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Hot Cranberry Punch
Cindy Sickbert, Rushville. Ind.
2 quarts cranberry-apple juice
2 quarts cranberry juice
I cup orange juice
IZi cups sugar
I cup lemonade
4 cinnamon sticks
20 whole cloves
30 red-hot candies
V* to I cup rum, optional
readers share their ff J £) C firZ J
favorite festive dishes j j j j
The holiday season is a time to pull out all the
stops, a time when families come together, and everyone, it seems, wants to
be sure their favorite dish is on the table. This week, American Profile pres
ents recipes from readers—from Florida, Indiana, New Hampshire, Texas
and Washington—that are ideal for a complete holiday meal.
Cindy Sickbert of Rushville, Ind., sent
in her recipe for Hot Cranberry Punch.
“It’s easy to make and handy to have in the
refrigerator when guests come calling at
holiday time. It’s also wonderful to drink on
a cold winter day."
Fantastic Fennel Pumpkin Soup is “fast
and easy," says Margee Berry of Trout Lake,
Wash., “a blessing in itself for holiday meal
preparations. And it tastes like a gourmet
soup from a nice restaurant."
June Stoos, of St. Cloud, Fla., sent in her
recipe for Broccoli Bacon Salad. “It’s very' easy to
prepare ahead of time. Just add the dressing at
serving time," she says.
The recipe for Roast Pork with Cherry
Sauce, from Bobbie Bankston of Midland,
Texas, is perfect for a holiday meal’s main
course, and the leftovers are great, too. "My
teenager makes a sandwich from the left
overs and a hamburger bun,” she says.
Holiday Dressing Patties, submitted by
Barb Casola of Venice, Fla., are wonderful
as culinary companions for the Roast Pork
1. Combine juices, sugar, lemonade, spices and
candies in a 5-quart stockpot. Bring to a boil.
Reduce heat and simmer, uncovered, I hour.
Remove spices.
2. Cool and refrigerate until serving time. Add
rum, if using. Reheat in a microwave-safe con
tainer. Serves 16 to 20.
Tips From Our Test Kitchen: For easy
removal of spices, place cinnamon sticks and
cloves in a piece of cheesecloth and secure
with string before adding to juice mixture.
(Continued on page 8)
HOLIDAY MENU
Hot Cranberry Punch
Fantastic Fennel Pumpkin Soup
Broccoli Bacon Salad
Roast Pork with Cherry Sauce
Holiday Dressing Patties
Old-Fashioned Devil’s Food Cake
with Cherry Sauce or served on their own
with a green vegetable and salad. “When
my sisters, brothers and I were growing up,
my mother would make these crispy dress
ing patties, and we would eat them as fast
as she could cook them," she says. “My four
children enjoyed them just as we did, and
now they are making them, too.”
To complete your holiday meal, try
Heidi and Faithe Copp’s Old-Fashioned
Devil’s Food Cake. "Rich and indulgent,
it has been a favorite, especially for Christ
mas," say the Rochester, N.H., residents,
V s
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