 Golden Autumn Soup with Spices I created this soup long ago when my dad gave me a huge chunk of winter squash he'd grown. I much prefer using my fresh or frozen turkey broth to chicken broth, but you can use either. This soup is a family favorite I make every fall and winter. Squash can be roasted in the oven or cooked in the microwave. In both cases, put squash skin side up in a pan and cover the bottom of the pan with water. Set the oven for 400 degrees or the microwave on high. Cook until you can use a fork to easily remove the flesh from the skin. Puree in a blender or food processor. Serings: 6 Serving size: 1 cup Preparation time: 20 minutes
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out.
Good cooking to you! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.
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 Chile Con Queso One of the first New Mexico recipes I learned to make when I moved to New Mexico was this Chile Con Queso which was served at about every party and get-together I attended. This concoction was never meant to be a health food. The main ingredient is Velveeta. Now you may ask, as I did, what Velveeta is doing in a traditional New Mexican dish. My research tells me it was the first cheese that didn't need to be refrigerated, and a boon to those households that had little refrigeration. We made this for our family "Thanksmas" last week, and had some leftover, so I put it in the ham and been soup I made. Delicioso! T'would be good in posole too. Servings: 8 Serving size: 1/4 cup Preparation time: 30 minutes Total time: 45 minutes
Good cooking to you!
Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Christmas Cheese and Grape Appetizer Tray Yesterday our family celebrated what may become a tradition for us...Thanksmas. It was the only time we could manage for most of us to get together during the holidays. I like to start our time with appetizers, as it gives me time to make last minute preparations on the meal while we catch up with each other. I'd clipped an image of an appetizer tree and thought a replica might be a hit. The origianal had just the right sized purple and green grapes which I could not find in the store. Oh well, the idea was fun and the food enjoyed. I'm not going to give you a recipe for this one. You're smart; you can figure it out with what you have available. I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Good cooking to you! Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Traditionally, wassail was an old English drink of spiced ale or mulled wine served especially on Christmas Eve andTwelfth-night. This wassail recipe is non-alcoholic and kept warm in a crock pot. It's easy to make and always a hit at our parties. Servings: 20 Serving size: 8 oz Preparation time: 20 minutes
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments. Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.  Swiss Leckerli cookie Leckerli is the first cookie I make for the Christmas season because it takes three to four weeks to "ripen". I have fond memories of enjoying chewy leckerli with good coffee from the kitchens of my Swiss friends who keep these in their pantries all year long to enjoy at any time. Each Swiss canton has it's own variation. This recipe is a combination of one of my friends recipes and the ingredients from a box of leckerli I once bought in Bern. The fresh citrus and spices make these cookies smell heavenly as they bake. They are labor intensive, but oh so worth the time. Makes about 60, 2" x 2" cookies Preparation time: 2 hours Ripening time: 3-4 weeks
Tips: * Consider getting an adjustable rolling pin with measuring rings. * If the dough cools too much while you're rolling it out, reheat on low for a minute or two. Just be careful you don't get it so hot it burns your fingers while you are shaping it. * Keep gathering up scraps of dough and re-rolling until all of the dough is used up. * If you're eager to taste test a cookie before storing it, do so while it is still warm. Once cooled, it could break your teeth until it's been aged a while!
I hope you enjoy my recipes. Let me know if you've tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments.
Good cooking to you! Merry Christmas and Happy Holidays! Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there. |
AuthorLinda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: Archives
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