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| Members of the Christmas in the Hills committee take a well-deserved break during a recent planning meeting. Front row, from left: Lisa Shannon, Jeanne McHenry and Beth Mazzella. Christmas in the Hills committee chairperson Karen Meston is in the second row, while the back row is made up of Dorothy Denison, Jo Ellen Rodeen, Lucille Mower, Kathy Schuman, Bobbie Williams and Reta Bristol. Not pictured are Julie Bossert, Dori Dufault, Donna Howard, Linda Iverson, Daisy Seachris and Ollie Williams. Curt Nettinga/Hot Springs Star |
Christmas in the Hills group prepares for holiday season
Are you ready for Christmas yet? Only 60 shopping days left!?!
There are some Hot Springs residents who have been preparing for Christmas all year—the Christmas in the Hills volunteers!
This year’s theme, A South Dakota Homespun Holiday, commemorating the 125th anniversary of the city and county, promises to be a wonderful family event.
Just like it has been for 30 years.
Christmas in the Hills began with a small group who wanted to assure that Hot Springs had a joyous holiday season—and what better place than a small town with good neighbors to make it happen.
Over the years the event has added the Crafters Marketplace, the Parade of Lights, and community decorating contests to complement the original Tree Lighting program and Living Nativity.
The event has been entirely staffed by volunteers and has been self-supporting through contributions and fees. The 2008 edition will see an expanded residential and commercial decorating contest as well as a Christmas concert presented by the Dakota Men’s Ensemble on Saturday evening. Watch for more information and ads as Christmas approaches.
The group is entirely volunteer and welcomes those who would like to enjoy that Christmas spirit year around. If you are interested in joining the group, call Chair Karen Meston at 745-5054.
Committee members and their responsibilities include:
Karen Meston - Chair; Bobbie Williams – Vice-chair & Marketplace; Lucille Mower – Treasurer; Lisa Shannon – Secretary & Parade of Lights; Jeanne McHenry - Tree Lighting; Ollie Williams – Living Nativity; Dorothy Denison – Food Court.
Part of the work involves coordinating the many community organizations that participate in Christmas in the Hills.
For example, Calvary Baptist Church with Rev. Lim has been the leader in the Living Nativity presentation for the last two years.
The Food Court at the Crafters Market place on Dec. 6 provides eight local organizations (like Rotary, PTA, Post Prom) an opportunity to raise funds. Adding color and creativity the Minnekahta Quilters’ Guild mounts a show during the Marketplace at the Mueller Center. The Shakespeare Club sponsors a Christmas Tea and Tour of Homes, and local churches and organizations host community dinners to round out the menu.
Part of every family’s Christmas plans is a special dinner.
While hosting company and reminiscing are key elements, those favorite recipes are part of it as well.
CITH members share some of their favorites with you now.
Candied Sweet Potatoes
Ingredients: 2 raw sweet potatoes or yams
1 stick butter
1 cup of brown sugar
Slice 2 raw sweet potatoes into 1/8 inch slices (like you do for scalloped potatoes)
Alternate layers of sliced sweet potatoes, slices of butter and brown sugar in an enameled cast iron pot. Simmer slowly in tightly covered pot until butter is melted. Turn heat to medium and cook until potatoes are done. If consistency is too liquid, remove cover and bring to slight boil until juices are reduced. Serve hot. Adjust butter and brown sugar to taste. Submitted by Karen Meston
Artichoke – Mushroom Soup
Ingredients: 1 can drained artichokes
3 Tbsp butter
2 Tbsp chopped onion
2/3 cup thinly sliced mushrooms
2 Tbsp flour
1 cup chicken broth
2 ½ cup half & half
½ tsp salt
Cayenne pepper to taste
Drain and chop artichokes. Heat butter, sauté onions and mushrooms for 5 minutes. Stir in flour and cook 2 more minutes. Slowly add broth, then cream. Add salt. Heat slowly until thick. Stir in artichokes and serve. Serves 6. Recipe by Lucy Rodeen, submitted by Jo Rodeen
Cheddar Cheese Popovers
Ingredients: 2 eggs
1 cup water
½ tsp salt
1 cup flour
¼ cup shredded sharp cheddar cheese [well packed to measure]
In bowl, beat eggs, water, salt, and flour until smooth, using a wire whisk. Blend in the cheese. Fill greased popover cups 2/3rds full. Bake at 425 F for 15 minutes. Reduce heat to 350 F. Bake 35 minutes longer. Remove from cups. Pierce a hole into the side of each popover to allow steam to escape to keep popovers crispy. Hold in a warm oven no longer than 10 minutes before serving. Submitted by Jo Rodeen from My Great Recipes
Sugared Almonds
Ingredients: 6 ounces of almonds [with or without skins]
½ cup sugar
Place sugar and ¼ cup water in a heavy-bottomed saucepan, stirring to dissolve the sugar. Over medium heat, stir constantly until sugar begins to boil. Stir almonds carefully into boiling sugar and let sugar form around them. Turn out onto cookie sheet to cool. Makes 2 cups. Submitted by Beth Mazzella –clipped from The Washington Post years ago…
Sweet and Spicy Pecans
Ingredients: ¼ cup sugar
1 cup pecan halves
1 Tbsp chili powder
1 cup warm water
2 Tbsp sugar
1/8 tsp ground red pepper
Stir together ¼ cup sugar and water until sugar dissolves. Add pecans and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 Tbsp sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake at 350 degrees F for 10 minutes or until pecans are golden brown, stirring once. Submitted by Beth Mazzella, torn out of a newspaper long ago…
Spiced After Dinner Tea
Ingredients: 1 Tablespoon black peppercorns
1 Tablespoon cardamom seeds
1 Tablespoon whole cloves
1 cinnamon stick
1/3 cup ginger powder
Grind the first ingredients to a fine powder in a spice grinder. Add ginger powder to other ingredients and blend. Add about ½ teaspoon of the spice mixture to a pot of black tea. Let stand for 2 minutes. Serve hot with milk and sugar. Note: The remaining spice mixture will store in an air tight container for up to 3 months. Submitted by Dorothy Denison
Eggnog Cheesecake with Cherry Sauce
Cheesecake:
1 cup crushed vanilla wafers (about 24 wafers)
3 tablespoons butter, melted
1 cup sugar
3 (8oz.) packages cream cheese, softened
3 eggs
½ teaspoon rum extract
¾ cup dairy eggnog (do not use canned)
¼ teaspoon nutmeg
Sauce:
¼ teaspoon rum extract
1 (21 oz.) can cherry pie filling
¼ cup frozen cranberry juice concentrate, thawed
Heat oven to 350. In small bowl, mix well crushed wafers and butter. Press into bottom of ungreased 9” springform pan. Bake 8 to 10 minutes. Beat cream cheese in large bowl at medium speed until creamy. Gradually beat in sugar. At low speed, add eggs one at a time, add eggnog, rum extract and nutmeg. Reduce oven temperature to 325. Pour cream cheese mixture over crust, bake 55 to 65 minutes. Refrigerate 2 hours. Before serving combine all sauce ingredients. Spoon sauce over each serving. (16 servings) Submitted by Kathy Schuman
Christmas Drop Cookies
Ingredients: 1 lb. dates
½ lb. blanched almonds
½ lb. walnuts
½ lb. brazil nuts
3 slices candied pineapple (red, yellow, green)
½ cup flour
½ cup butter
1 cup flour
¼ teaspoon salt
¾ cup brown sugar
1 large egg, beaten
½ teaspoon baking soda
½ teaspoon vanilla
Cut up dates, nuts and candied pineapple slices. Add ½ cup flour to nuts and fruit, mixing thoroughly. Cream butter and sugar. Add beaten egg and vanilla to creamed mixture. Then mix one cup flour, soda and salt. Add floured nuts and fruit. Mix well. Drop by teaspoon on a greased cookie sheet and bake 15 minutes in a 350 degree oven. After cooling, place cookies in containers with a tight lid and store a week before using. Makes about 8 dozen. Submitted by Reta Bristol
Swedish Cookies
Ingredients: 1 cup powdered sugar
2 cups flour
½ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
1 cup shortening
1 egg
1 teaspoon vanilla
Pecan halves, walnut halves or raisins
Mix powdered sugar, flour, baking soda, cream of tartar, salt and shortening in bowl with fork until dough mixture is crumbly. Beat egg and vanilla together. Add to dough mixture. Mix well. Hand roll dough into small balls. Place dough balls on ungreased cookie sheet. Use fork to press a criss – cross pattern in top of each cookie. Top each cookie with a pecan half, walnut half or raisins. Bake at 375 degrees for 8 to 10 minutes or until light brown. May frost with buttercream frosting if you prefer, or powdered sugar glaze. Submitted by Jeanne McHenry
Cherry Surprises
Ingredients: 1 package Sugar Cookie Mix
36 to 40 candied cherries
½ cup semi sweet chocolate chips
1 teaspoon shortening
Preheat oven to 375 degrees. Grease baking sheets. Prepare cookie mix following package directions for recipe. Shape thin layer of dough around each candied cherry. Place 2 inches apart on baking sheets. Bake at 375 for 8 minutes or until set but not browned. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Combine chocolate chips and shortening in small resealable plastic bag. Place bag in bowl of hot water for several minutes. Dry with paper towel. Knead until blended and chocolate is smooth. Snip pinpoint hole in corner of bag. Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container. Tip: Well drained maraschino cherries may be substituted for candied cherries. Submitted by Lisa Shannon