Silver Dollar City’s Seafood Casserole, Ginger Cookies and Wassail Punch

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Debbie Dance Uhrig, Silver Dollar City's Master Craftsman of Culinary Arts for the Culinary & Craft School. On Tuesday she featured her seafood casserole, ginger cookies and more -- all part of Silver Dollar City's "Old Time Christmas," which runs through Dec. 30.

Silver Dollar City's Culinary School offers daily classes that run through December. For more information, call 800-831-4386.

Silver Dollar City's Christmas Wassail

Combine and simmer 30 minutes:

  • 1 gallon Cider
  • 1/3 cup sugar
  • 1 cup lemon juice
  • 10- 2" cinnamon sticks
  • 6 oranges with whole cloves

Makes 6 gallons- Combine all and heat to 150 degrees F.

  • 1 case Spiced Cider Mix (24 packs)
  • 4 quarts concentrated orange juice
  • 3 1/2 gallons water

Seafood Casserole Recipe

1 can Crabmeat (tuna can size)
1 pound large pink shrimp broken into chunks
1 can of mushrooms drained (7 ounces)
3 stalks of celery well minced
½ large onion well minced (one half onion)
1 can cream of shrimp soup
8-10 crumbled saltine crackers
½ box of turkey/chicken stovetop stuffing
Salt and pepper to taste
1 egg
1 cup of parmesan cheese or Italian blend cheese
Clam Juice - to moisten to dressing consistency
I also use any juice from my shrimp which were frozen

Seafood Casserole by the Covered Dish
Mix ingredients well and place in a greased, deep 8 x 8 baking dish. Dot the top with butter slices. (You can also replace the shrimp with a good quality white fish).
Bake at 350° until it is set and browned.


Silver Dollar City's Famous Ginger Cookie Recipes

2 cups All-Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Cloves
¾ cup Shortening
1 cup Sugar
2 Tablespoons Molasses
1 large Egg

Additional ¼ cup Sugar (set aside)

In mixing bowl, sift flour, soda, spices, and salt. In a second mixing bowl, cream shortening and 1 cup of sugar until fluffy. Add the molasses and egg. Beat the mixture for one minute. Add the flour mixture and mix at low speed until combined. Shape the dough into 1 ½ inch balls, then roll in a small plate with the remaining ¼ cup sugar.  Arrange the balls of dough 3 inches apart on a greased cookie sheet or a cookie sheet lined with parchment paper.  Bake at 350° for 15 minutes or until light brown on bottom. Transfer to cooling rack.

Christmas Wassail Punch

Makes 1 Gallon – Combine and simmer 30 minutes:

1 gallon Cider
1/3 cup Sugar
1 cup Lemon Juice
10 – 2” Cinnamon Sticks
6 Oranges with whole Cloves

Makes 6 Gallon – Combine all and heat to 150°F:

1 case Spiced Cider Mix (24 packs)
4 quarts Concentrated Orange Juice
3 ½ Gallon Water

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