Christmas Feast Favorite Recipe Thread

christmas feastIf you are like most of us, you are already making treats for the holidays. At the very least, you may want to get the shopping done early. We are starting the recipe thread now, so that we can get a head start on the best ideas for our feast.

It would be wonderful to get the usual regional favorites, but since we have some international posters, how about some recipes from Switzerland, France, India? One of my co-workers gave me a great bread recipe that is always served at his family dinner, along with other favorite Czechoslavakian traditional foods. I will share that recipe too.

What are your favorite childhood memories of Christmas dinner? My family still does a huge breakfast after midnight mass. Yes, at 2 in the morning, I am cooking ham and eggs, biscuits and gravy, and usually some hash browns too. All because that’s what my husband grew up with, and now my sons won’t grow out of it either.

We will try to bump the thread every day or so between now and Christmas, so keep those favorites coming.

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27 Responses to Christmas Feast Favorite Recipe Thread

  1. kinthenorthwest says:

    If anyone has this recipe I would love it..My mom made it every year..strawberry jam thumpints…
    The ones I find have nuts in the batter and its not them…
    Here is one I will share with you all and its so easy its sicking…but its so delicious and wow

    Ingredients
    1 pkg. PHILADELPHIA Cream Cheese
    36 OREO Cookies
    2 pkg. BAKER’S Semi-Sweet Chocolate
    ..

    Instructions
    Mix cream cheese and cookie crumbs until well blended.
    Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
    Refrigerate 1 hour or until firm.

    Biggest problem is most of us have to buy way more oreos than needed, cause you end up eating oreos and milk…LOL

  2. Here’s a link to Babs’ Pecan Pie recipe.
    I remember it was very yummy when I had a tongue and soft palate.
    http://www.justapinch.com/recipes/dessert/pie/eleanor-roosevelts-pecan-pie.html

    Make & enjoy!

  3. Sharon says:

    I just made a batch of this simple fudge–it’s the best because of the orange flavoring.

    Ingredients:

    3 3/4 C confectioners’ sugar
    1/2 C unsweetened cocoa
    1/2 C butter
    1/4 cup milk
    1 tsp orange extract
    1 tsp vanilla extract
    1 C chopped nuts
    ——————————-

    Line 8-inch baking pan with foil. Extend foil over sides. Butter foil.

    Mix sugar and cocoa; set aside.

    In saucepan, heat butter and milk until butter melts. Remove from heat. Stir in extracts, sugar mixture and nuts. Pour into pan. Chill 1 hour. Use foil to lift out of pan. Cut into squares.

  4. justfactsplz says:

    The following recipe has been at our Christmas dinners for fifty years.

    Scalloped Corn:

    1 can whole kernel corn
    1 can creamed corn
    1 cup evaporated milk
    2 cups cracker crumbs
    1 small onion, chopped
    3 tablespoons chopped green pepper
    3 tablespoons pimiento
    salt and pepper to taste
    4 tablespoons butter

    Combine the corns, milk, crumbs, onion, green pepper, and pimiento. Pour into a greased casserole. Dot with butter. Bake at 350 degrees for 30 minutes.

    • Sharon says:

      Similar to our family recipe (Betty Crocker!)….however, I have never understood the 30 minutes! There is no way it “gets finished like my Mom’s” unless I leave it in at least a full hour…..I also don’t use the green pepper or pimiento–we were pretty “plain cooks”!

  5. justfactsplz says:

    I have to agree on the time. Mine never gets done in the 30 minutes like my Mom’s recipe called for. I like mine lightly browned on top. The peppers give a different flavor and the red and green is very pretty for Christmas, but children prefer it without the peppers. I usually make it both ways.

  6. disgustedwithjulison says:

    We start with a course of Borscht, salad (changes year to year…but always gourmet), Filet Mignon Stroganoff, garlic mashed taters, and some sweet carrots…..pies for desert…..a feast the Cratchetskaya’s would love back in their time…..I have a killer Borscht recipe that even the kids like…

    • WeeWeed says:

      You’ll have to share! Borscht is one of DH’s favorites. We do Mexican – tamales, enchiladas, beans, Spanish rice-if-I’m-sober, nachos ‘n salsa natch, and all that!

    • stellap says:

      So? Where’s the recipe for the borscht? Beets are one of my favorite vegetables.

  7. boutis says:

    Sugar cured hams smoked in my grandfathers smokehouse are my favorite childhood food memories of Christmas.

    • WeeWeed says:

      One of mine is “Christmas salad.” It’s a family distortion of the old “Ambrosia” recipe. Ours is halved lengthwise, sliced bananas, diced apples, halved/seeded black grapes, pecan pieces, and one or two other fruits I forgot right this second – all mixed together with hand-whipped whipped cream and served on the side with pumpkin pie. Teh Awesome!! :D The reason the family called it “Christmas” salad was because that was the only time of year extra money was spent for frivolous food – fruit used to be sky-high in the winter!

      • justfactsplz says:

        There is nothing better than fresh whipped real cream.

      • stellap says:

        My mom made something like this, only she called it “Waldorf” salad. I think she added pineapple too.

        • jordan2222 says:

          There are hundreds of ambrosia recipes. Pick any one of them and use whatever fruits you have. None of the ingredients are cast in stone except for coconut and at least one type of citrus fruit if you live in the South. Even canned fruits are often used.

          Flavored liqueurs and brandy will spike it up a bit.

    • jordan2222 says:

      Not too many folks today have smokehouses but, before refrigeration, they were required. My taste buds have permanent memories of just how good pork and goat could be. The outside pieces of anything smoked were worth fighting for.

  8. splat! says:

    Our Waldorf salad only had red apples, celery, raisins and walnuts, tossed lightly with mayo. I don’t think we could afford grapes. It was a Christmas dinner staple. I’d always get the walnuts with the bitter remnants of skin, so now that I’m an adult, I make it with carmelized pecans instead. Sometimes yogurt instead of mayo, or whipped cream.

    • boutis says:

      Made this last night with the yogurt as had a non-mayo eater in the house. Added powdered sugar and a few drops of lemon juice to thin out the dressing. The little picky eater ate up the “apple sally” and her mom is appreciative of the recipe. Thanks.

    • stellap says:

      My mom always used a mix of whipped cream and mayo. I don’t like the nuts in it – something about the texture.

  9. cajunkelly says:

    http://www.deepsouthdish.com/2010/03/watergate-salad.html

    I could eat this stuff ’til I’m sick! It’s somewhat a spinoff of ambrosia, I think. Something about pistascio puddin and pineapple just works!

    • cajunkelly says:

      I use pecans, and sometimes, depending on who’s comin I’ll add some shredded coconut.
      I’ve seen others add halved grapes to it and even mandarin orange slices….nyet..not me.

  10. howie says:

    Christmas Cheeseburger

    1/2 lb. 80% lean hamburger
    1 large hamburger bun
    1 slice cheddar cheese
    1 large onion slice
    2 hamburger dill pickles

    Make patty out of hamburger, fire up charcoal grill, cook to taste, slam it together and eat um all up.

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