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From first course to last: soups, breads, puddings, pies, stuffing, turkey, and vegetables. Everything you need to fill your "groaning board!!!"

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Holiday Recipes Disk 115

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ACORN SQUASH CHEESE

APPLE DRESSING

AROMATIC SWEET POTATOES

BEEHIVE PUMPKIN BREAD

BEER BISCUITS

BETTER THAN PUMPKIN PIE

BROCCOLI SALAD

CANDY TURKEYS 

CANDIED CITRUS PEEL

CANDIED WINTER SQUASH

CARAMELIZED SQUASH

CARROT-PUMPKIN BARS WITH ORANGE ICING  

CELERY ALMOND SOUP

CELERY WALNUT STUFFING 

CHRISTMAS CANDY

CHRISTMAS PEA SALAD

CORN PUDDING

CORNBREAD JALAPEÑO DRESSING

CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR

CRANBERRY CHUTNEY

CRANBERRY NUT BREAD

CRANBERRY ORANGE RELISH

CRANBERRY SWIRL COFFEE CAKE

CREAM OF BROCCOLI SOUP

CREAM OF SWEET POTATO SOUP

CREAMY, RICH EGGNOG

EGG NOG EXTRA GINGERY BREAD 

FALL APPLE BREW

FRESH CRANBERRY RELISH

GALLIANO

GINGER PUMPKIN BISQUE

GOLDEN POTATO SOUP

GRAHAM CRACKER CRUST FOR PIES 

HAWAIIAN STUFFING

HOLIDAY AUSTRIAN JAM TORTE  

HOLIDAY BAKED OYSTERS

HOLIDAY BATTER BREAD

HOLIDAY PIE CRUST

HOLIDAY PUNCH

HOMEMADE MINCEMEAT

HONEYED SWEET POTATOES

HOT APPLE CIDER

JAMES BEARD'S FAVORITE ROAST TURKEY

LEEK, MUSHROOM AND BACON DRESSING

LEMON KISSED GREEN BEANS

MELT IN YOUR MOUTH BISCUITS

MINI ICE CREAM SANDWICHES WITH RASPBERRIES

MULLED CIDER

MUSHROOMS AND SWEET PEARL ONIONS WITH CABERNET SYRUP

NAQLI TURKEY

PIE CRUST

PUMPKIN HAZEL-NUT ROULADE WITH GINGER CREAM

PUMPKIN PIE SPICE (HOMEMADE)

PUMPKIN POTS DE CRÈME

RASPBERRY GRATIN

ROAST TURKEY WITH GARLIC & ROSEMARY

ROASTED YELLOW SQUASH AND ZUCCHINI WITH GREEN ONION AND BASIL DIP

ROAST CRISP-SKIN TURKEY

SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING  

SAUSAGE, APPLE & SAGE DRESSING

SMOKE A TURKEY AT HOME

SOUR CREAM RAISIN PIE

SOUTHERN CORNBREAD DRESSING

SPICY ROASTED POTATOES

SQUASH-BARLEY STUFFING

STUFFING ADVICE

SWEET POTATOES

SWEET POTATO BISCUITS

SWEET POTATO CASSEROLE

SWEET POTATOES-CHESNUTS-APPLES

SWEET POTATO SOUFFLE

THANKSGIVING DAY SAUSAGE STUFFING

TOMATO BUNS

TRADITIONAL CHRISTMAS MICE

TRADITIONAL STUFFED TURKEY

TURKEY TETRAZZINI-STYLE

TURKEY TIPS

VERMONT CHEDDAR CHEESE SOUP

VINEGAR EGG PIE CRUST 

WATER WHIP PIE CRUST

WILD RICE AND APRICOT STUFFING

YAM SOUFFLÉ

 

 

 

ACORN SQUASH CHEESE            > Back to Top <

1 medium acorn squash
One 8-ounce package cream cheese, softened
1/4 cup butter (1/2 stick), softened
1/4 cup chopped pitted dates
2 Tablespoons chopped chutney (Patak Major Grey Mango is great)
chopped, crystallized ginger (optional)


Remove stem with a "lid-size" slice and cut off pointed end of squash. Replace lid and turn squash lid side down in baking pan. Cook at 350 degrees until tender (about 45 to 60 minutes). Let cool and discard seeds. Carefully scoop out flesh, leaving shell. Set aside.

While squash is cooking, beat cream cheese and butter together. Add squash pulp, dates, and chutney. Spoon mixture into acorn shell and refrigerate until firm. Before serving, let mixture stand at room temperature for about 20 minutes. Serve with toasted raisin bread.

NOTE: For a larger squash, add more dates and chutney.



 

 

APPLE DRESSING           > Back to Top <


Ingredients
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.




AROMATIC SWEET POTATOES            > Back to Top <


Serves 8
4  sweet potatoes
2  yams
10 -12 cardamom pods
1  teaspoon butter or margarine
1  tablespoon orange juice
1  cup brown sugar
  Marshmallows to garnish


Bake sweet potatoes and yams in a preheated 375-degree oven for 1 hour. When cool enough to handle, peel them, then chop into large pieces. Remove seeds from cardamom pods and discard peel. In a spice grinder or mortar and pestle, grind cardamom seeds into a fine powder.

Put sweet potatoes, cardamom powder, butter, orange juice and brown sugar in a food processor. Pulse until a smooth paste. Pour mixture into a greased baking dish and garnish with marshmallows. The dish can be served just like that or can be placed back in the oven to brown and melt the marshmallows before serving.

Everything from fancy haricots verts to yardlong beans will work in this recipe. Whichever you use, rinse and trim them thoroughly but gently. If using long beans, trim to equal lengths of 4 or 5 inches for best presentation. Recipe can be doubled easily without altering preparation method.



 

 

 

BEEHIVE PUMPKIN BREAD            > Back to Top <


Pumpkin shows up in all kinds of baking, but it's unusual -- and highly worthwhile -- to find it in a yeast bread.

 

3-1/4 to 3-3/4 cups all-purpose flour
2 packages active dry yeast
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
3/4 cup milk
1/4 cup packed brown sugar
2 tablespoons margarine or butter
1/2 teaspoon salt
1/2 cup canned pumpkin
3/4 cup raisins
Milk

 

1. In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside. In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120 degrees F to 130 degrees F) and margarine is almost melted. Add to the flour mixture; add pumpkin.

2. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in raisins and as much of the remaining flour as you can.

3. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in warm place until double (30 to 45 minutes).

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan. Shape dough into a loaf; place in the prepared pan. Cover and let rise until double (25 to 30 minutes).

4. Brush top with milk. Bake in a 375 degree F oven for 35 to 40 minutes or until loaf sounds hollow when tapped. If necessary, cover with foil the last 10 to 15 minutes to prevent over-browning. Remove from pan. Cool on a wire rack. Makes 1 loaf (16 slices).

 

 

 

 

 

BEER BISCUITS            > Back to Top <
 
3 cups Bisquick baking mix
2 Tablespoon sugar
1 cup raisins or dried fruit chopped (optional)
3/4 can of beer


Mix ingredients. Spoon into greased, preheated muffin pan. Bake at 350
degrees for approximately ten minutes or until golden brown.



 

BETTER THAN PUMPKIN PIE         > Back to Top <


Ingredients
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.



 


BROCCOLI SALAD            > Back to Top <

4 C (1L) Broccoli Florets
5 Green Onions, chopped
1/4 C (60ml) Sunflower Seeds
1/4 C (60ml) Golden Raisins
1/4 C (60ml) Dried Cranberries
1 lb (450g) Bacon (a smokie variety is very nice)
1 C (250ml) Mayonnaise
1/2 C (100g) Sugar (less if you like)
6 T Red Wine Vinegar
 

In a large skillet, cook the bacon, over medium high heat, turning frequently until evenly browned. Set aside to cool.  Crumble the bacon and set aside.

In a large bowl, combine broccoli florets, green onions, sunflower seeds, raisins, dried cranberries and bacon. Toss to combine.

In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Chill

 

 

 

 

 

 

CANDIED CITRUS PEEL            > Back to Top <

Makes 1 1/2 cups

You can use one basic technique to make candied lemon, lime or orange peel. The technique for candied grapefruit peel is slightly different (as described below) because more pith -- the bitter white layer between the outer peel and the flesh of citrus fruit -- must be removed.

 


8 oranges or 10 lemons or 6 grapefruits

6 cups granulated sugar, plus more for rolling

 
Cut ends off each piece of fruit, and cut fruit in half lengthwise. Insert the tip of a knife carefully between fruit and pith about 1/2 inch deep, turn fruit on other end, and repeat, following the shape of fruit and keeping skin in one piece.

Using your fingers, gently pull the fruit away. Reserve the fruit for another use.

Place citrus peel in a 6-quart pot and fill with enough cold water to cover, about 3 quarts. Place over medium heat; bring to a boil. Reduce heat; simmer for 20 minutes. Drain citrus peel, and soak in cold water until cool enough to handle, about 5 minutes.

Using a melon baller, scrape the soft white pith from the peel, being careful not to tear or cut into the skin. If you're making candied grapefruit, after scraping the pith from the peel, simmer peel for another 20 minutes, and remove remaining pith once more.

Slice each piece of peel into thin strips lengthwise, about 1/4 inch wide if garnishing a cake, or 3/8 inch wide if rolling in sugar.

Place 6 cups sugar in a saucepan with 3 cups water; stir to combine. Place pan over medium heat, stirring occasionally until all the sugar has dissolved and syrup comes to a boil, about 8 minutes. Add strips to the boiling syrup and reduce heat to medium low. Using a pastry brush dipped in cold water, wash down any sugar crystals that form on the sides of the pan.

Simmer strips until they become translucent and sugar syrup thickens, about 40 minutes. Allow strips to cool in syrup for 3 hours or overnight. Strips may be stored in syrup in an airtight container, refrigerated, for up to 3 weeks. Or, remove strips from cooled syrup with a slotted spoon, and using your fingers, wipe off excess syrup. Roll strips in sugar and dry on racks.

Variation 1: Use a vegetable peeler to remove only the outer skin from fruit; slice peels to desired width, then simmer in sugar syrup and proceed as directed. This produces thin, translucent peels that are good as garnishes for ice cream and cakes;

Variation 2: Slice fruit and remove fruit from peel with fingers as initially directed. Slice skin into strips of the desired width. Place strips in pan of boiling water for 1 minute; drain. Simmer strips in sugar syrup and proceed as directed This method creates wider, more opaque peels.

 

 

 

 

CANDIED WINTER SQUASH          > Back to Top <
 
Serves 4-6

1-2 Winter squash (Acorn, Hubbard, or Butternut)
1 cup Sugar
3 ounces Butter, melted

Peel, seed, and dice the squash. Cover with water and cook until just soft. Drain. Place a layer of squash in a casserole dish. Top with ½ cup sugar and 3 Tablespoons of butter. Repeat the layers. Bake at 375 for about 20 minutes or until the top begins to brown.

 

 

 

 

 

CANDY TURKEYS          > Back to Top <

1 (16 ounce) package striped chocolate chip cookies
13 ounces chocolate covered caramel candies
14 ounces individually wrapped caramels
1 (14 ounce) bag candy corn
1 (16 ounce) can prepared chocolate frosting

  
  1   Stack on their sides one caramel, Rolo™ and candy corn. Use a dab of frosting to hold all together. 
  2   Place a dab of frosting on back of caramel and attach to the bottom of the top side of a cookie. Stand upright. 
Makes 2 dozen 
  

 

 

 

 

 

CARAMELIZED SQUASH          > Back to Top <


Serves 4
2 acorn squash (each about the size of a baseball)
1  teaspoon granulated sugar
2  tablespoons dark brown sugar
Freshly grated nutmeg to taste
Salt to taste
4  tablespoons unsalted butter, melted

Split squashes lengthwise, scoop out seeds, and place cut side up in a shallow baking pan containing about 1/4 inch of water. Sprinkle each squash half equally with the sugars, nutmeg and salt. Drizzle with butter. Bake at 350 degrees for 1 hour; if using a convection oven, lower temperature to 325 degrees and check after 30 minutes; if browning too rapidly, cover loosely with aluminum foil until squash are cooked through and tender. Microwave preparation is not recommended.

Variations: If you have available fresh herbs such as curly parsley, tarragon or thyme, finely chop enough leaves -- avoiding stems as much as possible -- to make 1 heaping tablespoon. Prepare the squash as directed with the sugars, nutmeg, salt and butter. Sprinkle chopped herbs and bake covered with foil for the first half of cooking.

For another variation, sprinkle each cooked herb-coated squash half with 1 tablespoon crumbled blue cheese or thin slices of a creamy melting cheese such as Muenster. Place under the broiler just until cheese softens and begins to show signs of browning.

 




 

CARROT PUMPKIN BARS WITH ORANGE ICING           > Back to Top <

 

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon finely shredded orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs, beaten
1-1/2 cups packed brown sugar
1 cup canned pumpkin
2/3 cup cooking oil
1/4 cup milk
1 teaspoon vanilla
1 cup finely shredded carrots
1 cup chopped walnuts
1-1/2 cups sifted powdered sugar
1 to 2 tablespoons orange liqueur or orange juice
Walnut halves (optional)

 

 

1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside.

2. In a large mixing bowl stir together the flour, baking powder, orange peel, baking soda, and salt. Set the flour mixture aside.

3. In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk, and vanilla. Then stir in carrots and chopped walnuts.

4. Add egg mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter into the prepared pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread with Orange Icing; cut into triangles or bars. If desired, garnish each with a walnut half. Store in an airtight container in the refrigerator for up to 3 days. Makes 36.

For Orange Icing: In a mixing bowl combine powdered sugar and enough of the orange liqueur or orange juice to make an icing that is easy to drizzle.

Make-ahead tip: Bake bars as directed; cool completely. Do not drizzle with icing. Place cut bars in a freezer container and freeze for up to 1 month. Before serving, thaw for 15 minutes. Prepare Orange Icing and drizzle as directed.

 

 

 

 

 

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.



 

 

 

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.



 

 

 

 

CHRISTMAS CANDY           > Back to Top <

1 cup butter
1 cup chopped toasted almonds
3 Tablespoons water
1-1/3 cup sugar
1 Tablespoon light corn syrup
1 milk chocolate bar (6 ounces)


Melt butter in a large saucepan. Add sugar, corn syrup, and water. Cook over medium heat, stirring now and then until it reaches hard crack stage (280 degrees). Quickly stir in 3/4 cup of the almonds and pour onto a buttered cookie sheet. Spread mixture out until thin. Break chocolate bar into pieces and place on hot candy. When the chocolate is melted spread over candy and sprinkle on the remaining toasted almonds. Cool and break into pieces.



 

 

CHRISTMAS PEA SALAD          > Back to Top <

 
Two 10-ounce packages frozen peas, defrosted
1/2 cup vegetable oil
3 Tablespoons vinegar
2 Tablespoons chopped scallions
2 Tablespoons finely chopped sweet pickles
1 Tablespoon finely chopped pimentos
1 teaspoon salt
1/2 teaspoon pepper

 
Cook peas by pouring one or two kettles of boiling water over them. Drain well, then chill peas. Mix remaining ingredients well and pour over peas. Refrigerate for at least two hours. Toss lightly with a fork before serving.

Serves: 12

 

 

 

 

 

 

CORN PUDDING          > Back to Top <

16 ounce Yellow corn, canned, drained
1/4 cup Flour
2 tablespoons Sugar
2 ounces Butter, melted
Dash salt
4 cups Milk
4 Eggs, lightly beaten


Pre-heat oven to 400. In a bowl, mix together the corn, flour, sugar, butter, and salt. Stir in the milk. Add the beaten eggs. Place in a medium casserole dish. Bake for 20 minutes. Remove from the oven and stir from the bottom, trying not to disturb the perimeter of the top. Return to the oven and bake for 20 minutes longer or until the pudding is well set. Allow to rest for 5 minutes before serving.   Serves 6-8

 

 

 

 

CORNBREAD JALAPEÑO DRESSING            > Back to Top <


Makes 9-10 cups
6  to 8 cups cornbread cubes
1  cup (2 sticks) butter
2  cups chopped onion
2  cups chopped celery (including some leaves)
1/2  cup finely chopped jalapeño peppers
2  teaspoons ground sage
2  teaspoons dried thyme leaves
2  teaspoons poultry seasoning
  Salt and freshly ground black pepper to taste
2  eggs, slightly beaten
1 1/2  cups turkey or chicken stock

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



 

 

 

CORNISH HENS WITH LEMON AND BALSAMIC VINEGAR           > Back to Top <


Serves 4
2  Rock Cornish hens (14 ounces each)
1 to 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2  lemons
2  teaspoons balsamic vinegar, or to taste
Chopped parsley for garnish, optional


Preheat the broiler. Adjust rack to about 4 inches from heat source. Use sharp, sturdy knife to split hens through backbones. Rub skin side with olive oil. Flatten hens in broiling or roasting pan, skin side down, and liberally sprinkle exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay slices on birds.

Broil about 10 minutes, or until lemon is browned and birds appear cooked on top; rotate pan if necessary. Turn birds over, sprinkle with salt and pepper, and return to heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice remaining lemon as thinly as possible.

Lay the lemon slices on skin, and broil 5 minutes. Lemons should be slightly browned and birds cooked through; if not, cook a couple of minutes more. Drizzle with balsamic vinegar, garnish with parsley and serve.

 



 

CRANBERRY CHUTNEY           > Back to Top <


Makes 2 cups


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

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


 



 

CRANBERRY NUT BREAD           > Back to Top <

2 C (280g) Flour (you can make with 1 cup whole wheat if you like)
1 C (200g) Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
3/4 C (175ml) Orange Juice, use kind with pulp or fresh squeeze
1 T Orange Zest (grated orange rind)
1 Egg, beaten
1/4 C (60g)   Butter or Margarine, melted
1 C Chopped Fresh Cranberries, best to cut in half
1/2 C (125ml) Chopped Pecans, or other nuts you like

Preheat the oven to 350F (180C).

Grease and flour or using baking spray the loaf pan(s).

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In a small bowl, combine the orange juice, zest, egg, and butter.

Mix the wet ingredients into the dry ingredients.

Add in the chopped cranberries and nuts; mix well.

Pour into the prepared loaf pan(s).

Bake at 350F (180C) for 1 hour or until inserted cake tester comes out clean.

Enjoy warm.

Note: if you would like to make muffins, you should bake this recipe at 400F (205C) for 20 minutes.  Makes 24 muffins.

 

 

 

 

 

CRANBERRY ORANGE RELISH           > Back to Top <

Makes about 3 cups

1 pound cranberries, fresh
2 oranges
2 cups Sugar, granulated

Rinse the cranberries. Remove any that look irregular. Split the oranges and remove any seeds. Roughly chop (peel included). Place in food processor 1/2 of the cranberries
and 1/2 of the orange pieces. Grind until smooth. Repeat. Mix the ground fruit and sugar well. Cover and refrigerate at least 30 minutes. Serve with the holiday turkey.

 

 

 

 

 

 

CRANBERRY SWIRL COFFEE CAKE           > Back to Top <

Makes 1 -9 or 10 inch tube pan 


1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon almond extract
1 (8 ounce) can whole cranberry sauce
 

 1 Preheat oven to 350 degrees F (175 degrees C) grease and flour one 9 or 10 inch tube pan.
2 Cream the together the butter and the sugar until light. Add the eggs and stir well.
3 Combine the flour, baking powder, baking soda and salt. Add the flour mixture alternately with the sour cream or yogurt to the butter mixture. Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top. 
4 Bake at 350 degrees F (175 degrees C) for 55 minutes.
 

 

 

 

 

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. Sauté 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



 

 

 

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)


Sauté 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




 

 

 

CREAMY RICH EGGNOG        > Back to Top <
 
2 quarts whole milk
1 cup sugar
1/3 cup flour
4 eggs, separated
2 teaspoons vanilla
nutmeg
1 teaspoon sugar per egg
1/4 to 1/2 pint whipping cream


With whisk, blend sugar and flour in a large sauce pan. Add milk gradually, whisking to combine. Cook on medium heat, whisking constantly, to boiling. Boil one minute, stirring. Remove from heat. Whisk egg yolks thoroughly in a small bowl, then pour some of the hot milk mixture in and combine. Return milk mixture to the stove, and add egg mixture, whisking constantly. Cook until it comes to a boil, and let boil for one minute.

Remove from heat and cool.

Beat egg whites until stiff, adding 1 teaspoon sugar per egg. Add eggnog. The eggnog is like a custard, it's so thick.

Chill. When ready to serve, add whipping cream and sprinkle with nutmeg.




 

 

CROCKPOT SWEET POTATOES           > Back to Top <

2 pound Sweet potatoes -- peel and grated
1/3 cup Brown sugar -- packed
1/4 cup Butter -- melted
1/4 cup Coconut -- flaked
1/4 cup Broken pecans -- toasted
1/4 teaspoon Cinnamon
1/4 teaspoon Coconut extract
1/4 teaspoon Vanilla

In a crockpot, combine potatoes, sugar, butter, coconut, pecans and cinnamon.
Cover; cook on LOW for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut
and vanilla extracts.

 

 

 

 

 

 

EGG NOG           > Back to Top <

1 dozen egg yolks
2 to 3 quarts heavy cream
1 quart whole milk
Apple brandy (to taste!)
Sugar

Break up the egg yolks in a mixing bowl; as you beat them pour in a steady stream of brandy. This will cook the yolks and form a custard . After this process, mix in the heavy whipping cream and milk. (or 4 quarts of half and half.) Stir in the mixture well and begin adding apple brandy according to taste. Also add sugar to taste.

Just before serving, whip the 12 egg whites into a foam. Use an iron skillet and pour in enough milk to float the eggs. Heat the milk to near boiling (do not let boil) then pour in the foamed egg whites. Let stand until they are puff balls. Be sure at no time the boiling process takes place. Pour this mixture on top of the punch bowl of egg nog.

 

 

 

 

 

 

 
EXTRA GINGERY BREAD           > Back to Top <

Makes 10 servings 

 

3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons ground cloves
1 teaspoon ground ginger
3/4 teaspoon salt
1 1/2 cups white sugar
1 cup vegetable oil
1 cup dark molasses
1/2 cup apple juice
2 eggs
1 tablespoon grated fresh ginger 
1/2 cup chopped crystallized ginger
 

Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.  Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.

In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.

Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
 

 

 

 

 

 

FALL APPLE BREW           > Back to Top <

1Cinnamon Stick
1/4 teaspoon Anise Seed
1 quart apple juice

Add Cinnamon Stick and Anise Seed to apple juice. Simmer 30 minutes. Strain. Serve warm or cold.  Makes 4 (1 cup) servings.

 

 

 

 

FRESH CRANBERRY RELISH          > Back to Top <
 
2 medium oranges

1 pound fresh cranberries

1/4 cup dried currants

1-1/2 cups sugar
1/4 cup finely chopped toasted, slivered almonds

1/8 teaspoon ground cinnamon

Orange peel curl (optional)
 
 
 
Finely shred 1 tablespoon orange peel; set aside. Peel and section oranges. Using a food processor or food grinder with a coarse blade, process or grind orange sections, cranberries, and currants until coarsely chopped. Stir in sugar, almonds, cinnamon, and reserved orange peel. Cover and store in the refrigerator up to 2 weeks, or freeze up to 6 months. Thaw overnight in refrigerator before serving. Serve as an accompaniment to roast poultry or pork. Garnish with orange peel curl, if desired.

Makes about 4 cups (thirty-two 2-tablespoon servings).

 

 

 

 

 

GALLIANO           > Back to Top <


Makes 1 1/2 quarts
2  cups granulated sugar
1  cup water
6  drops pineapple extract
1  1/2 teaspoons banana extract
1/2  teaspoon pure anise extract
3  teaspoons vanilla
1  quart 100-proof vodka
5  drops yellow food coloring


Combine sugar and water in a large pan. Boil gently five minutes, stirring occasionally. Remove from heat and measure out two cups of the syrup, discarding any syrup left over. Pour syrup in a large container and let cool. Add all extracts, vanilla, vodka and food coloring. Stir until well blended. Ready to serve immediately.




 

 

 

GINGER PUMPKIN BISQUE nbsp;         > Back to Top <

2 tablespoons walnut oil or cooking oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 15- or 16-ounce can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half or whipping cream
1/2 teaspoon vanilla
Whipping cream (optional)
Fresh thyme (optional)

In a 3-quart saucepan heat oil over medium heat. Add the shallots, onion, and ginger; cook until tender. Stir in the flour. Carefully add the chicken broth and cider all at once. Cook and stir over medium heat until thickened and bubbly. Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes.

 Remove from heat. Discard bay leaves. Cool slightly. Pour one-fourth to one-third of mixture into a blender container or food processor bowl. Cover and blend or process until smooth. Pour into a bowl. Repeat with remaining mixture until all is processed.* Return the mixture to the saucepan. Stir in the 1 cup half-and-half or whipping cream and the vanilla. Heat through, but do not boil. Ladle into soup bowls. If desired, swirl a little whipping cream into each serving; garnish with fresh thyme. Makes 8 to 10 appetizer servings.

Make-ahead tip: Prepare as directed to the asterisk (*). Cover and refrigerate the blended mixture for up to 24 hours. To serve, transfer the soup to a saucepan and heat through. Stir in the whipping cream and vanilla; heat through, but do not boil.

 

 

 

 

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.




 

 

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.





 


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!




 


AUSTRIAN JAM TORTE      > Back to Top <

2 cups  all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup  margarine
1 egg, lightly beaten
1 tablespoon water
1/2 teaspoon almond extract
10 ounces red raspberry or strawberry preserves

Combine flour, baking powder, and salt. cut in margarine until mixture resembles coarse crumbs. Add egg, water, and extract, mixing lightly with fork until dough forms a ball. Chill 1/4 of the dough. Press remaining dough on bottom and 1/2-inch up sides of a 9-inch springform pan. Spread dough with preserves. On lightly floured surface, roll chilled dough into a rectangle, 1/8-inch thick; cut into 1/2-inch wide strips. Place strips diagonally over preserves to form lattice; press edges to seal. Bake in 350 degree F. oven 35 to 40 minutes or until lightly browned. Loosen crust from rim of pan; cool before removing rim of pan.  Yield: 10 servings.



 

 

 

 

BAKED OYSTERS           > Back to Top <

6 Servings

4 c Firm white bread (Italian or
-French or sourdough)
1/2 c Butter
Salt and cayenne pepper
1 pt Raw oysters, well-drained
1 tb Lemon juice
1 sm Onion, grated
1/2 c Whipping cream
x Paprika

(TIP:) This dish can be made with oysters of *any* size. While
fresh ones ARE best, thawed, frozen oysters *may* be used. If you
wish, prepare the dish and refrigerate it for several hours before
baking. Or, on the other hand, you can cut and brown the bread
cubes ahead of time. The rest can be finished in minutes, once the
bread is browned.

Remove the crusts from the bread. Cut the bread into quarter-inch
cubes; in a large skillet, melt half the butter. Add 2 cups of bread
cubes and toss over LOW HEAT until they're golden-brown. Sprinkle
the cubes lightly with salt and caynne, stirring constantly.

Brown the remaining cubes in the remaining butter. Sprinkle again
with the cayenne and the salt.

Cover the bottom of a 2-quart baking dish with 1/3 of the bread
cubes; top the bread evenly with half the oysters, sprinkle with salt
and cayenne, half the lemon juice and half the onion. Cover with 1/3
of the bread cubes and sprinkle with salt, cayenne, the rest of the
lemon juice and the onion. Pour in the cream, and top with the last
third of the bread cubes. Sprinkle with paprika to make pretty.

Bake at 325 degrees for 25 to 35 minutes and serve *immediately*.

 

 

 

 

 

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.




 

 

PUMPKIN HAZELNUT ROULADE WITH GINGER CREAM           > Back to Top <

 
Makes 10 servings

1 cup granulated sugar

3 eggs, at room temperature

2/3 cup canned pumpkin (not prepared pie filling)

1 teaspoon lemon juice

¾ cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

½ teaspoon freshly grated nutmeg

½ teaspoon salt

1/8 teaspoon ground cloves

¾ cup toasted, peeled and finely chopped hazelnuts (3 ounces; see note)

Powdered sugar for sifting

Filling:

2 3-ounce packages cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature (½ stick)

½ teaspoon vanilla

1 cup powdered sugar

2 tablespoons minced crystallized ginger

Spiked cream:

½ cup whipping cream

1 tablespoon powdered sugar

2 teaspoons dark rum or brandy (optional)

¼ teaspoon vanilla

3 tablespoons toasted, peeled and finely chopped hazelnuts (for garnish; see note)

2 tablespoons finely chopped crystallized ginger (for garnish)

 
To make cake: Position a rack in the top third of the oven and preheat to 375 degrees. Lightly butter a 10-by-15-inch jellyroll pan.

To line the bottom and sides of the pan, cut a 12-by-16-inch piece of parchment or wax paper. At each of the 4 corners, cut a diagonal slash about 2 inches long. Fit the paper into the pan, folding the cut ends over each other at the slashed parts to form neat corners. Lightly butter and flour the paper, tapping out the excess flour.

In a large bowl, using a hand-held electric mixer set at high speed, beat the sugar and eggs until light in color and texture, about 3 minutes. (The mixture should form a thick ribbon that falls back on itself when the beaters are lifted about 2 inches from the bowl. It must be stiff enough to support the weight of the dry ingredients.) Stir in the pumpkin and lemon juice.

Sift the flour, cinnamon, ginger, baking soda, nutmeg, salt and cloves onto a piece of wax paper. With the mixer on low, gradually beat in the flour mixture, scraping the sides of the bowl as needed. Spread the batter evenly into the prepared pan, being sure to reach into the corners. Sprinkle the batter with the ¾ cup hazelnuts.

Bake until the center of the cake springs back when lightly pressed with a finger, about 15 minutes. Sift powdered sugar over the top of the cake.

Place a clean kitchen towel over the cake, then top with baking sheet. Holding the baking sheet over the cake, turn the cake upside down and invert it onto the towel of the baking sheet. Carefully peel off the paper. Place the paper back on the cake. Using the towel as an aide, roll up the cake and cool completely.

To make filling: In a medium bowl, using a hand-held electric mixer at medium speed, beat the cream cheese, butter and vanilla until combined. Gradually beat in the powdered sugar until smooth.

Unroll the cake and discard the paper. Spread the filling evenly over the cake and sprinkle with the crystallized ginger. Reroll the cake (you won't need to use the kitchen towel) and wrap in plastic wrap. Refrigerate until the filling is firm, at least 1 hour. (The cake can be refrigerated for up to 2 days.)

To make spiked cream: In a chilled medium bowl, using a hand-held electric mixer set at high speed, beat the cream, powdered sugar, rum and vanilla until stiff. Transfer to a pastry bag fitted with a large open star tip, such as Ateco No. 5.

Transfer the roll to a long serving platter. Garnish the cake with swirls of the whipped cream and sprinkle with the hazelnuts and crystallized ginger.

To serve, cut the cake diagonally into thick slices.

Make-ahead: Bake and fill the roulade up to 2 days ahead; cover tightly in plastic wrap and refrigerate. Garnish with the spiked cream just before serving.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth.

 

 

 

 

HOLIDAY PUNCH           > Back to Top <
 
One 64-ounce bottle apple juice
One 46-ounce can pineapple juice
One 46-ounce bottle cran-raspberry juice
1 cup water
Spice Bag:
One broken cinnamon stick
5 to 6 whole cloves
1/4 teaspoon freshly ground nutmeg


Place spices in coffee filter or cheese cloth. Tie with a string. Pour juices into large kettle or percolator; make spice bag and add to kettle. Let simmer for ten minutes. Remove spice bag and serve warm.

Serves: Thirty-two 5-ounce servings

 

 

 

 

 

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



 


HOMEMADE PUMPKIN PIE SPICE           > Back to Top <

 

Stir together 2 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground allspice, and 2 teaspoons ground nutmeg. The yield is about 1/4 cup. Keep it in a small, tightly covered jar on a cool, dark pantry shelf.

 

 

 

 

 

HONEYED SWEET POTATOES         > Back to Top <
 
3 pounds sweet potatoes, peeled and sliced about 1/2 inch thick

1/4 cup packed brown sugar

1/4 cup honey
1/4 cup margarine or butter, cut up

1/4 teaspoon ground ginger

 
Place sweet potatoes in a Dutch oven or large saucepan with enough lightly salted water to cover. Bring to boiling. Reduce heat, cover, and simmer about 15 minutes or until sweet potatoes are nearly tender when pierced with a fork. Drain. Transfer potatoes to a greased 2-quart square baking dish.

Mix brown sugar, honey, margarine or butter, and ginger in a heavy small saucepan. Bring to boiling, stirring constantly until sugar is dissolved. Boil gently for 3 minutes. Pour over potatoes. Bake, uncovered, in a 350 degree F oven about 15 minutes or until potatoes are tender, basting occasionally with sauce. Serve immediately.    Makes 8 to 10 servings.

Make-ahead tip: Cook sweet potatoes as directed. Cover and refrigerate potatoes up to 24 hours. To reheat, prepare glaze as above; pour over potatoes. Cover with foil and bake in a 350 degree F oven for 15 minutes. Remove foil; bake about 20 minutes more or until tender, basting occasionally with sauce.

 

 

 

 

 

HOT APPLE CIDER          > Back to Top <

 
1 quart cider
1/2 cup brown sugar
1/2 Tablespoon whole cloves
1 small cinnamon stick
1/8 teaspoon salt


Mix together and simmer 20 to 30 minutes.


 

 

 

 

JAMES BEARD'S FAVORITE ROAST TURKEY          > Back to Top <

18 to 20 pound turkey with the liver, gizzard and heart reserved
1 onion, stuck with 2 whole cloves
1 sprig parsley
salt
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)
Stuffing:
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
chopped
salt
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.





 

 

LEEK, MUSHROOM AND BACON DRESSING           > Back to Top <

 


Serves 12-14


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

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

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

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

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


 



 

LEMON KISSED GREEN BEANS            > Back to Top <


Serves 4


1  pound green beans
1  tablespoon unsalted, clarified butter
1  teaspoon walnut oil or extra virgin olive oil
1  tablespoon fresh lemon juice
1  tablespoon finely chopped walnuts or almonds
  Salt and black pepper to taste


Prepare a large bowl of ice water. Bring a large pot of salted water to a boil and blanch beans for 3 minutes. Cooking time may vary by a minute, more or less, depending on the beans; you want them crisp-tender. Plunge blanched beans into ice water to stop the cooking. Beans can be prepared to this point up to a day in advance. Refrigerate them in a plastic bag until ready to use.

To heat for serving, place butter and oil in a large skillet over medium heat. Add beans and toss gently until heated through and evenly coated with oil and butter. Season with salt and pepper. Place beans on a serving platter and sprinkle with lemon juice and chopped nuts.



 


 

MELT IN YOUR MOUTH BISCUITS           > Back to Top <

2 cups of Bisquick baking mix
1 cup sour cream
1/2 cup butter (1 stick)


Cut all together, spray muffin tin with vegetable spray, fill cups three-fourths full and bake at 350 for 20 minutes.

Variance: Add 1 cup of cheddar cheese and after baking, brush top with garlic butter.

 





MINI ICE CREAM SANDWICHES WITH RASPBERRIES           > Back to Top <


Cocoa powder for dusting
4  ice cream sandwiches (5 by 2 inches)
24  fresh raspberries


Sprinkle cocoa powder liberally on a cutting board lined with waxed paper. Place an ice-cream sandwich directly on cocoa powder-dusted waxed paper. Using a very sharp knife, cut each ice-cream sandwich in half lengthwise, then crosswise into 10 (1-inch) pieces. Spear a piece of ice-cream sandwich (cookie-side first) onto each skewer. Place skewers on a baking sheet lined with waxed or parchment paper and freeze until just ready to serve. Thread 1 raspberry onto each skewer, and transfer skewers to a serving platter. Serve immediately.

The skewers can be assembled, covered with plastic wrap and frozen. Garnish with raspberries, as directed, just before serving.   Makes 24 skewers

 

 



 
MULLED CIDER           > Back to Top <
 
apple cider
cloves
one apple
one orange, thinly sliced
1 cup of orange juice
dash of cinnamon


Fill kettle with cider and add one clove studded apple, one orange, thinly sliced, 1 cup of orange juice and a dash of cinnamon. Simmer 5 to 10 minutes and serve with cinnamon stick stirrer.



 

 

 

MUSHROOMS AND SWEET PEARL ONIONS WITH CABERNET SYRUP          > Back to Top <


24  white or cremini mushrooms (about 1 1/2-inch caps), stemmed
1/4  cup olive oil or bacon fat
1/4  teaspoon kosher salt
1/8  teaspoon ground pepper
  For pearl onions with cabernet syrup:
1 1/4  cups full-bodied red wine, such as cabernet
1 1/4  teaspoons sugar
1/4  teaspoon kosher salt
1/8  teaspoon ground pepper
1  bay leaf
24  pearl onions, peeled and trimmed (see Note)
1  tablespoon salted butter
1  tablespoon chopped fresh thyme
  Thyme flowers or chopped fresh chives or parsley for garnish


Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Put mushrooms in a small bowl and toss with olive oil or bacon fat, kosher salt and pepper. Spread evenly on prepared pan, stem-side up, and cook for 30 minutes, or until tender and crispy brown. Turn mushrooms after about 20 minutes and continue cooking them face down.

To prepare onions: Combine wine, sugar, kosher salt, pepper and bay leaf in a small non-reactive saucepan. Add onions and bring to a boil over high heat. Cook, swirling frequently, until wine is reduced to syrup consistency and onions are tender, about 12 to 15 minutes. Remove from heat. Add butter and thyme, and stir until butter has melted. Transfer onions to a plate and let cool.

To assemble: Place 1 onion inside each mushroom and skewer them with a toothpick. Brush mushrooms with any remaining glaze. Garnish with thyme flowers or herbs and serve immediately.

This dish also can be made one day in advance. Reheat, covered with aluminum foil, in a preheated 350-degree oven for about 10 minutes. Garnish just before serving.

Note: Peel pearl onions by soaking them in water for 15 minutes to loosen their skins.

Makes 24 skewers


 

 

 

 

NAQLI TURKEY          > Back to Top <


1  package puff pastry sheets
2  cups basmati rice
5  cups water
1  tablespoon oil
1 1/2  cups cilantro chutney (see recipe)
1/4  cup cashew nuts
1  cup peas
1  teaspoon salt
6  bamboo skewers
2  tablespoons tomato ketchup
1  teaspoon powdered cumin

Naqli, sometimes spelled nakli, means false or fake in Hindi.

Remove puff pastry from freezer and let thaw. Wash rice, drain and set aside. Heat water to a boil.

In another pot, heat oil and saute chutney for 5-7 minutes. Add washed rice and stir to coat rice with chutney. Add boiling water, nuts, peas and salt. Cook on high heat for 5 minutes. Lower heat and cook for 5 minutes more. Turn off heat and cover pot with a tight fitting lid for 5 minutes and let the steam finish the cooking process.

Spread out the pastry sheet on a clear surface area. With a rolling pin, roll pastry sheet out to twice its size. Take a baking tray and pour the rice in it. The rice should be warm to mold it. Dampen your hands in water and mold rice in an oval shape. Cut the approximate same size of puff pastry sheet and drape it over rice mold. Take a bamboo skewer and shape more rice around it, then drape with pastry. Using the extra skewers, attach the ``leg'' to the oval shape of rice. Do the same with another skewer.

In a bowl, mix ketchup, powdered cumin and 1 tablespoon water. With a basting brush, apply this ketchup mixture all over the pastry sheet cover. Bake the ``turkey'' in a preheated 350-degree oven for 30 minutes or until  it looks almost done. (Baste ``turkey'' with ketchup mixture a couple of times during the baking process).  Serves 8




 

SOUR CREAM RAISIN PIE           > Back to Top <


2  cups raisins
3/4  cup sour cream
3/4  cup buttermilk
3  tablespoons cornstarch
3/4  teaspoon salt
3/4  cup sugar
1  teaspoon cinnamon
3/4  teaspoon nutmeg
3  eggs, separated
1/2  cup milk
1  9-inch baked pastry shell

Combine raisins with sour cream, buttermilk, cornstarch, salt, sugar and spices in a saucepan. Stir until well blended. Bring to a boil; cook until thick and remove from heat. Beat egg yolks and milk together. Add to hot mixture, stirring briskly. Return to heat and cook until thickened, stirring the mixture while cooking, about two minutes. Pour into pie shell.

Cover with your favorite meringue.

Preheat oven to 400 degrees. Place pie in oven, and watch closely for 15 to 20 minutes, removing when meringue peaks are golden brown.




 

 

 

HOLIDAY PIE CRUST GLAZE          > Back to Top <


To prevent the juice soaking through into the crust and making it soggy, wet
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 <


Ingredients:
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

 

 




PUMPKIN POTS DE CRÈME           > Back to Top <


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


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






 

RASPBERRY GRATIN          > Back to Top <
 
8 ounces raspberries
1/2 cup low-fat sour cream
4 tablespoons dark brown sugar


Preheat oven to 400 degrees. Divide raspberries into single layers in four individual, shallow, oven-proof baking dishes.

Gently spread 2 tablespoons sour cream over each portion of raspberries, completely covering them. Sprinkle dark brown sugar over sour cream, using 1 tablespoon for each dish.

Place dishes on a baking sheet. Bake in oven for 5 minutes. Serve immediately.  Serves 4

 



 

ROAST CRISP-SKIN TURKEY          > Back to Top <


4  cups kosher salt or 2 cups table salt
1  turkey (12 to 14 pounds), rinsed thoroughly, giblets, neck and tailpiece
removed and reserved for gravy
3  medium onions, coarsely chopped
2  small carrots, coarsely chopped
2  celery ribs, coarsely chopped
6  sprigs fresh thyme
6  tablespoons unsalted butter, melted

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

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

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

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

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

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

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

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

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

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

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

While turkey is resting, unwrap stuffing dish and bake until golden brown, about 35 minutes.    Serves 10 to 12



 

 

 

ROAST TURKEY WITH GARLIC & ROSEMARY           > Back to Top <
 
1 whole turkey (10 to 12 pounds)
6 to 8 garlic cloves
2 large lemons, halved
2 teaspoons dried rosemary, crushed
1 teaspoon rubbed sage
1/2 stick melted butter


Cut six to eight small slits in turkey skin insert garlic between the skin and meat. Squeeze two lemon halves inside the turkey and leave them inside. Brush melted butter over outside turkey and inside slits. Squeeze remaining lemon over outside of turkey. Sprinkle with rosemary and sage. Place on a rack in a roasting pan. Bake, uncovered, at 325 degrees for 1 hour. Baste with pan juices. Cover and bake for 2 1/2 to 3 1/2 hours longer until a meat thermometer reads 185 degrees -- basting every half hour with pan juices.  Yield: 8-10 servings.

 

 

 

 

 

 

ROASTED YELLOW SQUASH AND ZUCCHINI WITH GREEN ONION AND BASIL DIP          > Back to Top <


 
  For dip:
3/4  cup regular or low-fat mayonnaise
1/3  cup buttermilk
1/4  cup coarsely chopped fresh basil leaves
3  tablespoons coarsely chopped green onions (green parts only)
2  teaspoons champagne vinegar
  Kosher salt and freshly ground pepper to taste
  For vegetables:
30  ( 3/4-by- 3/4-inch) pieces zucchini (about 1 small zucchino)
30  ( 3/4-by- 3/4-inch) pieces yellow crookneck squash (about 1 medium
yellow squash)
1  tablespoon olive oil
1/4  teaspoon kosher salt
1/8  teaspoon ground pepper


To make dip: Combine mayonnaise, buttermilk, basil, green onions, and champagne vinegar in a blender. Blend until smooth. Chill in refrigerator. Season with kosher salt and pepper to taste.

Soak 30 (6-inch) wooden skewers in water for 30 minutes; drain before using. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Toss zucchini and squash in a medium bowl with olive oil, kosher salt and pepper.

To assemble: Thread 1 piece zucchino onto each skewer, followed by 1 piece squash. It is best to skewer through the flesh (not through the skin), so the colorful skin is visible. Repeat until all ingredients have been used. Place on baking sheet and cook in center of oven until vegetables are tender, about 15 minutes. Let cool slightly. Serve barely warm or at room temperature with sauce. These are also delicious cold.

The dip can be made three days in advance. The skewers can be cooked and refrigerated one day in advance. Serve as directed.   Makes 30 skewers

 




 

SAUSAGE APPLE AND DRIED CRANBERRY STUFFING           > Back to Top <


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

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

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

Add sausage mixture to bread cubes, along with apples, cranberries or apricots, parsley and liver, and toss well. Drizzle broth and butter over stuffing and toss well. Let cool completely before stuffing the bird. You can make the stuffing a day ahead and store it, covered, in the refrigerator. Bring to room temperature before stuffing the turkey. Don't stuff turkey ahead of time. Stuffing also can be baked in a casserole dish in a 350-degree oven for about 30 minutes.    Serves 8




 

 

 

SAUSAGE APPLE AND SAGE STUFFING          > Back to Top <


Makes about 8 cups, 16 servings


1 tablespoon vegetable oil
3 cups chopped onion
3 medium celery ribs, with leaves, chopped
1 pound bulk pork sausage
1 16-ounce package seasoned bread stuffing mix
1 cup coarsely chopped dried apples
4 tablespoons unsalted butter, melted (½ stick)
¼ cup chopped fresh parsley
1½ tablespoons chopped fresh sage or 1½ teaspoons crumbled dried sage
1½ to 2 cups turkey or chicken broth (canned or homemade), as needed
Salt and freshly ground pepper, to taste

 
In a large skillet, heat the oil over medium heat. Add the onion and celery. Cook uncovered, stirring often, until the vegetables are softened, about 5 minutes. Add the sausage and cook, stirring often to break up the sausage with a spoon, until the sausage is cooked through, about 10 minutes.

Scrape the sausage mixture into a large bowl. Add the stuffing mix, dried apples, melted butter, parsley and sage. Toss, gradually adding about 1½ cups broth, until the stuffing is evenly moistened but not soggy. Season with salt and pepper. Use as a stuffing. Or, place in a lightly buttered 3-quart casserole, drizzle with additional ½ cup broth, cover and bake as a side dish. Bake at 350 degrees for about 45 minutes or stuffing reaches 160 degrees F on an instant-read thermometer.

 


 

 

 

 

SMOKE A TURKEY AT HOME           > Back to Top <

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

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

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

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

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


Choosing your chips
Barbara Caruso, spokeswoman for national retailer Barbeques Galore, provides the following guide to what woods impart what flavors when used in smoking meats. Experiment to find the flavor you favor, she said.

 Alder: Medium, tart flavor, best used on fish.

 Apple: Light, sweet taste that is best for poultry but can also be used for pork and lamb.

 Cherry: Also light with a slight fruitiness that is a good complement to game.


 Hickory: Stronger, with a sweet taste ideal for beef, pork, poultry or fish.

 Mesquite: Strong; can be used with all types of foods, particularly beef.

 Oak: Medium wood flavor that is distinct.

 Pecan: Rich and sweet with universal appeal.

 Jack Daniels: Chips from whiskey barrels.


All wood chips should be soaked in liquid (try broth or wine) for at least 20 minutes before being added to the smoker.


ALDER- AND ROSEMARY-SMOKED WHOLE TURKEY ON THE GRILL


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

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

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

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

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

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




 

 

 

SOUTHERN CORNBREAD DRESSING            > Back to Top <
 
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 for
1 hour and 20 minutes.

Serves: 8

 




SPICY ROASTED POTATOES           > Back to Top <


15  red potatoes (baked and quartered)
3  tablespoons oil
2  garlic cloves (finely diced)
3  tablespoon cumin seeds
2  red chilies (optional)
2  tablespoons lime juice
2  teaspoons salt
1  teaspoon sugar
1/4  cup cilantro leaves
1/4  cup coconut (unsweetened)


Place potatoes in a bowl. Set aside. In a small frying pan, heat oil; add garlic and let it brown. Toss in cumin seeds and let it sizzle. Finally, add chilies. Remove from heat. Mix in the lime juice, salt and sugar. Pour over potatoes. Combine well. Bake for 30 minutes at 350 degrees. Sprinkle cilantro leaves and coconut over potatoes just before serving.

Serves 6-8




 

SQUASH-BARLEY STUFFING           > Back to Top <


1 cup chopped onion
2 Tbsp. margarine or butter
2 3/4 cups chicken broth
1 cup pear nectar
1 cup bulgur
1/2 tsp. ground cardamom
1 cup quick-cooking barley
3 cups baby zucchini, halved lenghwise, or 2 cups coarsely chopped zucchini
3/4 cup toasted sliced almonds
2 Tbsp. snipped fresh thyme

In a large saucepan cook onion in margarine or butter 3 to 4 minutes or until tender. Add broth, nectar, bulgur, and cardamom. Bring to boiling; add barley. Return to boiling; reduce heat. Simmer, covered, about 12 minutes or until grains are almost tender and most of the liquid is absorbed. Add zucchini; cook, covered, 3 to 4 minutes more or until zucchini is crisp-tender. Stir in nuts and thyme.    Makes 10 to 12 servings.

 

 

 

 

 

 

STUFFING ADVICE            > Back to Top <


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

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

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

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

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

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

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

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

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

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

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




 




 

SWEET POTATO BISCUITS           > Back to Top <

2 cups mashed sweet potatoes (hot)
1/2 cup Crisco oil
3/4 cup sugar
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt


Mix together sweet potatoes, oil, and sugar. Sift together flour, baking soda, and salt and then add to potato mix. Mix well. Roll out on floured surface. Cut out with biscuit cutter.

Bake at 350 degrees approximately 20 to 25 minutes or until bottom of biscuits are brown.

 




SWEET POTATO CASSEROLE       > Back to Top <
 
Casserole:
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
Topping:
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 POTATO SOUFFLE          > Back to Top <
 
3 cups cooked whole sweet potatoes
1 cups sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla

TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine

 
Peel potatoes, slice and cook in water until tender. Beat with electric mixer until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35 minutes or until it looks firm. Mix topping ingredients and cover top of potatoes. Bake 10 minutes or until brown.

 

 

 

 

 

SWEET POTATOES CHESTNUTS APPLES           > Back to Top <

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 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
Topping:
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.

 

 

 

 

THANKSGIVING DAY SAUSAGE STUFFING           > Back to Top <

1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
5 teaspoons poultry seasoning
1/4 teaspoon ground black pepper
 
Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 cup. Sauté onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 of the bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper.  Watch your hands, it's hot. Mix well. Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally.

Yield:  12 Servings

 

 

 

 

 

TOMATO BUNS           > 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.



 

 

 

TRADITIONAL CHRISTMAS MICE             > Back to Top <

 
1 cup icing sugar
1 cup peanut butter
1 Tablespoon butter
1 cup finely chopped walnuts
1 cup finely chopped dates
1 teaspoon vanilla
Mix and squeeze in little rolls. Stand and freeze overnight on greased
cookie sheets.

Coating: Melt 1/2 pound (omit 2 squares) semi-sweet chocolate and 1 square
bitter or unsweetened chocolate together with 1/3 slab of paraffin wax in double boiler. (Use just a small amount or chocolate will have a waxy taste). Dip rolls in mixture and place on cookie sheet and freeze. Add two peanut halves to resemble ears. (optional: or add a small piece of licorice for tail.

Cooking tips: Use large sewing needle to insert roll into chocolate mixture.

 

 




TRADITIONAL STUFFED TURKEY           > Back to Top <

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

 




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




 

 

TURKEY TIPS:           > Back to Top <

You should only buy a fresh turkey if you do your shopping within 1 or 2 days of when you plan to serve it. Otherwise a frozen bird is the way to go. If you have room to store it, plan on shopping for that frozen turkey well in advance. At the market, look for one that is solidly frozen.

Many frozen turkeys are now available pre-basted, and some are pre-stuffed. By reading the label carefully, you can be sure of getting exactly what you want.

A whole frozen turkey – pre-stuffed or unstuffed - can be stored in your home freezer at 0 degrees Fahrenheit or below for up to one year without appreciable loss of quality. Keep a pre-stuffed turkey in the freezer until you are ready to  cook it. It should NOT be thawed, because bacteria can develop in the stuffing while the turkey thaws. Frozen whole turkeys do not need to be pre-wrapped for freezer storage unless the  packaging has been opened or is punctured or torn.

 

 

 

 

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.




 

 

VINEGAR EGG PIE CRUST           > Back to Top <


1 egg
3 cups flour
1 teaspoon salt
1-1/2 cups vegetable shortening or 1 cup lard
1 Tablespoon vinegar
5 Tablespoons cold water


Mix the salt and flour, cut in shortening until the size of a pea. Beat the egg, vinegar and water together with a fork. Add gradually to flour mixture. Bake in pie shells in 400 degrees Fahrenheit oven. Makes three shells.




 

 

WATER WHIP PIE CRUST           > Back to Top <

3/4 cup shortening
1 Tablespoon milk
1/4 cup boiling water
2 cups flour
1 teaspoon salt


Mix shortening with boiling water and milk. Beat or whip until smooth and thick. Add sifted flour and salt, stirring quickly into sough that should cling together and cleans the bowl. Makes two pie shells. Bake in 450 degrees Fahrenheit oven.

 

 

 

 

WILD RICE AND APRICOT STUFFING           > Back to Top <
 
1 cup wild rice
3 cups water
1/2  teaspoon salt
2 to 4 tablespoons soy margarine or butter
2 shallots, minced
1 garlic clove, minced
1 cup dried apricots, chopped
1/4  cup chopped fresh parsley
1/4  teaspoon freshly ground black pepper

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

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

Preheat oven to 350 degrees. Transfer rice mixture to a medium baking dish, cover and bake 15 minutes. Serve hot or at room temperature.   Serves 8

 




 

YAM SOUFFLÉ       > Back to Top <
 
4  tablespoons butter
4  tablespoons flour
1  cup whole milk
1  15-ounce can cut yams in syrup, pureed
6  eggs, separated
1/8  teaspoon salt (more to taste)
1/8  teaspoon pepper (more to taste)
1/2  teaspoon lemon juice, freshly squeezed

Melt butter in large saucepan over medium heat. Add flour and cook, stirring constantly, 2 minutes. Slowly add milk, whisking to avoid lumps. Stir in 1 cup yam puree and bring mixture to boil. Slightly beat egg yolks; add yolks to yam mixture and bring to boil a second time. Transfer souffle base to mixing bowl and season with salt and pepper. Set aside to cool.

Preheat oven to 400 degrees. Beat eggs whites in large bowl of mixer with lemon juice until soft, but not stiff, peaks form. Carefully fold egg whites into cooled flavor base -- a swirled effect looks and works better than total incorporation. Pour mixture into center of buttered, floured 1 ½ quart (6 cup) souffle mold. Place in oven, and immediately reduce heat to 350 degrees. Bake 12-15 minutes.   Serves 6

Happy Holidays from Spike & Jamie


 


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