Cherished Holiday Recipes

By Al Weston at The Village of Holly Woodlands

 

Ingredients:

 

Directions:

Cook at 275° until cabbage and potatoes are done. Make sure all items are covered Add water if needed.

By Joyce Greenier at The Village of Hillside

 

Ingredients:

 

Directions:

Add a little mayo or poppy seed dressing to hold together.

By Jewel Johnson Jones at Hartford Village

 

Ingredients:

 

Directions:

Cook pasta according to package directions: drain. Cook the onion, green pepper and garlic in a large skillet with olive oil until done. Add the ground turkey, blend together and cook mixture until added turkey is well done. Add the Ragu sauce, apple cider vinegar and sugar to above mixture, then blend together. Bring to a boil, reduce heat. Cover and simmer 20 to 25 minutes, stirring occasionally. Pour over hot pasta and serve. Enjoy!

By Joyce Greenier at The Village of Hillside

 

Ingredients:

 

Directions:

Put half of ham, potatoes, onion in crock pot. Sprinkle with salt and pepper. Repeat. Put soup on top.

By Ernestine Pete at The Village of Redford

 

Ingredients:

 

Directions:

Drain the fluid off the green beans and the pimentos slice onion into small pieces or chop. Mix all ingredients together, stir and cover. Refrigerate and stir every six hours. The salad should be made at least two days ahead. The longer it marinates, the better it tastes. This recipe will serve eight. Double the recipe if you need more.

By Jewel Johnson Jones at Hartford Village

 

Ingredients:

 

Directions:

Carefully clean the collards. Cut collards in 1 inch sections and repeat washing in cold water until clean. Boil the turkey butts in a large pot of water for about 45 minutes. Add the collard greens, remaining ingredients and bring to a boil. Reduce heat and cook until tender.

In memory of Ellie J., The Village of Mill Creek

 

Ingredients:

 

Directions:

Peel and boil potatoes.  Mix sour cream with cream cheese until blended.  Add hot potatoes one at a time.  Beat until fluffy.  If mixture seems to stiff, add milk.  Season to taste.  Spoon into 2 quart casserole; dot with butter and sprinkle with paprika.  Bake uncovered at 325°F for 40 minutes. Can be made ahead of time and refrigerated.  If so, bake at 325°F.

By Dan Odom at The Village of St. Martha’s

 

Ingredients:

 

Directions:

Beat eggs in small separate bowl. Blend butter in mixing bowl by itself, then blend 3 cups of sugar in with the butter. Pour the foamy eggs in the mix, then beat. Mix in 3 cups of flour (sifted first). Add the 7 up a little at a time, then beat good. Last, put in the flavors, then beat again. Bake in preheated 375 degrees oven for one hour. Test it with a cake tester.

By Donna Metiva at The Village of Peace Manor

 

Ingredients:

 

Directions:

Brown beef and onion, drain. Add spaghetti and olives. Simmer in pan for a half hour and serve.

By Tamela Waymer at The Village of Redford

 

Ingredients:

 

Directions:

Preheat oven to 425 degrees. Rinse squash and carrots. Place squash and carrots in bowl. Combine olive oil, maple syrup, salt and cinnamon and pour mixture over squash and carrots. Stir veggies until well coated with olive oil and maple syrup. Line baking sheet or pan with aluminum foil. Pour veggies into pan. Roast for 30 minutes until vegetables are fork tender all the way through. Pan can be placed under broiler for 1-2 minutes. Be careful, it will brown very fast.

By Nahlah Salim at The Village of Warren Glenn

 

Ingredients:

 

Directions:

Preheat oven to 250. Fry the sliced onion in olive oil and add salt, pepper and Sumac to taste. Add the shredded chicken to onion mixture. Stir the mixture for 10 minutes. Place the onion and chicken mixture in the tortilla bread and roll up. Arrange tortillas in oven for 15 minutes and serve.

How to poach chicken: Use 2 chicken breasts that are boned and skinned. Place breasts in boiling water, cover, then immediately take it off the stove. Leave for 20 minutes (up to 1 hour ok). Then remove the chicken and slice/dice/shred. Prepared to be BLOWN AWAY by how juicy the chicken breast is!

By Marilyn Amann at The Village of Westland

 

Ingredients:

 

Directions:

Preheat oven to 250°. Combine the butter, brown sugar and corn syrup in a sauce pan over medium heat. Bring to a boil and boil for two minutes while stirring constantly. Remove from heat and quickly add in baking soda and vanilla. Stir well. Coat corn puffs evenly with the caramel mixture. Stir thoroughly. Place coated puffs in a large greased (9×13) pan. Bake for 1 hour, stirring every 15 minutes. Lay out on wax paper to cool/dry. Enjoy when cooled.

Vincent Pearson at The Village of Oakland Woods

 

Ingredients:

 

Directions:

Combine graham cracker crumbs, 2 tablespoon sugar ¼ melted butter in a bowl and mix. Press crumb mixture in prepared pan, let bake 10 minutes. In a separate large bowl, beat cream cheese, yams until smooth. Add evaporated milk, sugar, nutmeg, all spice and eggs. Mix well.  Pour over prepared crust and bake 1 hour at 350°. Let cool on wire rack. Place in refrigerator, serve cold or room temp.

By Sharon Obey at The Village of University Meadows

 

Ingredients:

 

Directions:

Preheat oven to 350. Rinse and cut apples in to slices (do not peel). In a large bowl, combine apples, 1 Tbsp brown sugar, 1 Tbsp flour, cinnamon, and nutmeg. Mix well. Spray 9 in baking dish, pour apple mixture into baking dish and spread evenly. Dice butter into small cubes and combine remaining brown sugar, flour, and oats. Mix with hands until crumbly. Spread over apples, bake uncovered for 40 minutes. Let stand 15-20 minutes.

By Helen Perkins at The Village of Lake Huron Woods

 

Ingredients:

 

Directions:

Mix together butter, brown sugar, and sugar. Add in vanilla and eggs. Mix well. Add in salt, baking soda, flour and mix. Mix in crushed potato chips and nuts. Drop rounded teaspoons of batter onto ungreased or paper lined cookie sheet. Bake 10 mins at 350 degrees. Makes 4 1/2 to 5 dozen cookies.

By Dawn White at The Village of Holly Woodlands

 

Ingredients:

 

Directions:

Put chicken in a bag with flour, salt, pepper, and paprika. Shake well. Put in 9×13 pan and pour oleo over the chicken. Bake at 400 degrees for 30 minutes. Remove from oven and pour off all but ½ cup of the drippings, return to oven. Beat eggs, milk, and sour cream together and add rest of the ingredigents, mix well. Pour over chicken and bake 30 minutes or until puffed and brown.

By Sharon Obey at The Village of University Meadows

 

Ingredients:

 

Directions:

Preheat oven to 400. Peel and slice bananas in half, place flat side down in pan. Rinse berries and toss with 1 Tbsp flour, sprinkle berries over bananas. In a medium bowl, add 4 Tbsp of flour, oats, sugar, and spices. Stir to blend. Cut butter, add to bowl, and mix until crumbly. Spread crumbs over fruit. Bake 10-15 minutes or until crumble is golden. Serve with whipped cream.

By Marjorie Covert at The Village of Westland

 

Ingredients:

 

Directions:

Combine first 5 ingredients in saucepan. Heat to boiling, stirring constantly. Simmer for 5 mins. Pour into 6 c. Baking dish. Combine biscuit mix and milk. Spoon over rhubarb, drizzle with melted butter. Sprinkle with sugar and orange rind. Bake 425 degrees 20 mins. Serve warm.

By Marlena Tunstall at Hartford Village

 

 

Ingredients:

 

Directions:

Preheat oven to 325 degrees and flour a 10 in. Tube cake pan. Beat the butter, cream cheese, both sugars until light and creamy. Add eggs on at a time, beating until blended after each addition. Add flavoring. Sift flour, measure and add salt if desired. Gradually add, beating at low speed until blended. Pour batter into pan. Bake for one hour and 15 minutes.

By Alice Finley at The Village of Our Saviour’s Manor

 

Ingredients:

Directions:

Fill ½ measuring cup with warm water, add yeast on top and let it sit. In large mixing bowl, add hot water, sugar, salt, and Crisco and stir until dissolved. Beat egg until fluffy, add to mixture after it has cooled some. Add 3 cups flour to mixture. Stir until snappy texture. Place in well-greased 1 Gallon ice cream tub with lid and wait for it to rise to double volume. Place on flat surface, dump on 2 ½ cups flour. Roll until ½ inch thick and then cut into squares. Dip each piece into melted butter. Place on baking sheet and bake at 400 degrees. Bake until golden brown (approx. 12-15 minutes).

By Dan Odom at The Village of St. Martha’s

 

Ingredients:

Directions:

Cook macaroni in boiling salted water until tender, drain. In saucepan melt butter, blend in flour, salt, and a dash of pepper. Add milk.  Cook and stir till thick and bubbly. Add onions and cheese, stir till melted. Mix cheese sauce with macaroni. Turn into 12 quart casserole. Bake in 350 degree oven for 35 to 40 minutes or till heated through.
Sprinkle to with cubed cheese and bake.

Makes 6 servings.

By Vernice Harper at The Village of Oakland Woods

 

Ingredients:

 

Directions:

Preheat the oven to 325 degrees. Mix sugar, cocoa, flour and baking soda until well blended. Add 2 eggs, milk, oil and vanilla, mix well. Slowly add the boiling water while mixing at low speed. Mixture will be very thin. Pour into a greased and floured 9 x 13 inch pan. Bake for 30 to 35 minutes.

While the cake is baking, mix ingredients for frosting.

As soon as the cake is done, remove from the oven and spread frosting evenly over the cake. Place under broiler for 1 to 2 minutes or until mixture begins to brown. Let cool before cutting.

 

Frosting:

 

By Josephine Houston at Hartford Village

 

Ingredients:

 

Directions:

Cream together shortening, margarine, and sugar in a large bowl. Add eggs 1 at a time, beating after each addition. Sift together baking powder and flour; add 1 spoonful at a time alternately with milk. Add flavor and stir in pineapple with juice. Blend well and pour batter into a well greased 10” tube pan. Place in cold oven and bake at 325 for 1 1/2 hours or until done. Let stand a few minutes in pan and remove with care.

 

Topping:

¼ C margarine

1 C crushed pineapple, drained

1 ½ C powdered sugar

 

Directions:

Mix together and pour over cake while it is still hot.

By Darlene A. at The Village of Hampton Meadows

 

Ingredients:

 

Directions:

In a large saucepan, combine the brown sugar, cornstarch and cinnamon.  Stir in water until smooth, add peaches, cook and stir over medium heat until mixture comes to a boil.  Cook and stir 1 to 2 minutes longer until thickened.  Remove from heat, stir in lemon juice and butter.  Set aside. In large bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy.   Gradually add salt and 1/3 cup sugar, beating until thick and lemon colored.  Stir in milk.  Dip bread into egg mixture, soak for 1 minute.  Place slices in greased 11 x 7 inch baking dish.  Spoon peach mixture evenly over bread layer.  Pour remaining egg mixture over peaches.  Bake at 350° for 25-30 minutes or until center is set.

Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form.  Gradually beat in remaining sugar 1 Tablespoon at a time on high speed until stiff peaks form.  Spread over hot pudding, sealing edges to pan.  Bake 10 to 15 minutes longer or until meringue is golden brown. Serve warm.  Makes 8 servings

By Barb Holman at Lynn Street Manor

 

Ingredients:

2 C. (8 oz.) Shredded cheddar cheese6 Large Eggs, well beaten

 

Directions:

Preheat oven to 350̊ Grease a 13×9-inch baking dish. Combine cheese, egg, evaporated milk, salt, and black pepper in a large bowl. Add potatoes, onion, bell pepper, and bacon/ham; mix well. Pour the mixture into the prepared baking dish. Bake for 60 to 65 minutes or until set.