Christmas Recipes

Christmas Breakfast Casserole

Serving Size  : 6

    1      pound         ground pork
    1      small         onion — chopped
    1      clove         garlic — minced
    1      teaspoon      salt
    1/2  teaspoon      Italian seasoning
    1/4  teaspoon      crushed hot red pepper
    4                    eggs
    2      cups          milk
    1/4  teaspoon      black pepper
    4      cups          Italian or French bread — cut into 1″ cubes
    1 1/2  cups          shredded Cheddar cheese

1. In a large skillet, cook ground pork, onion, and garlic over medium-high
heat, stirring often to break up meat, until pork loses its pink color, about
5 minutes. Stir in 3/4 teaspoon salt, Italian seasoning, and hot red pepper.
2. In a medium bowl, whisk together eggs, milk, remaining 1/4 teaspoon salt,
and black pepper.
3. In a lightly buttered 9 x 13 inch baking dish, spread 2 cups bread cubes.
Cover with pork mixture. Spread remaining 2 cups bread cubes over pork
mixture, then sprinkle on Cheddar cheese. Pour egg mixture over all, cover
with plastic wrap, and refrigerate at least 2 hours or overnight.
4. Bake in a 350 degree oven until egg mixture is set and top is browned, 50
to 60 minutes. Let stand 5 minutes before cutting into squares to serve.

  

Christmas Roast Beef

1 (5 lb.) beef sirloin tip roast
Olive oil
Montreal Steak Seasoning
Cracked black pepper
Granulated garlic powder
Fresh or dried rosemary

Preheat oven 425º F.

Allow roast to stand at room temperature for at least 1 hour before cooking. Rub roast with a generous amount of olive oil and then sprinkle Montreal Steak Seasoning, cracked pepper, garlic powder, rubbing into the roast. Sprinkle fresh or dried rosemary on top of roast.

Place a rack in a 9″ x 13″ baking dish and then place roast on rack. Do not cover this roast. Bake for 1 hour at 425º F. Do not open oven. At the end of 1 hour, turn oven off and let the roast remain in the oven with the door closed at all times for 2 hours.

Just before serving preheat the oven to 300º F., for about 20 to 30 minutes. Roast will be a perfect medium rare and so tender you can cut it with a fork. If a less rare roast is desired, the temperature should remain the same, but the final reheating time may be increased by 20 to 30 minutes.

OYSTER STUFFING

24 slices dry bread, cut in cubes

1 pt. oysters

2 1/2 c. chopped onions

1/2 c. water

2 1/2 tsp. salt

1 tsp. sage

2 eggs, beaten

1 c. butter or margarine

2/3 c. finely chopped turkey giblets

1 1/2 c. grated apple (about 4 medium, pared)

1/4 tsp. black pepper

1/2 tsp. sugar

Heat 1/2 cup butter in a heavy skillet. Add giblets and

cook over medium heat for 20 minutes, stirring occasionally.

Drain oysters; remove any shell particles. Coarsely chop and

refrigerate until ready to use. Heat 1/2 cup butter in a large

skillet. Add celery, onions and apple; cook over medium heat

until onion is tender, stirring occasionally. Meanwhile pour

water over bread cubes. Sprinkle with a mixture of salt,

pepper, sage and sugar; toss gently. Add eggs and mix lightly.

Blend in oysters, giblets and apple mixture. Lightly spoon

into body and neck cavities of turkey. Stuffing for 15 pound

turkey.

 Print This Page