Christmas Eve Dinner Recipes

Christmas Eve at our house is very informal and we have created our own tradition of having an alternate soup to the traditional "Oyster Stew." I became curious as to why oyster stew or soup is served on Christmas Eve and why is it a tradition. I did find at history news network that it is Germanic in origin. That still doesn't explain why. My husband poked his head in the door of my computer room/mess to ask me if I was going to the local homecoming football game with him. "Ummmm, no. I'm pretty sure our team will lose and it's too cold outside to watch them hurt each other trying to catch a ball." Personally I think that football has its roots in the days when gladiators would kill each other while the Emperor Nero played his fiddle, or something like that.

I asked Dan if he had a clue as to why oyster stew/soup is served on Christmas Eve. He said that maybe that is when they're the freshest. That could be. I guess it will remain a mystery for the moment. On with the recipes.

Traditional:

Christmas Eve Oyster Stew: 1 pint oysters; 4 tbsp butter, divided; 3/4 tsp. salt; pepper to taste; dash of tabasco sauce; 1 pint milk; 1 pint half and half; paprika. Directions: Drain oysters and reserve liquid. Melt all but 2 teaspoons butter over medium heat; add salt, pepper and tabasco sauce. Add oyster liquid to butter and seasonings; stir to blend. Add oysters and cook only until edges begin to curl. Stir in milk and cream; bring almost to a boil. Serve in hot bowls; top with remaining butter and sprinkle with paprika. Serves 4.

Alternate #1:

Oyster-Cheese Soup: 12 oz. container fresh, standard oysters; 1/2 cup chopped carrots; 1/2 cup chopped celery; 3/4 cup fresh mushrooms, thinly sliced; 3 1/2 cups chicken broth, undiluted; 1/2 cup chopped onion; 1/4 cup butter; 1/2 cup flour; 4 cups milk; 2 cups shredded cheddar cheese; 8 oz. pkg cream cheese, cubed; 1 tbsp worcestershire sauce; 1/2 tsp. pepper. Directions: Drain oysters, reserving 1/2 cup liquid. Coarsely chop oysters; set aside. Combine carrots, celery, mushrooms, chicken broth, and reserved oyster liquid in a large saucepan. Bring mixture to a boil; reduce heat and simmer about 5 minutes or until vegetables are crisp and tender. Saute onion in butter in a Dutch oven until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened. Stir in broth mixture, cheeses, worcestershire sauce and pepper. Stir over low heat until cheeses melt. Add oysters and simmer for 5 to 8 minutes or until the edges curl.

Alternate #2:

Potato Soup: 1 medium onion, chopped; 1 stick butter; 6 - 8 medium diced potatoes; water; 1 can cream of chicken soup; 1 1/2 soup cans water; salt; pepper; garlic; 8 oz. pkg. velveeta cheese. Directions: Saute onions in butter. Cover diced potatoes with water and boil until tender; drain. Add soup and remaining water to potatoes; season to taste. Add cheese let it melt and serve.

Alternate #3: (This is what is served at our house)

Knoephla-Cheese Soup: 4 medium potatoes, peeled and diced; salt; water. In a large kettle boil potatoes in salted water until they are almost soft. Knoephla Dough: 3 cups flour; 2 tsp. salt; water. Combine flour and salt; add enough water to make a very stiff dough. Snip the dough into boiling water until you use up all the dough.
Other Ingredients: 1/2 lb. bacon, cut in small pieces; 1/2 medium onion, cut in microscopic pieces; 1 cup cream; 1 jar cheez whiz or 2 lb. pkg velveeta, melted. Brown bacon and onion together and add to kettle with potatoes and knoephla pieces. Add melted cheese and cream. Pepper to taste. (If your family gets the squiggles at the mention of onions, just add onion powder to taste. Also, our local grocery store sells ready made knoephla dumplings in their freezer section. I just buy that and use it in the soup.)

Serve the soup with an assortment of fresh veggies, crackers and homemade quick bread.