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Roast Turkey 1 (12 to 14 pound turkey) salt (optional) Vegetable oil or melted butter Orange rosettes (optional) Celery leaves (optional) Whole almonds (optional) Remove giblets and neck from turkey; reserve for gravy recipe. Rinse turkey thoroughly with cold water; pat dry. Sprinkle cavity with salt if you are not going to stuff the turkey. To stuff, lightly pack dressing into cavities of turkey. Tuck legs under flap of skin around tail, or close cavity with skewers and truss. Tie ends of legs to tail with cord. Lift wingtips up and over back, and tuck under turkey. Place turkey on a roasting rack, breast side up; brush entire bird with oil or butter. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 325° for 4 to 5 hours or until meat thermometer reaches 185°. When turkey is two thirds done, cut the cord or band of skin holding drumstick ends to tail; this will ensure that the thighs are cooked internally. Turkey is done when drumsticks are easy to move up and down. Let stand for 15 minutes before carving. If desired, garnish with orange rosettes, celery leaves and almonds. Yield: 20 to 24 servings. Roast Ducking with Wine Jelly 1 (3 ˝ to 5 pound dressed domestic duckling Salt and pepper 2 large apples, cored and quartered 1 cup Wine Jelly Grapes (optional) Apple Slices (optional) Remove giblets and neck from duckling; reserve for other uses. Sprinkle cavity and body with salt and pepper. Stuff with quartered apple. Close cavity of duckling with skewers; truss. Prick skin with a fork at 2 inch intervals. Place duckling, breast side up, on a rack in a shallow roasting pan. Melt jelly in a small saucepan over low heat. Brush duckling generously with jelly. Bake uncovered at 350° for 2 ˝ to 3 hours or until meat thermometer registers 185°, basting occasionally. After 11/2 hours, cover duck loosely with aluminum foil to prevent overbrowning. If desired, garnish with grapes and apple slices before serving. Yield: 2 servings Wine Jelly 3 cups sugar 2 cups scuppernong wine 1 (3 oz) pkg liquid pectin Combine sugar and wine in a large Dutch oven; bring to a boil, stirring constantly. Stir in pectin; boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon. Quickly pour jelly into hot, sterilized jars, leaving 1/4 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes. Yield: about 3 ˝ cups Grilled Cornish Hens 2 Cornish hens 2 shallots 1 tsp Greek seasoning 1 tsp dried whole rosemary, crushed ˝ cup butter or margarine, melted 1/4 tsp hot sauce 1/4 tsp Worcestershire sauce Remove giblets from hens; reserve for other uses. Rinse hens with cold water, and pat dry. Place shallot in cavity of each hen; sprinkle hen with Greek seasoning and rosemary. Combine butter and remaining ingredients; brush Cornish hens with butter mixture. Prepare fire in grill; let burn until coals are white. Rake coals to one end of grill. Place hens at opposite end; cover with lid, and cook 1 hour and 15 minutes or until meat thermometer registers 185°, basting occasionally. Yield: 2 servings Roasted Lamb Rosemary 1 (6 to 7 pound) leg of lamb, boned 5 cloves garlic, minced 1 tbsp rosemary leaves, crushed 1 tsp salt, divided ˝ tsp pepper, divided ˝ cup water 2 tbsp plus 1 ˝ tsp cornstarch 2 tbsp water Sprinkle cut side of lamb with garlic, rosemary, ˝ tsp salt, and 1/4 tsp pepper. Fold sides of lamb together; tie securely with heavy string at 2 to 3 inch intervals. Sprinkle outside with remaining ˝ tsp salt and 1/4 tsp pepper. Place lamb in a lightly greased shallow roasting pan. Pour ˝ cup water into pan; cover with aluminum foil. Punch a hole in foil; insert meat thermometer into thickest part of roast, making sure thermometer does not touch foil. Bake at 325° for 2 ˝ to 3 3/4 hours or until meat thermometer registers 140° (rare) or 160° (medium). Remove lamb to a serving platter, reserving pan drippings in roasting pan. Pour pan drippings into measuring cup, add water to make two cups. Combine cornstarch and 2 tbsp water in a saucepan; add pan drippings. Cook over medium heat, stirring constantly, until mixture thickens. Boil 1 minute, stirring constantly. Serve with lamb. Yield: 6 to 8 servings. Lemon Herb Basting Butter Combine 1/3 cup melted butter, 1 tbsp lemon juice, 1 tsp Rosemary leaves (crushed), and 1 tsp Crushed Thyme. Use to baste turkey during roasting Baked Ham with Cranberry-Raisin Sauce 1 (5 pound) smoked fully cooked ham half About 20 whole cloves 1 (14 oz) jar cranberry-orange sauce ˝ cup raisins 1 tsp lemon juice 1/4 tsp ground cinnamon Slice skin from ham; place ham, fat side up, on rack in a shallow roasting pan. Score fat in a diamond design, and stud with cloves. Insert meat thermometer, making sure it does not touch fat or bone. Bake ham at 325° for 1 hour and 50 minutes. Remove ham from oven. Combine cranberry-orange sauce and remaining ingredients; spread half of cranberry mixture over ham. Bake ham an additional 20 minutes or until meat thermometer registers 140°. Serve sauce with ham. Yield: 8 to 10 servings Giblet Gravy Giblets and neck from one turkey 1 small onion, chopped 3 cups water 2 hard-cooked eggs, chopped 2 stalks celery, chopped 1/4 tsp poultry seasoning 1/4 tsp marjoram leaves 1/4 tsp rubbed sage 1/4 tsp ground thyme 1/4 tsp pepper 1 tsp salt 2 tbsp cornstarch 1/4 cup water Combine first 3 ingredients in a saucepan. Bring to a boil; cover, reduce heat and simmer 45 minutes or until giblets are fork-tender. Drain, reserving broth. Remove meat from neck; coarsely chop neck meat and giblets. Set aside. Add water to reserved broth to equal 3 cups. Combine broth, chopped neck meat and giblets, eggs, and next 7 ingredients. Bring to a boil, reduce heat, and simmer, uncovered for 30 to 45 minutes. Combine cornstarch and 1/4 cup water; stir into broth mixture. Bring to a boil; boil 1 minute. Serve gravy over turkey and dressing. Christmas Potatoes 3 lbs potatoes 2 large onions, thinly sliced ˝ tsp salt 1/4 cup butter or margarine 3 tbsp all-purpose flour 2 cups milk 3/4 tsp salt 1/4 tsp white pepper 1/3 cup fresh parsley 1 (2 oz) jar diced pimiento, drained Fresh parsley sprigs (optional) Peel and cut enough potatoes into 1/4 inch slices to measure 8 cups. Combine potato slices, onion, and ˝ tsp salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat and cook 5 minutes. Drain and set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 3/4 tsp salt and next 3 ingredients. Spoon potato mixture into a lightly greased 12x8x2 inch baking dish; pour sauce over potato mixture. Bake at 375° for 40 to 45 minutes. if desired, garnish with fresh parsley. Cream Cheese Mashed Potatoes 4 lbs baking potatoes, peeled and quartered 1 pkg (8 oz) cream cheese 1 cont (8 oz) sour cream 1/2 cup butter or margarine 1 1/2 tsp salt 1/2 tsp pepper melted butter and chopped fresh parsley (optional) Cover potatoes with water in a large pot and bring to a boil on the stove. Reduce heat to medium; simmer for about 25 minutes. Drain and return to pot. Add cream cheese, sour cream, butter, salt and pepper. Mash or whip until smooth. Serve drizzled with melted butter and sprinkled with parsley. Sour Cream Cornbread 1 cup all-purpose flour 1 cup cornmeal 2 tbsp sugar 2 tsp baking powder 1 tsp dried Italian herb-seasoning 1/2 tsp salt 1 cup sour cream 1/2 cup milk 2 tbsp butter Preheat oven to 400°. Butter 8" cast iron skillet or round cake pan. In bowl combine first 6 ingredients. Stir in sour cream, milk and butter until just combined, Pour batter into skillet. Bake 20-25 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Layered Ambrosia 3 cups orange sections 1 cup pink grapfruit sections ˝ cup flaked coconut 1 (8 oz) can unsweetened crushed pineapple, undrained 3 tbsp honey Arrange half of orange sections in a glass bowl; top with grapefruit sections, 1/4 cup coconut, pineapple and remaining oranges. Drizzle with honey and sprinkle with remaining 1/4 cup coconut. Cover and chill 8 hours. Cranberry Stuffing Balls 1 lb bulk sweet Italian sausage 1/2 cup chopped celery 1/4 cup chopped onion 1 egg 1 pkg (8 oz) herb-seasoned stuffing mix 1 cup chicken broth 1/2 cup chopped fresh or frozen cranberries, thawed 1/3 cup butter, melted Preheat oven to 325°. Heat non stick skillet over high heat. Add sausage, celery and onion. Cook until meat is browned and vegetables are softened, 10 minutes. Remove from heat; drain and discard fat from skillet. In bowl beat egg; stir in sausage mixture, stuffinh mix, broth and cranberries. With hands, form mixture into 8 balls. Place stuffing balls on ungreased baking sheet; drizzle with butter. Bake until browned, 30 minutes. Cran-Strawberry Sauce 1 pkg (10 oz) frozen sliced strawberries in syrup, thawed 1 pkg (12 oz) fresh or frozen cranberries 1/2 cup sugar Drain strawberries, reserving syrup. Measure syrup; add enough water to make 1 cup. In pot over high heat combine syrup with cranberries and sugar. Bring to a boil; reduce heat to low. Cook, stirring until cranberries burst and mixture thickens, 15-18 minutes. Remove from heat; stir in reserved strawberries. refrigerator until completely chilled at least 3 hours or overnight. French Style Creamed Green Beans 1 lb fresh green beans 3 cups water ˝ tsp salt 1 cup sliced fresh mushrooms 2 tbsp butter or margarine, melted ˝ cup whipped cream 1/8 tsp pepper Wash beans, and remove strings. Cut beans lengthwise into thin strips. Combine beans, water, and salt in saucepan. Bring to a boil; cover, reduce heat and simmer 12 minutes or until crisp-tender. Drain. Saute sliced mushrooms in melted butter until tender. Add whipping cream and pepper, stirring well. Stir into beans, and heat thoroughly. Yield: 4 servings. Cornbread Dressing 1 (6 oz) pkg cornbread mix 1 (5 oz) can refrigerated biscuits 1 ˝ cups chopped onion 1 cup celery 3 tbsp butter or margarine, melted 1 tsp salt 1 tsp pepper 1 tsp rubbed sage 3 cups chicken broth 4 eggs, slightly beaten Prepare and bake cornbread mix and biscuits according to package directions; cool. Crumble cornbread and biscuits into a large bowl. Set aside. Sauté onion and celery in butter until crisp ; add to cornbread mixture, stirring well. Add salt and remaining ingredients, mixing well. Spoon dressing into a lightly greased 12x8x2 inch baking dish; bake at 350° for 55 minutes or until golden. Yield: 8 servings Basic Fresh Cranberry 1 quart fresh cranberries (washed and stemmed) 2 cups water 2 cups of sugar Place all ingredients in large 4 quart sauce pan. Bring water and sugar to a boil, add cranberries and stir, simmer until they "pop" (you will hear them). Remove from heat if you want a whole berrie sauce. Continue to simmer until all are cooked and begin to jell. Put through "ricer" for a seedless jellie. For cran/orange sauce grind one seedless orange - skin and all ˝ cup finely chopped walnuts blend with cranberry sauce and refrigerate. Old Fashioned Sweet Potato Pie ˝ c. butter, softened ˝ c packed brown sugar 1 c. Mashed, cooked sweet potatoes 1/3 c corn syrup ˝ ts salt 3 eggs lightly beaten 1/3 c milk 1 ts vanilla extract 1 unbaked pie shell Cream butter, brown sugar in bowl until light and fluffy. blend in sweet potato and eggs. Add other ingredients; mix well. Pour into pie shell. bake in a 425° oven for 10 minutes, reduce heat to 325° and bake 35 to 45 minutes longer or until well set. Cranberry Salad 2 (3 oz) pkgs cream cheese, softened 2 tbsp mayonnaise 2 tbsp sugar 1 (16 oz) can whole-berry cranberry sauce 1 (8 oz) can crushed pineapple, drained ˝ cup chopped pecans 1 cup whipping cream ˝ cup sifted powdered sugar 1 tsp vanilla extract Combine cream cheese, mayonnaise, and sugar, stirring until smooth. Stir in cranberry sauce, pineapple, and chopped pecans. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Add vanilla. Fold whipped cream into cranberry-cream cheese mixture. Spoon into an 8-inch square dish. Cover and freeze until firm. Yield: 6 to 8 servings. Southern Pecan Pie 1 cup Light Brown Sugar ˝ cup white sugar 1 tbsp. Flour 1 cup chopped pecans 2 eggs 2tbsp. milk 1 tsp. vanilla ˝ cup melted butter Whisk together flour and sugars in one bowl, in another bowl beat together rest of ingredients except pecans, then mix in pecans and dry ingredients, blend well. Pour mixture into 8" pie shell and Bake at 350° for 45 mins. Derby Pie Crust 30 (2 1/2" square) graham crackers, finely ground, 1 1/2 cups 1 1/2 cup butter, melted 1/4 cup sugar Filling 6 oz pecan halves, about 1 1/2 cups, divided 1 cup sugar 1/4 cup butter 1/4 tsp salt 4 eggs 3/4 cup light corn syrup 3 Tbsp bourbon or whiskey 1 tsp vanilla extract 1 cup semisweet chocolate chips white and semisweet chocolate chips, melted (optional) Vanilla ice cream (optional) Preheat oven to 375°. For crust, combine crumbs, melted butter and sugar; press into bottom and up sides of 9" deep-dish pie pan. Bake 5 minutes; cool on wire rack. Reduce heat to 350°. For filling, chop 1 cup pecans; set aside. In bowl with mixer at high speed beat sugar, butter and salt until combined, 2 minutes. Reduce speed to low; beat in eggs, 1 at a time, until combined. Beat in corn syrup, bourbon and vanilla; stir in chocolate and reserved chopped pecans. Pour into crust; arrange remaining pecan halves over top. Bake 45-50 minutes or until knife inserted into center comes out clean. (Loosely cover top with foil if browning too quickly.) Cool on rack. If desired, pipe chocolates from food-storage bag over top of pie, as shown. Serve with ice cream, if desired. Pumpkin Roll Cake 1 cup all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp. ground ginger 1 cup granulated sugar 3 eggs 3/4 cup solid-pack pumpkin from one 15 -oz can 4 oz pecan halves, finely chopped (about 1 cup) 1/3 cup confectioners' sugar Filling 2 pkgs (3 oz each) cream cheese, at room temperature 1/4 cup butter or margarine, at room temperature 1 cup confectioners' sugar, plus additional as needed 1 tsp vanilla extract Sweetened whipped cream and pecan halves, optional Preheat oven to 375°. Butter and flour 15"X10" jellyroll pan. For cake, combine flour, cinnamon, nutmeg, and ginger; set aside. In bowl with mixer at high speed beat granulated sugar with eggs until eggs are nearly triple in volume; about 5 minutes. Reduce speed to low; beat in pumpkin until just combined. Pour batter until jellyroll pan; gently level with spatula. Sprinkle with pecans. Bake 15 minutes or until cake top is springy and edges pull away from sides of pan. Sprinkle clean dish towel with confectioners' sugar. With small knife loosen cake edges, invert onto towel. Starting with shirt side roll up cake in towel. Let cake cool completely seam side down in towel on wire rack. Meanwhile, for filing, in bowl with mixer on high speed beat cream cheese with butter until smooth. Reduce speed to low; beat in 1 cup confectioners' sugar and vanilla until combined. Carefully unroll cake; spread with cream cheese mixture to within 1/2" of edges. Reroll cake, using towel to help. Just before serving trim edges; sprinkle with additional confectioners' sugar. Garnish with whipped cream and pecans if desired, Chiffon Pumpkin 2 Cups cooked pumpkin 4 eggs separated 1 cup sugar 1 tbsp. corn starch ˝ tsp. cinnamon 1/3 cup heavy whipping cream 1/4 cup melted butter 1 tsp. whiskey Combine pumpkin and egg yolks and beat till smooth. Add sugar, cornstarch and cinnamon and beat for 5 mins. Mix in cream, butter and whiskey and beat a little. Beat egg whites in a separate bowl till it peaks. GENTLY fold into pumpkin mixture. pour mixture into pie shells and bake at 375° for 45 mins. Kahlua Eggnog Pie 1 1/2 cups half and half 1/2 cup Kahlua liqueur, divided 1/2 cup sugar dash salt 5 egg yolks 3 tbsp cornstarch 1 tbsp butter 1 tsp rum or brandy MERINGUE CRUST: 5 egg whites 1 cup sugar 1 1/4 tsp lemon juice GARNISH: 1 cup whipping cream, whipped Ground nutmeg In a medium saucepan, combine half and half, all but 3 tbsp Kahlua, sugar and salt. Cook over medium heat until very hot. Beat egg yolks. Dissolve cornstarch in reserved 3 tbsp Kahlua. Blend into yolks. Whisk yolk mixture into hot milk mixture. Cook, stirring constantly, until thickened, about 1 minute. Stir in butter and rum flavoring. Cool thoroughly. Pour into cooled meringue crust. Chill at least 1 hour. Spread whipped cream over filling. Sprinkle nutmeg. Meringue crust: In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Blend in juice. Set aside about 1 1/2 cups meringue. Spoon remaining meringue into well greased 9 inch pie pan. With back on spoon, spread meringue evenly over bottom of pan and around edges to form pie shell. Using pastry beg fitted with No. 5 star or other decorative tip, pipe border around edges of meringue in pie pan. Bake at 200° for 2 hours. If desired, run quickly under broiler to brown decorative edge, watching carefully to prevent burning. Cool. Pumpkin Custard 1 cup half-and-half ˝ cup whipping cream 2 tbsp Grand Marnier or other orange flavored liqueur 1/4 tsp ground ginger Pinch of Salt 3 eggs ˝ cup sugar 1 cup canned mashed pumpkin 1 tbsp grated lemon rind sweetened whipped cream (optional) Orange rind strips (optional) Place half-and-half and whipping cream in top of a double broiler; bring water to a boil. Cook until thoroughly heated; set aside. Combine Grand Marnier, ginger, and salt. Set aside. Beat eggs at medium speed until frothy; add Grand Mariner mixture, beating until blended. Gradually stir about one-fourth of hot cream into egg mixture; add to remaining hot mixture, beating constantly at low speed. Add sugar, pumpkin, and lemon rind, beating until mixture is smooth. Pour custard mixture into six 6-oz custard cups; cover each with aluminum foil. Set custard cups in a 13x9x2 inch pan; pour hot water to depth of 1 inch into pan. Bake at 325° for 40 to 45 minutes or until knife inserted in center comes out clean. Remove custard cups from water; cool on a wire rack. Chill on 2 hours before serving. If desired, garnish with a dollop of whipped cream and orange rind strips. Yield: 6 servings. Butterscotch Rum Fudge 1 cup golden raisins 1/4 cup light rum 2 cups firmly packed brown sugar 1 cup sugar ˝ cup butter or margarine 1 cup evaporated milk 1 (7 oz) jar marshmallow cream 1 (12 oz) package butterscotch morsels ˝ cup chopped pecans ˝ cup chopped walnuts 1 tsp rum extract ˝ tsp vanilla extract Combine raisins and rum in a small bowl; cover and let stand for 8 hours. Combine brown sugar and next 3 ingredients in a 3 quart saucepan. Cook over medium heat, stirring constantly, to soft ball stage (238°). Remove from heat and stir in marshmallow cream and butterscotch morsels. Add raisin mixture, pecans and remaining ingredients. Stir well. Spread mixture in a buttered 8 inch square pan. Cool and cut into squares. Christmas Cherry Cookies 1 cup butter or margarine, softened 1/4 cup sifted powdered sugar 2 cups all-purpose flour 1 cup chopped pecans 1 tsp vanilla extract 36 candied cherries Powdered sugar Cream butter and 1/4 cup sugar, beating well at medium speed with an electric mixer. Add flour, pecans and vanilla; mix until well blended. Shape dough into 1 inch balls, place on ungreased cookie sheets. Press a cherry in center of each cookie. Bake at 325° for 30 minutes. Remove to wire racks to cool slightly. Roll cookies in powdered sugar and cool completely on wire racks Peppermint Candy Cookies 1 cup butter or margarine, softened ˝ cup sifted powdered sugar 2 cups all-purpose flour ˝ cup chopped walnuts 1 tsp vanilla extract 1/4 cup plus 2 tbsp crushed hard peppermint candies 1/4 cup plus 2 tbsp sifted powdered sugar 2 tbsp cream cheese, softened ˝ cup sifted powdered sugar 1 tsp milk Cream butter; gradually add ˝ cup powdered sugar, beating at medium speed until light and fluffy. Add flour, beating until smooth; stir in walnuts and vanilla. Cover and chill. Combine peppermint candy and 1/4 cup plus 2 tbsp powdered sugar; mix well. Set aside. Combine cream cheese and remaining ingredients; stir in 3 tbsp peppermint candy mixture. Shape dough into 1 inch balls; press thumb in each cookie leaving indentation. Spoon about 1/4 tsp cream cheese mixture into each indentation. Gently pinch edges together to seal; place cookies about 1 inch apart on ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Transfer to wire rack to cool slightly. Roll cookies in remaining peppermint candy mixture and cool completely. Makes 3 ˝ dozen. Nutmeg Cream Fold ˝ tsp ground nutmeg into 2 cups sweetened whipped cream or whipped topping. Serve with holiday desserts or top freshly brewed coffee for a rich dessert beverage. |
