MINI BROCCOLI QUICHES
1 (3-ounce) package cream cheese, softened
1 stick butter, softened
1 cup all purpose flour
3/4 cup frozen chopped broccoli, thawed and drained
3/4 cup (3-ounce) Swiss cheese, shredded
2 eggs, beaten
1/4 cup plus 2 tablespoons half and half
3/4 teaspoon salt
Combine softened cream cheese and butter in a medium mixing bowl; beat at medium speed of electric mixer until smooth. Add flour; beat until smooth. Shape mixture into 24 (1-inch) balls. Place each ball into ungreased miniature muffin pans; press dough onto bottom and sides to form shells. Set aside. Combine chopped broccoli and remaining ingredients in a medium bowl, stirring well. Spoon broccoli mixture evenly into shells. Bake at 375º for 20-25 minutes or until set and lightly browned. Yield: 24 quiches.
1-1/2 pounds ground beef
3/4 cup quick oats
1/4 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup tomato juice
Combine all ingredients. Shape into steak-size patties, 1-1/2-inches thick. Wrap each steak around the outside with a strip of bacon and secure with a toothpick. Place in covered baking dish and bake at 350º for 30 minutes; remove cover and bake 20 minutes more. Yield: 6 servings.
1 (5 to 6-pound ham, (rump half or shank portion)
24 whole cloves
2 teaspoons finely shredded orange peel
1 cup orange juice
1/2 cup packed brown sugar
4 teaspoons cornstarch
1-1/2 teaspoons dry mustard
Score ham by making diagonal cuts in a diamond pattern. To stud with cloves, push long clove ends into scored intersections in ham. Place ham on rack in shallow roasting pan. Bake at 325º. For rump, bake 2 hours and for shank, at least 1/2 hour longer.
To prepare glaze: In saucepan, combine remaining ingredients. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Brush over ham. Bake 20 minutes more; let stand 15 minutes before carving. Pass remaining glaze. Yield: 16 to 18 servings.
RIB EYE ROAST
1 (4-pound) beef rib eye roast
1 teaspoon salt
1 teaspoon cracked black pepper
2 cloves crushed garlic
1 teaspoon dried thyme leaves
For holiday currant sauce:
1-1/2 teaspoons dry mustard, dissolved in 1 teaspoon water
1 (12-ounce) jar brown beef gravy
1/4 cup currant jelly
Preheat oven to 350º. Combine salt, pepper, garlic and thyme; press evenly into surface of roast. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover. Roast 18 to 20 minutes per pound for rare to medium. Remove roast from oven when meat thermometer registers 135º for rare, 155° for medium. Let stand 15 minutes before carving.
To prepare currant sauce: In small saucepan, combine sauce ingredients and cook over medium heat 5 minutes until bubbly, stirring occasionally. Carve roast into slices; serve with sauce. Yield: 8 to 10 servings.
2 (16-ounce) cans yams, drained and quartered
1/2 cup firmly packed brown sugar
1/2 cup corn syrup
1/4 cup whipping cream
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Place yams in a single layer in an 11-by-7-by-1-1/2-inch baking dish. Bake at 325º for 10 to 12 minutes. Combine brown sugar, corn syrup, whipping cream, butter, salt and cinnamon in saucepan; stir well. Bring to a boil over medium heat; boil 5 minutes, stirring constantly. Pour syrup mixture over yams; bake an additional 18 to 20 minutes, basting frequently.
Yield: 5 to 6 servings.
SPICY HOLIDAY FRUIT BARS
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup shortening
1/2 cup packed brown sugar
3/4 cup buttermilk
1/3 cup molasses
1/2 cup chopped nuts
1/3 cup raisins
1/3 cup chopped mixed candied fruit and peels
orange icing (recipe below)
Stir together the first seven ingredients in a bowl; set aside. Beat shortening in large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until fluffy. Add buttermilk, molasses and egg. Gradually add flour mixture, beating until combined. Stir in nuts, raisins and 1/3 cup candied fruit. Spread on greased 15-by-10-by-1-inch baking pan. Bake at 350º for about 20 minutes or until lightly browned. Cool thoroughly in pan on wire rack. Frost with orange icing. Decorate with additional candied fruit and peels, if desired. Cut into bars. Yield 48 bars.
To make orange icing: Stir together 2 cups powdered sugar, 1 teaspoon finely shredded orange peel, 1/2 teaspoon vanilla and enough orange juice (about 2 tablespoons) to make icing of spreading consistency.
PISTACHIO COOKIE STICKS
1-1/4 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon ground cardamom
1 stick butter (no substitutes)
1/4 cup finely chopped pistachios
1/2 cup semisweet chocolate morsels
1 teaspoon shortening
Stir together flour, sugar and cardamom in a medium mixing bowl. Cut in butter using a pastry blender until the mixture resembles fine crumbs. Stir in pistachios. Form mixture into a ball and place on a lightly floured surface. Knead until smooth. Pat or roll dough into a 10-by-6-inch rectangle and place on an ungreased cookie sheet. Bake at 325º for 25 to 30 minutes or until edges are lightly browned. Cut into 3-by-1-inch sticks while the dough is still warm. Cool on wire racks. Melt semisweet chocolate morsels and shortening in a small heavy saucepan over low heat, stirring occasionally. Drizzle over cooled cookies. Yield: 18 to 20 Pistachio sticks.
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