‘Tis the season for holiday potlucks – the time of year when many company lunchrooms become a stage for the staff’s collective culinary creations. As is customary, joining this feasting frenzy usually requires a contribution. While some of us excel in this area, others need a little help in preparing their dish-to-pass. For this week’s Raddon Report, we thought we might share a few of the recipes from Raddon’s Holiday potluck as contributed by the employees of RFG and the authors of the Raddon Report.
Happy Holidays from all of us to all of you!
Contributed by Katy Koenig
- 3 packages spinach (frozen 10 oz.)
- 1 pint sour cream
- 1 package onion soup mix (Mrs. Grass)
- Sharp cheddar cheese (shred 8 oz.)
Cook and drain spinach. Stir the onion soup mix into the sour cream. Mix shredded cheese into the hot drained spinach, then add the sour cream and onion soup combination. Cover with sprinkled cheddar in a casserole bowl and leave overnight in the fridge. Cook at 350° for 30 minutes.
Contributed by Bill Handel
- Get in the car
- Drive to Target
- Buy four liters of soda
- Bring back to gathering
- Enjoy the feast!
STEAK & ALE BURGUNDY MUSHROONS
Contributed by Jill R.
- 1 1/4 pounds mushrooms
- 2 quarts water
- 1/4 cup lemon juice
- 4 tablespoons margarine
- 3/4 cup yellow onions, diced
- 1/2 cup Burgundy
- 1 tablespoon beef bouillon granules
- 1/4 teaspoon garlic powder
- 1/3 teaspoon ground white pepperDIRECTIONSClean and thoroughly dry the mushrooms. Combine water and lemon juice in covered saucepan. Bring to boil. In another saucepan, melt margarine and sauté the onions until glassy (about 5 minutes). In a bowl, add spices and bouillon to the Burgundy. Whisk until the bouillon is dissolved. Add wine mixture to the onions. Simmer over medium heat about 10 minutes (until alcohol has evaporated). Remove from heat. Add the mushrooms to the boiling lemon water. Return to boil. Remove blanched mushrooms from heat and thoroughly drain. Add the mushrooms to the wine sauce and stir until blended.
RASPBERRY JELLO MOLD
Contributed by Larry N.
- Dissolve 1 large package of raspberry Jello in 2 cups of very hot water. Do not add any cold water.
- Add 1 can of blueberry pie filling and 1 large can of crushed pineapple with juice to the Jello mixture.
- Mix well and set in refrigerator.
- 8 oz. softened cream cheese
- 8 oz. sour cream
- 1 cup sugar
- Mix all ingredients in mixer until smooth and creamy and refrigerate.
Contributed by Vickie V.
- 1 stick margarine, softened
- 1 cup flour
- ½ cup chopped pecans
- Mix ingrediets and layer in 9 x 13 cake pan. Bake 15-20 minutes at 350°, then let cool. It will be light-colored.
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1 cup Cool Whip
- Mix together, put on top of crust.
- Mix 2 packages of instant lemon or double chocolate pudding with only 3 cups of milk. Spread on top of cream cheese layer.
- Spread Cool Whip about 1/4″ thick. Sprinkle chopped pecans on top. Chill.
Contributed by Marcus Rothaar
- Box of brownies
- A spouse/family member/friend willing to bake them
- The night before you need to bring food, inform your spouse that you signed up to bring a dessert for a potluck lunch.
- After your spouse has stopped throwing things at you for waiting until the last minute to inform him/her of this, beg.
- If begging fails, bribery always works.
TANGY BROCCOLI SALAD
Contributed by Angela
- 3/4 cup Miracle Whip Light Dressing
- 2 Tbsp. sugar
- 2 Tbsp. white vinegar
- 1 bunch broccoli, cut into florets (about 6 cups)
- 6 slices bacon, cooked, crumbled
- 1 small red onion, chopped
Mix dressing, sugar and vinegar in a large bowl. Add the remaining ingredients; mix lightly. Refrigerate 1 hour.
Contributed by Pam Pasch
- 5 lb bag of red skin potatoes
- 3 sticks of butter
- 8 oz. cream cheese
- Milk as needed (I use skim milk)
- Garlic powder
Peel, cut and boil the potatoes until soft. Drain, add the milk and butter and mix with an electric mixer. Add softened cream cheese (I cut into small squares) and mix. Add garlic powder and salt to taste. Spray the inside of casserole dish with nonstick spray and pour in the mashed potatoes. Heat in oven at 350° until the top begins to turn a golden brown; the potatoes will rise in the casserole dish. If making ahead of time, store in the refrigerator overnight. When ready to serve, warm in 350° oven or microwave.
Contributed by Julie S.
- 2 sticks butter/margarine (softened)
- 2 eggs (beaten)
- 1 package of corn muffin mix
- 1 can cream-style corn
- ½ cup of sour cream
- 1 can regular corn (drained)
Mix all ingredients with a mixer. Spray casserole dish with non-stick spray and bake at 350° for 45 minutes.
PUMPKIN COOKIE RECIPE
Contributed by Karen W.
- 1 cup sugar
- ¾ cup shortening (butter or margarine works fine)
- 1 egg
- 15 oz. can of pumpkin
- 1 tsp. vanilla
- 2 cups flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. nutmeg*
- dash of ginger and cloves*
- ½ cup chopped nuts (optional)
*1 tsp. Pumpkin Pie Spice can replace nutmeg, ginger and cloves
Heat oven to 350°. In a large bowl, combine the first 5 ingredients. Beat until fluffy. Stir in remaining ingredients. Drop by tablespoon, 2 inches apart, on ungreased cookie sheet. Bake 10-15 minutes until golden brown. It should yield about 4 dozen cookies.
- ¼ cup margarine, softened
- 2 cups powdered sugar
- ½ tsp. vanilla
- 1-2 Tbsp. milk
- 8-oz. package of cream cheese
- A little lemon juice
Mix all together. Frost cookies once they are completely cooled.
Contributed by Mike T. (no, not that Mike T.)
- Take 4 fingers and curl them tightly against the palm.
- Wrap one thumb against the 4 fingers.
Contributed by Lynda R
- 1 ½ cup flour
- 1 ¼ cup sugar
- 1 ½ tsp. baking soda
- 1 ½ tsp. cinnamon
- 2/3 cup oil
- 2 eggs
- ½ tsp. vanilla
- ½ cup crushed walnuts
- 8-oz. can crushed pineapple
- 1 ¼ cup crated carrots (small grate)
- 1 Tbsp. bourbon
Combine eggs, oil, sugar, carrots and vanilla. Add the flour, soda, cinnamon and salt. Add the nuts, pineapple and bourbon. Mix well. Bake at 350° for 40-45 minutes in a greased and floured 9″ square pan. Cool and frost!
- 3 oz cream cheese
- ¼ cup butter
- ½ tsp vanilla
- 2 cups confectioner’s sugar (powdered)
- 1 large orange – zest only
Mix well, adding the zest last, just before you frost the cake.
Our industry has faced many challenges this past year; so, to our clients, partners and friends, there is no better time to express our gratitude for the loyalty you have shown RFG. We look forward to providing value to your organization throughout the New Year and take pride in helping you prosper for many years to come. Happy Holidays from all of us at Raddon Financial Group!| Comments (RSS) |