Fall Lighted Pumpkins – A New Idea

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An Interior Desgners Gingerbread House

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AN INTERIOR DESIGNER’S GINGERBREAD HOUSE

Every year James Deartron makes a ginger­bread house part of his holiday decora­tions. His professional experience gives him lots of good ideas for decorating the delicious structure, and he has become known around town for these clever cre­ations. Here are some of his tips.

Cotton batting is perfect for smoke com­ing out of the chimney.

Un-shelled sunflower seeds give the look of flagstones.

Chocolate-covered   graham   crackers pave the walkway outside the house.

White frosting makes good snow; to cre­ate the effect of rooftop icicles, allow frosting to drip down eaves.

Powdered sugar resembles the freshly fallen snow.

Pine cones provide some outdoor land­scaping (tip them with frosting for snow).

A red-and-white  peppermint drop is a good stained-glass window.

Meringue latticework is used for the doors and windows, which are glued to gingerbread pillars with royal icing (a mix­ture of egg whites and powdered sugar).

Twas the Month Before Christmas – A Christmas Dinner Time Line

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A month in advance
Make and freeze soup and cookies.
Take stock of your cutlery, china, stemware and linens.  If your party or dinner is too large for your personal collection be sure and contact a party rental supply shop to best fit your needs.

Two to three weeks before
Decorate the house.

The week before
Make a list of everything you want to serve.
Clean out the refrigerator to make room for holiday groceries.
Shop for all non perishables.
Make place cards.
Bake and freeze desserts and breads.
Buy or make extra ice.
Polish silverware

Up to two days before
Shop for the remaining ingredients.
Make casseroles and salads that will
keep in the refrigerator.
Make centerpieces and floral arrangements.

Up to one day before
Remove frozen dishes from the freezer.
Cut vegetables.
Make stuffing.
Decorate and set tables and buffets.
Set up extra tables.
Clean and polish the dining room tables.
Iron linens.
Lay out tablecloths, napkins, glasses and silver.

Day of
Chill the wine and soft drinks.
Make punch and eggnog.
Prepare the main dish and any “sides” you haven’t made in advance.

Cranberry-Port Pot Roast

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Cranberry-Port Pot Roast

1   beef eye of the round or rump roast (3 1/2 to 4 Ib.)
1   tablespoon salad oil
1   can (14 1/2 oz.) regular-strength beef broth
1 3/4   cups port
1/3   cup firmly packed brown sugar
2   packages (10 oz. each) frozen petite onions
2   cups fresh or frozen cranberries
6   cups hot cooked egg noodles
2   tablespoons cornstarch
Parsley sprigs
Salt and pepper

Rinse meat, pat dry, and rub with oil. Place in a 10- by 14-inch roasting pan. Bake in a 450° oven until meat is well
browned, about 45 minutes; turn often. Add broth and port. Cover tightly; re­duce oven to 400° and bake l’/2 hours.

Mix sugar and onions into pan; cover and bake 1 hour. Add cranberries; cover and bake until meat is tender when pierced, about 30 minutes longer.

Put meat and noodles on a platter. With a slotted spoon, ladle onions and berries onto noodles; keep warm. Skim fat from pan juices. Mix cornstarch with 3 tablespoons water. Bring pan juices to boiling over high heat. Stirring, add cornstarch mixture until sauce is as thick as you like. Pour sauce into a small bowl; serve with meat and noodles. Garnish with parsley sprigs. Add salt and pepper to taste. Serves 10 to 12.

Per serving: 363 cal (20 percent from fat); 33 g protein; 8.0 g fat (2.3 g sat.); 38 g carbo.; 87 mg sodium; 98 rag chol.

Lentil Soup

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Wholesome Lentil Soup

1   package (12 oz. or 2 cups) lentils
2   large (about 1/4 Ib. total) onions, chopped
6   cups regular-strength chicken broth
4  cups water
2  pounds carrots, thinly sliced
2  cups sliced celery
1   can (28 oz.) Italian-style tomatoes
2   teaspoons each dried basil leaves and dried thyme leaves
3   dried bay leaves
1   teaspoon each fennel seed and pepper

Sort lentils for debris; rinse and drain lentils.

In an 8- to 10-quart pan over high heat, boil onions with 1/2 cup broth until liquid evaporates and onions begin to brown. Add remaining broth; stir to free browned bits. Add lentils, water, carrots, celery, tomatoes and their liquid, basil, thyme, bay, fennel seed, and pepper.

Cover, bring to a boil, and simmer until lentils are soft to bite, about 1 hour. Serve, or if making ahead, let soup cool, cover, and chill up to 3 days. Makes about 5 quarts; serves 10 to 12.

Per serving: 185 cal. (6.3 percent from fat); 11 g protein: 1.3 ff fat (0.3 a sat); 34 g carbo.; 279 mg sodium; 0 mg chol.