Now It Is Time For Planning The Christmas Meal!
9 years ago
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Any Specific Plans for Christmas Meals???
Comments (26)Oweeee, my mouth is watering and I have already HAD breakfast! These menu ideas and traditional menus are awesome. It�s so interesting to see what everyone has for their traditional meals at this holiday! Since my family members are scattered all over the place in different locations, we are not having any type of traditional meal, and I�ve been in a sour mood because of this separation during the holidays. We will have only our youngest son here with his new wife visiting from Chicago, and she eats only vegetarian, so I�m trying to come up with menu ideas that will please her, as well as DH and son, who are big meat eaters. Will probably do some type of local fish, to please son who can�t find it in Chicago, and lots of yummy vegetable sides. Suggestions are always welcome! All your menus sound wonderful!...See MoreNeed imput re: our Family Christmas meal
Comments (9)Diane, sounds like another great family gathering! I remember when I first tried the yorkshire puddings for the frist time thanks to this forum. It was Ann, CindyNY, and Sharon that shared their recipes and tips. Cindy posted a pick of a big one in a 9 x 13 inch pan....I'm guessing you would just add enough drippings from the steak to coat the pan very well..1/8 of an inch??,,,heat it up in the oven and then add the batter....I remember it rising up along the sides of the pan and being somewhat less on the bottom....just like it should for the most part if you made individual ones. I would do this method for a big group....even it they have to wait for a second pan of them depending upon how many ovens you have. This salad is a T&T if you want to add another salad to your choices.. Posted by: Cindy_Mac (My Page) on Tue, Jul 15, 03 at 22:17 Sue, this is one of my favorite green bean salads. I've also been experimenting with pasta and black bean salads. Really liked the BB salad I made the other night. Plan on adding diced avocado next time. GREEN BEAN, PECAN, AND FETA SALAD 2 pounds fresh green beans, trimmed 1 small purple onion, thinly sliced 2-3 ounces crumbled feta cheese 1 cup coarsely chopped pecans or walnuts, toasted 6 tablespoons extra virgin olive oil 2 tablespoons rice vinegar 1 tablespoon chopped fresh dill 1/2 teaspoon minced garlic coarse salt and fresh ground pepper to taste CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry. TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour. WHISK together olive oil and next 5 ingredients; cover and chill 1 hour. POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving. ~adapted from Southern Living magazine Like you, we always have a big group during the holidays...love it! David...See MoreHad my evening meal, now time to do dishes
Comments (32)On that cold, rainy, sleety and snowy Thursday I finished off my leftover pot roast. Last night was not memorable -- some leftover chicken with a veggie mix from the freezer. Today I made pumpkin jerk soup (chicken stock, chicken, a little smoked sausage, fresh pumpkin, kale, zucchini, mushrooms, carrot & seasoned with jerk seasoning). Very tasty and warming! Arkansas girl, that is how I broke ribs and a vertebra a couple of years ago. I didn't know there was ice under the snow, started to sweep the snow off the porch, and the next thing I knew I had flown off the porch and landed at the bottom of the cement steps. So glad you escaped with just bumps and bruises!...See MoreIs your Christmas meal....
Comments (34)Never the same meal for both holidays, either when I was growing up or now. Turkey for Thanksgiving, usually beef tenderloin for Christmas. My first MIL did do turkey for both meals as their dinner was Christmas Eve and everyone could just drop by anytime Christmas Day or evening and all the leftovers were set out on the DR table so one could help oneself. Second MIL - always prime rib, cooked and served by their cook! Sure was nice - no having to be helpful - we were all "guests" at this feast - same at Thanksgiving. Ruth was a fabulous cook and I'd take a Ruth in my kitchen any old day! I'm a very good cook and at one time, loved cooking but health and lack of stamina take a toll on my ability these days. For many years, we did lobster stew at my house on Christmas Eve and then Beef Tenderloin and cheese grits at DD's on Christmas night. A couple of years ago when DS started coming out to join us, we moved everything back a night. He leaves sometime Christmas AM as he gets his children (he's divorced) that afternoon. He didn't want to miss out on any of these wonderful foods, so now lobster stew on the 23rd and the beef on the 24th. DD then makes a pot of soup and puts out the leftovers and I go over Christmas night - no set table, just get some food and eat. She wants to relax on Christmas as she works so very hard the rest of the year. The lobster knuckles and claw meat arrived frozen on Thurs. I will make the lobster stew either on Thurs or Fri before 23rd - it's far better if the flavors have time to come together. Easy to just heat it up and serve it! There will by oysters on the half shell with champagne, before dinner. Then at the table, a salad of Bibb lettuce, ruby red grapefruit and avocado with poppyseed dressing, followed by the lobster stew and popovers. Dessert is always red raspberry sorbet with fresh red raspberries, mini cream puffs (yes, I buy them frozen - real cream, delicious!) dusted with powdered sugar, hot chocolate sauce passed. We then all collapse into a food coma!...See More
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