Christmas Recipes

Merry Christmas Wishes
From 101lifeStyle.com

D.Christmas Main Dishes:

1.Garlic Roasted Lamb:

Ingredients:
1 shank half leg of lamb (about 3 pounds), 1/8 teaspoon each salt and pepper, 8 cloves garlic(sliced in half lengthwise), 2 large sprigs fresh rosemary or 2 teaspoons dried, 2 teaspoons olive or canola oil, 4 large sweet potatoes(peeled and cut into 1-inch cubes),6 parsnips(cut into 1-inch pieces).

Method:
Preheat the oven to 325°F. With a sharp knife, trim all the fat and any cartilage from the lamb. Season the meat with salt and pepper. With a small knife, make slits about 1 inch deep all over the leg of lamb. Using most of the garlic and all the rosemary, push a garlic half or a few rosemary leaves into each of the slits. In a large roasting pan, combine oil with sweet potatoes, parsnips, and remaining garlic to coat well. Move the vegetables to the side of the pan and place the lamb in the center. Roast the lamb and vegetables 1 1/2 to 2 hours or until a thermometer inserted into the center of the meat reads 160°F (for medium). Turn the vegetables occasionally so that they cook evenly. Remove pan from the oven. With a slotted spoon, transfer the vegetables to a serving dish and keep them warm. Transfer the lamb to a carving platter, cover with foil, and let stand for 5 minutes. Slice the roast lamb and serve with the vegetables.
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

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2.Baked Spinach Casserole:

Ingredients:
3 Tablespoons butter, 2 cups light cream, 3 Tablespoons grated onion, 2 packages frozen spinach(thawed and drained), 1 lb chopped mushrooms, 3 tablespoons grated Gruyere or Swiss cheese, 3 tablespoons flour, 2 teaspoons salt, 1/4 teaspoon nutmeg, 1/4 teaspoon white pepper.

Method:
Sautéed onions and mushrooms in butter for 5 minutes. Blend in flour, salt, pepper and nutmeg. Gradually add cream, stirring to boiling point. Taste for seasoning. In buttered casserole, spread half the spinach; cover with half of the mushroom sauce, then repeat. Sprinkle with the grated cheese. Set in pan of hot water.Heat oven to 325 degrees.Bake 40 minutes.

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3.Wild Goose With Currant Sauce:

Ingredients:
1 Cooking apple(cored and cut into wedges), 1 large Orange(unpeeled and cut into wedges), 6 Pitted dried prunes(chopped), 2 2-1/2 pound wild goose(dressed), 2 envelopes dry onion, soup mix, 2 cup Dry red wine, 2 cup water.
Currant Sauce:
1/4 cup Red currant jelly, 1/4 cup Catsup, 1/4 cup Port wine, 1/4 cup Worcestershire sauce, 2 tablespoon Butter or margarine.

Method
Combine first 3 ingredients, stirring well. Spoon into cavities of geese. Place each goose, breast side up, in an oven cooking bag. Combine soup mix, wine, and water; pour half of mixture into each bag. Seal bags; cut 6 small slits in top each bag to allow steam to escape. Place bags in a large shallow pan. Bake at 350 degrees F for 3 to 3-1/2 hours. Serve with Currant Sauce.Makes 4 servings.
To Prepare Sauce:
Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thoroughly heated.Makes 1 cup.

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4.Buttery Rice Pilaf:

Ingredients:
1/4 cup (1/2 stick) margarine, 1 teaspoon salt, 2 cups long-grain white rice, 4 cups water, 1/4 cup (1/2 stick) butter(diced), Chopped fresh parsley.

Method
Melt margarine in heavy large saucepan over medium-high heat. Mix in 1 teaspoon salt, then rice. Sauté until rice is golden, about 8 minutes. Add water. Boil until water is absorbed, about 10 minutes. Mix in butter. Cover, reduce heat to very low and cook until rice is tender, stirring occasionally, about 10 minutes. Transfer pilaf to bowl. Sprinkle with parsley and serve.

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5.Turkey and Potato Salad:

Ingredients:
2 cups cooked, diced turkey, 2 stalks celery(chopped), 2/3 cup diced water chestnuts, 3 green onions(cut up), 2 red potatoes(cooked and cut into cubes), 1 cup lowfat plain yogurt(or light or fat free mayonnaise), 2 tablespoons parsley flakes (or to taste), 2 teaspoons dill weed (or to taste) pepper to taste.

Method
Lightly mix the turkey, celery, water chestnuts, onions, potatoes, parsley and dill. Add the yogurt or mayo and mix. Add pepper to taste. Serve with a roll or on a bed of lettuce with bean sprouts.

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