Tag Archives: christmas

Merry cheXmas

18 Dec

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What do you think of, when you think of Chex? Party mix? Anything else? Probably not. Unless you are like me and grew up with a never ending supply of Wheat Chex in the kitchen cupboard. There was always Chex in my formative years. Every day, day after day, year after year. Until my siblings and I moved out. Then my parents never bought another box of Chex. I’m still trying to figure out the significance.

So, with decades of Chex literally under my belt, it would fitting to return to Chex at this holiday time of year. Therefore, in the run up to Christmas, I will share with you recipes for an entire Christmas (or shall i say cheXmas) dinner with Chex in every recipe. And because my cookbooks are as nearly old as I am, I’ll be sharing recipes that may call for a discontinued flavor of Chex. Please feel free to substitute it with a current flavor.

CheXmas Dinner

Sides

Holiday Casserole Stuffing

3 cups Wheat Chex

1 package (7 oz) cube stuffing mix (herb-seasoned)

1 cup diced celery with leaves (the recipe calls for leaves, who am I to say?)

1/2 cup diced onion

1/4 cup and 1/2 cup Blue Bonnet Margarine

2 cups chicken bouillon

1/2 teaspoon salt

3/4 teaspoon thyme

1/4 teaspoon sage

Combine Wheat Chex and stuffing mix in large bowl. Set aside. Saute celery and onion in 1/4 margarine until tender. Stir in remaining ingredients. Pour over Chex mixture. Toss lightly to combine. Turn into 2-quart casserole. Bake covered at 350 degrees for 25-30 minutes.

(From Chex, The Partymakers)

Garlic Sticks

2 cups Corn Chex cereal crushed to 3/4 cup

1/2 teaspoon garlic powder

1/4 teaspoon of salt

2 tablespoons butter or margarine, melted

1 can (8 oz) refrigerated biscuits

Preheat oven to 450 degrees. Combine Chex, garlic powder and salt. Add butter. Mix thoroughly. Put part of crumbs on waxed paper. Cut each biscuit in half. Roll in crumbs to form sticks 8 inches long. (Crumbs will work into dough.) Add remaining crumbs as needed.

Place on baking sheet. Bake 5-8 minutes or until golden brown. Makes 20 sticks.

(From Chex, The Natural Way to Good Cooking)

I tried making the above recipe (see photo). Not exactly the 8 inches the recipe suggested. (insert male anatomy joke of choice). But, despite the lack of size, they were enjoyable.

12 Recipes of Christmas, continued

14 Dec

I know what you’re thinking, what’s Christmas without Jell-O? Everyone has some, somewhere, maybe in the back of the beyond of your kitchen cupboard behind the baked beans and Bisquik. And we love our Jell-O even though we don’t show it the respect it deserves. Jell-O is a simple, steadfast, not overly bright friend who never lets us down. This holiday season is the time to brush off those old boxes and make our little friend proud.

Our next recipe…

2.

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Jellied Holiday Nog

2 packages (3 oz. each) or 1 package (6 oz) Jell-O Lemon Gelatin

2 packages (3 1/4 oz. each) Jell-O Vanilla Pudding and Pie Filling

2 tablespoons sugar

5 cups water

2 envelopes Dream Whip Whipped Topping Mix

1 teaspoon rum extract

1 teaspoon vanilla

1/2 teaspoon nutmeg

Combine gelatin, pudding mix and sugar in a large saucepan. Add water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat. Chill until thickened.

Prepare whipped topping mix as directed on package. Thoroughly blend prepared whipped topping, rum extract, vanilla and nutmeg into the thickened pudding mixture. Pour into a large serving bowl or punch bowl. Chill until firm – at least 4 hours or overnight. Garnish with cherries and mint leaves. Makes about 8 cups or 16 servings.

From the New Joys of Jell-O recipe book, 1973

 

 

 

 

12 Recipes of Christmas

13 Dec

For this holiday season I have been digging deep into my collection of cookbooks to bring you unique recipes. Something special for the more discerning, the more adventurous of epicurians. No chocolate chip cookies and gingerbread men! No ham or turkey! Recipes your guests will remember (or wish they could forget)

Our first recipe is….

1.

Gumdrop Bread

3 c sifted flour

3/4 c. sugar

3 1/2 t. baking power

1 t. salt

1 egg, slightly beaten

2 T. salad oil

1 1/2 c milk

1 cup of gumdrops, cut up

1/2 c nuts, chopped

Sift dry ingredients. Combine eggs, milk and oil. Add dry ingredients and mix. Fold in gumdrops and nuts. Pour into greased loaf pan. Bake in 350 degree over for 1 hour or until done.

(From Favorite Recipes of Home Economics Teachers: Casseroles)