Hungry for something different?

Traditional holiday fare is something looked forward to each year, but sometimes, it nice to change things up a little. The following are submitted recipes from our readers, as well as The Cherokeean Herald staff.

Enjoy!

Green Bean Bundles

Cherokee County resident Gloria Walker offers this simple green bean side dish to liven up a holiday (or family) meal. Soy sauce and brown sugar give an interesting twist to the vegetable.

1 pounds thin bacon, cut in half

1 cup brown sugar

2 sticks margarine (or butter)

2 tablespoons soy sauce

1 teaspoon garlic powder

3 to 4 cans whole green beans

Melt margarine, adding soy sauce and garlic powder, mixing well.

Wrap 5-6 green beans in bacon, creating a bundle. Place in baking dish; pour margarine mixture over beans.

Refrigerate overnight.

Bake at 350˚ F for 30 to 45 minutes.

NOTE: For crispier bacon, pour off some of the liquid after about 20 minutes into the baking.

Perfect cole slaw

Love cabbage? William Wilder of Rusk has got the perfect recipe for slaw, which sits several hours to overnight, allowing flavors to blend.

1 head cabbage

1 medium onion

1 bell pepper

2 medium carrots

1 cup oil

1 cup vinegar

1 cup sugar

1 teaspoon salt

1 teaspoon celery seed

1 teaspoon dry mustard

Chop vegetables, add remaining ingredients and marinate 4 hours to overnight.

Quiche
This is a Quiche Lorraine but quiche can include ham, mushrooms, chopped green onions, cooked spinach (but not for me!), cooked bits of potato, cooked carrots, corn, broccoli, etc. This is an easy thing to throw together for a fast supper or a special breakfast. And the left overs are good! – Penny Hawkins

1 single pie crust

6 slices bacon, fried and crumbled

1 small onion, chopped

3 eggs

½ cup milk

½ cup heavy cream

1 cup Swiss cheese, shredded

½ teaspoon salt

1/8 teaspoon pepper.

Saute onion in pan that the bacon was fried in; pour off grease. Mix together all ingrediens. Pour into pie crust, bake in preheated 375 degree oven for 25 minutes.

NOTE: This is the basic recipe, but you can experiment. I cook bacon in the microwave, then put a bid of the grease in a glass dish and microwave the onions to cook. I used canned evaporated milk in place of the milk and cream, and use a frozen pie crust. Be sure to crumble the cheese or use shredded; you can use almost any mild cheese if you don’t have Swiss.

John Palermo’s beer bread

This pairs well with the quiche – Penny Hawkins

3 cups self-rising flour

3 tablespoons sugar

1 can beer.

Mix ingredients thoroughly. Put dough into a greased loaf pan and place into a 350 degree oven for about 45 minutes. Remove from oven and brush top with a beaten egg. Put back into oven several minutes to brown the crust.

Mississippi pot roast

This is my absolute, hands-down favorite recipe, because you toss the ingredients into a slow cooker, turn it on and walk away. Several hours later, you’re left with a savory treat! – Jo Anne Embleton

3 pound beef pot roast, cut into chunks

1 packet of dry ranch mix

1 packet of beef au jus mix

1 stick butter

5 pepperoncini peppers

Combine mixes; pour over beef that's been placed in pot. Add peppers and butter. No need for any liquids; the meat will provide that part. Cook 6 to 8 hours over low heat in a crockpot.

The meat can be served as main dish, with potatoes or other favorites; it’s also great as filling in meaty hand pies (savory empanadas) or as added filling to a grilled cheese sandwich, or even inside a taco!

Deluxe mac and cheese

This recipe has made my friend's mom a very popular hostess. The much-demanded recipe was taken from an old David Wade cookbook and doesn't skimp on the rich ingredients. Nor is it a quick and easy recipe, but it's well worth undertaking if you want the best mac and cheese you’ve ever eaten – Jo Anne Embleton

24 oz large elbow macaroni

2 tablespoons cooking oil

1 tablespoon salt

2 pounds mild cheddar cheese, grated

1 stick butter

Half-pint sour cream

One pint whipping cream

Half cup Parmesan cheese – or to taste

2 teaspoons seasoned salt

2 teaspoons white pepper

4 teaspoons Tabasco sauce – or to taste

Two 4 oz. jars pimientos, drained

Cook macaroni, salt and oil and large pot. When cooked, drain, then place in 3-quart pan that has been buttered or coated with non-stick spray. Mix in all but one cup of cheddar cheese, which will be reserved for the topping. Add pimientos.

In separate pan, melt butter and add whipping cream, seasoned salt, white pepper and Tabasco. Heat, but do not boil, stirring until well-blended. Add this mixture to the macaroni, until incorporated; spread evenly across pan.

Top with the one cup of reserved cheddar, adding more if desired.

Cover with foil and bake at 350 degrees for 40 minutes or until bubbly. Uncover, and cook for 10 more minutes, or until cheese is melted. Enjoy!

NOTE: Mrs. D says she likes to add up to 8 oz of grated parmesan to the top during that last 10 minutes, letting it melt slightly.

Carrot soufflé

A sweeter take on carrots, in soufflé form submitted by Joan Davis, to a collection shared by Carpenters Chapel United Methodist Church of Prairieville, Louisiana.

3½ peeled carrots

1 tablespoon baking powder

¼ cup flour

½ pound margarine or buttered

1½ pounds (or 3 cups) sugar

1 tablespoon vanilla

6 eggs

powdered sugar

Steam or broil carrots until extra soft, draining well. Add sugar, baking powder and vanilla, using mixer to beat until smooth. Add flour, mixing well.

In separate bowl, whip eggs, then add to first mixture, blending well, then add margarine/butter, again blending well.

Pour mixture into baking dish about half full as the soufflé will rise.

Bake in 350 degree oven for about 1 hour, or until top is light golden brown.

Sprinkle top lightly with powdered sugar before serving. Serves 10.

Best sausage balls ever

A former boss of mine is a consummate cook, and we’d imagine all these different recipes when when we were “meeting.” I had just discovered a non-greasy homemade chorizo, and I pondered how it would work in a sausage ball recipe. She suggested trying it, and I did, much to the delight of the staff, who often served as test subjects whenever one of us was in a creative mood. The recipe is one from the Jimmy Dean brand sausage, so it’s got a good base to begin with. – Jo Anne Embleton

2 pounds lean chorizo, uncooked

1½ cups all purpose baking mix

4 cups shredded sharp cheddar cheese

½ cup finely chopped onion

½ cup finely chopped celery

2 teaspoons black pepper

2 teaspoons minced garlic – optional (I use garlic powder)

Preheat oven to 375 degrees Fahrenheit. Combine all ingredients in large mixing bowl, mixing well. Form into to 1-inch balls, placing on ungreased baking sheet. Bake 18 to 20 minutes, or until golden brown. Remove from oven, and let sit for 5 minutes before serving.

The sausage balls can be frozen, then cooked as desired. Thaw at room temperature for 15 minutes on a baking sheet, then place in preheated oven for 20 to 25 minutes, or until golden brown.

Christmas wassail

A spiced holiday drink that’ll warm your tummy, offered by Cheryl Hawkins in a collection shared by Carpenters Chapel United Methodist Church of Prairieville, Louisiana.

1 16-oz can frozen lemonade

4 quarts apple cider

½ teaspoon ground allspice

4 sticks whole cinnamon

1 tablespoon whole clove

Combine in large pot; heat to boiling, then simmer 5 to 10 minutes. Remove spices and serve hot.

Soup. There’s nothing that a tasty bowl of belly-warming, tummy-filling soup can’t cure. The Cherokeean Herald staff is offering their favorites below:

Italian Sausage Soup

1 pound Italian sausage, sliced

1 medium onion, chopped

2 cloves garlic, minced fine

1 teaspoon olive oil

2 14-oz cans of chicken broth

1 soup can of water

1 15-oz can of cannellini beans, rinsed

1 14-oz can stewed tomatoes, undrained

1 cup rotini pasta, uncooked

1½ cups baby spinach leaves

½ cup shredded mozzarella cheese

crackers

Cook sausage, onion and garlic in oil in large saucepan for 10 minutes, stirring frequently.

Add broth, water, tomatoes and beans, bringing mixture to a boil; stir in pasta, cooking 8 minutes or until tender. Remove from heat.

Stir in spinach, and cover. Let stand 5 minutes before serving. Top with cheese, serve with crackers.

Mexican Corn Chowder

1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces

½ cup chopped onion

3 tablespoons butter

1 to 2 garlic cloves, minced

1 cup hot water

2 teaspoons chicken bouillon

½ to 1 teaspoon ground cumin

2 cups half-and-half

2 cups shredded Monterey Jack cheese

1 14-oz can cream-style corn

1 4-oz can chopped green chiles, undrained

¼ to 1 teaspoon hot pepper sauce

Garnish: 1 medium chopped tomato, chopped fresh cilantro, fried tortilla strips

In a Dutch oven, brown chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Stir in half-and-half, cheese, corn, chiles and hot pepper sauce. Cook and stir over low heat until cheese is melted; add tomato. If desired, garnish with cilantro and tortilla strips.

Creamy Chicken Rice Soup

1 tablespoon canola oil

1 medium carrot, chopped

1 celery rib, chopped

1/2 cup chopped onion

1/2 teaspoon minced garlic

1/3 cup uncooked long grain rice

3/4 teaspoon dried basil

1/4 teaspoon pepper

2 14-oz cans chicken broth

3 tablespoons all-purpose flour

1 5-oz can evaporated milk

2 cups cubed cooked chicken breast

In a large saucepan, heat oil over medium-high heat, then sautée carrot, celery and onion until tender. Add garlic; cook and stir 1 minute.

Stir in rice, seasonings and broth; bring to a boil.

Reduce heat; simmer, covered, until rice is tender, about 15 minutes.

Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.