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In a covered saucepan, cook onions in water for 25 minutes or until tender. Drain, reserving 1/4 cup liquid. Combine onions, peas, soup, 2 tablespoons pimientos and reserved cooking liquid; stir to coat. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350 degrees F for 35 minutes. Sprinkle with cheese and remaining pimientos. Bake 5 minutes longer or until the cheese is melted.
Let’s move on to desserts
Old Fashioned Christmas Cake Recipe
1 pound butter, softened
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark-brown sugar
1 cup shelled almonds, pulverized
2 cups candied fruit peel
3 cups white raisins
1 1/2 cups chopped dates
1/2 cup candied cherries, cut in half
2 tsp lemon rind
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. allspice
1/4 tsp. ground cloves
1/4 cup rum or brandy
marzipan for decoration (optional)
Preheat oven to 135°C (275 F). Butter and line cake tin with baking paper.
Combine the fruit peel, raisins, dates, and cherries. Dust fruits and nuts with 1/2 cup and set aside.
Mix remaining flower with baking powder, spices and salt.
In a large bowl beat together butter and sugar. Add the almonds and lemon rind, then beat in the eggs one at a time. Add the flour and baking powder mixture, then beat the fruit mixture into the batter.
Pour mixture into prepared pan. Bake for 2 hours or until tested done. Allow cake to cool in tin on a wire rack.
Cooled cake can be dressed with a layer of marzipan laid over top as an icing.
Old Time Fruit Cake Recipe
200 g (7 oz) candied pineapple and pears
100 g (4 oz) candied citron
250 g (0.5 lb) halved red and green candied cherries
300 g (10 oz) pecans, almonds and hazelnuts, coarsely chopped
400 g (0.9 lb) raisins
8 cl (5 Tbs)sherry
225 g (8 oz) butter
450 g (1 lb) sugar
pinch of salt
pinch of nutmeg
450 g (1 lb) flour
2 tsp. baking powder
Combine pineapple, pears, citron, cherries, pecans, almonds, hazelnuts and raisins. Pour in sherry; mix well. Cover and let stand at room temperature over night.
Preheat oven to 135 C (275 F). Line 9 x 5 x 3-inch loaf pan with parchment (baking) paper.
Combine flour and baking powder. Set aside.
In large bowl cream butter with sugar until fluffy. Beat in eggs, salt and nutmeg. Stir in flour mixture just until blended; stir in fruit mixture. Turn into prepared pans.
Bake for 2 1/2 hours on lower-middle rack of oven. Remove from pans. Remove paper and let cool completely on rack.
To store: Wrap cooled fruitcake in aluminum foil and store in refrigerator for 4 weeks.
Published in: Cooking