Gift &

Recipe
GUIDE
2009
Tasty Traditions
2 Webster-Kirkwood Times & South County Times
Gift & Recipe GUIDE

Webster Wonderland of Delights

Join us in old orchard for a

the weekend of december 5th & 6th

December 5 All Day Neighborhood Cookie Swap Stop by your favorite shops
and try a plethora of holiday goodness and pick up the
recipes for you to make at home.
Special eventS happening throughout the weekenD:
Live Music • Book Signings
Holiday Photo Specials • In-Store Specials
Free Hot Chocolate

SKATING!
WINTER'S
COOLEST WEBER’S FRONT ROW GRAFICA FINE ART
8169 Big Bend Blvd., 961-4500 7884 Big Bend Blvd., 961-4020
SPORT! Great food without the attitude.
Gift certificates available.
Original paintings, sculpture, fabric art, glass,
prints, mirrors. CUSTOM FRAMING
www.webersfrontrow.com www.graficafinearts.com

GO FIGURE SKATES
7507 Big Bend Blvd., 961-2SK8
St. Louis’ only full service figure skating store. Largest
selection of skates and skating gifts in the Midwest.
www.gofigureskates.com

HAIR AFFAIR CYRANO’S

8122 Big Bend Blvd., 968-3253 603 E. Lockwood Ave., 963-3232
A FULL SERVICE SALON NOW OPEN! The Room at Cyrano’s! A fun, private
Gift Certificates Available space for all types of events and celebrations.
www.hairaffairstl.com www.cyranos.com

BEN FRANKLIN
15 S. Old Orchard, 961-1274
12616 Lamplighter Square, 843-7313
Craft supplies, fabric, beading supplies, custom framing,
cards, decorations, gifts, wrapping
supplies and so much more.

MERCHANT &
BUSINESS ASSOCIATION
OF OLD ORCHARD NORdmANN
Big Bend from Lockwood KRUEGER POTTERY 7714 Big Bend Blvd., 783-0300
to Shrewsbury Ave. 8153 Big Bend Blvd., 963-0180 mUSIC FOLK Join us November 21 for fun family
portraits or December 6 for a
Handmade pottery, wood and glass. 8015 Big Bend Blvd., 961-2838
www.oldorchardwg.com The best selection of folk Holiday Theme Portrait Special.
Classes for ages 5 and up.
Supplies for parents instruments in the area for Great for gifts and holiday cards.
over 30 years. $25 session fee. Appointments
www.kruegerpottery.com www.musicfolk.com necessary. Call Lisa at 314-783-0300

Tasty Traditions
~ TABLE OF CONTENTS
Many thanks to our readers for sharing their recipes. .Congratulations to Beth
Purcell of Kirkwood. She is the winner of our drawing and will get to choose a $100
gift certificate from one of the advertisers in this year’s Gift and Recipe Guide.
Appetizers
Bacon Cheddar Dip................................... 4
Brandied Brie............................................ 4
Lisa & Steve’s Wild Goose Plum Jam..... 4
Michelle’s Cucumber Delights................. 4
Onion Puffs................................................ 4
Shrimp Dip................................................ 4
Sweet Sausage Rolls................................. 4
Side D ish es
Baked Stuffed Sweet Potatoes................. 6
Celery Root Salad..................................... 6
Festive Spinach Salad.............................. 6
French Salad............................................. 6
Grandma’s Green Beans........................... 6
Pickled Herring - Red Beet Salad............ 6
Main D ish es
Angie’s Favorite Chicken........................ 10
Hawaiian Ham Supper........................... 10
Oriental Ham Casserole......................... 10
Sausage Ring........................................... 10
Turkey Dinner Casserole....................... 10
(Recipes have not been tested by Webster-Kirkwood Times, Inc.)
The Perfect Gift
Nationally recognized artist
Marilynne Bradley will capture the
essence of a favorite house, pet, car
or place portrayed in watercolor.
Gift certificates available!
MARILYNNE BRADLEY
Call 968-1439 www.mgbrad.com
Holidays 2009 3
Gift & Recipe GUIDE
SHOP, STROLL
&
Celebrate
in Historic Downtown Kirkwood!
Turkey Salad Pie.................................... 10
Uncle Johnny’s Turkey Marsala............ 11
D essert s
Alma’s Fresh Apple Cake....................... 11
Almond Bark Candy............................... 11
Aunt Francis’ Oatmeal Cookies............. 12
Bread Pudding........................................ 12
Bubble Bread........................................... 12
Cherry Cheese Pie.................................. 12
Chocolate Macaroon Bundt Cake.......... 13
Cranberry Bread..................................... 12
Grandma Koenig’s Apple Pie................. 13
Greek Cookies......................................... 14
Little Snowballs...................................... 14
M&M Cookies.......................................... 14
Quick Nut Bread..................................... 14
Rolo Sweets............................................. 14
Spicy Squash-Raisin Muffins................. 14
Thin & Crispy Chocolate
Chip Cookies........................................... 14
Ugly Cookies............................................ 14
Holiday Walk is November 21st
It’s a Holiday Tradition!
This Saturday, celebrate the beginning of the holiday season in historic downtown
Kirkwood. Downtown Kirkwood’s numerous specialty shops and restaurants are
ready for the holiday festivities to begin.
Join us for a day of fun-filled activities:
Downtown Kirkwood Holiday Walk begins at 10 a.m. with Santa’s arrival
at Kirkwood Train Station. Photos with Santa until 3 p.m.
Downtown Kirkwood Specialty Stores unveil their holiday gift selections,
offer refreshments and special offers to Holiday Walk shoppers.
Free Holiday Trolley Rides and Stories with Mrs. Claus. Catch the
Holiday Trolley at the train station and take a ride throughout downtown Kirkwood
from 10 a.m. - 3 p.m.
Enjoy holiday entertainment and free refreshments at the train station. For a
detailed schedule of entertainment and activities please visit our website.
The Holiday Walk is sponsored by Downtown Kirkwood Special Business District with support from
Argonne Gallery, Keane Insurance Group, McArthur’s Bakery and Nella’s Boutique.
Photos with
december 3 & 10 • 5-7 p.m.
Santa
Bring your camera and your children to the historic Kirkwood Train Station and
snap a free photo of your family. Then, visit our unique collection of stores that are
open late on Thursday evenings and have dinner at one of our great restaurants.
Santa's reindeer will visit on Dec. 10th.
Remember...
doWNtoWN kirkWood gift certificates
Are great for coaches, teachers, family and friends. Purchase gift certificates at the
Downtown Kirkwood business office.
www.downtownkirkwood.com • 314-822-0084
4 Webster-Kirkwood Times & South County Times

Appetizers
Gift & Recipe GUIDE

Bacon Cheddar Dip • michelle’s cucumber delights •

1 cup mayonnaise or Miracle Whip 1/3 cup bacon bits After trying this dish at a party I asked Michelle Weintz to share her recipe with me.
1 cup buttermilk 1-1/2 tsp. garlic salt This is always popular at our company potluck gatherings. An absolutely delightful
1 cup grated cheddar cheese Crackers for serving appetizer!
1/4 cup onion flakes
8-oz. package cream cheese (softened) 2 medium cucumbers
Mix ingredients together. Chill and serve with crackers. 1/2 cup butter (softened) 1 loaf party rye bread or pumpernickel
1 pkg. Good Seasons dry Italian salad bread
Leslie Herweck, Kirkwood dressing mix Dill weed

brandied brie • In a small bowl, stir together cream cheese, butter and dry salad dressing mix.
Refrigerate mixture for a few hours to overnight to bring out the flavor.
In memory of my next-door-neighbor, Claudine Leara, who shared her delicious Spread each slice of party rye (or pumpernickel) bread with the mixture. Wash or
recipes with me over the years. peel each cucumber and make thin, round slices. Put a cucumber slice (or two,
depending on cucumber size) on each spread slice of party rye. Sprinkle with dill
3/4 cup brown sugar 1 lb. Brie cheese
weed.
1/4 cup brandy Graham crackers for serving
1 cup chopped walnuts
Dwight Bitikofer, Webster Groves
Combine brown sugar and brandy in small mixing bowl. Add walnuts. Place brie
in oven-proof serving dish. Ladle sugar and brandy mixture over top of brie and cover
with plastic wrap. Let marinate in refrigerator for two hours. (Marinating step may onion puffs •
be skipped.)
Preheat oven to 400 degrees. Remove brie from refrigerator and remove plastic I’ve been serving this appetizer since 1998 and it’s always a hit of the party. No one
wrap. Place in oven and watch carefully while brie bakes for 10-15 minutes until can figure out the ingredients.
cheese begins to melt. Cool slightly and serve with graham crackers. Especially good
if kept warm while serving. 1 cup mayonnaise 1 pkg. Kavli Crispy Thin crispbread
1/2 pkg. onion soup mix Parmesan cheese
Nancy Rudolph, Concord Village
Mix mayonnaise and soup mix. Spread on crispbread. Lay on ungreased jelly roll
pan and sprinkle with Parmesan. Bake at 350 degrees for 8 to10 minutes or until
Lisa & steve’s wild goose plum jam • cheese is bubbly. Yields 25 to 30 pieces.

This recipe brings back the Debra Lueckerath, Kirkwood

wonderful and enjoyable
time my husband Steve and

I had making this delicious
Wild Goose Plum Jam from
the beautiful plum tree in
our backyard about ten
years ago. Unfortunately,
the tree no longer exists,
but the memories are still
there. The jam makes
wonderful gift giving at
Christmastime.
Our family and friends
would always look forward
to a jar of our jam.
4 lbs. plums
1/2 cup water
shrimp dip •
My friend Tommy Ryan gave me his mother’s recipe in the 1980s. I added the cheese
for something different.
1 cup mayonnaise 4-oz. or 5-oz. container crumbled bleu
1 cup tiny shrimp, canned or frozen or gorgonzola cheese
1/2 cup minced red onion Cocktail pumpernickel for serving
Mix mayonnaise, shrimp, onion and cheese together and chill. Serve with toasted
cocktail pumpernickel.
Debra Lueckerath, Kirkwood
1/2 tsp. butter
4 lbs. sugar

sweet sausage rolls •

1.75-oz. pkg. fruit pectin

Clean jars (without lids and screws) in dishwasher. Run through complete cycle
and keep on “plate warmer” setting until ready for use. Meanwhile, soak and wash 2 cans refrigerated crescent rolls 1/4 cup chopped peanuts
lids and screws in hot, soapy water, then rinse and dry. 1 pkg. Lil Smokies 3 Tbsp. honey
Remove pits (do not peel) and finely chop plums in blender a little at a time. Place 1/2 cup melted butter 3 Tbsp. brown sugar
in a 6-qt. sauce pan. Add 1/2 cup water and bring to a boil. Reduce heat; cover and
simmer 5 minutes. Stir in fruit pectin. Add butter (to prevent foaming during Separate crescent rolls. With a pizza cutter cut three triangles from each roll.
cooking) and bring to a full rolling boil (one that does not stop when stirred) on high Place sausage on long end of triangle and roll up tightly. Combine butter, honey and
heat, stirring constantly. Add sugar quickly to mixture. Return to full rolling boil and brown sugar. Add peanuts. Place rolled sausages in 9-inch by 13-inch pan. Pour
boil exactly one minute, stirring constantly. Remove from heat and skim off any butter mixture over sausages. Bake at 400 degrees for15 minutes.
foam.
Immediately fill jars to 1/8-inch of tops. Wipe jar rims and threads. Cover quickly Leslie Herweck, Kirkwood
with flat lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After
jars have cooled, check seals by pressing middle of lid with finger. If lid springs up
when finger is released, lid has not sealed. Let stand at room temperature 24 hours.
Yields eleven 8-oz. jars. Kept in a cool, dry and dark place, the unopened jam keeps
up to one year. The opened jam will keep in the refrigerator up to three weeks.

Lisa Rapp, Oakville

 Holidays 2009 5
Gift & Recipe GUIDE

Give the gift of Bi

To Sg Enou
Sma erve Ygh
fine meats… l o
To Wl Enou u,
ant gh
wrapped To
gift packages
formerly Madinger Wines from Hanlens!
❶ FILET MIGNON
box of 6 • 8 oz. avg.
Find your passion for wine by experiencing it. $59.95
––––––––––––––––––––
❷ bONELEss sTRIp sTEaks
Grand Opening box of 6 • 10 oz. avg.
$39.95
Fri., November 20, 4-9 p.m. ––––––––––––––––––––
Sat., November 21, 10 a.m. - 5 p.m. ❸ RIbEyEs
box of 6 • 10 oz. avg.
$39.95
Holiday Wine –––––––––––––––––––– Vegetables not included in meat packages.

Voted BEST Meat Market In St. Louis!

Tasting & Gifts ❹ cOMbINaTION pkG.
2 filet mignon, 2 strips, 2 ribeyes - by St. Louis Magazine
Thurs., December 3, 3-9 p.m. $49.95 Voted BEST Meat Counter!
Fri., December 4, 3-9 p.m.
–––––––––––––––––––– - by Riverfront Times
Sat., December 5, 11 a.m. - 6 p.m.
❺ suRF & TuRF
tHe AtlANtiC
2 filet mignon, 2 lbs. jumbo A gift to give and a gift for you!

wine gifts
p&d shrimp, 2 lobster tails
$89.95
tHe gulf
4 FREE FILET MIGNON
with purchase of 6 or more gift packages
Unique wines from 4 filet mignon,
2 lbs. jumbo p&d shrimp
around-the-world $69.95
Retail wine shop ––––––––––––––––––––
❻ sMOkEd whOLE Fine Meats & Catering
wine tastings Delivery Service Available
fundraising events TuRkEy bREasT 11037 Manchester
9 lb. avg.
$27.95 314-966-8606
Locally owned by Dan and Julie Garland –––––––––––––––––––– fax 314-966-1209
11 S. Old Orchard • Webster Groves • 314.961.WINE(9463) ❼ sMOkEd whOLE TuRkEy OrDer yOur giftS eArly by phone or fax!
9 lb. avg. 2 days notice for steak pkgs., 4 days for smoked items
www.garlandwines.com • info@garlandwines.com $24.95 All steaks either choice or prime cuts
6 Webster-Kirkwood Times & South County Times
Gift & Recipe GUIDE

Side Dishes
festive spinach salad •
This is a very attractive, easy dish that I’ve prepared for many family meals over the
years. The star fruit makes it extra special and adds a light, citrusy taste to the salad.

5 cups firmly packed fresh spinach
leaves, with stems removed
1 cup fresh bean sprouts
1/2 cup thinly sliced red onion rings
11-oz. can Mandarin orange segments,
drained
3 Tbsp. sliced almonds, toasted
1 star fruit, thinly sliced
Poppy seed salad dressing

Combine spinach, bean sprouts, onion and oranges. Sprinkle salad with toasted
almonds and arrange star fruit slices on top. Serve with poppy seed salad dressing.
Serves 6.

Lynda Rosenthal, Kirkwood

French salad •
My mother-in-law used to fix this delicious salad every Christmas Eve. We’d have
different salads and good bread, German cold cuts and cheeses. For dessert we’d serve
Festive Spinach Salad German Christmas stollens, poppyseed and nut stollens and different Christmas
cookies, like Pfefferkuchen, cinnamon stars and peppernuts.

2-1/2 lbs. red potatoes, cooked, peeled l Tbsp. capers

baked stuffed sweet potatoes • and cut into cubes 1 cup mayonnaise
2 16-oz. cans carrots, drained 3 Tbsp. sugar
6 medium-size sweet potatoes 3/4 cup Mandarin oranges 2 l6-oz. cans peas, drained 3 Tbsp. red wine vinegar
6 Tbsp. margarine, melted 1/4 cup flaked coconut 2 Delicious apples peeled and cut into 1/4 cup white wine
3 Tbsp. brown sugar 6 tsp. margarine, divided cubes Salt and pepper to taste
5 whole bread and butter pickles, 4 Tbsp. lemon juice
Scrub potatoes and bake at 350 degrees for one hour. Remove from oven and cut a chopped
thin slice from one side of each potato. Spoon out all pulp, being careful not to break
the skin. Mash pulp, add melted margarine, sugar, oranges and coconut. Mix well Mix all ingredients in salad bowl. Chill overnight.
and spoon into shells. Dot each potato with one teaspoon margarine. Bake at 350
degrees for 15 minutes. Serves 6. Renate Kheim, Webster Groves

Betty Collins, Concord Village

grandma’s green beans •

celery root salad • This was my Grandma Beckerle’s recipe. It is a super holiday vegetable. Most of it can
be prepared in advance and it’s a very colorful dish on the table.
I fix this salad on the 24th of December, Christmas Eve. This recipe has been in our
family for a long time.
1/2 average size onion, finely chopped 1 Tbsp. sugar
1/2 green pepper, finely chopped 14.5-oz. can green beans, drained
3 medium celery roots 1-1/2 tsp. Dijon mustard
14.5-oz. can diced tomatoes Salt and pepper
3 Tbsp. lemon juice 3 Tbsp. oil
1 small onion, finely chopped Salt and pepper to taste
1/4 cup white wine vinegar Fresh parsley, chopped Simmer the onion, green pepper and tomatoes for 15 to 20 minutes. Add green
1 Tbsp. sugar beans and sugar. Continue to simmer until green beans are heated. Salt and pepper
to taste. Serves 4. Recipe can be doubled.
Wash celery roots. Boil for one hour or until soft. Peel and cut into cubes or slices.
Add lemon juice. Mix all ingredients, except parsley, and refrigerate overnight. Add Joan Todt, Fenton
parsley before serving the salad.

Renate Kheim, Webster Groves

pickled herring - red beet salad •
My family likes to have this colorful salad on Chistmas Eve. We also like to eat it on
New Year’s Eve.

12-oz. jar pickled herring in wine 1/2 cup sour cream

sauce, drained
1 cup cooked red beets, chopped
1 cup cooked potatoes, chopped
1 cup cooked carrots, diced
2 hard-boiled eggs, chopped
1/2 cup mayonnaise
1 Tbsp. prepared mustard
1/2 Tbsp. pepper (or less)
1 Tbsp. lemon juice or 1 Tbsp. vinegar
1/2 tsp. salt
2 Tbsp. sugar

Combine all ingredients and refrigerate at least 24 hours prior to serving.

Renate Kheim, Webster Groves

 Holidays 2009 7
Gift & Recipe GUIDE

Deck the halls with fruit!

Delicious Fruit Design®
Half Dipped in Snowman Keepsake

give the gift

of good taste
Visit The Viking Store this holiday season
Order early for the holidays!

FREE CHOPPER ATTACHMENT

with the purchase of Viking hand BLender
Save 4
on your order when you
$ Starry Sleighride®
Half Dipped with
Dipped Daisies®
and Dipped Stars®

mention this ad*

*Offer valid on select products.
Cannot be combined with any other offers.

100$ INsTANT sAvINgs
on Viking toasters
FREE BLENDER JAR ATTACHMENT
with the purchase of Viking stand Mixer
Offer code must be used when placing the order.
Offer expires 12/31/09 • Code: GIFT2009
To order, please call or visit the location nearest you:
Sunset Hills • 314-849-7722
3802 S. Lindbergh Blvd. ste 106
Sunset Hills, MO 63127
Valley Park • 636-861-1200
912 Meramec Station Rd. ste D (I-44 @ 141)
Valley Park, MO 63088
Brentwood • 314-962-6464
2550 S. Brentwood Blvd., St. Louis, MO 63144

1811 South Brentwood Boulevard Arnold • 636-282-1881

(located between Whole Foods and St. Louis Bread Company) 840 Arnold Commons, Hwy. 141, Arnold, MO 63010
St. Louis • 314.961.1999
Visit www.vikingcookingschool.com/ladue EdibleArrangements.com
Copyright © 2009 Edible Arrangements, LLC Franchise Available. Call 1-888-727-4258

I t ’s a l l r i g h t h e re.

Not enough time to get all the things done you have too?
Yorkshire Village is your one stop for everything from oil
changes to dinner to pets and more.
MON-FRI 7 AM - 7 PM / SAT 8 AM - 7 PM / SUN 9 AM - 5 PM
Yorkshire Village has 23 stores and is centrally located at the cross Order
section of Watson Road and Laclede Station Road in Webster Groves. Online!

www.yvshopping.com
8 Webster-Kirkwood Times & South County Times Holidays 2009 9
Gift & Recipe GUIDE Gift & Recipe GUIDE

Visit Old Webster www.visitoldwebster.com

Many shops with Sunday Holiday Hours
in the heart of Webster Groves

What are you getting the

“Frosty the Snowman” Tree dogs for Christmas? Yucandu
MAKE
Special Creative Kits too!
YOUR HOME
Santa’s Little
Helper…
Henreitta
Discounts
up to
MERRY
& BRIGHT 25% OFF
Linda & Gary Mann
~ Over 100 combined years in the Jewelry Business ~
holiday florals
and decor Old Webster
JeWelers
~ family owned ~ We give you our attention and our smiles at
52 W. Lockwood YOUR little bookshop on
314-961-8300 20 Allen Ave.
southeast corner of the corner (chocolates too!)
314-963-4400
Lockwood & Gore Ave.
The Webster Groves Bookshop www.yucandu.com
126 W. Lockwood • 314-962-4844 38 N. Gore • 961 PUPS (7877) • luckydogstl.com 100 W. Lockwood • 314-968-1185

We’re Spreading PUZZLE STOOLS Winter at our Wonderland! Cafe Dining

Our Wings... In the Heart
...and transforming to a women’s fitness of Old Webster
Have a Happy Holiday
club better tailored to your needs! and A Safe & Healthy

Introducing
New Year
Our GIFT CARDS are great gifts!
Gift CertifiCates! Sunday Brunch
Private Party & Banquet Room
Open 7 Days Food till midnight
Massage • Facials • Nails • Make Up (11 p.m. on Sunday)
Williamsburg Christmas Nutrition • Body Treatments
FREE 30 DAYS
Sign up by Dec. 31, 2009 and receive January free!
Official Williamsburg Holiday Decorations!
Each letter a puzzle piece.
Made in Missouri - coat racks
and name puzzles too! 29 W. Moody Ave.
Webster Groves 101 West Lockwood Avenue
314.963.1976 (Corner of Lockwood and Gore)
Clayton 200 South Central Avenue
Rolling Ridge Nursery 20 N. Gore • 314-968-9698 • www.appleofyoureyegifts.com 314-968-1808 314.727.1908
20 Allen Ave. • 314-961-3300 60 N. Gore • 314-962-3311 • www.rollingridgenursery.com 13426 Clayton Rd. • 314-469-7625 www.vitalityunlimited spa.com www.cjmuggs.com

The BesT SHELTER INSURANCE® Fabulous Monogrammed Jewelry Two ceramic serving DeSIGNER
in GuiTar
“Seek Shelter Today!” pieces in one... BY LEMCKE

insTrucTion. SUB-ZERO • WOLF • ASKO • DACOR

Just Flip It! - $30 FISHER & PAYKEL • VIKING • GE MONOGRAM
Period. SCOTSMAN • THERMADOR • ELECTROLUX

Excellent degreed staff with years of experience. Relaxed

environment with computer-based teaching aides for chip & dip
transcription, recording, jam tracks and other learning
tools. Student gigs at local venues and band programs!
cake stand
COME SEE US AT OUR
Bill Newhouse, luTCF NEW LOCATION!
Serving the community for 16 years Lockwood Avenue from
48 W. Lockwood • 314-961-3478 the Initial Design 21 N. Gore • 314-961-3900
104 W. Lockwood
314-968-7575 rock HiLL roAd to PLAnt
38 W. Lockwood • 314-962-9536
AUTO-LIFE-HOME-FARM-BUSINESS a monogram boutique www.shoptheemptynest.com incLuding ALLen, gore,
www.shelterinsurance.com 25 N. Gore • 314-968-8300 www.designerappliancesbylemcke.com moody, grAy & PAcific
Full Retail Guitar Shop • www.DavidsGuitarLoft.com
10 Webster-Kirkwood Times & South County Times
Gift & Recipe GUIDE

Main Dishes
Angie’s favorite chicken • sausage ring •
4 boneless chicken breasts 1 tsp. chopped garlic We have used this sausage ring for lots of brunches.
Salt and pepper to taste 1 cup sour cream
3 Tbsp. butter 1/2 cup mayonnaise
2 lbs. mild pork sausage (can use maple 1-1/2 cups crushed Ritz crackers
1 tsp. paprika 1/3 cup plus 1/4 cup parmesan cheese
flavored) 2 eggs
Wash chicken and pat dry. Sprinkle with salt and pepper. Melt butter, then add
paprika and chopped garlic. Coat chicken with butter mixture. Place chicken in large Beat eggs and mix all ingredients and pat into a tube pan. Place in 325 degree
baking dish and pour remaining butter mixture over chicken. Bake 30 minutes at oven for 40 to 50 minutes. Can drain the sausage while cooking if needed. Place pan
375 degrees. upside down on plate to remove ring and cut into sections to serve. Can make ahead
Mix together sour cream, mayonnaise and 1/3 cup parmesan cheese. Pour half of of time and freeze. Thaw before cooking. Serves 6-8.
sour cream mixture over baked chicken. Bake additional 15 minutes. Pour remaining
sour cream mixture over chicken and sprinkle with 1/4 cup parmesan cheese, then Marcia Loomis, University City
broil until brown. Serve hot.
Leslie and Craig Herweck, Kirkwood
turkey dinner casserole •
Hawaiian ham supper • 3 cups cooked, chopped turkey 1 tsp. poultry seasoning
10.75-oz can cream of mushroom soup 1/2 cup mayonnaise
This is a good recipe for using leftover ham and does not take much time. 2 tsp. chopped onion 2 hard-cooked eggs, chopped
1 cup finely chopped celery 3/4 cup Swiss cheese, shredded
13-oz. can pineapple chunks, 2-1/2 cups cooked ham, cubed or in
1 cup peas
packed in juice strips OR 1 lb. frankfurters cut in
Water diagonal chunks
1 Tbsp. vinegar 2 Tbsp. butter Combine all ingredients except cheese in a 2-quart casserole dish. Bake at 350
2 Tbsp. brown sugar 1 medium green pepper, cut in strips degrees for 30 minutes. Top with cheese. Return to oven for 5 minutes to let cheese
1 Tbsp. cornstarch 2 Tbsp. scallions, sliced melt. Serves 4.
1/4 tsp. salt
Betty Collins, Concord Village
Drain pineapple chunks. Add water to juice to make 1 cup. Blend liquid and
vinegar with brown sugar, cornstarch and salt. Saute ham in butter with green
pepper and scallions until ham is lightly browned. Stir juice mixture to blend and
pour into skillet. Add pineapple, then cook and stir until sauce is clear and thickened. turkey salad pie •
Serve over rice. Makes about 4 cups meat mixture.
Louise Hauf, Crestwood 9-inch pie crust (store-bought) 3/4 cup sour cream
2 cups cooked turkey, cubed 1/2 cup mayonnaise
8.75-oz. can pineapple tidbits, drained 2 Tbsp. honey
Oriental ham casserole • 1/2 cup sliced celery 1/2 cup shredded mozzarella cheese
1/2 cup slivered almonds, toasted
1/3 cup butter or margarine 16-oz. can Chinese vegetables, drained
1/4 cup flour 2 cups ham chunks
2 cups milk 2 cups cooked rice Bake pie crust according to directions and set aside to cool. Combine turkey,
1 Tbsp. soy sauce 3-oz. can chow mein noodles pineapple, celery and 1/4 cup of nuts. Blend together sour cream, mayonnaise and
honey. Add 2/3 cup of the sour cream mixture to turkey mixture and blend well.
Melt butter in saucepan. Blend in flour. Add milk and soy sauce and cook, stirring Spoon into pastry shell and spread remaining sour cream mixture over the top.
constantly, until sauce thickens and is smooth. Fold in vegetables and ham, then add Sprinkle with cheese and top cheese with remaining 1/4 cup of nuts. Serves 6.
rice and noodles. Pour mixture into a greased 2-quart casserole dish. Bake at 350
degrees for 30 minutes. Serves 6. Betty Collins, Concord Village
Betty Collins, Concord Village

Happy Holidays! Amish country store

gifts • DecoR • fuRnituRe

Holiday open House

Fri. & Sat.
Nov. 20 & Nov. 21
Fun & Whimsical 9 a.m. – 5 p.m.
Personalized Holiday Platter FREE Amish
(place your order early!)
gift w/purchase
of $15 or more
new for winter 2009 Christmas Stockings
provence boutique
Available in new Blue Rhapsody and Symphony in Hue. Cat's Meow Bring in this ad for
© 2009 Vera Bradley Designs, Inc. Embroidery & Gifts your chance to win a
Holiday Hours: M, Tues, W, F & Sat 10-5:30 hand-crafted Amish Rocker
9723 Clayton Rd. • 314-997-0025 Thu 10-8 • Sun 12-5
Home of the area’s largest selection of Vera Bradley 12065 Manchester Road
handbags, soft luggage and accessories 314-909-1415 • www.catsmeowdesigns.com 7580 Watson Rd. • 314-968-8900
 Holidays 2009 11

Desserts
Gift & Recipe GUIDE

It was
Thanksgiving
1983.
Standing
(from left) Ann
Warrings,
Joseph Spezia,
Alma’s fresh apple cake •
Ed Warrings
This family recipe was a favorite of my mother-in-law, and she fixed it for our family
and Bobby
dinners and holidays. It stays fresh and moist for days, but it never lasts that long.
Macher.
Delicious!
Seated (from
left) Joann
1-1/2 cups of butter 3 cups sifted flour
Ratliff, Rose
2 cups sugar 1 tsp. cinnamon
Macher, Bob
2 eggs 1 tsp. baking soda
Macher, John
3 cups diced apples (usually Jonathans) Powdered sugar or whipped cream
Bandera (Uncle
1 cup chopped nuts optional
Johnny) and
1 tsp. vanilla
Josephine
Bandera.
Cream butter, then slowly add sugar and then the eggs. Cream ingredients for
two minutes. Add apples, nuts and vanilla. Combine flour, cinnamon and baking soda
and add to previous ingredients. Bake in a 9-inch by 13-inch pan at 350 degrees for

uncle johnny’s turkey marsala • one hour. Serve as baked, or with a sprinkle of powdered sugar or a dollop of
whipped cream.

My uncle was an award-winning executive chef at a large hotel in Chicago. But when Jerry Giardina Steyns, Crestwood
he came to St. Louis to visit at Christmas, he was just “Uncle Johnny.” He would eat
family-style meals that my mom or grandpa would prepare. Once, when I was about
12, I made lunch, hot dogs and beans right out of the can into the frying pan. But he
said it was the best meal he had ever eaten. (And I believed him.) Then I asked him
to show me how to make a “fancy” dinner. So he made this dish with turkey instead of
almond bark candy •
the traditional (expensive) veal. Now I think of him when I make it for my family. And A friend of mine shared this recipe with me over 12 years ago. It is a recipe handed
my youngest son wants to be a chef, too. down from her mother. No one I know has made anything like it. I make it at least
two or three times a year. I get many requests for the recipe each time I make it. These
Fresh turkey breast 1/2 cup butter are so easy and taste wonderful.
Salt 1/2 cup Marsala wine
Pepper Juice of a lemon 2-1/2 lb. white almond bark 1 cup chow mein noodles
1/4 cup flour 2-1/2 cups Rice Krispies cereal 1 cup chopped nuts
1 cup peanut butter 2-1/2 cups miniature marshmallows
Cut turkey into about 16 slices (about 2 oz.) each. Discard skin and bones. Season
turkey slices with salt and pepper, then dust with flour. Melt butter in a frying pan Melt the almond bark over low heat until smooth. Stir in all of the other
and saute meat quickly over moderate heat until golden brown. Add Marsala wine to ingredients, adding the marshmallows last so they will not melt completely. Drop by
pan and bring to a simmer until tender. Arrange turkey on a platter. Add lemon juice teaspoons onto wax paper. When cool, remove and keep in an airtight container.
to the drippings in the pan, stir to loosen the bits and mix everything together. Pour They will keep fresh for a couple of weeks. Be creative and adjust the amount of nuts,
over the turkey. Serves 4. noodles and Rice Krispies. NOTE: Can substitute extra cereal and noodles in place of
nuts.
Rose Macher, Shrewsbury
Lisa Belue, Fenton

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12 Webster-Kirkwood Times & South County Times
Gift & Recipe GUIDE

Aunt francis’ oatmeal cookies • bubble bread •

This favorite oatmeal cookie recipe has been passed down in my family for over 50 My mom makes these rolls every Christmas.
years from aunts, cousins, children to grandchildren. We love it!
1 pkg. Rhodes frozen dinner rolls 1 cup brown sugar
1-1/2 cups sifted flour 2 cups brown sugar, firmly packed 3.5-oz. pkg. cook and serve butterscotch 1 tsp. cinnamon
1/2 tsp. salt 2 eggs, well-beaten pudding 1 tsp. vanilla
1 tsp. baking powder 1 tsp. vanilla 1/2 cup margarine, melted Pecans
1 tsp. baking soda 3 cups rolled oats 1/4 cup milk
1 cup butter Powdered sugar
Grease the bottom of a 9-inch by 13-inch pan and cover bottom with pecans. Put
Sift together flour, salt, baking powder and baking soda. Cream butter, sugar, frozen rolls over nuts. In 2-qt. bowl melt margarine. Add pudding mix, milk, brown
eggs and vanilla. Add flour mixture and oats to creamed butter. Chill overnight. Roll sugar, cinnamon and vanilla, then pour mixture over rolls. Let rolls rise
into balls the size of walnuts, then roll balls in powdered sugar. Bake at 375 degrees (approximately 4 to 6 hours), then bake at 350 degrees for 30 minutes. Invert after
for 8 minutes on ungreased cookie sheet. Yields 5 dozen. baking.
Beth E. Purcell, Kirkwood Leslie Herweck, Kirkwood

bread pudding • cherry cheese pie •

Extra yummy! 8-oz. pkg. cream cheese 1 cup whipping cream
1/2 cup sugar 1 graham cracker pie crust
1 loaf cinnamon raisin bread SAUCE: 1 tsp. almond extract 1 can cherry pie filling
4 cups milk 1/2 cup sweet butter, softened
4 eggs, divided 1 cup powdered sugar Beat together cream cheese, sugar and almond extract. Whip the cream and fold
1-1/2 cups sugar 4 Tbsp. brandy into cream cheese mixture. Pour into the pie crust and top with cherry pie filling.
2 Tbsp. vanilla extract Whipped cream (optional) Chill. Serves 6.
1 cup raisins or Craisins (or a mixture)
Betty Collins, Concord
Cut bread into bite-size pieces and put in bowl to dry overnight. Cover with milk
and let stand one hour. In another bowl, beat together 3 eggs, sugar and vanilla. Stir
into bread mixture and add raisins. Pour into greased 9-inch by 13-inch pan and cranberry bread •
bake on middle rack of oven at 325 degrees for 70 minutes, or until browned and set.
Cool to room temperature. So good for Christmas brunch, served with cream cheese.
For sauce, stir butter and powdered sugar together in the top of a double boiler
over simmering water until powdered sugar is dissolved and mixture is very hot. Do 2 cups sifted flour 1 egg, beaten
not scorch. Remove from heat. Beat the remaining egg well and whisk into sugar 1 cup sugar 1 tsp. grated orange peel
mixture. Remove pan from base and continue beating until sauce is cooled to room 1 tsp. salt 3/4 cup orange juice
temperature. Add brandy to taste. 1-1/2 tsp. baking powder 3 cups chopped cranberries
Just before serving, preheat broiler. Cut bread pudding into squares and transfer 1/2 tsp. baking soda Cream cheese for serving
to a heatproof serving dish. Spoon brandy sauce over bread pudding and run under 1/4 cup butter
the broiler until bubbling. If bread pudding is baked in a metal pan, may be placed
under the broiler. Sift flour, sugar, salt, baking powder and baking soda into large bowl. Cut in
This bread pudding may also be served topped with a dollop of whipped cream butter until mixture is crumbly. Add egg, orange peel and orange juice all at once,
that has been flavored with brandy. stirring until mixture is evenly moist. Fold in cranberries. Pour into a greased 9-inch
by 5-inch by 3-inch loaf pan. Bake at 350 degrees for 70 minutes. Remove and cool on
Mary Kay Fitzpatrick, Kirkwood wire rack.

Marcia Loomis, University City

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 Holidays 2009 13
Gift & Recipe GUIDE

chocolate macaroon bundt cake •

My family loves chocolate and adores coconut, so this cake makes us doubly happy. I
think it tastes like a Mounds candy bar. The cake is very moist and can be decorated
in many ways, with powdered sugar, vanilla frosting, or our favorite...more chocolate!

Batter: 2 cups sifted all-purpose flour

1/2 cup shortening 1/2 cup unsweetened cocoa
1-3/4 cups sugar 1 tsp. baking soda
1 egg yolk 1 tsp. salt
2 tsp. vanilla extract 3/4 cup cold water
4 eggs 1/2 cup sour cream

In large bowl blend shortening, sugar, egg yolk and vanilla until smooth. Beat in
eggs one at a time using electric mixer. Combine flour, cocoa, baking soda and salt.
Stir into egg mixture alternately with sour cream and water. Pour half of the batter
into greased and floured 10-inch bundt pan.

Coconut Macaroon Filling: 1 cup flaked coconut Chocolate Macaroon Bundt Cake
1 egg white 1 Tbsp. all-purpose flour
1/4 cup sugar 1 tsp. vanilla extract
grandma koenig’s apple pie •
In separate bowl, with clean beaters, whip the egg white until it makes foamy soft
peaks. Gradually sprinkle in sugar while continuing to whip to form stiff peaks. Fold This old and simple recipe brings back a lot of special memories of when I was
in coconut, flour and vanilla by hand using a spatula or wooden spoon. Drop mixture growing up. We had seven beautiful apple trees in our backyard, and I can remember
by teaspoons over the chocolate batter in the pan. Be careful not to let the filling my dad up in the trees, picking apples. Today, I still have the bushel baskets he would
touch the sides of the pan. Pour remaining half of the batter into pan, covering the put them in. My parents had so many apples! They would give big bags to their
macaroon filling. Bake at 350 degrees for 55 to 65 minutes. Cool 15 minutes in pan, friends and neighbors, and even sold them to the local grocery stores. Mom would
then invert onto a wire rack to cool completely. bake her delicious apple pie just about every day. When I was really little, I loved to
sample the tasty apples and watch her as she rolled out her homemade dough.
Glaz e: 2 Tbsp. cocoa powder (omit for vanilla When I got a little older, I would help her.
2 cups sifted powdered sugar glaze)
1 Tbsp. butter, softened 2 Tbsp. milk (or as needed to make I loved our apple trees. I used to climb and play in them, too. When my husband
1 tsp. vanilla extract mixture pourable) and I got married and bought our home, we planted a small apple tree in our
backyard. It grew and matured and gave our family many years of wonderful apples
and memories. We had a lot of fun picking them, and I enjoyed making pies and
Mix powdered sugar, butter, vanilla, cocoa and milk gradually until mixture is
rolling out the dough with my mom’s old rolling pin. Unfortunately, we had to cut
pourable. Drizzle over cooled cake.
down the apple tree this past summer. It was old and had seen the last of its fruit-
bearing years. I’m going to miss that tree. I will have to make my mom’s apple pie
Lynda Rosenthal, Kirkwood
recipe with store-bought apples now. Someday, our two daughters, Jessica and Sarah,
will inherit their grandma’s recipe and the special story that goes with it.

Apples (enough so that a pie plate is 1 tsp. cinnamon

heaping full, as apples cook down) 1-1/2 Tbsp. butter
3/4 cup sugar Pie crusts for a 9-inch double crust
2 Tbsp. flour

Peel, core and slice apples. Place in crust. Cover apples with sugar mixed with flour
and cinnamon. Dot with butter. Put second crust on top and seal side edges. Slit top
to allow for steam. Bake at 425 degrees for 50 to 60 minutes, or until crust is golden
brown and juice can be seen coming through the slits. Cool and serve. Yields 8
servings.

Lisa Rapp, Oakville

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14 Webster-Kirkwood Times & South County Times

Gift & Recipe GUIDE

greek cookies • spicy squash-raisin muffins •

2 cups sweet (unsalted) butter 7-1/2 to 8 cups cake flour, sifted With Thanksgiving coming, I created this recipe as an alternative to the usual
1/2 cup salted butter Additional powdered sugar pumpkin muffin recipes.
1/4 cup powdered sugar
12-oz. pkg. frozen cooked winter squash 2/3 cup dark raisins, chopped
1 egg, slightly beaten 18.25-oz. pkg. spice cake mix (moist
Combine butter, sugar and flour. Shape dough like crescent cookies. Bake on 1 Tbsp. butter, melted type)
parchment paper at 350 degrees for 20 to 25 minutes. (Do not let cookie tops get 1/4 tsp. pumpkin pie spice 1 Tbsp. light brown sugar
brown.) Let cool on cookie tray before removing. Sprinkle powdered sugar in bowl
laying cookies on top, then sprinkle top of cookies with powder sugar. Grease bottoms of a 12-cup muffin pan. Do not use baking cups. Prepare squash
according to package directions and pour into a small bowl. Add egg, melted butter,
Paula Marks, Fenton pumpkin pie spice and raisins; whisk until blended and set aside. Place cake mix into
large bowl. Whisk to break up lumps. Make well in center and pour in squash-raisin
mix. Gently stir until no cake mix is visible – do not over mix. Spoon batter into

little snowballs •
This has been a Timmermann family favorite for over 60 years, made by my mom,
Renel Timmermann. Since my dad can no longer eat nuts, she grinds up the pecans
very fine so he can continue to enjoy his favorite Christmas cookie.
prepared muffin cups about 3/4-full. Sprinkle with light brown sugar. Bake at 350
degrees for 20 to 25 minutes or until toothpick inserted in center of muffin comes out
clean. Cool in pan on wire rack 10 minutes and remove. Serve warm or at room
temperature. Yields 12 muffins.
Paul Horst, Richmond Heights

1 cup softened butter 1 tsp. vanilla

1/2 cup sifted powdered sugar 1 cup chopped pecans
2 cups sifted flour Powdered sugar
1/4 cup evaporated milk
thin & crispy chocolate chip
Cream butter and powdered sugar. Add the flour slowly and mix. Slowly add milk,
then vanilla and chopped pecans. Form into approximately 3/4-inch balls and place
cookies •
on cookie sheet. Bake at 325 degrees until very light brown. Cool on wax paper on
I received this recipe in the mail from
wire rack. When cool, roll in powdered sugar and store in an airtight container.
some unknown source over seven years
ago. It is the best chocolate chip cookie
Jane Timmermann Absheer, Webster Groves
recipe ever. I have tried many other
chocolate chip cookie recipes but none of
them have compared to this recipe. The
M&M Cookies • cookies keep crispy on the edges and
chewy, gooey inside. This is a staple recipe
This recipe is from my childhood church recipe collection. My friend’s mom was the for my family at the holidays and any
best cook in the church and this is just one of her many wonderful recipes. It is my other time we need a chocolate fix.
favorite cookie recipe and I make them for each holiday using the special holiday-
colored M&Ms. 1 cup butter
3/4 cup sugar
1 cup shortening 2-1/4 cups flour 3/4 cup packed brown sugar
1 cup brown sugar 1 tsp. baking soda 1/2 tsp. baking soda
1/2 cup sugar 1 tsp. salt 1/4 tsp. salt
2 eggs 1-1/2 cups M&Ms 1 egg
2 tsp. vanilla 1 tsp. vanilla
2 cups flour
Mix shortening and sugar. Add the rest of the ingredients except for the candy. 1-1/2 cups chocolate chips
Beat well and then stir in M&Ms. Drop by teaspoons onto a cookie sheet and bake at 1/2 cup chopped nuts
375 degrees for 10 to 12 minutes.
In a bowl beat the butter on medium speed for 30 seconds. Add sugar, brown
Lisa Belue, Fenton sugar, baking soda and salt, and beat until combined. Beat in the egg and vanilla.
Beat in as much flour as possible with the mixer and then stir in the remaining flour.
Stir in the chocolate chips and nuts. Drop by teaspoons onto an ungreased cookie

Quick nut bread • sheet and bake at 375 degrees for 10 to 12 minutes. NOTE: May substitute an
additional 1/2 cup chocolate chips for the nuts.

1/2 cup sugar 1-1/2 cups chopped pecans Lisa Belue, Fenton
1 egg 3 cups biscuit mix
1-1/4 cups milk

Mix together sugar, egg, milk and pecans. Stir in biscuit mix and beat well. Pour
into greased 9-inch by 5-inch by 2.5inch loaf pan. Bake at 350 degrees for 35 to 40
minutes.
Betty Collins, Concord Village
ugly cookies •
These cookies are no things of beauty, but you will love their crunch and chewiness.
My mother used to make these, but never wrote anything down because, she said, “they
are so simple and easy.”

rolo sweets • 1 can sweetened condensed milk

5 cups Frosted Flakes
I have to bake these cookies when the children are at school. They love them so much –
they can’t stop snacking on them.
Combine ingredients well, adding more flakes if there is too much liquid. Drop by
1 pkg. Rolo candies (about 36 pieces) 1 bag pecan halves heavy teaspoons onto parchment-lined cookie sheets. Do not crowd together because
1 bag small pretzels (about 1.5 inches cookies will spread and stick together. Bake at 350 degrees for 10 minutes or until
in diameter) golden. Let cool 2 to 3 minutes, then peel parchment from cookies and let cool
completely. Store covered. They keep well at room temperature, but can be frozen.
Unwrap candies. Cover cookie sheets with parchment paper and place pretzels 2
inches apart. On top of pretzels, place one candy. Then, on top of candy, place one Anne Allen Hacker, Kirkwood
pecan half. Bake at 400 degrees for 4 minutes. Refrigerate for a few minutes to cool.

Eleanor Messmer, Crestwood

Gift Guide 2009.indd 14 11/16/09 3:43:39 PM

 15

Holidays 2009 15
Gift & Recipe GUIDE

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 16

16 Webster-Kirkwood Times & South County Times

Gift & Recipe GUIDE

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