Holiday recipes from Salt readers

Holiday recipes from Salt readers

Sweet Honey Garlic Meatballs

Cranberry Salad

— From Teresa Maag, of Leipsic

1 3-ounce package orange gelatin

1 cup boiling water

1/3 cup sugar

1 cup orange juice

1 cup cranberries, ground

3/4 cup celery, chopped

3/4 cup walnuts, chopped

Stir gelatin into boiling water until completely dissolved. Stir in sugar until dissolved. Stir in orange juice, cranberries, celery and nuts. Refrigerate, stirring occasionally until firm.

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Pumpkin Swirl Cheesecake

— From Linda D. Wuethrich, of Kenton

Crust:

1 cup gingersnaps, crushed

1/3 cup pecans, chopped

1/4 cup butter, melted

1 tablespoon sugar

Filling:

4 8-ounce packages cream cheese, softened

1 1/2 cups sugar, divided

2 tablespoons cornstarch

4 eggs

2 teaspoons vanilla

1 cup canned pumpkin

2 teaspoon cinnamon

1 1/2 teaspoons nutmeg

Spray a 9-inch springform pan with non-stick spray. Gather a larger pan that the springform pan will fit into for a water bath.

Mix together the crust ingredients — gingersnaps, pecans, butter and 1 tablespoon sugar — and press crumbs into the bottom of the pan. Bake at 350 for 10 minutes. Cool.

After cooling, double wrap the bottom and sides of the springform pan with heavy aluminum foil. Bring up the sides and press, rolling down at the top if necessary. Press tightly around the pan. Set aside.

Using a food processor, blend 1 package cream cheese, 1/2 cup sugar and cornstarch until smooth. Blend in remaining cream cheese. Add remaining sugar and eggs, one at a time, and vanilla.

Measure 2 cups of filling and put into a separate bowl. Add pumpkin, cinnamon and nutmeg. Once mixed, measure 3/4 cup of the pumpkin filling mixture and reserve.

Pour larger amount of pumpkin filling over the crust. Top with plain filling. Use the smaller amount of pumpkin filling to add by spoonfuls on top, swirling with a knife.

Set the springform pan into the larger pan, and fill the larger pan with 1 inch of water.

Bake at 350 degrees or until the top is dull and the middle is set. (Jiggle to be sure it’s done.) Cool 10 minutes and then run a knife around the edge of the pan. Let cool one hour and then refrigerate overnight.

Recommended toppings: Mrs. Richardson’s Caramel Topping and toasted pecans

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Hot Breakfast Casserole

— From Alan Mefferd, of Lima

1 pound hot sausage (Bob Evans or Jimmy Dean)

1/2 pound regular sausage

Half a large yellow onion

1 teaspoon margarine or butter

Minced garlic, to taste

15 eggs

4 cups milk (1%)

2 teaspoons salt

3 teaspoons dry mustard

4 cups dark bread cubes

4 cups Brownberry herb seasoned stuffing

2 cups sharp cheddar cheese, finely shredded

1 cup Parmesan cheese, finely shredded

Pepper, to taste

2 medium tomatoes, diced

2 cups fresh spinach, chopped

Preheat oven to 350 degrees.

Crumble and cook sausage until no longer pink.

Chop onion and microwave (or sauté in skillet) until tender with margarine or butter and pinch of minced garlic.

In large mixing bowl, combine eggs, milk, salt and mustard and mix well.

In another large mixing bowl, combine bread and stuffing and thoroughly mix together.

In an evenly buttered 9-by-13-by-2-inch glass baking dish, place half of the bread and dressing. Layer half of the sausage on top of the bread. Put half of the onion mixture, spinach and tomato on top of that, then sprinkle with half of both cheeses. Pour one quarter to half of the egg mixture evenly over this layer. Pepper to taste.

Repeat layers with the remaining ingredients, finishing with the cheese.

Bake for 55-60 minutes until the top is browned and the eggs are set. Tent with foil if the top begins to brown too quickly.

May be prepared ahead and refrigerated, covered, for up to 12 hours before cooking.

Makes 10-12 main course servings.

Recommended for Christmas morning.

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Pizza Dip

— From Diana Johnson, of Lima

2 cups (8 ounces) shredded cheese

2 cups (8 ounces) mozzarella cheese

1 cup mayonnaise

1 cup pepperoni, chopped

1 4-ounce can mushrooms, drained and chopped

1/2 cup green peppers, chopped

1/2 cup onion, chopped

1 6-ounce can black olives, drained and chopped

1 cup green olives, chopped

In a large bowl, mix all the ingredients together. Pour into an 11-by-7-2-inch baking dish. Bake at 350 degrees for 25 to 30 minutes. Serve with crackers or french bread.

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Cheese Ball

— From Diana Johnson, of Lima

1 jar Kraft Old English Spread

1 jar Shullsburg Wisconsin Cheese Cheddar Bacon Cold Pack Cheese Spread

1/2 stick butter

1 8-ounce package cream cheese

1 envelope french onion soup mix

Let ingredients soften somewhat at room temperature and mix together well. Chill.

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Seasoned Crackers

— From Diana Johnson, of Lima

1 stick butter

1 teaspoon Italian seasoning

1/2 teaspoon seasoned salt

1 package Club crackers

Preheat oven to 275 degrees.

Melt butter in sauce pan. Add Italian seasoning and salt. Place crackers in bowl and drizzle sauce over crackers and stir until well coated. Place crackers on cookie sheet and bake for 20 minutes.

Cool and store in an airtight container.

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Stand Mixer White Bread

— Emily Green, of Lima

1 cup warm water

3 tablespoons vegetable oil

1/3 cup white sugar

2 1/2 teaspoons active dry yeast

1/2 teaspoon salt

3 cups flour

1 egg

1 teaspoon water

Add water, oil, sugar, yeast and salt to the mixing bowl of a stand mixer. Mix to dissolve sugar. Allow yeast to sit until it becomes foamy.

Add the flour and mix with dough hook until the dough is smooth and pulls away from the sides. Allow dough to double in size. Mix again for 2 minutes. Allow the dough to double in size again.

Transfer to a buttered loaf pan and let sit for 20 minutes. Brush top with an egg wash — egg beaten with 1 teaspoon water — and bake at 350 degrees for 30 minutes. Bread is done when it’s golden brown and sounds hollow when tapped.

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Cherry Fluff Dessert

— From Alan Mefferd, of Lima

2 21-ounce cans cherry pie filling

14 ounces fat-free sweetened condensed milk

1 20-ounce can crushed pineapple, drained

1 16-ounce container fat-free frozen whipped topping, thawed

1 8-ounce container frozen whipped topping, thawed

6 drops red food coloring, if desired

In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.

Spread in a 9-by-13-by-2-inch pan. It will not all fit; reserve the remainder for another use.

Cover and chill in the refrigerator at least 2 hours before serving.

Serve with graham crackers or sugar wafers.

Serves 25.

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Turkey Bacon Roll Ups

— From Teresa Maag, of Leipsic

1/4 cup cream cheese, softened

1 teaspoon onion, finely diced

1 teaspoon chives, finely chopped

2 teaspoons mayonnaise

6 slices bacon, cooked and crumbled

4 8-inch flour tortillas

6 ounces cooked turkey, sliced thin

3/4 cup tomatoes, chopped

1 cup spinach, shredded

3/4 cup cheddar cheese, shredded

Mix together cream cheese, onions, chives, mayo and bacon. Spread mixture over each tortilla. Top with turkey, tomatoes and spinach and cheddar cheese. Roll up tightly and serve immediately.

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Bread in a Bag

— From Diana Johnson, of Lima

4 cups flour

1 package active dry yeast

2 tablespoons sugar

1 teaspoon salt

1 1/2 cups very hot water

2 tablespoons coconut oil, melted

Place flour, yeast, sugar and salt in a large, zipper-seal plastic bag. Seal bag, and shake to mix ingredients.

Unseal bag, and add water and oil. Seal bag again. Use your fingers to mix and knead the dough for about 6 to 7 minutes.

Spray 2 loaf pans with nonstick cooking spray.

Unseal bag, and divide dough evenly between prepared pans.

Spray top of dough with a little nonstick spray, and set pans in a warm place until dough has doubled in size.

About 15 minutes before rise is complete, preheat oven to 375.

Bake for 35 to 40 minutes, or until tops sound hollow when tapped.

Remove bread from pans immediately, and cool on wire rack.

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Four-Layer Dessert

— From Diana Johnson, of Lima

2 cups flour

2 sticks margarine, melted

1 cup walnuts, chopped

8 ounces cream cheese

1 cup powdered sugar

1 tub Cool Whip, 1 cup reserved

2 3-ounce packages instant chocolate pudding

3 cups milk

Mix flour, margarine and walnuts together. Press into the bottom of a 9-by-13-inch pan. Bake at 350 degrees for 25 minutes. Let cool.

Whip together cream cheese, powdered sugar and 1 cup of whipped topping. Spread on top of cooled crust.

Whip together pudding mix and milk. Spread on top of cream cheese layer.

Spread the remaining whipped topping, to taste, as a top layer and refrigerate.

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Wilted Lettuce Salad

— From Trish Forbes, of Huntsville

10 slices thick-cut bacon

Half a large Vidalia onion, sliced into thin rings

1 large head of leaf lettuce, cleaned and torn into bite-sized pieces

1 hardboiled egg, optional

1/3 cup cider vinegar

2 tablespoons sugar

1/2 teaspoon salt

Fry bacon until it is chewy, not too crisp, and cut into 1-inch pieces. Set skillet with bacon drippings aside.

Arrange lettuce, onion and rough-chopped egg, if using, in a large serving bowl.

Make dressing: Add vinegar, sugar and salt to bacon drippings. Bring to medium-high heat until sugar dissolves and dressing is slightly thickened. Pour hot dressing over salad, and serve immediately.

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Sweet Honey Garlic Meatballs

— From Hannah Davis, of Bluffton

1 pound ground beef

1 large egg

1/2 cup milk

1/2 cup plain breadcrumbs

1/3 cup sweet onion, diced small

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon butter

1 1/2 teaspoon dry minced garlic

3/4 cup ketchup

1//3 cup honey

3 tablespoons soy sauce

Preheat oven to 400 degrees.

Line a baking sheet with foil and spray with cooking spray.

In a large bowl, stir to combine the beef, egg, milk, breadcrumbs, onions, salt and pepper.

Using a 2 tablespoon cookie scoop or your hands, form 21 meatballs. Smooth the balls and place on prepared baking sheet spaced about 1 inch apart.

Bake for 20-25 minutes, turning them over half way through.

In a large skillet, melt butter and add garlic. Saute for about 1 minute, stirring frequently.

Add the ketchup, honey and soy sauce, stirring to combine.

Add meatballs. Toss and stir gently to evenly coat. Simmer for about 3 minutes.

Place meatballs on platter and serve.

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Rice Vegetable Medley

— From Jane Inniger, of Bluffton

1 tablespoon canola oil

1 cup onions, chopped

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/2 cup red bell peppers, chopped

1 14.5-ounce can chicken broth

1 1/2 cups white Minute Rice, uncooked

1 cup frozen peas

Heat oil in skillet. Add onions, carrots, celery and peppers. Cook until tender, about 7 minutes.

Add broth. Bring to a boil.

Stir in rice and peas. Cover and simmer 5 minutes.

Remove from heat and let stand 5 minutes before serving.

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Beer Batter Bread

From Paul F. Janning, of Wapakoneta

3 cups self-rising flour

1/3 cup sugar

1 beer

Mix flour and sugar. Add beer and combine thoroughly. Turn into a greased loaf pan. Bake at 350 degrees for 55-60 minutes.

A lite beer will give a milder flavor to the bread. If you don’t like the taste of beer, try lemon-lime soda.

Variations: Reduce sugar to 1/4 cup and add onion, garlic or grated cheese — or maybe all three.

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Peanut Butter Pie

— From Bonnie Limbert, of Wapakoneta

4 ounces cream cheese, softened

1/2 cup peanut butter

1 cup powdered sugar

1/2 cup milk

8 ounces Cool Whip

1 prepared graham cracker or chocolate cookie crust

Mix cream cheese, peanut butter, powdered sugar and milk until smooth. Add Cool Whip until blended.

Pour into crust. Freeze for 4-6 hours.

Remove from freezer 10 minutes before serving to thaw enough to cut.

May be stored in refrigerator after freezing for a softer pie.

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Red and Green Holiday Bean Salad

— From Louise A. Miller, of Ottoville

1/2 cup salad oil

1 teaspoon salt

1/2 teaspoon pepper

3/4 cup sugar

1/2 cup cider vinegar

1/2 cup onions, thinly sliced

1 pound can wax beans, rinsed thoroughly

1 pound can French style green beans, rinsed thoroughly

1 pound can dark red kidney beans, rinsed thoroughly

1/2 cup red pepper, diced

Stir all ingredients together. Cover and refrigerate. Can easily be made well ahead of time. Serves 15.

Miller writes she serves this in a square, yellow, retro melamine pan which has a cover. It has a vintage look, and reminds her of her dad, for whom it was a favorite dish.

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Salt Magazine