For some of the days' recipes, click HERE.

The Holiday Season started early with aromas of the Holiday Cooking School sponsored by the Calhoun County Office of the Alabama Cooperative Extension System (ACES) and the Calhoun County Homemakers and Community Leaders (CCHCL).  Over 100 guests were greeted by the sights and sounds of the holidays as they entered the First Presbyterian Church to register for a chance to win door prizes donated by area merchants and CCHCL members.

At registration, Pat Killian offered the 2011 Holiday Cookbook for $2.00.  Many people purchase these books to add to their personal collection, to use for small gifts or for Christmas cards for special friends. The cookbook can be purchased at the Extension Office, 1702 Noble Street, Suite 108, Anniston.  Recipes demon­strated are also available on our website, www.aces.edu/calhoun.

Marchale Burton, Urban Regional Extension Agent and moderator, began the program with food safety precautions for the holidays and a history of the Holiday Cooking School.  Peggy Crosby, CCHCL President, reminded guests that the goal of the homemakers is to make friends and serve the community.  Their group meets monthly and always has an interesting speaker or program.  They also meet monthly to sew for cancer patients - hats, bags, scarves, blankets, etc.  She encouraged everyone to join the homemakers in this endeavor.  For a schedule of their meetings and/or topics, contact the Extension Office at 256-237-1621.

The first presenter was Chef Alan Martin of The Victoria Inn who gave a demonstration of “Roasted Turkey with Cornbread Dressing, Giblet Gravy, and Cranberry Chutney”.  This is a delicious recipe for the holidays or any time of the year.  Alan also gave us cooking tips how to successfully cook a turkey and how to keep stuffing or dressing moist. 

Next was local gourmet Prudence Hilburn, who gave us tips of what to do with leftover turkey and dressing with a recipe for “After Thanksgiving Bisque” and “Crunchy Cabbage Salad”. The Wind and Willow Asiago & roasted Garlic Dip Mix in the Cabbage Salad Recipe is available at the Rabbit Hutch Gift Shop on Noble Street.

Cindi Moon, President of the Student Dietetic Association at Jacksonville State University, demonstrated ways to use chocolate for decorative gifts and desserts.

Marchale Burton explained that Chef Martin’s roasted turkey was the conventional method to cook a turkey while she showed how to spark up our taste buds with a peach glaze on the turkey.  She also demonstrated “Amped Up Greens” by adding cabbage, sun dried tomatoes and turkey sausage to add flavorful healthy additions to our collard greens. Marchale discussed how using applesauce can keep a “Classic Carrot Cake” moist and reduces the oil in the recipe.  She also gave us a recipe for “Holiday Punch”.

Joyce Shaddix demonstrated an “Easy Cream Cheese Danish” that she makes for a local restaurant. She was followed by her daughter, Amanda Haynes, Extension’s EFNEP Agent Assistant, who gave us a recipe for “Pink Fluffy Stuff”.

Many dishes like “Veggie Bars”, “Cinnamon Triangles”, “Red Velvet Peanuts”, “Caramel Corn”, “Hot Chipped Beef Dip”, “5 Cup Fruit Salad”, “Apple-Cinnamon Bun Dip”, “Macaroni & Cheese”, “Chocolate Chews”,  Pineapple Cake, “Baked Pineapple Casserole”, and “Chicken Casserole”, were prepared by CCHCL members but not demonstrated to our guests.  A taste sampling of a holiday meal from appetizers, salads, main dishes, desserts and punch prepared us for the holiday season.

Thanks to our volunteers who helped make the Cooking School a success.  Special thanks to the 4-H Tree Amigos Club who served our guests, Christina Parker for her help with the door prizes, and to Shelia Gaddy who took care of the 4-H volunteer’s lunch.