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Posts posted by WildStar

  1. Homemade Apricot Ice Cream

    Homemade apricot ice cream is a summertime treat.

    Serve with fresh berries for an added treat.

    Servings: 10

    1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk

    1 envelope (7 grams) unflavored gelatin

    3/4 cup granulated sugar

    1 1/2 cups Tropical NESTLÉ JUICY JUICE HARVEST SURPRISE 100% Fruit & Veggie Juice

    1 container (8 ounces) vanilla fat free yogurt

    1 teaspoon vanilla extract

    1 1/2 cups (6-ounce package) finely chopped dried apricots


    COMBINE evaporated milk and gelatin in medium saucepan; let stand for 3 to 5 minutes or until gelatin is softened. Cook over medium-low heat, stirring until gelatin is dissolved. Add sugar; cook until sugar is dissolved.


    WHISK together Juicy Juice, yogurt and vanilla extract in medium mixer bowl; stir in apricots and gelatin mixture. Pour into ice cream maker and prepare according to manufacturer's directions. (If not using an ice cream maker, pour mixture into a freezer-proof dish. Freeze for about 45 minutes or until partially set. Remove from freezer and stir to break up clumps. Freeze until firm.)


    NOTE: If you use a traditional-style ice cream maker, you will need up to 6 cups of crushed ice and 4 cups of coarse salt.


    VARIATION: Try substituting Orange Mango NESTLÉ JUICY JUICE HARVEST SURPRISE 100% Fruit & Veggie Juice and finely chopped dried mangoes.

  2. Slow-Cooker Salsa Chicken






    4 boneless, skinless chicken breasts

    1 cup salsa

    1 package reduced sodium taco seasoning

    1 can reduced fat cream of mushroom soup

    1/2 cup reduced fat sour cream



    Add chicken to slow cooker.

    Sprinkle taco seasoning over chicken.

    Pour salsa and soup over chicken.

    Cook on low for 6 to 8 hours.

    Remove from heat and stir in sour cream.

    Serve with rice.


    Number of Servings: 6


    Recipe submitted by SparkPeople user CHELLESHOCKED.



    Serving Information


    Serves: 6

    Fat: 3.3 g

    Calories: 157

  3. :whistling:Eggplant Cooking Hints :dude:


    (1) Do not cook in an aluminum pan. Aluminum makes eggplants discolor.



    (2) The skin is edible in younger eggplants. Remove the peel in older eggplants.



    3) Cut each fruit before using, just like bananas. The flesh of the fruit will brown.



    4) Eggplant absorbs oil very easily; coat your eggplant with breadcrumbs, cornmeal or flour first before frying.



    (5) To help reduce the bitter flavor in older eggplants, slice the eggplant into ½ inch pieces and salt heavily. Weigh down each slice in a colander and allow for the liquid to drain out of the eggplant for 30 minutes. Rinse each slice with cold water and pat dry. This method is called "dégorgeing". It is best to use this method before frying.




    (6) In order to bake your eggplant, slice your eggplant in half. Score across the interior of each half. Add tiny slices of garlic to go into each score. Salt each half, and bake in a 400-degree oven for 30 minutes. The eggplant is done when it is nicely browned and tender when pierced.




    (7) When wanting to roast your eggplant, cut your eggplant into 1/2 inch slices. Toss in olive oil, salt, pepper and any of the other suggested spices below. Arrange the eggplant in a single layer in a baking dish (not aluminum). Bake at 400 degrees for 30 minutes. The eggplant is done when it is nicely browned and tender when pierced.




    Spices: Basil, chervil, cumin, garlic, mace, marjoram, nutmeg, oregano, parsley, sage, savory, sesame seed, tarragon, thyme




    Equivalents / Substitutions: 1 pound = 3 1/2 cup diced raw = 1 3/4 cup diced cooked = 4 servings




    Nutritional Values: Eggplants contain Vitamin C and Potassium. Other than these two nutrients, eggplants do not have a significant nutrient value. Eggplants also have anti-bacterial, diuretic effects, as well as flavonoids (cancer fighting anti-oxidants) . 1 cup cooked contains 25 calories.




    Suggested Wines: Depending on how you fix your eggplant, try drinking a Chardonnay, a Grenache Rosé or a Zinfandel.


    1 loaf (10-1/2 ounces) angel food cake, cut into 1-inch cubes

    2 packages (.3 ounce each) sugar-free strawberry gelatin

    2 cups boiling water

    1 package (20 ounces) frozen unsweetened whole strawberries, thawed

    2 cups cold 1% milk

    1 package (1 ounce) sugar-free instant vanilla pudding mix

    1 carton (8 ounces) frozen reduced-fat Cool Whip® whipped topping, thawed


    Arrange cake cubes in a single layer in a 13-in. x 9-in. x 2-in. dish. In a bowl,

    dissolve gelatin in boiling water; stir in strawberries. Pour over cake and

    gently press cake down. Refrigerate until set, about 1 hour. In a bowl, whisk

    milk and pudding mix for 2 minutes or until slightly thickened. Spoon over

    gelatin layer. Spread with whipped topping. Refrigerate until serving.


    Yield: 20 servings.

  5. B)6 Easy Smoothie Recipes

    From waking-up to on-the-run, six healthy smoothie recipes from the EatingWell Test Kitchen.


    January 17, 2008 in enhanced


    Six Easy Smoothie Recipes

    From waking-up to on-the-run, six healthy smoothie recipes from the EatingWell Test Kitchen






    Wake-Up Smoothie


    With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.



    1 1/4 cups orange juice, preferably calcium-fortified


    1 banana


    1 1/4 cups frozen berries, such as raspberries, blackberries, blueberries and/or strawberries


    1/2 cup low-fat silken tofu or low-fat plain yogurt


    1 tablespoon sugar or Splenda Granular (optional)



    Combine orange juice, banana, berries, tofu (or yogurt) and sugar (or Splenda), if using, in a blender; cover and blend until creamy. Serve immediately.



    Makes 3 servings, 1 cup each


    Per serving: 157 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 33 g carbohydrate; 4 g protein; 4 g fiber; 19 mg sodium.


    Nutrition bonus: Vitamin C (110% daily value), Fiber (16% dv).



    Papaya Smoothie


    Beat the winter blues with a taste of the tropics; this papaya smoothie has an added buttermilk tang.



    1 papaya, peeled, seeded and roughly chopped (1 1/4 cups)


    3/4 cup bottled fruit nectar, such as papaya, mango or peach


    1/2 cup buttermilk


    2 1/2 tablespoons sugar, preferably superfine


    2 tablespoons lime juice


    5 ice cubes



    Combine papaya, nectar, buttermilk, sugar, lime juice and ice cubes in a blender and blend until very smooth and frothy. Pour into 2 tall glasses and serve.



    Makes about 2 1/2 cups, for 2 servings.


    Per serving: 176 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 42 g carbohydrate; 3 g protein; 2 g fiber; 74 mg sodium; 365 mg potassium.Apricot Smoothie


    Canned apricot halves blend with yogurt in a tangy and refreshing smoothie.



    1 cup canned apricot halves in light syrup


    6 ice cubes


    1 cup nonfat plain yogurt


    3 tablespoons sugar



    Blend apricot halves, ice cubes, yogurt and sugar in a blender until frothy.



    Makes 3 cups, for 2 servings.


    Per serving: 202 calories; 0 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 49 g carbohydrate; 6 g protein; 2 g fiber; 74 mg sodium; 175 mg potassium.



    Strawberry-Almond Smoothie


    Almond milk, tofu and strawberries combine in this simple and satisfying smoothie.


    10 frozen whole strawberries


    1 cup almond milk or low-fat milk


    1/2 cup silken tofu (4 ounces)


    2 tablespoons sugar



    Combine strawberries, almond milk (or low-fat milk), tofu and sugar in a blender. Blend until frothy and smooth, about 1 minute. Pour into tall glasses and serve.



    Makes about 2 cups, for 2 servings.


    Per serving: 172 calories; 4 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 30 g carbohydrate; 5 g protein; 2 g fiber; 106 mg sodium; 75 mg potassium.


    Nutrition bonus: Vitamin C (72% daily value).



    Ingredient note: Almond milk is a delicious, low-fat alternative to skim or low-fat milk, especially for the lactose-intolerant.



    Banana-Berry Smoothie


    This bright and easy breakfast packs two servings of fruit plus soy protein and fiber.



    1 1/4 cups calcium-fortified orange juice


    1 ripe medium banana, peeled and sliced


    1 cup frozen blueberries, blackberries or raspberries


    1/2 cup silken tofu


    2 ice cubes, crushed


    1 tablespoon sugar (optional)



    Combine orange juice, banana, berries, tofu and crushed ice in a blender; cover and blend until smooth and frothy. Sweeten with sugar, if desired. Serve immediately.



    Makes about 3 cups, for 3 servings.


    Per serving: 135 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 27 g carbohydrate; 4 g protein; 3 g fiber; 18 mg sodium; 338 mg potassium.


    Nutrition bonus: Vitamin C (80% daily value), Calcium (15% dv).



    Test kitchen tip: An easy way to crush ice is to place cubes in a heavy-duty plastic bag and break them with a rolling pin.



    Mango-Passion Fruit Smoothie


    Tangy passion fruit pairs well with mango in this tropical-flavored smoothie.



    1 ripe mango, peeled and diced (1 cup)


    2/3 cup nonfat vanilla yogurt


    1/3-1/2 cup frozen passion fruit juice concentrate


    1/4 cup water


    2 ice cubes, crushed



    Combine mango, yogurt, 1/3 cup juice concentrate, water and crushed ice in a blender; cover and blend until smooth and frothy. Add more concentrate, if desired. Serve immediately.



    Makes 2 servings, 1 cup each.


    Per serving: 257 calories; 2 g fat (0 g sat, 0 g mono); 1 mg cholesterol; 52 g carbohydrate; 8 g protein; 2 g fiber; 101 mg sodium; 774 mg potassium.


    Nutrition bonus: Vitamin C (78% daily value), Vitamin A (63% dv), Potassium (22% dv), Calcium (16% dv).



  6. [iItalian Turkey Burgers Recipe


    Seasoned with oregano and Parmesan cheese, these plump burgers are a delicious change-of-pace entree. I like to serve them on crusty Italian bread with warmed spaghetti sauce, but you can also use hamburger buns. -Mary Tallman, Arbor Vitae, Wisconsin


    CATEGORY: Lower Fat

    METHOD: Grill (gas or charcoal)

    TIME: Prep/Total Time: 30 min.


    1/4 cup canned crushed tomatoes

    2 tablespoons grated Parmesan cheese

    1/2 teaspoon garlic powder

    1/2 teaspoon dried oregano

    1/4 teaspoon salt

    1/4 teaspoon pepper

    1 pound ground turkey

    8 slices Italian bread, toasted

    1/2 cup meatless spaghetti sauce, warmed


    In a large bowl, combine the first six ingredients. Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick oval-shape patties.

    Coat grill rack with cooking spray before starting the grill. Grill patties, uncovered, over medium heat for 6-8 minutes on each side or until a meat thermometer reaches 165°. Place a patty on each of four slices of bread. Drizzle with spaghetti sauce; top with remaining bread. Yield: 4 servings.


    Nutrition Facts

    One serving:

    (prepared with lean ground turkey)




    12 g

    Saturated Fat:

    3 g


    92 mg


    680 mg


    24 g


    2 g


    25 g

    Diabetic Exchange:

    3 lean meat, 1-1/2 starch, 1 fat.


  7. Easy Ghoulash


    1 onion, finely chopped

    1 clove garlic, crushed

    1 carrot, diced

    2 zucchini, diced

    1 T. paprika

    Pinch of freshly grated nutmeg

    2 T. chopped fresh parsley

    1 T. tomato paste

    1 (14 oz.) can tomatoes, diced

    8 oz. cooked kidney beans

    2/3 c. tomato juice

    Salt and pepper

    2 T. sour cream or plain yogurt


    Fry the onion, garlic, carrot and zucchini in oil for

    5 minutes until soft. Stir in the paprika, nutmeg,

    parsley, and tomato paste. Cook for 1 minute longer.

    Stir in tomatoes, beans, tomato juice, salt and

    pepper. Cover and cook for 15 minutes. Transfer to a

    warm serving dish. Drizzle the cream or yogurt over

    the top. Serve warm.


  8. :whistling: Hi well i am thinking a head to the moment that I have to do cooking for a POT-LUCK.

    OK for those that are not from the USA or for another part of the world, that don't have it by this name, its a dinner or Lunch get together to try different kinds of foods (most of the time you don't know what is going to be there on the table. That my dears is the fun part other then meeting and getting to know you're Friends an neighbors ! :smilie_tux:


    Crunchy Bacon Coleslaw





    Prep Time:

    15 min

    Total Time:

    1 hr 15 min


    6 servings, 1/2 cup each.

    1/2 cup MIRACLE WHIP Light Dressing

    1 Tbsp. sugar

    1 tsp. cider vinegar

    4 cups shredded green cabbage

    1 cup shredded red cabbage

    1/2 cup PLANTERS Salted Peanuts, chopped

    4 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled





    MIX dressing, sugar and vinegar in large bowl.

    ADD remaining ingredients; toss to coat.


    REFRIGERATE at least 1 hour before serving.


    Kraft Kitchens Tips

    Serving Suggestion

    This side dish makes a good accompaniment to a serving of grilled fish or chicken and piece of cornbread.


    Prepare as directed, substituting 1 pkg. (8 oz.) coleslaw blend for the shredded green and red cabbages and/or substituting 1/4 cup OSCAR MAYER Real Bacon Bits for the cooked and crumbled OSCAR MAYER Bacon.



    Serving Information


    Serves: 12

    Fat: 11.0 g

    Calories: 150



  9. LIBBY'S® Pumpkin Roll

    Estimated Times:

    Preparation - 45 min | Cooking - 13 min | Cooling Time - 1 hrs refrigerating | Yields - 10


    Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.


    1/4 cup powdered sugar (to sprinkle on towel)

    3/4 cup all-purpose flour

    1/2 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground cloves

    1/4 teaspoon salt

    3 large eggs

    1 cup granulated sugar

    2/3 cup LIBBY'S® 100% Pure Pumpkin

    1 cup walnuts, chopped (optional)

    1 pkg. (8 oz.) cream cheese, at room temperature

    1 cup powdered sugar, sifted

    6 tablespoons butter or margarine, softened

    1 teaspoon vanilla extract

    Powdered sugar (optional for decoration)



    PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.


    COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.


    BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.



    BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.



    Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

  10. [Cowboy Burgers

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    Prep Time:

    10 minTotal Time:

    30 minMakes:

    8 servings, one cheeseburger each2 Tbsp. olive oil 3 onions, thinly sliced, separated into rings 8 hamburger patties (1/4 lb. each) 3 Tbsp. A.1. Original Steak Sauce 2 tomatoes, sliced 8 hamburger buns, partially split 8 KRAFT Singles PREHEAT grill to medium heat. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add onions; cook 5 min., stirring frequently. Cover with lid. Simmer 20 min. or until onions are golden brown, stirring frequently.


    MEANWHILE, grill patties 5 min. on each side or until medium doneness (160ºF). Stir steak sauce into onion mixture.


    PLACE 1 tomato slice and burger on bottom half of each bun; cover with 1 Singles, 3 Tbsp. of the onion mixture and top of bun.

    Kraft Kitchens TipsSubstitutePrepare as directed with whole wheat rolls and KRAFT 2% Singles.ShortcutThere's no need for a separate melt step for these cheeseburgers. The residual heat from the hot burgers and the onions will melt the Singles perfectly.



    Calories 450 Total fat 24 g Saturated fat 9 g Cholesterol 90 mg Sodium 650 mg Carbohydrate 29 g Dietary fiber 2 g Sugars 9 g Protein 29 g Vitamin A 10 %DV Vitamin C 10 %DV Calcium 35 %DV Iron 20 %DV /b]

  11. Christmas Cakes


    "Spice Cake"




    2 cups flour


    1 and 1/2 cups of sugar


    1 cup of buttermilk


    3 eggs


    1/2lb of butter or margarine (melted)


    1 Tsp cinnamon


    1 Tsp baking soda


    1/2 Tsp ground cloves





    Blend sugar and butter thoroughly. Add eggs, buttermilk, flour. Mix.


    Add cinnamon, baking soda, and cloves.


    Grease and flour baking dish.


    Bake in pre-heated oven at 350' for 50 minutes or longer if necessary.


    Cool and ice.


    Spice Cake Icing:




    1 stick of butter


    1 box of confectioners sugar


    1 Tsp of vanilla


    1-3 Tsp of milk





    Cream butter and gradually add confectioners sugar.


    Add milk as needed to keep frosting at spreading consistency.


    Add vanilla.


    Frost cake when completely cool.


    ************ ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* **

    "Mint Snowballs"




    1/2 Cup Icing Sugar


    1/2 Cup Shortening


    1/2 Cup Butter


    1/2 Tsp Peppermint Flavouring


    2 Cups All Purpose Flour


    1/2 Tsp Salt





    Cream sugar, shortening, butter, and extract thoughly. Measure flour WITHOUT sifting into wax paper, add salt and blend well. Now add dry ingredients to creamed mixture. Mix well. Form into one inch balls, place on cookie sheet and cook in 400F oven 8-10 minutes. Cool on rack. Dip tops in icing, pink and green, then in coconut. Yield 4-4 1/2dozen.


    ************ ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********


    "Coconut & Pineapple Rum Torte"




    12-layer yellow cake mix


    3 eggs


    1 cup Bacardi dark Rum


    1/2 cup water


    1/3 cup oil


    2-2/3 cups (7 oz) Baker's Angel Flake Coconut


    1 can (20 oz) crushed pineapple in juice


    1 package (4-serving size) Vanilla Flavor Instant Pudding


    3-1/2 cups (8 oz) Cool Whip Topping





    Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut.


    Pour into greased, floured 15-by-10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10-by-5 inch pieces.


    Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.


    Place 1 cake layer on plate; spread withsome of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake.


    Frost cake with remaining topping mixture. Cover with the rest of the coconut.

  12. How To Make Powdered Sugar (Confectioner' s Sugar)

    No need to pay a premium for powdered sugar when you can make it yourself.

    Difficulty: Easy

    Time Required: 15 minutes

    Here's How:

    Place a cup of granulated sugar in the blender for each cup of powdered sugar needed.


    Blend at high speed until the sugar turns to powder.


    Use immediately, or store in an air-tight container.



    To prevent caking and improve thickening ability (important when making icing), add 1-2 Tablespoons of corn starch for each cup of sugar made.

    Sugar may etch your blender pitcher, particularly if it's made of plastic. If this is a concern, use a coffee grinder or spice grinder instead.

    What You Need:

    A blender

    Measuring cups

    Measuring spoons

    Granulated sugar

    Corn starch (optional)

  13. *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*




    *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*



    1/2 Cup Brown Sugar

    2 Quarts Apple Cider

    1 Tsp Allspice - whole

    1 1/2 Tsp Cloves -- whole

    2 Sticks Cinnamon

    Orange Slices



    Put all ingredients in crock-pot. If desired, tie whole

    spices in cheesecloth or put in tea strainer. If spices

    are added loose, strain before serving. Cover; cook on Low

    2 to 8 hours. Serve from the crock pot with a ladle, or

    if using a coffee pot, right out of the spout in place of



    ************ ********* ********* ********

  14. :laugh: Holiday Menu :VBGal2:


    Herbs 'N Spices: A Holiday Menu


    The following is a complete menu for a holiday open

    House or buffet-add the appetizers I have recipes for

    In Company's Coming below, or your own and you'll

    Be set!


    Savory Turkey with Dressing



    1 turkey, 12-14 lbs -- thawed if frozen

    1/2 cup butter or margarine -- at room temperature

    2 teaspoons dried thyme

    1 teaspoon dried rosemary -- crushed

    1 teaspoon dried oregano

    1 teaspoon dried basil

    1/2 teaspoon salt


    Preheat oven to 325 degrees. Rinse and pat dry the

    Inside and outside of the turkey with paper towels.

    Remove the giblets, neck, and tailpiece. Combine the

    Butter, herbs and salt in a small bowl. Carefully loosen

    Skin from the breast of the turkey starting from neck. Turn

    The turkey over and separate skin from the legs and thighs.

    Spread 1/2 of butter mixture between skin and meat over

    Breast, legs and thighs. Rub remaining butter mixture over

    The turkey skin. Fill the turkey body and neck cavities with

    Some of stuffing; truss if desired. Transfer remaining stuffing

    To a buttered casserole dish and refrigerate until later. Place

    Turkey on rack set in a roasting pan. Roast, basting with pan

    Juices, until meat thermometer inserted into thickest part of

    Thigh registers 180 degrees. This will take between three and

    Four hours, depending on your oven. Place dish with stuffing

    In oven 30 minutes before turkey is done. Let the turkey rest

    15 minutes out of the oven before carving. NOTES: You can

    Do this same thing with a bone-in turkey breast, except the

    Stuffing will be cooked in a casserole dish, and the meat will

    Take much less time. A good alternative if you don't want any

    Leftovers or have only a few people for dinner.


    Roasted Garlic Stuffing



    1 cup diced sweet onions

    1 cup diced celery

    1 cup diced tart apples

    1/4 cup minced shallots

    2 tablespoons butter

    2 cups chicken stock

    2 tablespoons roasted garlic puree (see note)

    1/2 teaspoon chopped fresh thyme leaves

    1 tablespoon chopped fresh chives

    1 tablespoon chopped fresh basil

    4 cups diced dried bread croutons

    Salt and fresh ground pepper


    In a large skillet over medium heat, sauté onions, celery, apples

    And shallots in 2 tablespoons butter until tender. Add 2 cups

    Chicken stock and simmer until liquid is reduced by half. Add

    Garlic and herbs. Stir in croutons. Stuff turkey and bake extra

    In a buttered baking dish and bake for 20-30 minutes until

    Golden brown on top.


    Notes: Garlic Puree is made by cutting off the very top of a

    Whole garlic bulb and roasting in a 350 degree oven after it's

    Been wrapped loosely in foil for 20 minutes or until it's soft.

    Cool enough to handle and push down the bulb to squeeze

    The garlic out of the cloves. Mash and use.


    Serving Directions: You may remove the dressing and serve

    In a bowl on the buffet next to the sliced turkey and the gravy,

    Or leave whole and place all on a very large platter and assign

    Someone the duty of carving and serving to the guests. Either

    Way is fine.


    Cranberry Salsa



    2 whole oranges

    2 cups fresh cranberries

    1/4 cup vegetable oil

    1/4 cup minced onion

    1 tablespoon cilantro

    1 tablespoon fresh grated ginger root

    1 Serrano Chili, minced


    Peel oranges and trim off the white membrane.

    Grate 4 tablespoons of the peel. Coarsely chop

    The oranges. Chop or process the cranberries in

    A blender or food processor until coarsely chopped,

    But not too fine. Combine all ingredients and allow to

    Blend at least 6 hours, overnight if possible. Serve

    Next to the turkey.


    Herb Roasted Potatoes



    1 tablespoon butter

    2 tablespoons olive oil

    1 1/4 tsp. Dried oregano

    1 tsp. Salt

    1/2 tsp. Garlic powder

    1/4 tsp. Pepper

    2 pounds potatoes, peeled, cut into 1 inch cubes

    1 tablespoon chopped fresh parsley


    Preheat oven to 375 degrees.. In a roasting pan melt butter in

    Oven. Remove from oven; stir in oil, oregano, salt, garlic, pepper

    And potatoes until combined. Roast, turning occasionally, until

    Potatoes are tender, about 45 minutes. Transfer to a serving

    Bowl and toss with parsley.


    Glazed Carrots with Mustard



    3 pounds baby carrots

    Boiling water

    1/4 cup butter

    1/2 cup light brown sugar, firmly packed

    1/4 cup hearty mustard, such as a German mustard

    2 tablespoons chopped chives

    2 tablespoons chopped parsley


    Wash carrots; if any are especially large cut them in

    Half lengthwise. Place in a saucepan. Add boiling water

    To cover (or use a steamer) and simmer 20-30 minutes

    Until the carrots are tender, but not mushy. Drain. In

    a small saucepan, combine butter, sugar and mustard.

    Cook, stirring, until butter melts and sugar dissolves.

    Continue to cook three minutes. Pour mixture over the

    drained carrots in their pan, tossing to combine. Heat

    several minutes, add chopped herbs, mix and transfer

    to a serving dish.

  15. EasyTurkey Pot Pie



    1 2/3 cups hot water

    1 pkg (6 oz) Stove Top Stuffing mix for Turkey(or chicken)

    3 Cups Cooked Turkey chooped

    1 pkg frozen Vegtables

    1 jar turkey gravey


    Preheat: oven to 375*F. Add hot water to stuffing mix, stir just til moistned.set aside.

    Place: turkey and vegtables in 2qt cassrole dish, pour gravy over turkey mixtuer: top with stuffing.

    Bake 30 min. or until heated through.

    Serving Information

    Serves: 6