Hoosier Holiday Hurry Curry Dip

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SUMMARY

Busy this holiday season , but still have to bring a dish to a holiday get together? Try a vegtable platter and holiday hurry curry dip, it will be a holiday hit and is fast to prepare.

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Source: morque file menstatic

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We are all busy during the holiday, but we all have usually at least one office holiday get together or family gathering that requires us to bring a treat. Health conscious folks always head for raw vegetable tray at get together. This year instead of making the old stand by onion or ranch dip, try this easy hurry curry dip. It goes great with raw veggies and pita chips. There is a low calorie version of this dip included in this recipe.

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This is a great dip to take to a holiday office pitch in.

Source: morquefile Penywis

Cook Time

Prep time: 30 min

Ready in: 30 min

Yields: enough for the center of a veggie tray- 1 cup

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Ingredients Holiday Hurry Curry Dip

• 1 cup mayonnaise or Miracle Whip
• 1 tsp vinegar, white
• 1 tsp horseradish
• 1 tsp onion flakes, dried
• 1 tsp garlic salt
• 1 tbsp curry powder

Holiday Hurry Curry Dip Instructions

1. Mix mayonnaise or Miracle Whip , Vinegar, horseradish well with a egg beater.
2. With a wooden spoon mix in onion flakes,garlic salt,and curry powder.
3. Garnish with paprika.
4. For healther version use low fat cottage cheese prepared in a blender. Substitute garlic powder for garlic salt.
5. Note curry flavor is not as strong as amount used seems to suggest.

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Use lowfat cottage cheese as a way to save calories in this recipe.

Source: By FASTILY (I created this work entirely by myself.)

Holiday Vegtable Dip

For Mayo Based Holiday Hurry Curry Dip

Nutrition Facts
Serving size: 1
Calories	120
Calories from Fat	18
% Daily Value *
Fat 2 g	3%
Carbohydrates 7 g	2%
Sugar 2 g
Cholesterol 10 mg	3%
Sodium 210 mg	9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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: A Hoosier Wrestles With No Hassle Wassail

7 pints of brown ale, 1 bottle of dry sherry, cinnamon stick, ground ginger, ground nutmeg, lemon slices (Photo credit: Wikipedia)

English: Anointing The wassail continues with anointing the roots of the tree with Cider to put back some goodness into the soil. The wassail continues with some 306010 (Photo credit: Wikipedia)

How To Make No Hassle Yuletide Wassail

Source: By Jeremy Tarling from London, United Kingdom (wassail Uploaded by LongLiveRock) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via

Clove your oranges before you slice them.

Boil the gingerale and not the booze.

Have A Party To Assure the Health of Your or Anybody's Apple Trees

Wassail is an old English salute that mean to your health. It was originally a hard cider drink. Wassail was made in Southren England as part of a ritual to ensure a good apple crop the next year. Wassailing was when farmers went from village to village drinking the mulled hard cider and wishing good health to the apple trees.

Yuletide Wassail could be hard cider , but it was more likely a heated beer or mead with sugar, ginger, nutmeg, and cinnamon. The hot Wassail was places in a bowl. Guest partook of the ale by using toast or bread to soak it up. I suggest you spare your carpet soggy crumbs and serve your Wassail in punch cups.

Lambs' wool Wassail was originally a wassail made with baked apples. It was called “La Mas Ubhal,’ named after the angel who looked after fruit. The English pronounced the angel’s name like lambs wool and apparently added milk or cream. This supposedly gives the drink the appearance of lambs wool.

Part of a Lamb’s Wool Wassailing Song

Next crowne the bowle full of
With gentle Lambs wooll,

Adde sugar, nutmeg, and ginger,
With store of ale too,
And thus ye must doe

To make the Wassaile a swinger.

Wassail While You Work

This also is a good holiday office party drink..Don’t just make this at Christmas. Wassail is good for New Year’s Eve and after any kind of out door winter activity. Heck be a trendsetter and celebrate 12^th night. I mean the fertility of your neighbor’s fruit trees is depending on you so wassail away!

This recipe gives your two versions of wassail. One in which you add a little milk and give the wassail the lamb’s wool look. The other version you garnish the Wassail with the clove studded orange slices.

Cook Time No Hassle Yuletide Wassail

Prep time: 30 min

Cook time: 20 min

Ready in: 50 min

Yields: 25 4oz servings

Ingrediants for No Hassle Yuletide Wassail

• 6 Apples, Small
• 2 Oranges
• 24 whole cloves, for garnish
• 2 tsp allspice, ground
• 3 cardamom, Pods or 1/4 tsp ground
• 3 whole cloves, or 1/8 tsp ground for mulling
• 1/4 tsp nutmeg, ground
• 2 liters Ginger Ale
• 1 (750ml) Cream Sherry
• 1 cup Brandy, Apricot or be creative
• 1 Cup (optional) Milk, enough for a splash on the in 4 oz of Wassail to make Lambs wool

Nutrition for Yuletide Wassail.. Sure it has fruit .. Must be good for you!

Nutrition Facts
Serving size: 4 oz
Calories	120
Calories from Fat	0
% Daily Value *
Carbohydrates 25 g	8%
Sugar 28 g
Sodium 5 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Regency Spice Bags for Bouquet Garnis with Drawstring Tops,

Instructions for No Hassle Yuletide Wassail

1. Preheat your oven to 350 degrees Fahrenheit. Cook your apples on a cookie sheet for at least 20 minutes. They should be brown and tender when done.
2. Break up your spices and secure them in a cheese cloth with a cotton string. I cheat I just cut a coffee filter to fit a tea ball.
3. It is more authentic to use cardamom pods and whole clove, but you end up grinding them up. Fresh ground cardamom is much more potent then regular ground. This is the conversion. There are four seeds per cardamom pod. So grinding the seeds yields you less than a ¼ teaspoon. So I figure a ¼ of a teaspoon makes up for the loss of potency in the ground variety of cardamom
4. You want whole cloves to decorate the sides of your orange slices. Don’t try to put the whole cloves in the oranges after you slice them. Twelve cloves will go on each orange. Arrange them in a way that the slices have even numbers of cloves. You want 12 slices out of each orange. If you are going to offer both the lamb’s wool version of the wassail with the apples, you will not need as many orange slices or you can make them thicker.
5. Just In case you are not use to using whole cloves, they are the ones your mother put on the Ham at Easter when you were growing up. One clove is 1/8 of a teaspoon. I just use the ground versions. Besides, if you don’t live if a big city than cardamom pods are generally not available at your corner store. If you choose to ground the cardamom pods and whole cloves you can do it all at the same time in any standard coffee grinder.
6. Heat two cups of ginger ale until boiling . place your spice bag in the ginger ale. Simmer the mixture for about twenty minutes. Throw out the spice bag. Add the rest of the ginger ale, sherry, and brandy. Do not boil, but simmer on a medium heat until very hot. Heat your Wassail no more than ten minutes. We do not really want to lose the booze content by cooking it out. No one likes a wussy wassail.
7. If it was not obvious you do not want to make the lamb’s wool version of this Wassail and use oranges. Oranges will curd your Wassail, if you have added milk.
8. You will garnish your Wassail with the cooked apples if you whisk in milk at the last minute or the clove studded orange slices. Serve the wassail while it is hot. This makes 25 4 once servings

These men care so much about their neighbors apple trees that they now are driving out the evil spirits by beating the tree with a stick.

Source: Glyn Baker [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Have A 12th Night Party and Beat Some Fruit Trees

This is obviously an English thing. But have if you go have any English blood or by chance speak English then I believe this is an appropriate thing to do while you drink Wassail. In the states, we have lots of apple trees. These men are ensuring their English apple trees are fertile by beating the evil spirits out of them . Then I think they get toasted ( by soping toast in Wassail ) and sing to the tree. Wonder if this is the origin of toasted?

If you live in Florida , I see not reason you could not beat an orange tree. I suggest that you do this in your own yard! Wassailing in your neighbors yard might just get you arrested. Wassail at your own risk!

An Apple Wassail Hampshire Style: You Got To Wassail Toasted to Do This!

Other Celtic Things Involving Fire, Dancing , and Funny Outfits

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  t
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A teaspoon. The length is about 14 cm. (Photo credit: Wikipedia)

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Three Easy  Hoosier Holiday Fruit Breads

Three Easy Holiday Fruit Breads

Fruit breads are a nice alternative to pies and cookies at holiday gatherings. Berry breads bring back memories of warmer summer months and apricot bread is a nice alternative to the pumpkin spice breads so common this time of year.

Strawberry Bread

2 10 oz bags of frozen strawberries (thawed)

4 large eggs

1 ½ cups of canola oil

3 cups of flour

1 tsp of salt

1 tsp of baking soda

3 tsp of Cinnamon

2 Cups of Sugar

1 Cup of Chopped Pecans

2 tablespoons Of Strawberry Jam

Use a blender to mash your thawed strawberries until all the large pieces are gone. Blend in your eggs, oil, and jam on low. Pour into a large mixing bowl and with a large spoon gently mix in half a cup of flour. Set aside the other ½ cup of flour. Blend well; adding in the nuts and the last of the flour. Have two well greased loaf pans. Bake the loaves for one hour in a 350 degree Fahrenheit oven. This makes to large loaves of bread.

Blueberry Quick Bread

5 cups of flour

1 ½ cups of sugar

½ Teaspoon of salt

¾ a cup of butter

2 Cups of whole milk

2 teaspoons of vanilla extract

2 cups of frozen blueberries (do not thaw)

In a large bowel cut the flour, sugar, baking soda, and salt into the butter until the mixture looks like crumbs. Stir in your chopped nuts. In a separate small bowl slightly beat your eggs with a whisk. Then use the whisk to mix in our milk and vanilla. Now with a large wooden spoon add the contents from the small bowl into the flour mixture until the flour is moistened. Stir in your blueberries evenly distributing them throughout the batter. Spoon the mixture into a greased and floured Bundt pan and bake at 350 degrees Fahrenheit for about 20 minutes or until center of the bread is firm. Let the loaf cool for 10minutes before slicing.

Apricot Almond Bread

2 ¼ cups of quick biscuit mix

1 cup of quick oats

1 cup of brown sugar

1 teaspoon of baking powder

½ teaspoon of salt

¾ cup of dried apricots

¾ cup of Almond Shavings

1 ½ cup of whole milk

1 beaten large egg

Combine all of your dry ingredients in a large bowl mixing in your fruit and nuts until they are well coated with the dry mixture. Add in your milk and beaten large egg just enough to moisten the batter. Pour the coarse batter into a 9 "x 5"x 3" loaf pan that has been sprayed with non stick cooking spray. Bake in a preheated oven at 350 degrees Fahrenheit for about an area. Middle of the bread should be slightly firm.

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Knock the Stuffing Out Your Thanksgiving Guests with This Hoosier Corn Bread Sausage Stuffing

by Rebecca Furtado
79 Followers

Stuff your holiday bird with this easy classic hoosier corn bread sausage dressing.

Source: public domain at publicdomain.net

The Stuffy History of Corn Bread and Sausage Stuffing

Stuffing or taking dried fruits, grains, and vegetables and cooking them inside a cavity of our dinner meat is a tradition that may go back to the Romans. In ancient recipe books you find instructions for using old cereal called spelt to stuff hares and boars. The Victorians in English speaking countries called stuffing for poultry ‘dressing'; so dressing the bird went beyond removing feathers and innards. Later the term ‘stuffing’ replaced the word dressing.

Hoosier pioneers would have been familiar and probably stuffed their Sunday dinner birds with cornbread and sausage stuffing. Corn bread was the original pioneer bread and sausage was the way to preserve meat during the summer months. Not all sausage would have been from pork. Most families thought ‘pork’ was an important commodity to sell; not eat.. Venison sausage probably would have been a more popular choice and certainly liven the taste of any cornbread and sausage stuffing, hence I am sure there were many additional spices added to the recipe to tame that gamey taste.

This recipe makes enough stuffing for one 10 to 12 pound turkey. It leaves enough to be set aside for a stand alone casserole

Source: By Rick Kimpel [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Cook Time for Hoosier Corn Bread Sausage Stuffing

Prep time: 40 min

Cook time: 30 min

Ready in: 1 hour 10 min

Yields: Stuffing for 10-12 pound Turkey

Ingredients for Hoosier Corn Bread Sausage Stuffing

• 1lb bulk sausage, hot
• 1 cup celery, chopped
• 2-8x8 inch cornbread, square
• 1 cup chicken broth, canned or reserved
• 1 cup onion, chopped
• 1/4 cup butter or margerine, stick
• 2 tsp salt
• 2 tsp poultry seasoning
• 1 tsp pepper
• 2 tbsp sausage drippings, reserved

Corn bread made in the skillet was a staple of the pioneer diet.

Source: Wikimedia Commons

The ingrediants for corn bread sausage dressing should be prepared on the stove top.

Source: o0o0xmods0o0o at Morguefile

Instructions for Corn Bread Sausage Stuffing

1. Saute sausage in a frying pan, breaking up with a fork until fully cooked.
2. Drain and reserve two tablespoons of drippings from the sausage.
3. Using the fry pan they you fixed the sausage in saute onions and celery in the drippings and butter (or margerine).
4. Crumble the cornbread . You should have 8 cups of crumbs. Use a dry measure.
5. In a large bowl combine sauage, celery, onions, seasonings, and chicken broth. There should be enough to stuff a 10- 12 pound turkey.
6. There will be some left over to serve as a side dish for those who do not want the stuffing straight from the bird. Use a greased casserole to bake stuffing at 350 degrees for 30 minutes.

Cook some dressing in the oven for your guests who do not like their dressing straight from the bird.

Source: public domain from public domain. net

Nutrition for Hoosier Corn Bread Sausage Stuffing

Nutrition Facts
Serving size: 8 oz
Calories	280
Calories from Fat	81
% Daily Value *
Fat 9 g	14%
Saturated fat 4 g	20%
Unsaturated fat 5 g
Carbohydrates 36 g	12%
Fiber 3 g	12%
Protein 12 g	24%
Cholesterol 9 mg	3%
Sodium 690 mg	29%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Learn To Stuff A Turkey

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