Interesting Christmas Celebrations

[Jerry D]

SPAIN
"Feliz Navidad"

In Spain, the Christmas holiday season is full of the usual Christmas festivities, but there is one tradition, not at all common elsewhere. Named "Hogueras" (bonfires), this tradition originated long before Christmas itself. It is the observance of the winter solstice, the shortest day of the year and the beginning of winter. It is characterized by people jumping over fires as a symbolic protection against illness. This fire-jumping can be seen primarily in Granada and Jaen.

The more common traditions include incredibly elaborate "Nacimiento" (nativity scenes), Christmas trees, and remarkable Christmas markets scattered among villages and cities with piles of fruits, flowers, marzipan and other sweets, candles, decorations and hand-made Christmas gifts. Often, as the Christmas Eve stars appear in the heavens, tiny oil lamps are lighted, warming village windows. The crowds at the Christmas market thin as shoppers return to prepare for the coming meal. The Christmas Eve gaiety is interrupted at midnight be the ringing of bells calling the families to "La Misa Del Gallo" (The Mass of the Rooster). The most beautiful of these candlelight services is held at the monastery of Montserrat, high in the mountain near Barcelona, which is highlighted by a boy's choir describes as performing the Mass in "one pure voice."

Christmas dinner is never eaten until after midnight. It is a family feast, and often highlighted with "Pavo Trufado de Navidad" (Christmas turkey with truffles; truffles are a mushroom-like delicacy found underground). After the meal, family members gather around the Christmas tree and sing Christmas carols and hymns of Christendom. The rejoicing continues through the wee hours of the morning. An old Spanish verse says...

"Esta noche es Noche-Buena, Y no es noche de dormir"

(This is the goodnight, therefore it is not meant for sleep.)

Christmas Day is spent at church, at feasts and in more merry-making. A custom peculiar to Spain is that of "swinging." Sings are set up throughout the courtyards and young people swing to the accompaniment of songs and laughter.

It is not Santa who comes to Spain bearing gifts, but the Three Wise Men. The Spanish Christmas continues for a few weeks after Dec. 25th. On the Eve of Epiphany, January 5th, children place their shoes on the doorstep, and in the secret of the night, the Three Wise Men pass leaving gifts. January 6th, Epiphany is heralded with parades in various cities where candy and cakes are distributed to throngs of children.

OF SPECIAL NOTE...

The three Wise men are seen everywhere in Spain at Christmas, visiting hospitals, orphanages, etc. The men who dress up in various "Wise men" garments are from all walks of life. The legend tells of the three Wise men traveling through the country on their way to Bethlehem. To properly receive them, the children fill their shoes with straw on Epiphany Eve. For their efforts, they find their shoes filled with presents the following (Epiphany) morning. Spanish children have a great fondness for the three Wise men, especially Balthazar.

TRADITIONAL DISHES FROM SPAIN

Pavo Trufado de Navidad (Christmas Turkey with Truffles)

1 turkey of 4 kg.
? kg. minced lean pork
1 kg. minced veal
Salt and ground black pepper
1 glass of brandy
1 large glass of dry oloroso sherry
3 tins (of 90g) truffles (mushrooms)
150 g "jamon serrano"
200 g belly of pork in rashers
6 eggs

For garnish...
Apple puree, Plums, Pineapple, oranges and maraschino cherries

For the stock..

Carcass and giblets of the turkey
? kg carrots
? kg leeks
? kg onions
1 stick of celery
1 bottle of dry sherry
2 ham bones
36 g gelatin
Eggshells

Place the turkey upside down, cut the skin along the backbone, and using the fingers, ease away the skin in one piece, first on one side of the backbone and then on the other. It is elastic and should come away easily.

Keep the breasts apart, making fillets of the thickest parts and cutting into strips. Remove the meat from the legs and wings, etc., and mince it with the pork and veal, putting it all into a bowl. Season with salt and ground black pepper, sprinkle with the brandy and sherry, add the chopped truffles and their juice, and the ham and belly of pork in strips. Leave to marinate for 4 hours, together with the beaten eggs.

Remove the sliced truffles and the strips of ham and belly of pork, and reserve. Then knead together the filling thoroughly by hand.

Now spread out the skin of the turkey on the working surface and lay the fillets on top like the pages of a book. Cover the breasts with a layer of the minced meat and then with one of ham and belly of pork strips, breasts and slices of truffle, repeating the operation until the ingredients are used up. Using a stout needle, sew together the edges of the skin and also the holes made by the wings and legs.

Place the sew-up skin with its filling on a white napkin, roll it around and sew with large stitches, then tie it into a roll with uncolored string.

Put the roll into a large saucepan, together with the cut up carcass and cut up vegetables and pour over this the bottle of dry sherry. Add the ham bones, the gelatin and a few egg shells. Cover with 3 liters of cold water and boil briskly for 3 hours (1 ? hours each side), seasoning with salt and ground pepper. Make sure that it is evenly cooked, then remove the roll and leave it on a dish to drain and cool.

Remove the cloth in which it is wrapped, wring out the juice into the cooking liquid, rinse out the cloth and again wrap up the roll without sewing. Put it on a dish, place a chopping board on top, and on top of this a weight of 3 or 4 kg. Press for 12 hours and then put into the refrigerator.

Boil the cooking liquid without a lid, reducing it to 1 liter if converting it into a jelly. If strained, this makes a magnificent soup or consomme. If required thicker, add three or four leave of gelatin. Cut the roll into slices 1 cm. thick. Serve with puree of apples and plums and decorate with slices of fresh pineapples and orange and with maraschino cherries.

CARAMEL CUSTARD

8 egg yolks
A few drops of vanilla essence
1 pint milk
2 tbls. syrup
4 oz. sugar

Heat 3 tbls. sugar with ? tbls. water until it is of a brown caramel consistency. Pour into an oven-proof dish or little individual dishes, which have previously been dipped into cold water and not dried (this prevents sticking). Make a custard by beating the yolks well, adding the milk and flavoring and pour into the caramel-lined dish or dishes and bake for about 20 minutes. Cool, turn out and keep in cool place until served.

[Jerry D]

ENGLAND
"Merry Christmas"

Christmas is Britain's most popular holiday and is characterised by traditions which date back hundreds of years. Many Christmas customs which originated in Britain have been adopted in the United States.

The first ever Christmas card was posted in England in the 1840s, and the practice soon became an established part of the build-up to Christmas. Over a billion Christmas cards are now sent every year in the United Kingdom, many of them sold in aid of charities.

Christmas decorations in general have even earlier origins. Holly, ivy and mistletoe are associated with rituals going back beyond the Dark Ages. (The custom of kissing beneath a sprig of mistletoe is derived from an ancient pagan tradition.) The Christmas tree was popularised by Prince Albert, husband of Queen Victoria, who introduced one to the Royal Household in 1840. Since 1947, the country of Norway has presented Britain annually with a large Christmas tree which stands in Trafalgar Square in commemoration of Anglo-Norwegian cooperation during the Second World War.

Popular among children at Christmas time are pantomimes: song and dance dramatisations of well-known fairy tales which encourage audience participation.

Carols are often sung on Christmas Eve by groups of singers to their neighbours, and children hang a stocking on the fireplace or at the foot of their bed for Santa Claus (also named Father Christmas) to fill. Presents for the family are placed beneath the Christmas tree.

Christmas Day sees the opening of presents and many families attend Christmas services at church. Christmas dinner consists traditionally of a roast turkey, goose or chicken with stuffing and roast potatoes. This is followed by mince pies and Christmas pudding flaming with brandy, which might contain coins or lucky charms for children. (The pudding is usually prepared weeks beforehand and is customarily stirred by each member of the family as a wish is made.) Later in the day, a Christmas cake may be served - a rich baked fruit cake with marzipan, icing and sugar frosting.

The pulling of Christmas crackers often accompanies food on Christmas Day. Invented by a London baker in 1846, a cracker is a brightly coloured paper tube, twisted at both ends, which contains a party hat, riddle and toy or other trinket. When it is pulled by two people it gives out a crack as its contents are dispersed.

Another traditional feature of Christmas afternoon is the Queen's Christmas Message to the nation, broadcast on radio and television.

The day after Christmas is known in Britain as Boxing Day, which takes its name from a former custom of giving a Christmas Box - a gift of money or food inside a box - to the deliverymen and tradespeople who called regularly during the year. This tradition survives in the custom of tipping the milkman, postman, dustmen and other callers of good service at Christmas time.

Of Special Note...

MISTLETOE, considered sacred by the British Druids, was believed to have many miraculous powers. Among the Romans, it was symbol of peace, and, it was said that when enemies met under it, they discarded their arms and declared a truce. From this comes our custom of kissing under the mistletoe. England was the first country to use it during the Christmas season.

Traditional Recipes From ENGLAND

Trifle: The Great British Pudding
(Olde English Trifle)

Serves 6
1 pint milk
1/2 vanilla pod
2 eggs, plus 2 egg yolks
2 tbsp. caster (fine) sugar
1 Victoria sandwich cake (see recipe)
6 oz. raspberry or strawberry jam
4 oz. medium sherry
10 oz. Devonshire Cream
1 1/2 oz. flaked almonds, toasted and
2 oz. glaze cherries to decorate.

Scald the milk with the vanilla pod. Cover the pan and leave to infuse for 20 minutes. Beat together the eggs, egg yolks and sugar and strain on the milk. Cook over a gentle heat, without boiling, stirring all the time until the custard thickens slightly. Pour into a bowl; lightly sprinkle the surface with sugar and cool.

Spread the sponge cake with jam, cut up and place in a 3 1/2 pint shallow serving dish with the macaroons. Spoon over the sherry and leave for 2 hours. Pour over the cold custard.

Whip the cream until softly stiff. Top the custard with half the fresh cream. Pour the remaining cream on top and decorate with the almonds and cherries.

Christmas Pudding

This dates back to the late 19th century. Although Christmas puddings should be made well in advance, it is possible to make this pudding on Christmas Eve with very successful results.

8 oz currants
8 oz. sultanas
8 oz. stoned raisins
8 oz. Barbados sugar
4 oz. grated beef suet
4 oz. fresh breadcrumbs
4 oz. ground almonds
4 oz. blanched almonds, chopped
4 oz. mixed candied peel
6 oz. cooking apple, peeled and finely chopped
8 oz. plain flour
Finely grated rind of 1 lemon
Finely grated rind of 1 orange
2 tbsp. lemon juice
3 fl. oz. stout
4 eggs, beaten
1/2 oz. ground mixed spice
1/4 tsp. grated nutmeg
1/4 tsp. ground cinnamon
Pinch of salt
5 tbsp. brandy

Mix all the ingredients together in a large bowl with 2 tbsp. of the brandy. Pour the mixture into a greased 3 1/2 pint pudding basin and cover with a double layer of greased, greaseproof paper or aluminum foil--pleated in the middle to allow for expansion. Tie string under the rim and across the top to make a handle. Place a trivet in the base of a large saucepan. Lower the pudding into the saucepan and fill with enough boiling water to come two-thirds of the way up the sides of the basin. Pour in more boiling water if necessary.

When the Pudding is cooked, pour the remaining brandy over the surface and re-cover. To reheat, boil gently for 3-4 hours.

To serve, decorate with a sprig of holly and flamb? at the table with warmed brandy, if desired. Can also be served with Brandy Butter or delicious Devonshire Cream.

Victoria Sandwich Cake

6 oz butter
6 oz. caster (fine) sugar
3 eggs beaten
6 oz. self-raising flour
2 tbsp. jam
Caster (fine) sugar to dredge

Butter two 7-inch sandwich tins and line the base of each with a round of buttered greaseproof paper.

Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time, beating well after each addition. Fold in half the flour, using a metal spoon, then fold in the rest

Place half the mixture in each tin and level with a knife. Bake in the oven at 375 degrees for about 20 minutes, until they are well risen, firm to the touch, and beginning to shrink away from the sides of the tins. Turn out and cool on a wire rack.

[Jerry D]

AUSTRIA
"Frohliche Weihnachton"

Christmas is undoubtedly the most important holiday in Austria. As in other European nations, December 6th is the day Saint Nicholas, the giver of gifts, makes his rounds. Arrayed in a glittering Bishops robe and accompanied by his devilish assistant, Knecht Rupnecht, he can occasionally be seen roaming the streets giving sweets and apples to good children while his companion playfully beckons "little sinners" to feel the string of his golden rod.

On December 24th, when the city is frantic with last minute shoppers, the countryside is a refuge for quiet traditions. Farmers chalk the initials of the Three Wise Men on the archway of the stable door; C for Caspar, M for Melchoir, and B for Balthazar, to protect the heard from sickness in the coming year. Christmas trees are lit on this day and in many villages "shelter-seekers" plod through deep snow from farm to farm re-enacting the plight of Mary and Joseph as they sought shelter on the eve of Christ's birth.

In the snow-covered Alps, families descend from their mountain homes to the valley below, illuminating the night with torches held high to light their way in the darkness. Carolers gather in church towers and village squares to guide the people to Christmas services with their melodies. All shops, theaters and concert halls close their doors for this is an evening spent with only with family.

Following church services, families return home for their more intimate celebrating. First Christmas Eve dinner is served, often with "Gebackener Karpfen" (fried carp) as the main course. Dessert may be chocolate and apricot cake called "Sachertorte" and Austrian Christmas cookies called "Weihnachtsbaeckerei" (yes, this is the actual spelling).

After the meal, the ringing of a bell signals the opening of a door long locked against the anxious eyes of the little ones. For the first time the children are permitted to witness the Christmas tree glistening with lights and colored ornaments, gold and silver garlands, candies and cookies. Beneath the tree is usually arranged an elaborate manger scene. Almost every family owns hand- carved manger figures handed down from generation to generation.

Father opens the Bible and reads of the "Kristkindl," Christ Child. Then all sing traditional Christmas carols such as "Silent Night" and "O'Tannenbaum." After this the presents are distributed and opened.

In Austria, there is no Santa Claus. Children are taught that their presents have been brought by the "Kristkindl," a golden-haired baby with wings, who symbolizes the new born Christ. The story tells how the Christ child comes down from heaven on Christmas Eve and, with his band of angels, decorates and distributes trees.

OF SPECIAL NOTE...

Advent wreaths are made of various types of Christmas greenery used with a combination of other decorations. The wreath is then suspended by ribbon on a decorative, colorful stand. Four candles, representing the four Sundays before Christmas, ar attached to the wreath. The first candle only is lit on the first Sunday, the second candle is lit on the second Sunday, and so on; all four candles are lit on Christmas day.

TRADITIONAL DISHES FROM AUSTRIA

Gebackener Karpfen (Fried Carp)

3 - 3 ? lb.s carp fillet
Salt
Flour
Bread crumbs
2 eggs, beaten
? lb. shortening (not butter)
1 lemon, sliced

Wash fish fillet and cut into serving slices. Sprinkle with sale and let stand for 1 hour. Put bread crumbs, flour, and beaten eggs in three separate dishes. Roll each slice of fish first in flour, then eggs, then bread crumbs. Fry slices on both sides in shortening until golden brown. Arrange slices on a hot platter and garnish with lemon.

Sachertorte (Chocolate and Apricot Cake)

1 cup butter
8 egg yolks
6 oz. cooking chocolate
1 cup confectioner's sugar
Vanilla
10 egg whites
1 cup flour
4 tablespoons apricot jam

Cream butter. Melt chocolate in a double boiler. Add gradually to creamed butter melted chocolate, sugar , and the egg yolks, one by one, stirring constantly. Add flour and a dash of vanilla and beat well. Beat egg whites until stiff and fold into batter. Pour mixture into a well-greased 10-inch mold. Bake at 300 degrees F. for about 1 hour. Let cool and turn out of mold. Split and spread heated and slightly diluted apricot jam over the lower half of the cake. Replace top and brush with apricot jam and cover with chocolate frosting. (Recipe below.)

Chocolate Frosting

1 cup sugar
7 ox. cooking chocolate
1 cup water

Boil sugar and water until sugar is completely dissolved. Melt the chocolate separately in a double boiler. Add sugar syrup gradually to chocolate, stirring constantly. When cooled, frost the cake.

Weihnachtsbaeckerei (Christmas cookies)

4 ? cups flour
1 ? cups sugar
Pinch of salt
1/4 cup milk
1 egg yolk
5 eggs
3 tsp. baking powder
1 ? tsp. vanilla
1 ? cups butter

Sift flour, baking powder, and salt onto a board. Cream butter and sugar. Add eggs, vanilla, and milk to butter and sugar. Mix lightly. Pour the moist ingredients into a depression in the flour and work ingredients into a dough with a knife. Divide the dough into 4 parts. Roll out and cut into desired shapes with cookie cutter. Place on a greased baking sheet and brush with egg yolk.

Bake in a moderate oven, at 300-350, until golden brown

[Jerry D]

GERMANY
"Froehliche Weihnachten"

According to legend, on Christmas Eve in Germany rivers turn to wine, animals speak to each other, tree blossoms bear fruit, mountains open up to reveal precious gems, and church bells can be heard ringing from the bottom of the sea. Of course, only the pure in heart can witness this Christmas magic. All others must content themselves with traditional German celebrating, of which there is plenty. As a matter of fact, there is so much celebrating that is has to begin on December 6th, St. Nicholas Day.

As in many other European countries, on the eve of Dec. 6th children place a shoe or boot by the fireplace. During the night, St. Nicholas, the patron saint of children, hops from house to house carrying a book of sins in which all of the misdeeds of the children are written. If they have been good, he fills the shoe or boot with delicious holiday edibles. If they have not been good, their shoe is filled with twigs.

December 21st, supposedly the shortest day (longest night) of the year, is dubbed St. Thomas Day. In parts of the Sauerland, whoever wakes up late or arrives late to work on that day is issued the title "Thomas Donkey." They are given a cardboard donkey and are the subject of numerous jokes throughout the day. But this gentle abuse ends deliciously with round, iced currant buns called "Thomasplitzchen."

This is all preliminary to the excitement of Christmas Eve. Prior to the evening feast, is the presentation of the tree. The Christmas tree, as we know it, originated in Germany. It has a mysterious magic for the young because they are not allowed to see it until Christmas Eve. While the children are occupied with another room (usually by Father) Mother brings out the Christmas tree and decorates it with apples, candy, nuts, cookies, cars, trains, angels, tinsel, family treasures and candles or lights. The presents are placed under the tree. Somewhere, close to the bright display are laid brilliantly decorated plates for each family member, loaded with fruits, nuts, marzipan, chocolate and biscuits. When all is ready a bell is rung as a signal for the children to enter this Christmas fantasy room. Carols are sung, sometimes sparklers are lit, the Christmas story is read and gifts are opened.

"Dickbauch" means "fat stomach" and is a name given to the Christmas Eve because of the tradition that those who do not eat well on Christmas Eve will be haunted by demons during the night. So the opportunity is given to enjoy dishes such as suckling pig, "reisbrei" (a sweet cinnamon), white sausage, macaroni salad, and many regional dishes.

Christmas Day brings with it a banquet of plump roast goose, "Christstollen" (long loaves of bread bursting with nuts, raisins, citron and dried fruit), "Lebkuchen" (spice bars), marzipan, and "Dresden Stollen" ( a moist, heavy bread filled with fruit).

Of Special Note...

The custom of trimming and lighting a Christmas tree had its origin in pre-Christian Germany, the tree symbolizing the Garden of Eden. It was called the "Paradise Baum," or tree of Paradise. Gradually, the custom of decorating the tree with cookies, fruit and eventually candles evolved. Other countries soon adapted the custom. Charles Dickens called it "The Pretty German Toy."

RECIPES...

Reisbrei (Rice Porridge)

? converted rice
1 quart milk
Pinch of salt
4 tbls. sugar
1 tbl. butter
? cup raisins, optional

Cook rice in milk with salt and butter, very slowly until kernels are tender but have not lost their shape. If you have patience, do this in the top of a double broiler. It will take 1 ? to 2 hours but will be worth it. The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins--if you are using them. This may be served hot or cold.

Lebkuchen (Spice Bars)

2 cups honey
5 ? cups flour
? cup grated unblanched almonds
1 tsp. cinnamon
? tsp. powdered cloves
? cup mixed candied fruits (orange, lemon and citron peel)
? tsp. baking powder
Egg White Icing (see recipe below)

Heat honey until thin; do not boil. Mix in all other ingredients except icing. Turn onto floured board and knead until smooth, adding a little flour if necessary. Roll with a floured rolling pin to ?" thickness. Grease and flour a baking sheet and lay rolled dough on it. Bake in pre-heated 350 degrees oven about 20 minutes. Spread with icing while hot; cool before cutting into rectangles.

Egg White Icing

2 egg whites
1 ? cups confectioner's sugar, shifted
1 tbl. lemon juice

Whip egg whites until they stand in stiff peaks. Add sugar and lemon and juice and continue beating until thick and glossy. Spread on cake or cookies with a spatula.

[Jerry D]

ITALY
"Buon Natale"

Christmas, as it is celebrated in Italy, has two origins: the familiar traditions of Christianity blended with the pagan traditions predating the Christmas era. The greatest feast of the ancient Roman Empire, "Saturnalia" (a winter solstice celebration), just happens to coincide with the Christmas celebrations of the Advent. Consequently, Christmas fairs, merry-making and torch processions, honor not only the birth of Christ, but also the birth of the "Unconquered Sun." "Natale," the Italian word for Christmas, is literally the translation for "birthday."

A delightful, but rapidly disappearing tradition in Italy, is the ushering in of the coming festivities by the "Piferari" or fifers. They descend from the mountains of the Abruzzo and Latium playing inviting and characteristic tunes on their bagpipes, filling the air with anticipation for the joyous celebration to come.

Christmas Eve is a time for viewing Italy's artistic and elaborate manger scenes or Cribs. They consist of figurines, in clay or plaster , of the infant Jesus, Mary and Joseph. An ox and ass are nearby because legend has it that they warmed the child with their breath. It is around this basic focal point that individual artisans create their own intricate landscapes. There may be grottoes, small trees, lakes, rivers, the lights of "Bethlehem" in the background, angels hung from wires, and occasionally, even local heroes. The most beautiful Cribs are set up in churches. There is often a contest between churches of the same town for the best Crib. People go from church to church to view and compare the Cribs and displays.

Another tradition is the burning of the Yule log, which must stay alight until New Year's Day. This, again, is an example of pagan and Christian blending. The pagan belief explains the purifying and revitalizing power of fire, and that with the burning log, the old year and its evils are destroyed. Christian legend tells how the Virgin Mary enters the homes of the humble at midnight while the people are away at Midnight Mass and warms her newborn child before the blazing log.

Amidst the general merrymaking and religious observance of Christmas Eve, Christmas tapers (long slender candles) are lighted and a Christmas banquet is spread. In some places, Christmas Eve dinner consists largely of fish. There may be as many as 10 t 20 fish dishes prepared. In Rome, the traditional dish of Christmas Eve is "Capitone," a big female eel, roasted, baked or fried. North of Rome a traditional dish may be pork, sausage packed in a pig's leg, smothered in lentils, or turkey stuffed with chestnuts.

Common throughout Italy are the Christmas sweets: "panettone" (cake filled with candied fruit), "torrone" (nougat) and "panforte" (gingerbread) made with hazelnuts, honey and almonds. All Christmas sweets, as a rule, contain nuts and almonds. Peasant folklore theorizes that to eat nuts favors the fertility of the earth and aids in the increase of flocks and family. In ancient Rome, honey was offered at this time of year so that the new year might be sweet.

Of Special Note...

On Christmas Eve, Italian children set out their shoes for the female Santa Claus, La Befana, to fill with gifts of all kinds like toys, candies and fruit. If the children were good, their shoes would be filled on Christmas morning. If they were bad, they would find their shoes filled with coal. La Befan is the best-known legend in Italy.

Traditional Dishes From Italy...

SPUMETTI (Chocolate-Hazelnut Meringues)

1 lb. hazelnut meats, coarsely chopped
1 lb. confectioner's sugar
1 oz. cocoa (2tbls.)
2 tsps. cinnamon
5-6 egg whites

Preheat oven to 325 F. Cut baking pan liner paper or brown paper to fit 2 baking sheets and grease lightly. Put hazelnuts, confectioner's sugar, cocoa, and cinnamon in a large bowl; add egg whites and mix well until mixture is well blended--about 5 minutes. Wet hands with water and break off small pieces of mixture (about 1 tbl.) and shape into round balls. Place on baking sheets, 1 inch apart, and bake for approximately 30 minutes. Makes approx. 3 ? dozen.

"ZUCCHINE IN AGRODOLCE"
(Sweet and Sour Zucchini)

3 tbls. olive oil
4 med. zucchini, thinly sliced
2 cloves garlic, crushed
1 tbl. vinegar
? cup water
Salt and pepper
3 tbls. pine nuts

In a large skillet, heat oil and saut? garlic for 2 minutes. Add zucchini and saut? on both sides until golden. Sprinkle with pine nuts, raisins, and salt and pepper to taste and simmer for 3 minutes. Mix vinegar with water and pour into skillet; cover and simmer slowly until zucchini is tender--about 10 minutes. Discard garlic; cool and serve at room temperature.

"STRUFFOLI"
(Honey Balls)

2 cups water
1 cup margarine
4 cups sifted flour
? tsp. salt
10 large eggs
16 oz. honey
? cup pine nuts, toasted
1/3 cup candied orange peels
? cup (multicolored) cake-decorating sprinkles

Preheat oven to 350 F. Grease two baking sheets lightly. Have eggs at room temperature.

Place water, margarine, and salt in a saucepan and bring to broil. Remove from range and cool for 3 minutes. Stir in flour and mix well. Return to heat and cook, stirring constantly, until mixture forms a ball and leaves sides of pan--about 1 minute. Remove from range and cool for 5 minutes. Add eggs to mixture, one at a time, beating hard for approximately 1 minute after each addition. Fill pastry bag with batter and pipe small rounds (the size of marbles) 1 inch apart onto baking sheets. (Or you can drop by half teaspoons onto baking sheets.) Bake until lightly browned--about 25 minutes. Remove from oven and cool on wire racks.

In a saucepan, heat honey until it comes to rolling boil. Boil for 5 minutes, being careful not to let it boil over. Dip puffs, approximately 12 at a time, into honey and roll around to coat evenly. Remove with slotted spoon onto a plate. Continue until all puffs are dipped. Wet hands with cold water and stick puffs together forming wreath rings, pyramids, or dome shapes. Decorate with toasted pine nuts, candied orange peel, and cake-decorating sprinkles.

[Jerry D]

POLAND
"Wesolych Swiat"
(Season's Greetings)

Poland is a land of intriguing traditions traditions and legends. So important is the first star of the night that Christmas Eve has been given the affectionate name of "little star" or "Gwiazdka," in remembrance of the star of Bethlehem. On that night, all watch the sky anxiously, hoping to be the first to cry out, "The star!' The moment the star appears, everyone exchanges greetings and good wishes. Families unite for the most carefully planned meal of the year, "Wigilia," Christmas supper. According to tradition, bits of hay have been spread beneath the table cloth as a reminder that Christ was born in a manger. An even number of people must be seated around the table or tradition states someone might die in the coming year.

Although "Wigilia" is a family feast, it's considered back luck to entertain a guest on this sacred night. In some places an empty place setting is left at the table in case a stranger should happen arrive.

Traditionally, there is no meat served during "Wigilia." Still, the meal is plentiful and luxurious. It begins with the breaking of the "Oplatek," a semi-transparent wafer of unleavened dough, stamped with scenes of the nativity. Everyone at the table breaks off a piece and eats it as a symbol of their unity with Christ. Custom prescribes that the number of dishes in the meal be odd, 9 or 11. An even number would eliminate any hope of an increase in wealth, children or anything desirable.

Though the dishes vary between regions, certain items are found almost everywhere. Poppy seed cake, beet soup, prune dumplings and noodles with poppy seed are universally Polish.

After supper, family and guests stay at the table until, at a signal from the host, they all rise in unison and leave. This is the result of an old belief that the first to rise will die before the next Christmas Eve. In some villages the peasants save the crumbs from this festive meal so they can sow them in the Spring. They are said to give medicinal power to the grasses upon which they are sprinkled.

The remainder of the evening is given to stories and songs around the Christmas tree. It is decorated with nuts, apples and ornaments made from eggshells, colored paper, straw, and painted. Christmas gifts are tucked below the tree. In some places, children are taught that "The Little Star" brings the gifts. As presents are wrapped, a rollers may float from house to house, receiving treats from tree and table. At midnight, the little ones are put to bed and the elders attend "Pasterka," or Shepherd's Mass.

Traditional Dishes From Poland...

Uszka Z Grzybami
(Mushroom pockets)

1/2 tsp. salt
1/2 cup cold water
1 egg, beaten
2 cups sifted flour

Make dough of the above ingredients and roll out on floured board. Cut into 3-inch squares. Place a teaspoon of stuffing (see recipe) on squares.

Fold diagonally into triangles. Press edges together. Fold triangle once more to form a "sow's ear" and press edges together. Drop into salted boiling water. Cook for 10 minutes or until pockets float on top of water.

Stuffing Mix

1 med. onion, chopped
2 tbls. butter
Salt and pepper

Mushrooms, cooked and chopped, which have been removed from vegetables broth in recipe above. Brown chopped onions in butter. Add breadcrumbs and fry for 2 minutes. Season to taste and mix with chopped mushrooms.

KLUSKI Z MAKIEM
(Noodles with Poppy Seeds)

3 tbls. poppy seeds
3 tbls. sugar
1 package wide noodles
2 tbls. butter

Scald poppy seeds with boiling water and soak for 3 hours. Drain. Force through food grinder and mix with sugar. Cook noodles in lightly salted water. Drain and rinse with cold water. Place in baking dish and heat in oven for several minutes. Mix with butter and poppy seeds and server hot.

"JESIOTR PIECZONY"
(Sturgeon baked in sour cream.)

3 lbs. sturgeon
Flour
Dill and chopped parsley
2 eggs, beaten
Breadcrumbs
1/4 lb. butter
Salt and pepper
2 tbls. bouillon
1 cup sour cream

Cut fish into serving portions and sprinkle with salt and pepper. Roll slices in flour, dip in
beaten egg, and coat with breadcrumbs. Fry in butter until nicely browned on both sides. place fish in baking dish. Sprinkle with dill and chopped parsley.

Add 2 tbls. of bouillon and 2 tbls. of flour to left-over butter in frying pan. Stir well. Bring to
boil over low flame. Remove from fire and add sour cream. Stir thoroughly. Pour mixture over fish and bake in moderate oven for 10-15 minutes.

[Jerry D]

United States of America
Merry Christmas!

History books refer to the United States as "the melting pot" where all nations and traditions blend together. Indeed, our Christmas celebrations would indicate just that. We have carols from England and Australia and trees from Germany. Santa Claus, or St. Nick. in a red suit originated in Scandinavia and his arrival through the chimney to fill stockings is reminiscent of the Netherlands. His sleigh drawn by reindeer began in Switzerland, and our parades may be a carry-over from Latin processions. Of course the traditional feasting is typical of all nations. We, in turn, have fattened up the jolly old man in the red suit and blended all the traditions until he comes down the chimney on Christmas Eve, leaves gifts and stockings filled with treats and departs in a sleigh drawn by eight tiny reindeer. The media has helped to make this a universal Christmas image. Yet each regions of the U.S. has its own peculiarity.

From ancient times, American Indians have held religious dances to coincide with the winter solstice. Franciscan monks succeeded in bringing this Indian celebration and the Christmas Holy Day together. Thirty-five miles south of Santa Fe, in the San Felipe Pueblo, is held perhaps one of the most unique Christmas Eve dances. Shortly after the priest has delivered his Christmas Eve sermon and departed, birdcalls burst from the loft (sounds produced by blowing into a shallow dish of water through a split, perforated hollow reed). An insistent drum takes over and dancers move into the blazing light of the altar. Dressed in masks, animal skins, feathers, coral, shells, turquoise and head dresses with real antlers, they perform the deer, turtle, eagle and buffalo dances. Women carry a sprig of HAKAK, the sacred spruce tree, which represents eternal life and which they believed helped to create mankind.

From the Appalachian mountains came one of today's most popular Christmas songs, "The Twelve Days of Christmas." This was originally a "counting song" of magical or pagan origin, and no one seems to know what it originally meant. However, today it has become the theme of many Christmas cards and displays.

Downtown shopping centers in Hawaii display Santa's helpers as "menehunes," the legendary little people who are supposed to have been the first inhabitants of Hawaii before the Polynesians seized the islands. Palm trees are strung with decorate delights and fragrant flowers are hung in leis around the indoor Christmas tree.

Pennsylvania's Moravian population embrace Christmas with a "Love-Fest." These are musical services in which the congregation partakes of simple food while the choir sings appropriate hymns and anthems. Usually, the congregation must be served sweet buns and coffee in the time it takes to sing three hymns. Candles are distributed, made of beeswax (for until the 15th century, it was believed bees were made in Paradise), and as the final anthem is sung, all raise their lighted candles to "Praise to Our Heavenly King."

The greatest variety in the traditions, however, comes in the taste of Christmas feast:

* New England has Lumberjack Pie ( a mashed potato crust, filled with meats, onion and cinnamon.)
* Pennsylvania Dutch serve Sand Tarts (thing, crisp sugar cookies)
* North Carolina features Moravian Love-Feast Buns (faintly sweet bread of flour and mashed potatoes.)
* Baltimore serves Sauerkraut with their Turkey (which includes apples, onions and carrots.)
* Virginia gives us oyster and ham pie.
* Southern states have Hominy Grits Souffl? and Whiskey Cake (with one cup of 100-proof whiskey.)
* Louisiana's treat is Creole Gumbo. It can include ham, veal, chicken, shrimp, oysters and crabmeat.
* New Mexico has the Empanaditas--little beef pies with applesauce pine nuts and raisins.
* Hawaii blesses us with Turkey Teriyaki marinated and cooked over an outdoor pit.

Whatever the region, Christmas is one of the most celebrated and enjoyed holidays in the nation.

TRADITIONAL DISHES FROM USA

Most American families have the traditional stuffed turkey, mashed potatoes & gravy, pumpkin pie, and more for Thanksgiving and Christmas. Here are some more unique holiday treats.

TURKEY DINNER

Follow these 10 easy steps to create a picture-perfect turkey:

1. If turkey is frozen, thaw in the refrigerator or cold water. When ready to cook, remove the wrapper. Preheat the oven to 325 degrees F.
2. Remove the neck from the body cavity and the giblets from the neck cavity. Drain the juices and blot the cavities with paper towels.
3. Just before roasting, stuff the neck and body cavities lightly, if desired.Turn the wings back to hold the neck skin in place. Return legs to tucked position, if untucked. No trussing is necessary.
4. Place the turkey, breast side up, on a flat rack in an open roasting pan about 2 inches deep.
5. Insert an oven-safe meat thermometer deep into the lower part of the thigh next to the body, not touching the bone.
6. Brush the skin with vegetable oil to prevent skin from drying. Further basting is unnecessary.
7. Wash preparation utensils, work surfaces and hands in hot, soapy water following contact with uncooked turkey and juices.
8. Roast at 325 degrees F. For approximate cooking times, see roasting time schedule. When the skin is light golden, about 2/3 done, shield the breast loosely with lightweight foil to prevent overcooking.
9. Check for doneness 1/2 hour before turkey is expected to be done.Turkey is fully cooked when the thigh's internal temperature is 180 degrees F.The thickest part of breast should read 170 degrees F and the center of the stuffing should be 160 degrees F.
10. When done, let the turkey stand for 15 to 20 minutes before carving.

TURKEY TERIYAKI (Hawaiian Treat)

10-14 lb. turkey, sliced and chunked

Marinade recipe:

2 cups soy sauce
1 1/4 cups brown sugar
1/4 cup sake or sherry
1 tbl. fresh ginger, grated
2 cloves garlic, minced
4 tbls. vegetable oil

Mix marinade ingredients in large container. Add turkey, making sure it is completely coated. Leave in marinade for 20 minutes or longer. Cook over open fire.

OYSTER AND HAM "PIE"

1 pint fresh oysters with liquid
1 chopped onion
1/2 cup flour
1/2 cup butter
1/2 cup milk
1/2 cup white wine
1/4 cup chopped cooked ham, preferably cured
2 cups green peas or 1 package frozen
Turn oven to 400f.

Separate oysters from liquid, and reserve both. Saut? chopped onion in 2 tbls. butter until golden. Remove onion and reserve. Adding remaining butter, melt; then add flour gradually, blending well. Let cool. Stir milk gradually into butt-flour mixture, then simmer, stirring constantly.

Add wine and oyster liquid. This will make a very thick white sauce. Do not thin. Dish can be prepared to this point, then refrigerated until time of final cooking. Add oysters, cooked onion, ham, and peas to wine-oyster liquid mixture and turn into ovenware pot or dish.

Put in preheated 400f. oven and cook 15 minutes, or until peas are just done. Serve with tiny biscuits. If pie crust is added, bake until crust is golden.

MORAVIAN LOVE-FEAST BUNS

1 cake yeast
1/4 cup tepid water
1 cup sugar
1 egg, beaten
1/4 cup soft butter
1 tsp. salt
1/4 cup warm mashed potatoes
2 cups or more lukewarm water
Melted butter or cream for glazing

Dissolve yeast in 1/4 cup warm water. Add sugar to beaten egg, then softened butter, salt, warm mashed potatoes, and yeast mixture. Add alternately flour and warm water to make soft but firm dough. Knead until smooth on lightly floured board or in hands.

Cover with clean, warm cloth and set in warm place to rise until double in bulk. When dough has risen, punch down and make into buns 3" to 4" in diameter. (If preferred, any other shape may be made with this dough.) Place so they do not touch on greased sheets. Cover with warm cloth and let rinse again.

Place in 400 F. oven and bake until brown, about 20 minutes. Brush with cream or melted butter just before removing from stove. Makes 18 to 20 buns.

[Jerry D]

HANUKKAH
Jewish Celebration

The history concerning Hanukkah goes back over two thousand years and involves the holy Temple of Jerusalem. It was in the Temple that the holy book of Torah was kept. The Torah contained the writings of Moses as well as the laws and customs of the Jewish faith. Over many years, the Temple was controlled by different rulers, some of whom did not respect the Jewish faith and put statues of their own gods in the Temple. Finally, after many years of war and persecution, the Jews regained control of the Temple but it was in ruins. History has it that the Jews began rebuilding the Temple of Jerusalem in 165 B.C. A legend from that time tells how the Jews found a small amount of oil to light the Temple lamp. It was believed that the oil would only last one or two days. But the oil lasted for eight days and nights. The Jews celebrated during this time and rededicated the Temple. Hanukkah dates vary between the the early month of November and during late December.

Hanukkah is also known as the "Festival of Lights" because in each synagogue, a holy lamp burns above Jewish scriptures. The light represents a symbol, being the strength of God. Hanukkah is celebrated by lighting of a candle on the Menorah (candle holder) holding nine candles. Eight candles represent the days the oil of the temple lamp lasted. The ninth candle known as Shammes , is a helping candle. The Shammus is the first candle that is lit, and used to light the rest of the candles. The candles are are lit just after the sun goes down. Families sing a Hanukkah song while watching the candles burn.

Latkes (potato pancakes) fried in oil, jelly doughnuts and many other treats fried in oil are enjoyed during Hanukkah. Families sing various songs play games in the light of the Menorah. Children add to their fun with Dreidels-- a four sided "top" that they spin meaning "A great Miracle Happened There." Like many other Jewish Holidays, Hanukkah is a special time for families to be together and celebrate the festivities of joy and thanksgiving.

LATKES RECIPE....

One of the best parts of Hanukkah is having Latkes.

3 large potatoes, grated
1small onion , grated
2 eggs well beaten
2 tablespoons flour
1 teaspoon salt
pinch of pepper
vegetable oil for frying

To makes latkes, mix the grated potatoes and onions with eggs, flour and seasonings. Then heat the oil in a large frying pan. Add the pancake batter to the oil in large spoonfuls and fry until golden brown. Turn the pancakes and fry the other side. Serve the pancakes with apple sauce and sour cream.

[Stick]

Thanks Jerry,
8:30 in the morning, September 30th and I've been up for a few hours without anything for breakfast yet. You bring on menus good for a feast and all I can find is Raisin Bran.
Tick me off Jerry. Now I gotta go kick the dog.

[Stick]

Where the heck do they keep the band-aids. Damn dog is bigger than me.