Changing Holiday styles....

I know you are focusing on side dishes, but why not look at the turkey and by cooking it differently change the whole thing. I know there are only so many ways one can do broccoli. The first idea is to get a turkey boiler or borrow one and deep fry the bird. And then center your side dishes around a southern or a tailgate party/barbecue theme. It would be kind of fun to bring foods that you think of at cookouts to a meal when the weather might not be so good. The second idea is to go Renassaince Faire style. They now sell the big turkey legs at the supermarket like you see people walking around with at those festivals. (instead of having a big central bird). Then, choose most of your side dishes to be things you can eat with your hands. They have those hawaiian sweetbreads at the deli that you can rip the middle out and put dip in and then people rip pieces off to dip. there are a lot of other things you can serve too and it might be funny and memorable. if you really want to go with a theme, tell the kids to bring things so they can dress up as princesses, knights, etc. Okay this may sound silly but it might be a lot of fun.

...Try steaming a couple heads of cauliflower in a small amount of chicken broth. All you have to do is cut core and leaves off and steam them. Then mash them with some cheddar cheese and garlic or horseradish. It is very easy and ever my kids love it. ...My holidays will be vastly different this year. I used last year as a way to say good bye to his family, since I knew I was filing for divorce after the new year. This year, my new man and his daughter will be here, so we will begin our holiday traditions. I'm not sure who will have our kids. I'd like them to remain the same for their sake, as long as my mother-in-law is alive, but that means letting them go, being without them. I'll just have to make before and after more special for them. ...Good thread, georgia! Peace be with you. =(^;^)= Della

We usually host Christmas at my place too. It varies a little, in that if there are not too many people we have the full roast. Lamb, chicken, pork & roast potatoes, carrots & pumpkin, etc. The problem is if there a lot of people for Christmass, a roast can be a lot of work. What we have worked out is that the meat will still be roasted, & maybe potatoes, but the rest are salads. That way, I can make most of the salds the day before, & people can serve themselves. I do at least three salads. As for deserts, they don't vary a lot. If my Mother is well enough she makes a beautiful christmas cake, or a delicious cheesecake or even pavlova. If no one is prepared to cook a desert, I buy a cheesecake from the chessecake shop. They are very expensive, but beautiful. Here is a recipe for a rich, Christmas Pudding: CHRISTMAS PLUM PUDDING 3/4 c. currants 1 c. seedless raisins 1 c. white raisins 1/2 c. candied mixed fruit peel 1/2 c. candied cherries, chopped 1/2 c. blanched slivered almonds 1/2 c. dark brown sugar 1/2 tsp. allspice 1/2 tsp. salt 1 med. chopped apple 1 sm. carrot, scraped and chopped 1 1/2 tbsp. orange peel 1 tsp. lemon peel 1/4 lb. chopped beef suet 1 c. flour 2 c. fresh, soft white bread crumbs, shredded with a fork 3 eggs 1/2 c. brandy 1/4 c. fresh orange juice 1/4 c. lemon juice Combine the currants, raisins, candied fruit peel, almonds, apple, carrot, orange and lemon peel and beef suet, tossing them about with a spoon or your hands until well mixed. Stir in flour, bread crumbs, brown sugar and spices. In another bowl beat eggs until frothy. Stir in brandy, orange and lemon juice and pour this mixture over fruit mixture. Knead vigorously with both hands, then beat with wooden spoon until all ingredients are blended. Drape a dampened kitchen towel over the bowl and refrigerate for at least 12 hours. Spoon mixture into 2-quart pudding mold and cover with tight cover or a strip of buttered foil. Place mold in a large pot and pour in enough boiling water to come about 3/4 of the way up side of mold. Bring water to boil; cover pot tightly and reduce heat to its lowest point. Steam pudding for 8 hours. As water boils away, replenish it. Remove pudding from pot and cool to room temperature. Refrigerate pudding for at least 3 weeks before serving. Plum pudding may be kept up to a year in the refrigerator or other cool place. Unmold and serve warm with hot butter sauce. BUTTER SAUCE: 1 c. butter 2 c. sugar 1 c. heavy cream Bring to boil. Reduce heat and simmer 3-4 minutes until sugar is dissolved. This is a Christmas tradition in our home. Be careful - it's quite rich!