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Fantastic holiday fare

Traditional food favorites are the center of our seasonal family gatherings

February 15, 2019
By Jean Teller - GRIT Magazine , Farm News

By JEAN TELLER

GRIT Magazine

Holiday menus are made of memories. For my family, candy and cookies from Mom's deep well of terrific recipes, a roast turkey with a ham on the side, sage dressing (lots of sage, please), Aunt Mary Ethel's oysters-corn casserole, Aunt Mary Kaye's spicy pickles (great on leftover turkey sandwiches), and pumpkin pie, of course, are all on the memory-made menu.

Article Photos

Lithuanian potato pudding, or Kugeli, is a traditional treat that can be added to a family’s holiday traditions or made as a side dish for any meal as an addition to that meat and potatoes recipe file you may keep

Nothing too out of the ordinary for us over the holidays. We do have a few food traditions that go with our English heritage - roast beef and Yorkshire pudding come to mind - but overall, our food traditions are plain old meat-and-potatoes style.

Whatever your ethnic or regional traditions, keep them going, even if a particular dish isn't your favorite. Future generations will thank you.

A Lithuanian favorite, kugeli just might be something to add to that meat-and-potatoes recipe file my family keeps. I'm definitely going to try the sweet potato dish; I'm not fond of candied sweet potatoes so this recipe might be a nice compromise. The apple stack cake sounds delicious, and I'm a big fan of tea cakes (they go great with my family's English tea habit), so I will be sure to add these recipes to my collection.

Add to your family's holiday traditions with a few new ones, and watch the smiles appear around the dinner table. Enjoy!

Lithuanian potato

pudding (Kugeli)

10 large potatoes

1 medium onion

5 slices bacon

1/2 cup hot milk or evaporated milk

1/8 pound butter or margarine

5 eggs, beaten

2 teaspoons salt

1/4 teaspoon pepper

Heat oven to 400 degrees. Grease baking dish; set aside.

Peel and finely grate potatoes and onion. Cut bacon into narrow strips, and fry until crisp. Pour bacon and fat over potatoes. Add hot milk and butter (heated together) quickly to prevent potatoes from discoloring.

Add beaten eggs slowly while mixing, and add salt and pepper.

Pour into prepared pan and bake for 15 minutes.

Reduce temperature to 375 degrees and bake additional 45 minutes. Cut into squares. Serve hot with sour cream, as main course or side dish. Depth of mixture should be about 2 to 2 1/2 inches in baking dish. Can be reheated.

Sweet potato cobbler

Crust:

1 1/2 cups all-purpose flour

1/2 cup shortening

1 teaspoon baking powder

1/2 cup milk

1/4 teaspoon salt

Filling:

1 stick butter

3 cups sliced sweet potatoes

2 1/2 cups sugar

2 1/2 cups water

2 tablespoons flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Heat oven to 350 degrees. Mix crust ingredients. Roll out and cut into strips; set aside.

Melt butter in 9-by-12 1/2-inch baking dish. Cover with sliced sweet potatoes. Top each way with strips of dough.

Combine sugar, water, flour, cinnamon, and nutmeg. Pour over pie. Bake for 1 hour.

Sweet potato cobbler

2 pounds sweet potatoes, peeled and sliced 1/4 inch thick

3 1/2 cups water

1 1/2 cups sugar

3 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Butter or margarine

Pastry, from recipe of your choice

3/4 cup melted margarine

Whipped cream

Heat oven to 400 degrees.

In saucepan, cook sweet potatoes in water until crisp tender, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid.

Layer potatoes in greased 13-by-9-by-2-inch baking dish. Add reserved liquid.

Combine sugar, flour, cinnamon, nutmeg, and salt. Sprinkle over potatoes and dot with butter.

Roll out pastry and place over filling. Cut slits in top and brush with melted margarine. Sprinkle with additional sugar and nutmeg.

Bake 30 to 35 minutes, or until top is golden. Top with whipped cream and serve.

Apple stack cake

1 cup sugar

1 cup butter or margarine

1 cup molasses

3 eggs, beaten

4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup milk

2 1/2 cups apple butter or cooked dried apples

Confectioner's sugar

Heat oven to 375 degrees. Grease and flour three 9-inch cake pans; set aside.

Cream sugar and butter; stir in molasses and eggs.

In another bowl, combine dry ingredients.

Add to butter mixture alternately with milk. Blend well.

Spoon half the batter into prepared pans. Bake 15 to 20 minutes, or until cakes pull away from pan. Cool layers on racks and repeat process with remaining batter.

Spread apple butter between layers and dust top with confectioner's sugar.

Old-fashioned tea cakes

1 cup sugar

1 1/2 sticks margarine

2 eggs

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

Combine sugar and margarine, add eggs and vanilla. Sift flour, salt, and baking powder. Add to sugar mixture.

Chill for one to two hours. Roll on floured board and cut with cookie cutters. If dough is sticky, add a little extra flour. Bake at 375 degrees to 400 degrees.

They bake quickly. Yields about 3 dozen cookies.

Excerpted from Grit, Celebrating Rural America Since 1882. To read more articles from Grit, please visit www.grit.com, or call 866-803-7096. Copyright 2019 by Ogden Publications Inc.

 
 

 

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