Life on Regal-Hill: December 30, 2009
by Gail Hillriegel
Well, we just finished the last birthday before Christmas here at Regal-Hill. Yes, George just had his birthday. Allegra made his cake, an orange-raisin kind that his mother used to make. Then I just made an ordinary uncooked white frosting for it.
To decorate it Allegra washed up some of her miniature toy cows, bales of hay, tractors and machinery she has and put them on the cake. They included two Holstein cows eating bales of hay, a green and yellow tractor that was actually a John Deere but should have been an Oliver and was hooked to the manure spreader and left a track in the “snow.” A red tractor that should have said Massey-Ferguson on it was hooked to a yellow wagon that had carried the bales of hay to where the cows were to be fed. This tractor had the roll bar on it but unfortunately none of our tractors have those bars. I guess our tractors are too old. Then we finished the cake by adding some candles so they could be lit and we could sing “Happy Birthday.”
Anyway, that is how we celebrated George’s birthday this year. “Once a farmer always a farmer” I always say, as he is still farming.
My wish to each of you is “A Very Happy and Healthy New Year!”
Perhaps you are inviting some friends over for New Year’s Eve. These appetizer ideas could help you decide what to serve to your guests. I hope you will try them as it seems anyone would like to try them.
Cherry Jubilee Splash
4 cups orange juice
4 cups ginger ale, chilled
1 cup maraschino cherry juice
4 cups ice cubes
Maraschino cherries with stems and fresh mint
In a large pitcher, combine the orange juice, ginger ale and cherry juice. Pour into eight tall glasses filled with ice. Garnish with cherries and mint.
Yield: 8 servings
Taste of Home Holiday & Celebrations Cookbook 2004
Hot Cauliflower Crab Spread
1 package (16 ounces) frozen cauliflowerts, thawed
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup chopped imitation crabmeat
1 cup mayonnaise, regular, not reduced or fat-free
1 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1 to 2 tablespoons chopped pimientos
In a bowl, combine the cauliflower, crab, mayonnaise, Parmesan cheese, garlic salt and lemon-pepper. Transfer to an ungreased 9-in. pie plate. Sprinkle with pimientos. Bake, uncovered, at 350 for 25-30 minutes or until bubbly and edges are golden brown. Serve with crackers.
Yield: 4 cups
Taste of Home’s Holiday & Celebrations Cookbook 2003
Spicy Chili Dip
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
1/2 cup finely chopped onion
2 garlic cloves, minced
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes
1-1/2 cups picante sauce
1 cup (4 ounces) shredded mozzarella cheese
Fresh vegetables and corn or tortilla chips
In a small mixing bowl, beat cream cheese and sour cream until smooth. Beat in the onion, garlic, chili powder and pepper flakes. Stir in picante sauce and mozzarella cheese. Cover and refrigerate for at least 4 hours.
Serve with vegetables and chips.
Yield: About 5 cups
A Taste of Home’s Holiday & Celebrations Cookbook 2003