Helen Hosmer's Wassail Recipe

I stumbled across this recipe today and wanted to ensure it didn't get lost as it was passed down through my music fraternity over the years. I was quite honored to sing at this amazing educator's bedside a week before her passing.

was·sail n. 1: an early English toast to someone's health. 2: a hot drink that is made with wine, beer, or cider, spices, sugar, and usually baked apples and is traditionally served in a large bowl especially at Christmastime. 3: riotous drinking:revelry.

Wassail Recipe of Helen M. Hosmer

Ingredients and Directions

To each gallon of cider add:

• 3 tsp. Allspice
• 1 tsp. ground cloves
• ½ tsp. Nutmeg
• 4 sticks of cinnamon
• 8 oranges, juice of (or 2 cans frozen concentrate)
• 4 lemons, juice of (or 1 can frozen lemonade)
• Up to 2 cups sugar

Let mixture slowly come to a boil and serve hot.
Recipe meant to be improvised.

Bruschetta Chicken Bake

We tried this recipe the other night. A quick, family meal that is easy to assemble and generally nutritious.

Bruschetta Chicken Bake

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each

Ingredients

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Directions

1. PREHEAT oven to 400°F.
2. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
3. PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
4. BAKE 30 min. or until chicken is cooked through.

Nutrition (per serving)
Calories 310 / Total fat 7g / Saturated fat 3g / Cholesterol 80mg /
Sodium 710mg / Carbohydrate 25g / Dietary fiber 2g / Sugars 4g /
Protein 33g / Vitamin A 10%DV /Vitamin C 15%DV /
Calcium 20%DV / Iron 15%DV / WW POINTS = 6
Recipe and photo courtesy of Kraft Foods.

Apple Cranberry Walnut Stuffing

You can make 101 variations of this, but here is what I used today.

Apple Cranberry Walnut Stuffing

Ingredients

• 1 12 oz. pkg. dressing/stuffing
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup dried cranberries
• 2 apples: peeled, cored, and cubed
• 1/3 cup chopped parsley
• 1/3 cup chopped sage
• 1 cup chopped walnuts*
• 1 cup apple juice
• 1/2 cup chicken broth
• 1/2 cup melted butter
• Sea salt and pepper to taste
  

Directions

1. Preheat oven to 350.
2. In large bowl, combine stuffing, celery, onion, cranberries, apples, parsley, sage and walnuts.
   
3. Mix in apple juice, chicken broth and butter, tossing lightly but well.
4. Place in a 13x9 pan or 3-quart oven-safe casserole dish.
   
5. Cover and bake 30 minutes until heated through. To make it crisper, uncover and bake 5-10 minutes longer.
6. If stuffing inside turkey, ensure stuffing reaches 165 degrees before serving.
   

*Recipe updated 11/23/2012, since I forgot to include the walnuts in the ingredients originally!! Photo by Spiceopolis.com.

Maple Butternut Squash

Here is a Vermont twist on mashed butternut squash. Enjoy!

Maple Butternut Squash

Ingredients:

• 1 (3pound) butternut squash
• 1/4 cup butter
• 1/4 cup Vermont maple syrup
• 1/2 teaspoon salt
• pinch of pepper, cinnamon and nutmeg

Directions:

1. Peel and cut squash into cubes.
2. Place in saucepan and fill with enough cold water to cover squash plus one inch. (You can do this the night before and refrigerate.)
3. Add a pinch of salt, and bring to a boil.
4. Cook 20-25 minutes until tender (but not falling apart)
5. Drain squash and return to pot briefly to dry out water.
6. Mash to desired consistency.
7. Add butter, syrup, salt and pepper, cinnamon and nutmeg, then mix well and serve.