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Mrs. Claus' Delicious Dinner With All the Trimmings

Our Menu Hors d'oerves *Rye-Cream Risers* *Faux Paté on Crackers* *Eggnog* Dinner *Turkey Breast with Sage Stuffing* *Duckling with Orange Sauce* *Roast Goose with Apples and Prunes* *Rice Stuffing* *Potatoes Au Gratin* *Candied Sweet Potatoes* *Escalloped Corn* *Waldorf Salad* An assortment of dinner rolls--wheat and white Fresh Crudité--celery, scallions, julienned carrots, broccoli blossoms, cauliflower buds with sour cream dip. Dessert *Steamed Plum Pudding* *Lemon Champagne Punch* *Wassail*

Rye-Cream Risers Rye bread with crusts trimmed Softened Cream Cheese Black olives, drained Cut rye bread in 1" squares. Spread thickly with Cream Cheese. Press one black olive onto the top.	Faux Paté on Crackers 1/2  pound Braunsweiger 1 cup softened Cream Cheese 2 tbl minced onion 2 tbl minced black olives 2 tbl chopped chives Your favorite brand of snack crackers
Eggnog 1 dozen eggs, separated 1/2 teaspoon salt 2 1/4 or more cups sugar 2 or more cups bourbon 1/2 cup rum 1 quart milk 2 tablespoons vanilla 3 pints heavy cream Nutmeg Beat together the egg yolks and salt in a large mixing bowl, slowly adding 1 1/2 cups of sugar. Continue beating until thick and pale. Stir in the bourbon, rum, milk, and vanilla until well mixed. Beat the egg whites until foamy and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff and all the sugar has been incorporated. Whip the cream until stiff. Now fold the egg whites into the yolk mixtue and then fold in the whipped cream. Taste and add more bourbon and or sugar if necessary. Pour into a punch bowl and sprinkle the top with nutmeg.	Turkey Breast with Sage Stuffing 2 tablespoons butter 1 cup chopped onion 1/2 cup chopped celery 6 slices bread, cut in cubes and dried (about 4 cups) 1/2 teaspoon poultry seasoning 1/2 teaspoon ground sage 1 tablespoon chopped parsley Salt and freshly ground pepper to taste 1 1/4 pounds turkey breast meat, in 4 slices 1/2 cup chicken broth In an 8-inch square microwave-safe dish put the butter, onion and celery, cover, and microwave on high for 3 minutes. Add the bread cubes, poultry spice, sage, and parsley and toss until mixed. Season with salt and pepper. Place the turkey slices on the bottom of the dish in a single layer, spooning the dressing over the top of each slice. Pour the chicken broth over the top, cover, and microwave on high for 4-6 minutes. Let stand for 2-3 minutes, them test for doneness by cutting into the meat. It should no longer be pink. Microwave for another minute if necessary. Timing depends on the thickness of the slices.
Duckling with Orange Sauce 4- to 5-pound duckling 2 teaspoons grated orange peel 1/2 cup orange juice 1/4 cup currant jelly 1 tablespoon lemon juice 1/8 teaspoon dry mustard 1/8 teaspoon salt 1 tablespoon cold water 1 1/2 teaspoons cornstarch 1 orange, peeled and sectioned 1 tablespoon orange-flavored liqueur, if desired Heat oven to 350°. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Prick skin all over with fork. Roast uncovered about 2 1/2 hours or until drumstick moves easily, removing excess fat from pan occasionally. If duckling becomes too brown. place a piece of aluminum foil loosely over breast. Let stand 10 minutes for easier carving. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling. Mix water and cornstarch. Stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve remaining sauce. 4 servings	Roast Goose with Apples and Prunes 2 dozen prunes, pitted 1 cup red wine 5 tart green apples 8-10 pound goose Salt to taste Freshly ground pepper to taste 2 tablespoons flour 1 1/2 cups chicken or goose broth If the neck and gizzards come with the goose, simmer them with a small carrot and onion in about 4 cups water for 1 1/2-2 hours; the broth will reduce to about 1 1/2 cups. Soak the prunes in wine for 30 minutes. Peel, core, and quarter the apples. Preheat the oven to 325°. Rub the goose inside and out with salt and pepper. Drain the prunes, toss with the apple sections, and stuff into the goose cavity. Sew up or skewer the opening. Place the goose on a rack in a shallow pan, pricking the skin all over to release the fat as the bird roasts. Cook 3-3 1/2 hours, until the juices run clear when the skin is cut at the upper thigh or a meat thermometer registers 185°. During the roasting, pour off the fat every 20 minutes, using a bulb baster or spoon. Remove the goose to a platter and keep warm. Remove all but 1 tablespoon fat from the roasting pan. Set it over a burner, stir in the flour, and brown it lightly. Slowly add the broth, stirring until thickened. Season the gravy with salt and pepper, strain it, and pass with the goose. Serves 6
Rice Stuffing 2 tablespoons margarine or butter 1 medium stalk celery, chopped (about 1/2 cup) 1 small onion, chopped (about 1/4 cup) 1/2 teaspoon salt 1/8 teaspoon pepper 2 cups cooked rice 1/2 walnuts 1/3 cup raisins 1/4 teaspoon paprika 4 sliced bacon, crisply cooked and crumbled Heat margarine in 10-inch skillet over medium heat. Cook celery, onion, salt and pepper in margarine about 2 minutes. Remove from heat. Stir in rice, walnut, raisins, paprika and bacon. 4 cups stuffing	Potatoes Au Gratin 6 medium potatoes (about 2 pounds) 1/4 cup margarine or butter 1 medium onion, chopped (about 1/2 cup) 1 tablespoon all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups milk 2 cups shredded natural sharp Cheddar cheese (8 ounces) 1/4 cup fine dry bread crumbs Paprika Heat oven to 375°. Peel potatoes. Cut into enough thin slices to measure about 4 cups. Heat margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs. Sprinkle over potatoes; sprinkle with paprika. Bake 15 to 20 minutes longer or until top is brown and bubbly. 6 servings
Candied Sweet Potatoes 4 medium sweet potatoes or yams 4 tablespoons butter 1/3 cup brown sugar 1/4 cup water Boil the potatoes until tender; drain. Peel and cut in half lengthwise . Put the butter and sugar in a heavy skillet and heat, stirring occasionally, until melted. Add the potatoes and turn until lightly browned. Add the water, cover, and simmer over low heat for about 10-15 minutes.	Escalloped Corn 2 cans whole kernel corn 2 cans creamed corn 3 tbl chopped onions 1 cup milk 24 saltine crackers, crushed Ritz or snack crackers, 1 tube 1/2 pound butter Preheat oven to 350 F. Drain whole kernel corn. In a large Pyrex or other type mixing bowl suitable for the oven, mix the drained corn, creamed corn, onion, milk and crushed saltines well. Pat down top to level. Crush Ritz crackers and spread completely over the top. Slice butter and cover crushed Ritz crackers. Place in oven and bake until golden brown and bubbling.
Waldorf Salad 2 medium apples, coarsely chopped (about 2 cups) 2 medium stalks celery, chopped (about 1 cup) 1/2 cup mayonnaise or salad dressing 1/3 cup coarsely chopped nuts Toss all ingredients. Serve on salad greens if desired. 4 servings	Steamed Plum Pudding 1 cup milk 3 cups soft bread crumbs 1/2 cups shortening melted 1/2 cup molasses 1 cup all-purpose flour 1/2 cup chopped raisins 1/2 cup finely chopped citron 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon gournd cloves Generously grease 4-cup mold. Pour milk over bread crumbs in large bowl. Mix in shortening and molasses. Stir in remaining ingredients. Pour into mold. Cover with aluminum foil. Place mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat 3 hours or until wooden pick inserted in center comes out clean. (If necessary add water during steaming, lift cover and quickly add boiling water.) Unmold pudding; cut into slices. Serve warm with Amber Sauce. Amber Sauce 1 cup packed brown sugar 1/2 cup light corn syrup 1/2 cup half-and-half 1/4 cup butter or margarine Mix all ingredients in 1-quart saucepan. Cook over low heat 5 minutes, stirring occasionally. Serve warm. Makes about 2 cups
Lemon Champagne Punch 4 (6 ounce) cans frozen concentrated lemonade 4 (6 ounce) cans frozen pineapple juice 1 1/2 quarts water 2 quarts ginger ale, chilled 1 quart sparkling water, chilled 1 bottle (4/5 quart) dry champagne, chilled Mix juices and water. Chill, covered. Before serving, add ginger ale and sparkling water and pour over ice cubes in large punch bowl. Pour chilled champagne over punch and stir gently. Makes 50 servings	Wassail 6 cups dry red wine 10 cups apple cider 1/2 cup granulated or packed brown sugar 2 teaspoons whole cloves 2 teaspoons whole allspice 2 three-inch sticks cinnamon 2 oranges, studded with cloves Heat wine, cider, sugar, cloves, allspice and cinnamon to boiling; reduce heat. Cover and simmer 20 minutes. Strain punch into punch bowl. Float clove studded orange slices in bowl. 32 servings (about 1/2 cup each)

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