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Festive Foods For 

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Glen Allen, VA 23058-2340.

Walnut-Stuffed Chicken Breasts

From Elaine Barnett of Ruckersville


bullet2 cups toasted bread crumbs
bullet4 T butter, melted and divided
bullet1/4 cup onion, chopped
bullet1/4 cup celery, chopped
bullet2 t parsley flakes
bullet1/2 cup walnuts, chopped
bullet4 medium chicken breasts, boned
bulletJuice of 1/2 lemon


Combine bread crumbs, half of butter, onion, celery, parsley, walnuts, salt and pepper. Add enough water to moisten. Line shallow baking pan with foil. Make four mounds of stuffing. Brush both sides of chicken breasts with lemon juice, then spoon remaining butter over chicken. Season with salt and pepper. Place an open chicken breasts over each mound; shape around stuffing and tuck sides under. Sprinkle with paprika. Bake at 350 degreed for 45 - 50 minutes. Serves 4.

Prize Eggs

From Joann Frazier Hensley of McGaheysville


bullet8 eggs, hard cooked
bullet2 T mayonnaise
bullet2 T sour cream
bullet1 T sweet pickle juice
bullet1/4 t salt
bullet1 t prepared mustard
bulletDash of white pepper
bullet2 or 3 small pickles 


Shell eggs and cut in half (lengthwise). Remove yolks, set whites aside. Place yolks in electric mixer bowl. Beat until smooth. Add mayonnaise, sour cream, pickle juice, salt, mustard and white pepper. Beat until fluffy. Carefully fill whites generously. Garnish top with a slice of pickle.

Sauerkraut Relish-Salad

From Eleanor Jeffers of Lyndhurst


bullet2 1-lb. cans sauerkraut, undrained
bullet1 med. green pepper, chopped
bullet1 med. carrot, finely chopped
bullet1 med. onion, thinly sliced
bullet1 cup chopped celery
bullet2-oz. jar chopped pimentos
bullet1 cup sugar


Toss together all ingredients. Cover and refrigerate at least 24 hours before serving. Stir well before serving. Makes about 2 quarts. You'll welcome the zip and tang that this relish brings to holiday meals.

Sally Lund Bread

From Lucy Blazson of Lignum


bullet1/4 cup Crisco shortening
bullet1/3 cup sugar
bullet2 eggs
bullet2/3 cup milk
bullet2 cups flour
bullet4 t baking powder
bullet1 t salt


Cream shortening with sugar. Beat eggs with milk, add to shortening and mix well. Sift together remaining ingredients and add to shortening mixture. Roll out dough and cut into biscuits. Bake in a 400 degree oven until golden brown.

Sweet Potato Pound Cake

From P.R. Colley of Orange


bullet1 cup butter, softened
bullet2 cups sugar
bullet2 1/2 cups sweet potatoes, cooked and mashed
bullet4 eggs
bullet3 cups flour
bullet1/4 t salt
bullet2 t baking powder
bullet1 t baking soda
bullet1/2 t nutmeg
bullet1 t cinnamon
bullet1 t vanilla

Directions: Cream butter and sugar. Add potatoes and beat until light and fluffy. Add eggs, one at a time, and beat well after each addition. Combine dry ingredients and add to creamy mixture slowly. Add vanilla and beat well. Pour into greased and floured tube pan. Bake at 325 degrees for 1 1/4 hours or until cake is golden brown. Warm cake can be glazed with a mixture of 1 cup confectioner's sugar and 2-3 tablespoons orange juice. 


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