During the holidays, casual entertaining is the norm with friends dropping by for a visit or a group coming over after a game or outside activity. Easy to prepare snacks that can be eaten around the table or coffee table allow the visiting to continue.
From our Christmas contest, our readers sent in innovative ideas. One great grandmother shared “that it was best for her to have an open house with buns, turkey, mince tarts, Christmas cake and an eye-pleasing dessert on the ready in case the children and grandchildren pop in.” Other readers shared that their families now rent community halls in which to hold their family festivities. Each family brings some food items and they have snacks while they play games and then have a big traditional Christmas meal.
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Our church ladies had a “Christmas in November” lunch of appetizers and sweets. We shared the recipes in a little cookbook that will be handy for our holiday entertaining. Here are a few of my new favourite appetizer recipes. Most of them are made with ingredients that are on hand or could be made ahead and taken to a family gathering.
Hot dip loaf
This is like a cheese fondue in a bun. It goes well with a tray of vegetables such as broccoli, cauliflower, celery and carrot pieces. Also, have crackers and bread chunks available to dip.
2 packages (8 oz.each) 500 g
cream cheese, softened
1 cup mayonnaise 250 mL
1 1/2 cups grated 375 mL
cheddar cheese (older
cheese adds more flavour)
1 can flaked ham, crab 184 g
or shrimp
4 chopped green onions
1 loaf French bread
parmesan cheese
Cut the top off the loaf of French bread and hollow out the loaf, leaving about a half inch (one cm) shell. Cube what you have removed to be used for dipping later and return to a plastic bag to prevent drying out.
Mix together the cream cheese and mayonnaise. Stir in the cheddar cheese, ham and onions. Mix well and fill the hollowed-out loaf. Set on a piece of tin foil and wrap the foil up the sides of the bread, leaving the top open. Bake one to 11/2 hours at 350 F (180 C). Sprinkle with parmesan cheese and serve.
Last minute fruit kabobs
These are made with small fruit pieces about half an inch (one cm) in size. Put three items on each cocktail toothpick for a colourful and healthy appetizer.
Suggested groupings:
- Orange section (cut in half), ham cube, pineapple chunk.
- Maraschino cherry, pineapple chunk, ham chunk.
- Apple wedge (brown sugared), tiny cooked sausage, apple wedge.
- Maraschino cherry, cheese cube, ham cube.
- Pineapple chunk, stuffed olive, cheese cube.
Other suggestions that could be added to any of the above suggestions are pickled onions, small shrimp or small mushrooms.
Cheesy pizza dip
This is a warm pizza variation of the classic surprise spread. This is a good alternative for those who can’t eat or don’t like seafood.
1 package (8 oz.) 250 g
cream cheese, softened
1/2 cup pizza or 125 mL
spaghetti sauce
1/2 cup mozzarella 125 mL
cheese, shredded
2 tablespoons 25 mL
parmesan cheese, grated
2 tablespoons 25 mL
chopped red pepper
2 tablespoons 25 mL chopped green pepper
2 tablespoons 25 mL
chopped tomato
1 teaspoon 5 mL
Italian seasoning
Spread the cream cheese onto the bottom of a microwaveable nine inch (22 cm) pie plate. Cover this with the
sauce and top with the remaining ingredients.
Microwave on high for two minutes or until heated through.
Serve with crackers and assorted cut-up fresh vegetables.
Adapted from Kraft Canada, What’s Cooking, Festive 2007.
Nanaimo bars – low calorie version
This is a Canadian recipe that uses Bird’s custard powder. This particular recipe is made using Splenda granular, a low calorie sugar substitute. It is adapted from More Splendid Desserts by Jennifer Elloff.
Base:
1 cup graham wafer 250 mL
crumbs
1/2 cup Splenda granular 125 mL
1/3 cup unsweetened 75 mL
medium-flaked coconut
2 tablespoons cocoa 25 mL
1/4 cup butter, melted 60 mL
1 egg, beaten
Custard layer:
2 teaspoons 10 mL
unflavoured gelatin
2 tablespoons cold 25 mL
water
3/4 cup Splenda granular 175 mL
1/4 cup Bird’s custard 60 mL
powder
2 cups 1 or 2 percent 500 mL
milk
Chocolate layer:
2 ounces semisweet 55 g
chocolate
2 tablespoons butter 25 mL
1/4 cup Splenda granular 60 mL
2 tablespoons 2 25 mL
percent evaporated milk
Base: In a bowl, combine graham cracker crumbs, Splenda granular, coconut and cocoa; stir in butter and egg. Press into an eight inch (20 cm) square cake pan. Bake in a 350 F (180 C) oven for eight to 10 minutes. Allow to cool.
Custard layer: In a cup, stir gelatin with cold water; set aside to soften. In a heavy saucepan combine Splenda granular and custard powder; gradually whisk in milk until smooth. Bring to boil over medium heat, stirring constantly. Remove from heat. Stir in softened gelatin. Cover surface with plastic wrap; cool slightly. Pour carefully over crust. Refrigerate 20 minutes or until set well, before adding next layer.
Chocolate layer: In a small saucepan, melt chocolate with butter over medium heat. Stir in Splenda granular and milk until smooth. Spread gently over the custard layer. Refrigerate.
I found that there was some moisture on the surface of the custard. I used a paper towel to absorb this before adding the chocolate layer.
Yield: 25 squares.
Amazing Race gift hunt
The grand prize winner of our Innovative Christmas Ideas Contest was Stephaneé Ruszkowski of Prince Albert, Sask. With a large family of children and grandchildren, she said it was stressful to find gifts that were useful, reasonably priced and didn’t just add to the excess of gifts. She said she didn’t feel right about just handing out envelopes of money. The solution was the Amazing Race gift hunt in their farm’s bin yard, which is a few acres in size.
“Beforehand bonfire makings are brought in and about 30 large bales are scattered randomly. Everyone bundles up and heads out where they are each given a number, an alphabet letter and a line from ‘Twas The Night Before Christmas.
They must find the matching number, letter and line stuck into one of the round bales. Then they come back to the fire for some hot cocoa and their package that contains money, candy and nuts. It gets us all outside together and as long as there isn’t a raging blizzard, we’re really looking forward to our new tradition. It sure simplifies and destresses the whole gift giving scene.”
Organization helps hostess
Pat Muir of Central Butte, Sask., shared that there are 20 who gather at her house so they have devised a plan that makes her work much easier. Basically it is:
- Two or three people plan the menus for the days they will be together.
- Everyone looks at the menu and says what they will bring or will make at Muir’s house.
- Menus are posted on the fridge. That way, before each meal, anyone can go to the kitchen and begin the preparations.
- The people not involved in the prep of the meal are responsible for the cleanup. The older children also help.
- Job lists are also posted and people choose one to do while they are there such as tidy the back entry, garbage detail and clean the kitchen floor.
- As each family leaves, they strip their beds and tidy the room they occupied during their stay.
Reason for the season
Johanna Kohle of Wakaw, Sask., shared that they like to keep their celebrations simple and low key. They draw names each year when they are together for the person whose gift they will give the next year.
Their meal is traditional turkey and all the trimmings with each member of the family bringing one food item.
“We also keep Christ the centre of our celebrations trying to instil the real meaning, or the reason for the season, into our children and grandchildren. We do this by giving to those less fortunate, by helping with the food bank and donating money or toys to the food bank. After our meal, we all attend our church service.”
Another reader shared that each family member bought a gift that will help those in other countries such as garden seeds, medical supplies or clean water wells.
Many organizations such as World Vision, Oxfam and Samaritans Purse have catalogues that provide opportunities to do this.
Christmas greeting
However you choose to celebrate the Christmas season, we want to wish all of you a very happy and healthy Christmas time. We appreciate all of our readers and enjoy your response to our columns through your letters and e-mails. We especially appreciate the occasions when a reader meets us personally and shares a comment or question. We look forward to hearing from you in the new year and wish each of you and your families a wonderful 2008. – Betty Ann Deobald, Alma Copeland, Barb Sanderson and Jodie Mirosovsky, TEAM Resources.
Cleaning a suede jacket
Dear TEAM: Would you please let me know how one can clean a suede jacket? It just needs a light cleaning. Any information you can give me will be appreciated. – Fran, e-mail.
Dear Fran: Here are a few suggestions that might help with cleaning a suede jacket. One of the best ways is to use a suede brush or suede block to give the article a light brushing and to restore the knap. If the suede is shiny, use a little piece of 120 grit sandpaper to bring up the knap. Another idea is to use another piece of suede to rub the knap up or to clean a soiled area.
To remove grease marks, try a little undiluted white vinegar on a soft cloth. Brush the nap into position and allow it to dry out of direct sunlight, and then brush it again. If the knap is heavily flattened, steam lightly over a pan of boiling water, but do not allow the garment to get too wet. Air dry and then brush well to raise the knap.
One suggestion I found but have not tried, to remove makeup stains from a suede jacket collar, is to rub the stain with a crust of bread. I would assume that you would then brush it to remove the crumbs.
I hope these suggestions will give your jacket a fresh appearance.
