Entrees

Marilyn Bellemore's French Canadian Christmas Meat Pie

From SAG-AFTRA Member Marilyn Bellemore

Ingredients:

Instructions:

• One pound ground pork • Half an onion • 1/4 teaspoon of cinnamon • 1/4 teaspoon of allspice • One box of refrigerated pie crust

• One pound ground beef • One large potato, boiled then mashed • 1/4 teaspoon of ground cloves • 8 ounces of water

1. Preheat oven to 425 degrees F.

2. In a saucepan, combine all ingredients except potato. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Remove from heat and mix in potato.

3. Place pie crust in a 9 inch pie pan. Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.

4. Cook at 425 degrees for 35 minutes or until crust is golden. Let cool five minutes before slicing.

Marilyn Bellemore's French Canadian Christmas Meat Pie

Lahaina's LasagnaFrom SAG-AFTRA Member Lahaina Kameha

Ingredients:

Instructions:

• 1 or 2 packs of ground turkey • 1 tablespoon of salt as desired • 2 teaspoons of oregano • 1 pack of Muenster cheese • 2 boxes of lasagna noodles

• 2 packs of turkey sausage • 1 tablespoon of pepper • 2 pack of Mozzarella cheese • 2 cloves of garlic

1. Boil the lasagna noodles until soft. Make sure you add oil to the water. (Keeps them from sticking together. I use olive oil.)

2. In a large skillet put the extra virgin olive oil.

3. Take the skin off of the turkey sausage. Add turkey sausage and ground turkey into the skillet to cook. Season turkey sausage and ground turkey with salt, pepper, oregano and the lightly sautéed garlic. After these ingredients are cooked, put into a large bowl.

4. Take a large aluminum pan and starting layering the pan with ingredients. Noodles, then the meats, then the graded cheeses (Muenster and Mozzarella), then noodles again. Continue until pan is full and the top layer is graded cheese. Cover pan with heavy duty aluminum foil and bake in the oven for 30 minutes at 350 degrees if gas oven. (Bake at 400 degrees if the oven is electric.)

Lahaina's Lasagna

Chef's Notes: ":.) Enjoy my family's Christmas Lasagna + one without cheese for my one Grandson! :') Happy Holidays to all ( Peace )

**To add Ricotta cheese to my Lasagna recipe, it goes on after the turkey and sausage mixture. Then after adding the Ricotta, add the Mozzarella and Muenster cheeses."

Chanukah Potato LatkesFrom SAG-AFTRA Member Sherri Speer-Sullivan

Ingredients (Serves Two):

Instructions:

*All Organic Ingredients are Best. (Adjust for number of people served)

• 2 medium - large organic Yukon Gold potatoes per person • 1/2 medium white or red onion • 1 large egg • 1/4 cup Panko Bread Crumbs or Matzo Meal • Sea salt and pepper (not too much, a few pinches each 0 can add more individually after

1. Grate the potatoes into a medium - large stainless steel pot, then grate 1/2 of an onion per every 2 potatoes into a same pot. Add Panko or Matzo Meal (to Bind). Add egg, salt and pepper. Stir all together with a tablespoon. Heat large stainless steel skillet on very low heat. Spray pan with Organic Olive Oil Spray and Spoon about 2 tablespoons per Latke into pan. You should fit 4-5 latkes in each large skillet.

2. Raise Heat just a bit and Do NOT leave the kitchen. (They May Cook Quickly)

3. Serve with organic sour cream or plain greek yogurt and organic applesauce. (Homemade is best and simple)

Chanukah Potato Latkes

Richárd Bernard 's Hanukkah Utterly Delicious Brooklyn- Deep Sou'‐Hollywood‐Kentucky Latke

From SAG-AFTRA Member Richárd Bernard

Ingredients:

Instructions:

• 5 large BAKING (Russet Burbank, Idaho etc.) Potatoes, scrubbed not peeled. If you cant' round up any spuds that day, try substituting pratties, bulbes, kartofle, tofu or give up and go to Nate n' Al's – the best damn deli west of Philly.

• 1 large egg. OK, two. • 1 medium onion. OK, large. • 2 tablespoons of flour or Matzo Meal. Three. (I can't help it if I've got a heavy hand) • 1 teaspoon of baking powder.

• 1 bare teaspoon of Alaea Red Hawaiian Sea Salt (Order it, it's worth it!)

• Freshly Ground Black (or White) Pepper

• 4 tablespoons of Italian Breadcrumbs. I mean, really.

• Olive Oil or Chicken Schmaltz – Or a combination of the two. It's the schmaltz that gives it the OY! The chicken is that most noble of birds and look what it gave for your Latkes. Do what you think is right: THE VERDICT IS YOURS.

1. First, put on some Klezmer Music!! READY? Eyns! Tsvey! Dray! No Fier!

2. Hand grate potatoes and onion into strips, or dupe someone else into doing it for you. Drain out excess moisture by shoving into a colander, or wring in a dish towel. Get a bowl. Not THAT one. The big one! Combine potatoes, onion, flour, baking powder, breadcrumbs, eggs and spices. Mix well with your soulful wooden spoon.

3. Whip out your beloved favorite frying pan. Warm up the oil or schmaltz, or a combination if you're feeling audacious. Coat the bottom of the pan. Don't go crazy here. Don't use 8 nights worth of oil - it's contrary to the spirit of the holiday. You'll add a little more oil as needed. The heat shouldn't be so high that they burn. It shouldn't be too low, they'll be greasy. What's the matter with you?

4. When you've convinced yourself it's the correct temperature, take 2 heaping tablespoons of batter, dump in the frying pan. (DON'T BURN YOURSELF FROM THE SPLATTER) & flatten them till they're a half-inch thick. Cook till browned: Take your spatula and lovingly insert under Latkes to check for that perfect golden-brown color. It's like a Holy Grail for Jews. When you're satisfied, flip 'em over - not too roughly. When you've done both sides, pick them up and let them drip for a sec, then wrap in towels to absorb the oil – or as The OY!Stars refer to it: "AbZorba The Grease"!

5. Keep warm till they're all cooked – in a low oven or on top of your all-tube guitar amp. Serve with Apple sauce. (Make it fresh at home – just throw raw apples into a food processor, or boil and mash 'em), Sour Cream, and if you take the notion, a nice Chianti. Or give up and drive to Nate n' Al's – the best damn deli west of Philly.

Richár♪ Bernar♪'s Hanukkah Utterly Delicious Brooklyn-Deep South-Hollywood-Kentucky LATKE

Farro "Risotto" wi' Mushrooms and PeasFrom SAG-AFTRA Executive Vice President Rebecca Damon

Ingredients:

Instructions:

• 1 quart vegetable stock • 8 oz. farro • 1/4 cup of quinoa • 1/4 cup of chia seed • 2 tablespoons of olive oil • 1/2 cup of finely chopped onion • 1 pound of cremini mushrooms (or a mixture of whatever mushrooms you prefer), cleaned, trimmed and sliced • 1 cup of peas

• Salt to taste • 2 large garlic cloves minced • 2 teaspoons of Herbes de Provence or chopped rosemary and thyme • 1/2 cup of dry white wine • Freshly ground pepper to taste • 1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup) • 1/4 cup of chopped fresh parsley

1. If not using quick cooking farro, place farro in a bowl and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.

2. Heat oil in a 4 quart pot. Add onion and a pinch of salt and cook until clear (about 4 minutes), add garlic and cook for 1–2 minutes more.

3. Once garlic and onions are clear, add the Herbes de Provence, salt and pepper, and heat for 30 seconds. Add mushrooms and peas to the pot and then the farro. Stir to

combine and cook for another minute.

4. Add quinoa and chia to the pot and stir, then add the white wine and stir until the wine is reduced by half.

5. Add the vegetable stock and bring to a boil. Add salt and pepper if needed.

6. Lower temperature and simmer, stirring occasionally for 30 minutes.

7. Once most fo the liquid is gone, check farro. If not done, add 1/2 cup of water and cook until farro is tender. Once tender, turn off the heat, stir in the parmesan cheese

or substitute, cover and let sit for 20 minutes.

8. Finish with a little extra parmesan and chopped parsley. And there you have it. Comforting, creamy, flavorful, and healthy. Enjoy!

Farro "Risotto" with Mushrooms and Peas

Chef's Notes: "Comforting, satisfying, and healthy, this take on traditional risotto doesn't require constant attention. This can be made vegan by leaving out the parmesan cheese or using a substitute."

Zucchini, Scallion and Sun‐Dried Tomato FrittataFrom SAG-AFTRA President Gabrielle Carteris

Ingredients:

Instructions:

• 5 tablespoons of olive oil • 1 and 1/2 tablespoons of balsamic vinegar • 1 teaspoon of finely chopped garlic • 1 teaspoon of kosher salt • 1/2 teaspoon of freshly ground pepper • 1 zucchini, about 8 ounces, ends trimmed and sliced lengthwise. 1/4 inches thick.

• 15 scallions, tough green ends trimmed • 10 sun-dried tomatoes, softened in hot water to cover for 15

minutes, drained, finely chopped • 1/2 cup of dried bread crumbs • 4 oz of Teleme or Taleggio cheese, cut into 1/2-inch pieces • 2 tablespoons of finely chopped fresh basil • 8 eggs

1. In a bowl, whisk together 4 tablespoons of olive oil, balsamic vinegar, garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper. Add zucchini and scallions and toss well. Grill the zucchini directly over medium heat, turning occasionally, until tender, 8 - 10 minutes. Grill scallions (1 inch lengths), discarding the root ends. Combine the zucchini, scallions and tomatoes in bowl.

2. Preheat oven to 300 degrees F. 3. In sauté pan over medium heat, toast the bread crumbs with remaining olive oil until golden. Add half of the bread crumbs to zucchini mixture. Set

other half aside. Add the cheese, basil and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the zucchini mixture. Toss together. 4. In another bowl beat eggs until blended, add to the vegetable mixture.  Mix well and pour into an ovenproof 10-inch sauté pan lined with parchment

paper. 5. Bake the frittata for 15 minutes. Sprinkle the top evenly with the reserved bread crumbs, and combine to bake until a knife inserted in the center

comes out clean. Allow to cool for 10 minutes before removing from pan.

Zucchini, Scallion and Sun-Dried Tomato Frittata

Desserts

The Best Ever Peanut Butter & Chocolate Chip Cookies

From SAG-AFTRA Member Aly Mang

Ingredients:

Instructions:

• 1/2 cup of coconut sugar • 1/2 cup of packed light brown sugar • 1 large egg, beaten • 1 teaspoon of vanilla extract

• 1 cup of creamy peanut butter (you can also sub with almond, cashew or sun-butter)

• 1/2 cup of semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. Combine all of the ingredients above in a bowl and stir until smooth

3. Divide the dough into 24 portions (about 1 heaping tablespoon each). Roll between your hands into a ball and place on un-greased cookie sheets, 1 inch a part.

4. Using a fork, press on the dough in two directions to form a "cross-hatch" pattern.

5. Bake cookies, rotating the sheets about 1/2 way through, to ensure cooked evenly– And remove when cookies are puffed and lightly golden-brown in color (about 10-12 minutes).

6. Remove the baking sheets from the oven, cool, and ENJOY!

The Best Ever Gluten-Free, Grain- Free, No Flour-No Fuss, Peanut Butter & Chocolate Chip Cookies!

Chef's Notes: "This is a delicious cookie recipe I created and have made for years. A healthier tweak on a classic cookie; perfect for the Holiday and a healthier option for Santa. I call them,

"The Best Ever Gluten-Free, Grain-Free, No Flour-No Fuss, Peanut Butter & Chocolate Chip Cookies!" Simple to make and tase SO GOOD you won't even know they are

"healthy." Recipe created and originally shared on my personal health blog: www.TheBalancedBeauty.com"

http://www.TheBalancedBeauty.com

Festive Eggnog Cheesecake PieFrom SAG-AFTRA Member Anita Bonita

Ingredients:

Instructions:

• 12 oz. (1 & 1/2 packages) Philadelphia cream cheese • 1/3 cup of sugar • 2 eggs

• 3/8 cup of eggnog • 1 pinch of nutmeg • 1 6-ounce Keebler ReadyCrust® Shortbread pie

crust

1. Preheat oven to 350 degrees

2. Soften cream cheese in microwave for 40 seconds; beat in sugar

3. Beat in eggs, one at a time, until absorbed

4. Add eggnog and nutmeg; beat until smooth

5. Pour into pie shell.

6. Bake for 20-25 minutes, or until center is almost set. Chill for at least 5 hours.

Festive Eggnog Cheesecake Pie

Holiday Vegan Gingerbread CookiesFrom SAG-AFTRA Member JJ Joo

Ingredients:

Instructions:

• 1 cup of vegan margarine • 1 cup of sugar • 2 tablespoon of apple cider vinegar • 1/2 teaspoon of salt • 1 tablespoon of ginger • 1 teaspoon of cloves

• Ener-G Egg Replacer for 1 egg (prepared according to the package instructions) • 1 cup of molasses • 5 cups of flour • 1 1/2 teaspoon of baking soda • 1 1/2 teaspoon of cinnamon • 1/2 teaspoon nutmeg

1. Gather the ingredients.

2. Beat together the vegan margarine and sugar in a large bowl.

3. Add the prepared egg replacer, molasses, and apple cider vinegar and set aside.

4. In a separate bowl, sift together the flour, salt, baking soda, ginger, cinnamon, cloves and nutmeg to combine well.

5. Combine this flour mixture with the margarine and sugar mixture and stir until well mixed.

6. Refrigerate for at least two hours or overnight if possible. This will help the cookie dough to become firm. You can skip this step if you're baking regular ball cookies, but, if you're going to cut the dough into shapes, you won't want to skip the refrigeration.

7. Preheat oven to 375 degrees F.

8. Form mixture into 1/2-inch balls and flatten or roll out onto a floured surface and cut into shapes using cookie cutters.

9. Place on cookie sheets and bake for 6 to 8 minutes until done.

10. Serve and enjoy with some wholesome holiday movies.

Holiday Vegan Gingerbread Cookies

Grandma Misao's Traditional Apple PieFrom SAG-AFTRA Member Valerie Matsunaga

Ingredients:

Instructions (To make 1 pie):

CRUST: • 1 cup of Crisco • 3 cups of flour • 1 teaspoon of salt • 1 tablespoon of sugar • 3/4 cup of cold water to drizzle • 1 block of butter • 1 can evaporated milk

FILLING: • 2 cans of apple pie filling • 2 sliced green apples (Granny Smith) • 1 tablespoon of fresh lemon juice • 1/2 teaspoon of cinnamon • A pinch of nutmeg • 1/2 teaspoon of salt • 3/4 cup of sugar • 1/4 cup of tapioca

1. Preheat oven 375 degrees F,

2. Crust prep:

1. While rolling, handle as little as possible, drizzling cold water and dusting with flour

2. Place first layer in glass plan and pierce with fork

3. Fill with filling and dot with pats of butter

4. Place top crust and pierce and make "v" cuts

5. Brush with evaporated milk.

6. Cover only the ends with foil.

3. Bake in 375 degree oven in a glass pie pan for 40-45 minutes or when crust is golden brown.

4. Always make extra pie for Uncle Gaylord.

Grandma Misao's Traditional Apple Pie

Beverages

Denham Brothers' Eggie Wegg Nogg (abt. 1750)From SAG-AFTRA Member Schuyler Denham

Ingredients (for a bit less than a gallon):

Instructions:

• 1/2 dozen eggs • Cinnamon • Whole nutmeg • 1 quart of cream • 1 pint milk or half & half • 1/2 cup of brandy (or Madeira)

• 3/4 cups of molasses (or maple syrup or 3/4 cane sugar) • Ground cardamon • 1 pinch of salt • 1 1/2 pints of rye whiskey (using a whole 750cc bottle would not hurt) • 1/2 pint dark rum

1. Whip the eggs well with molasses or sugar.

2. Blend in several shakes cinnamon and ground cardamon and

3. Add salt and several scrapings of nutmeg

4. Whisk well with the cream and milk.

5. Add the liquor. It should fit into a gallon jug.

6. Whip/shake well and sample.

7. Adjust the spices, if desired.

8. This makes almost 1 gallon. Mark it with an "X" and allow it to sit.

9. Give it a few days and sample and mark it again. Repeat once more.

10. While one can drink it freshly made, it gets noticeably smoother as it ripens. (The alcohol breaks down the proteins), until it becomes "XXX" and it is just fine forever.

11. Always serve with freshly scraped nutmeg on top.

Denham Brothers' Eggie Wegg Nogg (abt. 1750)

Chef's Notes: "In 1743, the three Denham brothers left their homes in Ireland and came to the Colonies in America in search of a better Nogg."

LaValley Family's Christmas WassailFrom SAG-AFTRA Member Shadow LaValley

Ingredients (serves 9):

Instructions:

• 6 cups of apple cider or apple juice • 1/2 teaspoon of cinnamon • 1/4 teaspoon of nutmeg • 1/4 cup of honey

• 3 tablespoons of lemon juice • 1 can (18 0z.) unsweetened pineapple juice (2 1/4 cup) • 1 orange, sliced • 2-3 cinnamon sticks or 2 tablespoons of cinnamon

1. In a large kettle, heat cider and sprinkle top with cinnamon. Boil; reduce heat. Cover; simmer for 5 minutes.

2. Uncover; stir in nutmeg, honey, lemon juice, and pineapple juice. Simmer 5 minutes.

3. Serve in crock pot. Keep on warm (or very low heat). Float orange slices in wassail. Stir in extra cinnamon or sticks.

4. Can be refrigerated for 1-2 weeks. Heat as needed.

LaValley Family's Christmas Wassail

Chef's Notes:

"*We usually have this during the holidays or mid-winter. Enjoy and be safe All. :-)"

Happy Holidays!