Sunday, December 13, 2009
At this time of year many of us are looking for tasty dishes to take along to holiday parties. I thought I would list some family favorites.
Cocktail Sausages in Hot Horseradish Cream
2 – 16 oz packages Li’l Smokies or other cocktail sausages
1 cup sour cream
1 cup mayonnaise (I use Hellman's)
2 T. prepared horseradish such as Inglehofer's
Cook the sausages per the package directions and place in a chafing dish or slow cooker to stay warm. Heat the sour cream and mayonnaise together over medium-low heat or on low power in the microwave until the mixture begins to bubble around the edges. Don’t let it boil or the sour cream may separate. Remove from the heat and stir in two tablespoons of horseradish. Pour over the sausages and serve with toothpicks for spearing.
My mother used to substitute little meatballs for half of the sausages. If you use raw grated horseradish, start with about two teaspoons and add to taste. It should make you aware of its presence but not be overpowering.
Cucumbers in Creamy Dressing
“Peel and slice thin 4-6 cukes. “ “ “ 1 large onion. In enamel or pottery bowl sprinkle with salt – leave 1-2 hours. Drain – rinse – drain. Creamy Dressing – 1 ½ c. Miracle Whip, 2-3 T vinegar, ½ c. sugar (I use ¼ ). Pour over cukes – chill 2-3 hours.”
(The above is transcribed from my mother’s handwriting. I haven't had this in years but it's very, very good, and an excellent way to dress those sorry bland excuses for cucumbers that are all you can find in the stores at this time of year).
8 – 10 eggs
2 T. soy sauce
2 t. star anise
1 stick cinnamon
2 t. black tea leaves (about 1 tea bag)
1 t. sugar
1 t. salt
Cover eggs with cold water to a depth of 1 inch. Bring to a boil, cover the pan and reduce the heat. Simmer for 10 minutes. Rinse them in cold water until they are cool enough to handle, and drain. Tap the eggshells gently all over with the back of a spoon until they are a network of fine cracks. Return the eggs to the saucepan and add the remaining ingredients and 2 cups of cold water. Bring to the boil again and reduce heat. Simmer, covered, about two hours, adding boiling water to keep eggs covered, if necessary. Drain and chill well. Peel the eggs before serving them.
Bleu Cheese Dip
From the spousal unit’s mother, and simplest of all. Mix a 2-cup carton of sour cream with half a package of crumbled bleu cheese (about 2 ounces). Allow to sit for about fifteen minutes to let the bleu cheese work. This is delicious with chips, pretzel and raw vegetables but the bleu cheese flavor gets more pronounced the longer it sits. Best eaten the same day, and if you thin this with a little mayo it’s a great dressing for a wedge of iceberg lettuce.