I usually do meatballs for Christmas Eve. I use one bottle of chili sauce and one jar grape jelly. This year I am going to try chili sauce and raspberry jalapeno jelly. Brooke said she did chili sauce and cranberry sauce and they were eaten all gone.
It seems another favorite is the Lil' Smokies in BBQ sauce. This year I'm switching it a bit. It will be Lil' Smokies, brats, and kielbasa together in BBQ sauce with pineapple chunks. Here is the recipe:
1 lb. Lil' Smokies
3/4 lb. cooked brat
3/4 lb. smoked kielbasa
1 bottle (18 oz.) BBQ sauce
2/3 C. orange marmalade
1/2 t. ground mustard
1/8 t. ground allspice
1 can (20 oz.) pineapple chunks, drained
Combine sausages in 3 qt. slow cooker. In bowl, whisk all but the pineapple. Pour over sausages; stir to coat. Cover and cook on whisk 2 1/2 to 3 hrs. or until heated through. Stir in pineapple. Serve.
Tuesday, December 21, 2010
Tuesday, December 14, 2010
Party Ryes
Our family tradition has been to have finger foods on Christmas Eve. This is a family favorite and I take a lot of flack if this is not part of the spread.
1 lb. medium sausage
3/4 lb. Velveeta, cubed
2 T. catsup
2 T worchestershire sauce
1 pkg cocktail rye bread
Cook sausage in skillet, breaking it up as much as you can. Drain well. Add Velveeta, catsup, and worchestershire sauce. Cook over low heat, stirring constantly until cheese melts. Spread on cocktail ryes.
Place on cookie sheet and bake 10 minutes at 350 degrees.
I use regular breakfast sausage - no funky flavors. Cocktail ryes are sold in the deli section of the grocery store. These can be made ahead of time and frozen. I just layer wax paper between the layers so they don't stick. There is no need to defrost. They cook up nice and are so yummy.
1 lb. medium sausage
3/4 lb. Velveeta, cubed
2 T. catsup
2 T worchestershire sauce
1 pkg cocktail rye bread
Cook sausage in skillet, breaking it up as much as you can. Drain well. Add Velveeta, catsup, and worchestershire sauce. Cook over low heat, stirring constantly until cheese melts. Spread on cocktail ryes.
Place on cookie sheet and bake 10 minutes at 350 degrees.
I use regular breakfast sausage - no funky flavors. Cocktail ryes are sold in the deli section of the grocery store. These can be made ahead of time and frozen. I just layer wax paper between the layers so they don't stick. There is no need to defrost. They cook up nice and are so yummy.
Boston Clam Chowder
When the cold weather comes there is nothing like a bowl of hot soup and fresh baked bread. One of my favorites is clam chowder. You are on your own about the bread part.
2 - 6.5 oz. cans chopped clams
1 C. finely chopped onion
1C. finely chopped celery
2 C. finely diced potatoes
3/4 C. butter (1 1/2 sticks)
3/4 C. flour
1 qt. half and half
1/2 t. sugar
1 1/2 t. salt
dash of pepper
Put onions, celery and potatoes in medium saucepan. Pour undrained clams over the top. Add enough water to barely cover. Simmer covered over medium heat until the potatoes are tender (about 12 minutes).
Melt butter in large pan. Add flour and blend. Cook 1 to 2 minutes. Add cream, cook and stir until thick, using wire whisk to stir. Add undrained vegetables and clams and heat through. Season with sugar to taste, salt and pepper.
Makes about 10 cups. Stays good in refrigerator for 10 to 14 days.
I use white pepper because I think it looks better without black floaties in it. I have used whole milk instead of the cream, but it is not nearly as good. This is something you don't need to worry about having leftovers. It actually tastes better if it has sat in the fridge for a day or two. Last thing, you can use minced clams if you think the chopped ones are too big. I have always used the minced clams. Yum.
2 - 6.5 oz. cans chopped clams
1 C. finely chopped onion
1C. finely chopped celery
2 C. finely diced potatoes
3/4 C. butter (1 1/2 sticks)
3/4 C. flour
1 qt. half and half
1/2 t. sugar
1 1/2 t. salt
dash of pepper
Put onions, celery and potatoes in medium saucepan. Pour undrained clams over the top. Add enough water to barely cover. Simmer covered over medium heat until the potatoes are tender (about 12 minutes).
Melt butter in large pan. Add flour and blend. Cook 1 to 2 minutes. Add cream, cook and stir until thick, using wire whisk to stir. Add undrained vegetables and clams and heat through. Season with sugar to taste, salt and pepper.
Makes about 10 cups. Stays good in refrigerator for 10 to 14 days.
I use white pepper because I think it looks better without black floaties in it. I have used whole milk instead of the cream, but it is not nearly as good. This is something you don't need to worry about having leftovers. It actually tastes better if it has sat in the fridge for a day or two. Last thing, you can use minced clams if you think the chopped ones are too big. I have always used the minced clams. Yum.
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