Jay’s dad, Brian, works with a woman who puts out a Christmas newsletter each year including an entire Xmas feast that can be make and frozen up to 3 MONTHS early! Now that’s organized! I made these two dishes for our holiday feast and both were a hit – thanks Lisa!

COLOURFUL MIXED VEGETABLES

3 carrots

2 celery stalks

½ turnip, peeled

2 cup Brussels sprouts

12 small whole onions (1lb)

1 cup stock

¼ cup butter

2 Tb lemon juice

1Tb sugar

½ tsp dried basil

½ tsp dried savory

salt and pepper to taste

Cut carrots, celery and turnips in julienne strips ¼ X 2in. Trim outside leaves from sprouts, peel onions. Combine stock, butter, lemon juice, sugar, basil, savory, and salt and pepper in a saucepan. Bring to boil and add veggies. Simmer 3 minutes. Drain veggies reserving cooking liquid; cool. Arrange veggies in greased 8 cup casserole dish. Pour cooled liquid over veggies, cover and freeze. The day before serving, thaw in fridge overnight. Bake, covered in preheated 350 degree oven for one hour or until bubbly and heated through. Serves 8.

LAYERED POTATO AND YAM CASSEROLE

4 baking potatoes

1 onion

4 yams

8 oz cream cheese, cubed

½ cup sour cream, divided

salt, pepper, ground nutmeg

Peel and cube baking potatoes, onions and yams. Place potatoes and onion in one saucepan, and place yams in a separate saucepan. Cover each with cold water, bring to a boil and simmer for about 25 minutes until tender. Drain and mash baking potato and onion. Beat in half of the cream cheese and half of the sour cream until creamy. Season with salt, pepper and nutmeg. Spoon into greased 8 cup casserole dish, spreading evenly throughout. Drain and mash yams. Beat in remaining cream cheese and sour cream and season with salt, pepper and nutmeg. Evenly spoon yams on top of potato layer. Cover and freeze. The day before serving, thaw in fridge overnight. Bake covered in preheated 350 degree oven 1 ½ to 2 hours, or until heated through. Serves 8.