Midwest Living Holiday Cookbook 2003
Spinach Quiche a la Goldmoor
An easy-to-use frozen spinach souffle makes this quiche's eggy-sausage filling easy to prepare. The recipe is from the Goldmoor Inn near Galena, Illinois.
Lumbercamp Falls Skillet
The irresistible combination of Cajun andouille sausage and bacon bump up the flavor of this home-style breakfast dish. A cast-iron skillet browns it best.
Baked Holiday Spiral Ham with Raisin Sauce
Raisins dot the sauce and plump up as they're heated in this easy ham topper. Start with a spiral-sliced ham, and be sure to plan on leftovers to use in sandwiches and soups.
Mediterranean Stuffed Breast of Chicken
This recipe comes from the restaurant at the Desoto House Hotel in Galena, Illinois. Serve the main dish with your favorite white or blush wine.
Chef Bill's Beef-Barley Soup
Dish up this colorful main-dish soup with just half an hour of prep time and 20 minutes of simmering. The recipe comes from a Bayfield, Wisconsin, restaurant.
Wild Rice and Fish Chowder
Wild rice and lake whitefish add a North Woods taste to this creamy soup. Serve with crusty bread.
Hot Artichoke and Asiago Cheese Dip
Roasted red sweet peppers fleck this dip with a festive crimson touch. Serve the warm, cheese-filled appetizer with bread or pita wedges, or some water crackers.
This tall layer cake, with a medley of flavors from nuts, fruit and spices, comes from the kitchens of Silver Dollar City theme park near Branson, Missouri. Add a sprinkling of pecans on top for even more crunch.
Gingerbread Man Cookies
The recipe for these spiced cutout cookies comes from the Goldmoor Inn near Galena, Illinois. Decorate with Royal Icing. While the cookies are still warm, make a small hole in the top for a satin ribbon, which lets you use the cookie an ornament or gift.
The bubbly refresher is our version of a popular yuletide sipper that sparkles at Marshall Field's Oak Grill in Minneapolis.
Caramel-Pecan French Silk Pie
Caramel and pecans form a gooey base for this chocolate dream pie. Make this decadent pie at least a day ahead so it has plenty of time to chill before guests arrive.
Praline Crusted Cheesecake
Pumpkin Spice Creme Brulee
This creamy, rich dessert comes from Courtright's Restaurant in Willow Springs, Illinois. Although the restaurant puts a solid crust of caramelized sugar on its creme brulee, we made it easier for you and drizzled it on.
Champagne-Poached Pear Salad
Dried cranberries and toasted walnuts accent this elegant fruit salad from Courtright's Restaurant in Willow Springs, Illinois. Finish the plate with brie cheese that's coated with bread crumbs.
If your holiday diners are in the mood for beef, try this marinated flank steak with rich mushroom sauce. The recipe comes from Camp Ticonderoga in Troy, Michigan, where the cathedral ceiling, cobblestone fireplaces and wood floors remind visitors of an early 1900s Adirondack lodge.
Autumn Fruit Salsa
Here's a refreshing holiday salsa from Mackinnon's Restaurant and Gourmet Catering in Northville, Michigan. Serve the pear and veggie mixture with blue corn chips.
Fresh Fruit Salad with Honey-Rum Dressing
Mint, limejuice, rum and honey bathe this fruit mixture in fresh flavors.
Pumpkin-Currant Scones and Best Potato Rolls
Pumpkin blends with spices such as ginger, cinnamon, nutmeg and cloves in fragrant Pumpkin-Currant Scones from Cafe Latte at Victoria Crossing in Saint Paul. Another holiday bread your guests will love: Best Potato Rolls from Lucia's Restaurant in Minneapolis. Our recipe for the potato rolls also gives a variation for Garlic and Rosemary Knots.
For this moist roast bird, we borrowed a couple of tricks from Cincinnati, Ohio, chef Paul Sturkey: basting with butter and cooking with broth in the pan. Serve with Paul's Cranberry-Pear Chutney (next slide).
This delicious sweet-and-sour relish sparkles with the flavor of fresh cranberries and Asian pears. Make it up to five days ahead of your meal.