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COOKIE CANDY TURKEYS          > Back to Top <

12 chocolate candy stars
12 caramels, unwrapped
12 scalloped chocolate frosted shortbread cookies
12 pieces candy corn

MICROWAVE DIRECTIONS:  To make each turkey, place chocolate star, point side up, on work surface.  Place one caramel on microwave-safe waxed paper; microwave on high for 5 to 10 seconds or just until slightly softened. Place softened caramel on top of chocolate star, pressing down so they stick together.

  To make the tail, press chocolate cookie, striped side facing forward, firmly against the soft caramel to stand upright.  Press candy corn on top of caramel to resemble turkey's beck.  Makes 12 cookies.




CORNUCOPIA         > Back to Top <

3 can Soft-breadstick dough
1 large Egg, beaten with:
1 Tablespoon Water

Sugar snap peas, red and yellow cherry tomatoes, baby carrots, baby squash, cauliflower and broccli floretts.

  1.  Preheat oven to 350 degrees F.  Lightly spray a cookie sheet, at least 17"x 14", with non-stick cooking spray.

  2. Tear off a 30"x 18" sheet of heavy duty aluminum foil.  Fold in 1/2 to 18"x 15".  Roll diagonally to form a hollow cone, about 18" long with a diameter of 5" at the widest end (Cornucopia opening). Fasten end with clear tape.  Stuff cone with crumpled regular foil until form is rigid. Bend tail of cone up then down at end.  Spray outside of cone with non-stick cooking spray.  Place on cookie sheet.

  3.  Open and unroll first  can of breadstick dough on work surface. Seperate breadsticks.  Begin by wraping one breadstick around tip of cone. Brush end of next breadstick with Glaze and press to attach to end of first breadstick.  Continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.

  4.  Pinch one end of the 3 breadsticks together, then braid.  Brush bread around opening of Cornucopia with Glaze.  Gently press on braid.  Brush entire Cornucopia with Glaze.

  5.  Bake 45 minutes in preheated oven or until bread is a rich brown. (If parts start to darken too much, cover them with poeces of foil.)

  6.  Remove from oven and let cool completely on cookie sheet on a wire rack.  Carefully remove foil when cool. (If freezing, leave foil in bread for support. Remove when thawed.)

  7.  Fill Cornucopia with the assorted raw vegetables directly on table and let them spill out of opening

  NOTE-- To prevent this center-piece from absorbing atmospheric moisture, the baked Cornucopia cone can be sprayed with shellac or clear enamel. If treated in this manner, the Cornucopia will be inedible but can be preserved and re-used.

HERBED TURKEY AND DRESSING          > Back to Top <


2-1/4 cups chicken broth
1/2 cup butter or margarine
1/2 teaspoon salt
1  teaspoon dried thyme
1/4 teaspoon each: dried marjoram, rosemary and
1/4 cup fresh parsley, chopped
2 Tablespoons dried chives


1 pound sliced bread
1 pound bulk pork sausage
1/2 cup butter or margarine
4 cups celery -- thinly sliced
3 cups carrots -- thinly sliced
1/2 pound fresh mushrooms -- chopped
1/2 pound fully cooked ham -- cubed
2 cups green onions -- sliced
2 cups chopped pecans
1 large tart apples, chopped
1 cup dried apricots, chopped
1Tablespoon rubbed sage
2 teaspoons dried marjoram
1 teaspoon dried rosemary
1 teaspoon salt
1/8 teaspoon      ground nutmeg
4 eggs, lightly beaten
1 turkey (16 to 18 pounds)
1 cup           chicken broth


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



8 Pumpkins, baby
1/3 cup Vegetable stock or water
½ cup Onion, finely chopped
2 large Garlic cloves, minced
1/2 teaspoons sage leaves, dried
1/2 teaspoons thyme
1 cup bread crumbs, whole wheat
1/4 cup pine nuts, toasted (optional)
1/3 cup celery -- finely chopped
1/4 cup apricots, dried -- chopped
1/2 cup nutritional yeast flakes, grated
Soy sauce, low sodium – to taste

  Preheat oven to 350 degres. Slice off the top 1/2 inch of each pumpkin and scoop out the seeds. Bake pumpkins for 15 minutes.

  In a large skillet over medium-high heat, heat stock or water to simmering until onions are softened but not browned. Add garlic, sage, thyme, and bread crumbs. Cook, stirring, 1 minute, then remeove from heat and stir in remaining ingredients. Lightly fill pumpkins with stuffing. (Any remaining stuffing may be baked separately in a lightly oiled baking dish.)

  Bake for 15 minutes, or until stuffing is lightly browned and heated through. Be careful not to overbake the pumpkins, because they will split. Serves 8.



THANKSGIVING DAY TOFU          > Back to Top <
1-1/2 pound tofu
2 Tablespoons arrowroot
3 Tablespoons Vogue Vegy Base
3/4 teaspoon sea salt
1/4 teaspoon white pepper
1-1/2 teaspoons agar flakes
1 teaspoon agar powder
2 Tablespoons barley malt syrup
2 Tablespoons water


1/2 cup finely diced onions
1/2 cup finely diced celery
1/2 cup finely diced carrots
2 garlic cloves, minced
2 Tablespoons unrefined corn oil
1/2 teaspoon ground sage
1/4 teaspoon dried basil
3 tablespoon Vogue Vegy Base
1 teaspoon sea salt
1/8 teaspoon black pepper
1 cup water
2 cup cubed dry whole wheat bread

  This is a superb substitute for the traditional Thanksgiving turkey.  It's also good for other times of the year!  It's really the dressing that carries this dish.  The corn oil gives it that wonderful buttery taste that poultry dressing usually has.

  Wash the tofu, pat it dry, and cut it into small pieces.  Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste.  Oil and flour the loaf pan (or line it with baking liner paper after oiling).  Spread a layer of tofu paste inside the pan, lining the bottom and all four sides.  (Spread only a thin layer on the ends.)  Use all but about 1 cup of the paste.

  Firmly but gently press the dressing into the pan, on top of the tofu paste "liner".  Try to avoid displacing the tofu.  Cover the dressing with the remaining tofu, carefully sealing the edges.  Cover the pan with foil, making certain the foil doesn't come in contact with the tofu.  (The tofu will eat into the foil.)

  Bake in a preheated oven at 350 F for 30 to 40 minutes.  Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes.  Unmold, slice, and serve hot with a sauce of your choice.

  SAGE DRESSING:  Saute onions, celery, carrots, and garlic in oil for 5 minutes.  Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer.

  Add the water and bring to a simmer.  Stir in the bread crumbs and cook for a few minutes.  Then remove from heat.


THANKSGIVING TURKEY ROLL          > Back to Top <

4  Slices turkey breast meat *

2 - 3 teaspoons flour
1 Tablespoon butter
1/4 cup dry Madeira or Marsala
3/4 cup chicken broth




1 Tablespoon butter
Large shallot, minced
Clove garlic, minced
1/4 pound mild pork sausage/ground pork
1/4 teaspoon crushed, dry sage
1/4 teaspoon crushed, dry red pepper flakes
1/4 teaspoon crushed, dry thyme
2+ Slices day-old bread
Salt, pepper to taste

  *  about 1/3 to 1/2 inch thich (about 12 ounces)

  Place turkey slices between 2 sheets wax paper and pound to 1/4 to1/6-inch thickness.  Working with 1 turkey slice at a time, mound 1/4 stuffing into center of each slice and roll up, or if not possible, bring ends of slice to center.  Close turkey slices with wood picks.

  Place flour on plate.  Lightly dust turkey rolls with flour.  Melt butter in large skillet.  Add turkey rolls, open ends up and brown turkey on all sides, about 5 minutes (some stuffing may spill out).

  Remove turkey from skillet.  Add Madeira and cook over medium heat, scraping up browned pieces from skillet.  Add chicken broth.  Return turkey rolls to pan.  Cover skillet and cook over low heat until turkey is cooked through, 7 to 10 minutes.

  Serve turkey with gravy and any stuffing in skillet.
  STUFFING: Heat butter in large skillet. Add shallot and garlic and saute over low heat until tender, about 5 minutes. Add sausage, breaking up with fork,  and cook until browned.  Do not drain fat.

  Add sage, red pepper flakes, and thyme.  Crumble bread and add to mixture. Cook over low heat 5 minutes to blend flavors.  Season to taste with salt and pepper.

TOMATO ROLLS            > Back to Top <

2 cups warm tomato juice
2 eggs
1/2 cup sugar
2 packages yeast
Pinch of salt
1/2 cup warm water
6 to 8 cups flour
1/2 cup melted butter

Let yeast rise in warm water. In separate large bowl, mix together tomato juice, eggs, sugar, and salt. Add half of the flour and mix well. Add the butter and the rest of the flour. Mix hard and let rise. Punch down and fold dough into rolls, put in pan and let rise. Bake in 400 degree oven for about 12 minutes or until done.




CREAM OF BROCCOLI SOUP          > Back to Top <

1 Tablespoon vegetable oil
1 small onion, chopped
4 cups fresh broccoli
2 cups chicken broth
1 cup ricotta cheese
1 cup milk
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Heat oil in saucepan. Saute onions for 3 minutes. Add broccoli, and broth; bring to boil. Reduce heat, cover and simmer 10 to 15 minutes or until broccoli is tender. Remove from heat and cool slightly. In blender container combine ricotta and milk until smooth. Add to soup. Stir in lemon juice, salt and pepper. Puree in batches in blender. Return to saucepan and heat through, but do not boil; stir frequently. Serve hot or cold.

Serves: 6



CELERY ALMOND SOUP             > Back to Top <

1/2 cup chopped celery
1/4 cup carrots, peeled and diced
1/4 cup chopped onions
1/4 shaved almonds, toasted
2 cups chicken broth
1/4 cup roux (paste of melted butter and flour for thickening)
1/8 cup all-purpose flour

In saucepan, saute vegetables in oil until wilted. Add flour and cook for two minutes. Add chicken broth, bring to boil and then simmer vegetables until tender, about 15 minutes. Whisk in roux until soup thickens. Add almonds, reserving a few for garnish. Serve at once.

Serves: 4.



GOLDEN POTATO SOUP         > Back to Top <
1 Tablespoon butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 medium carrot, coarsely grated
1 large potato, diced
3/4 cup water
1 cup milk
1/4 teaspoon pepper
1 Tablespoon flour
1 Tablespoon corn starch
3 Tablespoons water
3/4 cup grated sharp cheddar cheese
paprika for garnish
1/2 teaspoon salt

Sauté onion and celery in butter in medium saucepan. Add carrot, potato and water; bring to a boil. Cover, reduce heat and simmer until potato is tender (about 15 to 20 minutes). Stir in milk, salt and pepper. Bring to a gentle boil, stirring frequently. In a small bowl, combine flour, cornstarch and water; stir into soup mixture. Cook and stir until thickened. Remove from heat. Stir in cheese until melted. Sprinkle each serving with paprika.


PUMPKIN BISQUE           > Back to Top <
1 medium onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped
4 cups light vegetable stock (or light chicken stock or water)
2 tomatoes, chopped
2 bay leaves
1/2 teaspoons nutmeg
2 cups pumpkin purée
salt and pepper to taste
1 cup heavy cream

Sauté onions, celery, and garlic in butter. Add stock, tomatoes, bay leaves and nutmeg. Cook until vegetables are very soft. Strain and reserve liquid. Purée vegetables with some liquid and strain through a sieve. Combine liquid, puréed vegetables, and pumpkin; heat. Add cream and season with salt and pepper.




CREAM OF SWEET POTATO SOUP          > Back to Top <

1 very small onion, finely chopped
1 cup finely chopped celery
2 shallots, minced
2 Tablespoons butter
1-1/2 Tablespoons flour
4 Tablespoons sherry
2 cups freshly prepared, seasoned chicken broth
2 cups heavy cream
One 29-ounce can sweet potatoes
1 teaspoon pumpkin spice
1-1/2 Tablespoons salt
pepper to taste
almonds and whipped cream for garnish (optional)

Saute finely chopped onion, celery, and shallot in butter until soft. Blend in flour and chicken stock, stirring constantly. When mixture is smooth, remove from heat and put in blender or food processor. Add sweet potatoes and cream and blend thoroughly. Return mixture to low heat, stir in sherry, pumpkin spice, salt, and pepper. Garnish with almonds sprinkled over a dab of whipped cream.  Serves: 8






VERMONT CHEDDAR CHEESE SOUP          > Back to Top <

1 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
2 teaspoons minced garlic
6 Tablespoons unsalted butter
8 Tablespoons flour
1 teaspoon dry mustard
4 cups chicken stock
2 cups heavy cream
1-1/2 pounds grated Vermont Cheddar Cheese
1 teaspoon Worcestershire sauce
Salt and pepper to taste

Melt butter in soup pot. When hot, add onion, garlic, celery, and carrots. Saute for 7 to 10 minutes. Sprinkle flour and dry mustard on top, reduce heat, and stir to incorporate constantly for 10 minutes. Add chicken stock 1 cup at a time, whisking to incorporate each time. Add heavy cream, bring to a boil, and simmer for 45 minutes.

Strain into another pot. Add cheese and Worcestershire sauce and whisk to incorporate and melt. You may need to return this mixture to heat to help melt the cheese. If so, use a low flame or a double boiler so mixture does not burn. Season with salt and pepper. You may vary this soup presentation at this time by adding ham, sun-dried tomatoes, grilled chicken, or croutons. Yields: 12 servings.




18 to 20 pound turkey with the liver, gizzard and heart reserved
1 onion, stuck with 2 whole cloves
1 sprig parsley
1/2 teaspoon dried thyme
1 quart water
1/2 lemon
8 to 12 Tablespoons butter, softened
freshly ground pepper
strips of fresh or salt pork (or substitute bacon rinds)
1/4 cup flour
1/4 cup Cognac or Madeira (optional)
1 to 1-1/2 cups butter
1 cup finely chopped shallots (or substitute finely chopped scallions)
1-1/2 teaspoon dried tarragon, or 3 Tablespoons fresh tarragon, finely
1-1/2 teaspoons freshly ground pepper
1/2 cup pine nuts
10 to 12 cups fresh bread crumbs
1 or 2 garlic cloves, finely chopped (optional)

Make the stuffing first. Melt 1/2 cup of the butter in a heavy skillet (12 inch if possible). Add the shallots or scallions and the tarragon, and allow to cook until the shallots are just wilted. Add 1 Tablespoon of salt, the pepper and pine nuts, and then additional melted butter as needed: I should say another 1/2 cup to 1 cup, depending on the amount the shallots have absorbed. Finally, add the crumbs and toss well. Taste the mixture and, if required, add more of any of the ingredients. A clove or two of garlic may also be added to the mixture.

Remove the neck from the bird, if that has not already been done, and put the neck in a 2 quart saucepan with the liver, gizzard, heart, and the onion, parsley, 2 teaspoons of salt and the thyme. Add the water, bring to a boil and boil for 5 minutes, skimming. Then reduce the heat and simmer, covered, for 1 hour. Drain and reserve the stock for the sauce. If you like, chop the gizzard, heart and liver to add to the sauce.

Rub the inside of the turkey with the lemon. Fill the body cavity and neck cavity with stuffing, but not too tightly, the crumbs should remain somewhat loose. Truss the turkey. Close the vent of the bird; either secure with skewers and twine or sew it up. Tie the legs together firmly, and then tie them to the tail of the bird. Massage the turkey well with about 4 Tablespoons softened butter, and then salt and pepper it. Line a rack with
strips of fresh or salt pork or with bacon rind, which you can sometimes buy from you butcher when he cuts down a whole slab.

Set the rack in a fairly shallow roasting pan and place the turkey, breast side down, on the rack. Roast for 1 hour in an oven preheated to 350 degrees Fahrenheit. Remove the pan from the oven, turn the turkey on one side and rub with half of the remaining softened butter. Return the turkey to the oven and roast for another hour. Remove the pan from the oven, turn the turkey on its back and rub the breast with the remaining butter. Return to the oven and continue roasting till the turkey is done.

Remove from the oven and place on a hot platter. Allow the turkey to rest for 15 minutes if being served hot. If being served tepid, let it cool gently at room temperature. Remove all the twine and skewers.

For the sauce, pour off all the fat, save 4 Tablespoons, from the roasting pan. Discard the excess fat. Over medium heat, add the flour to the pan and blend thoroughly, scraping to loosen bits of caramelized dripping. If there are any juices on the platter beneath the turkey, add those (skimmed of fat) as well. Gradually stir in 2 cups or more of the turkey stock and cook, stirring constantly, till the mixture thickens. Correct the seasoning. Add the giblets, if you like, and Cognac or Madeira, and simmer about 4 or 5 minutes. Serve with the turkey and stuffing.





TURKEY TETRAZZINI-STYLE           > Back to Top <

1 cup thin strips of leftover cooked turkey
1/2 cup chopped, cooked spaghetti
1/2 cup sliced, sauteed fresh mushrooms
2 Tablespoons bread crumbs, mixed with softened butter
4 to 5 Tablespoons grated Parmesan cheese
Cream Sauce:
1 cup heavy cream
2 or 3 thin onion slices
3 sprigs parsley
1/2 bay leaf
1 whole clove
2 Tablespoons butter
3 Tablespoons flour
salt and pepper
grated nutmeg

Make a cream sauce by first scalding the cream containing the onion, parsley, bay leaf and clove and then straining it. Melt butter in a small pan, stir in the flour and let this roux cook briefly before stirring in the flavored cream. Simmer for 2 or 3 minutes, then season the sauce to taste with salt, pepper and a dash of nutmeg. Stir in the turkey, spaghetti and mushrooms. Mix well and turn the mixture into a buttered baking dish or six individual baking dishes. Sprinkle with the buttered bread crumbs mixed with the Parmesan cheese and bake in a preheated moderate oven at 375 degrees Fahrenheit for 10 to 15 minutes or until the crumbs are brown. Serve at once, while still bubbling.
Serves: 4



12 to 14 pound turkey with the giblets reserved
1 lemon, halved
salt and pepper
butter, melted
Meat Stuffing:
4 to 6 Tablespoons butter
2 onions, finely chopped
6 ounce lean ground lamb
reserved turkey heart and liver, finely chopped
1 pound fresh chestnuts
2 cups strained turkey broth
1/2 cup raw unprocessed rice
1 lamb liver, minced
1 cup fresh bread crumbs
2 cooking apples, peeled, cored and finely chopped

Take fresh chestnuts and slit the base of each shell crosswise, boiled for 5 minutes, peel and break into small pieces.

To make broth: simmering the reserved turkey neck and gizzard in 3 cups water for 45 minutes, then strain turkey broth.

Wash the turkey in cold water, pat it dry inside and out, and leave it for 30 minutes while you cook your stuffing.

For the stuffing, heat the butter in a skillet and fry the onions until they begin to change color, then add the ground lamb and simmer gently for 15 minutes. Add the turkey heart and liver, the chestnuts and pine nuts and simmer for another 5 minutes. Add the broth and bring this to a boil. Add the rice and cook quickly for 10 minutes, then add the lamb liver, bread crumbs and apples. Stir well.

To stuff the turkey, slit the skin at the back of the neck and cut off the neck down to the turkey's shoulders if the neck has not already been removed. Lightly fill the cavity, remembering that the stuffing always swells and too much swelling might cause the neck skin to burst. Sew or pin with a skewer the neck flap to the back of the turkey. Just as lightly, fill the body cavity and sew or skewer this together.

Tie the legs to the tail and fix the wings snugly to the body. Do not bring the cord across the breast lest it mark the skin. Rub the turkey cut with lemon, salt, pepper and melted butter and place it in a large, shallow pan in a moderate oven. Roast it according to its weight when stuffed, allowing 25 to 30 minutes per pound.

Extra stuffing can be roasted in a pan for 45 minutes or so and served with the turkey. Or it can be made into rissoles by shaping it into small balls, dipping then into beaten egg and bread crumbs, and then frying them in butter, to be served as a garnish.
Serves: 15

APPLE DRESSING          > Back to Top <
2 quarts diced bread
1 cup chicken bouillon or stock
salt, pepper to taste
1 teaspoon garlic powder
1 teaspoon poultry seasoning
2 chopped apples
2 beaten eggs

Stuff bird and bake.


CELERY WALNUT STUFFING         > Back to Top <
2 quarts stale bread cubes
1 quart cornbread crumbs
1-1/4 cups chicken bouillon or stock
3 beaten eggs
1 cup butter or margarine
1 cup chopped onion
1 cup chopped parsley
1 Tablespoon salt
1/2 teaspoon pepper
2 cups chopped celery
1-1/2 cups chopped English walnuts
1/2 cup chopped pimiento

Moisten bread cubes and cornbread crumbs with chicken bouillon or stock. Add beaten eggs to bread.

Melt butter or margarine and simmer chopped onion in it for 1 minute.

Add to bread mixture with parsley, salt, pepper, celery, English walnuts and pimiento.

Makes: enough for a 12 pound turkey.

HOMEMADE MINCEMEAT           > Back to Top <

2 pounds lean stew meat (venison)
1-1/2 cups suet or shortening
4 cups apples, peeled, cored, and chopped
2-1/2 cups raisins
1-1/2 cups currants, chopped
2-1/2 cups sugar
3 cups pie cherries, pitted
1-1/2 pints strong cold coffee
1 pint cider
2 teaspoons cinnamon
1 teaspoon nutmeg
6 teaspoons salt
1/2 teaspoon cloves
1 Tablespoon mace
1 Tablespoon allspice

Cook meat until tender. In large pan, add all ingredients except meat and simmer for 30 minutes. Add meat and stir well.  Makes: 4 quarts



HAWAIIAN STUFFING          > Back to Top <
1 cup of chopped bacon
1 cup chopped onion
1 cup chopped celery
1 block butter
poultry seasoning
2 cups chicken stock
4 cups sweet bread cubes
1/2 cup walnuts (chopped)
1 cup steamed cubed sweet potatoes
Salt and pepper
Cook bacon, add onions, celery and brown, add salt and pepper, 1 block of butter, poultry seasoning and 2 cups of chicken stock; bring to a boil. Add toasted sweet bread cubes, steamed cubed sweet potatoes and walnuts. Then stuff the bird or just plain eat the stuffing!



4 cups crumbled cornbread
3 or 4 piece bread or biscuit, crumbled
2 cans Swanson chicken broth (13-3/4 ounce)
1 large onion, chopped
3 ribs celery, chopped
3 eggs
1 cup butter, melted

In a large bowl combine the cornbread and chicken broth, and allow to soak. Add the onions, celery, and eggs, mixing thoroughly. Add the melted butter. Place the mixture in a 9 x 13-inch baking pan. Bake in a 350 degree oven for1 hour and 20 minutes.
Serves: 8


3 pounds of sweet potatoes
3 apples, peeled and sliced
1/4 cup lemon juice
1 cup chestnuts, halved and roasted
1 stick sweet butter
1/2 cup brown sugar
1/2 cup honey
2 Tablespoons dark rum
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon mace
Bake sweet potatoes at 400 degrees; cool, peel, and slice. Toss apples with lemon juice. Butter 14 inch dish. Arrange potatoes and apples; sprinkle on chestnuts. Heat butter, brown sugar, honey, rum and spices, till sugar is melted. Pour over all. Bake at 400 degrees for 30 minutes; baste occasionally. Broil till lightly browned.  Serves: 12


SWEET POTATO CASSEROLE            > Back to Top <
3 cups sweet potatoes, baked and mashed
1/2 teaspoon vanilla
1/2 cup margarine or butter, melted
1 cup sugar
2 eggs, beaten
1/2 cup milk
1 cup brown sugar
1/2 cup flour
1/2 cup butter
1 cup chopped pecans

In a large mixing bowl, beat together first 6 ingredients. Pour into a lightly greased 9 x 13 inch or two 9 x 9 x 9-inch baking pans. In a processor fitted with steel knife, combine ingredients for topping until crumbly or use a pastry blender to cut butter into brown sugar and flour until crumbly. Mix in nuts. Sprinkle topping mixture over sweet potatoes. At this point, dish can be refrigerated, covered. Bake uncovered in preheated 350 degree oven for 45 to 50 minutes, until browned and bubbly

SWEET POTATOES           > Back to Top <

6 cups sweet potatoes
1 cup sugar
1 cup butter
4 eggs
2 to 3 teaspoons vanilla
2/3 cup milk
2/3 cup melted oleo
1 cup flour
2 cups brown sugar
1 cup chopped pecans

Boil and mash potatoes. Mix and sprinkle topping on top of potatoes. Bake at 350 degrees for 25 minutes.


HOLIDAY BATTER BREAD            > Back to Top <

1 teaspoon (5mL) granulated sugar
1/4 cup (60mL) warm water
1-1/4 ounces (1 x 8g) active dry yeast
1/2 cup (125mL) milk
1/4 cup (60mL) butter or hard margarine
1/4 cup (60mL) granulated sugar
1 teaspoon (5mL) salt
1/4 cup (60mL) cold water
1 large egg, beaten
3/4 cup (175mL) raisins
1 cup (250mL) cut, mixed glazed fruit
3 cups (750mL) all-purpose flour

Stir first amount of sugar in warm water in small bowl. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.

Scald milk in saucepan. Remove from heat. Stir in butter, second amount of sugar, and salt. Pour into a large bowl. Add cold water. Mix in egg, raisins, and fruit. Add yeast mixture. Stir. Add flour. Stir to moisten. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for 15 minutes. Batter will be thin. Spoon into a greased 9 x 5 x 3-inch loaf pan. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed about 1-1/4 hours until doubled in size. Bake in 350 degree oven for 30 to 35 minutes. Turn out onto rack to cool.

Makes: 1 loaf.


BETTER THAN PUMPKIN PIE          > Back to Top <
1 large can solid pack pumpkin
1 cup sugar
1 cup brown sugar
3 eggs, beaten
1 Tablespoon vanilla
One 12-ounce can evaporated milk
2 teaspoons cinnamon
1 teaspoon allspice
1 dry yellow cake mix
1/2 cup oleo
1/2 cup nuts

Mix pumpkin, both sugars, eggs, vanilla, milk, and spices. Pour in 9 x 13 inch pan. Sprinkle dry cake mix on top and pat down. Melt oleo and pour on top. Sprinkle with nuts. Bake at 350 degrees for 45 to 60 minutes.

PUMPKIN CHIFFON PIE          > Back to Top <
1 envelope gelatin
1/4 cup cold water
1-1/4 cups canned pumpkin
1/2 cup milk
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup granulated or brown sugar
3 eggs

To slightly beaten egg yolks add 1/2 cup sugar, pumpkin, milk, salt and spices. Cook until thick in double broiler. Soften gelatin in cold water. Add to hot pumpkin mixture, mix thoroughly and cool. When it begins to thicken, fold in stiffly beaten egg whites to which the other 1/2 cup of sugar has been added. Pour into a baked pie shell. Chill in refrigerator. It may be served with whipped cream if desired.


PUMPKIN ORANGE CHIFFON PIE          > Back to Top <

One 9 inch baked pie crust
1 envelope unflavored gelatin
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 eggs, separated
1-1/2 teaspoon grated orange rind
1 cup evaporated milk
1 pound can of pumpkin

Mix gelatin, sugar, salt and spices in a sauce pan. Blend in egg yolks, orange rind and milk. Cook over low heat, stirring constantly until thick, about 10 to 15 minutes. Remove from heat, chill until mixture just begins to set. Stir in pumpkin. Beat egg whites until stiff, gradually adding 1/2 cup of sugar, until stiff and glossy. Fold in pumpkin mixture. Turn into baked pie shell and chill until set, 2 to 3 hours. Garnish with orange segments or whipped cream.


PUMPKIN PIE      > Back to Top <

1 egg
3/4 cup sugar
1 Tablespoon flour or cornstarch
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1-1/2 cup steamed pumpkin
2 Tablespoons molasses
1-1/4 cup milk

Beat egg thoroughly; add sugar mixed with flour, salt and spices. Then add pumpkin, molasses and milk. Stir until well blended. Line a deep pie pan with pastry. Pour in mixture and bake in a hot oven, 450 degrees Fahrenheit, for 10 minutes. Reduce heat to 325 degrees Fahrenheit and bake 30 minutes longer or until firm.


PUMPKIN PIE FILLING            > Back to Top <

1/2 cup white granulated sugar
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cloves
2 teaspoons cinnamon
2 Tablespoons flour
3-1/2 cups pumpkin
5 eggs, well beaten
3-1/2 cups hot milk

Mix together sugar, brown sugar, salt, ginger, cloves, cinnamon, and flour. Combine with pumpkin and add eggs. Stir in milk. Pour into uncooked pastry. Bake in hot oven at 425 degrees Fahrenheit for about 30 minutes, until filling is set. Test by inserting knife into center. Remove from oven.

Makes: two large pies (9-1/4 inch inside measure)



GRAHAM CRACKER CRUST        > Back to Top <

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted margarine

Grease pie plate well with butter. Mix together ingredients and line pie pan. Make sure you coat pan well with graham mixture. Bake 8 minutes at 375 degrees Fahrenheit.

PIE CRUST GLAZE          > Back to Top <

To prevent the juice soaking through into a crust and making it soggy, wet the crust with a beaten egg just before you put in the pie filling. If the top of the pie is wet with the egg, it gives it a beautiful brown.


PIE CRUST          > Back to Top <

2 cups flour
1 cup shortening
1/4 teaspoon salt
1 egg
1/3 cup milk

Blend first 3 ingredients. Add egg and milk. Roll out on floured board. Place in pie pan. Fill as desired

Happy Holidays from Spike & Jamie


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