Tips:
- If you are having a potluck or buffet, place silverware, napkins, and drinks at the end of the food table so guests don’t have to juggle them while filling their plates.
- If you need a punch bowl, check your covered cake dish. Many are designed so the base can be inverted and the lid used as a bowl. If necessary, a large attractive bowl works just fine.
- Don’t have a dipper? Set a small, pretty cup on a saucer beside the punch bowl for serving.
- Don’t have a gravy boat? Serve gravy and sauces in small, heatproof pitchers. You can find inexpensive cute pitchers at discount stores—they’re useful for gravy, chocolate syrup, caramel, melted butter, and more.
Menu:
Sausage Stroganoff*
Tossed Salad
M&M Marshmallow Bars*
Recipes:
Today’s main dish is a quick, one-dish meal perfect for busy days. Mix the ingredients, bake, and while you prepare a salad and set the table the meal will be ready. It’s also a great way to use leftover cooked potatoes and peas.
*Sausage Stroganoff
1 lb. bulk pork sausage
1 cup onion, chopped
2 1/2 oz. jar sliced mushrooms, undrained
2 Tbsp. flour
1 1/2 cups milk
1 1/2 cups potatoes, cooked and cubed
1 cup sour cream
10 oz. can buttermilk biscuits
1 cup peas, cooked
Heat oven to 375°F. In a 10-inch ovenproof skillet, brown the sausage with the chopped onion; drain. Add mushrooms and flour, then, over low heat, slowly stir in the milk until smooth. Add the cooked potatoes and heat until the mixture is bubbly. Remove from heat and stir in the sour cream. Arrange the 10 biscuits around the outer edge of the skillet and spoon the peas into the center. Bake 15–20 minutes or until the biscuits are golden. Serves 5–6.
Use red and green M&M’s on these bars to create a festive Christmas treat. If you’d like a shortcut, you could try using a brownie mix for the base and topping it with marshmallows, M&M’s, and peanuts.
*M&M Marshmallow Bars
1 (18 1/4 oz.) package devil’s food cake mix
1/4 cup butter or margarine, melted
1/4 cup water
1 egg
3 cups miniature marshmallows
1 cup plain M&M’s
1/2 cup peanuts
Preheat oven to 375°F. Combine the dry cake mix with melted butter, water, and egg; mix well. Press the batter into a greased 13×9-inch pan. Bake 20–22 minutes, until a toothpick inserted in the center comes out clean. Immediately sprinkle marshmallows, M&M’s, and peanuts over the hot cake. Return to the oven 2–3 minutes, just until the marshmallows begin to melt. Allow to cool completely before cutting.
Extra Holiday Recipe
You can tint this recipe with red or green food coloring for Christmas or choose other colors for different occasions. A 1/4 tsp. peppermint extract can be added if you enjoy a chocolate-and-peppermint combination.
Cookies While You Sleep
2 egg whites
Pinch of salt
1/4 tsp. cream of tartar
2/3 cup sugar
1 tsp. vanilla
1 cup chopped pecans
3/4 cup chocolate chips (optional)
Preheat oven to 350°F. Beat the egg whites until foamy; add the salt and cream of tartar and beat until stiff peaks form. Gradually add the sugar, then stir in vanilla (and peppermint extract if using). The peaks should be glossy and firm. Fold in the chopped pecans and chocolate chips. Drop by teaspoonfuls onto a greased cookie sheet. Place the pan in the oven, turn the oven off, and leave the door closed overnight—do not open it or you’ll lose heat. In the morning you’ll have light, crisp cookies. Store in airtight containers.
Try variations by replacing chocolate chips with butterscotch chips, chopped maraschino cherries, crushed candy, or other mix-ins to create different flavors and looks.
Make the meatballs from the next recipe and freeze them in a plastic bag. Lay the bag flat to freeze the meatballs individually; they will keep up to three months and are convenient for last-minute parties, tailgating, holiday gatherings, or unexpected guests.
Christmas Meatballs
2 lbs. ground beef
1 package Stove Top stuffing mix (for chicken)
1 cup water
2 eggs
1 bottle barbecue sauce
1 (16 oz.) can cranberry sauce
Line two 15×10×1-inch baking pans with foil and spray with cooking spray. Combine the ground beef, stuffing mix, water, and eggs; mix thoroughly. Shape into walnut-sized meatballs and place on the prepared pans. Bake at 400°F for 15–20 minutes, until cooked through. Meanwhile, combine the barbecue sauce and cranberry sauce in a large saucepan and bring to a boil, stirring occasionally. Add the baked meatballs to the sauce and stir to coat evenly. Serve warm.
Photo By: André di Lucca