Wacky Anne's Christmas Kitchen: Miscellaneous Recipes

Roasted Nuts

filberts
almonds
walnuts

This is an Italian custom you might like to try. Preheat oven to 350°F. Place filberts and walnuts, in their shells, onto a pan. Heat for 30 minutes. Almonds take about 20 minutes, so keep them on another tray. Stir the nuts from time to time as they are roasting.

Glacéed Nuts

2 cups granulated sugar
1/8 tsp cream of tartar
1/2 cup water
1/3 cup each almonds, pecan halves and cashews

Combine sugar, cream of tartar, and water in a small heavy saucepan. Place over medium heat and stir constantly until sugar is dissolved. Wipe crystals from sides of pan. Boil, without stirring, to 240°F on a candy thermometer, or until syrup forms a soft ball when dropped in cold water. Add nuts and continue to boil to 300°F, the hard-crack stage, when a small amount tested in cold water forms a brittle thread. Pour into a large sieve; drain. Turn onto a buttered cookie sheet and separate the nuts quickly with two forks. When cool, store in an airtight container.

Do not attempt to glacé more than 1 cup of nuts at a time unless someone is available to help separate the nuts before they harden.

Poppy Seed Filling

for Makiwnyk

1 lb poppy seeds
1/2 cup granulated sugar
3 egg whites
1 tbsp grated lemon rind

Scald the poppy seeds with boiling water. Let stand for 1 hour. Drain and dry thoroughly, preferably overnight. Grind in poppy seed grinder or through the finest blade of the food chopper. Stir in the sugar. Beat the egg whites until stiff. Fold egg whites into poppy seed mixture along with lemon rind.

Perogies, Pirozhkii

1-1/2 tbsp Butter
1 med. large. onion
1 pound ground beef
salt, pepper to taste
oregano to taste
2 hard cooked eggs, chopped
1/4 cup parsley, chopped
2 tbsp bread crumbs
1/4 cup milk
1 egg beaten
2 rolls frozen Pillsbury biscuits**

Saute onion in butter, then ADD beef, salt, pepper and oregano to taste and cook until barely done. ADD chopped eggs, parsley, bread crumbs and milk and toss lightly. ADD beaten egg, mix well and cool. Fills 45 biscuits.

TO ASSEMBLE: ** Divide each of 20 biscuits in halves (making 40) and roll to medium thin. Put 1 to 1_1/2 T meat mixture on 1/2 biscuit leaving 1/4" edge open. Moisten edge and fold edges together forming 1/2 moon. Press edges together with fork.

TO BAKE: Preheat oven to 350 F. Grease sheet well. Place pirozhkii on the sheet and bake for 8-10 min. (or until light golden on top). Turn each over and continue baking 5-8 min. or until light golden on that side. Remove and serve hot or cold. Hot excellent when served with boullion, cold serve as an appetizer.

My Christmas Kitchen: Christmas Recipes

Christmas Miscellaneous

Roasted Nuts

Glacéed Nuts

Poppy Seed Filling

Perogies, Pirozhkii