Merry Christmas!

I just wanted to share the recipes from the ward Christmas party on December 5th.  Bob Davis did the chicken and rice so I can't share those recipes but I am happy to share the rest.

Caramelized Green Beans

 

2 pounds fresh or frozen green beans (the frozen organic green beans from Costco are perfect)

Hormel real crumbled bacon (from Sam’s club or you can get a smaller bag at Dan’s)

1 pound crimini mushrooms, sliced (these are darker and richer in flavor than a regular

            mushroom but regular would work as well)

1/3 cup thinly sliced shallot (if you haven’t tried shallots, they are a small cousin to a red onion,

            more mild in flavor but yummy when they are caramelized)

Olive oil

2 T. soy sauce

2 T. sugar

½ t. kosher salt 

In boiling salted water, cook the green beans until they are crisp tender.  The time will depend on whether they are fresh or frozen.  When they are done, place them immediately into a bowl ice water to stop the cooking process.  Allow to cool completely and drain. 

Mix soy sauce, sugar and salt.   

In a large sauté pan, heat 2 T. olive oil.  Sauté shallots and mushrooms over medium heat until beginning to get brown and caramelized.  Add beans and bacon and cook until beans are warmed through. Add the soy sauce mixture and stir until the beans are coated.  Taste for seasoning and add a little more salt if needed. 

Tip: to prep fresh green beans, cut off the stem end and rinse thoroughly.

 

Orange Glazed Carrots 

5 lbs. carrots, peeled, sliced into rounds and lightly cooked or steamed until tender

1 cup orange juice

1 T. cornstarch

1 t. orange zest

¼ cup brown sugar

¼ cup butter 

Mix the cold orange juice and cornstarch in a cold pan until cornstarch is smooth.  Stir in the remaining ingredients.  Cook over medium heat, stirring, until glaze thickens.  Pour over steamed carrots and toss lightly.  Serve while hot.

 

Apple Spinach Salad 

1 bag baby spinach

2 heads romaine lettuce, cleaned and chopped

3 Granny Smith apples, cleaned, cored and thin sliced

1 (5 oz.) bag Craisins

Sliced almonds

Bacon bits (the Hormel real crumbled or cooked bacon crumbled) 

Toss spinach, romaine, and apples lightly with dressing.  (Not too much dressing)  Put in a serving bowl and sprinkle with Craisins, almonds and bacon.  Serve.

Dressing:

½ cup sugar

2/3 cup olive oil

6 T. red wine vinegar

¼ red onion

Pinch of kosher salt 

Put the dressing ingredients in the blender and blend until smooth.  Chill in a jar with a lid until ready to toss the salad.  Shake before pouring over the greens.

Apple Pudding Cake  

2 cup sugar

½ cup butter

2 eggs

4 cups peeled, shredded/grated apple

2 cup flour

2 t. soda

2 t. cinnamon

½ t. nutmeg

1 t. salt

1 cup chopped pecans 

Cream sugar and butter.  Add egg.  Stir in shredded apple.  Add remaining ingredients.  Put in greased 9x13-inch pan.  Bake at 350° for 45 minutes.

Sauce:

½ cup butter

½ cup light cream

1 cup sugar 

In saucepan, heat on low for 10 –15 minutes, until blended and lightly thickened.  Do NOT boil.  Add 1 t. vanilla and a dash of nutmeg.

To serve, cut the cake in 12 pieces, place a piece of cake on serving plate, spoon the sauce over and top with a dollop of sweetened whipped cream.