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Celebrate the Holidays and Share your Favorite Recipes

With the holidays upon us, we thought it would be fun if our neighbors shared their favorite holiday recipe, whether it be a handed-down family recipe, or your own, fabulous culinary creation! 

You may want to add a little history or the origination of the recipe.  High calorie/low calorie, carnivore/vegan, indulgent/heart healthy…no restraints!  The only prerequisite is that it would or could be served as a traditional holiday dish.  Join the fun!

No judging, no prizes, just the reward of sharing!  Email your recipe to and we’ll add it to the list:

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Kathleen E.

I’ll start: This recipe was created by my Grandmother and served to her family since Dad was a boy, so it dates back about 80+ years. As a condition of marriage (😉), my mother promised to continue the tradition of making and serving it to our family and friends who gathered with us at every special holiday (with very few changes). I hope that you’ll enjoy it as much as we have!

Grandma Ginny’s Shrimp Aspic Salad
(Single Batch Ingredients and recipe, serves 5-6)
1 Lg Box Lemon Jello
3 cans Stewed Tomatoes, drained, (RESERVE ALL THE LIQUIDS)
2-3 Small Cans Tiny Shrimp, drained
1/2 – 3/4 Cup Chopped Celery
1/2 – 3/4 Cup Chopped Green Bell Pepper
1/2 -3/4 Cup Chopped Green Onions Tomato or V8 juice*
1 + 1/2 teaspoons Apple Cider Vinegar Pretty
4 Cup jello mold or pretty glass bowl, pre-sprayed with cooking spray

Drain and reserve liquid from 3 cans of Stewed Tomatoes. Add 1 Cup of the stewed tomato liquid to medium-large sauce pan or pot.
​Heat liquid in pan to boiling.​ Reduce heat to medium and add Lemon Jello, stirring constantly until ALL gelatin is well dissolved.
Reduce heat to med-low. Chop Stewed tomatoes into medium sized pieces and add to pot. Add chopped Celery, Green Pepper and Green Onion to pan. Cook 5 minutes.
Remove pot from heat and add Apple Cider Vinegar, drained shrimp and remaining saved Stewed Tomato juice plus enough Tomato juice to equal 1 Cup total of this portion of liquids. Stir well to blend. Cool. ​
When cool enough, pour into mold or bowl. Refrigerate until set… overnight is best.​

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