Christmas Recipies

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Crown Roast of Pork

• 4 cups crumbled corn bread (about 8 muffins)
• 1/2 t thyme
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 cup butter
• 2 cups whole kernel corn
• 2 T chopped pimento
• Saute onion and green pepper in butter Combine with other ingredients

Gravy

1. Drain off drippings from roasting pan, and remove fat. Measure 3 T of drippings, add 3 T flour, and cook, stirring until bubbly. Remove from heat.
2. Add water to remaining drippings to give 1-1/2 cup volume. Stir into fat-flour mixture in pan, and stir until thickened. Season to taste

Bourbon-Pecan Roast Chicken

• 1 whole chicken-about 3 pounds
• 1/2 lemon
• salt and freshly ground pepper -- to taste
• 3 tablespoons fresh tarragon -- chopped -or 1 tablespoon dried tarragon
• tablespoon fresh rosemary -- chopped-or 1 tablespoon dried rosemary
• 4 whole garlic cloves -- peeled
• 3 small onions -- peeled
• 1/4 teaspoon paprika
• 1/4 cup broken pecans
• 1/2 cup bourbon -- divided

1. Preheat oven to 400ºF. Wash the inside cavity and outside of the chicken and pat dry.
2. Rub the cavity with the cut side of half a lemon and sprinkle it with salt and pepper.
3. Fill cavity with the tarragon, rosemary, garlic cloves, onions and paprika. Truss and tie chicken.
4. Pull up skin from breast, press pecan bits into meat; pull skin back into place. Pour 1/4 cup of the bourbon over chicken and place it on its side in the oven.
5. Roast for 20 minutes, turn to other side, add remaining bourbon, baste and roast another 20 minutes. Turn again, baste and roast a final 20 minutes. Chicken is done when thigh is pierced and juices run clear
   

Eggnog Muffins

• 3 cups flour
• 1 tablespoons baking powder
• 1/2 cup sugar
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 cup milk
• 1/2 cup melted butter, margarine or oil
• 2 teaspoons rum or rum extract
• 1 tablespoon sugar
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

1. In a large bowl, combine flour, baking power, sugar, nutmeg and cinnamon. In a medium bowl, whisk eggs, milk, oil and rum. Pour liquid ingredients over dry, stir just until mixed. Spoon batter evenly into 12 greased, 2 1/2 inch muffin cups.
2. In a small container, combine sugar, nutmeg and cinnamon. Sprinkle evenly over tops of muffins. Bake in a 400F oven for 20 minutes or until golden.

Andes Candy Cookies

• 3 C. flour
• 1 t. baking soda
• 1/2 t. salt
• 1 C. sugar
• 1 C. softened butter
• 1/2 C. firmly packed brown sugar
• 2 eggs
• 1 t. vanilla
• 1 package andes candy walnut halves (optional)

1. Combine butter and brown sugar. Mix together until creamy. Add eggs and vanilla.
2. Mix together flour, soda and salt. Blend together with butter mixture until thoroughly mixed.
3. Drop by scant teaspoonfuls 2 inches apart onto ungreased cookie sheet. Press 1/2 a candy on top of each. Cover with a scant teaspoon of dough. Top each with a walnut half and smooth the edges.
4. Bake at 375° F. for 9 - 12 minutes.