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15 MINUTE THANKSGIVING DINNER           > Back to Top <

3 tablespoons butter, divided use
2 tablespoons vegetable oil, divided use
4 turkey cutlets, about 5 oz each, pounded 1/4 to 3/8 inches thick (butcher may do it)
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1 small to medium onion, 4 to 8 ounces
1 rib celery
12 ounces sliced white bread
2 cups warm water in a medium bowl
5 fresh sage leaves or 1/2 tablespoon dried sage leaves
2 tablespoons candied (crystallized) ginger
1 small juice orange
12 ounces (1 bag) fresh cranberries
3/4 cup sugar
3/4 cup fat-free, reduced-sodium chicken stock
2 ounces fresh white mushrooms
1/4 cup dry sherry

Put 2 tablespoons butter and 1 tablespoon oil in heavy skillet large enough to hold cutlets in one layer without crowding. Put skillet over medium heat. Season cutlets with salt and pepper. Put flour on pie plate. Dredge cutlets in flour, shaking off any excess, and add to skillet. Raise heat to medium-high and cook cutlets for 4 minutes on one side.

Meanwhile, put remaining tablespoon of butter and oil in another large heavy skillet (preferably non-stick) over medium heat. Peel and chop onion. Trim and chop celery. Add celery and onion to skillet, increase heat to medium-high, and stir.

Lightly dip 2 or 3 slices of bread at a time into warm water. Squeeze out most of the moisture and coarsely crumble bread into large mixing bowl. Finely chop fresh sage leaves or crumble dried sage between your fingers. Add sage and salt and pepper to taste to bread. Mix well. Add to skillet and combine with vegetables. Cook until nicely browned and lightly crisp. Turn stuffing over periodically to brown evenly. Reduce heat to medium, if needed to prevent burning.

Meanwhile, turn cutlets over and cook 4 more minutes, or until no pink shows in the middle.

Drop ginger down chute of food processor with motor running. When ginger is chopped, stop motor. Quarter orange and remove white membrane in the middle and any pits. Do not peel. Add orange to food processor and pulse until coarsely chopped, scraping down sides of bowl as needed. Add cranberries and sugar. Pulse until well combined but still chunky. Pour into a serving bowl.

Slice mushrooms. Remove turkey to platter and keep warm. Add mushrooms to turkey skillet and stir. Moisten bread stuffing with 1/4 cup chicken stock and cook 2 minutes, or until liquid is absorbed. Combine sherry and remaining 1/2 cup chicken stock. Add to mushrooms. Increase heat to high and cook 2 minutes, scraping any bits from bottom with wooden spoon. Cook until sauce is lightly thickened.

Meanwhile, put cranberry relish into serving bowl. Put stuffing in center of platter with turkey cutlets around it. Pour mushroom sauce over both. Serve with cranberry sauce.



8 IN 1 COOKIE DOUGH           > Back to Top <

Basic Cookie Dough
4 cubes butter -- softened
1 cup brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons vanilla
4 1/2 cups flour

In large bowl, beat all but flour until fluffy. Gradually add flour until well blended. VANILLA DOUGH: Take half the dough out of the mixer and divide that into quarters. Roll one of the quarters into a ball. flatten slightly, wrap and refrigerate. Keep 3 of the quarters out to work with after preparing chocolate dough.

CHOCOLATE DOUGH: To dough left in mixer, mix in 1/4 cup cocoa powder and 1/2 tsp. vanilla. Divide chocolate dough into quarters. Keep 3 pieces at room temperature, ready to shape.

CHOCOLATE-COFFEE DOUGH: To remaining quarter, add 2 tsp. instant coffee powder and mix well. Flatten slightly, wrap and refrigerate. Keep 3 remaining quarters out. Complete each batch of cookies as directed below.


Apricot-Pecan Cookies           > Back to Top <

1/4 teaspoon ground cardamom
8 small dried apricots finely chopped -- or 6 large
1 portion 8 in 1 cookie dough -- vanilla

Mix cardamom and apricots into dough. Roll dough into an 8" log and slice into 16 pieces. Roll each piece into a ball and coat with chopped pecans. Put balls on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 12 to 14 minutes, until bottoms are browned. Remove to a wire rack to cool.


Butter Horns           > Back to Top <

2 tablespoons sugar
1/8 cup walnuts
1/4 teaspoon cinnamon
1 portion 8 in 1 cookie dough -- vanilla

Process sugar, nuts and cinnamon in food processor until nuts are finely chopped. Roll dough on lightly floured surface into a 10" circle. Cut 16 wedges and sprinkle with nut mixture, leaving a 1" border all around. Slide out 1 wedge at a time, roll up from wide edge to point. Put on ungreased cookie sheet(s) and curve each into a crescent. Bake @ 350` for 10 to 12 minutes, until golden. Remove to wire rack to cool.

Chocolate Peanut Butter Cookies

1/4 cup peanut butter chips
1 portion 8 in 1 Cookie Dough -- chocolate
1 tablespoon cocoa powder -- mixed with
1 tablespoon powdered sugar

Mix chips thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 10 to 12 minutes, until tops look dry. Remove to a wire rack and dust with cocoa sugar while still warm.

Espresso Crisps           > Back to Top <

1 portion 8 in 1 Cookie Dough -- chocolate/coffee
1/4 cup sugar -- mixed with
1 teaspoon cinnamon

Roll dough into a 8x6" rectangle on a lightly floured surface. Slice into 4 - 1 1/2" wide strips and cut each into 10 triangles. Put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 8 to 10 minutes, until tops look dry. Remove to a wire rack. Sprinkle with sugar/cinnamon mixture while still warm.

Hugs And Kisses Cookies           > Back to Top <

1 portion 8 in 1 Cookie Dough -- chocolate
12 pieces chocolate kisses or hugs candies -- unwrapped

Roll dough into an 8" log and slice into 12 pieces. Roll each piece into a ball. Put on ungreased cookie sheet 1" apart. Bake @ 350` for 10 to 12 minutes, until tops are slightly cracked. Immediately push a candy into center of each. Remove to a wire rack to coat.

Jam Thumbprints           > Back to Top <

1 portion 8 in 1 cookie dough -- vanilla
32 slices almonds
1/3 cup raspberry jam

Roll dough into an 8" log. Slice into 16 pieces. Roll each piece into a ball and put on ungreased cookie sheet(s) 1" apart. Make an indentation in top of each. Put 2 slice almonds in each indentation, overlapping each other. Refrigerate at least 30 minutes before baking. Bake @ 350` 10 to 12 minutes. Cool 2 minutes on cookie sheet(s), then transfer to a wire rack to cool completely. Dab a scant 1/2 tsp. jam in each indentation.

Oatmeal Peanut Butter Cookies           > Back to Top <

1/2 cup old fashion or quick oats -- uncooked
1/4 cup raisins
1/4 cup creamy peanut butter
1 portion 8 in 1 Cookie Dough -- Vanilla

Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each round into a ball and put on ungreased cookie sheet(s) 1" apart. Flatten each with a fork, making crisscross marks. Bake @ 350` for 10 to 12 minutes, or until golden on bottom. Remove to a wire rack to cool.

White-Chocolate Chunk Cookies           > Back to Top <

1/4 cup vanilla chips -- or 1 1/2 ounce bar
1/4 cup sliced almonds -- toasted
1 portion 8 in 1 Cookie Dough -- Chocolate

Mix ingredients thoroughly into dough. Roll into an 8" log and slice into 16 pieces. Roll each piece into a ball, flatten slightly and put on ungreased cookie sheet(s) 1" apart. Bake @ 350` for 10 to 12 minutes, until brown on bottom. Remove to a wire rack to cool.


A TROPICAL STUFFING           > Back to Top <

1 16 ounce loaf bread
1 15 ounce can pineapple chunks in own juice, drained
1 cup chopped celery
1 small onion, diced
1 8 ounce can water chestnuts, drained
1/2 cup slivered almonds, toasted
1/2 cup raisins
1 1/2 tsp. sage
1 tsp. poultry seasoning
1/8 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 14 1/2 ounce chicken broth

Cut bread into 1 inch cubes. Place in a large bowl. Add pineapple, celery, onion, water chestnuts, almonds and raisins. Set aside. In a small bowl, stir seasonings with broth. Pour broth evenly over dry ingredients. Toss. Stuff a 10 pound bird just before baking. Makes 2 quarts.


ALMOND APPLE STUFFING           > Back to Top <

2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 Tablespoons butter or margarine
1 tsp. cinnamon
1/2 tsp. poultry seasoning
1/4 tsp. salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice

Saute apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat. Stir in seasonings. Toss together with bread cubes and raisins; add apple mixture. Stir egg in 1/3 cup apple cider; toss into bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens. Makes 10 cups. Recipe can be halved, but still use 1 egg.


BAKED FISH FILLETS           > Back to Top <

1/4 c. fine dry bread crumbs
1/4 c. grated Parmesan cheese
Dash of cayenne pepper
1/4 c. real mayo
2 Tbls. finely chopped green onion
1 lb. fish fillets, such as flounder, sole or orange roughy (thawed and patted dry)

In shallow dish, mix crumbs, Parmesan and pepper. In small bowl, mix mayo and green onion. Brush both sides of fillets with mayo. Coat with crumbs. Arrange in single layer in shallow ungreased baking pan. Turn thin parts under to even out thickness. Bake in 425 oven 10-15 minutes until fish flakes easily with fork.


BLACK-EYED PEA BAKED SQUASH           > Back to Top <

5 pounds yellow squash
3 tablespoons butter, melted
2 eggs, lightly beaten
1 cup bread crumbs
1/4 cup sugar
2 tablespoons dehydrated onion
1/8 teaspoon salt (more to taste)
1/8 teaspoon black pepper (more to taste)

Preheat oven to 350 degrees. Wash squash and cut off tips and any spots. Slice squash into 1/2-inch pieces. Fill a 5-quart pot 2/3 full of water. Bring to boil and add squash. Cover and boil 3-5 minutes or until squash is tender. Drain, mashing slightly to release all water. In large bowl or food processor, combine squash with melted butter, eggs, bread crumbs, sugar, onion, salt and black pepper. Process until well combined. Pour into a greased 3-quart (13 by 9 by 2-inch) casserole dish. Bake uncovered 15-20 minutes.


BREAKFAST PIE           > Back to Top <

8 slices bacon, cooked until crisp, reserve 1 T. drippings
1/2 cup cottage cheese
1/3 cup milk
1/2 cup corn flake crumbs
1 green onion, thinly sliced
5 eggs
1 tsp. salt
2 1/2 cups frozen hash brown potatoes (or freshly grated cooked potatoes)
1/8 tsp. pepper
1 1/2 cup (4 oz.) shredded Swiss cheese
4 drops liquid pepper sauce

Crumble bacon. Set aside. Mix corn flake crumbs with the 1 T. drippings and set aside. In bowl, beat eggs until foamy, stir in remaining ingredients. Pour into greased 9² pie pan. Sprinkle with crumb mixture and bacon. Cover. Refrigerate overnight. Remove pan from refrigerator. Uncover and bake in oven at 325¹ about 50 minutes until cake tester inserted in center comes out clean.


BROWNIE SHEET CAKE           > Back to Top <

Preheat oven to 400 degrees F. Grease 9" x 13" pan.

Cake Ingredients

2 c. sugar
2 c. flour
1 c. water
4 T. cocoa
2 sticks margarine
2 eggs
1/2 c. milk
1 tsp. baking soda
1 tsp. vanilla
1 tsp. cinnamon

Mix flour and sugar together. Bring to boil the water, cocoa and margarine. Add to first mixture. Beat. Add eggs, milk, baking soda, vanilla, and cinnamon. Bake for 25-30 minutes or until after dipping toothpick into cake, the toothpick comes out clean.

Frosting Ingredients

1 stick margarine
1/3 c. milk
1 # powdered sugar
1 tsp. cinnamon
4 T. cocoa
1/2 c. nuts (optional)

Use same saucepan. Bring to boil the margarine, milk, cinnamon and cocoa. Add powdered sugar, vanilla, and nuts. Add more milk if necessary to spread. Put on cake hot from the oven.


ST. MORITZ (GRISON) BARLEY SOUP           > Back to Top <

1 3/4 ounces (45 grams) butter or margarine
5 ounces (150 grams) onion
5 ounces (150 grams) leek
3 1/2 ounces (100 grams) carrots
1 3/4 ounces (50 grams) celery
3 ounces (80 grams) grison dried beef (Bündnerfleisch)
3 ounces (80 grams) fresh ham
1 ounce (30 grams) flour
3 1/2 ounces (100 grams) pearl barley
3 quarts (3 liters) beef stock
1 1/4 cup (3 deciliters) cream

Cut vegetables, dried beef and fresh ham in very (VERY) fine strips (brunoise). Sauté in butter/margarine until tender and add flour. Add pearl barley and continue to sauté.
Add stock and simmer for 1 1/2 hours Thicken with cream. Adjust seasoning with salt and pepper. Careful! No seasoning might be required.


Fresh ham can be substituted by Black Forest ham. To enhance flavor, some bacon may be used. Additionally, smoked pork sausages can be cooked with the soup, removed and diced and added to the soup before serving. Grison dried beef (Bündnerfleisch) is an air-dried beef similar to jerky; the fresh ham is similar to prosciutto.


CABBAGE ROLLS           > Back to Top <

1-2 heads of cabbage, raw
1 pound cooked, ground pork sausage
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped Swiss cheese
1/2 cup chopped Cheddar cheese
1/2 cup chopped American cheese

Unroll leaves from the cabbage head and cut off the hard bottom part of the stem on each leaf to make it easier to roll. Mix the rest of the ingredients together in a large bowl. Take about one-half cup of the sausage mixture (depending on the size of the leaf) and place on the leaf. Roll the leaf around the meat. Place the rolls in a nonstick skillet and cover. Cook on medium heat for about 5-7 minutes, or until cabbage is
tender and soft. Place rolls on serving plate. We fixed a pan with tomato sauce and it tasted just as good if you wanted to add a little more flavor to it, but the cheeses and sausage came out just fine for flavor in this recipe.


CARAMELS           > Back to Top <

1/2 c finely chopped nuts
2 c sugar
1/2 c butter
2 cups half and half
3/4 c light corn syrup

Butter a square 8"x8" pan. Spread nuts in the pan. Heat sugar, margarine, half of the half-and-half and the corn syrup in a 3 qt pan to boiling, stirring constantly. Stir in remaining half-and-half. Cook over medium heat, stirring frequently to 245 deg on a candy thermometer (firm ball stage). Immediately spread over nuts in pan. Cool. Cut into 1" squares.

Chocolate caramels: Heat 2 squares (1 oz) of unsweetened chocolate with the sugar.

Chocolate covered caramels: Melt chocolate chips and pour nuts in the pan. Cool. Pour over caramel mixture.


CBL BEEF AND BROCCOLI           > Back to Top <

1 lb. boneless beef sirloin or top round steak, 3/4" thick
1 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's® Tomato Soup
3 tbsp. soy sauce
1 tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. crushed red pepper (optional)
3 cups fresh or frozen broccoli flowerets
4 cups hot cooked rice

SLICE beef into very thin strips.
HEAT oil in skillet. Add beef and stir-fry until browned and juices evaporate.
ADD soup, soy, vinegar, garlic and pepper. Heat to a boil. Add broccoli and cook until tender-crisp. Serve over rice. Serves 4.
TIP: To make slicing easier, freeze beef 1 hr.

CBL BEEF TACO SKILLET           > Back to Top <

1 lb. ground beef
1 can (10 3/4 oz.) Campbell's® Tomato Soup
1 cup Pace® Chunky Salsa or Picante Sauce
1/2 cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded Cheddar cheese

COOK beef in skillet until browned. Pour off fat.
ADD soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. TOP with remaining cheese. Serves 4.

CBL CHICKEN DINNER ON THE RUN           > Back to Top <

1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut up
1 bag (16 oz.) zesty garlic frozen vegetable pasta blend
1 can (10 3/4 oz.) your favorite Campbell's® Cream Soup*
1/2 cup water

HEAT oil in skillet. Add chicken and cook until browned, stirring often.
ADD vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 min. or until done. Serves 4.
* Delicious with Campbell's® Cream of Chicken, Cream of Mushroom or Cream of Celery Soup.


CBLS CHICKEN BROCCOLI DIVAN           > Back to Top <

1 lb. fresh broccoli, cut into spears or 1 pkg. (about 10 oz.) frozen broccoli spears,

cooked and drained
1 1/2 cups cubed cooked chicken or turkey
1 can Campbell's® Broccoli Cheese or 98% Fat Free Broccoli Cheese Soup
1/3 cup milk
1/2 cup shredded Cheddar cheese (optional)
2 tbsp. dry bread crumbs
1 tbsp. margarine, melted

ARRANGE broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.
MIX soup and milk and pour over all. Sprinkle with cheese. Mix bread crumbs with margarine and sprinkle on top. BAKE at 450øF. for 20 min. or until hot. Serves 4.

CHICKEN BITS           > Back to Top <

5 whole chicken breasts, boned, skinned and cut in bite sized pieces
3 eggs
1 cup milk
salt & pepper
dash of poultry seasoning
1 T sugar
1 T soy sauce
dash of garlic powder (or minced garlic! <Tim>)
dash of Tabasco sauce (don't be afraid! <Tim>),
dash Worcestershire sauce
dash curry powder (optional)
dash Red Cayenne pepper <Tim>

Mix 3 eggs, 1 cup milk, salt & pepper, dash of poultry seasoning, 1 T sugar, 1 T soy sauce, dash of garlic powder, Tabasco sauce, Worcestershire sauce. Curry powder makes a nice addition, it you like it. MARINATE the chicken in this mixture for SEVERAL hours or even better---OVERNIGHT.

Drain, but do not dry.

Shaker Mix:

1 cup Bisquick
1 cup corn flake crumbs
1 cup seasoned bread crumbs

Mix 1 cup each Bisquick mix, corn flake crumbs and seasoned bread crumbs and place in large plastic bag. Shake the chicken pieces in the mixture. Place coated chicken on waxed paper in a cookie sheet and freeze (can be cooked immediately, if desired).
Fry bits in "Fry Baby" or sizzle them in butter. Good served with sweet and sour sauce, cocktail, or whatever.


CHICKEN ENCHILADAS           > Back to Top <

5 Chicken breast halves, 1/2" cubes
1 Med. Onion, chopped
1 T. Butter
1 tsp. chili powder
26 oz. can Cream of Chicken soup.
16 oz. Sour cream
7 oz. can chopped green chilies
4 oz. can chopped jalapeño
16 oz. Shredded Cheddar & Jack cheese
1 pkg. 8" flour Tortillas (aprox. 8 to fill casserole)

Sauté chicken & onion in butter & chili powder. Drain. Mix soup, sour cream, chilies & jalapeños in a bowl. Spread ½ C. soup mixture in bottom of 9" X 13" casserole dish to reduce sticking. Spoon ¼ ~ ½ C. chicken, 2 T. of soup mix, & 1 ~ 2 T. cheese down center of tortilla. Roll & place seam down in dish. Repeat until full. Top with remaining soup & cheese. Bake uncovered at 325 for 45 min. Remove and let stand 5 min. to set.

Note: 4 oz of jalapeño's will not make this recipe to hot to enjoy but will make it spicy. Everyone I have served it to that likes Mexican food has been delighted with the taste. You can reduce the amount to suit your taste. It will be difficult to adjust before baking because the taste and spice will change from preparation and finished casserole. Try it once then you will be able to adjust the spice next time you use the recipe.


CHINESE FRIED WALNUTS           > Back to Top <

Up to 1 month to 2 hours before serving:

1) In large saucepan over high heat put 1 1/2 quarts water and bring to boil. Add 2 8-oz. cans walnut halves. Heat to boiling again and cook one minute. Rinse under running hot water, then drain.

2) In large bowl, in 1/2 cup granulated sugar, toss warm walnuts until evenly coated.

3) Meanwhile, heat about 1" of salad oil to 350, using a candy thermometer. With slotted spoon add about half of the walnuts to oil. Fry 5-7 minutes or until golden, stirring occasionally.

4) With slotted spoon, place walnuts in a coarse sieve over bowl to drain; sprinkle with 1/8 tsp. salt, tossing occasionally to keep nuts from sticking together.

Transfer to waxed paper to cool completely. Repeat, frying remaining nuts -- store in airtight container. This makes a great gift item too, to put in a tin or pack in cellophane to include with cookies, fudge etc.


CHOCOLATE POTS DE CREME           > Back to Top <

6 ounces semisweet chocolate chips
1 cup whipping cream
1/2 cup half and half -- (light cream)
2 egg yolks

Combine first 3 ingredients in a heavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 2 minutes or until mixture thickens slightly. Spoon into
individual serving containers; cover and chill. Yield: 4 servings.



1/2 cup Butter or Margarine
1/2 cup Onion -- chopped
16 ounces Hash Browns, frozen -- shredded
1 can Cream of Mushroom Soup, condensed -- 10 3/4 oz.
10 3/4 ounces Milk -- (soup can)
1 cup Cheddar Cheese -- shredded
1 dash Black Pepper
1 cup Cheese Crackers -- crushed, divided

In a skillet, melt butter or margarine over medium heat. Saute onions in melted butter until tender. In a large mixing bowl, mix soup and milk. Add onions sautéed in butter, and stir well. Next, add cheese, potatoes, 1/2 of crushed cheese crackers and black pepper. Mix well, and pour into a shallow baking pan or dish. Top with remaining crackers, and bake at 375 degrees F. for 30 - 40 minutes.

To freeze for later use: Use 1/4 cup onions instead of 1/2 cup, and follow directions, until ready to bake. Don't bake! Freeze covered, labeled potatoes up to 3 months. To use, thaw overnight in refrigerator, and bake for 30 minutes at 375 degrees F.


CORN BREAD STUFFING           > Back to Top <

1 15-ounce box corn bread mix

1 12-ounce package sage-flavored Jimmy Dean sausage

12 large mushrooms, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 large yellow onion, peeled and chopped

2 teaspoons dried marjoram (divided)

1 teaspoon dried oregano

Salt and pepper

Before you start: Wash your hands thoroughly with hot, soapy, water.

Make corn bread according to package directions. Cool.

Crumble sausage into small pieces over a bowl. (Wash your hands again after handling raw sausage.)

Dump sausage into a large skillet and cook over medium high-heat until you can't see any pink places on it. Stir it once in a while. When it's done, use an oven mitt and take the pan off the heat. Line a plate with a paper towel. Use a slotted spoon to lift the sausage onto the plate.

Carefully chop mushrooms, green and red peppers, and onion (have an adult help you with this, if needed). Put them in a large mixing bowl and sprinkle with 1 teaspoon of the marjoram. Mix together with your hands or a mixing spoon.

Once the corn bread is cool, crumble it into the mixing bowl with the vegetables. Add remaining 1 teaspoon marjoram and the oregano. Add salt and pepper to taste. Then mix in the sausage.

Stuff the turkey, but don't pack the stuffing in tightly, just push it in firmly. Wash your hands after touching the raw bird.

Your parents can check if the stuffing is done. It should read 160 degrees F on an instant-read or meat thermometer.

Extra stuffing: Any stuffing that's left can be placed in a greased baking dish and sprinkled lightly with water. Cover with foil and keep in the refrigerator until about 45 minutes before the turkey is done. Before baking, sprinkle a little more water on the stuffing, depending on what consistency you like. Bake covered at 350 degrees for 35 to 45 minutes or until it reaches 160 degrees F on a thermometer.

Baking alone: If you are not stuffing the turkey, place the mixture in a greased 9-by-13-inch pan. Cover with foil and bake at 350 degrees for 35 to 45 minutes, or until mixture reaches 160 degrees F on a thermometer.


COUNTRY APPLE DESSERT           > Back to Top <

1 package yellow cake mix
1/3 cup butter or margarine
1 egg
21 ounces apple pie filling
1/2 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 cup sour cream
1 egg
1 teaspoon vanilla

Heat oven to 359 degrees F. In large bowl, combine cake mix, butter, and 1 egg at low speed until crumbly. Press in ungreased 13- x 9-inch pan; spread with pie filling. Combine brown sugar, nuts, and cinnamon; sprinkle over apples.

In small bowl, blend sour cream, egg, and vanilla. Pour over sugar mixture. Bake at 350 degrees F. for 40 to 50 minutes or until topping is golden. Serve warm or cool. Refrigerate any leftovers. Yield: 12 servings.

DUCHESS POTATOES           > Back to Top <

10 medium baking potatoes -- peeled and cut into eighths
1/4 cup butter or margarine
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs -- lightly beaten
2 tablespoons butter or margarine -- melted

Cook potatoes in boiling water to cover, 15 minutes or until tender; drain and mash. Stir in butter and next 3 ingredients. Let cool 10 minutes. Stir in eggs. Spoon mixture into a large decorating bag fitted with a large star tip. Pipe 14 (2-inch) rosettes onto a lightly greased baking sheet. Drizzle with melted butter, and sprinkle with paprika. Bake at 350 degrees F. for 15 minutes or until lightly browned around the edges. Yield: 14 servings.

EASY CROCKPOT CHICKEN           > Back to Top <

1 cut up whole chicken (or any parts)
2 tbsp butter or margarine
1 pk dry Italian dressing

Wash chicken and put in crockpot, slice butter into a few pieces and put over chicken. Sprinkle Italian dressing mix over chicken. Cover and cook on low 7-9 hours or on high 4-6 hours. Serve with rice or noodles "Sometimes", I even bone the chicken and cut it up before cooking it, so I can sit down and enjoy it even more when it's done.

EASY ITALIAN CHICKEN           > Back to Top <

4 boneless skinless chicken breasts
2 C. Italian Salad Dressing
2 gloves garlic (crushed)
1 can diced tomatoes or 2 fresh tomatoes (diced)
1 large yellow onion (chopped in large pieces)
1 medium green pepper (chopped)
1 T. Oregano
2 T. Parmesan Cheese

Place chicken in baking dish and cover with Italian dressing and put a dab of crushed garlic on each piece of chicken. Refrigerate (A minimum of 4 hours for best taste). Pour off 1/2 of the dressing and replace with 1 C. water. Stir sauce. Top chicken with tomatoes, onion and green pepper. Sprinkle Oregano and Parmesan cheese over the top. Bake at 375 degrees for 1 hr 15 minutes.


EGG DROP SOUP           > Back to Top <

6 cups water
2 tablespoons chicken-flavor instant bouillon or 6 chicken flavor
bouillon cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1 egg, well beaten
chopped green onions

In medium saucepan, combine water, bouillon, cornstarch and salt. Cook, stirring constantly until bouillon dissolves. Slowly pour in egg; stir. Heat through. Garnish with onions. Refrigerate leftovers.



(in her own words)           > Back to Top <

1/2 pound butter (margarine don't work)
1 cup white sugar
3T water
1 tsp. vanilla
4 Hershey bars, plain, have open & ready
1/2 to 3/4 cup chopped pecans

Put butter in pan & melt on low heat then add sugar, water & vanilla. Let sugar dissolve completely. Turn heat up to boiling. Let it boil, stirring constantly to prevent burning, till the candy is brown, about 10 min.

**note from me - there will be a marked color change to a brown, caramel-like color

Have a lightly buttered pan ready (like a jelly-roll depth pan, half that size, though. ) Pour hot mass into pan & spread even Immediately spread Hershey bars over top & spread to cover candy. Spread pecans over the Hershey bars & press them into the chocolate. Let stand till hardened & break into pieces. (Nuts may be omitted)

**I usually make a double batch, or 1 1/2 batches, to fill a jelly roll pan. The bars melt quickly, from the heat of the candy, so this is a pretty easy candy to make. The hardness you desire will be trial & error - we like it not so hard, so we pull it off the stove as soon as that dark caramel color appears. Wait a minute or so longer for harder candy (like heath bars).



Special to the Mercury News

For many of us, the three, four, five, even six days after Thanksgiving are the flip side of the 12 Days of Christmas. Instead of inching closer to a joyous occasion, we're counting down (usually with gritted teeth) until the last vestige of turkey, not to mention all those fixin's, is finished. Turkey sandwiches, again?

But turkey leftovers offer lots of possibilities for quick meals, especially because many of the ingredients are already cooked.

· Try making a pate by pureeing 1 1/2 pounds cooked turkey in a food processor with 4 chopped shallots, 2 cloves garlic, 1/2 teaspoon allspice, 1 teaspoon dried thyme, 2 tablespoons brandy and just enough cream to make it smooth and creamy. Though you can eat the pate immediately (with crackers or bread), the flavor will improve if refrigerated overnight.

· Turkey tonnato is a variation on vitello tonnato, the cold Italian dish. For this, puree 5 anchovy fillets, 3 tablespoons capers and a 7-ounce can of olive oil-packed tuna in a food processor. Thin with a bit of turkey stock and fold into 1 1/4 cups mayonnaise, or just enough to make a spreadable sauce. Add lemon juice to taste. Alternate layers of the sauce and about 1 1/2 pounds sliced, cooked turkey breast on a platter. As with the pate, the flavor will improve if refrigerated about eight hours.

· Other quick turkey leftover dishes that won't bore you or your family include turkey curry, spicy turkey chili and turkey Waldorf salad with apples, pecans and, instead of celery, fennel.

· And remember, leftovers don't have to involve just turkey. You can make a savory sausage by combining 1 3/4 pounds well-chopped turkey meat with 1 pound bread stuffing and 4 to 6 ounces of drained cranberry sauce. Add 2 eggs to help bind the mixture, then form into one large (or more smaller) sausages. Wrap in cheesecloth or foil and bake for 45 minutes in a 375-degree oven. Let rest 10 minutes before unwrapping.

· Even those ubiquitous casseroles can be a bit special with the addition of an out-of-the-ordinary ingredient. When making Tetrazzini, the creamy turkey-noodle dish named after an opera singer, use shiitake mushrooms instead of the usual button mushrooms.

· To the ``blanquette de bird'' below (a variation on the French veal stew, blanquette de veau), you could add frozen tiny carrots.


FISH FILLETS AU GRATIN           > Back to Top <

1 c. (4 oz.) shredded American Cheese
1/4 c. dry bread crumbs
1 tsp. paprika
1 tsp. minced parsley
1/2 tsp. onion salt
1/4 tsp. salt
1/4 tsp. pepper
2 lbs. fish fillets

Preheat oven to 400º . In small bowl combine all ingredients except fish. Place fish on individual squares of greased foil. Spoon crumb mixture over fish. Seal securely and bake at 400º for 30-35 minutes or until fish flakes easily. Serves 6.
To Grill: Place packets 3-4 inches from hot coals. Cook 20-25 minutes.


FISH FILLETS WITH CHEESE           > Back to Top <

1 lb. frozen fish, thawed
1/2 tsp. salt
1 Tbls. chopped onion
1 can mushrooms, drained
1 large tomato, diced (about 3/4 c.)
2 Tbls. butter
1/2 c. shredded cheddar cheese

Arrange fish in greased baking dish in single layer. Sprinkle with salt, pepper, onion, mushrooms and tomato. Dot with butter. Microwave 6-8 minutes, giving dish 1/2 turn after 3 minutes. Sprinkle with cheese. Cook additional 2 minutes or until cheese is melted.


FRUITCAKE BREAD           > Back to Top <

1 1/8 cups Warm Water
2 tablespoons Vegetable Oil
3 1/4 cups Flour
1/4 cup Brown Sugar -- packed
1 1/2 teaspoons Salt
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
2 3/4 teaspoons Active Dry Yeast
2 1/4 teaspoons Quick Acting Dry Yeast

1/2 cup Dried Fruit -- chopped

Place all ingredients in bread pan for bread maker, placing wet ingredients in pan first, then dry ingredients, reserving yeast and spices for last. Do not add dried fruit at this time. Insert bread pan into bread maker. Select "Sweet, Light, Large/Small, & Start". Add dried fruit to bread pan about 15 minutes after bread maker starts. (This recipe is for a 1 1/2 pound loaf.)

Amounts for a 1 pound loaf are:

3/4 cup water
1 Tbsp. vegetable oil
2 cups flour
1 Tbsp. brown sugar
1 tsp. salt
1/8 tsp. nutmeg
dash cloves
1 3/4 tsp. active dry yeast
OR 1 1/2 tsp. quick acting dry yeast
1/3 cup chopped dried fruit

(You can use this and other bread maker recipes just as you would a regular bread recipe. Just follow directions of a regular bread recipe and adjust for the ingredients in the bread maker recipe which you are using.)


FUDGIES           > Back to Top <

Melt in saucepan OR in microwave:
1 stick butter or oleo
1 square unsweetened chocolate

Remove from heat, and stir in (this is what makes it SO easy...just keep adding and mixer needed!):

1 cup granulated sugar
2 eggs
1/2 c. flour
1 tsp.vanilla

Pour into greased (use the butter wrapper!) 8x8" square pan

Bake 350 degrees, 30-35 minutes or until it passes the "clean toothpick test"

Slice into squares, remove from pan onto baking rack, cool and serve!


Stir in 1 c.chopped pecans or walnuts
Sprinkle top with chopped pecans or walnuts
Bake in a pie tin (no crust!) and serve as "wedges" with a dollop of whipped cream, cool whip, or ice cream......this will make it look the 'fanciest' and the whipped cream/ice cream makes it absolutely delicious......



GINGER SCONES           > Back to Top <

2 1/4 cups unbleached pastry flour or unbleached all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon finely chopped lemon zest (about 1/2 lemon)
1 1/2 sticks (6 ounces) unsalted butter, cut into 1-inch cubes and frozen
4 1/2 ounces candied ginger, finely chopped into 1/4-inch pieces to equal 2/3 cup
3/4 cup heavy cream, plus extra for brushing tops of scones

Preheat oven to 400 degrees. In food processor fitted with steel blade (or with electric mixer fitted with paddle attachment), combine flour, sugar and baking powder, and pulse or mix on low to incorporate. Add lemon zest and butter, and pulse on and off, or mix on low, until mixture is pale yellow with consistency of fine meal.

Transfer mixture to large bowl and stir in ginger. Make well in center and pour in cream. Using one hand, draw in dry ingredients, mixing until just combined.

Wash and dry hands and dust with flour. Turn dough out onto lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat dough into circle about 3/4 inch thick. Cut out circles. Gather scraps, pat and press pieces back together, and cut out remaining dough. Place scones 1 inch apart on parchment-lined baking sheet. Brush tops with remaining cream. Bake in center of oven 12 to 16 minutes, until surface cracks and they are slightly browned.



GINGERSNAP BARS           > Back to Top <

3/4 cup shortening
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 cup molasses
1 egg
2 tablespoons sugar

Heat oven to 375 degrees F. Grease 15- x 10-inch jelly roll pan. In large saucepan, melt shortening; cool 5 minutes. Add remaining ingredients except 2 tablespoons sugar; mix well. Press in bottom of prepared pan. Sprinkle with remaining sugar. Bake at 375 degrees F. for 10 to 12 minutes. Do not over-bake. Let stand 5 minutes; cut into bars. Cool completely. Yield: about 48 bars



HASH BROWN BAKE           > Back to Top <

3 cups frozen shredded potatoes
1/3 cup butter or margarine, melted
1 cup finely chopped cooked ham
1 cup (4 oz) shredded Cheddar cheese
1/4 cup finely chopped green bell pepper
3 large eggs, beaten
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
Pinch of nutmeg

Thaw potatoes between layers of paper towels to remove excess moisture. Press potatoes into bottom and up sides of an ungreased 9-inch pie plate; drizzle with butter. Bake at 425 degrees for 25 minutes or until lightly browned; cool on a wire rack 10 minutes. Combine ham, cheese, and bell pepper; spoon into potato shell. Combine eggs and next 3 ingredients, stirring well; pour egg mixture over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until set; let stand 10 minutes before serving.


HAWAIIAN SAUSAGE CASSEROLE           > Back to Top <

1 (20 oz) can pineapple chunks in juice -- drained
1 (16 oz) can whole sweet potatoes -- drained and cut into 1/2-inch slices
3/4 pound smoked sausage -- sliced
3 tablespoons brown sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter or margarine

Drain the pineapple chunks, reserving the juice. Add enough water to the juice to measure 1-1/4 cups. Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10- x 6- x 2-inch baking dish. Set aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually add pineapple juice mixture, stirring until blended. Cook, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove from heat and add butter, stirring to melt. Pour over sausage mixture. Cover
and bake at 350 degrees F. for 35 to 40 minutes. Yield: 8 servings.



HERBED BREAD STUFFING           > Back to Top <

1/2 cup chopped celery with leaves
1/4 cup finely chopped onion
1/3 cup margarine or butter
3 cups soft bread cubes (about 5 slices)
1 tsp. fresh sage leaves (1/2 tsp. dried)
1/4 tsp. salt
1 tsp. fresh thyme (1/4 tsp. dried)
1/8 tsp. pepper

Cook Celery and onion in margarine or butter in skillet, stirring occasionally, until onion is tender. Stir in about 1 cup of the bread cubes. Turn into deep bowl. Add remaining ingredients; toss. Stuff before roasting your choice of fowl, or cook 30-45 minutes in casserole dish.

HOT CRAB DIP           > Back to Top <

8 ounces cream cheese
1 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay Seafood seasoning
1 pound fresh lump crabmeat -- drained

Cook cream cheese in a heavy saucepan over low heat, stirring constantly, until cheese melts. Stir in mayonnaise and next 3 ingredients. Add crabmeat, and cook over low heat until thoroughly heated. Transfer to a chafing dish and keep warm. Serve with crackers. Yield: 2-3/4 cups (about 8 servings).



IMPOSSIBLE BREAKFAST PIE           > Back to Top <

2 Cups sausage crumbles
1/4 c. chopped onion
2 1/2 C. frozen loose pack hash brown potatoes
1 3/4 c. 1/2 % or skim milk
1 c. shredded cheddar cheese (low-fat)
1/4 c. chopped green onion(with tops)
1 c. low fat Bisquick
4 eggs or egg substitute
1/4 t. salt
1/4 c. shredded cheddar cheese(low-fat)
1/8 t. pepper

Heat oven to 400 degrees. Grease 10 inch glass pie plate. Mix sausage crumbles, onion, potatoes, and 1 c. cheese in pie plate. Beat remaining ingredients except 1/4 c. cheese with wire whisk or hand beater until smooth; pour into pie plate. Bake about 40 min. or until golden brown and knife inserted in center comes out clean. Sprinkle with 1/4 c. cheese. Bake about 2 min. or until cheese is melted.



ITALIAN RICOTTA CHEESECAKE           > Back to Top <

3/4 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/3 cup butter or margarine -- softened
2-1/2 cups ricotta cheese
1/2 cup sugar
3 tablespoons all-purpose flour
3 large eggs
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons candied citron -- finely chopped
2 tablespoons chopped almonds

Combine first 3 ingredients in a small bowl; cut in butter with pastry blender until mixture is crumbly. Press mixture into a 9-inch spring form pan.

Bake at 475 degree F. for 5 minutes. Cool on a wire rack.

Combine ricotta cheese, 1/2 cup sugar, and 3 tablespoons flour; beat at medium speed with an electric mixer until smooth. Add eggs and next 3 ingredients; beat 4 minutes. Stir in raisins, citron, and almonds, and spoon over crust.

Bake at 350 degrees F. for 1 hour to 1 hour and 15 minutes or until center is set.

Run a knife around edge of cheesecake to loosen; cool in pan or on a wire rack. Cover and chill at least 8 hours. Carefully remove sides of pan just before serving. Yield: 12 servings.



MIRACLE WHIP CHOCOLATE CAKE           > Back to Top <

2 Cups Flour
1 Cup White Sugar
4 Tablespoons cocoa
Dash of Salt (Optional)
1 1/2 teaspoon baking soda
1 Cup Miracle Whip
1 Cup Cold Water
1 teaspoon Vanilla Extract

Preheat oven to 350 degrees. Sift together dry ingredients. Gradually add liquid ingredients, mixing well. Bake in a greased 11x7 inch glass pan for about 20 to 25 min. Let cool completely before frosting.



MORAVIAN SUGAR CAKE           > Back to Top <

2 packages active dry yeast
1/2 teaspoon sugar
1/2 cup warm water -- 105 to 110 degrees F.
1 cup butter or margarine -- melted and divided
3/4 cup water
1/2 cup sugar
1/4 cup instant potato flakes
2 tablespoons nonfat dry milk
1/2 teaspoon salt
2 large eggs
3 cups all-purpose flour
1 cup firmly packed brown sugar
1 teaspoon ground cinnamon

Combine first 3 ingredients in a large bowl; let stand 5 minutes. Add 1/2 cup melted butter, 3/4 cup sugar, and next 5 ingredients. Add 1 cup flour; beat at low speed with an electric mixer 2 minutes. Stir in remaining 2 cups flour to make a soft dough.

Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; spread in a greased 15- x 10- x 1-inch jellyroll pan. Cover and let rise in a warm place, free from drafts, 30 minutes. Make shallow indentations in dough at 1-inch intervals, using the handle of a wooden spoon. Drizzle with remaining 1/2 cup butter. Combine brown sugar and cinnamon; sprinkle over dough.

Bake at 375 degrees F. for 12 to 15 minutes. Cut into squares. 15 servings.



MUSTARD SAUCE           > Back to Top <

1 cup water
1/2 cup brown sugar, packed
1/4 cup cider vinegar
2 teaspoons mustard powder
1/4 tablespoon salt
1 dash black pepper
1 dash cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water

Combine all ingredients, except cornstarch and water, in saucepan. Bring to a boil. Dissolve cornstarch in water. Blend in and cook until sauce clears and thickens.



OVEN ROASTED BRINED TURKEY           > Back to Top <


For a 12- to 14-pound turkey, makes 21 6-ounce servings

1 12- to 14-pound turkey, giblets and tail removed and all giblets, except liver, cut into 1-inch pieces

2 cups kosher salt or 1½ cups table salt

2/3 cup granulated sugar (optional)

2 teaspoons vegetable oil

3 medium onions, coarsely chopped (divided)

1½ medium carrots, coarsely chopped (divided)

1½ celery ribs, coarsely chopped (divided)

6 fresh thyme sprigs (divided)

1 bay leaf

3 tablespoons melted butter, plus extra for basting if needed

1 cup white wine

3 tablespoons cornstarch

The night before: Place turkey in a large stainless steel pot, clean food-grade bucket, insulated cooler or oven roasting bag large enough to hold it and the brine. Add salt, sugar and 2 gallons cold water to cover, stirring water until salt dissolves. Refrigerate 10 to 12 hours.

To make Giblet Pan Sauce: Heat oil in a large saute pan over medium-high heat. Add giblets, except liver, and 1 chopped onion; saute until giblets lose their raw color, about 5 minutes. Reduce heat to low, cover and cook until giblets release their liquid, about 20 minutes. Add one-third of the carrots and celery. Add 5 cups water along with 2 sprigs thyme and bay leaf. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes to make a flavorful broth. Add liver during last 5 minutes of cooking. Strain broth, setting aside neck, tail and giblets, including liver. Cool slightly and refrigerate until ready to use; you should have about 4 cups. Remove meat from neck and tail, cut giblets and liver into medium dice; refrigerate liver and giblets separately.

The next day: Remove turkey from salt water and rinse cavity and skin under cool running water for several minutes until all traces of salt are gone (see note).

Preheat oven to 400 degrees.

Toss half of remaining onions, carrots and celery and 2 sprigs thyme with 1 tablespoon melted butter and place in turkey cavity. Bring turkey legs together and tie with kitchen twine.

Scatter remaining vegetables and thyme in a shallow roasting pan; pour 1 cup water over vegetables. Set a V-rack adjusted to its widest setting in pan. Brush entire breast side of turkey with 1 tablespoon melted butter, then place turkey, breast side down, on rack. Brush back side of turkey with 1 tablespoon melted butter.

Roast for 45 minutes. Remove pan from oven, close oven door and baste turkey with butter in the pan. With a wad of paper toweling in each hand, turn turkey on its side. If all the water has evaporated, add ½ cup more to pan.

Return turkey to oven and roast for 20 minutes. Tent with aluminum foil if it is becoming too brown. Remove from oven, baste and use paper toweling to turn turkey so other side faces up. Roast 20 minutes more. Remove turkey from the oven for the final time, baste and turn it breast side up. Roast until a meat thermometer stuck in thigh registers 170 to 175 degrees F -- 30 to 45 minutes more. Breast should be 160 to 165 degrees.

Transfer turkey to a platter; cover with foil and a kitchen towel and let rest for 20 to 30 minutes. Skim fat from roasting pan, then place it over 2 burners set on medium heat. Add wine and, using a wooden spoon, stir to loosen brown bits. Strain contents of roasting pan through a fine strainer into a large saucepan. Add reserved giblet broth (setting aside ½ cup) and giblets; bring to a boil. Mix cornstarch into the ½ cup reserved broth and gradually stir into pan juices. Bring to a boil, reduce heat to low and simmer until sauce thickens slightly.

Carve turkey; pass sauce separately at table.

Note: To kill bacteria after discarding brine and rinsing bird, wash sink and counters with mild chlorine bleach solution (1 teaspoon bleach to 1 quart water). Use paper towels, not cloth, to pat turkey dry and wipe up juices.

OYSTER DRESSING           > Back to Top <

1 1/2 cups each chopped onions and celery
2 tablespoons chopped parsley
1 cup butter
2 tablespoons poultry seasoning
1 tsp. salt
3/4 tsp. pepper
16 cups day old bread cubes, light toasted in skillet
1 quart shucked oysters, drained (reserve liquid)

In large heavy skillet saute onion, celery and parsley in butter until tender but not brown. Add seasonings. Stir over low heat for 2 minutes. Place bread cubes in large bowl; stir in sautéed vegetables. Chop oysters coarsely. Toss gently with bread mixture. Add some reserved oyster liquid if dressing seems dry. Makes 16 cups, enough for a 14 to 16 pound turkey.

PASTA PRIMA VERA SALAD           > Back to Top <

2 c (5-1/2 ounces) tri-colored-rotini , cooked and drained
2 c Broccoli florets
1 c Sliced carrots
1 c Cherry tomatoes, quartered
1/4 c Sliced red onions
8 oz Bottle Kraft free non-fat peppercorn ranch dressing

Mix pasta and vegetables. Add dressing. Refrigerate several hours.

PEACH MELON CONSERVE           > Back to Top <

6 cups peaches, peeled & diced
2 cups cantaloupe, peeled & diced
6 cups sugar
1/4 cup lemon juice
1/4 cup preserved ginger
2 Tbs. syrup from preserved ginger
1/2 cup pecans, chopped

Place the peaches and cantaloupe in a kettle and simmer gently thirty minutes, stirring to prevent sticking. Add the sugar, lemon juice and syrup and boil rapidly until mixture is thick. Stir to prevent sticking. Stir in the ginger and pecans and pour into hot sterilized jars. Pour two thin layers of paraffin wax over. Cool, cover and store in a cool, dry, dark

PEANUT BUTTER BROWNIE CUPS           > Back to Top <

1 package (21-1/2 oz.) fudge brownie mix (Betty Crocker Fudge Brownies Mix)
15 to 18 miniature peanut butter cups

Mix brownie batter according to package directions. Fill paper-lined or foil-lined muffin cups two-thirds full. Remove wrappers from peanut butter cups; set one in each muffin cup and press down until batter meets the top edge of the candy. Bake at 350° for 20-25 minutes. Yields about 16 cupcake brownies. Top with whipped cream or ice cream and assorted toppings and sprinkles to make sundaes.

PINEAPPLE MADAGASCAR           > Back to Top <

1 pineapple, peeled, 1-inch slices
2 tsp. black peppercorns, crushed
2 Tbsp. granulated sugar
3/4 cup fresh orange juice
1 Tbsp. honey
1/2 cup dark rum
2 cups vanilla ice cream
4 mint sprigs, as needed, for garnish (optional)

Trim and slice pineapple into large rings. Remove core from pineapple rings using a round cutter or a paring knife. Coat sides of pineapple slices with black pepper and sprinkle with sugar. Heat a large skillet or non-stick sauté pan over high heat. Cook the sugared pineapple until golden amber brown for 2-3 minutes on each side. Remove the pineapples when cooked and heat the orange juice, honey and rum together until it becomes a light syrup, about 3-4 minutes. Scoop ice cream into center of pineapple slice and spoon with some of the rum sauce before serving.


Makes 8 to 10 servings

2 teaspoons extra-virgin olive oil or bacon grease

4 medium apples, peeled, cored and cut into large dice (Braeburn, Granny Smith or Gravenstein; see note)

1 medium onion, diced

1 celeriac knob, peeled and diced, or 1½ cups diced celery

3 cloves garlic, minced

½ cup dry sherry

½ cup pear brandy or applejack

5 cups artisan bread, such as Grand Central's Como, cut into large dice

2 eggs, lightly beaten

1½ cups chicken stock or broth, plus additional if needed

2 teaspoons chopped fresh thyme

½ cup toasted chopped hazelnuts, pecans or walnuts (see note)


Freshly ground black pepper

Heat the olive oil in a large nonstick saute pan over high heat until smoking hot. Add the apples and cook, without stirring, until browned, 3 to 4 minutes. Toss and cook again to brown. Add the onion, celeriac and garlic, and saute for about 4 minutes. Add the sherry and brandy, and cook until the liquid has reduced to about ¼ cup, about 5 minutes. Remove from the heat and let cool completely.

Combine the diced bread and cooled apple mixture in a bowl and toss well. Add the eggs and mix well. Add the chicken stock and mix well, adding additional stock if necessary to make sure the stuffing is well- moistened (to test, press a handful in your palm; it should form a solid ball but not be too wet). Add the thyme and hazelnuts, and mix well. Season with salt and pepper.

Preheat the oven to 350 degrees. Place the stuffing in a 3-quart baking dish, cover with foil, and bake about 1 hour. For crispier stuffing, remove the foil after 50 minutes of baking, place the stuffing under a medium broiler, and broil until golden brown. Serve hot.

Note: Leaving the peel on red apples will give the stuffing a rosy tinge.

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.

Note: If using canned chicken stock or broth, which contains quite a bit of salt, cook up a bit of the stuffing in a saute pan and taste before adding the salt. Do not taste uncooked stuffing, as it contains raw eggs.

ROSEMARY CORNCAKES          > Back to Top <

3 3/4 cups unbleached pastry flour or unbleached all-purpose flour
1 3/4 cups stone-ground yellow cornmeal
1 tablespoon plus 1/2 teaspoon baking powder
2 teaspoons finely chopped fresh rosemary
3/4 cup light brown sugar, lightly packed
3 sticks (12 ounces) unsalted butter, cut into 1/2-inch cubes and frozen
1 extra-large egg
1 extra-large egg yolk
2 tablespoons plus 2 teaspoons mild-flavored honey, such as clover
1/2 cup plus 2 teaspoons heavy cream, plus a little extra for brushing tops of scones
For garnishing:
24 small tufts of fresh rosemary

Preheat oven to 350 degrees. In food processor fitted with steel blade or in bowl of electric mixer fitted with paddle attachment, combine flour, cornmeal, baking powder, rosemary and brown sugar, and process or mix on low to incorporate. Add butter and pulse on and off a few times, or mix on low, until mixture is pale yellow and consistency of fine meal.

Transfer mixture to large bowl and make well in center. Pour in eggs, honey and cream, and whisk together liquids. Using one hand, draw in dry ingredients, mixing until just combined.

Wash and dry hands and dust with flour. Turn dough out onto lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat dough into circle about 3/4-inch thick. Cut out scones.

Gather scraps, pat and press pieces back together and cut out remaining dough. Place them 1 inch apart on parchment-lined baking sheet. Brush tops with remaining cream and poke 2 small tufts of rosemary into center of each. Bake in center of oven 30 minutes, until slightly browned and firm to touch.

SNICKER SALAD           > Back to Top <

3 Granny Smith apples, cut up in small bite-size pieces
3 Snickers bars, cut up in small pieces
large can of drained crushed pineapple
2 cups of dry roasted peanuts (salted or unsalted-your preference)
12 ounce container of Cool Whip Lite (or regular)

Mix the above ingredients together in a large bowl.


(This article is aimed at Thanksgiving; however the “bandaids” it offers are valid every day. – editor)

Dr. Turkey to the rescue

Mercury News 11/22/00

Thanksgiving -- probably the biggest cooking day of the year, and it's bound to happen.

A boo-boo of some sort.

The turkey still frozen like concrete. The spot you just noticed on your favorite tablecloth. The cousin who decides to bring along six friends at the last minute. The cork that breaks inside that special bottle of Bordeaux.

That's why we've put together this handy-dandy emergency first-aid kit for the things that shouldn't go wrong but sometimes do.

With super-sized stress, sky-high expectations and hungry mouths eager to be stuffed with stuffing and so much more, don't beat yourself up if some culinary aches and pains appear.

Remember: Whatever Thanksgiving serves up, just salve it with a smile.

Cooking calamities

Q Darn, I forgot to buy buttermilk. Can I just log on and get Webvan to deliver some?

A You wish! Unfortunately, Webvan will not be making any deliveries in the Bay Area on Thanksgiving Day. (Hey, everyone deserves a day off.) So, either brave the few stores that may be open or try a substitute. Here are some from ``Kitchen Solutions'' (Bristol Publishing Enterprises, $24.95):

No buttermilk? Use plain yogurt or thinned sour cream or crème fraîche instead. Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5 minutes.

No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in a skillet with a little butter until browned.

No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.

No eggs? If it's for baking, substitute 1/4 cup applesauce for 1 egg.

No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour and 2 tablespoons cornstarch.

No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut squash or pumpkin.

No confectioners' sugar? For every 1 cup confectioners' sugar, use 7/8 cup granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few seconds.

No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners' sugar or 3/4 cup honey.

No parchment paper? Use brown paper or waxed paper (not over high heat), or just grease and flour the pan.

No kitchen twine to truss the turkey? Use unwaxed, unflavored dental floss.

Q I've had my turkey defrosting in the refrigerator for days, and it still feels like a bowling ball. What do I do?

A Defrosting a frozen turkey in the refrigerator takes about 24 hours for every 5 pounds. If you wake up Thanksgiving Day and it's still rock-solid, take it out immediately, plunge it in a pot or clean bucket large enough to hold it and cover it with cold water; keep the water cold by changing it frequently. It should take 30 minutes per pound to defrost this way. Alternatively, if the turkey is small and your microwave large, try hitting the defrost button. Whatever you do, don't start roasting it in the oven if it's still frozen. It will cook unevenly and turn into a big dry mess. If all else fails, light some more candles, eat at midnight and tell your guests you're starting a new dining tradition.

Q I only turned away from the stove for a second, but now my (broccoli, cauliflower, peas, sweet potatoes, parsnips, insert vegetable here) has turned to mush. What can I do?

A Thank goodness for cheese and cream. When you're floating in a sea of mush, they're the greatest lifesavers. You can put said squishy veg in a casserole dish, spoon on tomato sauce or a cream sauce, then top with grated cheese and bake. Serve as a fancy gratin.

Or puree the vegetable with some chopped herbs, stir in a little butter and heavy cream, season with salt and pepper and serve as a trendy side dish puree worthy of a four-star restaurant.

Or add the overcooked veggie to a pot with chicken or vegetable stock, some sauteed onions or garlic, and salt and pepper. Bring to a boil, then cool a bit and puree. Return to pot to reheat, and stir in a little cream or butter, if you like. Serve as an elegant soup.

Q I went overboard with the salt shaker while making soup (or gravy). Is there any way to salvage it?

A If you have a potato, peel it and throw it into the oversalted soup or gravy. Let it simmer for a while, then remove the potato and discard. The potato should have absorbed some of the salt. If the soup is still too salty, try adding some mushrooms or tomatoes or a little milk or cream to neutralize the flavor. Or try squirting in a little lemon juice or adding a pinch of sugar to balance.

Q What's the secret to gravy?

A I'll let Robert L. Wolke answer that one because he does it so well. Wolke is professor emeritus of chemistry at the University of Pittsburgh and author of the Food 101 column that runs periodically in the Mercury News.

Wolke says: When your turkey is done, you have two kinds of liquids in the pan: an oily liquid (the melted fat) and a watery liquid (the meat and vegetable juices). You want to incorporate both of these liquids into your gravy. The trick is to get them to mix into a smooth, homogeneous mixture -- no lumps, no puddles of grease.

Flour contains certain proteins that form a sticky substance -- gluten -- when they get wet. If you just dump some flour into the pan, these proteins will get together with the water to form a glutinous goop that the oil can't penetrate. You'll then wind up with little lumps of dough swimming in pools of grease. Most experts agree, however, that gravy should not be the chewiest part of the meal.

Make sure to mix the flour first with some of the fat, which you have previously separated from the watery juices. That way, the individual, microscopic particles of flour become coated with oil, which the watery juices can't penetrate to gum things up. Result? Later, when you add the juices, supplemented as necessary with broth or other watery liquids, these individual, oil-coated flour particles become widely scattered. And that's just what you want, because the thickening agent and the fat it carries are uniformly dispersed throughout the watery juices, giving you a smooth, uniformly thickened consistency.

You must keep the amounts of flour and fat just about equal. Use one part flour and one part fat to every eight parts of liquid juices and/or stock. Mix the flour with the fat, cook it a bit to brown it, slowly stir in the watery liquids, and simmer to let the flour do its thickening job.

Q OK, I got that. But still, my gravy didn't turn out. What do I do?

A Here are some tips from ``Cook It Right'' by Anne Willan (Reader's Digest, $29.95):

Gravy too thin? Simmer it until reduced; or thicken with a little arrowroot or cornstarch that's been dissolved in cold water, then whisked into the boiling sauce.

Too thick? Thin with water or stock.

Lumpy? Put it through a fine strainer.

No taste? Use salt and pepper, soy sauce, more pan drippings, chicken stock, or port, Madeira or bourbon.

Looks muddy, not glossy? Add cold stock or water, simmer, then skim often.

Unthickened gravy or jus didn't emulsify? Skim off almost all the fat, then add more stock, boil hard to emulsify. If the fat is still separating, take it off the heat, whisk in 1 tablespoon heavy cream or cold butter for every 1 cup gravy.

Q Help, my cousin just showed up with six extra people!

A Don't panic. It's Thanksgiving. It's almost a given that whatever is prepared is already prepared in abundance. That's why we're able to enjoy leftovers the next day and the next and the next. So, you probably have more food than you think. Plus, it's always good to keep on hand extra cans of chicken broth, frozen veggies, frozen rolls, tins of paté, boxes of crackers, jars of tapenade, tubs of ice cream and fancy packaged cookies.

If you really don't think you prepared enough, don't be shy about whipping up something not necessarily on the usual Thanksgiving menu but that's easily made, such as spaghetti or mac and cheese. It might not be traditional, but if it tastes good, nobody's going to turn it down. After all, Thanksgiving is all about piling your plate with this and that. Heck, one year, I had chow mein as a side dish to the turkey. And it was swell.

Q I dropped the pie. I burned the pie. I give up.

A That's why you should always have those packaged cookies and tubs of ice cream around.

If it's an apple pie, scrape out the filling from the burned crust, put it into a baking dish, whip up some streusel topping with bits of butter, brown sugar, oats, flour or even some granola, and bake. Serve this warm fruit crisp with ice cream.

If it's a pumpkin pie or cheesecake that's slipped off the counter, scrape up as much of the filling as you can that hasn't touched the floor. Layer it in parfait or wine glasses with whipped cream, and top with toasted nuts, crystallized ginger, or crushed amaretti cookies or gingersnaps. Julia Child would be proud.

Q I can't believe it! I just jammed the garbage disposal.

A This actually happened to me when I was cooking an intimate holiday dinner for four. Luckily for me, I live in one of those huge, rent-gouging Silicon Valley apartment complexes, where maintenance crews are at your beck and call. A maintenance guy came over in a flash, and unclogged the disposal -- after giving me a stern lecture. Fortunately, he softened a bit after I gave him a bowl of ginger-orange-carrot soup made from the produce whose peels he had just cleared from my drain.

If you're not fortunate enough to have a soup-loving maintenance man in your midst, check out ``In the Kitchen with Heloise'' (Perigee, $22.95) by (duh) Heloise. She says to press the ``restart'' button. And you might have to repeat the process a couple of times. Just be careful not to put your face directly over the opening when turning on the machine since objects might fly out. If the restart button doesn't work, first turn off the machine. Then place a broom handle or very sturdy stick into the disposal and turn it counterclockwise to try to unjam the motor. Pull the stick out, run water, then turn on the machine. And if your dishwasher drains through your disposal, try running the disposal for a few seconds while the dishwasher is pumping hot, soapy water through it.

Wine gulps

Q Ack! I broke the cork while trying to open the wine. What do I do?

A Don't fret. If you're handy with a waiter's corkscrew, you can usually remove even a broken cork, says Mercury News wine columnist Laurie Daniel. Ease the screw into what's left of the cork and carefully remove it using the lever action of the corkscrew. If that doesn't work, you can always poke the cork into the bottle. Just warn your guests, though, that they may find bits of cork floating in the wine.

Q Blehhhhh, I just opened a bottle of wine and it tastes horrible. Now what?

A Foil bad tasting or spoiled wine by always having a backup bottle on hand, Daniel advises. (In fact, it's also a good idea to pour yourself a tiny taste of each bottle you open, to make sure the wine is OK to serve.)

Table tantrums

Q My cousin from Los Angeles brought a supermodel to dinner, and she got lipstick all over my linen napkins. Argh!

A Supermodels -- what are you going to do with them? Tsk, tsk. Heloise says nothing about supermodels, but she does advise to first test a hidden area of the fabric for color fastness. Immediately place stain facedown on top of absorbent paper towels and saturate stain with rubbing alcohol. Dab at the area with a cloth dipped in rubbing alcohol. You might also try a prewash spray. Rinse and launder as usual. Then use a commercial spot remover or dry cleaning fluid if necessary.

Q Help! Why do I always end up with red wine spilled on my tablecloth?

A It's like when you wear a freshly laundered white shirt. You just know at some point you'll end up with something splattered on it. For wine stains, Heloise advises to rinse in cool water first. Or try the old standby -- club soda. If the fabric is bleach safe, wash fabric with bleach according to label directions. Also on bleach-safe fabrics, make a paste of powdered dishwasher detergent with a little water and scrub with an old toothbrush. After treating the spot, wash in the hottest water possible for the fabric. For 100 percent cotton, permanent press or cotton blends, sponge with undiluted white vinegar within 24 hours, then launder or dry-clean.

If the spot refuses to vanish, just stick a pretty vase of flowers over it next Thanksgiving.

SOURDOUGH CORN BREAD         > Back to Top <

1 c Sourdough starter
1 1/2 c Yellow corn meal
1 1/2 c Evaporated milk
2 ea. Eggs beaten
2 tb Sugar
1/4 c Melted butter (warm)
1/2 ts Salt
3/4 ts Soda

Thoroughly mix the starter, cornmeal, evap. milk, eggs, and sugar in a large bowl. Stir in melted butter, salt, and soda. Turn into a 10 inch greased pan (iron skillet works real well) and bake at 450f for 30 mins.

SPIKED SPICED NUTS           > Back to Top <

This uses 5 pounds of pecans.

1 lb. Confectioners Sugar
1/2 tsp. Ginger
1 tsp. each nutmeg and cinnamon
2 Tbs. pumpkin spice mix
1/2 tsp. salt
1/2 Cup cooking oil
2 egg whites, slightly beaten
1/4 cup of good Rum (can use more or less)

Preheat the oven to 350 degrees. Spread nuts on a large cookie sheet and heat in the oven for 15 minutes. While the nuts are heating, mix the sugar, ginger, nutmeg, cinnamon, pumpkin spice and salt. Add the cooking oil, mix, next add the egg whites, mix and then add the rum and mix one final time. Pour the hot nuts into the mixture and toss to coat. Spread on foil to dry for about one hour. Store in frig, covered.

Cinnamon Pecans

1/4 c. evaporated milk
1 c sugar
1/4 tsp. cinnamon
2 tbs. water
1/4 tsp vanilla
3 c. pecan halves

Combine all ingredients except pecans, dissolve sugar over medium heat. Add pecans and continue to cook, stirring frequently. Cook until pecans are completely sugared with no syrup left in pot. Spread out on wax paper and let cool. If any stick together break them apart before they cool completely.

Note 1: Be sure to break the nuts apart; the bonus is that you get to eat the crumbs! I have been to places where this sort of recipe was served in stuck-together lumps which are neither attractive nor fun to eat.

Note 2: Suggest you double this recipe to begin with. . .it is addictive

SUGAR and SPICE PECANS           > Back to Top <

3/4 cup sugar
1 egg white
2 1/2 T water
1 t. cinnamon
1/2 t. salt
1/4 t. Allspice
1/4 t. ground cloves
1/4 t. nutmeg
8 cups pecans

Combine the first 8 ingredients in large bowl. Mix well. Add pecans and mix. Spread in a greased 15 x 10 x 1 pan and bake at 275 degrees for 50 - 55 minutes.

SUGARED PECANS           > Back to Top <

1/4 cup Evaporated milk (NOT condensed!)
1 cup sugar
1/4 teaspoon cinnamon
2 tablespoons water
1/4 teaspoon vanilla
3 cups pecans

Mix all ingredients except pecans. Heat in a large frying pan over medium heat until sugar dissolves, and mixture is smooth. Add nuts and stir over medium heat until the syrup is gone. It can burn easily once the sugar has recrystallized. Spread on wax paper to cool.

SWEET PEPPER SOUP           > Back to Top <

4 large red bell peppers -- coarsely chopped
2 large yellow bell peppers -- coarsely chopped
1 bunch green onions -- chopped
2 tablespoons olive oil
4 cans chicken broth -- (14-1/2 oz each) divided
2 teaspoons salt
1-1/2 teaspoons curry powder
1 quart buttermilk

Cook first 3 ingredients in olive oil in a large Dutch oven over medium-high
heat, stirring constantly, until tender. Cool slightly. Place about
one-fourth of mixture into container of an electric blender or food
processor; add about 1/2 cup broth, and process until smooth. Pour mixture
through a large wire-mesh strainer into a large bowl, discarding pulp.
Repeat procedure 3 times with remaining pepper mixture and 1-1/2 cups broth.

Return pepper mixture, remaining broth, salt, and curry powder to Dutch
oven; bring to a boil over medium heat. Reduce heat to low, and simmer 15
minutes; cool. Using a wire whisk, stir in buttermilk. Cover and chill.
Serve cold. Yield: 12 servings.

INDIAN FRY BREAD           > Back to Top <

2-1/2 cups flour

1 tablespoons baking powder

1/2 teaspoon salt

1 tablespoon vegetable shortening

1 cup milk

oil for deep frying ( i use a fry daddy)

Mix together dry ingredients. cut in shortening and then add milk. shape dough into a long cylinder and cut into 8 equal parts. use flour to work the pieces into 6 inch tortillas. fry in oil until golden brown. top with taco condiments.

TANGY MIXED VEGETABLES           > Back to Top <

8 ounces sliced fresh mushrooms
1 green bell pepper -- cut into 1-inch pieces
1 medium onion -- chopped
8 ounces pineapple chunks in juice -- undrained
4 medium carrots -- scraped and sliced
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 teaspoon dried basil
8 ounces waterchestnuts, canned -- sliced, drained
1 tablespoon brown sugar
1/4 teaspoon salt

Cook first 3 ingredients in a large nonstick skillet 5 minutes or until tender, stirring often. Drain and set aside. Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrots and next 3 ingredients to juice; bring to a boil.
Cover, reduce heat, and simmer 10 to 15 minutes or until carrots are tender.
Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated. 4 servings.

TURKEY PASTA SALAD           > Back to Top <

2 c turkey light meat, skinless, cooked and cubed
1 c elbow macaroni, cooked
1/2 c celery, sliced
1/2 c bell peppers, chopped
1/2 c onions, chopped
1/2 c fat-free mayonnaise
3/4 tsp salt
1/4 tsp basil
1/8 tsp black pepper
1/8 tsp crushed red pepper

Preheat oven to 350. Place turkey, macaroni, celery, bell peppers, and onions in a 2-quart casserole dish. Stir gently to combine. In a mixing bowl, combine mayonnaise, salt, basil, black pepper, and crushed red pepper. Stir into turkey mixture and toss to coat. Bake for 15 minutes or until heated through.

TURKEY STEW           > Back to Top <

1 1/2 lb turkey parts, skinned
1 tsp. paprika
1 ea. onion, coarsely chopped
1 ea. green pepper, coarsely chop
2 ea. garlic, finely chopped
1 cup coarsely chopped celery
20 oz tomatoes
1/2 cup sliced mushrooms
1 cup chicken stock
1 cup peeled chopped potatoes
1 cup frozen green peas
1 Tbs. dried parsley
1/4 tsp. ground pepper
1/4 tsp. dried oregano
1/4 tsp. thyme

Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice.

UPSIDE DOWN ORANGE PUFFS           > Back to Top <

1/4 cup butter, melted
1/3 cup orange juice
1/2 cup sugar
2 tsp. orange rind
1 can refrigerator biscuits

Combine butter with orange juice, sugar and orange rind. Place about 1 Tbsp. orange sauce in each of 10 sections of a muffin pan. Punch hole in center of each biscuit, place in each cup. Bake for 15 min. at 400¹. Let remain in cups for 5 min. after baking. Turn upside down on serving plate. (The sauce can be prepared the night before, and just warmed to melt the butter and finish the recipe.)

VELVEETA FUDGE          > Back to Top <

1 pound Margarine
1 pound Velveeta brand cheese
4 pounds Powdered Sugar
1 cup Cocoa -- powdered
2 teaspoons Vanilla
1 dash Salt
1 cup Walnuts -- chopped (optional)

Melt cheese and margarine together in medium sized saucepan on medium-low heat. Remove from heat and add vanilla. Mix well. Mix powdered sugar and cocoa in a large mixing bowl until blended well. Add melted mixture to sugar/cocoa mixture and mix until completely blended. Work nuts into dough, and spread evenly in 2 (9"x13") pans. Cool and cut into 1 inch squares. Yield: 6 to 6 1/2 pounds candy.

WHOLE KERNEL CORN BREAD           > Back to Top <

2 lg. Ears yellow corn; cleaned
1 1/4 c Yellow cornmeal, preferably stone ground
3/4 c All-purpose flour
2 ts Sugar
1 1/4 ts Salt
1 tb Baking powder
1/8 ts Cayenne pepper
2 Eggs; lightly beaten
1/4 c Unsalted butter; melted

Preheat an oven to 425F degrees. Position a rack in the middle of the oven. Butter an 8-9: square baking pan that is 1 ½ inches deep. Fill a large saucepan three-quarters full with water and bring to a boil. Add the corn and cook for 5 minutes. Drain and immediately plunge into cold water to cool. Using a sharp knife and holding each ear of corn upright on a cutting surface, cut the kernels from the cobs. You should have 1 1/2-2 cups of kernels. Set aside. In a bowl stir together the cornmeal, flour, sugar, salt, baking powder and cayenne pepper. Stir in the eggs and milk, then the corn kernels and butter. Pour the batter into the prepared pan. Bake until golden, 25-30 minutes. Remove from the oven and let cool slightly on a rack for 2-3 minutes. Cut into squares and
serve warm. Serves 8-10.

NOTE: If there is any left over, slice and toast it in the oven. It is excellent served for breakfast with almost any fruit jam. Frozen corn may be substituted for fresh. Cook
according to package directions.

WHOLE WHEAT BUBBLE LOAF           > Back to Top <

2 cups bread flour -- or more if needed
2 tablespoons sugar
1-1/2 teaspoons salt
1 package active dry yeast
1-1/4 cups milk
2 tablespoons butter or margarine
1 egg
1-1/2 cups whole wheat flour
1/4 cup butter or margarine -- melted
4 teaspoons sesame seeds

Generously grease one 2-quart deep casserole dish or two 8- x 4-inch loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup bread flour, sugar, salt, and yeast; blend well. In small saucepan, heat milk and butter until very warm (120 degrees F.). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in whole wheat flour to form a stiff dough. On floured surface, knead in 1 to 1-1/2 cups bread flour until dough
is smooth and elastic, about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 1 to 1-1/2 hours.

Punch down dough. Let rest on counter, covered with inverted bowl, for 15 minutes. Using sharp knife or scissors, cut dough into 30 to 40 walnut-size pieces.

For casserole loaf, place half of dough pieces in prepared dish; drizzle with 2 tablespoons melted butter and sprinkle with 2 teaspoons sesame seeds. Repeat with remaining dough pieces, butter, and sesame seeds.

For 8- x 4-inch loaves, place one-fourth of the dough pieces in one pan; drizzle with 1 tablespoon melted butter and sprinkle with 1 teaspoon sesame seeds. Top with another one-fourth of the dough pieces, butter, and sesame seeds. Repeat with second pan.

Cover; let rise in warm place until light and doubled in size, about 40 to 60 minutes. Heat oven to 400 degrees F. Bake for 25 to 35 minutes or until loaf sounds hollow when lightly tapped. Cool 5 minutes; remove from pan. Pull apart to serve. 12 servings.

Happy Holidays from Spike & Jamie


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