Christmas Eve Dinner Ideas

Christmas Eve at our house is a busy time. Last minute gifts must be wrapped, travelers will arrive, and our little country church has a Christmas Eve service that can't be missed. Firewood must be readied so we can have a nice glow tomorrow (after Santa has used the chimney!), and final preparations for tomorrow's Christmas Dinner must be completed. Christmas Eve dinner is an important time for us to gather in the midst of the activity and pause to share some love.

Dinner on Christmas Eve is usually a one-dish meal. Some years we have soup, and some years a favorite casserole. One of the kids' favorite Christmas Eve dinners is a simple family stew we call Kidney Bean Stew. No matter how much of this stew I make, there are never any leftovers!

For a basic pot of Kidney Bean Stew, which serves 8 hungry people, you will need:

2 pounds lean ground chuck or ground round

2 pounds baby carrots (2 pkgs)

2-3 medium onions, cut into medium-sized chunks

4 large potatoes, peeled and cut into 1" pieces

2 cans Red Kidney Beans

salt and pepper to taste

Brown the meat and drain off any fat. Add onions, carrots, and potatoes, salt and pepper, and enough water to steam the vegetables and prevent sticking. Cook over medium heat, stirring occasionally to be sure nothing is sticking to the pan. Add a bit more water if needed.

Cook for about 20 minutes until vegetables are soft and water has cooked away. Add the beans, including the liquid, and heat through.

Serve this stew with corn muffins. Our favorite recipe follows. I buy stone ground corn meal at a nearby state park that runs a 175 year old preserved grist mill. It is the best cornmeal ever. Any stone ground corn meal will be whole grain, and will make the healthiest and tastiest muffins.

Stone Ground Corn Muffins

1-1/2 cup stone ground corn meal

1-1/2 cup unbleached flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1/2 cup honey

3/4 cup canola or corn oil

2 large eggs, lightly beaten

Buttermilk to make a light batter, about 2 cups

Pre-heat oven to 400 degrees.

Mix dry ingredients in large bowl. Combine honey, oil, and eggs, then add to dry ingredients. Add buttermilk a little at a time, mixing as you go until you get a nice smooth batter. It should be smooth, but fairly thick and spoonable. Let batter stand for 3-4 minutes, and it should become lighter as bubbles begin to form. Spoon batter into greased muffin pans, filling 1/2 full. Bake for about 12 minutes or until golden brown around edges of muffin tops.

Depending on the size of your muffin cups, this will make 18 - 24 muffins.