Favorite Holiday Recipes - Page 6

2020Vision · #51 12-22-2008, 05:46 PM

Lobster casserole. Muah! Christmas delight at our home!

Cindy · #52 12-22-2008, 05:56 PM

Tamales

* Tamale Filling:
* 1 1/4 pounds pork loin
* 1 large onion, halved
* 1 clove garlic
* 4 dried California chile pods
* 2 cups water
* 1 1/2 teaspoons salt
*
* Tamale Dough:
* 2 cups masa harina
* 1 (10.5 ounce) can beef broth
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2/3 cup lard
* 1 (8 ounce) package dried corn husks
* 1 cup sour cream

1. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours.
2. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce.
3. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
5. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce.

marthaolivia · #53 12-22-2008, 08:41 PM

Quote:

Originally Posted by Cindy

Foolproof Fudge

* 3 cups(18 ounces) semi-sweet chocolate chips
* 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
* Dash of salt
* 1/2 to 1 cup chopped nuts(optional)
* 1-1/2 teaspoon vanilla

1. Line 8 or 9 inch square pan with aluminum foil. Butter foil; set aside 2. In heavy saucepan melt chips with the sweetened condensed milk and salt. Remove from heat. Stir in nuts, if desired, and vanilla. Spread evenly in prepared pan. 3. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in the refrigerator.

I love this recipe. It is so easy to make and not too overly sweet. I had this recipe and lost it. Thanks to you, I now have it again in time for Christmas.

Cindy · #54 12-22-2008, 10:52 PM

Quote:

Originally Posted by marthaolivia

I love this recipe. It is so easy to make and not too overly sweet. I had this recipe and lost it. Thanks to you, I now have it again in time for Christmas.

Cool, I'm good for something after all. Because I am not a cook?

Pressing-On · #55 12-30-2008, 11:28 PM

Making these for a party tomorrow. Doing homemade cinnamon rolls also, but the recipe is too long and I'm tired.

Coconut Joys

3 cups sweetened flaked coconut
2 cups sifted powdered sugar
1/2 cup butter, melted
2/3 cup semi-sweet chocolate morsels
1 tsp. Crisco

Stir coconut and powdered sugar into melted butter; shape into 3/4-inch balls.

Chill 30 minutes or until firm.

Melt chocolate and Crisco. Dip half of each coconut ball in melted chocolate mixture; place on wax paper to harden. Can be stored in refrig up to 4 days.