Catch-up Time

TAKE TIME OUT TO SAVOR A WEEKNIGHT DINNER WITH YOUR FAMILY.

A special meal with your family is a fine way to relax during the holidays. When you're juggling shopping, school plays, gatherings, and making gifts for teachers, it's easy to forget to focus on the most important thing-your family. So take a breather. Let everyone know that this meal will be a festive one and that their attendance is required. You can even get them to help, giving you even more quality time together.

We've coordinated a great menu, but even simple soup and sandwiches would do the trick. The important thing is to spend time together catching up on the events of the week and of the season. You can even plan to do a project, such as our Peppermint Tree (page 116), as a weekend activity. You'll end the evening feeling more grounded and in touch with the reason for the season.

Unforgettable Chicken Casserole

MAKES 6 TO 8 SERVINGS

PREP: 10 MIN., COOK: 45 MIN., STAND: 10 MIN.

3 cups chopped deli-roasted chicken

2 cups finely chopped celery

1 cup (4 ounces) grated Cheddar cheese

½ cup slivered almonds

½ cup light sour cream

½ cup light mayonnaise

1 (10 ¾-ounce) can reducedsodium cream of chicken soup

1 (4-ounce) can water chestnuts, drained and chopped

1 ½ cups French fried onion rings

STIR together first 8 ingredients in a large bowl. Spoon into a lightly greased 11 - × 7-inch baking dish.

BAKE at 350° for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. KAY REGNIER

WINTERVILLE, NORTH CAROLINA

Baked Lemon Pudding

MAKES 8 TO 10 SERVINGS

PREP: 10 MIN., BAKE: 45 MIN., CHILL: 1 HR.

3 eggs, separated

2 teaspoons grated lemon rind

1 ½ cups milk

¼ cup fresh lemon juice

2 teaspoons butter or margarine, melted

1 ½ cups sugar, divided

½ cup all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

Whipped cream

Garnish: grated lemon zest, fresh blueberries

BEAT egg yolks at medium speed with an electric mixer until thick and pale; add lemon rind and next 3 ingredients, beating well.

COMBINE I cup sugar and next 3 ingredients; add to lemon mixture, beating until smooth.

BEAT egg whites until soft peaks form; add remaining ½ cup sugar, and beat until blended. Fold into lemon mixture. Pour into a greased 2-quart baking dish. Place baking dish in a large shallow pan. Add hot water to pan to a depth of 1 inch.

BAKE at 350° for 45 minutes or just until center is set. Remove baking dish from water bath; cool completely on a wire rack. Cover and chill at least 1 hour. Top with whipped cream, and garnish, if desired.

GWEN KORKOLIS

WOODBRIDGE, VIRGINIA

Orange-Ginger Peas

MAKES 8 SERVINGS

PREP: 5 MIN., COOK: 7 MIN.

This dish is equally good without ginger, so if you don't have or don't like it, leave it out.

1 (16-ounce) package frozen green peas

1 cup water

1 tablespoon grated orange rind

2 tablespoons honey

¼ to ½ teaspoon salt

¼ teaspoon ground red pepper

1 (1-inch) piece fresh ginger, peeled (optional)

COMBINE first 6 ingredients and ginger, if desired, in a large saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Remove and discard ginger. Serve with a slotted spoon.

Toasted Herb Rice

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN., BAKE: 55 MIN.

1 cup uncooked long-grain rice

2 tablespoons butter or margarine

1 (10-ounce) can condensed chicken broth, heated

¾ cup boiling water

4 green onions, chopped

1 teaspoon dried basil

¼ cup pine nuts, toasted

PLACE rice in an ovenproof Dutch oven; cover with lid.

BAKE at 325° for 20 to 25 minutes or until rice is golden brown. Add butter, and stir until melted. Carefully stir in broth and ¾ cup boiling water; cover. Bake 30 more minutes or until water is absorbed and rice is tender.

STIR in onions, basil, and pine nuts; serve immediately. MILDRED BICKLEY

BRISTOL, VIRGINIA

Peppery Cheese Bread

MAKES I LOAF

PREP: 15 MIN.; BAKE: 50 MIN.; COOL: 1 HR., 10 MIN.

If the loaf sticks to the side, run a knife between the bread and the pan.

2 ½ cups all-purpose flour

1 tablespoon sugar

2 teaspoons cracked black pepper

1 teaspoon baking powder

¾ teaspoon salt

½ teaspoon baking soda

2 eggs, lightly beaten

1 (8-ounce) container plain low-fat yogurt

1 cup (4 ounces) shredded Cheddar cheese

½ cup vegetable oil

¼ cup thinly sliced green onions

¼ cup milk

1 tablespoon spicy brown mustard

COMBINE first 6 ingredients in a large bowl; make a well in center of mixture. Stir together eggs and next 6 ingredients; add to dry ingredients, stirring just until moistened.

LIGHTLY grease bottom of a 9- x 5-inch loafpan; pour batter into loafpan.

BAKE at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and let cool 1 hour on wire rack.

BETTY RABE

PLANO, TEXAS

Copyright Southern Progress Corporation Dec 2004
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