When our kids were small, we used to make this recipe from the Best of Bridge http://www.bestofbridge.com/ cookbook. It was easy to prepare the night before and then just put in the oven while opening presents. Not sure saying wife saver is politically correct these days, but here it is –
Christmas Morning Wife Saver
prep time: 20 minutes Total time: 1 hour and 20 minutes Serves 8
- 16 slices white bread, crusts removed
- slices of Canadian back bacon or ham
- slices of sharp cheddar cheese
- 6 eggs
- 1/2 tsp. pepper
- 1/2-1 tsp. dry mustard
- 1/4 cup minced onion
- 1/4 cup finely chopped green pepper
- 1-2 tsp. Worcestershire sauce
- 3 cups milk
- dash Tabasco
- 1/4 lb. butter
- special “K” or crushed cornflakes
Put 8 pieces of bread in a 9×13 buttered glass baking dish. Add pieces to cover dish entirely. Cover bread with thinly sliced Canadian style bacon. Top with slices of cheddar cheese. Cover with slices of bread. In a bowl, beat eggs and pepper. Add mustard, onion, green pepper, Worcestershire, milk and Tabasco. Pour over bread, cover and refrigerate overnight. In the morning, melt butter and pour over top. Cover with crushed special “K” or cornflakes. Bake at 350 F uncovered, 1 hour. Let sit 10 minutes before serving.
Squeezing this one in at popular request… Larry made these for a pre-Christmas get together. The recipe is found in the 2012 Holiday Issue of Food and Drink (LCBO Magazine available only in Ontario). They were awesome!!!!!!!!!!!!!! They would be great for your New Year’s Eve celebrations….
Cranberry Pistachio Salted Caramel Bars (LCBO)
Cookie Base :
1 ¼ cups all purpose flour
½ cup wheat germ
1 teaspoon salt
¾ cup unsalted butter softened
¾ cup packed light brown sugar
1 large egg YOLK
2 cups sugar
½ cup water
2 Tablespoons corn syrup
1/3 cup whipping cream, heated
1 ½ teaspoons salt
3 Tablespoons unsalted butter cut into pieces
1 cup unsalted and roasted pistachios, chopped
1 ½ cups dried cranberries, plumped in boiling water for 10 minutes and drained
½ teaspoon sea salt (optional)*
Preheat oven to 350 F or 180 C.
Line a 9 x 13 baking pan with parchment paper. Set aside.
Combine flour, wheat germ and salt. Set aside in a bowl.
Combine butter and sugar in a mixing bowl and beat together until light and fluffy. Beat in the yolk until combined. Add in flour mixture and beat until combined. Crumble dough into prepared baking pan and use damp fingers to press into a single layer with a slight lip at the edges. Bake for 25 minutes or until dry to the touch and golden. Set aside.
Combine sugar, water and corn syrup in a heavy bottom pot and stir just enough to moisten the sugar. Place pot over medium heat, bring to simmer and cook without stirring for 10 minutes or until deeply golden (between 320 and 340F OR 159 to 170C) on a candy thermometer.
Working quickly and carefully, add cream and salt, stirring to combine and then add butter (1Tablespoon at a time) until incorporated. Remove from heat. Let caramel stand for 10 minutes to cool slightly then add pistachios and cranberries and stir until coated.
Scrape caramel mixture onto the prepared cookie base and use a spatula to even out topping. Return to oven and bake for 15 minutes or until caramel is bubbling at the edge.
Sprinkle bars with salt if desired. Let cool for two hours to firm up and then remove from pan. Peel down parchment and cut into 48 rectangular bars. Will keep well in a sealed container for one week at room temperature.
I know I just posted that chicken recipe, but with this being Easter, it brought back memories of this great dish that Gloria made as a side to the ham. The recipe came from an old magazine called “Taste of Home”. You can vary the fruits. I sometimes have used apricots in place of the pears. And then sometimes I leave out the cherries entirely. Choose your favorite fruits. Why not add some fresh figs?
Curried Fruit Sauce for Ham
- Prep: 20 min. Bake: 30 min.
- Yield: 20 Servings
- 1/2 cup butter, cubed
- 1 cup packed brown sugar
- 2 to 3 teaspoons curry powder
- 1/4 teaspoon salt
- 1 can (20 ounces) pineapple tidbits, drained I substituted fresh mango!
- 1 can (15 ounces) mandarin oranges, drained
- 1 can (8-1/2 ounces) sliced peaches, drained and chopped
- 1 can (8-1/2 ounces) sliced pears, drained and chopped
- 12 maraschino cherries, halved
- In a small saucepan, melt butter. Stir in the brown sugar, curry powder and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. In a lightly greased 2-qt. baking dish, combine the fruit; mix well. Pour sauce over the mixed fruit. Bake, uncovered, at 300° for 30 minutes or until heated through. Yield: 5 cups.
I have been making this turkey for many years and it always is stunning! Hope you will take the time to try it and let me know how you liked it. It does work just as well with a whole turkey as a breast! For my Yucatecan friends, the Poblano Chocolate Mole sauce follows on a separate posting…
Funky Bird (a.k.a. Southwestern Turkey Breast)
- 1 cup fresh lemon juice
- 3/4 cup orange juice
- 1 cup kosher salt
- 1 cup packed light brown sugar
- 1 cup chopped yellow onions
- 2 oranges, halved
- 2 jalapenos, minced (with their seeds)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped garlic
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano, preferably Mexican
- 1 (6 1/2 pound) whole turkey breast
- 1 tablespoon vegetable oil
- 1 tablespoon Essence, recipe follows
- Poblano Chocolate Mole, recipe follows
In a large non reactive container, (I use a large clear garbage bag with NO deodorizers and if necessary, put it outside if you are in Canada in a cooler in your garage) combine lemon juice, orange juice, kosher salt, light brown sugar, yellow onions, oranges, jalapenos, cilantro, garlic, chili powder, ground cumin, and oregano with 1 gallon water and stir to dissolve the sugar and salt. Put the turkey in a large colander and rinse under cold, running water, then add the turkey breast to the brine, cover, and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
Preheat the oven to 375 degrees F.
Remove the turkey from the brine and put it breast side up in a large, heavy roasting pan and pat dry with paper towels. (DISCARD ALL OF THE BRINE!!!)
Rub the turkey with vegetable oil and sprinkle both sides with Essence (see below) Roast until deep golden brown and an instant read thermometer inserted in the thickest part of the thigh reads 165 degrees F., about 1 hour and 45 minutes. Transfer to a platter and let stand for 15 minutes before carving.
Essence (Emeril’s Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.