These Christmas episodes are always so special, because they start with Arlene sharing a message on what Christmas is all about. Yes, the food and the family and the presents and the music are nice, but those are just “how” we celebrate, not “why.” The reason why we celebrate is because of the arrival of our Lord and Savior, Jesus. Without Him, there would be no Christmas! So remember to take time this holiday season and thank God for the greatest gift ever given—His Son.
In this episode from 2007, Arlene is joined by Patti and Lisa as they cook up a big roast beef Christmas dinner. Recipes include sirloin tip roast with mushroom gravy, broccoli tortellini salad, deviled eggs, orange walnut glazed carrots, gourmet mashed potatoes, Jim’s sweet and sour slaw, and more!
Broccoli Tortellini Salad
Ingredients
- 1/2 cup crumbled cooked bacon
- 20 oz fresh cheese-filled tortellini
- 3/4 cup mayonnaise
- 3/4 cup sugar
- 3 tsp cider vinegar
- salt and pepper, to taste
- 3 bunches fresh broccoli, cut into florets
- 1 cup dried cranberries or raisins
- 1 cup toasted almonds or pecans
- 1/2 cup finely chopped red onion
Instructions
- Bring a large pot of lightly salted water to boil. Cook tortellini in boiling water according to package directions or until al dente. Drain, and rinse under cold water. Drain well and set aside.
- In a small bowl, combine mayonnaise, sugar and vinegar, salt and pepper to taste.
- In a large serving bowl, combine broccoli, tortellini, bacon bits, cranberries, toasted almonds and red onion. Mix to blend; then pour dressing over salad and toss to cover. Keep refrigerated until served. Makes 12-15 servings. Enjoy!
Arlene’s Roast Beef with Mushroom Gravy
Ingredients
- 2 rump or sirloin tip roasts (4-5 lb each)
- 4 Tbsp olive oil
- 5 Tbsp flour
- salt and pepper
- 1 bay leaf
- 1 large onion, quartered
- 1 box beef broth (32 oz)
- 1 cup fresh mushrooms, sliced
- 1 1/2 cups cold water
- 3/4 cup flour
Instructions
- Preheat oven to 325 degrees.
- Place Dutch oven over medium high heat and add oil. Combine flour, salt and pepper and rub over entire surface of roasts. Brown roasts in hot oil on all sides, turning often. Place quartered onion over roasts and add bay leaf.
- Pour beef broth to a depth of 1/2 into Dutch oven. Scrap pan to loosen browned bits in bottom of pan. Cover with lid and place in preheated oven and bake for 3 hours or until tender.
- Remove roasts from pan, place on carving board and cover with foil. Remove bay leaf from pan and add sliced mushrooms to pan. Place Dutch oven over medium high heat. Meanwhile, add remaining beef broth and bring mixture to a boil. Adjust seasonings. In a bowl, combine cold water and flour and, using a whisk, combine well, making sure there are no lumps at all. With broth at a full boil, and whisking continually, pour flour mixture slowly in a thin stream into the boiling broth. Whisk and continue adding flour mixture until gravy is the consistency you like best. Reduce heat and allow gravy to cook for a few minutes. Carve meat across grain of meat and serve with mushroom gravy immediately. Makes 12-16 servings. Enjoy!
Divine Deviled Eggs
Ingredients
- 6 eggs hard boiled, cooled, peeled and sliced in half lengthwise
- 6 Tbsp Hellman's Real Mayonnaise
- salt and pepper, to taste
- 1/4 tsp garlic salt
- 1/4 tsp onion salt
- 1/2 tsp parsley flakes
- 1 Tbsp butter, softened
- paprika, for garnish
Instructions
- Remove egg yolks carefully from hard-cooked whites and place on a large plate or in a bowl. Mash yolks with a fork until fine, without packing them down. Moisten to taste with mayonnaise. Add herbs and butter and mix lightly but thoroughly, so ingredients are well combined.
- Spoon yolk mixture into a ziploc bag and push mixture into corner of bag. Zip closed. Snip off 1/2 inch corner of bag and fill egg whites. Garnish with paprika. Serve immediately or chill. Makes 12 servings. Enjoy!
Glazed Orange Walnut Carrots
Ingredients
- 3 lb baby carrots
- 1 cup orange juice
- 1/2 cup butter
- 3/4 cup brown sugar
- 1 Tbsp grated orange rind
- 1/2 cup chopped walnuts
- salt and pepper
Instructions
- In a large saucepan, over medium high heat, place carrots and enough water to cover by one inch. Bring to full boil: reduce heat and cook until just tender, not mushy. Drain carrots well.
- In a small saucepan, place orange juice, butter, brown sugar, orange rind and, over low heat, cook until blended. Add walnuts and pour over drained carrots. Mix well to cover carrots. Add salt and pepper to taste. Keep warm until serving time. Makes 12-15 servings. Enjoy!
Jim’s Sweet and Sour Slaw
Submitted by my friend, Jim Heinrich.
Ingredients
- 1 head red cabbage, chopped
- 1 head green cabbage, chopped
- 5 Tbsp white vinegar
- 5 Tbsp white sugar
- 1/3 cup Hellman's mayonnaise (about 3 heaping spoonsful)
Instructions
- Place cabbages in serving bowl. Mix to blend. In a separate bowl, mix vinegar and sugar. Add mayonnaise and mix well. The dressing will be lumpy.
- Fold dressing into the slaw. Mix thoroughly and chill. Makes enough slaw for a large crowd. Enjoy!
- Note: Jim says the cabbage and dressing may be prepared well in advance and chilled, but do not combine until about an hour before serving. Also, no salt or pepper is needed as it will distract from the sweet and sour flavors.
Gourmet Mashed Potatoes
Ingredients
- 5 lbs red potatoes, cubed
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1/2 cup butter
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- minced chives, optional
Instructions
- In a large saucepan, place potatoes and enough cold water to cover potatoes by one inch. Place over medium high heat and bring to boil. Reduce to medium heat, skim off foam, and cover saucepan with lid. Continue boiling potatoes until fork-tender. Drain off all water. Place potatoes back on burner with low heat. Shake pan to dry up any remaining water.
- Place potatoes in mixer bowl, or, if using a portable mixer leave in saucepan. Add salt and pepper to taste and butter: begin to mash potatoes to break up lumps. Continue beating until lumps are no longer visible. Add cream cheese, sour cream and chives, if using and allow to w hip until smooth and creamy.
- Place potatoes in heated crackpot and keep warm. Crockpot should be set on low. Makes 12 servings. Enjoy!
- Note: Sometimes your potatoes may cook up drier, or moister, in which case you would adjust the butter, cream cheese and sour cream. They should be very creamy. Delicious!
Transcript
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