Brought to you by Visit smithfield.com for more recipes & enter taining ideas. Brought to you by 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 Contents Q&A with PAulA Deen 4 Your Questions Answered Paula answers your questions about cooking, decorating and entertaining. 10 Planning a Potluck Thanksgiving 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 Tablescape 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 Centerpiece 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 Casserole 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 Brought to you by page 3 " 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." Brought to you by Q&A with Paula Deen ADVice & iDeAs 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. Q 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. Q 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. Brought to you by page 5 Q&A with Paula Deen ADVice & iDeAs 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. Q 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. Q 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. Brought to you by page 6 Q&A with Paula Deen ADVice & iDeAs Ask Paula Tradition 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. Q 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. Q 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. Q 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. Brought to you by page 7 Q&A with Paula Deen ADVice & iDeAs 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. Q 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. Q 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. Q 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 Brought to you by page 8 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. Brought to you by A Time to Give Thanks ADVice & iDeAs Planning A Potluck Thanksgiving 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 Brought to you by page 10 A Time to Give Thanks ADVice & iDeAs 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. AssiGnments 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. themes 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 thAnks 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. inGreDients · 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. Brought to you by page 11 A Time to Give Thanks ADVice & iDeAs 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 Brought to you by page 12 A Time to Give Thanks ADVice & iDeAs 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. Brought to you by page 13 Have a Creative Thanksgiving 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 Brought to you by page 14 A Time to Give Thanks ADVice & iDeAs 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 tABle 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 Brought to you by page 15 A Time to Give Thanks Decor Autumn Berries Tablescape Clean lines of simple glassware and decanters lighten a fall table of deep colors, old‑fashioned dishes and fall berries. mAteriAls 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 transferware · Stemless wine glasses · Plain manila cards from craft or stationery store · Red fine‑tip felt marker · Raffia Brought to you by 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 Decor 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. mAteriAls · 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 Brought to you by page 17 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. Brought to you by A Merry & Bright Holiday ADVice & iDeAs 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 Brought to you by page 19 A Merry & Bright Holiday ADVice & iDeAs Great Holiday Parties On a Budget cArolinG 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 PArty 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 Brunch 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. Brought to you by 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 page 20 A Merry & Bright Holiday ADVice & iDeAs 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 Picnic 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 Smithfield.com. inGreDients · 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 extra‑sharp 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. PlAnninG 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 Brought to you by page 23 A Merry & Bright Holiday ADVice & iDeAs Hosting an Ornament Making Party cont. Ornament Ideas to Get You Started AnGels 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 Decor Christmas Rose Package Centerpiece Bold patterns of red and white wrapped packages bloom with roses and set your holiday table with whimsical style. mAteriAls 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 Decor 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. mAteriAls 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 ornaments · 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 Decor Christmas Colored Bottle and Ornament Tablescape Festive collections of colored glass baubles and bottles can do double duty to adorn your holiday table. mAteriAls 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 napkins. 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 reciPes Bacon & Mushroom Bread Pudding A smoky and earthy side dish. inGreDients · 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 mushrooms, roughly chopped (any combinations of mushroom varieties will work) · 3 cups half and half · 3 garlic cloves, minced · ½ teaspoon ground pepper · 2 shallots, finely diced · 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 reciPes 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. inGreDients · 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 smithfieldcollection.com * Brought to you by page 31 From Paula's Kitchen reciPes Crunchy Glaze Spiral Sliced Ham This ham is fully cooked and ready to eat, so it's easy to prepare. inGreDients · 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 reciPes Paula's Christmas Morning Casserole Make good use of your leftover ham with this hearty brunch dish that is lightning fast to make! inGreDients · 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 reciPes Fall Harvest Dance Pie An easy recipe for using up all your fall fruits. Perfect to take to the Harvest Moon Dance. inGreDients · 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 reciPes Chocolate Mousse Pie An easy and rich chocolate dessert. inGreDients · 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 Brought to you by "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 Smithfield.com." "Happy Holidays, y’all! " Visit smithfield.com for more recipes & enter taining ideas.
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