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The Victoria GAZETTE |
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Pesto Feta Dip♫ from Georgia Kandiko, alto 8 oz. jar pesto 8 oz. crumbled feta cheese 8 oz. can diced tomatoes 3 rounds of pita bread In a small baking dish (I use a pretty one), sprinkle feta cheese. Spread peso on top of cheese. Pour tomatoes on top of cheese. Bake at 350 degrees until cheese is bubbly, about 20 minutes. Cut pita rounds into 6 triangles each and place on serving tray. Have guests dip bread into hot cheese dip.
Writes Georgia, "I like these recipes because they are fast and easy. My family's most cherished Christmas Day food tradition is having me make homemade noodles and Party Potatoes (mix and bake: hash browns potatoes, butter, cheddar cheese, cream of celery soup, with crushed corn flakes mixed with butter on top). "I am an alto who has been singing with the St. Victoria Choir for nine years. My favorite Christmas choir piece is singing Silent Night with Night of Silence. I think the harmony is so beautiful. I do not get butterflies in my stomach before the Christmas Concert. I have always loved singing."
Mom's Rye Bread Pizzas♫ from Judy Janish, soprano 1 loaf cocktail rye bread 1 lb. Jimmy Dean hot pork sausage 1 lb. Velveeta cheese, cut into cubes 1 lb. quality ground beef 1 Tblsp. oregano Brown meats together and drain well. Add oregano and cubes of Velveeta while meats are still warm. Stir until cheese is melted. Spread the meats/cheese mixtures on slices of the rye bread and place on a large cookie sheet. The pieces can be close together. Bake 10 minutes at 375 degrees. You can also freeze prior to baking, and bake right right before you are going to serve. Once the meat/cheese mixture is frozen on the rye breads, you can take the pieces off the cookie sheet and store in a ziplock bag with wax paper between layers.
Writes, Judy, "I like this recipe because it was one of my mom's favorite recipes to have on hand for any time. Frequently there was a bag of these in the freezer. She always made them for the family appetizer buffet when we gathered for Christmas. My mom died in 2004, but I continue to make Mom's Pizzas for our family gathering."
Veggie Pizza Spread♫ from Judy Janish, soprano 1/2 cup sour cream 1/3 cup mayonnaise 4 oz. cream cheese 1 small pkg. Hidden Valley (dry) Ranch Dressing 1 tsp. dill weed seasoning. Mix all together. Then add every kind of chopped vegetable you like -- broccoli, carrots, onions, etc. -- and some shredded cheddar cheese. Serve as a spread with crackers or breads.
Writes Judy, "I like this recipe because it's a little something different, yet the same ingredients as Veggie Pizza. It's just as tasty, but much easier to make and take to a gathering or to serve at your own house! It's based on the well known Veggie Pizza recipe with an adaptation which is to chop all the veggies and put them in the sour cream/mayo mixture and serve it as a spread for on crackers or breads. This same idea works well for pickle and ham wraps: mix everything together and serve with sturdy crackers!"
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December 2013 |
