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Making the Holiday Meal

Updated on May 4, 2013

Grams Old Fashion Irish stew

Spring is coming now that March is here! It’s that time of year again for stew. Thought you would all enjoy an old fashion recipe for Irish stew that my grandma always made this time of year. Enjoy Grams Old Fashion Irish stew!


1 lb leg of lamb, trimmed and cubed

¼ tsp salt and pepper

3 tbsp water

1 bay leaf

1½ cups beef broth

½ lb white turnips pared and sliced

1 sliced onion

1½ lb carrots, pared and peeled

1½ tbsp flour


Place lamb, salt, pepper, bay leaf and broth in pot and boil. Cover and simmer for 40 min or, until meat is tender. Remove Bay leaf and skim off fat. Heat to boil and add vegetables cover and simmer for 30 min or, when vegetables are tender. Mix flour and water together until smooth and place into the stew and cook for 3 to 5 minutes until boiling. Serves 4.

Concerned about your waistline?

Deviled Eggs

Charlotte says that no Holiday Meal would be complete without her famous Deviled Eggs. Here is her recipe:


6 large eggs                 

3 tbsp mayonnaise

1 tbsp hot water     

¼ tsp pepper

¼ cup red bell pepper, diced   

¼ cup celery, diced

2 slices of bacon crumbled       

Salt to taste    

Season salt


Hard boil eggs, crack shells and cut lengthwise in half. Place cooked egg white on serving tray. Place yolk in mixing bowl with mayonnaise, celery, pepper and bacon and stir until well mixed. Use season salt and salt to taste. Spoon mixture from bowl into egg white halves making a mound filling. Sprinkle with season salt, bell pepper and lightly cover. Refrigerate at least one hour or until ready to eat. Serves 12.

Eatible Cookie Bowl

I don't know about you, but if I had a hunny, I'd be thinking about Valentines Day about now. Everything comes along so quickly. I was browsing through my old journals thinking about what to do extra special and came across this great recipe for a cookie bowl. What a great way for a chef to give love to their "main squeeze." A gift that is eaten leaves no after mess to clean up! Inside you can place more smaller cookies, spray whipped cream, you think of something. It's a great idea! I googled "cookie bowl" and found something similiar on Creative Cook’s Kitchen. .


1 1/4 c. all-purpose flour Foil

1/2 c. cocoa powder Loaf pan

1/4 c. blanched almonds, slivered finely

4 Tbsp. Margarine, softened 1\4 tsp. Salt

1/2 tsp. Vanilla extract Assorted Cookies


Preheat oven to 350 degrees. Cover outside of loaf pan with foil and spray with non-stick spray. In mixing bowl combine flour, cocoa, almonds and salt. In blender mix together margarine, sugar, egg and vanilla until light & fluffy. Beat in flour mixture. Roll out dough using rolling pin to 1/8 inch. Use cookie cutter with scalloped edges to cut out circular shapes. Cover loaf pan with dough Circles. Bake cookie bowl until edges are firm, or about 10-12 min. Transfer the pan to wire rack to cool. To remove foil lined loaf pan remove foil gently and it will pop off. Arrange cookies in bowl and cover with plastic wrap.

Makes a great gift!

Making Cobbler

This is a cobbler recipe that has been the favorite on my friend Jan's Holiday Meal and on her table over the years. She hopes you enjoy it!


Buy piecrust not in a pan. “You can find it in the butter section.”

2 cans (29 ounces) peach slices in syrup

1/2 cup firmly packed brown sugar

2 Tbsp. all purpose flour

Mixing bowl

1/2 tsp. cinnamon

1/4 tsp nutmeg

1/8 tsp allspice

Dash of salt

1/2 cup reserved peach syrup


1 Tbsp. Lemon juice

1 Tbsp. Margarine


Heat oven to 400.Place 2/3 of the crust in a long dish and bring up

sides. Make filling: drain peaches, reserving ½ cup syrup. Combine

brown sugar, flour, cinnamon, nutmeg, allspice and salt in large

bowl. Add peaches, reserved syrup and lemon juice. Mix lightly,

spoon into shell. Dot the shell with margarine. Cut the remaining

dough into long strips. Place strips across peach slices. Bake for 45

minutes or until done.

Roast Turkey

Here is a recipe I have used on my Holiday Meal for many years. Family have substituted their favorite flavor adding walnuts, flavored bread and wine but the basic recipe seems to satisfy everyone. Remember to keep the turkey moist, it needs to be basted frequently!


Roasting Pan

1 frozen 10-12 lb. Turkey

Turkey stuffing

2 slices bread, ends

2 sticks butter

Poultry seasoning

3 cups Sutter Home Moscato or, white wine

1-roll paper towels

Meat rack

1 turkey kit (cotton string & skewers)

Meat thermometer

Butter brush

Bay leaves

2 Delicious apples

Reynolds or Saran Wrap to cover


Turkey Baster


Place frozen turkey into large pan & put pan into fridge with 1/2inch water to thaw. Thaw for 2-3 days prior to use. Preheat oven to 325 degrees. Remove thawed turkey & place in clean sink. Discard packets inside (giblets & neck). Hold turkey under faucet & scrub using meat brush. Remove the frozen blood inside & out of turkey & pat dry using paper towel. Melt 1 stick of butter. Apply butter inside & out of turkey evenly using butter brush. Add salt & poultry seasoning to taste inside & out. Put 2 to 3 scoops of turkey stuffing inside of turkey. Place a whole apple & cover opening at the body & neck cavity with bread. Fold & tie openings shut using skewers & string. Place a scoop of stuffing under wings. Shake bay leaves into pan to help control odor. Cover turkey & bake for 4 1/2 hrs or when thermometer is at 180 degrees. Baste turkey every 30 min. alternate with wine or pan juice.

Turkey Stuffing

This is the Stuffing recipe I have used over the years for the Thanksgiving Holiday Meal favorite.. Many folks have added chestnuts and other favorites to this recipe to have a unique taste. Also changing regular dry bread into seasoned favorites like corn bread, pumpernickel or rye have been chosen as a variety and taste treat. Enjoy!.


1-box (1bag) dressing; I use Mrs. Cubbison’s dressing

½-loaf rye bread, torn

¾-cup apple juice

3 sticks Melted butter/ margarine

1 1/2 cup celery, chopped

1-cup onion, chopped

3/4 cup Sutter Home Moscato or, white wine

Plastic Baggies

Mixing bowl


3-qt. Casserole dish

Reynolds or Saran Wrap or a cover


Chop vegetables and place in plastic bags. Put bags in fridge the night before using. Place vegetables in skillet with butter and cook on low heat until onions are golden in color then place in mixing bowl. Mix in stuffing box dressing and torn bread. Add wine and apple juice. Use more or less liquid to make stuffing drier moist; per individual taste. Reserve 3 spoonfuls of stuffing for the turkey. Place the rest of the stuffing into a buttered casserole dish and bake covered for 30 minutes at 350 degrees, then, remove the cover and bake an additional 8 min. for a crisp top. Serve with Roast Turkey or as side dish with left over turkey.

NOTE: It has been suggested that dressing placed inside the turkey is not safe to eat. If this is your view, toss the dressing inside turkey into trash.

Chicken with Wine Sauce

Here is a favorite contributed by my friend Cheryl a Holiday Meal favorite in her home. She stated that her family never liked turkey and prefers to have chicken dinner. Enjoy!


2 lbs boneless, skinless chicken breast

2 cans Cream of Chicken soup

½ cup chopped onions

1/3 cup cooking sherry or white wine

½ cup longhorn or cheddar cheese

Foil to cover dish

9x13 inch pan

Mashed potatoes

Fresh fruit cup

Green beans



Preheat oven to 350. Arrange chicken in a pan that is not greased and pour soup over the chicken. Add wine or sherry and cover with foil. Bake for 45 minutes. Remove foil and sprinkle cheese on top. Let dish stand for 10 minutes and serve with garlic, mashed potatoes, green beans and fresh fruit cup. It’s delicious!

Bread as Decoration

Do you think Bread should be used to make ornaments?

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Challah Wreath

Picked up this free recipe from Dick Gilbert at The Stone Soup Company years ago and have made the Wreath to the surprise of my guests and always great addition to the Holiday Meal.. It also makes a great holiday gift and tastes good served on every holiday table as a side dish. Hope you enjoy the project and the taste!

First Make the Sponge:


1-cup water

1/3-cup honey

1 pkg. dry yeast

1 1/3 cup unbleached bread flour


In large bowl combine ingredients stirring until all ingredients are wet and there are no lumps. Place in pan, cover with a towel and place in a warm place until dough rises, doubles in size, about 1 hour.

Next Make the Dough:


1/3-cup light salad oil

½ tbsp salt

2 large eggs

3 1/3 cups unbleached bread flour

¼ cup raisin (optional)


That bread that has risen and adds next ingredients reserving flour and beat thoroughly until batter is smooth. Then add the flour and kneed until the dough is smooth and elastic in texture. ¼ cup raisin (optional) Place kneaded dough in lightly greased bowl and cover. Allow dough to rise and double in size. Rise for about 1 hour. Divide the dough into three equal sections and roll out making long snake shapes. The snakes should be about 30 inches in length. Join the strands together at the top and braid together loosely to form a circle or wreath shape. Place circle on baking dish and press down at the top to make a bow. Press raisins into each joint of the bread if desired. Cover and let mixture rise, about 1 hour. Add 1 egg, and 1 tsp milk to mix. Mix egg and milk to make egg wash and once the dough has risen brush the dough with the egg wash. Be sure to cover the entire wreath. Place in a preheated oven at 350 until the bread comes golden brown. The wreath can be eaten, cool and serve. Or, you may wish to hang the wreath with shellac for festive occasions.

Chocolate Éclair Cake

Although I put this easy Holiday Meal Dessert on my cooking blog, "Let's Eat," it also belongs here as well because it is fabulously rich tasting and extremely easy to make. For everyone who enjoys chocolate and chocolate eclairs, you haven't lived until you try my Aunt Joan's easy to make Chocolate Eclair Cake!


2 pkg. French Vanilla Pudding

1 box Graham Crackers

8 oz. Cool Whip

3 c. cold milk

1 container Chocolate Fudge Frosting

9x13 glass casserole dish


Place Graham crackers into plastic bag and crumble the Graham crackers using a rolling pin. Using crumbled crackers, cover the bottom of the dish. Make pudding per directions and place ½ pudding on top of the Graham crackers. Add another layer of graham crackers on top of the pudding. Put another layer of pudding on top of the Graham crackers. Then add another layer of Graham crackers and place in the fridge to set. Meanwhile, get out the can chocolate frosting. Remove the chilled mix and add the frosting to the top of the Graham crackers. Put back into the fridge until ready to eat. This is very rich and needs to be cut into small bites for your guests.

Chest Pie

This is a family Holiday Meal favorite recipe submitted by my friend Jenise. She states that her aunt brought it every year and passed the recipe down to her. They all love it, hope you do too!


Use piecrust in frozen food section all ready in a pan.


1-cup sugar

1 tsp. Vanilla

1 Tbsp. Butter

1/2 cup crushed pineapple

1-1/2 Tbsp. cornstarch

Baker's angel sweetened flake coconut (as much as you like)

2 Mixing bowls (small & large)



In small mixing bowl, crack one egg at a time making sure the entire eggshell is removed. Then, place egg into mixing bowl. Next, add sugar, vanilla and mix together. Then add cornstarch, coconut and pineapple. Mix all the ingredients together and put into pie shell. Place in oven and bake at 375. Use baking time instructions on the box or until center is thick

Beef Brisket

Here is a Holiday Meal recipe submitted by Lee that you can cook in either a crock-pot or in the oven. She states that she has used this recipe since 1954. Enjoy


5 lbs. Lean flat cut Brisket

1-cup water or steak sauce

1 pkg. Lipton Onion soup

1-cup Worchester Sauce

1 tsp. Garlic powder

2 chopped carrots

½-cup Red wine

Salt and Pepper to taste

Mixing bowl

Lg. Crock Pot or 13x9 inch baking pan


Preheat oven or set at 300 degrees or crock pot for low heat. Cut fat off the Brisket. Cover meat with Worchester sauce, onion soup, water or steak sauce then add salt, pepper and garlic powder. Place the brisket into the crock-pot. Surround with carrots. After one hour add wine. Cook for 8 hours or until done on low heat. Check to assure Brisket is covered with liquid or it will get tough. .

Mandarin Orange Salad

This recipe is from my friend Luci. This is a family favorite that graces both her family Holiday Meal and our table every year and hope you enjoy it too!


1 head red lettuce

½ cup oil

1 cucumber sliced thinly

Salad bowl

2 tsp red wine vinegar

1/8 tsp salt

1 avocado sliced thinly

1 tbsp lemon juice

10 oz can mandarin oranges

½ purple onion sliced

2 tbsp Cointreau frozen orange juice



Wash lettuce and tear into pieces and place in bowl. Add cucumber, oranges and onion. Blend the remaining ingredients and pour over salad. Toss and serve. Serves-6.

Yorkshire Pudding

Kathleen states that this recipe is a family favorite during the winter Holiday Meal. He was handed down from her grandmother. She hopes you enjoy it too!


2 tbsp oil                     

2 eggs

1 cup milk                   

1 cup sifted flour

1 tsp salt                    

1/8 tsp pepper

9x9x2 pan


Pour cooking oil into pan and set into oven to preheat for 3 to 5 minutes at 425. Beat eggs, milk, salt, pepper and flour and pour mixture into pan. Bake for 25 to 30 minutes until pudding is golden brown. Cut into squares and serve. Serves-6.


Red Velvet Cake

Letitsha states that she loves to cook and this is one of her favorite Holiday Meal specials everyone asks for. She hopes you enjoy making it as well!


2¼-cup flour               

2 tsp cocoa powder

1 tsp baking soda   

1 tsp baking powder

1 tsp salt                    

1 ½ cups sugar

1 stick unsalted butter           

3 eggs

1-cup buttermilk       

2 oz red food coloring

1 tsp distilled white vinegar  

1 tsp vanilla

(2) 9 inch baking pans    

1 cup chopped pecans


In large bowl mix melted butter with sugar and beat in the eggs one at a time. Then, sift flour, cocoa, baking powder and baking salt together. Then add mix with buttermilk to the flour mix. Add food coloring, vanilla and vinegar next and beat until smooth.  Pour mixture into greased and floured pans and spread evenly. Bake at 350 for 25 minutes or until wooden toothpick comes out clean. Turn cake out to cool and make frosting. Ice both cakes and stack cakes. Sprinkle chopped pecans on top.


Snowball Cookies

Here's another recipe from Kathlrrn we have incorporated into our Holiday Meal making fun. She's okay with sharing the recipe with all of you. 


1-cup butter                  

1/3-cup confectioners’ sugar

1 tsp vanilla extract       

1 cup sifted flour

1 cup chopped nuts       

Cookie sheets



Mix sugar, melted butter and vanilla together. Blend flour and chopped nuts with mix making dough. Take tbsp of dough and place on cookie sheet placing each cookie about ¼ inch apart. Bake at 350 for about 20 minutes, Sprinkle powdered sugar on top and serve. Makes 6 dozen cookies

Bourbon Balls

Here is yet another recipe from Kathleen's grams that my brothers took a special liking to. Hope you will enjoy them as well. They keep nicely in the fridge until you want to eat them.


½ cup maple syrup                 

Cookie sheet

1 pkg. of chocolate wafers, crushed

1-cup walnuts, chopped          

¼ cup bourbon

1-cup confection sugar            


¼ cup Nestles Quick Cocoa mix


Combine wafers, walnuts and sugar in bowl and sit aside. Place syrup into saucepan and bring to a boil until there is only ¼ cup remaining. Pour syrup and Bourbon into mix and mix well forming into dough. Using spoon, take 1 tsp of the dough out to make

Ball. Place balls on cookie sheet and let the balls stand about 8 minutes and roll into cocoa mix. Place bourbon balls into glass jar and cover lid. Refrigerate until use.

Makes about 5 dozen Bourbon balls.


Grandma’s Coffee Cake

Want to send something better than Fruit Cake this year? Well try this old fashion recipe for Coffee Cake. We always begged Grandma to send coffee cake instead of gifts. Just place the cake into a coffee tin, or buy a holiday special container. You’re sure to get a welcome response. But don’t leave it there, send the recipe along or they’ll ask for more!


1 tsp. lemon juice

½ cup sour cream

1/8 lb melted butter or margarine

3 Tbsp. white sugar

3 cups flour + some for the board

½ glass warm water

½ cup pecans or walnuts

2 medium to large Mixing bowls

Plastic Wrap

Cheese Cloth


Rolling pin

Filling 1 – Cinnamon Nut

1-cup brown sugar

2 tsp. cinnamon

¼ cup breadcrumbs

Filling 2 – Peach Nut

2-cans peaches crushed

¼ cup peach juice – liquid from can

½ cup white sugar

2 tsp. cornstarch

2 tsp lemon juice

Filling 3 – Strawberry Nut

1 box strawberries - crushed

2 tsp. cornstarch

1 cup white sugar

2 tsp. lemon juice

Filling 4 – Cranberry Apple Nut

2 cups fresh or frozen cranberries

2 cups tart apple peeled and chopped

1/2 cup white sugar

½ cup brown sugar

½ tsp cinnamon

5 - Marmalade

Go to the store and purchase a jar of Marmalade.


Preheat oven at 350 degrees. Sift flour and put into the bowl. Add yeast and warm water and mix. Then add melted butter, lemon juice, sour cream and half and half then knead dough together until it is smooth and sticks together. Cover with plastic wrap for 1-2 hours to allow dough to rise.

Meanwhile, make the filling. Use either one or make all of them, we do!

Filling 1 – Cinnamon Nut - Mix the nuts, brown sugar, cinnamon and breadcrumbs together in a bowl. They are ready.

Filling 2, 3 & 4 - Place ingredients into a medium sized saucepan. Bring fillings to a boil over medium heat until liquid is clear. Reduce heat and simmer until ready to use.

Filling 5 – Ready as is

Make the cake next. You can usually get 3-5 rolls out of this recipe so gage your dough before rolling. Roll the dough out onto lightly floured cheesecloth then using the rolling pin, making a thin rectangle shape. Brush on melted butter and add the filling. Measure so it will fit your pan and make a tight roll. Pinch the ends. Do not overfill! Cover with plastic wrap and let the dough rise again for 1-2 hours. Then brush on melted butter on the top and toss into the oven. Bake in oven checking every ½ hour until the cake is golden brown. Usually takes 1-2 hours. Cut into ½ inch slices and serve warm. My favorite is the Cinnamon nut :-)

Ham with Brandied Cream Cheese Glaze

Here is a recipe submitted by Kathy who states that her family never cared for turkey and always ate ham for the Holiday Meal. This is her favorite ham recipe for you to enjoy.


5 lb canned ham, chilled

2 (8oz) pkg. of cream cheese at room temperature

3 oz pkg. Roquefort cheese-soft    

¼ cup chopped parsley

¼ cup chopped chives             

2 tbsp brandy


Combine cheese, cream cheese, chopped parsley, chives and brandy in a bowl. Mix until smooth. Frost the ham with this creamed cheese glaze and chill the ham again so that the glaze can set. Serves 16 to 20.

Old Fashion Baked Ham

Here is a hand-me-down ham recipe from Jan. She states that when she got the recipe it called for her to cut both ends off the ham and she did it until she heard that it was because great grandma didn't have a large enough dish to hold the whole ham so she had to cut off the ends for it to fit. Amazingly her grandma and mother continued to do so and felt like fools when they heard the story.


12 lb ham

1 cup of Honey

1 jar of Cherries

1 can of Cloves

1 cup of Brown Sugar

1 can of Pineapple

Broiling pan with rack

Cutting board

Meat Thermometer

Cutting knife


Preheat oven at 325 degrees. Place the ham skin side up on the rack. Decorate with cloves to give it flavor. Place a thermometer in the ham and bake for 3 ½ to 4 hours. Meanwhile mix honey and brown sugar together in a saucepan. Make sure that the thermometer shows 150 degrees internal temperature. After 3 ½ hours, take the ham off the rack and place it on the cutting board to remove the skin. Place the ham back on the rack. Liberally apply the honey and brown sugar mixture all over the ham. Add pineapple circles with cherries in the center to the top. Place ham back into the over to brown at 400 degrees for 15 minutes or until the internal temperature is at 162 degrees. Serve warm. Refrigerate immediately any unused portion you wish to eat later.

Pumpkin Dip

Lee sent in this recipe for something different to add spice to the holiday get-together. She states that it is easy, fast and good!


8 oz Cream Cheese

1/2 cup Powdered sugar

1/2 cup Canned pumpkin

1/2 cup Brown sugar

1-1/2 cup Pumpkin pie spice

1 pkg. Vanilla wafers or Ginger snaps

Whisk or beater

Mixing bowl


Place whipped cream cheese in the mixing bowl and place it in the microwave for a about 20 seconds or until cream cheese melts. Remove the bowl and add additional ingredients. Whip or mix ingredients together. Put the dip into a serving dish, cover with plastic wrap, and place in fridge until your guests arrive. Serve with Ginger snaps or Vanilla wafers. This is delicious!

Zucchini Bread

We all enjoy lots of bread on our Holiday Meal and here is a Luci special for you to try if you do as well!


3 eggs            

1-cup oil

3 cups flour                

1 tsp salt

2 cups sugar              

1 tsp baking soda

2 cups pureed zucchini          

3 tsp cinnamon

¼ tsp baking powder             

Butter or margarine

1 cup drained and crushed pineapple or applesauce

3 tsp vanilla                

Baking pan


Beat eggs until light and fluffy. Add oil, sugar, zucchini, pineapple and vanilla. Then add dry ingredients and mix together well. Pour mixture into greased and floured pans. Bake at 325 degrees for 1 hour.

Aunt Ethel’s Hot Spiced Cider

Here is a special drink my great great aunt Ethel passed down in her recipe book of favorites. Enjoy!


2 gallons cider                                                  

1 Tbsp. mace

1-cup brown sugar                                     

1 tsp. salt

1 Tbsp. Whole cloves                                    

Few grains cayenne

4 sticks Cinnamon bark                           

Tea Bag

1 Tbsp. All spice                                      

1 Lg. saucepan


Put cider into the saucepan and place on the stove and begin to heat. Tie the spices into a tea bag. Place the tea bag into the saucepan. Bring the mixture to a boil and boil for 15 minutes. Remove the tea bag and serve the cider hot.

Egg “Thingy” Casserole

Here is an office favorite Pete absouletly has to bring every year for our Holiday Meal. She shared it so you can enjoy it as well.


1 pkg. bacon                             

18 eggs

1 cup or 4 oz shredded cheddar cheese

1 cop or 8 oz sour cream    

1-cup milk

¼ cup sliced green onions large bowl

Salt and pepper to taste   

Baking dish 13” x 9”


Cook bacon until crisp, remove to paper towel to drain. In large bowl beat eggs; add milk, cheese, sour cream, onions, salt and pepper. Pour into greased baking dish. Crumble and sprinkle bacon on top. Bake uncovered on 325 for 40-45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.

Broccoli Surprise

Here is another special dish made by Pete. It was a surprise because she kept her mouth shut about what was in it until now. Hope you enjoy it as much as we do for our Holiday Meal!


2 pkg. frozen broccoli chopped

1 cup cream of mushroom soup

8 oz cheese whiz                               

1 ½ cup Minute Rice cooked

½ small onion diced  

½ stick margarine


Baking dish


Microwave broccoli according to package directions. Sauté onions in margarine

Mix cooked rice, onions and other ingredients in pan and bake for 1 hour at 350 degrees



Hearty Cheese ‘N’ Clam Pizza

Paul states that people need a little variety on the Holiday Meal and he submitted this recipe he won first prize in a national contest in 1990. He said he always enjoyed cooking and for this recipe he won a countertop microwave oven. Here is is for you to try on your holiday meal.


1 clove garlic  

1 long loaf of French bread               

¼ cup olive oil

1 tsp margarine or butter                    

 ¼ cup white wine *

1 chopped scallion, including greens  

2 medium tomatoes

12 oz pkg. shredded mozzarella cheese      

3 (6.5 oz) cans chopped clams (shrimp or crab)


Slice French bread lengthwise and then in half. Place on baking sheet. Using garlic press, squeeze garlic clove into olive oil and save the garlic pieces. Brush garlic and oil mixture on the French bread and set aside. Drain clams saving the liquid. In 10” sauté or frying pan, melt margarine and sauté scallions, garlic pieces and clams until scallions are tender. *If desired you can add wine while sautéing, otherwise, add equals amounts of clam juice. Preheat oven to 375 degrees and arrange tomato slices on the French bread. Spoon clam and scallion mixture evenly over the bread quarters. Sprinkle shredded cheese generously over top of each quarter. Bake for 15 to 20 minutes or until golden brown or cheese is melted. Serves 4 as main dish. You may substitute Boboli bread for French bread if desired.

Have you ever heard of Oxtail Stew? Is it real?

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Black Bean and Oxtail Stew

Letisha submitted this recipe and stating that it is something her family enjoys at the Holiday Meal. Here it is for you to try.


1 cup dried black beans                 

Poultry seasoning

½ tsp Goya Abodo all purpose flour   

1 lb sage, breakfast or Italian sweet sausage

2 tbsp olive oil                             1

 tsp salt

1 lb oxtails                                            

Large pot

1 ½ tsp red pepper                      



Cover beans with water and let stand overnight. Cook sausage in boiling water for 10 minutes and drain. Add oil and oxtails and cook until browned, about 6 minutes. Meanwhile, add four more cups to beans and place on heat and boil then reduce heat to a simmer and uncover for 1 ½ hours or until beans are tender. Stir in the sausage mix and simmer for 30 minutes longer. Serve stew with rice and collard greens.

Tri Tip Recipe

So, you're not wanting the traditional Turkey and want beef this year?

Here is a recipe from my younger brother that is sure to please.

He cooks it up at the office party every year. Enjoy!

Tri-Tip Recipe



3 lb Tri Tip

1 cup Kosher Salt

½ cup crushed garlic or powder

1 cup Peppercorn

Martha Stewart’s Mixing Bowl available at



Put seasoning in a bowl and crush together into paste. Rub/pound seasoning into meat rolling the meat so, that it is thoroughly covered. Place meat on grill and cook slowly to brown on both sides. Flip on the grill until the meat is done the way you like it in the center. The trick for good taste is to make sure the seasoning is really rubbed on the meat so it will have good flavor.

Disney Cookbook

When I was very little, the Seven Dwarf's Cookbook was mine to use. Mom and I made a variety of great "child friendly" recipes using that wonderful child sized recipe book. Disney on-line carries on that tradition with child friendly recipes that they share with us for free.

Came across this Valentine's Day treat. Disney has this super cake / cup cake recipe that is good to eat. The cat was always my favorite character in Alice anyway. Couldn't resist sharing! Follow the link and Enjoy!

Disney also has Minnie Mouse Heart Cookies, and much more. Easy recipes for children. Check them out for your children.


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Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)