Holiday and Christmas Recipes:
Tree Trimming Party

Mimosas
Swedish Fruit Soup
Scrambled Eggs with Peppers
Biscuits or small rolls
Grated Potato Casserole
Broiled Tomatoes
Cranberry Sour Cream Coffee Cake
Coffee and Tea
Shopping List

Mimosas

1/3 c. sugar
2 2/3 c. fresh orange juice, chilled
2 bottles (750 ml. each) champagne, chilled
10 orange slices
10 mint sprigs, optional

Place sugar and orange juice in blender; cover and blend on medium speed until foamy, about 15 seconds. Pour about 1/2 c. into each of 10 glasses. Add about 3/4 c. champagne to each. Garnish with orange slice and mint sprig. Serve immediately. Makes 10 servings.

For children, serve cranberry juice and soda water topped off with halved banana slices; or serve them half orange juice and half club soda.

Swedish Fruit Soup

1 lb. 14 oz. can plums
29 oz. jar fruits for salads
13 1/2 oz. can pineapple tidbits
1 lb. can pitted sour red cherries
1/2 c. golden raisins
1/2 c. regular raisins
2 c. pineapple juice
1 c. orange juice
1 orange and 1 lemon, thinly sliced
3 oz. pkg. cherry gelatin
3 T. quick cooking tapioca

Combine all ingredients in a large pot. Bring to boil over moderate heat; stir occasionally.   Simmer 15 minutes. Cool to room temperature; chill 3hr.  Garnish with sour cream or whipped cream to serve.   Makes 3 1/2 qt. or 28  4 -oz. servings.

Scrambled Eggs with Peppers

1 each: red, yellow and green sweet bell peppers
3 T. cooking oil (I use Canola)
12 eggs
1 tsp. salt
1/4 tsp. pepper
12 T. milk or light cream
4 T. butter

Combine eggs, salt, pepper and milk. Cut peppers into small pieces.   Gently sauté peppers in oil until soft; drain and set aside. Melt butter in frying pan over medium heat. Beat eggs with a fork or whip until smooth yellow.

Pour  in egg mixture and reduce heat. Lift mixture from bottom of pan with a spatula until almost set. Add drained peppers. Cook until well cooked, not runny.   Serves 10-12.

Note: If made ahead of time, keep warm in chafing dish or electric frying pan.  Do NOT leave a silver serving spoon in the eggs, as it will tarnish.

Grated Potato Casserole

1/2 c. milk
3 eggs
1 tsp. salt
1/4 tsp. pepper
1 c. cubed sharp processed American cheese
2 T. butter, softened
1/2 small onion, chopped
3 med. potatoes, pared and cubed (about 3 c.)

Place ingredients in order listed in blender or food processor. Cover container and blend on high speed just until potatoes are grated. DO NOT OVERBLEND. Pour into greased baking dish (about 10x6?). Bake at 375F, 35-40 minutes. Garnish with green pepper rings. Serves 6.

Broiled Tomatoes

4 medium tomatoes
1/2 c. dry bread crumbs
1 T.  Chopped fresh basil or 1 tsp. dried basil leaves
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/4 tsp. freshly ground black pepper
3 cloves garlic; minced (optional)
4 T.  extra virgin olive oil

Preheat oven to 375F. Cut off stems and a thin slice from bottom of each tomato. Cut each tomato in half crosswise. Place in shallow casserole, cut side up. In small bowl, combine bread crumbs, basil, salt, oregano, pepper and garlic, if desired. Stir in olive oil. Spoon evenly over tomatoes. Bake 15 to 20 minutes or until lightly browned.

Cranberry Sour Cream Coffee Cake

Topping:
3/4 c. quick or old fashioned oats, uncooked
1/3 c. sugar
1/3 c. flour
1/2 stick (1/4 c.) butter or margarine, melted
3/4 tsp. cinnamon
1/4 tsp. nutmeg

Cake:
2 c. flour
3/4 c. oats as above
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick (1/2 c.) butter, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
8 oz. container light sour cream
1 1/4 c. coarsely chopped fresh or frozen cranberries.

Heat oven to 350F.  Spray 13x9" baking pan with non-stick cooking spray. Combine all topping ingredients in medium bowl.  Mix well, set aside.  Combine dry ingredients for cake, except sugar, in medium bowl.  Mix well and set aside.   In a large bowl, cream butter, sugar and vanilla with mixer until creamy. Add eggs, one at a time, beating well after each addition. Alternately beat in dry ingredients and sour cream, beginning and ending with dry ingredients. Gently stir in cranberries.  Pour batter into pan. Sprinkle evenly with topping, patting gently. Bake 32-38 minutes or until topping is golden brown and wooden toothpick inserted in center comes out clean. Cool on wire rack, serve warm.   Makes 15 servings

Shopping List

On Hand:

Sugar
Salt and pepper
Flour
Vegetable oil
Coffee
Tea
Cream
Onions
Extra virgin olive oil
Fresh or dried basil
Oregano
Garlic
Quick or old fashioned oats
Cinnamon
Nutmeg
Baking powder
Baking soda
Vanilla

To Buy (amounts given for one recipe, you will need to double or triple, etc. to meet your needs.)

3 oranges
2 bottles champagne
Fresh mint
1 lb. 14 oz. can plums
29 oz. jar fruits for salads
13 1/2 oz. can pineapple tidbits
1 lb. can pitted sour red cherries
1/2 c. golden raisins
1/2 c. regular raisins
2 c. pineapple juice
1 c. orange juice
One 3 oz. pkg. cherry gelatin
1 box quick cooking tapioca
1 1/2 doz. eggs
1 qt. light cream
2-3 lb. butter
Red, yellow and green sweet bell peppers
Sharp American processed cheese
Potatoes
Tomatoes
Biscuits or small rolls
Dry breadcrumbs
8 oz. container light sour cream
Fresh or frozen cranberries.