1 Butternut squash
1 Vidalia or sweet onion
4 cups chicken stock
1 cup heavy cream
1/4 pound bacon
2 tablespoon roux
1 red bell pepper, roasted, skin and seeds removed
Salt and pepper to taste
Cut squash lengthwise in half, rub with olive oil and bake on cookie sheet, cut side down until tender; scoop out meat and reserve. Bring stock and cream to a boil, thicken with a roux. Add cooked squash, salt and pepper and puree the mixture.
Chop bacon and sautee until browned and reserve. Caramelize sliced onion in bacon drippings, drain excess fat. Dice roasted pepper, add to onions and bacon, dollop into center of each bowl of soup and serve.
Mr. and Mrs. Robert Younghouse, Clearwater - Recipe Contest Winner
8 ounce blue cheese
2 pkgs. of soft cream cheese (8 oz. each)
1/2 cup soft butter
8 ounce of Bucheron goat cheese
1 teaspoon caraway seeds (ground)
1 tablespoon dijon mustard
1 tablespoon chopped capers
2 tablespoon minced green onions
1 pound whole almonds
1/4 cup butter
Pine sprigs from yard and favorite crackers
In a bowl, mix blue cheese, cream cheese, softened butter, goat cheese, mustard, caraway, capers and onions until well blended. Pile cheese on a cutting board and shape with a spatula into a small football shape. Chill in refrigerator.
Blanch almonds (drop in pot of boiling water for 30 seconds), cool almonds in water, then drain and slip off skins. Split almonds in half while still wet (use a knife).
In a large skillet, melt butter and saute almonds, stirring until a nice brown color. Cool on paper towels.
Press almond halves, rounded side up, into cheese in overlapping rows to resemble pine cone scales.
Garnish board with pine sprigs and crackers and a cheese spreader. It really looks like a giant pine cone.
1 package lean bacon
1 bag New Bedford sea scallops
Dark brown sugar
Preheat oven to 400 degrees. Cut bacon in thirds, cut scallops in half. Wrap bacon over scallops and secure with toothpick. Place on flat pan and sprinkle with brown sugar. Bake for approximately 20 minutes. Remove from oven and serve solo or over rice.
Pam Mosher, Pinellas Park November 2007 Holiday Gift Guide
2 large cans or bags of sauerkraut
2 regular size cans of vegetable broth
1 package kielbasa
1 sliced onion
1 small can mushrooms
5 slices of bacon
2 cloves of sliced garlic
2 bay leaves
4 dried pitted prunes or dates
Fry onion and garlic in oil until golden brown, then place into a large cooking pot. Fry bacon until done. Cut bacon into pieces and add to pot. Slice kielbasa into small slices, fry in a little oil and add to pot. The kielbasa from the store is already cooked. It just needs to be fried before adding to the pot.
Drain sauerkraut and add to pot. Add mushrooms and vegetable broth. Add sliced prunes or dates. Add bay leaves. Add salt and pepper to taste. Cook on low heat for at least three hours.
This is one of the national dishes of Poland.
Alexsandra and Jonathan Vangeli, Clearwater November 2007 Holiday Gift Guide
2 tablespoons butter
1 pound whole, peeled chestnuts
1 medium onion, finely chopped
1 cup dry red wine
1 tablespoon fresh thyme
3 cups chicken broth
1/4 teaspoon pepper
Melt butter in Dutch oven over medium heat. Add onion and sautι until slightly brown. Add wine and bring to a boil, stirring occasionally for one minute. Add broth and remaining ingredients. Reduce heat to medium-low, cover and simmer for one hour or until nuts are tender and liquid is mostly absorbed.
Suzanne Fuller, Largo November 2007 Holiday Gift Guide
1 cup chopped maraschino cherries
3 slices chopped pineapple
1/4 pound seedless raisins
3 1/2 cups chopped pecans
1/4 cup milk
1/2 cup brown sugar
1/2 cup butter
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
Beat eggs and then cream butter, sugar and beaten eggs together. Mix flour, baking soda and cinnamon together. Add to butter, sugar and egg mixture, alternating with the milk. Add fruit and nuts. Mix well.
Drop by teaspoons on greased cookie sheet. Bake in preheated 300 degree oven for 25 minutes.
This recipe has been in our family for more than 50 years and is great for holiday company. The cookies keep very well in a cookie tin.
Gail Strelesky, Largo November 2007 Holiday Gift Guide
2 cans niblet corn (drained)
1 can of cream of celery soup
1/2 cup chopped onion
1 cup shredded cheese (sharp)
3/4 cup sour cream
Mix together above ingredients in oven-safe bowl. Take 1 stick of butter or oleo melted and mix with 1 sleeve Ritz crackers, crumbled. Sprinkle on top of casserole and bake uncovered in 350 degrees for 40 minutes.
Genevieve Shakas, Largo November 2007 Holiday Gift Guide
2 Cornish game hens
1/4 cup butter
1/4 cup chopped onions
1 can purple plums
1 teaspoon Worcestershire sauce
3 tablespoons lemon juice
2 tablespoons chili sauce
1/4 cup dark brown sugar
Preheat oven to 400 degrees
Drain plums and reserve liquid. Remove pits from plums and puree in blender. Melt butter in fry pan; add onion and sautι until golden. Stir in remaining ingredients, including plums and liquid. Simmer 30 minutes.
Season hens with salt and pepper and place in glass baking dish. Pour plum sauce over hens. Roast uncovered (basting occasionally) about 45 minutes or until tender. Serves two.
Ursula Robertson-Goguen, Largo November 2007 Holiday Gift Guide
Preheat oven to 350 degrees. Cream margarine and sugar until fluffy. Add egg, flour, salt to taste, baking soda and cinnamon to cream mixture. Add apples and nuts, mixture will be stiff. Press into a large pan and bake for 1 hour. Top with whipped topping or vanilla ice cream.
Reenie Pascal, Pinellas Park November 2007 Holiday Gift Guide
1 package lemon Jello
1 pint boiling water
3/4 cup grape nuts cereal
3/4 cup English walnuts
1/4 cup cooked prunes
1/4 cup citron (chopped fine)
1/2 tsp. cinnamon
1/4 tsp. cloves
salt to taste.
Dissolve Jello in water. While it is still hot, stir in 3/4 cup grape nuts cereal, 3/4 cup English walnuts, 1/4 cup cooked prunes and 1/4 cup citron (chopped fine). Add 1/2 tsp. cinnamon, 1/4 tsp. cloves, salt to taste. Mix well and let sit in refrigerator. Served with whipped cream.
Jeanette B. Tooker, Clearwater November 2007 Holiday Gift Guide
1 package pistachio instant pudding
1 20-ounce can crushed pineapple (do not drain)
1 cup miniature marshmallows
1 small can mandarin oranges, drained and cut up
1/2 cup maraschino cherries, drained and cut up
10 ounce container of Cool Whip
Combine all ingredients except Cool Whip in a large bowl and mix well. Blend in Cool Whip. Put in serving dish or cake pan and chill.
Carol Botwinski, Largo November 2007 Holiday Gift Guide
1 package yellow cake mix
1 stick butter or margarine
3/4 to 1 cup chopped nuts
Prepare canned pumpkin as you would to make two pies. Pour into a greased 9-x 13-inch pan. Sprinkle dry cake mix evenly over the pumpkin pie filling. Slice the butter or margarine and dot over the dry cake mix. Spread nuts on top of butter. Bake in a 350 degree oven for 50 minutes. Cool. Cover with whipped cream and serve.
Beverly Herman, Kenneth City November 2007 Holiday Gift Guide
1 cup dates (chopped)
1 teaspoon baking soda
1 cup boiling water
Then mix as for cake:
1 stick butter (I use half margarine)
1 cup sugar
1 1/2 cup sifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
Add date mixture to above. Bake in two 9-inch cake pans at 350 degrees for 25 minutes.
Fluffy White Icing
3 egg whites
1 1/2 cup sugar
1/2 cup + 1 tbsp. water
1 1/2 teaspoon vinegar
1 1/2 teaspoon white Karo
Cook (boil) all above except egg whites, to about 230 degrees. I use a candy thermometer. Beat egg whites until foamy, and gradually add hot syrup. Beat until fluffy and frosting holds peaks. Add a little vanilla.
Serves 12 or more.
Hallie S. Maxon, Belleair November 2007 Holiday Gift Guide
1 1/2 cup sugar
1 cup shortening
3 tablespoon sour cream
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
3 cups flour
Mix the above ingredients, slowly adding the flour last. Chill for at least 3 hours. Roll out and cut into your favorite holiday shapes. Bake at 350 degrees for 6 minutes. Frost with your favorite frosting.
Janie Hewitt, Clearwater November 2007 Holiday Gift Guide
1/2 pound butter
1 cup light corn syrup
3 cups brown sugar
1 can sweetened condensed milk
Mix first 3 ingredients in a pot on stove, med. heat. Add sweetened condensed milk, bring to a boil. Now slowly boil for 30 minutes, stirring often to prevent burning. Pour onto cookie tray or cake pan. Cool in refrigerator, score when getting hard.
Carol Van Buren, Belleair Beach November 2007 Holiday Gift Guide