Greetings from the Board
For many if not most, the holiday season is about recalling old and creating new family memories. Food plays a large role in creating memories and traditions. VCA board members would like to share with you some of our favorite holiday recipes.
Wishing you all a safe, healthy, and happy holiday.
Gayle Lopez, VCA President – Every year when we put up our Christmas Tree, Mom would serve eggnog and cookies. This tradition has been passed down to the next generation.
Eggnog Ingredients • 3 eggs • 1/2 cup sugar • 1/4 teaspoon cinnamon • 1/2 teaspoon nutmeg • 1/8 teaspoon salt • 4 cups milk • 2 cups vanilla ice cream, softened Directions 1. In a medium bowl, beat 3 eggs with a hand mixer until fluffy. You could also use a blender. 2. Gradually add 1/2 cup sugar. 3. Mix in 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/8 teaspoon salt, and 4 cups milk. 4. Blend in 2 cups softened vanilla ice cream. 5. Place eggnog into cups. (Adults – add a shot of rum) 6. Garnish with nutmeg, and or whipped cream or whipped topping.
Dan Sturmon, VCA Secretary – Below is a recipe for Chicken Chili for the holidays. Everyone in our household enjoyed the chili for its lightness rather than a heavy beef chili recipe. Of course, corn bread was served with it. It was considered a “break” from all the bulky holiday meals usually served.
White Chili Ingredients • 2 lbs boneless chicken breasts or tenders • 1 Tbsp olive oil • 2 medium onions chopped • 4 cloves garlic – minced • 2 (4oz) cans chopped green chilies • 2 tsp ground cumin • 1 tsp dried oregano • ¼ tsp ground cloves • ¼ tsp ground red pepper • 3 (15.8) great Northern Beans • 4-6 cups chicken broth • 12 oz shredded Monterey jack – divided Directions 1. Place chicken in large saucepan. Add cold water to cover. 2. Simmer – cooking approx. 15-20 minutes. 3. Remove chicken and discard water. Dice chicken in to ½ inch cubes. 4. Using same pan, heat oil over medium heat. Add onion. 5. Cook 4 minutes. 6. Stir in garlic, chilies, cumin, red pepper, oregano, and cloves. 7. Sauté 2-3 minutes. 8. Add chicken, beans, broth and 8 oz cheese. 9. Simmer 15 minutes. 10. Ladle into bowls – top with remaining cheese.
Robert Feltes, VCA Commercial Director – The Feltes Family loves Spritz cookies. Every year we pull out the ‘Old Christmas Cookie Press’, handed down from three generations and make dozens.
Spritz Cookie Ingredients • 1 Cup butter, soft • 1/2 Cup sugar • 2 1/4 Cup flour • 1/4 tsp salt • 1 egg • 1/4 tsp vanilla • food coloring, if desired Directions 1. Preheat oven to 400 degrees. 2. Beat butter and sugar in a large bowl until creamy. Stir in flour, salt and egg. Add food color if desired (a few drops at a time). 3. Place cookie dough in a cookie press. Form desired shapes onto un-greased cookie sheet. Decorate with sprinkles or colored sugar. 4. Bake for 5-8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack to cool.
Ted Dan, VCA Other-Than-Single-Family Director – We like to keep things simple around the holidays, but like to add some holiday spirit to our brownies.
Grand Marnier Brownie Ingredients • Ghirardelli dark brownie mix • Grand Marnier • Vanilla yogurt • Walnuts • Dark chocolate frosting Directions Substitute 1/4 cup water with Grand Marnier. Substitute 1/3 cup vanilla yogurt for 1/3 cup oil and add a few walnuts. Dark chocolate frosting.