On Wednesday December 9, 2009, Perry & Co. Real Estate Professionals of Denver, CO had their Annual Company Holiday Party at the Grant-Humphrey’s Mansion.  Roughly 80 people were in attendance that night including Perry & Co. Agents, Staff and significant others.  Here is a sampling of some of the Potluck dish recipes that made a hit that night:

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Don Larrance’s Luxury Eggnog
   Click here for The Perry & Co. Spirited Holiday Eggnog Recipe

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Chuck Anderson’s Broccoli Salad
    4-5 Cups of Broccoli
   Clean and cut into small pieces
   1 Cup sunflower seeds-have to be shelled
   1 Cup golden raisins
   12 slices bacon (1 pound) crumbled
   1 medium red onion, just 1/4 to 1/2

   To make dressing – but don’t put on until 1-2 hours before serving
   ½ cup sugar
   1 cup mayo
   2 tablespoons vinegar

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Jan Hall’s Festive Layer Dip
   4 packets of cream cheese
   Parmesan cheese
   Jar of sun dried tomatoes in oil
   Jar of pesto
   Black olives

   Line a bowl with plastic wrap
   Mix cream cheese with parmesan cheese and layer some on the bottom
   Next layer the sun dried tomatoes
   Cream Cheese layer
   Then layer the pesto
   Cream cheese layer
   Layer the olives
   Cream cheese layer
   Cover with plastic wrap and place in refrigerator over night

   When it’s time to serve, turn the mixture put side down on a plate and serve with crackers.

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Brad Benson’s Linzer Torte
   1/2 lb. butter (room temp.)
   1/2 lb. sugar 1 egg
   1 shot glass Kirsch (Brandy)
   1/2 lb. ground almonds (or hazelnuts or walnuts)
   1/2 lb. flour
   1 heaping Tbsp. unsweetened cocoa
   1 teaspoons Cinnamon
   1 packet Vanilla sugar (or ‘/2 to 1 teasp. vanilla)
   1 teaspoons ground cloves
   1 egg yolk
   1/2 jar red currant or raspberry jam (about 6 oz.)

   Mix butter, sugar and brandy with dough. Hook (or flat beater, or by hand) to make a smooth dough. Blend in nuts, flour, cocoa, cinnamon, vanilla and cloves. Refrigerate approx. one hour. Pat 2/3rds of dough into bottom of 9 to 10 inch greased Springform pan and about 1 inch high rim. (I try to roll out dough and then pat it into pan, or cover dough with foil or plastic wrap and pat into pan.) Take off foil or wrap and cover bottom with jam. Roll out remaining dough and cut out half moons with a water glass. Cover Torte with these cutouts making a trellis design. Whisk egg yolk with one teaspoon water and brush top of dough. Bake at 350 degrees for 45 to 60 minutes.

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Sue Bickert‘s Baked Artichoke Dip (makes about 2 1/2 cups)

1 cup Hellman’s or Best Food Mayonnaise
1 cup grated fresh Parmesan cheese
1/2 cup finely chopped onion

Stirred together in a medium bowl

One 13 3/4 ounce can artichoke hearts – drained well and finely chopped.

Stir into the cheese mixture along with:
One tablespoon fresh lemon juice or dry white wine   (I use lemon)
1/4 to 1/2 teaspoon pepper

Scrape into a small baking dish or ovenproof crock

Sprinkle 3 Tablespoons dry bread crumbs  (I use more and I brown them in butter before I spread them over the dip) over the dip:

Bake at 300 until top is browned  – about 20 minutes – serve with crackers or toast or whatever you like

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Click here for the Perry & Co. 2009 Holiday Help List for lots more recipes and useful holiday information.