Table Of ContentC
L
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o m eto
H w
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R e cipe
C s C
f o r t h e
Holidays
From the Editors of
Candace Floyd, Anne Gillem,
Nancy S. Hughes, and Jill Melton
H
ometown Recipes for the Holidays is dedicated—with our gratitude—to the
cooks across the country who read American Profile magazine each
week. We especially salute those who are upholding food traditions of
generations past as well as starting new ones. A special thanks goes to all
those who contributed cherished recipes, sharing with us the special ways
in which they celebrate holidays.
Contents
Acknowledgments v
Icon Key vi
Introduction 1
Breakfasts
3
Appetizers and Beverages
29
Breads
63
Soups
89
Salads
105
Photographic Insert 1
Sides
125
Photographic Insert 2
Entrées
159
Desserts
207
List of Contributors 285
Recipes Index 289
Holidays Index 297
Other Books by Editors of American Profile
Credits
Cover
Copyright
About the Publisher
Ac knowl edgm ents
Like a recipe, every cookbook has many found recipients for t he a bundance of food pre -
components—as well as numerous “cooks” who pa red in our test k itchen. The elder ly, sick, or
work together to assemble the fi nished product. those who just needed a good mea l received the
Without the help of many people, Hometown Reci- food.
pes for the Holidays would not have been possible. For help with the testing of hundreds of reci-
Our thanks go to American Profile magazine’s pes, we express our gratitude to Robin Brinker,
Stephen Duggan, chief operating offi cer; Charlie Maura Dismuke, Jessica Hendry, Monica Davis,
Cox, executive editor; Steve Minucci, director of Maria Skinner, and Libby A llen. They were there
business development; and the editorial staff: Stu- for the shopping, chopping, measuring, and
art Englert, Richard McVey, and Jane Srygley. Spe- cleaning up—only to start all over again.
cial thanks to Kim Cornish, administrative The beautiful food photography is a result of
assistant for Publishing Group of America, who the talent of Karry Hosford of High Cotton Food
opened and sorted hundreds of recipe submis- Styling and Photography in Natchez, Mississippi,
sions. and Mark Boughton, photographer, and Teresa
Sarah Durand, our editor at HarperCollins in Blackburn, food stylist, in Nashville, Tennessee.
New York, and her colleagues offered invaluable Bringing a nation’s fi nest holiday recipes to-
advice and expertise. gether in this cookbook was no small task, but it
We are grateful to Betty Yandrasits, president was a rewarding one. America’s legacy of tradition,
of t he Sa int Vincent de Pau l Societ y of Christ t he family, and food is alive and well. The table is set,
King Catholic Church in Daphne, A labama, who and we’re ready for a memorable holiday mea l.
v
Icon Key
The recipes contained in this book have been labeled with an icon recommending holidays for which the
recipes are appropriate.
V a
New Year’s Day The Fourth of July
`
Groundhog Day february Flag Day
[2] (cid:3)
!
Valentine’s Day Labor Day
V T
St. Patrick’s Day Columbus Day
t
%
Easter Halloween
S )
Passover Thanksgiving
:
r
Cinco de Mayo Hanukkah
N
k
Mother’s Day Christmas
(cid:1)
7
Memorial Day Category Winners
(cid:2)
Father’s Day
v i
Introduction
K
Postmarks on the dozens of recipe holiday recipes. The nearly 1,500 entries we re-
contributions that arrive at American ceived were reviewed, culled, tested, and edited to
Profi le magazine’s offices every week result in the 250 recipes in this book, recipes that
represent a map of hometown America. Cooks from represent the best of America’s hometown holiday
all over the country are passionate about preparing celebrations.
good meals for their families—and never more so Phyllis Willink of Baldwin, Wisconsin, won the
than for a holiday celebration. Grand Prize with her Cranberry Cake with Hot But-
No matter what the occasion—New Year’s Day, ter Sauce. The category winners w ere Gwen Swan-
Valentine’s Day, Easter, Passover, Father’s Day, La- son of Pukwana, South Dakota, for Smoky Salmon
bor Day, Halloween, Christmas—favorite dishes Spread; Doris Ann R ose of Eddy, Texas, for Summer-
bring to mind warm memories of past celebrations time Bean and Corn Salad; Trisha Kruse of Eagle,
and the special relatives who prepared holiday fare. Idaho, for A pricot- and B lueberry-Stuffed French
Whether the recipes are written on a scrap of paper Toast; Loyd Patton of Spokane, Washington, for
in Grandma’s shaky hand, inked on a well-worn rec- Garlic Parmesan Rolls; Michaela Rosenthal of
ipe card, or typed on a computer, they all help de- Woodland Hills, California, for Pan-Seared Pork
fine a family, a community, a region—and, in a Loin with Apples and Onions; Mary J. Lewis of Ea-
broader sense, a nation. tonton, Georgia, for Autumn Rum-Glazed Carrots;
Hometown Recipes for the Holidays brings to- and Laura Frerich of Napoleon, Ohio, for Ooey-
gether prized choices for the holiday t able—from Gooey Caramel Turtle Cake.
appetizers to desserts and breakfast to dinner. This Our heartfelt thanks go to these winners and to
collection grew out of a contest in which American the hundreds of other readers of American Profi le
Profi le asked our readers to submit their favorite who submitted recipes and made this book possible.
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