Here are some other great recipes...

Chicken With Rice And Spanish Olives

Friendship Tea  

Holiday Ham Gravy

Spicy Green Beans

Taco Dip

Vegetable Medley

Christmas Corn Pudding

Rum Cream Sauce

Tommy Compo's Kill-It-Or-Cure-It-Cold Remedy

Christmas Breakfast

Leftover Turkey and Wild Rice Soup

Chicken With Rice And Spanish Olives Quick-cooking rice works wonderfully in this. Serves 4 (generously)

Prep time 6 mins cook time 9 to 11 mins

  • 1 pound skinless, boneless chicken breast, cut into small chunks
  • 1/4 t pepper (or to taste)
  • 3 tbs olive oil
  • 1 lg onion, coarsely chopped
  • 1 c diced smoked ham
  • 3 garlic cloves, minced
  • 2 c quick-cooking rice
  • 2 c reduced-sodium chicken broth
  • 1 c sliced green pimiento-stuffed olives

1. Season chicken with pepper. In lg skillet, heat 2 tbs oil over med-high heat. Add chicken and cook, turning once, until brown outside and white but still moist in center, 4 to 6 mins total. Remove with tongs to platter, leaving drippings in pan.

2. Reduce heat to med and add remaining 1 tbs oil to skillet. Add onion and ham and cook, stirring frequently, until both are lightly brown and onion begins to soften, about 4 mins. Add garlic and cook, stirring, until fragrant, about 1 min.

3. Add rice and stir to coat with oil. Pour in chicken broth and bring to boil over high heat. Distribute chicken over rice, cover and remove from heat, and let stand until rice is tender and liquid is absorbed, about 5 mins. Stir in olives before serving.

MacKenzie Raye Van Cleef

Hot Spiced Tea (I call it Friendship Tea)

Bring 6 cups water, 1 stick cinnamon and 1 teaspoon whole cloves to boil: add 2 Tablespoons tea ( 2 tea bags). Cover and steep 5 minutes.

Remove cinnamon stick and cloves.

Bring 3/4 cup orange juice, 2 Tablespoons lemon juice and 1/2 cup sugar to boil. Add to tea mixture. Stir & serve.

Courtesy of Allene Frances, author of "Hold Back Time" and "Ritual Sacrifice." Visit Allene's author page by clicking here.

Spicy Green Beans

Put two 16-oz cans of blue lake or Italian cut (my favorite) green beans (drained) into a skillet. Add 8 oz. of canned sliced mushrooms, drained. Add: Cajun spice - sprinkle to taste (we sprinkle a LOT), and pepper - sprinkle to taste (we sprinkle a LOT), and salt - sprinkle to taste, and 2 cups butter. Simmer until the liquid is almost evaporated.

These are the perfect accompaniment for a large holiday ham, roast or turkey. But it's not for the faint of heart. <G>

Courtesy of Elaine Hopper, author of "Over The Moon/My Baby Too." Visit Elaine's website by clicking here.

Holiday Ham Gravy

Bake a ham. Take the juice from the ham and mix it with brown gravy AND instant mushroom gravy mix. Add one-half cup milk to the sauce. Bring sauce to a boil.

Serve with ham, stuffing, or mashed potatoes.

Courtesy of Elaine Hopper, author of "Over The Moon/My Baby Too." Visit Elaine's website by clicking here.

Vegetable Medley

Dice two large carrots, two onions and 4 sticks of celery and steam until almost tender. Dice and add half a capsicum, and a cup each of broccoli and cauliflower florets. Add 100 grammes of peas if you like.

Meanwhile, chop 200 grammes of mushrooms and 100 grammes of chicken and brown it in a pan. If you like, add the lean of two bacon rashers.

Boil 100 grammes of pasta in water with one tsp of chicken stock powder.

When everything is cooked, combine in a bowl with 1/2 tsp of curry powder, one tbs of tomato paste and two more tsp of chicken stock powder.

This makes a quick and delicious main course and is perfect for those who are watching their weight. To make the vegetarian version, omit the stock powder and chicken and double the mushrooms!

Courtesy of Sally Odgers, DiskUs Publishing author of "Shakedown." Check out Sally's book by clicking here.

TACO DIP
  • 1 8oz pkg. of cream cheese
  • 2 tbsp. of salad dressing
  • 1 bottle of Mild Salsa sauce (12-16oz)

Mix together and refrigerate over night.

Add:

  • 1 large onion
  • 1 large green pepper
  • 1 large tomato
  • 1 8 oz. pkg. of shredded cheddar cheese
  • 1 8 oz. pkg. of shredded mozzarella cheese

Stir together in large bowl with salsa mixture and serve on crackers.

Courtesy of Glenda Tudor, author of "Colorado Spitfire." Visit Glenda's site by clicking here.

Christmas Corn Pudding
  • 1 can creamed corn
  • 2 eggs
  • 1 1/2 T. flour
  • 1 tsp. sugar
  • 1/2 tsp. salt; dash pepper
  • 1/2 cup milk
  • 1 tsp. melted butter

This is an easy recipe, but steps must be followed in order for best results.

Preheat over to 325 degress. Grease 1 1/2 qt. casserole dish with Pam Spray.

Beat eggs until thick. Add corn. In a separate bowl, combine flour, sugar, salt & pepper. Stir milk into dry mix; blend in melted butter. Combine with corn mixture. Beat well. Pour into dish. Bake 1 hour 20 mns., or until knife in center comes out clean.

Courtesy of Robin Bayne, author of "The Will of Time." Visit Robin's author website by clicking here.

Rum Cream Sauce which can be served with either Christmas

Pudding or berry fruit.

  • 3/4 cup rum or brandy
  • 1/4 cup sugar
  • 2 egg yolks
  • 1/2 pint cream

Combine rum and sugar and allow to stand 1 hour. Beat egg yolks until

thick and creamy and add gradually to rum mixture, beating well. Cover and

stand 1 hour. Just before serving whip cream and fold into sauce.

Courtesy of DiskUs Publishing author Joanie MacNeil. Check out Joanie's "Desperate and Dateless" and "A Traditional Affair" by clicking on the titles. Visit Joanie's personal page by clicking here.

Tommy Compo's Kill-It-Or-Cure-It-Cold Remedy:

2 oz. of rum (can substitue Chianti wine or whiskey or, for those who don't drink, apple cider); two tablespoons of molasses; one tablespoon of brown sugar; one tablespoon of oleo, one cinnamon stick; four cloves; one small piece of ginger root or a piece of crystalized ginger; a wedge each of lemon and orange and lime; and four ounces of water. Heat all until boiling; let cool until of drinkable stage. It's best to drink this slowly while in bed.  It will help to 'sweat' the cold away.

Courtesy of Charlee Cömpo, author of "Windfall." Visit Charlee's site by clicking here.


CHRISTMAS BREAKFAST

When I was growing up, we would get up and open our stockings filled with fruit, nuts and little gifts like barrettes and socks. Then we'd eat breakfast and clean up before my Dad would play Santa and pass out the gifts. It's a wonderful memory filled with laughter and teasing as Mom and Dad would want just a half-cup more of coffee once the breakfast dishes were done! It made Christmas morning last! Mom always made this special breakfast for us.

  • Round steak cut into bite-size cubes (enough for however many people you're having to breakfast)
  • White flour
  • Olive Oil (1-2 tbsp)
  • 2-3 onions, chopped
  • 1 glove of garlic, chopped
  • Water
  • Cornstarch
  • Salt (a pinch)
  • Pepper (a generous grinding)
  • Toast

Coat the steak bites in flour and put in a frying pan (an electric one works well) where olive oil has heated. It will splatter so be careful. Cook the steak until it is browned through. Add the chopped garlic and onions and brown. Pour the water over - enough to cover the meat and onions generously. Turn back the heat and let the mixture simmer for a couple of hours. Check often, stir and add water as needed to keep meat covered. Make a blend of cornstarch and water and add to the bubbling mixture slowly. This will thicken it into a gravy. Add salt and pepper to taste and let warm through while you make toast. Put a generous ladle of the steak mixture on toast on each plate. Serve with extra toast to sop up the gravy and juice and tea or coffee.

This can be made the night before and it can simmer while Mom and Dad get the Christmas presents wrapped! Reheating the next morning does not take long.

Courtesy of Libby McKinmer, author of "Betrayed by Love." Visit Libby's website by clicking here.

LEFTOVER TURKEY AND WILD RICE SOUP
  • 3 (10 3/4 oz) cans condensed chicken broth
  • 2 cups water
  • 2 boxes Rice-a-Roni Long Grain and Wild Rice with Herbs (Original)
  • 1/2 cup margarine or butter
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp poultry seasoning
  • 1/8 tsp pepper
  • 2 cups half-and-half
  • 1 1/2 cups cubed, cooked turkey
  • optional: 8 slices bacon, crisply cooked and crumbled
  • 1 TBSP chopped pimiento
  • 2 to 3 TBSP dry sherry

In Dutch oven, combine chicken broth and water. Add rice and seasonings packets. Bring to a boil. Reduce heat.

Cook until rice is tender, about 25-35 minutes.

In saucepan, melt margarine; stir in flour, salt, poultry seasoning and pepper. Cook 1 minute, stirring constantly,

until smooth and bubbly. Gradually stir in half-and-half; cook until slightly thickened, stirring constantly. (Note: if your rue heats too quickly and the flour isn't incorporating nicely, reduce heat slightly and start adding the half-and-half slowly, alternating with the flour until it becomes smooth.) Slowly add half-and-half mixture into rice mixture, stirring constantly. Add remaining ingredients. Heat gently, stirring frequently. Do not boil. 8 servings

Courtesy of  DiskUs author, Karen Wiesner, featured in "Mistletoe Marriages." Click here to find out more about that anthology. Or, click here to visit Karen's personal website.

 

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