For Your Holiday Table
Add something special to your meals this season.
It’s always nice to make your special occasion table even better with the addition of dishes that are a little out of the ordinary. We hope you enjoy these delicious recipes with a twist to make your Christmas meal or even Sabbath dinner something remarkable.—Editors.
Fresh Cranberry-Apricot Sauce
- 1 (12-ounce) package fresh cranberries
- 8 ounces dried apricots, chopped
- 1¼ cups sugar
- 2 cups orange juice
- ½ cup water
Combine all ingredients in a Dutch oven; cook over medium heat, stirring constantly until the sugar dissolves. Reduce heat and simmer 30 minutes, stirring occasionally. Serve sauce warm or cold. Makes four cups.
One-Hour Dinner Rolls Italiano
- 3½ to 4 cups all-purpose flour
- 2 packages instant dry yeast
- 2 tablespoons sugar
- 2 teaspoons garlic salt
- 1 teaspoon Italian seasoning
- 1 cup milk
- ½ cup water
- 2 tablespoons butter or margarine
- 1 egg
- ½ cup grated Parmesan cheese
- 2 tablespoons butter, melted
- ¼ cup grated Parmesan cheese
In a large mixer bowl, combine 1½ cups flour, yeast, sugar, salt, and seasoning; mix well. In a saucepan, heat milk, water, and butter until warm (120-130°F; butter does not need to melt); add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in ½ cup cheese and enough remaining flour to make a firm dough. Knead on well-floured surface until smooth and elastic, about 3-5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm oven (turn oven to lowest setting for one minute, turn off) for 15 minutes. Punch down dough and divide into 16 pieces. Form into balls. Dip tops into melted butter and ¼ cup cheese. Place in well-greased 13˝ x 9˝ baking pan or two 8-inch round pans. Cover and let rise in warm oven about 10 minutes. Bake at 375°F for 20 to 25 minutes until golden brown. Remove from pan; cool. Makes 16 rolls.
Gingered Braised Greens
- 2 tablespoons minced fresh ginger (use fine grater)
- 1 large sweet onion, minced
- 1 tablespoon minced garlic
- 1 pound kale, sliced into 1-inch slices
- 1 pound Swiss chard, sliced into 1-inch slices
- 1 pound mustard greens, sliced into 1-inch slices
- 1 cup veggie broth
- ¼ cup balsamic vinegar or lemon juice
- salt and pepper to taste
- olive oil to cook
Preheat oven to 350°F.
In a large pot with cover, coat with olive oil and sauté ginger, onions, and garlic over medium heat. Add the greens and pack them into the pot. They will shrink a lot in the oven. Add vegetable broth and balsamic vinegar or lemon juice, cover with lid, and place in the oven for 45 minutes. After 20 minutes, stir and return to oven for remaining 25 minutes. When done cooking, add salt to taste. This dish is excellent served with mashed potatoes.
You can also do all the above in a pressure cooker, on highest pressure, for 7-10 minutes.
Gluten-free Sweet Potato Cake
- 1/3 cup finely chopped pecans
- 2 tablespoons granulated sugar
- 3 teaspoons ground cinnamon (divided—see
- directions below)
- 1 box Betty Crocker gluten-free yellow cake mix
- ¼ cup packed brown sugar
- ¼ teaspoon ground nutmeg
- 1 cup cooked and mashed sweet potatoes
- ½ cup vegetable oil
- 3 tablespoons plain yogurt or sour cream
- 2 teaspoons vanilla
- 3 eggs
- powdered sugar (optional)
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Make sure it is thoroughly wet on sides and the middle cone as well.
In small bowl, mix pecans, granulated sugar, and 1 teaspoon of the cinnamon. Mix the three and sprinkle onto the pan, turning the pan so top and sides are thoroughly coated.
In large bowl, beat cake mix, brown sugar, two teaspoons of the cinnamon, nutmeg, sweet potatoes, oil, yogurt (or sour cream), vanilla, and eggs with electric mixer on low speed 30 seconds, then on medium speed two minutes. Carefully pour into pan.
Bake 35-40 minutes. Cool 10 minutes and remove from pan. Cool completely. Sprinkle with powdered sugar if desired.