The holidays are finally here! It’s a time of family, food, and friendship, and in that spirit the Intrepid USA Healthcare Services team is sharing their favorite family recipes. We hope these add a touch of our holiday traditions, From Our Hearts To Your Home™.
Brenda’s Blackberry Cran Fizz
Level: Easy
Total: 5 min.
Active: 5 min.
Yield: 1 serving
INGREDIENTS
3 oz. fresh blackberries
3 fl. oz. cranberry juice cocktail
4 fl. oz. cranberry apple unsweetened sparkling water with caffeine
1/2-in. sprig of rosemary
INSTRUCTIONS
- Muddle blackberries in the bottom of a cocktail shaker.
- Add ice and cranberry juice.
- Shake well.
- Fill a rocks glass with ice and pour contents of shaker over the ice.
- Top with apple cranberry sparkling water.
- Garnish with rosemary and serve.
Elizabeth’s Herb Dip
Level: Easy
Total: 10 min.
Active: 10 min.
Yield: 24 2-tbsp. servings
INGREDIENTS
1 c. mayonnaise
1/2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. paprika
1/4 c. chopped (or dried) parsley
1 tbsp. grated onion
1 tbsp. chopped chives
1/8 tsp. curry power
1/2 tsp. Worcestershire sauce
Garlic to taste
1 tbsp. capers
1/2 c. sour cream
INSTRUCTIONS
- Mix all ingredients, folding in sour cream last.
- Serve as a dip for raw veggies. May be prepared 1-2 days ahead.
Seth’s Sage, Sausage, and Apple Dressing
Level: Medium
Total: 1 hr. 20 min.
Active: 20 min.
Yield: 8-10 servings
INGREDIENTS
One 16-oz. bag stuffing cubes
6 tbsp. unsalted butter, plus more for greasing the pan and topping
1 lb. fresh sage sausage, casings removed
1 medium onion, chopped
2 cooking apples, peeled, cored, and chopped
1-2 ribs celery with leaves, chopped
Kosher salt to taste
3 c. chicken broth (homemade or low sodium)
1/4 c. chopped fresh flat-leaf parsley
1/2 c. walnut pieces, toasted
2 large eggs, beaten
INSTRUCTIONS
- Preheat oven to 325°
- Place stuffing cubes in a large bowl, set aside.
- Butter a 3-qt. casserole dish.
- Melt 2 tbsp. of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it’s dry (about 5 minutes).
- Add sausage and pan drippings to the stuffing cubes.
- Melt the remaining butter in the pan. Add the onion, apple, celery and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes.
- Add broth and parsley and bring to a boil.
- Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened.
- Mix in the walnuts and eggs.
- Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes.
- Drizzle about 2 tbsp. turkey pan drippings or melted butter over the top.
- Return to oven until the top is crisp and golden, about 20 minutes.
Manuela’s Southwestern Corn Dressing
Level: Easy
Total: 1 hr. 30 min.
Active: 20 min.
Yield: 8-10 servings
INGREDIENTS
6 c. crumbled cornbread
1 17-oz. can cream style corn
2 4-oz. cans chopped green chiles
(For more spice, add another 4-oz. of chopped green chiles and 1-3 tbsp. seeded and chopped jalapenos)
1 4.5-oz. can chopped ripe olives (optional)
3/4 c. shredded Colby Jack cheese
1/2 c. finely chopped onion
1/2 c. chopped red or green bell pepper
1 tbsp. snipped parsley
1 beaten egg
INSTRUCTIONS
- Bake cornbread per package directions. Crumble into 15″x10″x1″ sheet pan and toast in the oven, stirring every 10 minutes until golden toasted.
- In large bowl, combine corn, chile peppers, olives, cheese, onion, bell pepper, parsley and egg. Mix well.
- Add the cornbread to the mixture. Toss to mix.
- Bake uncovered in an ungreased casserole dish at 325°F for 45-60 minutes or until heated through and slightly toasted on top.
Katie’s Coconut Meringue Pie
Level: Medium
Total: 1 hr.
Active: 30 min.
Yield: 8 servings
INGREDIENTS
1 pastry shell
1/2 c. all-purpose flour
1 c. sugar
1/2 tsp. salt
2 c. whole milk
3 large eggs, separated
2 tbsp. butter or margarine (softened)
2 tsp. vanilla extract
1 c. sweet flake coconut
For Meringue:
1/4 tsp. cream of tartar
3 more large eggs (will use the whites only)
1/2 tsp. vanilla extract
1/4 c. sugar
1/4 c. sweet flake coconut
INSTRUCTIONS
Pie:
- Bake pie shell at 350°F for about 15 minutes or until nice and brown. To protect the edges from getting too brown wrap, foil around the edge before baking. Remove from oven and let cool.
- In large bowl mix sugar, egg yolks, and salt. Stir until it has smooth consistency, then slowly add the flour slowly, stirring until smooth.
- Slowly add the milk and stir, making sure you do not have any lumps.
- Pour into a saucepan and place on burner at medium heat. You must constantly stir the filling while cooking.
- Cook until the filling is very thick, constantly stirring and pulling away from sides and bottom of pan so as not to stick.
- When the filling is very thick, add the softened butter and stir.
- Add the vanilla and stir, then remove from heat and let stand to thicken while cooling.
- Once cooled, pour into baked pie crust.
- Top with meringue.
- Top with shredded coconut and bake at 350°F about 10 min or until edges of the meringue and coconut are golden brown.
Meringue:
- In a glass mixing bowl, add 3 egg whites + 3 more egg whites and beat on high with hand mixer until they become very white and stiff.
- Add cream of tartar, vanilla extract, and sugar. Beat until very stiff peaks form.
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