This is, indeed, the ”holiday” season, to be politically correct, of course. It means different things to each person. Those who have nothing are grateful for the blessings they do have. Most people know that it feels better to give than receive; others have yet to learn that. I don’t think this attitude has a season. However, the season has a purpose: the goodness of the human heart gets a chance to shine.
Do you have enough? Then help those who don’t. The elders, children, handicapped, indigent and just plain lonely need a smile, a kind word, a visit … something that will tell them they aren’t forgotten.
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Having company doesn’t have to cost a lot. A recent event served little tiny hot dog rolls with tuna salad or egg salad, corn chips and guacamole, salsa and cookies. It was presented nicely and totally devoured in no time at all. It was not about the food; just good people getting together for talk and fun.
Tortilla Rollups
6 large burrito-size tortillas (spinach, sun-dried tomato or plain)
1 8-oz. package cream cheese (low-fat is OK)
1 jar spicy bean dip
1 can chopped jalapenos
1 can chopped black olives
Let the cheese get to room temperature for easy spreading. Put a light coat of cheese on all the tortillas, then a coat of the bean dip. Distribute the jalapenos and olives evenly on top of that. Roll up the tortillas (not too tight or too loose). Wrap with wax paper or plastic wrap and chill in the fridge for a couple of hours.
Remove wrap and cut in 1/4 to 1/2-inch slices and arrange on a serving plate. Garnish with cilantro and/or grape tomatoes.
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Vital Veggie Dip
1 large container (16-oz.) sour cream (low-fat is OK)
1 small carton cottage cheese
2 cans chopped jalapenos, drained
1/4 cup salsa
1/4 cup finely chopped cilantro or curly parsley
1 teaspoon chili powder
1 teaspoon (or more) hot pepper sauce
2 teaspoons finely grated lime peel
2 dashes Worcestershire sauce
1 teaspoon salt
Combine all ingredients until well-blended. Cover and chill overnight. Serve with raw veggies like bell pepper sticks, carrots, celery, blanched green beans, asparagus, cauliflower, broccoli, cucumber, jicimia, summer squash, etc.
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Thrifty Thighs
Use a slow cooker for this one. First, shake the thighs in a heavy plastic bag to coat with flour, salt and pepper. Brown in a skillet with a little olive oil and set aside.
2 pounds chicken thighs
3 stalks celery, cut in 2-inch pieces
3 carrots, cut in 2-inch pieces
1 large onion, sliced across in l-inch pieces
2 cups apple cider
2 tablespoons lemon juice
1 tablespoon dry mustard
1 tablespoon flour
Place celery, carrots, onion, cider, lemon juice, mustard and flour in a slow cooker and stir to blend liquids. Place browned thighs on top of vegetables and cook on high for 3 hours or more (until meat falls off bone).
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Holiday Punch
8 cups cranberry juice
1 can (6-oz.) pineapple juice, thawed
1 can (6-oz.) pink lemonade, thawed
1 can (6-oz.) orange juice, thawed
2 bottles (1 liter) ginger ale
Mix juices and ginger ale in a large punch bowl over a block of ice. Just before serving, add chilled ginger ale. You can float some lemon or lime slices on top: even a couple of strawberries would look nice.
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Quick Company Treat
Surprise, surprise – company’s approaching the door. Get out any type of cereal, throw it on a cookie sheet, add some nuts (almonds, peanuts, walnuts, whatever you have) and some raisins, dried apricots, dates or craisins, and sprinkle with a little salt and some sugar. Roast in the oven at 325 degrees for about 15 to 20 minutes: enough time to put coats away and offer a drink.
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Notes and Tips
* A quick treat to serve with crackers is to use a chunk of cream cheese (low-fat works here) and pour chutney or preserves over the top. Serve in the center of a plate with a little spreader.
* Spread unpeeled apple slices with a little bleu cheese mixed with butter.
* Red or green bell peppers, fresh pineapple or acorn squash can be hollowed out and filled with dip.
