THANKSGIVING RECIPES

[b-man]

Cranberry Salad III


INGREDIENTS:

2 (3 ounce) packages cherry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 tablespoon mayonnaise

Drain crushed pineapple and save 1/4 cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour 1/2 of the mixture in a bowl and leave at room temperature, set the other 1/2 in the refrigerator until firm.

In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

B-man

[b-man]

Angel Salad


INGREDIENTS:

1 (6 ounce) package lime flavored gelatin mix
2 cups hot water
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
20 ounces diced pimento peppers, drained
1 cup diced celery
1 cup chopped pecans
1 cup heavy cream


In a small bowl, dissolve the lime flavored gelatin in hot water. Allow it to cool for 10 minutes.

In a medium bowl, mix together the cream cheese, pineapple, pimento peppers, celery and pecans. Fold in the gelatin. Chill in the refrigerator 1 hour, or until thickened but not firm.

Whip the heavy cream in a small bowl until thickened. Fold into the gelatin mixture. Refrigerate 3 hours, or until firmly gelled.

B-man

[b-man]

Apple Cranberry Crisp

A great combination of apples and cranberries with a crispy topping. A favorite at Thanksgiving instead of plain cranberries.



INGREDIENTS:

1 1/2 cups quick cooking oats
1/2 cup brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/3 cup butter flavored shortening, melted
1 tablespoon water
1 (16 ounce) can whole berry cranberry sauce
2 tablespoons cornstarch
5 Granny Smith apples - peeled, cored and thinly sliced


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, mix together the oats, brown sugar, flour, and cinnamon. Stir in the melted shortening and water to form a crumbly mixture.

In a large saucepan, mix together the cranberry sauce and cornstarch. Bring to a boil, and then remove from heat. Stir in the apples. Spread into an 8x8 inch glass baking dish. Crumble the oat mixture over the apples.

Bake in the preheated oven for 30 to 35 minutes, or until the apples are tender. Serve warm.


B-man

[b-man]

Apple Pie Sauce


This sauce is the perfect topping for a variety of Thanksgiving treats like apple pie, cinnamon rolls and pancakes. Original recipe yield: 1 cup.


INGREDIENTS:

2/3 cup white sugar
1/3 cup light corn syrup
1/4 cup butter
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves

In a microwave-safe bowl, combine sugar, corn syrup, butter, cinnamon and cloves. Microwave on HIGH in increments of 2 minutes, stirring between each 2 minute period, until the sauce comes to a boil. Cool slightly and serve warm.


B-man

[b-man]

Apple Strudel II


Homemade dough and filling make this apple strudel especially fun and delicious! Original recipe yield: 1 strudel.



INGREDIENTS:

3 cups all-purpose flour
1 egg, beaten
1 cup lukewarm water
1 teaspoon white sugar
1 teaspoon lard, melted
1 pinch salt
1 1/2 cups butter, melted

1 cup toasted bread crumbs
1 cup ground walnuts
3 1/2 pounds apples - peeled, cored and thinly sliced
3/4 cup raisins
1 teaspoon ground cinnamon
1 3/4 cups white sugar

Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour.

Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish.

On a large, lightly floured surface stretch and roll the dough into a large, very thin rectangle. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish.

Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven 1 hour, until surface is golden brown and apples are tender.


B-man

[Kitchen Witch]

APPLE-BUTTER PUMPKIN PIE

Slightly sweeter, softer texture and a bit of crunch.

Nut Pastry
1 egg
1 T. water
Sugar - optional

1 can (15 oz.) pumpkin
½ c. brown sugar
½ c. apple butter
1 t. cinnamon
½ t. ginger
¼ t. salt
1/8 t. ground cloves
2 eggs
1 egg yolk
½ c. heavy cream

½ c. chopped pecans or walnuts
2 T. butter
2 T. flour
2 T. brown sugar
Sweetened whipped cream (optional)

NUT PASTRY:
2 ¼ c. flour
¾ t. salt
2/3 c. Crisco
½ c. ground pecans or walnuts
8 to 10 T. water

PREPARE PASTRY: Whisk flour and salt, cut in Crisco to pea size. Add water 1 T. at a time. Toss until moistened. Form a ball. Roll half to fit 9-inch pie plate. Roll remaining pastry and cut into fall shapes about ½ - 1-inch each. Combine water and egg. Brush over edge of pastry in plate and cutouts. If desired, sprinkle with sugar.
FILLING: Combine pumpkin, brown sugar, apple butter, spices. Add eggs and yolk, beat lightly with fork just till combined. Gradually add heavy cream; stir to combine; pour into crust. Loosely cover edge with foil. Bake 375* F. 2o minutes. Remove foil and bake 20 minutes more.
Combine remaining ingredients; sprinkle over pie. Bake 15 to 20 minutes more or until knife inserted in center comes out clean. Serve with whipped cream, if desired.



DOUBLE LAYER PUMPKIN PIE

1 ready crust
12 oz. cream cheese, softened
1 T. milk
1 T. sugar
1 c. cold milk
1 pkg. instant vanilla pudding
1 can (16 oz.) pumpkin
2 t. pumpkin pie spice OR 1 t. cinnamon, ½ t. ginger and ¼ t. cloves
1 ½ c. cool whip

Whisk cream cheese, 1 T. milk and sugar until smooth. Gently stir in cool whip. Spread on bottom of crust. Combine milk and pudding; whisk. Stir in pumpkin and spices. Spread over cream cheese. Refrigerate 4 hours or until set.



DOUBLE LAYER PUMPKIN PIE #2

4 oz. cream cheese
1 T. milk
1 T. sugar
1 tub (8 oz.) cool whip
1 prepared crust
1 c. milk
1 can (15 oz.) pumpkin
2 pkgs. (4-serving each) instant vanilla pudding
1 t. cinnamon
½ t. ginger
¼ t. cloves

Mix cream cheese, milk and sugar with whisk until well blended. Gently stir in half of cool whip. Spread into crust. Pour 1 c. milk in bowl. Add remaining ingredients and whisk to blend. Spread over cream cheese layer. Refrigerate 4 hours of until set. Top with remaining cool whip.




CHOCOLATE CARAMEL PECAN PIE

3 c. pecan pieces, divided
¼ c. sugar
¼ c. (½ stick) butter or margarine, melted
1 pkg. (14 oz.) caramels
2/3 c. heavy cream, divided
1 pkg. (8 oz.) semisweet chips
¼ c. confectioners? sugar
½ t. vanilla

Preheat oven to 350* F. Process 2 c. pecans until finely ground. Mix with sugar and butter; press into 9-inch pie pan. Bake 12 minutes or until lightly browned. Cool completely. If crust puffs up during baking, gently press down with back of spoon.
Melt caramels and 1/3 c. heavy cream. Pour into crust. Chop remaining pecans; sprinkle over crust. Melt chocolate with remaining heavy cream, powdered sugar and vanilla. Gently spread over top of pie. Refrigerate at least 2 hours.


BROWN SUGAR KARO PECAN PIE

1 c. corn syrup with real brown sugar
3 eggs
1 c. sugar
2 T. butter or margarine, melted
1 t. vanilla
1 ¼ c. pecans
1 9-inch unbaked pie shell

Combine corn syrup, eggs, sugar, butter and vanilla; stir in pecans. Bake 350* F. for 50 to 55 minutes.



CRUNCH TOP APPLE PIE

Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 c. sugar
1 T. flour
1 t. cinnamon
Dash salt
3 1/2 c. peeled, chopped cooking apples
1 jar (16 oz.) applesauce
1 T. lemon juice
2 T. butter, chopped into small pieces
CRUNCH TOPPING:
3 T. flour
1 T. sugar
Dash salt
1 T. butter, at room temperature

Preheat oven to 425* F. Line 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in bowl. Cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake 10 minutes, then reduce heat to 350* F.; continue to bake about 45 minutes, or until crust and topping are golden brown.



EGG CUSTARD PIE

One 9-inch crust, unbaked
FILLING:
4 eggs
1/2 c. sugar
1 t. vanilla
1/4 t. salt
2 1.3 c. milk
Nutmeg (optional)

Bake crust at 425* F for 5 minutes. For filling, beat eggs with fork or at low speed of electric mixer until lemon colored. Stir in sugar, vanilla and salt. Stir in milk gradually. Mix well. Pour into partially baked pie crust. Sprinkle with nutmeg, if desired.
Bake at 425* F for 15 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 20 to 25 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate left over pie.

VARIATION: COCONUT CUSTZRD PIE: Stir 1/2 c. flake coconut into egg mixture before baking.

CHERRY CRUMB PIE

Pie crust

2 cans (21 oz. each) cherry pie filling
1 ½ t. grated orange zest
1 t. almond extract
1 c. flour
2/3 c. brown sugar
¼ c. butter or margarine, melted
½ c. sliced almonds

Preheat oven to 425* F. BAKE PIE ON BAKING SHEET. Roll 13-inch circle to fit in 9-inch pie plate. Flute edges. Combine pie filling, zest and extract; pour into shell. Bake 10 minutes. Meanwhile, mix crumbs using up to 3 T. additional ice water. Stir in almonds. Sprinkle over pie. Reduce oven to 375* F. and bake for 20 minutes or until filling is bubbly. Cool; refrigerate 8 hours or overnight. Let stand at room temp for 30 minutes before serving.


POMEGRANATE PIE

CRUST:
30 ginger cookies, finely crushed (1 ¾ C.)
1/3 c. unsalted butter, melted
Pinch salt

Press into bottom and up sides of 9-inch pie plate. Bake 350* F. for 12 to 14 minutes or until browned and set. Cool on rack.

BOTTOM LAYER:
1/3 c. sugar
1 env. unflavored gelatin
1 ½ c. bottled pomegranate juice
2 T. lime juice
½ t. grated lime rind
¼ c. pomegranate seeds, if desired

Whisk sugar and gelatin together; add juices and rind. Heat until gelatin is dissolved, 5 minutes. Refrigerate 5 minutes (to consistency of egg whites). Stir in seeds. Pour into crust; refrigerate 45 minutes.

TOPPING:
¾ t. unflavored gelatin
¼ c. bottled pomegranate juice
1 ½ c. heavy cream
2 T. sugar
Pomegranate seeds for garnish

Sprinkle gelatin over juice. Let stand 5 minutes to soften. Microwave on high for 20 seconds, until gelatin is fluid. Cool. Combine heavy cream and sugar, beat to soft peaks. Slowly add cooled gelatin mixture. Mound on pie. Garnish with seeds, if desired. Refrigerate 2 hours or longer, until firm enough to slice.

TO PREP A POMEGRANATE: Cut crown end off pomegranate. Lightly score rind in several places. Immerse in bowl of water; soak for 5 minutes. Holding fruit under water, break into sections, separating the seeds. Skim off and discard the membrane and rind, which will float to the top. Pour seeds in colander; drain.




APPLE-PEAR CRUMB PIE

Single pie crust

CRUMB:
¾ c. dark brown sugar
¾ c. flour
1 t. cinnamon
¼ t. salt
1/8 t. cloves
6 T. unsalted butter, chilled and cut up
1 c. chopped walnuts

PIE FILLING:
1 ½ lbs. apples, thinly sliced
¼ lbs. pears, thinly sliced
1 c. sugar
¾ c. sour cream
1/3 c. flour
½ t. cinnamon

Heat oven to 375* F. Prepare crumbs. Toss filling ingredients together. Spoon into shell. Tilt to make sure liquid hits all parts of pie shell. Top with crumbs. Place on baking sheet. Bake 30 minutes; reduce heat to 350* F. and bake 30 to 40 minutes more. If browning is a problem, loosely tent. Let cool for at least 4 hours.



TART TATIN

CRUST:
2 c. dry pie crust mix
3 T. sugar
½ t. cinnamon
¼ t. allspice
2 ½ T. cold water

FILLING:
4 Golden Delicious apples (about 2 lb.)
6 T. unsalted butter, cut into pieces
¾ c. sugar
2 t. cornstarch
¼ t. cinnamon

Whipped cream for serving

Combine crust ingredients; toss with fork until mixture can be gathered. Roll; slide onto waxed paper and refrigerate.

Peel and halve apples; use a melon baller to remove core; place cut side down and make thin cuts - but not through the apple half. Heat oven to 375* F. Melt butter in ovenproof skillet. Sprinkle sugar, cornstarch and cinnamon together. Cook, stirring, until sugar is foamy. Fit apples, cut side down in pan. Cook 3 minutes on medium-high; reduce heat to medium and cook another 7 minutes, until sugar has caramelized to a rich brown. Remove skillet from heat and drape crust over pan. Carefully tuck any overlapping edges between apples and skillet. Bake 30 to 35 minutes until crust is browned. Cool in pan 15 minutes. Run a knife around pan edge and carefully invert onto serving dish. Serve warm with whipped cream.



APPLE-PEAR PULL-UP PIE WITH CARAMEL SAUCE

6 large Granny Smith apples
6 large Bartlett pears
1 T. lemon juice
2 c. plus 1 T. sugar
½ c. margarine
Double crust
1 large egg
1 T. water

Use a double crust for a thicker crust; roll into a 15-inch circle and place on sprayed parchment lined baking sheet. When filling, leave a 3-inch border and when pulling up edges leave a 4 to 6-inch circle of fruit showing in the middle. Press folds to secure. Place in lightly greased 9-inch spring form - or try to make it in it so as not to move it. Combine egg and water; brush over pastry; sprinkle with 1 T. sugar. Bake 425* F. for 30 to 35 minutes or until golden brown. Serve with caramel sauce.



PUMPKIN CRUMB PIE

Single crust

FILLING:
1 can (15 oz.) pumpkin puree
¼ c. brown sugar
1 t. vanilla extract
½ t. cinnamon
½ t. nutmeg
¼ t. salt
1 c. evaporated milk
3 eggs, lightly beaten

TOPPING:
2 c. flour
1 1/3 c. brown sugar
¾ c. butter, melted

Vanilla ice cream for serving

Preheat oven to 350* F. Combine puree, sugar, vanilla, cinnamon, nutmeg and salt. Stir in milk and eggs. Pour into crust. Bake 1 hour 10 minutes or until toothpick inserted into center comes out slightly coated with pumpkin mixture. Combine flour and brown sugar; pour in butter; squeeze together to form crumbs; sprinkle over hot pie and return to oven to bake 15 minutes or until lightly browned. Cool on rack.



CRANBERRY-APPLE PIE

Double crust
1 ½ c. plus 1 T. sugar
2 T. cornstarch
1 T. grated lemon zest
2 t. cinnamon
3 lbs. Granny Smith apples, ¼-inch slices
1 c. fresh cranberries
1 c. sweetened dried cranberries
3 T. cold butter or margarine, diced
1 egg, lightly beaten

Preheat oven to 375* F. Refrigerate crust in 9-inch tin. Combine 1 ½ c. sugar, cornstarch, zest and cinnamon. Add apples and cranberries; toss to coat. Spoon into crust. Sprinkle with butter. Top pie with leaf cutouts (instead of solid top crust). Brush with egg; sprinkle with remaining sugar. Bake 10 minutes; reduce heat to 350* F. and continue to bake 1 hour 30 minutes or until crust is golden and filling is bubbly. Cool.



Country Pecan Pie

Unbaked 9 inch pie shell
1/2 cup butter
1/2 cup sugar
3/4 cup white corn syrup
3 Tbsps. honey
3 eggs (slightly beaten)
1 1/2 tsps. vanilla
2 cups pecan meats

Cream the butter well then slowly add the sugar, creaming until light. Slowly stir in the syrup, honey, eggs, vanilla, and half of the nuts. Pour into the shell then top with the rest of the nuts. Bake at 350 for 1 hour.


Fudge-Walnut Pie

Unbaked 9 inch pie shell
2 square unsweetened chocolate
1/2 cup brown sugar
1/4 cup softened butter
3/4 cup sugar
3 eggs
1/4 tsp. salt
1/2 cup evaporated milk
1/4 cup corn syrup
1 cup finely chopped walnuts
2 tsps. vanilla
1/4 cup broken walnut meats

Melt the chocolate in a double boiler. Combine the butter, brown and white sugars, with the chocolate. Add the eggs one at a time, beating well after each. Then add the salt, milk and corn syrup and mix well. Cook the mixture in the double boiler for 5 mins., stirring constantly. Remove from heat and stir in the chopped nuts and the vanilla then pour into the pie shell. Bake at 350 for 1 hour, scatter the broken nuts on the top and bake for 5 more mins.


Pumpkin Pie

3 Unbaked 9 inch pie shells
5 cups pumpkin
5 eggs
1/2 cup sugar
1 box brown sugar
1 can condensed milk
2 Tbsps. flour
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp. vanilla

Mix together all ingredients and divide equally between the three shells. Add topping (see below), and bake at 350 until crust is brown. Freeze unneeded pies either before or after baking.
Topping

1 1/2 cups brown sugar
6 Tbsps. flour
3/4 stick butter

Mix and cream well, Sprinkle over pies.



Flaky Pastry Crust

2 1/4 cups all-purpose flour
1 tsp. salt
3/4 cup vegetable shortening
approx. 1/3 cup cold water

Place the sifter in a large bowl and then measure the flour and salt into it and sift. Cut in two thirds of the shortening with either a pastry blender or two knives until it reaches the consistency of corn meal. Then cut in the rest of the shortening until it's like large peas. Sprinkle the water, a tsp. at a time, all over the mixture, while tossing with a fork. Be careful and not add to much water, you don't want it wet or slippery, just moist enough that the peas stick together and form a dough. Split dough in half and roll out on a floured board. It will make a two crust pie or two pie shells. If you only use one, you can freeze the other one for later use.



Stir-in (baked) Pastry Shell

1 1/2 cups all-purpose flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup salad oil
2 Tbsp. very cold milk

Into an 8 inch pie plate, sift the flour, sugar, and the salt. In a measuring cup, combine the oil and milk, beating well with a fork then pour it over the flour mixture. Mix with the fork until the flour is completely dampened. Using your fingers, press out evenly to cover the bottom, sides and the rim of the pie plate. Press the fork evenly around the rim to insure a good seal to the plate and then prick the sides and bottom thoroughly. Bake the shell at 425 for 12 to 15 mins. or until golden brown.



Unbaked Graham-Cracker Crust


1 1/2 cups graham-cracker crumbs
1/2 cup packed brown sugar
1/2 cup melted butter

Mix until crumbly and then using your fingers, press the mixture evenly to the bottom and sides of a buttered pie plate.



Baked Crumb Crusts
Follow these directions for all
of the crusts listed below.

Make the crumbs. Mix all of the ingredients until crumbly, then with either your fingers or the back of a large spoon, press evenly to the bottom and sides (not the edge) of an ungreased pie plate. Bake at 375 for 8 to 10 mins. then cool before use.

Baked Vanilla Wafer Crust

1 1/2 cups vanilla wafer crumbs
1/3 cup butter
1/4 tsp. vanilla

Baked Chocolate Cookie Crust

1 1/2 cups chocolate cookie crumbs
1/4 cup butter
2 Tbsps. sugar

Baked Corn Flake Crust

1 1/2 cups corn flake crumbs
1/3 cup butter
3 Tbsps. sugar

Vanilla-nut Crust

1 cup vanilla wafer crumbs
1/2 cup finely chopped nuts (walnuts,pecans,or almonds)
1/4 cup butter
1/4 tsp. vanilla
2 Tbsps. sugar


Chocolate Graham Crust

1 1/4 cups graham cracker crumbs
2 sq. grated, unsweetened chocolate
1/3 cup butter
1/4 cup sugar


Glazes
for a 2 crust pie


Egg White

Brush the top crust with a slightly beaten egg white just before baking, sprinkle lightly with sugar.

Oil

Brush the top crust with a light coat of vegetable or salad oil just before baking, sprinkle lightly with sugar.

Evaporated Milk

For a good brown crust, brush the top crust with milk (straight from the can) just before baking, sprinkle lightly with sugar.

Sweet Butter

For a sweet crust, mix equal amounts of melted butter and brown sugar. Brush the top crust evenly while the mixture is still hot just before baking.



3-Egg White Meringue

3 egg whites
1/4 tsp. salt
1/2 tsp. vanilla
6 Tbsps. sugar

Egg whites need to warm to room temperature, Place egg whites in a large mixing bowl, add salt and vanilla. Beat on high until they just begin to thicken. Then begin adding the sugar, a little at a time (beating well between additions). Continue beating until stiff peaks are formed. Test by pulling out the beaters and turn over, peaks should not curl over. Spread all over the pie, making sure it touches the inner edge of the crust all around to prevent shrinking. Using the back of a spoon, pull up points to make the pie attractive. Bake at 350 for 12 to 15 mins. until delicately browned.



Unbaked Meringue

1/3 cup white corn syrup
1 egg white
1/2 tsp. vanilla
1/2 tsp. salt

Heat the syrup until it comes to a boil. Beat the egg white in a bowl until stiff but not dry. After removing the syrup from the heat add the vanilla and salt. Then adding a little at a time, beat the hot mixture into the egg white until it stands in peaks. Spread onto the pie and pull up points with a spoon, sprinkle with coconut if desired.

[b-man]

Baked Whole Pumpkin

A custard-filled pumpkin that looks quite impressive on the holiday table.

Original recipe yield: 6 to 8 servings.


INGREDIENTS:

1 medium sugar pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter


Preheat the oven to 350 degrees F (175 degrees C).

Cut the lid off the pumpkin and remove the seeds.

Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.

Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.


B-man

[b-man]

Bing Cherry Gelatin Mold

Cherry gelatin mold with Bing cherries, pineapple, and pecans.

Original recipe yield: 8 servings.



INGREDIENTS:
1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored gelatin mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans


In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

B-man

[b-man]

Bread Pudding II

This recipe is enjoyed by everyone we have ever served it to. There are never any leftovers because it is so creamy and rich.

Original recipe yield: 1 - 8x8 inch dish.



INGREDIENTS:

2 tablespoons butter, softened
2 1/2 cups cubed day old French bread
4 eggs, beaten
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups milk, scalded
1 pinch ground nutmeg
1 tablespoon dark brown sugar
1 cup pecans, chopped (optional)


Preheat oven to 300 degrees F (150 degrees C). Generously butter an 8x8 inch baking dish. Prepare a water bath for the baking dish by placing a larger dish in the oven, and partially filling it with hot water.

Place bread cubes in the baking dish. In a medium bowl, beat together eggs, sugar, and vanilla. Slowly whisk in the scalded milk. Pour over the bread. Sprinkle with nutmeg, brown sugar, and pecans.

Place the baking dish in the water bath. Bake for 50 to 60 minutes, or until a knife inserted in the middle comes out clean. Serve either hot or chilled.

B-man

[Kitchen Witch]

Pumpkin Butter

3 C cooked, mashed, or canned pumpkin
2 C sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp lemon juice

METHOD:
Combine all ingredients in a medium sauce pan, stir well. Bring to a boil, reduce heat, and simmer, uncovered for 30 minutes until mixture is smooth and thickened. Quickly pour pumpkin butter mixture into hot jars, filling to 1/4 inch from top. Place lids with bands on and process in a boiling water bath for 15 minutes.


Fig Preserves

50 small green figs
Blanched almonds (optional)
3 c sugar
3 c water
1 tb lemon juice

Wash figs and trim stems. Place figs in a large pan and cover with boiling water. Bring to a the boil and boil gently, uncovered, for 15 minutes.
Drain and rinse with hot water. Return to pan and cover again with boiling water. Repeat boiling and draining process four times in all. Cook until figs are tender after last change of water (about 1 hour's cooking in all).
Drain figs, rinse with cold water and spread out on paper towels to dry.
Insert a whole or split almond into base of each fig if desired.
In a clean pan bring sugar and water to the boil. Add lemon juice and grapefruit or lemon peel and boil for 10 minutes. Add figs and boil over moderate heat for 10 minutes, skimming when necessary. Cover pan and leave overnight.
Next day bring pan contents slowly to the boil and boil gently until syrup is thick when tested. Put figs and syrup into sterilised jars, seal and store in a cool place.
Testing syrup: Drip a little syrup onto a cold plate. If drops do not spread, syrup is ready. If you have a sugar thermometer, cook to a temperature of 105 C (220 F).



PICKLED BEETS

1 can (15oz.) sliced beets
1 tablespoon pickling spices
1 cup sugar
½ cup white vinegar

Drain beets, discard juice, place beets in glass container. Mix vinegar, sugar and pickling spice together in sauce pan, bring to a boil. Boil 3-5 minutes. Pour over beets straining out spices, let set 24 hours to 2 weeks for best product.



Simple Flaky Butter Crust
The Ingredients you will need are:

1/2 Teaspoon of Salt
1/3 Teaspoon of Cold Water
1/2 Pound of Cold, Unsalted Butter, Cut into 1/2-Inch Cubes
2 Cups of All-Purpose Flour
21/2 Cups of Raw Rice, Dried Beans or Pie Weights

Dissolve the salt in the water and refrigerate. Place the butter and flour in a mixer bowl. Chill the bowl, ingredients and paddle blade for the mixer in the freezer for at least 30 minutes.
Using the paddle blade and the slowest mixer speed, cut the butter into the flour until it resembles flakes of oatmeal. With the mixer running, slowly pour in the cold, salted water and mix until the dough forms a ball.
Divide the dough into three equal amounts. Shape each into a disk 6 to 8 inches in diameter and 3/4 of an inch thick. Wrap the disks in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 375(. Remove one dough disk from the refrigerator and roll it out into an 11-inch circle. Place the dough in a 9-inch pie pan and press well into the pan. Lift the edges, fold under slightly and press down so that the edges are slightly thicker. Place a piece of parchment paper over the crust and fill the crust with rice, pressing it down and out to the sides. Return the crust to the refrigerator while rolling out the next disk, and repeat the process with all four pieces.
Remove the cold crusts from the refrigerator and bake until they are lightly browned, about 20 minutes. Remove the rice and press the paper liner to force the crust down into the pan, then remove the paper. Prick each crust several times with a fork, and bake 5 to 10 minutes longer.



FUDGE BROWNIE PIE

1 (9 inch) unbaked pastry shell
1 ( 6 oz.) package semi-sweet chocolate chips
1/4 cup butter
1 (14 oz.) can sweetned condensed milk
1/2 cup biscuit baking mix
2 eggs
1 tsp. vanilla extract
1 cup chopped nuts

Preheat oven to 375 degrees. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperture to 325 degrees. In saucepan, over low heat, melt chips with butter. In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth. Add nuts. Pour into prepared pastry shell. Bake 35 to 40 minutes or until center is set. Cool slightly. Serve with ice cream. Refrigerate leftovers.



Butter Pastry

2-1/2 cups all-purpose flour
1 teaspoon salt (scant)
1 teaspoon sugar
1 cup cold butter (2 sticks, cut into small pieces)
1/3 to 1/2 cup ice water

Put the flour, salt and sugar in a food processor. Pulse a few times to mix.
Add the butter pieces to flour mixture, and process about 10 seconds until mixture is consistency of coarse meal.
With the food processor running, slowly add ice water in a thin stream just until the dough holds together. Do not process the dough for more than half a minute.
(To hand-mix the dough, mix the flour, salt and sugar in a large bowl. Add the butter pieces, and cut in with a pastry blender until mixture is consistency of coarse meal. Then mix dough, sprinkling ice water until dough holds together.)
Turn dough out and wrap securely in plastic wrap. Refrigerate for 1 hour before rolling out. Makes enough pastry for a 9-inch, double-crust pie. May be frozen for 3 months.



Chocolate Bavarian Cream Pie
A chocolate lover's dream.

1 9-inch unbaked pie shell or favorite crumb crust
1 envelope of unflavored gelatin
1-3/4 cup milk, divided
2/3 cup sugar
6 tablespoons cocoa
1 tablespoon light corn syrup
2 tablespoons butter
3/4 teaspoon vanilla extract
1 cup heavy cream (whipping cream)

Sprinkle gelatin onto 1 cup of the milk in a saucepan. Stir together the sugar and cocoa; add to the milk mixture in saucepan. Add the corn syrup. Over medium heat, bring mixture to a boil. Remove from heat.
Add the butter and stir until melted. Blend in 3/4 cup milk and vanilla. Pour into a large bowl of an electric mixer. Chill mixture until almost set.
Whip the cream until stiff peaks form. Whip the chilled chocolate mixture on medium speed until smooth. On low speed add half the whipped cream to chocolate, beating just until blended. Pile into the pie shell, and chill until set. Top with remaining whipped cream.



CHOCOLATE COOKIE CRUST

2 c. crushed chocolate cookies (Oreos are great, but remove the centers)
3/4 c. melted butter

Preheat oven to 375°F. Combine crumbs and butter in a medium bowl and mix well. Firmly press mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Cool before filling.



Cream Cheese Pecan Pie

This pie has three delicious layers that go so well together.

1 8-ounce package cream cheese, at room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/2 cups chopped pecans
1 cup light corn syrup
1/4 cup sugar
3 eggs, beaten well with a fork
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell

Preheat oven to 375°F.
Combine the cream cheese and 1/3 cup sugar in a bowl. Beat at high speed with an electric mixer until fluffy. Add 1 egg, 1 teaspoon vanilla and 1/4 teaspoon salt. Blend well. Pour into the pie shell. Sprinkle the pecans evenly over the cream cheese mixture.
Combine the corn syrup, 1/4 cup sugar, 3 beaten eggs and vanilla, and stir well. Carefully pour mixture over the pecan layer. Bake at 375°F for 35 to 40 minutes or until set. Allow to cool completely, then refrigerate for 2 to 3 hours before serving.


Gingersnap Pie Crust

1-1/2 cups gingersnap crumbs
1/4 cup sifted confectioner's sugar
1/4 teaspoon ground ginger
1/3 cup melted butter

Combine all ingredients in a medium bowl, and mix well. Firmly press the crumb mixture evenly into a 9-inch pie plate.
For unbaked, refrigerator pies, chill crust for several hours before filling. For baked pies, bake crust at 375°F for about 8 minutes.



Standard Pie Pastry
For a single-crust pie:
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt
2-1/2 tablespoons ice water
1/2 cup Crisco shortening
For a double- or lattice-crust, just double this recipe.
Preheat oven to 425°F.
Put the Crisco in a bowl. Over it, pour 1 cup of the flour (reserving 1/4 cup flour) and the salt. With your pastry blender (some old timers use a fork), cut the flour and salt into the Crisco until the mixture resembles coarse meal..
Combine the reserved 1/4 cup of flour with the 2-1/2 tablespoons ice water (estimate, or, if you must be exact, a half tablespoon equals 1-1/2 teaspoons) in a cup to make a smooth paste. Pour the paste over the pastry mixture and continue cutting in with the pastry blender until incorporated. Remember, the less you work the dough, the lighter and flakier the pastry.
Form the pastry into a ball, flatten and roll between sheets of waxed paper (you may see little veins of Crisco here and there, but that's okay) to a thickness of about 1/8 inch and 1-1/2 to 2 inches wider than the pie pan.
Peel off the top piece of waxed paper, invert the pie pan on dough surface, and turn the sheet of dough and the pie pan over. Center the dough on pie pan, if necessary, and peel off the second sheet of waxed paper (tear off in pieces, if you like). If the dough tears a little, just pinch it back together.)
Trim dough to overhang the edge of the pie plate evenly, then turn under to make an edge. You can put a fancy crimp in the edge at this point, if you wish.
Pre-Baked Pie Shells:
For a pre-baked pie shell, prick bottom and sides of pastry with a fork to avoid bubbles developing (those pie pans with the holes in them are good for this purpose), and bake in a 425°F oven for 10 to 12 minutes until the crust is lightly browned.



CARAMEL-APPLE ICE CREAM PIE

1 pkg. (13.25 oz.) soft 3-inch oatmeal cookies
2 T. sugar
4 T. butter or margarine, melted
1 t. cinnamon
½ gallon French vanilla ice cream
1 can (21 oz.) apple pie filling, chopped
1 tub (12 oz.) cool whip
2 T. jarred caramel topping

Process 10 cookies and sugar to crumbs; stir in butter. Press into bottom and up side of 9-inch pie pans. Refrigerate until ready to use. Stir cinnamon into ice cream. In small bowl combine ¼ c. ice cream and pie filling; freeze. Spread half of ice cream in crust; freeze until set, at least 1 hour. Freeze remaining ice cream. Top with remaining cookies, cutting to fit. Soften apple mixture; spread over cookies to within 1-inch of edge. Freeze until set, at least 1 hour. Soften remaining ice cream; spread over pie. Freeze at least 6 hours. To serve, spread with cool whip; drizzle with topping. Garnish with cookies, if desired.

[b-man]

Colonial Pumpkin Bars



INGREDIENTS:

3/4 cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar


Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.

In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin.

Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.

Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.

In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth.

Spread over cooled pumpkin bars. Cut into squares.

B-man

[b-man]

Corn Pudding II



INGREDIENTS:

2 (10 ounce) packages frozen corn kernels, thawed
6 eggs
3 1/2 cups milk
1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar



Preheat oven to 350 degrees F (175 degrees C).

In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.

Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.

B-man

[Kitchen Witch]

Jellied Cranberries

Yield: 1 Servings

1 tb Granulated gelatin
1/4 c Cold water
1 c Boiling water
1/4 c Lemon juice
1/8 ts Salt
2/3 c Celery; cut fine
1 c Sweet cranberry sauce

Let gelatin stand in cold water till soft. Add
boiling water, stir till dissolved. Add lemon
juice and salt; chill till thickened but not set.
Fold in celery and sauce. Dip custard cups in cold
water, pour in mixture. Chill to firm; unmold onto
lettuce leaf; serve with mayonnaise. Good with
chicken.


Jellied Cranberry Sauce

Yield: 4 Servings


Cook a pint of cranberries in one-half teacupful
of water for ten minutes; add a teacupful of sugar
and cook for ten minutes more. Press through a
colander and pour into a mould or dish.



Lemon Buttermilk Pie

Yield: 2 Pies

2 1/2 c Sugar
1/2 c Flour
2 c Buttermilk
2 Eggs
1/2 c Butter; melted
1 tb Lemon extract
2 Uncooked 9" pie shells

Preheat oven to 325°.

Mix buttermilk and eggs into flour sugar and
flour; beat until well combined. Mix in butter and
lemon extract. Pour into shells; bake until set,
about an hour.

Makes 2 9" pies.



Macadamia-Fudge Designer Brownies

Yield: 4 Dozen

2 1/2 c Sugar
1 1/2 c Butter
5 oz Unsweetened chocolate
6 lg Eggs; lightly beaten
2 c Flour
1 c Coarsley chopped macadamia
.. nuts or almonds
Chopped macadamia nuts for
.. garnish

FUDGE FROSTING
1 c Whipping cream
12 oz Semisweet chocolate

Brownies:

Combine sugar, butter and chocolate in a large
saucepan; cook over low heat, stirring often,
until chocolate melts. Remove from heat and cool
10 minutes.

Stir in eggs, flour and nuts. Pour into a greased
13x9x92" pan.

Bake at 350°. 30-35 minutes. Cool on a wire rack.

Pour frosting over top; chill 15 minutes, and cut
into aquares. Garnish if desired.

Makes 4 dozen.

Frosting:

Heat whipping cream in a medium saucepan over
medium heat; add chocolate, stirring until smooth.
Remove from heat and cool to room temperature.

Makes 2 1/2 cups.




Mashed Potato Casserole

Yield: 10 Servings

5 lb Potatoes; cooked and mashed
6 oz Cream cheese
1 c Sour cream
2 ts Onion salt
1 ts Garlic salt
1 ts Salt
pn Pepper
2 tb Butter

Beat all ingredients until light and fluffy. Pour
into a large greased casserole, dot with butter
and bake at 350°. 30-45 minutes.

Makes 10 servings.


Orange Gelatin Delight

Yield: 4 Servings

1 Envelope unflavored gelatin
1 c Water
1/2 c Frozen orange juice
.. concentrate
1/8 c Dry sherry
Seedless oranges or sliced
Bananas; optional

Soften gelatin in 1/4 cup water. When softened,
heat until dissolved. Add remaining ingredients,
pour into 4 individual dishes and chill at least 3
hours.



Orange Vanilla

Yield: 1 Roll

VANILLA FILLING
16 oz Cream cheese; room
.. temperature
1/2 c Sugar
2 lg Eggs; at room temperature
1 tb Milk
2 ts Vanilla

ORANGE CAKE
5 lg Eggs; at room temperature
2/3 c Sugar
1 tb Grated orange peel
1 ts Vanilla
1 c Flour
2 tb Unsalted butter; melted
1/3 c Powdered sugar
Candied citrus slices* for
.. garnish

1. Preheat oven to 375°. Lightly grease bottom of
a 15 1/2x10 1/2" jelly roll pan. Line with wax
paper, grease paper.

2. Prepare filling: Beat cream cheese and sugar
just until smooth. Beat in eggs, milk and vanilla
just until blended. DO NOT OVERBEAT. Spread in pan
evenly.

3. Prepare Cake: Beat eggs, sugar, orange peel &
vanilla at least 12 minutes until very thick, pale
and at least tripled in volume. The eggs are the
only leavening used in this cake so this is very
important. Sprinkle with flour; fold until just
blended. Spread evenly over filling.

4. Bake 19-21 mintues or until cake springs back
when touched in center.

5. While cake is baking, sift powdered sugar over
an area on a clean dish towel the size of the
cake.

6. Invert cake onto towel; remove pan and peel off
wax paper. Roll up, starting at narrow end, using
towel to help. Cool completely on a wire rack.
When ready to serve, garnish with candied citrus
slices.

Cake can be wrapped and refrigerated up to one
week before serving.


Peanut Butter & Hot Fudge Pudding Cake

Yield: 4 Servings

1/2 c Flour
1/4 c Sugar
3/4 ts Baking powder
1/3 c Milk
1 tb Cooking oil
1/2 ts Vanilla
1/4 c Peanut butter
1/2 c Sugar
3 tb Unsweetened cocoa
1 c Boiling water
Vanilla ice cream
Fudge ice cream topping;
.. optional
1/3 c Chopped peanuts

Combine flour, 1/4 cup sugar and baking powder.
Add milk, oil and vanilla; stir till smooth. Stir
in peanut butter. Pour into ungreased 1 1/2 quart
casserole.

In same bowl, stir together the 1/2 cup sugar and
cocoa powder. Gradually stir in the boiling water.
Pour evenly over batter.

Bake in a 400°. oven about 30 minutes or until
toothpick inserted in center comes out clean.

Serve warm with ice cream and fudge sauce, if
desired. Top with peanuts.

4 servings.


Pie Crust

Yield: 1 Servings

4 tb Boiling water
4 tb Lard
1 1/4 c Flour
1 ts Baking powder
pn Salt

Melt lard in hot water. Mix together the flour,
baking powder and salt and stir this into the
liquid. Place in the ice box until cold. Roll out
thin and line tin.




Pie Crust Supreme

Yield: 1 Servings

1 1/2 c Flour
1/2 ts Salt
1/4 ts Baking powder
1/2 c Lard
2 tb Butter
2 tb Egg, beaten
3 tb Ice water
1/2 ts Vinegar

Combine flour, salt, baking powder, lard and
butter and blend with a pastry blender. Mix egg,
ice water and vinegar. Add to dry mixture a little
at a time until all flour is moistened. You may
not need all the liquid. Makes enough dough for a
two crust pie.



Potato Biscuits
Categories:
Yield: 1 Servings

1 Good sized potato
1 1/2 c Flour
4 ts Baking powder
1/2 ts Salt
1/4 c Shortening
1 Egg
1 c Milk; about

Boil and mash potato till it's free from lumps.
Sift flour, salt and baking powder together. Add
potatoes and rub in shortening. Mix to a light
dough with the egg and milk, roll out a little
thinner than an ordinary biscuit; bake in a hot
oven (425 degrees) for 10-15 minutes till brown.
Serve as soon as they are done.

[b-man]

Cranberry Nut Bread I

A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries.

Original recipe yield: 1 - 9x5 inch loaf.



INGREDIENTS:

2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice
1 tablespoon orange zest


Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.

B-man

[b-man]

Grandma's Graham Cracker Pudding


A wonderful, very rich pudding recipe that is one of our family's favorites.

Original recipe yield: 12 servings.



INGREDIENTS:

1/2 cup butter, melted
1/2 cup brown sugar
24 graham crackers, crushed
1 quart milk
1 pinch salt
3 egg yolks, beaten
1 tablespoon vanilla
1 cup white sugar
1/4 cup cornstarch
3 egg whites
1 teaspoon confectioners' sugar


Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, mix butter, brown sugar, and 2/3 of the crushed graham crackers. Press lightly into the bottom of a 9x13 inch baking dish.

In a medium saucepan over medium heat, mix milk, salt, egg yolks, vanilla, white sugar, and cornstarch. Stirring constantly, cook until thickened, about 12 minutes. Pour into the baking dish.

In a medium bowl, beat egg whites until soft peaks form, then mix in confectioners' sugar. Spoon over the mixture in the baking dish, and top with remaining crushed graham crackers.

Bake 15 minutes in the preheated oven, until lightly browned.


B-man

[b-man]

Maple Pumpkin Cheesecake

For something a little bit different and a whole lot delicious, make this autumn pumpkin cheesecake instead of pumpkin pie for your Thanksgiving feast.

Original recipe yield: 1 - 9 inch cheesecake.



INGREDIENTS:

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 (15 ounce) can pumpkin
3 eggs
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Maple Pecan Glaze:

1 cup whipping cream
3/4 cup pure maple syrup
1/2 cup chopped pecans

whipped cream (optional)
pecan halves (optional)


Preheat oven to 325 degrees.

Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.

Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.

To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional). Pass remaining sauce. Store leftovers covered in refrigerator.

Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

B-man

[b-man]

Pink Stuff

This has been used as a Thanksgiving favorite in my family for years. We haven't figured out yet if it's a fruit salad or a dessert! It is rich and good.

Original recipe yield: 10 servings.



INGREDIENTS:

1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
1 (12 ounce) container frozen whipped topping, thawed


In a large bowl, mix together pie filling, sweetened condensed milk, crushed pineapple, and pecans. Fold in the whipped topping. Refrigerate until chilled.


B-man

[b-man]

Pumpkin Cream Cheese Dessert

This light and delicious three layered pumpkin dessert is a nice alternative to pumpkin pie. An easy to make graham cracker crust forms the foundation for cream cheese and pumpkin layers topped with whipped cream. This recipe contains raw eggs. Pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Original recipe yield: 15 cups.



INGREDIENTS:

1/2 cup butter
1/3 cup white sugar
24 graham crackers, crushed
2 eggs
3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
1 envelope (1 tablespoon) unflavored gelatin
1/4 cup water
1 (15 ounce) can pumpkin
3 eggs, separated
1/2 cup milk
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 pint whipped cream


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.

In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust.

Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool.

In a small bowl, dissolve the gelatin in water.

In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes.

In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

B-man

[b-man]

Apple and Pecan Stuffing

A simple, sweet stuffing that may be used as a side dish, or to fill the bird.

Original recipe yield: 6 servings.


INGREDIENTS:

1 (6 ounce) package dry bread stuffing mix
3/4 cup finely chopped pecans
2 apples - peeled, cored and chopped


Prepare stuffing mix according to package directions.

Preheat oven to 325 degrees F (165 degrees C).

Mix pecans and apples into the stuffing.

Bake uncovered in the preheated oven 35 minutes, or until lightly browned.


B-man

[b-man]

Apple Butter Spice Cake

This is a very good and moist cake recipe I received from my grandmother years ago. It makes a nice addition to any dinner table.

Original recipe yield: 1 - 9x13 inch cake.


INGREDIENTS:

1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter
1 teaspoon vanilla extract
1/2 cup whole bran cereal or wheat germ
1 cup sour cream
2 eggs, beaten


Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.

Sift together the flour, baking powder, baking soda and salt.

Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.

Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.

Bake for 40 minutes.


B-man

[b-man]

Apple Dumpling Cake


This recipe tastes like apple dumplings without all the work.

Original recipe yield: 1 - 9x13 inch cake.



INGREDIENTS:

3 pounds apples - peeled, cored and sliced
2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup vegetable oil
1 teaspoon ground cinnamon


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Place sliced apples in baking dish. In a medium bowl, mix together the flour, sugar, baking powder, and salt. Stir in eggs and oil; pack on top of apples. Sprinkle with cinnamon.

Bake in preheated oven for 40 to 45 minutes, or until topping is puffed and golden brown.


B-man

[b-man]

Apricot Brandy and Peach Schnapps Pound Cake


A large and moist cake with a fruity kick! Be sure and add it to your holiday dessert table!

Original recipe yield: 12 servings.


INGREDIENTS:

3 cups white sugar
1 cup butter, softened
6 eggs, beaten
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/4 cup apricot brandy
1 teaspoon lemon zest
1 cup white sugar
1/2 cup peach schnapps
1 cup water
1 teaspoon lemon zest
1 cup apricot preserves
1/2 cup apricot brandy
1 teaspoon lemon zest
1/2 cup almonds


Butter and flour one angle food tube cake pan. Preheat oven to 325 degrees F (175 degrees C).

In a mixing bowl, cream together butter and sugar for 5 minutes. Add eggs one at a time. Beat well. Sift flour with soda and salt; add sour cream and brandy ending with flour. Bake for 1 hour 15 minutes.

Prepare the syrup in a sauce pan by combining the sugar, peach flavored liqueur, water and lemon zest. Boil for 1 minute.

Turn cake out onto plate and punch holes in bottom of cake with ice pick or something similar. Slowly pour all of syrup into holes until cake is penetrated and syrup is absorbed. Immediately turn cake right side up onto serving plate.

Prepare the topping/glaze by combining the apricot preserves, apricot brandy and lemon zest in a sauce pan and boiling for 1 minute. Drizzle over top of cake. Place sliced almonds on top of glaze along with a little lemon zest if desired.

Serve the cake with sliced fresh peaches and coat with 1/2 cup citrus juice. Add one basket blueberries and mix together. Pour 1/2 cup peach flavored liqueur and 1/2 cup simple syrup over fruit. (simple syrup made from 1/2 cup sugar boiled in 1 cup water for 1 minute and cooled)


B-man

[b-man]

Awesome Sausage, Apple and Cranberry Stuffing

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Original recipe yield: 10 servings.



INGREDIENTS:

1 1/2 cups cubed whole wheat bread
3 3/4 cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
3/4 cup dried cranberries
1/3 cup minced fresh parsley
1 cooked turkey liver, finely chopped
3/4 cup turkey stock
4 tablespoons unsalted butter, melted


Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.


B-man

[b-man]

Awesome Turkey Giblet Stock

This recipe is used to make Awesome Tangerine-Glazed Turkey with Awesome Sausage, Apple & Dried Cranberry Stuffing (see recipes for both in this thread). To make life easy on Thanksgiving Day, prepare this stock in advance.

(Note: This stock can be made up to two days in advance. Allow stock to cool completely, uncovered. Keep chilled in an airtight container, in refrigerator, until ready to use).

Original recipe yield: 3 +cups.



INGREDIENTS:

1 neck, giblets, and liver from a turkey
6 cups water
1 stalk celery, sliced
1 carrot, sliced
1 onion, quartered
2 tangerines, zested
1 bay leaf
1 teaspoon whole black peppercorns


In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.

Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple & Dried Cranberry Stuffing. Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.


B-man

[Kitchen Witch]

Pickled Apples

Yield: 4 Servings


Take ripe, hard, sweet apples. Peel evenly, and if
the apples are perfect leave them whole, otherwise
cut into quarters. To a peck of apples take about
two quarts of vinegar and four pounds of sugar,
half an ounce of mace, half an ounce of cloves and
the same amount of allspice, all unground, one
teaspoonful of mustard seed, a few pepper grains
and a little salt. Heat the vinegar and sugar
together until it boils, skim well, put the spices
into a thin muslin bag and add to the vinegar,
then put in the apples. Place over the fire, and
stew slowly until the apples are soft. Then take
out the apples, let the vinegar boil down and pour
over the fruit; cover and put away.



Potato Buns

Yield: 4 Servings


Take 1 cup of mashed potatoes, 1 cup of sugar, 1/4
cup of lard, 2 eggs, 1 cup of yeast and a little
salt. Mix the above ingredients and add flour
enough to make batter as for cake. Set this sponge
after dinner and about bedtime mix stiff as bread
dough. Grease thoroughly and let rise overnight.
Early in the morning mould and let rise again;
when very light, bake.




Potato Croquettes

Yield: 4 Servings


Take two teacupfuls of cold mashed potato, season
with salt and pepper and a tablespoon of melted
butter. Beat the whites of two eggs, and work all
together thoroughly; work it into small balls
slightly flattened, dip them in the beaten yolk of
the eggs, then roll either in flour or cracker
crumbs; fry in hot lard.



Potato Dressing


3 c Hot mashed potatoes
1 c Dry bread crumbs
1 Onion; grated
1 Egg; lightly beaten
1/2 c Salt pork; finely chopped
1 ts Sage
Salt and pepper

Have potatoes mashed quite finely. Add bread
crumbs, onion, pork, sage, salt and pepper and mix
with the egg. Use as a dressing for goose, duck or
pork.



Pumpkin Fritters

Yield: 4 Servings


Take 1 quart of pie pumpkin, mash, add 1 to 3
eggs, 1 teaspoonful of salt and enough flour
stirred in to make them into a batter. Fry like
pancakes in hot lard.




Pumpkin Zucchini Bread

Yield: 2 Loaves

3 Eggs; lightly beaten
2 c Sugar
1 c Mashed pumpkin
1 c Butter; melted
1 tb Vanilla
3 c Flour
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
1/2 ts Cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cloves
1 c Shredded zucchini
1 c Chopped walnuts

Preheat oven to 350°. Grease & flour 2 loaf pans.

Mix eggs and sugar; stir in pumpkin and butter.
Stir dry ingredients together; add to egg mixture
and mix well. Stir in zucchini and nuts. Divide
into pans; bake 45 to 50 minutes or until test
done. Cool in pans 10 minutes before removing to
wire racks to cool completely.


Pumpkin-Orange Mini Muffins

Yield: 36 Servings

1 md Orange
1/2 c Sugar
1 3/4 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Cloves
1/3 c Shortening
1/2 c Chopped dates
2 Eggs
1 c Cooked; mashed pumpkin
1/3 c Orange juice
2 ts Grated orange peel
TOPPING
2 tb To 3 orange juice
1/4 c Sugar

Heat oven to 375°. Grease 36 mini muffin cups.

In large bowl, beat shortening and 1/2 cup sugar
until light and fluffy. Add pumpkin, orange juice,
grated orange peel and eggs; blend well. Lightly
spoon flour into measuring cup; level off. Add
flour, baking powder, baking soda, salt, cinnamon
and cloves; stir just until dry ingredients are
moistened. Fold in dates. Fill each cup 3/4 full.
Bake 14-17 minutes or until very light golden
brown and toothpick tests clean. Cool 1 minute,
remove from pan. Brush tops with orange juice and
dip in sugar.

To use a standard muffin tin, fill 2/3 full and
bake at 400°. 18-22 minutes.



Quick Apple Cake

Yield: 8 Servings

1 3/4 c Sifted cake flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 c Sugar
1/2 c Melted butter
1 Egg
1/2 c Buttermilk; about
1 ts Vanilla
2 Tart apples; peeled, cored
. and thinly sliced
1 ts Cinnamon
.. -=MIXED WITH=-
2 tb Sugar

1. Preheat oven to 350°. Have ready an ovenproof
skillet or round baking pan.

2. Stir flour, baking powder, baking soda, salt
and sugar together.

3. Pour 1/4 cup butter into a 1-cup measure. Add
egg; fill with buttermilk. Pour into flour
mixture; beat vigorously until batter is smooth.
Stir in vanilla.

4. Pour remaining butter into pan. Pour batter in;
arrange apples on top. Sprinkle with combined
cinnamon and sugar.

5. Bake 35-40 minutes. Serve hot from oven or let
cool in pan 5 minutes; invert onto rack and slide
onto serving plate.


Quick Delicious Rolls

Yield: 1 Dozen

2 c Self rising flour
4 tb Mayonnaise
1 c Milk
1 ts Sugar

Mix together about 2 minutes. Fill muffin cups 2/3
full; bake at 450°. 10 minutes, or until golden
brown.


Raspberry-Cream Cheese Coffee Cake


2 1/4 c Flour
3/4 c Sugar
3/4 c Butter
1/2 ts Baking powder
1/2 ts Baking soda
1 ts Almond extract
3/4 c Sour cream
3 lg Eggs
8 oz Cream cheese; softened
1/4 c Sugar
1/3 c Seedless raspberry
Preserves
1/2 c Sliced almonds

Mix flour and 3/4 c sugar with a pastry blender;
cut in butter until crumbly. Reserve 1 cup.

Add to the remaining mixture baking powder, soda,
almond extract, sour cream, and 1 egg; stir
well. Firmly press evenly onto bottom and 2" up
sides of a greased 10" springform pan.

Remaining 2 eggs, cream cheese, and 1/4 cup suger;
beat at medium speed with an electric mixer. Spoon
into crust filling.

Reserved flour mixture and slice almonds, and
sprinkle over preserves.

Bake at 350°. 45-50 minutes or until set. Cool in
pan 15 minutes on a wire rack. Remove sides of
pan; cool completely.

[b-man]

Baked Sweet Potatoes with Raisins and Pecans


Sweet potatoes are baked with raisins and chopped pecans in this side dish that's satisfying and not too sweet. A syrup mixture is drizzled over the top as a glaze.


INGREDIENTS:

5 sweet potatoes, peeled and cubed
1 ounce raisins
1 ounce chopped pecans
1/4 cup butter, melted
1/2 cup maple syrup
1/2 cup water

Preheat oven to 400 degrees F (200 degrees C).

Spread sweet potatoes in a single layer in a 9x13 inch baking dish.

Sprinkle with raisins and chopped pecans.

In a small bowl, mix the butter, syrup and water. Pour the mixture over potatoes.

Cover the baking dish with aluminum foil. Bake in the preheated oven 50 to 60 minutes, until sweet potatoes are tender.

B-man

[Kitchen Witch]

Sage Corn Muffins
Yield: 1 Dozen

1 1/2 c Yellow corn meal
1/2 c Flour
3 tb Sugar
1 tb Baking powder
1/2 ts Salt
2 Eggs; lightly beaten
1 c Buttermilk
1/4 c Butter; melted
1 1/2 c Cream style corn*
1/2 c Chopped fresh sage
.. -=OR=-
1 ts .. to 2 ground sage
1/4 ts Pepper

Preheat oven to 400°. Grease 12 muffin cups.

Combine corn meal, flour, sugar, baking powder and
salt. In a separate bowl, mix buttermilk and
butter into eggs; add to dry ingredients just
until moistened. Stir in corn, sage and pepper.
Fill muffin cups almost to top. Bake 22 to 25
minutes until muffis test done and are golden
brown.
************************************************** ****

Sweet Potato Balls

Yield: 6 Servings

2 c Cold mashed sweet potatoes
1 Egg; beaten
4 tb Butter; melted & divided
1 tb Whipping cream
1/2 ts Salt
1/4 ts Ground nutmeg
6 lg To 8 marshmallows
1 1/2 c Crushed cornflakes

Preheat oven to 400°. Grease a 9" pie dish.

Mix sweet potato, egg, 2 tablespoons butter,
cream, salt and nutmeg; divide into 6 to 8
portions. Wrap each around a marshmallow, roll in
butter and place in pie dish. Bake 15 minutes.

Makes 6 to 8 portions.
***********************************************

Sweet Potato Muffins

Yield: 2 Dozen

1 1/2 c Flour
1/4 c Sugar
1/2 ts Baking powder
2 ts Baking soda
1/2 ts Salt
1/2 c Vegetable oil
1/2 c Brown sugar
2 Eggs
1 ts Vanilla
3/4 lb Sweet potatoes; cooked and
.. mashed - 1 1/2 cups
3/4 lb Zucchini; unpeeled and
.. shredded - 1 1/2 cups
1 tb Minced fresh tarragon
1 1/2 ts Cinnamon

Preheat oven to 375°. Grease or line 2 regular
muffin tins or 1 jumbo tin.

Combine flour, sugr, baking powder, baking soda
and salt. In a different bowl beat oil, brown
sugar, eggs and vanilla. Stir potatoes, zucchini,
tarragon and cinnamon into egg mixture; add flour
until just blended.

Pour into muffin tins; bake 20 minutes or until
test done.
************************************************** ******
Thanksgiving Bread

Yield: 2 Loaves

2 Eggs
2 c Sugar
1 c Pumpkin
1/2 c Oil
2 1/4 c Flour
1 tb Pumpkin pie spice
1 ts Baking soda
1/2 ts Salt
1 c Chopped cranberries

1. Preheat oven to 350°. Grease 2 loaf pans.

2. Beat eggs and sugar; mix in pumpkin and oil.
Add dry ingredients; stir just until combined.
Fold in cranberries. Spoon into pans; bake until
tests done, 50 to 55 minutes. Cool in pans 10
minutes before removing to wire rack.
**************************************************

Upside Down Apple Cake

Yield: 8 Servings

4 Or 5 tart apples; peeled,
.. cored and sliced paper
.. thin
Lemon juice to taste
2 tb Butter
1 c Light brown sugar; firmly
.. packed then sifted
1 Egg; beaten
1 c Sugar
1 c Heavy whipping cream
1 ts Vanilla
2 c Flour
2 ts Baking powder
Powdered sugar; for
.. sprinkling


1. Preheat oven to 325°.

2. Melt butter in a 9" round cake pan in the oven.
Sprinkle with brown sugar and arrange apples in an
overlapping pattern. Remember that this is going
to be the top of the cake.

3. Beat sugar into egg until well mixed. Mix cream
and vanilla. Mix flour and baking powder. Add
cream and flour mixtures alternately to eggs,
beating well after each addition. Pour over
apples.

4. Bake 35 minutes. Cool in pan 10 minutes; invert
onto rack to complete cooling. Sprinkle with
powdered sugar.
************************************************** ********

COCONUT CUSTARD PIE [Makes its own crust]

4 eggs
2 c. sweet milk
3/4 c. sugar
1/2 c. flour
1/4 c. butter
1 t. vanilla extract
1 c. sweetened flaked coconut

Put all ingredients in large mixing bowl. Beat well with mixer on high speed. Pour into greased 10-inch pie plate. Bake at 350* F. for 40 minutes
************************************************
Cranberry Muffins

1 cup chopped raw cranberries
1/2 cup sugar
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg
1 cup milk
1/4 cup oil

Combine cranberries and 1/2 cup sugar. Sift flour, baking powder, salt and 2 Tbsp. sugar. Beat egg and add milk. Beat well and add oil. Add dry ingredients to wet and mix just
until mixture is dampened. Stir in cranberries. Drop into greased muffin tins and bake at 400 F for 20 to 25 minutes.
*************************************************

IMPOSSIBLE PUMPKIN PIE
3/4 c. sugar
1/2 c. Bisquick (baking mix)
2 tbsp. butter
1 (13 oz.) can evaporated milk
2 eggs
1 can (16 oz.) pumpkin
2-1/2 tsp. pumpkin pie spice
2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 or 10 x 1 1/2 inches. Beat all ingredients until smooth one minutes in blender on high or two minutes with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes.
************************************************** *****
PUMPKIN CUSTARD

1 c. evaporated skimmed milk
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. whipped topping
Ground cinnamon to garnish (optional)
Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.
************************************************** ****

SOUR CREAM PUMPKIN COFFEE CAKE

1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 c. sour cream
1 (16 oz.) can pumpkin
1 slightly beaten egg
1/3 c. sugar
1 tsp. pumpkin pie spice

Cream together butter, sugar and vanilla. Add 3 eggs, beating well. Combine flour, baking powder and baking soda, add to butter mixture alternately with sour cream. Combine pumpkin, slightly beaten egg, sugar and pumpkin pie spice. Spoon half of batter into 13"x9"x2" baking dish, spread to corners. Sprinkle half of streusel over batter. Spread pumpkin mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining streusel over top. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. STREUSEL: Cut 1 cup packed brown sugar, 1/3 cup butter, 2 teaspoons cinnamon until blended. Stir in 1 cup chopped nuts.
************************************************** ***

PUMPKIN TEA RING

1 tbsp. active dry yeast
1/4 c. lukewarm water (105-110 degrees)
1 c. milk
1/4 c. vegetable oil
2 tbsp. sugar
1/2 tsp. salt
5-5 1/2 c. whole wheat flour
1 (16 oz.) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 c. currants or dark raisins
2 tbsp. margarine
2 tbsp. honey

Soften the yeast in the water. Combine the milk, oil, sugar and salt in a large bowl with 2 cups of the flour. Add the yeast mixture, pumpkin, cinnamon, nutmeg, loves and currants (or dark raisins). Mix well. Stir in 3 more cups of flour. Beat. Transfer to an oiled bowl, cover with a damp towel, and let rise in a warm place until doubled in bulk, about 1 hour. Punch down the dough and turn onto a lightly floured surface and knead in the remaining flour to make a smooth and elastic dough, about 5 minutes. Melt the margarine and honey together in a saucepan. Break off 2 inch pieces of dough and shape into balls. Dip them into the honey mixture.
Place in an oiled 10 inch tube pan. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350 degree oven for 50-60 minutes. Let cool for 10 minutes before removing from the pan. Serve warm. Serves 25.
************************************************** ***

PUMPKIN PECAN BREAD

3-1/2 c. self-rising flour
1-1/2 tsp. cinnamon
1 tsp. nutmeg
3 c. sugar
2 c. canned pumpkin
1 c. oil
4 eggs
2/3 c. water
1 c. chopped nuts

Preheat oven to 350 degrees. Oil and flour three 8x4 inch loaf pans. Sift together flour, cinnamon and nutmeg. Add sugar and mix well. Add oil, eggs, water and pumpkin all at once. Mix well, then add nuts. Pour into pans, filling each half full. Bake for 30 minutes or until toothpick stuck in middle comes out clean.
************************************************** *******

INDIAN PUMPKIN BREAD

2/3 c. butter or shortening
4 c. brown sugar
1 c. crushed pumpkin, cooked
4 eggs
3 1/2 c. flour
1 c. apple juice
1/2 tsp. nutmeg
1 c. nuts, chopped (walnuts or pecans)
1 1/2 tsp. cinnamon
1/2 tsp. baking powder
2 tbsp. baking soda
1 c. applesauce

Cream butter and sugar together, then add the eggs, one at a time, beating all together real well. Stir in applesauce and pumpkin. Now sift the dry ingredients together and add with the apple juice. Now stir in nuts and pour into 2 greased bread loaf pans. Bake for 1 hour in a 350 degree oven.
************************************************** ******

PUMPKIN APPLE STREUSEL MUFFINS

2-1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, finely chopped apples

STREUSEL TOPPING:
2 tbsp. flour
1/2 c. sugar
1/2 tsp. ground cinnamon
4 tsp. butter

In large bowl, combine first five ingredients. In medium bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir until just moistened. Stir in apples. Spoon batter into greased or paper lined muffins cups, filling 3/4 full. Sprinkle Streusel Topping Over batter. Bake in preheated 350 degree oven for 35 to 40 minutes or until toothpick comes out clean. STREUSEL TOPPING: In small bowl combine flour, sugar and 1/2 teaspoon cinnamon. Cut in 4 teaspoons butter, until mixture is crumbly.
************************************************** ****

BLACK FOREST PUMPKIN BREAD

1 c. vegetable oil
3 c. sugar
4 eggs
1 1/2 tsp. salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2/3 c. hot water
2 tsp. baking soda
2 c. pureed pumpkin or squash
3 1/2 c. all-purpose flour
1 c. chopped pecans (opt.)
1/2 c. grated fresh ginger root (opt.)

Heat oven to 350 degrees. In a large bowl combine oil and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in salt, cloves, nutmeg and cinnamon. Blend 2/3 cup hot water into baking soda; stir into batter. Add pumpkin or squash and flour. Fold in optional nuts and ginger root. Bake in 3 greased and floured 1 pound coffee cans for 1 hour or until tests done. NOTE: Great with cream cheese. Makes 3 loaves.
************************************************** *********

Sweet Potato Cookies

1 c. sweet potato, cooked & mashed
3/4 c. brown sugar
1/2 c. sugar
1 egg
3/4 c. margarine
1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. nutmeg
3/4 c. quick cooking oatmeal
1 c. pecans
1 c. raisins

Mix butter and sugar together. Add eggs and dry ingredients and then pecans and raisins. Drop by teaspoons. Bake at 350 degrees for 10 to 12 minutes.
************************************************** ****

[Kitchen Witch]

Whole Roasted Turkeys with Fennel Spice Rub

2 (8 to 10 pound) whole turkeys
2 small whole onions, peeled
2 carrots, halved
2 celery stalks, halved
1 quart chicken stock

1/2 cup extra-virgin olive oil, divided
1/2 cup Fennel Spice Rub, recipe follows
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup all-purpose flour
3/4 cup butter

Preheat the oven to 425 degrees F.

Remove necks and giblets and put into a large saucepan. Add onions, 2 carrots, 2 celery stalks, and the chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.

Wash the turkeys, inside and out, and dry well. Coat inside and out with half of the olive oil. Season each turkey on the outside generously with the spice rub, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.

Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans or baking sheets. Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.

Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.

While turkeys are resting, make the gravy. In a medium heavy saucepan, cook flour and butter over medium heat for 3 to 4 minutes, or until a blond roux is formed. Add pan juices and then reserved turkey stock and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve.

Carve turkey as desired and serve with gravy.

Fennel Spice Rub:
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

************************************************** ***

Southern Cornbread Stuffing

Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Preheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.

Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings
************************************************** ******

Savory Spinach and Artichoke Stuffing

1/4 cup extra-virgin olive oil
2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped)
2 cups chopped yellow onions
1 tablespoon roughly chopped garlic
1 tablespoon plus 2 teaspoons Emeril's Italian Essence, or other Italian seasoning blend
2 1/2 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 (8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
2 large eggs
1 1/2 cups heavy cream
2 cups chicken stock
2 tablespoons lemon juice
12 to 14 cups cubed (1-inch) day-old French bread (1 loaf)
1 pound Brie, rind removed and cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan
1/4 cup minced fresh parsley leaves

Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.

Combine the eggs, cream, chicken stock, lemon juice, remaining 1 tablespoon Italian Essence, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.

Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.
**************************************************

Ciabatta Stuffing with Chestnuts and Pancetta

6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Preheat oven to 350 degrees F.

Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.

Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

************************************************** ********

Good Old Country Stuffing

2 loaves oven-dried white bread (recommended: Pepperidge Farm)
2 cups cooked white rice
1 sleeve crushed saltines
1 pound bulk breakfast sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
Salt and freshly ground black pepper
1 teaspoon dried sage leaves
1 tablespoon poultry seasoning
3 eggs, beaten
1/4 stick butter, melted
Mushroom Giblet Gravy, recipe follows

Preheat oven to 350 degrees F.

Crumble oven-dried bread into a large bowl. Add rice and saltines.

Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.

Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.

Mushroom Giblet Gravy:
4 cups turkey or chicken stock
Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper

Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste.

************************************************** *******

[b-man]

Baked Whole Pumpkin


A custard-filled pumpkin that looks quite impressive on the holiday table


Original recipe yield: 6 to 8 servings.


INGREDIENTS:

1 medium sugar pumpkin
6 eggs
2 cups heavy whipping cream
1/2 cup packed brown sugar
1 tablespoon molasses
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon butter


Preheat the oven to 350 degrees F (175 degrees C).

Cut the lid off the pumpkin and remove the seeds.

Combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. Pour mixture into the pumpkin shell and top with the butter. Replace lid on pumpkin and place in a baking pan.

Bake for 1 to 1-1/2 hours or until mixture has set like a custard. Allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

B-man

[b-man]

Wine Country Roasted Turkey



Ingredients:

1 - 12 to 15 pound WHOLE TURKEY, fresh or thawed if frozen
2 Stalks celery, cut in half
1 Small to Medium onion, cut in quarters
1 Cup rosé wine, divided
1/2 Cup unsalted butter, divided
1/4 Cup orange juice
1 Tablespoon lemon juice
1 Teaspoon seasoned salt
1/2 Teaspoon ground paprika
1/4 Teaspoon onion powder

Preheat oven to 325 degrees F. Wash turkey in cool water and pat dry with clean paper towels. Place on a V-shaped rack in a shallow (2 to 3-inches deep) roasting pan.

Place celery, onion and 1/2 cup wine in body cavity. Sprinkle body cavity with salt and pepper.

Using twine, tie legs together over cavity. Tuck wings under or skewer against sides of bird. Brush bird with 1/4 cup melted butter.
Insert food thermometer in inner thigh.
Roast uncovered, breast side up, in the preheated 325 degrees F oven for 1 hour.

Meanwhile, in a small bowl, combine remaining melted butter and wine with orange and lemon juices, seasoned salt, paprika and onion powder. Use to baste turkey frequently during remaining roasting time – about 2 to 3 hours.

Roasting time varies so be sure to use the food thermometer and roast until the internal temperature of the inner thigh reaches 180 degrees F. If the turkey begins to brown too early, cover breast and top of drumsticks loosely with aluminum foil.

Allow turkey to stand for 15-20 minutes before carving


Nutrition Facts


Calories 236

% Daily Value*

Total Fat 9g

Cholesterol 96mg

Sodium 186mg

Total Carbohydrate 1g

Protein 33g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
Calories: 2000 2500

Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:
Fat 9
Carbohydrate 4
Protein 4


B-man

[b-man]

A Deep Fried Delicacy: The How-To on Deep Frying Turkey


Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. In fact, since deep-frying turkey requires special equipment and lots of oil, families and groups of neighbors often get together to share the costs and the feast. To get you started, we have several deep-fried turkey recipes for you. For a Deep-Frying Turkey experience that is fun and produces delicious results follow these guidelines:

Equipment
You'll need a 40 or 60 quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a food thermometer to determine doneness of turkey. For added safety, have a fire extinguisher, oven mitts and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.

Location
Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

The Turkey - Size Matters
Smaller turkeys, 8 to 10 pounds and turkey parts such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12-14 pound turkey is the maximum size bird that can be successfully deep-fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time results in over-exposure to the skin, which will likely be over cooked.

If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F.

Other Ingredients
You'll need approximately 5 gallons of a high-smoke point oil; more for larger turkeys. The turkey may be injected with a marinade, coated with breading or seasoned with a rub.

Cooking PreparationTo determine the correct amount of oil, place the turkey in the fryer basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.

Heat the oil to 365-375 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.
While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions. Remove skin if desired. If breading the turkey, place the turkey in a gallon-sized food safe storage bag with breading and shake to coat.

Do not stuff turkeys for deep frying.

Frying the Turkey

Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot.

Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh.

Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Additional Safety Tips

Never leave the hot oil unattended and don't allow children or pets near the cooking area.

Allow the oil to cool completely before disposing or storing.
Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.

Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

The oils used to fry turkey are critical to the success of the product.

Oil Selection
Only oils that have high smoke points should be used. Such oils include peanut, canola and sunflower. Peanut oil has abundant flavor and is the top choice of many cooks. Canola oil is low in saturated fats and would be appropriate to combine with peanut oil if fat and cholesterol are a concern.

Oil Filtering
These high smoke-point oils allow reusing the oil with proper filtration. Depending on the recipe used, remember to filter the oil...not just strain it. The first step is to strain the cooled oil through a fine strainer. If a breading, spice or herb rub are used in the preparation of the turkey, it will be necessary to further filter the oil through fine cheesecloth.


Oil Storage
Peanut oil should be covered and refrigerated to prevent it from becoming rancid. Peanut oil is more perishable than other oils and must be stored in the refrigerator if kept longer than one month. Peanut oil may even be frozen. The oil will thicken when it is chilled, but will return to its original consistency when reheated. The oil will also develop a cloudy appearance that may remain when brought back to room temperature and will only clear up temporarily while heated. The oil may remain in the refrigerator for several months or until signs of deterioration begin.

Oil Shelf Life
According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.

________________________________________

Cajun Deep-Fried Turkey


Ingredients:

1/2 Cup kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves, ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY, non self-basting
4 to 5 Gallons peanut oil, See Note

Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar.

Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.

Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).

Meanwhile, place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.

Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)

Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Nutritional analysis is based on a 5.9 ounce serving.

Nutrition Facts

Calories 383

% Daily Value*

Total Fat 21g 51%

Cholesterol 129mg

Sodium 1116mg

Total Carbohydrate 1g

Protein 45g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
Calories: 2000 2500

Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
__________________________________________

Ginger and Rosemary Deep Fried Turkey



Ingredients:

10 to 12 Pound WHOLE TURKEY, non self-basting
1/4 Cup fresh ginger, peeled and sliced
2 Tablespoons fresh rosemary, crushed
6 Cloves fresh garlic, peeled
1/4 Cup fresh garlic, minced
2 Tablespoons kosher salt
2 Teaspoons freshly ground black pepper
4 to 5 Gallons peanut oil, See Note

Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Fill the cavity with ginger, rosemary and garlic cloves.

Mix together minced garlic, salt and pepper and rub on the exterior of the bird. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump tail as they may get caught in the fryer basket. Marinate in refrigerator for about 1 hour.

Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building.

Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).

Meanwhile, remove the ginger, rosemary and garlic from the cavity. Place the turkey in a basket or on a rack, neck down.

When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.

Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)

Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.



Nutrition Facts


Calories 520

% Daily Value*

Total Fat 25g

Saturated Fat 7g

Cholesterol 195mg

Sodium 1130mg

Potassium 667mg

Total Carbohydrate 1g

Dietary Fiber 0g

Sugars 0g

Protein 67g

Vitamin A 0%
Vitamin C 0%

Calcium 6%
Iron 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
Calories: 2000 2500

Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:
Fat 9
Carbohydrate 4
Protein 4

___________________________________________

Southern Deep Fried Turkey


Ingredients:

10 to 12 Pound WHOLE TURKEY, non self-basting
2/3 Cup vinaigrette
1/3 Cup dry sherry
2 Teaspoons lemon pepper seasoning salt
1 Teaspoon garlic powder
1 Teaspoon onion powder
1 Teaspoon cayenne pepper
As needed peanut oil

Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket.

In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade.

Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs.

Place the bird in a large plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time.
Drain the turkey from the marinade and discard marinade. Place the turkey in the fryer basket or on a rack, neck down.

Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).

When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)

Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.


Nutrition Facts


Calories 520

% Daily Value*

Total Fat 27g

Saturated Fat 7g

Cholesterol 195mg

Sodium 220mg

Potassium 665mg

Total Carbohydrate 1g

Dietary Fiber 0g

Sugars 1g

Protein 66g

Vitamin A 0%
Vitamin C 0%

Calcium 6%
Iron 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
Calories: 2000 2500

Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:
Fat 9
Carbohydrate 4
Protein 4
_________________________________________

Louisiana Fried Turkey Breast


Ingredients:

1 Tablespoon kosher salt
1/4 Teaspoon freshly ground black pepper
1 Tablespoon onion powder
1-1/2 Teaspoons garlic powder
1 Teaspoon crushed red pepper
3-1/2 to 4 Pounds TURKEY BREAST, non self-basting
As Needed peanut oil

In a small bowl mix salt, pepper, onion and garlic powders and red pepper together.

Rinse the turkey breast well with cold water and pat dry thoroughly with paper towels, including the inside cavity.

Coat all surfaces of the breast with the seasonings mixture. Place the turkey in a basket or on a rack, neck down.

Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building.

Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)

Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 30+ minutes).

When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)

Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey.

Fry about 4 to 5 minutes per pound. Stay with the cooker at all times as the heat must be regulated.

When cooked to 170 degrees F in the breast, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)

Remove turkey from the rack and place on a serving platter. Allow to rest for 15 minutes before carving.

NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey breast in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.



B-man

[b-man]

Traditional Thanksgiving


Thanksgiving is an American holiday classic, seemingly untouched by time. While we may not go "over the river and through the woods to Grandma's house," Thanksgiving is still the occasion to gather with family and friends to give thanks for our freedoms and the bounty of American life. We have been reminded that the ideals of democracy and freedom celebrated at the first Thanksgiving feast are the basis of a strong and enduring foundation for our great country.

Since that first American Thanksgiving, pilgrims gathered for a feast celebrated with turkey and it has been a centerpiece of the Thanksgiving celebrations ever since. When you serve turkey at Thanksgiving, you are sustaining an American tradition passed on through the ages. By preparing a traditional Thanksgiving feast, you preserve the holiday tradition for future generations.

If you are an experienced professional at preparing the classic Thanksgiving feast, you know it is surprisingly easy for the wonderful results. The meal preparation requires advance planning and organization. To an inexperienced cook, the thought of being in charge of the entire Thanksgiving meal can be intimidating. Younger home chefs may not have had the opportunity to perfect their cooking skills.

One way to assist the inexperienced cooks is to invite them to join you as you prepare the traditional family feast. They will gain valuable experience and skills plus loving memories of the occasion.


How much turkey should be purchased?

Allow 1 pound of uncooked turkey per person from an 8 to 12 pound turkey. Larger birds have a larger proportion of meat to bones, so 3/4 pound per person should be sufficient with leftovers for the beloved turkey sandwich or soup.

By purchasing a larger turkey than needed for the holiday feast, you can transform holiday extras into timesaving meals. Freeze the extra cooked turkey and you'll have your own "ready-to-prepare" healthy food for quick and easy post-holiday meals. The National Turkey Federation database offers dozens of recipes for cooked turkey.

How should the turkey be thawed?

Frozen turkey, like all protein foods, should be thawed in the refrigerator, never at room temperature. When foods are thawed at room temperature, surface bacteria can rapidly multiply to dangerous levels at temperatures of 40 degrees F and above.

For safety and superior quality, leave turkey in the original packaging and place in a shallow pan. Thaw, in the refrigerator, using the simple formula: whole turkeys thaw at a rate of 4 to 5 pounds per 24 hours. Example: A 15-pound frozen bird will take 3 to 4 full days to thaw in the refrigerator.

Speed thawing: keep turkey in the original tightly sealed bag and place in a clean and sanitized sink or foodservice safe pan. Submerge in cold water and change the cold water every 30 minutes. The turkey will take about 30 minutes per pound to thaw. Refrigerate (at 40 degrees F or below) or cook the turkey when it is thawed. Do not refreeze uncooked, defrosted turkey.

What are the key pointers for stuffing a turkey?

Stuffing should be prepared and stuffed into the turkey immediately before it is placed in the oven for roasting. If preparing the stuffing ahead-of-time, wet and dry ingredients should be refrigerated separately and combined right before stuffing the turkey.

Stuff the turkey loosely, about 3/4 cup of stuffing per pound of turkey.
est the internal temperature of the stuffing as well as the turkey. The internal temperature in the center of the stuffing should register 160 to 165 degrees F.

When is the turkey done?
Since turkey is low in fat and high in protein, the meat is sensitive to extreme heat and prolonged cooking. Loosely place an aluminum foil tent over the turkey breast during the first 1 to 1 1/2 hours of roasting, then remove to allow the turkey to brown.

A turkey should be cooked just until it is done. The best way to determine the level of doneness is with a food thermometer. Use these tests to determine doneness and to keep the turkey juicy.

For whole turkey, place the food thermometer in the deepest part of the thigh, but not touching the bone. The internal temperature of the turkey should measure 180 degrees F in the thigh and 170 degrees F in the breast.

Juices should run clear and the drumsticks should be soft and move easily at the joint.


B-man

[b-man]

Open Pan Method NTF Roasting Guidelines for a Fresh or Thawed Turkey

Roast in a 325 degrees F Conventional Oven on the Lowest Oven Rack

Weight.................Unstuffed Turkey............Stuffed Turkey

8 to 12 pounds..... 2-3/4 to 3 hours..............3 to 3 1/2 hours

12 to 14 pounds....3 to 3 3/4 hours.............3 1/2 to 4 hours

14 to 18 pounds....3 3/4 to 4 1/4 hours.......4 to 4 1/4 hours

18 to 20 pounds....4 1/4 to 4 1/2 hours.......4 1/4 to 4 3/4 hours

20 to 24 pounds....4 1/2 to 5 hours.............4 3/4 to 5 1/4 hours

24 to 30 pounds....5 to 5 1/4 hours.............5 1/4 to 6 1/4 hours



B-man

[desertmama]

Crystal's Cranberry Dessert Salad

2 1 lb bags fresh cranberries, ground
Add 1-2 cups sugar, stir and leave overnight in refrigerator.
Next day, add 10 small or 5 large apples, cut up and
3-4 cups mini marshmellows.
1 Pint (2 cups) Whipping Cream, whipped
Fold into cranberry mix
1 cup Chopped Walnuts
Fold into mix and refrigerate.
Best ever at family gatherings.
This was from my sister and been a favorite wherever I take it.

[faeluvr]

This recipe is to die for!!

*****************************************

Cranberry Refrigerator Dessert

2 c finely chopped fresh cranberries
1 large banana, diced
1 1/2 c. sugar, divided
2 c. vanilla wafer crumbs
1 c. butter, divided
1/2 c. chopped walnuts
2 eggs
Cool Whip

In a bowl mix together cranberries, chopped banana, and 1/2 c. sugar.

Mix vanilla wafer crumbs and 1/2 c. butter and press into the bottom of an 8x8 square pan.

Cream 1/2 c. butter and 1 cup sugar until light and fluffy. fold in walnuts. Spread over the crust in the pan.

Layer cranberry mixture on top.

Spread half container of coolwhip on top and sprinkle with nuts.

Let chill overnight.

*******************************************
I am telling you this is to die for. It is a staple at any holiday meal go to....because I ALWAYS bring it. Hope you enjoy it as well.

Nickie

[b-man]

Raspberry and Cream Salad


This recipe is so good that if you make it for a special occasion (birthday, graduation, anniversary, holiday or family dinner) don't expect any leftovers!


Ingredients:

2 (6 ounce) packages raspberry Jell-O
2 cans raspberry pie filling
1 cup granulated sugar
1 (12 ounce) container Cool Whip (or other topping)
1 (8 ounce) package cream cheese
2 cups crushed pretzels
1 cup crushed walnuts
2 tablespoons granulated sugar
1/4 cup melted butter (or margarine)

Prepare the raspberry Jell-O with boiling water according to package directions. Mix in the raspberry pie filling. Place in the refrigerator until set.

Allow the Cool Whip (or other topping) and the cream cheese to warm to room temperature. Whip the topping, cream cheese and 1 cup of sugar until smooth and thoroughly mixed. Spread over the Jell-O mixture.

Melt the butter (or margarine) in a saucepan. Add 2 tablespoons sugar, the crushed pretzels and crushed walnuts. Stir thoroughly. Sprinkle over the topping/raspberry Jell-O.

Keep refrigerated until you are ready to serve.

NOTE: I have also made a light version of the recipe and used sugar-free Jell-O, fat-free topping and fat-free cream cheese.

B-man

[desertmama]

What are the eggs used in? Just curious.[quote="faeluvr"]This recipe is to die for!!

*****************************************

Cranberry Refrigerator Dessert

2 c finely chopped fresh cranberries
1 large banana, diced
1 1/2 c. sugar, divided
2 c. vanilla wafer crumbs
1 c. butter, divided
1/2 c. chopped walnuts
2 eggs
Cool Whip

In a bowl mix together cranberries, chopped banana, and 1/2 c. sugar.

Mix vanilla wafer crumbs and 1/2 c. butter and press into the bottom of an 8x8 square pan.

Cream 1/2 c. butter and 1 cup sugar until light and fluffy. fold in walnuts. Spread over the crust in the pan.

Layer cranberry mixture on top.

Spread half container of coolwhip on top and sprinkle with nuts.

Let chill overnight.

*******************************************
I am telling you this is to die for. It is a staple at any holiday meal go to....because I ALWAYS bring it. Hope you enjoy it as well.

Nickie[/quote]

[Kitchen Witch]

GIBLET GRAVY

Turkey giblets (fromwhole turkey, thawed, if frozen)
2 med. stalks celery, sliced (1 c.)
1 med. onion, sliced
1 t. salt
1/4 t. pepper
Drippings from roasted turkey
About 1/4 c. chicken broth, if needed
1/4 c. flour
Salt and pepper to taste

In 2-qt. saucepan, place giblets (except liver); add enough water to cover. Add celery, onion, 1 t. salt and 1/4 t. pepper. Heat to boiling; reduce heat to low. Cover and simmer 1 to 2 hours, or until giblets are tender. Add liver during last 15 minutes of cooking.

Drain giblet mixture, reserving broth and giblets. Discard celery and onion. After removing turkey from roasting pan, remove 1/2 c. drippings (turkey juices and fat); reserve. Pour remaining drippings into 2 c. measuring cup; add enough giblet broth and chicken broth to measure 2 c.; set aside.

Place reserved 1/2 c. drippings in roasting pan or 12-inch skillet. Stir in flour. Cook over low heat, stirring constantly and scraping up brown bits in pan, until smooth and browned. Gradually stir in 2 c. broth mixture. Cook, stirring constantly, until mixture boils and thickens. Remove meat from neck; finely chop meat and giblets and add to gravy if desired. Str in salt and pepper.

Serves 8 (1/4 c. servings)



CLASSIC PAN GRAVY

Drippings from roasted turkey
1 c. liquid (turkey juices, broth, water)
2 T. flour
Browning sauce, if desired
Salt and pepper to taste

After removing turkey from roasting pan, pour drippings (turkey juices and fat) into bowl or glass measuring cup, leaving brown bits in pan. Let drippings stand 5 minutes to allow fat to rise. Skim 2 T. fat from top of dripings and return to pan; discard any remaining fat. Add enough broth or water to remaining drippings to measure 1 c; reserve.

Stir flour into fat in pan. Cook ofer low heat, stirring constantly and scraping up brown bits, until mixture is smooth and bubbly; remove from heat.

Gradually stir in reserved 1 c. drippings. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning sauce if a darker color is desired. Stir in salt and pepper.

Makes 4 servings (1/4 c. each)

EASY MIXING GRAVY: Substitute Wondra flour for regular flour.

BISQUICK MIX GRAVY: Substitute Bisquick for regular flour.

THIN GRAVY: Decrease turkey fat from drippings to 1 T. and flour to 1 T.

WINE-FLAVORED GRAVY: White wine, dry sherry or Madiera wine adds a wonderful flavor to gravy. Replace half of liquid with your choice of wine.

[MsCards0007]

This is a true southern recipe for Cornbread dressing. It is so yummy, I wonder why people gather up all ingredients just to make dressing.

I boil my turkey and save the stock. The turkey can be cooked this way, a day or two ahead and sealed well in a foil wrap after cooling and placed in coldest area of refrigerator or even frozen, depending on how far ahead it is cooked, the stock can be frozen also if needed. I actually prefer not to freeze the meat.

Turkey/Chicken (Ham Roast can be used in this recipe also)
2 skillets cornbread, cooled and crumbled fairly finely
8 eggs, boiled and chopped
1 1/2 C celery, chopped or dehydrated celery to equal same
1/2 leveled tsp rubbed sage
2 Lg onions, chopped fairly fine, just not too large or coarse
Salt/pepper to taste
Stock saved and best to have a large can of stock to be able to add as needed.
Cranberry sauce, 2-3 cans
Giblet Gravy (recipe follows)
Have the stock warm, add the crumbled cornbread, chopped eggs and onion along with other ingredients. After mixing thoroughly, making sure it is a bit "soupy" pour into baking pan and/or roaster and place into a 425 degree oven, after baking for 45 -60 minutes, stir and mix well. Taste test and this is the time to add more, salt, pepper, onions or stock. Remember to not let dressing get too dry. Bake another half hour, if onions are cooked, then ....

Increase oven temperature to 450 degrees. Place meat into a roasting pan, spoon dressing into and around PRECOOKED Turkey. Place into oven, cover the top of the turkey only so as to not dry the white meat too much. Bake 30 minutes, then stir dressing again, cook again until top of dressing starts to brown lightly. Please make sure your dressing is dry enough to spoon out, but not too dry. Uncover the Turkey/other meat and bake 15 to 30 minutes, making sure turkey does not over cook.

Tips: Eggs may be boiled day before, chopped and stored in refrigerator
Onions, may be chopped and stored in freezer week/weeks earlier or day before and stored in refrigerator.
Celery may be chopped a day or two before and sealed and stored in refrigerator.
Bread can be cooked days earlier and frozen if necessary, otherwise, just crumble and store in refrigerator.
Turkeys cooked earlier, may be put into a pan and set on back burner of stove to warm it from oven heat, while dressing cooks. Make sure a bit of stock is there and cover with a heavy lid.

Bread recipe:
4 C. self-rising cornmeal mix
2 C. milk
4 eggs
Water

Mix above in a large mixing bowl, add water as needed to think to baking consistency, bake in 2 skillets or a large baking pan in 450 degree oven until done, remove, cool and crumble, set aside.

Giblet Gravy:
4 C. of stock
Giblets from the turkey/chicken (if you are using other type meat, you may save stock from it or still use recipe below)
2 chicken bouillon cubes
2 Tbs reserved stuffing mixture
3 Tbs cornstarch
1/3 cup cold water
3 tablespoons butter
1 hard boiled egg, sliced
Salt/pepper to taste

Mix the corn starch well in the cold water, then mix it with the cold stock, add in all other ingredients except eggs, Heat this very slowly, stirring constantly, until a slow boil is reached, bouillon cubes are melted, then gently add sliced eggs. Set to back of stove to keep warm. If reheating is needed, do so slowly, stirring gently until warm enough. ( I place this into a small crock type pot to keep warm for serving and/or during dinner if a buffet type of meal is used.

[Kitchen Witch]

NO-DRIPPINGS GRAVY

2 c. chicken or turkey broth
2 t. chicken bouillon granules
Dash pepper
1/4 c. flour
Browning sauce, if desired

In 1-qt. heavy saucepan, heat 1 1/2 c. broth, bouillon granules and pepper over medium heat, stirring constantly, until bouillon granules are dissolved.

In small bowl, stir remaining 1/2 c. broth and flour, using wire whisk, until smooth. Gradually stir flour mixture into broth in saucepan. Heat to boiling. Cookl, stirring constantly, until thickened and bubbly. Stir in a few drops of browning sauce, if desired.


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SO-SIMPLE CRANBERRY GELATIN SALAD

2 c. boiling water
2 boxes (4 serving size each) lemon flavored jello
2 tubs (10 oz. each) frozen cranberry-orange sauce, thawed
1 c. raspberries

Lightly brush 6 1/2 c. ring mold or 1 1/2-qt. decorative bowl with vegetable oil.

In large bowl, pour boiling water on gelatin; stur until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerated at least 6 hours but no longer than 24 hours.

To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold, turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop from bowl to serve.

Makes ten 1/2 cup servings

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SAGE ROASTED POTATOES

3 T. olive or vegetable oil
1 t. dried sage leaves
1/2 t. seasoned salt
1/2 t. garlic pepper blend
1/2 t. paprika
6 med. Yukon Gold poatoes, washed and each cut into 8 lengthwise slices

Heat oven to 425* F. Spray 15 X 10 X1-inch pan with cooking spray. In large bowl, mix all ingredients except potatoes. Add potatoes, toss to coat. Spread in pan

Roast, uncovered 30 to 40 minutes, tuning and stirring after 20 minutes, until opotatoes are tender.

Serves 8