Cranberry Christmas Cake

 Recipe: Cranberry Christmas Cake

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

2 cups flour

12 ounces fresh cranberries

Preheat oven to 350 degrees.

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Cut into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

Thanksgiving Menu with recipe links

 Turkey

Mashed potatoes

Gravy

Bread Stuffing

Cornbread stuffing

Corn

Green vegetable (asparagus, brussel sprouts, green beans)

Cranberries with Persimmons

Sweet Potato Souffle

Pumpkin Pie

Sweet Potato Pie

SOS, Chipped Beef on Toast

 For about four people:

• Chipped Beef 8 oz

• Butter 4 tablespoons

• Flour ¼ cup

• Milk 2 ½ cups

• Ground Black Pepper to taste

• Bread toasted

• Chop the beef into bite size pieces.

• Melt butter in a sauce pan or skillet over medium-low heat.

• Once melted, add in the flour. Whisk the butter flour mix (roux) constantly for 2-3 minutes.

• Add ground pepper and milk. Cook until smooth and creamy.

• Add the chopped beef pieces and simmer for 3-5 minutes. Remove from the heat and serve over toast.

It is a good idea to soak the beef in hot water first, to dilute the salt. It is usually very salty. Ever add salt to the recipe. Some add a little Worcestershire sauce.

The meal was popular due to its simplicity as well as being emblematic of the American military. The most preferred meal was for breakfast.

Cucumber Salad

Soak sliced cucumbers and onion in salted cold water in the refrigerator. Drain them and add sour cream, with a little vinegar mixed in. Salt and pepper.

There is no definitive amount or recipe. You have to work with amounts until you find the amounts that work best for you.

Peach Pound Cake

Recipe from Laura Carroll, on Stocking Our Shelves 

1 cup butter

3 cups sugar

6 eggs

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/2 teaspoon salt

3 cups flour

2 cups chopped peaches

1/2 cup sour cream

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. This can be made in three loaf pans instead. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in vanilla and almond extract. Combine dry ingredients and add to creamed mixture. Fold in peaches and sour cream. Pour batter into prepared cake pan and bake 75 to 85 minutes. Cool in pan for 5 minutes and then turn out of pan to cool completely. Sprinkle with confectioners sugar. These can be frozen.

Green Chile Chicken Pot Pie

Not my recipe, but want to save it.

 https://eatingnewmexico.com/2017/04/10/green-chile-chicken-pot-pie/?fbclid=IwAR0mDUoaKvh84_QVFq4Y5eQR0mPjlXsQrvle6t22fAjL3PVXDmRBTEpa94Y

Green Chile Chicken Cheese Enchilada Pot Pie… in cast iron

All the flavors of New Mexico fall and winter in one comfort food!

PREP TIME10 mins

COOK TIME1 hr 20 minutes

SERVINGS6

EQUIPMENT

• Cast Iron Skillet
• Skillet

INGREDIENTS

  

• 4 Tbsp butter or EVOO
• 1 rib celery diced
• 1 small yellow or white onion diced
• 2-3 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• ¼ cup half & half
• 2 cups chopped cooked/shredded chicken I used rotisserie
• 1 cup roasted green chile chopped (or more)
• 1 cup shredded cheddar + 1/4 cup shredded cheddar
• 2 pie crusts
• 1 egg beaten, for egg wash

INSTRUCTIONS

 

• Preheat oven to 350°F. Brush bottom & sides of cast iron skillet with vegetable oil.
• In a large skillet (not the cast iron one, just some other one), melt the butter or heat EVOO over medium-high heat. Cook the celery, onion, and garlic until they begin to soften.
• Lower heat to medium. Stir constantly while adding flour. Stir until flour is absorbed and lightly toasted in color.
• Gradually stir in chicken broth while whisking to incorporate flour. Bring to a boil then lower to a simmer. Add half and half and stir to combine.
• After 3-4 minutes, remove from heat and stir in chopped chicken and green chile.
• Unroll one pie crust and place in bottom of the cast iron skillet, then pour in the filling.
• Spread 1 cup shredded cheddar on top of filling.
• Unroll the second crust on top. Seal crusts together by pinching together or pressing with a fork. Mine is “rustic” meaning I didn’t do anything fancy. 
• Cut vents into the top crust then brush with egg wash. Sprinkle top with remaining 1/4 cup cheddar cheese.
• Bake for 50-55 minutes until crust is golden and you can see the stuff bubbling a bit through the vents.