Some holiday recipes a bit off the beaten path

Digging through my massive collection of cookbooks in a feeble effort to downsize, I came across a 1960s treasure that actually got me laughing. Avocados were still relatively new in the culinary world — only 20 years before having been called “alligator pears,” and this recipe just begged to be passed on! So, with the picture in your mind, here’s the how-to for a true classic, just as it appeared in the book.

Stuffed Avocado

Au Gratin

“Use firm, ripe avocados. If you wish, use freshly made Hollandaise sauce for this elegant accompaniment to beef. You may serve this as a side dish, but this would make an ample luncheon entrée as well.”

4 large ripe avocados

1 pkg. instant Hollandaise sauce mix

4-to 6 ham slices, slivered or finely diced

1 cup grated Swiss cheese

Preheat oven to 450 degrees.

Place each avocado on cutting board and with sharp paring knife, carefully slice off top third of avocado. Lift top off and remove.

Scoop out flesh from tops and bottoms, discard pit, and place pulp in large mixing bowl; cut into chunks.

Make Hollandaise sauce according to directions.

Put sauce in mixing bowl with avocado and mix until fairly smooth. Stir in ham.

Divide mixture evenly between the avocado bottoms.

Place on a cookie sheet and sprinkle each generously with cheese.

Bake for 15 minutes. Serves 4.

Our next offering is truly tasty and beautiful.

Puffed Cauliflower

Cheese

Medium head of cauliflower, washed, trimmed, quartered, separated into florets

1/4 cup butter

2 Tbs. flour

1 cup half-and-half

Salt and black pepper

1/4 cup white bread crumbs

3 large eggs, separated

1 cup grated Swiss cheese

Preheat oven to 400F. Butter a 2-quqrt baking dish. Bring cauliflower florets to a boil in water to cover until fork tender. Drain.

Belt the butter in a large saucepan, add the flour and stir over low heat to make a roux — about 2 minutes.

Gradually add half and half, stirring until smooth. Raise heat and cook until boiling, stirring constantly.

Add salt and pepper to taste and most of the bread crumbs.

Stir in the egg yolks, cheese and the cauliflower florets.

Place egg whites in large mixing bowl and beat until stiff. Fold into mixture.

Spoon carefully into the prepared baking dish and sprinkle with remaining crumbs. Bake for about 30 minutes or until puffy and brown. Serves 4.

The guys and the kids of the family will love this next one!

Sweet Potato

Balls

Salt and fresh ground black pepper

1 tsp. grated lemon rind

2 cups mashed cooked sweet potatoes or yams

8 marshmallows

1 cup bread crumbs

1 large egg, beaten

2 Tbs. water

Vegetable oil for frying

Combine salt, pepper and lemon rind and sweet potatoes in a large bowl. With clean, buttered hands, roll mixture into eight equal-sized balls, pressing a marshmallow into the center of each.

Make sure mixture is even around marshmallows. Place crumbs in a large mixing bowl; roll balls in crumbs.

Combine egg and water in smaller bowl ; dip balls into this and then roll again in plain crumb mixture.

Pour an inch of oil into a large skillet and heat to a simmer; fry the sweet potato balls, rolling for even cooking, for about 4 minutes or until evenly browned and crispy.

Drain on paper towels. Serves 4 to 6.

Many hostesses prefer candied yams in lieu of mashed potatoes. How about a state-of-the-art potato salad? This unique old-timer is perfect for the holiday table.

Curried

Potato Salad

2 pounds yellow or white potatoes, peeled, cooked, cut into 1-inch pieces

¾ cup plain Greek yogurt

2 teaspoons curry powder

¾ teaspoon salt

¾ cup shredded carrots

1/3 cup raisins (plumped in boiling water if necessary)

½ cup thinly sliced green onions w/tops, divided

1/3 cup thinly sliced celery

2 tablespoons finely chopped unsalted cashews

Place cooked, cooled potatoes in a large bowl. Add carrots, raisins, 5 tablespoons of the green onions, and the celery. Toss gently.

Combine yogurt, curry, and salt and whisk to blend; add to potato mixture, tossing gently to combine.

Sprinkle with remaining 3 tablespoons green onions and the cashews. Taste for favorite seasonings (curry, salt) before serving.

Serve at room temperature.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com or by phone at 208-265-4688.