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FOOD

Readers share holiday food recipes

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Staff Report Updated 11:02 AM Monday, November 23, 2009

The following holiday recipes were submitted by Cox Ohio Publishing readers.

Cornbread dressing

Ingredients:

2 Tbsp. butter

1 medium vidalia/sweet onion, chopped

2 leek stalks, rinsed, chopped

6 large cornmeal muffins or 1 pan cornbread (fresh or a couple days old is fine)

A handful fresh sage leaves, chopped

1 egg

1/4 cup heavy cream

1/4 cup chicken stock

Salt and freshly ground black pepper

Directions:

Preheat the oven to 375 degrees. Melt the butter in a medium skillet over medium heat. Add the onions and leeks and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it’s well combined.

In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and bake until hot and crusty on top, about 30 minutes.

Submitted by  Simon Weierman, Lebanon

Mini pumpkin sage balls

May be served on a serving plate with the dipping sauce on the side and toothpicks in the balls.

Ingredients:

3 Tbsp. canola oil

1/2 cup finely diced onion

2 cloves garlic minced (2 tsp)

2 1/2 tsp. chopped fresh sage

3/4 cup canned pumpkin ... pure, not filling

3/4 cup plain fine breadcrumbs

1 large egg, beaten

1/2 tsp. salt

1/4 tsp. ground pepper

16 whole sage leaves (optional for garnish)

Directions:

Preheat oven to 375 degrees. Spray a baking sheet. Heat canola oil to medium high and add onions to cook 10 minutes. Add garlic and sage and cook 2 minutes and remove from heat.

In a bowl combine the pumpkin, crumbs and salt and pepper with onion mixture and form into 1 1/2 inch balls. Put on baking sheet and bake 15 minutes.

Dipping sauce:

1/4 cup sour cream

1/4 cup heavy whipping cream

1 tsp. sugar

1 Tbsp. white balsamic vinegar ... you can use dark balsamic but your dipping sauce will be tanned color

Salt and pepper

Garnish (optional):

Heat a little oil in pan and add 16 sage leaves in a single layer for 20-30 seconds ... crumble these when crispy, over the balls on the serving plate. These can be made ahead and served at room temperature .. or serve them hot. Put out some toothpicks or little forks so your guests can dip them. The dipping sauce can also be made ahead but keep it cold.

Note: More recipes from this reader may be found online: www.allrecipes.com/cook/givethemfood.

Submitted by  Joanne Dyck, The Learning Kitchen, West Chester Twp.

Turtle pumpkin pie

Ingredients:

Pecans

Caramel ice cream topping

Graham cracker pie crust

Two 3.4 ounce packages, vanilla instant pudding

1 cup milk

1 cup canned pumpkin

1 tsp. cinnamon

1/2 tsp. nutmeg

Whipped topping

Directions:

Pour caramel ice cream topping over pie crust, sprinkle with chopped pecans. Beat together two packaged of vanilla instant pudding with milk, canned pumpkin, cinnamon and nutmeg. Spoon in 1 1/2 cups whipped topping. Pour over pecans. Top with remaining whipped topping, drizzle a little caramel, and sprinkle with a few pecans before serving.

Submitted by: Diane Pelz, Western-Star.com online reader

Zucchini apple pie

Ingedients:

4 cups sliced zucchini, cooked until tender crisp

2 Tbsp. lemon juice

Dash of salt

Pie crust

Mix in a bowl:

1-1/4 cup sugar

1-1/2 tsp. cinnamon

1-1/2 tsp. cream of tartar

Dash of nutmeg

3 Tbsp. flour

Directions:

Add the zucchini and mix well. It will be runny, but that is OK. Dump this filling into a 9” crust and dot with butter. Add top crust and bake at 400 degrees for 40 minutes or until golden brown.

Submitted by: Helen Stump, Cox Ohio Publishing online reader

Karen’s mac and cheese

Ingredients:

2 lb. Velveeta - cut into large cubes

4Tbs. butter

4Tbs. Wondra Flour

4Cups milk

1lb. package elbow macaroni

Directions:

Cook macaroni according to directions and drain. Melt butter, stir in flour, add milk and stir, add cheese. Stir

frequently to prevent burning. Combine cheese mixture and macaroni. Bake at 350 degrees for 1 hour. Can be made ahead, frozen, or cooked the next day. (Stir before cooking). Makes about 12 servings. Reheats well.

Submitted by: Karen Buchanan, Hamilton

More online

Want more recipes, or to share yours with others? Visit www.513moms.com and view the message boards. Look for the “recipes and snacks” forum in the food category.

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