For the fifth year, SMU Forum is featuring holiday recipes from all over campus, and the world. Make sure your favorite is among them! We’re looking for side dishes, main courses, desserts, sweets, food gifts, game-day snacks, kosher and ethnic treats, vegetarian recipes…you name it. Post your recipes to the comments section, or send them to Kathleen Tibbetts, 214-768-7672.
Meanwhile, get started with the following classics from previous years’ comments and this year’s e-mail. Find them below the link.
The holidays provide countless opportunities to share favorite dishes with family and friends. Whether you’re cooking dinner for 30 or bringing a treat to a party, these recipes from SMU staff and faculty members are sure to please.
To add your own recipe, post it in a new comment below.
Submitted by Cherri Gann, News and Communications:
Microwave Peanut Patties
2 cups sugar
1/2 cup water
1/2 tsp. salt
1/2 cup light corn syrup
2 to 2-1/2 cups raw Spanish peanuts
2 tbsp. stick butter (not margarine)
1 tsp. vanilla
10-12 drops red food color
Combine sugar, water, salt and syrup in 2-quart glass bowl. Set microwave timer for 20 minutes and cook on high. After about 5 minutes, start to watch bowl. When mixture starts to boil, let cook for 3 more minutes. (This may take less than 20 minutes, depending on your microwave.) Use potholders to remove VERY hot bowl from microwave. Stir the mixture. Add peanuts and stir to coat. Cook on high for 7-9 minutes more; carefully remove.
Stir in butter, vanilla and color until well mixed. Cool mixture in bowl for approximately 20-25 minutes. Stir vigorously with wooden spoon until mixture looks opaque and creamy, but still shiny. Drop by tablespoonfuls onto waxed paper or greased cookie sheet. (Mixture will still be hot.) Cool until set. Makes about 2 dozen 2-inch patties.
Submitted by Terri Gwinn, Maguire Center for Ethics and Public Responsibility:
I am from a Portuguese family. On Christmas morning we always had two Portuguese favorites, pickled pork and sweet bread (tastes like King’s Hawaiian bread).
Portuguese Pickled Pork
1 boneless pork loin roast (3-4 lbs.), cut into cubes or thick slices
1 cup water
1 cup apple cider vinegar
2 cloves garlic, crushed
1/2 cup pickling spices
1 tbsp. crushed red pepper
Mix all ingredients together in large glass bowl and marinate, covered with plastic wrap, for two or three days. Be sure to stir it once every day as it marinates.
Remove pork from marinade and roast in a 350-degree preheated oven until internal temperature reaches 170 degrees. Makes 6-8 servings. Serve with scrambled eggs and sweet bread.
The recipe for sweet bread can be found at www.recipezaar.com/2922. Warning – it is not easy to make and the recipe is long.
Submitted by Sarah Hanan, News and Communications:
Christmas Morning Crockpot Oatmeal
2 cups milk
1/4 cup brown sugar
2 tbsp. butter, melted
1/4 tsp. salt
1 tsp. cinnamon
1 cup quick cooking oats
1 cup finely chopped apple
1/2 cup golden raisins
1/2 cup chopped walnuts or almonds
Grease the inside of crockpot. Put ingredients inside crockpot and mix well. Cover and turn on low heat. Cook overnight or 8-9 hours. Stir before serving. Makes 4 cups (4 servings).
Submitted by Kathy Hargrove, Annette Caldwell Simmons School of Education and Human Development:
Roasted Vegetables with Blue Cheese and Walnuts
Select any mixture of vegetables from the list below. The only required vegetable is butternut squash!
Whole carrots (better than small snack-sized ones)
Assorted peppers – red, orange, yellow, and green
Onions (thick slices)
Leeks (I use as a foundation for the dish)
(Feel free to add other vegetables if you like.)
1/3 cup balsamic vinegar
Thyme to taste (fresh or dried)
1 cup blue cheese, crumbled
1 cup chopped walnuts
Cut the vegetables into chunks or slices (eggplant and onions). If you use a small squash, there is no need to pare it – skin will be tender.
Put in a large plastic zip bag and add olive oil. The amount will depend on the quantity of veggies. You want each one to be coated. Arrange in a large roasting pan, onion slices on top and leeks on bottom. Add garlic cloves to taste.
Cover and roast at 350 F until vegetables are almost tender (about an hour), then uncover and sprinkle with balsamic vinegar (again, amount depends on vegetables, but for a big pan, I use about 1/3 cup). Raise oven temperature to 400 F and brown the vegetables. Watch so that nothing burns.
Remove from oven and sprinkle generously with fresh thyme. You can use dried if fresh is not available. Sprinkle with about 1 cup of blue cheese and 1 cup chopped walnuts. Delicious!
Submitted by Sharon Gambulos, University Development:
1 cup sugar
1 cup brown sugar
1 can condensed milk
1/2 cup light corn syrup
1-1/2 sticks butter, cut in small pieces
Dash of salt
1 tsp. vanilla extract
1 tsp. almond extract
2 cups chopped pecans
Add first 6 ingredients in large saucepan; cook on medium heat to thread stage (use a candy thermometer). Stir during the cooking process.
Remove from heat; add extracts and pecans. Stir until mixture begins to thicken. Working quickly, drop spoonfuls of mixture onto greased wax paper. Let pralines sit out several hours; even overnight to set completely. Keep in airtight container.