Merry Christmas to our At Home family! We wish you and your family a blessed holiday, filled with love and joy as we celebrate the birth of our savior Jesus!
We hope you enjoy this Christmas Special from 2009, where Arlene, Patti, and Paul cook up a hearty Christams dinner. Recipes include roast beef tenderloin with horseradish sauce, cheesy scalloped potatoes, roasted vegetables, red and green Christmas salad, deviled eggs, and French onion soup. Yummy!
Beef Tenderloin with Horseradish Sauce
Ingredients
- 1 cup sour cream
- 1/4 cup mayonnaise
- 8 Tbsp prepared horseradish
- 4 Tbsp Dijon mustard
- 2 Tbsp chopped fresh parsley
- 2 Tbsp Worcestershire sauce
- 1 tsp crushed dried rosemary
- 1/2 tsp kosher salt
- 1/2 tsp cracked peppercorn melange
- 6 lb trimmed, tied beef tenderloin
Instructions
- Combine sour cream, mayonnaise, 3 Tbsp horseradish, 2 Tbsp mustard and 1 Tbsp parsley in bowl. Cover and refridgerate.
- Preheat oven to 425 degrees.
- Combine remaining 2 Tbsp horseradish and 2 Tbsp mustard with Worcestershire, rosemary, salt and peppercorns. Spread mixture over all sides of beef. Place beef in roasting pan. Roast until meat thermometer into center of beef registers 145 degrees, 50-60 minutes. Cover and let stand 10 minutes before slicing.
- Remove string from meat and slice. Place on serving platter and sprinkle with remaining 1 Tbsp parsley. Serve with horseradish sauce. Makes 12 servings. Enjoy!
Holiday Scalloped Potatoes
Ingredients
- 8 medium potatoes, peeled (5 pounds)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/3 cup chopped onion
- 1 can condensed cream of chicken soup, undiluted
- 1 cup sour cream
- 3/4 cup milk
- 2 Tbsp butter, melted
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place potatoes in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
- Preheat oven to 350 degrees. Great 2 1/2 quart baking dish.
- Spoon potato mixture into prepared baking dish. Sprinkle with remaining cheese. Bake, uncovered, in preheated oven for 35-40 minutes or until bubbly. Makes 8-10 servings. Enjoy!
Roasted Brussel Sprouts
Paul's all-time favorite vegetable…
Ingredients
- 3 lb Brussels sprouts, ends trimmed and yellow leaves removed
- 6 Tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in preheated oven for 30 to 45 minutes, shaking pan every 5-7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately. Makes 12 servings. Enjoy!
Arlene’s French Onion Soup
Great beginning for a delicious dinner!
Ingredients
- 4 very large onions, roughly chopped
- 1/4 cup butter
- 1 Tbsp sugar
- 1 tsp freshly cracked black pepper
- 4 Tbsp all purpose flour
- 6 cans beef broth
- 3 1/2 cups water
- 3 Tbsp Worcestershire sauce
- 1 tsp crushed thyme
- 12 slices French baguette, toasted
- 12 slices provolone cheese
- 12 slices swiss cheese
Instructions
- Preheat oven to 425 degrees. Separate sliced onion into pieces.
- In a medium sauce pan sauté onions in butter and sugar until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
- Meanwhile, toast French baguette slices. Place toasted bread into soup bowls. Ladle soup mixture over bread and place slice of Swiss cheese then a slice of provolone over bread.
- Place in preheated oven and bake for 10 minutes or until cheese is melted, bubbly and melting down the sides of the bowl. Serve immediately. Makes 12 servings. Enjoy!
Christmas Red and Green Salad
Ingredients
- 1 bag frozen whole kernel corn, thawed
- 1 bag frozen peas, thawed
- 1 bag frozen green beans, thawed
- 1/2 cup mined red onion
- 1/2 cup chopped celery
- 1/2 cup sliced radishes
- 1 cup ripe black olives
- 1 cup creamy salad dressing
- 2 Tbsp milk
Instructions
- In a large serving bowl, combine corn, peas, green beans, onion, celery, radishes and olives.
- In a smaller bowl, combine dressing and milk and whisk until completely combined. Pour dressing over vegetables and toss to coat well. Refrigerate overnight if possible. Makes 10 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!
Transcript
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