Christmas Lizzies
INGREDIENTS:
LITE MASHED POTATOES
1/4 c Plain yogurt
1 1/2 c Mashed potatoes
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RED CABBAGE & CRANBERRIES
1 md Red cabbage
12 oz Fresh cranberries
1 c Water
1/4 c Red wine vinegar
2 tb Brown sugar
1 tb Lemon juice
1/2 ts Cloves
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12 oz FESTIVE PEAS
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LITE STUFFING
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FRUITY CHRISTMAS BASKETS
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LITE ROASTED POTATOES
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1 TURKEY
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LITE GRAVY
Pan juices
10 Ice cubes
1 c Chicken broth + 3 tb
1/4 c Flour
LITE MASHED POTATOES
1/4 c Plain yogurt
1 1/2 c Mashed potatoes
--------
RED CABBAGE & CRANBERRIES
1 md Red cabbage
12 oz Fresh cranberries
1 c Water
1/4 c Red wine vinegar
2 tb Brown sugar
1 tb Lemon juice
1/2 ts Cloves
------------
12 oz FESTIVE PEAS
----------
LITE STUFFING
----------
FRUITY CHRISTMAS BASKETS
--------
LITE ROASTED POTATOES
--------
1 TURKEY
--------
LITE GRAVY
Pan juices
10 Ice cubes
1 c Chicken broth + 3 tb
1/4 c Flour
Advertising for the Co-op grocery stores had this Christmas menu in advertising delivered Dec 20/93.
Mash potatoes, stir in yogurt. Serve hot. Season with salt & pepper to taste.
Wash and shred cabbage. In a large skillet, toss cabbage with fresh cranberries. Combine remaining ingredients in measuring cup and pour over cabbage. Simmer until just soft. Refrigerate and reheat at serving time.
Stir cook 4 cups peas with shallots and 1/2 chopped red pepper.
Stuffing has celery, onion, apricots, cooked ham, chicken broth cooked a day ahead in the oven.
Baskets are meringues cooked ahead, filled with fresh fruit and topped with vanilla custard sauce (like Pavlova).
Roasted potatoes -
peel, rub with oil, sprinkle with rosemary. Roast in separate pan until golden and soft. Serve hot
Gravy -
Stir 10 ice cubes into the pan juices. When they have congealed with fat, remove from pan. In a jar with a lid (or blender) shake together broth and flour until smooth. Over medium heat whisk this mixture into the defatted pan juices. Continue whisking until smooth and thick. Cook, stirring often for 5 minutes. Serve hot.
Mash potatoes, stir in yogurt. Serve hot. Season with salt & pepper to taste.
Wash and shred cabbage. In a large skillet, toss cabbage with fresh cranberries. Combine remaining ingredients in measuring cup and pour over cabbage. Simmer until just soft. Refrigerate and reheat at serving time.
Stir cook 4 cups peas with shallots and 1/2 chopped red pepper.
Stuffing has celery, onion, apricots, cooked ham, chicken broth cooked a day ahead in the oven.
Baskets are meringues cooked ahead, filled with fresh fruit and topped with vanilla custard sauce (like Pavlova).
Roasted potatoes -
peel, rub with oil, sprinkle with rosemary. Roast in separate pan until golden and soft. Serve hot
Gravy -
Stir 10 ice cubes into the pan juices. When they have congealed with fat, remove from pan. In a jar with a lid (or blender) shake together broth and flour until smooth. Over medium heat whisk this mixture into the defatted pan juices. Continue whisking until smooth and thick. Cook, stirring often for 5 minutes. Serve hot.