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Making this a tasty season of the year | Wally's World

By WALLY DUCHATEAU Enumclaw Courier Herald Columnist
November 26, 2013 · Updated 10:04 AM
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Through the years, especially during the holiday season, this column has offered many attractive and flavorful recipes. Today, I’ve selected four of my personal favorites and presented them again. So, to call upon the exclamation that seems pervasive among waiters and waitresses everywhere: enjoy!

Layered Salad

10 ounces fresh spinach torn into pieces

5 hard-boiled eggs, chopped fine, mixed with one-half teaspoon of sugar

1/2 pound chopped crab meat (some might substitute tuna)

1 large iceberg lettuce, torn

10-ounce package of frozen peas, thawed but uncooked

1 red Bermuda onion, thinly sliced

1 cup sour cream mixed with 1 pint mayonnaise

1 pound shredded Swiss cheese

Layer these ingredients in a rectangular Pyrex pan. Do not toss. Refrigerate overnight. Before serving, sprinkle with cooked and crumbled bacon or bacon bits. You might add or substitute a layer of water chestnuts. (Use your imagination.)

Almond Roca

1 pound butter

2 cups sugar

1 cup chopped almonds

In a heavy pot, melt the butter, add sugar and bring to a boil. Add the almonds and stir constantly until light brown (approximately 20 to 30 minutes). You might share this chore with someone else. Pour onto a buttered cookie sheet. Cool. Melt a large Hershey bar and spread over the top. Press with a sprinkle of shredded walnuts. Cut into squares.

This is incredibly delicious stuff, but isn’t recommended for anyone planning a long lifespan.

Stuffed Mushrooms

1 cup mayonnaise

1 cup Parmesan cheese

1 cup Romano cheese

1 bunch green olives (finely chopped)

1 pound bacon bits

1 small jar of green olives (finely chopped)

Mix these ingredients.

Wash 24 to 36 bite-sized, white mushrooms. Remove stems and fill each with about one tablespoon of stuffing and set them, stuffing side up, on a baking tray. Bake at 350 degrees for 20 minutes, or until stuffing bubbles.

My Brother-in-Law’s

Coffee Nudge

1 shot of Kahlua

3/4 cup of hot coffee

1 teaspoon peppermint schnapps

Top with whipped cream and a swirl or sprinkle of Hershey’s chocolate. This drink works especially well as a before- or after-dinner drink. Or in the wee hours, when the party is wrapping up. Let’s face it, this drink seems to work most anytime.

Cheers, everyone! Here’s wishing you and yours a splendid Thanksgiving!

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