What You Need:

• 5 lbs. potatoes
• 1/2 C + 1 1/2 T butter, divided
• 1/2 C flour
• 2 1/2 C chicken broth
• 2 1/2 C half and half
• 4 egg yolks
• 1/2 C fresh parsley, minced
• 1 1/2 t salt
• 1/2 t pepper
• 1/8 t cayenne pepper
• 1/2 C seasoned bread crumbs

How to Make It:

Place the unpeeled potatoes into a large kettle and cover with water.
Place the kettle over high heat and bring the water to a brisk boil.
Reduce the heat to medium, cover the kettle and cook the potatoes for 15 minutes or until they are just beginning to tender.
Drain the potatoes in a colander and rinse under cold water.
Allow the potatoes to cool enough to handle.
Remove the skins and cut the potatoes into slices.
In a saucepan over low heat melt the 1/2 C of butter.
Once the butter has melted stir in the flour until smooth.
Add the chicken broth and cream.
Adjust the heat to medium and allow the mixture to come to a brisk boil.
Stirring continuously boil the mixture for 2 minutes or until it begins to thicken.
Take the pan off the heat.
Place the egg yolks in a small bowl and beat slightly with a fork.
Pour 1 C of the hot sauce into the egg yolks and stir to combine.
Place the egg mixture into the pan with the remaining sauce.
Place the pan over medium heat and stirring continuously add in the parsley, salt, pepper and cayenne pepper.
Bring the mixture to a gentle boil and stirring continuously cook for 2 minutes.
Set the oven temperature to 375 degrees.
Spread 1 C of the sauce into the bottom of an ungreased 3 qt baking dish.
Top the sauce in the baking dish with 1/3 of the potatoes.
Continue with 2 more layers of the sauce then potatoes.
Melt the remaining butter then toss with the bread crumbs.
Spread the bread crumbs evenly over the top of the casserole.
Bake 35 minutes or until bubbly.

Serving Size: 12

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What You Need:

• 2 T butter
• 6 small onions, sliced into rings
• 6 small red apples cut into wedges
• 1 t cinnamon
• 3 T brown sugar

How to Make It:

Place the butter in a large skillet over medium heat.
Allow the butter to melt completely then add the onion rings.
Cook the onions, stirring occasionally, for 5 minutes.
Place the apple wedges over the onions.
Mix the cinnamon into the brown sugar.
Sprinkle the mixture over the top being sure to completely cover the apples.
Cover the skillet and continue cooking 18 minutes or until the apples become fork tender.

Serving Size: 10

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What You Need:

• 2 (16 oz) pkg. frozen cut green beans
• 2 t orange peel, grated
• 1 C cranberries, dried
• 1 C bacon bits
• 4 T honey

How to Make It:

Cook the green beans according to the manufactures directions on the package.
Include the orange peel with the beans when cooking them.
Drain the beans well.
Place the cooked beans and orange peel into a serving dish.
Add the cranberries and bacon and toss to combine.
Drizzle the honey over the beans and gently stir to cover them well.

Serving Size: 10

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• Steamed Christmas Pudding with Fruit Sauce

• 1 T olive oil
• 2 onions cut into wedges
• 1/2 t salt
• 1/4 t pepper
• 3 T butter, divided
• 1 garlic clove, minced
• 3 eggs
• 1 1/2 C milk
• 1/3 C flour
• 1 (4 oz) pkg. white cheddar cheese, shredded
• 1 T fresh sage, chopped

How to Make It:

Place the olive oil into a large skillet over medium heat.
Allow the oil to become hot but not smoking.
Add the onion wedges and cook for 5 minutes.
Sprinkle the salt and pepper over the onions.
Add 2 T of butter to the skillet.
Stir in the garlic and continue cooking 8 minutes or until the onion are fork tender.
Remove the pan from the stove and set aside.
Use the remaining butter to grease 10 small (5 oz.) baking dishes.
Set the oven temperature to 400 degrees and allow the oven to heat while finishing the soufflés.
Place the eggs into a mixing bowl.
Whisk the milk in with the eggs.
Add the flour and whisk until smooth.
Add the cheese and sage stirring until all the ingredients are incorporate together.
Fill each baking dish with onions.
Spoon the cheese mixture over the onions in each dish.
Bake 22 minutes or until a golden brown and puffed.
Allow to stand 10 minutes before serving.

Serving Size: 10

Soufflés sound difficult to make but in reality they are very simple and takes very little time. Due to the short baking time these soufflés can be baked while the meat is resting.

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• Berry Pineapple Gelatin

How to Make It:

• 3 C warm water
• 2 C sugar
• 3 bananas, sliced
• 1 (46 oz) can unsweetened pineapple juice
• 1 1/2 C orange juice
• 1/4 C lemon juice
• 2 (2 liter) bottles ginger ale

How to Make It:

Pour the warm water (110 degrees) into the blender.
Add the sugar and bananas and blend until smooth.
Pour into a punch bowl or large serving bowl.
Carefully stir in the pineapple juice, orange juice and lemon juice until well combined.
Place in the freezer, stirring often, until slushy.
Remove, add the ginger ale and stir to combine.

Serving Size: 24

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• 3 C water
• 3/4 t salt
• 12 C broccoli florets
• 1 C whipping cream
• 1 T orange juice concentrate, thawed
• 1/2 t pepper
• 1/2 C almonds, sliced and toasted*

How to Make It:

Place the water in a Dutch oven pan over high heat.
Sprinkle in the salt.
Bring the water and salt to a rapid boil.
Place the broccoli florets into the boiling salted water.
Bring back to a rapid boil.
Reduce heat to medium, cover and cook 10 minutes or until the broccoli is fork tender.
Dump the broccoli into a colander and allow the broccoli to drain.
Place the broccoli into a serving dish.
Place the whipping cream into the Dutch oven pan.
Add the orange juice and pepper stirring to combine.
Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.
Pour the sauce over the broccoli.
Sprinkle the toasted almonds over the broccoli just before serving.

Serving Size: 12

*To toast almonds place them on an ungreased cookie sheet in a single layer.
Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown. Almonds can also be toasted in a skillet for 6 minutes over medium heat and in the microwave on high for 4 minutes. Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown.

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