Christmas Ham Balls

The recipe of Christmas Ham Balls.

We need:
10 cups of smoked ham (finely chopped)
3 cups of buttermilk baking mix
4 cups of sharp Cheddar cheese
0.25 cup of Parmesan cheese
2 teaspoons of spicy brown mustard
2 teaspoons of parsley flakes
1 teaspoon of milk

Heat oven to 350 farenheit.
Lightly grease jelly roll pan, 15.5 x 10.5 inch.
Mix thoroughly the Bisquick, finely chopped, fully cooked ham, and remaining ingredients.
Shape mixture into 1 inch balls.
Place about 2 inches apart in pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.

Christmas Goose with Currant Stuffing

A Christmas poultry recipe: Christmas Goose with Currant Stuffing

We need:
1 goose (7 to 8 pounds), giblets removed
0.5 cup of currants
6 cups of toasted fresh bread crumbs
1 tart apple, chopped
1 yellow onion, chopped
0.25 cup of minced parsley
0.25 cup of lower-sodium chicken broth
0.25 cup of slivered almonds, toasted
1 teaspoon of dried sage leaves
0.25 teaspoon of salt
0.25 teaspoon of black pepper

In a small saucepan, combine the onion, apple, and 0.25 cup broth. Bring to a boil. Lower heat and simmer for 5 minutes or until onion and apple are tender.

In a large mixing bowl, combine onion mixture, bread crumbs, currants, almonds, parsley, sage, salt, and pepper. Toss 0.33 cup broth with bread crumb mixture.

Preheat the oven to 350°F. Rinse goose; drain, and pat dry. Prick the skin on the lower breast, legs, and around the wings with a skewer. Stuff and truss goose. Then, place goose, breast-side-up, on a rack in large roasting pan. Insert a roasting thermometer in its thigh without touching bone. Spoon remaining stuffing into a lightly greased 1.5-quart casserole; cover and refrigerate.

Roast goose for 2 to 2.5 hours or until the thermometer registers 175°F, drain fat often. Bake the covered casserole of stuffing alongside the goose during the last 30 minutes of roasting. Let the goose stand for 15 to 20 minutes. Carve goose; discard the skin.

Holly Christmas Cookies

A Christmas recipe for children: Holly Christmas Cookies

We need (for 18 cookies):
16 oz of large marshmallows
4.5 cups of cornflakes cereal
2.25 oz of cinnamon red-hot candies
0.5 cup of butter (softened)
1.5 teaspoons of green food coloring
1.5 teaspoons of vanilla extract

In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.

A similar recipe: Christmas Wreaths

Christmas Sugared Walnuts

A Christmas appetizer recipe: Christmas Sugared Walnuts

We need (for 4 cups):
1 lb of walnut pieces
0.5 cups of powdered sugar
0.5 cups of unsalted butter (melted)
1.5 teaspoons of cinnamon (ground)
0.25 teaspoon of allspice (ground)
0.25 teaspoon of ginger (ground)
0.12 teaspoon of cloves (ground)

In a 3.5 quart slow cooker, stir the walnuts and butter until combined. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.

Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.

Christmas Morning French Toast

A Christmas starter recipe: Morning French Toast.

We need:
a half loaf of French bread, cut diagonally in 1 inch slices
1 cup of milk
4 eggs
0.75 cup of half-and-half cream
0.7 cup of brown sugar
0.25 cup of butter
1 tablespoon of light corn syrup
1 teaspoon of vanilla extract
0.25 teaspoons of ground cinnamon

Butter a 9×13 inch baking dish, and then arrange the slices of bread in the bottom.
In a large bowl, beat together the eggs, milk, cream, vanilla and cinnamon. Pour over the bread slices, cover, and refrigerate overnight.
The following morning, preheat oven to 350F (180C, Gas Mark 4). In a small saucepan, combine the butter, brown sugar and corn syrup (or golden syrup), and heat until bubbling. Pour over the bread and egg mixture. Bake Christmas Morning French Toast in the preheated oven, uncovered, for 40 minutes.

German Christmas Gingerbread

German Christmas Gingerbread recipe.

We need (for 14 servings):
2 cups of packed brown sugar
1.7 cups of all-purpose flour
1 cup of whole wheat flour
1 cup of softened butter
1 cup of sour cream
1 cup of blanched slivered almonds
1 cup of raisins
3 eggs
0.7 cups of honey
0.5 cups of orange juice
0.25 cups of orange liqueur
4 teaspoons of baking powder
2 teaspoons of ground ginger
1 teaspoon of ground cinnamon
0.25 teaspoon of ground cloves
0.25 teaspoon of ground nutmeg

Whisk together the flours, baking powder, and spices.
In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds. Turn batter into a greased and floured tube pan.
Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done with toothpick. Transfer German Christmas Gingerbread to a rack to cool.

Christmas Persimmon Pudding

Christmas Persimmon Pudding

We need:
2 cups of flour
2 cups of sugar
1 cup of sour cream
1 cup of margarine
2 cups of sugar-preserved dried persimmons
1 pint of persimmon pulp
2 eggs (well-beaten)
1 teaspoon of salt
1 teaspoon of baking soda

Cream 2 cups of sugar with 1 cup of margarine. Add the 2 well-beaten eggs and 1 cup of sour cream.
Sift 2 cups of flour with 1 teaspoon of baking soda and 1 teaspoon of salt, then add to the wet mix above.
Add the 1 pint of persimmon pulp and mix well.
Carefully fold in 2 cups of the sugar-preserved dried persimmons.
Wring out a pudding cloth in boiling water and spread it in a deep dish. Turn the batter into the pudding cloth. Tie up the cloth and suspend it over boiling water in a deep, covered vessel. Keep it steaming for 4 hours, using boiling water to replenish any lost water in the steaming kettle.

See also other Christmas pudding recipes:
Vegetarian Christmas Pudding
and Baked Christmas Pudding with Brandy Sauce.
Both variants are interesting. They can be flamed.

Christmas Casserole

Christmas Casserole recipe

We need (for 4 servings):
1 can (6.5 oz) of salmon
1 can (14 oz) of corn (creamed)
2 cups of soda crackers (coarsely crush)
1 cup of Cheddar cheese (grated)
0.25 cup of milk
0.25 cup of green pepper (cubed)
1 egg
2 tablespoons of almonds (thin sliced)
1 teaspoon of butter
0.12 teaspoon of pepper

Preheat oven to 450F. Drain salmon in large bowl. Remove skin and bones. Flake. Crush soda crackers with rolling pin coarsely. Add to salmon, reserving 2 Tbsp. Add corn, cheese, milk, green pepper and pepper. Mix. Beat egg lightly with fork in small bowl and add to salmon-corn mixture. Mix well. Put in greased 6 cup casserole dish with lid. Smooth top. Top with reserved crushed soda crackers and dot with butter. Sprinkle top with thin sliced almonds. Bake covered 30 minutes at 35Oø. Uncover for last 5 minutes.

Christmas Eve Beef Stew

Christmas Eve Beef Stew

We need (for 8 servings):
2.5 lb of beef stew meat (diced into pieces of 1 inch)
1 can (28 ounces) of stewed tomatoes (with juice)
1 package (10 ounces) of frozen green peas (thawed)
3 potatoes (cubed)
4 carrots (sliced)
3 onions (chopped)
1 cup of celery (chopped)
3.5 tablespoons of tapioca
2 cubes of beef bouillon
0.12 teaspoons of dried marjoram
0.12 teaspoons of dried thyme
0.12 teaspoons of dried rosemary
0.25 cups of red wine
2 cups of water

Preheat the oven to 250 degrees F (120 degrees C).
Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Dutch oven.
Bake stew for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

Christmas Potatis Korv

A Swedish recipe: Christmas Potatis Korv (sausage).

We need (for 8 servings):
2 lb of ground lean beef
2 lb of ground lean pork
6 medium raw potatoes (shredded)
1 medium onion (chopped)
2 teaspoons of ground allspice
0.5 teaspoons of pepper
3 teaspoons of salt

Bring a stockpot of salted water to a simmer.
In a mixing bowl, mix all ingredients well together. Form into rolls about 4 inches long and 2 inches in diameter. Cut parchment paper into 6-inch lengths and wrap sausage well, tying both ends tightly with string. Place rolls into the simmering water.
Cook slowly for about 45 minutes. Remove sausages from water and let cool before unwrapping.
Serve piping hot on the Christmas table with Swedish mustard (senap).