We can thank my assistant, Dawn, for this week’s recipe. We’ve been visiting
with guests at work about how families celebrate Christmas. It is so interesting
hearing how culinary fares change from each state and region, or simply from one
family to another!
In my youth Christmas Eve lunch was homemade pizza. Mom would take off that
morning to make her Christmas tray deliveries. For us kids it was the first day we
could sleep in. (This is before school let out before Christmas Eve.) Mom
returned from her ‘elfing’ with pizza in hand for lunch. Hence a new family
tradition was born.
Then there’s Christmas Eve night; a couple of yummy soups, veggie platters and
an extravagant dessert. Christmas Day we gathered at Grandma and Grandpa
Richardson’s house for the full holiday dinner. If the weather was good dad and
Cousin John would go squirrel or rabbit hunting following the big meal and gift
exchange. Grandma would reach into the ‘scary’ closet and pull out Christmas
Candies in the afternoon while we visited and watched the bubble lights on the
‘real’ Christmas tree.
After I married my immediate family has continued many of the traditions that I
have shared above. There’s been one big change and that would be Christmas
Day dinner. Before our son, Phillip, was born Ervin and I would have a steak, salad
and potato for Christmas dinner. We kept the menu as simple as possible so we
could enjoy the day to the utmost. We still start Christmas morning with
homemade cinnamon rolls or a tea ring. Then around 11ish we get into the full-
blown Christmas morning breakfast. For the evening meal it has varied over the
years. A few times it has been this week’s beef tips recipe. As I’ve shared before
it can go in the crock pot or Dutch oven. Add the salad, pasta or rice and the meal
is complete with time for rest and relaxation. This year because of the placement
of some family events we are having lasagna on Christmas Day. Once again out
with the salad and French bread and the meal is complete. What’s even better is
the fact that I make the lasagna two weeks ahead of time and freeze it!
I’ve had friends from Platte County who used the beef tips on Christmas Eve
because of their church obligations. It was easy because it held if they were late
getting home for the meal.
Whether you’re breaking bread with a can of chicken noodle soup or the full-
blown holiday style dinner make it special. Build a memory the kids will never
forget. Use this week’s recipe for an impressive gathering and you’ll have more
time to enjoy. Cherish each day of the holiday season and hug those kids and
grandkids til’ they burst! Simply yours, The Covered Dish.
www.thecovereddish.com
Beef Tips in Wine Sauce
2 pounds sirloin beef, cut into 1 inch pieces
2 (10 ¾ ounces ea.) cans Golden Mushroom soup
1 cup red/burgundy wine, (Merlot works)
1 package dry onion soup mix
1 (6.5 ounce) can sliced mushrooms
3 tablespoons Worcestershire sauce
Place all ingredients in a large Dutch oven or crockpot. Cook at 250 degrees for 4
hours. Stir only one time during the cooking. This should serve 8 persons unless
my family is coming! Originally the recipe called for regular mushroom soup,
however I did not care for the ‘color’ so I changed it to Golden Mushroom soup. If
you desire more mushrooms put them in or even use fresh. Green onions or
small white onions would also be a good addition. Serve over the top of rice or
your favorite pasta.
