December Menu

 

Javanese Stacki-Upis

A buffet- type meal where everyone enjoys pilling on the toppings of their choice!
This is a great dinner for entertaining.



Chinese noodles
10 chicken breasts, sautéed in olive oil, granulated garlic, and soy sauce.
2 bunches green onions, sliced
8 stalks celery, sliced into bite-size pieces
5 tomatoes, cubed
1 pineapple, cubed
2 cups coconut, toasted
2 cups toasted sliced almonds
1 cup of green olives
2 (10.40 oz) cans of Mandarin oranges



Sauce:
* 4 cups water
* 4 tablespoons Better Than Boullion ( chicken flavored)
* 4 tablespoons cornstarch- salt and garlic to taste

Directions:
* Prepare 4 cups of rice (according to packaged directions)
* Prepare chicken (keep hot in covered over proof pan)
* Prepare sauce
* Set out the large bowl of rice
* Put the toppings in small serving bowls
* Have everyone help themselves


My friend Penny gave me this recipe. It brings back sweet memories of her and our fun craft night! It was originally featured in Taste of Home. It was submitted by Florence Palmer.

Upside Down Apple Gingerbread

1/4 cup butter, melted
2 large apples, peeled, cored and sliced
1/3 cup packed brown sugar

Gingerbread:
1/2 cup butter, melted
1/2 cup molasses
1/2 cup sugar
1/3 cup packed brown sugar
1 egg
2 cups all purpose flour
1 tsp. baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp. salt
1/4 tsp. ground nutmeg
3/4 cup hot tea

pour butter into a 9 inch square baking pan. Arrange apples over butter; sprinkle with brown sugar and set aside. For gingerbread: combine butter, nolasses, sugars and egg in a mixing bowl; mix well. Combine dry ingredients and add to sugar mixture alternately with hot tea. Mix well and pour over apples. Bake at 350 for 45 to 50 minutes or until the cake tests done. Cool for 3 to 5 minutes. Loosen sides and invert onto a pretty cake stand. Serve warm. DO NOT OVERBAKE!

I made this with pears and served it with ginger flavored whipping cream and warm caramel sauce...it just SCREAMS Christmas!

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