Favorite holiday recipes from a few of the NFH staff

Rosa Marina Pasta SaladBy Robin WidmarThis recipe is from my stepfatherís side of the family. It adds a touch of sweetness to a meal and has been a holiday dinner staple in our family for many, many years.Note: This recipe should be started the night before.Ingredients

• 16 ounces orzo long grain macaroni (pasta)
• 1 20-ounce can of pineapple tidbits
• 2 8-ounce cans of mandarin oranges
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 2 tablespoons sifted flour
• 2 eggs
• 1 8-9 ounce container of whipped dairy topping (e.g. Cool Whip)

Directions

1. †Cook orzo pasta and drain.
2. While pasta is cooking, drain juice from canned pineapple and mandarin oranges into saucepan. Add sugar, salt, lemon juice and flour. Heat to a boil, stirring constantly. Remove from heat and allow to cool.
3. Refrigerate drained fruit in a sealed container.
4. Beat eggs with a small amount of the fruit juice ìsauce.î Add the egg mixture back into the fruit juice sauce and cook until thickened.
5. Pour fruit juice sauce over pasta and let stand in refrigerator overnight.
6. Prior to serving, add pineapple, mandarin oranges and dairy whipped topping. Mix well. Some of the oranges can be set aside to use as a garnish once the salad is mixed.

Cranberry Spinach SaladBy Michelle BarretteMy sister gave me this recipe several years ago. It’s great any time, but my family especially enjoys it for Thanksgiving. Everything you could want in a salad: fast, fresh and flavorful.

• 1 Tablespoon butter
• 3/4 cup almonds, blanched and silvered
• 1 pound of spinach, rinsed and torn
• 1 cup dried cranberries or Craisins
• 1 small 4-6 oz. container feta cheese

Dressing:

• 2 Tablespoons white sesame seeds, lightly toasted in a non-stick pan over medium heat for 3-5 minutes
• 1 Tablespoon whole blue poppy seeds
• 1/2 cup sugar
• 2 teaspoons minced onion
• 1/4 teaspoon paprika
• 1/4 cup white wine vinegar
• 1/4 cup cider vinegar
• 1/2 cup vegetable oil or olive oil

In a medium saucepan, melt the butter over medium heat. Add the almonds and cook, stirring, until lightly toasted, 4-6 minutes. Remove from heat and let cool. In a large bowl, combine the spinach with the almonds, cranberries and feta. In a medium bowl, whisk together the dressing ingredients. This makes a lot of dressing, so add about 1/4 of the dressing to the salad right before serving, and serve the rest on the side.Colonial Pumpkin BarsBy William Sinclair”This recipe was given to our family in 2010 from a Woodland Park teacher. Trust me, they are really good!”

• 3/4 cup butter
• 2 cups white sugar
• 4 eggs, beaten
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup chopped walnuts
• 1 (3 ounce) package cream cheese, softened
• 1/3 cup butter, softened
• 1 teaspoon vanilla extract
• 3 cups sifted confectioners’ sugar

Directions

1. Preheat oven to 350 degrees F. Butter and flour a 10×15 inch jellyroll pan.
2. In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
3. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
4. In a medium bowl, mix together the cream cheese, 1/3 cup butter and vanilla until smooth. Gradually blend in the sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares to serve.

Creamed Turkey on ToastBy Angie MorlanI love the traditional Thanksgiving meal of turkey and all the fixings. However, my favorite meal has always been the day after, simply because my mom usually made my favorite meal ñ- creamed turkey on toast. Generally, I would say pizza is my all-time favorite food, but if I were on death row (which I hope I never am), the request for my last meal would be this one. And, as many family recipes go, the measurements are not precise.Directions:

1. Saute chopped onions in 1/2 to 3/4 stick of butter or margarine
2. Add 1/2 cup of milk and 1/2 cup of flour; stir until it thickens; if it is too thick, add milk as needed
3. Chop leftover turkey; add to mixture; stir together
4. Spread mixture on top of toast. Salt and pepper to taste.
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