Just gimmie ham, watch your fingers, and back away 10 paces.
I just made chicken and dumplings for dinner and it don’t get no better than this!
I usually bake some homemade bread and bring it warm from the oven. But my office is only five minutes from home.
Open 1# can of chunk chicken and drain all liquid into saucepan. Take ½ cup water and add ½ tablespoon of corn starch or flour. Mix with fork until lumps vanish. Add to liquid in saucepan and bring to simmer, stirring constantly! It will thicken slightly, like gravy. Add chicken and chop/shred up with spatula while stirring, or use a potato masher! When good and hot, remove from heat, salt to taste and put on buns or, for less mess--hot dog buns! The leftovers can be used for chicken and rice/noodles or whatever.
PS, if you get near Ohio, try Root's shredded chicken sandwich mix. Good stuff!
Made it in the crock, IN THE oven. Then put the crock in the warming element and warmed up later. Came out good.
http://www.copykat.com/2011/12/13/boston-market-sweet-potato-casserole-2/
Actually I’ve even bought a bag of oranges...slice them and put on a big silver palatter....arrange marensheno cherries on top... and then add a christmas pintesseta type flowers along the edges to adorn the tray.
Kids will eat them so fast you’ll be surprised....when they’re just oranges!!!
If you want really easy and really good try this. Buy pre-made meatballs. Mix equal parts grape jelly and chili sauce put in crock pot and cook. Sounds awful tastes and smells great! I prefer a little more chili sauce than jelly but that’s me. Make it the night before put it in the fridge heat at the party. You’ll be the hit of the party and no-one needs to know how simple it was.
....’crusty’ things - chicken pot pie’....
I need a good receipe for that..tried and true...I STILL haven’t found one that hit home!
I bring Haggis — and the best thing is: there’s always leftovers to take home!!
This is more of an hors d’ouvre, but everyone loves it and it’s simple. Soften Philly cream cheese (the larger rectangle - think it’s 8 oz)
spread on a platter
spread about 3/4-1 lb of the little shrimp (I usually rinse my shrimp and then let drain a little) on top of the cheese
add cocktail sauce (I like Crosse & Blackwells) on top of the shrimp and kinda smooth it over the shrimp so it’s covered.
Serve with crackers (I like Triscuits with this particular dish).
If not for this party, maybe you could use this for another party.
Where’s the Christmas Drinking thread?
*hik*
Stuffing
Combination in any measurement you can stomach, but the more the merrier.
Croutons
Italian sausage, cooked and crumbled
Onions and celery chopped
apples, chopped
dried cherries and cranberries
crumbled chestnuts (actual chestnuts, baked, peeled, and crumbled)
some parsley
lots and lots of sage
thyme
turkey stock (or chicken)
Salt & pepper
Put all together in a roasting pan. Make clumps of stuffing so that it can form a ball that isn’t too wet in your hand. You can always add more stock).
Bake at 375 degrees until done.
For the gravy, the trick’s in the roux. Add flour and turkey fat or butter and stir and stir until the roux’s the color of chestnuts or acorns. Then add stock. Salt and pepper to taste.
You can’t buy stuffing like this anywhere.
I may be roasting a goose—bearing in mind that a goose is much harder to prepare than a turkey or a chicken.
I miss the cooking threads! What happened to them? I was a frequent poster and reader.
One of my favorites is a whiskey, brown sugar glazed ham.
A store bought spiral ham, baked according to instructions and then glazed. Jameson Irish whiskey, dark brown sugar and a pat of butter and simmer for about 2 minutes after it starts to bubble. I sometimes add a bit of chicken broth, if needed. It also works really well as a glaze for bacon meatloaf.
Pumpkin cheesecake is a real pleaser too this time of year. I made one the other night that was amazing.
“I always enjoyed the Thanksgiving Cooking thread; but I missed most of it this year.”
I don’t think there was one this year; I watched for it. I did bookmark some of the previous years’ threads, though.
A hugely popular favorite in the southwest are Christmas tamales. If you can find a quality source. I don’t recommend making them yourself because they are an art form.
Once made, wrapped in the corn husks and steamed, they can be wrapped in parchment and put in a sterno-steam-tray. They are great right out of the husk, and you can provide warmed red and green enchilada sauce for anyone who wants to pour it on top.
However, for 25 people you are going to need three or more large trays. People do tend to hog on them.
Beef, pork, chicken, it is a very versatile treat.
Chinese noodles with cheese, cabbage salad and chicken-pineapple stir fry.
Slow Cooker Pozole is easy and good if you do not have a picky crowd who won’t touch hominy!
Appetizers....#1cream cheese with Pickapeppa poured over it. #2Cream cheese sliced down the middle using plain dental floss. Add wasabi paste lightly in the middle. Replace top layer. Pour soy sauce and garnish with finely sliced green onions.
Went to a Christmas dinner at the mom’s retirement home an hour ago, left early (not my kind of food, didn’t eat much) and stopped for fast food on the way home.. Will see mom again later tonight.