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Paula Deen's Holiday Hosting Guide
"The holidays are a special time of year, y'all.
But they can also be quite stressful. That's
why Smithfield and I have put together this
handy guide with answers to your entertaining
questions. Questions about party size, budget,
kitchen management – you name it. And of
course, I've got a few recipe, decorating, and
entertaining ideas for you, too.
Whether you're short on time, money or both,
together we're going to make this holiday season
one of the most memorable yet."
Paula Deen's Holiday Hosting Guide
Q&A with PAulA Deen
4 Your Questions Answered
Paula answers your questions about
cooking, decorating and entertaining.
10 Planning a Potluck
A time to GiVe thAnks
10 Planning a Potluck Thanksgiving
Tips for hosting a party where everyone
brings something to the table.
11 Smithfield Honey Orange Glazed
Ham Recipe
16 Autumn Berries
12 Your Thanksgiving Dinner Timeline
A checklist to help you get a jump
start on your Thanksgiving feast.
14 Have a Creative Thanksgiving
Simple ideas to bring the spirit
of the holiday to your table.
16 Autumn Berries Tablescape
Fall foliage and berries in glass decanters
lighten the deep colors of fall.
23 Host an Ornament
Making Party
17 Mum Pumpkin Ball Centerpiece
Foam balls and orange mums
transform into whimsical pumpkins.
A merry & BriGht holiDAy
19 Great Holiday Parties on a Budget
A collection of money‑saving party
themes to get you in the spirit.
21 Sausage Breakfast Casserole Recipe
26 Christmas Rose
Package Centerpiece
22 Edible Holiday Gifts
Homemade & delicious gift ideas to
give the person who has everything.
23 Hosting an Ornament Making Party
Easy to plan and easy on the budget.
26 Christmas Rose Package
Wrapped packages bloom
with elegant style.
27 Gift Tree Tablescape
Stack up a happy, hopeful
table using recycled gift
boxes and paper.
28 Christmas Colored Bottle
and Ornament Tablescape
Combine bottles and
ornaments you already have
for a sparkling table.
From PAulA's kitchen
30 Bacon & Mushroom
Bread Pudding
A smoky and earthy variation
on classic stuffing.
31 Crown Roast of Pork with
Cheery Cherry Pepper Sauce
Sweet and spicy sauce to
top a holiday classic.
32 Crunchy Glaze Spiral
Sliced Ham
Crunchy, sweet, and
so easy to prepare.
33 Christmas Morning
Don't waste that leftover ham.
A hearty brunch casserole that
you can make lightning fast.
34 Fall Harvest Dance Pie
Filled with pears, apples, and
cranberries. Perfect for the
Harvest Moon Dance.
35 Chocolate Mousse Pie
Rich and creamy
chocolate mousse with a
cookie crumb crust.
35 Chocolate
Mousse Pie
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" if you’ve got a question about cooking, decorating
or entertaining, i’ve probably heard it. i hope my
answers have helped some folks out, and i hope
they help you out, too."
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Q&A with Paula Deen
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Ask Paula
Party Size
Figuring out how much to serve
can be tricky. Some folks have
big families. Some folks have
small families. Other folks just
don’t know how many people
will be coming over for dinner.
Here’s some advice that might
help you figure out how much
you need to prepare.
i’m having about 20 people over for
hors d’oeuvres. how much should i serve?
PD I always figure 10 bites per person if it’s heavy
hors d'oeuvres.
Q Do you have any suggestions for making
a traditional holiday meal for a small
family? it’s just my husband and me during
the holidays and a traditional feast seems
like a waste.
PD I would recommend Cornish hens if it’s just two of
you. Stuff them with dressing and you get the festive feel
of the bird without a really big meal.
what is the best way to plan for a large
party without breaking the bank?
PD Shop early and shop often. When a tenderloin or
something goes on sale, buy it and stick it in the freezer.
Not only will you get the best prices, but the cost of the
meal won’t hit your pocketbook all at the same time.
Q every year i have an open house, and
don’t require rsVPs. how would you decide
how much food to serve?
PD Plan on about 2/3 of the people invited to be there.
During the holidays folks only have about three weekends
available for the endless number of parties going on. So
if you’re hosting, you have a lot of competition out there.
You might want to consider RSVPs in the future. I know
one of my biggest fears is not having enough food.
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Ask Paula
Kitchen Size
My guess is you don’t have a
commercial size kitchen with a
bunch of prep cooks ready to help
you out. So chances are you can’t
cook too many things at once. Here
are a couple of letters from folks
who wanted to make sure everything
came out at just the right time.
what is the best way to use small kitchen
space during the holidays? i only have one
oven and it seems there is never enough
room for the turkey or ham, and the many
side dishes to go with it.
PD If you’ve got a smoker, that’s a great way to fix your
turkey. Or, you can deep fry a 12 pound turkey in about
42 minutes. I also like that good ‘ole pre‑cooked Smithfield
Spiral Sliced Ham.
if i need to cook two items in the oven at
the same temperature, should i change the
temperature or the length of time in order to
accommodate the two dishes?
PD Most ovens have hot spots in them. In other words,
food on one side might cook quicker than food on another.
If you rotate your dishes each one will get its day in the
sun. Convection ovens, of course, are designed to cook
evenly so this isn’t necessary.
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Ask Paula
Sooner or later, the time comes
for a new generation of family
cooks to take over preparing
the meal. Here’s some advice
on easing that transition,
along with a couple of tips on
decorating and a look at some
of my holiday favorites.
how can i ask my mother to pass down
the tradition of making the thanksgiving
meal without hurting her feelings?
PD Sometimes we matriarchs of the family have
trouble passing the sword. My advice is be humble and
complimentary. Tell her that you certainly won’t be able
to top her holiday meal, but you’d sure like to take a shot
at matching it this year.
Do you have any good ideas for ways to
decorate my home inexpensively?
PD Au natural. I love snapping magnolia leaves off. Wire
them together and you have a beautiful garland. Every
Christmas I make a Williamsburg apple or lemon tree, too.
Do you have any ideas for easy,
inexpensive holiday gifts?
PD I love homemade gifts. I’d rather have a jar of fresh
canned green beans or preserves from a friends kitchen
instead of a scarf from the department store.
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Q&A with Paula Deen
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Ask Paula
Cooking Tips
This booklet wouldn’t be complete
without a few cooking tips, now would
it? Whether you’re fixing some old
family favorites or trying something new,
here are some substitutions and other
advice to make your meal perfect.
how can i avoid having my pie crust turn
out doughy on the bottom?
PD Try precooking it once you get it in your pie pan. Just
take a pastry brush and lightly rub the bottom of the pie
with egg white and bake it off for five or six minutes. That’ll
help seal the pastry and keep it from getting so soggy.
Q when i don’t have buttermilk on hand, is
there something else i can use as a substitute?
PD Make your own. Take one cup of milk and one
tablespoon of white vinegar or lemon juice. Put the lemon
juice in the bottom of a liquid measure. Pour your milk
over it and allow the mixture to set for five minutes. Now
you have buttermilk on hand.
can i substitute artificial sweetener in
any recipe that calls for sugar?
PD Most recipes that call for white sugar can be
substituted with artificial sweetener. However, it won’t
caramelize (brown). If you want your dish to brown,
use a little cooking spray before baking. Also, artificial
sweetener does not act as a preservative like sugar does.
what is the difference between salted
and unsalted butter? is it necessary to use
unsalted butter if i don’t have it at home?
PD Personally, I like to use salted butter for everything.
But I know real serious chef‑types cringe when I say that.
The real answer is buying unsalted butter allows you to
control the amount of salt you put in a recipe. For me,
there is such a distinct taste difference between salted
butter (that I love) and unsalted butter, I couldn’t imagine
using unsalted. That being said, here is a tip to help
you: If you assume your salted butter has 3/4 teaspoon to
one teaspoon of salt per stick, you can err on the side of
caution and decrease the quantity of salt you add to your
recipe by that much. Then, salt to taste.
Q when do i need to use kosher salt instead
of table salt? is there a reason for this?
PD The main difference between salts is their texture.
Table salt's fine granules dissolve quickly, making it
the preferred salt when baking. Kosher salt has larger
grains and is good for seasoning food at the last minute.
Generally, I prefer kosher salt when cooking, since its
coarse texture is easier to grab a pinch of when seasoning
savory dishes.
Pork Crown Roast with Cheery Cherry Pepper Sauce page 31
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if you like thanksgiving, then you’re sure to be
thankful for this next section. it’s stuffed with recipes,
decorating ideas, and tips for entertaining.
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A Time to Give Thanks
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Planning A Potluck
There’s nothing like a parade
on Thanksgiving morning.
And there’s nothing like a
potluck dinner when you want
to spread the cooking around.
Here are some tips on hosting
a party when everyone brings
something to the table.
the hostess is still
the hostess
Just because you’re not taking on
all the cooking duties doesn’t mean
you don’t have to accommodate
your guests. You’ve got a lot of
planning to do. First, you have
to decide whether you’re going to
have a sit‑down affair or a more
casual buffet‑style setting. This
will help determine the time
(daytime being more casual) as
well as the size.
And remember, when hosting a
pot luck, you are responsible for
all the plates, napkins, cutlery and
related items, so make sure they’re
adequate for the menu.
menu PlAnninG
In addition to providing all the
dishware, you’re also the one
responsible for bringing the center
of the meal. Continued on page 11
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Planning A Potluck Thanksgiving contd.
For simplicity’s sake, do something
easy like a Smithfield Honey
Orange Glazed Ham (recipe
below). It only takes about 15
minutes to prepare for the oven.
That’s not much longer than
it’ll take you to brew all the tea
and coffee, which is also your
responsibility. Don’t forget to offer
a decaffeinated option.
Break the meal up into parts,
including appetizers, salad,
mashed potatoes, stuffing, other
side dishes and desserts. Assign
each guest a different meal part,
asking them to prepare it just like
they remember from their favorite
Thanksgiving. In addition, you
might want to ask your guests
to provide the recipes for what
they bring so you can create a
Thanksgiving Potluck Cookbook
everyone can have at the end of
the meal.
Many people find that creating
a memorable theme, like
“Thanksgiving in Hawaii” is a fun
twist on the holiday. For instance,
you could pair a Smithfield Spiral
Sliced Ham with rum punch. If
you do this, ask guests to round out
the menu with items like brown
sugar sweetened yams, pineapple
casserole, and coconut cream pie.
Be sure to wear Hawaiian shirts
and hand out leis at the door.
For a more traditional theme, put
together your menu based on
Thanksgivings past. Collect classic
recipes from your family and the
internet and set your menu that
way. You may even want to take
pictures of the final creations
to compare your dishes with
previous ones.
rememBer to GiVe
You may have hosted the big
feast, but your friends helped
you pull it off. Make sure to send
handwritten thank you notes to
show your appreciation. Send
photos of the great dishes you had
and the company you shared. •
Smithfield Honey Orange Glazed Ham
Got a big crowd and a big occasion? Here’s the big idea recipe you’ve been looking for.
This delicious variation on the traditional glazed ham brings the citrus taste of orange to
the mix. Best of all you can prepare it fast – just 15 minutes and it’s in the oven.
· 8 pound fully cooked
Smithfield Boneless Ham
· 1 orange
· 1 cup honey
· ¼ teaspoon ground cinnamon
· ¼ teaspoon ground cloves
Carefully remove peel from orange in long strips. Squeeze
the orange, reserve juice. For glaze: in a small bowl combine
2 tablespoons of the orange juice, honey, cinnamon and
cloves; mix well. Place ham on rack in a shallow roasting
pan. Insert meat thermometer in thickest part of ham. Bake
uncovered in a 325°F. oven for 1½ to 2 hours or until meat
thermometer registers 135 to 140°F. basting with the honey
glaze during the last 45 minutes of baking. Garnish with the
orange peel if desired.
Makes 24 servings.
This recipe was specially prepared and created by Paula Deen for Smithfield.
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A Time to Give Thanks
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Your Thanksgiving
Dinner Timeline
About the time you put up your Halloween decorations, you need
to start planning your Thanksgiving dinner. You can do some
cooking early. Some you can’t. Here is a checklist that details
what you can do in stages and the essentials that have to be done
right before the meal.
First of Week of November
• Plan a menu. make sure to put down in writing the source for each
recipe, to avoid last minute grocery list panic. if you are not using a
formal recipe, write down a brief list of what seasonings and ingredients
may go into the dish. you might want to practice the recipe now to
make sure it works.
• make sure the menu is feasible for your kitchen, and write out a timing
plan for baking and stove‑top cooking. you may find that too many of
the dishes you want to make require using the oven at the same time.
cooking ahead in the days before thanksgiving will help, and you can
always delegate others to bring a hot dish.
• Decide on table decorations. if you will be ordering fresh flowers,
do that as soon as possible. look for pumpkins, gourds, or other fall
produce now, and store them in a cool, dry place. Continued on page 13
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Your Thanksgiving Timeline cont.
Second Week of November
• make a shopping list, including separate
non‑perishable purchases and perishable items.
you can buy the non‑perishables now to help with
the rush at the grocery store, but wait until the week
of thanksgiving to buy dairy products and the day
before to buy salad greens, bread, or seafood.
• make a detailed list of baking and serving dishes
you will need for all the recipes.
• if you are baking pies, prepare the dough for the
crust. it can be rolled out, fit into pie plates, sealed in
plastic bags, and frozen until you are ready to bake.
Four Days Before
• if you are cooking a frozen turkey, begin thawing it
in the refrigerator.
• make stuffing, but leave out raw eggs (if you use
them) until right before you cook the stuffing.
• make giblet broth from the turkey if you are
using giblets.
• make pies or other desserts.
• Prepare side dishes and casseroles that need
to bake; reheat them in the microwave or oven
on thanksgiving day. use microwave‑safe baking
dishes if you will reheat in the microwave. or you
can assemble the recipes in baking dishes and
bake them right before dinner if you have enough
oven space.
• set the table.
Thanksgiving Day
Three Days before Thanksgiving
• take the turkey out of the refrigerator and let it stand
1½ hours. rinse and dry it and prepare for cooking
according to package directions.
• Pull out the plates, flatware, and glasses you will use.
Decide on serving plates and utensils for food service.
• meanwhile, if you are using eggs, add them to
your stuffing.
• iron tablecloths, napkins. Polish silver. Arrange table
decorations and flower vases.
• calculate one extra hour to the suggested cooking
time on the turkey instructions; this will give you
enough time to prepare the turkey before roasting
and allow it to “sit” after roasting before carving.
Preheat the oven in preparation for cooking the turkey.
Two Days Before
• make cranberry sauce.
• if your stuffing calls for stale, cubed bread, buy a
loaf now, cut it up, and place the cubes on a baking
sheet covered with waxed paper. it will be just right
for making stuffing the next day. if you are making
cornbread stuffing, prepare the cornbread.
• one hour before the turkey is to be done, start
heating up the side dishes. Prepare the salad but
hold off on dressing it. measure out ingredients for
the gravy. Prepare any last minute vegetable dishes.
• make salad dressing if you are preparing a green
or fruit salad.
• start the coffee maker and call everyone to the table.
One Day Before
• when the turkey has finished cooking, make the gravy.
Relax, Give Thanks, & Enjoy!
• if you are using flowers, pick them up and arrange
in flower vases.
• Purchase bread and other perishables you need.
• Buy fresh turkey if you are using one.
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page 13
Have a Creative
Food is one of the most
important mainstays of any
holiday tradition. But so is
decorating. Here are a few
ideas for Thanksgiving that
are sure to bring the spirit of
the season into your home.
GrAtituDe tree
Use a potted tree or anchor twigs and tree branches
in a large pot filled with stones. If you want, put
on a coat of white, gold or silver spray paint to
add an elegant touch to your tree. Then put it in a
prominent spot in your home.
Next, cut out leaves from sturdy construction paper.
All sizes, shapes and colors. Punch a hole in the end
of each leaf and tie a piece of raffia or twine through
it. Then, put the leaves in a basket or bowl with pens
so everyone can write down something they are
thankful for and put it on the tree.
thAnksGiVinG memory Book
Ask your friends and family to write down their
favorite Thanksgiving memories or quotes on a piece
of paper and bring them to dinner. During the meal,
take turns reading the passages aloud. Put them all
into a scrapbook, and add new memories year after
year. Your book will grow along with your family.
Continued on page 15
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Have a Creative Thanksgiving cont.
scrolls oF honor
Reflect on the good times from
the past year with a little humor
thrown in the mix to make your
get‑together ever better. Before
Thanksgiving, poll each person for
nominations for everything from
“best grades” to “healthiest eater”
to “quickest out of bed and out the
door” and “best survivor of a bad
haircut,” for instance. (Make sure
everyone gets an award.) Write
the awards on sheets of scrapbook
paper, lettering them elegantly
and decorating them appropriately,
then roll them up and tie them
with a ribbon. Present the scrolls
with flourish during dessert or in a
ceremonial gathering after dinner.
chilDren’s thAnkFul
Just about every family with
children has a children’s table. Let
the kids decorate the tablecloth
and you’ll have a keepsake
everyone will treasure.
Start out by buying a white cotton
tablecloth at a home goods or craft
store, and drape the children’s
table with it. Then, set out fabric
markers and let the kids draw
Thanksgiving characters or write
down what they are grateful for,
making sure everyone writes down
their names and what year it is for
future reference.
long enough to wrap around
their heads and tie in the back
(you will need to cut a small hole
in the center of each piece). Let
them pick from an assortment
of clean feathers (available at a
florist). Insert the feathers into the
holes and tape them securely to
the lengths of twill tape. You can
use the headdresses to tie around
napkins for table decorations, then
wrap them around their heads
during dinner. •
(For younger kids, you may want
to provide art smocks. Just roll up
the sleeves on old button‑down
shirts and put them backwards on
the kids.)
Don’t forget to get the tablecloth
back out in subsequent years so
future generations can add to it.
Another fun item for a child to
make is an Indian headdress
napkin wrap. Provide lengths of
twill tape (available at craft stores)
You do all this work making a beautiful
Thanksgiving dinner, make sure you serve it
on a beautiful Thanksgiving table. On the
next pages you'll see two tablescape ideas that
may be worthy of your delicious masterpiece.
Autumn Berries Tablescape page 16
Mum Pumpkin Ball Centerpiece page 17
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A Time to Give Thanks
Autumn Berries Tablescape
Clean lines of simple glassware and decanters lighten a fall
table of deep colors, old‑fashioned dishes and fall berries.
Cover your table with the tablecloth.
· Textured tablecloth
in a neutral color
Arrange the textured runner on the table, or create your own runner by folding
and pressing the fabric into a runner; lay the runner down the center of the table.
· Textured runner or piece
of fabric several shades
darker than the tablecloth
· 3 plain glass decanters
· 3 to 5 short martini glasses
· White votive candles,
one per martini glass
· Stems of dried berries and
okra stems from craft store
· Place settings of brown
· Stemless wine glasses
· Plain manila cards from
craft or stationery store
· Red fine‑tip felt marker
· Raffia
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Arrange the decanters down the center of the runner, alternating them with the
votive‑filled martini glasses, and scattering so that they are not arranged in a
straight line.
Insert the berry and dried okra stems into
the decanters.
Set the table with the brown transferware.
For each place setting, place a stemless
wine glass on the salad plate. Write the
initial of a guest, with a fine‑tip marker, on
each manila card, and tie it with a piece
of raffia, letting the raffia rest on the rim
of the glass to hold it on the glass. Place a
small cluster of berries beside the glass.
page 16
A Time to Give Thanks
Mum Pumpkin Ball Centerpiece
Mums, pumpkins, and nuts in their shells are symbols of fall, and here you can put them
all together for a harvest time centerpiece. Cut from your potted mums or use dried mums
for decor that will last throughout the season.
· 1 plant potted mums
or dried mums
from craft store
· Leaves from mum
plants or dried leaves
from craft store
· 3 florist’s foam balls
· 1 tall (10‑inch) fluted
glass vase
Trim flower stems to 1 inch. Insert the flower stems
into the foam balls to cover them completely.
Fill the glass vases with pecans; nestle the mum
balls on the top of each vase by placing twigs across
the vase.
Insert the flower leaves onto the top of the mum
balls to look like pumpkin top leaves.
· 2 (6‑inch) cylinder vases
Arrange the vases down the center of the table in a
straight line.
· Whole pecans in the shell
Arrange the placemats on the table, and set the table.
· Twigs
· Brown placemats
· Cream colored plates
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Just in case you don’t have a bunch of elves
to help you throw your christmas parties, here
are some tips to make your holidays easier.
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Great Holiday Parties
On a Budget
When the holidays roll around, the last thing you need is another expense.
But that doesn’t mean you can’t throw a good party. Here are ten great
ideas for inexpensive party themes, decorations, food and beverages.
the little thinGs
These big ideas come in small packages, and at little cost.
Peppermints Save on expensive centerpieces for your holiday table by
filling clear vases with small peppermint or wintergreen mint candies.
Ornaments Add shimmer to your table with bowls of gold or silver ball
ornaments. Scatter matching tinsel over the ornaments and down the
center of your table to add extra dimension.
Wrapped Boxes Pile simply wrapped boxes in the center of your table for
an inexpensive centerpiece. Wrap the boxes with plain white, red or green
paper, then tie them with festive ribbons.
Baskets Place baskets filled with cinnamon scented pine cones or
clove‑studded oranges around your home for a natural holiday aroma
and look. Continued on page 20
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Great Holiday Parties On a Budget
cookie exchAnGe
Organize a Christmas caroling
party. Invite a group to meet at
your house and then set out as a
group around the neighborhood.
Afterward, invite everyone back
to your home for hot cocoa and
Christmas cookies. Don’t forget
the mini‑marshmallows and
peppermint sticks for stirring.
Few of us have time to bake 10
varieties of Christmas cookies
like our grandmothers once did.
A cookie exchange is the answer,
giving us the same variety to
serve our family and guests. Ask
everyone to bring a dozen cookies
for each participant, plus another
dozen for the exchange. As guests
exchange cookies and talk about
their special recipes, you can
eat the goodies that have been
brought for the party. As hostess,
you only need to supply coffee, tea,
juice, a large table, and of course,
plenty of holiday music playing in
the background.
holiDAy wArm‑uP
Make the weather inside so
frightful, but the menu so
delightful. Decorate your home
with inexpensive, chilly items
such as paper snowflakes hung
from your ceiling, plastic icicles
dripping from your chandelier,
cotton batting spread across
tables, or silver confetti across a
white tablecloth. Then break the
chill with a warm menu. Serve
fondue with a variety of bread and
vegetable dippers; allow guests
to assemble their own panini
with meats, spreads, and cheeses
you’ve provided; create s’mores
using an indoor s’mores maker
or microwave to melt everything
together. A large pot of hot cider
bubbling on your stove will melt
any remaining chill.
host A holiDAy
Don’t let your friends shop 'til they
drop on an empty stomach. Host
an early brunch so that everyone
can head to the stores after your
party. Serve a Smithfield
Smoked Sausage Breakfast
Casserole (recipe on page
21), baked ham, muffins, coffee,
and juice. Don’t forget to get
champagne if you want to add a
little kick to that juice.
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ArrAnGe A
ProGressiVe Dinner
A progressive dinner is a variation
on a pot luck party, but instead
of being hosted in one home,
the dinner moves from house to
house, with a different course
served at each stop. These
are especially nice during the
holidays because you get to see
more decorated homes.
skiP the mAin course
The holidays aren’t the time to
skip dessert. That’s what New
Year's resolutions are for. Entertain
your guests with an appetizers
and desserts party. Since you can
prepare and
freeze many of the items you
plan to serve weeks in advance
of your party, you won’t have the
expense of buying prepared food
items because you didn’t have time
to cook. Continued on page 21
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Great Holiday Parties On a Budget
ForGet the Full BAr
The holidays lend themselves to
special beverages which can be
less expensive than stocking a full
bar. Champagne punches, mulled
wine or cider, and special coffee
and cocoa drinks will appear extra
special, while secretly reducing
your bar bill.
PrePAre A tree FArm
In some climates, you can pretty
much count on not having a white
Christmas. Weather permitting,
you might want to plan a group
outing to a tree farm to purchase
your Christmas trees together,
and bring along a picnic lunch.
Remember to take warm blankets
for seating, unless there are tables.
Your feast can include thermoses
filled with warm soups, hot
beverages such as coffee and hot
chocolate, sandwiches, and, of
course, Christmas cookies.
Focus on
community GiVinG
Gather you friends for a holiday
party devoted to making the lives
of others brighter. Ask your church
or other charity organization to
supply you with information on
families in need. Request that
your guests bring gifts and food
for these families and during
your party you can all wrap the
gifts and prepare gift baskets
for delivery after the party. Or,
prepare care packages for men and
women serving overseas. Packages
might include snacks, toiletries,
socks, playing cards, puzzle books,
or holiday decorations. Keep
your refreshments light, with
simple snacks, cookies, and cold
beverages. And don’t forget to
keep that holiday music going. •
Here’s that breakfast casserole recipe from page 20 for
your holiday brunch. It comes from a library of recipes
created by Paula Deen available at
· 1 pound Smithfield
Smoked Loop
Sausage, diced
· 5 pieces thick‑sliced
white bread, with crust,
buttered and cubed
· 4 eggs
· 2 cups milk
· 1 teaspoon dry mustard
· 1 teaspoon salt
· 1 teaspoon hot sauce
· 3 cups grated
cheddar cheese
Brought to you by
Smithfield Smoked Sausage
Breakfast Casserole
Spray a 1½ quart casserole dish with vegetable oil cooking spray.
Place the bread cubes in the dish. Evenly distribute the sausage over
the bread cubes.
Combine the eggs and half the milk in a separate bowl and whisk
together. Add remaining milk, mustard, salt, and hot sauce and mix
well. Pour the egg mixture over the bread. Cover with plastic wrap
and refrigerate overnight.
The next morning, remove the casserole from the refrigerator and
allow it to sit on the counter for 15 minutes while you preheat the oven
to 350°F. Remove the plastic wrap. Sprinkle cheese evenly on top of
the casserole. Place it in the oven and bake uncovered for 1 hour.
Makes 8 servings.
This recipe was specially prepared and created by Paula Deen for Smithfield.
page 21
A Merry & Bright Holiday
ADVice & iDeAs
Edible Holiday Gifts
What do you get the person who has
everything? How about an edible gift?
One thing’s for certain, they’ll need it
again next year.
Cinnamon Sugar Shaker
Fill a 4 to 6 ounce glass spice shaker three quarters
of the way up with granulated sugar. Add ground
cinnamon until the jar is full. Pour contents out into a
mixing bowl and stir until evenly combined. return
contents to the shaker and seal closed. Decorate
with a dark red ribbon tied around a simple
cinnamon stick. keeps indefinitely.
Roasted Garlic Oil
Place a handful of peeled garlic cloves in a small
saucepot. Pour the contents of one small bottle of
olive oil into the pot and heat over medium‑low for
10 minutes. remove from heat and allow oil to cool
completely, then pour back into original bottle or
transfer to a decorative bottle of your choice. Place
one fresh clove of garlic in the bottle if possible and
seal tight. refrigerate and use within 1 week.
Seasoning Salt
Blend 2 cups of sea salt with ¼ cup of cracked
dried rosemary and dried thyme and 2 tablespoons
of coarsely ground black pepper. Pour into a
medium sized mason jar and seal tight. wrap in
silver cellophane with a white ribbon. Attach a card
with suggested uses including: sprinkle over pork
roast, rack of lamb or chicken breasts. For freshest
flavor use this within 6 months.
Brought to you by
Munchie Mix
combine your favorite salty and sweet treats to
create a colorful, irresistible cocktail snack. try 2
cups of cashews mixed with 1 cup of dried cherries
and a handful or two of candied ginger and
coconut flakes. Pack into a vintage glass clip jar
and offer as a hostess gift. this is best enjoyed within
two weeks of preparation.
Peppermint Hot Cocoa
crush a dozen peppermint candies or small candy
canes in a plastic baggie. stir into 2 cups of your
favorite dry hot cocoa mix and place in a red and
white holiday tin. seal with a white ribbon and a
peppermint stick garnish. use before the holiday
season is over.
Mushroom Risotto
mix a handful of your favorite dried mushrooms into
two cups of Arborio rice. Add a tablespoon of dried
onion and a teaspoon of dried thyme and sea salt.
Pour into a decorative glass storage jar or a festive
cellophane bag. Attach simple instructions to: Add
approximately 2 quarts of chicken broth 1 cup at a
time while stirring until rice is tender and creamy. this
will stay fresh through the winter.
Vanilla Simple Syrup
cook 2 cups of sugar in 2 cups of water, stirring until
dissolved. split a vanilla bean in half and scrape
all of the insides into the sugar mixture. Pour into a
glass bottle and drop a fresh vanilla bean inside for
garnish. seal with plastic wrap and top with a pour
spout. Attach a card with suggested uses written in
red such as; stir into coffee or pour over pancakes
on christmas morning. this lasts approximately 1
month in the refrigerator—if you haven’t used it up
by then. •
page 22
A Merry & Bright Holiday
ADVice & iDeAs
Hosting an Ornament
Making Party
Get your friends to make like a Christmas tree ornament and hang
around for a while at an ornament making party. A Christmas
tree ornament makes a wonderful gift, and it’s easy on the budget,
so having an ornament making party is ideal. Here’s how it works.
Host your party at a time that is less likely to clash
with other seasonal events, perhaps on a Saturday
morning for example. Tell your friends to dress
casually since this will be a “working” party. Remind
them to bring bags, egg cartons or boxes to take home
their completed ornaments.
Refreshments should be casual and set out before your
guests arrive. After all, you don’t want kitchen time
to take away from your time explaining ornament
projects to your guests.
Your most important preparation will be setting
up one or two large tables for crafting. Cover the
tables with a protective cloth, newspapers or brown
paper. Set up different stations for the ornament
projects with all necessary materials and tools for
creating them. Make a sample of each ornament so
that guests will understand what the finished project
should look like. When choosing the ornaments that
will be made at your party, look for projects that can
be completed within an hour or two so that guests
can take them home. Continued on page 24
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page 23
A Merry & Bright Holiday
ADVice & iDeAs
Hosting an Ornament Making Party cont.
Ornament Ideas to Get You Started
Create angel ornaments by securing lace squares over a wooden
clothespin with a rubber band. Tie a wide, sheer ribbon in a
large bow around the angel’s neck from front to back to create
the wings. Use a hot glue gun to attach a circle of gold star
wire to the back of the head for a halo. Draw a face using a fine
tip marker. Finish by hot gluing a loop of ¼ inch gold ribbon
behind the wings for a hanger.
scenteD cAnDle Buckets
Create a festive candle holder that can do double duty as a tree
ornament when not in use. Place a small, scented votive candle
in a mini galvanized bucket. Thread festive glass beads on red or
green colored beading wire, and gently wrap around the bucket
handle to cover, twisting the ends at both sides to secure. Use a
paint pen to write a holiday greeting on the bucket.
FestiVe Photo FrAmes
Tell your guests to bring along a photo of each person for whom
they are making a gift.
Take a small, unfinished wooden frame, and glue on decorative
embellishments of choice, or use a paint pen to write a holiday
greeting. Sprinkle with festive glitter and adhere with a spray
glue adhesive. When dry, place the photo in the frame. Attach
the frame using a hot glue gun to a wide holiday ribbon with
wire edges that is double the length of your frame.
cAnDy FilleD GlAss BAll ornAments
Fill clean (inside and out), clear glass balls with small candies
such as small pillow peppermints, red and green coated
chocolates, or any other festive small candy that will fit into
the opening of the ornament when you remove the top. Tie a
holiday colored ribbon on top with a square knot and bow for
secure hanging, since these ornaments will be a bit heavier than
the others. Continued on page 25
Brought to you by
page 24
A Merry & Bright Holiday
ADVice & iDeAs
Hosting an Ornament Making Party
Fun for the Kids
If your friends have young children, you may want to
include them at this party too. If you do, remember to
serve food and drinks that they will enjoy. A kids’ table
for eating, followed by crafting will keep the kids together
and away from the more adult level projects. Here are
simple holiday ornament projects that children can do
with minimal supervision.
Paper chains
Provide them with colorful sheets of construction paper
and show them how to cut out strips. Give them markers
and crayons to decorate the strips, before creating the
chains. They can either glue the strips together in a chain,
or staple the links together if they are old enough to
manage a stapler.
Paper Snowflakes
Provide a stack of white paper circles. Show the children
how to fold the paper and cut out triangles in the folds to
create snowflakes. Give them a single hole paper punch
so they can punch a hole at the top of each one and tie on
a white string for hanging.
Pipe Cleaners & Beads
You’ve decked the halls with
boughs of holly and hung the
stockings by the chimney with
care. Well don’t forget about
your dining room. Here are
some options you might want
to consider for adding a festive
touch to your Christmas table.
Christmas Rose Package
Centerpiece page 26
Gift Tree Tablescape page 27
Christmas Colored Bottle and
Ornament Tablescape page 28
Provide red, green and white pipe cleaners and large
pony beads that will fit over the stems. Have the children
thread the beads on the pipe cleaner, bend the ends to
hold the beads, and form them into holiday shapes such
as stars, candy canes, or snow men. Finally, give them
pieces of ribbon to tie on for hanging.
Holiday Bell Wreaths
Once again provide pipe cleaners, but give the children
small bells to thread onto the stems to create a wreath.
Twist together the ends to form a circle, and tie on a red
or green ribbon for hanging. •
Brought to you by
page 25
A Merry & Bright Holiday
Christmas Rose Package Centerpiece
Bold patterns of red and white wrapped packages bloom
with roses and set your holiday table with whimsical style.
Cover your table with the tablecloth.
· Neutral tablecloth
Cut a hole in the top of each box that will fit a clay
pot inside it.
· 3 boxes, assorted sizes
· Bold patterned red and
white wrapping paper
· Scissors
· Tape
· 3 tiny clay pots
· 9 roses
· Twigs
· Green button flowers
Brought to you by
Wrap the boxes with the wrapping paper, folding
the paper into the hole to finish the cut in the box.
Fill the pots with soil or flower foam. Insert the
roses and twigs, and fill in the bottoms with cut
button flowers.
Insert the pots into the openings in the
boxes. Arrange them down the center of the table.
page 26
A Merry & Bright Holiday
Gift Tree Tablescape
Here is a clever, yet inexpensive table setting you can put together for the Christmas
holidays. Save shirt boxes, gift boxes, and other assorted sized boxes, wrap them with
colorful, coordinated paper, and you are all set to stack up a happy, hopeful table.
Cover your table with the tablecloth.
· Neutral colored tablecloth
· Assorted sizes of boxes
Wrap the boxes with the gift wrap. Stack them in the shape of a
tree. Decorate the edges with stars and ornaments.
· Assorted, coordinating
gift wrap
Sprinkle the “snow” around the base of the “tree”.
· Silver metal star ornaments
Set the table.
· Tiny round colored
· Fake snow from craft store
· Candy canes
· Hot glue gun
· Small place cards
· Colored fine‑tip felt markers
Brought to you by
To make the name tag holders, hold
3 candy canes together, curved sides
down, and glue the stems together to
form easels.
Write and decorate placecards with
markers, and set the tags on the candy
cane easels.
page 27
A Merry & Bright Holiday
Christmas Colored Bottle and
Ornament Tablescape
Festive collections of colored glass baubles and bottles
can do double duty to adorn your holiday table.
Cover your table with the tablecloth.
· Pale green tablecloth
Arrange the bottles on the table attractively,
varying the shapes and sizes and scattering
them so they are not in straight lines.
· Assorted sizes and colors
of shiny and frosted plain
round ornaments
· Assorted sizes and
colors of glass bottles
· Green plates and
candy‑striped napkins
· Red fine‑tipped
acrylic paint pen
Brought to you by
Fill the bottles with appropriate sizes and
colors of ornaments. Top each bottle with a
round ornament.
Set the table with the dishes and napkins.
Write the name of each guest on an ornament
with the paint pen, and place them on the
page 28
Fall Harvest Dance Pie page 34
every season has its flavor and no time is more
delicious than the holidays. here are some
recipes that are great whether it's thanksgiving
Day, christmas Day, or just about any other day.
Brought to you by
From Paula's Kitchen
Bacon & Mushroom Bread Pudding
A smoky and earthy side dish.
· 1 pound Smithfield
Naturally Hickory
Smoked Bacon,
cooked crisp and
chopped (reserve fat)
· 1 tablespoon fresh
parsley, chopped
· 1 teaspoon dried
rubbed sage
· 1 tablespoon fresh
thyme, chopped
· 3 tablespoons olive oil
· 5 large eggs
· 1½ pound
roughly chopped
(any combinations
of mushroom
varieties will work)
· 3 cups half and half
· 3 garlic cloves,
· ½ teaspoon
ground pepper
· 2 shallots, finely
· 8 cups roughly
chopped day old
challah bread,
crust on
· 1 tablespoon fresh
basil, chopped
Brought to you by
· 1 cup Parmesan
cheese, freshly
grated (divided)
· ½ teaspoon salt
Preheat oven to 350ºF. Prepare an 8 x 8 x 2 inch glass baking
dish with a non‑stick baking spray.
In a large stock pot over medium high heat, add the reserved
bacon fat and heat. Add all mushrooms, garlic, shallots, basil,
parsley, sage and thyme and sauté until mushrooms are tender
and brown, about 15 minutes. Remove pot from heat. Stir in
chopped bacon. Season mixture to taste with salt and pepper.
In a large mixing bowl, whisk together the eggs, half and half,
¾ cup Parmesan, salt and pepper to blend. Add bread cubes;
toss to coat. Let stand 15 minutes. Stir in mushroom mixture.
Transfer to prepared dish. Sprinkle remaining ¼ cup cheese
over top.
Bake until pudding is brown and puffed, and set in center.
Approximately 40 minutes to an hour.
Makes 6 servings.
This recipe was specially prepared and created by Paula Deen for Smithfield.
page 30
From Paula's Kitchen
Crown Roast of Pork with
Cheery Cherry Pepper Sauce
Nothing looks more festive on the dinner table than a crown roast of pork.
The beautiful and Cheery Cherry Pepper Sauce makes it even more festive.
· 16 rib Smithfield Crown
Roast of Pork*
· 3 tablespoons olive oil
· 1 teaspoon dried thyme
· 4 cloves garlic, minced
· 2 teaspoons kosher salt
· ¼ teaspoon fresh
ground pepper
· 2 cups apple juice or cider
· 1 cup red wine vinegar
· 2 jars roasted red peppers,
drained and chopped
· 2 Tablespoons brown sugar
· 1 pound sweet cherries,
pitted (2 cups)
· 2 tablespoons
shallots, minced
In a small bowl, combine the olive oil, thyme, garlic, salt and pepper. Rub
or brush spice mixture all over roast (inside and out). Place roast, bone ends
up, in a shallow roasting pan. With butcher's twine, tie the bones into a circle.
(Your local butcher will also do this for you if you ask.) Cover top of roast
with aluminum foil, folding over the tops of the bones to prevent burning.
Bake roast at 350ºF for approximately 20 min. per pound or until an internal
temperature reads 150°F.
While Pork Crown Roast is in it's final 30 minutes of roasting, begin Cheery
Cherry Sauce.
In a medium saucepan add apple juice, red wine vinegar, roasted red peppers,
sugar, cherries and minced shallots. Bring to a boil, reduce heat and cook until
thickened. Spoon over each chop sliced from the crown roast.
Paula's note: Make sure to allow the Crown Roast of Pork to rest for 15 minutes
once you take it out of the oven. This will keep it extra juicy.
Makes 8 servings.
This recipe was specially prepared and created by Paula Deen for Smithfield.
Available only at
Brought to you by
page 31
From Paula's Kitchen
Crunchy Glaze Spiral Sliced Ham
This ham is fully cooked and ready to eat, so it's easy to prepare.
· 1 Smithfield Paula
Deen Crunchy Glaze
Spiral Sliced Ham
Preheat oven to 325ºF. Remove ham packing materials. Place ham cut side down
on large sheet of foil in roasting pan and wrap the ham with foil. Warm the ham in
the oven for 10 to 12 minutes per pound. Do not overheat. To glaze ham, remove
the ham from the oven 15 minutes before recommended heating time.
Glaze Instructions
Heat glaze packet in a pan of boiling water for 4–5 minutes or for about 45 seconds
in the microwave, until it's approximately 140º to 165ºF. Using a pot holder to
handle the hot glaze packet, cut one end of the packet open and empty glaze into
a bowl. Spoon the glaze evenly over the top of the ham. Return ham to the oven
uncovered and continue heating 15 minutes. Remove from the oven and let stand
10 minutes before serving.
serVinG suGGestions
Consider buying a ham a little larger than you'll need. Ham leftovers make
wonderful next day meals, like Paula's Christmas Morning Casserole (recipe
on page 33).
Makes 12 servings.
This recipe was specially prepared and created by Paula Deen for Smithfield.
Brought to you by
page 32
From Paula's Kitchen
Paula's Christmas Morning Casserole
Make good use of your leftover ham with this hearty brunch dish that is lightning fast to make!
· 2 cups Smithfield Ham, diced
· 1 bag hash browns
· 1 cup cheddar cheese, shredded
· 1 cup smoked Gouda cheese,
grated (can substitute cheddar)
Preheat oven to 350ºF. In a casserole dish, layer hashbrowns, ham
and cheese. In a medium mixing bowl, whisk together green onion,
eggs, milk, sour cream, pepper, salt and butter. Pour mixture over
casserole and bake for an hour
Makes 6 servings.
This recipe was specially prepared and created by Paula Deen for Smithfield.
· ½ cup green onion, chopped
· 5 eggs
· 1 cup milk
· ½ cup sour cream
· ½ black pepper
· ¼ teaspoon salt (omit if using
Smithfield country ham)
· ¾ cup butter melted
Brought to you by
page 33
From Paula's Kitchen
Fall Harvest Dance Pie
An easy recipe for using up all your fall fruits. Perfect to take to the Harvest Moon Dance.
· 1 prepared pie crust
· 3 medium pears, sliced
· 3 green apples, sliced
· 1 cup whole cranberries (pre‑cook
according to directions on bag)
· Juice of 1 lemon
· 1 cup brown sugar
· 3 tablespoons flour
· ½ teaspoon nutmeg
· ½ teaspoon all spice
Crumb Topping:
· 1 cup oatmeal
Line a pie pan with the prepared pie dough. In a large
mixing bowl combine the first 8 ingredients. Toss to
coat. Pour the fruit mixture into the prepared pie crust.
Decoratively crimp the edges.
In a medium mixing bowl, add all ingredients for the crumb
topping. Using a fork, cut the butter through mixture until
crumbly. Spread topping all over the top of the pie mixture.
Bake at 350°F for 30–35 minutes until bottom crust is
brown. Allow to cool before cutting.
Serve with a vanilla bean ice cream.
Makes 8 servings.
This recipe was specially prepared and created by Paula Deen for Smithfield.
· 1 cup all purpose flour
· ½ cup brown sugar
· ¼ teaspoon ground cinnamon
· 4 tablespoons butter, chilled
Brought to you by
page 34
From Paula's Kitchen
Chocolate Mousse Pie
An easy and rich chocolate dessert.
· 20 chocolate sandwich cookies
· ¼ cup (½ stick) unsalted
butter, cut into pieces,
room temperature
· 12 ounces high quality semisweet
dark chocolate, finely chopped
· 1 teaspoon vanilla extract
· Pinch of salt
· 3 ¼ cups chilled whipping cream
· ¼ cup sugar
· Chocolate shavings for garnish
Butter a 9‑inch diameter springform pan. In a food processor, grind
the cookies until fine. Add the butter and pulse until combined. Press
crumb mixture onto bottom and up sides of prepared pan to form thin
crust. Bake crust at 350ºF for 5 minutes. Remove from oven and allow
to cool completely.
For Mousse
In the bowl of a food processor, combine the chocolate, vanilla extract
and salt. Bring 1 cup of the cream to boil in heavy small saucepan. With
processor running, gradually pour hot cream through feed tube and
process until chocolate is melted and smooth. Transfer mixture to large
bowl. Cool to room temperature, stirring occasionally.
In the bowl of a standing mixer, beat 2 cups cream and sugar until stiff
peaks form. Fold into chocolate mixture. Pour mousse into prepared
crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)
Before serving beat remaining cup of cream in medium bowl until
firm peaks form. Top sliced pie with whipped cream and chocolate
shavings for garnish.
Makes 12 servings.
This recipe was specially prepared and created by Paula Deen for Smithfield.
Brought to you by
page 35
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"I’m so happy I was able to share some of
these tips with you. This time of year is
so exciting. Just relax, take a deep breath,
and you’ll be fine. And if you have any
more questions about recipes, cooking tips
or decorating, just visit"
Holidays, y’all! "
Visit for more recipes & enter taining ideas.