evannichols (evannichols) wrote,
evannichols
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More Holiday Recipes

Yes, they're delicious!

TASTY CRANBERRY GELATIN SALAD

This is great with turkey, not surprisingly, and I like it far better than the cranberry stuff one gets in a can. The recipe calls for yogurt on the side, but I see no point. Still, nobody else I know has ever made this, but we'd have it every year when I was growing up, so it's a Nichols Family Tradition:

Prep Time: 20 Minutes
Cook Time: 20 Minutes + Chilling Time (about 8 hours or overnight)
Yields: A Lot (I make a half-batch, and it's still a lot)

INGREDIENTS:
1 1/3 C honey (I use about half that amount)
1 C water
4 C fresh cranberrys washed
2 T unflavored Gelatin
¼ c cold water
2 T lemon juice
1 C Celery, diced
1C Walnut chopped
Yogurt (on the side)

DIRECTIONS:
1. Mix Honey & Water, simmer for 5 min (Min heat)
2. Add cranberries, cook slowly WITHOUT STIRRING until all skins pop open (5 mins appx)
3. Soften gelatin in ¼ C cold water
4. Dissolve in hot cranberry mix
5. Add lemon juice & cool
6. When thickening, fold in celery and nuts
7. Put in mold, chill till firm
8. Serve w/ yogurt (really, this is way optional).



RED & GREEN MASHED POTATOES

This one isn't so much a family tradition, but a really tasty way to make very rich mashed potatoes (which still go well with gravy). I suppose you could leave out the food coloring, but why would you want to? Well, it amuses me:

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Yields: 8 servings


INGREDIENTS:
9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream (I use milk, but feel free to load up with what you think your arteries can take)
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
Red and Green Food Coloring, to taste

DIRECTIONS:
1. Bring a large pot of salted water to a boil. Drop in potatoes, and cook until tender but still firm, about 15 minutes.
2. Transfer potatoes to a large bowl, and mash until smooth. Mix in the cream cheese, sour cream, onion powder, salt, pepper and butter.
3. Separate into two equal parts, coloring one half red and the other half green.
4. Cover, and refrigerate 8 hours, or overnight.
5. Preheat oven to 350 degrees F (175 degrees C, or 8 degrees Kelvin). Lightly grease a medium baking dish.
6. Spread potato mixture into the prepared baking dish, taking care to not merge the two colors too much, and bake in the preheated oven about 30 minutes.
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