Holiday Recipes

These are some of our staffs’ favorite traditional holiday recipes.
My grandmother created our NaNa dressing, passed down through the generations. We hope you enjoy them. May God bless and keep you in
His care. Merry Christmas and Happy New Year!
LuAnne Anderson,
Publisher & Staff

Holiday Cheese Ball
Mold this into a wreath shape and garnish with peices of red and green pepper to serve (with crackers) as a party appetizer or roll in chopped nuts for a great gift idea.
16 oz. Shredded Cheddar Cheese
8 oz. Cream Cheese
1/2 pkg. Hidden Valley Ranch original dressing mix
1/2 cup mayonnaise
1/2 cup milk
Garlic powder (optional)
Bring cheese to room temperature. Blend together all ingredients, sprinkling garlic powder in while blending, if desired. Cover and freeze about 30 minutes or until firm. Form mixture into desired shape, and roll in chopped nuts if desired. (This recipe makes 1 medium cheese ball. Doubled, it makes 1 large or several small).

Sweet Potato Souffle
1 Lrg. can Sweet Potatoes, partially drained (3c)
3 tbsp. of margarine
1/2 cup of sugar
1/2 cup of milk
1/2 tsp. of vanilla
1 tsp. of cinnamon
1/4 tsp. of salt
Topping
1 cup of brown sugar
1/3 cup of self-rising flour
1/3 cup of margarine, melted
1 cup of chopped nuts
Spoon potato mixture into an ungreased casserole dish. Mix together topping ingredients and sprinkle over potatoes. Make at 350 degrees for 30-40 minutes or until golden brown.

Corn Casserole
Use fresh corn on the cob if available (You can also cut and freeze it earlier in the season to use for this dish).
1 doz. ears fresh corn (or 1 bag frozen white corn & 1 bag of frozen yellow corn)
2/3 cup of half & half
1/2 cup of butter
Salt & pepper
Slice corn off the cobs (or thaw, if using frozen) and place in a large baking dish, then add other ingredients, cutting butter into pieces. Cover and bake at 350 degrees for 30 minutes. Remove cover and stir, then bake 30 minutes more, or until corn is tender and creamy.

Ambrosia
2 doz. Fresh oranges peeled and cut away from core, seeds removed.
1 Lrg. can of pineapple with liquid
1 Lrg. bottle of cherries cut in 1/4’s
1 Lrg. cup of nuts chopped
Approx. 2 cups of sugar
Mix ingredients together and sprinkle top with coconut.

NaNa Dressing Corn Bread...
2 Cups Cornmeal (sifted)
4 tblsp. Flour (Heaping)
2 tsp. salt (level)
4 tsp. Baking Powder (Rounded)
4 tblsp. Crisco (Rounded)
2 Eggs (Beaten)
Milk

Sift cornmeal, flour, salt and baking powder together. Blend in Crisco and eggs. Add enough milk to mix until right consistency. Bake at 450 degrees about 20-30 minutes.
OR 1 pkg. Martha White Country Corn Bread, white pkg.

Dressing...
1 1/2 Cups Celery (Diced)
1 Large Onion (Diced Small)
8 Hard-Boiled Eggs (Grated)
1/2 Stick Butter (Cut Up)
Salt and Pepper (To Taste)
1 Pkg of Pepperidge Farm Herb Stuffing
Cornbread (Crumbled)
2 to 3 cups of Turkey Broth or Canned Chicken Broth,

Let cornbread cool. Then crumble in large mixing bowl (fix-n-mix is perfect). Add celery, onion, eggs, Pepperidge Farm stuffing and butter. Pour hot broth over cornbread mixture gradually, until right consistency (VERY MOIST). Season to taste. Put in greased baking pan and bake at 400-450 degrees. For 20-30 minutes until lightly browned.