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A
to Z
Recipes
November 23,
2011
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I hope
this finds you well. We're doing excellent in Texas. The temperature
hasn't hit 80° in 2 days. Woo hoo! And tomorrow is Thanksgiving...
folks are so much nicer during the holidays, don't you think? I am
working a 12-hour shift tomorrow but that's ok. I'm thankful I have a
job that I love, nice co-workers, and live in a wonderful country. Trey
and I have plans to share a Thanksgiving feast at a buffet restaurant tomorrow evening. I can't help but think of the brave men
and women in the military who are away from their families, risking
their lives to keep our country safe. May God keep them in His watchful
care.
The Monthly Theme topic is Soup, Stew & Chili Recipes.
We'll collect recipes for it through December 31st. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
In today's issue you'll find a few dozen recipes that scream "Turkey Day!". I do hope you enjoy
them.
We'll see you here again on Sunday, God willing. Have a blessed
Thanksgiving, my friend!
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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~Shared by Treva, NC
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway,
Thanksgiving comes again!
~Unknown
Click
if you have a submission for the Food For Thought section of
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THE OLD PATHS
~Shared by Charlie
J., Mobile, AL
I liked the old paths, when
Moms were at home.
Dads were at work.
Brothers went into the army.
And sisters got married BEFORE having children!
Crime did not pay;
Hard work did;
And people knew the difference.
Moms could cook;
Dads would work;
Children would behave.
Husbands were loving;
Wives were supportive;
And children were polite.
Women wore the jewelry;
And Men wore the pants.
Women looked like ladies;
Men looked like gentlemen;
And children looked decent.
People loved the truth,
And hated a lie.
They came to church to get IN,
Not to get OUT!
Hymns sounded Godly;
Sermons sounded helpful;
Rejoicing sounded normal;
And crying sounded sincere.
Cursing was wicked;
Drugs were for illness.
The flag was honored;
America was beautiful;
And God was welcome!
We read the Bible in public;
Prayed in school;
And preached from house to house.
To be called an American was worth dying for;
To be called an American was worth living for;
To be called a traitor was a shame!
I still like the old paths the best!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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THREE FLAVORABLE MEAT RUBS
REDEYE BBQ RUB---3
tbs
paprika, 2 tbs brown sugar, 2 tbs ground coffee, 1 tsp salt and 1 tsp
pepper. Makes 1/2 cup. Best for London broil, steak, burgers and pork.
JAMAICAN JERK RUB---1/4
cup
brown sugar, 2 tsp garlic powder, 2 tsp ground ginger, 1/2 tsp salt, 1
tsp ground allspice, 1/2 tsp ground nutmeg, 1/4 tsp cayenne and 1/4 tsp
pepper. Makes 1/2 cup. Best for fish, pork, steak and chicken.
MEDITERRANEAN HERB
RUB---1/4
cup + 2 tbs dried oregano, 2 tbs dry mustard, 2 tbs ground coriander, 1
tbs dried thyme, 1 tbs dried sage, 1 tsp salt and 1 1/2 tsp pepper.
Best for shrimp, fish, lamb, chicken, turkey and zucchini.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Soup, Stew &
Chili Recipes
Making homemade soup, stew and
chili is easy, filling and economical.
Many folks make a batch of soup or stew weekly using leftovers found
from the week's meals. My grandma used to do that and it was a real
treat. My family loves soup. And a pot of chili or stew is always
welcome. Please share your recipes for soups, stews, and chili. We will
collect them through December and publish them just in time for the
chilly weather. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Soup, Stew & Chili Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday of August. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
link for submitting only theme recipes: Soup,
Stew & Chili Recipes.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "Soup, Stew &
Chili Recipes" has a deadline of December 31,
2011,
and will be posted on January 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Soup,
Stew & Chili Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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No Appreciation
~Shared by Treva, NC
A new young bride calls her mother in tears. She sobs, "Robert doesn't
appreciate what I do for him."
"Now, now," her mother comforted, "I am sure it was all just a
misunderstanding."
"No, mother," the young woman laments. "I bought a frozen turkey loaf
and he yelled at me about the price."
"Well, that is being miserly," the mother agreed, "Those turkey rolls
are only a few dollars."
"No, mother it wasn't the price of the turkey roll, it was the airplane
ticket."
"Airplane ticket.... What did you need an airplane ticket for?"
"Well mother, when I went to fix it, I looked at the directions on the
back and it said, 'PREPARE FROM A FROZEN STATE,' so I flew to Alaska."
Ice Fishing
~Shared by Johnny,
LA
Billy Bob and Jethro decide to go ice fishing. After arriving at the
lake early in the morning, they cut two holes in the lake and drop in
their lines in the water.
After fishing for a few hours, Billy Bob has caught dozens of fish
while Jethro hasn't even gotten a bite.
Jethro asks, "Billy Bob, what's your secret?"
Billy Bob answers, "Mmu motta meep da mmrms mmrm."
Jethro asks, "What did you say?"
Billy Bob answers, "Mmu motta meep da mmrms mmrm."
Jethro again asks, "What?"
Billy Bob spits into his hand and says, "You gotta keep the worms warm!"
bareMinerals
now on Beauty.com!
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to Z Newsletters. Make sure to include your name and location
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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recipe, ingredient or
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Search A to Z Recipes Site and Newsletters:
MINCEMEAT TRIFLE
~Shared by Joan,
Savona, BC
Custard Sauce:
2 Tbsp cornstarch
2 Tbsp white sugar
2 c milk
2 egg yolks, beaten
1 tsp vanilla extract
Combine cornstarch & sugar in saucepan. Gradually stir in milk.
Cook, stirring constantly, until boiling. Stir 1/4 cup into egg yolks
then gradually add the rest of the milk mixture. Heat until
thick. Cover with wax paper and chill.
Trifle:
½ c sherry or brandy
12 oz pound cake or angel food cake
1 c mincemeat
Toasted almonds & whipped cream for garnish
Chop cake into pieces & line bottom & sides of 1.5 L
dish. Add sherry & let sit for 30 minutes at room
temperature. Pour mincemeat & custard over cake. Let
sit for 24 hours. Garnish with almonds and whipped cream just before
serving.
AMAZING PECAN PIE
~Shared by Edna D.,
Decatur, IL
3 large eggs, lightly beaten
1 Cup dark corn syrup
2/3 cup sugar
1/3 cup butter, melted
1/4 tsp salt
1 cup pecan halves
1 9-inch pie shell, unbaked
In medium bowl, whisk together eggs, corn syrup, sugar, butter (melted
and cooled), vanilla and salt until well blended. Evenly arrange
pecan halves over bottom of pie shell. Carefully pour egg mixture
over pecans.
Bake in preheated 350F oven until filling is set, and crust is brown,
about 45-50 minutes. Cool on wire rack. Makes 12 servings.
PUMPKIN CINNAMON
JELLY ROLL
~Shared by Mary H.,
Montreal, Canada
Makes 1 jelly roll.
3 eggs
1 cup brown sugar
3/4 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup puréed pumpkin (fresh or canned)
Filling:
1 cup hazelnuts
1 cup icing sugar (confectioner's sugar)
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla
1 teaspoon hazelnut liqueur (optional)
icing sugar (confectioner's sugar), for sprinkling
Preheat oven to 375 degrees F. Line a 15" x 10" jelly roll pan
with parchment paper and oil lightly.
Beat eggs until frothy, about 5 minutes. Add dry ingredients and
beat gently, just until incorporated. Fold in puréed
pumpkin. Pour into prepared pan. Bake 15 to 20 minutes, or
until jelly roll springs back slightly when touched. Leave oven
on for hazelnuts.
Lay a clean dishcloth on a counter and carefully flip jelly roll onto
it. Slowly peel away parchment paper. While jelly roll is
still warm, roll both the jelly roll and the dishcloth lengthwise into
a log. Allow to cool.
Meanwhile, prepare the filling. Toast hazelnuts in oven for 10
minutes, or until skins blister. Transfer nuts to a dry dish
towel and rub gently to remove the skins. Chop hazelnuts finely
in a food processor or with a rolling pin and set aside. Using a
hand mixer, combine icing sugar, cream cheese, butter, vanilla and
hazelnut liqueur (if using).
Carefully unroll jelly roll onto an oval or rectangular serving platter
and remove dishcloth. Spread with filling, then sprinkle evenly
with hazelnuts. Re-roll, being careful to keep the roll
tight. Sprinkle with icing sugar. Refrigerate until ready
to serve, then cut into slices.
PUMPKIN PARFAIT
~Shared by Linda
H., Rosharon, TX
From morning to night this parfait is the perfect way to satisfy your
craving for a sweet and crunchy healthy snack. The pumpkin blends
easily with the yogurt to add a unique twist of flavor to this creamy
yet crunchy treat.
1 cup fat-free or lowfat vanilla Greek yogurt
1/4 cup LIBBY'S® 100% Pure Pumpkin
1/4 teaspoon pumpkin pie spice
1/2 to 2/3 cup lowfat or fat free granola
Combine yogurt, pumpkin and pie spice in small bowl.
Place 1/2 yogurt mixture into two 1-cup parfait glasses. Top yogurt
mixtures with 1/2 of granola. Top each with remaining yogurt mixture
and granola.
Makes 2 servings.
Nutritional Information Per Serving: Calories: 200 Calories from Fat:
15 Total Fat: 1.5 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 130 mg
Carbohydrates: 41 g Dietary Fiber: 4 g Sugars: 26 g Protein: 7 g
Source: Nestlé® and Meals.com
GREEN BEAN CASSEROLE
~Shared by Linda
H., Rosharon, TX
A variation of the usual dish. It will be on my table this
Thanksgiving!
1 can French’s Fried Onions
2 Tbsp flour
2 Tbsp butter
1 1/2 C sour cream
1 tsp salt
1/4 tsp sugar
8 ounces Swiss cheese, grated
3 cans of 16 oz green beans, drained or equivalent frozen, thawed and
cooked in microwave.
Preheat oven to 400 degrees and grease a casserole dish.
Heat the butter and add your flour to make a roux. Once the flour is
incorporated and thickening, turn to low heat and add sour cream. Then
add the salt and sugar to complete the white sauce. Layer green beans
with Swiss cheese and two thirds of the fried onions in casserole dish,
alternating layers. Pour white sauce over top. Bake 15 min or until
bubbly. Sprinkle remaining fried onions and bake for another 5 min or
until onions are golden.
NUTTY CARAMEL
PUMPKIN PIE
~Shared by Linda
H., Rosharon, TX
¼ cup plus 2 tablespoons caramel ice cream topping, divided
One 6-ounce Graham Pie Crust
½ cup plus 2 tablespoons Pecan Pieces, divided
1 cup cold milk
2 packages (4-serving size each Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
One 8-ounce COOL WHIP Whipped Topping, thawed, divided
Pour ¼ cup caramel topping into crust and sprinkle with ½ cup pecans.
Beat milk, dry pudding mixes, pumpkin, and spices with whisk
until blended. Fold in 1 ½ cups whipped topping. Spread into crust.
Refrigerate 1 hour, and then top with remaining whipped topping,
caramel topping, and pecans just before serving. Store leftovers in
refrigerator.
SWEET POTATO
CASSEROLE
~Shared by Treva, NC
This scrumptious sweet potato casserole gets fabulous flavor from honey
and freshly grated orange zest rather than the traditional stick of
butter. To complete the healthy makeover we sprinkle a crunchy pecan
streusel spiked with orange juice concentrate over the top.
10 servings, about 1/2 cup each
2 & 1/2 pounds sweet potatoes, (3 medium), peeled and cut into
2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt
Topping:
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice concentrate
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans
Place sweet potatoes in a large saucepan and cover with water. Bring to
a boil. Cover and cook over medium heat until tender, 10 to 15 minutes.
Drain well and return to the pan. Mash with a potato masher. Measure
out 3 cups. (Reserve any extra for another use.) Preheat oven to 350°F.
Coat an 8-inch-square (or similar 2-quart) baking dish with cooking
spray. Whisk eggs, oil and honey in a medium bowl. Add mashed sweet
potato and mix well. Stir in milk, orange zest, vanilla and salt.
Spread the mixture in the prepared baking dish.
To prepare topping: Mix flour, brown sugar, orange juice concentrate,
oil and butter in a small bowl. Blend with a fork or your fingertips
until crumbly. Stir in pecans. Sprinkle over the casserole. Bake the
casserole until heated through and the top is lightly browned, 35 to 45
minutes.
Nutrition Per serving : 242 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 46
mg Cholesterol; 36 g Carbohydrates; 5 g Protein; 4 g Fiber; 170 mg
Sodium; 351 mg Potassium
2 Carbohydrate Servings
Exchanges: 2 starch
Tips & Notes Make Ahead Tip: Prepare through Step 4; cover and
refrigerate for up to 2 days.
Source: EatingWell Fall 2004, The EatingWell Diabetes Cookbook (2005)
SWIRLED PUMPKIN AND
CARAMEL CHEESECAKE
~Shared by Treva,
NC
** Crust **
1 & 1/2 cups ground gingersnap cookies
1 & 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
** Filling **
4 (8-oz) pkgs cream cheese, room temp
1 & 2/3 cups sugar
1 & 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream
Crust: Preheat oven to 350 degrees. Finely grind crushed cookies,
pecans and sugar in processor. Add melted butter and blend until
combined. Press crust mixture onto bottom and up sides of
9-inch-diameter springform pan with 2 3/4-inch-high sides.
Filling: Using electric mixer beat cream cheese and sugar in large bowl
until light. Transfer 3/4 cup mixture to small bowl cover tightly and
refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping
cream, ground cinnamon and ground allspice to mixture in large bowl and
beat until well combined. Add eggs 1 at a time beating just until
combined. Pour filling into crust (filling will almost fill pan).
Bake until cheesecake puffs, top browns and center moves only slightly
when pan is shaken about 1 hr 15 mins. Transfer cheesecake to rack and
cool 10 mins. Run small sharp knife around cake pan sides to loosen
cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temp. Add
remaining 5 tablespoons whipping cream to cream cheese mixture and stir
to combine.
Press down firmly on edges of cheesecake to even thickness. Pour cream
cheese mixture over cheesecake spreading evenly. Spoon caramel sauce in
lines over cream cheese mixture. Using tip of knife swirl caramel sauce
into cream cheese mixture. (Can be prepared 1 day ahead. Cover and
refrigerate) Release pan sides from cheesecake. Spoon sour cream into
pastry bag fitted with small star tip (do not stir before using). Pipe
decorative border around cheesecake and serve.
Yield: 10 Servings
MAKE-AHEAD TURKEY
GRAVY
~Shared by Treva, NC
4 turkey wings (about 3 pounds)
2 medium onions -- peeled & quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup flour
2 tablespoons butter or margarine
1/2 teaspoon freshly ground pepper
1. Heat oven to 400 F. degrees. Have ready a large roasting pan.
2. Arrange wings in a single layer pan; scatter onions over top. Roast
1 & 1/4 hours until the wings are browned.
3. Put wings & onions in a 5 to 6 quart pot. Add water to roasting
pan & stir to scrape up any brown bits on bottom. Add to pot. Add 6
cups broth(refrigerate remaining 2 cups), carrot & thyme. Bring to
a boil reduce heat & simmer,uncovered, 1 & 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin & meat.
Discard skin; save meat for another use.
5. Strain broth into a 3-quart saucepan, pressing vegetables to extract
as much liquid as possible. Discard vegetables; skim fat off broth
& discard. (If time permits,refrigerate broth overnight to make
fat-skimming easier.)
6. Whisk flour into remaining 2 cups broth until blended & smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture
& boil 3 to 4 minutes to thicken gravy & remove floury taste.
Stir in butter & pepper. Serve or pour into containers; refrigerate
up to 1 week or freeze up to 3 months.
Planning Tip: If frozen thaw 2 days in refrigerator. Reheat in
saucepan,whisking often.
Note: On Thanksgiving after the turkey is cooked & removed from the
roasting pan, you can skim the fat off the pan drippings & add the
drippings to the heated gravy.
Source: Woman's Day, November 16, 1999
SUGAR-AND-SPICE
CURED TURKEY
~Shared by Treva, NC
1 (12-pound) whole turkey
1/4 cup firmly packed light brown sugar
2 tablespoons kosher or coarse-grain sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1 large onion, quartered
2 (14-ounce) cans low-sod chicken broth
Additional chicken broth
2 tablespoons all-purpose flour
Garnishes: fresh rosemary sprigs, apple slices, nuts
Remove giblets and neck rinse turkey with cold water. Pat dry. Tie legs
together with string tuck wingtips under. Combine brown sugar and next
6 ingredients. Rub over turkey. Cover with plastic wrap chill 8 hrs.
Place turkey on a rack in a roasting pan breast side up. Arrange onion
quarters around turkey. Pour 2 cans broth in bottom of pan. Bake
loosely covered with foil, at 325 F for 1 & 1/2 hrs. Uncover and
bake 1 & 1/2 more hrs or until meat thermometer registers 180 F.
(Cover with foil to prevent excessive browning if necessary) Remove
onion discard reserving pan drippings. Let turkey stand 15 mins before
carving.
Combine pan drippings and enough chicken broth to equal 2 cups in a
saucepan over medium heat. Whisk in flour and cook whisking constantly
5 mins or until thickened. Serve with turkey. Garnish if desired.
Serves 8 to 10.
PUMPKIN DUMP CAKE
~Shared by Treva, NC
1 large can pumpkin
1 can evaporated milk
1 cup sugar
1 & 1/2 teaspoon cinnamon
1/2 teaspoon ginger
3 eggs, beaten
1 box yellow or white cake mix (not Jiffy size)
1 & 1/2 cubes melted butter
Grease bottom of 9 X 13 inch cake pan. Combine first 6 ingredients.
Pour into pan. Sprinkle cake mix over top evenly. Drizzle melted butter
over all. Bake at 350F for 50 minutes. Test as for pumpkin pie for
doneness.
BEGINNER'S CRANBERRY
SAUCE
~Shared by Treva, NC
24 oz fresh or frozen whole cranberries (washed & picked over)
2 cups Sugar
2 cup Water
2 whole cinnamon sticks
Mix sugar and water in a sauce pan. Stir to dissolve sugar and add
cinnamon sticks.
Bring to boil add cranberries return to boil reduce heat.
Boil Gently stirring occasionally for 10 mins or until the berries
begin to pop.
Remove from heat. Cool completely at room temp and refrigerate.
YIELD about 4 & 1/2 cups
CRANBERRY
TIPS:
When washing look for bright plump cranberries and pick out any soft
crushed or shriveled berries.
Peak season is Sept through Dec
Fresh cranberries will keep in the refrigerator for 4-8 weeks.
You can freeze fresh cranberries for longer storage.
You can substitute frozen cranberries in most recipes calling for
fresh.
Don’t wash cranberries until ready for use as moisture will cause
quicker spoilage.
When the recipe says "cook until the cranberries pop" don't expect
popcorn. This simply mean the berry's outer skin will expand until it
bursts.
QUICK BAKE CORNBREAD
DRESSING
~Shared by Treva, NC
Make this dish for the Thanksgiving holiday or any day of the week.
Cooking Time: 40 min
4 cups low sodium chicken stock
11 cups cornbread
11 cups toasted whole wheat bread
3 cups onion, chopped
3 cups celery, chopped
1 cup fresh parsley, chopped
1/2 cup margarine
salt to taste
pepper to taste
4 eggs, beaten
15 fresh sage leaves chopped
10 sprigs of fresh thyme leaves chopped
15 fresh oregano leaves chopped
Saute the onion and celery in the margarine until soft. Let the mixture
cool down so the eggs will not begin to cook. In a large mixing bowl,
break up toast. Add all ingredients except cornbread and mix. Tear up
the corn bread and gently fold it into the bowl. Put the mixture in a
casserole dish and cover it with foil. Put it in a preheated 350
degrees F oven and bake it until well heated throughout. (about
30 minutes). Take off the foil to crisp up the top and leave it in the
oven for 10 more minutes.
PUMPKIN SPICE COOKIES
~Shared by Treva, NC
Serves: 36
Preparation Time: 10 min
Cooking Time: 24 min
2 & 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup dark brown sugar
1/2 cup sugar
3/4 cup salted butter, softened
1 lg egg
1 cup pumpkin
1 teaspoon vanilla
1 cup raisins
1/2 cup chopped walnuts
Preheat oven 300 degrees F. In medium bowl combine flour, soda, salt,
and pumpkin pie spice. Mix well with wire whisk and then set aside. In
large bowl blend sugars with mixer set at medium speed. Add butter and
beat to form a grainy paste. Scrape sides of bowl, then add egg,
pumpkin, and vanilla. Beat at medium speed until light and fluffy. Add
flour mixture, raisins, and walnuts. Blend at low speed just until
combined. Do not overmix. Drop by rounded spoonsful onto ungreased
cookie sheets, 1 1/2" apart. Bake 22-24 mins until cookies are slightly
browned along edges. Immediately transfer cookies to a cool surface.
SWEET POTATO CROWNS
~Shared by Treva, NC
They taste delicious, so why not treat your gang royally with our Sweet
Potato Crowns? If you're looking for a change-of-pace go-along that
teams with lots of your favorite main dishes, this is a must-try.
Serves: 4
Cooking Time: 35 min
3 tablespoons vegetable oil
1/2 teaspoon salt
2 large unpeeled sweet potatoes, cut into 1-1/2-inch slices with ends
discarded
1/4 cup light brown sugar
1/4 cup chopped pecans
1/4 teaspoon ground cinnamon
1 tablespoon butter, softened
Preheat oven to 400 degrees F.
In a large bowl, combine oil and salt; mix well. Add sweet potatoes and
toss until evenly coated.
Place on a rimmed baking sheet and cook 25 to 30 minutes, or until
fork-tender.
Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon,
and butter until crumbly. Sprinkle on each potato round and return to
oven; cook 8 to 10 minutes, or until sugar is melted. Serve
immediately.
Note: Drizzle with maple syrup for an extra sweet touch!
EASY PUMPKIN CAKE
~Shared by Treva, NC
2 (16-oz.) pkg. pound cake mix
4 tsp. pumpkin pie spice
2 tsp. baking soda
2/3 c. water
1 & 3/4 c. canned pumpkin
4 eggs
Preheat oven to 325° F. Combine cake mixes, spice and baking soda in a
large bowl. Add water, pumpkin and eggs; beat well. Spread half of
batter in a greased 13" x 9" pan; sprinkle with half of streusel
topping (recipe follows). Carefully spread remaining batter over
streusel layer; sprinkle remaining streusel topping over batter. Bake
50 minutes until done.
Streussel topping:
1/4 c. brown sugar, packed
3/4 c. nuts, chopped
1/2 c. flour
1/3 c. margarine, softened
Combine brown sugar, nuts and flour. Cut in margarine until crumbly.
BROWNED BUTTER
FROSTED PUMPKIN BARS
~Shared by Marilyn
M., Canton, OH
1 1/2 cups flour
1 1/4 cups granulated sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1 can (15 oz) pure pumpkin
3/4 cup butter, melted
3 eggs
3/4 cup sweetened dried cranberries
In a large bowl combine flour, granulated sugar, baking powder,
cinnamon, baking soda, and ginger. Stir in pumpkin, melted butter, and
eggs; mix well. Stir in cranberries. Spread batter into ungreased
10x15" jellyroll pan. Bake in 350* oven for 20 to 25 minutes or until
wooden pick inserted in center comes out clean. Cool completely in pan
on wire rack. Spread with frosting. Cut into bars.
Yield - Makes 25 servings.
Frosting:
1/2 cup butter
4 cups powdered sugar, sifted
1 tsp vanilla extract
1/4 to 1/3 cup milk
Melt butter in small saucepan over medium heat, stirring occasionally,
until butter just starts to brown, about 5 minutes ~ Watch
carefully. Immediately remove from heat. Pour into medium bowl; cool 5
minutes. Add powdered sugar and vanilla; mix well. Gradually stir in
milk until desired consistency.
PUMPKIN COOKIE DIP
~Shared by Marilyn
M., Canton, OH
2 (8 oz) pkgs cream cheese
1 large (2 pie) can pureed pumpkin
2 cups powdered sugar
1 tsp vanilla
1 small jar of marshmallow cream
Whip together with a mixer until fluffy.
To serve: put in pumpkin and dip cookies in it
Also great for dipping apple slices and graham crackers.
PUMPKIN CREAM CHEESE
MUFFINS
~Shared by Marilyn
M., Canton, OH
1 (14 oz.) package Pillsbury® Pumpkin Quick Bread
3/4 cup milk
2 Tbsp. Crisco® Pure Vegetable Oil
1 large egg
3 Tbsp. butter, melted
1/4 cup chopped pecans
Filling:
1 (8 oz) package cream cheese, softened
1 large egg
2 Tbsp. sugar
2 teaspoons grated lemon peel
Preheat oven to 350°F. Coat 12 muffin cups with non-stick cooking spray
(or line with paper cups). Make filling first by beating cream cheese
in medium bowl with electric mixer until soft. Add egg, sugar and lemon
peel; beat until smooth. Set aside while making muffin batter.
Place pumpkin bread mix into large bowl. Remove 3/4 cup dry mix and set
aside in small bowl to make topping. Add milk, oil and egg to remaining
bread mix in large bowl. Stir 50 strokes or until blended. Fill each
muffin cup with about 1/4 cup batter. Make indentation in batter with
small measuring spoon sprayed with cooking spray. Put 1 heaping
tablespoon cream cheese mixture in center of each muffin. Add melted
butter to reserved dry mix; stir with fork until crumbly. Add pecans.
Crumble about 1 tablespoon over each muffin. Bake 20 minutes. Cool 10
minutes in pan. Remove muffins from pan. Place on baking rack to finish
cooling.
Yield: 12 muffins
Recommended: Crisco® Original No-Stick Cooking Spray
CRANBERRY LAYER BARS
~Shared by Marilyn
M., Canton, OH
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 can (14 oz) sweetened condensed milk (NOT evaporated)
2 teaspoons grated orange peel
1 egg
1 cup chopped fresh cranberries
1 cup white vanilla baking chips (6 oz)
1 cup semisweet chocolate chips (6 oz)
1 cup coarsely crushed pretzels (2 oz)
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up
cookie dough into pan. With floured fingers, press dough evenly in
bottom of pan. Bake 18 to 20 minutes or until puffed and edges are
golden brown. Remove partially baked crust from oven. In medium bowl,
beat condensed milk, orange peel and egg with whisk until combined.
Spread milk mixture evenly over crust; sprinkle evenly with
cranberries, chips and pretzels. Bake 25 to 30 minutes longer or until
center is set. Cool 1 1/2 hours. Refrigerate 30 minutes or until
chocolate is set. Cut into 6 rows by 4 rows. Note: Frozen
cranberries can be substituted for the fresh, but be sure to thaw them
first.
OLD-SCHOOL SWEET
POTATO CASSEROLE
~Shared by Marilyn
M., Canton, OH
Butter, for casserole
3 pounds sweet potatoes, peeled and cubed
Salt
1 (4.5-ounce) can evaporated milk
1/2 cup brown sugar
5 Tbsp. unsalted butter, melted
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
2 eggs, beaten
Freshly ground black pepper
1 cup coarsely chopped roasted, salted cashews
1/2 cup mini marshmallows
1/2 cup sweetened shredded coconut
Preheat oven to 350 degrees. Butter a 2-quart casserole dish; set
aside.
Add potatoes to a large pot of cold, salted water. Bring to a boil over
high heat, then reduce the heat and simmer until the potatoes are
tender, about 20 minutes. Drain in a colander in the sink.
Mash the potatoes in a large bowl. Add evaporated milk, brown sugar,
butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix
together until smooth. Pour the mixture into the casserole dish and
bake for 25 minutes.
In a small bowl, toss together cashews, marshmallows, and coconut.
Remove casserole dish from oven and top with the cashew mixture.
Bake until marshmallows are lightly toasted, about 5 to 10 minutes
more. Remove the casserole from the oven and let cool for 5
minutes before serving.
CORNBREAD DRESSING
WITH HOT ITALIAN
SAUSAGE
~Shared by Johnny,
LA
Cooking teacher Matthew Brewton shared his mother's recipe for a
classic Cajun take on cornbread dressing for the holidays. He has been
making it with Rouse's store brand of hot Italian sausage.
Makes 12 servings
3 tablespoon olive oil
3 cups Italian sausage, removed from casing
8 cups diced yellow onion
5 cups diced celery
3 cups diced red bell pepper
2 fresh bay leaves, bruised
1 teaspoon chopped fresh thyme
3 cloves garlic, chopped
1 teaspoon sea salt
½ teaspoon cracked black pepper
¼ teaspoon cracked white pepper
¼ teaspoon red pepper
1 recipe homemade corn bread (below)
2 large eggs, lightly beaten
3 tablespoons unsalted butter
1 cup turkey stock
Heat 1 tablespoon oil in a high-sided cast-iron pan. Add the Italian
sausage and cook, occasionally stirring, until the sausage is cooked
through. Drain sausage and set aside.
Add 2 tablespoons oil to the same pan. Saute onion, celery, bell pepper
and bay leaves until the onion starts to caramelize. Stir in thyme and
garlic and cook until the garlic is fragrant, about 45 seconds to 1
minute. Season with the salt and peppers. Remove from heat.
Crumble the cooked corn bread into a large bowl. Mix the stock,
crumbled corn bread, eggs and butter with the vegetable mixture.
Transfer to a baking dish and bake for 30 to 40 minutes in a 350-degree
oven.
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons sea salt
4 large eggs
2 cups buttermilk
Preheat oven to 375 degrees.
In a large bowl, whisk together all the dry ingredients. In a separate
bowl, beat the eggs until they are foamy. Whisk the buttermilk into the
beaten eggs. Add the wet ingredients to the dry ingredients and stir
just to combine.
Pour the batter into a well-seasoned cast-iron pan and bake for 20 to
25 minutes. When a toothpick is inserted in the center and comes out
clean, the corn bread is done.
MARCELLE'S RICE
DRESSING
~Shared by Johnny,
LA
Marcelle's family's favorite rice dressing would be a great addition to
any holiday table, any time of the year.
Makes about 10 servings
4 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 pound lean ground pork
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 pound chicken gizzards, cleaned
Salt and cayenne
4 cups cooked long-grain rice
3 tablespoons chopped fresh parsley leaves
2 tablespoons finely chopped green onion (white and green part)
In a small, heavy skillet, combine 2 tablespoons of the oil and the
flour over medium heat and cook, stirring constantly, to make a dark
brown roux.
In a large, heavy skillet, cook the ground pork in the remaining 2
tablespoons oil until all pink in the meat has disappeared. Add the
onion, bell pepper and celery. Cook, stirring often, until the
vegetables are tender, about five minutes.
In the meantime, put the gizzards in a medium-size saucepan with enough
water (about 3 cups) to cover. Boil until tender. Drain the gizzards
and reserve the stock. Grind the gizzards in a meat grinder or food
processor. Add this to the pork mixture along with the roux and mix
well. Add the reserved stock, season with salt and cayenne, and cook
over medium-low heat, stirring occasionally, for 1 hour. Immediately
before serving, add the rice and mix well. Adjust the seasoning. Add
the parsley and green onion and serve warm.
CHIPOTLE
CRANBERRY-GLAZED TURKEY
~Shared by Johnny,
LA
1 cup water
3/4 cup sugar
1 (12-ounce) bag fresh cranberries
4 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (12- to 14-pound) turkey, rinsed and trussed
For cranberry glaze, combine water and sugar in a large saucepan and
bring to a boil. Add cranberries and return to a boil, stirring
occasionally for about 6 minutes or until berries pop and soften.
Transfer cranberries to a fine sieve set over a bowl and press contents
through sieve. Discard solids and stir in 2 tablespoons of the TABASCO®
Chipotle Sauce. Glaze can be refrigerated up to two days before using.
To prepare turkey, combine butter, salt, pepper, and remaining 2
tablespoons TABASCO® Chipotle Sauce in a small bowl and mix well. Place
turkey in a large roasting pan and brush with butter mixture. Bake in a
325°F oven for approximately 11 minutes per pound for an unstuffed
bird, or until an internal temperature of 180°F is reached.
One hour and 20 minutes before the turkey is done, begin brushing it
with cranberry glaze. Brush turkey liberally every 20 minutes, 3
separate times, and then roast turkey without basting for the last 40
minutes. Let rest at least 30 minutes before carving.
Makes 14 to 16 servings.
CORNBREAD CHIPOTLE
CHORIZO STUFFING
~Shared by Johnny,
LA
8 cups crumbled (1/4-inch pieces), toasted cornbread
1 tablespoon olive oil
1/2 pound chorizo, cut into 1/4-inch pieces
1 cup finely chopped green bell pepper
1 cup finely chopped onion
1/2 cup chopped fresh parsley
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 to 3/4 cup chicken broth
Place cornbread in a large bowl and set aside. Heat oil in a large
skillet over medium heat; add chorizo and cook until browned, about 10
minutes. Remove chorizo from pan and add to cornbread.
Add bell pepper and onion to drippings in skillet and cook over medium
heat until softened. Add 1/2 cup broth to skillet and scrape up any
browned bits from bottom of pan. Add to cornbread along with parsley,
TABASCO® Chipotle Sauce, salt, and pepper and mix well.
Add additional broth 1 tablespoon at a time until desired consistency
is reached (when stuffing holds together slightly). Spoon stuffing into
a buttered 2-quart casserole dish. Cover with foil and bake in a 400°F
oven for 30 minutes. Remove foil and bake 20 minutes longer.
Makes About 7 cups.
BRINED TURKEY WITH
CREOLE RICE STUFFING
~Shared by Johnny,
LA
Brined Turkey:
1 (12-pound) turkey
16 cups cold water
2 cups packed light brown sugar
1 cup coarse salt
3/4 cup soy sauce
1/4 cup Original TABASCO® brand Pepper Sauce
Creole Rice Stuffing:
1 cup long-grain rice
1 (9-ounce) package sliced frozen okra, thawed
3 tablespoons olive oil
2 celery stalks, diced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 large onion, diced
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon dried oregano leaves
2 teaspoons Original TABASCO® brand Pepper Sauce
1 (16-ounce) can crushed tomatoes
Fresh herbs for garnish
Champagne grapes for garnish
Remove giblets and neck from turkey. Rinse turkey under cold running
water. Combine water, brown sugar, salt, soy sauce and TABASCO® Sauce
in pot large enough to hold brine and turkey. Turn turkey in brine
mixture. Refrigerate 24 to 48 hours; turning turkey occasionally.
Creole Rice Stuffing: Prepare rice according to package directions.
During last 5 minutes of cooking rice, stir in okra.
Meanwhile, heat oil in 12-inch skillet over medium heat. Add celery,
red and green bell peppers, onion and garlic; cook about 10 minutes or
until vegetables are tender-crisp. Add salt, oregano, TABASCO® Sauce
and crushed tomatoes. Stir vegetable mixture with cooked rice mixture
in large bowl, until well blended.
Preheat oven to 325°F.
Stuff neck and body cavities of turkey loosely with stuffing. Close
cavities with skewers. Tie legs together; tuck wings under body. Place
turkey, breast-side up, on rack in open roasting pan.
Roast turkey 30 minutes. Brush with pan drippings. Continue roasting an
additional 2 1/2 to 3 hours until breast skin is crisp and golden and
juices run clear when thigh is pierced with fork, or until meat
thermometer reads 180°F. Baste occasionally with pan drippings during
roasting. Remove turkey from pan to serving platter. Let stand 15
minutes before carving. Garnish with herbs and grapes, if desired.
Makes 12 servings.
ROAST TURKEY WITH
SAUSAGE-GUMBO
STUFFING
~Shared by Johnny,
LA
Stuffing:
2 tablespoons butter or margarine
2 celery stalks, chopped
1 green bell pepper, cored and chopped
1 red bell pepper, cored and chopped
1 large yellow onion, chopped
1 pound fresh okra, cut into 1/2-inch-thick slices
1 tablespoon vegetable oil
8 ounces andouille sausage
1 pound small shrimp, peeled, deveined and each cut in half
6 cups French bread cubes (1/2 inch cubes), toasted
1 cup chicken broth
1 large egg
2 tablespoons fresh chopped parsley
1 tablespoon Original TABASCO® brand Pepper Sauce
1 (12 to 14 pound) fresh or frozen (thawed) turkey
TABASCO® Herb Butter:
2 tablespoons butter or margarine, softened
2 tablespoons fresh chopped parsley
2 teaspoons Original TABASCO® brand Pepper sauce
Fresh okra, optional
Champagne grapes, optional
Fresh herbs, optional
Prepare stuffing: Melt butter in 12-inch skillet over medium heat; add
celery, bell peppers and onion. Cook 5 minutes; add okra. Cook 5
minutes longer, stirring occasionally, until vegetables are just
tender. Remove mixture to large bowl.
Heat oil in same skillet over medium-high heat; add sausage, cook until
well browned on all sides, stirring occasionally. With tongs, remove
browned sausage to cutting board; when cool enough to handle, cut into
1/2-inch cubes. Add to bowl with vegetables.
In drippings remaining in skillet, add shrimp; sauté over medium-high
heat until just tender. Combine shrimp, toasted bread cubes, chicken
broth, egg, parsley and TABASCO® Sauce in bowl; toss to mix well. Set
aside.
Prepare Turkey: Preheat oven to 325° F.
Remove giblets and neck from turkey. (Set aside if using for gravy.)
Rinse turkey under running cold water; drain well. Pat dry with paper
towels.
Prepare TABASCO® Herb Butter: Combine butter, parsley and TABASCO®
Sauce in small bowl. Carefully loosen skin on turkey breast; with hand,
spread TABASCO® herb butter between skin and breast. Stuff neck and
body cavities loosely with stuffing.* Close both cavities with skewers
and string. Tie legs together; tuck wings under body. Place turkey,
breast-side up, on rack in open roasting pan.
Roast about 3 hours or until juices run clear when pierced with a fork
or meat thermometer reads 180° F, basting occasionally with pan
drippings during roasting. Remove turkey from pan to serving platter.
Reserve drippings in pan for gravy, if desired. Let turkey stand 15
minutes before carving.
Garnish with okra, champagne grapes and herbs, if desired.
Place any remaining stuffing in baking dish; cover with foil. Place in
oven 45 minutes before end of roasting time. Serve with turkey.
Nutritional information per serving: 1010 Calories, 100 g protein, 52 g
carbohydrate, 42 g fat, 345 mg cholesterol, 890 mg sodium
Makes 12 to 14 servings.
SLOW-COOKED PARTY
POTATOES (CROWD SIZE)
~Shared by Johnny,
LA
Add frozen hash brown potatoes to the slow cooker along with other
zesty ingredients for a super-easy, crowd-pleasing side dish.
Prep Time: 10 Min
Total Time: 4 Hr 40 Min
Makes: 12 servings (1/2 cup each)
INGREDIENTS:
1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz) sour cream
1 can (4.5 oz) Old El Paso® chopped green chiles
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
1 bag (32 oz) frozen southern-style diced hash brown potatoes
3 medium green onions, sliced (3 tablespoons)
1/2 cup finely crushed nacho-flavored taco chips
DIRECTIONS:
Spray 4- to 6-quart slow cooker with cooking spray. In medium bowl, mix
soup, sour cream, chiles and cheese. Arrange half of potatoes in slow
cooker. Top with half of sour cream mixture, spreading evenly. Top with
remaining potatoes and sour cream mixture; spread evenly.
Cover; cook on High setting 3 1/2 to 4 1/2 hours.
Just before serving, sprinkle top with onions and chips.
High Altitude (3500-6500 ft):
Nutritional Information
1 Serving (1 Serving)Calories 200(Calories from Fat 100),Total Fat
11g(Saturated Fat 6g,Cholesterol 25mg;Sodium 370mg;Total Carbohydrate
19g(Dietary Fiber 2g,Sugars 2g),Protein 7g;Percent Daily Value*:Vitamin
A 10.00%;Vitamin C 10.00%;Calcium 15.00%;Iron 6.00%;Exchanges:1 1/2
Starch;1 1/2 Other Carbohydrate;1/2 High-Fat Meat;1 Fat;*Percent Daily
Values are based on a 2,000 calorie diet..
Source: General Mills
CORNBREAD DRESSING
~Shared by Johnny,
LA
Ingredients
3-4 Cups Shredded Turkey (can substitute chicken or omit entire)
2 cans cream of chicken soup
2 quarts cornbread
2 tablespoons dried sage
1 medium onion, chopped
2 hard boiled eggs, chopped
1/2 cup (one stick) margarine, melted
3-4 cups broth (from your turkey or canned)
Instructions
Set aside one can cream of chicken soup and the turkey (or chicken). In
large bowl, crumble cornbread and add all other ingredients. Stir until
well mixed. In bottom of 6 quart slow cooker, spread half the remaining
can of cream of chicken soup. Top with 1/3 of the dressing mixture and
1/2 of the meat. Add another 1/3 of the dressing and remaining meat,
then the remaining dressing. Spread the rest of the cream of chicken
soup over top. Cover and cook on low for 3 hours. Serve hot.
MARSHMALLOW SWEET
POTATOES
~Shared by Johnny,
LA
Ingredients
2 large sweet potatoes or yams
1/2 cup sugar or splenda
2 Tablespoons margarine or butter
1/2 teaspoon cinnamon
1/2 cup milk
1 egg
Marshmallows (fruit flavored or plain)
Instructions
Peel and cut up sweet potatoes. Cover with water and cook until tender.
Drain. Mash sweet potatoes with potato masher or mixer. Add margarine,
sugar, cinnamon and milk. Stir well. Add egg and blend well. (If you
add the egg to the hot sweet potatoes, it will begin to cook before it
is blended and you will have scrambled eggs in your mixture) Pour sweet
potato mixture into oven proof dish. Cover with marshmallows. Place in
350 degree oven and cook until marshmallows are puffed and slightly
browned.
GRANDMAMA'S SWEET
POTATO PIE
~Shared by Johnny,
LA
Ingredients
Sweet Potatoes:
1 C sugar
2 Eggs
1 Stick Margarine
1 tsp Vanilla
1 tsp cinnamon (optional)
3.5 oz sweetened flaked coconut
Topping:
1 C Brown Sugar
1 Stick Margarine
1 C Flour
1 C Pecans
Instructions
Peel and slice sweet potatoes. Place in pot and cover with water until
fork tender. Drain well and place in mixing bowl. Add margarine and
beat until smooth. Add eggs, one at a time, while the mixer is going.
Add vanilla, sugar, and cinnamon, mix well. Toss in Coconut and blend.
Place in pie plate and bake at 350 for twenty minutes.
For topping, Stir together flour and brown sugar, breaking up any
lumps. Cut in margarine. Stir in pecans. Spoon or sprinkle on top of
sweet potato pie. Return to oven and continue baking at 350 until
golden, about thirty to forty minutes.
HERB ROASTED TURKEY
BREAST
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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1 6-lb turkey breast, bone in
2-T olive oil
4 cloves of fresh garlic, crushed
1-t dried sage
1-t dried thyme
1-t dried rosemary
1-t salt
1/2-t freshly ground black pepper
Preheat oven to 375 degrees. Rinse the turkey breast and pat dry. In a
small bowl, combine the remaining ingredients into a paste and run all
over the turkey breast -- under the skin, on top of the skin, and in
the cavities.
Transfer the breast to a roasting pan and roast until the juices run
clear when pierced with a fork -- about 1 hour and 30-45 minutes. Let
rest, covered with aluminum foil for 10 minutes before carving.
TEXAS PECAN PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
FILLING:
1-1/4 cups chopped pecans
1 cup plus 1 tablespoon light corn syrup
3 eggs
1/2 cup plus 1 tablespoon sugar
1-1/2 teaspoons Spice Islands®, All Natural, No Corn Syrup Added, Pure
Vanilla Extract
Pinch salt
Directions
In a bowl, combine the flour and salt; cut in shortening until crumbly.
Gradually add cold water, tossing with a fork until a ball forms.
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate.
Trim pastry to 1/2 in. beyond edge of plate; flute edges. Sprinkle with
pecans; set aside.
In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt
until well blended. Pour over pecans.
Bake at 350° for 45-50 minutes or until a knife inserted near the
center comes our clean. Cool on a wire rack. Yield: 6-8 servings.
APRICOT BAKED HAM
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 (5 pound) fully-cooked, bone-in ham
20 whole cloves
1/2 cup apricot preserves
3 tablespoons dry mustard
1/2 cup packed light brown sugar
Directions
Score the surface of the ham with shallow diamond-shaped cuts. Combine
preserves and mustard; spread over ham. Pat brown sugar over apricot
mixture. Place ham on a rack in a roasting pan. Bake at 325 degrees F
for 20 minutes per pound or until ham is heated through and thermometer
reads 140 degrees F.
CRANBERRY WALNUT
RELISH
~Shared by Dorie, IL
A2Z Recipes Yahoo
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12 ounces fresh or frozen cranberries
3/4 cup white sugar
1 (12 ounce) jar orange marmalade
1 tablespoon lemon juice
3/4 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Place cranberries in a
shallow 1 1/2 quart baking dish. Sprinkle with sugar, cover with foil
and bake for 35 minutes.
Remove from oven and sprinkle with walnuts. Re-cover and bake for 10
minutes.
Remove from oven and stir in marmalade and lemon juice. Mix well. Cool
to room temperature. Cover tightly and refrigerate at least 3 hours
before serving.
Source: Taste Of Home Country Cooking 1996
SWEET POTATO PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1-2/3 cups pie crust mix
1/4 cup chopped pecans
3 to 4 tablespoons cold water
3 eggs
2 cans (15 ounces each) sweet potatoes, drained
1 can (14 ounces) sweetened condensed milk
1-1/2 to 2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon salt
Whipped topping and additional chopped pecans, toasted, optional
Directions
In a small bowl, combine pie crust mix and pecans. Gradually add water,
tossing with a fork until dough forms a ball. Roll out to fit a 9-in.
deep-dish pie plate. Transfer pastry to pie plate. Flute edges; set
aside.
In a food processor, combine the eggs, sweet potatoes, milk, pumpkin
pie spice, vanilla and salt; blend until smooth. Pour into pastry.
Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes
longer or until a knife inserted near the center comes out clean. Cool
on a wire rack. Garnish with whipped topping and toasted pecans if
desired. Yield: 8 servings.
BACON, MUSHROOM, AND
OYSTER STUFFING
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 pound bacon
1/2 cup butter
1 onion, sliced thin
2 cloves garlic, minced
1 (4 ounce) package fresh mushrooms, sliced
1 cup white wine
2 cups chicken stock
1 (14 ounce) package seasoned stuffing cubes
1 (10 ounce) jar oysters, drained and cut into thirds
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet; cook over medium-high heat until
evenly brown. Remove bacon to a paper towel-lined plate to drain.
Reserve drippings in the skillet.
Add the butter to the bacon drippings and melt over medium-high heat.
Cook the onion, garlic, and mushrooms in the butter and drippings until
the onion has caramelized, 10 to 15 minutes. Pour the wine into the
skillet; allow the wine to warm; remove from heat.
Place the stuffing cubes in a large bowl. Pour the vegetable mixture
over the cubes. Add the chicken stock. Fold the oysters into the
mixture. Transfer the stuffing to a 9x13 inch baking dish.
Bake in preheated oven until golden brown on top, about 30 minutes.
CRANBERRY APPLE
SALAD MOLD
~Shared by Dorie, IL
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1 large Package (8-serving size) Cranberry or other red flavored Jello
1 Can (16 ounces) Ocean Spray whole berry cranberry sauce
1 Cup cold water
1/2 teaspoon ground cinnamon
1 Medium apple chopped
Instructions
STIR boiling water into gelatin in large bowl 2 minutes or until
completely dissolved. Stir in cranberry sauce, cold water and cinnamon.
Refrigerate about 1-1/2 hours or until thickened (spoon drawn through
leaves a definite impression.)
STIR in apple. Spoon into 5-cup mold.
REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired.
Serves 10
CHEESY GREEN BEAN
CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1/2 cup chopped onion
2 tablespoon butter
2 tablespoon flour
2 cups sour cream
32 oz. French style green beans, seasoned
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees.
Brown onion in 2 tablespoon butter; add 2 tablespoon flour. Mix well.
Add sour cream and mix well. Drain water off green beans; put in large
bowl.
Pour mixture over green beans; salt and pepper. Stir and pour into
baking dish. Add shredded cheese over top. Bake 30 minutes.
CRANBERRY CHUTNEY
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 cups fresh or frozen cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
3/4 cup packed brown sugar
1 tablespoon grated orange peel
3/4 cup orange juice
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger
Directions
In a large heavy saucepan, combine all ingredients. Bring to a boil.
Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened
and cranberries have popped.
Chill. Serve as an accompaniment to turkey or pork. Yield: about 3-1/2
cups.
Source: Taste Of Home Country Cooking 1996
APPLE JELLY GLAZE
FOR HAM
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
10 ounce jar apple jelly
1 tablespoon mustard
1/3 cup pineapple juice
1 (16 oz.) can cherry pie filling
Mix jelly, mustard,and juices over low heat until dissolved. Baste ham
with 1/3 of sauce. Baste every 10 minutes. Heat cherries and add to
remaining sauce for serving.
PUMPKIN RICOTTA PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
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2 eggs
1 c. ricotta cheese
1 (16 oz.) can solid pack pumpkin (2 c.)
3/4 c. brown sugar, packed
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 9" unbaked pastry shell
Beat eggs lightly in large bowl. Beat in cheese until smooth. Stir in
remaining ingredients until well blended. Pour into pastry shell and
bake at 375 degrees for 45 minutes. Cool completely on wire rack. Just
before serving, garnish with yogurt and pumpkin seeds or, if you
prefer, whipped cream.
THANKSGIVING DAY
SALAD
~Shared by Jean,
Syracuse, NY
2 cup. water
1 (6 oz.) package raspberry flavored gelatin
2 (10 oz.) package frozen, sliced strawberries, thawed
1 (16 oz.) can whole cranberry sauce
1/2 cup. pecan pieces
Lettuce leaves
YOU'LL NEED:
Medium size saucepan
Measuring cups
Large mixing bowl
Mixing spoon
Can opener
2 quart ring mold
Serving platter
Sharp knife
Bring water to a boil in a saucepan over high heat. Pour over the
gelatin in the mixing bowl. Stir to dissolve the gelatin. Add the
strawberries and cranberry sauce, stirring to break up the sauce. Stir
in the nuts. Pour into a pretty 2 quart ring mold. Refrigerate
overnight. Before Thanksgiving dinner, un mold the salad on a large
platter (to help un mold the salad, run a knife around the edge of the
mold; dip the mold into warm water for a few seconds, being careful not
to get water on the salad. Place serving platter over the top and turn
over, holding both together.) Surround with lettuce leaves. Refrigerate
and prepare the topping.
TURKEY ROYALE
~Shared by Jean,
Syracuse, NY
Stuffing:
2 (8 oz.) packages of Pepperidge Farm Seasoned Bread Crumb Dressing
3/4 cup Butter or Margarine
1 1/2 cup Warm Water
Mix Well. Press half of the mixture into buttered 9 x 13 cake
pan. Reserve other half for later.
Turkey:
4 cups Turkey cooked and cubed
1 cup Chopped celery
1 cups Chopped Onion
1 cups Hellman's Mayonnaise
Mix well. Spread evenly over the stuffing mixture. Spread remaining
stuffing mixture over turkey.
Egg mixture:|
2 eggs
1 cups Milk
Beat together and drizzle over pan mixture. Refrigerate overnight
(covered). One hour before baking, mix:1 Can Cream of Mushroom Soup and
1/2 Soup Can of Milk. (may use evaporated milk). Pour over pan mixture.
Bake uncovered in a 350 degree oven for 50 minutes.
Serves 12.
THANKSGIVING FEAST
PUMPKIN BARS
~Shared by Jean,
Syracuse, NY
4 eggs
2 cup pumpkin
2 cup flour
1 tbs. soda
1 cup chopped nuts
2 cup sugar
3/4 cup melted butter
2 tbs. baking powder
1/2 tbs. cinnamon
FROSTING
1 (3 oz.) cream cheese, softened
6 tbs. butter
1 tbs. vanilla
1 tbs. milk
3 cup powdered sugar
Mix eggs, sugar, pumpkin and butter together. Sift together dry
ingredients. Add this to the batter and then stir in the nuts. Pour
batter into a greased and floured jelly roll pan. Bake for 25 minutes
at 325 degrees. Cool and frost. Combine ingredients and beat well.
Spread on bars. Sprinkle with chopped nuts.
THANKSGIVING
CRANBERRY COBBLER
~Shared by Jean,
Syracuse, NY
1 package yellow cake mix
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup butter, softened
1 cup. chopped nuts
1 can peach pie filling
1 can (16 oz.) whole berry cranberry sauce
Vanilla ice cream or Cool Whip
Preheat oven to 350 degrees. Combine dry cake mix and spices in bowl.
Cut in butter until crumbly. Stir in nuts. Set aside. Combine pie
filling and cranberry sauce in un greased 13 x 9 inch pan.
Sprinkle crumb mixture over fruit. Bake 45 or 50 minutes until golden
brown. Serve warm with ice cream or Cool Whip. If you can't find peach
pie filling, apple or cherry will do.
SWEET POTATO PUDDING
~Shared by Jean,
Syracuse, NY
1 lb. 7 oz. sweet potatoes
3 eggs
3/4 c. sugar
Dash of salt
4 tbs. margarine
Dash of cinnamon
1/3 cup. wine, preferably white
1/2 cup. milk
Marshmallows
Put sweet potatoes through sieve or mash them. Beat eggs lightly, add
sugar, salt, melted margarine, wine, cinnamon and milk. Place in
greased casserole and bake in 325 degree oven for one hour. Melt
marshmallows on top. Serves 4 to 6.
THANKSGIVING WILD
RICE AND MUSHROOM
DRESSING
~Shared by Jean,
Syracuse, NY
2 cup cooked wild rice
2 cup cooked white rice
4 strips bacon
1 medium onion, chopped
1/2 tsp. thyme
1 bay leaf
2 tbs. finely minced parsley
1 large can sliced mushrooms with liquid
Salt and pepper to taste
1/4 to 1/2 cup chicken broth
Cook rices according to package instructions. Saute bacon until crispy;
remove and crumble. Saute onions in bacon drippings until soft and
yellow. Add remaining ingredients using enough chicken broth (duck is
better!) for a moist dressing. Season with salt and pepper. (I added
some sage, also.) Bake 30 minutes at 325 degrees. Excellent with turkey.
Makes 8 servings.
Click
if you have a submission for the Reader Recipe section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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HONEY-ORANGE GLAZED HAM
This ham is spectacular.
Serves: 24
Prep. time: 15 minutes
Cooking time: 1 1/2 to 2 hours
1 orange
1 cup honey
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 eight-pound fully cooked whole boneless ham
Preheat oven to 325 degrees. Using a small, sharp knife or citrus
zester, remove the orange-colored peel from the orange in long strips.
Try not to include the bitter white pith beneath the skin. Set aside to
use as garnish. Squeeze the juice from the orange. Put 2 tablespoons in
a small bowl and reserve the rest for another use. Add the honey,
cinnamon, and cloves to the bowl and whisk well. Cover and set aside
until time to glaze the ham. Put the ham on a rack in a roasting pan.
Insert a meat thermometer in the thickest part of ham. Bake uncovered
for 1 1/2 to 2 hours, or until the thermometer registers 135 to 140
degrees. During the last 45 minutes or so of baking, baste the ham
often with the orange-honey glaze. Do this with a large spoon or a
brush. Spoon up the pan juices and pour over the ham, too. Let the ham
sit at room temperature for about 10 minutes before slicing. Garnish
with the reserved orange peel.
GINGERBREAD LOAF
4 cups flour
2 cups sugar
4 tsp. baking powder
2 tsp. ground cinnamon
1-1/4 tsp. ground cloves
1-1/4 tsp. ground nutmeg
1 tsp. baking soda
1 tsp. ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 Tbs. vegetable oil
1. In a large bowl, combine the first 8 ingredients. In another bowl,
combine the eggs, milk, syrup and oil. Stir into the dry ingredients
just until moistened (batter will be thin). Pour batter into 2 greased
9x5" loaf pans.
2. Bake at 325 for 60-70 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pans
to wire racks. Yield: 2 loaves.
Source: Taste of Home Bonus Book Ladles of Comfort October/November
2007
SUNDAY DINNER POTATO
ROLLS
2 pkgs. active dry yeast
2 cups warm water
1/2 cup sugar
1 1/4 tbsp salt
1 cup warm mashed potatoes
1/2 cup butter, softened
2 eggs
7 1/2 cups flour, divided
3 tbsp butter, melted
Dissolve the yeast in the water. Add the sugar, salt, potatoes,
butter, and eggs. Gradually beat in 3 1/2 cups of flour.
Continue beating for 2 minutes. Mix in the remaining flour.
Knead the dough several strokes. Coat the dough with melted
butter. Place in a bowl and refrigerate for two hours.
Punch the dough down. Cover and refrigerate overnight.
Punch the dough down and knead. Divide the dough in half.
Shape each half into 24 balls. Place the rolls on lightly greased
baking sheets. Let the dough rise until doubled, about one
hour. Bake at 325 F for 40 minutes.
Makes 4 dozen rolls
Source: Gooseberry Patch - Mary Murray
PUMPKIN PECAN
TASSIES
1/2 cup butter, softened
3 oz. pkg. cream cheese, softened
1 cup flour
FILLING:
3/4 cup brown sugar, divided
1/4 cup canned pumpkin
4 tsp. plus 1 Tbs. butter, melted, divided
1 egg yolk
1 Tbs. half-and-half cream
1 tsp. vanilla extract
1/4 tsp. rum extract
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 cup chopped pecans
1. In a small mixing bowl, cream butter and cream cheese. Beat in
flour. Shape into 24 balls. With floured fingers, press onto the bottom
and up the sides of a greased miniature muffin cups.
2. Bake at 325 for 8-10 minutes or until edges are lightly browned.
3. Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 tsp.
butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm
cups. Combine the pecans and remaining brown sugar and butter; sprinkle
over filling.
4. Bake 23-27 minutes longer or until set and edges are golden brown.
Cool for 10 minutes before removing from pans to wire racks. Yield: 2
dozen.
Source: Taste of Home Holiday Recipes 2008, 320 Christmas Classics
http://www.amazon.com/exec/obidos/ASIN/B002RAOHUK/atozreci-20
CRUNCHY CRANBERRY
SLAW
1 cup cranberries -- coarsely chopped
3 cups cabbage -- finely shredded
2 tablespoons celery -- diced
2 tablespoons green pepper -- diced
1 can seedless grapes -- halved
1/4 cup cranberry juice
1/4 cup mayonnaise
1 tablespoon honey
1 tablespoon vinegar
Combine cranberries, cabbage celery green pepper and grapes. Mix juice,
mayonnaise, honey and vinegar and mix with fruits and veggies. Chill
until serving time.
RUM PECAN COOKIES
1 cup butter softened
1/3 cup sugar
1 1/2 cups flour
1/4 cup cornstarch
1 1/2 tsp rum extract
1 cup chopped pecans toasted
Powdered sugar to coat
Heat oven to 325ºF. Combine butter and sugar in a large mixer bowl.
Beat at medium speed, scraping the bowl often, until creamy, about 1 to
2 minutes. Reduce speed to low, add the flour, cornstarch and extract.
Beat until well mixed, about 1 minute. Stir in pecans by hand.
Shape level tablespoonfuls of dough into 1 inch balls. Place 2 inches
apart onto ungreased cookie sheets. Bake for 14 to 16 minutes or until
set but not brown. Cool completely. Roll in powdered sugar to coat.
GLAZED HAM WITH
ROASTED APPLES
8 small apples, halved
1/4 cup apple cider vinegar
1/2 cup Dijon mustard
11 pound whole smoked ham
1/4 tsp ground cloves
1/4 cup light brown sugar
3/4 cup apple butter
Heat oven to 325 degrees. Score the ham through the skin and fat in a
tight crosshatch pattern. Place ham, fat side up, in a roasting pan.
Bake 1 hour 30 min.
GLAZE---Whisk apple butter, mustard, brown sugar, vinegar and cloves in
a bowl until smooth. After 1 hour 30 min. brush the ham all over with
some of the glaze and bake 20 more min. Add apples to the pan, cut side
up, and bake, brushing the ham with more of the glaze every 20 min.
until the ham is crisp and apples are tender, 1 hour 30 min. Turn the
apples cut side down in the last 20 min.
Transfer the ham to a cutting board and let rest 15 min. before carving.
SERVE---with the roasted apples on a serving platter.
MAKES 10 SERVINGS
DATE NUT BALLS
1/2 cup butter
1 1/2 cup chopped dates
1/3 cup maraschino cherries
3/4 cup sugar
3 cups Rice Krispies
1 cup pecans
Cook butter, dates, cherries and sugar until it becomes a smooth paste.
Remove from heat. Add Rice Krispies and nuts. Let cool. Roll into
balls. Sprinkle with sugar.
LAYERED GREEN PEA
SALAD
1 (10 oz.) pkg. thawed green peas
1/4 c. chopped onion (I use white and green parts of green onions)
1/4 c. sliced celery
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried basil (I do not use basil)
1/3 c. sour cream
1 tsp. sugar
3/4 c. shredded Cheddar cheese
6 slices bacon, cooked and crumbled
Layer first 9 ingredients in order given in a 1 quart serving bowl.
Cover and chill at least 4 hours, top with bacon, and toss salad just
before serving.
Yields: 4 servings.
SPINACH CASSEROLE
1 box frozen CHOPPED spinach
5 oz. cream cheese
3 oz. pepper jack cheese
1 can cream of mushroom soup (or can substitute any other "cream of"
soups, like chicken, celery, cheddar or shrimp)
1 can French fried onion rings
Crushed white cheddar cheese-its (about 2 cups of crumbs)
1 stick butter
Prepare the spinach according to package directions. Drain well. (I
line my colander with paper towels, let the spinach cool in the
colander, and then wrap the paper towels around it, and squeeze it out,
to get out "excess" moisture.)
Heat the cream cheese, pepper jack cheese and soup in the microwave,
until cheese melts. Add the spinach & the fried onion rings. Mix,
and pour into GREASED 9X9 casserole. Melt butter, and add enough
cracker crumbs to soak it all up. Sprinkle crumbs on top of casserole,
and bake for 25 to 30 minutes in a 350° oven. This is EXCELLENT, and
goes well with ANYTHING!!! You can cut up a little fresh chive, if you
have it, and sprinkle on top, before serving.
MASHED POTATO
CASSEROLE
4 cups mashed potatoes
1/2 cup chopped onions
8 oz cream cheese
1 egg, beaten
Cook potatoes and mash as usual (using butter and milk or however you
mash them). Season with salt and pepper. Add chopped onion, cream
cheese and beaten egg. Place into a greased casserole and bake at 350
degrees for 45 minutes.
Casserole may be topped with toasted bread crumbs or cheese if desired.
Also, can be made ahead of time and kept in the refrigerator and then
baked in small portions or baked all at once. Can also use leftover
potatoes to make this.
WALDORF SALAD
6 large Winesap or other red apples
1 1/2 Tbsp lemon juice
1 3/4 cups chopped celery
3/4 cup walnuts or pecans, coarsely chopped
1/2 cup raisins
1 cup salad dressing
Peel and dice apples. Sprinkle with the lemon juice (to keep apple from
browning); add chopped celery and raisins and toss together. Cover and
chill for at least 2 hours. Just before serving, add nuts and salad
dressing, tossing lightly to evenly distribute salad dressing. Serve on
crisp lettuce leaves or directly from salad bowl. Yield: 6 servings.
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A
to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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