April 18, 2019

Recipe Corner: Recipes for the holidays

By Ginger Isham

Below are recipes that can be made with little effort during this busy Christmas season. Merry Christmas and Happy New Year!


Hot bean dip

4 cups kidney beans or pinto beans (drained, save 1/3 cup of bean liquid)

1/4 cup olive oil

1 cup grated low-fat, cheddar cheese

1 tablespoon minced onion

1 tablespoon chili powder

1/4 teaspoon paprika

Combine beans, oil and bean liquid in microwaveable bowl. Cover and microwave 4 minutes. Mash with potato masher. Stir in rest of ingredients and microwave until cheese melts. Serve hot or warm with salt-free corn chips or crisp veggies.


Broccoli, cheese and rice cups

1 cup white or brown minute rice, uncooked

1 cup chicken broth, low sodium

1 1/2 cups frozen chopped broccoli, thaw and drain

2/3 cup shredded Mozzarella Cheese

1/4 cup ranch dressing, light or reduced fat

2 eggs

Prepare rice as directed using chicken broth in place of water. Cool slightly in bowl. Stir in remaining ingredients. Spoon mixture evenly into 8 greased muffin cups. Bake in 350-degree oven for 20-25 minutes until lightly browned.


Walnut mincemeat pie

2 eggs

1 cup sugar (3/4 will work too)

2 tablespoons flour

pinch of salt

2 cups prepared mincemeat

1/2 cup chopped walnuts

1/4 cup butter, melted

1 unbaked 9-inch pie shell

In a bowl, beat eggs lightly, gradually add sugar, flour and salt. Stir in rest of ingredients and pour into pie shell. Bake at 400 degrees for 15 minutes, reduce oven to 325 degrees and continue to bake 35-40 minutes. Cool and store in frig.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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