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Have a Kallee Christmas!



Kallee is a cook, recipe writer, and a field editor for the Taste of Home family of magazines. Her recipes have been featured in Simple and Delicious, Country Woman, and Taste of Home magazines.

Kallee is a cook, recipe writer, and a field editor for the Taste of Home family of magazines. Her recipes have been featured in Simple and Delicious, Country Woman, and Taste of Home magazines.

Here are two recipes that our family has had for gen­erations at every Christmas dinner.

Swedish Oyster Dressing is a very old recipe, and very traditional. It is not a “stuffing,” but has the texture of a soufflé. I can trace it back five generations in our family.

It is easy to prepare, and can be assembled early in the day to bake later. We love it!

Swedish Oyster Dressing

Ingredients:
1/2 c butter, melted
1 8 oz can of oysters, undrained
1 tsp salt
1/4 tsp pepper
5 eggs – lightly beaten with a fork
1 c milk
1 sleeve of saltine crackers, coarsely crushed

Grease a 1-1/2 qt dish. Preheat oven to 325degrees

In prepared dish, combine all ingredients, folding with a fork until combined. Bake till puffy and center is set. Serve right away.

I am not sure if I should call this a “side dish” or a “dessert.” Mom always made this, and per our instruc­tions, she made a double batch. That way, everyone was able to have some to take home, and sneak for breakfast the next morning.

It is light, and fluffy, and creamy, and tangy, and sweet … and luscious. And, if you should have any leftovers, it will freeze.

You can start the recipe the evening prior. Oh, and we don’t count calories with this one. It’s a holiday, after all.

Family Favorite Holiday Cranberry Salad

Ingredients:
1 12 oz bag of fresh cranberries
1 c sugar
1 pint heavy whipping cream
1 small bag of mini marshmallows
1 15 oz can crushed pineapple, well drained.

In a food processor, or blender, pulse the cranberries in small batches till coarsely chopped. Combine cran­berries and sugar in a bowl and set aside in the refrigera­tor overnight.

Whip cream to soft peaks. Fold in the marshmal­lows and put in a bowl. Set aside in the refrigerator overnight.

In the morning, Combine the cranberry mixture with the marshmallow mixture and fold in the drained pine­apple. Allow to set in refrigerator for 2 hours up to several hours before serving.


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