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Old November 7th, 2008, 07:32 PM   #1
shesk8
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Default Holiday Recipes

Okay, it's a Yam Souffle' and I cannot take credit for it. It was in a gourmet cook boot I once owned. Absolutely one of our favorites! I prefer yams to sweet potatoes as yams have far more flavor and nutrients. To those of you who suffer yam-phobia or steer clear of these red delectables at Thanksgiving or Christmas dinners, well I can only say this: you will soon be craving this yummy concoction every holiday....guaranteed!

YAM SOUFFLE':
MIXTURE:
1-1/2 pounds yams (about 4-6 larage)
1/2 cup sugar
1/2 tsp salt
1/3 stick of butter (dont' use margerine)
2 eggs
1/2 cup milk (2% or whole)
1 tsp vanilla extract

**Kim's variation: sprinkle a bit of fresh grated nutmeg into the mix, or add a light dash of spices (cinnamon, cloves,etc...).

TOPPING:
1/2 cup firmly packed light brown sugar
1/4 cup flour
1/2 cup nuts(pecans or walnuts) I prefer pecans.
2 TBLSPNS butter

NOW LET's COOK: Peel & chop yams. Boil them in large pot of water until tender. (15-10 minutes or so) - check them to see when they are soft enough to fall apart with a fork.
Meantime, grease a large 1-1/2 qt baking dish or souffle dish.
When yams have cooked, drain them and mash them with a fork/masher.
Preheat oven to 350 degrees.
In a large mixing bowl, combine yams, with sugar, salt, melted butter, eggs, milk and vanilla. Mix until smooth.
Transfer mixture to the greased baking dish or souffle pot.

In a small mixing bowl combine brown sugar, flour, nuts, and either cut-in room temp. soft butter or melt then butter and mix in.
Sprinkle mixture over the souffle.

Bake for 25 minutes, check to make sure it rises, and is lightly toasted on edges. You may have to adjust the temp and time base don where you live,your oven, etc..

Last important step, but certainly not least ingredient.....
Invite us to dinner!!
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Old November 7th, 2008, 11:29 PM   #2
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Sweet Potato Cake
Serves 8 to 10
2 pounds (about 3) sweet potatoes
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream

Directions

Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.
Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.
Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.
Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.
Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.
When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.
Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.
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Old November 8th, 2008, 01:47 PM   #3
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Red Rooster Holiday Punch


Ingredients


1 1/2 quarts cranberry juice cocktail
1 6-oz can frozen orange juice concentrate, defrosted
2 cups vodka

Directions

1. Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid but will achieve the consistency of a slushy.

2. Scoop into punch hops or wine glasses and serve.

Serves: makes 2 quarts
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Old November 8th, 2008, 10:35 PM   #4
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HOLIDAY STUFFED HAM

12 SERVED


MIXED DRIED FRUIT
WHITE RAISINS
PECANS
CANNED PINEAPPLE CHUNKS
PRECOOKED BONED HAM
CLOVES
LIGHT BROWN SUGAR
SHERRY
ORANGES
CANNED SLICED PINEAPPLE
CANNED APRICOTS
‘CANDIED CHERRIES
HONEY
RED CURREANT JELLY
PORT

1. Empty into a saucepan; an 11 oz pkg. of mixed dried fruits. Cover with boiling water and simmer of 10 minutes. Cool in liquid, drain and chop.
Preheat oven to hot 400 f.
Mix the chopped fruit with: 1 can d(1 lb 12 oz) pineapple chunks, drained (reserve juice), 1 c white raisins, and ½ c chopped pecans. Stuff the fruit mixture into the capacity of ; an 8 lb precooked boned ham. Fasten with skewers, stuff with about 30 cloves and spread with; 1 cup light brown sugar.
Put the stuffed ham in a roasting pan and add: 1 c. Sherry, 1 c. orange juice, 1 cup pineapple juice, and 1 c. water. Cover with roaster cover or with heavy -duty aluminum foil and bake in the hot oven for 45 minutes. Reduce oven temperature to slow (325F)
Remove ham from oven and decorate with: 8 slices canned pineapple, 8 canned apricot halves, and 8 candied cherries, fastening the garnish in place with wooden picks.
Spread garnish with: 1/2 c honey and put ham back in the slow oven for 1 ¼ hours, basting frequently.
Transfer ham to serving patter. Skim fat from liquid in pan and stir in: ½ c red currant jelly and ½ c port. Bring to a boil, then strain into sauce dish. Serve separately with the ham.

If desired with ham may be refirgerat4d after it is garnished and cooked later or the next day. If cold, bake in a moderate oven (350F) for 1 ¼ hours
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Old November 8th, 2008, 10:56 PM   #5
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ROAST TURKEY
SERVES 8

TURKEY
SALT, PEPPER
BUTTER
WATER
ONION
CLOVES
CARROTS
BAY LEAVES
PARSLEY
THYME
FLOUR

1. Preheat oven to moderate 325F.
Rub inside of a ready to cook 12 lb turkey with: 1 tsp salt and ¼ tsp pepper. Stuff body and neck cavities with: stuffing. Truss legs and wings close to body. Rub skin with” ½ c. butter and sprinkle with 1 tsp salt and little pepper. Place breast up in shallow resting pan and arrange: 3 slices bacon over the breast.
To roasting pan add: 2 c. water, 1 onion stuck with 3 cloves 2 stalk celery, 2 carrots, 2 bay leaves, 5 sprigs parsley and ½ tsp thyme.
Cook turkey in the moderate oven for 10 to 20 minutes per lb. (31/2 to 4 hours), or until it is a rich even brown, basting every 30 minutes with dripping in pan.
Place turkey on large heated platter and serve with giblet gravy.



GIBLET GRAVY
WHILE TURKEY IS COOKING SIMMER; THE TURKEY GIBLETS, NECK AND WING TIPS IN 1 QRT WATER FOR 2 HOURS. WHEN TURKEY IS ARRANGED ON SERVING PATTER, STRIAN LIQUD IN ROASTING PAN AND LET FAT RISE TO SURFACE. RETURN 6 TBSP FAT TO BAKING PAN. STIR IN; 6 TBSP FLOUR AND COOK FOR 5 MINUTES, STIRRING IN ALL THE BROWN BITS FROM BOTTOM AND SIDES FO PAN. STIR IN: 3 CUPS COMBINED STOCK FROM GIBLETS AND LIQUID FROM ROASTING PAN (DEGREASED) AND COOK, STIRRING, UNTIL GRAVY IS THICKENED AND SMOOTH. ADD THE CHOPPED GIBLETS.
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Old November 10th, 2008, 10:32 PM   #6
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MUFFINS IN THE AM

2 C. ALL PURPOSE FLOUR
¾ C SUGAR
2 TSP BAKING SODA
1 ½ TSP GR CINNAMON
½ TSP SALT
3 EGGS
½ C VEGETABLE OIL
½ C MILK
1 ½ TSP VANILLA EXTRACT
2 C CHOPPED PEELED APPLES
2 C GRATED CARROTS
½ C FLAKED COCONUT
½ C RAISINS
½ C SLICED ALMONDS
In a large bowl, combine flour, sugar, baking soda, cinnamon and slat. In another bowl, beat eggs; add oil, milk and vanilla. Mix well; stir into dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 F for 20 -25 minutes or until muffins test done. Yield: 1 ½ dz.
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Old November 10th, 2008, 11:07 PM   #7
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ORANGE EGGNOG
PREP 10 MIN
FOR 4 SERVINGS

2 EGGS, SEPARATED
2 TBSP SUGAR
2 C. CHILLED ORANGE JUICE
1 1/2 TBSP LEMON JUICE
1/2 C. MILK
PINCH OF SALT
NUTMEG

Beat egg yolks until thick and lemon colored
Gradually beat in 1 tbsp of the sugar
Stir in the orange and lemon jucies, blending well. Add the milk and stir until well combined. cover and chill at this point if you are not serving immediately. Beat egg whites with pinch of salt until soft peaks form. Beat in the remaining sugar until egg whites are stiff. Beat egg whites into the orange juice mixture. Pour into glasses. Sprinkle with nutmeg and serve well chilled.
for 2 servings: half the ingredients
for 8 servings: dbl the ingredients.

thank you Alice
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Old November 11th, 2008, 12:20 AM   #8
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CHOCOLATE RUM BALLS
1 ½ C CRUSHED CHOCOLATE WAFER COOKIES
½ C POWDERED SUGAR
12/ C WALNUTS, GROUND FINE
¼ C LIGHT CORN SYRUP
3 TBSP RUM
POWDERED SUGAR FOR ROLLING
1.In a lrg bowl, combine the crushed cookies, powdered sugar, and walnuts.
2. In a sm. Saucepan, heat the light corn syrup and rum until warm. Add the dry ingredients and blend thoroughly.
3 Pinch off walnut-sized pieces of dough and roll into balls. Roll in powdered sugar and place on wire racks.
4. Let sit for 1 hour.
5. Roll the balls in powdered sugar a second time. Store in an airtight container.
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Old November 11th, 2008, 12:20 AM   #9
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GREEK BUTTERBALLS
FORMED COOKIES
YIELD 3 TO 4 DZ.
3 C ALL PURPOSE FLOUR
¼ TSP BAKING SODA
¾ C WLANUTS, GROUND
1 C BUTTER
1 TBSP GRANULATED SUGAR
1 ½ TSP BRANDY
1 TSP ALMOND EXTRACT.
½ TSP FRESH LEMON JUICE
1 LRG EGG YOLK
POWDERED SUGAR FOR ROLLING

1. Preheat oven to 350F. Lightly grease 2 baking shts.
2. Combine the flour, baking soda and nuts.
3. Melt the butter in a med saucepan. Transfer to a lrg bowl and let cool. Beat the sugar into the melted butter. Beat in the sugar, brandy, almond extract, vegetable oil and lemon juice. Beat in the egg yolk. Gradually blend in the dry ingredients.
4. Pinch off small pieces of dough and roll into balls. Place1 inch apart on the prepared baking shts.
5. Bake for 12 to 15 minutes, until form to the touch. Roll in powdered sugar and place on wire racks to cool, then roll in powdered sugar a second time.

Baking notes: these cookies must be made with unsalted butter.
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Old November 11th, 2008, 12:21 AM   #10
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PEPPERMINT MERINGUES
3 LRG EGG WHITES
2/3 C GRANULATED SUGAR
2/3 TSP CIDER VINEGAR
6 DROPS PEPPERMINT OIL
GREEN FOOD COLORING (OPTIONAL)
1. Preheat oven to 200F Line 2 baking sheets. With parchment paper
In a lrg bowl, beat the egg whites until foamy. Gradually beat in the sugar and beat until the whites hold stiff peaks. Fold in the vinegar and peppermint. Fold in the optional food coloring and beat for 4 minutes longer. Place the mixture in a cookie press or a pastry bag fitted with a star tip and press or pipe out inch mounts onto th prepared baking shts. Spacing them 1 inch apart.
Bake for 30-35 minutes, until firm to the touch. Cool on th baking pans on a wire racks.
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Old November 11th, 2008, 02:43 PM   #11
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ROAST TURKEY WITH PINEAPPLE STUFFED BREAST

1 10-12 LB TURKEY
1 ½ TBSP CURRY PWD
2 TSP SALT
1/3 C MINCED ONION
4 GARLIC CLOVES, MINCED
1 TSP MINCED GINGER ROOT
2 TBSP VEGETABLE OIL
2/3 C. UNSWT PINEAPPLE JUICE
1 CAN UNSWT CRUSHED PINEAPPLE, DRAINED
1 ½ C MINCED COOKED TURKEY OR CHICKEN
UNSWT PINEAPPLE JUICE

1. Rinse turkey; pat dry. Carefully loosen skin over turkey breast by running fingers under the skin.
Mix curry pwd, salt onion, garlic, ginger root, vegetable oil, and 2/3 c pineapple juice. Mix one quarter of the spice mixture with the drained pineapple and minced turkey. Spread pineapple mixture gently and evenly under skin of turkey breast with fingers. Place turkey in a roasting pan. Insert meat thermometer in thickest part of thigh. Brush remaining spice mixture over turkey breast.
Roast in 325 F oven until thermometer registers 175F (3 ½ to 4 hours); baste occasionally with pineapple juice. Remove turkey to serving platter; cover loosely with aluminum foil. Let stand 20 minutes before carving. Serves 16
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Old November 11th, 2008, 02:50 PM   #12
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STUFFING FOR A SM. TURKEY
½ C BUTTER
1 ONION, MINCED
1 MED COOKING APPLE, PARED, CORED, AND DICED
1 LB MUSHROOMS, SLICED
2 MED POTATOES, BOILED, PEELED AND DICED
½ C. PINE NUTS
½ C DRIED BLACK CURRANTS
1 C. BLANCHED ALMONDS, SLICED
2 LBS CHESTNUTS, BOILED AND CLEANED
4 C PREPARED BREAD STUFFFING
2 C OR MORE CHICKEN STOCK TO MAKE A MOIST STUFFING
1 CAN PATE DE FOIE GRAS
SALT AND PEPPER TO TASTE


1. Melt butter in a large deep skillet. Add onion, apple, and mushrooms; cook until tender
2. Add potatoes, pine nuts, currants, almonds, chestnuts, stuffing and stock. Heat thoroughly over low heat, adding more liquid if necessary.
Stir in pate. Season with salt and pepper.
Cool completely. Stuff bird.
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Old November 11th, 2008, 02:58 PM   #13
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MERINGUE CAKES WITH FRUIT AND CUSTARD SAUCE
4 EGG WHITES (RM. TEMP)
¼ TSP CREAM OF TARTAR
¼ TSP SALT
1 ½ TBSP SUGAR
1 ½ TBSP INSTANT NON DRY MILK SOLIDS
1 LRG PEAR, CUT IN ¼ INCH CUBES
¾ C SLICED STRAWBERRIES
1 C CUSTARD SAUCE
6 STRAWBERRIES

1. Beat egg whites until foamy. Add cream of tartar and salt; beat until stiff, but not dry, peaks are formed, adding sugar and dry milk solids gradually.
2. Drop meringue by lrg rounded tbsp onto cookie sht. Lined with brown paper.
3. Place in a 500F oven; turn oven control to 300F and bake 15 to 20 minutes, or until light brown. Remove form oven and let cool. Remove from cookie sht.
4.iced meringues crosswise in half. Stir pear cubes and sliced strawberries into sauce; spoon mixture into hollow bottom halves of meringues; place tops on meringues. Garnish with strawberries. Servings 6 (12 sm. Meringues)
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Old November 11th, 2008, 07:14 PM   #14
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AZTEC ORANGES
6 ORANGES
1 LIME
2 TBSP. TEQUILA
2 TBSP ORANGE FLAVORED LIQUEUR
DARK SOFT BROWN SUGAR, TO TASTE
FINE LIME STRIPS TO DECORATE


1. Using s sharp knife, cut a slice off the top and bottom of the orange, then remove the peel and pith, cutting downward and taking care to retain the shape of the oranges.
Holding the oranges on their side, cut horizontally into slices.
Place the oranges in a bowl. Cut the lime in half and squeeze over the oranges. Sprinkle with the tequila and liqueur, then sprinkle over sugar to taste.
Chill until ready to serve, then transfer to a serving dish and garnish with lime strips.
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Old November 13th, 2008, 10:23 PM   #15
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pumpkin souffle pie

2 cups of flour .
25 teaspoon of salt
2/3 cup of shortening
Plain Pastry
Mix and sift flour and salt
Cut in shortening with a knife.
Add only enough water to hold the ingredients together.
DO NOT KNEAD.
Divide the dough into two parts and roll out thin onto a slightly floured board.
Line a pie plate with half of the pastry.
Pinch pastry with fingers to make a fancy edge.

Pumpkin Mixture

Ingredients
3.5 cups of mashed pumpkin
1.5 cups of milk
5 egg yolks(beaten)
1.5 cupsof sugar
2.5 teaspoons of cinnamon
. 5 teaspoon of cloves
. 5 teaspoon of ginger .
5 teaspoon of nutmeg
2 teaspoons of salt
5 egg whites, stiffly beaten
Pumpkin mix
Line a pie pan with plain pastry and pinch with fingers to make a fancy edge.
Mix pumpkin and milk together, then add egg yolks.
Add the sugar, mixed with all spices and salt. Mix well.
Fold in egg whites.
Turn mixture into pie pan.
Bake in quick oven (450 degrees) for 10 minutes.
Reduce heat to hot oven (375 degrees) and bake for 20 minutes or longer
until the filling is firm.
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Old November 13th, 2008, 10:27 PM   #16
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South end's pecan Pie


Piecrust
1 1/2 cups flour
1/4 teaspoon salt
1/2 cup vegetable shortening
3 to 4 tablespoons cold water

In mixing bowl, combine flour and salt. Mix in shortening with fingertips until mixture resembles coarse cornmeal. Sprinkle water over mixture one tablespoon at a time, stirring with fork. Form dough into ball and chill for 1 hour.

On lightly floured surface, roll dough into 1/8-inch-thick circle. Press into 9-inch pie pan; trim and crimp edges. Chill until ready to use.

Pie Filling

1 ounce bittersweet chocolate
5 teaspoons heavy cream
1 teaspoon granulated sugar
1 unbaked piecrust (see recipe, above)
9 tablespoons unsalted butter
1 cup plus 2 tablespoons light brown sugar
1 cup light corn syrup
2 teaspoons vanilla extract
5 teaspoons bourbon
5 eggs
1 cup pecan halves

Preheat oven to 350 degrees. Melt chocolate in double boiler over simmering water. In saucepan, heat cream and granulated sugar, stirring until sugar is dissolved. Whisk in chocolate until thoroughly blended.

Spread mixture evenly over bottom of pie shell. Freeze to set chocolate. Melt butter and set aside. In large mixing bowl, beat brown sugar, corn syrup, vanilla, and bourbon until smooth. Add eggs, one at a time, blending thoroughly with mixer. Beat in butter until smooth.

Arrange pecan halves evenly in pie shell and pour in filling. Bake for about 45 minutes, or until center of pie is set.


Whiskey sauce

drizzle this on each piece so the saying goes

4 tablespoons unsalted butter
1/3 cup sugar
1 egg
1/2 tablespoon very hot water
1/4 cup heavy cream
1/4 cup rye whiskey

Melt butter in double boiler over simmering water. In small bowl, whisk together sugar and egg, then stir into melted butter. Add hot water and simmer about 7 minutes, stirring until mixture coats back of spoon. Cool to room temperature. Stir in cream and whiskey.
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Old November 13th, 2008, 10:28 PM   #17
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turkey jerky

12 hours to make

Ingredients:
1 Tablespoon liquid smoke
2 Tablespoons soy sauce
1/4 teaspoon Tabasco sauce, or to taste
1/3 cup Worcestershire sauce
1-1/2 teaspoons mesquite flavoring liquid
2 teaspoons light brown sugar, packed
1 Tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon kosher salt
1 pound turkey meat, sliced thin
Preparation:
Combine liquid smoke, soy sauce, Tabasco sauce, Worcestershire sauce, mesquite flavoring, onion powder, garlic powder, and kosher salt in a large zip-top bag.

Add turkey strips to the marinade, seal, and squish to coat all the meat. Re-open the bag, squeeze out all the air, re-seal, and refrigerate 12 to 24 hours.
Remove turkey strips from marinade and gently pat off excess moisture with a paper towel. Place strips in a single layer, with space in between, on dehydrator racks. Dehydrate until turkey jerky is leathery and chewy but not crisp enough to snap when bent.

Store jerky in sealed bags in the refrigerator.
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Old November 17th, 2008, 05:50 PM   #18
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Pound Cake (Pumpkin)
with Cinnamon Glaze


CAKE
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
6 eggs
1 (15-oz.) can pure pumpkin
1 teaspoon vanilla extract

GLAZE

2 tablespoons unsalted butter, softened
1 (3-oz.) pkg. cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2 to 3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts

1. Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.

2.
Whisk flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg in medium bowl.

3. Beat 1 1/2 cups butter and sugar in large bowl at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.

4.
Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.

5. Beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon in large bowl at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set. (Cake can be made up to 2 days ahead.)


16 servings
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Old November 18th, 2008, 04:49 PM   #19
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Ohio in the house


Grandma's Stuffing

1 large loaf day-old bread, torn
Optional: day-old corn muffins, broken up
1/2 c. butter
1 onion diced
3 stalks celery, diced
Optional: 1/2 c. sliced mushrooms
2 tart apples, cored and diced
1/2 c. walnuts, coarsely chopped
1/2 c. raisins
1/2 to 3/4 c. water
1/2 to 1 T. poultry seasoning
dried parsley to taste
salt and pepper to taste

Place torn bread in a large baking dish; mix in muffins, if using. Bake at 250 degrees for about 30 minutes, until dried out. Set aside. Melt butter over low heat in a large skillet; sauté onion, celery and mushrooms, if using, until tender. Add apples, walnuts and raisins; stir to coat with butter. Mix in water and seasonings; pour over bread and toss to moisten. Add a little more water if bread is very dry. Use to stuff a 12 to 15-pound turkey before roasting; do not overstuff. Or spread stuffing in a lightly greased 9"x5" baking pan and bake at 350 degrees for 30 to 40 minutes. Serves 8 to 10.
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Old November 19th, 2008, 11:53 AM   #20
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CRANBERRY MOUSSE


1 cup Cranberry Juice Cocktail
1 3-ounce package raspberry-flavored gelatin
1 16-ounce can Jellied Cranberry Sauce
2 cups frozen non-dairy whipped topping, thawed


Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat. Stir in raspberry gelatin until dissolved. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until it begins to thicken, but not set.
Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings.
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