Shrimp Primavera
2 teaspoons olive oil
3/4 pound fresh or frozen shelled deveined uncooked large shrimp, thawed
1/4 cup milk
1 (1 lb. ) package frozen vegetables with pasta
1/2 cup sour cream
Nutmeg
Heat oil in large skillet over medium-high heat until hot. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
Add milk and frozen vegetables with pasta to skillet. Bring to a boil. Reduce heat to medium; cover and cook 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.
Add cooked shrimp. Stir in sour cream until well blended. Sprinkle lightly with nutmeg. 3 – l cup servings.
Holiday Fruit Salad
2 apples, chopped
l ripe pear, peeled and chopped
1/2 cup walnuts, broken and toasted
1/4 dried cranberries
1/2 sour cream
1/4 orange marmalade
l tablespoon lemon juice
2 teaspoons orange rind
l banana, sliced
Lettuce for garnish
Combine all ingredients except banana and lettuce, mix well. Cover and refrigerate until serving. Salad may be prepared up to 4 hours ahead. Add banana just before serving. 4-6 servings
Holiday Stollen
1-1/2 cups unsalted butter, softened
4 egg yolks
1/2 cup granulated sugar
1 tsp salt
Grated peel from l lemon
Grated peel from l orange
l teaspoon vanilla
2-1/2 cups hot milk
8 to 8-1/2 cups all purpose flour, divided
1/2 cup golden raisins
1/2 cup candied orange peel
1/2 cup lemon peel
1/2 cup chopped red candied cherries
1/2 cup chopped green cherries
1/2 cup chopped almonds
1 egg beaten
Powdered sugar
2 packages active dry yeast
Beat butter, egg yolks, sugar, salt, lemon peel, orange peel and vanilla in large bowl, until light and fluffy. Slowly add milk; mix throughly. Add 2 cps flour and yeast; mix well. When mixture is smooth, add enough remaining flour, 1/2 cup at a time until dough forms and can be lifted out of bowl. Lightly flour work surface, knead dough until smooth and elastic, about 10 minutes. Mix raisins, candied orange and lemon peels, cherries and almonds together, knead fruit mixture into dough. Place dough in greased bowl, cover with plastic wrap and let rise until doubled.
Grease two large baking sheets. Turn dough out onto floured work surface. Divide dough in half. Make three 12 inch ropes of one half of dough. Braid. Repeat with other half of dough. Brush beaten egg on braids. Let braid stand until doubled.
Preheat oven to 350º. Bake braids about 45 minutes or until golden brown and sound hollow when tapped. Cool. Sprinkle with powdered sugar before serving.
