Festive Finger Foods

LOOKING for sparkling appetizers for your holiday gatherings? These snacks can dress up your open-house buffet or whet appetites for Christmas dinner.

SALMON PARTY SPREAD

"We're proud to serve our delicious Alaskan salmon to guests," says field editor Kathy C. of Cordova, Alaska.

1 package (8 ounces) cream cheese, softened
1 can (7-1/2 ounces) pink salmon, drained, flaked and cartilage removed
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped sweet red pepper
2 teaspoons grated onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon liquid smoke, optional
Finely chopped pecans or additional parsley
Crackers

In a bowl, combine the first nine ingredients; stir until well blended. Cover and chill 2-24 hours. Transfer to a serving bowl; sprinkle with pecans or parsley. Serve with crackers. Yield: 2 cups.

APPETIZER MEATBALLS

"These tasty meatballs are a perennial favorite at our Christmas parties," says Yellow Springs, Ohio field editor Pat W.

1 pound ground beef
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup milk
1/3 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
SAUCE:
1/2 cup ketchup
1/2 cup chopped onion
1/3 cup sugar
1/3 cup vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper

Combine the first seven ingredients; mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish. Combine sauce ingredients. Pour over meatballs. Bake, uncovered, at 350 degrees for 50-60 minutes or until meatballs are done. Yield: about 3 dozen.

HEARTY CHEESE SPREAD

Using the red wax covering from gouda cheese, Vernie N. of Cherokee, Iowa fashions a decorative "poinsettia" bowl in which to serve this treat.

1 gouda cheese round in red wax covering (7 ounces), room temperature
1 package (2-1/2 ounces) smoked sliced beef, finely chopped
1/4 cup sour cream
2 tablespoons sweet pickle relish
2 teaspoons prepared horseradish
Apple slices or crackers

Carefully slice through wax and cheese to within 1 in. of the bottom, forming eight pie-shaped wedges. Carefully fold wax back to expose cheese; remove cheese. In a mixing bowl, beat the cheese until creamy. Add the beef, sour cream, relish and horseradish; mix well. Spoon into wax shell. Chill. Serve with apple slices or crackers. Yield: 1-1/2 cups.

To view a photo of these recipes, click here.

Homemade Gifts Teach Sharing

THE BEST holiday gifts aren't those that cost a lot or take hours to find. Often, homemade treats are more appreciated.

Parents and grandparents who let children help with holiday baking are also teaching about sharing and giving. Baking from scratch, wrapping the gift and choosing the recipient is one way to teach giving from the heart.

The Wisconsin Milk Marketing Board offers these tips on helping kids prepare homemade food gifts:

> Choose a recipe that keeps well and is sturdy enough for transporting and mailing if necessary. Many cookies, candies and cakes don't require refrigeration and make thoughtful gifts.

> Get even the youngest kids involved in adding ingredients, mixing batter and decorating treats.

> Wrap servings in clear or colored plastic wrap and attach a bow.

> Put wrapped gifts in tissue-lined holiday baskets, festive tins or small paper tote bags.

> Add a special touch with a fun ribbon tie-on such as a cookie cutter or tree ornament.

The young "baker" might also include the recipe with the gift so it can be a part of the recipient's holiday tradition, too.

Feed Your Family for Pennies a Plate

IF THE HOLIDAYS stretch the family budget, it's a great time to make a penny-pinching meal everyone will love.

The frugal yet flavorful feast here is from three great cooks. Broccoli in Herbed Butter is a great way to dress up a plain vegetable shared by Norma A. of Dubuque, Iowa.

Pork Stroganoff is a creamy, comforting main dish from Janice M. of Aurora, Colorado.

Click image at left to view a larger photo.

1 pound fresh broccoli, cut into spears
2 tablespoons butter or margarine
1-1/2 teaspoons lemon juice
1-1/2 teaspoons finely chopped onion
1/4 teaspoon salt, optional
1/8 teaspoon each dried thyme, marjoram and savory

Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat. Yield: 6 servings.

PORK STROGANOFF

1-1/2 pounds pork stew meat, cut into 1-1/2-inch cubes
1-1/2 cups water, divided
1 teaspoon instant chicken bouillon granules
2 teaspoons paprika
1 cup chopped onion
1 garlic clove, minced
1 tablespoon cornstarch
3/4 cup sour cream
2 tablespoons snipped fresh parsley
1 package (12 ounces) noodles, cooked and drained

In a saucepan coated with nonstick cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1-1/4 cups water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornstarch and remaining water; gradually add to pan, stirring constantly. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in sour cream and parsley. Serve over noodles. Yield: 6 servings.

DILL BISCUITS

1/4 cup butter or margarine, melted
1 tablespoon finely chopped onion
1 teaspoon dill weed
1 tube (10 ounces) refrigerated buttermilk biscuits

In a bowl, combine butter, onion and dill. Cut biscuits in half lengthwise; toss in butter mixture. Arrange in a single layer in an ungreased 9-in. square baking pan. Bake at 450 degrees for 8-10 minutes. Yield: 6 servings.

To view a photo of these recipes, click here.

Bulletin Board Brings Answers Fast

THE Taste of Home Bulletin Board is a perfect place to ask questions and share recipes and cooking tips on-line!

Friendly, helpful readers quickly respond to queries about recipes, ingredients, cooking techniques and more in this practical, easy-to-use service. (See the example below!)

Here's a recent conversation from our Bulletin Board:

Subject: Hard Boiled Eggs

Posted by: Jeg

Can anyone tell me why the yolks in my hard boiled eggs turn dark after they are in the refrigerator? When I first cook them, they have a nice yellow color, but it seems like when they cool off, the yolks turn dark. Any suggestions?

RE: Hard Boiled Eggs

Posted by: cricket27546

Do you place your boiled eggs in cold water to cool them off? Placing them in the fridge hot or just letting them cool naturally will turn the outside of the yolk dark. They need to be cooled as quickly as possible.

RE: Hard Boiled Eggs

Posted by: babysitter

I've always heard that dark yolks can be from overcooking or cooking in an aluminum pan. Eggs should be cooked in stainless steel or enamel.

RE: Hard Boiled Eggs

Posted by: barbg

I'm married to a poultry farmer. To cook hard boiled eggs, put eggs in a kettle and cover with water. Bring to a boil and turn off burner. Let sit covered for 15 minutes. Rinse the eggs in cold water and peel. Dark-colored yolks are usually over-cooked. (You probably already know that an egg needs to be at least 2 weeks old to peel easily.)

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Amazing Grace

"One Christmas Eve as 14 people crowded into my tiny dining room, my 4-year-old grandson volunteered to say grace," recalls Wilda A. of Purvis, Mississippi.

"He began by blessing the food, those who prepared it and all present, our friends, neighbors and loved ones not present, plus state and local elected officials (many by name).

"He continued by blessing the President and Vice President and their families. As his father began squirming, the child saw he was about to be silenced. So he talked faster, blessing foreign leaders and their families and ending with a loud 'Amen!'.

"I still chuckle about this even though it was years ago."

For other family graces you can share with your family this holiday season and every day of the year, see Our Family’s Favorite Grace book