Listen for the Sleigh Bells

            For many years, Christmas Eve was reserved for our extended family. The menu was potluck, with the hors devours laid out, buffet style, evolving as items were added. With no set time to eat, we would talk and nibble, maybe sing some songs or play a game. People would arrive; others would leave, on their way to another open house. Someone was always at the buffet, and food was always available. Toward the end of the evening, the savory foods would be removed, replaced by a tray of Christmas cookies and other sweets. 

            Soon, one of the kids would hear sleigh bells on the roof. Everyone would hush for a moment, the children’s excitement palpable as they strained to hear more. The bells would grow louder, as toddler’s eyes grew larger. They were sure the next sound would be Rudolph’s small hoof. (The older kids kept the secret: Uncle Joe suspiciously always missed the bells - and the jingle seemed to be coming from the deck.) After the bells faded, one of the older girls would read “The Night before Christmas” aloud. The kids would listen patiently, eager to go home, or go to bed, knowing Santa was on the way. It was a perfect ending for the evening.

           The family has grown since then, and now includes a new generation of children. This year, there are sure to be sleigh bells.

            We all love seafood, and no party would be complete without the nautical trinity: Dungeness crab, Oregon shrimp and Judd Cove oysters. Since its winter, it’s also nice to have some hot treats. Here are three simple dips that taste like you worked on them all day. As an added bonus…they give you an excuse to use that chaffing dish you have in the back of the pantry.
 

 Hot Dungeness Crab Dip  
1 lb. cooked fresh Dungeness crabmeat
1- 8oz. brick cream cheese
2 or 3 tbsp. milk
1 tbsp. horseradish
½ tsp. Worcestershire sauce

Heat the cream cheese with the milk, stirring frequently until melted. Whisk in the horseradish and Worcestershire sauce, using more or less to taste. Continue to heat slowly until bubbly. If it’s too thick, stir in a bit more hot milk. Gently fold in the crabmeat. Serve hot with crackers or vegetable sticks.

Angels on Horseback
1 dozen small fresh oysters, shucked
1 lb. thin sliced, lean bacon

Cut oysters into bite size pieces. Cut each bacon strip into thirds.
Roll the bacon strips around the oyster pieces and secure with wooden picks. 
Place on an ungreased broiler pan or baking sheet. Grill under a pre-heated broiler until browned, about 3 minutes. Turn over and broil the other side. Watch carefully as it will cook fast and may burn .When bacon is done, drain on paper towels.
Transfer to a serving plate. Serve warm with dipping sauces.

Spicy Bay Shrimp Dip

1- 8oz. brick cream cheese
1 tbsp. milk
3 tbsp. ketchup
1 tbsp. extra hot horseradish
¼ tsp. Worcestershire sauce

Using a microwave-safe dish and 70% power, melt the cream cheese with the milk, stirring every 30 seconds. When the cream cheese is melted, whisk in the horseradish, ketchup and Worcestershire sauce. Return to the microwave for 1 minute at 50% power. Gently fold in the shrimp. If it’s too thick, stir in a bit more hot milk. Serve hot.1 lb. cooked Oregon salad shrimp