There is something about food that brings people together, especially around the holidays. Whether it’s your aunt’s stuffing or your great-grandma’s fail-proof coffee cake, most families have recipes that the holiday table just wouldn’t be the same without. The Town&Style staff wanted to share a few of our favorites with you, our readers. So from our family to yours, we hope you enjoy—they just might become a tradition your homes as well!
Pat Burridge’s Curry Dip
from editor Dorothy Weiner
My first mentor, longtime Forsyth School second-grade teacher Pat Burridge, shared this recipe with me in the ‘70s and every time I make it, guests rave. Whenever I have a gathering, including at Hanukkah time, I serve it, and it’s so easy.
1 c full-fat mayo (I use Hellman’s)
1 t horseradish (I use red for the color)
1 t vinegar
1/4 t garlic salt
1 t yellow curry powder
1 t grated onion
Mix all thoroughly and chill. Serve with vegetables cut for dipping, including carrot sticks, broccoli florets and cucumber slices. Leftover dip keeps well covered in the fridge.
Yield: 1 cup
Lynne’s Latkes
from graphic designer Jon Fogel
My mom makes these every year for Hanukkah. She always makes three batches because all the grandkids love them.
2 lbs. potatoes
1 large onion
3 T matzo meal
2 eggs
¼ t baking powder
1 ¼ t salt
Oil for frying
Grate potatoes. Grate the onion anew with each batch of potatoes so they don’t turn black. After grating, drain well. Mix the other ingredients (except oil) with the potato and onion. Pour oil in a large skillet and when it’s very hot, drop about 2 T of the mixture into the pan. Fry until golden brown on each side. Serve immediately with sour cream and applesauce. Latkes are best served immediately, but can be kept warm in a 250° oven until ready to serve.
Cranberry Crimson Mold
from sales & special projects coordinator Anna Kaczkowski
Thelma Rose Mizaur Becker, my great-grandmother, made this for special occasions and holidays when her three sons returned home to visit her in Iowa. It’s now become a holiday tradition in the Kaczkowski household when our family gets together.
2 small packages (or 1 large) Jell-O strawberry gelatin
1 1/2 c boiling water
1/2 c Miracle Whip
12 oz. cranberry orange sauce*
1/2 c applesauce
Dissolve gelatin in boiling water. Gradually whisk Miracle Whip into gelatin until smooth. Stir in cranberry sauce and applesauce. Pour into a greased 5-cup mold or a bowl. Chill until firm, about 4 hours. Makes about 5 cups or 10 servings.
*If you can’t find cranberry orange sauce, squeeze one orange into chunky cranberry
No-Fail Fudge
from managing editor Stephanie Zeilenga
My mom has made this fudge (along with about a dozen other treats!) every Christmas for as long as I can remember! It’s equally delicious with nuts or without.
3 c sugar
3/4 c nuts
1 t vanilla
3/4 c margarine or butter
5-oz. can (2/3 c) evaporated milk
7-oz. jar (2 c) marshmallow creme
12-oz. pkg (2 c) semisweet chocolate chips
Butter a 13 x 9-inch pan. In a large saucepan, combine the first three ingredients. Heat to boiling, stirring constantly. Remove from heat; add marshmallow creme and chocolate chips, and blend well. Stir in nuts and vanilla. Pour into prepared pan. Chill until firm, and cut into squares.
Oatmeal Cake
from creative director Julie Streiler
This recipe is from my grandma, Evelyn Anth, who was born in 1910. It’s 120 years old, and she used to say it was her go-to cake: easy to make and everyone loved it!
½ c butter (1 stick)
1 c uncooked quick oats
1 c boiling water
1 c white sugar
1 c packed brown sugar
2 eggs, beaten
1 c flour
¼ t salt
1 t baking soda
½ t cinnamon
¼ t nutmeg
Topping:
¼ c melted butter
½ c dark brown sugar
1 c flaked coconut
½ c chopped English walnuts
Dash of salt
Put the oats and butter into the boiling water and let sit for 20 minutes. Add sugars and eggs. Sift together flour, salt, cinnamon, nutmeg and baking soda, and add to oat mixture. Turn into a greased and sugared 12 x 8 pan. Bake at 350° 30 to 35 minutes. Sprinkle on topping and place for under the broiler 1 to 2 minutes. Watch because it burns easily.
Judy’s Famous Fruit and Herb Stuffing
from publisher Lauren Rechan
This is the go-to stuffing recipe of my late mother-in-law, Judy Rechan, that has been handed down and never fails to be a crowd-pleaser. She would stuff the bird with it, but you can make it on the side and bake as well.
1 medium-size onion, chopped
1 c diced celery
3/4 stick butter or margarine
1 T sugar
1 1/2 t salt
1 1/2 t mixed Italian herbs
1 T Worcestershire sauce
4 c slightly dried cubes of white bread (about 8-10 slices firm white bread)
2 medium-size tart apples,peeled and finely diced (2 cups)
1 1/2 c diced dried apricots (optional)
Sauté onion and celery in butter pan. Add in sugar, salt, Italian herbs and Worcestershire sauce until well or margarine until soft in medium-size frying blended. Combine remaining ingredients in a large bowl. Add sautéed mixture, toss lightly until well mixed. If not stuffing into the turkey, add chicken broth to soften bread to desired consistency.
