
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox Recipes from all over the world
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Ingredients: 2 54/625 Ounce(s) plain yogurt 1 1/2 Cup(s) mashed potatoes -1 medium red cabbage 1 275/628 Cup(s) fresh cranberries -1 12 Ounce(s) festive peas 10 ice cubes 1 Cup(s) chicken broth + 3 tb |
Directions: Advertising for the Co-op grocery stores had this Christmas menu in
advertising delivered Dec 20/93.
Mash potatoes, stir in yogurt. Serve hot. Season with salt
&
pepper to
taste.
Wash and shred cabbage. In a large skillet, toss cabbage with fresh
cranberries. Combine remaining ingredients in measuring cup and pour over
cabbage. Simmer until just soft. Refrigerate and reheat at serving time.
Stir cook 4 cups peas with shallots and 1/2 chopped red pepper.
Stuffing has celery, onion, apricots, cooked ham, chicken broth cooked a
day ahead in the oven.
Baskets are meringues cooked ahead, filled with fresh fruit and topped with
vanilla custard sauce (like Pavlova).
Roasted potatoes - peel, rub with oil, sprinkle with rosemary. Roast in
separate pan until golden and soft. Serve hot
Gravy - Stir 10 ice cubes into the pan juices. When they have congealed
with fat, remove from pan. In a jar with a lid (or blender) shake together
broth and flour until smooth. Over medium heat whisk this mixture into the
defatted pan juices. Continue whisking until smooth and thick. Cook,
stirring often for 5 minutes. Serve hot.
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