Christmas Buttered Rum
1 cup butter or margarine, softened
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. ground nutmeg
1 tsp. cinnamon
1 pint vanilla ice cream, softened
Rum or brandy
Boiling water
Cream together butter or margarine, brown sugar, powdered sugar, nutmeg and cinnamon with electric mixer. Blend in softened ice cream.
Turn into a 4 cup freezer container. Seal and freeze, mixture will not freeze solid. To serve, spoon 2-4 Tbs. ice cream mixture into each mug. Add 3 Tbs. rum and 1/2 cup boiling water to each mug. Stir well. Garnish with a cinnamon stick, if desired.
-Women's Circle Home Cooking's Christmas Snacks, 1986
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Thursday, December 1, 2011
Monday, November 21, 2011
Turkey Cranberry Salad in Wreath
Turkey Cranberry Salad in Wreath
2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated
Preheat oven to 375 degrees F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond the edge. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams with fingertips (points will overlap in center; do not seal).
Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.
Yield: 10 servings.
2 8-ounce packages refrigerated crescent rolls
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper
2 cups cooked turkey (or smoked), chopped
1/2 cup celery, sliced
3 tablespoons fresh parsley,snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated
Preheat oven to 375 degrees F.
Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond the edge. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams with fingertips (points will overlap in center; do not seal).
Measure mayonnaise, mustard and pepper into bowl. Add turkey, celery, parsley and cranberries to bowl, grate cheese into bowl. Mix filling. Scoop filling over seams of dough, forming a circle.
Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.
Separate egg over a small bowl. Beat egg white lightly; brush over dough using pastry brush. Bake 25-30 minutes or until golden brown. Cut and serve.
Yield: 10 servings.
Roast Turkey with Chestnut Stuffing
Roast Turkey with Chestnut Stuffing
2 pounds whole chestnuts
1 pound butter
2 cups minced onion
2 cups minced celery
20 slices bread, dried and coarsely crumbled
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
1 (12-pound) whole turkey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
With a sharp paring knife cut a cross on the flat side of each chestnut. In a large saucepan cover chestnuts with water and simmer for 5 minutes; drain.
While still hot, remove shells and inner brown skins. Return to saucepan with fresh water and boil until tender, 20 to 30 minutes. Drain and chop; set aside.
In a small saucepan melt butter. Add onions and celery; cook until limp. Transfer to a large mixing bowl and add bread crumbs, thyme, marjoram, savory and rosemary; mix thoroughly. Add chestnuts and mix thoroughly. Salt to taste.
Preheat oven to 350°F. Remove neck and giblets from turkey and set aside for gravy. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities.
Spoon stuffing into body cavities; do not pack tightly. (Any extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting time.) Close skin with skewers or twine and tie drumsticks together.
Place turkey on a rack in a roasting pan, uncovered, and bake for 20 minutes per pound. Test for doneness after three hours by poking with a fork to see if juices run clear and with a thermometer for an internal temperature of 175° to 180°F. If the turkey gets too dark before it's cooked through, place an aluminum foil 'tent' over the breast.
Remove from oven, place on platter, and allow turkey to stand, loosely covered, for 20 minutes. Remove stuffing to serving bowl. Carve turkey and arrange on serving platter. Makes 12 servings.
~*From Lanie's Kitchen*~
2 pounds whole chestnuts
1 pound butter
2 cups minced onion
2 cups minced celery
20 slices bread, dried and coarsely crumbled
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried savory
1 teaspoon dried rosemary
1 (12-pound) whole turkey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
With a sharp paring knife cut a cross on the flat side of each chestnut. In a large saucepan cover chestnuts with water and simmer for 5 minutes; drain.
While still hot, remove shells and inner brown skins. Return to saucepan with fresh water and boil until tender, 20 to 30 minutes. Drain and chop; set aside.
In a small saucepan melt butter. Add onions and celery; cook until limp. Transfer to a large mixing bowl and add bread crumbs, thyme, marjoram, savory and rosemary; mix thoroughly. Add chestnuts and mix thoroughly. Salt to taste.
Preheat oven to 350°F. Remove neck and giblets from turkey and set aside for gravy. Wash turkey inside and out with cold water; pat dry. Rub salt and pepper into body cavities.
Spoon stuffing into body cavities; do not pack tightly. (Any extra stuffing can be baked in a covered casserole in the oven with the turkey during the last hour of roasting time.) Close skin with skewers or twine and tie drumsticks together.
Place turkey on a rack in a roasting pan, uncovered, and bake for 20 minutes per pound. Test for doneness after three hours by poking with a fork to see if juices run clear and with a thermometer for an internal temperature of 175° to 180°F. If the turkey gets too dark before it's cooked through, place an aluminum foil 'tent' over the breast.
Remove from oven, place on platter, and allow turkey to stand, loosely covered, for 20 minutes. Remove stuffing to serving bowl. Carve turkey and arrange on serving platter. Makes 12 servings.
~*From Lanie's Kitchen*~
Sunday, November 20, 2011
BEEF TZIMMES WITH BUTTERNUT SQUASH
I saved the note included in this recipe because it was interesting, but somehow I missed the name of whoever sent it. I would love to give credit because it looks wonderful.
Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.
Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!
BEEF TZIMMES WITH BUTTERNUT SQUASH
2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange
Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.
Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.
Tzimmes, for the uninitiated, is a sweet, slow-cooked Jewish stew or casserole that usually features root vegetables, honey, cinnamon and prunes but has as many variations as there are Jewish families. Growing up we ate it mostly for Passover or Rosh Hashanah. I've labelled it as a Thanksgiving recipe as well, simply because of the seasonal nature of the ingredients. The word tzimmes is used to refer to "a state of confusion" or "to make a fuss about something" in Yiddish, though from what I've heard it actually originates from the words zum ("to the") and essen ("eating"). Don't quote me on that, I speak only a bissel of Yiddish.
Some of you have made and enjoyed my vegetarian tzimmes recipe. Well, here's a delicious twist for the meat lovers out there. Slightly adapted from this recipe, this tzimmes features tender, slow-cooked beef and sweet butternut squash. It makes a wonderful and filling main dish. I love it! Many thanks to Mirj, who shared this recipe and considers it a family favorite. Es gezunterheyt!
BEEF TZIMMES WITH BUTTERNUT SQUASH
2 lbs boneless lean beef chuck, trimmed of fat
2 Tbsp vegetable oil
1 large onion, chopped
2 large carrots, peeled and cut in 1 inch chunks
1 tsp salt
Freshly ground black pepper, to taste
2 to 2 1/2 cups water
2 lbs butternut squash
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 1/4 cups prunes, pitted and cut in half
Juice of 1 large orange
Cut beef into 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoon of oil in a heavy stew pan. Add the beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate.
Add remaining oil and heat it. Add onion and saute over medium heat, until brown, stirring often. Return meat to pan, along with any juices on plate. Add carrots, salt, a generous amount of fresh ground pepper, and enough water to just cover the meat and vegetables. Bring to a boil, skimming fat off the top occasionally. Cover and simmer over low heat, stirring occasionally, for 1.5 to 2 hours, or until the beef is tender.
Peel the squash and cut it in half lengthwise. Remove seeds from cavity and cut squash into 1" cubes. Add honey, orange juice, cinnamon and squash to the stew, pushing the squash pieces into the liquid. Cover and simmer for 10 to 15 minutes, stirring occasionally. Add prunes and cook for an additional 15 minutes or until squash is tender. Adjust seasoning and serve hot.
Cranberry, Sausage and Apple Stuffing
Cranberry, Sausage and Apple Stuffing
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste
Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.
Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings.
12 cups dried bread cubes
1 pound sweet Italian sausage, casings removed
1/4 cup butter
4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
Salt and freshly ground black pepper to taste
Cook sausage, crumbling, in a large skillet over medium heat. Remove sausage to a large mixing bowl with a slotted spoon. Drain grease from skillet.
Into the same skillet, melt the butter; add the onions, apples, celery and poultry seasoning; sauté until softened. Stir in the rosemary and dried cranberries. Add mixture to sausage in bowl, add the dried bread cubes and season with salt and pepper. Toss to combine and moisten with the chicken stock.
Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing, if needed. Remaining stuffing can be baked in a covered, greased baking dish at 350*F (180*C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Makes 12 servings.
Roast Turkey With Cranberry-Apricot Stuffing
Roast Turkey With Cranberry-Apricot Stuffing
14 pounds Honeysuckle White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Place bread in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the onion and garlic and saute until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands until well blended.
Preheat oven to 325 F. Remove the neck and giblets from the turkey and set aside for gravy (see giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix.
Fill the body and neck cavities loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen thread.
Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound, basting it often with pan drippings.
When the breast is golden, cover the turkey loosely with aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with the foil before carving. Makes 7 servings.
~*From Lanie's Kitchen*~
14 pounds Honeysuckle White Whole Turkey, thawed
1 teaspoon black pepper, freshly ground
6 cups bread, torn into large pieces (day-old, baguette preferred)
2 tablespoons unsalted butter
1 cup onion, finely chopped
2 cloves garlic, minced
2 1/2 cups chicken broth, boiling
1/2 cup cranberries, dried and chopped
3/4 cup apricots, dried and chopped
3 tablespoons rosemary, fresh and minced
3 tablespoons thyme, fresh and minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Place bread in a large bowl and set aside. Melt the butter in a small saucepan over medium heat. Add the onion and garlic and saute until translucent. Add the broth and pour the mixture over the bread. Stir to make sure all bread chunks become soaked. Let stand for 15 minutes or until cool enough to handle. Squeeze the bread with your hands to make a thick paste. Add the dried fruit, herbs, salt and pepper, and continue to work the mixture with your hands until well blended.
Preheat oven to 325 F. Remove the neck and giblets from the turkey and set aside for gravy (see giblet gravy recipe). Rub the turkey inside and out with the salt and pepper mix.
Fill the body and neck cavities loosely with the stuffing. Fasten the flaps with turkey skewers. Tie the legs together at the bottom using kitchen thread.
Place the turkey, breast side up, in a rack in a roasting pan and roast for 12 to 15 minutes per pound, basting it often with pan drippings.
When the breast is golden, cover the turkey loosely with aluminum foil. Continue to cook, basting the legs, until a thermometer registers 175 F. to 180 F. in the thickest part of the thigh, (near the body but not touching the bone). Remove and let stand for 20 minutes, loosely covered with the foil before carving. Makes 7 servings.
~*From Lanie's Kitchen*~
Saturday, November 19, 2011
Apple and Bacon Cornbread Stuffing
Apple and Bacon Cornbread Stuffing
Cornbread:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup butter or margarine
Stuffing:
3/4 pound bacon, cut into 1 in. pieces
2 tablespoon butter or margarine
3 apples, cored and cut into 1 in. pieces
3 celery ribs, chopped
6 scallions (green onions), chopped
1 tablespoon fresh parsley, chopped
2 teaspoons dried marjoram
1 teaspoons dried sage
1/2 teaspoons salt
1/2 teaspoons pepper
2 large eggs
1 can chicken broth, about 1 3/4 cups
Preheat oven to 400*F. Grease 9-inch square baking pan.
Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry ingredients and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cut into 1-inch cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.
In large skillet over medium heat, cook bacon until crisp, about 15 minutes. With slotted spoon, remove bacon to paper towels. Reserve 2 tablespoons drippings. In same skillet over medium heat, melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper.
In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined. Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done.
Makes 12 servings.
Cornbread:
1 1/2 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup butter or margarine
Stuffing:
3/4 pound bacon, cut into 1 in. pieces
2 tablespoon butter or margarine
3 apples, cored and cut into 1 in. pieces
3 celery ribs, chopped
6 scallions (green onions), chopped
1 tablespoon fresh parsley, chopped
2 teaspoons dried marjoram
1 teaspoons dried sage
1/2 teaspoons salt
1/2 teaspoons pepper
2 large eggs
1 can chicken broth, about 1 3/4 cups
Preheat oven to 400*F. Grease 9-inch square baking pan.
Combine flour, cornmeal, sugar, baking powder and salt. Make a well in center of these dry ingredients and add eggs, milk and butter. Stir until just combined. Spoon batter into pan. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cut into 1-inch cubes. Place on ungreased baking sheet. Bake until cubes are toasted, about 30 minutes.
In large skillet over medium heat, cook bacon until crisp, about 15 minutes. With slotted spoon, remove bacon to paper towels. Reserve 2 tablespoons drippings. In same skillet over medium heat, melt butter in reserved drippings. Add apples and celery. Cook until tender, about 15 minutes. Stir in scallions, parsley, marjoram, sage, salt, and pepper.
In a medium bowl, whisk together eggs and broth. In large bowl combine corn bread cubes, bacon and apple mixture. Stir in egg-broth mixture until just combined. Fill turkey cavities with some stuffing. Spoon remaining stuffing into greased 2-quart casserole, cover, and put in oven to heat through 30 minutes before turkey is done.
Makes 12 servings.
Cherry-pecan stuffed turkey
Cherry-pecan stuffed turkey
3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 (10- to 12-pound) turkey
For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss. Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.
3/4 cup chopped onion
3/4 cup butter
3 tablespoons sweet Marsala, dry sherry, or chicken broth
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried thyme, crushed
1/4 teaspoon ground white pepper
6 cups soft bread crumbs
1 1/2 cups sliced celery
1 cup dried tart cherries
3/4 cup coarsely chopped pecans
1/4 cup chicken broth
1 (10- to 12-pound) turkey
For stuffing, in a medium skillet, cook onion in butter until tender but not brown. Stir in the Marsala, sherry or broth; salt; paprika; thyme; and white pepper. Transfer the ingredients to a large bowl. Add bread crumbs, celery, cherries, and pecans; toss to mix well. Drizzle with the chicken broth; toss. Spoon some of the stuffing into the neck cavity of the turkey; fasten the neck skin with a skewer. Lightly spoon the remaining stuffing into the body cavity. Tie the drumsticks to the tail.
Place the turkey, breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the thigh muscle. Roast the turkey, uncovered, in a 325 degree F oven for 3 to 3 3/4 hours or until the meat thermometer registers 180 to 185 degrees F (cut string between drumsticks when the bird is two-thirds done). Let roasted turkey stand, covered, 15 to 20 minutes before carving.
Friday, November 18, 2011
Sweet Potatoe Casserole
Sweet Potatoe Casserole
1 (29-oz) can yams
1/4 tsp. salt
1/4 c. butter
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
1/2 stick butter
3/4 c. brown sugar
2 T. flour
1/2 c. chopped nuts ( your choice)
Drain half liquid off yams and mash. Add next six ingredients, beat together and put in greased casserole dish. For topping, place butter, brown sugar and flour into a bowl, and cut with a pastry cutter, add nuts. Spread over yam mixture and bake at *350 for 30-45 minutes. ( can be frozen for later use )
snagged from recipescraftsfreebi esnfrugals group
1 (29-oz) can yams
1/4 tsp. salt
1/4 c. butter
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. sugar
1/2 stick butter
3/4 c. brown sugar
2 T. flour
1/2 c. chopped nuts ( your choice)
Drain half liquid off yams and mash. Add next six ingredients, beat together and put in greased casserole dish. For topping, place butter, brown sugar and flour into a bowl, and cut with a pastry cutter, add nuts. Spread over yam mixture and bake at *350 for 30-45 minutes. ( can be frozen for later use )
snagged from recipescraftsfreebi esnfrugals group
Roasted Turkey with Cranberry Fruit Dressing
Roasted Turkey with Cranberry Fruit Dressing
Turkey:
1 (14 to 16-pound) whole turkey, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, chopped
16 ounces jellied cranberry sauce
1/3 cup light brown sugar
Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Season inside and outside of turkey with salt and pepper. Tie drumsticks together and twist wing tips behind the back. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil.
Roast turkey in a preheated 325 degree F oven about 2 1/2 hours, basting with pan juices.
Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird.
Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.
Remove turkey from oven. Allow turkey to rest for 10 to 15 minutes before carving.
Dressing:
3 cups herb-seasoned stuffing mix
2 cups mixed dried fruit, chopped
1 cup celery, chopped
2/3 cup onion, chopped
1 cup whole cranberry sauce
1/2 teaspoon ground sage
1/2 teaspoon thyme
1 1/2 cups turkey broth or reduced-sodium chicken bouillon
Vegetable cooking spray
In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.
Garnish:
As needed pears or apples
As needed red grapes
As needed celery leaves
Transfer turkey to platter and garnish with fruits and celery leaves.
Makes 15 servings.
~*From Lanie's Kitchen*~
Turkey:
1 (14 to 16-pound) whole turkey, fresh or frozen (thawed)
As needed salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, chopped
16 ounces jellied cranberry sauce
1/3 cup light brown sugar
Remove giblet (discard liver), neck and any visible fat from turkey; reserve for stock. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Season inside and outside of turkey with salt and pepper. Tie drumsticks together and twist wing tips behind the back. Place turkey, breast side up, on a wire roasting rack (sprayed with non-stick cooking spray) in shallow pan. Cover loosely with foil.
Roast turkey in a preheated 325 degree F oven about 2 1/2 hours, basting with pan juices.
Meanwhile, in a saucepan, melt butter over medium heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until very soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar; bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird.
Continue to roast ½ to 1-¼ hours or until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast.
Remove turkey from oven. Allow turkey to rest for 10 to 15 minutes before carving.
Dressing:
3 cups herb-seasoned stuffing mix
2 cups mixed dried fruit, chopped
1 cup celery, chopped
2/3 cup onion, chopped
1 cup whole cranberry sauce
1/2 teaspoon ground sage
1/2 teaspoon thyme
1 1/2 cups turkey broth or reduced-sodium chicken bouillon
Vegetable cooking spray
In medium-size bowl combine stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and turkey broth.
Coat a 2-quart oven-proof dish with non-stick vegetable cooking spray. Spoon dressing in dish and bake uncovered at 325 degrees F for 40 to 45 minutes or until the internal temperature reaches 165 degrees F.
Garnish:
As needed pears or apples
As needed red grapes
As needed celery leaves
Transfer turkey to platter and garnish with fruits and celery leaves.
Makes 15 servings.
~*From Lanie's Kitchen*~
Roast Turkey with Herbal Rub
Roast Turkey with Herbal Rub
1 (13-pound) whole turkey, fresh or thawed
1 medium onion, quartered
1 lemon, quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy. Note: Yields 18 servings at 6 ounces per portion. Makes 18 servings.
~*From Lanie's Kitchen*~
1 (13-pound) whole turkey, fresh or thawed
1 medium onion, quartered
1 lemon, quartered
1/4 cup vegetable oil
1 teaspoon dried thyme
1 teaspoon dried tarragon
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Remove giblets and neck from turkey and reserve for broth. Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin. Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy. Note: Yields 18 servings at 6 ounces per portion. Makes 18 servings.
~*From Lanie's Kitchen*~
Roast Turkey with Cranberry Honey Glaze
Roast Turkey with Cranberry Honey Glaze
1 cup Ocean Spray® Jellied Cranberry Sauce
1/4 cup honey
1 (8 to 12-pound) fresh or frozen turkey, thawed
1 Lemon
Start by making glaze. Combine cranberry sauce and honey in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside. Makes about 1 cup.
Be sure turkey is completely thawed. Remove turkey from original wrapper and remove neck and giblets from cavities. Rinse turkey thoroughly with cold water; drain and pat dry with paper towels. Tuck wing tips under back or tie to body. Refasten drumsticks with metal or plastic clip or band of skin.
Preheat oven to 325°F.
Thinly slice 1 lemon. Carefully loosen the skin of the turkey towards the front of the breast. Using the handle of a wooden spoon, gently slide lemon slices under skin on both sides of turkey.
Place turkey breast-side up on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of the inner thigh; do not let thermometer touch bone. Liberally brush with cranberry honey glaze.
Roast turkey uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Continue to baste with cranberry honey glaze during cooking. Roast until thermometer reaches 180°F, approximately 2 3/4 to 3 hours. Remove from oven; let stand 20 minutes before carving. Makes 12 to 14
~*From Lanie's Kitchen*~
1 cup Ocean Spray® Jellied Cranberry Sauce
1/4 cup honey
1 (8 to 12-pound) fresh or frozen turkey, thawed
1 Lemon
Start by making glaze. Combine cranberry sauce and honey in a small saucepan. Cook over medium heat just until sauce is smooth, whisking frequently. Set aside. Makes about 1 cup.
Be sure turkey is completely thawed. Remove turkey from original wrapper and remove neck and giblets from cavities. Rinse turkey thoroughly with cold water; drain and pat dry with paper towels. Tuck wing tips under back or tie to body. Refasten drumsticks with metal or plastic clip or band of skin.
Preheat oven to 325°F.
Thinly slice 1 lemon. Carefully loosen the skin of the turkey towards the front of the breast. Using the handle of a wooden spoon, gently slide lemon slices under skin on both sides of turkey.
Place turkey breast-side up on wire rack in shallow roasting pan. Insert meat thermometer into the thickest part of the inner thigh; do not let thermometer touch bone. Liberally brush with cranberry honey glaze.
Roast turkey uncovered until skin reaches desired brown color; cover loosely with a tent of aluminum foil for remaining time. Continue to baste with cranberry honey glaze during cooking. Roast until thermometer reaches 180°F, approximately 2 3/4 to 3 hours. Remove from oven; let stand 20 minutes before carving. Makes 12 to 14
~*From Lanie's Kitchen*~
Roast Turkey with Apple Cider Gravy
Roast Turkey with Apple Cider Gravy
12 to 14 pounds Honeysuckle White Whole Turkey
Apple and Bacon Cornbread Stuffing
1 tablespoon butter, melted (or margarine)
1 1/4 teaspoon salt, divided use
3/4 teaspoon pepper, divided use
2 cups apple cider
1/3 cup all-purpose flour
1/2 teaspoon dried sage
Preheat oven to 325*F. Note turkey cavity preparation instructions from the first recipe in this section. Fill turkey cavity with stuffing. Truss and insert meat thermometer, if desired. Brush butter over breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place turkey on a rack in a roasting pan. Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170*F, about 3 hours. Remove turkey from pan and cover loosely with foil.
To make gravy, in saucepan over medium heat bring giblets and 4 cups water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets. Skim fat from roasting pan juices, reserving 1/4 cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.
In saucepan, over low heat combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in cider mixture, then giblet broth. Increase heat and simmer until thickened, about 10 minutes. Stir in sage and remaining salt and pepper.
Makes 20 servings.
~*From Lanie's Kitchen*~
12 to 14 pounds Honeysuckle White Whole Turkey
Apple and Bacon Cornbread Stuffing
1 tablespoon butter, melted (or margarine)
1 1/4 teaspoon salt, divided use
3/4 teaspoon pepper, divided use
2 cups apple cider
1/3 cup all-purpose flour
1/2 teaspoon dried sage
Preheat oven to 325*F. Note turkey cavity preparation instructions from the first recipe in this section. Fill turkey cavity with stuffing. Truss and insert meat thermometer, if desired. Brush butter over breast and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place turkey on a rack in a roasting pan. Roast until juices run clear when thigh is pierced with a fork or meat thermometer registers 170*F, about 3 hours. Remove turkey from pan and cover loosely with foil.
To make gravy, in saucepan over medium heat bring giblets and 4 cups water to boil. Reduce heat to low and simmer 1 hour. Strain broth and discard giblets. Skim fat from roasting pan juices, reserving 1/4 cup fat. Add cider to pan over medium-high heat. Bring to a boil, scraping up browned bits; reduce heat and simmer, until reduced by half, about 5 minutes.
In saucepan, over low heat combine reserved fat and flour; cook 3 minutes, stirring constantly. Stir in cider mixture, then giblet broth. Increase heat and simmer until thickened, about 10 minutes. Stir in sage and remaining salt and pepper.
Makes 20 servings.
~*From Lanie's Kitchen*~
Buttermilk Mashed Sweet Potatoes
Buttermilk Mashed Sweet Potatoes
2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste
Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)
Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.
Makes 8 servings
~*Lanie*~
2 pounds sweet potatoes (about 6 medium)
1/2 teaspoon grated orange zest
3/4 cup buttermilk, room temperature or slightly warmed
3 tablespoons butter, room temperature
1 tablespoon packed brown sugar
Salt and pepper to taste
Peel sweet potatoes and cut into chunks. Steam over boiling water until tender, 20 to 25 minutes. (Or, pierce unpeeled potatoes with fork and microwave on high (100% power) 12 to 14 minutes, turning over halfway through, let cool and peel.)
Transfer sweet potatoes to mixing bowl and mash, blending in orange zest, buttermilk, butter and brown sugar. Transfer to serving dish. Can be made ahead, refrigerated and reheated in microwave.
Makes 8 servings
~*Lanie*~
Ambrosia Stuffed Sweet Potato
Ambrosia Stuffed Sweet Potato
1 medium sweet potato, about 8 ounces
3 tablespoons light sour cream
2 tablespoons marshmallow creme
1 tablespoon sweetened flaked coconut
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped
Preheat oven to 400°F (205°C).
Wash the sweet potato, pat dry and pierce in several places with a fork.
Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.
Combine the remaining ingredients in a bowl; blend well.
Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half.
Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Serve immediately.
Makes 2 servings.
Note: Recipe can be increased according to your needs
From: ~*Lanie*~
1 medium sweet potato, about 8 ounces
3 tablespoons light sour cream
2 tablespoons marshmallow creme
1 tablespoon sweetened flaked coconut
1 tablespoon chopped pecans
4 teaspoons drained crushed pineapple
4 dried apricot halves, chopped
Preheat oven to 400°F (205°C).
Wash the sweet potato, pat dry and pierce in several places with a fork.
Bake for 45 to 50 minutes or microwave for 5 to 7 minutes, or until tender when pricked with a fork. Let cool slightly.
Combine the remaining ingredients in a bowl; blend well.
Working lengthwise, slice sweet potato in half. Use a spoon to scoop out all but 1/4 inch of the flesh from each half.
Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well. Spoon this mixture back into the potato skins and top each with the remaining ambrosia. Serve immediately.
Makes 2 servings.
Note: Recipe can be increased according to your needs
From: ~*Lanie*~
Sweet Potato Mash
Sweet Potato Mash from House of Blues, Downtown Disney
Yield: 10 servings.
1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk
Peel and trim potatoes. Cut into chunks and place in pot of boiling water.
While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.
When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.
Yield: 10 servings.
1 1/4 gallons water for boiling potatoes
2 1/2 pounds sweet potatoes
2 tablespoons butter
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons, plus 1 1/2 teaspoons heavy cream
1/8 cup milk
Peel and trim potatoes. Cut into chunks and place in pot of boiling water.
While potatoes cook, combine cream and milk with butter and salt and white pepper. Let cook over low heat until thoroughly heated.
When potatoes are fork tender, drain in a colander and pour into a large mixing bowl. Mash potatoes. Add cream mixture and continue mashing until the desired consistency is reached.
Thursday, November 17, 2011
COWBOY CHRISTMAS BREAKFAST
COWBOY CHRISTMAS BREAKFAST
1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)
Put oven rack in middle position and preheat oven to 375°F.
Generously butter bottom and sides of a 13- by 9-inch baking dish.
Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.
Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.
Let stand 10 minutes, then cut into 12 squares.
Makes 12 servings (or 8 for cowboys).
1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)
Put oven rack in middle position and preheat oven to 375°F.
Generously butter bottom and sides of a 13- by 9-inch baking dish.
Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
Cut half of loaf into 1-inch-thick slices and reserve remaining half for another use. Pulse butter and garlic in a food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top.
Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in center, about 20 minutes more.
Let stand 10 minutes, then cut into 12 squares.
Makes 12 servings (or 8 for cowboys).
Tuesday, November 15, 2011
THANKSGIVING SALAD
THANKSGIVING SALAD
1 (6 oz.) box raspberry Jello
1 c. Boiling water
1 c. 7-Up
1 (16 oz.) can jellied cranberries
1 pkg. Frozen raspberries
1 pkg. Dream Whip or 1 lg. Bowl Cool
Whip
1 (8 oz.) pkg. Cream cheese
1 c. Powdered sugar
Beat the first 4 ingredients with a mixer; then add raspberries and stir. Pour into a 9"x13" pan and let set in refrigerator for a couple of hours. Then mix Dream Whip or Cool Whip, powdered sugar and cream cheese together; put on top of salad for topping. This makes a very large salad.
~Dawn Duarte~
1 (6 oz.) box raspberry Jello
1 c. Boiling water
1 c. 7-Up
1 (16 oz.) can jellied cranberries
1 pkg. Frozen raspberries
1 pkg. Dream Whip or 1 lg. Bowl Cool
Whip
1 (8 oz.) pkg. Cream cheese
1 c. Powdered sugar
Beat the first 4 ingredients with a mixer; then add raspberries and stir. Pour into a 9"x13" pan and let set in refrigerator for a couple of hours. Then mix Dream Whip or Cool Whip, powdered sugar and cream cheese together; put on top of salad for topping. This makes a very large salad.
~Dawn Duarte~
Sunday, November 13, 2011
Christmas Jewel Salad
Christmas Jewel Salad
2 (3 oz.) pkg. lime Jello
20 oz. can crushed pineapple
3 oz. pkg. lemon Jello
1 cup miniature marshmallows
3 oz. pkg. cream cheese
2 Tbs. mayonnaise
1/2 cup cream, whipped
2 (3 oz.) pkg. cherry Jello
Lettuce leaves; optional
Whipped cream for topping; optional
Pour lime Jello into 9x13 inch pan and set. Prepare as usual. Drain crushed pineapple (saving juice). Heat juice and dissolve lemon Jello in it. Add 1 cup mini marshmallow to this hot mixture. Stir until melted (or put lid on top). Add crushed pineapple and let it stand until partially set. Add small cream cheese which has had 2 tablespoons mayonnaise mixed into it. Fold in 1/2 cup cream, whipped. Pour mixture into green Jello. Refrigerate until firm.
Make cherry Jello as usual; cool and pour on top of lemon mixture center. Set in refrigerate. Cut into squares and serve on lettuce leaf with cream on top. A perfect red and green salad for Christmas.
Printed from COOKS.COM
2 (3 oz.) pkg. lime Jello
20 oz. can crushed pineapple
3 oz. pkg. lemon Jello
1 cup miniature marshmallows
3 oz. pkg. cream cheese
2 Tbs. mayonnaise
1/2 cup cream, whipped
2 (3 oz.) pkg. cherry Jello
Lettuce leaves; optional
Whipped cream for topping; optional
Pour lime Jello into 9x13 inch pan and set. Prepare as usual. Drain crushed pineapple (saving juice). Heat juice and dissolve lemon Jello in it. Add 1 cup mini marshmallow to this hot mixture. Stir until melted (or put lid on top). Add crushed pineapple and let it stand until partially set. Add small cream cheese which has had 2 tablespoons mayonnaise mixed into it. Fold in 1/2 cup cream, whipped. Pour mixture into green Jello. Refrigerate until firm.
Make cherry Jello as usual; cool and pour on top of lemon mixture center. Set in refrigerate. Cut into squares and serve on lettuce leaf with cream on top. A perfect red and green salad for Christmas.
Printed from COOKS.COM
Roast Bourbon & Mustard Glazed Turkey
Roast Bourbon & Mustard Glazed Turkey
12 to 14 pounds Honeysuckle White Whole Turkey
Salt and pepper to taste
Cornbread Stuffing
3/4 cup bourbon
1/4 cup Dijon, plus 2 teapoons (or spicy brown mustard)
1/4 cup brown sugar, packed
2 tablespoons cornstarch
Giblet Stock:
1 package giblets and neck, from turkey
1 teaspoon vegetable oil (preferably canola)
1 medium onion, chopped
1 medium carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
2 to 4 sprigs fresh parsley (a few sprigs fresh thyme or 1/2 teaspoon dry)
8 whole peppercorns
Preheat oven to 325 degrees F. Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a 2-quart baking dish.
Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper.
Spoon about half the corn bread stuffing into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate.
For the bourbon and mustard glaze, stir together in a small bowl 1/4 cup of the bourbon, 1/4 cup of the mustard, and 1/4 cup of the brown sugar. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper.
Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F and registers 165 degrees F when inserted into the stuffing.
To make giblet stock: While the turkey is roasting, heat oil over medium high heat in a medium saucepan. Add the giblets, neck, onions, and carrot; cook, stirring occasionally, for 10 to 15 minutes, or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (You should have about 2 1/2 cups stock.) Chill until ready to use. Skim off the fat.
To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving.
Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan.
In a small bowl, dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce, whisking until slightly thickened. Stir in the remaining 2 tablespoons mustard and 1 teaspoon brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Serve with gravy and stuffing. Makes 20 servings.
~*From Lanie's Kitchen*~
12 to 14 pounds Honeysuckle White Whole Turkey
Salt and pepper to taste
Cornbread Stuffing
3/4 cup bourbon
1/4 cup Dijon, plus 2 teapoons (or spicy brown mustard)
1/4 cup brown sugar, packed
2 tablespoons cornstarch
Giblet Stock:
1 package giblets and neck, from turkey
1 teaspoon vegetable oil (preferably canola)
1 medium onion, chopped
1 medium carrot, chopped
3 1/2 cups chicken stock
2 cloves garlic, unpeeled
2 to 4 sprigs fresh parsley (a few sprigs fresh thyme or 1/2 teaspoon dry)
8 whole peppercorns
Preheat oven to 325 degrees F. Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a 2-quart baking dish.
Remove giblets and neck from turkey cavity and reserve for the stock. (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper.
Spoon about half the corn bread stuffing into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate.
For the bourbon and mustard glaze, stir together in a small bowl 1/4 cup of the bourbon, 1/4 cup of the mustard, and 1/4 cup of the brown sugar. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper.
Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F and registers 165 degrees F when inserted into the stuffing.
To make giblet stock: While the turkey is roasting, heat oil over medium high heat in a medium saucepan. Add the giblets, neck, onions, and carrot; cook, stirring occasionally, for 10 to 15 minutes, or until well browned. Add chicken stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (You should have about 2 1/2 cups stock.) Chill until ready to use. Skim off the fat.
To make gravy: When the turkey is done, transfer it to a carving board. Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving.
Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off. Add the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan.
In a small bowl, dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce, whisking until slightly thickened. Stir in the remaining 2 tablespoons mustard and 1 teaspoon brown sugar. Taste and adjust seasonings. Remove string from turkey and carve, discarding skin. Serve with gravy and stuffing. Makes 20 servings.
~*From Lanie's Kitchen*~
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