Milestone Food Network – Recipes and Project Management

December 17th, 2012 by Scott Leave a reply »

“It’s the most wonder-ful time of the year!” so says the famous Christmas song sung by Andy Williams.  I happen to agree.

I’m sure by now you all have seen our Holiday postcard for 2012.  In tribute to some of our favorite chefs and the season, we are cooking up some good things here at Milestone and we thought we’d share a recipe or two with you.

Happy Holidays from all of us!

Happy Holidays from all of us!

First up is an alternative to eggnog that is a holiday tradition in my house – Brandy Milk Punch.  I believe this originated somewhere in New Orleans, but the recipe here is one I received years ago from my aunt, Pam Klawitter:

Brandy Milk Punch

Ingredients:

  • 1 ¾ – 2 cups brandy
  • 1 ½ pints half & half
  • 1 ½ pints heavy cream
  • 1 tsp. vanilla
  • 8 tsp. powdered sugar
  • 1 ½ pints vanilla ice cream

Directions:

  1. Mix together brandy, half & half, cream, vanilla, and powdered sugar.
  2. Cover and chill for 3-4 hours or more.
  3. Whisk mixture thoroughly and add vanilla ice cream.
  4. Return to refrigerator for 1-2 or more hours.  Sometimes I serve it right away.
  5. Stir/whisk thoroughly before serving.

Yield:  Approximately 2-3 quarts.  Recipe can be halved or doubled.

Need a little snack to go with that Christmas cheer in a glass?  How about some homemade Peanut Brittle?!  This recipe comes from the mother of one of my elementary school classmates, Ms. Sharon Francis.  Wherever you & Meredith are now Ms. Francis, thank you!

MPM Carrot Crew

Microwave Peanut Brittle

Ingredients:

  • 1 cup sugar
  • ½ cup light Karo syrup
  • 1 cup raw peanuts, unsalted
  • 1/8 tsp. salt
  • 1 tbsp. butter
  • 1 tsp. baking soda

Directions:

  1. In a large microwavable bowl, mix together sugar, Karo, and peanuts.
  2. Microwave on high for 4 ½ minutes.  Remove and stir.
  3. Microwave on high for 4 ½ minutes.  Remove and stir.  Add in salt and butter.
  4. Microwave on high for 2 ½ minutes.
  5. Remove and stir in baking soda.  Stir until light and foamy.
  6. Pour mixture onto greased cookie sheet.
  7. Allow to cool, then break apart.

NOTE:  This recipe should not be doubled.  You must make it twice, which I do as it disappears very quickly.

Yield: 8-16 ounces.

As I never could figure out how to cook a turkey and have found that others will do it for you and quite well, I give you the recipes for three of my favorite holiday side dishes:

Green Bean Casserole – everyone has a recipe for this, but I love the one my Mom, Mary Klawitter, makes with a bit of soy sauce.

Green Bean Casserole

Ingredients:

  • 1 1/3 can French’s onions
  • 2 cans green beans
  • 1 can cream of mushroom soup
  • ½ cup milk
  • 1 tsp. soy sauce
  • dash pepper

Directions:

  1. Mix together all ingredients, reserving a small amount of the onions.
  2. Bake at 350° for 25 minutes.
  3. Top with the reserved onions and bake for 5 minutes longer.

Yield:  Serves 4-6 as a side.

Potato Casserole – mashed potatoes are awesome, but if you want something a little different, these are great too – from the kitchen of my Mom’s friend, Elizabeth Bales.

MPM Carrot Crew

Potato Casserole

Ingredients:

  • 1 bag refrigerated, shredded hash browns
  • 1 ½ stick oleo
  • 8 oz. sour cream
  • ½ cup green onion, finely chopped
  • 1 can cream of chicken soup
  • 1-2 cups cheddar cheese, shredded
  • 3-4 cups Special K cereal, crushed
  • salt and white pepper to taste

Directions:

  1. Melt oleo and pour over potatoes.
  2. Add sour cream, green onion, and seasonings.  Mix well.
  3. Add soup and cheese.  Combine well.
  4. Spread mixture in 9 inch casserole dish (individual ramekins also work).
  5. Melt ½ stick oleo and add to Special K.  Spread on top of potato mixture.
  6. Bake at 350 degrees for 30-40 minutes.  (Check and cook longer if needed.)

Yield: 4-6 side servings.

Last, but certainly not least, Yummy Macaroni & Cheese (like Luby’s makes only better IMHO).  Can’t remember where I first found this recipe, but I’ve tweaked it a bit over the years and it always gets rave reviews.

MPM helping the Houston Food Bank

Luby’s-like Macaroni & Cheese

Ingredients:

  • 8 oz. dry elbow macaroni
  • 2 tbsp. nonfat dry milk
  • 2 tbsp. flour
  • 1 tbsp. butter, melted
  • 1 ¼ cup boiling water
  • 3 cups American cheese, grated (I buy a block and grate it myself.  It can usually

be found near the Velveeta.)

  • ¼ tsp. salt

Directions:

  1. Cook macaroni according to package directions.  Drain & set aside.
  2. Heat oven to 350°.
  3. In a large bowl, mix dry milk, flour, and butter.  Gradually add boiling

water, beating constantly.

  1. Add 1 ½ cups cheese and continue beating until smooth and creamy.
  2. Stir in cooked macaroni, 1 cup of the remaining cheese, and salt.
  3. Transfer to lightly greased 9×9 or 13×9 baking dish.  Cover tightly with foil.
  4. Bake for 25 minutes.
  5. Remove foil and sprinkle with remaining cheese.
  6. Return to oven and bake until cheese melts.

Yield: 6-8 servings.

Moving on to desserts…the best part of the meal for many of us.  For those who don’t know me, I confess that I am a very poor speller (thank God for spell check among MANY other things) and I can never remember whether dessert is with one “s” or two.  I even misspelled it on the dinner menus for the rehearsal dinner for our wedding.  After that a friend gave me a trick to this one – you don’t want as much desert as you do dessert, so more “s’s” please!

This simple but delicious Apple Crumb Pie is from the mother of my best friend growing up, Ms. Judy Rader.

MPM helping the Houston Food Bank

Apple Crumb Pie

Ingredients:

  • 1 refrigerated pie crust
  • 4 large Granny Smith, Wine Sap, or Delicious apples, peeled and chopped
  • 1 cup sugar divided
  • 1 tsp. cinnamon
  • ¾ cup flour
  • 1/3 cup butter/oleo

Directions:

  1. Mix ½ cup of the sugar and cinnamon together.
  2. Place apples in prepared pie crust.  Sprinkle with the cinnamon/sugar mixture.
  3. Sift remaining ½ cup sugar with the flour.
  4. Cut in butter/oleo with a fork or pastry cutter.
  5. Sprinkle crumble mixture over apples.
  6. Cover crust edges.
  7. Bake at 400° for 40-50 minutes.

Yield: 6-8 servings.

Christmas just isn’t complete without cookies.  My mother-in-law, Eve LaTulipe, makes these cookies for me every year.  There is only one problem with these little babies, they are addictive!  OMG!

Cake Mix Cookies

Ingredients:

  • 1 box cake mix – any kind (I use devil’s food)
  • ¼ cup peanut oil
  • 2 eggs
  • 1 tsp. vanilla flavoring, not extract (or preferred flavoring to match cake mix)
  • ¾ to 1 cup powdered sugar

Directions:

  1. Preheat oven to 325º.
  2. With an electric mixer, combine the cake mix, peanut oil, eggs and flavoring

together.  Beat together until well mixed.

  1. Refrigerate 2 hours.
  2. After dough has chilled, gather dough by teaspoonfuls and roll into small

balls (about 1 inch in diameter).  Put un-used dough back in the refrigerator.

  1. Roll cookie balls in the powdered sugar.
  2. Place balls on ungreased cookie sheet.
  3. Bake 8-10 minutes, cookies will flatten out after they are baked.

Yield: 3 dozen cookies.

Finally, if you have a few guests and need a morning after breakfast, here is the casserole for you.  The recipe comes from our family friend, Lynda Burgess, who used to make it when we visited them in Colorado.  They’re back in Texas now, but this dish is a winner in both cold & hot climates.

Breakfast Casserole

Ingredients:

  • 3 eggs, slightly beaten
  • 2/3 cup milk
  • 1 can cream of celery soup
  • 1+ cup American or cheddar cheese, grated
  • 2 cups frozen hash browns (do not cook)
  • 1 lb. breakfast sausage, cooked, drained, & crumbled
  • bread crumbs

Directions:

  1. Combine soup, milk, eggs, & cheese.
  2. Add hash browns and sausage.
  3. Pour into a 7×10 or 8×8 inch greased baking pan.
  4. Sprinkle with bread crumbs and additional cheese.
  5. Bake at 350º for 40-45 minutes or until set.  (NOTE: Can be made the night

before and refrigerated – if so, you may need to cook 5-10 minutes longer.)

Yield: 6-8 servings.

Everyone here at Milestone wishes you Happy Holidays to all, and to all a good night ;-)

Amy

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