THANKSGIVING RECIPES

[Kitchen Witch]

Cheese Scalloped Corn

2 Eggs -- beaten
2 Cans Corn, Cream-Style -- 16 oz each
1 Cup Milk
1 Cup Cracker Crumbs
1/2 Cup Chopped Onions
1/2 Cup Chopped Green Peppers
1 Cup Cheddar Cheese, Shredded
Salt & Pepper to taste

Beat eggs in large mixing bowl; stir in remaining ingredients. Spoon mixture into 2 greased 1-quart casseroles. Bake, uncovered, at 350 degrees for about 35-40 minutes.

[Kitchen Witch]

Thanksgiving Turkey Cake

Makes 14 servings

2 (1 pound) cans vanilla frosting
Food coloring
2 (10-ounce) store-bought angel food cakes
1 cup chopped walnuts
9 chocolate turkeys

Mix frosting with yellow and red food coloring, a drop at a time, until desired orange color is reached.

Place one cake upside down (narrow end down) on a serving platter.

Spread a thin layer of orange frosting on top.

Put second cake right side up (narrow end up) on top to form pumpkin shape.

Spread top and sides with orange frosting.

Spread chopped walnuts on the top and around the base of the cake.

Place one chocolate turkey on top of the cake, and the rest around the base of the cake. Gobble-gobble!

[Kitchen Witch]

Two-Step Steamed Vegetables with Sage Drizzle
Servings: 4 to 6

4 carrots
2 cups cauliflower florets (about half a head)
2 cups brussels sprouts, halved
2 cups sugar snap peas, trimmed
2 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
1 clove garlic, minced
1 tsp crumbled dried sage
1/4 tsp each salt and pepper

Pour enough water into Dutch oven to come 1 inch up side. Place steamer basket in pot, making sure basket sits above water; cover and bring to boil.

Peel and cut carrots into 1/2-inch thick chunks. Place in steamer basket; cover and steam for 8 minutes.

Add cauliflower, brussels sprouts and sugar snap peas to basket; steam, covered, until tender-crisp, about 5 minutes. Transfer to warmed platter.

Meanwhile, in small microwaveable bowl, whisk together oil, vinegar, garlic, sage, salt and pepper; microwave at high for 30 seconds or until warm. Pour over vegetables.

[Kitchen Witch]

15 MINUTE THANKSGIVING DINNER

3 tablespoons butter, divided use
2 tablespoons vegetable oil, divided use
4 turkey cutlets, about 5 oz each, pounded 1/4 to 3/8 inches thick (butcher may do it)
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1 small to medium onion, 4 to 8 ounces
1 rib celery
12 ounces sliced white bread
2 cups warm water in a medium bowl
5 fresh sage leaves or 1/2 tablespoon dried sage leaves
2 tablespoons candied (crystallized) ginger
1 small juice orange
12 ounces (1 bag) fresh cranberries
3/4 cup sugar
3/4 cup fat-free, reduced-sodium chicken stock
2 ounces fresh white mushrooms
1/4 cup dry sherry

Put 2 tablespoons butter and 1 tablespoon oil in heavy skillet large enough to hold cutlets in one layer without crowding. Put skillet over medium heat. Season cutlets with salt and pepper. Put flour on pie plate. Dredge cutlets in flour, shaking off any excess, and add to skillet. Raise heat to medium-high and cook cutlets for 4 minutes on one side.

Meanwhile, put remaining tablespoon of butter and oil in another large heavy skillet (preferably non-stick) over medium heat. Peel and chop onion. Trim and chop celery. Add celery and onion to skillet, increase heat to medium-high, and stir.

Lightly dip 2 or 3 slices of bread at a time into warm water. Squeeze out most of the moisture and coarsely crumble bread into large mixing bowl. Finely chop fresh sage leaves or crumble dried sage between your fingers. Add sage and salt and pepper to taste to bread. Mix well. Add to skillet and combine with vegetables. Cook until nicely browned and lightly crisp. Turn stuffing over periodically to brown evenly. Reduce heat to medium, if needed to prevent burning.

Meanwhile, turn cutlets over and cook 4 more minutes, or until no pink shows in the middle.

Drop ginger down chute of food processor with motor running. When ginger is chopped, stop motor. Quarter orange and remove white membrane in the middle and any pits. Do not peel. Add orange to food processor and pulse until coarsely chopped, scraping down sides of bowl as needed. Add cranberries and sugar. Pulse until well combined but still chunky. Pour into a serving bowl.

Slice mushrooms. Remove turkey to platter and keep warm. Add mushrooms to turkey skillet and stir. Moisten bread stuffing with 1/4 cup chicken stock and cook 2 minutes, or until liquid is absorbed. Combine sherry and remaining 1/2 cup chicken stock. Add to mushrooms. Increase heat to high and cook 2 minutes, scraping any bits from bottom with wooden spoon. Cook until sauce is lightly thickened.

Meanwhile, put cranberry relish into serving bowl. Put stuffing in center of platter with turkey cutlets around it. Pour mushroom sauce over both. Serve with cranberry sauce.

[Kitchen Witch]

A TROPICAL STUFFING

1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 tsp. sage
1 tsp. poultry seasoning
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 14 1/2 ounce chicken broth

Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a 10 pound bird just before baking. Makes 2 quarts.

[Kitchen Witch]

ALMOND APPLE STUFFING

2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice

Saute apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisins; add apple mixture. Stir egg in 1/3 cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens. Makes 10 cups. Recipe can be halved, but still use 1 egg.

[Kitchen Witch]

BLACK-EYED PEA BAKED SQUASH

5 pounds yellow squash
3 tablespoons butter, melted
2 eggs, lightly beaten
1 cup bread crumbs
1/4 cup sugar
2 tablespoons dehydrated onion
1/8 teaspoon salt (more to taste)
1/8 teaspoon black pepper (more to taste)

Preheat oven to 350 degrees. Wash squash and cut off tips and any spots. Slice squash into 1/2-inch pieces. Fill a 5-quart pot 2/3 full of water. Bring to boil and add squash. Cover and boil 3-5 minutes or until squash is tender. Drain, mashing slightly to release all water. In large bowl or food processor, combine squash with melted butter, eggs, bread crumbs, sugar, onion, salt and black pepper. Process until well combined. Pour into a greased 3-quart (13 by 9 by 2-inch) casserole dish. Bake uncovered 15-20 minutes.

[Kitchen Witch]

CORNBREAD JALAPEÑO DRESSING

6 to 8 cups cornbread cubes
1 cup (2 sticks) butter
2 cups chopped onion
2 cups chopped celery (including some leaves)
1/2 cup finely chopped jalapeño peppers
2 teaspoons ground sage
2 teaspoons dried thyme leaves
2 teaspoons poultry seasoning
Salt and freshly ground black pepper to taste
2 eggs, slightly beaten
1 1/2 cups turkey or chicken stock



Preheat oven to 350 degrees. Place cornbread in a large bowl and set aside. In a large skillet over medium heat, melt butter. Add onions, celery and jalapeño peppers. Saute until tender. Do not brown. Remove from heat. Stir in sage, thyme, poultry seasoning, salt and pepper. Add to cornbread. Stir in eggs. Add turkey or chicken stock, 1/2 cup at a time, until mixture is moist but not wet. Taste and adjust seasoning. Spoon dressing into a large buttered baking dish. Cover and bake 45 to 50 minutes, until dressing is browned, or stuff turkey with dressing and bake as directed.

[Kitchen Witch]

CRANBERRY CHUTNEY

1 can cranberry sauce (the type with whole cranberries)
1 cup brown sugar
1 teaspoon coriander seeds
1 tablespoon unsalted, roasted peanuts
1 teaspoon garam masala
1 teaspoon chili powder (optional)
Salt to taste

In a thick-bottomed pan, add cranberry sauce and brown sugar, and bring to a boil on low heat. In a spice grinder (a coffee grinder used only for spices) or a blender, make a coarse mix of coriander seeds and peanuts. Add this mix to the boiling cranberry sauce. Let it boil for 5 minutes on medium heat. Lastly, add garam masala, chili powder and salt. The cranberry chutney thickens as it cools.

[Kitchen Witch]

FANCY TURKEY DRESSING

Basting sauce:
2 1/4 cups chicken broth
1/2 cup butter or margarine
1/2 tsp. salt
1 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. rosemary
1/4 cup fresh parsley, chopped
2 Tbs. dried chives

Dressing
1 pound sliced bread
1 pound bulk pork sausage
1/2 cup butter or margarine
4 cups celery, thinly sliced
3 cups carrots, thinly sliced
1/2 pound fresh mushrooms, chopped
1/2 pound fully cooked ham, cubed
2 cups green onions, sliced
2 cups chopped pecans
1 large tart apples, chopped
1 cup dried apricots, chopped
1 Tbs. rubbed sage
2 tsp. dried marjoram
1 tsp. dried rosemary
1 teaspoon salt
1/8 teaspoon ground nutmeg
4 eggs, lightly beaten
1 16 pound turkey
1 cup chicken broth

In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread; cut into 1/2" cubes. Place in a bowl. In a skillet, brown sausage; remove with slotted spoon and add to bread. Add butter to drippings; saute celery, carrots, mushrooms, ham and onions for 15 min. Add to bread mixture; stir in next eight ingredients. Add eggs and 3/4 cup basting sauce; mix lightly. Stuff turkey with about 8 cups dressing. Skewer openings; tie drumsticks together. Place on rack in roasting pan. Baste with some of remaining basting sauce. Bake, uncovered at 325 degrees for 5 to 5-1/2 hours or until thermometer reads 185 degrees, basting every 30 min. When turkey begins to brown, cover lightly with foil. Add broth to remaining dressing; mix lightly. Place in a greased 2-1/2 qt baking dish; chill. Cover and bake at 325 degrees for 1 hour; uncover and bake 10 min.

[Kitchen Witch]

LEEK MUSHROOM AND BACON DRESSING

1 (24-ounce) loaf sliced buttermilk bread, crust trimmed, bread cut into 1/2-inch cubes (about 11 cups)
1 pound bacon slices, cut into 1/2-inch pieces
7 cups chopped leeks (white and pale green parts only)
1 1/2 pounds button mushrooms, coarsely chopped
12 ounces shiitake mushrooms, stemmed, caps coarsely chopped
4 cups coarsely chopped celery
3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried
2 large eggs, beaten to blend
Canned low-salt chicken broth



Preheat oven to 350 degrees. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, 15 minutes. Cool. Transfer to bowl.



Saute bacon in large pot over medium-high heat until crisp, about 12 minutes. Drain bacon on paper towels. Reserve 6 tablespoons drippings in pot; discard remaining drippings.



Add leeks and button mushrooms to same pot. Saute over medium-high heat until vegetables begin to soften, about 5 minutes. Add shiitake mushrooms and saute 4 minutes. Add celery and saute until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sauteed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sauteed vegetables and tarragon with bread. Season generously with salt and pepper. Mix eggs into dressing.



Preheat oven to 350 degrees. Generously butter 15-by-10-by-2-inch glass baking dish. Add enough broth to dressing to moisten (about 3/4 to 1 cup). Transfer dressing to prepared dish. Cover with buttered foil, buttered side down. Bake until heated through, 30 to 35 minutes. Uncover and bake until top is slightly crisp, 20 minutes.

[Kitchen Witch]

PUMPKIN POTS DE CREME

1 cup half and half
1 large egg
1 cup cooked and mashed pumpkin (fresh pumpkin is better, but canned can be used)
1 tablespoon granulated sugar
1 tablespoon dark brown sugar
1/4 teaspoon salt
1 teaspoon rum or orange liqueur (optional)



In a medium sauce pan, heat half and half until just below boiling. Put egg, pumpkin, sugars, salt and rum into a heat-proof blender jar. With blender running at low speed, add hot half and half in a steady stream and blend until thoroughly mixed, about 1 minute. Divide mixture among 4 small ramekins and chill at least 4 hours before serving.

[Kitchen Witch]

ROAST CRISP SKIN TURKEY

4 cups kosher salt or 2 cups table salt

1 turkey (12 to 14 pounds), rinsed thoroughly, giblets, neck and tailpiece removed and reserved for gravy

3 medium onions, coarsely chopped

2 small carrots, coarsely chopped

2 celery ribs, coarsely chopped

6 sprigs fresh thyme

6 tablespoons unsalted butter, melted



Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate or set in very cool spot (about 40 degrees) for 4 to 6 hours.



Remove turkey from salt water and rinse well under cool running water. Pat dry inside and out with paper towels. Place turkey breast-side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 8 to 24 hours.



Adjust oven rack to lowest position and heat oven to 400 degrees. Toss one-third of onions, carrots and celery with 2 sprigs thyme and 1 tablespoon butter in medium bowl; fill cavity with mixture. Tuck wings behind back. Truss turkey, using center of 5-foot length of heavy kitchen twine to tie the legs together at the ankles; then run the twine around the thighs and under the wings on both sides of the bird, pulling tightly; keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird; and snip off excess twine.



Scatter remaining vegetables and thyme in shallow roasting pan; pour 1 cup water over vegetables. Set a V-rack in pan and line with heavy-duty aluminum foil. Spray the foil with vegetable cooking spray, then pierce 20 to 30 small holes in the foil with a paring knife. Brush turkey breast with butter, then set turkey breast-side down on foil-lined V-rack. Brush back of turkey with butter. Roast 45 minutes.



Remove roasting pan with turkey from oven; brush back with butter. Using thick wads of paper towels or potholders, rotate turkey leg-wing-side up. If liquid in bottom of roasting pan has evaporated, add 1/2 cup water. Roast 15 minutes longer.



Remove roasting pan with turkey from oven, brush exposed surfaces with butter, and, using thick wads of paper towels or potholders, rotate turkey second leg-wing-side up; roast for 15 minutes longer.



Remove roasting pan with turkey from oven, brush exposed surfaces with butter and, using thick wads of paper towels or potholders, rotate turkey breast-side up. Roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 30 to 45 minutes longer. Move turkey from rack to carving board and let rest about 20 to 30 minutes before carving.



For stuffed turkey: You will need 12 cups prepared stuffing. Reduce butter to 4 tablespoons.



When ready to roast turkey, place about 6 cups stuffing in medium microwave-safe bowl and cover with plastic wrap; microwave stuffing on high until stuffing registers 120 to 130 degrees on instant-read thermometer, about 6 minutes. Spoon hot stuffing into cavity of turkey; secure opening with turkey lacers or with skewers and kitchen twine. Tuck wings behind back and truss turkey.



Brush breast with butter, then set turkey breast-side down on foil-lined V-rack; brush back with butter. Roast 1 hour, then reduce temperature to 250 degrees and roast 2 hours longer, adding more water to roasting pan if necessary. Meanwhile, place remaining stuffing in buttered 11-by-7-inch or 9-inch-square baking dish, cover with plastic wrap and refrigerate until ready to use.



Remove roasting pan with turkey from oven; using thick wads of paper towels or potholders, rotate turkey breast-side up and brush with remaining butter. Increase oven temperature to 400 degrees; continue roasting until thickest part of breast registers 170 to 175 degrees, and stuffing registers 165 degrees on instant-read thermometer, 1 to 1 1/2 hours longer. Remove turkey from oven and let rest until ready to carve.



While turkey is resting, unwrap stuffing dish and bake until golden brown, about 35 minutes.

[Kitchen Witch]

SAUSAGE APPLE AND DRIED CRANBERRY STUFFING

1 1/2 cups of 1/2-inch cubes whole wheat bread
3 3/4 cups of 1/2-inch cubes potato bread, sourdough bread or European white bread
1 pound seasoned turkey or pork bulk sausage, crumbled
1 cup diced onion
Olive oil (optional)
3/4 cup chopped celery
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 medium Golden Delicious apple, cored and chopped
3/4 cup chopped dried cranberries or dried apricots
1/3 cup chopped fresh flat-leaf parsley
1 cooked turkey liver, diced
3/4 cup turkey, chicken or vegetable stock
4 tablespoons ( 1/2 stick) unsalted butter, melted



Preheat oven to 350 degrees. Arrange bread cubes on a cookie sheet and bake until evenly golden brown, about 10 minutes. Transfer toasted bread crumbs to a large bowl, and let cool.



In a large skillet, cook sausage and onion (use a little olive oil if sausage is very lean) over medium heat, stirring and breaking up lumps, until cooked through. Add celery, sage, rosemary and thyme. Cook for 2 minutes, stirring constantly.



Add sausage mixture to bread cubes, along with apples, cranberries or apricots, parsley and liver, and toss well. Drizzle broth and butter over stuffing and toss well. Let cool completely before stuffing the bird. You can make the stuffing a day ahead and store it, covered, in the refrigerator. Bring to room temperature before stuffing the turkey. Don't stuff turkey ahead of time. Stuffing also can be baked in a casserole dish in a 350-degree oven for about 30 minutes.

[Kitchen Witch]

SMOKE YOUR OWN TURKEY

Two ways to smoke your own

Want to smoke a turkey at home? You have a couple of options.



You can do a ``quick smoke cook'' for the flavor in a covered grill. Use indirect heat and add wood chips periodically to the fire. (Or wrap soaked chips in foil packets, poke some holes in the foil, and place the packets on the grill rack next to the turkey.)



Indirect heat simply means that the burning coals are banked on either side of the grill with a drip pan separating them; the turkey is placed over the drip pan. Buy a turkey small enough to fit in your grill; 14 or 15 pounds will fit in a standard Weber kettle-type grill.



For the real thing, you need a smoker. They usually have a water pan that uses steam to keep the inside temperature low and even. This keeps the turkey moist as it absorbs the flavor of the smoke.



Many people brine a turkey before smoking it. Use your favorite brine recipe, or soak turkey in a cool place for 4 to 6 hours in a solution of 2 cups kosher salt (or 1 cup table salt) to 1 gallon of cold water. After turkey is brined, rinse and pat dry, then refrigerate overnight, uncovered, to dry.



Start a charcoal fire according to directions for your smoker. Put water in water pan and place turkey onto cooking rack. Smoke at 170 to 200 degrees for 3 1/2 to 4 hours or until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees.

[Kitchen Witch]

SMOKE YOUR OWN TURKEY

Two ways to smoke your own

Want to smoke a turkey at home? You have a couple of options.



You can do a ``quick smoke cook'' for the flavor in a covered grill. Use indirect heat and add wood chips periodically to the fire. (Or wrap soaked chips in foil packets, poke some holes in the foil, and place the packets on the grill rack next to the turkey.)



Indirect heat simply means that the burning coals are banked on either side of the grill with a drip pan separating them; the turkey is placed over the drip pan. Buy a turkey small enough to fit in your grill; 14 or 15 pounds will fit in a standard Weber kettle-type grill.



For the real thing, you need a smoker. They usually have a water pan that uses steam to keep the inside temperature low and even. This keeps the turkey moist as it absorbs the flavor of the smoke.



Many people brine a turkey before smoking it. Use your favorite brine recipe, or soak turkey in a cool place for 4 to 6 hours in a solution of 2 cups kosher salt (or 1 cup table salt) to 1 gallon of cold water. After turkey is brined, rinse and pat dry, then refrigerate overnight, uncovered, to dry.



Start a charcoal fire according to directions for your smoker. Put water in water pan and place turkey onto cooking rack. Smoke at 170 to 200 degrees for 3 1/2 to 4 hours or until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees.

[Kitchen Witch]

STUFFING INFORMATION


Whether it's made with cornbread, buttermilk bread, oysters, apples, sausage or bacon, stuffing is one dish most everyone loves getting stuffed on.



Just a few tips:



Figure on about 1/2 cup of stuffing for each pound of turkey.



Do not mix wet and dry stuffing ingredients until you are ready to stuff the bird. It should be trussed and roasted immediately after stuffing.



Stuffed birds take 20 to 30 minutes longer to cook than unstuffed ones.



For food safety, use an instant-read thermometer to make sure stuffing inside the turkey reaches 165 degrees.



When the bird is done, use a long-handled spoon to remove stuffing to a serving dish; keep warm while you carve turkey.



Leftover stuffing or dressing can be chilled and reheated in a 350-degree oven until hot in center and golden brown on top, 20 to 30 minutes.



To save time, chop stuffing ingredients (onions, celery, etc.) a day in advance, chilling them in separate resealable bags.



Cook bacon or sausage a day in advance, and refrigerate the cooked bacon or sausage separately from the drippings.



Nuts can be toasted, skinned and chopped, then frozen up to two weeks ahead of time.



Bread cubes can be toasted a day in advance. Store in plastic bags at room temperature.

[Kitchen Witch]

STUFFING WITH MUSHROOMS AND BACON

1-1/4 pounds sourdough bread -- crusts removed, cut into 1/2-inch cubes
3/4 pound bacon -- cut into 1/2-inch pieces
3 cups chopped leeks -- white and pale green parts only
3 cups chopped celery
1 pound mushrooms -- sliced
1-1/2 tablespoons dried sage
2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon ground black pepper
2-1/2 cups low-salt chicken broth -- or more if needed
2 large eggs
1-1/2 teaspoons baking powder

Preheat oven to 325 degrees F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl.

Sauté bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and sauté until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt, and pepper and sauté until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate.)

Preheat oven to 350 degrees F. Butter 13- x 9- x 2-inch glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour. Yield: 12 servings.

[Kitchen Witch]

WHOLE TURKEY ON THE GRILL ALDER- AND ROSEMARY-SMOKED

1 turkey that will fit in your covered grill (about 14 to 15 pounds)
4 fresh rosemary sprigs plus rosemary sprigs for garnish
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon minced Italian or regular parsley
12 ounces alder pieces, green or soaked in water



Remove and discard leg truss from turkey. Remove neck and giblets; reserve for another use. Remove and discard fat. Rinse turkey and pat dry. Place 4 sprigs of fresh rosemary inside cavity. Close with small metal skewers; tie legs together with cotton string. Turn wing tips under.



In small bowl, combine olive oil, rosemary and parsley; mix until well-blended.



Prepare grill for indirect heat. Place foil drip pan under cooking grate. Place alder pieces in foil pan.



Place turkey breast side up in center of cooking grate. Cover grill; cook 2 to 3 hours or until internal temperature in thickest part of thigh reaches 180 degrees, adding more alder pieces after 30 minutes. If parts of the turkey get too dark, cover those areas loosely with foil.



Transfer turkey to serving platter; cover loosely with foil. Let stand 15 minutes. Garnish with rosemary sprigs.

[Kitchen Witch]

WILD RICE AND APRICOT STUFFING

1 cup wild rice
3 cups water
1/2 teaspoon salt
2 to 4 tablespoons soy margarine or butter
2 shallots, minced
1 garlic clove, minced
1 cup dried apricots, chopped
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper



Cook rice with water and 1/4 teaspoon salt in a medium saucepan, covered, for 60 minutes or until grains split open. Drain any excess water and allow rice to cool.



Melt margarine or butter in a small skillet; add shallots and garlic, and saute 2 minutes. In a medium bowl, combine sauteed vegetables with rice, apricots, parsley, pepper and remaining 1/4 teaspoon salt.



Preheat oven to 350 degrees. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature.

[Kitchen Witch]

Tortilla Stuffing with Sausage and Sage


* 1 1/2 pounds fresh Italian sausage (sweet or hot)
* 9 crispy corn taco shells
* 6 large eggs, beaten
* Scant 1 cup bread crumbs
* 1 1/2 teaspoons rubbed sage
* 3/4 teaspoon pepper
* Dash of nutmeg
* 1 tablespoon butter

Preheat the oven to 325 degrees.

1. Remove the sausage meat from the casings. Discard casings. Break the meat into chunks and sauté them in a skillet for about 10 minutes over medium-high heat, or until the chunks are golden brown. Remove the sausage chunks and place in a mixing bowl.

2. Break up the taco shells with your fingers until they resemble oatmeal. Add the flakes to the sausage meat. Add eggs, bread crumbs, sage, pepper, and nutmeg. Mix thoroughly with your hands to form a slightly wet mass that holds its shape well.

3. Butter a casserole dish that just holds the stuffing in a fairly thick layer. Place the mixture in the dish, cover tightly with aluminum foil, and bake in the oven for 45 minutes. Serve hot.

[Kitchen Witch]

A Pilgrim's Lentil Pottage

2 ts Olive oil
2 Cloves garlic; finely
.. chopped
1 md Onion; chopped
8 c Cold water
1 1/2 c Lentils; rinsed in cold
.. water and drained
3 tb Ketchup
1/8 ts Ground cloves
1 1/2 ts Salt
Black pepper

Soften vegetables in oil in soup pot. Add water,
lentils, ketchup, cloves and salt; bring to a
boil. Reduce to low, cover and cook until lentils
are tender, about 45 minutes, adding more water if
needed. Season. If desired, add vinegar, wine, or
lemon juice for flavor.

[Kitchen Witch]

That Good Ol' Fashioned Pumpkin Pie from Days Gone By -


1 large 29oz can of solid (pure) pumpkin (do not buy pumpkin pie mix)
5 large eggs
Whole milk
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon each: cloves, allspice, nutmeg
1 tablespoon cornstarch


Using a rubber spatula, scrape pumpkin into large mixing bowl.

Combine all dry ingredients, blend with fork. Add to pumpkin and mix well with mixing spoon (do not use an electric mixer).

Break eggs into empty pumpkin can. Mix with a fork, but try not to "froth" the eggs (that is, don't "whip" the eggs, just mix with a fork until the yolks are broken and the yolks and whites are fairly well blended).

With the eggs still in the can, fill the can with whole milk. (I don't recommend that you use skim or 1% milk. I have made the recipe with 2% milk, and it is OK, but this recipe is best made with whole milk - that is what I prefer.)

Add milk/egg mixture to pumpkin---about half of the can, then mix well. Add the remaining half, and mix well.

Pour into pie shells. If you are Pie-Crust-Challenged and usually use frozen pie crusts, that is fine.

Bake at 400* for 15 minutes. Reduce heat to 350* and bake 20-30 minutes, or until the pumpkin is "set" (that is, when you insert a cake tester into the middle of the pie, the tester comes out very clean and seems to leave a little hole in the pumpkin mixture).

This pie is best served chilled (and I like to add a dollop of Cool Whip). It is the most scrumptious pumpkin custard pie that you'll ever eat!

[kaci]

Cranberry Gravy
===============
This is very easy and you may make a change if you like. I will tell you when.

1 onion
1 Tbsp fat ( naturally we always used lard)
1 Tbsp flour
1 stalk celery chopped
2 Tbsp vinegar
2 c. white stock (let me know if you need the recipe for that, regular chicken stock is fine)
1 bay leaf
1/2 c. of jellied cranberry sauce

***note: this is where you can make the change and use the whole cranberry sauce if you like and candied orange peel may also be added but that was a little too much fruit for my taste. My aunts sometimes used a cranberry or fruit chutney here, it is totally up to you. We just kept it very simple.****
.
Slice the onion and cook in the fat til it begins to develope some color,
then add flour and celery and cook until brown. Add the vinegar, stock and
bay leaf; simmer twenty minutes. Strain, skim off all the fat, add the jelly
and stir until it is melted.


Servings: 4

[kaci]

Bourbon Glazed Ham


1 (10-pound) smoked fully cooked ham
3/4 cup bourbon or apple juice, divided
2 cups dark brown sugar
1 tablespoon dry mustard
3/4 cup whole cloves
2 navel oranges, sliced
.
Wrap ham in aluminum foil, and place in a lightly greased 13- x 9-inch pan;
bake at 325° for 2 hours. Remove ham from oven, and increase heat to 450°.
Unwrap; discard foil. Remove skin and excess fat from ham. Score fat on ham
in a diamond pattern and insert cloves at 1-inch intervals.

Stir together 1/4 cup bourbon, sugar, and mustard in a small bowl; set
aside. Brush ham with remaining 1/2 cup bourbon. Pat sugar mixture evenly
over ham; arrange orange slices over sugar and secure with wooden picks.
Lightly baste with drippings; bake for 15 to 20 minutes or until sugar has
melted and formed a glaze.

Southern Living

[kaci]

Cinnamon Streusel-Topped Pumpkin Pie


Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket


Filling:
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1 (15-ounce) can unsweetened pumpkin
1 (14-ounce) can fat-free sweetened condensed milk

Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Streusel:
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons chilled butter, cut into small pieces
2 to 3 teaspoons water


Preheat oven to 375°. To prepare filling, combine first 8 ingredients in a
large bowl; stir with a whisk.

To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch
pie plate coated with cooking spray. Fold edges under; flute.

To prepare streusel, lightly spoon flour into a dry measuring cup; level
with a knife. Combine flour and next 5 ingredients (through 1/8 teaspoon
ginger) in a bowl. Cut in butter with a fork or fingertips until crumbly.
Sprinkle with water, tossing with a fork just until lightly moistened.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a
baking sheet. Bake at 375° for 50 minutes or until a knife inserted in
center comes out clean. Remove from baking sheet; cool completely on a wire rack.

Yield 12 servings (serving size: 1 wedge)

[kaci]

Classic Roast Turkey


Notes: If using a frozen turkey, start thawing it in a pan in the refrigerator 3 to 4 days before roasting, depending on its size. If turkey overlaps pan rim, tuck a strip of heavy-duty foil along pan sides during roasting to keep fat from dripping over.


1 turkey (10 to 30 lb.; see notes)
Melted butter or olive oil
Classic Gravy*


Classic Gravy*

Giblets, neck, and liver from a 10- to 30-pound turkey
2 onions (about 12 oz. total), peeled and quartered
2 carrots (about 8 oz. total), peeled and cut into 1-inch chunks
3/4 cup sliced celery
About 2 quarts fat-skimmed chicken broth
1/2 teaspoon pepper
Classic roast turkey or
Rosemary-lemon turkey
1/2 cup cornstarch
Salt


Preparation
1. Rinse giblets and neck; chill liver airtight to add later, or save for other uses. In a 5- to 6-quart pan, combine giblets, neck, onions, carrots, celery, and 1 cup water. Cover and bring to a boil over high heat, then reduce heat and simmer for 15 minutes. Uncover; stir often over high heat until liquid is evaporated and giblets and vegetables are browned and begin to stick to pan, 15 to 20 minutes longer.

2. Add 1 quart broth and the pepper to pan; stir to scrape browned bits free. Cover, reduce heat, and simmer, stirring occasionally, until gizzard is tender when pierced, 1 to 1 1/2 hours. If desired, add liver and cook 10 minutes longer.

3. Pour mixture through a fine strainer into a bowl. If desired, reserve neck, giblets, and liver for gravy; pull meat off neck and finely chop neck meat, giblets, and liver. Discard bones and vegetables. Measure turkey stock; if necessary, add more chicken broth to make 1 quart.

4. In the unwashed 5- to 6-quart pan, combine the 1 quart turkey stock and chopped neck meat, giblets, and liver, if using.

5. When turkey is done, remove the rack and the bird from roasting pan. Skim off and discard fat from pan juices. Add 2 more cups chicken broth to roasting pan and stir over low heat to scrape browned bits free. Pour mixture, through a fine strainer if desired, into turkey stock and bring to a boil over high heat.

6. In a small bowl, blend cornstarch with 1/2 cup water until smooth. Add to stock mixture and whisk until boiling, 3 to 5 minutes. Add salt to taste.

Yield Makes 7 to 8 cups without giblets; 10 to 12 servings


1. Remove and discard leg truss from turkey. Pull off and discard any lumps
of fat. Remove giblets and neck (they're often packed in neck or body
cavity) and save for classic gravy. Rinse turkey inside and out; pat dry.
Rub turkey all over with butter.

2. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan (or one that is at least 2 in. longer and wider than the bird). Insert a meat thermometer straight down through thickest part of breast to the bone. (If using an instant-read thermometer, insert when checking temperature.)

3. Roast in a regular or convection oven until thermometer registers 160°.
(See below for times and temperatures.)

4. If turkey is unstuffed, tip slightly to drain juices from body cavity
into pan. Transfer turkey to a platter. Let stand in a warm place,
uncovered, for 20 to 30 minutes, then carve. If thigh joints are still pink
(common in an oven-roasted bird), cut drumsticks from thighs, place thighs
in a baking pan, and bake in a 450° oven until no longer pink, 10 to 15
minutes, or put on a microwave-safe plate and cook in a microwave oven at
full power (100%) for 1 to 3 minutes. Serve with Classic Gravy.

Oven-roasted turkey: temperatures and times:

For a 10-13 lb. turkey (weight with giblets): Bake in a 350° oven for 1
1/2-2 1/4 hr.

For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3
hr.

For a 24-27 lb. turkey (weight with giblets): Bake in a 325° oven for 3-3
3/4 hr.

For a 28-30 lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2-4
1/2 hr.

Yield Allow 3/4 pound uncooked turkey per serving, at least 1 pound if you
want leftovers

[kaci]

Pumpkin Marble Cheesecake


1-1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 ounce Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg


Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

[kaci]

Elegant Pumpkin Walnut Layered Pie

1 (15-ounce) package refrigerated piecrusts
1 large egg, lightly beaten
1 1/4 cups firmly packed light brown sugar, divided
1 cup walnuts, finely chopped and toasted
3 tablespoons butter or margarine
1/4 teaspoon vanilla extract
1 (16-ounce) can pumpkin
1 (8-ounce) package cream cheese, softened
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
Whipped cream (optional)


.
Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped
cutter. Brush leaves with lightly beaten egg, and place on a baking sheet;
set aside. Fit remaining piecrust into a 9-inch pieplate according to
package directions; fold edges under and crimp.

Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for
6 minutes or until lightly browned. Remove leaves and piecrust from oven;
let cool. Increase oven temperature to 425°.

Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla
extract; spread on the bottom of baked piecrust.

Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at
medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice,
and nutmeg, beating until blended. Spoon pumpkin mixture over walnut
mixture.

Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more
minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves
on top of pie. Serve warm or chilled with whipped cream, if desired.

Yield Makes 10 servings

Southern Living, NOVEMBER 2002

[kaci]

Eggnog Cake
===========
2 cups flour
1-1/2 cups sugar
3-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup shortening (half soft butter, if desired)
1 cup milk
1 teaspoon rum flavoring or vanilla
3 eggs

Cream Fluff Frosting :
1 package Fluffy White Frosting mix (dry mix)
1 teaspoon rum flavoring
1-1/2 cups whipping cream
.
Heat oven to 350 degrees.

Grease and flour 2 round layer pans, 8 or 9 x 1-1/2".

Combine all ingredients except Cream Fluff Frosting in large mixer bowl.
Blend on low speed for 30 seconds, scraping side and bottom of bowl. Beat 3
minutes on medium speed, scraping bowl frequently.

Pour into prepared pans. Bake 35-40 minutes or until wooden pick inserted in
center comes out clean. Cool.

Fill and frost with Cream Fluff frosting. If desired, sprinkle top with
nutmeg. Refrigerate.

Cream Fluff Frosting: In small mixer bowl, chill frosting mix (dry), rum
flavoring, and whipping cream for at least 1 hour. Blend; beat until soft
peaks form.

[kaci]

Drumstick Crown Roast

Notes: Use white cotton string and a large-eye needle (the kind used for yarn stitching, found in craft and hobby shops and fabric stores) to lace the roast together. For the form, use a soufflé dish; a straight-sided, ovenproof bowl; a cheesecake pan; or plain tart rings (stack and wrap smoothly with foil for adequate height.


16 chicken drumsticks (equal size, about 4 lb. total)
2 tablespoons all-purpose flour
1 tablespoon paprika
About 1 1/2 teaspoons salt
About 1/2 teaspoon pepper
Cornbread and candied pecan dressing*
Country cream gravy**
Parsley sprigs


Cornbread and candied pecan dressing*


8 cups cornbread cubes (1/2 in.; see notes)
About 2 tablespoons butter
1 1/2 cups pecan halves
2 tablespoons sugar
1/4 cup white wine vinegar
6 bacon slices (about 6 oz.), diced
1 onion (about 8 oz.), peeled and chopped
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1 cup minced parsley
About 2 cups fat-skimmed chicken broth
Salt


Preparation
1. Spread cornbread cubes level in a 10- by 15-inch rimmed pan. Bake in a 375° regular or convection oven until lightly toasted, 20 to 25 minutes, turning cubes occasionally with a wide spatula.
2. Meanwhile, lightly butter one side of a 12-inch-long sheet of foil. Lay foil flat on a counter, buttered side up.

3. In a 10- to 12-inch frying pan over high heat, stir 2 tablespoons butter, pecans, sugar, and 2 tablespoons vinegar just until liquid is evaporated and sugar mixture is dark brown, 4 to 5 minutes. Scrape nuts onto foil and push apart.

4. Rinse frying pan and wipe dry. Return to medium-high heat and add bacon; stir often until well browned, 5 to 8 minutes. With a slotted spoon, transfer bacon to paper towels. Discard all but 2 tablespoons fat from pan. Add onion; stir often until limp and lightly browned, 5 to 8 minutes. Add remaining 2 tablespoons vinegar and stir until liquid is evaporated, about 1 minute. Add thyme and nutmeg and mix; add parsley and stir until wilted, about 1 minute. Remove from heat.

5. Pour toasted cornbread into a large bowl. Add onion mixture and mix well; add 2 cups broth and mix well. Mix in 1/2 cup candied pecans and salt to taste.

6. Return cornbread mixture to 10- by 15-inch pan; spread level. Bake in a 375° oven until hot, about 10 minutes. If you prefer a more moist dressing, stir in more broth.

7. Spoon hot dressing into center of drumstick crown roast; garnish with remaining pecans.

Yield Makes 8 servings


Country Cream Gravy**

1/2 cup minced onion
2 tablespoons butter
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 1/2 cups fat-skimmed chicken broth
1/2 cup whipping cream
1/4 cup dry white wine
Drumstick crown roast drippings


Preparation
1. In a 10- to 12-inch frying pan over medium-high heat, frequently stir onion in butter until onion is limp and pale gold, about 5 minutes. Add nutmeg and flour and stir until golden, about 2 minutes.
2. Remove pan from heat. Gradually whisk in broth, cream, and wine until smooth. Return to high heat and stir until boiling. Reduce heat; simmer gently, stirring often, until mixture is reduced to about 2 cups, about 10 minutes.

3. Skim fat from drumstick crown roast drippings and discard. Scrape juices and any browned bits into gravy; turn heat to high and stir until boiling vigorously. Pour into a gravy boat or small serving bowl.

Yield Makes 8 servings




.
1. Rinse drumsticks and pat dry. 2. Thread white cotton string (about 48 in.
long; see notes) through a needle. About 1/2 inch from large end of one
drumstick, push needle through flesh, perpendicular to and against the bone;
pull string through (if needle is too slippery to grasp, use pliers). Repeat
to thread the remaining drumsticks together, keeping larger, curved sides
aligned in the same direction. Leave equal lengths of string loose at both
ends of drumstick chain.

3. Thread needle with another 48-inch length of string. About 1 inch from
narrow end of drumsticks, on the same side of bones where first string is
threaded, push needle through flesh, perpendicular to and against bones;
pull string through, leaving equal lengths of string loose at ends.

4. In a small bowl, mix flour, paprika, 1 1/2 teaspoons salt, and 1/2
teaspoon pepper. Rub evenly over drumsticks.

5. Set a 6- to 7-inch-wide round, straight-sided, ovenproof dish or pan, 2
1/2 to 3 inches tall (see notes for options), in the center of a 12- to
14-inch nonstick pizza pan. Lean drumsticks, narrow ends up, against and
around the dish (a second set of hands helps); tie bottom string ends snugly
to hold drumsticks close to dish, then tie top string ends together to keep
drumsticks stable. Gently adjust drumsticks so they are equally spaced.

6. Set pan on a rack in the lower half of a 375° regular or convection oven.
Bake until drumsticks are well browned, 55 to 60 minutes. Protecting your
hands with oven mitts, firmly hold drumsticks against dish and transfer to a
platter at least 12 inches wide.

7. Mound cornbread and candied pecan dressing in the dish; reserve drippings
in pizza pan for country cream gravy. Sprinkle dressing and platter rim with
reserved candied pecans. (Keep crown warm in oven with door ajar while
making gravy.) Garnish with sprigs of parsley to conceal center dish.

8. To serve, snip string and pull off drumsticks; arrange on plates with
dressing and pecans. Spoon gravy over dressing; add salt and pepper to
taste.

Yield Makes 8 servings

[kaci]

Double Coconut Cake


Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.


Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting*
2/3 cup flaked sweetened coconut, divided


Fluffy Coconut Frosting*

4 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract


Preparation
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.

Yield about 4 cups

Preheat oven to 350°. Coat 2 (9-inch) round cake pans with cooking spray;
dust with 1 tablespoon flour.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed
until well blended (for about 5 minutes). Add eggs, 1 at a time, beating
well after each addition. Add flour mixture and milk alternately to sugar
mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on countertop to
remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick
inserted in the center comes out clean. Cool in pans 10 minutes on wire
racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting.
Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread
remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over
top of cake. Store cake loosely covered in refrigerator.



Yield 14 servings

[kaci]

Double Chocolate Cream Tart


1 cup all-purpose flour, divided
1/4 cup ice water
1 tablespoon vanilla extract, divided
3/4 cup Dutch process or unsweetened cocoa, divided
2 tablespoons sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
Cooking spray
1 (14-ounce) can fat-free sweetened condensed milk
6 ounces 1/3-less-fat cream cheese (about 2/3 cup), softened
1 large egg
1 large egg white
1 1/2 cups frozen reduced-calorie whipped topping, thawed
1 ounce semisweet chocolate, finely chopped



Preheat oven to 350°. Combine 1/4 cup flour, ice water, and 1 teaspoon
vanilla, stirring with a whisk until well-blended; set aside. Combine 3/4
cup flour, 1/4 cup cocoa, sugar, and salt in a bowl; cut in shortening with
a pastry blender or 2 knives until mixture resembles coarse meal. Add ice
water mixture; toss with a fork until moist and crumbly (do not form a
ball). Gently press mixture into a 4-inch circle on heavy-duty plastic wrap;
cover with additional plastic wrap. Roll dough, still covered, into a
13-inch circle. Place dough in freezer 30 minutes or until plastic wrap can
be easily removed.

Remove top sheet of plastic wrap; fit dough, uncovered side down, into a
10-inch round removable-bottom tart pan coated with cooking spray. Remove
remaining sheet of plastic wrap. Fold edges under; flute. Pierce bottom and
sides of dough with a fork; bake at 350° for 4 minutes. Cool on a wire rack.
Place tart pan on a baking sheet; set aside.

Beat 1/2 cup cocoa and milk at medium speed of a mixer until blended. Add
cheese; beat well. Add 2 teaspoons vanilla, egg, and egg white; beat just
until smooth. Pour mixture into crust; bake at 350° for 25 minutes or until
set. (Do not overbake.) Cool completely on a wire rack.

Spread whipped topping over tart; sprinkle with chopped chocolate.

Yield 12 servings

[kaci]

Cranerry Pumpkin Upside Down Cake


Caramel-coated walnuts and cranberries top this tender cake. It's very easy to make. Prep and Cook Time: about 1 1/2 hours. Notes: This cake looks and tastes best the day it is made. To toast the walnuts, bake in a 350° oven until golden, 7 to 10 minutes. If using frozen cranberries, measure while frozen, then thaw before using.


1/4 cup butter, plus more for pans
1/2 cup firmly packed light brown sugar
1 tablespoon dark or light rum
1 1/3 cups cranberries (see Notes)
2/3 cup toasted coarsely chopped walnuts (see Notes)
2 large eggs
1 cup canned pumpkin
1/3 cup canola or other vegetable oil
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Lightly sweetened softly whipped cream
.
1. Preheat oven to 350°. Butter a 9-in. square pan and line the bottom with
parchment paper. 2. In a small saucepan over medium heat, melt butter. Whisk in brown sugar until blended. Remove from heat and whisk in rum. Pour
mixture into prepared pan, evenly covering the bottom.

3. In a small bowl, combine cranberries and walnuts; arrange evenly over
brown sugar mixture.

4. In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil,
and granulated sugar until smooth. In another bowl, stir together flour,
baking powder, cinnamon, and salt. Stir flour mixture into pumpkin mixture.
Spread batter evenly over cranberries and walnuts.

5. Bake until a skewer inserted in the center of cake comes out clean, 35 to
45 minutes. Transfer to a wire rack and let cool 10 minutes in pan. Run a
thin-bladed knife between cake and sides of pan, then invert cake onto a
serving platter. Remove pan and parchment, and let cool at least 20 minutes.
Serve slightly warm or cool, with whipped cream.

Yield Makes 9 servings

[kaci]

Cranberry Pork Tenderloin


2 tablespoons olive oil, divided
1 pork tenderloin (about 1 lb.)
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 small red onion, diced
2 cloves garlic, minced
1/2 cup reduced-sodium chicken broth
1/2 cup whole-berry cranberry sauce
2 teaspoons minced fresh rosemary
1 tablespoon balsamic vinegar


1. Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over
medium-high heat. Season pork with salt and pepper; brown lightly all over,
about 5 minutes.

2. Transfer pork to a foil-lined 9- by 13-in. baking pan.
Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add
onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute,
then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2
minutes.

3. Pour hot cranberry sauce over pork and bake, uncovered, until an
instant-read thermometer inserted into meat registers 160°, about 20
minutes. Let pork rest 10 minutes, then slice and serve with sauce.

Yield Makes 4 servings

[kaci]

Crabmeat and Oyster Dressing


1 (6.2-ounce) package long-grain and wild rice mix
2 1/3 cups water
5 tablespoons butter or margarine, divided
1 medium onion, chopped
1/2 medium-size green bell pepper, chopped
1 cup chopped fresh mushrooms
1 pound fresh crabmeat, drained and flaked
1 (12-ounce) container fresh oysters, drained
1 (10 3/4-ounce) can cream of celery soup
1 cup chopped pecans, toasted
1/2 cup Italian-seasoned breadcrumbs
1 green onion, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper

Bring rice mix, 2 1/3 cups water, and 1 tablespoon butter to a boil in a
saucepan. Reduce heat to low, cover, and simmer 25 minutes or until rice is
tender. Melt remaining 4 tablespoons butter in a large nonstick skillet over
medium heat; add onion, bell pepper, and mushrooms, and saute 8 minutes or
until tender.

Stir in crabmeat and oysters, and cook 4 minutes. Stir in rice, soup, and
remaining ingredients; cook, stirring occasionally, 5 to 10 minutes or until
thoroughly heated.

Yield Makes 8 servings

Southern Living, NOVEMBER 2002

[kaci]

Classic Beef Tenderloin


A (6-pound) buffalo tenderloin can be substituted for beef tenderloin. Bake at 450º for 55 minutes or until desired degree of doneness.



1 (3 1/2-pound) trimmed beef tenderloin
1 1/2 cups dry vermouth, divided
1/4 cup extra-virgin olive oil
1/2 cup minced shallots
3 tablespoons minced fresh or 1 tablespoon dried tarragon
1 tablespoon minced fresh or 1 teaspoon dried thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 garlic cloves, minced
Cooking spray
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons tomato paste
1 teaspoon prepared horseradish


Fold under 3 inches of small end of tenderloin, and tie tenderloin with
string at 2-inch intervals. Combine 1/2 cup vermouth, oil, and next 6
ingredients (oil through garlic) in a large zip-top plastic bag. Add
tenderloin to bag, and seal. Marinate in refrigerator at least 8 hours,
turning bag occasionally. Preheat oven to 450°.

Remove the tenderloin from bag, and discard marinade. Place the tenderloin
on a broiler pan coated with cooking spray. Insert meat thermometer into
thickest portion of tenderloin. Bake at 450° for 35 minutes or until
thermometer registers 145° (medium-rare) to 160° (medium). Place tenderloin
on a platter, reserving drippings. Cover tenderloin with foil, and let stand
10 minutes. Remove string before slicing tenderloin.

Place 1 cup vermouth in a saucepan; bring to a boil, and simmer until
reduced to 1/2 cup (about 9 minutes). Stir in broth; bring to a boil, and
simmer 10 minutes. Stir in reserved drippings, tomato paste, and
horseradish. Serve sauce with tenderloin.

Note: Buffalo and other game meats may be purchased through D'Artagnan Inc.
(800/327-8246).


Yield 8 servings

[kaci]

Escalloped Potatoes


6 medium potatoes, peeled and thinly sliced (about 3 pounds)
6 to 8 bacon slices
1 large onion, thinly sliced
1/3 cup chopped fresh chives
2 cups (8 ounces) shredded sharp Cheddar cheese
1 teaspoon salt
3/4 teaspoon pepper
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups milk


Bring potato and salted water to cover to a boil in a large saucepan over
medium heat; reduce heat, and cook 8 minutes or until tender. Drain and set
aside. Cook bacon in a large skillet until crisp. Remove bacon from skillet.
Drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble
bacon, and set aside.

Sauté onion in drippings in skillet over medium-high heat 15 minutes or
until tender. Stir in bacon and chives.

Layer a lightly greased 13- x 9-inch baking dish with one-third of potato
slices, one-third of onion mixture, and 2/3 cup cheese; sprinkle with 1/3
teaspoon salt and 1/4 teaspoon pepper. Repeat twice.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth.
Cook, whisking constantly, 1 minute. Gradually whisk in milk until smooth.
Pour over potato mixture.

Bake at 400° for 35 minutes or until golden. Let stand 10 minutes before
serving.

Yield 8 to 10 servings

Southern Living, NOVEMBER 2001

[kaci]

Sweet Potato Pecan Pie with Cinnamon Ice Cream


One large, baked sweet potato--a cousin of the yam, but richer in vitamins A and C--should yield a little more than 1 cup puree. Bake until soft (about 45 minutes), remove skin, and mash with a potato masher until smooth. Prep: 20 minutes, Cook: 50 minutes.


1 (9-inch) frozen unbaked pie shell
1 cup sweet potatoes, mashed
2 tablespoons light brown sugar
2 large egg yolks
1 tablespoon unsalted butter, softened
1 tablespoon whipping cream
1 1/2 teaspoons vanilla extract, divided
1/4 plus 1/8 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
1 cup pecans, chopped
1/2 cup pecans, halved
1/4 cup granulated sugar
2 large eggs
3/4 cup light corn syrup
1 1/2 tablespoons unsalted butter, melted
Cinnamon Ice Cream


1. Preheat oven to 400°. Bake pie shell 6 to 8 minutes or until lightly
browned; remove from oven. Lower temperature to 350°. 2. Combine sweet
potato and next 4 ingredients in a large bowl. Add 1/2 teaspoon vanilla and
next 3 ingredients; stir until smooth and completely combined. Spread in an
even layer in bottom of shell. Add chopped pecans evenly over sweet potato
mixture. Lay pecan halves flat in a circle around perimeter.

3. Combine granulated sugar and 2 large eggs in a separate bowl; whisk until
well blended. Whisk in corn syrup, melted butter, and remaining 1 teaspoon
vanilla. Pour mixture slowly over pecan layer. Do not overfill. (You may
have excess.)

4. Bake at 350° for 50 to 55 minutes or until pie is puffed, set, and golden
brown. Remove and let cool. Serve with Cinnamon Ice Cream.

Yield Makes 8 servings

Cottage Living, NOVEMBER 2005

[kaci]

Stuffed Roast Turkey


1 turkey (14 to 16 pounds)
6 cups water
3/4 cup egg substitute
2 pounds day-old white bread, cubed and toasted
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon poultry seasoning
1 teaspoon salt
1 teaspoon rubbed sage
1/4 teaspoon pepper
6 tablespoons butter, melted
1/2 to 1 tablespoon paprika

GRAVY:
2 teaspoons chicken bouillon granules
2 cups boiling water
5 tablespoons all-purpose flour


Remove giblets from turkey. In a saucepan, bring water, giblets and neck to
a boil. Reduce heat; cover and simmer for 1 hour or until tender. Remove
giblets with a slotted spoon; dice. Set aside 3 cups cooking liquid. In a
bowl, combine egg substitute, bread crumbs, onions, celery, giblets, poultry
seasoning, salt, sage and pepper. Add reserved cooking liquid; mix well.
Just before baking, loosely stuff turkey with about 8 cups stuffing. Place
remaining stuffing in a greased 2-qt. baking dish; refrigerate. Skewer
turkey openings; tie drumsticks together. Place on a rack in a roasting pan.
Brush with butter; sprinkle with paprika.

Bake uncovered, at 325° for 4-1/2 to 5-1/2 hours or until a meat thermometer reads 180° for turkey and 165° for stuffing, basting every 30 minutes (cover loosely with foil if turkey browns too quickly). Bake additional stuffing for 35-40 minutes.

For gravy, dissolve bouillon in water. In a saucepan, whisk flour and 1/4
cup pan drippings until smooth. Gradually add bouillon mixture. Bring to a
boil; cook and stir for 2 minutes. Serve with turkey and stuffing.

Yield: 14-16 servings.