Nativity Dinner – Christmas Family Tradition

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When our kids were little we started a family tradition to help us remember the real reason we celebrate this sacred season of the year, the birth of our Savior, Jesus Christ. Our grandkids now look forward to it every year. Early in December we prepare a simple dinner and dress in costumes similar to what the people of Bethlehem would have worn. The meal is not authentic, but similar, as we chose the menu from things we knew our kids would actually eat. It has always consisted of the following:

Steamed Salmon on grill

Greek Dolmades – made from a recipe included below, from a cute Greek neighbor

Cashews – the yummy ones from Costco

Flat Pita Bread – also from Costco

Red Grapes

Black Olives – from a can because the kids will eat them

Green Olives – because they are more authentic and are my favorite!

Sparkling Grape Juice – we like the Welches white and rose’ from Target

We get our salmon from Costco. I wash it, pat it dry with paper towels, and place it on a very large piece of heavy duty tin foil that I have already sprayed with PAM. Squeeze half of a lemon under the salmon filet, and the other half on the top. Then I sprinkle it with dried Dill Weed and fold it up like you would a tin foil dinner. Just to be safe, I wrap it up in a second layer of tin foil. Depending on the size, and whether it’s still a little frozen or not, (sometimes I buy them a week ahead of time and freeze them. I take them out of the freezer the day before and put them on a cookie sheet in the fridge to thaw) - it can take up to 30 minutes for a full sized filet to cook.

Through the years I’ve made many costumes and so each year there is a wide variety of choice.

Because of this most unusual year, and our oldest daughter and her family dealing with Covid, we decided not to cancel our Nativity dinner, but to prepare it and doorbell ditch it like we did Thanksgiving. So I ordered some cute baskets made by Amish families in Iowa from Amishbaskets.com, found some primitive looking dish towels to line them with, and delivered the meal to each doorstep. I also made costumes for our three oldest grand-daughters in their favorite colors. Their parents already had costumes of their own, made for them the year they were married. Now I just have two more families to go for them all to have their own costumes. It seems there’s always something more to add to the experience to make it better.

The girls were excited to have their own costumes in the not-so-traditional colors, but they looked adorable and the colors made them happy.

After we eat a quiet dinner by candlelight sitting on a blanket on the floor near the fire. We watch “The Christ Child” – a short movie about the Nativity produced by The Church of Jesus Christ of Latter Day Saints. This particular version is so real, heartfelt, and accurate. It helps me feel the Christmas spirit more than anything else. After the movie, we read from Luke 2, as we act out the story.

This dinner held early each December is our way of beginning our Christmas celebration of the birth of our Savior, Jesus Christ. May we all feel of His Light this Christmas Season, as we “Light the World” one by one serving others as He did.

Love Ya, Les


Greek Dolmades

Elizabeth Alex gave me this recipe in 1981 and taught me how to make them. Dolmades can be an acquired taste, but once you try them a few times, you will become hooked. She is a native of Greece and lived just down the street from me when I was growing up in Layton, Utah. She is one of the sweetest women I’ve ever met. I usually triple the recipe when I make it for my family - Leslie Johnson

* 1 lb. Super Extra Lean Ground Beef

* 1 Small Chopped Onion

* ½ C. Uncooked Jasmine Rice

* 1 TBSP. Dill Weed

* ¼ C. Water

* Salt & Pepper to taste

* 1 bottle Orlando California Grape Leaves 16 oz. – I order mine on Amazon.

(One bottle will make almost three recipes – I always order two bottles)

- Mix above ingredients together in a bowl.

- Gently remove grape leaves from glass jar being careful not to tear them. Cut the small stem off each leaf with kitchen shears, then roll a miniature candy bar size shape of the ground beef mixture into each grape leaf.

- Layer the rolled Dolmades in circles in the bottom of large saucepan. Cover generously with water and ½ C. fresh squeezed lemon juice. Elizabeth taught me to put an oven safe ceramic salad plate on top of the layered Dolmades to keep them from coming unfolded during cooking.

- Add a lid on the pan and bring to a boil - then simmer for 45 minutes to an hour.

- Place in a serving bowl.

Hollandaise Sauce – (I usually double this)

1 C. juice from left over broth – strained to get any chunks out - pour into a saucepan.

Beat 2 eggs until light and frothy

1/3 C. fresh squeezed lemon juice

Mix gradually (slowly) into hot broth stirring with a wire whisk until slightly thickened. Pour over Dolmades.