Festive
Foods For
Your
Holiday Table
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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Walnut-Stuffed Chicken Breasts
From Elaine Barnett of Ruckersville
Ingredients:
 | 2 cups toasted bread crumbs |
| 4 T butter, melted and divided |
| 1/4 cup onion, chopped |
| 1/4 cup celery, chopped |
| 2 t parsley flakes |
| 1/2 cup walnuts, chopped |
| Salt |
| Pepper |
| 4 medium chicken breasts, boned |
| Juice of 1/2 lemon |
| Paprika |
Directions:
Combine bread crumbs, half of butter, onion, celery, parsley, walnuts,
salt and pepper. Add enough water to moisten. Line shallow baking pan with
foil. Make four mounds of stuffing. Brush both sides of chicken breasts
with lemon juice, then spoon remaining butter over chicken. Season with
salt and pepper. Place an open chicken breasts over each mound; shape
around stuffing and tuck sides under. Sprinkle with paprika. Bake at 350
degreed for 45 - 50 minutes. Serves 4.
Prize Eggs
From Joann Frazier Hensley of McGaheysville
Ingredients:
| 8 eggs, hard cooked |
| 2 T mayonnaise |
| 2 T sour cream |
| 1 T sweet pickle juice |
| 1/4 t salt |
| 1 t prepared mustard |
| Dash of white pepper |
| 2 or 3 small pickles |
Directions:
Shell eggs and cut in half (lengthwise). Remove yolks, set whites
aside. Place yolks in electric mixer bowl. Beat until smooth. Add
mayonnaise, sour cream, pickle juice, salt, mustard and white pepper. Beat
until fluffy. Carefully fill whites generously. Garnish top with a slice
of pickle.
Sauerkraut Relish-Salad
From Eleanor Jeffers of Lyndhurst
Ingredients:
| 2 1-lb. cans sauerkraut, undrained |
| 1 med. green pepper, chopped |
| 1 med. carrot, finely chopped |
| 1 med. onion, thinly sliced |
| 1 cup chopped celery |
| 2-oz. jar chopped pimentos |
| 1 cup sugar |
Directions:
Toss together all ingredients. Cover and refrigerate at least 24 hours
before serving. Stir well before serving. Makes about 2 quarts. You'll
welcome the zip and tang that this relish brings to holiday meals.
Sally Lund Bread
From Lucy Blazson of Lignum
Ingredients:
| 1/4 cup Crisco shortening |
| 1/3 cup sugar |
| 2 eggs |
| 2/3 cup milk |
| 2 cups flour |
| 4 t baking powder |
| 1 t salt |
Directions:
Cream shortening with sugar. Beat eggs with milk, add to shortening and
mix well. Sift together remaining ingredients and add to shortening
mixture. Roll out dough and cut into biscuits. Bake in a 400 degree oven
until golden brown.
Sweet Potato Pound Cake
From P.R. Colley of Orange
Ingredients:
| 1 cup butter, softened |
| 2 cups sugar |
| 2 1/2 cups sweet potatoes, cooked and mashed |
| 4 eggs |
| 3 cups flour |
| 1/4 t salt |
| 2 t baking powder |
| 1 t baking soda |
| 1/2 t nutmeg |
| 1 t cinnamon |
| 1 t vanilla |
Directions: Cream butter and sugar. Add
potatoes and beat until light and fluffy. Add eggs, one at a time, and
beat well after each addition. Combine dry ingredients and add to creamy
mixture slowly. Add vanilla and beat well. Pour into greased and floured
tube pan. Bake at 325 degrees for 1 1/4 hours or until cake is golden
brown. Warm cake can be glazed with a mixture of 1 cup confectioner's
sugar and 2-3 tablespoons orange juice.
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