Hey there all you food lovers-
My name is Tanys and I am a writer for Houseboat magazine. I am trying to put together some great recipes for the upcoming issue. I would like for you to share with me your favorite Christmas food and the recipe for it. I need an array of recipes everything from food, lunch, dinner, and snacks. Also I need some ideas of things to do for the holidays.
I am excited to hear from you and for you to share your great recipes.
Thanks!!
Tanys

Here are a few easy favorites we use on our Houseboat :

SLAW

1 Pkg Broccoli Slaw Mix
1 Bunch Green Onions – Chopped
1 Pkg Shelled Sunflower Seeds – Brown in Oven
1 Small Pkg. Slivered Almonds
2 Pkgs. Ramen Noodles (Oriental) Crush Noodles and Save Flavor Packets.

3/4 Cup Oil
1/2 Cup Sugar
1/3 Cup Vinegar
1 Flavor Packet from Noodles above

Mix 1st 5 ingredients
Then mix remaining 4 in a container
Shake Well and Pour over Slaw Mixture – Refrigerate


CHOCOLATE ÉCLAIR CAKE

1 Cup Sugar 1/4 Cup Cocoa 1/4 Cup Milk
1 Stick Margarine 1 tsp. Vanilla

Bring to a boil. Cook for 1 minute. Set aside to cool.

Mix:
2 small pkgs. Vanilla Instant Pudding 3 Cups Milk

Stir In:
1 (8oz.) Container Cool Whip

Layer in a 9 X 13 pan:

Layer 1: Whole Graham Crackers
Layer 2: 1/2 of the pudding mixture
Layer 3: Whole Graham Crackers
Layer 4: Remaining 1/2 of the pudding mixture
Layer 5: Whole Graham Crackers
Layer 6: Chocolate Mixture poured on top.

Refrigerate overnight.

CANDIED PECANS

Preheat oven to 275 degrees

Place 1 large egg white into large bowl and beat with mixer until frothy – Add one lb. whole pecans and mix well until nuts are covered.

In a large Ziploc bag mix 1/2 tsp. salt, 2 tsps. Cinnamon, and 1/2 Cup Sugar. Shake Well to Mix and add nuts. Shake until nuts are coated. Spray a cookie sheet with Pam or line with non- stick foil. Spread nuts on Cookie Sheet in a single layer. Bake for 30 minutes. Let cool for 20 minutes. Break apart and store in an airtight container.

Here's a great rum cake recipe.

Best Rum Cake Ever

1 or 2 qts. good rum
1 C. butter
1 t. sugar
2 large eggs
1 C. dried fruit
baking powder
1 t. baking soda
lemon juice
brown sugar
nuts

Before you start, sample the rum to check for quality. Good, isn’t it?

Now go ahead. Select a large mixing bowl, measuring cup, etc. Check rum again.

It must be just right. To be sure the rum is of the highest quality, pour 1 level cup into a glass and drink it as fast as you can. Repeat.

With electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon of thugar and beat again. Meanwhile, make sure the rum is of the finest quality.

Try another cup (or two). Open 2nd quart if necessary.

Add 2 arge leggs, 2 cups fried druit and beat until high. If druit gets stuck in beaters, just pry it loose with a drewscriver.

Sample rum again, checking for tonscisticity.

Next, sift 3 cups pepper or salt (it really doesn’t matter).

Sample rum again.

Sift ½ pint of lemon juice. Fold in chopped butter and strained nuts.

Sample rum.

Add 1 babblespoon of brown thugar or whatever color you can find.

Wix mell. Grease oven and turn pake to 350 begrees.

Now pour the whole mess into the boven and ake.

Check rum again and go to ged.

A very important 'BUMP' here.

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Chance Favors The Prepared Mind!

One item I always like to have for the Holidays, for one or more occasion is a boneless stuffed turkey. They are easy to cook and easy to carve.

They are stuffed with Shrimp Etouffee or Crawfish Etouffee or Corn Bread Dressing. This is not a recipe, but when this item is served, it is a hit with all. They can be found at my friends web-site of :

www.cajunspecialtymeats.com

They also have boneless stuffed chickens and Turduckens which is a Boneless Turkey, stuffed with a boneless duck, stuffed with a boneles chicken.

And they do ship.

Mmmmmmmmmm Goooooood

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Banana Tom

Edited: 10/11/2007 at 12:40:10 PM by BananaTom

A tradition in my family has been sausage pinwheels.

Cresent roll dough ( 2 triangles stuck together to form a rectangle).
Spread a thin layer of sausage, then roll up and put in freezer. After about 20 min., or until very firm, then slice about 1/4 inch thick or less and bake till golden brown.

Great microwave snack for later.

Christmas Eve Oyster Stew has been a tradition in my southern family for generations, as far as I know. Imagine my surprise to find that my midwestern dear one also held fast to that custom!

-a couple or three pints of small fresh raw oysters- or shuck a few dozen of your own. Reserve any liquid.

-a half-gallon of half-and-half
-a stick of (real) butter
-a little pepper, white or fresh-ground black, and some salt
-a couple of tablespoons of minced onion and celery
-a handful of parsley, rinsed and chopped.
-a pinch of cayenne

Melt butter, saute onion and celery 'til soft. Add half-and-half, oysters and oyster 'juice', heat until edges of oysters curl. Add salt and peppers to taste. Sprinkle with parsley- and for a Christmasy touch, mild paprika. Serve with oyster crackers or home-made french bread. You might like to add a very light sprinkle of nutmeg or 'Old Bay' if you like those seasonings.

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Amelia
Edenton, NC