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A Traditional Holiday Feast from the Lion House

From a traditional turkey to the Lion House’s famous dinner rolls, we’ve included everything you need for your family’s traditional dinner. Happy Holidays! 

Snow-Whipped Potato Boats

6 large baking potatoes

3 slices bacon, cooked crisp and crumbled

1/2 cup sour cream

1/2 cup milk

1 tsp salt

1/8 tsp pepper

4 green onions, chopped

1/2 cup grated cheddar cheese 

Preheat oven to 400ºF. Wash potatoes and rub skins with vegetable oil. Bake for 1 hour, or until potatoes are fork-tender. Remove potatoes from oven and reduce oven heat to 350ºF. Cut a slice from top of each potato and scoop out pulp. In a medium bowl mash pulp with a fork, then stir in sour cream, milk, salt, pepper, and green onions. Whip until fluffy. Fill potato shells with mixture and sprinkle with grated cheese and crumbled bacon. Bake 10 minutes. Makes 6 servings. 

Roasted Root Vegetables

1 large onion

2 large carrots

1 large potato

2 large parsnips

2 large turnips

3 tbsp canola oil

1 tsp cracked black pepper

1 tsp kosher salt

1 red bell pepper

1 green bell pepper

1 tbsp chopped fresh parsley 

Preheat oven to 375ºF. Thoroughly clean all vegetables. Peel onion and carrots. Slice or chop all vegetables into bite-sized pieces, keeping each separate. Combine hard root vegetables (carrots, potatoes, parsnips, and turnips) in a large mixing bowl. Add 2 tablespoons oil and 1⁄2 teaspoon pepper and 1⁄2 teaspoon salt. Toss well until vegetables are evenly coated. Spread vegetables out evenly in one layer in a large baking pan and place in oven. Toss remaining vegetables in remaining oil, pepper, and salt. When vegetables in oven are slightly tender, remove from oven and add remaining vegetables to pan. Return to oven and continue roasting until all vegetables are tender and begin to brown. Serve hot, garnished with chopped fresh parsley. 

Any combination of vegetables will work well. Other vegetables recommended are zucchini, yellow squash, any hard winter squash, or beets. Beets will tend to color the other vegetables, so keep them separate until served. Remember to add softer vegetables later to avoid overcooking. Makes 6 to 8 servings. 

Molded Fresh Cranberry Salad

2 cups water

3/4 cup sugar

1 12-ounce package fresh cranberries

1 6-ounce package orange gelatin

1 8.25-ounce can crushed pineapple, with juice

1/2 cup chopped celery

Salad greens, for garnishing

1 8-ounce carton sour cream, for garnishing

8 orange slices, for garnishing 

In a medium saucepan, bring water, sugar, and cranberries to a boil. Boil 5 minutes. Remove from heat and stir in gelatin until dissolved. Add crushed pineapple, including its juice, and celery. Pour into 8 single-serving-sized molds. Refrigerate until firm, at least 6 hours. Unmold on salad greens. Garnish each serving with a dollop of sour cream and an orange slice. Makes 8 servings. 

Lion House Dinner Rolls

2 cups warm water (110 to 115ºF)

2/3 cup nonfat dry milk (instant or non-instant)

2 tbsp dry yeast

1/4 cup sugar

2 tsp salt

1/3 cup butter, shortening, or margarine

1 egg

Up to 5 1/2 cups all-purpose or bread flour 

In large bowl of an electric stand mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are moistened, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are moistened, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add about 1/2 cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.) 

Scrape dough off sides of bowl and pour about 1 tablespoon vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in a warm place until double in size, about 45 minutes. 

Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1-inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and 1/4-inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.


Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 1/2 hours. Bake at 375ºF for 15 to 18 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with honey butter. Makes 1 to 1 1/2 dozen rolls. 

Festive Cheese Ball

2 8-ounce packages cream cheese, softened

1 8-ounce can crushed pineapple, drained

2 cups grated sharp cheddar cheese

2 tbsp finely chopped green onion

2 tsp Worcestershire sauce

1 tsp lemon juice

1/2 tsp lemon pepper

1 cup finely chopped nuts

1/2 cup chopped parsley 

In a large bowl, combine cream cheese, pineapple, onions, green pepper, and seasoned salt. Mix well with a wooden spoon and refrigerate for several hours. Once firm and chilled, shape mixture into a log and roll in chopped pecans. Refrigerate until ready to serve. Makes 1 roll. 

Lion House Pumpkin Bread

1 1/3 cups vegetable oil

5 eggs

1 16-ounce can pumpkin

2 cups flour

2 cups sugar

1 tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp baking soda

2 3-ounce packages instant vanilla pudding mix

1 cup chopped nuts 

Preheat oven to 350ºF. Combine oil, eggs, and pumpkin in a large mixing bowl and beat well. In a separate bowl sift together flour, sugar, salt, cinnamon, nutmeg, and baking soda. Add to pumpkin mixture and mix until blended. Stir in pudding mix and nuts. Pour into a greased 4 1/2 x 8-inch loaf pans. Bake for 1 hour. Makes 2 loaves. 

Spiced Cranberry Cocktail

4 cups (1 32-ounce bottle) cranberry juice cocktail

2 cups orange juice

1 cup unsweetened grapefruit juice

1/2 cup grenadine syrup

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg 

Combine ingredients in a large saucepan and heat over medium heat until warm. Makes 15 half-cup servings.


Roast Turkey

To thaw: If the turkey is frozen, leave in original bag and thaw in refrigerator for 3 to 4 days. Cook as soon as thawed. 

Approximate Cooking Times for Ready-to-Cook Turkey:

8 to 12 pounds: 3 to 4 1/2 hours

12 to 16 pounds: 4 1/2 to 5 1/2 hours

16 to 20 pounds: 5 1/2 to 6 1/2 hours

20 to 24 pounds: 6 1/2 to 7 1/2 hours

Internal Temperature: 185ºF 

To roast: Remove plastic wrap; remove giblets and neck from body cavities. Rinse turkey inside and out and pat dry with paper towel. Stuff turkey just before roasting—not ahead of time. Fill wishbone area first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. Tuck drumsticks under band of skin at the tail or tie together with heavy string, then tie tail. Place turkey, breast-side up, on rack in shallow roasting pan. Roast uncovered at 325ºF. Season turkey with favorite seasonings. When turkey begins to turn golden, cover with tent of foil to prevent over-browning. 

To serve: Remove turkey from oven and allow to stand about 20 minutes. Use drippings for gravy. Remove stuffing from turkey. Carve and serve. Refrigerate leftovers as soon as possible after serving.


*For more recipes and products from the Lion House, click here.

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