Couple of light recipes for the holidays

... Traditional cranberry salad and a delightful Italian favorite

from Kay McCarte and Ella Letterie

It's not like we tried to come up with a complete menu for any holiday dinner, but we did try to get a selection of Stringers' favorites. And who responded? Two of our most dependable members, Kay and Ella.

So here's a couple of tasty items for your holiday palette:


        2 3oz. or 1 6oz. Pkg. Raspberry Jello
        1 can Cranberry Sauce (jelly)
        1/2 cup cut-up Pecan pieces or Walnuts
            (not too small)
        1 sm. carton Sour Cream
Mix jello with 1 cup of boiling water until fully dissolved.

Mix Cranberry Sauce with 1 cup of hot water until smooth.

Combine into one bowl, add nuts and mix well.

Pour 1/2 into an 8x8 pan, preferably glass or a disposable aluminum one.

Place in freezer until well jelled (1 hour or so)

Remove; cover jelled layer with Sour Cream
    (spreads better at room temperature)

Place back in freezer for 20 minutes to 1/2 hour until Sour Cream is hardened.

Pour remaining mixture over Sour Cream and place in refrigerator to jell completely.

Before serving cut into squares - serve simply as squares or place on a bed of green lettuce for a Christmas color presentation.

(Via Stringer Kay McCarte)

Struffoli honey balls

3 large eggs
1 tablespoon butter, softened
cup sugar plus 1 teaspoon
2 cups unbleached flour sifted
teaspoon baking powder

1 cup honey
Vegetable oil for deep frying

In a bowl, whisk together the eggs, butter, and the 1 teaspoon sugar until foamy.
Sift the flour with the baking powder and stir into the egg mixture. With your hands, work the mixture into a soft dough.

Divide the dough into 4 pieces. On a floured surface, roll each piece into a rope about the width of your index finger and 12 inches long. Cut the rope into 1 inch pieces. Toss the pieces with enough flour to dust them lightly, and shake off the excess flour.

In a deep fryer, heat the oil to 325 F. Fry the struffoli a few handfuls at a time, until puffed up and golden brown. Transfer with a slotted spoon to brown paper to drain.

In a large saucepan, combine the honey and the cup sugar and heat over low heat until the sugar is dissolved. Add the balls a few at a time and turn with a wooden spoon to coat all sides. Transfer the balls to a large plate and  mound them into a pyramid shaping it with wet hands.

Break off pieces with your hands to eat.

(Via Stringer Ella Letterie)

December 2, 2005

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