Christmas Dinner 1990’s Style:  “Enjoy a night-before feast: Cornish Hens with Savory Stuffing, Sweet Red Pepper Puree in Pepper Boats, Sweet and White Potato Puree, Broccoli with Walnut Butter, Vegetable Consomme, Paris Brest with sun-caramel halo.”(p. 113) “Make heavenly delights: A[pricot Diamonds, Swedish Ginger Cutouts, Linzer Jewels, Orange Star Stack-Ups.” (p. 114) —Family Circle, December 18, 1990 [NOTE: Advertisements for Microwave Pressure Cooker, Burton Stove-Top Grill, Corning Visions Cookware, Mirro AirBake Insulate Bakeware.]  “For Americans wondering how to send goodies to US servicemembers, there are some very important ‘don’ts’ says Susan Templin, manager of the United States Department of Agriculture’s Meat and Poultyr Hotline. Don’t send anything made with pork products or alcohol because of Saudi government restrictions. Don’t send anything perishable. Packages take 14 to 20 days to get to Saudi Arabia…Consider items that can withstand the delay, high temperatures, and rough handling…Ms. Templin suggests store-bought cookies; cakes and breads that come in tins or cans; jarred or canned nuts, pretzels, popcorn; beef jerky; dried fruit; hard candy; presweetened drink mixes (sugar-sweetened fare better than artificially sweetened mixes)…Homemade goods should be addressed to a specific servicemenber or unit. Nestle Foods Corporation is one company offereing ‘desert-safe’ recipes…Hershey Foods Corporation has come out with the coveted ‘Desert Bar.’ It was developed in response to the Army’s request for a heat-resistant chocolate bar made with real milk chocolate. Some 144,000 bars were shipped to Saudi Arabia. The ‘Desert Bar’ replaces the old ‘Tropical Chocolate’ bar…It has been tested at 120 degrees F. for 14 weeks. As far as morale enhancers go, perhaps nothing can top the troops’ Christmas dinner: real turkey, gravy, shrimp, cranberry sauce, cornbread, instant potatoes, nuts, sweet potatoes, fruit cake. Total cost: $3.1 million.” —“Food: Melts in Your Mouth…not in the sand,” Kirsten A. Conover, Christian Science Monitor, January 3, 1991 (p. 14)  “Holiday Brunch: Cran-Berry Cocktail, Eggnog French Toast, Bazked Ham Slices, Fresh Strawberries, Coffee.” (p. 238) —Good Housekeeping, December 1992  “Holiday Cookies: Spice cookies, strawberry tart cookies, snowflake cookies, mocha pecan balls, chocolate-dipped hazelnut shortbread wedges, coconut bars, walnut cups, Spritz Christmas wreath cookies, fruit cookies.” (p. 130) “Casual Christmastime Dinner: Prosciutto-Wrapped Breadsticks with Fig, Cucumber Tapenade Canapes, Baked Polenta with Shittake Gagout, Arugula Radichio and Endive Salad, Cranberry Sweril ice-Cream cake.” (p. 151) “Christmas Dinner: Oxtail Bouillon with Parmesan Puffs, Oxtail Pate, Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy, Brown-and-Wild-Rice Pilaf with Porcini and Parsley, Puree of Three Root Vegetablesj, Mixed Greens, With Hibet Vinaigrette and Gorgonzola, Chocolate Linzertorte.” (p. 172) —Gourmet, December 1993) [NOTE: Advertisements for Calphon cookware, Healthy Choice Fat Free Cheeses, 2nd Avenue Deli by Mail, Micro-beer of the Month Club.]  “A Joyful Feast: Garlic-studded roast pork loin with fragrant sprigs of fresh rosemary, Filet of beef with cheesy potatoes and baby carrots, Thyme-scented chicken roaster with ripe figs, Festive red-and-green Christmas Salad.” (p. 108-109) —Family Circle, December 20, 1994  “Come for Christmas: Mushroom-Bacon Bundles, Chinese Firecrackers, Spinach California Rolls, Smoked Turkey and Lettuce Packets, Zesty Beef Wrap-Ups, Herb Popovers, Christmas Goose, Stuffed Potatoes with Buttermilk and Bacon, Roasted Beet and Orange Salad, Parsnip Puree, Wild Rice Orzo and Mushrooms, Standing Rib Roast with Onion Gravy, Creamed Roasted Baby Onions with Peas, Brussels Sprouts with Msutard Seeds, Carrot Puree, Turnip Puree with Fried Onions, Roast Fresh Ham, Chritmas Ice Ceran Bombe, Holly Wreth Cake, Linzer Cookies.” (p.107-112) “Holiday Poke Cake.” (p, 155, Jell-O & Cool Whip advertisement.) —Woman’s Day, December 19, 1995  “Christmas Dinner: Dilled Shrimp with Cucumber Ribbons, Spinach-Mushroom Stuffed Tenterloin, Oven-roasted Parsnips & Carrots, Wild Rice Pilaf with Dried Cranberries, Winter Salad with Ripe Pears & Toasted Pecans, Brandied Buche de Noele with Meringue Mushrooms, Double-Berry Linzer Tart.” (p. 181-182) —Good Housekeeping, December 1996  “New Mexico Christmas, Open House Buffet: Sesame-Nut Crunch, Salsas Dips and Tortilla Chips, Christmas Posole, Black Bean Soup with Hot-Sauce Bar, Hickory-smoked Turkey, Apricot Cherry and Green Chili Chutney, Assorted Mustards and Mayonnaise, Sandwich Breads and Rolls, Tiny Chili and Corn Muffins, Steamed Tamales, Extra-Spicy Gingersnaps, Bizcochitos, House-Gift Desserts, Self-Serve Beverage Bar, Chimayo Punch, Mexican Hot Chocolate.” (p. 81) “Native American Christams Feast: Potawatomi Popcorn, Chenin Blanc, Field Greens with Sage-Pinon Vinaigrette, Crusted Tenderloin with Chipotle Onions, Oven-roasted Roots, Quinoa wasn Wild Rice Stuffed Squash, Mushroom and Sunchoke Saute, Cabernet Sauvignon, Simply A’Maize’ing Corn Ice Cream, Chocolate Sorbet, Raspberry Sauce, Sparking Wine.” (p. 88) —Sunset (Mountain Edition), December 1997  “A Taste of Chrismas Past: Crab Cakes and Baby Greens with Lemon Vinaigrette, Champagne, Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy, Butternut Squash and Rutabaga Puree, Sweet-and-Sour Red Cabbage, hard Cider or Pinot Noir, Chocolate-Orange Buche de Noel.” (p. 118) “Salmon and Spinach Terrine with Cucumber-Dill Sauce, Champagne, Roast Turkey with Bourbon Gravy, Corn Bread Succotash Stuffing, Maple-Glazed yams with Pecan Topping, Brussels Sprouts with Bacon, Cranberry-Kumquat Chutney, Zinfandel, Syrah or Chardonnay, Warm Pear Shortcakes with Brandied Cream.” (p. 120) “Season’s Best Cookies: Christmas Tree Shortbread, Spiced Snowflakes, Coconut-Macadamia Crescents, Fudgy Hazelnut Brownies with Marbled Chocolate Glaze.” (p. 133) “Christmas Breakfast: Double-Salmon and Sweet Potato Hash with Poached Eggs, Cranberry-Studded Creme Fraiche Scones, Ginger Butter, Apple-Fig Crisp.” (p. 139) —Bon Appetit, December 1998 [NOTE: Advertisements for Analon Professional Cookware, Wearever Air baking pans, Cuisinart non-stick cookware, Panasonic National (steamer & rice cooker), Salton 1,2,3 ‘Spresso (esresso machine).]  “Dessert of the Month: Fig Holiday Roll.” (p. 79) “Twelve Days of Christmas: Buttered Carrots, Roast Poussin with Prunes and Thyme, Caramelized Onion Tartlets, Pate Brisee, Rice Pilaf with Herbes de Provence, Toasted Almonds and Driec Pears, Seven Swans A-Swimming, Cooked Custard Eggnog, Spicy Pecans, Ramos Gin Fizz, Gingerbread Cupcakes with Butter or Chocolate Glaze, Meringue Buttercream, Oatmeal Cookies.” (p. 272-282) . —Martha Stewart Living, December 1999-January 2000
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