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We ‘Need a Little Christmas’: Be safe, serve buffet-style

By DAWN HANKINS - dhankins@t-g.com
Posted 12/5/20

A famous evangelist said this week that this season, more so probably than ever, we don’t just “need a “little Christmas,” but “a lot” this year. While our homes may not be as active this holiday, due to the ongoing pandemic, smaller groups/families can still enjoy a safe and joyous event...

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We ‘Need a Little Christmas’: Be safe, serve buffet-style

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A famous evangelist said this week that this season, more so probably than ever, we don’t just “need a “little Christmas,” but “a lot” this year.

While our homes may not be as active this holiday, due to the ongoing pandemic, smaller groups/families can still enjoy a safe and joyous event.

Those beautiful homes will need to be stocked with hand sanitizer, paper goods and masks possibly this season. Disposable tableware and proper hygiene while cooking will likely set the tone for a more joyous 2021.

Due to COVID-19, families are planning to spend more time at home than ever before. Stay-at-home guidelines have led many parents to expand their culinary horizons, and time in the kitchen can be made more enjoyable by getting the whole family involved.

As stay-at-home measures continued throughout spring, boredom was a common complaint among people of all ages. Families sticking out social distancing together can confront that boredom by working together to prepare delicious, home cooked meals. The following are some simple ways to get the whole family involved when the time comes to get dinner on the table.

• Include young children. Younger children may not be able to cut, dice or chop, but that does not mean they can’t participate in nightly cooking sessions. Kids can stir, pour and, perhaps most importantly, shake. The Extension Nutrition Education Program at Purdue University notes that helping to prepare food can help children feel like they’re part of the family and even encourage them to make healthy choices. Each of those things can benefit children in the short- and long-term. Older kids can take on more responsibility when preparing meals, and teenagers can even tackle entire meals on their own if they so prefer.

• Rotate the responsibility for choosing dishes. The family chef may be accustomed to choosing meals. But with stay-at-home measures in place and restrictions only slowly lifting, sharing that responsibility can be a great way to make everyone more excited about mealtime. Parents can still choose the majority of meals, but let kids choose one or two meals per week. To prevent kids from always opting for less healthy fare like macaroni and cheese or pizza, establish certain rules. For example, note that each meal must include at least one fruit or vegetable, relaxing these rules as you see fit. This is a great way to teach kids about nutrition while also showing them how less nutritious fare like pizza can be made healthier by replacing toppings like pepperoni with freshly cut vegetables.

• Expand your operation. In-person baking sessions with grandparents and large Sunday dinners with extended family members may not be possible in the era of social distancing. However, such traditions need not be abandoned entirely.

• Utilize video conferencing apps like Zoom to prepare foods together, with each family member whipping up their own meal or dessert. Items can then safely be dropped off at each other’s homes. Go the extra mile by keeping the video conference going as everyone sits down to indulge in a tasty meal.

Cooking together can be a great family-friendly pastime as adults and children look for ways to spend quality time together while stay-at-home measures remain in place or are gradually relaxed.

Below we’ve included some Christmas buffet-style recipes for those drop-in or pre-planned holiday visits at home.

**Nut Souffle

8 egg whites

2 C. sugar

1 C. chopped pecans

4 cooked prunes, chopped

pinch salt

1 tsp. vanilla

Beat egg whites until very stiff; then beat in other ingredients in the order listed. Pour the mixture into a lightly buttered, long10-inch pan, which is about 2 inches deep and 5 inches wide. Bake in a slow over 300 to 320 degrees for 45 to 60 minutes on the middle rack of oven. Place a pan of water under the soufflé to prevent burning. When soufflé is cold, serve with scoops of whipped cream.

**Classic Oyster Salad

1 (8 oz.) can oysters

4 eggs, well beaten

enough cracker crumbs for thickening

1 C. sugar

1 tsp. vinegar (if vinegar is real strong, dilute with water)

1 large Tbsp. butter

1 tsp. mustard

1/2 C. rich cream

cayenne pepper to taste

salt, sugar to taste

Beat eggs well. Mix other ingredients into eggs. Place in pan and set into vessel of hot water. Boil until thick. Add cracker crumbs to thicken and 1 tablespoon of celery seed. Pour over chopped oysters. Stir well together. It will be ready when cool.

**Mushroom Cheese Bake

1/2 C. chopped celery

1/4 C. chopped onion

3 Tbsp. butter

1/2 lb. fresh, sliced mushrooms

4 C. day-old whole wheat bread, cubed

2 C. shredded Cheddar cheese

2 eggs

2 C. milk

2 Tbsp. dry mustard

1 tsp. salt

1/2 tsp. pepper

Saute celery and onion in butter until crisp and tender. Stir in mushrooms and cook until tender. In buttered 2-quart casserole, layer half of the bread, mushroom mix and cheese. Repeat layers. Beat together eggs, milk and seasonings. Pour evenly over bread mixture. Bake in preheated 325 degree oven for about 45 minutes. Let casserole stand 5 minutes before serving. Can be prepared several hours before baking.

**Best Dessert

1 C. whipped topping

1 stick margarine

1 C. flour

1 C. pecans

8 oz. cream cheese

1 C. powdered sugar

1 C. coconut

3 C. cold milk

2 small boxes pistachio pudding

Mix margarine, flour and 1/2 pecans. Press into a 9x13-inch pan. Cook 20 minutes at 350 degrees. Beat 8 ounces cream cheese, powdered sugar, cup whipped topping and spread on crust. Sprinkle with coconut. Mix cold milk with pudding mix and spread on top of coconut. Spread remaining whipped topping with remainder of pecans. Refrigerate.

**Peach Chutney

1 No. 2 can peaches

1/2 C. peach syrup

1 lemon, sliced very thin

1/2 C. finely chopped green pepper

1/2 C. finely chopped onion

1/4 tsp. pepper

1/2 C. brown sugar, packed

3/4 C. cider vinegar

3 Tbsp. candied ginger, chopped

1/2 tsp. salt

1/8 tsp. cloves

1/2 tsp. nutmeg

Drain peaches and chop up. Combine all ingredients and simmer over low heat 1 to 2 hours. Be careful not to burn. Simmer until thick. Makes about 1 quart. Serve in chilled peach halves. Great accompaniment to any meat dish.

**Crowd-Pleaser Casserole

2 lb. ground beef

1 C. chopped onion

1 (12 oz.) can while kernel corn, drained

1 can of Le Sueur Petit Pois (very small) peas

1 can cream of chicken soup

1 can cream of mushroom soup

1 C. sour cream

1/4 C. chopped pimento

3/4 tsp. salt

pinch of fresh nutmeg (optional)

1/2 tsp. Accent seasoning or Mrs. Dash Original

1/4 tsp. pepper

choice of noodles, cooked and drained

1 C. buttered soft bread crumbs

Brown meat. Add onions; cook until tender, but not brown. Add next 8 ingredients. Mix well. Stir in noodles. Pour into a 2-quart casserole. Top with bread crumbs. Bake in moderate oven of 350 degrees for about 30 minutes or until hot. Serves 8 to 10.

**Giant Popovers

Preheat oven to 400 degrees.

Sift 1 C. all-purpose flour and 1/2 tsp. salt

Beat well 3 eggs. Beat in 1 C. milk and 3 Tbsp. melted butter or margarine

Slowly beat in flour. Grease 6 custard cups with 1 tablespoon butter or margarine. Fill cups 2/3 full. Bake 50 minutes. Serve immediately. Makes only 6 servings.