Holiday Recipes

With the Holiday Season comes the enjoyment of providing special treats for family and friends. We have recipes that will bring rave reviews from your guests.

• 4 egg whites
• 1 teaspoon grated orange peel
• 1 3/4 cups sugar
• 1/2 teaspoon baking powder
• 1 3/4 cups flour
• 1 1/2 cups salted almonds
  

1. With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended.

2. Gradually add nuts and flour consistently mixing until thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day.

3. Lightly flour your hands and pinch off a 3 TB size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch long rope.

4. Cut rope in half; roll each half out again to 8 inches. Fold 2 inch of each end back onto rope; pinch ends to make bone-end shapes. Repeat to shape all the dough.

5. Place bones 1 inch apart on buttered and flour-dusted 12 x 15 inch baking sheets. Bake in a 325 degree oven until cookies are lightly browned on bottoms, about 20 minutes.
(Yields 2 dozen cookies)

• 2 1/4 cups chicken stock
• 1/4 cup wild rice
• 4 tablespoons butter
• 2 cups fresh sliced mushrooms
• 2 cups diced celery
• 1 cup chopped onion
• 4 cups corn bread-stuffing mix
• 1 tablespoon poultry seasoning
  

1. In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender.

2. In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft.

3. In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.
(Serves 7)