TURKEY STUFFING 1 loaf dried bread or bag of croutons 1 cup finely chopped celery, browned 1 cup finely chopped onion, browned 1 cup butter (to brown the above) 1 ¼ cups water (or soup from the neck) 1 tsp salt ¼ tsp pepper 1 tsp poultry seasoning 2 eggs ½ cup milk 1 can mushrooms (or ½ cup fresh, browned) 2 apples
Mix ingredients, stuff turkey just before roasting. One quart of stuffing will stuff one chicken or three quarts will stuff one 12-pound turkey. Roasting time will be longer than without stuffing.
BAKED BEANS Brown •½ # ground beef •5 strips bacon or more if desired (Bob Evans premium thick sliced maple cured) •½ cup chopped onion Combine •2 cans (16 oz ) Campbell 's pork & beans •1 can butter beans (rinse and drain) •1 can kidney beans (rinse and drain) •1/3 cup brown sugar •¼ cup sugar •¼ cup ketchup •¼ cup Sweet Baby Ray's Original BBQ sauce •2 T molasses •2 T prepared mustard •½ tsp chili powder
Cook in crockpot on low for five hours. Lining your crockpot with a Reynolds Crockpot Bag makes clean up easy.
12 oz fresh cranberries (one bag) 1 granny smith apple, peeled and diced 1/4 cup walnut pieces 1 cup orange juice 1 cup sugar 1/2 teaspoon salt 1/8 teaspoon red pepper 1/8 teaspoon ground cinnamon
In a medium saucepan over medium heat, dissolve the sugar and seasonings in the orange juice. Add all other ingredient, increase heat to boiling. Cook for approximately 10 minutes until cranberries start to burst, stirring frequently.
Remove from heat and allow to cool slightly before pouring into serving dish. Allow sauce to cool completely to room temperature but DO NOT STIR. Serve at room temperature. (Can also be made ahead and chilled.)
Great on Turkey or on stuffing or mashed potatoes or on rolls or on sandwiches or on ice cream or on a spoon or on someones nipples, etc.
I prefer to cook them in the crockpot but Martha bakes them. The crockpot makes it easier to keep warm if you're serving them at a party. I always double the recipe and there are never any leftovers. I have to order the harissa online because I haven't been able to find it in any specialty stores in the valley. It's really worth the effort! This recipe along with the beans are great for tailgate parties. Make copies of the recipes because someone will definitely ask you for them!
**Have the butcher cut the rack down the middle. This makes them "cocktail" size.**
¼ cup cider vinegar 2 tablespoons unsulphured molasses 2/3 cup real maple syrup ½ cup Dijon mustard ¼ cup harissa 2 pounds baby back or spare ribs, cut in half lengthwise and cut into individual ribs Kosher salt and freshly ground black pepper
Place the vinegar, molasses, maple syrup, mustard, and harissa in a large bowl and mix to combine. Add the ribs and marinate for 1 hour, covered, in the refrigerator (omit this step if using a crockpot).
I was tasked with bringing something sweet to our pot luck beside me. I made three pies one which was spirited away by a couple of guys in my dept to save for today. They didn't know I had a third. One of the girls here got to taste a sample, said it was real good.
1 lg. pkg. Jello vanilla pudding mix or 2 small 3 tbsp. sugar 1 tsp. pumpkin pie spice 1 (13 oz.) can evaporated milk 1 egg, slightly beaten 1 c. canned pumpkin Baked 9" (deep) pie shell, cooled
Combine all ingredients. Cook in saucepan over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Pour into shell. Chill for at least 4 hours.
Be sure to stir it constantly or it will burn. Also it will thicken as it cooks, so once it boils it pretty much done.
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I'm going to have to test this one out for Christmas!...or maybe my next date.