… by HTFFFCU staff exclusively for our members!
contributed by Robin, Teller Supervisor
- Mushrooms (1 – 2 containers)
- Breadcrumbs (to taste)
- 1 lbs. of butter
- Glass of milk or water
- 3 cloves of garlic
- Crab meat
- Spices to taste
Peal mushrooms and remove the stems. Set in the greased ovenproof dish. In the skillet, heat butter, chopped garlic, crab meat, mushroom stems and breadcrumbs. Add water or milk depending on how thick stuffing you like. Once stuffing is cooked, transfer it to mushroom cups and bake until the mushrooms are tender and the filling is heated through and golden on top.
Holiday ham with pineapple
contributed by Shirley, Records Clerk
- 1 fully cooked bone-in ham (12 – 14 lbs.), spiral cut or thinly sliced
- 12 oz. of pineapple juice
- 20 oz. of canned, drained pineapple
- 2 cups of brown sugar
- 20-30 whole cloves
- ¼ cup of golden raisins
Place ham in a roasting pan. Slowly pour pineapple juice over ham so it runs between slices. Spoon pineapple over ham. Sprinkle with brown sugar and cloves. Add raisins to pan juices. Cover and refrigerate overnight. The next day discard the cloves. Cover and bake ham at 325 °F for 1 – 2 hours or until meat thermometer reads 140 °F, basting every 20 mins.
contributed by Shirley, Records Clerk
- 3 cups of white sugar
- ¾ cups of margarine
- 2/3 cups of evaporated milk
- 12 oz of semi sweet chocolate chips
- 7 oz jar of marshmallow cream
- 1 cup of chopped walnuts
- 1 tsp. of vanilla extract
Grease a 9x13-inch pan. Mix sugar, margarine and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 mins, stirring constantly. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallows cream, walnuts and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.
contributed by Dana, Member Service Representative
- 1 tbsp. of flour
- 1 cup of sugar
- ½ stick of soft butter
- 2 eggs
- 1/3 cup of buttermilk
- 1 tbsp. vanilla
- pinch of salt
- 1 unbaked 9-inch pie crust
Put the pie shell in the oven for 5 - 6 mins at 325 °F to bake the crust alone. In the meantime combine flour, sugar and butter in a bowl and mix well. Add beaten eggs, buttermilk, vanilla and salt. Pour pie mixture into pie shell and bake at 325 °F for 40 - 45 mins.
contributed by Bea, Accounting Supervisor
- 6 - 8 large sweet potatoes
- 1 ½ cups miniature marshmallows
- ¾ cup of chopped pecans (if desired)
- ½ - ¾ cup of melted butter
- ½ cup of brown sugar
Preheat oven to 400 °F. Wash and dry sweet potatoes. Wrap uncooked sweet potatoes in foil paper (makes clean-up easier). Place sweet potatoes in the oven, bake for 1 – 1 ½ hours, until potatoes are soft to touch. Before potatoes are completely baked, place butter and sugar in saucepan and melt, stir often until melted. After sweet potatoes are completely baked (soft to touch), remove them from the oven and let them cool slightly. After cooling, remove foil and skins. Cut potatoes ½ inch thick and place in a medium casserole dish (or medium aluminum pan), add ½ cup of marshmallows in between slices and ½ cup of pecans in between layers of potatoes. Add the mixture of buttery brown sugar to sweet potatoes and distribute evenly in casserole. Top remaining marshmallows over sweet potatoes and sprinkle remaining chopped pecans over marshmallows. Bake everything in the oven at 350 °F for approximately 30 mins, or until marshmallows are melted or browned. Slightly cool and enjoy!
Christmas hash (made of leftovers)
contributed by Meredeth, South Branch Manager
- Leftovers, for example turkey, stuffing, potatoes, gravy etc.
Heat the leftovers in the skillet until brown and crunchy. Top up with cranberry sauce. Enjoy!
And what are your favorite holiday dishes?