Holiday Food Tips and Seasonal Recipes

MOTHER's Kitchen shares holiday food tips and seasonal recipes sure to please, making holiday food preparation a breeze.

| December 1995/January 1996

  • 153-074-01i1
    MOTHER's Kitchen crowd pleasers: making holiday food preparation a breeze.

  • 153-074-01i1

MOTHER's Kitchen has some great holiday food tips and holiday recipes perfect for the season. 

Holiday Food Tips and Seasonal Recipes

Regardless of how far you've managed to remove yourself from the din of downtown holidays, guests are sure to find you. Whether they're relatives (stopping by for a few short (but interminable) weeks on their way cross-country, or work associates gathering for their break-your-favorite-dinnerware party, holidays mean extra food. My strategy is to plan low-key get-togethers at my house if it's absolutely necessary or, better yet, to convince nearby relatives that their house would be perfect for entertaining, and I'll bring a hot dish. If I'm bringing food to their place, they'll no doubt expect me to create a natural, low-fat but deliciously elaborate dish. I instead surprise them with something good and so simple that the guests can actually identify it. We've all been to an office party or open house where we spend half the night trying to guess "what those chunky things were," so I spare those closest to me that particular torment.

I try to steer clear of mysteriously gloppy, high-fat party food. Chances are those Cute little appetizers (that take forever to make) are loaded with butter, and the dips are certain to be heavy on the mayo and sour cream. It's no wonder the average American gains from seven to 10 pounds between Thanksgiving and New Year's. Those January-the-first resolutions are easier when you're not looking at a blimp body.

Since we all want to enjoy the festivities and our guests, but with less work.  Here are my favorite high-volume holiday recipes, followed by a few party and holiday food tips at the end of this article.

Artichoke Pie Recipe

This simple pie can be made the day before it is to be served and reheated. You can also use the recipe to make several smaller pies, rather than one large one.

1/2 cup finely ground fresh bread crumbs (use a plain bread without seeds)
2 tablespoons olive oil
1 medium onion—halved and thinly sliced
3-4 cloves garlic—minced.
3 eggs—beaten
1/4 cup low fat milk
1 teaspoon dried basil
1 teaspoon dried dill
1/4 teaspoon salt

1/8 teaspoon cayenne pepper
Freshly ground pepper
1/4 cup freshly grated romano or parmesan cheese
1 9-12-ounce package frozen artichoke hearts—coarsely chopped (Birdseye has a 9 ounce package)
2 tablespoons curly parsley—minced


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