creative
cooking
Favorite recipes for the holidays
Warming the hearth and heart with fine foods
A wonderful pArt of the holidays is home-cooked meals,
which fill homes with enticing scents and hearts with warm feel-
ings. The Connection asked Costco members for their favorite
holiday recipes using ingredients available at Costco. featured
here are a few for you to try this holiday season or anytime.
—Tim Talevich
All food photos by IrIdIo photogrAphy
German Lam, Waltham, Massachusetts
MY KIdS loVe potato
bread, and I love making
things that they will eat. this
is a new twist on a traditional
holiday stuffing—with health-
ier ingredients.
Potato Bread Stuffing with
Baby Spinach and Feta Cheese
Chocolate Cream Balls
1 14-ounce can sweetened condensed milk
1 cup heavy cream
1½ tablespoons cocoa
1 teaspoon almond, coffee or coconut liqueur
or rum
1 cup chopped chocolate, chopped nuts,
coconut or nonpareils (sprinkles)
34 The Costco Connection NOVEMBER 2010
1 cup Kirkland Signature™ Extra Virgin Olive Oil
2 cups sweet onions in small dice
2 cups celery in small dice
2 cups grated carrots
¼ cup chopped garlic
2 tablespoons ground sage
2 tablespoons ground thyme
1 pound baby spinach, washed and dried
1 loaf potato bread ( 32 ounces), cut in small cubes
2 cups crumbled Greek feta cheese
1 bunch (about 4 ounces) fresh Italian parsley,
washed, dried and roughly chopped
32 ounces ( 4 cups) organic chicken broth
2 eggs
Nonstick spray or parchment paper
Preheat the oven to 375 F.
In a large stockpot, heat olive oil, then add
onions, celery, carrots and garlic. Cook for
10 minutes or until mixture is semisoft. Stir
in sage and thyme. Add baby spinach and
cook until wilted, about 5 minutes. Pour the
mixture into a large bowl and add potato
bread, feta cheese and parsley.
Combine chicken broth and eggs, and
whip. Pour liquid into vegetable mixture,
and mix until all the ingredients are blended.
Use nonstick spray or parchment paper to
line two 9 x 13-inch pans and pour in the
stuffing. Bake for 40 to 45 minutes. Garnish
with your favorite herb. Makes 12 servings.
Mix condensed milk, cream and cocoa in a
saucepan.
Cook over medium heat for 5 to 10 minutes,
stirring constantly, until mixture thickens and
comes away from the bottom. Remove from
heat. Add liqueur or rum.
Let cool and, with hands greased with butter,
form mixture into small 1-inch balls. Roll the
balls over the chocolate bits, nuts, coconut
or nonpareils. Makes 24 cream balls.
German Lam is a food coach, chef and
hockey dad who shops at the Costco in
Waltham, Massachusetts. See his website at
http://glamfoodsllc.com.
For more of Pagancoss’s creations, see his website at
www.harrypagancoss.com.
