Christmas Day Buffet

The tradition here for Christmas is to not have a real meal at all. We like to have one main dish, such as chili or soup or a platter of sandwich meats, and surround it by all kinds of finger foods, cookies and candy. We don't sit down at any given time, but instead just kind of "graze" all day.

Because of the turkey dinner we're having Christmas Eve with my in-laws, I'll be putting out all the leftovers for our "main dish". In addition to the cookies and fudge I already told you about, and a few store-bought candies, I'll also be serving a platter of sliced cheeses, some store-bought chips and dips, a variety of snack crackers and also Spinach Dip To Die For and Cheddar Pepper Crisps.

With just Artsy Girl, her boyfriend, and Sparky here on Christmas to help us consume all the food, we should be set for leftovers almost until the New Year.




Spinach Dip To Die For

1 stick butter
1 cup onion, minced
1/2 cup bell pepper, minced
1/4 cup celery, minced
2 tablespoons garlic, minced
2 tablespoons dried basil
1 tablespoon Cajun seasoning
1 tablespoon dried parsley
1 teaspoon dried thyme leaves
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons flour
2 cups half and half cream
1 10-oz. pkg. frozen chopped spinach, thawed and drained
2 dashes hot sauce

In a 2-quart saucepan, melt butter on high. When bubbly, add onion, bell pepper, celery and garlic. Saute 5 minutes.

Add basil, Cajun seasoning, parsley, thyme, salt and pepper; stir well.

Add flour and stir until blended. Add cream and whisk until mixture begins to thicken.

Cover, reduce heat to low, and simmer 15 minutes, stirring often. Add spinach and stir well. Cover and simmer an additional 15 minutes.

Remove from heat; stir in hot sauce.

Can be served hot, at room temperature or chilled.

Makes about 3-1/2 cups.




Cheddar Pepper Crisps

1-3/4 cups flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter
1-1/2 cups (6 0z.) shredded Cheddar cheese
1/2 cups cold water
2 tablespoons cider vinegar
coarsely ground pepper

In a large bowl, combine flour, cornmeal, baking soda, sugar and salt. Cut in butter until mixture resembles fine crumbs. Stir in cheese. Sprinkle mixture with water and viengar. Toss with a fork until a ball of dough forms.

Wrap tightly in plastic warp and chill for an hour or until firm.

Heat oven to 375° F.

Divide dough into six portions. On a lightly floured surface, roll each portion of dough into an 8-inch circle. Cut into 8 wedges and place wedges on greased or parchment-lined baking sheets.

Sprinkle with pepper and lightly press pepper into dough. Bake for 10-14 minutes or until golden and crisp.

Cool on wire racks. Store in airtight container.

Makes about 4 dozen crisps.