Last Wednesday on our radio program, Women of Grace Live (Weekdays 11 AM ET via EWTN Radio or via podcast www.womenofgrace.com and Sirius 160) I had a “scathingly brilliant idea”(Hayley Mills, The Trouble with Angels).

Why not post some of our listeners, viewers, and blog readers favorite Christmas recipes? So, I invited everyone to send in their submissions.

The following culinary delights were sent to us by Mike from Terre Haute, Indiana. I’d love to receive your submissions as well. You can do so by sending them to info@womenofgrace.com or by way of “Comments” right here on the blog.

Mike’s recipes follow. Happy cooking and joyful eating!

Belgian Gaufrettes

 Full Batch

1-1/2# Butter (6 sticks)

1 Doz eggs

5# Flour (16-1/2 Cup)

2 C Light Brown Sugar – packed

4 C White Sugar

2 Tsp Vanilla

1-1/2 Tsp Baking Powder

1-1/2 Tsp Salt

  Half Batch

3/4# Butter (3 sticks)

6 eggs

2-1/2 Flour (8-1/4 Cup)

1 C Light Brown Sugar – packed

2 C White Sugar

1 Tsp Vanilla

¾  Tsp Baking Powder

¾ Tsp Salt

 

Melt & cool Butter

Beat eggs & add Butter

Mix sugars with butters & eggs

Add remainder of ingredients & cook in Pizelle oven.  Makes ~100 cookies

Divide recipe in Half & Mix separately – try rolling ouyt to ¼” thick & cutting out circles of dough

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Beef Salami

 

5# Ground Beef

5  Tsp Morton’s Quick Cure for Meats (Tender Quick)

3 Tsp Mustard Seed

3 Tsp Hickory Smoke Salt(or Seasoned Salt)

2 Tsp garlic Salt

3 Tsp coarse Black Pepper

1 Tsp Peppercorns

Mix all well. Keep in refrigerator, covered, for 3 days, kneading well each day. Divide into 4 rolls, pack hard & roll up in parchment paper. Place on tray. Bake in 150 F oven for 1-2 hours, remove parchment & resume cooking for 8 hours total, turning once.

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Chex Mix

 ½ Cup Butter(1 stick)

2 Tsp Seasoned Salt

8 Tsp Worchester Sauce

 4 Cups Wheat Chex

4 Cups Rice Chex

4 Cups Corn Chex

3 Cups Mixed Nuts(1# +)

2 Cups Pretzel Sticks

 Mix all ingredients. Preheat oven to 250 F, Melt butter in open roasting pan. Stir in seasonings, add remainder of mix. Bake 1 hour at 250 F, stirring every 15 minutes.

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Belgian Liver Pate’

 1 # Pork Liver (or Chicken, or Beef Liver)(acts as binding agent)

2 # Pork Sausage

5 Cloves Garlic

2 Tsp Salt

½ Tsp pepper

1 Small bag Thyme

 Grind sausage, liver & garlic. Mix well with fork. Add Salt & Pepper. Place in covered dish, with Thyme in cheesecloth bag in the center. Bake in 350 F oven for 1 hour. Mix well with fork every 15 minutes.

 Bless you for all you do.

Ad Jesum per Mariam

Mike

WHOJ

Terre Haute, IN