This weekend the 2014 annual family Christmas party will be hosted at the home of my brother Bruce, SIL Erin, and their son Zack. Four generations of family members will be attending, which is pretty special in my book, and visiting with all of them is one of the greatest "gifts" I will be receiving this holiday season.
We are a family that loves to eat. As with many other families, our gatherings center around food and fellowship. Rarely is a table set that is skimpy with food. In fact, usually our serving dishes cover one table, then spread out to another surface or two elsewhere.
And that's a very good thing in my mind. We are blessed to be able to enjoy plenty of good food around the holidays here, and I'm happy to share the recipes for the four simple dishes I will be contributing to the party fare.
2 packages Pepperidge Farm Whole Wheat Cheddar fish
1 package Pepperidge Farm Baby Cheddar fish
1 envelope ranch salad dressing mix
3 teaspoons dill weed
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon cayenne pepper
2/3 cup vegetable oil
Place all goldfish into a 9 x 13 baking pan and mix them together.
Mix all other ingredients in a bowl until well mixed.
Drizzle over the goldfish and stir well until all fish are coated.
Bake in a 250 degree oven uncovered for 15 to 20 minutes, removing and stirring every 5 minutes.
Cool thoroughly then store in a covered container.
Ham and Pickle Rollups
9 or 10 slices cooked ham from the deli (you will use one slice per pickle)
32 ounce jar Claussen Kosher Dill Whole pickles
8 ounce block of cream cheese
Set the cream cheese out an hour or two early to allow it to soften a bit.
Lay a sheet of waxed paper on your counter and place several pieces of the ham on it.
Dry the lunchmeat gently by pressing it with a paper towel.
Using a knife spread an even layer of cream cheese on each piece of ham.
Lay a pickle at one end and roll up the ham around it.
Secure the ham to the pickle by putting several toothpicks through the ham roll.
Slice into pieces.
Store in the refrigerator until ready to eat.
Mexican Dip with Tortilla Chips
16 ounce can refried beans
1 envelope taco seasoning
8 ounces sour cream
16 ounces thick and chunky salsa
2 cups grated sharp cheddar cheese
green olives, sliced
black olives, sliced
As you can see in the next photo, this dip is simply layered.
Spread the refried beans in the bottom of an 8 x 8 baking dish.
Mix the taco seasoning with the sour cream and spread that on next.
Spread the salsa on top.
Sprinkle the grated cheese next.
Top with sliced black and green olives.
Serve with scoop type tortilla chips.
Simple Deviled Eggs
1 dozen eggs, hardboiled and cooled
1/4 cup mayo
2 tablespoons yellow mustard
1/4 cup dill pickle relish (or sweet pickle relish if you prefer a sweeter tasting egg)
salt, to taste
pepper, to taste
Peel the eggs and slice in half. Unload the yolks into a small bowl.
Mash the yolks with a fork and add the other ingredients, except for the paprika.
Mix well. Put a spoonful into each half egg.
Sprinkle with paprika.
Refrigerate until ready to eat.
"Over the river and through the woods, to (brother's) house we go....."