No two-color combo represents a season as strongly as red and green does Christmas. And Jenny Drake’s “Sandwich Wreath,” with cherry tomatoes and green peppers cut to look like holly, uses both colors to create a tasty and festive sandwich tray perfect for any holiday gathering.
Sandwich wreath prepared by Emily Schilling/Photo by Richard G. Biever
Sandwich Wreath
2 tubes (10 oz. each) refrigerated pizza dough
¼ cup Italian salad dressing
1 lb. thinly sliced deli turkey
1½ cups shredded cheese
½ cup chopped sweet red pepper
½ cup sliced green onions
1 egg yolk
5 cherry tomatoes
2-3 green bell peppers
Mayonnaise (optional)
Unroll pizza dough, placing it on a large baking sheet with short sides touching; pinch to seal. Brush with Italian dressing to within ½ inch of edges. Top with turkey, cheese, red pepper and onions. Roll up jelly roll style, starting at long side. Pinch to seal and place seam side down on an ungreased baking sheet, turning in the ends to form a ring. Pinch ends together. Beat egg yolk and brush over dough. Bake at 350 F for 30 minutes. Meanwhile, halve the cherry tomatoes and lay cut side down on paper towels to drain and dry. Cut the green peppers in the shape of about 9 holly leaves. After sandwich wreath has cooled slightly, garnish with the tomatoes and green peppers to look like holly berries and leaves. Use dollops of mayonnaise or toothpicks to attach tomatoes and peppers to wreath. Slice wreath into wedges to serve.
Jenny Drake, Farmersburg, Ind.
Cherry Coke Salad
¼ cup water
¼ cup sugar
1 can (21 oz.) cherry pie filling
1 box (6-oz.) cherry gelatin
1 can (20-oz.) crushed pineapple with juice
1 T. lemon juice
1 cup cold cola
Combine sugar and water in large saucepan. Bring to a boil. Add pie filing and return to a boil. Add gelatin to boiling mixture and stir well to dissolve. Add remaining ingredients and stir. Pour into a large crystal serving bowl and refrigerate until set. Note: Cola will cause the salad to foam. Let rest and foam will settle.
Bonnie Wagner, Morocco, Ind.
Tri-Color Orzo Salad
1 lb. orzo pasta
3 T. plus ¼ cup extra virgin olive oil
2 cups fresh arugula or fresh spinach
¾ cup crumbled feta cheese
½ cup dried cherries
12 fresh basil leaves, torn
¼ cup pine nuts
3 T. lemon juice
1½ t. salt
1 t. freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta and transfer to a large cookie sheet. Drizzle pasta with 3 T. olive oil, toss, spread out, and set aside to cool. Once cool, transfer to a large serving bowl. Add remaining ingredients and toss gently to combine.
Tara Dittmer, Jasper, Ind.
Cranberry Upside-Down Cake
1 can (14 oz.) whole cranberry sauce
1 T. lemon juice
1⁄3 cup plus ¾ cup sugar
¼ cup chopped nuts
1 T. butter
1⁄3 cup shortening
1 egg
1¼ cups flour
1½ t. baking powder
½ t. salt
½ cup milk
½ t. vanilla
Grease and flour a 9- or 10-inch round pan. Spread cranberry sauce in pan. Sprinkle with lemon juice, 1⁄3 cup sugar and chopped nuts. Dot with butter. Set aside. Meanwhile, cream together ¾ cup sugar and shortening. Add egg and set aside. Sift together flour, baking powder and salt. In a separate bowl, mix together milk and vanilla. Alternately, add dry ingredients and milk mixture to creamed mixture. Blend well after each addition. Spoon over cranberry mixture; spread carefully. Bake at 350 F for 50-60 minutes. Cool in pan 30 minutes. Invert onto serving plate.
Susan Roark, Bicknell, Ind.