Armed Polite Society
Main Forums => The Mess Hall => Topic started by: K Frame on December 27, 2020, 07:25:12 AM
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I'm at a friend's place again this year. We were going to go to his family's, but they called it off because of fear of Covid.
So, we had a very simple dinner... Crab cakes and roasted asparagus.
Low impact, not much to clean up, and very, very tasty. Have to say it was nice not having to face a huge mountain of dishes.
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We had my wife's mom and our upstairs neighbor over for Christmas dinner.
Pumpkin Soufflé, Steak & Brown Gravy over popcorn rice, Spinach Salad, Jellied Cranberry Sauce, Potatoes Au Gratin.
My wife also previously baked homemade Sugar Cookies, Mini Pecan Pies, Fudge among other treats that we bag and give to friends and neighbors that we sampled.
Pumpkin/Carrot/Sweet Potato Soufflé
SERVINGS 6 SERVINGS
INGREDIENTS
1 3/4 lbs peeled carrots/Sweet Potatoes (Substitute canned pumpkin pie filling, if you wish)
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
Powdered sugar
DIRECTIONS
Steam or boil carrots/sweet potatoes till extra soft & drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer till smooth.
Add flour and mix well.
Whip eggs separately and add to mixture, blending well.
Add margarine and blend well.
Pour mixture into baking dish, ABOUT HALF FULL as the soufflé will rise.
Bake@ 350 about 1 hour or until top is light brown.
Sprinkle lightly with powdered sugar before serving.
Lorna Weber's Spinach Salad
1 lb Washed Baby Spinach
5 Green Onions
2 Boiled Eggs
3 cups drained Mandarin Orange Slices
½ lb fresh thinly sliced button mushrooms
1 cup sunflower seeds
1 lb Pieces of Bacon
Tear spinach, chop green onions, chop the eggs, Fry the bacon till it is
very crispy and save bacon fat.
Crumble bacon and mix ingredients in a bowl.
Dressing:
3 Tbsp Bacon Fat
2 Tbsp White or Brown Sugar
Bring bacon fat up to a sizzling temp, add and dissolve sugar in fat,
pour over salad and serve while dressing is hot.
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Same as I do every year. Christmas Eve is ham and sauerkraut with homemade bread, Christmas day is turkey.
It's something I grew up with, so it's not something I ever plan on changing. I'm more wont to mix things up with New Years dinner. This year it will be my first try with the beef bourguignon.
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Prime rib, fennel potatoes au gratin, wild rice stuffing, and Brussels sprouts. It was delicious.
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I baked a ham; they were on sale for 95 cents a pound at Aldi. And some sweet potatoes. I cooked it in my oven instead of the electric roaster and that was a mistake; the oven runs hot and I overcooked the ham (the sweet potatoes were perfect) The ham is still okay, just dryer that I'd like and I like them dry.
I also bought a panettone for Christmas morning and it's really good. We're still nibbling on it; it's almost gone. I should learn how to make those...
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I received a ten pound frozen turkey from work; it was perfect for my wife and I. Her brother and wife are coming over later today for a doggy play date and to watch the Seahawks. They will help us eat the leftovers from Christmas: turkey, stuffing, roasted carrots/potatoes, homemade turkey gravy, green beans, waldorf salad, and cherry pie.
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Just two of us so I kept it simple. Turkey on the Traeger, 2+ hours on low and smokey (with the help of a smoke tube) and then 3.5 hrs at 325ish. Worked like a champ. One of my favorite cranberry sauces, Killer Cranberry Sauce (https://www.cs.cmu.edu/~mjw/recipes/sauces/killer-cran-sauce.html). Mashed potatoes, stuffing, gravy and green beans. Finished off with apple pie and vanilla ice cream.
bob
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At the daughters with her family and the 2 of us, 6 souls in all, Prime rib roast smoked on the traeger, mashed potatoes, Swiss chard and a really nice red wine.
Last night I took over the kitchen and made an Italian brajole (rolled stuffed flank steak) and pasta with sauce.