Christmas in Montana courtesy of Patricia Kiderlen ne Strong (aka Most Favorite Cuz):

This is per Patty's email to me from September, 2004 -

Hey Cuz, got it done first thing this morning, let me know how it traveled to cyberspace.  I am not the best at exporting.  Rosita (also a nickname))

"Living far away from family during holidays can sometimes be lonely, especially at Christmas.  I have found my own Christmas traditions have become just as comforting as those I have of my memories with my family.

Christmas evening at our home is a casual buffet with many friends stopping by.  Christmas dinner is my masterpiece of the season, however.  My dining room is decorated in traditional red and one of my favorite things is my red Waechterspach dish collection which adorns my festive table.  The following is my menu for our very formal (jeans only), Montana Christmas day dinner served at 4:30 annually.

Compound sallet
Creamy garlic mash potatoes
Prime Rib of roast beef with Montana au juice
Corn pudding
Gourge bread
Fudge Pound cake served with raspberry/brandy and sweet whipped cream

Compound Sallet
Dressing:  1 cup olive oil, 1/3 cup red wine vinegar, 2 tablespoons sugar.  Combine in jar and shake well.
Salad:  2 bunches fresh spinach, rinsed and torn into pieces. 1 cup currants. 1 cup chopped red beets. 1 lemon, thinly sliced, rind and seeds removed. 1 cup toasted, slivered almonds. 1/4 cup capers, drained.

Toss salad ingredients before serving, toss dressing into salad.

Creamy Garlic Mashed Potatoes

4 pounds russet potatoes, peeled and cut into 2-inch pieces. 6 cloves garlic. 2 teaspoons salt, divided. 2 packages (3-oz each) cream cheese softened. 1/2 cup butter. 1 cup warm milk.

Add potatoes, garlic and 1 tsp salt to boiling water.  Cook 10 minutes or until tender, drain, return potatoes and garlic to kettle.  Add ingredients except milk, mash, add milk. Serve warm.

Prime Rib

Of course, living in the heart of beef country, our prime rib at the local butcher shop is the best.  Prepare the beef to your choosing.  As to the au juice recipe, it is a family secret and one that is never given away until the time is right to pass it down.  (My cousin Patty is such a tease.  :-))

Corn Pudding

1 stick butter, melted.  1 can cream style corn. 1 can whole kernel corn with juice. 2 eggs beaten. 1 8-oz container sour cream. salt & pepper to taste. 1 box Jiffy Corn Muffin Mix.

Mix all together and pour into medium size casserole dish.  Bake at 350 degrees for one half hour.  Test for doneness and watch carefully.

Gouger Bread

1/2 cup butter. 1 1/2 cups all purpose flour. 4 eggs. 3 cups grated sharp cheddar cheese. 1 cup grated Swiss cheese. 1/2 teaspoon salt. 1/4 teaspoon freshly ground pepper. 1 garlic clove, minced. 1 jalapeno peppers, chopped. 1/4 cup chopped onion. 1/8 teaspoon cayenne pepper.

Preheat over to 375 degrees.  In a medium saucepan, melt butter over medium heat.  Add flour and stir until mixture forms a ball.  Remove from heat and continue stirring until mixture cools.  Beat in eggs, one at a time, stirring until mixture is slightly glossy and smooth.  Stir in remaining ingredients.  Pour batter into a greased 10-inch iron skillet.  Bake 40 to 45 minutes or until golden brown. Cut bread into slices and serve.  About 32 slices of bread.

Chocolate Pound Cake

1/2 cup butter, softened

1 3/4 cup sugar

2 teaspoons vanilla

3 eggs

1 3/4 cup flour

2/3 cup cocoa

2 tsp. baking powder

1/2 tsp baking soda

1 cup sour cream

Preheat over to 325 degrees.  Mix butter, sugar, vanilla, add eggs.  Combine dry ingredients and blend into butter mixture alternating with sour cream.  Pour into a greased 9 inch loaf pan.  Bake one hour, 20 minutes, use toothpick to test for doneness.  Cool 10 minutes in pan, turn out of pan and cool completely.  In small sauce pan combine a small jar of raspberry jam and brandy, reduce.  Slice cake, pour jam mixture over slice and top with dollop of whipped cream.  Garnish as you wish.