Festive Recipes To Inspire Your Holiday Menu

Didn’t start your holiday menu planning yet? Don’t worry, we’ve got you covered with delicious recipes from “Recipes From The Heart: Fighting Cancer One Bite At A Time”, a cookbook compiled by our clinical team to raise funds for the CareOne Cancer Fund In Honor Of Dan Grimes, Inc. To order a copy of the cookbook, please e-mail KDavidson@care-one.com.

Our last post covered appetizers and starters. Click here to read the post and get the recipes. In this edition, we’ll inspire your holiday meals with crowd pleasing recipes for main dishes, side dishes, and of course, dessert. Enjoy!

Beef Brisket

Ingredients:

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground black pepper

1 tablespoon white sugar

1 tablespoon seasoned salt

4 lb beef brisket

1-1/2 cups beef broth

Directions:

Preheat oven to 350 degrees.

Combine chili powder, garlic powder, onion powder, black pepper, sugar and seasoned salt in a medium bowl and blend thoroughly. Apply rub to surface of brisket. Cook brisket uncovered for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees. Cover roasting pan tightly with foil and cook for 3 more hours. Let brisket cool for 30 minutes before slicing.

 

Chicken And Couscous

Ingredients:

4 large chicken breasts cut into strips

2 cloves garlic

1 tablespoon olive oil

1-1/2 cups chopped red and green apples

½ cup seedless raisins

1 teaspoon curry

1/8 teaspoon ground black pepper

1-1/2 cups water

1 cup couscous

¼ cup sliced green onions

Directions:

Heat a 10-inch non-stick skillet over medium heat. Add oil. Add chicken and garlic and sauté until lightly browned. Add apples, raisins and curry powder and bring to boil. Stir in couscous and green onion. Let stand 5 minutes. Yields 6 servings.

 

Pastrami Wrapped String Beans

Ingredients:

2 lbs string beans, ends trimmed and washed

½ lb pastrami, thinly sliced

4 tablespoons margarine

¼ cup brown sugar

2 tablespoons soy sauce

2 tablespoons teriyaki sauce

Directions:

Preheat oven to 350 degrees.

Fill a medium size pot halfway with water.  Boil water on high heat. Add string beans and cook for 4 minutes until string beans are bright green in color. Remove from heat and strain immediately. Run cool water over string beans and set aside.

Lay pastrami slices out horizontally. Take 4 string beans and place the bottom half of them on one end of the pastrami slice. Wrap the pastrami around the string beans. Place seam side down in a 9×13 baking dish.

Place margarine, brown sugar, soy sauce and teriyaki sauce in a small saucepan over high heat. Bring to a boil. Pour sauce over string beans.

Bake for 15 minutes, uncovered. Yields 8 servings.

 

Sweet Potato Casserole

Ingredients:

4 cups mashed sweet potatoes

1 cup white sugar

2 eggs beaten

½ cup milk

½ teaspoon salt

1/3 cup butter or margarine melted

1 teaspoon vanilla extract

1 cup brown sugar

½ cup flour

1/3 cup butter or margarine melted

1 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

In a mixing bowl, combine sweet potatoes, white sugar, eggs, milk, salt, 1/3 cup melted butter or margarine and vanilla. Mix well and pour into a greased 9×13 baking dish.

In a separate bowl, mix brown sugar, flour, 1/3 cup melted butter or margarine and the chopped pecans. Mix together and crumble over sweet potato mixture.

Bake uncovered for 35-45 minutes. Yields 10 servings.

 

Mixed Berry Crisp

Ingredients:

1-1/4 cups strawberries

1-1/4 cups blackberries

1-1/4 cups blueberries

1-1/4 cups raspberries

4 tablespoons white sugar

1 cup all-purpose flour

1 cup rolled oats

¾ cup packed brown sugar

½ teaspoon ground cinnamon

¾ cup butter or margarine

Directions:

Preheat oven to 350 degrees. In a large bowl, gently toss berries and white sugar and set aside. In a separate bowl, combine flour, oats, brown sugar and cinnamon. Cut in butter or margarine until crumbly. Pour berry mixture into a 9×13 inch pan. Sprinkle crumb mixture over berries. Bake for 30-40 minutes or until fruit is bubbly and topping is golden brown. Serve with whipped cream or vanilla ice cream.

 

Rum Cake

Cake Ingredients:

2 cups all purpose flour

1-1/2 cups sugar

3 large eggs

2 sticks butter or margarine

3 teaspoons baking powder

12 ounces evaporated milk

2 tablespoons dark rum (Barbancourt)

2 teaspoons vanilla extract

1 teaspoon lime zest

1 teaspoon nutmeg

2 teaspoons salt

Glaze Ingredients:

¼ cup lemon juice

2 cups powdered sugar

1 tablespoon vanilla extract

2 tablespoons melted butter or margarine

Sweetened shredded coconut

Directions:

Preheat oven to 350 degrees. Lightly grease a 12 cup bundt pan.

In a large bowl, add sugar, eggs, butter or margarine and lime zest. Mix for 5 minutes on low speed with electric mixer. Add rum, milk and flour and mix at medium speed for another 5 minutes. Add salt, baking powder, nutmeg and vanilla extract and continue mixing until batter is smooth. Pour batter into prepared bundt pan, it should fill the pan halfway which leaves room for the cake to rise. Bake for 35 minutes.  The cake is done when a toothpick inserted in the center comes out clean.  Remove cake from oven and set aside to cool.

For the glaze, combine ¼ cup lemon juice, 2 cups powdered sugar, 1 tablespoon vanilla extract and 2 tablespoons melted butter in a medium size bowl. Mix until consistency is smooth. Drizzle glaze over cake with a spoon. Top with shredded coconut.

December 22, 2014 | Posted by CareOne | Filed in Blog | Tags: , , , , , , , ,