Christmas 2012

We had Christmas Eve at our house.

Our tree is beautiful this year – a big blue spruce

For starters:

For Dinner:

  • Ham and rolls
  • Macaroni and cheese
  • Winter Greens gratin
  • Purple cole slaw (MOM or somebody who has this recipe!!! I just realized this recipe is not on EoE. Will you email it to me? How can this not be on here?)
  • Sliced oranges and grapefruits with pomegranate seeds

For dessert:

dining room
  • apple gingerbread upside down cake (made by Kirsten… and delicious)
  • Emily Jane’s brownie Santas and cookies

Chrismas Breakfast.

Mom and Dad always join us for Christmas breakfast and we always have the same thing:

Christmas Dinner at Mom and Dad’s house:

  • sauerkraut balls
  • more hanky pankys
  • shrimp
  • Roast Beef
  • popovers
  • mashed potato casserole
  • green beans
  • salad
  • and ice box pudding for dessert… of course

everything was fantastic…wonderful day…Merry Christmas!

smoked salmon platter on Christmas Eve
Grace, Jack, Claire and Sophia on Christmas Eve
it was a mustached kind of evening
Owen and Sophia
Grace opening her Christmas Eve present from Grandma and Grandpa
Emily Jane’s Santa hat brownies.
Girls in their Christmas Eve jammies
Christmas Eve photo session
Christmas morning… waiting for the egg casserole to finish cooking.
Mom’s mantle
Christmas dinner table
I made the popovers and they turned out well.
Digging into the great roast beef





Chicken Casserole

Kirsten’s old time favorite

  • 4 cups diced precooked chicken (2 breasts, 2 legs and 2 thighs)
  • 1 box frozen French beans (separate with fork)
  • ½ small jar pimentos
  • 1 ½ cans cream of mushroom soup
  • ½ cup milk
  • slivered almonds
  • bag of prepared stuffing

Mix all ingredients.  Put dressing on top.  Bake for ½ hour at 350 until brown.  Mix in dressing with rest of casserole before serving.

Ground Beef and Green Beens

Jane Brody


  • 2 t. cornstarch
  • 1/3 cup cooled broth
  • 1 T. soy sauce
  • 1 T. dry sherry
  • 1 t. cider vinegar

Main Ingredients

  • 1 T. oil
  • 1 lb. green beans, trimmed and sliced diagonally into 2-inch lengths
  • 2 t. finely minced fresh ginger
  • 2 cloves garlic, finely minced
  • ¼ t. hot red pepper flakes (optional)
  • ½ lb. lean ground beef

In a small bowl, combine all the sauce ingredients.  Make sure the cornstarch is completely dissolved.  Set the mixture aside.

In a wok or large skillet, heat the oil for 30 seconds over high heat, and add the green beans.  Stir-fry the green beans for about 4 minutes – the beans should be tender-crisp and lightly charred in spots.  Remove the green beans with a slotted spoon, and set them aside.

Add the ginger and garlic to the pan, cook them for 30 seconds, and then add the pepper flakes and beef, crumbling the meat with a spatula.  Stir-fry the mixture just until the beef loses its pinkness.  Drain off all the excess fat from the pan.

Stir the reserved sauce once more, and add it to the meat.  Cook the mixture stirring it, for a few minutes until the sauce thickens.  Fold in the reserved green beans, heat the mixture for 1 minute, and serve.