Cherished Holiday Recipes
from our kitchens to yours…
Close your eyes and think back to some of your favorite holiday memories.
Chances are they involve delicious tastes and aromas coming from the kitchen. PVM residents wanted to give you a gift this year by sharing some of their best holiday recipes to add to your holiday menu.
Mac & Cheese
by Dan Odom
The Village of St. Martha’s
1 ½ Cups of elbow macaroni
3 Tbsp. butter or margarine
2 Tbsp. all purpose flour
½ tsp. salt
2 Cups of milk
¼ Cup finely chopped onions
8 oz or 2 Cups sharp process
american cheese, cubed
Instructions: 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 1\2 quart casserole. Bake in 350 degree oven for 35 to 40 minutes or till heated through.
Sprinkle with cubed cheese and bake.
Makes 6 servings.
Pineapple Pound Cake
by Josephine Houston
Hartford Village
1 Cup margarine
½ Cup shortening
2 ¾ Cup sugar
6 Eggs, large
3 Cups flour, sifted
1 tsp. baking powder
¼ Cup milk
1 tsp. vanilla or coconut flavor
¾ Cup crushed pineapple with juice
Instructions: 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 Cup margarine
1 Cup crushed pineapple, drained
1 ½ Cups powdered sugar
Instructions: Mix together and pour over cake while it is still hot.
Imperial Cookies
by Marlene Batts
The Village of East Harbor
1 Cup oleo
(no butter)
1 Cup of sugar
1 tsp. baking soda
1 tsp. vinegar
1 ¾ Cups of flour
Instructions: Preheat oven to 300. Cream oleo and sugar, add remaining ingredients. Form into balls and flatten with a fork.
Bake 25-30 minutes
Cranberry Salad
by Donna Fisk
Village of Holly Woodlands
1 Cup raw cranberries, ground and drained
1 orange, seeds removed, ground with skin
1 Cup crushed pinneapple, drained
1 Cup celery, chopped
1 Cup walnuts, chopped
1 Cup boiling water
1-3oz. package cherry jello
1 Cup sugar
1 Tbsp. lemon juice
1/2 Cup fruit juice
Instructions: Mix and dissolve sugar with Jello in 1 cup boiling water. Add lemon juice and fruit juice. Stir in the rest of the ingredients. Pour into a large mold. Chill until set.
Note: I love to make this ahead of time, if I’m going to have baked chicken or turkey. It’s very healthy and cuts calories.
Peanut Butter Bars
by Carol White
Village of East Harbor
1 Cup butter, melted
2 Cups graham cracker crumbs
2 Cups confectioners’ sugar
1 Cup, 4 Tbsp. Peanut butter, divided
1 ½ Cups chocolate chips
Instructions: In a medium bowl, mix together the butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an uncreased 9×13-in pan.
Microwave the chocolate chips with 4 tablespoons of peanut butter on high for 1 minute. Stir, then continue microwaving and stirring every 30 seconds until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store in an airtight container in the refrigerator.
Yields 20 bars.
Escalloped Corn
by Margaret Thomas
from The Village of Holly Woodlands
1 can corn
2 Tbsp. flour, rounded
2 eggs, beaten
2 Tbsp. sugar
½ tsp. salt
½ cups milk
1-2 Tbsp. butter
pepper to taste
Instructions: Mix all ingredients, except butter, together. Place in casserole dish.
Divide Butter and place small dollops on top. Bake at 350° for 1 hour. Stir.
This is a recipe from Alice Mitchell Harris
Bev’s Famous Banana Bread
by Beverly Pack
The Village of East Harbor
½ Cup vegetable oil
1 Cup sugar
2 Eggs
3 Bananas, ripe
2 Tbsp. milk
1 tsp. vanilla
2 Cups flour
1 tsp. baking soda
½ tsp. baking powder
½ Cup chopped pecans
Instructions: Beat together vegetable oil and sugar. Then beat in eggs and bananas. The mix in milk, vanilla, flour, baking soda, and baking powder. Lastly, add pecans. Pour into a greased and floured loaf pan and bake at 350 for an hour. Cool and store overnight before cutting
Cream CheesePound Cake
by Marlena Tunstall
from Hartford Village
1 lb box powdered sugar
3 Sticks butter
6 Eggs
3 Cups cake flour
1 Cup granulated sugar
1-8oz. package of cream cheese
1 Tbsp. desired flavoring
1/8 tsp. Salt
Instructions: 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.
7up Cake
by Dan Odom
The Village of St. Martha’s
5 Eggs beat until foamy
3 sticks of soft butter
3 Cups of sugar
3 Cups of cake flour, sifted
1 Cup 7 Up (pop)
1 tsp. each of flavor: coconut,
banana, lemon, vanilla
Instructions: 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.
