FoodAskew |

For many people, cooking for the holidays can be frustrating and stressful. This year, though, instead of rushing around in a frenzy, try out these festive holiday cooking tips.

Plan Ahead

Instead of rushing around the day of your holiday dinner, plan ahead. Since most of the stores in your area will be closed on the holiday, make sure you have everything you need a few days in advance. This can include spices, vegetables, condiments and beverages.

Making a few dishes ahead of time can also save you the hassle of preparing them on the holiday. Baked dishes, like pies and rolls, for example, can usually be made a day or two before your holiday meal and stored in airtight containers. Dishes like mashed potatoes can also be made up to three days before your meal and stored in a refrigerator or freezer.

Keep it Simple

Remember that the most important thing about the holidays is family and friends. While a huge, fancy, extravagant holiday dinner is nice sometimes, ask yourself if it’s really worth the stress. Prepare the traditional turkey or ham, but keep the side dishes simple. If your dinner guests will be arriving early, a simple vegetable or cold cut tray can also be put out as an appetizer.

Also, don’t think you have to go it alone. If one of your guests offers to bring a dish or help out, by all means, accept the help.

Have Fun

It’s the holidays, so have fun. No one ever said that cooking a holiday meal had to be boring. Put on some festive holiday music and rock out! If your kitchen is big enough, try to get your family to join you. Not only will you get some free helpers, but you’ll also have a blast.

Count Your Dishes and Cutlery

This may seem like an odd festive cooking tip, but don’t dismiss it. Always make sure that you will have enough plates, bowls, platters and cutlery for your holiday dinner. Running out of clean silverware or not having an adequate number of plates for your guests can be very frustrating.

Stash Extra Chairs and Tables

Even if you’re expecting only six people at your holiday table, always plan for more. Any number of things could happen and there is always a possibility of unexpected guests showing up. To accommodate them, borrow or buy some inexpensive folding tables and chairs and keep them stored until they are needed.

Make Serving Easy

Forgo passing the dishes around the table this year and opt for a buffet-style holiday dinner instead. Set up a long table with plates at one end and the food spread out in a line along the table. Doing this allows your guests to choose their own food in an orderly fashion and it keeps messy dishes off your table. Most food can be kept warm with the help of slow cookers, electric roasters and electric skillets. If you are hosting a very large holiday dinner and do so frequently, you may want to consider purchasing or renting some catering equipment, such as chafing dishes and serving platters.

Submitted by Kitty Ritenour
Serves 6-8

Ingredients

Directions

1. Preheat oven to 350°F. Grease a bunt or tube pan.
2. Mix sugar & cinnamon in a large resealable plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the mixture.  Arrange the pieces in the bottom of the pan.
   
3. Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan.
4. In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits.
5. Bake for 35 minutes. Remove from oven & let cool in pan for 10 minutes. Turn out onto serving dish/platter.

Chef’s Note: Do not cut the bread! It’ll pull apart easily!

Submitted by Gary Floyd
Serves 8

Ingredients

Directions

1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Submitted by Debbie Kruse
Serves 8-10

Ingredients

Directions

1. Preheat oven to 350°F.  Grease a large casserole dish or 9″x13″ baking dish.
   
2. Layer frozen french fries, broccoli & cubed ham evenly on the bottom of your dish/pan.
   
3. Mix soup, mayonnaise & milk together. Pour evenly over other ingredients in baking dish. Spread cheese evenly on top.
   
4. Bake for 30 minutes, or until warmed thoroughly.
   

Chef’s Note: You can use plain or crinkle cut french fries.

Submitted by Alethea Bezuidenhout
Serves 6-10

Ingredients

Directions

1. Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
2. Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
3. When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
4. Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic