December 20, 2018
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Standing Rib Roast is an alternative to ham and turkey.

HUNTINGTON — Christmas has a different meaning for different folks, so to speak. Some think of it as twinkling lights, outdoor decorations or putting up the Christmas tree. Some think Christmas is gifts received or what children find from Santa’s bag placed under the tree on Christmas Eve night. For others, it means spending time with family and friends gathering perhaps for the first time of the year for a big feast, the last one for the year. While others, it’s the true meaning of Christmas — the birth of Jesus.

It doesn’t have to be turkey, chicken, lamb or ham, these recipes provided by Taste of Home may also be prepared for the big feast:


3 teaspoons lemon-pepper seasoning 3 teaspoons paprika

1 1/2 teaspoons garlic salt

1 teaspoon dried rosemary, crushed 1/2 teaspoon cayenne pepper

1 bone-in beef rib roast (6 to 7 pounds)

2 cups beef stock

Preheat oven to 325 degrees. In small bowl, mix first five ingredients. Place roast in roasting pan, fat side up; rub with seasoning mixture. Roast 2 1/4 to 2 3/4 hours or until meat reaches desired doneness (for medium-rare, thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove roast from oven; tent with foil. Let stand 15 minutes before carving. Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.


1 (16-ounce) package frozen Brussels sprouts

1 (10-ounce) package frozen peas

2 tablespoons butter

2 celery ribs, chopped

2 bacon strips, cooked and crumbled

2 tablespoons minced fresh chives

Cook Brussels sprouts and peas according to package directions; drain. In large skillet, heat butter over medium-high heat. Add celery; cook and stir until crisp-tender. Add Brussels sprouts, peas, bacon and chives; toss to combine.


1 (10 3/4-ounce) can condensed cream of mushroom soup, undiluted

1 cup sour cream

1 1/2 cups shredded sharp cheddar cheese, divided

1 (6-ounce) can french-fried onions, divided

2 (16-ounce) packages frozen broccoli florets, thawed

Preheat oven to 325 degrees. In large saucepan, combine soup, sour cream,

1 cup cheese and

1 1/4 cups onions; heat through over medium heat, stirring until blended, 4-5 minutes. Stir in broccoli. Transfer to greased 2-quart baking dish. Bake, uncovered, until bubbly, 25-30 minutes. Sprinkle with the remaining cheese and onions. Bake until cheese is melted, 10-15 minutes.


1 (12-ounce) package fresh or frozen cranberries

1 cup thawed cranberry juice concentrate 1/2 cup dried cranberries

/3 cup sugar

3 tablespoons orange juice

3 tablespoons orange marmalade

2 teaspoons grated orange zest

1/4 teaspoon ground allspice

In small saucepan, combine cranberries, cranberry juice concentrate, dried cranberries and sugar. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in orange juice, marmalade, orange zest and allspice. Transfer to small bowl; refrigerate until chilled.


1 celery rib, thinly sliced

1 large carrot, finely chopped

1 small onion, finely chopped

2 tablespoons butter

5 cups chicken broth

1 cup uncooked wild rice

1 cup uncooked long grain rice

2/3 cup dried cherries or cranberries

1/2 cup chopped pecans, toasted

In large saucepan, saute celery, carrot and onion in butter until tender. Stir in broth and wild rice. Bring to boil. Reduce heat; cover and simmer 25 minutes. Add long grain rice; cover and simmer 20 minutes longer. Stir in cherries; cook until the liquid is absorbed, about 5 minutes longer. Just before serving, stir in pecans.


5 medium apples, peeled and chopped

3/4 cup apple cider or juice

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 frozen puff pastry sheet, thawed

1/4 cup fat-free caramel ice cream topping

1 large egg

1 tablespoon water

1 tablespoon coarse sugar

Sweetened whipped cream and additional caramel ice cream topping, optional

Preheat oven to 375 degrees. In large saucepan, combine first six ingredients. Bring to boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely. Unfold puff pastry onto large sheet of parchment paper; roll into 16-by 12-inch rectangle. Transfer paper and pastry to baking sheet, placing short side of rectangle facing you. Using slotted spoon, arrange apples on bottom half of pastry to within 1 inch of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with bottom side. Pinch seams to seal, and tuck ends under. In small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.

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