Answers to Everyday Questions : I am cooking my first Christmas dinner?

I am cooking my first Christmas dinner?

9 Responses to “I am cooking my first Christmas dinner?”

1. Ƕāūţē çūīşīņē ḟōŗ Ṁŗ.Đēāţħ ® said :
   December 11th, 2010 at 8:09 pm

   Pineapple mango relish
   Pork Gravy with the hams juices
   Apple sauce, it really goes well with pork.
2. boozer said :
   December 11th, 2010 at 8:30 pm

   Green bean, or broccoli casserole, mashed potatoes, applesauce.
3. Susan D said :
   December 11th, 2010 at 9:25 pm

   Scalloped potatoes or potatoes au gratin are wonderful. Green beans are really good, too. Steamed broccoli is good too.

   If you keep it simple and don’t try to overdo, you will be fine. Find some recipes that you can do the cooking or prep work a head of time.

   Remember that time is important. You want everything ready at the same time.
4. professor grey said :
   December 11th, 2010 at 10:13 pm

   Potatoes Au Gratin or mashed potatoes, glazed carrots, garlic green beans and a nice garden salad. Apple sauce is always good with ham and a home-made version is really easy to make, just cook until soft (if you leave the skins on the sauce will take on a pinkish tinge, just make sure they’re organic), sweeten to taste, either add a touch of cinnamon or you can add some of those little red cinnamon candies instead for color and flavor.
5. wellaem said :
   December 11th, 2010 at 11:07 pm

   I’ve been cooking for 40 years, and this is what we’re having: Glazed ham, baked sweet potatoes, red and white pearl onions cooked together, petite peas, applesauce, jello salad with pineapple, stuffed celery and black olive platter, and croissants. Pumpkin pie, and pecan pie for dessert.
   Everything can be either put in the oven, or micro. No last minute rush such as mashing potatoes. Just have a good time, and if things are running a little longer than planned, get out some more cheese and crackers, and wine. Have a wonderful day
6. depp_lover said :
   December 11th, 2010 at 11:39 pm

   BROCCOLI RICE AND CHEESE CASSEROLE

   1 medium onion, finely chopped
   2 10oz pkgs of frozen broccoli, cooked and drained
   1 stick of butter
   2 can cream of chicken soup
   6 cups of wild rice
   1 clove of garlic
   3 cups of shredded cheese, your favorite

   Preheat oven to 350°F.

   In a skillet melt the stick of butter. Sauté onion and garlic, until onions are tender. Set aside to cool.

   Steam the frozen broccoli until thawed, then drain well. Let cool.

   Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).

   It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn’t melt too soon.

   When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).

   Spread reserved 1/2 cup of cheese on top. Cover with foil.

   Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.

   Make approx 12 servings, recipe can be cut in half.
7. Wedge said :
   December 12th, 2010 at 12:29 am

   Things that go with ham: smashed potatoes, peas and pearl onions, green bean casserole, Au Gratin or Scalloped potatoes, sweet potato casserole, whole green beans steamed with butter, salt, pepper and a dash of garlic, corn or creamed corn, fresh rolls, a honey, brown sugar and pineapple juice glaze for the ham, pineapple slices in their own juice, a lime jello salad…

   Kings Arms Tavern Sweet Potatoes

   3-pounds sweet potatoes
   ¾-cup light brown sugar, packed divided
   3-tablespoons butter
   5 teaspoons cinnamon
   ½-teaspoon nutmeg
   ¼-teaspoon salt
   1-cup milk
   Preheat oven to 400º
   Grease 1½ quart casserole
   Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
   Stir in all the remaining ingredients except 2 tablespoons of sugar.
   Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
   Bake at 400º for 30 minutes.
   **********************************************************************

   Glaze for ham:

   2 cups brown sugar
   1/2 cup honey
   Juice from one 16 ounce can of pineapple rings in their own juice.

   Mix until smooth and spoon half of mixture over the ham. Spoon the rest over half way through the baking time. Simple and easy.

   Bake ham at 325 degrees F for 20 minutes per pound and when finished garnish with pineapple rings and cherries.
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   Lime Jello Salad

   2 large boxes of Lime flavored Jello
   1 16 ounce block of cream cheese – softened
   1 16 ounce can crushed pineapple – drained reserving juice to make jello
   1 cup heavy whipping cream or 20 ounce container of Cool Whip

   Make jello according to package direction for the quick-set method using the reserved pineapple juice for part of the cold water – refrigerate until soft set. While jello is setting, mix pineapple and cream cheese in a blender or food processor until creamy. Mix into the jello. Whip whipping cream until hard peaks are formed – fold into the jello mixture and pour into a jello mold. Chill for at least four hours or until set – I like to prepare this a day or two before and let it set in the fridge.
   *********************************************************************

   Holiday Scalloped Potatoes
   Prep: 35 min.
   Bake: 70 min.

   Ingredients
   1-1/2 pounds round red or Yukon gold potatoes
   12 ounces sweet potatoes
   1/4 cup butter
   1 medium onion, chopped
   3 tablespoons all-purpose flour
   2-1/4 cups milk
   1/2 cup grated Parmesan cheese
   1 tablespoon snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
   1/2 teaspoon salt
   1/2 teaspoon freshly ground black pepper
   Fresh tarragon (optional)

   Directions
   1. Preheat oven to 350 degrees F. Thinly slice unpeeled round red or Yukon gold potatoes. Peel and thinly slice sweet potatoes.

   2. For sauce, in a medium saucepan, heat butter over medium heat. Add onion; cook about 5 minutes or until tender, stirring frequently. Stir in flour; cook and stir for 1 minute. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in Parmesan cheese, the 1 tablespoon fresh or the dried tarragon, salt, and pepper.

   3. In a greased 2-quart shallow baking dish, arrange half of the round red or Yukon gold potato and half of the sweet potato, alternating in rows if desired. Spoon half of the sauce over the potatoes. Arrange remaining potatoes over layers in dish. Top with remaining sauce.

   4. Cover and bake for 40 minutes. Uncover and bake about 30 minutes more or until potatoes are tender and sauce is golden brown. If desired, garnish with additional fresh tarragon. Makes 8 servings.
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   Scalloped Potatoes
   Prep: 30 minutes
   Bake: 85 minutes

   Ingredients
   1 cup chopped onion (1 large)
   2 cloves garlic, minced
   1/4 cup butter or margarine
   1/4 cup all-purpose flour
   1/2 teaspoon salt
   1/4 teaspoon black pepper
   2-1/2 cups milk
   8 cups thinly sliced red, white, long white, or yellow potatoes (about 2 1/2 pounds)

   Directions
   1. For sauce, in a medium saucepan cook onion and garlic in hot butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.

   2. Place half the sliced potatoes in a greased 3-quart rectangular dish. Top with half the sauce. Repeat layers.

   3. Bake, covered, in a 350 degree F oven for 45 minutes. Uncover and bake for 40 to 50 minutes more or until potatoes are tender. Let stand, uncovered, for 10 minutes before serving.

   4. Makes 10 servings

   5. Cheesy Scalloped Potatoes: Prepare as above, except gradually add 1-1/2 cups shredded cheddar, Gruy’re, or Swiss cheese (6 ounces) to the thickened sauce, stirring until cheese melts.
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   Company Scalloped Potatoes
   12 servings
   Prep: 25 minutes
   Bake: 1 3/4 hours

   Ingredients
   1 cup chopped onion
   3/4 cup chopped red and/or green sweet pepper (1 medium)
   4 cloves garlic, minced
   2 tablespoons butter or margarine
   2 10-3/4-ounce cans condensed cream of celery soup
   2 cups milk
   1/4 teaspoon black pepper
   8 cups sliced, peeled potatoes (about 2-3/4 pounds)
   2/3 cup grated Parmesan cheese
   1 cup soft bread crumbs
   3 tablespoons butter or margarine, melted
   Green and/or red sweet pepper rings (optional)

   Directions
   1. Cook onion, chopped sweet pepper, and garlic in 2 tablespoons butter or margarine in a large saucepan about 5 minutes or until tender. Stir in soup, milk, and black pepper. Heat, stirring occasionally, until bubbly.

   2. Layer half of the potatoes in a greased 3-quart oval or rectangular baking dish. Cover with half of the soup mixture. Sprinkle with half of the soup mixture. Sprinkle with half of the Parmesan cheese. Layer remaining potatoes and soup mixture atop. Cover dish with foil.

   3. Bake in a 325 degree F oven for 1-1/2 hours or until nearly tender. Uncover and sprinkle with a mixture of bread crumbs, the remaining Parmesan cheese, and melted butter. Bake for 15 minutes more or until potatoes are tender and crumbs are golden. Let stand 15 minutes before serving. Garnish top with sweet pepper rings, if desired. Makes 12 servings.
8. hippyman2008 said :
   December 12th, 2010 at 1:19 am

   well the best would be yams or sweet potatoes, you can get those in cans or fresh, fresh is better, but you cut them up and put them in a glass baking dish, put some brown sugar with them and marsh-mellows if you like those. then bake them and oh so good. then you have stuffing, you can get the breading, then put some chicken, turkey, or vegetable broth, and stick in the oven for a while and that is good too. you can have olives, just in a dish, deviled eggs.
9. siromankal said :
   August 7th, 2016 at 2:23 pm

   http://ea-guild-ru.1gb.ru/viewtopic.php?f=49&t=4303 ^