WELCOME TO THANKGIVING DINNER
Orange Glazed Turkey Breast Wild Rice CasseroleHoney Glaze Carrots New potatoes & PeasYams & CranberriesStuffingGravyNo Crust Coconut PieDouble Layer Pumpkin Pie
| *4 to 5 lb turkey breast | *1 med onion, peeled, quartered | *1 tbsp oil | *2 tsp thyme leaves
| *1 garlic clove, peeled
| *salt and pepper
| |
| *1/3 cup orange juice concentrate, thawed | *1/2 cup orange marmalade| *1/2 tsp ginger
| *1 tbsp butter
| |
Heat oven to 350. Brush turkey breast on all sides with oil. Rub thyme inside and outside
of cavity; sprinkle with salt and pepper. Place breast skin side up on rack in roasting
pan. Place onion and garlic inside breast vacity. Bake at 350. for 30 minutes. Cover;
bake for 2 to 2 1/2 hours or until internal temp. reaches 170. and turkey is
tender through.
In small saucepan, melt margarine. Add butter, orange juice concentrate and ginger.
Cook over medium heat until smooth and bubbly, stirring constantly. Brush turkey with glaze.
| *1/4 cup butter | *1/2 lb mushrooms, sliced | *1 cup wild rice| *2 cups chicken broth, heated to boiling
| *1/2 cup water chestnuts, sliced
| *1 tsp. salt
| |
Melt 2 tbsp. of the butter in skillet; saute mushrooms till tender and set aside, water chestnuts, salt and remaining 2 tbsp. butter, cut in small pieces.. Cover; bake at 350. for 30 min. Stir in sauteed mushrooms; covered and continued to bake 15 to 30 min. longer, or till moisture is absorbed.
| *1/2 cup water | *1 1/2 lb small whole carrots | *3 tbsp butter | *2 tbsp honey, |
In medium saucepan, bring water to a boil. Add carrots. Cover, cook over medium heat for 8 to 12 min. or until carrots are tender; drain. In large skillet, melt butter. Stir in honey. Add carrots. Cook over low heat, stirring contantly until carrots are well glazed.
| *10-12 small new potatoes | *1 lb. pkg frozen peas | *1/8 tsp. pepper| *1 tbsp. butter
| *1 tbsp. flour
| *1/2 tsp. salt
| *1 cup milk
| |
In medium saucepan, bring water to boil, enough to cover potatoes. Add potatoes and cook 12-15 min. until tender, adding peas for the last 5 min. Drain and cover to keep warm. Melt butter, then blend in flour, salt and pepper, mixing until smooth. Gradually add milk, and cook and stir 6 to 8 min. or until mixture boils and thickens, stirring constantly, Add cooked potatoes and peas, and heat through.
| *sweet potatoes | *fresh cranberries | *small marshmallows| *brown sugar
| *nuts
| *raisins
| |
For this casserole, you can make it to fit your families needs. I call it my "throw together casserole" Make 3 to 4 layers in a casserole dish. Put a layer of sweet potatoes in the bottom of the dish, then put a layer of nuts, raisins, cranberrys, brown sugar and then the small marshmallows. Keep doing this until you have the casserole the size you would like ending with a layer of sweet potatoes on top. Put in the oven at 350 for about 30 to 45 min. Take out and let cool just a bit. Then cover the top with the small marshmallows put back in over and lightly brown on top.....You can also make this up the day before, just put the marshmallows on the day you are going to reheat it.
Prepare packaged seasoned stuffing following package directions. For variety add chopped celery, chopped onion and dried or freshly minced sage.....For other variety add mushrooms or apple and raisins. When using the apples decrease the liquid by 2 tablespoon.
| *2 cups hot milk | *1/4 cup poultry drippings | *1/4 cup all purpose flour | *1/4 cup cold milk |
In skillet or roasting pan, add hot milk to drippings. Combine flour and cold milk; mix until smooth. Add flour mixture to hot liquid. Cook until mixture boils and thicken, stirring constantly. season with salt and pepper.
| *4 eggs beaten | *1/2 stick melted butter | *1 3/4 cups sugar| *1/2 cups flour
| *16 oz coconut
| *2 cups milk
| *1 tsp. vanilla
| |
Combine in a mixing bowl gently with a spoon. Spray pam into the 9" or better pie dish. Bake at 350 for 45 min.
| *4 oz. cream cheese, softened | *2 pkg. vanilla instant pudding | *1 tbsp.sugar| *1 graham cracker pie crust
| *1 1/2 cups whipped topping
| *1 tbsp. milk | *1/2 tsp. ginger
| *1 cup cold milk
| *1/4 tsp. cloves |
*1 can pumpkin
| *1 tsp. cinnamon
| |
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour milk into bowl and add pudding mix. Beat until well blended, about 2 min. Stir in pumpkin and spices, mix well, and spread over cream cheese layer. Refrigerate at least 3 hours. Garnish with additional whipped topping and nuts if desired.
Thanks for coming to my Thankgiving Dinner. There is much more in the kitchen, please make your self at home. There is also coffee, ice tea or I will be happy to make whatever you like. I do hope you had a restful day at Garden Angel's Place. I do love company and I love to cook. Don't forget Chistmas is coming up and I have something just as special or more since that is my favorite time of the year. Don't be shy come back anytime the kitchen door is always open.
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