BJ's Holiday Cookbook - updated Nov 2023

From Mom with Love to her favorite son!

Family Holiday Recipes 2.0.1.3. updated 11/4/2023

Family Recipes prepared for Bryan Hill by his favorite mother Twanda Hill originally in 2013 updated in 2023 twanda@twandahill.com 206.248.6072

Mema’s Rolls Mix Dry ingredients in large bowl 8 C White Flour 4 C Wheat Flour 2 C Sugar 4 pk Yeast 2 TBSP Cinnamon 2 TBSP Nutmeg Mix Liquid ingredients in a separate bowl that is microwavable.

1 1/2 C Milk 3 C Orange Juice 1 1/2 C Water 2 Sticks Margarine Heat liquid ingredients in microwave to activate yeast Mix in separate cup and add after liquids are heated 4 eggs Slowly mix liquids with dry ingredients.

Use soft margarine to seal the bowl edges Cover with foil and let dough rise Beat down once and let it rise again Place foil on a cookie sheet Mix in a separate bowl the Sugar Mixture 1 C Brown Sugar 1/2 C White Sugar 2 TBSP Cinnamon 2 TBSP Nutmeg

Mema’s Rolls (cont) Melt 2 Margarine Sticks in a cup On a clean, dry surface, spread flour and also flour the rolling pin.

Place a heap of dough on flour bed Roll out Baste dough with melted butter Sprinkle Sugar Mixture Optional Sprinkle nuts and raisins on top of sugar mixture Roll dough together and slice with knife Place on cookie sheet, lined with foil Once pan is full, baste rolls with butter Cover with foil Cook at 350 degrees for 30 minutes Remove foil and let cook another 10 minutes You can place under broiler for a couple of minutes to enhance browning Remove from oven and baste with butter.

Fitzgerald’s Rum Punch 1 bottle of rum = bottles of rum punch 2 1/2 bottle of water for each bottle of rum 2 large cinnamon sticks 1/2 C of sugar 6 lemons or limes squeezed 4-6 of cloves 4 shakes of Angostura Bitters Cook up is complete water sugar cloves cinnamon sticks lemon juice Create sugar water mixture and let it sit overnight.

Next rum Add rum Taste and see if you need to add more of Add bitters Add what ever else you need to accomdate your palette.

Refrigerate

Grandma Caroljo’s Cranberry Salad 1lb Fresh Cranberries 2 Apples, prefer Granny Smith 1 pack of Mini Marshmallows Sugar Chopped Walnuts 8 oz Cool Whip Grind cranberries in food processor Place in bowl Mix with sugar to taste Add chopped walnuts Add ½ bag of marshmallows Cut apples into cubes and add to bowl Refrigerate until just before serving Drain excess juice from bowl Add 8 oz of cool whip and mix together

Grandma Julia Cornbread Stuffing Preheat oven to 350 degrees 1 package of Jiffy corn muffin mix 1 package of Jimmy Dean sage sausage 1/4 C chopped onions 3 stalks celery, chopped Sage Seasoning 2 chicken Bouillon cubes Turkey Gizzards Make Cornbread Add to Jiffy 1 stick of margarine 1 C Flour ½ C Sugar Additional milk In a medium saucepan add water, turkey gizzards, and Bouillon cubes.

In a frying pan, brown sausage into crumbles.

Add onions and celery and cook with sausage.

In a large bowl, crumble cornbread Add ground sausage mixture Moisten with liquid mixture Season with sage seasoning, to taste Spray casserole pan with PAM, pour in mixture Cover with foil, cook at 350 degrees for 30 minutes Uncover and cook for 10 minutes

Mom’s Turkey Preheat oven to 250 degrees 20-25lb Turkey 1 Onion Black Pepper Onion Powder Garlic Powder Seasoning Salt

Cayenne Pepper Oil

Clean Turkey Season heavily with spices on both sides, inside and under the wings.

Sprinkle with Cayenne Pepper...this is what gives the turkey it’s color when cooking and that extra kick.

Cut onion into quarters and place inside of the turkey Pour a dab of oil on turkey Cover completely with foil, make take 2 sheets It’s usually around midnight when I place the turkey in oven.

Around 4-5 am, remove foil and baste with turkey juices Sprinkle with another layer of seasoning salt Cover and place back in oven till around 8-9 am You may want to baste and leave uncovered in oven for approximately 30 minutes.

The turkey should fall off the bones...

Cousin Astra Deviled Eggs 1 dozen large eggs Mayonnaise Mustard Black pepper Garlic powder 4 oz sliced black olives 1 bunch green onions Cayenne Pepper Boil eggs, cool then peel Slice eggs in half, place yolks in bowl Mash yolks Season with garlic powder and black pepper Mix in mayo and mustard Spoon yolk into egg halves Garnish with greens from green onions and black olives Sprinkle with cayenne pepper

Auntie Celeste Sweet Potato Pies Makes 3 pies 5 Large Yams 1 lb Butter 2 TBSP Vanilla 1 TSP Ginger 1 TSP Cinnamon 2 C White Sugar ½ C Brown Sugar 12-16 oz can of Evaporated Milk Ready made pie crusts Boil yams, peel and mash, once cooled Add above ingredients and mix with electric mixer Brown pie crust for 5-10 minutes, let cool.

Pour filling into pie crust Bake at 350 degrees for 45 minutes, until center is firm to touch.

Asantewa’s Greens No Meat Greens 2 bunches of Collard Greens 2 bunches of Mustard Greens 1 stalk of Celery 8 Cloves of Garlic 1 Onion

Mrs. Dash Poultry Seasoning Garlic Powder Salt (at end)

Dice celery, onion and garlic Soak Greens in sink with cold water and salt Remove discolored ones Chop up Greens Remove stem on Mustard Greens Leave on Collard Greens Heat a large pot, and place oil to cover bottom of pot.

Saute’ vegetables in hot oil.

Add seasonings - Mrs. Dash, Poultry Seasoning, Garlic Powder Add Layer of Greens Sprinkle seasonings Next layer of Greens Sprinkle seasonings Once at top of pot, allow to simmer for 5-7 minutes If you still have more greens to add, move cooked greens to one side of pot and layer and season the new Once all the greens are added allow to simmer 5-7 minutes Turn all vegetables into green and cover it and let it draw own juices and simmer.

Simmering and potting takes about 45 minutes to one hour Salt to taste Add Pepper Sauce or Cayenne Pepper Put top on and turn pot off and allow to simmer

Grandma Julia’s Macaroni & Cheese w/a twist from Mom

2 Box of Deluxe Mac & Cheese 1 lb American Cheese, individually wrapped 12 oz Carnation Milk 1 Bag of plain Potato Chips 8 oz Shredded Cheddar Cheese In a medium size sauce pan, slowly heat Squeeze cheese packets from Deluxe Cheese boxes Add American Cheese Add Carnation Milk Stir continuously until smooth Boil macaroni noodles Drain and place in pan Pour cheese mixture in pan and stir Crumbled chips and spread over mixture Add layer of shredded cheese Cover with foil Bake at 350 degrees for 30 minutes Uncover and bake for another 10-15 minutes

Fitzgerald’s Pickled Cucumbers Pickle Juice Salt Pepper Sauce Hot Peppers Cucumbers Peel and slice cucumbers Place in jar with pickle juice Add salt and hot peppers Refrigerate

Grandma Julia’s Potato Salad 4-5 Potatoes 2 Eggs 1/4 C Onion 1 2 Celery Stalks Boil Potatoes & Eggs in one pot.

Medium Bowl Once cooled, cut potatoes into cubes Chop up 1 boiled egg Add chopped up onion & celery In a 2nd bowl, prepare your dressing. This steps is what makes sure the potatoes are thoroughly coated. This is the same mixture Grandma would use to make homemade Thousand Island dressing.

Mayo Ketchup Sweet Relish BBQ Sauce Sugar, Salt, Pepper, Onion Powder, Garlic Powder , Paprika Season to taste. Pour mixture over the potatoes and coat thoroughly.

Slice the last egg as garnishment on top of salad and sprinkle with Paprika.

Refrigerate

Twanda’s Sour Cream Poundcake 3 cups sugar 1 cup butter 6 eggs, separated 2 teaspoons vanilla 1 tablespoon fresh lemon juice 1 cup sour cream 3 cups all-purpose flour, sift before measuring 1/4 teaspoon baking soda 1/4 teaspoon salt 1. Cream together sugar and butter, 2. Separate egg whites and egg yolks. Add the egg yolks.

3. Blend in vanilla, lemon juice and sour cream.

In a separate bowl 1. sift sifted flour, salt, and soda.

2. Add sifted dry ingredients to batter; beat well.

In a separate bowl, 1. beat the egg whites until stiff peaks form.

2. Fold egg whites into the cake batter.

3. Pour into a greased and floured tube or bundt pan Bake at 300° for about 1-1/2 hours or until cake tests done.

Cool 10 minutes and remove from pan

Mom & Greg’s Gumbo 1 cup all-purpose flour¾ cup bacon drippings 1 cup coarsely chopped celery 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 2 cloves garlic, minced 1 pound andouille sausage, sliced 3 quarts water 6 cubes beef bouillon 1 tablespoon white sugar salt to taste 2 tablespoons hot pepper sauce ½ teaspoon Cajun seasoning blend 4 bay leaves ½ teaspoon dried thyme leaves 1 (14.5 ounce) can stewed tomatoes 1 (6 ounce) can tomato sauce 2 teaspoons gumbo file powder 2 tablespoons bacon drippings 2 tablespoons distilled white vinegar 1 pound lump crabmeat 3 pounds uncooked medium shrimp, peeled and deveined

2 tablespoons Worcestershire sauce 2 teaspoons gumbo file powder

Directions Step 1 Make a roux by whisking the flour and 3/4 cup

bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook

Gumbo (continued) the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Step 2. Place the celery, onion, green bell pepper, and

garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes.

Remove from heat, and set aside.

Step 3. Bring the water and beef bouillon cubes to a boil

in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce.

Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

Step 4. Meanwhile, melt 2 tablespoons of bacon

drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes.

Just before serving, stir in 2 more teaspoons of file gumbo powder.

Mom’s Guacamole 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt ½ cup diced onion 3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (Optional) Directions 1.In a medium bowl, mash together the avocados, lime juice, and salt.

2.Mix in onion, cilantro, tomatoes, and garlic.

3.Stir in cayenne pepper.

Refrigerate 1 hour for best flavor, or serve immediately.

Mom’s Pico de Gallo 6 tomatoes 3 jalapenos (hot) 1 medium white onion 1 C cilantro 5 cloves garlic Salt Pepper Chop and mix everything together.

Salt and Pepper to taste.

Mom’s Banana Pudding · · · · · · ·

2 cups cold milk 1 (5 ounce) package instant vanilla pudding mix 1 (14 ounce) can sweetened condensed milk 1 tablespoon vanilla extract 1 (12 ounce) container frozen whipped topping, thawed 1 (16 ounce) package vanilla wafers 4 bananas, sliced

Directions 1. Place milk and pudding mix in a large bowl; beat with a whisk for 2 minutes.

2. Blend in condensed milk until smooth.

3. Stir in vanilla, then fold in whipped topping.

4. Layer wafers, banana slices, and pudding mixture in a glass serving bowl.

5. Chill until serving.

Mom’s Bourbon Sauce ·½ cup bourbon 1 cup light brown sugar 1 teaspoon vanilla pure extract 4 tablespoons cold unsalted butter ½ cup heavy cream Directions 1.Combine bourbon and sugar in saucepan and bring to a boil.

2.A large flame of fire will happen; remain calm, cut the heat off until the alcohol burns off.

3.Add vanilla and turn heat to low and reduce by half. Cut off heat and whisk in butter 2 tablespoons at a time. Stir in heavy cream, sauce should coat a spoon.

Serve over bread pudding or pound cake