Holiday Hors D'Oeuvres and Desserts
by Julie Badger Jensen

Hors d'oeuvres and desserts can be a glorious beginning and fabulous finale to a holiday dinner…or they can be a meal in themselves when set out buffet style. Whether a festive caroling celebration for friends, a casual potluck dinner for family or a fun-filled party for children, they are ideal and festive.

The holiday spirit is always a beautiful thing, but this season hearts are hungry for a warm handclasp, a kindly word and true friendship…a sense of caring and neighborliness. Whether hosted or pot luck, a holiday party is sure to be appreciated as the sweet smells of Christmas permeate homes and lighten hearts. Try the following ideas and add your own.

Whether celebrating with the rituals of generations or inventing new traditions of your own, reflect and share with those you love AROUND THE TABLE. Wishing you and yours a grateful and joyous holiday season.

12 oz. sausage

2 lbs. fresh mushrooms

8 oz. cream cheese

Pepperidge Farm bread crumbs

Brown sausage and add cream cheese. Wash and remove stems from mushrooms. Chop the stems and mix in with sausage mixture. Fill caps with mixture. Turn stuffed mushrooms upside-down and dip in bread crumbs. Turn upside. Cook at 350 degrees for 25 minutes.

1 small onion, chopped

1 clove garlic, chopped

4 eggs

1 / 4 cup bread crumbs

4 saltine crackers, crumbled

1 / 8 tsp. salt

1 / 8 tsp. oregano

1 / 8 tsp. Tabasco

1 / 8 tsp. pepper

2 Tbs. parsley, chopped

8 oz. marinated artichokes, finely cut up with cooking shears

4 scallions, finely chopped

2 cups sharp cheddar cheese, shredded

Mix all ingredients together. Bake in greased mini muffin tins at 350 degrees for about 20 minutes.

1 / 2 lb. sharp cheddar cheese, grated

1 / 2 cup butter (at room temperature)

1 cup sifted flour

Dash of paprika

Cream cheese and butter, work in flour with paprika until smooth and creamy. Chill thoroughly. Shape chilled mixture into balls the size of large marbles. Place on ungreased cookie sheet, 2 inches apart. Bake at 450 degrees for 5 to 7 minutes. Best served hot.

1 can crab, drained and flaked

1 cup Swiss cheese, grated

1 / 2 cup mayonnaise

2 Tbs. green onion, chopped

1 Tbs. lemon juice

1 / 4 tsp. curry powder

1 / 3 cup water chestnuts, sliced

1 / 4 cup chopped parsley

1 can Hungry Jack Buttermilk Biscuits

Separate layers of biscuits to get 32 rounds; place on greased cookie sheet.

Spread crab mix on top; top with sliced water chestnuts. Sprinkle with parsley. Bake at 400 degrees for 10-12 minutes.

1 lb. sausage

1 egg

4 1 / 2 oz. fresh or canned tiny shrimp, optional

1 can (4 oz.) water chestnuts, drained and chopped

3 / 4 cup celery, finely chopped

4 green onions, finely chopped

1 / 2 tsp. MSG (Accent)

1 pkg. wonton skins

Cooking oil

Brown sausage. Drain off fat. Put in a bowl. Add all other ingredients except wonton skins and oil. Drop about 1-tsp. mix into middle of a wonton skin. Fold in triangle shape moistening and pinching edges together. Then pinch long ends together and twist into crescent shape.

Heat oil in electric frying pan to 375 degrees. Drop wontons in oil (about 6 at a time). Turn over when lightly golden to cook other side. Then drain on paper toweling. Wontons may be reheated in a 425-degree oven on a cookie sheet until heated through. Serve with sauce.

Wonton Sauce (Sweet and Sour)

2 / 3 cup brown sugar

2 / 3 cup pineapple juice

1 / 4 cup white vinegar

1 tsp. ketchup

1 tsp. soy sauce

1 / 4 tsp. MSG (Accent)

2 Tbs. cornstarch

1 / 4 cup water

Bring brown sugar, pineapple juice, vinegar, ketchup, soy sauce and MSG to a boil.

Thicken with cornstarch diluted with water. Cook one more minute. Makes about 40.

1 pkg. frozen chopped spinach (10 oz.)

1 pkg. Knorr vegetable soup mix

16 oz. sour cream

1 cup mayonnaise

1 can water chestnuts (8 oz.), drained and chopped

3 green onions, chopped

Thaw spinach and squeeze dry. Stir in soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts and green onions. Cover and chill for two hours. Serve with bread or crackers.

1 homemade or purchased angel food cake (broken into walnut size pieces)

2 envelopes Knox gelatin

3 cups milk

3 eggs (separated)

1 1 / 2 cups sugar

1 / 8 tsp. salt

1 pint whipping cream, whipped

Strawberries or raspberries, for topping

Dissolve gelatin in 1 / 2 cup of the milk. Mix remaining milk with beaten egg yolks, sugar and salt in top of double boiler. Cook and stir constantly over medium high heat until slightly thickened (about 15 minutes). Remove from heat. Add gelatin mixture. Let cool. Beat egg whites until stiff. Fold whipped cream and egg whites into custard. Line greased 9 x 14î pan with a layer of cake pieces and then custard. Refrigerate overnight. Cut into serving pieces. Top with raspberries or strawberries.

1 / 2 cup butter, softened

1 cup sugar

1 cup flour

2 eggs

1 tsp. almond flavoring

Almonds, for topping

Mix all ingredients except almonds with a wooden spoon or mixer. Place in greased pie tin. Bake at 350 degrees for 25-30 minutes. Place a single whole almond on each piece.

CHEESE CAKE
Rich and Regal

Crust

10-14 whole graham crackers, crushed fine

1 / 2 cup sugar

1 / 4 cup melted butter

Combine ingredients. Press into the bottom of an 8-inch spring form pan. Chill.

2 8-oz. pkgs. cream cheese, softened

2 eggs, beaten

1 / 2 cup sugar

1 tsp. vanilla

Combine above ingredients. Beat until smooth. Place on top of crust and bake for 20 minutes at 350 degrees. Cool 1 / 2 to 1 hour on a cooling rack.

1 pint sour cream

1 / 3 cup sugar

1 tsp. vanilla

Mix ingredients together. Place on top of pie filling. Smooth out. Bake for 7 minutes at 450 degrees. Refrigerate overnight. Must be made a day ahead. Top with berries or other topping of your choice.

CHOCOLATE CARAMEL DELIGHT
Rich and chewy

1 1 / 2 cups flour

1 1 / 2 cups old-fashioned oats

1 / 4 tsp. salt

1 / 2 tsp. baking soda

1 1 / 2 cups firmly packed brown sugar

1 1/8 cups melted butter or margarine

14-ounce bag caramels (48)

1 / 2 cup whipping cream

1 12-ounce package milk chocolate chips

In a large bowl combine first 6 ingredients to make mix. Melt caramels and whipping cream in a saucepan over low heat. Sprinkle 1 / 2 of mix into 9 x 13-inch ungreased pan. Bake at 350 degrees for 10-15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture; sprinkle remaining mix on top. Bake at 350 degrees for 15 minutes. Yield: 2 dozen.

6 egg whites

1 / 2 tsp. cream of tartar

1 / 4 tsp. salt

1 3 / 4 cup sugar

Heat oven to 275 degrees. Grease a pizza pan. Beat egg whites and cream of tartar until frothy (in mix master). Gradually add sugar. Beat until stiff and glossy (about 15 minutes). Scrape sides often. Pour onto pizza pan hollowing slightly in center. Bake

40-45 minutes. Turn off oven. Do not open. Leave for 12 hours or until well cooled.

2 cups whipping cream, whipped

2 cups mini marshmallows

1 8-oz. pkg. cream cheese

1 cup sugar

1 tsp. vanilla

Mix cream cheese, sugar and vanilla. Gently fold in whipped cream and marshmallows. Spread over meringue. Refrigerate 12 hours.

1 pkg. raspberry Danish pudding

1 pkg. frozen raspberries

Kiwi, to garnish

Make raspberry Danish pudding according to package directions but use only 1 1 / 2 cups water. Cool. Add partially thawed berries. Just before serving, spoon onto meringue around border. Cute kiwi in half and garnish.

CHOCOLATE LAYER DESSERT
A Splendid Ending

1 / 2 - 1 cup chopped pecans

1 cup flour

1 / 2 cup butter, softened

Mix and press into 9 x 13î pan. Bake at 300 degrees for 20-25 minutes. Cool.

4 oz. cool whip

8 oz. cream cheese, room temperature

1 cup powdered sugar

Blend together and spread over cooled crust. Refrigerate.

1 pkg. chocolate instant pudding (3 3 / 4 oz.)

1 pkg. vanilla instant pudding (3 3 / 4 oz.)

3 cups milk

1 tsp. vanilla

Combine ingredients. Mix at low speed until mixture begins to thicken. Spread on top of cheese layer and let set.

4 oz. cool whip

Spread on top of pudding layer that has set.

Topping

Chocolate, grated

Sprinkle grated chocolate on top of cool whip. Chill overnight. Cut into squares.

Garnish

In the summer, garnish with raspberries and a mint leaf.

In the winter, garnish with a maraschino cherry and a slice of kiwi.

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Julie Jensen grew up in a home where the ritual of gathering Around the Table was loving and strong. Some of her fondest childhood memories are of spending time in the kitchen with her Mother helping prepare meals and setting a gracious table. She is a joyful Latter-day Saint daughter, sister, wife and Mother who delights in her six children, their spouses and her nine grandchildren.

She is a person who cares deeply about individuals and families. She graduated from the University of Utah in Sociology and has served extensively in behalf of handicapped and abused children.

Her Homemaking and Relief Society experiences are numerous. She enjoys sharing her vast collection of recipes ranging from pioneer family heirlooms to complete gourmet meals. She and her husband treasure relationships and love to share meals in their home with family, friends, neighbors, and missionaries.

She is a longtime member of gourmet cooking groups and has published magazine articles and given workshops on foods and entertaining.

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