2008 Holiday Recipe Swap - Starters and Salads About This Page:

[crystalloubear]

Welcome to the 2008 Holiday recipe swap. Through the Holiday season, we all like to pull out our tried and true recipes. Please post your favorite recipes for starters and salads. (Make sure to look for the other threads in the series for Main Dishes and Entrees and a post for Desserts) Feel free to include any special memories you have of the dishes or a story of how the dish became part of your family meals.

Have fun!!

[crystalloubear]

Mini doggies

2 - 8 oz cans of Crescent dinner roll dough
16 oz package of cocktail hot dogs

Heat oven to 375. Unroll dough and seperate into triangles. Cut each triangle lengthwise into 3 narrow triangles.

Place hot dogs on shortest side of triangle and roll up. Place seam side down on 2 ungreased cookie sheets.

Bake 12 to 15 minutes until golden brown.


Our family tradition for Christmas Eve is to have just appetizers - lots of different ones and desserts. We vary the appetizers we make from year to year but no Christmas Eve is complete without the mini doggies!

[NanaTink]

This is a salad I grew up on, and make every year. It's not the holidays without it!
Make the night before so it sets properly.
Cranberry Salad
1 bag fresh cranberries, chopped up fine in food processor or grinder
1 cup walnuts chopped
one apple, chopped
one 8 oz can crushed pineapple, drained well, juice reserved
peel of one orange grated
1-2 small boxes "red" jello, I like strawberry best
sugar to taste if needed (some years the cranberries are a little more tart than other years


combine everything except the jello into a bowl. Mix the jello according to the package directions, using the reserved pineapple juice as part of the liquid. Pour the jello over the mixture, chill overnight.

How much Jello you use is up to your tastes. My family likes just enough to hold it all together, my cousin likes to use more jello. I usually use about 3 cups of the jello.

[*Pixie*Dust*]

STRATA BITES

Ingredients
2 pkgs. Crescent rolls
½ lb. Hard salami
½ lb. Provolone
½ lb. Boiled ham
7 eggs
1 cup grated parmesan cheese
2 jars(12 oz) roasted peppers, well drained, cut in to strips or small pieces
================================================
Preheat oven to 350
Grease a 9”x13” pan (preferably glass)
Open one package of rolls, unroll and lay out in the bottom of the pan, pressing seams together. Layer with half of the salami, provolone and ham.
Beat 6 of the eggs with the cup of parmesan. Pour half of the egg/cheese mixture over the ham, then top with half of the roasted peppers.
Repeat the layers of salami, provolone, ham, egg/parmesan, peppers.
Unroll the second package of rolls over the peppers, sealing the seams as best you can.
Beat the last egg and brush over the rolls.
Cover and bake 30 minutes, then uncover and bake an additional 30 minutes or until top is well browned.
Cool one hour before cutting in to squares.

[Tinkerbelly]

This salad is not very Chrismassy..but delicous!


Broccoli Salad

3 large broccoli crowns (chopped into bite size pieces)
5 – 7 green onions (chopped)
1 large box golden raisins
1 pkg. bacon (fried very crispy and chopped)

Dressing:

2 cups fat free mayo
4 pkgs. Equal or ¼ c. Splenda (this is really to taste and how sweet you want it – you can even use sugar)
2 Tbps. Apple cider vinegar (this can also be to taste)
Seasoned pepper to taste

This salad is very easy to make the night before. In fact it tastes better if it is 24 hours old. The proportions are that critical either. If you like extra broccoli or less mayo -just add it.

[Casper1]

Originally Posted by Tinkerbelly

This salad is not very Chrismassy..but delicous!


Broccoli Salad

3 large broccoli crowns (chopped into bite size pieces)
5 – 7 green onions (chopped)
1 large box golden raisins
1 pkg. bacon (fried very crispy and chopped)

Dressing:

2 cups fat free mayo
4 pkgs. Equal or ¼ c. Splenda (this is really to taste and how sweet you want it – you can even use sugar)
2 Tbps. Apple cider vinegar (this can also be to taste)
Seasoned pepper to taste

This salad is very easy to make the night before. In fact it tastes better if it is 24 hours old. The proportions are that critical either. If you like extra broccoli or less mayo -just add it.

tinkerbelly, i make this each Thanksgiving, and christmas.We love it...Thanks for posting it.

[Casper1]

Tinkerbelly, i make this every Thanksgiving and Christmas for the family.. It is delicious..

[Casper1]

Tinkerbelly ,oops......2 posts.. LOL

[katydid]

This is a snow-white molded gelatin salad that I make for many holidays. Everyone loves the sweet and creamy texture, but best of all it is so easy to garnish to match your table decorations or for whatever holiday it is. For 4th of July use blueberries and strawberries, for Christmas use raspberries and kiwi or star-fruit. I made this for Thanksgiving, garnished with slices of orange and purple plum.

WHITE SALAD
2 Packages unflavored gelatin
1/3 c. sugar
2 c. pinapple juice
1 Tbls. lemon juice
1 tsp. almond extract
dash of salt

Mix these ingredients in a medium saucepan and heat while stirring over medium heat until gelatin is completely dissolved. Chill in the refrigerator about 1 hour, until cool. Stir in:

1 c. half and half

Refrigerate a short time, until the consistency of egg whites. Fold in:

8 oz. Whipped topping (cool whip, redi-whip)

Pour into a lightly greased 4-6 C mold. Chill several hours until set.