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This classic holiday favorite has been paired with a delightful and fanciful
holiday feast including Who-pudding, and rare Who-roast beast which was
something the Grinch couldn’t stand in the least!
But,
Whatever the reason, His heart or his shoes,
He stood there on Christmas Eve, hating the Whos,
Staring down from his cave with a sour, Grinchy frown
At the warm lighted windows below in their town.
For he knew every Who down in Who-ville beneath
Was busy now, hanging a mistletoe wreath.
...All the Who girls and boys Would wake bright and early.
They’d rush for their toys! And then! Oh, the noise!
Oh, the Noise! Noise! Noise! Noise!
That’s one thing he hated!
The NOISE! NOISE! NOISE! NOISE!
Then the Whos, young and old, would sit down to a feast.
And they’d feast! And they’d feast! And they’d FEAST!
FEAST! FEAST! FEAST!
...But HOW?”
Then he got an idea! An awful idea!
THE GRINCH GOT A WONDERFUL, AWFUL IDEA!
Then the Grinch said, “Giddap!” And the sleigh started down
Toward the homes where the Whos Lay a-snooze in their town.
All their windows were dark. Quiet snow filled the air.
All the Whos were all dreaming sweet dreams without care
When he came to the first little house on the square.
“This is stop number one,” the old Grinchy Claus hissed
And he climbed to the roof, empty bags in his fist.
But, you know, that old Grinch was so smart and so slick
He thought up a lie, and he thought it up quick!
“Why, my sweet little tot,” the fake Santy Claus lied,
“There’s a light on this tree that won’t light on one side.”
“So I’mtaking it home to my workshop, my dear.”
“I’ll fix it up there. Then I’ll bring it back here.”
Then the last thing he took Was the log for their fire!
Then he went up the chimney, himself, the old liar.
On their walls he left nothing but hooks and some wire.
But the sound wasn’t sad! Why, this sound sounded merry!
It couldn’t be so! But it WAS merry! VERY!
What you need but may already Meat, Fish, Poultry Baking
have 1 8-pound standing rib 12 ounces semi sweet baking
Butter (12 tablespoons) roast [C] chocolate [E]
Coarse salt
Cream of tartar
Freshly ground pepper
Garlic Produce Candy/Snacks
Large roasting pan with rack 4 pounds large sweet 1 chocolate bar [E]
Meat thermometer potatoes [B] popcorn
Olive oil 1 large white onion [B] mini candy canes [A]
Prepared white hoseradish 1 bunch Italian parsley [B]
Sugar 1 package fresh rosemary [C]
Vanilla extract 1 lemon [C] Soda
2 pounds green beans [D] 1 liter rootbeer
1½ pounds assorted “wild”
mushrooms (chanterelle,
oyster, crimini) Spirits
5 shallots [D] 10 ounces premium vodka [A]
4 ounces white Creme de
Menthe [A]
1 ounce Peppermint
Dairy/Cheese Schnapps [A]
1½ cup heavy cream [C,E]
6 large eggs [E]
1 can whipped topping [E]
RECIPES FOR DINNER & A MOVIE 1 OF 3
Sweet Potato Hash Browns 1. Bring a medium pot of salted water to a boil. Add
sweet potatoes, and cook until they can be easily pierced
Prep time: 30 minutes Chill time: 1 hour with a fork but still offer some resistance, 3 to 4 minutes.
Cook time: 10 minutes Drain, and rinse under cold running water. Refrigerate
until completely chilled, about 1 hour.
4 large sweet potatoes, 2 pounds, cut into
¾-inch dice 2. Heat 2 tablespoons of the olive oil in a large skil-
let over medium heat. Add onions, and saute, stirring
6 tablespoons olive oil, divided occasionally, until onions are tender and golden brown,
about 20 minutes. Transfer onions to a small bowl, and
1 large white onion, peeled and cut into ¼-inch dice set aside.
4 tablespoons roughly chopped fresh Italian 3. Pour remaining 4 tablespoons olive oil into the skillet
parsley ( or 2 skillets), and place over medium-high heat. Add
potatoes, and cook, stirring occasionally, until golden
Coarse salt and freshly ground pepper brown, about 8 minutes. Add reserved onions, and cook
2 minutes. Toss in parsley, and adjust the seasoning to
taste with salt and pepper. Serve immediately.
RECIPES FOR DINNER & A MOVIE 2 OF 3
Meat thermometer
2 pounds green beans 2. Meanwhile, in a large nonstick skillet, melt butter over
medium high heat. Add shallots and sauté until beginning
1½ pounds assorted “wild” mushrooms, sliced to soften, about 2 minutes. Add mushrooms and cook
(chanterelle, oyster, crimini or what’s available) until mushroom have released their juices and have then
dried out, 10 to 12 minutes.
6 tablespoons butter
3. Combine beans and mushrooms, season to taste with
5 shallots, minced salt and pepper. Transfer to a large serving bowl.
coarse salt
1 cup heavy cream, cold 3. In a chilled bowl, beat the heavy cream until it begins
to thicken up. Add the remaining 4 tablespoons sugar
1 teaspoon vanilla extract and the vanilla and continue beating until the cream
holds soft peaks.
Whipped Topping
4. Gently fold the egg whites into the chocolate mixture
1 chocolate bar, shaved for topping to lighten it. Then, fold in the whipped cream. Take care
not over work the mousse or it will be heavy. Divide the
mousse between 8 individual glasses or small bowls.
Cover and chill for several hours. Garnish with whipped
cream and chocolate shavings before serving.
ROASTING CHART
Notes
1. An accurate oven temperature is critical, if you’re not sure buy an oven thermometer at Wal-mart for a few
dollars to be sure.
3. Do the math, decide how well you like your roast and calculate roasting time. (pounds x minutes per pound)