THANKSGIVING RECIPES

Thanksgiving is fast-approaching. This is old and new recipes for the holiday. Also - don’t forget to read the Cooking Tips forum for tips on your holiday turkey! Just type in TURKEY in the search in Cooking Tips and the information will come up.

Thanksgiving is coming and that is the day for family and friends and food!

That is the one day of the year that we stuff ourselves and enjoy every morsel of it - as well as the enjoyment of our family and friends. And of course, it’s the day of the “turkey coma” - after filling your tummy you’re ready to sleep it off.

This thread is for all those wonderful Thanksgiving goodies that adorn our tables each and every year.

Feel free to post any recipes at all here - there is no limit - it’s a day when we share our food with our loved ones so feel free to share some of those precious memories with everyone here as well.

I wish everyone here and your loved ones a safe, joyous and memory-filled Thanksgiving…may it be a real BELLY-BUSTER!!!

:smiley:

MANGIA!!!

Southwestern Cornbread Stuffing

  4      chorizo sausages
  2 cups yellow corn meal
  2 tsp  baking powder
  1 tps  baking soda
  2 cups buttermilk
  4 lrg  eggs
1/4 cup  melted unsalted butter
  2 cups canned cream style corn
  2 cups grated Monterey Jack cheese
  2 cans (4 oz. size) diced peeled green chilies
  2 sml  onions, grated
1/2 cup  minced fresh coriander

Heat the oven to 350 F. Cook chorizos in small heavy skillet until
brown on all sides, then cut into 1/4 inch slices.

Mix corn meal, salt, baking powder and baking soda in medium bowl. Stir
chorizo chunks and remaining ingredients together in a large mixing bowl
until thoroughly blended. Add the corn meal mixture and mix well.
Divide batter between two well-seasoned 10" cast-iron skillets (or bake
in 2 batches).

Bake the cornbread until brown on top and a wooden pick inserted in
center comes out clean, about 40 minutes. Let cool completely on wire
rack then crumble coarsely for stuffing.


HOMEMADE PUMPKIN SPICE

4 t. ground cinnamon
2 t. ground ginger
1 t. allspice
1 t. nutmeg

Store in an airtight container. Makes 8 teaspoons.


PUMPKIN SEEDS

Extract sees from pumpkin.
Separate and discard pulp.
Thoroughly wash seeds in warm water.
Spread seeds out onto a cookie sheet.
Sprinkle generously with salt.
Put into oven and bake at 350* f. approximately 20 minutes.
Check every five minutes and stir, adding more salt or to taste.
Check seeds to see if they are done by taking a sample out, allowing to cool and tasting. If the insides are dry, they are done.
Allow to cool and serve.

VARIATIONS:

Cheesy Pumpkin Seeds- sprinkle with Cheesy popcorn seasoning.
Tex-Mex Style- Sprinkle powdered Taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!
Cajun style- Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.
Garlic Salt- REALLY GOOD!


PUMPKIN PUREE (PUMPKIN PULP)

Select a ripe and firm medium pumpkin. Larger pumpkins can be used, but they begin to take on a grainy texture the larger they get. Cut open the pumpkin and remove the seeds and fibrous strings. Cut the pumpkin into four to eight pieces. Line a large baking pan aluminum foil. Place the pumpkin pieces onto the baking pan. Bake at
375* F. 1 to 1 1/2 hours, or until pulp is soft. Remove the pulp from the rind with a spoon and discard the rind. Blend the pulp until smooth using a blender, food processor or mixer. To create a really thick puree, put the pulp into a cheesecloth and squeeze out excess water.
Make and use fresh puree whenever possible for the best taste and freshness. Leftover puree can be frozen for a short period of time. Canning of pumpkin puree is not recommended by the USDA.


PUMPKIN FUDGE

1 c. milk
3 c. sugar
3 T. light corn syrup
½ c. canned pumpkin
Dash salt
½ t. cinnamon
½ t. allspice
4 T. margarine
1 t. vanilla

Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it’s gloss. Spoon into buttered dish.


PUMPKIN NUT BREAD

1 c. canned pumpkin
2 c. flour, sifted
1 c. sugar
2 eggs
½ c. milk
¼ c. butter or margarine, softened
1 c. chopped walnuts
2 t. baking powder
½ t. baking soda
1 t. cinnamon
½ t. nutmeg
1 t. salt

Preheat oven to 350* F. Stir together flour, baking powder, baking soda and spices. In a separate large bowl, combine pumpkin, sugar, milk and eggs. Add dry ingredients, and butter to pumpkin mixture until well blended. Mix in chopped nuts. Pour into greased loaf pans(9x5x3). Bake for 45 to 55 minutes. Toothpick inserted in bread will come out clean.


PUMPKIN ROLL

CAKE:
2/3 c. canned pumpkin
1 c. sugar
3 eggs
¾ c. flour
1 t. lemon juice
1 t. baking powder
2 t. cinnamon
1 t. ginger
½ t. nutmeg
Scant 1/3 t. salt
1 T. confectioners? sugar

FILLING:
6 oz. cream cheese
1 c. confectioners? sugar
4 T. butter or margarine
2/3 t. vanilla extract

TOPPING:
Confectioners’ sugar

CAKE:
Beat eggs on high for four to five minutes, while gradually adding sugar. Stir in at medium or low speed pumpkin, and lemon juice. Mix together dry ingredients: flour, baking powder, and spices. Fold dry ingredients into the pumpkin mixture. Preheat oven to 375* F. Spread cake mix into 15x10x1 jelly roll pan. Bake for 15 minutes. Remove from oven and loosen edges with spatula. Sprinkle powdered sugar onto a cheesecloth and turn cake onto the cheesecloth. Roll warm cake, starting at narrow end into a roll with the cheesecloth. Allow to cool to room temperature.

FILLING:
Beat all ingredients until smooth.

Unroll cake and remove cheesecloth. Spread filling onto the cake. Re-roll the cake. Chill for several hours or overnight. Sprinkle with powdered sugar prior to serving. Try a drizzle of chocolate syrup for a change of pace.


PUMPKIN COOKIES

1 c. shortening
¾ c. sugar
1 c. canned pumpkin
1 egg
2 c. flour
1 c. raisins
½ c. molasses
1 t. baking soda
1 t. cinnamon
¼ t. nutmeg
½ t. salt

Pre-heat oven to 375* F. Cream shortening and sugar. Mix in pumpkin ,egg, and molasses. Stir in dry ingredients, spices and raisins. Drop by the spoonful onto an ungreased baking sheet. Bake 10 to 12 minutes.


PUMPKIN CHOCOLATE CHIP CAKE

1 can pumpkin
3 eggs
2 c. flour
½ c. vegetable oil
2 c. sugar
½ t. salt
½ t. cinnamon
2 t. baking powder
2 t. baking soda
1 pkg. (6 oz.) semisweet chocolate chips

Preheat oven to 350* F. Grease and flour a tube pan. Add all ingredients, except the chocolate chips, into a mixing bowl. Mix well. Blend in chocolate chips by hand mixing. Pour mixture into the greased and floured tube. Bake for one hour. Remove and allow to cool before serving. Add a vanilla frosting to the top, if desired.


SPICED PUMPKIN MINI TARTS

1 pkg. refrigerated pie crusts
1 can (15 oz.) pumpkin
2 c. cool whip, thawed
1 t. pumpkin pie spice**
1 pkg. (3.4 oz.) cheesecake instant pudding and pie filling
Confectioners’ sugar
¼ c. chopped pecans
1 small orange, zested

Preheat oven to 400* F. Allow pie crusts to thaw at room temperature for 15 minutes. Roll pie crust into 12 inch circle. Using a 3 1/2" scalloped cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of circle). Press 1 into each cup of a mini-muffin pan. Prick bottom of pastry. Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool complete. Repeat with remaining crust to make 24 tart shells. Combine pumpkin, whipped topping, and spice in bowl. Whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use. Lightly sprinkle tart shells with powdered sugar from shaker. Pipe pumpkin mixture into shells with the star tip of a decorating device. Sprinkle pecans over tarts and top with orange zest.
** You may make your own spice blend using cinnamon, nutmeg, allspice, and ginger (optional: ground orange peel and cloves).


PUMPKIN BARS

2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. baking soda
1 t. salt
4 eggs, beaten
1 can pumpkin
1 1/3 c. sugar
1 c. vegetable oil

Preheat oven to 350* F. Combine beaten eggs, pumpkin, sugar and oil, beating until well mixed. Add dry ingredients, and mix together until smooth. Spread batter into an ungreased baking pan (15" X 10" X 1") Bake for 25-35 minutes. Cool and frost with cream cheese frosting.

CREAM CHEESE FROSTING:

Beat together the ingredients below until light and fluffy:
1pkg. (3 oz.) cream cheese
1/4 cup butter or bmargarine
1 teaspoon vanilla.
Add:
2 cups confectioners? sugar
Beat until smooth. Spread cream cheese frosting over cooled cake. Sprinkle with chopped nuts.


APRICOT TURKEY GLAZE
MAKES 1 CUP

1 c. light or dark corn syrup
1 c. apricot preserves
1 turkey (12 to 14 lbs.)

In small bowl combine corn syrup and preserves. Brush glaze on turkey during last 20 minutes of cooking.


Smoked Turkey Brine

This brine makes enough for a whole turkey and will not only add flavor but give you a juicier and more tender bird.

INGREDIENTS:
1 gallon water
1 cup kosher of unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper

PREPARATION:
The water you use should be unclorinated. If you don’t have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine.

Let sit in refrigerator for 24 hours or overnight. Remove Turkey from Brine and dry. Coat with olive oil. Place in Smoker.


nebulized
Rank: Master Chef

Joined: 16 Jun 2005
Posts: 130

[Post] Posted: Sun Nov 06, 2005 3:48 pm [Reply with quote] [Edit/Delete this post] [Back to top] [Delete this post] [View IP address of poster]
Moist and Delicious Cranberry Bread

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup cranberries ( fresh or frozen, washed and
chopped or halved, I use my food processor)
1/2 cup chopped nuts
1 beaten egg
3 tablespoons vegetable oil
1 cup orange juice

Preheat oven to 350 degrees F.

Sift dry ingredients together in a bowl. Add cranberries and nuts, mixing to combine.

In a small bowl, add egg, orange juice and oil whisking slightly together. Add to the mixture and mix just to combine. Pour into a greased loaf pan and bake for 1 hour or until cake tester inserted comes out clean.

DON’T FORGET TO READ THE TURKEY TALK #1 AND #2 IN THE COOKING TIPS THREAD!

Cranberry Relish Recipe

1 pound cranberries
4 Macintosh Apples
1 Orange (sections only) remove rind and white pith
1 cups sugar

Wash cranberries, apples and orange. Core and quarter the apple, but do not peel.
Chop the cranberries and orange. Add the sugar and mix well.
Chill for 8 hours and serve. Will keep for a week if kept cool.


Recipe for Candied Cranberries - VERY OLD

4 cups cranberries
1 cup cold water
2 cups sugar
1/2 teaspoon salt
1/4 teaspoon baking soda

Put all the above ingredients in large pot. Cover and boil for 20 minutes. Do not remove the cover! Take the pot off the stove and Keep the cover on! Do not remove the cover till the cranberries are very cold!


STOVETOP STUFFING - old recipe

Serves: 4

1 sm. onion - minced
1 stalk celery - minced
1 Tbls. butter OR margarine
1 Tbsp. parsley flakes
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. dried sage
1/2 tsp. dried thyme
1 cup chicken broth
1/4 cup butter OR margarine
2 cups plain dry bread crumbs

-In a saucepan, saute onion and celery in butter until tender.
-Stir in remaining ingredients, except bread crumbs, and simmer for 5 minutes.
-Add bread crumbs, cover, turn off heat, and allow to sit for 8-10 minutes.


Turkey Injection Marinade for Two 13 lb. Turkeys

1/2 cup Grand Marnier
1/2 cup Trappey’s Mexi-Pep Hot Sauce
1/4 cup Worcestershire sauce
2 oz. bottle garlic juice
2 oz. bottle onion juice
1 Tbsp salt
1 tsp fresh ground black pepper
1/2 tsp white pepper
1 tsp smoked jalapeno powder (chipotle powder)
1 tsp paprika
1/2 stick butter
2 tsp liquid smoke
2 tsp Turkish oregano
2 tsp cajun power liquid spice mix - optional

Mix together and simmer lightly 10 minutes.
Cool slightly and strain through first a fine mesh, then a super fine
mesh (tea) strainer, with a mesh smaller than your injector’s bore
(so it doesn’t plug up).Inject turkeys the day before frying. The
marinade must be warm.
Stir often while processing. Inject every 1/2 inch or so.After
injecting then do a dry rub for each bird -
1/2 c salt
1/4 c garlic powder
1/4 c onion powder
1/8 c each - thyme, paprika, ground bay
1/8 c each - oregano and black pepper
Rub liberally on meat under skin
and on outside skin. Cook at 350 for 3.5 minutes/lb for 3/4 of the
calculated time.
Let stand for 15-20 min. Carve/seperate drumsticks, wings, and breast
from bone. Cut meat across the grain.


Injection Marinade

1/2 c. butter, melted
1/4 c. canola oil
4 T. Worcestershire sauce
1 t. garlic
1 t. onion powder
1/2 t. sage
1/2 t. thyme

Bring mixture to a boil . Let cool, strain and shoot.


Cajun Marinade (for injection)

2 tb Hungarian paprika (Hot)
1 tb Cayenne pepper
1 tb Black pepper
1 tb White pepper
1 tb Granulated garlic
1 tb Ground passilla chile
2 ts Dry mustard
1 ts Roasted and ground cumin
1/2 ts Thyme
1/2 ts Oregano
1 1/2 tb Kosher salt
3 tb Cayenne pepper sauce
1 tb Worchestersire sauce
1/4 c Cider vinegar
12 oz Chicken stock
12 oz Beer

Place the dry ingredients in a clean coffee grinder and grind until
very fine. Place the liquid ingredients in a small saucepan and
add the ground dry ingredients. Bring to a boil. When it comes to a
boil, remove from heat and let cool completely . Using a syringe
with a large needle, inject the turkey every inch or so. Do this 24
hours before cooking. After 24 hours you can cook the turkey how you
like, deep fried, smoked, roasted, etc. I think the deep fry method
is best suited for this marinade.


Turkey Injection Marinade

1/2 can of beer
1/2 lb of butter
2tbs salt
2tbs worcestershire sauce
2tbs Luzianne Cajun Seasoning
2tsp garlic powder
2tsp onion powder
1tsp rosemary
1tsp thyme
1/2 tsp nutmeg

Inject the night before. Refrigerate over night, then allow bird to
warm at
room temp for about an hour before cooking.


Cherry Cheesecake Pie

Crust
1 2/3 cups graham cracker crumbs
3 tablespoons sugar
1/2 tablespoon cinnamon
4 tablespoons butter

  1. Mix the crumbs, sugar, cinnamon, and butter in a nine inch pie pan or spring form pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
  2. Press the crumbs across the bottom of the pan and up the sides.
  3. Bake for ten minutes at 350 degrees.
    Note: This is a crumb crust that will tend to burn during baking. To reduce the chances of burning, use a ceramic pan or a bright silver pan. A ceramic pan will tend to insulate the crust and a silver pan reflects heat.

Filling
2 8-ounce packets of cream cheese, softened
1/2 cup sugar
2 large eggs
1/2 teaspoon almond extract
1 21-ounce can of cherry pie filling

  1. In a medium bowl, beat the cream cheese until soft. Add the sugar and beat until smooth.
  2. Add the eggs one at a time and the extract. Continue beating until smooth.
  3. Poor into the pie shell and bake at 325 degrees until the center of the pie no longer jiggles.
  4. Cool on a wire rack. Spoon the prepared pie filling over the cheese filling.

Carrot Pie
You will need a deep-dish, nine-inch pie pan for this dessert.

Filling
3 large eggs
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
2 cups cooked and pureed or mashed carrots
1 teaspoon vanilla extract
1 teaspoon ginger
1/2 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon ground mace
2 tablespoons flour
1 can (12 fluid ounces) evaporated milk
Crust
A single crust for a deep-dish nine-inch pie.

Preheat the oven to 400 degrees.

  1. In a large bowl, whisk the eggs until frothy.
  2. Add the sugars and salt and stir till dissolved.
  3. Add the rest of the ingredients and mix well.
  4. Pour the filling into an unbaked pie shell.
  5. Bake for 45 to 50 minutes or until a knife inserted in the center comes out clean.
    Serve warm with ice cream or whipped cream.

Master Recipe: Cream Pie

It’s handy to have a basic cream pie recipe available. From it you can make vanilla, chocolate, coconut, banana cream pie, and more.

I?ve used this recipe for over 20 years to make everything from coconut cream to strawberry cream pies. I?ll give you the basic cream pie recipe and then tell you how to make other scrumptious pies with the basic recipe.

Filling
2/3 cup sugar
4 tablespoons flour
1 1/2 tablespoons cornstarch
1/4 teaspoons salt
2 cups milk
4 large egg yolks
1 teaspoon vanilla
2 tablespoon butter
1 baked nine-inch pie shell
1 cup whipped cream for topping
sugar for whipped cream (3 tablespoons or to taste)
1/2 teaspoon vanilla extract for whipped cream

Directions

  1. Place the dry ingredients in a saucepan.
  2. Wisk the egg yolks with the milk. Add the egg mixture to the dry ingredients in the saucepan, stirring after each addition.
  3. Heat over low heat, stirring regularly, until the mixture is thick and just begins to bubble.
  4. Add the butter and vanilla and stir.
  5. Let the mixture cool for fifteen minutes and then remove the filling to the baked pie shell. Chill for several hours.

Banana Cream Pie
Cover the bottom of the pie shell with sliced ripe bananas. Pour the cream filling over the bananas.

Chocolate Cream Pie
Add one cup semi-sweet chocolate chips to the mixture when you begin to heat the filling.

Double-Decker Cherry Cream
Spread a can of cherry pie filling over the vanilla cream filling after the pie has cooled.

Coconut Cream Pie
If you have coconut flavor, substitute the coconut for vanilla in the base recipe.
Toast one cup of sweetened, flaked coconut. Mix one half cup into the filling just before adding the filling to the pie shell. Sprinkle the other one half cup over the whipped cream topping.


Deluxe Dutch Apple Pie

Deep dish pie shell for a nine-inch pie

Filling
8 cups peeled and sliced apples
2/3 cup dried cranberries (optional)
2/3 cup chopped walnuts (optional)
1/2 cup sugar
1/2 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup sour cream

Brown Sugar and Cinnamon Streusel
1 cup all-purpose flour
1/2 cup brown sugar
1/2 tablespoon cinnamon
1/3 cup cold butter cut into small pieces
(Or use our Cinnamon Streusel Mix.)

  1. Mix the sugars, flour, and spices in a large bowl. Add the apples, optional cranberries, optional nuts, and sour cream. Toss the fruit through the mixture with a spatula to coat.
  2. Spoon the fruit mixture into the pie shell.
  3. For the streusel, mix all the ingredients in a deep bowl. With a pastry knife, cut the butter through the mixture until it becomes coarse and granular. Spoon the streusel over the pie.
  4. Bake in a preheated oven at 375 degrees for 40 minutes or until the topping is browned and the pie is bubbly.
  5. Cool in the pan on a wire rack.
    Serve with ice cream or whipped cream.

Apple Pie-Cake

2 large eggs
1/2 teaspoon vanilla extract
1/3 cup sugar
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 21-ounce can of apple pie filling
1 1/2 tablespoon turbinado sugar for sprinkling on top

Directions
Preheat the oven to 350 degrees

  1. In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thick?about one minute.
  2. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined.
  3. Stir in the pie filling.
  4. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the turbinado sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.
    Serving suggestion: This is one of those desserts that is much better served warm. Heat individual servings in the microwave.

Cranapple Crumble Mock Pie

You will need a deep-dish, nine-inch pie pan for this dessert

Fruit filling
3/4 cup sweetened cranberry juice
1/2 teaspoon vanilla extract
1/3 cup all purpose flour
3/4 cup brown sugar
2/3 cup dried cranberries
4 cups tart apples, peeled and cubed (about four medium apples)

Crumble Topping
3/4 cup all purpose flour
1/3 cup brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon cinnamon
6 tablespoons cold butter
1/2 cups chopped walnuts or pecans

Preheat the oven to 375 degrees.

  1. In a large bowl, whisk the cranberry juice, extract and flour together.
  2. Add the brown sugar and stir till dissolved.
  3. Add the cranberries and the apples. Stir to coat the apples with the liquid mixture.
  4. For the streusel topping, mix the flour, brown sugar, oats, and cinnamon together. Cut the butter into small prices and then cut into the mix with a pastry knife or two kitchen knives. Add the nuts.
  5. Place the fruit filling in a deep-dish, nine-inch pan. Level the filling. Cover with the streusel topping.
  6. Bake for 25 minutes or until the topping begins to brown.
    Serve warm with ice cream or whipped cream.
    Bake at 375 degrees for 25 minutes or until the streusel top begins to brown.

HOW MUCH TURKEY WILL YOU HAVE LEFT OVER THIS THANKSGIVING?

here are just a few of the things we do with our leftover turkey or chicken -

How about an easy Turkey Salad - spread on bread or crackers of served on leaf lettuce:

diced cooked turkey
chopped celery
chopped onion
grated carrots
pineapple tidbits - optional

mix with your favorite mayonnaise or salad dressing (I prefer Miracle Whip)

will keep 3 days coverd in refrigerator

I dice cooked turkey and feeze in small plastic bags to use on green salads - just toss in the microwave to thaw

Boil egg noodles and drain, add peas, corn or mixed veggies, diced cooked turkey and a can of creamed soup of your choice. Pour into buttered casserole; sprinkle with bread crumbs or croutons and dot with butter. Bake in moderate oven until crumbs are toasted and casserole is heated through.

Easy sandwiches from sliced turkey meat that has been frozen - place frozen slices in chicken bouillon (1 t. or 1 cube per cup of boiling water) and heat until hot - pile on your favorite bread or rolls.

Share what do you do with your leftover turkey/chicken???

SWEET POTATO CHICKEN PIE OR TURKEY

“CRUST”:
2 (18 oz.) cans yams, drained or 3 fresh cooked yams
1/2 t. nutmeg
1/4 t. allspice
1/4 t. salt, optional
2 T. butter, melted
1 T. sherry, optional

Mash soft yams well adding spices with melted butter and sherry. Line a 9 inch pie plate, building up the edges.

FILLING:
2 T. butter
1 med. onion, sliced or minced
1 or 2 (3 oz.) cans sliced mushrooms, drained
1/2 c. quartered lg. stuffed olives, optional
1 can cream of mushroom or celery soup, undiluted
Dash of pepper
2 c. cooked chicken, cubed

Saute minced onion in skillet with butter until tender. Add mushrooms with their liquid and the remaining ingredients, stirring occasionally. Pour mixture into yam pie crust. Bake 30 minutes in 350* F. oven.


TURKEY A LA KING
SERVES 4 TO 6

1 T. butter or margarine
1 bunch green onions, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 c. milk
½ t. chicken bouillon
¼ t. seasoned pepper
1/8 t. white pepper
3 c. cooked, diced chicken or turkey
Split biscuits or toast points

Melt butter; saute onions until tender - about 8 minutes. Whisk in soups and remaining ingredients; cook 5 minutes. Stir in turkey. Heat through. Serve over biscuits.


CHOCOLATE NUT TOFFEE

1/2 c. chopped nuts
3/4 c. brown sugar
1/2 c. butter or margarine
1 c. (6 oz. bag) semisweet chocolate chips

Spread nuts over bottom of a lightly buttered 8-inch square pan. Combine brown sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly. Boil about 7 minutes or to a temperature of 270* F. Pour over nuts in pan. Sprinkle with chocolate chips. Cover tightly with foil for 2 minutes. Then spread chocolate evenly. Cool. Break into pieces. Makes about 1 pound.


PECAN PRALINES

1 c. brown sugar
1/2 c. granulated sugar
1/2 c. heavy cream
4 T. unsalted butter
2 T. water
1 c. pecan halves

In heavy-bottomed saucepan, combine brown sugar, sugar, heavy cream, butter, and water. Place over medium-high heat and stir constantly until pralines reach the softball stage, 238* - 240* F. Add pecans, and remove from heat. Continue to stir candy vigorously with wooden spoon until candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.


MARTHA WASHINGTON COVERED CHERRIES
Recipe Ingredients:
60 maraschino w/ stems
3 tbs butter, softened
3 tbs light-colored corn syrup
2 cups sifted powdered sugar
1 lb. chocolate-flavored candy coating

Recipe Instructions:

  1. drain cherries well on paper towels for several hours. Line baking sheet w/ waxed paper, set aside.
  2. In sm. bowl mix butter & corn syrup. Stir i powdered sugar, knead till sooth (chill if to soft to handle). Shape about 1/2 tea. mixture around each cherry. Place coated cherries, stem up, on sheet. Chill @ 1 hr, or till firm.
  3. Melt coating. Line a baking sheet w/ waxed paper. Holding cherries by stem dip into coating. (be sure to completely seal cherry in coatig.) Let excess coating drip off. Place on baking sheet stems up.
  4. Chill till coating is firm. Store in an air-tight container in the frigerator. Let ripen for 1-2 wks before serving. Makes 60 pieces.

Basic Turkey Gravy

1 package Neck, heart, gizzard from turkey giblets
1 medium carrot thickly sliced
1 medium onion thickly sliced
1 medium celery rib thickly sliced
1/2 teaspoon salt
1 turkey liver
3 tablespoons fat from poultry drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt

In a 3-quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover. Heat to boiling.
Reduce heat to low; cover and simmer 45 minutes. Add liver and cook
15 minutes longer. Strain broth into a large bowl; cover and reserve
broth in the refrigerator.

To make gravy, remove the cooked turkey and roasting rack from the
roasting pan. Pour poultry drippings through a sieve into a 4-cup
measuring cup. Add 1 cup giblet broth to the roasting pan and stir
until the crusty brown bits are loosened; pour the deglazed
liquid/broth into the 4-cup measure. Let the mixture stand a few
minutes, until the fat rises to the top. Over medium heat, spoon 3
tablespoons fat from the poultry drippings into a 2-quart saucepan.
Whisk flour and salt into the heated fat and continue to cook and
stir until the flour turns golden. Meanwhile, skim and discard any
fat that remains on top of the poultry drippings. Add remaining broth
and enough water to the poultry drippings to equal 3-1/2 cups.
Gradually whisk in warm poultry drippings/broth mixture. Cook and
stir, until gravy boils and is slightly thick.

B-man :wink:

Homestyle Turkey

1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt

Preheat oven to 450F. Rinse and wash turkey. Save giblets and neck
for gravy. Stuff turkey, if desired. Place turkey in a Dutch oven or
roasting pan. Separate the skin over the breast to make little
pockets. Put 3 tablespoons of the butter on both sides between the
skin and breast meat. This makes for very juicy breast meat.

In a medium bowl, combine the water with the bouillon. Sprinkle in the
parsley and minced onion. Pour over the top of the turkey. Sprinkle
seasoning salt over the turkey. Cover with foil, and place in oven.
Immediately turn oven down to 325F. Bake for 3 1/2 to 4 hours, until
the internal temperature of the turkey reaches 180F. For the last
45 minutes or so, remove the foil so the turkey will brown nicely.

B-man :wink:

CRANBERRY SALAD

1 pkg. lemon flavored jello
2 ½ c. boiling water
1 lb. fresh or frozen cranberries (4 c.) (do not thaw frozen)
1 navel orange, chunked (rind and all)
1 c. thinly sliced celery
1 c. chopped walnuts

Dissolve jello in water. Cool to room temp. Process berries, orange and sugar until finely chopped. Pour into large bowl; add celery and nuts; stir in gelatin. Pour into
10-cup mold. Cover and refrigerate 24 hours. Unmold by dipping in hot water for 10 minutes and checking to see if sides are giving in.

FESTIVE CRANBERRY PINEAPPLE SALAD
MAKES 14 ½-CUP SERVINGS

1 can (20 oz.) crushed pineapple, undrained
2 pkgs. (4-serving) raspberry jello
1 can (16 oz.) whole cranberry sauce
1 med. apple, chopped
2/3 c. chopped walnuts

Drain pineapple, reserving juice. Add enough cold water to juice to measure 3 c. Pour into large saucepan; bring to boil, remove from heat; add gelatin, dissolve. Add sauce; stir until well blended. Pour into large bowl. Refrigerate 1 ½ hours or until slightly thickened. Stir in pineapple, apples and walnuts. Pour into serving bowl. Refrigerate 4 hours or until firm.

JELLO RIBBON SALAD

1 lg box lime jello
1 lg box strawberry jello
1 pkg of cream cheese
1 can crushed pinapple-drained
1 container cool-whip

Spray 9x13 pan with non stick cooking spray.
Prepare lime jello and pour in bottom of 9 x 13 pan, Let set. mix cream cheese and pineapple together and spread over lime jello, refrigerate till set. Mix strawberry jello and pour over cream cheese mixture and refrigerate till set. Spread cool whip on top and serve or refrigerate until ready to serve.

SAUTEED SQUASH AND CARROTS
SERVES 4

2 T. butter or margarine
½ lb. zucchini, sliced
½ lb. yellow squash, sliced
4 carrots, sliced
½ t. seasoned salt
¼ t. pepper
¼ c. fresh chopped parsley

Melt butter; add zucchini, squash, carrots, slat and pepper. Saute 8 to 10 minutes or until tender. Stir in parsley.

CORNMEAL PUDDING
SERVES 4

1 tube (20 oz.) frozen cream style corn
2 lg. eggs
1/3 c. cornmeal mix
½ t. seasoned salt
¼ t. pepper

Pour into lightly grease 1 ½ qt. Baking dish. Bake at 350* F. for 45 minutes or until golden brown and set.

ROASTED SQUASH WITH APPLES
SERVES 4

3 c. butternut squash, cut in ½-inch pieces
1 Rome apple, cut into ½-inch pieces
¼ c. unsalted butter, melted
1 T. brown sugar
¼ t. cinnamon
Vanilla ice cream, for serving

Spread in single layer on baking sheet. 425* F. 25 minutes, turning. Serve with ice cream.

SQUASH STROGANOFF
SERVES 4 TO 6

3 T. unsalted butter
2 c. sliced mushrooms
1 med. onion, sliced
4 c. butternut squash, ½-inch pieces
¾ c. chicken broth
½ t. tarragon
½ t. salt
Pinch pepper
½ c. sour cream
Cooked rice for serving

Melt butter; add mushrooms and onion; cook until browned - about 8 minutes. Add squash, broth and seasonings. Reduce heat; simmer, covered, until squash is tender, about 15 minutes. Stir in sour cream. Serve hot with rice.

BROCCOLI-CAULIFLOWER AU GRATIN
MAKES 6 TO 8 SERVINGS

1 can cream of mushroom soup
½ c. milk
½ c. finely chopped onion
¼ t. pepper
1 pkg. (16 oz.) frozen cauliflower, thawed
1 pkg. (16 oz.) frozen broccoli, thawed
1 c. finely shredded Cheddar

Preheat oven to 350* F. In large bowl, combine soup, milk, onion and pepper. Stir in veggies. Transfer to a 1-½ qt. Casserole. Bake about 30 minutes or until heated through. Remove from oven; sprinkle with cheese. Bake 5 minutes more to melt cheese.

SWEET POTATOES WITH MAPLE SYRUP

Bake or boil sweet potatoes until very soft. Mash with butter, maple syrup, salt and pepper. Spoon into a buttered baking dish. Bake 20 minutes, covered. Sprinkle with toasted chopped pecans and mini marshmallows; bake an additional 5 to 7 minutes until marshmallows are slightly toasted.

VEGETABLES GRATIN
SERVES 6

1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
8 oz. baby carrots, halved lengthwise
1 red bell pepper, cut in strips
2 T. butter
4 oz. Alpine Lace cheese, shredded
½ c. Italian-seasoned bread crumbs
1 t. salt
½ t. oregano
½ t. garlic powder
¼ t. pepper

Boil 4 qts. water; add broccoli, cauliflower, carrots and pepper; reduce heat; cook 5 minutes. Drain. Place in greased casserole. Process remaining ingredients. Sprinkle over veggies. Broil 5 minutes or until browned.

CORNUCOPIA OF ROASTED VEGETABLES
SERVES 8

2 cans refrigerated pizza crust
1 egg, slightly beaten
1 ½ lb. carrots, cut into 1-inch chunks
1 ½ lb. parsnips, peeled and cut into 1-inch chunks
1 lb. leeks, cut into 1-inch chunks
1 lb. beets, peeled and cubed
2 heads fennel, cut into 1-inch wedges
3 T. olive oil
1 T. chopped rosemary
1 t. salt
¼ t. pepper
2 T. chopped parsley

Heat oven to 350* F. Using foil, form a 12-inch cone. Coat with spray. Roll dough into 10 X 13-inch rectangle. Cut dough lengthwise into 1 ¼-inch wide strips. Wrap strips around cone from tip to mouth, brushing with egg. Bake 15 minutes on greased sheet. Cool; remove foil. Combine remaining ingredients and roast 25 minutes or until golden. Place veggies in cornucopia just before serving.

Choose your own veggies: potatoes, onions, zucchini, sweet potatoes, peppers, etc.

SWEET POTATO SOUFFLE
SERVES 8

2 lbs. sweet potatoes, peeled, cooked, mashed
1/2 cup butter
¼ c. light brown sugar
1 t. grated fresh gingerroot
¼ t. cayenne
½ t. salt
¼ c. heavy cream
4 egg yolks
4 egg whites
¾ c. candied pecans

Heat oven to 375* F. Beat potatoes, butter, sugar, gingerroot, cayenne and salt until fluffy. Stir in cream and yolks. Beat whites to stiff peak; fold in. Pour into 1 ½-quart souffle dish coated with spray. Bake 45 minutes or until puffed and golden. Garnish with candied pecans.

MASHED POTATO DRESSING - 1942 WISCONSIN STATE FAIR
Enough dressing for a small roasting fowl.

1 c. sausage meat
1 onion
2 c. crumbled day-old bread
1 c. hot potato
½ c. chopped celery
1 T. parsely
2 eggs
1 t. poultry dressing seasoning

Cook sausage meat until light brown. Remove meat from fat. Slice onion; crumble bread. Cook these in sausage fat until bread is crisp and onion is golden yellow. Rice freshly boiled potato. Chop celery and parsley. Combine all ingredients, adding eggs slightly beaten. Season to taste. Rub cleaned cavity of chicken with salt mixed with a small amount of pepper. Fill cavity with dressing.

JULIENNED ORANGE CARROTS

5 c. water
2 pkgs. (10 oz. each) julienned carrots
¼ c. butter or margarine
4 t. fresh orange juice
1 t. grated orange rind
1 t. salt
¼ t. ground red pepper

Bring 5 c. water to a boil in a 3-qt. saucepan; add carrots, return to boil. Cook until tender; drain. Melt butter, add carrots, juice and remaining ingredients, tossing to combine. Cook to heat through.

BASIL AND PECAN SWEET POTATO BAKE
SERVES 5 TO 7

3 cans (15 oz. each) cut sweet potatoes, drained
½ c. half-and-half
2 T. butter
2 T. chopped fresh basil
¼ t. cinnamon
¼ t. nutmeg
Salt and pepper, to taste
½ c. chopped pecans

Preheat oven to 350* F. Combine all ingredients except pecans; process smooth. Press into 9-inch greased pan. Smooth out surface. Top with pecans. Cover and bake 20 minutes; remove cover and bake an additional 10 minutes.

SWEET POTATO CASSEROLE
SERVES 8 TO 10

8 medium sized sweet potatoes (6 lbs.), boiled, drained,
1 c. milk
¼ c. butter
3 T. sugar
1 t. vanilla extract
1 T. orange juice
¼ t. cinnamon
¼ t. nutmeg
¼ t. salt
1 pkg. (10.5 oz.) miniature marshmallows

Heat milk, butter, sugar and vanilla over low heat - stir to dissolve - do not boil. Stir in juice, spices and salt. Beat potatoes until mashed; combine. Spoon half into lightly greased 13 X 9-inch pan. Top with remaining potatoes. Bake 350* F. for 25 minutes; top with remaining marshmallows and bake 8 to 10 minutes more or until marshmallows are golden.

MAPLE MASHED SWEET POTATOES

4 lb. sweet potatoes, chunked and boiled in salted water

6 slices bacon, cooked and crumbled
½ c. half-and-half
1/3 c. maple syrup
1/3 c. butter or margarine, room temp
1 ¼ t. salt
¾ t. cumin
¼ t. pepper
1/3 c. chopped chives

Heat cream and syrup until warm. Mash potatoes with butter until smooth; gradually add maple mixture and seasonings. Reserve ¼ c. bacon and 1 t. chives. Stir remaining bacon and chives into potatoes. Transfer to serving dish and top with reserved bacon and chives.

Chuckwagon Carrots

3 cups sliced carrots
1/4 cup cooked crumbled bacon
3 tablespoons butter
1 tablespoon firmly packed brown sugar
2 tablespoons sliced green onions
1/4 teaspoon salt
Pinch of pepper

In 2-quart saucepan place carrots; add enough water to cover. Bring to a full boil. Cook over medium heat until carrots are crisp tender, about 8 to 12 minutes. Drain; return to pan. Add remaining ingredients. Cover; cook over medium heat, stirring occasionally, until heated through, about 5 to 7 minutes.
Serves 4.

VEGETABLES

Pineapple & Sweet Potatoes

4-5 medium sized sweet potatoes
1 tbsp lemon juice
1/2 cup sugar
1/4 cup brown sugar
1/4 cup butter or margarine
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla flavoring
1 8 oz can of pineapple chunks

Cut up sweet potatoes and cover with enough water to bring to a boil; pour half of the sugar and add lemon juice. Bring to a boil for about 5 minutes. Drain. Pour sweet potatoes into casserole dish, add remaining ingredients, except pineapples cover and bake in oven (350 degrees) until potatoes are almost done. Add pineapples and finish cooking.

Baked Sweet Potato Fries

2 large sweet potatoes/yams
Nonstick cooking spray
2 Tbsp. olive oil
Garlic powder
Pepper
Salt (if desired)

Preheat oven to 375 degrees. Put sweet potatoes on a microwave-safe plate. Cook just until soft enough to cut, (but not fully cooked) about 10 minutes. Cut potatoes into desired thickness FOR FRIES. Coat roasting pan (or pans) with nonstick cooking spray. Toss sweet potatoes with olive oil and seasonings in medium bowl. Spread out on roasting pan(s). Bake about 25 minutes, turning once to ensure even browning.

Country Green Beans

1 lb. fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped fully cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 tsp. salt
1/4 tsp. pepper

In a medium saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

BUTTERMILK FRIED CORN

2 cups fresh corn kernels
1 1/2 cups buttermilk
2/3 cup all-purpose flour
2/3 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
Corn oil

Combine corn kernels and buttermilk in large bowl. Let stand 30 minutes. Drain. Combine flour and next 3 ingredients in large zip top plastic bag. Ad corn to flour mixture a little at a time, and shake bag to coat corn. Pour oil to depth of 1 inch in Dutch oven or large heavy frying pan, and heat to 375 0. Fry corn in the hot oil, a small amount at a time, about 2 minutes or until golden. Drain on paper towels. Serve as side dish, or sprinkle on salads, soups or casseroles.
Makes about 2 cups fried corn.

Spaghetti Squash au Gratin

1 tablespoon olive oil
1 medium onion, chopped
2 pounds spaghetti squash, cut, seeded, and steamed
2 tablespoons fresh basil, chopped
Pinch salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, freshly grated

Heat oil in non-stick skillet. Cook onion until soft, about 6 minutes. Remove from heat. Scrape cooked strands from the squash into large bowl. Fluff with fork. Preheat broiler. Add onions, basil, salt, and pepper to squash strands. Toss well. Place mixture in an oven proof baking dish. Sprinkle with cheese. Broil for 2 minutes. Serve immediately. Makes 6 servings.

Apple Stuffing

Ingredients:

1/4 cup chopped onions
1/4 cup chopped celery
2 tablespoons margarine
4 cups dry bread cubes
1/2 teaspoon poultry seasoning
1/2 teaspoon dried sage
1 cup diced, unpeeled apples
1/2 teaspoon dried sage
Freshly-ground black pepper
1/2 cup chicken broth

Cook onions and celery in margarine for 5 minutes, or until tender.
Combine onions and celery with all other dry ingredients. Add broth,
and toss. Yields stuffing for a 10 to 12 pound turkey.

B-man :wink:

Cranberry Relish

Ingredients:

2 oranges
1 cup sugar
2 teaspoons lemon juice
2 teaspoons fresh ginger, cut in fine julienne
1 bag (12 ounces) fresh or frozen cranberries
1/2 teaspoon freshly ground white pepper

Peel 1 orange and cut the zest (orange part only) into a very fine
julienne, as thin as possible; set aside. Squeeze both oranges for
juice; set aside.

Combine sugar and lemon juice in a small saute pan. Heat up slowly
and continue cooking until the sugar begins to caramelize. If
necessary, wash down the sides of the pan by brushing with a little
water to keep the sugar from burning.

When the sugar is caramel colored, add the julienned ginger and
orange zest. Cook for about 1 minute, then add the cranberries,
orange juice and pepper. Continue to cook on medium-high heat,
stirring frequently, for about 5 minutes or until the cranberries are
slightly broken but not mushy (frozen cranberries will take about 7
minutes). Remove from the heat and let cool. Makes 3 cups.

B-man :wink:

Day Before Mashed Potatoes

Ingredients:

9 potatoes, peeled and cubed
6 ounces cream cheese
1 cup sour cream
2 teaspoons onion powder
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter

Bring a large pot of salted water to a boil. Drop in potatoes, and
cook until tender but still firm, about 15 minutes. Transfer potatoes
to a large bowl, and mash until smooth. Mix in the cream cheese, sour
cream, onion powder, salt, pepper and butter. Cover, and refrigerate
8 hours, or overnight.

Preheat oven to 350F. Lightly grease a medium baking dish. Spread
potato mixture into the prepared baking dish, and bake in the
preheated oven about 30 minutes.

B-man :wink:

Green Bean Casserole

Ingredients:

1 can cream of mushroom soup, 10 3/4 ounce
4 cups cooked green beans
1/8 teaspoon pepper
3/4 cup milk
1 1/3 cups fried onions

Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in
beans and 2/3 cup of the fried onions. Bake for about 25 minutes at
350F. Top with the remaining 2/3 cup fried onions and bake about 5
more minutes, until onions are lightly browned.

B-man :wink:

Southern Oyster Casserole

Ingredients:

2 quarts oysters
1/4 pound (1 stick) butter
3 whole scallions, chopped
1 green or red bell pepper, seeded, deribbed, and chopped
1/2 pound mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/4 cup grated Parmesan cheese
Freshly grated nutmeg
1/2 teaspoon paprika
Salt
Freshly ground black pepper
1/2 cup bread crumbs

Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or
spray it with nonstick spray. Drain the oysters and set aside. Melt
2 tablespoons of the butter in a heavy casserole. Add the scallions
and pepper and saute until the onion is soft, about 5 minutes. Add
the mushrooms and oysters and saute for 5 minutes. In a separate pan,
melt 2 tablespoons of the remaining butter. Stir in the flour. When
smooth, add the cream, and stir until boiling and thick. Add the
cheese. Stir this cheese sauce into the oyster mixture and season
with nutmeg, paprika, salt, and pepper. The casserole may be made
ahead to this point and refrigerated overnight.

Return it to simmer on top of the stove before proceeding. Pour the
mixture into the prepared dish and top with the bread crumbs and dot
with the remaining butter. Place under the broiler until browned and
bubbling - about 10 minutes, depending on the depth of the casserole.

B-man :wink:

Pumpkin Cheesecake

Ingredients:

Crust:

1-1/2 cups graham crumbs
5 tablespoons butter, melted
1 tablespoon sugar

Filling:

3 - 8 oz. packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press
onto the bottom and 2/3 up the sides of an 8" springform pan. Bake
for 5 mins. at 350F. Set aside.

Combine cheese, sugar and vanilla in large bowl; mix until smooth
with an electric mixer. Add pumpkin, eggs, and spices; beat until
smooth and creamy. Pour into the crust. Bake for 60-70 mins. or until
the top turns a bit darker. Remove from oven and allow to come to
room temperature, then refrigerate. After it has thoroughly chilled,
remove the pan sides and cut with dental floss. Serve with whipped
cream.

B-man :wink:

Candied Sweet Potatoes

4 pounds medium sweet potatoes
1-1/2 cups sugar
2 tablespoons cornstarch
2 cups water
2 teaspoons vanilla extract
3/4 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon
Marshmallows (optional)

Preheat oven to 350°F. Cook the sweet potatoes, whole, in boiling water for 25 to 30 minutes, until just beginning to get tender. Do not overcook. Remove from water and rinse under cold water to stop the cooking process. Drain on paper towels, and peel when cool enough to handle. Combine the cornstarch and sugar with the water in a small saucepan, and stir until smooth. Stirring constantly over medium heat, cook until mixture thickens and sugar melts. Remove from heat and stir in butter and vanilla.
Cut sweet potatoes into chunks and arrange in a single layer in a buttered 9- x 13-inch baking dish. Pour sugar mixture evenly over potatoes. Mix the brown sugar with the cinnamon, and sprinkle evenly over top of potatoes. Bake for 30 minutes. If desired, drop marshmallows over potatoes after 20 minutes of baking. Makes 8 to 10 servings.

Onions Au Gratin
SERVES 4

1 lb small while white onions, or large onions sliced
2 tbsp butter
2 tbsp flour
1/2 cup cream or milk
salt and freshly ground pepper to taste
1/4 cup chopped parsley
1 cup coarse breadcrumbs, buttered, or 1/4 cup grated Parmesan cheese

Peel onions and boil them in lightly salted water until just tender. Drain well, reserving 1/2 cup cooking liquid. Melt butter in saucepan, add flour and blend with wire whisk. Meanwhile, bring cream to a boil and add all at once to the butter-flour mixture, while stirring vigorously with the whisk. Add the reserved cooking water, salt, pepper and parsley. Add onions to the sauce and turn the mixture into a casserole. Sprinkle with buttered crumbs or grated cheese, or mixture of both. Brown under preheated broiler or, if the dish has been prepared ahead, bake uncovered in a preheated 375 F oven until heated through and brown on top.
Variation: Vegetables Au Gratin Substitute any cooked vegetables such as peas, spinach or celery or a mixture of vegetables for part of the onions.

TWICE BAKED MASHED POTATOES

1 ½ lb. mashed potatoes (with butter and milk)
8 oz. cream cheese
½ c. sour cream
¼ c. fresh chives
4 slices bacon, crumbled
½ t. seasoned pepper
¼ t. salt
½ c. shredded Cheddar

Stir cream cheese, sour cream, chives, bacon, pepper and salt into potatoes. Pour into buttered casserole or individual ramekins. Sprinkle with cheese. Bake 350* F. for 20 minutes or until thoroughly heated through.

SWEET SKILLET TURNIPS
SERVES 2 TO 3

1 T. butter or margarine
1 small onion, finely chopped
1 lb. turnips, peeled, shredded
½ c. chicken broth
1 T. sugar
½ t. salt
¼ t. pepper

Melt butter in large skillet over medium heat; add onion; saute 3 to 5 minutes or until tender. Stir in turnips and remaining ingredients. Cook, stirring often, 20 minutes or until turnips are tender. (Turnips will be light brown-caramel color as they cook.)

TURNIP CASSEROLE
SERVES 4

2 lbs. turnips, peeled and chopped
¼ c. butter or margarine, divided
1 small onion, finely chopped
½ c. milk
1 ½ c. (6 oz.) grated white Cheddar, divided
½ t. salt
½ t. pepper
1/3 c. Italian-seasoned breadcrumbs

Combine turnips and water to cover; bring to boil; cook 20 minutes or until tender. Drain well; transfer to large bowl, and mash. Melt 1 T. butter; add onion, saute 3 minutes or until tender. Add onion, milk and 1 c. cheese, salt, pepper and remaining ingredients to turnips. Spoon into lightly greased 11 X 7-inch baking dish. Sprinkle evenly with breadcrumbs and remaining ½ c. Cheddar. Bake 350 F. for 30 minutes or until lightly browned.

GLAZED CARROT COINS

2 T. butter
2 T. brown sugar
2 T. orange juice
¼ t. salt
¼ t. ginger
1/8 t. cinnamon
6 medium carrots, sliced ½-inch thick

Melt butter; stir in brown sugar, juice, salt, ginger and cinnamon; add carrots; cover and cook for 20 to 25 minutes or until tender.

FRIED SHOESTRING CARROTS

2 c. self-rising flour
1 ½ c. water
1 t. salt, divided
¾ t. cayenne, divided
½ t. pepper, divided
10 c. shredded carrots

Whisk flour, ½ t. salt; ¼ t. cayenne and ¼ t. pepper until smooth. Stir in carrots. In separate bowl combine remaining salt, cayenne and pepper. Deep fry at 375* F. by dropping spoonfuls into oil. Fry 3 to 4 minutes or until golden brown. Drain and sprinkle.

SWEET POTATO SALAD

DRESSING:
3/4 c. mayonnaise
3/4 c. plain low-fat yogurt
1-1/2 T. curry powder
1/2 t. salt

2 1/2 lbs. sweet potatoes (about 7 med. sized), cooked, peeled, cooled, & cut into 3/4 inch chunks (5-1/2 cups)
2 med. sized Granny Smith apples, cut in 1/2 inch pieces
1 can (20 oz.) juice packed pineapple tidbits, drained
1/2 c. raisins

Whisk dressing ingredients in large bowl. Add potatoes, apples, pineapple and raisins. Toss gently to mix and coat. Cover and chill at least 1 hour for flavors to develop, or up to 3 days. Makes 8 cups.

SWEET POTATO SALAD #2

2 lg. sweet potatoes
1 c. marshmallows
1/2 c. orange juice
1/2 t. grated orange rind
1 c. brown sugar
1 T. flour
1/2 stick butter
1 t. allspice
1/2 c. pecans

Cook potatoes until tender, drain. Cut in cubes. Melt sugar and butter, add flour. Gradually add orange juice, rind and spice. Mix thoroughly with sweet potatoes, then add pecans, raisins and marshmallows.

SWEET POTATO AND APPLE SALAD

1 can sweet potatoes or yams
2 med. lg. red apples
1 c. celery
1/2 c. white raisins
1/2 c. nuts (walnuts, pecans or almonds)
1 c. lite salad dressing
Juice of 1 lemon or frozen concentrate

Cube cooked potatoes. Dice celery and unpeeled apples. Mix ingredients together. Refrigerate and serve chilled.

SWEET POTATO AND BANANA CASSEROLE

2 c. mashed, cooked sweet potatoes (not yams)
1 c. mashed bananas
1/2 c. sour cream
1 egg
1/2 t. salt
3/4 t. curry powder

Mix all ingredients. Beat until smooth; put into greased 1 quart casserole dish and bake at 350* F. for 20 minutes.

SWEET POTATO CRUNCH

3 c. mashed sweet potato
1/2 c. sugar
1 stick margarine
2 eggs, beaten
1 t. vanilla
1/3 c. milk
1 t. cinnamon
1 t. nutmeg

Peel, slice, boil and mash the potatoes OR heat canned sweet potatoes. Pour off liquid and mix all ingredients. Cook over medium heat until bubbly. Place mixture in a 3-quart casserole dish.

TOPPING:
1/3 c. margarine
1 c. plain flour
1 c. light brown sugar
1 c. chopped nuts

Melt margarine in a medium skillet. Add remaining ingredients and stir until coated with oil. Put this on top of potato mixture and bake 30 minutes at 350* F.

SWEET POTATO WHIP

6 lg. sweet potatoes
3 T. melted butter
3 T. brown sugar
2 eggs
Salt to taste
1/2 c. nut meats

Pare, boil and mash potatoes. Add beaten egg yolks with milk enough to whip. Add butter and seasonings; fold in stiffly beaten egg whites. Pile roughly in buttered baking dish, sprinkle with nut meats. Bake 30 minutes in moderate oven.

SWEET POTATO PONE

4 c. shredded raw potato (1 lb.)
1 c. water
1/2 c. packed brown sugar
1/2 t. salt
1/4 t. ground ginger
2 T. butter or margarine

Combine potatoes, water, sugar, salt and ginger; turn into 1 quart casserole. Dot with butter. Bake at 350* F. until potatoes are tender and caramelized, stirring occasionally, about 2 hours. Makes 4 servings.

SWEET POTATO AND PECAN CASSEROLE

3 c. cooked, mashed sweet potatoes
1/2 c. sugar
2 eggs, beaten
1/4 t. salt
1/4 c. margarine, melted
1/2 c. milk
1-1/2 t. vanilla extract
1/2 c. firmly packed brown sugar
1/3 c. flour
1 c. chopped pecans
3 T. margarine, melted

Combine potatoes, sugar, eggs, salt, 1/4 c. margarine, milk and vanilla. Spoon into an ungreased 1 to 1 1/2 quart baking dish. Combine brown sugar, flour, nuts and 3 tablespoons margarine, spread over sweet potato mixture. Bake at 350* F. for 35 minutes. Yield: 8 serving

SWEET POTATO AND PINEAPPLE CASSEROLE

1 (3 lb.) whole sweet potatoes
3 T. brown sugar
1/2 t. salt
1/2 t. cinnamon
2 eggs, beaten
4 T. melted butter
1-1/2 c. crushed pineapple

Beat all together. Butter baking dish, place 1/2 of mixture in dish, dot with marshmallows then add remaining mixture. Bake at 350* F. for 40 minutes.

BAKED APPLES AND SWEET POTATOES

8 lg. sweet potatoes (4 lbs.) boiled, drained, peeled and cut into 1/4 inch thick rounds
4 lg. tart apples (2 lbs.), peeled, quartered, cored and cut in 1/4 inch thick slices
3/4 c. packed brown sugar
1/2 c. unsalted butter or margarine
1 T. freshly grated orange peel
3/4 c. orange juice
1/3 c. maple syrup or maple flavored pancake syrup
1 t. ground cinnamon
1/2 t. ground nutmeg

Heat oven to 375* F. Lightly grease a 13x9x2 inch baking dish. Alternating sweet potatoes and apples, arrange slices slightly overlapping in prepared dish. Stir sugar and butter in a small saucepan over medium heat until butter melts. Add remaining ingredients; bring to a boil, stirring until smooth. Pour evenly over potatoes and apples. Bake for 40 minutes until potatoes and apples are tender and lightly glazed. Serve hot.

ROASTED SWEET POTATOES WITH HONEY GLAZE

2 1/4 lbs. of red skinned sweet potatoes, peeled, and cut into 1 1/2 inch pieces
6 T. butter
3 T. honey
1 t. fresh lemon juice

Preheat oven to 350* F. Arrange sweet potatoes in a 13 x 9 x 2 inch glass baking dish. Stir butter, honey, and lemon juice in small saucepan over medium heat until butter melts. Pour butter mixture over sweet potatoes, toss to coat. Sprinkle generously with salt and pepper. Bake until tender when pierced with skewer, stirring and turning occasionally, about 50 minutes. Makes 4 servings

GLAZED YAMS

2 t. vegetable oil
3 red jewel yams, peeled, cut in thirds crosswise and into 1 1/2 inch wedges
1 t. sugar
Salt
Pepper

In skillet, over medium heat, warm oil. Add yams and sauté until the orange brightens. Sprinkle with sugar, salt and pepper to taste. Reduce heat to low, cover and cook, stirring occasionally, until tender, about 5 - 8 minutes. Serves 6

SPICY SWEET POTATOES

2 large sweet potatoes
¼ c. nutmeats, chopped
2 T. butter
½ t. salt
1/8 t. nutmeg
1/8 t. cloves
1/8 t. cinnamon
Sifted flour
Oil for deep frying

Boil, peel and mash potatoes. Add nuts, butter, salt, nutmeg, cloves and cinnamon. Beat till well blended. Gently form into balls. Carefully roll in lour. Deep fry in hot fat until golden brown. Serve very hot. These are good with pork roast or chicken. Or they’ll do fine by themselves.

OVEN FRIED SWEET POTATOES
SERVES 6

4 medium sweet potatoes, sliced ¼-inch thick
1 T. olive oil
¼ t. salt
¼ t. pepper
Vegetable cooking spray
1 T. fresh chopped parsley or 1 t. dried
1 t. grated orange rind
1 clove garlic, minced

Combine potatoes, oil, salt and pepper, coating well. Bake on a large sprayed cookie sheet at 400* F. for 30 minutes, until tender, turning halfway through. Combine remaining ingredients; stir well and sprinkle over potatoes.

SWEET POTATOES WITH CRANBERRIES

3 lbs. sweet potatoes
1 1/2 lbs. fresh berries
1 1/2 lbs. granulated sugar
Butter as needed

Cut potatoes into 1 inch cubes. Place half in buttered baking pan and cover with half of cranberries. Sprinkle on half of sugar. Repeat this process with remaining ingredients. Cover pan. Place in 350* F. oven and bake approximately 30 minutes until cranberries pop open. Remove cover and bake another 20 minutes until potatoes are tender.

RED BEET - PICKLED EGGS

1can (16 oz.) red beets
2 T. pickling spice
1 med. Onion, cut into rings
1 doz. hard cooked eggs
2 c. vinegar
4 c. water

Put hard cooked eggs in with rest of ingredients and refrigerate overnight so flavors can meld.

PUREE OF YELLOW SQUASH SOUP

Ingredients:

1 pound yellow squash (crookneck) – about 6 small ones
2 C chopped onion
2 med. cloves garlic, minced
cooking spray
2 tsp. minced fresh thyme (or 1/2 t dried)
2 tsp. fresh sage, chopped (or 1/2 t dried)
1 to 2 tsp. minced fresh basil (or 1/2 t dried)
1 tsp. salt
1 T unbleached white flour
1/2 C dry white wine
2 C skim milk
freshly ground black pepper

  1. Cut the ends off squash, and cut into 1/4-inch slices. Set aside

  2. In a large saucepan or Dutch oven, begin to saute onions and garlic in the cooking spray, over medium low heat. After about 5 minutes, add squash, herbs, and salt. Stir, cover, and cook about 10 minutes more.

  3. Gradually sprinkle the flour, stirring constantly. Continue to stir over low heat for 5 minutes.

  4. Pour in wine, stir briefly, COVER and let simmer at least 20 minutes, stirring carefully every 5 minutes. Remove from heat and allow the soup to cool enough to puree it. (Don’t cheat on the time, you’ll end up with winey soup!)

  5. Puree the soup with milk in a food processor until smooth (I needed to use two batches - A) and return it to soup pot. Adjust the seasonings, and add black pepper to taste

  6. Heat -gently- just before serving

B-man :wink:

MARINATED ROAST ASPARAGUS AND GREEN BEANS WITH GARLIC AND ONIONS

Ingredients:

cooking spray
1/2 pound fresh green beans, cleaned, trimmed, and patted dry
1 pound fresh asparagus, likewise
1 medium red onion, cut into rings
8 to 10 cloves of garlic, peeled and cut in half
a scant 1/2 tsp. salt
2 to 3 T basalmic vinegar
freshly ground black pepper

  1. Preheat the oven to 400x. Spray a cookie sheet or shallow baking tray with cooking spray.

  2. Spread asparagus and beans on the tray, and cover with onion rings and garlic. Salt lightly, and spray with cooking spray.

  3. Bake the vegetables about 20 minutes, interrupting several times to shake the tray. Test at about 15 minutes.

  4. When veggies are tender, remove from the oven and transfer to a bowl or small casserole. Drizzle immediately with vinegar. Apply freshly ground black pepper to taste.

  5. Serve hot, room temperature, or cold.

B-man :wink:

GRANDMA’S TURKEY STUFFING

Ingredients:

1 package VLF turkey ham lunch meat, cut into strips
1 small onion, chopped fine
1 clove garlic, minced
celery (approx. 2 times the volume of onion)
cooking spray
parsley (small handful, chopped).
2 loaves dry bread cubes
(cube and toast in oven until very dry)
3 cups defatted chicken, turkey or vegetable stock
a “small handful” parmesan cheese
(or whatever your fat intake can bear! - A)
1 tsp. dry sage (or 1 T fresh)
dash of nutmeg
salt and freshly-ground black pepper to taste

Saute the onion, celery, and the lunch meat in cooking spray until the onion is clear, not brown. Remove from heat. In a separate container, gradually add broth to very dry bread crumbs, until moist but not soaked (don’t add all at once). Combine all ingredients, and bake inside the bird, or in an uncovered glass casserole until heated through and crisp on top.

B-man :wink: