12 Recipes of Christmas, 8 and 9

24 Dec

It’s almost Christmas. You are having guests to impress and you are looking for a dish that will give your table a touch of class. Here’s a couple of enticing recipes to make your dinner sparkle!

8. Cranberry-Ham Rolls

Grease a large shallow baking dish

Prepare and set aside

1 3/4 cups of cooked rice (cooked in Beef Broth)

Set out

6 slices “boiled” ham, cut 1/8 in. thick
1 1-lb can jellied cranberry sauce

Measure 1 cup of cranberry sauce into a bowl and mash with a fork. Add and mix

1/4 cup firmly packed brown sugar
1/4 tsp nutmeg
Few grains mace

Set cranberry sauce mixture aside

Heat in a skillet over low heat

1/3 cup butter or margarine

Add and cook over medium heat, occasionally moving and turning with a spoon

1/2 cup finely chopped onion
1/2 cup finely chopped celery

Cook until onion is transparent and celery is tender. Season with a mixture of

1/2 tsp salt
1/2 tsp dry mustard
1/8 tsp pepper

Add the rice and mix well. Spoon about 1/2 cup of rice mixture onto each ham slice. Fold slice around rice mixture to form a roll; secure with a wooden pick. Place rolls, pick side down, in baking dish. Spoon the cranberry sauce mixture over center of ham rolls.

Bake at 350 degrees for 15 to 20 min., or until heated thoroughly. 6 servings.

xmas3

9. Best-Ever Brussels Sprouts

Set out a large saucepan.

Wash and soak
2 lbs Brussels Sprouts

Drain and shred the Brussels Sprouts.

Heat in a saucepan over low heat
1 cup of butter or margarine

Add the shredded Brussels Sprouts; cook, constantly moving and turning pieces with a fork or spoon, about 5 minutes or until just tender.

Add a mixture of
1/2 cup heavy cream
1 1/2 tsp salt
1 1/2 tsp sugar
1/2 tsp monosodium glutamate
1/8 tsp pepper

Cook 2 to 3 minutes longer, until thoroughly heated, keeping mixture moving with a fork or spoon. About 8 servings.

(Both recipes from Entertaining Six or Eight, 1956)

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