Saturday, November 28, 2015

Turkey Noodle Soup

This recipe take some time but it is worth it. Give it a try on a day when you are sitting around and enjoying chatting with families and friends.

You’ll Need
  • Bones from a roasted turkey
  • 7 cups water
  • 1 bay leaf
  • 2 stalk celery, chopped (separated)
  • 1 onion, quartered
  • ¼ cup broken noodles, 1/2 inch pieces
  • 1 carrot, chopped
  • 3 green onions, chopped
  • 1/3 cup grated zucchini
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 dash hot sauce
  • Salt to taste
  • Pepper to taste

Directions

Stock:
  • In stockpot or large saucepan, combine bones, water, bay leaf, one of the chopped celery stalks, and onion.
  • Skin and drippings may be included, if desired.
  • Simmer, covered about 4 hours.
  • Strain, reserving stock.
  • Let bones cool, pick out any meat and add to the stock.
 
Soup:
  • In stockpot or saucepan, bring stock to boil; add noodles and simmer for 5 minutes.
  • Add celery, carrot, green onions, zucchini, basil and thyme.
  • Simmer for 10 minutes.
  • Stir in hot pepper sauce, season with salt and pepper to taste.

Friday, November 27, 2015

Curried Turkey Soup

Sullivan_butternutsoup4

Turkey, turkey, turkey... what to do with the extra turkey? Give this turkey recipe a try.

You’ll Need
  • 6 cups turkey stock
  • 1 cup peeled apples, chopped
  • 1 large onion, chopped
  • ½ teaspoon salt
  • 2 teaspoons curry powder
  • ¼ teaspoon garlic powder
  • 1 cup buttermilk
  • 1 cup cooked turkey, diced


Directions
  • Simmer stock, apples, onion, salt and curry for 30 minutes.
  • Puree in blender. Return to pot.
  • Add garlic powder, buttermilk and turkey to the stock.
  • Heat just to the boiling point, but do not allow to come to a full boil.



Wednesday, November 25, 2015

Chilled Turkey Burrito

And yet another great recipe to enjoy that leftover turkey. And it makes a perfect lunch for watching football too.

You'll Need
  • 2 Jalapeno Peppers seeded and minced
  • 8 ounces cream cheese, firm
  • ¼ cup sour cream
  • 4 ounces green or red chili salsa
  • 3 Avocados, peeled
  • 2 Tablespoons Lemon Juice
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper
  • 1 pound cooked turkey, shredded
  • Flour tortillas, warmed
  • Salsa of choice
Directions
  • In small bowl, mix together jalapenos, cream cheese, sour cream green or red and salsa until well blended; reserve.
  • In another small bowl, mash avocado with lemon juice until fairly smooth; add onion powder and pepper and continue mashing until smooth.
  • Thickly slather tortillas with jalapeno-cheese mixture out to edge.
  • Top mixture with turkey pieces, then slather avocado mash on top of turkey.
  • Roll up tortillas like jelly rolls; slice burritos on bias (space cuts about 3/4 inch apart) to make pinwheel shapes.
  • Serve with salsa.

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Sunday, November 22, 2015

Baked Pineapple Stuffing

Submitted by Kristy at Eckert Seamans. Thank you Kristy! This sounds like a delectable side dish for the Thanksgiving feast.

You'll Need
  • 1/2 cup butter
  • 1 cup sugar
  • 6 slices bread (I use white bread) - cubed & cut tops off (only the tops - leave the remaining crust on bread)
  • 4 eggs
  • 1 can #2 crushed pineapple, drained
Directions

Cream butter and sugar, beat in 1 egg at a time (not all eggs at once!).
Add pineapple and bread.
Mix and turn into a square baking dish (if doubling, a 9x13 rectangle baking dish).
Bake approximately 45 minutes at 350 degrees until lightly browned on top.

Serves 8 - May double, but baking time may take 1 hour
This side dish goes great with ham - a "keeper" for the holidays!


Enjoy!

Saturday, November 21, 2015

Herbed Bread Stuffing

A nice stuffing to go with the delightful Thanksgiving meal.

Yields 10 cups

You’ll Need
  • 1 cup butter
  • 2 cups celery, chopped
  • 1/3 cup onion, chopped
  • 2 Tablespoons parsley flakes
  • 2 teaspoons poultry seasoning
  • 2 teaspoons sage, dried
  • 1 ½ seasoned salt
  • 12 cups dry bread cubes
  • 13 ounces chicken broth
Directions
  • Melt butter in large skillet, saute celery and onion until onion is transparent.
  • Stir in next four ingredients.
  • Place bread cubes in large bowl; stir in onion and celery mixture.
  • Add chicken broth; toss to combine.
  • Stuff loosely into neck and breast cavities or place stuffing in casserole dish.
  • If placing in casserole dish bake covered in a 325 F oven for 45 minutes.

Friday, November 20, 2015

Wild Rice Soup

This is the perfect meal for lunch the day after Thanksgiving. 

You'll Need
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped peeled carrots
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • 1 (6-ounce) package long grain and wild rice
  • 1 cup chopped cooked chicken or turkey
  • 3 tablespoons sherry
Directions
  • In a large pot coated with olive oil, sauté the onion and carrots over medium heat until tender, about 5 minutes.
  • Stir in the flour.
  • Gradually add the broth and let the mixture come to a boil, stirring constantly.
  • Meanwhile, prepare the rice according to package directions, omitting any oil and salt.
  • Add the cooked rice and cooked chicken and simmer 5 minutes.
  • Add the sherry.
  • If the soup gets too thick, add more chicken broth or water.
  • Boil 1 minute and serve.


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Thursday, November 19, 2015

Pumpkin Pie

Despite the fact that Dottie’s pie has displaced my mom’s pumpkin pie as the fairest in the land, she and Dottie still speak. Actually, mom has given up the old ways of cooking with sweetened condensed milk, and adopted this recipe. So much for that old saw about old dogs and new tricks.

This recipe makes 2 pies. Important: The Fat Fallacy diet considers pumpkin pie to be an important part of a balanced breakfast.

You’ll Need
  • 1 large can pumpkin (not pumpkin “mix”)
  • Whole milk
  • 1 cup sugar
  • 3 eggs
  • 1 heaping tsp ground cinnamon
  • 1 level tsp salt
  • ½ tsp ground ginger
  • ½ tsp ground cloves
Directions
  • Pour the can of pumpkin into a very large bowl.
  • Fill that can with whole milk, pour it into the bowl, and mix until smooth.
  • Add the sugar and eggs. Mix well.
  • Take 1 cup of the mixture you just made and add cinnamon, salt, ginger, and cloves.
  • Be sure to mix it around to get out any clumps of spices.
  • When it’s smooth, add it back to the main bowl.


Preparing the pie:


  • Form the pie crust to the bottom of a pie pan, preferably one made of clay.
  • Pour the mix into the crust.
  • Bake at 425 for 10 minutes.
  • Reduce to 350 for 45 minutes to an hour.
  • You know it’s done when you get your hot pads and jiggle it a little.
  • The center will look like just-firm Jell-O.


Eating instructions


  • You have to let it cool a bit for it to firm up (about 2 hours).
  • If you’re in a hurry, put it in the refrigerator.
  • When you can’t stand it any more, here’s what not to do. Do not mar it with a fake whipped cream.
  • Because we all know that pumpkin pie screams for whipped cream, I’ll give you the recipe. It’s very easy.

Wednesday, November 18, 2015

Orange Sweet Potatoes

Give this interesting combination a try. It might just be your crowd pleaser at the Thanksgiving feast



You’ll Need

  • 6 medium sweet potatoes or yams (about 2 pounds) or substitute one 23 ounce can
  • 6 teaspoons brown sugar
  • 3 Tablespoons butter
  • 3 Tablespoons orange juice
  • ½ teaspoon salt
  • 1 Tablespoon grated orange peel (optional)


Directions

  • If you are not using canned sweet potatoes, you must first peel and boil the sweet potatoes until soft. Cut into 1/2-inch slices.
  • Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly.
  • Add sweet potatoes.
  • Stir gently until glazed and hot.

Tuesday, November 17, 2015

Mashed Maple Sweet Potatoes


A fabulous way to use the in season sweet potatoes. Give this one a try and decide if you want to feature it at your Thanksgiving spread.

You'll Need
  • 3 medium sweet potatoes, peeled and quartered
  • 1 tablespoon maple syrup
  • 1 to 1 1/2 tablespoons butter
  • ¼ teaspoon salt
  • 1/3 cup milk
Directions
  • In a medium saucepan cook potatoes, covered, in a small amount of boiling water for 30 to 35 minutes or until very tender; then drain.
  • Mash with a potato masher or beat with an electric mixer on low speed.
  • Add maple syrup, butter, and salt.
  • Gradually beat in enough milk to make potato mixture light and fluffy.

Monday, November 16, 2015

Apple Crisp

Apples are in season! This is a nice dessert for the Thanksgiving spread. 

You’ll Need

  •  5 medium apples sliced and peeled
  • 1/2 cup brown sugar
  • ¾ cup oats
  • ¾ cup flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 stick butter, softened
  • ¼ cup apple juice, or water

Directions

  • Preheat oven to 375 F.
  • Put half of the apples in a greased 9"x 9"pan.
  • Blend together remaining ingredients, except juice and additional apples
  • Place half the flour mixture over the apples.
  • Cover with remaining apples and flour mixture.
  • Pour juice over top.
  • Bake 35 minutes.

Great with vanilla ice cream.

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Sunday, November 15, 2015

Jazzed up Green Beans

A very easy, yet tasty complement to many meals. Give it a try before Thanksgiving and you may decide you want to include it at the Thanksgiving feast.

You'll Need
  • ¼ cup olive oil
  • 1 clove garlic, minced
  • 16 ounces frozen, cut, green beans thawed and drained
  • ¼ cup white vinegar
  • 1 teaspoon dried mint leaves
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ cup walnuts, chopped
  • 2 ounces Feta cheese
Directions
  • In a large skillet, heat the oil over a medium heat and saute the garlic for 1 minute.
  • Add the beans, vinegar, mint, salt, and pepper.
  • Cook, stirring, for 6-7 minutes.
  • Spoon into a serving dish, sprinkle with walnuts and Feta cheese.

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Friday, November 13, 2015

Cranberry-Pumpkin Muffins

This is a fun dish to share at a work potluck or even for a holiday themed brunch.

You’ll Need:
  • 1 cup flour
  • ½ cup whole wheat flour
  • ½ cup sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • A pinch of allspice
  • ¼ teaspoon salt
  • ¼ cup butter
  • 1 ¼ cup pumpkin; thick puree
  • 1 egg
  • 1 cup cranberries, cleaned halved
Directions:

  • Preheat oven to 350
  • In a large bowl combine the flours, sugar, cinnamon, baking powder, baking soda, allspice and salt. Stir the ingredients to mix them well.
  • Add the butter, pumpkin, and egg stirring the ingredients till they are just moist.
  • Stir in the cranberries.
  • Spoon the batter into 24 greased muffin cups.
  • Place the muffin tins in the hot oven.
  • Bake for 40 minutes or till tester inserted in the center come out clean.

Thursday, November 12, 2015

Twice-Baked Sweet Potatoes With Raisins and Pineapple

This is another great side dish to complement the Thanksgiving feast. But it also works perfectly for a side dish year round too.

You’ll Need
  • 4 small unpeeled sweet potatoes
  • ½ cup golden raisins
  • 2 Tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup unsweetened crushed pineapple, drained
  • 2 Tablespoons pecans, chopped
Directions
  • Place potatoes on a baking sheet.
  • Bake at 400 degrees F for 1 hour or until done.
  • Let cool 15 minutes.
  • Cut each potato in half lengthwise; carefully scoop pulp into bowl, leaving shells intact.
  • Mash pulp; stir in raisins, sugar, cinnamon and pineapple.
  • Spoon into shells; sprinkle with pecans.
  • Bake at 400 degrees for 15 minutes or until thoroughly heated.

Monday, November 9, 2015

Crock Pot Turkey

This is a unique way to make turkey in the crock pot. Use it for a holiday party or even for an easy to prepare meal during this time of year.

You'll Need:
  • 4 pounds turkey breast
  • 1 Tablespoon salt
  • 2 large onions
  • Garlic powder
  • Paprika
Directions:
  • Two days before you want to cook the turkey, thaw the frozen turkey in refrigerator till almost thawed.
  • The next day put the breast of turkey in a large bowl of salt water.
  • Refrigerate overnight.
  • Slice the onions and put in the bottom of the pot.
  • Pat the turkey dry with paper towels.
  • Sprinkle with garlic powder and paprika, liberally.
  • Cook 4 1/2 hours on high.

Sunday, November 8, 2015

Cranberry Apple Sauce

Cranberries are in season. Give this recipe a try sometime this week as you may want to consider incorporating into your Thanksgiving feast.

You'll Need:
  • 6 medium apples peeled, cut into small pieces (Braeburn, Rome, Fugi)
  • 12 ounces fresh cranberries
  • 1 cup sugar (less for more tart taste)
  • 2 Tablespoons apple juice or other fruit juice
Directions:

  • Place apples and cranberries in food processor and pulse several times to chop.
  • Add sugar and juice; process until pureed.
  • Refrigerate 3 hours before serving.

Saturday, November 7, 2015

Apple Filled Squash Halves

A great way to take advantage of the acorn squash that is in season. This could work well for a holiday party that you decide to host. This main course is presented in such a striking way too!

You'll Need
  • 2 acorn squash, medium
  • 1 pound lean ground beef
  • 1 ½ teaspoons salt plus additional salt
  • ½ teaspoon cinnamon
  • 2 cups apples, pared and chopped
  • ¼ cup raisins
  • 2 Tablespoons brown sugar, packed
  • 2 Tablespoons butter, melted

Directions
  • Heat the oven to 400 degrees F.
  • Cut each of the squash in half and remove the seeds and fibers.
  • Place the squash, cut sides down, in an ungreased baking pan.
  • Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
  • While the squash is baking, cook and stir the meat in a large skillet until it is brown.
  • Drain off the excess fat.
  • Remove the skillet from the heat and stir in the 1 1/2 teaspoons of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
  • When the squash is cooked, turn them so that the cut side is up and move them to a platter.
  • Drain off any remaining liquid in the pan and dry.
  • Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
  • Season the shells with salt to taste.
  • Mash the pulp and mix in the meat mixture.
  • Return to the shells, piling them full and sprinkle with 1/2 Tablespoon of brown sugar on each.
  • Drizzle with the melted butter.
  • Bake uncovered until the apple is tender, about 20 to 30 minutes.

Thursday, November 5, 2015

Overnight Rolls

This is a wonderful recipe taken from the Three Rivers Cookbook. They are a great complement to the holiday meals.

 
Yields 36 rolls

You’ll Need
  • ¼ cup warm water
  • 1 Tablespoon sugar
  • 1 package dry yeast
  • ½ cup sugar
  • 2 cups lukewarm water
  • ½ cup oil
  • 3 teaspoons salt
  • 1 egg
  • 7 cups flour (approximately)

Directions
  • Mix first three ingredients and let stand 10 minutes.
  • Blend remaining ingredients and mix with the liquid mixture. 
  • Let rise until doubled in bulk, knead down and let rise a second time.
  • Shape into rolls, cover with a cloth and let stand overnight. (Do not refrigerate!)
  • Bake the next morning at 350˚ until brown, about 15 minutes.
  • You can freeze the rolls.



Tuesday, November 3, 2015

Pumpkin Potatoes

It's the time of year for pumpkins! Pumpkin is great to cook with and is somewhat underutilized. The directions for this recipe are very loose. So have fun and experiment and celebrate the art of cooking!

You’ll Need
  • Equal parts of peeled pumpkin and potatoes
  • Onion finely chopped
  • Butter
  • Bacon
  • Salt and pepper to taste
Directions
  • Boil together equal parts of the peeled potatoes and pumpkin.
  • When cooked, drain them, add the chopped onion and a piece of butter
  • Mash all till creamy, season to taste with salt and pepper and serve with bacon slices.