Advertisement
Does this sound familiar? Oh my goodness! I forgot the potatoes. What meal would be complete without potatoes?
Some recipe pals of mine have put a different twist on their holiday potatoes and we share some other favorites from our traditional holiday get-togethers. Find more recipes on B2.
Eunice’s Cheesy Potatoes
6 potatoes, peeled, sliced thin
3 tablespoons butter or margarine
1/3 cup thinly sliced onion
3 tablespoons cornstarch
1 cup milk
1/2 cup heavy whipping cream
2 teaspoons honey Dijon mustard
Salt and pepper to suit taste
Dash of nutmeg
1 cup shredded Gruyere cheese
Cook potatoes in salted water for 10 minutes; drain well. Set aside. In a saucepan, melt butter, add onion slices and cook until slices are soft. Dissolve cornstarch in milk; add cream, mustard, salt, pepper and nutmeg, pour over onion slices and cook, stirring constantly, until thickened. Remove from heat and stir in 1/3 cup of the cheese until it is melted. Fold in potatoes. Pour into shallow 2-quart baking dish. Sprinkle remainder of cheese over all. Bake at 350 degrees for 20 minutes. Place under broiler for about 2 minutes to lightly brown top.
Note: I didn’t have Gruyere on hand so substituted sharp Cheddar and it was very good.
Rexie’s Holiday Potato Dish
1 cup chopped onion
1 cup chopped celery
1/4 cup butter
1 can cream of chicken soup
1 pint sour cream
4 pounds frozen hash browns, thawed
12 ounces shredded sharp Cheddar cheese
1/2 cup corn flake crumbs
3 tablespoons melted butter
Saute onion and celery in 1/4 cup butter. Stir in soup and sour cream and heat through. Fold in potatoes and cheese; mix well. Pour into buttered 9-by-13-inch baking dish. Cover with wax paper or plastic wrap and chill over night. When ready to bake, sprinkle corn flake crumbs over top and drizzle melted butter over all. Bake at 350 degrees for 1 hour. Makes 12 servings.
Emelia’s Potato Ham Bake
12 ounces package shredded sharp Cheddar cheese
2 cans cream of chicken soup
4 tablespoons melted butter, plus extra for drizzling
1 cup sour cream
1 onion, chopped
32 ounces southern-style hash browns, thawed
2 cups cooked, diced ham
1 cup corn flake crumbs
Melted butter
Combine cheese, soup, 4 tablespoons melted butter, sour cream and onion; mix well. Fold in hash browns and ham. Spread into buttered 9-by-13-inch baking dish. Sprinkle corn flake crumbs over top. Drizzle desired amount of melted butter over all. Bake at 350 degrees for 1 hour. Serves 12.
Arline’s Potato Sausage Casserole
3/4 cup milk or half-and-half
1/2 cup chopped onion
1 can cream of mushroom soup
Salt and pepper to suit taste
1 pound lean pork sausage, browned and fat drained off
3 cups peeled, thinly sliced potatoes
1 (16-ounce) package shredded Cheddar cheese
Combine milk, onion, soup, salt and pepper; mix well. Fold in sausage and potatoes. Pour into buttered 9-by-13-inch baking dish. Cover and bake at 350 degrees for 1 hour or until potatoes are tender.
Sprinkle cheese over top. Bake, uncovered, until cheese is melted. Serves 8 .
Vivian’s Holiday Sweet Potato Casserole
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 dark corn syrup
3/4 cup melted butter
3 teaspoons pumpkin pie spice
1/2 cup orange juice
1/4 cup pineapple juice
3 large cans sweet potatoes
3/4 cup chopped pecans or mini marshmallows
Combine sugars, syrup, butter, spice and juices; bring to a boil. Remove from heat and set aside. Butter a shallow casserole dish. Slice sweet potatoes and lay into dish. Pour sugar mixture over potatoes and sprinkle pecans or marshmallows over all. Bake at 350 degrees for 30 minutes or until heated through and, if using them, marshmallows are puffed and lightly browned.
Bertha’s Holiday Salad
1 small package instant coconut cream pudding mix
1 (20-ounce) can pineapple tidbits, do not drain
1 (11-ounce) can mandarin oranges, drained
8 ounces whipped topping
1 cup mini marshmallows
2 bananas, cubed
Combine pudding mix and pineapple together in large bowl; mix well. Fold in oranges, whipped topping and marshmallows. Chill at least 1 hour before serving. Add bananas just before serving. May add chopped pecans, if desired. Serves 8 to 12.
Note: I also added a jar of maraschino cherries, drained, blotted dry and halved.
Barbara’s Cranberry Mousse
1 (20-ounce) can crushed pineapple in juice
1 (6-ounce) package strawberry gelatin mix
1 cup water
1 (16-ounce) can whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon freshly grated lemon rind
1/4 teaspoon nutmeg
2 cups sour cream
1 cup chopped pecans
Drain pineapple and save juice. In saucepan, combine pineapple juice, gelatin mix and water; heat to boiling until gelatin is dissolved. Remove from heat and fold in cranberry sauce, lemon juice, peel and nutmeg. Chill until almost set. Fold in sour cream, pineapple and pecans. Pour into desired mold and chill until set. Unmold and serve with whipped cream or topping. Serves 8.
Delaine’s Crancherry Salad
1 (6-ounce) package cherry gelatin mix
1 1/4 cups boiling water
1 (16-ounce) can jellied cranberry sauce or whole berry
1 (21-ounce) can cherry pie filling
1 (20-ounce) can pineapple tidbits
Dissolve gelatin in boiling water. Add cranberries and beat until well-mixed. Fold in pie filling. Drain pineapple slightly and fold into gelatin mixture. Chill until firm and serve with whipped cream or topping. Serves 8 to 12.
Note: I have used raspberry pie filling for a change of pace, and that is good, too.
Marilyn Block can be reached at news@winonadailynews.com or Winona Daily News, P.O. Box 5147, Winona, MN 55987.
