Recipes From Our Family to Yours…….Happy Holidays!

                                                                        Great Holiday Side Dishes from the Roving Wino

Cinnamon-Mashed Sweet Potatoes

If  you are not a big yam- or sweet potato person—don’t fret! These potatoes remind me of pumpkin pie. Trust me….you’ll love this dish and the traditional marshmallow or maple syrup recipes will go right out the window.

INGREDIENTS-  2 ½ pounds of sweet potatoes or yams, peeled and quartered • ½ cup heavy cream -• ¾ teaspoon salt -1/3 cup maple syrup • 1 teaspoon ground cinnamon -• 1/8 teaspoon ground cloves • 1/8 teaspoon ground ginger -• 1/8 teaspoon ground nutmeg • ¾ cup chopped, lightly toasted pecans or walnut 

DIRECTIONS-  1. Place the sweet potatoes in a large saucepan with salted water to cover. Bring to a boil. Reduce the heat and simmer for 20-25 minutes, until tender. Drain, then return the potatoes to the pot. Stir over low heat for 1 minute to dry the potatoes slightly. 2. Mash potatoes until smooth. Add the cream and salt and beat until fluffy. Beat in the maple syrup, cinnamon, cloves, ginger and nutmeg. 3. Just before serving, sprinkle the sweet potatoes with pecans.

White Cheddar Cheese & Sage Potatoes

The best most flavorful potato recipe by far! It’s a perfect addition to go with your holiday turkey, but will get rave reviews when served with pork or chicken as well.

INGREDIENTS-  4 pounds russet potatoes, peeled, cut into 1 1/2-inch cubes • 1/4 cup (1/2 stick) butter  • 2 tablespoons plus 1 teaspoon minced fresh sage • 3/4 cup whipping cream • 3/4 cup whole milk • 2 1/4 cups (packed; about 9 oz) coarsely grated sharp white cheddar cheese

DIRECTIONS-  1. Butter 8- to 10-cup baking dish. Cook potatoes in large pot of boiling salted water until tender, about 12 minutes. 2. Meanwhile, melt butter in medium saucepan over medium-high heat. Add 2 tablespoons sage; stir until butter begins to brown, about 3 minutes. Add cream and milk; bring to simmer 3. Drain potatoes; return to pot. Stir over medium heat until excess moisture evaporates. Add cream mixture; mash potatoes. Stir in 1 3/4 cups cheese. Season potatoes with salt and pepper. Transfer to prepared dish. Sprinkle with 1/2 cup cheese and 1 teaspoon sage. (Can be made 2 days ahead. Cover with plastic; chill 4. preheat oven to 375°F. Bake potatoes uncovered until heated through and golden brown, about 45 minutes.

Quick Corn Pudding

With Thanksgiving only 2 weeks away, it’s not too early to start planning your holiday menu. This yummy corn pudding is a perfect side dish for deep fried turkey. Spicier than the traditional Southern-style corn pudding with the can of chiles, you can spice it up more with a can of jalapeños.

INGREDIENTS- • 4 green onions with tops • 4 tablespoons butter • 1 can (15 ¼ oz) whole kernel corn • 1 can (14 ¾ oz) cream-style corn • 1 cup sour cream • 1 package (7 oz) corn muffin mix • 2 large eggs • 1 can (7 oz) diced chiles

DIRECTIONS- 1. Preheat the oven to 325F. Spray a 1 1/2-quart baking dish with nonstick cooking spray.2. Finely chop the green onions. Place the butter in a small microwave-safe bowl Microwave on HIGH until melted, 15-30 seconds. 3. Drain whole kernel corn. Combine with green onions, melted butter, cream style corn, sour cream and corn muffin mix in a medium bowl and mix well 4. Whisk the eggs in a small bowl until blended. Add the eggs to the corn mixture in bowl and mix just until ingredients are combined 5. Spoon batter into prepared baking dish. Bake until set, about 45 minutes. Serve immediately.

GREEN BEAN SPECIAL

For many the green bean casserole is an essential part of the holiday dinner. If your family loves the traditional green bean casserole….Wait until they taste this!

INGREDIENTS- • 1lb fresh mushrooms, sliced • 1 medium onion sliced • 1/2 cup butter • 1/4 cup flour • 2 cups milk • 1 cup light cream • 3/4 lb sharp cheddar cheese, shredded • 1/8 tsp hot pepper sauce • 2 tsp soy sauce • 5 oz can water chestnuts, sliced]• 1 tsp salt • 2 large packages frozen French cut green beans • 1/2 cup toasted slivered almonds (optional) 

DIRECTIONS- 1. Sauté mushrooms and onion in butter. Stir in flour until smooth, then add milk and cream and cook stirring constantly until smooth. 2. Reduce heat and add cheese, hot sauce, soy sauce, and salt and simmer until cheese is melted. 3. Meanwhile cook green beans until just tender, drain well. Turn onto buttered casserole dish. 4. Space water chestnuts evenly on top of the beans then pour sauce over top. Stir lightly with fork to distribute sauce to bottom of dish. 5. Sprinkle almonds over top (optional) Bake at 375 deg for 20 minutes. If prepared ahead and chilled, allow 35-40 minutes to heat thoroughly. Makes 12 to 16 servings.

Warm Spinach Salad - 

Warm Spinach Salad has taken over the Grandma’s old traditional jello salad at Thanksgiving.

INGREDIENTS    1. Warm Spinach Salad large container of baby spinach like from Costco or Sam’s Club • 1 Bermuda onion sliced • 1 5 oz container crumbled feta or gorgonzola cheese • 1/2 cup craisins • 1/2 cup chopped walnuts • 1 tablespoon prepared mustard • 1/4 cup cider vinegar • 6 slices bacon cooked crisp • 3 tablespoons granulated sugar • 1 clove garlic minced • 1/2 teaspoon pepper • 1/4 teaspoon salt • 2 cups mandarin orange sections

DIRECTIONS-   1. Put the spinach in a large bowl. The spinach will shrink down some in the hot dressing, but you need room to work. 2. Add sliced onions, cheese, craisins, mandarin oranges and nuts. 3. Chop the bacon and fry until crisp. Remove with slotted spoon and drain on paper towels. 4. Leave about 4 tablespoons fat in the pan and add vinegar, mustard and garlic. 5. Be careful not to brown the garlic or it will get bitter. Scrape up the brown bits in the pan as it will add flavor. Add sugar, salt and pepper. Stir to dissolve. 6. Pour dressing over salad and toss. Top with bacon bits.

Molded Cranberry Sauce

Intensely flavored and vibrant red, this jelled sauce bears no resemblance to the stuff in the can. Although it calls for 24 ounces of cranberries, the yield is only about 1 ½ cups because all the solids get strained out. You’ll be happy if there is any extra sauce to put on leftover turkey sandwiches.

INGREDIENTS-   24 oz cranberries • 3 cups sugar • 1 ½ cups hot water • 3 packages Knox gelatin • ½ cup cold water

DIRECTIONS-   1. Heat water in pot on stove and dissolve sugar 2. Boil until they start popping (about 15-20 minutes) 3. Pour through a sieve or fine colander and press on the solids until all the juice is out. 4. Add gelatin to cold water and stir until dissolved 5. Add to strained berries 6. Bring to boil over low heat 7. Scoop off foam  8. Pour into mold and refrigerate over night.

Grandma’s Apple Pie

The holidays were never complete without Grandma’s pies. They were always beautiful and delicious. No one ever walked away from her pies and always left room for at least one piece. I sneaked into her pantry recipe box and absconded with her two most popular pie recipes — apple and pumpkin. It all begins with the crust…..Pie Dough.

Apple Pie For one 9” pie

INGREDIENTS- • 3 c flour slightly rounded • 1 c shortening • 2 ¼ T butter • 1 ½ t baking powder • 1 ½ t salt • ¾ cup ice water •¾ c white sugar • ½ c brown sugar • 2 rounded T flour • 1t cinnamon • ½ t nutmeg • 1/8 t salt • 6 cups sliced apples (8-9) • 2t lemon juice • 2 butter

DIRECTIONS- 1. Mix all ingredients together with pastry whisk EXCEPT water. (If using hands, mix until dough is in small pea sized pieces.) 2. Begin adding water sparingly while continuing to mix dough. 3. Dough should not be pasty, but easy to handle and roll out. 4. Split dough into three balls for rolling out.

1. Combine dry ingredients and mix well. 2. Add apples and toss slightly and coated well. 3. Pour into pastry lined pie dish mounding in center. 4. Sprinkle with lemon juice and dot with butter. 5. If apples are extra juicy, sprinkle flour around edges and on top of apples to absorb juice. 6. Top crust, fold in half and prick decorative air vents around in center. 7. Moisten edges of bottom crust with water 8. Carefully place crust on top of pie and trim if necessarry. Pinch edges. Topcrust with cinnamon/sugar mixture. 9. Bake at 400° for 1 hr 

Click On Recipes1 for More Tasty Recipes Have A Great Thanksgiving & Enjoy These Tasty Dishes as Roving Wino, Harvest 2U & Taste Of Temecula Wish You & Your Family A Safe, Fun & Wonderful Time!Eat, Drink & Give Thanks!  (Be Merry Too!)