Southern Gospel News SGNScoops Digital

A Christmas Feast

From SGN Scoops December 2012 – Compiled by Lorraine Walker

Christmas time for many is a time of being with family and friends, socializing, singing and enjoying treats we may have only once a year. We have gathered a sampling of favorite recipes from our SGN Scoops friends, fans and family. Special thanks to all who contributed their recipes and pictures, and to all of our readers who will enjoy making and eating these culinary concoctions. Have a Merry Christmas…and happy feasting!

Appetizers

Sandi Duncan Clark

Sandi Duncan-Clark – Features Editor, writer, SGN Scoops https://www.sgnscoops.com/
My favorite Christmas Recipe is one that we enjoy from the first of November through the New Year Holidays. This delight is good as an appetizer with dip, and as a snack with eggnog and Hot Apple Cider. And it’s great just to munch! I always make two batches in the beginning, since I know they will disappear quickly. Merry Christmas Everyone. May your Holiday be the best ever.
SANDI’S ZESTY CHEESE STRAWS
1/2 cup (1 stick) butter or margarine, at room temperature
2 cups shredded sharp cheddar cheese, at room temperature
1 1/2 cups cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper (more or less, according to your taste preference).
Preheat oven to 300 degrees F.
In a food processor, add the butter, cheese, flour, salt and cayenne.
Process until a smooth dough is formed. Scoop it into your cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet.
(Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4 inch rectangle. Cut into smaller rectangles, about 2 by 3- inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

Main Dishes

Joan Walker

Joan Walker – proof reader, SGN Scoops https://www.sgnscoops.com/
JOAN’S WARM–YOU-UP CHRISTMAS CHILI
1 1/2 pound ground beef
2 cans beans
2 cups salsa
1 can tomato sauce
2 tbsp chili powder
1 chopped onion
1 cup frozen corn
1 cup shredded cheese
Brown meat and drain. Add meat and remaining ingredients in slow cooker, except cheese. Heat on LOW 5-6 hrs, or HIGH 3-4 hours, add shredded cheese before serving.
Add fresh green peppers for a festive look!

Channing Eleton – artist, musician http://channingeleton.com/
My family started a tradition several years ago. After a month of turkey and dressing, sometimes you just want to do something different. One year, I suggested that we do a Mexican dinner for Christmas. Everyone loved it and we’ve been doing it ever since.
The most popular dish of these Christmas get-togethers has been Christina’s Chili Mexico. It’s easy

Channing Eleton

and quick to make and after one taste, you’ll see why the Eleton family loves it. Christina’s dish had become popular at Christmas-time; she was getting recipe requests and questions about what she called it. Up until that point, she didn’t have a name for it. I kept encouraging her to give it a name. Neither she or I had any original ideas that we liked, so I turned to my little girl for wisdom. I asked, “Chanler, what would you call Mommy’s dish that we love?”
Without hesitation, Chanler replies in her cute little five-year-old voice, “Chili Mexico”.
We smiled…it stuck…and that’s what we’ve called it ever since.
ELETON’S CHILI MEXICO
2 – 8 oz. packets cream cheese
1 1/2 cups salsa
2 cups chili
2 cups shredded cheese
In a baking dish, spread out cream cheese first. Next, comes the layer of salsa, spread evenly. The third layer will be 1 cup of the shredded cheese. Now, pour in all of chili and spread evenly. Lastly, top it with remaining cup of shredded cheese – spread evenly of course. Bake at 350 F for 30 minutes. Enjoy with your choice of nacho chips! Read more »