simmer 1/4 cup sugar about how delicious the cornbread was and 1 carton (8 ounces) sour cream 15 minutes. Line 9x13” baking dish with 1 1/4 tsp salt kept asking her what she had done different, 1 egg, lightly beaten tube crescent rolls. Prebake about 10-15 min- 2 cups miniature marshmallows but she wouldn’t tell them. She did share the 3/4 tsp. salt utes. Add meat mixture, then spread cheese ½ cup chopped pecans secret with her only daughter, Elva.
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