Saginaw Bay Symphony Orchestra - Holiday Housewalk

Recipes for Holiday Entertaining

Braley Family Recipes

Cheesy Potatoes

Ingredients
2 lb. bag of frozen hash brown potatoes
½ cup melted butter
1 can cream of chicken soup (or cream of celery)
8 oz. sour cream2 cups shredded cheddar cheese
1 medium onion, chopped
1 cup crushed corn flakes or potato chips
Salt and Pepper

Instructions
Preheat oven to 350˚. Place all ingredients except the corn flakes in a large bowl and mix together. Place in a 9" x13" pan and sprinkle with crushed corn flakes. Bake for 1 hour.

Grandma’s Church Windows

Ingredients
1 stick butter
1 pkg. chocolate chips
1 pkg. colored marshmallows
Coconut
Chopped nuts for rolling finished roll (optional)

Instructions
Place aluminum foil on a cookie sheet, turning up the sides to help form a roll shape to the candy. Melt butter and chocolate chips over low heat. Let cool about 5 minutes. IMPORTANT: MARSHMALLOWS WILL MELT IF CHOCOLATE IS TOO HOT. When chocolate is cooled slightly, gently add marshmallows and coconut. Pour quickly onto foil shape. Let set to cool. Roll as it cools. If you wish to roll in chopped nuts, spread nut meats on wax paper and gently roll the chocolate covered roll onto it, carefully cover sides with nuts. Refrigerate to set. These candy rolls, when sliced, look like church windows.

Traub Family Recipes

Rice Krispies Cookies

Ingredients
1 cup sugar
1 cup white corn syrup
1 cup peanut butter
6 cups Rice Krispies
1 cup semi-chocolate chips and 1 cup butterscotch chips
-or- 2 cups milk chocolate chips

Instructions
Bring sugar and corn syrup to a boil. Stir in peanut butter. Stir in Rice Krispies. Pour out on a buttered jelly roll pan. Pat down evenly with buttered hands. Be careful as mixture is hot. Melt together semi-chocolate chips and butterscotch chips, or melt the milk chocolate chips. Frost with the chocolate. Cool. Cut into squares.

Crazy Crust Pie

Ingredients
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar
1 egg
2/3 cup shortening
¾ cup water
1 (1-pound 5-ounce) can apple pie filling, or cherry, or blueberry

Instructions
Combine flour, baking powder, salt, sugar, egg, shortening and water. Blend well. Beat 2 minutes at medium speed. Pour batter into a 9-inch pie pan. Pour filling into center of batter. DO NOT STIR. Bake at 425° for 45 to 50 minutes

Mallery Family Recipes

Chicken Squares

Ingredients
3 oz. cream cheese, softened
3 teaspoons melted butter
2 cups cooked cubed chicken
¼ teaspoon salt
¼ teaspoon pepper
½ cup diced celery
½ cup sliced almonds
½ cup dried cranberries (optional)
1 teaspoon diced green onions
¾ cup Pepperidge Farm herb seasoned stuffing

Instructions
In medium bowl, blend cream cheese and 2 teaspoons butter until smooth. Add the next seven ingredients; mix well. Separate crescent dough into four rectangles, firmly pressing perforations to seal. Spoon ½ cup meat mixture onto one half of each rectangle. Fold other half over, twisting slightly to seal edges. Brush tops with reserved 1 teaspoon butter. Sprinkle top with seasoned stuffing mix and dribble butter over top. Bake on ungreased cookie sheet 20-25 minutes at 350° until golden.

Coconut Cake

Bake one white cake mix in 9" x 13" pan according to the directions on box. When hot, poke many holes with a fork over the top of cake. Pour over a mixture of one can Eagle brand condensed milk and 15 oz. cream of coconut (in can in liquor or mixes department.) When cake has completely cooled, top with 8 oz. Cool Whip (lite works well) and sprinkle with shredded or flaked coconut. Yummy!!!

Chermside Family Recipes

Barbeque Roasted Salmon

Ingredients
¼ cup pineapple juice
2 Tablespoons fresh lemon juice
4 6-ounce salmon fillets
2 Tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
¾ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon cinnamon

Instructions
Combine first three ingredients in a zip-lock bag; seal and marinate in refrigerator 1 hour turning occasionally. Remove fish from bag; discard marinade. Combine sugar and next five ingredients in a bowl. Rub over fish; place in an 11" x 7" inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges if desired.

White Chocolate-Cranberry Blondies

Ingredients
1 cup packed brown sugar
6 Tablespoons butter or stick margarine, softened
1 large egg
2 teaspoons vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
1/8 teaspoon salt
1 cup dried cranberries
1/8 cup vanilla-flavored milk chips
Cooking spray

Instructions
Beat sugar and butter in mixer at medium speed until well blended. Add egg and vanilla, beating well. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Stir in cranberries and chips. Spread batter evenly in an 8-inch square baking pan coated with cooking spray. Bake at 350° for 33 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut and serve.

Gilbertson Family Recipes

Sweet Potato Casserole: Serves 6-8

Use 2½ quart casserole with lid. Add one large can of sweet potatoes drained. Add 3-4 dried fruits of choice (small package size). Our family enjoys prunes, peaches, apricots and apples. Cut in ½ stick of margarine/butter. Sprinkle with ¾ cup brown sugar. Bake with lid for one hour at 325°. Option: Sprinkle mini marshmallows on top and melt (lid off) the last 10 minutes.

Raisin Bread Pudding with Lemon Sauce: Serves 8-10

Ingredients
1 loaf (16 oz.) raisin bread, cubed
4 eggs
½ cup sugar
4 cups milk
2 teaspoons vanilla extract
2-3 Tablespoons margarine

Instructions
Place bread cubes in greased 13"x 9" casserole. Combine eggs, sugar, milk and vanilla. Pour mixture over bread cubes and push down to coat. Dot with margarine. Bake 55 minutes at 350°.

Lemon Sauce

Ingredients
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups water
1 Tablespoon grated lemon peel
¼ cup margarine
2 Tablespoons lemon juice

Instructions
Combine sugar, cornstarch, and salt in saucepan. Stir in water and lemon peel. Boil 1 minute. Remove from heat and add margarine and lemon juice.

Pinkerton Family Recipes

Chicken Casserole

Ingredients
2 cups cooked rice 1 10-oz. can condensed cream of chicken soup
3 cups cooked chopped broccoli 10 oz. cheddar cheese, grated
1 cup sour cream ½ teaspoon salt
½ cup mayonnaise ¼ teaspoon pepper
1 Tablespoon lemon juice 4 chicken breasts, cooked and shredded

Instructions
To cook chicken, place chicken in large pot with water to cover. Bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool. Once cool, remove meat from bone and shred into small bite size pieces. Grease a 9" x 13" x 2" inch baking dish with butter or nonstick cooking spray. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the sour cream, mayonnaise, lemon juice, condensed soup, half of the grated cheese, salt, pepper and shredded chicken. Pour/spread this mixture over the broccoli and top with the remaining grated cheese. Bake for 40 minutes at 350°. Let stand for 5 minutes before serving

Morel Bisque

Ingredients
1 pound fresh morel mushrooms (cleaned)
1 quart chicken broth
1 medium onion, chopped
7 Tablespoons butter
6 Tablespoons flour
3 cups milk
1 cup heavy cream
1 teaspoon (or more to taste) salt, white pepper and Tabasco sauce
2 Tablespoons Sherry (optional)

Instructions
Wash morels and cut off stems. Slice six caps and reserve. Grind or chop the remaining caps and stems very fine. Simmer, covered, in the broth with the onion for 30 minutes. Sauté the reserved sliced morel caps in one tablespoon of butter and reserve for garnish. Melt the remaining butter in a saucepan, add the flour and stir with a wire whisk until blended. Meanwhile, bring the milk to a boil and add all at once to the butter/flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Add the cream. Combine the mushroom/broth mixture with the sauce and season to taste with salt, pepper and Tabasco sauce. Reheat and add the Sherry before serving. Garnish with sautéed mushrooms.

Clark Family Recipes

The theme for the Clark’s Suite 106 is "Entertaining for the Holidays." Enjoy these easy recipes, perfect for when friends gather together. Make sure to serve some wonderful, chilled Champagne along with these appetizers.

Goat Cheese and Grape Crostini - makes 16

Ingredients
1 sourdough baguette 8 oz. soft fresh herbed goat cheese
Olive Oil 1½ pounds of assorted grapes

Instructions
Preheat oven to 375°. Holding knife at slight diagonal cut sixteen ^{1/_{3

to
½ inch thick slices from baguette. Brush top of each
with oil and sprinkle with pepper; arrange on rimmed
baking sheet. Bake until beginning to brown, about 10
minutes. Cool on sheet at least 15 minutes. Spread each
crostini with goat cheese. Cut about 50 small grapes in
half and scatter on crostini. Arrange crostini on
platter. Surround with remaining grape clusters.}}

Sesame Seared Tuna - makes 16

Ingredients
¼ cup soy sauce 4 6 oz. tuna steaks
1 tablespoon Japanese sweet wine (Sashimi grade Ahi tuna)
1 Tablespoon honey ½ cup sesame seeds
2 Tablespoon sesame oil Wasabi paste
1 Tablespoon rice wine vinegar 1 Tablespoon olive oil

Instructions
In a small bowl, stir together the soy sauce, sweet wine, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce. Spread the sesame seed out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat. Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Blini with Smoked Salmon - makes 18

Ingredients
1/3 cup buckwheat flour 1 extra large egg
2/3 cup all-purpose flour ¼ pound (1 stick) unsalted butter, clarified
½ teaspoon baking powder ½ pound smoked salmon, thinly sliced
¾ teaspoon kosher salt ¼ cup crème fraiche or sour cream
¾ cup plus 2 Tablespoons milk Fresh dill for garnish

Instructions
Combine the two flours, baking powder and salt in a bowl. In a separate bowl, whisk together the milk, egg and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium sauté pan and drop the batter in the hot skillet 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter and set aside. To serve, top the blini with a piece of smoked salmon. Add a dollop of crème fraiche or sour crème and a sprig of dill.

Cooper Family Recipes

Parmesan Chicken

Ingredients
4 boneless chicken breasts Lemon Vinaigrette:
1 cup flour ¼ cup freshly
1 teaspoon salt squeezed lemon juice
½ teaspoon pepper ½ cup olive oil
2 large eggs ½ teaspoon salt
¼ teaspoon fresh
ground pepper
1¼ cups Italian seasoned bread crumbs
½ cup freshly grated parmesan cheese
Unsalted butter
Olive Oil
Salad greens (spring mix or red leaf) washed and spun dry
Lemon Vinaigrette

Instructions
Pound the chicken breasts until they are ¼ inch thick (between two sheets of wax paper or plastic wrap). Combine the flour, salt and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 2 Tablespoons of butter and 2 Tablespoons of olive oil in a large sauté pan. Cook chicken breasts on medium heat on each side until cooked through and nicely browned. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

** You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200° oven.

Winter Brie

Ingredients
1 small Macintosh apple
1/3 cup golden raisins
1 cup apple cider
4-inch round of Brie
Chopped pecans for garnish
Loaf of French bread

Instructions
Core and chop apple. Cook apple and raisins in cider, on top of stove, until apples are tender but not mushy (approx. 2-3 minutes). Put brie in ovenproof dish slightly larger than the brie. Strain liquid from apple/raisin mixture and put cooked apples and raisins on top of brie. Garnish with chopped pecans and bake at 350° for 15 to 20 minutes. Serve with sliced French bread.

All proceeds are to benefit the music and
music education programs of the
Saginaw Bay Symphony Orchestra