holiday recipes in general

[goodcookin]

Scalloped Pineapple

Makes 4 servings.

1/2 cup unsalted butter, room temperature
3/4 cup sugar
4 eggs
20 ounce can crushed pineapple, drained
1 1/2 teaspoons lemon juice
1/4 teaspoon nutmeg
3 cups firmly packed, cubed bread (about 5 slices)

Preheat oven to 350 degrees F. Butter a 1 1/2 quart baking dish.

Cream 1/2 cup butter with sugar in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Gently stir in pineapple. Blend in lemon juice and nutmeg. Fold in bread and spoon into baking dish. Bake until top is lightly golden, about 50 minutes. Serve hot.

[goodcookin]

Pink Salad

This salad is pretty served with greens and sliced crabapples around it.

1 large can fruit cocktail, well drained, reserving syrup
3 ounce package strawberry Jello
8 ounce package cream cheese, room temperature
1/3 cup salad dressing
20 maraschino cherries, quartered
2 cups miniature marshmallows
1 pint whipping cream, whipped

Line 1 large loaf pan or two small ones with foil, leaving 1 1/2-inch overhang on all sides.

Drain fruit cocktail thoroughly, reserving syrup, measure syrup and add water to make one cup. Bring liquid to boil, add to gelatin, stirring until dissolved.

Chill mixture until slightly thickened and syrupy. Beat cream cheese until fluffy, add salad dressing and gelatin, and beat until smooth and free of lumps.

Fold in fruit, marshmallows and whipped cream. Spoon into prepared pan. Freeze. Lift frozen salad out of pan and peel off foil.

[goodcookin]

Holiday Morning-After American Lamb Hash

1-3/4 cups uncooked bulgur
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 pound ground American Lamb
1 tablespoon ground cumin
3 cups chopped fresh spinach leaves
1/4 cup chopped cilantro or Italian parsley leaves
3 tablespoons toasted pine nuts
2 teaspoons salt
1 teaspoon ground pepper
4 eggs, beaten
1/2 cup Feta cheese, crumbled (preferably French)
16 eggs poached

In medium pan with cover, bring 1-3/4 cups water to a boil. Stir bulgur into water, cover. Let stand for 20 to 30 minutes until liquid is absorbed.

In large skillet, heat oil over medium-high heat. Add onion and garlic; sauté for 6 to 7 minutes until just beginning to brown. Remove from pan, set aside. Add lamb, crumble and cook until no longer pink. Drain well. Stir in onion mixture cumin, spinach, cilantro or parsley, pine nuts, salt and pepper. Cook, stirring for 5 minutes. Add eggs and cook, stirring until they are mixed in. Blend in feta cheese.

To Serve: Place portion of hash on plate and top with two poached eggs. Serve with fresh fruit and pumpkin bread.

Makes 8 servings.

Recipe from Chef Heidi Krahling, Insalata’s, San Anselmo, California