Recommended recipes this month (click on the "read more" link below for actual recipes):
"Cranberry-Pineapple Jellied Sauce"
This goes back a long time, and I still make it to serve with a
turkey dinner. It is one of my favorite cranberry recipes, and is
always enjoyed by everyone. Serve this at your holiday dinner table
and you will receive rave reviews! You can make this up to a week in
advance.... this has the perfect balance of sweet and tart with the
the right texture! No need to double the recipe this makes close to 6
cups. You will love this! Plan ahead the sauce needs to chill for 24
hours before using. -- by Kittencal
1 (20 ounce) can crushed pineapple with juice
2 (12 ounce) packages cranberries (fresh or frozen, preferably fresh)
1 1/4 cups sugar (can use more)
1 1/4 cups walnuts, chopped
1 tablespoon fresh lemon juice
1/4 teaspoon cloves
1. Drain the pineapple thoroughly in a fine sieve set over a
large measuring cup (push the pineapple against the sieve to drain
out any extra juice).
2. Add enough water to the measuring cup (with the juice in it)
to make 2 cups liquid.
3. Place the liquid in a saucepan.
4. Add in cranberries and sugar.
5. Stir over medium heat until sugar dissolves and the mixture
comes to a boil.
6. Continue to boil until most of the berries pop (you might want
to keep a splatter screen or a lid over until the berries are
finished popping) and the mixture is thick, stirring occasionally
(about 10 minutes) remove from heat.
7. Add in drained pieapple, walnuts, lemon juice and cloves; mix
until well combined.
8. Transfer to a bowl and cool to room temperature.
9. Cover and refrigerate for 24 hours.
10. Delicious!
"Christine's Dinner Sweet Rolls"
This recipe has been a holiday favorite in our family for years! It's
one that my Mom passed down to my big sister, Christine, and so,
therefore, she became the "Keeper of the Rolls..." We ALWAYS have
these at every Thanksgiving and every Christmas, and there are never
any leftovers of these rolls! Truly soft, light, sweet and wonderful!
NOTE: Prep time includes 24 hours refrigeration time plus 3 hours
rising time. --by Stacky5LRC
5 tablespoons margarine
1/2 cup sugar
1/2 teaspoon salt
1 cup boiling water
1 (1/4 ounce) package active dry yeast
1/4 cup lukewarm water
1 egg, beaten
3 cups flour (approximately)
1. Blend margarine, sugar, salt and boiling water. Let cool.
2. Dissolve yeast in 1/4 cup likewarm water.
3. Add to first mixture when it is cooled.
4. Add beaten egg and flour.
5. Blend until sticky. Place in refrigerator (covered with
plastic wrap) at least 24 hours.
6. When ready to use, divide into 3 sections (8 rods each). Roll
like pie dough. Cut in triangles. Roll large end of triangles to
small pointed end (Crescent shapes).
7. Place crescents on greased cookie sheet and let rise at least
3 hours in a warm (room-temperature) place.
8. Bake in preheated 375 degree oven for 12-15 minutes.
9. NOTE: The least amount of flour used, the lighter the rolls
will be. (You just need enough to make the dough "sticky.") Dough can
also be used for sweet rolls and pizza crust -- Just cut sugar in 1/2
for pizza crust dough.
"Pear - Pecan Stuffing"
This stuffing is very good with either a roasting chicken or turkey
or separately in a casserole. -- by Derf
1 lb firm-texture white bread
2 tablespoons butter (do not substitute)
1 large onion, chopped about 1 cup
2 large firm ripe bartlett pears, cored, peeled and chopped
1/2-3/4 cup water
1/4 cup butter (do not substitute)
1 cup pecan halves, toasted and coarsely chopped
2 tablespoons snipped parsley
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1 dash fresh ground black pepper
1. Preheat oven to 350 degrees to speed-dry the bread and/or to
bake the stuffing separately from the turkey.
2. Spread bread slices on baking sheets.
3. Place baking sheets in the oven for 20 minutes or until bread
is dry.
4. Place the 2 tablespoons butter, onion and pear in a large
frying pan. Cook over medium heat till tender but not brown, about 4
minutes.
5. Set aside.
6. Break the dried bread into small pieces, and place in a very
large bowl.
7. Bring 1/2 water and the 1/4 cup butter to boiling in a small
saucepan.
8. Add to bread crumbs, and toss just till moistened.
9. Stir in pear mixture, pecans, parsley, nutmeg, salt and pepper.
10. Add the remaining water as needed until mixture reaches
desired moistness.
11. Stuff turkey and bake according to your liking, or put
stuffing into a 2 quart casserole and bake, covered in preheated oven
for 40 minutes or until heated through.
"Oyster and Spinach Loaf"
This is my favorite oyster recipe. I serve this as a side dish for
Thanksgiving/Christmas dinner or at a holiday buffet. This also makes
a great luncheon or supper dish topped with a mushroom cream sauce
and served with a salad. -- by Lorac
1/4 cup butter
1 cup finely chopped onions
2 cups finely chopped celery
2 cloves garlic, pressed
2 (10 ounce) packages frozen chopped spinach, thawed and well drained
1 cup heavy cream
2 dashes hot sauce
1/8 teaspoon ground nutmeg
salt
3 cups fresh breadcrumbs
3 eggs, lightly beaten
1 cup coarsely chopped and drained oysters
1. Preheat oven to 400 degrees F and butter a loaf pan.
2. Melt butter in a large skillet, add onions, celery and garlic
and cook over medium high heat, stirring until vegetables soften.
3. Add spinach, cream, hot sauce, nutmeg and salt.
4. Cook 5 minutes, stirring often.
5. Remove pan from heat, stir in bread crumbs, eggs and oysters,
stirring until well mixed.
6. Spoon mixture into the prepared loaf pan.
7. Set pan in a larger baking dish and add about 1 1/2 inchs of
boiling water.
8. Bake 45-50 minutes or until a tooth pick inserted in the
middle comes out clean.
"Carrots in Butter and Almond Sauce"
Wonderfully aromatic and tasty, this makes a nice change from
ordinary carrots! -- by Julesong
1 lb carrots, julienned
1/2 cup thinly-sliced green onions
1/4 cup butter
1 1/4 teaspoons cornstarch
1/2 cup water
3 tablespoons sherry wine
1/2 teaspoon chicken bouillon granules
1/4 teaspoon ground coriander
1/2 teaspoon dried sweet basil leaves or 1 teaspoon fresh sweet
basil, minced
1/8 teaspoon pepper
1/3 cup toasted sliced almonds
1. Steam carrots until crisp-tender or to preferred doneness
(between 10 to 20 minutes); transfer to a serving dish and keep warm.
2. In a skillet, saute the green onions in butter until tender.
3. In a bowl, combine the cornstarch, water, and sherry and whisk
until smooth, then stir into onions.
4. Add the bouillon granules, coriander, basil, pepper, and almonds.
5. Bring sauce to a boil over medium heat, stirring, and cook for
2 to 3 minutes or until thickened and bubbly.
6. Pour the sauce over carrots in the serving dish, stirring
gently to coat.
"Candied Yams and Apple"This is a candied yams recipe with a twist. -- by Islandgirl77551
4 medium yams
1 granny smith apples (peeled and chopped)
1/2 cup golden raisins
1/4 cup brown sugar
1/4 cup cane syrup
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 lemon, juice and zest of
1 fluid ounce brandy
1 tablespoon cornstarch
1/4 cup pecans (chopped)
8 ounces marshmallows (optional)
1. Peel, slice and boil yams for about 1/2 hour.
2. Drain and reserve 1 1/2 cups liquid. Bring liquid to a boil,
add sugar, cane syrup, spices, brandy and lemon.
3. Reduce heat and cook about 5 minutes.
4. Add fruits and simmer another 10 minutes.
5. Add corn starch dissolved in a little water, cook for 10 minutes.
6. Add brown sugar.
7. Place yams in a baking dish and poor syrup over them.
8. Bake until bubbling.
9. Top with marshmallows, if desired, about 5 minutes before
removing from oven.
10. Sprinkle with pecans after removing from oven
"Perfect Roast Turkey"
I first tried this recipe for Thanksgiving this year, and may I
assure you, the name is more than fitting! Tender, juicy, fragrant
and, yes, perfect! I don't think I've ever smelled a more heavenly
smell from my kitchen. I'm sure I'll be making this turkey recipe for
my family's big holidays from now on. -- by ~Fauve~
1/4 lb unsalted butter
1 lemon, juice and zest of
1 teaspoon chopped fresh thyme leaves
1 (10 lb) fresh turkey
kosher salt
fresh ground black pepper
1 bunch fresh thyme
1 whole lemon, halved
1 Spanish onion, quartered
1 head garlic, halved crosswise
1. Melt the butter in a small saucepan.
2. Add the zest and juice of the lemon and 1 teaspoon of thyme
leaves to the butter mixture.
3. Set aside.
4. Take the giblets out of the turkey and wash the turkey inside
and out.
5. Remove any excess fat and leftover pinfeathers and pat the
outside dry.
6. Place the turkey in a large roasting pan.
7. Liberally salt and pepper the inside of the turkey cavity.
8. Stuff the cavity with the bunch of thyme, halved lemon,
quartered onion, and the garlic.
9. Brush the outside of the turkey with the butter mixture and
sprinkle with salt and pepper.
10. Tie the legs together with string and tuck the wing tips under
the body of the turkey.
11. Roast the turkey about 2 1/2 hours, or until the juices run
clear when you cut between the leg and the thigh.
12. Remove the turkey to a cutting board and cover with aluminum
foil; let rest for 20 minutes.
13. Slice the turkey and serve.
"Opal's Pumpkin Pie"This recipe was given to me by Opal Beebee, several years ago. This
is a handed down family recipe. It was once prepared in the White
House for one of the former Presidents. Opal's daughter had served in
the National Guard and had met a Pastry Chef who later worked at the
White House and called Opal to ask for the recipe for Thanksgiving
Dinner at the White House. Do not eliminate the heavy cream IN the
pie...the cream and the amount of spices listed is what makes this
pie so special. It is good hot or cold. I never tasted hot pumpkin
pie until I tasted this one. -- by CarrolJ
1 (29 ounce) can pumpkin (or fresh cooked equivalent)
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream
2 unbaked 9-inch pie shells
1. Combine first 8 ingredients in a large bowl, mixing well.
2. Combine the evaporated milk and the heavy cream in a small
saucepan.
3. Heat the milks to the scalding point.
4. Add scalded milks to the other ingredients, mixing well.
5. Pour equally into the two UNBAKED pie shells.
6. Bake 350 degrees for about 1 hour.
7. Pie is done when a knife inserted into the middle comes out
clean.
8. Top with desired topping.
