Staff Holiday Recipes
Give those holiday hams and turkeys a rest, and resolve to try something a little different this season! Here are some favorite T&S family recipes that will fill your dining table with cheer.
Mama’s Amazing Brisket from sales executive Janie Sumner
This recipe is a family tradition that began with my great-grandmother. It’s very easy and makes the house smell great! We have it at all of our Jewish holiday get-togethers, including our family Hanukkah parties.
5 lb beef brisket
1/4 c steak sauce
1/4 c chili sauce
1/2 c ketchup
1/3 c water
1 pkg. onion soup mix
1 large onion, chopped
Preheat oven to 350 degrees. Put chopped onion in bottom of roasting pan and place the brisket on top. Combine sauce ingredients and pour over meat. Cover pan with aluminum foil and bake for 3 hours. Remove foil and continue baking for another hour until tender.
Grandma Wrenger’s Cranberry Mold from fashion editor Chrissie Wojciechowski
This recipe came from my great-grandmother. It’s old-fashioned, but it’s a holiday tradition in my family.
1 pkg. fresh cranberries
1 6 oz. box raspberry gelatin
2 c sugar
2 c boiling water
1 c mandarin orange sections, drained
Chop cranberries into fairly large pieces in a food processor; sprinkle with sugar and stir. Add boiling water to the gelatin and let cool. Add cranberries and mandarin oranges, pour into nonstick mold and place in the refrigerator. Stir occasionally until set. The dish can be unmolded or left in the mold for serving.
Abby’s Holiday Broccoli from sales executive Jennifer Beckerle
My paternal grandmother Pisarkiewicz always made this side dish for our family dinners on Christmas Eve.
2 10 oz. pkgs. chopped broccoli
1 6 oz. roll garlic cheese
1 10 oz. can cream of mushroom soup
1 stick butter
1 medium white onion, chopped
2 stalks celery, chopped
1 8 oz. jar whole button mushrooms, drained
Preheat oven to 350 degrees. Sautee onion and celery in butter. Add cheese, soup, broccoli and mushrooms and combine. Place in a buttered 13” x 9” baking dish, top with bread cubes and bake about an hour until bubbly.
Kourabiedes from beauty writer Marylyn Simpson
These powdered sugar almond cookies are a staple of traditional Greek cuisine and are considered the ‘official’ cookie of Christmas and New Year’s celebrations. My mom and grandmother used to make them from November through January, so they were always on hand for the holidays.
1 lb butter, softened
4 egg yolks
1 shotglass of Ouzo
3 t baking powder
1 lb Crisco shortening
1 c sugar
1 t vanilla extract
1 pkg. cake flour
1 c chopped almonds
Preheat oven to 350 degrees. Combine butter, Crisco, egg yolks and sugar until creamy. Add Ouzo and cake flour gradually, then add vanilla and baking powder, mixing until a soft dough forms. Stir in chopped almonds and shape into balls. Place on an ungreased cookie sheet and bake 15 minutes. Let cool slightly and sprinkle with powdered sugar.