Christmas Cookbook Holiday Cookbook

The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook – Preparing a holiday meal takes time, patience, and planning. I love to share excerpts from my cookbook to all my customers and clients. This cookbook will provide you with a collection of classic recipes to make your holiday dinner a special occasion for family and friends. Holiday Cookbook Follow this link to our publication Christmas Cookbook Holiday Cookbook – Download Holiday Cookbook

My family emigrated from Sicily and Northern Europe at the turn of the 20th century. Growing up I had 20 great aunts and uncles, and literally hundreds of cousins, so the holidays were packed with people and good food. Holiday Cookbook Christmas Cookbook

All of the recipes in this book were handed down from generation to generation. Additionally, many of the recipes have been adapted from my own culinary skills. As a gourmet cook, I have prepared them all and they are delicious. This book contains a collection of traditional holiday favorites and a few Italian delicacies. Below is a collection of recipes and you can download the full cook be here Christmas Cookbook Holiday Cookbook

Traditional Holiday Cooking
 Roast Turkey
 Herb Dressing
 Oyster dressing
 Herb Oyster Dressing
 Giblet Gravy
 Roasted Potatoes with Parsnips

Beef, Game & Lamb
 Prime Rib
 Osso Bucco
 Polenta with Tomatoes and Mozzarella
 Cornish Game Hens

Elegant Salads and Sides
 Molded Cranberries
 Christmas Salad
 Candied Apples
 Eight layer Jell-O
 Mom’s Famous Egg Noodles
 Stewed Tomatoes
 Sweet Potato Casserole
 Roasted Red Potatoes

Appetizers & Starters
 Stilton Cheese Mushroom Caps
 Chili Con Queso
 Lupini Beans
 Party Mix

Hearty Soups and Stews
 Green Chili Stew
 Minestrone Soup
 Crabmeat Bisque
 Shrimp Etouffee

Breakfast and Starters
 Chili Relleno Egg Casserole
 Blueberry French Toast
 Old Fashioned Cinnamon Rolls

Holiday Desert Time
 Pizzelle Cookies
 Chocolate Fudge
 Peanut Butter Fudge
 Walnut Potica Bread

Italian Favorites:
ï‚· Pork Sugo Sauce

ï‚· Cheese Lasagna
ï‚· Pumpkin Lasagna

ï‚· Spicy clam marinara linguine

Everyday Favorites, Appetizers, Vegetables, and Entrees
ï‚· Tomato and Basil Bruschetta
ï‚· Sugar and Walnut Glazed Baked Brie
ï‚· Creamy Corn and Clam chowder
ï‚· Napolitano Marinara Sauce
ï‚· Napolitano Manicotti Filling
ï‚· Napolitano Crepes
ï‚· Mafalde Florentine Sauce (Michelangelo)
ï‚· Eggplant Parmesan
ï‚· Parmesan Wheels
ï‚· Roasted Asparagus and Prosciutto ham
ï‚· Potato Gnocchi
ï‚· Napa Style Sole Veronique
ï‚· Parmesan crusted Tilapia
ï‚· Roasted Barley and Mushroom Risotto
ï‚· Spinach with Raisins and Pine Nuts
ï‚· Red Wine Reduction Sauce
ï‚· Sautéed Beets
ï‚· Brisket Tacos with Mango Salsa
ï‚· Carnitas
ï‚· Gourmet Chili
ï‚· Chili Pie
ï‚· Gourmet Macaroni and Cheese with caramelized onions
ï‚· Black Bean Tostados with Roasted Tomatillo Salsa
More Deserts
ï‚· Easy Blackberry Cobbler
ï‚· Coconut Caramel Pecan Cream Cheese Pie
ï‚· Tiramisu (Lidia’s Italy)

This book is dedicated to my family who has made the holidays a special time of the year.
Introduction… The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Preparing a holiday meal takes time, patience, and planning. This cookbook will provide you with a
collection of classic recipes to make your holiday dinner a special occasion for family and friends.
My family emigrated from Sicily and Northern Europe at the turn of the 20th century. Growing up I
had 20 great aunts and uncles, and literally hundreds of cousins, so the holidays were packed with
people and good food.
All of the recipes in this book were handed down from generation to generation. Additionally, many
of the recipes have been adapted from my own culinary skills. As a gourmet cook, I have prepared
them all and they are delicious. This book contains a collection of traditional holiday favorites and a
few Italian delicacies.
Enjoy!
Ted and Kelly Vinci – The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Traditional Holiday Cooking

A classic Christmas or Thanksgiving recipe that will entice the most discrimintating of tastes.
Recipe Ingredients:
16 – 24# turkey 2 loaves white bread
3 cubes butter Salt
2 stalks celery stalks with leaves Pepper
3 medium yellow onions
Thyme leaves
Fresh parsley (bunch)
Tarragon leaves
Poultry Seasoning
Rosemary leaves
Lemon juice
Heavy duty aluminum foil
Preparation of the giblets:
(This can be done the evening before the meal)
Remove giblets from turkey including the neck
Remove all and stems and the leaves from 1 stalk of celery
Cut ½ medium onion into large cubes
1 tsp pepper
1 tbs salt
1 tsp. of poultry seasoning
Place the giblets and neck in a 2 qt saucepan and cover with 2 cups of water. Add the leaves from
the celery, onion and poultry seasoning, salt and pepper. Bring to a boil, cover and simmer
for 1 hour.
Remove giblets preserving the liquid, place the liquid in a small container and refrigerate for later
use.
Allow the giblets and neck to cool. Remove the meat from the neck bone. Cut the giblets and neck
into small pieces and place in a container and refrigerate for later use.
Preparation of the Herb Dressing:
Cube – 2 loaves of bread into ½” to ¾” cubes, place in large roasting pan or foil roasting pan.
Melt 3 cubes of butter in large skillet
Add:
3 cups of coarsely chopped celery
2 medium onions chopped.
½ cup chopped parsley
½ tsp pepper
1 tsp of salt
Sauté the celery, onion, parsley, salt and pepper in melted butter about 20 minutes or until the
onions and celery are soft.

Pour the mixture over the cubed bread. With a large spoon completely saturate and mix the bread
cubes with the celery and onion saute’ until completely mixed.
Add:
1 tbs rosemary leaves
1 tsp pepper
1 tsp salt
1 tbs thyme leaves
1 tbs tarragon leaves
1 tbs poultry seasoning
1/ 4 cup lime juice
Note: it is best to add spices to the bread mixture by crumbling them between your fingers releasing
the spice content. Add ½ the spices, toss the mixture, then add the other ½ and toss the
mixture again.
Take the chopped giblets and liquid saved earlier.
Take 2/3 of the giblets and add to the herb stuffing and toss.
Take 2/3 of the liquid and sprinkle on the mixture and toss.
(Save the other 1/3 of giblets; and 1/3 of the liquid for the giblet gravy)
Stuff the turkey (see below to prepare the turkey prior to stuffing) with the herb dressing. Place the
remaining dressing is a casserole dish coated with cooking spray, cook for 1 hour and 15
minutes in a 350 ° oven.
Stuff the turkey just prior to roasting to prevent bacterial growth.
Preparation of the Turkey:
Rinse the turkey cavity thoroughly and dry with paper towel. Follow the safe handling of turkey
meat suggested by the producer of the turkey. Stuff the turkey with the Herb Dressing.
Brine the turkey for 24 hours prior to cooking. Cover the turkey in a cooler halfway with water. Add
1 cup of salt to a 1 gallon of water, mix and dissolve thoroughly, add to the cooler and
finish by adding enough water to cover the turkey. Place a bag of ice on top of the turkey
in the cooler to keep it fresh. LET the turkey brine for 24 hours.
Cook the stuffed turkey as follows:
20 minutes per pound
425 ° for the first two hours
350 ° for the remaining time based on the weight.
Cook the turkey uncovered for the last 45 minutes for browning
Alternative cooking method is to purchase a turkey roaster which is
a much better cooking method and also frees up your oven.
After cooking for the required time, uncover and cook an additional 30 minutes to brown the
turkey. Cooking times and ovens vary; follow the turkey producer instructions for
more information.
Prepare 2 sheets of aluminum foil forming them into one large double sheet– join them together by
folding them over several times creating a leak-proof seal.

Repeat this process again. You will essentially have two large sheets of foil to wrap your turkey.
Wrapping the turkey in foil will provide a moist and perfectly cooked turkey.
Take two pieces of heavy duty foil, approximately
4′ long. Join them together creating on large
(double) sheet.
This will be done twice creating two (2) pieces of
foil.
DO NOT USE foil if cooking in a turkey roaster.
Place the stuffed turkey on the first sheet of foil.
Add:
Butter on top and on the drumsticks
½ tsp rosemary
½ tsp thyme leave
½ tsp salt
¼ tsp pepper
Wrap seasoned turkey in foil completely sealing all sides.
Wrap in second layer of foil and place in roasting pan and cook according to the directions above. The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Herb Dressing – The combination of spices and traditional herb dressing makes this one of the all-time favorites. See recipe details above.

Oyster dressing – Gourmet and discriminating. A great Oyster dressing.
Recipe Ingredients:
Saltine Crackers – 2 Pkgs.
2 – 7 oz. cans Oysters
½ cup milk
¼ tsp pepper
½ tsp salt
Take canned oysters and cut them into small pieces. For that, you might require proper tools like oyster shuckers, oyster bags, and an oyster mitt (which can be purchased from webshops like Oysters XO). Once you have cut them properly, preserve the juices. Crush saltine crackers. Place 1/2 in a casserole dish covered with cooking spray. Dot with butter. Add salt and pepper. Layer the chopped oysters on top of crackers. Add the remaining
crackers, place half of the preserved oyster juice over the crackers. Add all the milk; you
may need to add more to saturate the crackers as needed. Bake at 350 ° for 45 minutes.

Herb Oyster Dressing – Gourmet and discriminating. A great Oyster dressing.
A traditional recipe that more closely resembles herb dressing. This is a tasty addition to the
standard dressing.
Recipe Ingredients:
1 cup butter or margarine
1 tbs lemon juice
½ cup chopped onion
2 pkgs. (8 oz.) packaged herb stuffing mix
1-1/2 cups chopped parsley
1 tsp salt
1 6 oz. can mushrooms, drained
¼ tsp pepper
4 7 oz. cans oysters
¼ tsp nutmeg
2 eggs, beaten
Melt butter in skillet over medium heat. Saute’ onion, celery, and mushrooms, stirring, about 5
minutes.
Drain oysters well, preserving liquid. If oysters are large, chop coarsely. Add chopped oysters to
skillet and saute’ about 3 minutes.
In a large bowl, add the vegetable and oyster mix, stuffing mix, salt, pepper, lemon juice, nutmeg
and eggs, and ½ cup of oyster juice. Toss well until mixed, add more oyster juice if mixture
seems a little dry.
Place mixture in a casserole dish coated with cooking spray, bake covered for 35 – 45 minutes in a
350 ° oven.
The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Giblet Gravy – Nothing compliments a Thanksgiving or Christmas dinner like a good giblet gravy.
Recipe Ingredients:
Giblets and neck meat (1/3 saved from previously preparation)
Giblet liquid broth (1/3 saved from previous preparation)
¼ to ½ cup flour
1 bay leaf
1 tsp salt
½ tsp pepper
1 cup milk
Drain small amount of drippings from the turkey and heat in a saucepan over medium heat. Add
enough flour to hot drippings to thicken and whisk together until dissolved.
Add milk, giblets, liquid broth, salt, pepper, & bay leave and bring to a boil. Reduce heat to low and
simmer till thickened, about 10 minutes.
Serve hot, along with turkey and dressing.
The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Dressing tips:
Sausage Stuffing – Follow the herb dressing recipe and add 2# fresh pork sausage crumbled and
browned over low heat.
Chestnut Stuffing – Follow the herb dressing recipe and add 2 cups chestnuts.
Mushroom and wild Rice Stuffing – Follow herb dressing recipe, add 1# fresh mushrooms with
the celery and onions. Cook 2 cups of wild rice according to the package instruction. Add wild rice
to the cubed bread mixture.
 Day old bread is best for stuffing.
 A 1 lb. loaf makes 8 cups of dressing.
 Always stuff the turkey just prior to roasting to prevent and food contamination.

Roasted Potatoes with Parsnips – A perfect vegtable and starch dish for any Christmas dinner.
Recipe Ingredients:
2-1/2″ russet potatoes
6 parsnips
3 tbs. Rosemary
Salt and pepper
Olive Oil
Peel parsnips and cube
Peel and cube potatoes
Boil potatoes until slightly softened (about 5-8 minutes) firm but not soft.
Drain potatoes, rinsing with cold Water to stop cooking. Fluff in the colander. Transfer to a greased
roasting pan, add parsnips, coat with olive oil and spices.
Cook in a 400 degree oven for 1 hour – stirring once after 30 minutes.
The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Beef, Game & Lamb

Prime Rib – Roated Prime Rid Roast
Recipe Ingredients:
Prime Rib roast – 6-1/2#
4-5 cloves of garlic
1 tbs Salt and pepper
1 tbs Thyme leaves
1 tbs Rosemary leaves
A 6-1/2# Prime Rib will usually have 4 ribs, and will serve 4 people. Gauge your meat purchase
based on the number of ribs and guests you are serving.
Cut the garlic into thin slivers. Make small slits in the meat with a knife and insert the garlic slivers
into the meat.
Mix the salt, pepper, rosemary and thyme together in a small bowl. Liberally rub all over the roast
and let the roast rest for 1 hour.

Preheat the over to 450 °
Place the roast into a roaster on a rack in the oven for 30 minutes.
Reduce the temperature to 350 ° and roast for 16 minutes per pound. To test the meat, internal
temperature should be 140 ° for a medium-rare rib roast.
Let stand for 15 minutes before carving.

Osso Bucco – Veal lamb shanks cooked the Italian way.
A favorite Italian dish, Osso Bucco features veal shanks braised with tomatoes, stock, onions and
other aromatics.
Recipe Ingredients:
4 veal shanks, 4 to 5 #
3 celery stalks diced
Salt and pepper to taste
1 bay leaf
¾ c. all-purpose flour
4 fresh thyme sprigs
Olive oil
1 can diced tomatoes
1 yellow onion chopped
3-1/2 c. beef stock
3 carrots peeled
1-1/2 c. pinot noir
4 clove garlic

Season the veal shanks with salt and pepper. Put the flour in a large bowl and dredge the veal
shanks in the flour shaking off any excess.
In a large sauté pan, over medium to high heat, brown all sides of the veal shanks in olive oil.
Transfer to a slow cooker of Dutch oven.
Add olive oil to the sauté pan, and reduce the heat to medium. Add the carrots, onion, celery and
garlic and season with salt and pepper. Cook until the vegetables are softened and lightly
browned. Transfer to the slow cooker and add the bay leaf, thyme, tomatoes, stock and
wine. Cover and cook for 12 hours.
Serve with polenta (see below) and sautéed spinach (with pine nuts and raisins)
The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Polenta with Tomatoes and Mozzarella – Polenta is a italian staple and a perfect compliment or side dish to any meal.
To prepare polenta:
4 c milk
2 c yellow corn meal
1/3 c butter
1-1/2 tsp. salt
1 c parmesan cheese
½ c mozzarella cheese
4 Roma tomatoes (sliced ¼” thick)
10 basil leaves finely chopped

Heat milk (never boil) add butter and salt. Slowly whisk in the corn meal in a slow stream. Stir
constantly with a wooden spoon until thickened controlling the heat to hot but not bubbly,
about 15 minutes.
Layer ½ of the polenta in a 9×9 greased baking dish; place the Roma Tomatoes on top of the
Polenta, then the mozzarella cheese. Finish with the basil and a final layer of polenta.
Cook, covered with foil) in a 350 deg. Oven for 30 minutes.
The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Cornish Game Hens
Recipe Ingredients:
Stuffing: Sauce:
3 tbs olive oil
½ cup butter
1 cup chopped onion
½ cup white wine
1 cup chopped celery – fine
2 cloves garlic crushed
3 cups bread crumbs
2 tsp salt
1 cup chopped walnuts – coarse
1 tsp sage
2 tsp salt
1 tsp thyme
1 tsp rosemary
6 – 1# Cornish Game Hens
Saute’ onions and celery in olive oil until softened.
Meanwhile, in a bowl combine bread crumbs, walnuts and spices. Pour onion and celery mixture
into bowl and toss to mix together.
Stuff Cornish game hens with stuffing mix.
Sauce:
Melt butter in a skillet, add white wine, garlic, salt, and sage. Mix together and saute for 2 minutes.
Preheat oven to 400 °, bake for 1 hour basting with sauce occasionally.
The Holidays Start Here Cookbook Christmas Cookbook Holiday Cookbook

Elegant Salads and Sides

Molded Cranberries – Cranberry traditional salad recipe.|
A staple for all holiday meals that family members love. This easy recipe can be prepared a few
days before and placed in your favorite mold.
Recipe Ingredients:
2 cups sugar
2 tbs grated orange peel
1 pkg of fresh cranberries
Dash salt

In a 6 qt. kettle, combine sugar with 2 cups of water. Bring to a boil stirring to dissolve sugar. Let
boil (lightly) uncovered 10 minutes to form a syrup.
Meanwhile, wash cranberries, drain and remove ant stems.
Add cranberries, orange peel, and salt to syrup. Bring back to a low boil, uncovered for 10 – 20
minutes or until thickened and cranberries are clear.
Pour into a mold and let cool at room temperature for 1 hour. Refrigerate until ready for dinner.
Christmas Cookbook Holiday Cookbook

Christmas Salad – A Pickles, walnuts, pimentos and jello make this Christmas salad a unique side dish.
A very unusual combination of sweet and sour Jell-O salad, with sweet pickles, walnuts and
pimentos that your family will love; this dish will become part of your family recipes for
years to come. This recipe looks beautiful served in a Christmas tree or wreath mold.
Recipe Ingredients:
3 cups sugar
1 cup white vinegar
2 lg. pkgs. Of Lemon Jell-O (4 small)
1 cup water
4 jars pimentos
1 16 oz. jar baby sweet pickles
2 cups chopped walnuts
1 cup water for Jell-O

In a 6 qt. sauce pan, mix sugar, with 1 cup water and 1 cup of vinegar. Bring to a boil until sugar is
dissolved and clear.
Meanwhile, dissolve Jell-O in 1 cup of water in a large bowl and set aside.
Chop pickles into small pieces, add drained pimentos and chopped walnuts.
Add sugar and vinegar mixture to the jell-O mixture and let cool for 30 minutes. Pour 1/3 of
mixture into your favorite mold, let set about 15 minutes. Add the pickles walnuts, and
pimentos on top of this layer. Add the remaining Jell-O mixture on top. Refrigerate for 24
hours.
To serve: Take mold from the refrigerator, place mold in a 1″ sink of hot water to loosen, and turn
onto an ice cold platter. This can also be served directly form the mold.
Christmas Cookbook Holiday Cookbook

Candied Apples – Candy apples with a hink of spicy and sweet.
Recipe Ingredients:
8 Granny Smith apples
1 cup of sugar
2/3 cup water
1 pkg. red hots

Peel and core apples. Cut into wedges from top to bottom.
Combine water, sugar and red hots in a large kettle. Bring to a boil, reduce heat and melt red hots
over low heat stirring constantly, about 15 to 20 minutes. Simmer on low for about 10
minutes once the red hots have dissolved.
Add apples and cook until soft and coated. Stir occasionally to coat apples with mixture.
Let cool, place apple mixture in a glass bowl and refrigerate. This recipe can be made days in
advance. Christmas Cookbook Holiday Cookbook

Eight layer Jell-O – An elegant and beautifully presented jello salad.
A beautiful Jell-O that will impress guests. This must be served in a clear casserole dish to
appreciate the beauty of this recipe. However, this recipe takes time to make.
Recipe Ingredients:
2 (13 oz) cans evaporated milk |
2 – 3 oz. pkgs. of orange Jell-O
2 – 3 oz. pkgs. of lime Jell-O
2 – 3 oz. pkgs. of lemon Jell-O
2 – 3 oz. pkgs. of cherry Jell-O
Cool Whip topping

Use a 9×13 inch clear casserole dish greased with oil (Pyrex is best).
Bottom layer: Dissolve 1 package orange Jell-O in 1-1/2 cups boiling water, let set in casserole dish.
Second layer: Dissolve 1 package orange Jell-O in ¾ cups boiling water, cool to room temperature
and add ¾ cups of evaporated milk, pour on top of first mixture and let set.
Third layer: Dissolve 1 package of lime Jell-O in 1-1/2 cups boiling water, let cool and pour onto
second layer and let set.
Fourth layer: Dissolve 1 package of lemon Jell-O in 1-1/2 cups boiling water, let cool and pour onto
third layer and let set.
Fifth layer: Dissolve 1 package of Cherry Jell-O in 1-1/2 cups boiling water, let cool and pour onto
Fourth layer and let set.
Sixth Layer: Second layer: Dissolve 1 package lime Jell-O in ¾ cups boiling water, cool to room
temperature and add ¾ cups of evaporated milk, pour on top of first mixture and let set.
Seventh layer: Dissolve 1 package of lemon Jell-O in 1-1/2 cups boiling water, let cool and pour onto
third layer and let set.
Eight layer: Dissolve 1 package of Cherry Jell-O in 1-1/2 cups boiling water, let cool and pour onto
Place Cool Whip over top of Jell-O when set. This recipe can be served in the glass dish or cut into
pieces and served on a platter. Christmas Cookbook Holiday Cookbook

Mom’s Famous Egg Noodles
Egg noodles are a beautiful and tasty side to any festive occasion. This recipe is elegant and will
compliment your holiday menu.
Recipe Ingredients:
2 cups flour – sifted
2 eggs
4 tbs canned milk
1 tsp salt
3 cans chicken broth
½ tsp pepper

Sift flour in a large bowl. Heap the flour in pile and create a cavity in the center, place the 2 eggs in
the cavity. Begin mixing the eggs together with a fork, once mixed; begin mixing the flour
into the egg mixture together.
Turn the mixture onto a flour covered wooden cutting board. Begin needing the dough into a ball
until smooth. Add more milk if necessary. Let the dough rest for about 20 minutes.
Roll out dough thin with flour on both sides. Once the desired thickness is attained, cover with a
thin layer of flour and roll the dough up. Cut the dough into ½” slices, starting from the
center and working out. Unroll the sliced dough and cut into 6″ strips. Dust lightly with
flour and let the dough dry at room temperature overnight.
In a 6 qt. saucepan, add 2 cans of chicken broth and bring to a boil. Add salt the noodles and begin
stirring constantly with a wooden spoon until a creamy broth begins to form.
Add salt and pepper and cook over medium heat until noodles are soft. Add more chicken broth as
necessary because the noodles will absorb the broth as they cook, DO NOT let the noodles
stick, and they must be monitored and stirred constantly. Christmas Cookbook Holiday Cookbook

Stewed Tomatoes
A nice and light dish that goes great with turkey and ham.
Recipe Ingredients:
4 slices bread toasted
Small onion
Lg. can stewed tomatoes
4 tbs butter
Salt to taste
Pepper to taste
In a 13″ casserole dish, coat with cooking spray.
Take toasted bread and cut into ½” cubes.
Take the onion and grate approximately ¼ of it with a cheese grater.
Layer ½ of the toast on the bottom of the casserole dish.
Take the can of stewed tomatoes and crush ½ of the tomatoes with your hand into the casserole.
Add ½ the onion.
Add another layer of toast, tomatoes and onion.
Add ½ of the remaining juice form the tomatoes.
Salt and pepper.
Bake at 350 ° for 30 minutes.

Sweet Potato Casserole
The holidays are not complete without sweet potatoes. This recipe is easy to prepare, can be made
in advance, refrigerated and cooked before dinner.
Recipe Ingredients:
2 lg. cans canned yams
1 cup granulated sugar
½ cup butter softened
¼ cup milk
2 large eggs
|1 tsp vanilla extract
¼ tsp salt
¼ cups chopped pecans
3 tbs brown sugar
1-1/2 cups miniature marshmallows

Beat mashed potatoes, sugar, butter, milk, eggs, vanilla, and salt with a electric mixer until smooth.
Spoon potato mixture in a 11×17 baking dish coated with cooking spray.
Cover with brown sugar and pecans.
Bake at 350 ° for 30 minutes, cover with marshmallows and cook for another 10 minutes.
Let stand 10 minutes before serving. Christmas Cookbook Holiday Cookbook

Roasted Red Potatoes
Recipe Ingredients:
5# Red potatoes
3 tbs olive oil
2 Medium onions
2 tbs rosemary
1 tsp each of salt and pepper
1 tbs thyme

Preheat over to 450 °
Prepare a 9×13 baking dish coated with cooking spray.
Peel potatoes and cut into 1″ squares.
Finely chop onions
In a large bowl, combine potatoes, onions and olive oil. Toss well to coat potatoes evenly. Add
spices, a little at a time and toss to mix together, repeat until all potatoes are covered
evenly.
Transfer to baking dish.
Add up to ½ tsp of each spice to top of mixture if desired and you like a more robust taste.
Bake for 45 minutes.

Appetizers & Starters

Stilton Cheese Mushroom Caps
Recipe Ingredients:
24 large fresh mushrooms (1-1/2 diameter)
6 hard cooked eggs finely chopped
¼ cup bread crumbs
¼ cup stilton blue cheese
2 tbs finely chopped green onions
1 tbs dry white wine
2 tbs melted butter
1 tbs chopped parsley
1 tbs minced garlic Paprika
Salt and pepper to taste
Remove stems from mushrooms and set aside.
In a medium bowl, stir together eggs, bread crumbs, cheese, onion, wine, butter, parsley and garlic
until well blended. Season with salt and pepper.
Fill each mushroom cap with 1 rounded spoon of mixture.
Place caps on greased baking sheet.
Sprinkle with paprika if desired.
Bake at 450 ° degree oven for 8-10 minutes.
Christmas Cookbook Holiday Cookbook

Chili Con Queso
This is a family favorite for snacking and entertaining quests that everyone will love; it has a unique
flavor not found anywhere! This will be a family favorite.
Recipe Ingredients:
1 cup butter
1 onion finely chopped
1 block Velveeta Cheese (cubed)
Small can green chilies
Small jar pimentos
2 tbs Worcestershire Sauce
2 tbs garlic powder
¼ cup whiskey
Tortilla Chips
Saute’ onion in garlic until clear.
In a double broiler, add Velveeta cheese, sautéed onions, green chilies, pimentos, Worcestershire
sauce, and garlic powder. Cook until cheese is melted and all ingredients are blended
together.
Add ¼ cup whiskey and let cook for another 10 minutes.
Serve in a fondue pot hot with blue and white tortilla chips.
Christmas Cookbook Holiday Cookbook

Lupini Beans
This is a Mediterranean favorite delicacy served around the holidays. Lupini beans are a great
served with a large appetizer spread and are a great conversational food that is also fun to
eat. This recipe takes time to prepare but is well worth the effort.
In the past Lupini’s were rarely used as a grain food due the bitter taste from the high alkaloid
content of the bean. The Lupini family of the grain legumes are one of the highest in protein
content, second only to soy beans
Recipe Ingredients:
1 # or Lupini Beans Salt
Lupini Beans can be purchased online or at a Italian food store.
To Prepare:
Place beans in a large bowl, soak in water overnight, add water if needed.
Drain water and boil beans for 2 hours in a large pot.
Place beans in a large bowl and cover with water, add ¼ cup of salt and stir the mixture together.
For the next 5 days, change the water daily and add the same amount of salt to the water.
Once you are satisfied with the taste, transfer the beans to jars of water and refrigerate.
Note: You cannot eat the outer skin of the bean. Once cured, you simply squeeze the bean
through the opening in your mouth for a delicacy found nowhere else. Lupini beans go
great with adult beverages and fine beer.
Christmas Cookbook Holiday Cookbook

Party Mix
A holiday would not be complete without a party snack mix. This is a classic recipe that your guests
and family will love all through the holidays.
Recipe Ingredients:
8 tbs butter
2 cups of toasted bagel crackers
8 tbs Worcestershire Sauce
2 cups peanuts
2 tbs garlic powder
3 cups crispix cereal
1 tbs onion powder
3 cups of cheese nips
2 tbs seasoning salt
1 cup cashews
Preheat oven to 250 °
In a large roasting pan, place butter and put in oven until melted. Remove from oven.
Combine bagel crackers, peanuts, crispix, cheese nips, and cashews in roasting pan. Toss to mix
with butter. Mis in seasoning and continue to toss to spread seasoning evenly in mix.
Transfer to oven and bake for 1 hour stirring mixture every 15 minutes.
Remove from oven and cool. Christmas Cookbook Holiday Cookbook

Hearty Soups and Stews

Green Chili Stew – Traditional southwest green chile recipe that will please all your guests.
Green Chili stew is a wonderful and spicy dish to serve over the holidays to special guests, or on
Christmas Eve while wrapping last minute gifts or entertaining special friends.
Recipe Ingredients:
1-1/2 – 2# pork tenderloin
2 pkg of roasted Anaheim Chiles (8 oz) Canned chilies will work as well.
2 large yellow onions
6 cloves garlic – minced
1 16 oz. jar Salsa
5 cans chicken broth
6 oz. can tomato sauce
1 tbs salt
¼ cup chili powder
½ tsp pepper
1/8 cup flour
3 tbs. olive oil
Flour Tortillas
Optional: Tamales
Cube pork tenderloin into ½” to ¾” cubes
Dice onions
In a large stock pot, place olive oil, pork tenderloin, onions and 3 cloves of garlic. Brown meat and
onions together until cooked.
Drain fat from pan and discard.
Dissolve flour in ¼ cup of water and add to mixture stirring until flour covers the meat and onions
and cooking lightly, about 2 minutes.
Add chicken broth, salsa, tomato sauce, chili powder and remaining 3 gloves of garlic, bring to a
boil.
Chop green chilies, and add to stew with salt and pepper.
Reduce heat, and simmer (covered) for 2 hours.
Serve with warm flour tortillas and Tamales for a wonderful and spicy holiday treat that will warm
your hearts and palate.
Christmas Cookbook Holiday Cookbook

Minestrone Soup
Recipe Ingredients:
½# sweet Italian sausage
1 tbs olive oil
1 cup diced onion
3 cloves garlic – minced
1 cup diced carrots
1 tsp basil
2 small zucchinis – sliced
1 16 oz. can Diced tomatoes
2 10 oz. can beef broth
2 cups finely chopped cabbage
1 lg. can white kidney beans
1 lg. can garbanzo beans
½ cup rice
½ cup red wine
8 oz. grated parmesan cheese
¼ cup chopped fresh parsley
½ tsp salt (or to taste)
½ tsp pepper (or to taste)

Ahead of time: Slice sausage crosswise, brown in olive oil in deep sauce pan or Dutch oven. Add
onion, garlic, carrots and basil, and then cook for 5 minutes.
Add zucchini tomatoes (with liquid), beef broth, cabbage, salt and pepper. Bring to a boil, reduce
and simmer for 1 hour.
Add the beans with their liquid, rice and wine, then cook for another 20 minutes or until rice is done.
Serve in bowls with grated parmesan cheese and parsley.
This recipe can be made in advance and refrigerated. Simply reheat and serve when ready. Christmas Cookbook Holiday Cookbook

Crabmeat Bisque
Recipe Ingredients:
16 oz. fresh or canned crabmeat
3 tbs butter or margarine
¾ cup finely chopped onion 4 cups milk
2cups light cream 2 tsp salt
Dash pepper
¾ cups sherry
1/3 cup flour
¼ cup chopped parsley
Drain crabmeat if canned, reserve liquid.
Melt butter in 6 qt. saucepan. Add onion, crabmeat, and reserve liquid, simmer for 5 minutes.
Meanwhile, heat milk with cream in separate pan until bubbles form around edge of pan.
Stir into crabmeat mixture along with salt and pepper.
Mix sherry with flour mixture in a small bowl and whisk well.
Add sherry and flour mixture to the crab mixture and bring to a boil, reduce heat and simmer for 20
minutes.

Shrimp Etouffee
Recipe Ingredients:
½ olive oil
2 tbsp. Cajun seasoning
½ c flour
½ c green onions
2 medium onions (chopped)
¼ c parsley (finely chopped)
2 c celery (chopped)
3-4 tsp Tabasco
2 green peppers (chopped)
2 – 8 oz. clam juice
2 cloves garlic
1 – 14-1/2 oz can Rotel Diced tomatoes
2# shrimp 1# oysters (canned)
1 cube butter White Rice
Roux Base – In a Dutch oven, heat oil, add flour and whisk constantly (15-20 min) until mixture
becomes caramel colored.
Add onions, celery and green pepper, and garlic, cook until all vegetables until soft. Add pepper
seasoning and parsley and cook about 2 minutes.
Add clam juice, Rotel tomatoes, Tabasco, green onions, and cook 1 hour.
Add shrimp, oysters and butter 15 minutes before serving.
Cook white rice, serve over rice and garnish with green onions, Christmas Cookbook Holiday Cookbook

Breakfast and Starters

Chili Relleno Egg Casserole
Great recipe for a casual morning. Serve with sweet rolls or biscuits, your favorite breakfast meat
and Mimosas.
Recipe Ingredients:
1 lb. grated jack cheese
1 lb. grated cheddar cheese
2 cans whole chilies
8 eggs
1 small can evaporated milk
Spray 13″ square casserole dish with cooking spray.
Place ½ of the jack cheese and ½ of the cheddar cheese in the bottom of the dish.
Layer the green chilies on top of the cheese.
Place the remaining cheese on top of the green chilies.
Beat eggs in small bowl, and add milk, mix well. Pour over cheese mixture.
Bake in 1 350 ° oven for 45 minutes or until lightly brown on top.
This recipe can be served whole as a casserole or cut up into small squares and served with
toothpicks as an appetizer.

Blueberry French Toast
Recipe Ingredients:
12 slices French bread – crust removed
2 – 8 oz pkgs. cream cheese
2 cups fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey (best)
1 cup sugar
1 tbs butter
2 tbs corn starch
1 cup water
Cut bread into 1″ cubes with the crust removed. Place ½ the bread in a 9×13 baking dish coated
with cooking spray.
Place cubed cream cheese over top of bread.
Top with 1 cup of blueberries.
Place remaining bread on top of mixture.
Beat eggs, add milk and syrup or honey and pour over bread mixture.
Cover and chill for 4 hours.
Remove from refrigerator 30 minutes before baking.
Bake in a 350 ° oven for 30 minutes covered with foil.
Remove foil, and bake for another 25 – 30 minutes or until golden brown in the center.
Sauce:
In a medium saucepan, add 1 cup water, 1 cup sugar, and 1 cup of blueberries and 2 tbs of corn
starch. Bring to a boil for 3 minutes, stirring, then simmer for 10 minutes. Stir in 1 tbs of
butter and serve over French toast. Christmas Cookbook Holiday Cookbook

Old Fashioned Cinnamon Rolls
Recipe Ingredients:
4-3/4 to 5-1/4 cup all purpose flour
3 eggs
1 pkg. active dry yeast
3 Tbs butter – melted
1 cup milk
2/3 cup sugar
1/3 cup butter
2 tsp ground cinnamon
1/3 cup sugar
½ tsp salt
Glaze:
1-1/4 cups sifted powder sugar 1 tsp corn syrup
½ tsp vanilla Light Cream
In a large bowl, combine 2-1/4 cups flour and yeast.
In a saucepan, heat and stir milk, 1/3 cup granulated sugar, and salt until just warm and butter
melts.
Add to bowl with flour mixture, add eggs. Beat on low speed for 30 seconds, beat on high speed for
3 minutes, stir in as much of the remaining flour as possible.
On a lightly floured surface, kneed in enough of the remaining four to make a soft dough that is
smooth and elastic. This will take 3-5 minutes. Shape into a ball, place in a greased bowl
coating the ball on all sides, cover with a towel and let rise in a warn place about an hour.
Punch the dough down. Turn it on a lightly floured surface, divide in half. Cover and let rest 10
minutes.
Lightly grease two (2) 9″ square baking bans.
Roll each half of the dough into a 12×8 rectangle.
Brush with melted butter.
Combine the 2/3 cups sugar and cinnamon together and sprinkle over rectangles.
Starting with the long side, roll each rectangle into a spiral.
Seal seams, cut each spiral into 12 slices.
Place in a pan, cut sides down.
Sprinkle top with more cinnamon.
Cover with plastic wrap, chill for 2 to 24 hours.
Preheat oven to 375 °. Bake for 20 – 25 minutes or until golden brown.
Drizzle with glaze while hot.
Glaze:
Mix powdered sugar, corn syrup, and vanilla. Stir in enough cream (1-2 tbs) to make a drizzling
consistency.

Holiday Desert Time

Pizzelle Cookies
Italian waffle cookies are one of the most delicate and special cookies made for the holidays. First
you will need to purchase a Pizzelle iron from a specialty kitchen shop or online. I
recommend the CucinaPro which can be purchased for about $50.00, this is an investment
which will yield years of enjoyment and family memories.
Recipe Ingredients:
4-1/2 to 5 cups flour
9 eggs
3 cubes butter – softened
1-1/2 cup sugar
1 tbs vanilla extract
2 tbs Anise seed
In a large bowl with an electric mixer or a stand mixer:
Beat eggs until smooth
Add softened butter, sugar and vanilla, mix until combined.
Add flour until smooth.
Add anise seed and mix for another 2 minutes.
Spoon (golf ball) sized portions of dough onto Pizzelle iron, close iron and cook for 30 seconds.
Cook until the Pizzelle cookies are just beginning to turn golden brown.
Remove from iron and place on a cookie sheet, trim off excess dough with a knife and then place
cookies on a paper towel to cool. Once cooled they can be stacked on top of each other as
you make more cookies.
This recipe will make approximately 4 dozen cookies, these are so good you will yourself making
them several times during the holidays because your family and guests will make them
disappear. Christmas Cookbook Holiday Cookbook

Variations on serving your Pizzelle Cookies:
You can shape the warn Pizzelles over a custard dish to make small bowls. Once cooled, you can
melt chocolate bits to coat the inside of them and serve ice cream, custard of fruit.
You can form them into miniature ice cream cones.
Chocolate Pizzelle – Omit vanilla and anise seed, add 9 tbs of cocoa.

Chocolate Fudge
A holiday staple loved by kids and adults from all walks.
Recipe Ingredients:
1 16 oz. jar marshmallow cream
2 pkgs. (6 oz.) chocolate chips
4 Hershey Bars
1 cup chopped walnuts
4-1/2 cups sugar
1 tall can evaporated milk
½ cube butter
In a large mixing bowl, add marshmallow cream, chocolate chips, Hershey bars and chopped nuts.
In a 6 qt. saucepan, add evaporated milk, sugar, and butter, bring to a boil, reduce to medium low
heat and cook for exactly 5 minutes.
Pour hot mixture into mixing bowl and combine ingredients until mixed and smooth.
Pour into a 9×13 pan coated with cooking spray, let cool and refrigerate to get hard.

Peanut Butter Fudge
Recipe Ingredients:
½ cup butter
2-1/4 cups brown sugar
½ cup milk
¾ cup peanut butter
1 tsp vanilla extract
3-1/2 cups confectioners sugar
Melt butter in 6 qt. saucepan over medium heat.
Stir in brown sugar and milk, bring to a boil and boil over medium low heat for 2 minutes.
Remove from heat, stir in vanillas and peanut butter.
Place confectioners sugar in a large bowl and pour mixture over sugar. Mix with a large spoon until
smooth.
Pour into a 8×8 dish, chill, and cut into squares. Christmas Cookbook Holiday Cookbook

Walnut Potica Bread
This is a true European delicacy that is a holiday tradition in many households. This recipe is not
easy to make, but once you have mastered the technique, you will fall in love with this true
gourmet desert. This can be served as a breakfast sweet, or for desert with coffee or
cappuccino. Learn to make this bread, your family will forever love you! If you love to
bake, this recipe is challenging and delicious.
Recipe Ingredients:
Dough:
4 cups all purpose flour sifted (approx)
1-3/4 cups hot tap water
2 pkgs. active dry yeast
1 egg
½ cup sugar
2 tsp salt
¼ cup canola oil
Filling:
1 # walnuts ground in a food processor 1 cube of melted margarine
1 tbs ground cinnamon
1-3/4 cups sugar
1 – 2 cups whole milk +/-
Dough:
Mix together water and yeast with a fork until yeast is dissolved.
Add egg, sugar, salt and oil and mix together until consistent.
Add flour until the mixture becomes a sticky dough mixture.
Place in a floured bowl, cover with a towel and let the dough rise for 1-1/2 hours in a warm place.

Filling:
Grind walnuts in a food processor into fine pieces.
Add 1 cup of milk and margarine into a 6 quart saucepan, warm until margarine is dissolved. Add
cinnamon, walnuts and sugar and cook for 5 minutes, stirring as it cooks. Add more milk to
create a smooth mixture that will spread on the dough.
Meanwhile, melt 1 cube of butter in a small saucepan and let cool.
Place a flat bed sheet on a table and cover the sheet with a light dusting of flour.
After the dough has risen, DO NOT touch.
Dump the dough on the flour covered sheet, sprinkle flour on top of the dough and begin rolling the
dough into a thin sheet. Roll it out as thin as possible without tearing the dough. NOTE:
For experienced pastry chefs, you can continue to stretch the dough with your hands by
covering your hands with flour, and gently placing your hands underneath the dough and
stretching until thinner (this requires patience and experience).
Brush the melted (cooled butter) on the dough and spread with your hands if necessary. Spread
the walnut mixture on the dough, if needed you can add more milk to make it spread-able.
Spread the mixture with your hands evenly all over the dough.
Sprinkle the entire mixture with a light dusting f ground cinnamon.
Roll the dough into a spiral and cut into three loaves.
Place the loaves into a greased pan lined with parchment paper or wax paper.
Bake at 350 ° for 1 hour, immediately flip the loaves out of the pan when removed from the oven.
Let them cool completely, wrap with saran wrap and foil.
NOTE: For the experienced pastry chefs, once the dough is rolled out, you can stretch it from below
with your hands to make it thinner and more of a delicacy. Christmas Cookbook Holiday Cookbook

Italian Favorites:

Pork Sugo Sauce
Recipe Ingredients:
3# Bone-In Pork Ribs
Tsp. baking soda
Garlic (4-6 cloves) crushed & divided
2 tbsp. Brown Sugar
3 large Cans Tomato Sauce
1 cup Chianti wine (or Red Wine)
1 small can tomato Paste Salt and Pepper to taste
Olive Oil 2 tbsp.
Fresh Oregano (finely chopped)
1 tbsp. Dried Oregano
Brown ribs in olive oil with 1/3 of garlic.
Add tomato sauce, tomato paste, wine, oregano (both), remaining garlic, stir to mix well and bring
to a slow boil.

Add baking soda (removes tart from sauce) brown sugar, salt and pepper. Cook over simmer for 3-
4 hours with ribs in sauce. Add meatballs or Italian sausage if preferred.
Serve over your favorite pasta. The ribs in this sugo flavor the sauce and when cooked are moist
and tender and can be served as a side dish. This is a traditional Italian favorite with a very
unique flavor.
This recipe can be varied to suit your taste. A marinara sauce can be prepared by substituting
tomato sauce with fresh or canned tomatoes. In either case, this is a delicate but robust
sauce.

Cheese Lasagna
Recipe Ingredients:
Prepare Sugo Sauce in previous recipe
Lasagna noodles
1# Ricotta Cheese
1# Mozzarella Cheese (grated or fresh)
½ cup parsley
Parmesan Cheese 3 eggs
Prepare lasagna cheese mixture by combining ricotta cheese, mozzarella cheese, parsley and egg
and mix together well.
Spray a lasagna pan with non-stick cooking spray.
Cover the bottom of the pan with sauce (two large ladles).
Place a layer of dry (non-cooked) lasagna noodles on top of sauce
Place ½ of the cheese mixture on top of noodles.
Place 2 ladles of sauce
Place a layer of noodles
Place the remaining cheese mixture on top of the noodles
Place 2 ladles of sauce
Place a final layer of noodles.
Cover with foil and bake covered for 1 hour, uncovered for 15 minutes in a 350 degree oven.
Let stand for 10 minutes before serving.
Finish with Fresh Parmesan Cheese. Christmas Cookbook Holiday Cookbook

Pumpkin Lasagna
This is a recipe that everyone will love, especially around the holidays. It has a unique taste and
texture that will keep everyone in the family satisfied.
Recipe Ingredients:
2 medium onions Italian Sausage (casing removed)
3 gloves garlic pumpkin puree (organic is best – Whole foods or Trader Joes)
4 eggs lasagna noodles (uncooked)
1 c Red wine
2 – 28 0z cans diced tomatoes
1# Mozzarella cheese
1# ricotta cheese
2 tbs. Oregano
Brown sugar
1 tsp. Baking soda Salt and pepper to taste
½ c chopped parsley
1 c parmesan cheese
Prepare red sauce:
Combine Italian sausage (casing removed), garlic and onions, cook until sausage is browned. Add
canned tomatoes, red wine, brown sugar, oregano, baking soda, salt and pepper. Cook for
30-45 minutes until thickened.
Prepare Cheese Sauce:
In a large bowl, combine, ricotta cheese, mozzarella cheese, eggs, parsley, pumpkin puree, salt and
pepper. Stir until well mixed.
Layer Lasagna:
In a large casserole dish (deeper is better), spray bottom with non-stick cooking spray.
Place ¼ of the red sauce on the bottom of the casserole dish. Place a layer of (uncooked) lasagna
noodles, and ½ of the cheese mixture.
Place a layer of red sauce (1/2 of the mixture) a layer of lasagna noodles.
Finish by placing the remaining cheese sauce, a third layer of noodles, and the remaining red sauce.
Sprinkle the top with parmesan cheese
Cook covered with

Spicy clam marinara linguine
Recipe Ingredients:
Olive oil
5 leaves fresh basil
4 cloves garlic minced (divided)
2 tbsp. crushed red peppers (to taste)
I yellow onion (medium)
3 cans whole baby clams
2 14 oz. cans fire roasted tomatoes
¼ c. clam juice
1 can tomato sauce Salt and pepper to taste
1-1/2 tsp. dry oregano Linguine
1-1/2 tsp. dry basil
Heat olive oil in a large skillet over medium to high heat. Sauté ½ of the garlic and onions until
translucent. Add remaining ingredients and the other ½ of garlc, bring the sauce to a
simmer and cook for about 30 minutes.
Cook pasta, serve and garnish with parmesan cheese. Christmas Cookbook Holiday Cookbook

Everyday Favorites, Appetizers, Vegetables, and Entrees

Tomato and Basil Bruschetta
Recipe Ingredients:
Baguette Bread
8-10 Roma Tomatoes (seeded)
½ small red onion, diced
20 basil leaves
3 cloves minced garlic Olive oil
Parmesan cheese thinly sliced Salt and Pepper to taste
Slice baguette bread at an angle and toast under broiler until golden brown. Brush the top of the
toasted bread with a light coating of olive oil. Set aside
Take the parmesan cheese and make paper thin slices, enough to cover all the Bruschetta you are
preparing.
Dice the tomatoes and place large mixing bowl, add diced onion. Coarsely chop the basil and add to
bowl. Salt and pepper to taste. Drizzle the mixture with ample olive oil.
Spread mixture on toasted bread just before serving and top with parmesan cheese slices.

Sugar and Walnut Glazed Baked Brie
Recipe Ingredients:
¼ C brown Sugar
¼ C chopped walnuts
1 Tbl Whiskey or Cognac
1 baguette bread
1 Brie wheel
2 apples cut into wedges
1# seedless grapes
1 lg Crescent roll dough package
I pkg. Table water crackers
Combine brown sugar, chopped walnuts and whiskey in small bowl, mix thoroughly
Unroll crescent roll dough package, seam together creating two (2) dough crusts. Place the brie on
top of one and cover with the other. Completely seal all edges and make sure that the
dough is covering the brie completely moving from side to side to inspect that the dough
covers the brie cheese.
Place brie and dough on cookie sheet, spread sugar and walnut mixture on top.
Bake in 375 degree oven until golden brown.
Serve with sliced baguette bread, crackers, apples, and grapes.

Creamy Corn and Clam chowder
Recipe Ingredients:
48 clams or 3 cans clams
3 onions minced
1 bay leaf
4 potatoes, diced
2 cups milk
2 cups heavy cream
½ Cube butter
1 pkg, frozen corn
Salt and pepper to taste
6 celery stocks – thinly sliced
¼ C flour
1 can chicken broth
If you are using fresh clams, rinse them well, place them in a large pan of water, bring to a boil
cook for 10 minutes. Cool the clams and discard any clams that have not opened. Remove
the clams from the shells, and chop them coarsely.
In a large stock pot, cook onions in butter until clear. Add celery, and potatoes, cook for another 3-
4 minutes. Add clams (canned with liquid from 1 can only and other 2 Cans that have been
drained) or fresh clams with ¼ C of water.
Remove a ladle of liquid form pot and place in a small bowl with flour. Make a paste and return to
the pot, cooking and stirring mixture for another two minutes.

Add milk, chicken broth and cream. Lower heat, add bay leaf, salt and pepper. Cook at low heat
for 2-3 hours. CAUTION – it is easy to burn milk, make sure this does not boil but simmer.
30 minutes before serving, add frozen corn. Christmas Cookbook Holiday Cookbook

Napolitano Marinara Sauce
Recipe Ingredients:
1 Large Yellow onion (diced)
1-1.5# ground sirloin
3 large cans of crushed tomatoes
1/4cup olive oil
2 Tbl. Basil
6 cloves garlic (diced and crushed)
Salt and Pepper to taste
2 Tbl Oregano
1 C. Mushrooms sliced
In a large Deep skillet, sauté the sirloin with oil, and ½ of garlic, then add onions as beef begins to
slightly brown and cook until beef is brown and onions are warmed. Add the crushed
tomatoes, mushrooms, the other ½ of garlic, oregano, basil, salt and pepper. Cook over
medium heat for 30 minutes or longer to med all the flavors.
Serve in lasagna, over pasta, Manicotti crepes, or with any Italian favorite.

Napolitano Manicotti Filling
Recipe Ingredients:
1 large container Ricotta Cheese
3 eggs beaten
¾ C Parmesan Cheese
½ C Fresh Parsley (minced)
Salt and Pepper
1-1/2 C Mozzarella cheese divided

Combine all ingredients in a large bowl with 1 C of mozzarella cheese, mix well and set aside. Use
remaining mozzarella to top mixture.
If you are making manicottis from store bought manicotti shells, prepare the manicottis according to
package directions. Once cooked, strain in a colander and cool immediately with cold water.
Set aside
Take a large baggie (1 gallon size), place manicotti filling in baggie. Cut a small corner of the
baggie with scissors (about ½” opening). Remove the cooled manicottis from the colander,
and squeeze filling into the end until full. You may need to do this from both ends but this
is a very easy way to fill the manicotti shells (tubes).
Place Manicottis in greased baking dish.
Cover with remaining mozzarella cheese and Napolitano Sauce
Cover with foil and bake for 45 minutes in 350 deg oven. Uncover and bake for an additional 15
minutes.

Napolitano Crepes
Recipe Ingredients:
6 eggs beaten
1-1/2 C Water
1-1/2 C Flour
Dash salt
Canola Oil

In a large bowl, combine beaten eggs and water, add flour and salt and mix well. Set aside and
refrigerate for one hour, covered.
Heat ¾ tsp of canola oil in 8″ skillet.
Pour a scant 3 Tbl spoon of mixture in pan. Tilt pane to cover bottom with mixture.
When they appear to be dry, turn and cook for an additional 15 – 20 seconds
Remove and let cool on Wax paper.
Coat large casserole dish with cooking spray
Fill each crepe with Manicotti cheese filling, roll and place in casserole dish.
Cover the center of each crepe line with Napolitano Marinara Sauce
Cook in 350 degree oven for 45 – 50 minutes.
Serve with Sauce

Mafalde Florentine Sauce (Michelangelo)
This sauce was inspired by Michelangelo when he lived in Florence. It is documented that this was
one of his favorite dishes.
Recipe Ingredients:
Fettuccine Noodles Olive Oil
Raisins (white work best)
Fresh Spinach
Pine nuts
Ricotta cheese
Parmesan Cheese
1 clove garlic (minced)
Fresh Pepper

In a large skillet, place 2 Tbl. of olive oil and sauté the pine nuts until slightly brown to release the
flavors. Set aside when done.
Place the raisins in a small bowl and cover with water. Always prepare raisins in this manner
because it removes all the excess sugars preventing them from sticking and the water
enhances the flavor making them more succulent.
Place ¼ c of olive oil in pan and sauté the spinach with garlic until tender, add the ricotta cheese
and cook until the ricotta becomes smooth and is nicely combined with the spinach. Add
more olive oil as needed. Add the drained raisins and pine nut and set aside.
Prepare the fettuccine according to the package directions and undercook by about two minutes.
Do not strain the noodles in a colander but rather take them from the water with thongs.
Bring the Florentine sauce to low heat, add the fettuccine noodles coating them completely with the
sauce, and add ½ to ¾ of a ladle from the noodle water to the sauce. Cook the noodles in
the pan with the sauce for another 5 minutes until al dente.
Plate the pasta in a deep plate with additional parmesan cheese and fresh ground pepper.

Eggplant Parmesan
This dish is excellent year round and great for quests.
Prepare the your favorite Marinara sauce, pork sugo sauce or Napolitano Marinara sauce
Recipe Ingredients:
2 – 3 large eggplant (peeled)
Olive oil
1 C flour
2 C Italian breadcrumbs
6 eggs beaten
1 C mozzarella cheese
½ C parmesan Cheese
Salt and pepper

Prepare marinara sauce in advance and set aside.
Peel the eggplant and cut into ¾” thick slices. Place the sliced eggplant on a double paper towel
and salt the tops. Place another paper towel, and layer the eggplant slices between paper
towels to allow the moisture to be removed from the eggplant. Let them sit for about 20
minutes.
Place flour on a plate with salt and pepper.
Beat eggs in a bowl.
On a separate plate, place Italian breadcrumbs.
Place an ample amount of olive oil in a heated skillet.
Dredge the eggplant slices in flour, dip them in the egg batter, and coat them in the breadcrumbs.
Place them in the skillet and cook them until golden brown turning as necessary and making
sure the eggplant is tender.
Once cooked, place the eggplant in a baking dish sprayed with cooking spray. Layer the eggplant
on top of each other allowing them to overlap each other by about one half.
Cover the eggplant with sauce, a layer or mozzarella cheese and finish with parmesan cheese.
Preheat oven to 350 degrees.
Cover with foil and bake for 30 minutes, remove foil and continue baking for another 15 minutes.
Serve with a side of sauce and asparagus for a perfect Italian dish.

Parmesan Wheels
This is a great little appetizer and goes perfectly with the asparagus and prosciutto ham as an
appetizer.
Recipe Ingredients:
1 C Parmesan cheese grated
On a non stick cookie sheet, place a silver dollar sized pile of parmesan cheese, broil a few minutes
until golden brown. Remove with spatula and set aside.

Roasted Asparagus and Prosciutto ham
This is a great side dish or appetizer. When served as an appetizer, serve it with the Parmesan
Wheels for added pizzazz.
Recipe Ingredients:
1# fresh asparagus
1# prosciutto ham
Salt and Pepper to taste
Parmesan Cheese
½ cube melted butter

Prepare asparagus by cutting the tough end away and discarding. A good rule of thumb is to take a
single asparagus spear, bend it and where it breaks, this is where to cut the reaming bunch.
This will insure that best part of the vegetable is used.
Cook the asparagus in a pot of boiling water for about 3-4 minutes of just beginning to get tender.
Remove from water and cool under cold water.

Take three to 4 asparagus spears, and 2 pieces of prosciutto ham. Sprinkle this with a light dusting
of parmesan cheese. Roll the asparagus with the prosciutto ham.
Place the rolled asparagus in a baking dish sprayed with cooking spray.
When all have been placed in the dish, brush each one with a little butter and spread a light dusting
on parmesan on top.
Preheat oven to 350 degrees.
Cook in over for 20 minutes and cheese is melted.

Potato Gnocchi
Everyone loves Gnocchi. They are hard to make but one mastered, will become a family favorite.
Serve them plain with butter and chees, a pesto sauce or marinara sauce.

Recipe Ingredients:
6 large Idaho or russet potatoes
2 tablespoons plus
1 teaspoon salt
Fresh ground pepper
2 eggs beaten
4 C flour Parmesan Cheese

Boil the potatoes in their skins about 40 minutes, until easily pierced with a skewer. When cool
enough to handle, peel and rice the potatoes, and set them aside to cool completely,
spreading them loosely to expose as much surface as possible to air.
Bring 6 quarts of water and 2 tablespoons of the salt to a boil in a large pot. On a cool, preferably
marble work surface, gather the cold potatoes into a mound, forming a well in the center.
Stir the remaining 1 tsp. salt and the white pepper into the beaten eggs, and pour the
mixture into the well. Work the potatoes and eggs together with both hands, gradually
adding 3 cups of the flour and scraping the dough up from the work surface with a knife as
often as necessary. (Incorporation of the ingredients should take no longer than 10
minutes–the longer you work it, the more flour it will require and the heavier it will
become).
Dust the dough, your hands, and the work surface lightly with flour and cut the dough into six equal
parts. (Continue to dust as long as the dough feel sticky.) Using both hands, roll each piece
of dough into a rope ½” thick, then slice the ropes at ½” intervals. Indent each dumpling
with a thumb, or use the tines of a fork to produce a ribbed effect. (This helps the sauce
stick to the gnocchi).
Drop the gnocchi into boiling water a few at a time, stirring gently and continuously with a wooden
spoon, and cook for 2-3 minutes, until they float up to the surface. Remove the gnocchi
from the water with a slotted spoon or skimmer, transfer them to a warm platter, adding a
little sauce of choice. Add freshly ground white pepper to taste and, if appropriate, grated
cheese, and serve immediately.

Napa Style Sole Veronique
This recipe is from one of my favorite chefs: Michael Chiarello
Recipe Ingredients:
2 Tbl plus 1 Tsp olive oil
1# Sole Fillet
Salt and Freshly ground Pepper
½ C all purpose flour
2 Tbl minced shallots
1 Tsp. Thyme finely chopped
¾ C White (chardonnay) grape juice
2/3 C seedless red grapes
2 Tsp unsalted butter

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat until just smoking. While
the oil is heating, season the sole with salt and pepper and dredge in the flour. Pat to
remove excess flour.
Carefully place the fish in the hot oil, skinned side up. Cook about 4 minutes, or until golden brown,
then carefully turn the fish over and cook for another thirty seconds. Transfer the fish to a
warm plate.
Add a teaspoon of olive oil to the pan, adjust the heat to medium and add the shallots. Saute about
two minutes until lightly caramelized, then add the thyme. Add the grape juice and stir with
a wooden spoon, scraping the bottom of the pan. Reduce the heat and simmer until the
juice is reduced by half.
Add the grapes to the sauce to warm. Swirl in the butter and season with salt and pepper to taste.
Spoon the grapes and sauce over the warm fish fillets. Serve immediately

Parmesan crusted Tilapia
A family favorite that is easy to prepare and goes well with asparagus and rated red potatoes.
Recipe Ingredients:
2# Tilapia Fillets
1 C flour
4 eggs beaten
Salt and Pepper to taste
1 C grated parmesan cheese

Preheat oven to 375 degrees.
Prepare a baking dish sprayed with non stick cooking spray. On the bottom on the dish spread a
thin layer of parmesan cheese.
Place flour on a plate.
Beat eggs in a separate bowl.
Dredge tilapia in flour and then dredge in the beaten eggs. Place in the baking dish. Salt and
pepper the top of the tilapia to taste and cover with a thick layer of grated parmesan chees.
Bake in oven for 30 to 45 minutes until the fish is cooked through and cheese is crusted,

Roasted Barley and Mushroom Risotto
This recipe is is also taken from one of my favorite chefs: Michael Chiarello
Recipe Ingredients:
1-3/4 C pearl barley
5 C chicken stock (or canned broth)
5 C water
1 bay leaf
8 brussel sprouts separated into leaves
2 carrots cut in half
½ Tsp salt
2 celery stalks cut in half
½ large onion cut in half
2 Tbl olive oil
3 Tsp butter
4 C diced mushrooms (shitake etc)
1 Tsp minced garlic
2 C mixed vegetables (squash, leeks, etc)
2 Tsp Arborio rice, ground to fine powder
1 Tsp thyme
½ C mascarpone
¾ C grated Parmesan Cheese

Preheat the oven to 350 degrees F.
Toast the barley in a dry, ovenproof skillet in the oven or over moderate heat for about 12 minutes,
until lightly browned and fragrant. Toss occasionally so the barley toasts evenly. Set aside.
Meanwhile: In a large pot, combine the chicken stock, water, and bay leaf , and bring to a boil. Add
the brussel sprout leaves and cook about 1 minute, to set color. Remove the leaves with a
strainer, scatter on a baking sheet to cool, and reserve.
Add the carrots, celery, and onion to the stock. Add the barley and salt. Simmer about 20 minutes,
or until the vegetables are tender. When they are, pull the vegetables and bay leaf out with
a pair of tongs, and discard.
Drain the barley over a pot, reserving the cooking liquid, and spread the barley on a baking sheet to
cool. In a large pot, heat the olive oil and 2 tablespoons of the butter. Add the mushrooms
and do not move them until they begin to color on their undersides, about 1 minute.
Continue to sauté about 5 minutes, until browned. Add the garlic and sauti briefly until light
brown. Add the mixed vegetables, reduce the heat to low, and sweat for about 5 minutes,
until very tender.
Add the rice powder, stir well, and return the heat to medium-high. Add 3 cups of the reserved
cooking liquid and bring to a boil. Add the barley and stir until well mixed and warm. Add
the remaining cooking liquid as needed to maintain a brothy consistency. Bring back to a
boil. Add 2 teaspoons of thyme, the remaining butter, 1/4 cup of mascarpone, the reserved
brussel sprout leaves, and 1/2 cup Parmesan. Mix to incorporate.
Top each portion with a dollop of mascarpone, and a sprinkling of the remaining thyme, and grated
Parmesan.

Spinach with Raisins and Pine Nuts
Recipe Ingredients:
2/3 C golden raisins
6# fresh spinach – stems discarded
8 Tbl olive oil
4 garlic cloves – minced
1 Tsp salt
2/3 C Pine nuts

Soak raisins in warm water for 10 plus minutes, drain and set aside.
Toast pine nuts in oven till golden brown. Careful – it is easy to burn them.
Thoroughly wash spinach. Steam spinach over med to high heat until tender. Drain cool and pat
dry.
Heat olive oil in large skillet, add garlic and sauté until gold, add spinach and cook, stirring
occasionally, until tender. Add salt, pine nuts and raisins and cook about 3 minutes.
Serve Immediately.

Red Wine Reduction Sauce
This sauce is perfect with lamb chops, roasted pork tenderloin of your favorite cut of red meat
including steaks.
Recipe Ingredients:
2 C red wine
2 whole cloves of garlic
¼ Cube butter
2 fresh rosemary sprigs (Whole)
½ c dried cherries
Salt and pepper to taste
2 fresh bay leave
In a large saucepan, add red wine, garlic cloves, rosemary sprigs, dried cherries and bay leaves.
Bring to a boil over medium heat, until liquid has reduced to a cup about 10 minutes.
Remove garlic, bay leaves and rosemary. Whisk in butter and set aside, keeping warm.
Serve with your favorite roasted or grilled meat. Perfect sauce!

Sautéed Beets
This is an elegant dish, easy to prepare and goes with just about any entrée.
Recipe Ingredients:
2 bunches (6) red beets
Olive oil
¼ c butter or olive oil
Salt and Pepper
Oregano
Remove tops and bottoms of red beets, cut in half. Boil for about 20 minutes until tender.
Remove the beets to a colander, cool with cold water. Peel the skins from the beets and cut into
cubes.
Sauté the beets in the butter or olive oil, salt and pepper to taste and oregano. Sauté until tender
and delicious.

Brisket Tacos with Mango Salsa
Recipe Ingredients:
6-8# Lean brisket
2 large onions (diced)
3 tbl. Chipotle seasoning
1 can beef broth
Cilantro Tomatoes
Shredded cheese
Corn tortillas
Salt and Pepper to taste
Olive oil

Trim excess fat from brisket, cube into 2″ square pieces. In a crockpot, combine brisket rubbed
with chipotle seasoning, place excess seasoning with brisket in pot. Add 1/2 of cilantro, salt and
pepper, and cook over high heat in crock pot for 8-10 hours.

Dice the tomatoes, combine with other half of cilantro. Serve brisket tacos with tomato cilantro
mixture and cheese and garnish of your choice.
Add a nice Spanish rice side dish as the perfect compliment.
The perfect garnish is a mango salsa, where you simply take a peeled and diced mango, combine it
with a small diced onion, ¼ diced red bell pepper, 1 tsp chili powder, green onion diced, 1 Tbl
spoon lime juice, 1 Tbl spoon lemon juice.

Carnitas
Recipe Ingredients:
4-6# Pork Shoulder (cubed and boned)
2 Tbl Chili Powder
2 cans Beef Broth
Salt and Pepper to Taste
1 jar chunky Salsa
2 large onions (cut into lg. pcs.)
Corn Tortillas

In a slow cooker: Add pork shoulder, chili powder, beef broth, salt and pepper to taste, and the jar
of chunky salsa. Cook over high heat 8-10 hours.
When meat is cooked and tender, remove from slow cooker and place in metal baking pan, roast in
450 deg. oven for 20 minutes.
Serve with corn tortillas, Pico de Gallo, cheese and any other condiment enjoyed by your family.

Gourmet Chili
Recipe Ingredients:
Olive Oil
2# ground Turkey or ground beef
2 Red Onions diced
2 Tsp cumin
I Jalapeno diced and seeded
1 28 oz. can diced tomatoes
3 cloves garlic finely choppe
1 to 2 can Kidney Beans
2 cans black beans
2 cans beef broth
1 Tsp paprika
¼ to ½ C chili powder (to taste)
4 celery stick diced
In a large stock pot, cook olive oil, turkey, ½ of the garlic and onions until turkey is browned and
onions are soft.
Add remaining ingredients with the other ½ of garlic to stock pot. Bring to a boil then reduce the
heat to low and simmer for 2 hours.

Chili Pie
Prepare Gourmet Chili from above
Additional Recipe Ingredients:
Original Frito chips Onion finely diced
Cheddar Cheese Warm flour tortillas
Prepare Gourmet chili, In each soup bowl, place a handful of Frito original chips, cover wqith
Gourmet Chili, top with cheese and onions. Serve with warm flour tortillas.

Gourmet Macaroni and Cheese with caramelized onions
Recipe Ingredients:
2 large onions thinly sliced
4 tbl sugar
1 cube butter
Package of elbow macaroni
1 C yellow cheddar cheese (shredded)
1 C White cheddar cheese (shredded)
½ C parmesan cheese Shredded)
1 pkg saltine crackers
6 eggs
4 C milk
¼ C pecans finely chopped
Salt and Pepper to taste
Melt butter in large sauce pan, add onions and begin to sauté until soft. Add sugar and cook over
med – high heat until the onions caramelize (about 15 – 20 minutes)
Prepare elbow macaroni according to package directions, drain and set aside.
Crush saltine crackers into small pieces with rolling pin.
Combine eggs with milk and whisk until well blended. Add salt and pepper to mixture.
In a deep casserole baking dish, coat with cooking spray.
Add ½ of the cooked elbow macaroni, and then layer the caramelized onions on top.
Add 2/3 of the yellow cheddar cheese, and 2/3 of the white cheddar cheese.
Top this mixture with the saltine crackers.
Add the remaining elbow macaroni or enough to top off the casserole dish.
Top with remaining yellow and white cheddar cheese, plus parmesan on top.
Pour milk and egg mixture over entire casserole.
Top with pecans.
Preheat oven to 350 degrees and cook on a cookie sheet to prevent spillover.
Cook covered with foil for 45 minutes.
Remove foil and cook and additional 15 minutes.
Remove and let stand for 10 minutes before serving.
This is a killer Mac-n-Cheese everyone will love!

Black Bean Tostados with Roasted Tomatillo Salsa
Recipe Ingredients:
Tostado Shells
Whole Black Beans
Arugula Lettuce
8 Roma Tomatoes (cubed)
2 white onions diced
2 seeded and diced Jalapeno’s
5 garlic cloves diced
Parmesan cheese thinly sliced
Diced Avocado
Roasted Tomatillo Salsa
ï‚· Prepare roasted tomatillo salsa by spraying glass baking dish with cooking spray, add Roma
tomatoes, onions, garlic and jalapeno, salt and pepper, roast ingredients in middle of oven
with broiler on for about 45 minutes or until roasted.

ï‚· When done, remove from oven and mash all ingredients together with a potato masher, set
aside and let cool.
ï‚· Heat black beans is pan and simmer until cooked, keeping warm.
ï‚· Warm tostado shells in microwave.
Prepare tostados by spreading black beans on shell, tomatillo mixture, arugula lettuce, parmesan
cheese and avocado slices.
Elegant dish served on a platter with a side of Spanish rice or seasoned basmati rice. This is a
delicious dish everyone will love and it is easy to prepare

More Deserts

Easy Blackberry Cobbler
Coconut Caramel Pecan Cream Cheese Pie
Tiramisu (Lidia’s Italy)

This book is dedicated to my family who has made the holidays a special time of the year. Holiday Cookbook Christmas Cookbook

Enjoy!

Ted and Kelly Vinci