Shaping Up Holiday Side Dishes

(ARA) - If dinner rolls and bread are usually guests at your holiday table, you can save a step and impress your guests by substituting savory stuffing loaves, muffins or balls. Molded stuffing is a tempting two-in-one side dish that is easy, too, since convenient packaged stuffing mix is the perfect foundation from which to start your adventure. nnWowing your guests this way isn’t a new idea, but rather based on a very old, tried-and-true one. The archives that span 60 years of recipes from Mrs. Cubbison’s Foods are full of stuffing balls, loaves and muffins from the early days when the company began publishing its recipes for home cooks. The company was started in the early 1900s by the late Sophie Cubbison -- an outstanding cook who invented packaged stuffing mix. nn“Although these recipes take just minutes to make, because they are so interesting looking and tasting and different than what we traditionally serve today, they are showstoppers that draw ‘oohs’ and ‘ahhs’ from guests around the holiday table,” said Leo Pearlstein, a longtime friend of Sophie Cubbison, who now serves on the company’s board of directors. nnConvenience is important for today’s cooks who want to emulate antique recipes to the delight of their holiday guests, but who don’t have time to slave over a hot stove. There has been a boon in sales of packaged homemade-style croutons in recent years from popular companies like Mrs. Cubbison’s Foods (prepared from freshly baked bread that is lightly toasted and perfectly seasoned, they are based on recipes invented by Sophie Cubbison in the early 1900s). nnOur holiday side dish soiree includes stuffing muffin, loaf and ball recipes from Mrs. Cubbison’s Foods archives dating from the 1950s followed by a distinctive salad recipe: nnFig Stuffing Loaves nn2 (6-ounce) bags of Seasoned Cornbread Stuffing’ nn1 cup melted butter or margarine nn1 cup chopped celery, including leaves nn1 orange, chopped, including peel (seeds removed) nn1 cup chopped dried figs nn2 eggs, well beaten nn1 cup milk nnCombine all ingredients and mix until well blended. Pack mixture into 8 small (4 1/2 by 2 1/2 by 1 1/2 inch) greased loaf pans. Bake at 350 degrees for 35 minutes, or until firm to the touch. Unmold and serve. nnYields 8 single-serving loaves. nnPumpkin Dressing Balls nn1 (6-ounce) bag of Seasoned Dressing nn1/2 cup melted butter or margarine nn1 cup mashed fresh or canned pumpkin nn1 teaspoon allspice nn3/4 cups water nn6 to 8 walnut halves nnIn a large bowl, combine stuffing mix with melted butter or margarine. In a separate small bowl, blend pumpkin with allspice. Add pumpkin mixture to stuffing, reserving about 2 tablespoons for garnish. Blend in water, mixing well, but lightly. Shape dressing into 6 or 8 balls and place in greased casserole. Top each with about a teaspoon of reserved pumpkin and place a walnut half in center of each. Cover tightly with aluminum foil. Bake at 325 degrees for 35 to 45 minutes, or until firm. nnYields 6 to 8 dressing balls. nnApricot Stuffing Muffins nn1 (6-ounce) bag of Seasoned Cornbread Stuffing’ nn1/2 cup melted butter or margarine nn3 eggs, well beaten nn1 1/2 cups chicken broth nn1/2 cup crumbled crisp bacon nn3/4 cup chopped dried apricots nnIn a large bowl, combine stuffing mix with melted butter or margarine, eggs, broth, bacon and 1/2 cup of the chopped apricots. Spoon mixture into 12 greased muffin cups. Top each muffin with a sprinkling of the remainder of chopped apricots. Bake at 350 degrees for 30 to 35 minutes, or until firm. Cover muffins with aluminum foil if chopped figs on top brown too quickly. nnYields 12 stuffing muffins. nnSpicy Cranberry Salad with Feta Crust nn1 (6-ounce) box of garlic-flavored croutons nn1 1/2 teaspoons olive oil nn1/4 cup feta cheese nn3 cups mixed greens nn3/4 cup dried cranberries nn1/2 cup chopped celery nn1/2 cup chopped Granny Smith apple, with peel nnItalian salad dressing, to taste (approximately 1/4 to 1/2 cup) nnFinely crush croutons. In a medium bowl, add croutons, olive oil and feta cheese. Combine well. Divide into six portions. Take each portion and mold as crusts into six individual small salad bowls. In a large bowl, combine mixed greens, dried cranberries, celery, apple and Italian dressing. Mix well. Place greens mixture in each salad bowl, slightly pressing greens into crust.n