Christmas Enrichment Recipes

Many of you requested recipes for the food from our Enrichment night. Enjoy and Merry Christmas!

Baked Potato Soup

Hillory Dahle

4 C. chicken stock

1/2 C. flour

4 Bay leaves

4 large potatoes (peeled and finely diced)

4 C. milk

1/2 teas. White pepper

1/2 teas. salt

1/2 C. Butter

Heat chicken stock and milk in large pan over medium heat until almost boiling. Remove from heat and set aside. In another pot, make a roux by melting butter. Add flour and stir constantly. Add milk mixture to roux, pouring in a slow, steady stream, while stirring vigorously to blend and eliminate lumps. Add bay leaves, pepper and salt. Then add diced potatoes and continue to simmer over low heat until potatoes are tender (about 20-30 minutes). Lightly mash potatoes in soup and stir to blend well. Serve hot and top with sour cream, Shredded cheese, bacon bits and chives.

Cranberry Salad

Amy McLaughlin

1 box Spring Salad mix (from Costco or Sam’s)

½ bag spinach

(you may also use 1 head red-leaf lettuce, washed and shredded, and one head romaine lettuce, washed and shredded)

1 cup craisins

1 cup sliced almonds, sugared

(To sugar almonds: put 8 oz. almonds and ¼ cup sugar in pan over medium-high heat, stir constantly until sugar melts and almonds are coated. Remove from heat immediately)

1 cup feta cheese

Dressing:

½ large red onion (approximately 1 cup, chopped)

1 ½ cup sugar

1 tsp. salt

4 tsp. dry mustard

1 cup red wine vinegar

2 cups oil

Mix all ingredients in blender until well blended. Add oil and blend. Extra dressing stores well in the refrigerator for several weeks.

Mix salad with dressing and serve immediately.

Luscious Raspberry Sauce

Sherrie Waite

1 can frozen Welch’s White Grape Raspberry juice concentrate

1 cup water

2 ~ 12 oz. bags of unsweetened frozen raspberries ~ thawed

2 Tbs. cornstarch

Place 1 bag of raspberries in blender along with the juice, water and cornstarch. Blend for several minutes until completely blended. Pour into heavy saucepan and cook over medium heat, stirring until it comes to a boil and becomes translucent. Remove from heat and add the other bag of raspberries. Cool well. Yield 3-4 cups. Use with-in 5 days. Great over cheesecake, ice cream, brownie sundaes, yogurt, etc.

Ice Ring for Punch Bowl

Sherrie Waite

½ gallon your choice of chilled fruit juice ~ depending on the flavor of punch you’ll be serving. You can also use water or Sprite if you prefer.

Assorted washed & prepared fruit:

Fresh cranberries, raspberries, strawberries, grape clusters, etc.

Sliced limes, oranges, kiwi, etc.

In a ring shaped Jell-o mold, pour 1-2 cups crushed ice. Arrange sliced fruit upright around mold, pushing into the crushed ice; fill in with berries or grapes. Carefully pour chilled juice into mold to fill ½ way up side. Freeze for 2 hours till firm. On top of the first layer, place more berries and fill to the top of mold with remaining juice. Top with sliced fruit and Freeze until solid about 8 hours.

~ For the Christmas Enrichment Ice ring we used sliced limes and fresh cranberries for the fruit and Cranberry juice. We served Cranberry flavored soda in the punch bowl.