MAIN ENTREES
On this page you will find three different Christmas entrees: turkey, pork, and beef. Not everyone wants the traditional turkey for both Thanksgiving and Christmas, so I hope you will enjoy these traditional and non-traditional feasts offered here.
My own favorite method of cooking a medium sized turkey breast: wash and pat turkey breast dry. Rub with butter. Sprinkle with chopped basil. Place in a large roasting bag which has been sprinkled with 2 tablespoons of flour. Place turkey breast inside the bag and pour 3/4 cup of apricot brandy over the breast. Tie bag securely and follow the cooking instructions for the size turkey breast you purchased. Don't forget to put several fork holes in the cooking bag! My husband likes cream gravey with this turkey, so we put five tablespoons of oil in a large hot skillet, add five rounded tablespoons of flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper, and one teaspoon of nutmeg into the oil. Stir until nice and smooth (about 3-4 minutes). Slowly pour 2 cups of milk into paste, stirring constantly until thickened.
Crown Roast of Pork With Herbed Cranberry Stuffing
One 8-10 lb. crown roast of pork
Salt & pepper
Sprigs of fresh herbs for garnish
Preheat oven to 350 degrees.
Remove any ground pork from center of roast.
Sprinkle crown roast with salt & pepper.
Place roast, rib ends down,
in a large roasting pan or broiler pan.
Roast for 2 hours.
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Stuffing
1/4 cup (1/2 stick) butter
2 medium onions, chopped
1 package (12oz.) fresh or frozen cranberries
(reserve 1/2 cup cranberries for gravy)
1 cup apple juice or water
1/2 cup sugar
2 teaspoons salt
1/2 teaspoon pepper
1 package (14oz.) seasoned stuffing
3 cups boiling water
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Now for the stuffing, in a large skillet melt butter; add onions and cook, stirring frequently, until translucent, about 10 minutes. Add all but 1/2 cup cranberries, apple juice, sugar, salt, and pepper. Bring to a boil, stirring. Reduce heat and simmer 5 minutes or until cranberries pop. Remove from heat.
Sprinkle dry stuffing over cranberry mixture in skillet; pour boiling water evenly over stuffing. Cover and let stand 5 to 10 minutes or until moistened. Toss to combine.
Turn roast rib-ends up. Insert meat thermometer in thickest portion of meat, being sure tip does not touch bones. Spoon stuffing generously into center of roast. (Spoon excess stuffing into greased casserole; bake during last 30 minutes of roasting.)
Continue roasting 1 hour or until temperature on meat thermometer reaches 160 degrees. If stuffing begins to over-brown, cover lightly with foil. Remove roast to large serving platter.
CRANBERRY GRAVY
Add 2 cups water to roasting pan. Cook and stir over medium-high heat to loosen browned bits. Pour mixture through mesh strainer and into a 4-cup measure; add water to make 3 cups. Let stand a few minutes; skim off fat.
In a 2-quart saucepan stir 1/2 cup cold water, 1/3 cup flour, and 3/4 teaspoon salt until smooth. Gradually blend in pan drippings; add 1/2 cup cranberries. Stirring frequently, bring to boil; reduce heat and simmer 2 minutes.
Slip paper frills over ends of rib bones. Garnish with herb sprigs. Carve crown roast by slicing between rib bones. Serve with stuffing and gravy.
Makes 12 to 16 servings.
Be sure and order crown roast several days ahead of time.
Recipe from COLONIAL HOMES.
BOURBON RIB ROAST
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 (7-pound) standing rib roast
Basting sauce (recipe follows)
1/4 cup bourbon
Preheat over to 500 degrees. Combine soy sauce, salt, and pepper. Brush roast on all sides with soy sauce mixture. Place roast, fat side up, on rack in a shallow roasting pan. Insert meat thermometer, if desired. Place roast in oven; reduce heat to 325 degrees. Bake until desired degree of doneness: about 2 hours or 140 degrees for rare; about 2 1/2 hours or 160 degrees for medium. Baste every 15 minutes with sauce. Transfer roast to a warm ovenproof serving platter. Let stand 10 minutes. Place bourbon in a small saucepan; heat just until warm. Ignite bourbon with a long match, and pour over roast. Present roast to guests while flaming. Slice and serve after flames die down. Yield: 6 to 8 servings.
BASTING SAUCE:
1/4 cup plus 2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon pepper
6 dashes hot sauce
Combine all ingredients in a small bowl, stirring well. Yield: about 1/2 cup.
From: The Southern Heritage Cookbook
ANN HILL 
This page is dedicated to my sister, Ann, who is a very good cook.
She's the best sister a person could want!
This is part of her family - her son, John, granddaughter Briana and Monica 1998.
What? you say you can't come to TEXAS this year for Christmas. Well, here's the next best thing!
Maddog & Miracles' TX Christmas Light Tour
Or for nice photos, go to Rick's page for Christmas Lights
You can skip right across the country too - San Jose, CA for Christmas Lights!
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