Stuffed Celery

“During World War II, my maternal grandparents, Ethel and Edward Delaney, lived in New Jersey and would occasionally go into New York City for dinner and dancing. They tried this simple appetizer at a supper club and asked for the recipe. Little did they know, it would become a holiday staple served every Christmas since 1943.” —Elise Lindstrom, Post Dietitian

(Makes 25 servings of 2-3 pieces of celery each.)

Ingredients

• 2 bunches celery
• 1 8-ounce package reduced-fat cream cheese, softened
• 3 ounces blue cheese, crumbled (about 3/4 cup)
• 2 ounces Roquefort cheese, crumbled
• 2-3 tablespoons diced shallots
• Paprika

Directions

Wash and trim celery then cut ribs into 3-inch pieces. In food processor, blend cream cheese, blue cheese, Roquefort cheese, and shallots until they reach the consistency of stiff whipped cream. Add salt and pepper to taste. Spoon the mixture into celery cavities and sprinkle with paprika. Serve chilled.

Festive Fall Salad

“This is one of my family’s absolute favorite fall salads! We love using fresh-picked apples from the orchard near our home—and the dried cranberries always say ‘Thanksgiving’ to me.” —Julaine Santiago, Circulation Director

(Makes 8 servings with dressing.)

Ingredients

Salad

• 8 cups torn mixed salad greens
• 2 medium red apples, diced
• ½ cup crumbled blue cheese
• 1/3 cup dried cranberries
• 1/3 cup coarsely chopped walnuts, toasted
• ¼ cup sliced scallions

Dressing

• 2 tablespoons olive oil
• 2 tablespoons cranberry juice concentrate
• 1 tablespoon white wine vinegar
• 1 teaspoon Splenda
• Dash salt (optional) and pepper

Directions

In large salad bowl, combine salad ingredients. In small bowl, whisk dressing ingredients. Drizzle dressing over salad and toss gently to coat. Serve immediately.

Cauliflower Bake

“For almost a century, this simple but delicious holiday recipe has been a family favorite at our house.” —Patrick Perry, Executive Editor

(Makes 6 servings.)

Ingredients

• 1 large head cauliflower
• 1 sleeve of low-salt, low-fat Saltine crackers
• 1/4 cup unsalted butter
• Pepper and salt (optional)

Directions

Preheat oven to 350 degrees F. Steam cauliflower until tender. Drain and mash. Add 1 sleeve crackers. Mix in butter. Add pepper and salt to taste. Mix. Place in baking dish and bake for about 15 minutes until cauliflower lightly browned on top.

Stella’s Cranberry Salad

“My mother-in-law, Bev, makes this special dish for holiday gatherings, as did her mother Stella nearly 100 years ago. Because few of the current clan are fond of cranberries, I usually get some extra to take home, too!” —Wendy Braun, Health Editor

(Makes 12 servings.)

Ingredients

• 1 ½ cups water
• 2 small or 1 large box of cherry Jell-O
• 1 12-ounce bag cranberries, crushed
• 2/3 to 1 cup sugar
• 1 cup celery, diced
• 1 cup black walnut pieces
• 1 seedless orange with peel, crushed
• 1 8-ounce can crushed pineapple, undrained

Directions

In small pan, bring water to boil. Pour into large bowl and stir in dry gelatin until completely dissolved. Add other ingredients and mix well. Pour into one or more serving containers. Chill overnight.

Latkes

“Ever since I was a little kid, my whole family has gotten together to enjoy these Hanukkah treats. They may not be particularly healthy—but they’re delicious!” —Aaron Rimstidt, Research Assistant

(Makes 8 servings.)

Ingredients

• 6 medium potatoes, peeled
• 1 medium to large onion
• 2 medium eggs, beaten
• 1 teaspoon salt
• ¼ cup Matzo meal or flour
• Canola oil for frying

Directions

For optimal flavor, cook in iron skillet. Grate potatoes by hand or in food processor. Turn into bowl filled with cold salt water. Stir, drain well, and squeeze out as much liquid as possible. Grate onion into potatoes. Add eggs, flour, salt. Mix well.

Heat oil (1/2 inch deep) until hot without smoking. Scoop batter with tablespoon, pressing out excess liquid then place carefully into skillet. Flatten with back of spoon so latkes are approximately 3 inches in diameter. (Do not turn pancakes until very brown on downside.) When cooking second batch, you may need to add more oil. Be sure it is very hot before resuming cooking. Cook pancakes until well browned and crisp. Drain on paper towels. Best served immediately or keep in warm oven.

Holiday Recipes from the Staff of the Post The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2011/10/24/health-and-family/food-recipes/house-favorites.html/feed 0 http://www.saturdayeveningpost.com/2011/10/13/health-and-family/food-recipes/caramelized-lamb-roast-apricot-cranberry-stuffing.html?utm_source=rss&utm_medium=rss&utm_campaign=caramelized-lamb-roast-apricot-cranberry-stuffing http://www.saturdayeveningpost.com/2011/10/13/health-and-family/food-recipes/caramelized-lamb-roast-apricot-cranberry-stuffing.html#comments Thu, 13 Oct 2011 19:11:34 +0000 Corey Michael Dalton http://www.saturdayeveningpost.com/?p=40357 Looking for something a little different for dinner? Give this savory lamb roast a try!

Caramelized Lamb Roast with Apricot and Cranberry Stuffing The Saturday Evening Post

]]> People in the U.S. often overlook lamb, but it can actually be one of the leaner options for meat—and it is also a good source of conjugated linoleic acid, which possesses antioxidant activity. The following recipe for caramelized lamb roast makes a delicious, hearty meal. And the apricot and cranberry stuffing really adds some great fall flavor as well! (Recipe and photo courtesy the American Lamb Board.)

Caramelized American Lamb Roast with Apricot and Cranberry Stuffing

(Serves 8 to 10.)

Ingredients

• 1 American lamb leg, boned and trimmed
• 2/3 cup dried apricots, snipped into 1/4-inch pieces
• 2/3 cup dried cranberries
• 1 tablespoon olive oil
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/3 cup orange juice
• 2 teaspoons ground cinnamon
• Salt and coarse ground pepper, to taste
• Butcher’s string to tie roast
• 1/2 cup dark corn syrup

Directions

Lay lamb flat on cutting board. Trim off all visible fat. Use meat mallet to flatten pieces of meat so that all of the lamb is about 2 inches thick. Wrap up meat and refrigerate. 

In small bowl combine apricots and cranberries; set aside. In small skillet heat oil over medium-high heat. Add onion, rosemary, salt, and pepper. Stir and sauté 3 to 4 minutes. Add orange juice and cinnamon; bring to a boil. Pour over dried fruit; mix and let stand for 15 minutes.

Preheat oven to 500°F.

Lay meat flat on board, cut side up, and season with salt and pepper to taste. Cut meat in half, making two rectangles. Divide filling between the two pieces of meat. Evenly spread fruit mixture over meat. Start at the smallest end and roll up meat as tightly as possible. Place seam-side down on board. Tightly tie string around roast at 1-inch intervals. Tie string around roast from end to end. Repeat process, making two roasts. Place roasts on a rack in roasting pan. Place roast in oven, and immediately turn down temperature to 325°F. Baste roast with corn syrup every 15 minutes. Roast for about 50 to 60 minutes or to desired degree of doneness. Remove from oven, cover, and let stand for 10 minutes. Slice into 1/2-inch-thick slices.

Nutrition Facts

Calories: 402

Protein: 42 g

Fat: 13 g

Sodium: 243 mg

Cholesterol: 130 mg

Carbohydrates: 28 g

Fiber: 1 g

Caramelized Lamb Roast with Apricot and Cranberry Stuffing The Saturday Evening Post

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