Pattianne's Christmas Dishes

Wonderland - Christmas Recipes - Desserts - Appetizers - Dishes - Beverages

Pattianne's Christmas Dishes

Page 3

Recipes on this page are Roast Turkey, Chicken, Vegetable, Potatoe Dishes, Various Stuffings, Borscht, Salads, Low calorie, Diabetic, Casseroles, Cabbage Roll recipes.."ENJOY"!

"I'll Be Home For Chrstmas":-)
Please click on music button to pause music.

Recipe #1

Creamy Sweet Potato Casserole

Recipe #2

Herb Roasted Turkey with Mushroom Gravy

Recipe #2

Herb Roasted Turkey with Mushroom Gravy

10 lb To 12 lb. turkey; thawed-if frozen
4 Sprigs fresh thyme
4 Sprigs fresh rosemary
1 med. Onion quartered
1 Lemon  Use peel only, cut-into strips
1 cup Dried mushrooms reconstituted**
1 cup Low-sodium chicken broth
1 oz (2 Tbsp.) dry white wine; or-increase broth by 2 Tbsp.
2 tsp. Potato starch
1/2 tsp. Dried chives
1/4 tsp. Salt
1/8 tsp. Freshly ground black pepper

**To reconstitute mushrooms, cover 1/2 ounce dried sliced mushrooms with 1 1/2 cups warm water. Let stand 30 minutes. Preheat oven to 325 F. Remove turkey giblets and neck from body cavities. Rinse turkey inside and out; pat dry with paper towels. Starting at neck, using your fingers, gently loosen skin over entire breast. Place thyme and rosemary sprigs spread evenly under skin; pat skin back in place. Place onion and lemon peel in body cavity. Place turkey breast-side up on rack in roasting pan. Roast the turkey for about 3 1/2 to 4 hours, until meat thermometer inserted in fleshy part of inner thigh (not touching bone) reaches 180 F. Let stand 15 minutes before carving. Remove skin before eating. Meanwhile, to prepare gravy, pour pan drippings into a 2-cup measure; let stand 5 minutes. Skim off and discard fat; pour remaining liquid into small saucepan. Add mushrooms and 1 cup mushroom liquid, broth, wine, potato starch, chives, salt and pepper; bring to a boil. Simmer 2 minutes.
Serve with turkey.

From Pattianne's "Christmas Kitchen"!!

Recipe #3

Pattianne's Turkey Shepherd's Pie
(with Sweet Potato Topping)

Recipe #3

Pattianne's Turkey Shepherd's Pie
      (with Sweet Potato Topping)

Prep time:25 mins.

Sweet Potato Topping:
4 med. sweet potatoes (about 2 1/4 lbs./1 kg)
1 tbsp. butter (15 ml)
Pinch nutmeg
Salt and pepper to taste.

FILLING:
1 tbsp.(15 ml) vegetable oil,
1 bunch leeks (white and light green parts), chopped
(about 2 cups (500 ml)
1 stalk celery, chopped
3 cups (750 ml) chopped roast turkey
1 cup (250 ml) turkey gravy
1 1/2 tsp. (2 ml) dried thyme
Salt and Pepper.

Peel sweet potatoes and cut in quarters; cover with cold water and bring to boil over high heat. Reduce heat and boil gently, covered, for about 15 mins. or
untill very tender. Drain well. Mash potatoes; beat in butter, nutmeg, salt and pepper. Cover and set aside. In large fry-pan over medium-high heat, heat oil. Cook leeks and celery untill softened, about 5 mins. Stir in turkey, gravy, thyme, salt and pepper. Spoon into greased 8 cup (2l) casserole dish. Spoon sweet potatoe topping over filling, swirling decoratively. Bake in 350 *F. (180 C) oven for 35-40 mins. or untill heated through. Makes 4 servings."ENJOY"!

Per serving; 545 cal. 14g fat, 65g carb, 39g protein, 7g fibre, Excellent source vit.A, riboflavin, niacin, iron. Good source vit.C, folate.

From Pattianne's "Christmas Kitchen"!!

Recipe #4

Varenyky Dough (pyrogi)

with Various Fillings

Recipe #4

These half moons of dough may be filled with a variety of fruits, vegetables, meats and cheeses, although for Christmas Eve potato and cabbage fillings are the favorite.

Varenyky is the proper Ukrainian name for these dumplings, which means to boil.

Varenyky Dough (pyrogi)and Various Fillings

5 cups flour
1 tsp. salt
2 Tbsp. butter
1 cup evaporated milk
1/2 cup water(more or less as needed)

Mother's Potato and Cheddar Cheese Filling:

6 med. potatoes
2 lge. onions, chopped very fine
1 stick butter
1 cup shredded Cheddar cheese
2 tsp. salt, or to taste
2 tsp. pepper, or to taste

Sauerkraut and Cabbage Filling:

DO NOT USE KRAUT FROM A CAN, GLASS JAR IS BETTER or homemade.

1 lb. sauerkraut
2 lg. onions, chopped fine
1 stick butter
3 cups shredded white cabbage
1 cube bouillon
2 tsp. pepper

Directions: Varenyky Dough:

Combine the flour and salt in a large bowl, forming a well in the center. Add the soft butter and evaporated milk gently until all the flour is absorbed. 
Add water as needed. Knead dough until it sticks together. Let rest 5 minutes, then knead until smooth. Cover and set aside. Place dough in a greased bowl, turn to coat, and cover. Let set for about half an hour. Take 1/3 of the dough, leaving the rest covered. Roll out into a circle on a floured surface. Flip dough over and roll it out until it is 1/8 inch thick. Cut into 3-inch rounds.    Place a tablespoon of filling on one side of the round, flip over the other half and press edges together to seal. Place the dumpling on a floured tray and keep covered. In a 3-quart saucepan, drop 10 or so dumplings into boiling water. Cook for 3 to 5 minutes. Drain in a colander. Place on a lightly oiled dish to coat with a thin layer of oil. Coat dumplings so they don't stick together. Serve Dumplings with fried onions and sour cream. Cold dumplings can be fried in oil and butter for a nice crispy surface.

**Potato Filling:  Peel and dice potatoes, cover with water, and boil until soft. Drain. Saute the onions in butter. Add the cheese, onions, salt and pepper to the potatoes and mix well. Allow to cool, stirring occasionally. Once cooled, it is ready to use as dumpling filling.

**Sauerkraut and Cabbage Filling:  Pour off the sauerkraut juice and set aside. Saute the onions in butter and add to the sauerkraut. Add the cabbage, bouillon, and reserved juice. Stirring often, cook over low heat until liquid evaporates. Add the pepper. Remove from heat and let cool. Run the mixture through a meat grinder or food processor. The filling is then ready to use in the dumplings.

From Pattianne's "Christmas Kitchen"!!

Recipe #5

Ukrainian Style Cabbage Rolls

Back to Top

Recipe #6

Super-Moist Roast Turkey

Recipe #6

Super-Moist Roast Turkey

12 lb Turkey; thawed to room temp
1/2 tsp. Salt
1/2 tsp. Pepper
1/4 cup  Onions  (finely chopped)
1/4 cup  Carrots  (finely chopped)
1/4 cup  Celery  (finely chopped)
1/4 cup  Turnip  (finely chopped)
3 cloves Garlic  (thinly sliced)

Preheat the oven to 325 degrees F. Sprinkle turkey inside and out with salt and pepper. Tuck wings under turkey. Place turkey in an oven roasting bag. Scatter onions, carrots, celery, turnip and garlic over and around turkey. Fold the top of the bag over and place turkey, breast up. in a small roasting pan. Add about an inch of water. Roast turkey 3 to 3 1/2 hours, or until a meat thermometer inserted in the thickest part of the leg (but not touching the bone) reaches 165 to 170 degrees. Carefully tear open and remove the bag. Increase the oven temperature to 450 degrees. Roast 30 minutes longer, or until the thermometer registers 180 degrees, basting with the pan juices every 5 minutes. Turkey should be golden brown. Remove the roasting pan from the oven and carefully transfer turkey to a platter, letting the juices run back into the pan; reserve juices for the gravy. Cover the bird with foil and let stand for 20 minutes before carving. (In the meantime, make gravy.) Makes about 16 servings.

From Pattianne's "Christmas Kitchen"!!

Recipe #7

Sweet Potato Casserole

Recipe #8

Various Stuffing Recipes for Turkey

Recipe #8

Various Stuffing Recipes for Turkey

Stuffing Recipe:

2 loaves of bread
5 stalks of celery - diced
2 large onions - diced
1 lb. ground sausage
2 Tbsp. poultry seasoning
Optional addition: diced apple

Break bread in small pieces into large roasting pan. In skillet, brown sausage meat, drain and pour over bread. Sauté celery & onions together until soft, place over bread & sausage. Add poultry seasoning.  More or less may be used according to taste. Add diced apples if desired. Mix all ingredients until well blended. Add a little water if necessary. (Stuffing should be semi-moist.) 
Stuff turkey or cook in a covered baking dish or casserole dish for 45 min. in a 350 degree oven.

Bread Stuffing Recipe for Turkey:

1 1/2 cups butter 
1/2 to 3/4 cup onion, finely chopped 
1 1/2 to 2 lbs. stale bread cubes (3 to 4 quarts) 
1 Tbsp. salt 
1/4 tsp. pepper 
1 1/2 tsp. poultry seasoning

Heat butter in a large skillet; add onion and cook over low heat until soft but not browned. Add bread cubes and seasonings. Thyme, marjoram, sage or savory may be substituted for poultry seasoning. Heat until bread cubes are lightly browned and butter is absorbed, stirring constantly. Add 1 cup of water, milk or cream. Makes enough for a 12 to 16 lb. turkey.
 
**Brazil-Nut Stuffing: Decrease butter to 1 cup; cook 1/2 cup chopped celery with the onion. Substitute 1 1/2 to 2 cups thinly sliced Brazil nuts for 1 1/2 to 2 cups of the bread cubes.

**Chestnut Stuffing: Boil and peel 1 1/2 to 2 lbs chestnuts; chop coarsely. Decrease butter to 1 cup and decrease bread cubes to 2 1/2 to 3 1/2 quarts; add the chopped chestnuts.

**Giblet Stuffing: Simmer the turkey giblets, allowing 1 to 3 hours for heart, gizzard and neck and about 5 minutes for the liver. Chop coarsely and measure. Substitute for an equal amount of the bread cubes.

**Oyster Stuffing: Add 1 quart oysters, drained and chopped, and 1/2 cup chopped celery. Cook the oysters and celery with the onion. Decrease onion to 1/2 cup and decrease cubes to 2 1/2 to 3 1/2 quarts.

**Sausage Stuffing: Break 1 lb. sausage meat into small chunks; brown lightly. Remove from pan and substitute fat for part of the butter. Decrease onion 1 1/3 cup and cook in the sausage fat and butter; add browned sausage with the bread cubes.

**Southern Corn-Bread Stuffing: Substitute stale corn bread but into cubes or broken into coarse crumbs for the stale bread cubes; substitute 1 to 1 1/2 tsp thyme for poultry seasoning. If desired add 1/2 lb. of bacon diced and cooked until crisp and brown.

From Pattianne's "Christmas Kitchen"!!

Recipe #9

Stuffed Chicken Breast (with jack cheese)

Recipe #9

Stuffed Chicken Breast
          (with jack cheese)

4 boneless, skinless chicken breasts
4 oz Jack cheese
fresh spinach leaves
pat of butter
1 egg, beaten
2 cups Italian seasoned bread crumbs
1 tsp. coarse black pepper
1 tsp. garlic salt
1 1/4 cup grated parmesan cheese
1 cup flour

Carefully butterfly slice each chicken breast open to double the size. You do not want to cut through the meat! Between two sheets of waxed paper gently pound the chicken breasts flat. In the center of each breast, place a small amount of butter, 1 oz of cheese and a few spinach leaves. Roll the chicken breast up, making sure to have the sides tucked inside the roll. For instance, pull one side of the breast over the mixture. Then, fold both sides over the mixture. Finally, continue to roll securing the inside of the chicken. Place seam side down. In a shallow bowl, or plate, combine the bread crumbs, pepper, garlic salt, and parmesan cheese. In another bowl, place the flour. Gently, coat each chicken breat in flour, then egg, then bread crumbs. Place seam side down in greased baking dish. Cover Bake the breasts at 325º *F. for 35 mins. with the cover and another 10 minutes without the cover. "ENJOY"!!

From Pattianne's "Christmas Kitchen"!!

Recipe #10

Diabetic

Sweet Potato Biscuits

From Candi Boise Idaho

Recipe #10

Sweet Potato Biscuits

Diabetic Recipe!
Conversions below

butter-flavored cooking spray or baking parchment paper
2 1/2 cups (312.5 g) sifted unbleached all-purpose flour
2 Tbsp. (24 g) spoonable brown sugar substitute
2 tsps. (10 ml) baking powder
1 tsp. (5 ml) baking soda
1/2 tsp. (2.5 ml) ground nutmeg
1/2 tsp. (2.5 ml) salt
1/2 tsp. (4 g) granulated sugar
1/4 cup (59 ml) canola oil
3/4 cup (177 ml) + 2 tablespoons (30 ml) cultured nonfat buttermilk
3/4 cup (180 g) mashed cooked sweet potato

Preheat oven to 425°F (220°C). Lightly spray a nonstick baking sheet with cooking spray or line with parchment paper. In a large bowl, combine flour, brown sugar, baking powder, baking soda, nutmeg, salt, and sugar. In a large measuring cup, combine oil, buttermilk, and mashed sweet potato. Add to the dry ingredients and mix until just combined. (The dough will be quite dry). Transfer dough to a floured work surface. Knead a few times and pat to 1 inch (2.5 cm) thickness rectangle about 8 inches X 5 inches (20 cm X 12.5 cm). Dip a sharp knife in flour, then cut the dough into thirds lengthwise. Then cut each long strip into 6 equal pieces, making 18 squares in all. Transfer biscuits to prepared baking sheet. Bake about 12 to 13 minutes, until tops are golden and firm to the touch. Serve warm. Makes 18 biscuits.

Per biscuit: 104 calories (29% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated), 16 g carbohydrate, 1 g dietary fiber, trace cholesterol, 204 mg sodium: Exchanges: 1 carbohydrate (1 bread/starch), 1/2 fat

From Pattianne's "Christmas Kitchen"!!

Back to Top

Recipe #11

Polish Cabbage Rolls

From Christine Haney,B.C.

Recipe #11

Polish Cabbage Rolls

1 large head Cabbage
2 lb. lean Ground Beef
1/2 cup uncooked Rice
1 small Onion, diced
1/2 Green Bell Pepper, diced
1/2 tsp. Paprika
1 or 2 cloves Garlic, minced
2 whole Eggs
2 quart. (litres) Tomato Juice

To prepare the cabbage leaves for stuffing, cut out the core of the  cabbage and remove with a knife. In a half-filled pot of lightly  salted water, place the whole head of cabbage core-side down and steam  for about 10 to 15 minutes. Remove the cabbage from the heat and let   cool, slowly. Several layers of the outer leaves should be soft enough  to remove from the head. When you've removed as many layers of leaves as you can, simply return  the head of cabbage to the heat to soften more leaves. To prepare the filling, mix the ground beef, raw rice, onion, green  pepper, paprika, garlic, and eggs in a large mixing bowl. Hand-mix the  ingredients make sure to gain an even consistency throughout the  mixture. Take a good-sized handful of the meat filling and set it in the hollow  of a cabbage leaf. Fold over the ends and roll the leaf to seal the  mixture inside. Place the stuffed cabbage leaf, seam-side down, in a  large baking dish. Repeat the process until all the cabbage and  filling have been used. Cover the cabbage rolls with the tomato juice and bake in a pre-heated  350-F degree oven for about a hour, then check one of the thickest
cabbage roles to make sure the meat is cooked through. To serve, place a cabbage roll or two in a bowl and cover with the tomato sauce.

From Christine Haney,B.C. Canada
"Thank-You" Christine!!

From Pattianne's "Christmas Kitchen"!!

Recipe #12
Diabetic/Low Calorie

Brandied Cranberries

Recipe #13

Low Fat Mashed Sweet Potatoes

Recipe #14

Candied Yams

Recipe #15

Easy/Quick!!

Cranberry Chicken

Back to Top

Recipe #16

Easy/Quick!!

Brandied Chicken Breasts

Recipe #17

Stuffed Cabbage Rolls

Recipe #18

Easy Cranberry Braised Turkey

From Linda Bellingham,WA. U.S.A.

Recipe #19

"YUMMY"!!

Antipasto

From Deridrie Coquitlam, B.C.

Recipe #20

Pattianne's Swiss Fondue Bake!

Back to Top

Recipe #21

Pattianne's "Jolly Green Giant Salad"

Recipe #22

Pattianne's Gourmet Potatoes!

Recipe #23

Make Ahead Mashed Potatoes

Recipe #23

Make Ahead Mashed Potatoes

Very Good!

12 potatoes  (about 5 lbs./2.2kg)
1 pkg. (125grams) cream cheese
1/12 cups hot milk  (375 ml.)
1/3 cup butter (75 ml.)
1 tsp. salt (5 ml.)
1/4 pepper (1 ml.)
1/2 cup finely diced sweet red pepper (125 ml.)
1/3 minced fresh parsley or chives (75 ml.)

Peel and cube potatoes. In large pot of boiling salted water, cover and cook potatoes for about 25 mins. or untill tender. Drain and return to low heat 30 seconds to dry.  Press through ricer or mash well. Mash in cheese, milk, butter, salt and pepper untill smooth. Stir in red pepper and parsley. (MAKE AHEAD: Scoop into microwaveable serving dish,(or seperate small dishes for individual servings), smoothing top. Cover with plastic wrap; refrigerate for up to 2 days. Reheat in microwave at high for about 8 mins.) Makes 12 servings.

NOTE: For a Festive touch, cut a tree shape out of cardboard to make a stencil; place on potatoes and sprinkle parsley to fill shape.

Per Serving: about 217 cal. 4 grams pro., 9 g. total fat,(6 g sat. fat.), 30 g carb., 2 g fibre, 28 mg. chol. 622 mg. sodium. 0/0 rdi: 6 o/o calcium, 5 0/0 iron, 12 0/0 vit. A, 250/0 vit.C, 8 0/0 folate.

From Pattianne's "Christmas Kitchen"!!

Recipe #24

Low Fat/Vegetarian

Fresh Sweet Potato Salad

Recipe #25

"YUMMY" Christmas Breakfast or Brunch!!

Scrambled Potatoes

Back to Top

Recipe #26

"YUM"!!

Roast Turkey with Grand Marnier Apricot Stuffing

Recipe #26

Roast Turkey with Grand Marnier Apricot Stuffing

1 ea Turkey 21 pounds
2 ea Oranges cut in half
1 tsp. Dried thyme
Salt pepper to taste
2 cup  Butter, room temp.

Grand Marnier Apricot Stuffing:

1 cup  Diced, dried apricots
1 1/2 cups  Grand Marnier
Turkey liver and heart
1 cup  Unsalted butter
2 cup  Coarsly chopped celery
1 lge. Yellow onion,chopped
1 lb Bulk pork sausage
1 lb Herb stuffing mix
1 cup  Slivered almonds
2 cup  Chicken stock
1/2 tsp. Dried thyme
Salt and pepper to taste

Make the stuffing (see below). Preheat oven to 450 F. Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in the neck and body cavities. Spoon the stuffing loosly into the cavities. Set aside any extra stuffing. Sew up the cavities or close with small trussing skewers. Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with tyme and salt and pepper to taste. Spread the butter all over the turkey. Turn breast side up in the pan and cover the pan with aluminum foil.
Place turkey in the oven and reduce heat to 425 degrees F. Roast for 3 hours. Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of the theigh is pierced with a sharp skewer, about 2 more hours. Bake leftover stuffing in a baking dish at 325 for 30 minutes. Let turkey stand, covered with foil for 15 minutes before carving.

Grand Marnier Apricot Stuffing:

Place the apricots and 1 cup of Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside. Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool. Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove and add to the celery mixture. Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine. Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier. Stir well to moisten the stuffing. Season with thyme, salt and pepper to taste. Enough for a 21-24 pound turkey.

From Pattianne's "Christmas Kitchen"!!

Recipe #27

Crockpot
Turkey Stew with Mushrooms

Recipe #28

Turkey Almondine

Recipe #29

Sweet Potato Pie

(with diabetic exchanges)

Recipe #29

Sweet Potato Pie

With Diabetic exchanges:
"YUM"!!

3 tablespoons (38 g) reduced-fat margarine, softened
1/4 cup (48 g) packed light brown sugar
1/2 teaspoon (2.5 ml) ground cinnamon
1/4 teaspoon (1.75 ml) ground ginger
1/4 teaspoon (1.75 ml) salt
1/8 teaspoon (0.6 ml) ground allspice
1 large egg yolk
2 cups (390 g) mashed cooked sweet potatoes
1 cup (240 ml) evaporated skim milk
3 large egg whites
1 9-inch (22.5 cm) unbaked pie shell

Preheat oven to 350°F (180°C). In a large bowl, beat together margarine, brown sugar, cinnamon, ginger, salt, allspice, and egg yolk. Whisk in sweet potatoes and evaporated milk. In a medium bowl, beat egg whites until stiff. Fold into sweet potato mixture. Pour into unbaked pie shell. Bake 40 to 45 minutes, until a tester inserted in center comes out clean. Cool on a rack until ready to cut into wedges to serve. "ENJOY"!!

Per serving: 203 calories (30% calories from fat), 5 g protein, 7 g total fat (2.3 g saturated fat), 32 g carbohydrates, 1 g dietary fiber, 26 mg cholesterol, 203 mg sodium 
Diabetic exchanges: 2 carbohydrate (bread/starch), 1 fat.

From Pattianne's "Christmas Kitchen"!!

Recipe #30

Pecan Sweet Potatoes

Back to Top

Recipe #31

Maple Glazed Ribs

Recipe #31

Maple Glazed Ribs

"OH YUMMY"!!

3 pounds pork baby back ribs
3/4 cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon mustard powder

Place ribs in a large pot, and cover with water. Simmer covered for about 1 hour. Drain when meat is tender, and place in a shallow dish. In a small saucepan, combine maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt and mustard powder. Bring to a boil. Pour over ribs, and marinate in the refrigerator for about 2 hours. Prepare grill for cooking with indirect heat. Remove ribs from glaze. In a small saucepan, bring marinade to a boil, and cook for several minutes. Transfer ribs to grill. Cook over medium heat for about 20 minutes, or until tender and glazed; baste with marinating liquid, and turn occasionally. Makes 4 servings.

From Angel Frankfort Indiana U.S.A.
"Thank-You"! Angel

From Pattianne's "Christmas Kitchen"!!

Recipe #32

Frozen Fruitcake Salad

Recipe #33

Borshch with Mashed Potatoes

Recipe #33

Borshch with Mashed Potatoes

Easy!!

Here is a different recipe for borshch with mashed potatoes used as a thickening. The amount of the ingredients may be varied to suit one's taste. If the soup stock is not available, replace it with water.

2 medium beets, cut in thin strips
1 medium carrot, cut in thin strips
3 to 4 cups water
3 cups soup stock
1 medium potato, diced
2 medium potatoes, quartered
1/2 cup sour or rich sweet cream
1 small onion, chopped
2 tablespoons butter
1/2 cup tomatoes
1 cup shredded cabbage
Salt and pepper
1/2 teaspoon sugar
Chopped dill

Cover the beets and carrot with the water and soup stock. Cook until partially done. Add the potatoes and continue cooking. When the quartered potatoes are tender, remove them, mash, combine with the cream and put aside. Cook the onion in the butter until tender but not brown. Add the tomatoes and simmer for a few minutes. Toss in the cabbage and cook until it is tender. Add this mixture to the borshch. Season to taste with salt and pepper. Stir in the sugar. Simmer for a brief period to blend the flavors. Add the potato-cream mixture and chopped dill. If necessary, thin the borsch with some boiling water or soup stock to get the desired consistency.

From Pattianne's "Christmas Kitchen"!!

Recipe #34

Ukrainian Meat Filled Cabbage Rolls

Recipe #34

Ukrainian Meat Filled Cabbage Rolls

1 tablespoon butter
1 large onion, chopped
3/4 pound ground pork
1/2 cup fresh bread crumbs
1 egg
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 head savoy cabbage, cored
2 cups chicken stock, or as needed
1 tablespoon all-purpose flour
1 cup sour cream
1 tablespoon chopped fresh dill

Melt butter in a skillet over medium-high heat.  Sautee onion in butter until tender. Remove from heat, and set aside to cool. When the onion is cool enough to handle, mix together the ground pork, bread crumbs, egg, salt and pepper until well blended. Place the head of cabbage in a large pot, and add enough water to cover the cabbage halfway. Bring to a boil, and cook for about 2 minutes. As the outer leaves become translucent and soft, remove them one at a 
time by peeling them off with a wooden spoon. Trim off the thick ribs at the leaf stem. Preheat the oven to 325 degrees F (165 degrees C).  Grease the bottom of a 9x13 inch baking dish, and line the bottom with outer cabbage leaves. Lay a few more leaves on a clean work surface.  Place a large spoonful of the pork mixture at the base of each leaf. Roll up towards the top. Repeat until filling is used up.  Arrange the finished rolls over the leaves in the dish, and pour in just enough broth to cover the rolls.  Place extra cabbage leaves over the top.  Cover, and bake for 1 hour in the preheated oven. When finished, drain off broth from the dish into a small saucepan. Whisk together the flour and sour cream. Gradually stir the sour cream into the broth.  Cook over medium heat, stirring frequently until heated, about 5 minutes. To serve, arrange cabbage rolls on a platter, cover with sauce and sprinkle with dill. This goes perfectly with homemade noodles, or millet kasha.  Pressure cooker: Arrange rolls as for oven baking, but cook for 20 minutes at 10 pounds of pressure. Makes 8 servings.

From Pattianne's "Christmas Kitchen"!!

Recipe #35

Turkey-Stuffing Soup

Back to Top

Recipe #36

Turkey Chili

Recipe #37

Original Russian Borscht

From St. Petersburg, Russia

Recipe #37

Original Russian Borscht

Very Good too!!

12 ozs beets
lean beef cut in cubes (optional)
all-purpose flour
2 Tbsp. vegetable oil
4 1/2 cups brown beef stock; or water
1 28 oz can whole plum tomatoes, drained and chopped
2 cups shredded green or red cabbage
1 med onion (chopped)
2 med carrots, peeled and sliced
2 stalks celery (sliced)
1 1/2 tsp. tomato paste
2 Tbsp. red wine vinegar
2 tsp. fresh lemon juice
2 cloves garlic; minced
1/2 tsp. salt; to taste
3/4 tsp. black pepper
1 1/2 tsp. sugar (optional)
garnish: sour cream, snipped fresh dill weed

Makes about 8 cups. Preheat oven to 400 degrees F. Scrub beets and wrap them together in aluminum foil and roast on a baking sheet until they can easily be pierced with a fork, about 1 hour. Let cool, peel, then slice and cut into thin strips. The roasting gives the beets added flavor. While the beets are roasting lightly dredge the meat in all-purpose flour, (if adding). Heat the vegetable oil in a soup pot over medium-high heat. Add the meat and brown on all sides. Stir in the stock and chopped tomatoes. Bring to a boil, reduce the heat, and simmer, partially covered, until the meat is almost tender, about 30 minutes. Stir in cabbage, onion, carrots, celery, tomato paste. Simmer, partially covered, until the vegetables and meat are tender, about 30 minutes. Stir in the beets along with vinegar, lemon juice, garlic salt, pepper, sugar (optional). Simmer partially covered, for 15 minutes. Thin the soup with water (or reserves from tomato liquid) if necessary. Ladle into warmed bowls Garnish with sour cream and snipped fresh  dill weed. Makes 8 Servings.

From St. Petersburg, Russia
"Thank-You"! St. Petersburg!:-)

From Pattianne's "Christmas Kitchen"!!

Recipe #38

Russian Borscht #2

From St. Petersburg Russia

Recipe #38
             Russian Borscht #2

Easy!
"YUM"!!

1 vegetable cooking spray
8 cups finely chopped cabbage
2 cups chopped onion
63 oz low-sodium chicken broth, (6 cans)
1 tsp. cream of tartar  (if desired)
2 1/2 cups peeled diced fresh beets
2 tins 32 oz diced peeled tomatoes *NOTE Fresh Potatos is best to use. 
2 tsp. dried whole dillweed  (if desired)
3/4 cup low-fat sour cream

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add cabbage and onion; saute 8 minutes or until crisp-tender. Remove from heat; set aside. Combine chicken broth and cream of tartar in an 8-quart Dutch oven or stockpot, and stir well. Add potato and beets; bring to a boil. Reduce heat, and simmer, uncovered 20 minutes or until tender. Add cabbage mixture
tomatoes, and dillweed; stir well, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Yield: 4-1/2 quarts (serving size: 1-1/2 cups soup and 1 tablespoon sour cream). Makes 4 Servings.

From St. Petersburg Russia
"Thank-You" Sounds real "YUMMY"!:-)

From Pattianne's "Christmas Kitchen"!!

Recipe #39

Candied Yams (recipe #2)

Recipe #40

Cranberry Relish

Back to Top

Recipe #41

Duck with Fruits

(Pato com Frutas)

Recipe #42

Raisin Sauce
(for Ham)

Recipe #43

Vegetarian
Tofu Turkey

Recipe #43
     
           Tofu Turkey

Vegetarian

"A vegan alternative especially good for Thanksgiving or Christmas dinner! Serve with a vegetarian gravy and all the fixings.

5 pounds extra firm tofu, crumbled
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing

1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary

Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. 
Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
 
Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. 
Add prepared herb stuffing and mix well. Remove from heat.
 
Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.

Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
 
Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
 
Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot. Makes 10 servings.

Nutrition at a glance: Servings Per Recipe: 10 amount per serving
Calories 424 Protein 23g Total Fat 30g Sodium 1256mg Cholesterol-Carbohydrates 20g Fiber 2g.

From Pattianne's "Christmas Kitchen"!!

Recipe #44

Creamed Pearl Onions

Recipe #45

Fruit Salad with Champagne Sauce

Janis Chilliwack, B.C. Canada

Recipe #45

Fruit Salad with Champagne Sauce

1 cup kiwi, peeled and cut into 1/4 inch cubes
1 cup figs, peeled and cut into 1/4 inch cubes
1 cup grapes, sliced in half
1 cup fresh strawberries, sliced in half
1 cup fresh raspberries
2 egg yolks
1/3 cup granulated sugar
1 cup Champagne

Heat broiler to its highest setting. Divide the cut fruits into 4 soup plates, arranging them decoratively. Make sauce by combining egg yolks and sugar in
a mixing bowl. Whisk briskly until the yolks begin to turn a light lemony color. Add the Champagne a little bit at a time, whisking constantly until well blended. Place the mixing bowl in a pot or pan and pour about 1 inch of water around it. Bring the water to a simmer and continue to whisk vigorously until the mixture becomes light and foamy. Once the mixture starts to thicken, remove the bowl from the heat. Do not overcook. Continue to whisk for 10 seconds. Pour equal amounts of sauce over each fruit salad. Place the plates under the broiler about 3 inches from the source of heat and allow them to cook just until they are lightly browned on the surface, rotating as needed. Serve immediately with remaining Champagne to accompany. YUM! "ENJOY"!

From Janis Chilliwack, B.C. Canada
"Thank-You"! Janis

From Pattianne's "Christmas Kitchen"!!

Back to Top

Recipe #46

Easy Cranberry Braised Turkey

Linda Bellingham, Washington U.S.A

Recipe #47

Squash Gourmet

Recipe #48

Christmas Mincemeat Bread

Lila Calgary AL Canada

Recipe #49

Candied Sweet Potatoes

From Laurie Burnaby, B.C. Canada

Recipe #50

Squash and Apple Bake

Back to Top

Wonderland - Christmas Recipes - Desserts - Appetizers - Dishes - Beverages