Archive for December, 2009
Let’s face it…with high unemployment, tensions abroad, expanding Federal debt, and lingering recession, 2009 wasn’t the greatest of years. All the more reason to usher it out on New Year’s Eve with style, retro style that is. What better way to bring in the new than to celebrate the old. Dress up your party buffet table with these classic, and yes kitschy, holiday favorites.
- 3/4 lb. natural Swiss cheese (about 3 cups)
- 1 Tbs. enriched flour
- 1 clove garlic, halved
- 1 1/4 cups sauterne
- dash of freshly ground pepper
- dash of nutmeg
- 3 Tbs. cooking sherry
- French bread, cut into bite sized pieces
Toss cheese with the flour to coat. Rub the inside of the fondue cooker with the garlic. Pour in sauterne, warm just until bubbles start to rise (don’t cover or boil). Stirring constantly, melt the cheese a handful at a time. After cheese is melted, add seasonings and cooking sherry. Add a small amount of warmed sauterne if the fondue becomes too thick during. Makes 5-6 servings.
Hot Black Eyed Pea Dip
- 1/2 bell pepper, 2 stalks celery, and 1 onion, chopped fine
- 1 tsp. black pepper
- 2 Tbsp. Tabasco sauce (or to taste)
- 1/2 cup catsup
- 1 Tbsp. salt
- 3 chicken bouillon cubes
- 1/4 tsp. nutmeg and 1/2 tsp. cinnamon
- 2 – 15 oz. cans black eyed peas (one must have jalapeno)
- 1 can tomatoes with green chilies (Rotel)
- 1 clove garlic, minced
- 1 tsp. brown sugar
- 1/2 cup bacon drippings
- 3 Tbsp. flour
Lightly saute the bell pepper, celery, and onion. Add black pepper, Tabasco, catsup, salt, bouillon cubes, nutmeg, and cinnamon. Over low heat cook and stir until it reaches a boil and the cubes have dissolved. Add peas, tomatoes, garlic, and sugar. Simmer for 30 minutes. Combine bacon drippings with flour and stir into peas. Cook 10 minutes more until thickened. Stir well and serve in a warm crock pot along with tortilla chips.
- 1 large grapefruit
- American cheese, cubed
- Swiss cheese, cubed
- ham, cubed
- smokey links
- spam, cubed
- pineapple, cubed
- fresh grapes
Trim the bottom of the grapefruit flat and set it on a serving dish. Using toothpicks, spear the cheeses, meats, and fruit then stick the toothpicks into the grapefruit. Arrange evenly to create a “satellite” look. The combination of ingredients served is up to you…be creative. You can even wrap the grapefruit in aluminum foil for an authentic sputnik look!
- 1 lb. ground beef
- 1/2 cup onion, chopped
- 1 Tbs. cooking oil
- 1 – 1 lb. can (2 cups) chili with beans
- 8 frankfurters, cut diagonally into 1/2 inch slices
- 1 can condensed tomato soup
- 1/2 cup chili sauce
- 1/4 cup green pepper, diced
- 1/2 tsp. salt
Brown meat and onion in oil. Add chili, frankfurters, chili sauce, soup, and salt. Heat thoroughly then add green pepper. Garnish with some of the frankfurter slices and black olives. Serve over hamburger buns. Makes 8 servings.
It’s Christmas time at the Patio! What better way to celebrate Christmas present than to bring out Christmas past.
Need new ideas for your holiday party? Then visit the Patio Party Planners Page. The space-age technology of the Lounge-o-Lizer can find that retro cocktail recipe you’ve been looking for and classic holiday buffet recipes abound on Patio Culture’s own Buff-o-Matic.
TV schedules for all of you favorite holiday classics are here too, from Rudolf to Charlie Brown!
Need classic holiday music? Let Bing, Dino, Frank, and the gang spice up your home or office with the Holiday Music Player.
Track Santa this Christmas Eve with NORAD by following our links to the 2009 NORAD Tracks Santa official site. The Ruskies won’t dare interfere with the Big Man!
Don’t forget to view our virtual Christmas card before you leave. It’s our way of wishing Happy Holidays to you all!