How the Grinch Stole Christmas (1966)

How the Grinch Stole Christmas
Holiday Dinner and a Movie
This classic holiday favorite has been paired with a delightful and fanciful
holiday feast including Who-pudding, and rare Who-roast beast which was
something the Grinch couldn’t stand in the least!
Poor Max Martini
Who Hash
The Menu
Who Roast Beast
Grinchy Green Beans
Who Pudding
Cindy Lou Who Brew (root beer)
Movie Food
Bananas (“You’re a bad banana with a... greasy
black peel.”)
Prop the book ‘How the Grinch Stole Christmas’
on the table
The Setting
Sprinkle small hearts on the table
Curly Ribbon and tinsel
“But I think that the most likely reason of all
May have been that his heart was two sizes too small.”
“The ribbons! The wrappings! The tags! And the tinsel!”
Every Who Down in Who-ville Liked Christmas a lot...
But the Grinch,Who lived just north of Who-ville, Did NOT!
The Grinch hated Christmas! The whole Christmas season!
Now, please don’t ask why. No one quite knows the reason.
It could be his head wasn’t screwed on just right.
It could be, perhaps, that his shoes were too tight.
But I think that the most likely reason of all
May have been that his heart was two sizes too small.
Whatever the reason, His heart or his shoes,
He stood there on Christmas Eve, hating the Whos,
Staring down from his cave with a sour, Grinchy frown
At the warm lighted windows below in their town.
For he knew every Who down in Who-ville beneath
Was busy now, hanging a mistletoe wreath.
“And they’re hanging their stockings!” he snarled with a sneer,
“Tomorrow is Christmas! It’s practically here!”
Then he growled, with his Grinch fingers nervously drumming,
“I MUST find some way to stop Christmas from coming!”
For,Tomorrow, he knew...
...All the Who girls and boys Would wake bright and early.
They’d rush for their toys! And then! Oh, the noise!
Oh, the Noise! Noise! Noise! Noise!
That’s one thing he hated!
Then the Whos, young and old, would sit down to a feast.
And they’d feast! And they’d feast! And they’d FEAST!
They would feast on Who-pudding, and rare Who-roast beast
Which was something the Grinch couldn’t stand in the least!
And THEN They’d do something He liked least of all!
Every Who down in Who-ville, the tall and the small,
Would stand close together, with Christmas bells ringing.
They’d stand hand-in-hand. And the Whos would start singing!
They’d sing! And they’d sing!
And they’d SING! SING! SING! SING!
And the more the Grinch thought of this Who-Christmas-Sing,
The more the Grinch thought, “I must stop this whole thing!”
“Why, for fifty-three years I’ve put up with it now!”
“I MUST stop this Christmas from coming!
...But HOW?”
Then he got an idea! An awful idea!
“I know just what to do!” The Grinch laughed in his throat.
And he made a quick Santy Claus hat and a coat.
And he chuckled, and clucked, “What a great Grinchy trick!”
“With this coat and this hat, I look just like Saint Nick!”
“All I need is a reindeer...” The Grinch looked around.
But, since reindeer are scarce, there was none to be found.
Did that stop the old Grinch...? No! The Grinch simply said,
“If I can’t find a reindeer, I’ll make one instead!”
So he called his dog, Max. Then he took some red thread
And he tied a big horn on the top of his head.
THEN He loaded some bags And some old empty sacks
On a ramshackle sleigh And he hitched up old Max.
Then the Grinch said, “Giddap!” And the sleigh started down
Toward the homes where the Whos Lay a-snooze in their town.
All their windows were dark. Quiet snow filled the air.
All the Whos were all dreaming sweet dreams without care
When he came to the first little house on the square.
“This is stop number one,” the old Grinchy Claus hissed
And he climbed to the roof, empty bags in his fist.
Then he slid down the chimney. A rather tight pinch.
But, if Santa could do it, then so could the Grinch.
He got stuck only once, for a moment or two.
Then he stuck his head out of the fireplace flue
Where the little Who stockings all hung in a row.
“These stockings,” he grinned, “are the first things to go!”
Then he slithered and slunk, with a smile most unpleasant,
Around the whole room, and he took every present!
Pop guns! And bicycles! Roller skates! Drums!
Checkerboards! Tricycles! Popcorn! And plums!
And he stuffed them in bags. Then the Grinch, very nimbly,
Stuffed all the bags, one by one, up the chimbley!
Then he slunk to the icebox. He took the Whos’ feast!
He took the Who-pudding! He took the roast beast!
He cleaned out that icebox as quick as a flash.
Why, that Grinch even took their last can of Who-hash!
Then he stuffed all the food up the chimney with glee.
“And NOW!” grinned the Grinch, “I will stuff up the tree!”
And the Grinch grabbed the tree, and he started to shove
When he heard a small sound like the coo of a dove.
He turned around fast, and he saw a small Who!
Little Cindy-Lou Who, who was not more than two.
The Grinch had been caught by this tiny Who daughter
Who’d got out of bed for a cup of cold water.
She stared at the Grinch and said, “Santy Claus, why,
“Why are you taking our Christmas tree? WHY?”
“You’re a foul one Mr. Grinch! You’re a nasty wasty skunk!”
But, you know, that old Grinch was so smart and so slick
He thought up a lie, and he thought it up quick!
“Why, my sweet little tot,” the fake Santy Claus lied,
“There’s a light on this tree that won’t light on one side.”
“So I’mtaking it home to my workshop, my dear.”
“I’ll fix it up there. Then I’ll bring it back here.”
And his fib fooled the child. Then he patted her head
And he got her a drink and he sent her to bed.
And when Cindy-Lou Who went to bed with her cup,
HE went to the chimney and stuffed the tree up!
Then the last thing he took Was the log for their fire!
Then he went up the chimney, himself, the old liar.
On their walls he left nothing but hooks and some wire.
And the one speck of food That he left in the house
Was a crumb that was even too small for a mouse.
“You’re a mean one Mr. Grinch!”
Then He did the same thing To the other Whos’ houses
Leaving crumbs Much too small For the other Whos’ mouses!
It was quarter past dawn... All the Whos, still a-bed,
All the Whos, still a-snooze When he packed up his sled,
Packed it up with their presents! The ribbons! The wrappings!
The tags! And the tinsel! The trimmings! The trappings!
Three thousand feet up! Up the side of Mt. Crumpit,
He rode with his load to the tiptop to dump it!
“Pooh-Pooh to the Whos!” he was grinch-ish-ly humming.
“They’re finding out now that no Christmas is coming!”
“They’re just waking up! I know just what they’ll do!”
“Their mouths will hang open a minute or two
Then the Whos down in Who-ville will all cry Boo-Hoo!”
“That’s a noise,” grinned the Grinch,
“That I simply MUST hear!”
So he paused. And the Grinch put his hand to his ear.
And he did hear a sound rising over the snow.
It started in low. Then it started to grow...
But the sound wasn’t sad! Why, this sound sounded merry!
It couldn’t be so! But it WAS merry! VERY!
He stared down at Who-ville! The Grinch popped his eyes!
Then he shook! What he saw was a shocking surprise!
Every Who down in Who-ville, the tall and the small,
Was singing! Without any presents at all!
He HADN’T stopped Christmas from coming! IT CAME!
Somehow or other, it came just the same!
And the Grinch, with his grinch-feet ice-cold in the snow,
Stood puzzling and puzzling: “How could it be so?”
“It came with out ribbons! It came without tags!”
“It came without packages, boxes or bags!”
And he puzzled three hours, till his puzzler was sore.
Then the Grinch thought of something he hadn’t before!
“Maybe Christmas,” he thought, “doesn’t come from a store.” “Maybe Christmas...perhaps...means a little bit more!”
And what happened then...? Who-ville they say
That the Grinch’s small heart Grew three sizes that day!
And the minute his heart didn’t feel quite so tight,
He whizzed with his load through the bright morning light
And he brought back the toys! And the food for the feast!
And he...
...HE HIMSELF...! The Grinch carved the roast beast!
Time. Food. Life.
Dinner & A Movie
Serves 8
[A] Poor Max Martini
[B] Who Hash
[C] Who Roast Beast
[D] Grinchy Green Beans
[E] Who Pudding
What you need but may already
Butter (12 tablespoons)
Coarse salt
Cream of tartar
Freshly ground pepper
Large roasting pan with rack
Meat thermometer
Olive oil
Prepared white hoseradish
Vanilla extract
Meat, Fish, Poultry
8-pound standing rib
roast [C]
ounces semi sweet baking
chocolate [E]
pounds large sweet
potatoes [B]
large white onion [B]
bunch Italian parsley [B]
package fresh rosemary [C]
lemon [C]
pounds green beans [D]
pounds assorted “wild”
mushrooms (chanterelle,
oyster, crimini)
shallots [D]
chocolate bar [E]
mini candy canes [A]
cup heavy cream [C,E]
large eggs [E]
can whipped topping [E]
liter rootbeer
ounces premium vodka [A]
ounces white Creme de
Menthe [A]
ounce Peppermint
Schnapps [A]
[A] Poor Max Martini
Makes 4
Make in batches of 3
ounces of premium vodka
ounces of white Creme de Menthe
ounce of Peppermint Schnapps
1. Pour all of your liquid ingredients into a shaker ½ full
of cracked ice. Garnish with mini candy canes.
Mini candy canes
[B] Who Hash
Sweet Potato Hash Browns
Prep time: 30 minutes Chill time: 1 hour
Cook time: 10 minutes
large sweet potatoes, 2 pounds, cut into
¾-inch dice
tablespoons olive oil, divided
large white onion, peeled and cut into ¼-inch dice
tablespoons roughly chopped fresh Italian
Coarse salt and freshly ground pepper
1. Bring a medium pot of salted water to a boil. Add
sweet potatoes, and cook until they can be easily pierced
with a fork but still offer some resistance, 3 to 4 minutes.
Drain, and rinse under cold running water. Refrigerate
until completely chilled, about 1 hour.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add onions, and saute, stirring
occasionally, until onions are tender and golden brown,
about 20 minutes. Transfer onions to a small bowl, and
set aside.
3. Pour remaining 4 tablespoons olive oil into the skillet
( or 2 skillets), and place over medium-high heat. Add
potatoes, and cook, stirring occasionally, until golden
brown, about 8 minutes. Add reserved onions, and cook
2 minutes. Toss in parsley, and adjust the seasoning to
taste with salt and pepper. Serve immediately.
Standing Rib Roast with Horseradish Cream
Prep time: 10 minutes Cook time: 3½ hours but may
8-pound rib roast
clove garlic, cut in half
cup fresh rosemary, chopped, plus additional for
tablespoon coarse salt
teaspoon freshly ground pepper
1. Bring roast to room temperature. Preheat oven to
325 degrees.
2. Rub garlic clove on the outside of the roast.
In a small bowl, combine rosemary, salt and pepper and
rub over outside of meat. Place roast on rack and cook
according to the roasting times on page 5. When roast
is done, remove from oven, tent loosely with foil and let
stand 20 minutes before carving.
3. Place roast on a large serving platter, garnish with additional sprigs of rosemary and serve each portion with a
large dollop of horseradish cream.
Note: See roasting chart on last page for cooking times.
Large roasting pan with rack
Meat thermometer
[C] Horseradish Cream
Prep time: 15 minutes Chill time: 1 hour
cup heavy cream
tablespoons fresh lemon juice
tablespoons prepared white horseradish
coarse salt and freshly ground pepper
1. In a medium mixing bowl, beat cream until stiff. Gradually add lemon juice and horseradish, beating until well
combined. Season to taste with salt and pepper. Chill for
1 hour before serving.
[D] Grinchy Green Beans
Green Beans with Wild Mushrooms
Prep time: 10 minutes Cook time: 15 minutes
pounds green beans
pounds assorted “wild” mushrooms, sliced
(chanterelle, oyster, crimini or what’s available)
tablespoons butter
shallots, minced
1. Trim and cut green beans into 2-inch pieces. Cook
in a large pot of boiling water until crisp tender, about 5
minutes. Drain well.
2. Meanwhile, in a large nonstick skillet, melt butter over
medium high heat. Add shallots and sauté until beginning
to soften, about 2 minutes. Add mushrooms and cook
until mushroom have released their juices and have then
dried out, 10 to 12 minutes.
3. Combine beans and mushrooms, season to taste with
salt and pepper. Transfer to a large serving bowl.
coarse salt
Freshly ground pepper
[E] Who Pudding
Chocolate Mousse Pudding
Prep and cook time: 30 minutes
ounces semisweet baking chocolate, chopped
tablespoons butter, at room temperature
large eggs, separated
teaspoon cream of tartar
cup plus 4 tablespoons sugar
cup heavy cream, cold
teaspoon vanilla extract
1. Put the chocolate and butter in a heatproof bowl and
place over a saucepan containing about 1-inch of barely
simmering water (or use a double boiler). Stir with a
wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let
cool slightly. Then grab a whisk and beat the egg yolks
into the chocolate, one at a time, beating until smooth
after each addition. Set aside.
2. In another bowl, beat the egg whites until foamy. Add
the cream of tartar and beat until soft peaks form. Gradually beat in ½ cup sugar and continue beating until stiff
peaks form.
3. In a chilled bowl, beat the heavy cream until it begins
to thicken up. Add the remaining 4 tablespoons sugar
and the vanilla and continue beating until the cream
holds soft peaks.
Whipped Topping
chocolate bar, shaved for topping
4. Gently fold the egg whites into the chocolate mixture
to lighten it. Then, fold in the whipped cream. Take care
not over work the mousse or it will be heavy. Divide the
mousse between 8 individual glasses or small bowls.
Cover and chill for several hours. Garnish with whipped
cream and chocolate shavings before serving.
26 minutes per pound for rare, 140 degrees internal temperature
(an 8 pound roast will cook for 3 hours 28 minutes)
28 minutes per pound for medium-rare, 150 degrees internal temperature
(an 8 pound roast will cook for 3 hours 44 minutes)
30 minutes per pound for medium, 160 degrees internal temperature
(an 8 pound roast will cook for 4 hours)
1. An accurate oven temperature is critical, if you’re not sure buy an oven thermometer at Wal-mart for a few
dollars to be sure.
2. Use the meat thermometer to test for doneness.
3. Do the math, decide how well you like your roast and calculate roasting time. (pounds x minutes per pound)
4. Let the cooked roast stand at least 20 minutes before carving.
5. Allow 1 pound of roast per person.
6. Roast must be at room temperature before roasting.