Grandma Conrad's Christmas Cutouts

This recipe from Delia Shirmer Conrad dates back to the 1920s.  It has been a Jansen Family staple for generations.  The decorations on the cutouts become more creative and outrageous each year!

DOUGH:
1/2# butter
1C Sugar

Cream the above until fluffy.

3C flour
2t cream of tartar
1t baking soda
1/3 t salt

whisk the above together in separate bowl.  Add 2T of the whisk-mixed powder to the butter mixture, then beat in:

2 eggs
1t vanilla
2T milk

Blend in remainig flour mixture on lowest speed so it doesn't blow all over the kitchen.

Chill for 1 hour.  Roll-out with lots of flour on the cloth.  Make the cookies a bit thicker for kids decorating. 

Bake at 350F for approximately 8 minutes. 

ICING:
Whisk together powdered sugar and milk until desired consistency.  Thinner the better for kids especially. 

Grilled Brussels Sprouts

1 pound Brussels sprouts, as uniform in size as possible

2 tablespoons olive oil

thick cut bacon
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Heat a grill to medium.

Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. 

 

Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes. Serve as is or for additional flavor, remove the sprouts from the skewers, return them to the original mixing bowl and toss with any of the remaining oil and garlic mixture before serving.

Bahamian Slaw

Broccoli slaw mix- prepared- two bags
1 Tomato, chopped
1 medium sweet onion, chopped
1/2 green pepper, chopped
1 1/2 cups light mayonnaise
1 cup ketchup
2 tablespoons mustard
2 teaspoons soy sauce
1 teaspoon hot sauce
1 teaspoon garlic powder
fresh lemon or lime juice, as desired

Taco Soup

1 ½ # Ground Beef,  uncooked and  broken up

1 envelope Ranch dressing (dry)

1 envelope taco seasoning

1 (16 oz) can corn

1   “       can Ranch bean

1  “        can Pinto  beans

1 (10 oz) can Rotel

2 (16 oz) cans Italian stewed tomatoes

Combine all in a crock pot and cook on Low for 8 hours

Top with:

Corn chips

Sour cream

Grated cheese

Granny’s Pot Roast

Pot roast- nice cut of meat.  Usually Bread and Butter, or 1.5-2” chuck roast, arm roast.  Basically whatever is on sale. 

Salt and pepper

2T lard or Crisco.  Heat in pan (medium).  Brown the roast top and bottom.  Remove from pan.

Add roast back on rack.  Turn pan down to low/medium.  Add cup of water, to bottom of rack.  Then steam roast on rack for ½ hour-45 min.  take turkey baster, remove juice put on saucepan, add more water.  Could be for 2-3 hours.

Granny always cooked vegetables in separate pan.  Juli does potatoes in another pan, but carots, etc. in pan.

Roast out of pan.  Remove rack, add meat juice water.  Bring to boil, add flour/water from shaker, boil again after salt/pepper to taste. 

DO NOT WASH PAN WITH SOAP AND WATER.  RUB INSIDE AND OUT (AND RACK) WITH VEGETABLE OIL TO SEASON.  If anything gets stuck, put it in pan with water and boil. 

Citrus Feta Quinoa Salad

 SALAD:

2 cups quinoa

3 cups water

1 tsp salt

1 bag of Trader Joe's Frozen Edamame

1 orange or any colored bell pepper

8 oz crumbled feta cheese

1/2 finely chopped red onion

1/2 cup basil, chopped chiffonade (google it)

 DRESSING:

1/2 cup olive oil

1/4 cup fresh lemon juice

1/4 cup rice wine vinegar

lemon zest

1/2 tsp Dijon mustard

salt and pepper

1 clove garlic, minced

Add the quinoa, water and salt to a medium sauce pan, bring to a boil, reduce heat and simmer until all water is absorbed.  Should take about 15 minutes.  

Spread on a sheet pan and chill in freezer or fridge. 

Combine the dressing ingredients in a small bowl.  

Add the edamame, bell pepper,  onion, feta and quinoa (when chilled) to a large bowl.  Toss in the dressing and chill in fridge until ready to serve.  

 

Curried Broccoli Salad

Salad:
2 pounds broccoli crowns
2 tablespoons kosher salt
1/2 cup cooked, chopped bacon
1 cup chopped pecans (toast in skillet before chopping)
1 cup dried cranberries
1/2 cup sunflower seeds, hulled
1 medium red onion, finely chopped
Dressing:
1 cup mayonnaise
1 tablespoon of Madras curry powder
1/4 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon sea salt
1/8 teaspoon black pepper

Fill a large 6 to 8-quart pan with water and put over high heat to boil. Fill a large bowl or your sink with ice and water. While the water is heating, trim and clean the broccoli, cutting off about one inch from the bottom of each stem and splitting the crowns into 4 or 5 bunches, all about the same size.
When the water boils, add the kosher salt and then carefully add the broccoli. Cook for 1 to 2 minutes, or until the broccoli is bright green and still somewhat firm, barely tender enough to pierce with a knife. Use a long-handled strainer or tongs to transfer the broccoli to the ice water bath. After 2 to 3 minutes, remove the broccoli from the ice water and transfer it to a colander to drain. Transfer the broccoli to a paper towel lined glass or stainless steel bowl
Roughly chop broccoli. To assemble the salad, toss the broccoli,bacon, pecans, dried cranberries, sunflower seeds, and chopped red onion into the serving bowl with the dressing.
If you like you can prepare this the night before as the flavors just get better.
Serves 6 to 8