Have Quality Water With Your Christmas Meal

Culligan at the Lake of the Ozarks hopes everyone had a HAPPY Thanksgiving. Before you know it, Christmas will be here. Our quality water company at the Lake of the Ozarks wants everyone to be able to have quality drinking water with their Christmas meal. You will often find yourself cooking with water, so it's important to have quality water in the kitchen. Here are a couple of GREAT Christmas recipes we found that contain water. We hope you enjoy them!

Have Quality Water With Your Christmas Meal

Source: http://makinglemonadeblog.com/best-christmas-punch-recipe-santas-little-helper/

BEST CHRISTMAS PUNCH RECIPE: SANTA'S LITTLE HELPER!

1 bottle of champagne (OR use a lemon-lime soda like Sierra Mist to make it non-alcoholic)
1 bottle of Cranberry Juice Blend
1 cup of sugar (try to use superfine sugar if you can find it)
1 c. frozen lemonade concentrate (thawed)
1 c. frozen orange juice concentrate (thawed)
ice
water (for amount, see below)
garnishes: lemon slices, cranberries, fresh rosemary sprigs


INSTRUCTIONS

Combine the champagne and the cranberry juice blend. Add the sugar, and stir vigorously until combined. Add the thawed concentrates, stir. If you want a strong punch you can leave as is and just add some ice. You may wish to dilute with up to three cups of water (add water to taste) depending on your personal preference. Remember adding ice will also dilute the punch a bit so don't go overboard on both ice and water. :) Add your garnishes-- a bag of fresh cranberries, lemon slices (wash the lemons well if including the peels), perhaps a sprig of fresh rosemary or two for a fresh kick.

** Note: You can also make this ahead of time-- simply add all ingredients EXCEPT the garnishes and bubbly (either champagne or soda). Refrigerate for a few hours and add the remaining ingredients when guests arrive. **


Who doesn't love a good Christmas stew?

Source: https://www.bettycrocker.com/recipes/classic-beef-stew/38aa1b3f-3f9b-44d8-a9c6-2f4e879613de

Classic Beef Stew

Ingredients

1 tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour

Steps

1 In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides.

2 Add water, 1/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.

3 Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.

4 In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.

Culligan at the Lake of the Ozarks hopes you have enjoyed these 2 fantastic Christmas recipes. Everyone deserves quality water at the Lake of the Ozarks, so call your Culligan Man today!

Culligan Lake of the Ozarks

277 Lower Business Park Road • Linn Creek, MO 65052 • (573) 346-5221

www.CulliganPro.com

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