The memories of the dishes we share during the holidays are made as much by the quality of the food as they are the friends and family that we share them with.

The folks on your list for the holidays may be a done deal, but several readers from Southern Ohio feel their dishes help put their celebrations over the top.

Here are a few recipes from several readers and their take on guests reaction to what’s been served.

CHOCOLATE COVERED CHERRIES

Background: Kristin Poirier, 49, a West Chester real estate agent, loves the holidays and making great crowd-pleasing food. She recommends preparing everything that can be done in advance so the celebration becomes just a little less hectic and can be enjoyed. This year, she will serve her turkey with mashed potatoes, sweet potatoes, casserole, gravy, cranberry sauce, jello salad, homemade rolls, green beans and pie. For Christmas she plans on serving ham, potato casserole, turnips, green beans, homemade rolls and plenty of Christmas cookies and sweets.

Recipe ingredients:

1 pound powdered sugar

1 stick butter

1/3 cup cherry juice

6 oz. chopped pecans

1/2 cup coconut

1 jar maraschino cherries

2 bags dark chocolate chips

1-2 tablespoon butter Crisco

Instructions:

Cream butter and sugar; stir in juice, pecans and coconut. Freeze until firm — approximately 30 minutes. Roll into balls and push cherry into middle. Place back in freezer on a lined waxed cookie sheet for 30 minutes. Melt chocolate chips and butter Crisco in double boiler. Dip cherries with dipping spoon or toothpick, place back on waxed paper cookie sheet and place in refrigerator. Can freeze if desired.

RICE STUFFING

Background: This recipe — a change from the typical cornbread stuffing — was passed on to Harrison Twp. resident Maria Caras, 81, by her mother Chryssa Nicholas, and is served at every Thanksgiving dinner at her house. Caras likes to use “tried and true” recipes. She says a holiday dinner may not be the best time to try out something brand-new. In addition to the traditional food she serves during the holiday season at holiday Caras, a member of the Annunciation Greek Orthodox Church, always has a table full of Greek pastries such as baklava, koulourakia (twisted butter cookies) and kourambiedes (powdered sugar cookies). This recipe makes about 24 servings.

Recipe ingredients:

3 lbs. ground chuck

1 stick butter

4 onions, chopped

5 cups Uncle Ben’s rice, raw

Zest of 1 orange

1 T. salt

Black pepper and a dash of cinnamon to taste

1/2 to 3/4 cups raisins

1 cup chopped chestnuts or walnuts

12-1/2 cups chicken broth

Instructions:

Place the ground chuck in a saucepan with just enough water to almost cover the meat. Boil down until the water is gone. Add the stick of butter, stir until it is melted. Add the onions to the saucepan and stir until brown. Stir in the rice until browned adding more butter if needed. Stir in the orange zest, salt, pepper, cinnamon and raisins; add nuts and mix well. Pour mixture into a larger roaster pan. Boil the broth and pour into the roaster. Cover and place in a preheated 400 degree oven for 10 minutes. Reduce heat to 300 degrees and cook for 30 minutes or until the broth is absorbed.

THANKSGIVING FILLING

Background: Lenna Mae Gara, 86, of Wilmington has been a vegetarian for more than 65 years. The following recipe, “Holiday Filling,” was developed by her husband’s grandmother to serve after he stopped eating meat. It is an old Pennsylvania Dutch recipe for turkey stuffing, or filling as it is called there. Gara’s family has enjoyed it at every holiday meal for more than 60 years and it has become a much loved tradition. She will have cranberry sauce, sweet-sour cabbage slaw, stewed dried sweet corn, cheesy potato casserole, a meat substitute made from tofu, hot rolls, pumpkin and pecan pies with whipped cream, and ice cream for anyone that’s still hungry. When entertaining large groups Gara suggests simply: “stay calm and remember it is the getting together that matters.” Gara says chilled filling for her recipe keeps well for several days, so some could be kept back (unbrowned) for another meal. Serves 10-12.

Recipe ingredients:

1 stick butter or margarine

3 cups minced onions

1 large loaf day-old white bread, cut into 1/2 inch cubes

3 cups minced celery with leaves

3 cups minced fresh parsley

2 cups cubed, boiled potatoes (boiled just until done, not mushy)

3 large eggs beaten

Enough milk added to eggs to make 2 cups liquid

Salt and pepper to taste

Sage is optional

Instructions:

Because of the large volume, this recipe is best made in two large skillets, dividing all ingredients between them. Heat butter or margarine in skillets, add onions and cook slowly until soft but not brown. Add cubed bread in equal parts to each skillet, stirring carefully until it begins to absorb the fat. Then add celery, parsley and potatoes the same way, stirring carefully until all is mixed together. Add salt and pepper and sage, if desired. Add liquid to other ingredients, mixing through and through until well moistened. May be necessary to add a little more milk. Cook, covered, over very low heat, stirring occasionally, until egg is set. Cool, pack into large bowl and chill for 24 hours. At least an hour before serving, begin browning the filling in butter or margarine in large skillets on stove top at very low heat. It will be much better if browned slowly. You may also use the oven at 325 degrees for at least 1 hour. In either case, stir occasionally to brown evenly.