merry christmas, happy holidays, happy chanukah

chess pies

these tarts are my favorite holiday goodies. i got this recipe when i was in high school from my best friend's mother, dode knepp.(some 50+ years ago)  i think that she had to make an extra recipe just for me. i have made them every year. they can be made ahead of time as they keep well in a tight container and in a cool place.

ingredients:

2 cups sugar

1 cup melted butter

4 eggs

2 teaspoons vanilla

1 1/2 cup raisins, cooked and drained

1 cup black walnuts, chopped

3 cups english walnuts, chopped

nutmeg

mix first 4 ingredients together. cook and drain raisins and add to the mixture. add all the walnuts. line muffin tins with your favorite pie crust recipe. ( i cheated and bought it this year. it took three packages of the prepared dough for this recipe)

molly the dolly is a big help



i use medium and small muffin tins. they also can be made in regular size muffin tins. i just find them too large.

this recipe made 6 dozen chess pies.

fill the pie crust  3/4 full and sprinkle with a bit of nutmeg. bake at 350 for 20 minutes or until crusts and tops are lightly browned.



enjoy!!!



crab meat spread/ an appetizer

today i was going to a party and needed to take a 'dish to pass'. i had a pound of crab meat in the refrigerator and decided to revamp an old recipe that my friend linda gave me some 40 years ago. it has always been a popular recipe. alert everyone that it contains crab meat for those that are allergic.

ingredients
 8 ounces cream cheese
4 ounces sour cream
1 cube vegetable bouillon, pulverized ( i use my mortar and pestle)
1 tablespoon fresh lemon juice
1/2 teaspoon cajun spice

12 ounces crab meat, picked and drained,(i squeeze it with my hands to get out the excess moisture)
1 cup cocktail sauce
1/2 cup chopped arugula
crackers

place first five ingredients in bowl and mix till it is blended and smooth. i use my mixer.

spread mixture in an 8 or 9 inch pie plate or similar serving piece

spread cocktail sauce on top of cheese mixture.

sprinkle with chopped arugula ( parsley can be substituted but i like the little bite of arugula)

refrigerate till ready to serve.



enjoy!

crock pot/ pot roast

this is a good recipe for this busy time of year. 20 minutes of preparation at the beginning and 15minutes at the end.today i was finishing my Christmas card as it slowly simmered away. i should say i spent the day fighting with photo shop( no lessons). i finally gave up and called the young man across the street as soon as he got home from school. all i wanted to do was print the inside of the card...yikes ! and a big thank you to Adam!! back to the pot roast...

ingredients
3-4 pound boneless chuck roast
2 onions, cut is 8ths
3 carrots , washed and cut in pieces( i do not peel them)
1 can fire roasted tomatoes
1 cup of dry red wine
2 bay leaves
salt and pepper to taste

adjust crock pot to 6 hour setting. sear the meat on both sides in either olive oil or bacon fat. cut up onion and place half on bottom of crock pot. add meat and place onion, carrots, tomatoes and wine on top. throw in bay leaves and cover.

go do your chores for 5 1/2 hours. at this point i turn the potatoes on high, i am making mashed for this dish. mix about 4 tablespoons of cornstarch in a little water.  in twenty minutes, mash the potatoes. remove meat and veggies from the crock pot and stir in the cornstarch. it makes a nice gravy for the potatoes.

enjoy!!!