With so many things to do and events to attend, the last thing anyone needs is more holiday stress. So when it’s your turn to host a holiday meal, take advantage of these tips and recipes so you can enjoy it as much as your guests.
Make lists.
Writing things down will help you stay organized and not leave anything out. Keep it simple. Don’t wear yourself out trying to decorate every inch of the house or by cooking a complicated four-course meal you’ve never tried before. A simple wreath, some pretty candles, and a menu of tried and true favorites are all you need.
Use short-cuts.
Why chop two pounds of carrots when you can get them pre-cut at the store? When you buy things such as bagged lettuces and bottled dressings, you’re also buying your-self some time.
Make ahead.
Choose a menu that includes some items that you can make a day or two in advance such as Make Ahead Party Mashed Potatoes or Cranberry Cheese Bars. You want to be out of the kitchen and ready to enjoy your guests when they arrive.
Here are some recipes to help you start planning your menu.
Visit www.crisco.com, www.hungryjack.com and www.eaglebrand.com. Salmon Pastries With Dill Pesto This recipe was a $5000 category winner in the 43rd Pillsbury Bake-Off® Contest
Servings: 24 appetizers Prep Time: 25 minutes 1/2 cup lightly packed chopped fresh dill weed 1/3 cup Crisco® Light Olive Oil 1/4 cup Fisher® Chef’s Naturals® Chopped Walnuts 1/4 cup fresh lime juice 1 clove garlic 1 tablespoon Dijon mustard 2/3 cup shredded Parmesan cheese Salt and pepper, if desired 3/4 pound salmon fillet, thawed if frozen and patted dry 1 package (15 ounces) Pillsbury® refrigerated pie crusts, softened as directed on box Dill weed sprigs
Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.
If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes. On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4 x 3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)
Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart. Bake 20 to 25 minutes or until golden brown.
Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.
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