On this Christmas Eve, I hope you will enjoy this video of O Come, O Come Emmanuel.

While I was raising my children, we always had a little spiritual program Christmas Eve night followed by fun, songs or games when we were at our own home.  We had a traditional dinner of enchilada pie (a tradition that began with Grandma Mary Jane Kilgore), tossed green salad with Ranch dressing, tortilla chips, and Uncle Chuck Murphy’s Salsa most years.  Grandma Kilgore’s Lemon Cake drizzled with a lemon glaze usually followed.

I remember the year my mom was passing away from kidney failure caused by congestive heart failure and who also had cancer. My Marissa was praying that she would be with us until Christmas.  I said something like, “Oh no, Sweetheart, we need to let her pass when she’s ready.  It’s not good for her to stay with us all that time until Christmas.”  I quickly went to the copy shop and made paper copies of songs we could sing around my mom’s bedside.

Shortly thereafter, we sang Christmas Carols to her and got to pre-celebrate our last Christmas together with song and with love in our hearts for that gentle, kind, loving, other’s-focused soul whom I was privileged to call my mother.  I know that that was a very sacred time for all of us.  Earth and heaven seemed very intertwined.

I’m grateful that Jesus Christ was born, filled His mission on earth, and was resurrected—overcoming both physical and spiritual death and bridging the gap for us between earth and heaven again.  Making it possible for us to also return, as He did, to live with our Heavenly Father once more.  Because of Him, death will have no sting, and I will be able to see my mom, dad and other friends and family again someday.  For me, in Christ, there is both hope and peace.  I am very grateful.

Here’s our recipes in case you’d like to try them.

ENCHILADA PIE

Grandma Mary Jane Kilgore’s recipe from Lawry’s.
We use this on Christmas Eve.

Lawry’s Enchilada Sauce Mix packet                                    Ripe olives

1 pound ground beef or ground turkey                              1 can tomato sauce – 8 oz.

1 medium onion, chopped                                                       6 corn tortillas

1 clove garlic, minced                                                                2 cups shredded cheese

2 T. margarine or butter                                                          2/3 cup water

1 tsp. Salt                                                                                      ¼ tsp. pepper

In a saucepan combine Enchilada sauce mix, 1 can (8 oz.), 2 ½  cups water.  Blend well.  Bring to a boil, reduce heat and simmer, uncovered for 15 minutes, stirring occasionally.  Set aside.

Sauté ground meat, onion and garlic in the margarine or butter.  Stir in Enchilada sauce, olives, salt and pepper.

Butter corn tortillas.  Layer in buttered, round Pyrex casserole dish in this order:

Tortilla
Sauce
Grated cheese

Repeat until the 6 tortillas are used, and pour the remaining sauce over all.

Pour 2/3 cup water at the edge of the casserole into the bottom.

Cover the top with the rest of the cheese. (We use Cheddar cheese)

Bake in a 400 degree oven for 40 minutes.  Serves at least 6.

 

UNCLE CHUCK MURPHY’S SALSA
We use this on Christmas Eve, too.

1 packet Italian dressing mix                                    1 medium can chopped or sliced olives

1 small can diced green chili                                     3-4 green onions

2 fresh tomatoes, diced                                             cilantro to taste

1 large can diced tomatoes                                       1-2 cups grated Jack cheese

Empty diced tomatoes into a bowl.  Add dry Italian dressing mix, diced green chili (to taste), fresh diced tomatoes, olives, and green onions.  This mixture can sit in the refrigerator at least ½ hour or more to blend flavors.  Add cilantro and grated cheese just before serving.

I also found myself busy make Ham and Egg Souffle (that sets overnight)
to pop in the oven first thing in the morning.

HAM AND EGG SOUFFLE

 

1 dozen eggs                                                                    2 tsp. Salt

12 slices white bread                                                     3 c. cubed ham

4 c. milk                                                                           3 c. Cheddar cheese

1 ½  tsp. Dry mustard

Beat eggs until fluffy.  Cut crusts from bread: cube.  Place bread in a 9 x 14 inch Pyrex (buttered) dish.  Add 4 cups milk to eggs.  Dissolve l ½  teaspoons dry mustard in a little water and add to egg mixture.  Add salt and chopped ham: mix.  Pour over bread.  Let set overnight.  In the morning, add 3 cups Cheddar cheese as a topping and bake at 350 degrees for 55 minutes.

This was started by H. Aileen Calton (my mom) as a traditional Christmas morning breakfast.  Many family members now serve this with a cinnamon roll, orange slice, and orange juice, apple juice and/or hot chocolate with marshmallows.  Place it in the oven while the gifts are being opened and breakfast is ready at just the right time.

Note:  Aileen obtained the recipe when Carolyn was young in a Church Relief Society Visiting Teaching handout which was prepared for delivery to each ward (congregation) member by their Visiting Teachers.