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Turkey in a Bag
Prepare and stuff turkey in usual manner.Grease turkey well with butter or margarine. Salt and pepper as desired. Slide turkey into a clean, heavy brown paper bag. Coat inside top and sides of the bag with oil until it is completely covered. Close opening firmly and staple the ends, or use paper clips. Roast according to the schedule below. Turkey will be well browned, drippings will be in the pan when the bag is opened. Let turkey rest one-half hour before carving. Do not open bag until time is completed. Bag will not burn. Bake at 325 degrees F 12 minutes per pound. With no basting or watching, the turkey will be tender throughout and golden brown.NOTE: Do not use this method on a turkey over 16 pounds.
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New England StuffingThis is the only recipe MY MOTHER asked me to have and for a proud cook, that`s a big deal! I love it! It`s different and yet comforting and familiar. 1 pound hot Italian sausage, casings removed1/4 cup unsalted butter2 large onion, chopped2 cups chopped cel (Upload by user)
New England StuffingThis is the only recipe MY MOTHER asked me to have and for a proud cook, that`s a big deal! I love it! It`s different and yet comforting and familiar. 1 pound hot Italian sausage, casings removed1/4 cup unsalted butter2 large onion, chopped2 cups chopped cel (Upload by user)
Green chile stuffing
Green Chile Stuffing1 tablespoon butter 2 tablespoons sesame oil2 medium onions, chopped2 cups chopped mushrooms 1 large green chile pepper, chopped (mild to medium hot) 2 cups colorful bell peppers (red and yellow preferred, green okay) 2 (16 ounce) packages frozen whole (Upload by user)
Green Chile Stuffing1 tablespoon butter 2 tablespoons sesame oil2 medium onions, chopped2 cups chopped mushrooms 1 large green chile pepper, chopped (mild to medium hot) 2 cups colorful bell peppers (red and yellow preferred, green okay) 2 (16 ounce) packages frozen whole (Upload by user)
Joan hamburg`s ritz cracker stuffing
Joan Hamburg`s Ritz Cracker StuffingServes 8 to 101/2 cup chicken fat or vegetable oil5 medium large yellow onions (not Spanish), cut in 1/4 inch dice (about 7 cups diced onion)1 (1 pound) box (4 sleeves) Ritz crackers, crumbled as per di (Upload by user)
Joan Hamburg`s Ritz Cracker StuffingServes 8 to 101/2 cup chicken fat or vegetable oil5 medium large yellow onions (not Spanish), cut in 1/4 inch dice (about 7 cups diced onion)1 (1 pound) box (4 sleeves) Ritz crackers, crumbled as per di (Upload by user)
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Cornbread dressing
Cornbread DressingSubmitted to Recipe Goldmine by Peggy Mc. Calhoun, LouisianaThis is easy to make and is very good!Boil a chicken in enough water to make a rich broth.Make Aunt Jemima Yellow Cornmeal cornbread according to package directions.1 large onion, choppedb (Upload by user)
Cornbread DressingSubmitted to Recipe Goldmine by Peggy Mc. Calhoun, LouisianaThis is easy to make and is very good!Boil a chicken in enough water to make a rich broth.Make Aunt Jemima Yellow Cornmeal cornbread according to package directions.1 large onion, choppedb (Upload by user)
Taffy apple salad
Taffy Apple SaladGreat for potlucks, this really has the "familiar" taste of taffy apples!1 (20 ounce) can pineapple chunks (in juice)2 cups tiny marshmallows1/2 cup granulated sugar1 tablespoon flour2 tablespoons vinegar1 egg, beaten6 to 7 red and green a (Upload by user)
Taffy Apple SaladGreat for potlucks, this really has the "familiar" taste of taffy apples!1 (20 ounce) can pineapple chunks (in juice)2 cups tiny marshmallows1/2 cup granulated sugar1 tablespoon flour2 tablespoons vinegar1 egg, beaten6 to 7 red and green a (Upload by user)
Vegetarian mushroom gravy
Vegetarian Mushroom Gravy1 1/2 cups boiling water1/2 ounce assorted dried wild mushrooms2 tablespoons butter2 tablespoons vegetable or olive oil1 (14 ounce) can vegetable broth5 tablespoons flour1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon onion powder1/4 t (Upload by user)
Vegetarian Mushroom Gravy1 1/2 cups boiling water1/2 ounce assorted dried wild mushrooms2 tablespoons butter2 tablespoons vegetable or olive oil1 (14 ounce) can vegetable broth5 tablespoons flour1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon onion powder1/4 t (Upload by user)
Eggnog Custard Pie
Eggnog Custard PieContributed to Recipe Goldmine by Barbara M. Albuquerque, New MexicouFilling/u3 eggs1/3 cup granulated sugar1/8 teaspoon salt1/8 to 1/4 teaspoon nutmeg2 cups eggnog (not canned)1 teaspoon vanilla extractuTopping/u1/2 to 1 cup w (Upload by user)
Eggnog Custard PieContributed to Recipe Goldmine by Barbara M. Albuquerque, New MexicouFilling/u3 eggs1/3 cup granulated sugar1/8 teaspoon salt1/8 to 1/4 teaspoon nutmeg2 cups eggnog (not canned)1 teaspoon vanilla extractuTopping/u1/2 to 1 cup w (Upload by user)
Ultimate beef brisket
Ultimate Beef Brisket1 (7 pound) beef brisket 1 teaspoon garlic salt1 teaspoon onion salt 1 1/2 teaspoons salt1 1/2 teaspoons pepper1 1/2 teaspoons celery salt 2 tablespoons Worcestershire sauceuSauce/u1/2 cup granulated sugar 1 cup barbecue sau (Upload by user)
Ultimate Beef Brisket1 (7 pound) beef brisket 1 teaspoon garlic salt1 teaspoon onion salt 1 1/2 teaspoons salt1 1/2 teaspoons pepper1 1/2 teaspoons celery salt 2 tablespoons Worcestershire sauceuSauce/u1/2 cup granulated sugar 1 cup barbecue sau (Upload by user)
Veal marsala
Veal Marsala8 veal medallions, sliced in thin strips1/4 cup oil or melted margarine1 (4 ounce) can sliced mushrooms, drained or fresh, sliced1/4 cup chopped onion2 green bell peppers, sliced in thin strips1/2 teaspoon celery salt1/4 teaspoon black pepper1/2 te (Upload by user)
Veal Marsala8 veal medallions, sliced in thin strips1/4 cup oil or melted margarine1 (4 ounce) can sliced mushrooms, drained or fresh, sliced1/4 cup chopped onion2 green bell peppers, sliced in thin strips1/2 teaspoon celery salt1/4 teaspoon black pepper1/2 te (Upload by user)
Virginia ham with dressing patties
Virginia Ham with Dressing Patties1 (12 to 14 pound) Virginia ham3 cups sherry wine3 bay leaves2 tablespoons whole clovesVinegarBrown sugarPrepared mustardBread crumbsSoak ham in water to cover several hours or overnight, depending on how strong the sal (Upload by user)
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Virginia Ham with Dressing Patties1 (12 to 14 pound) Virginia ham3 cups sherry wine3 bay leaves2 tablespoons whole clovesVinegarBrown sugarPrepared mustardBread crumbsSoak ham in water to cover several hours or overnight, depending on how strong the sal (Upload by user)
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Wine-braised chuck roast with onions
Wine Braised Chuck Roast with Onions1 (4 pound) boneless beef chuck roast2 teaspoons salt3/4 teaspoon black pepper2 tablespoons vegetable oil2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced2 large garlic cloves, finely chopped1 tablespoon tomat (Upload by user)
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Wine Braised Chuck Roast with Onions1 (4 pound) boneless beef chuck roast2 teaspoons salt3/4 teaspoon black pepper2 tablespoons vegetable oil2 pounds onions (4 to 6 medium), halved lengthwise and thinly sliced2 large garlic cloves, finely chopped1 tablespoon tomat (Upload by user)
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Yogurt and peach chicken
Yogurt and Peach ChickenSource: The Prairie Star1 1/2 cups herb stuffing mix2 whole skinless chicken breasts, cut in half1/2 cup plain yogurt2 large or 4 small ripe peaches, peeled and slicedCinnamon sugarPreheat oven 375 degrees F.In a food processor (Upload by user)
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Yogurt and Peach ChickenSource: The Prairie Star1 1/2 cups herb stuffing mix2 whole skinless chicken breasts, cut in half1/2 cup plain yogurt2 large or 4 small ripe peaches, peeled and slicedCinnamon sugarPreheat oven 375 degrees F.In a food processor (Upload by user)
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Christmas Breakfast in a Mug
Christmas Breakfast in a MugChristmas coffee mug1 packet hot cocoa mixIndividually wrapped muffinCellophane wrapped candy canePlace all of the items in the mug for a quick gift breakfast. Place in a clear decorative plastic bag and tie with a ribbon. (Upload by user)
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Christmas Breakfast in a MugChristmas coffee mug1 packet hot cocoa mixIndividually wrapped muffinCellophane wrapped candy canePlace all of the items in the mug for a quick gift breakfast. Place in a clear decorative plastic bag and tie with a ribbon. (Upload by user)
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Edible Sleighs
Edible SleighsFor the sleigh base, wrap your favorite candy bar in aluminum foil.For the sleigh`s runners, place two candy canes on either side of the wrapped candy bar. Secure by tying with a 1/2 inch wide red ribbon that forms a bow on top of the sled. Finish by adding miniature (Upload by user)
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Edible SleighsFor the sleigh base, wrap your favorite candy bar in aluminum foil.For the sleigh`s runners, place two candy canes on either side of the wrapped candy bar. Secure by tying with a 1/2 inch wide red ribbon that forms a bow on top of the sled. Finish by adding miniature (Upload by user)
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White Christmas Bars in a Jar
White Christmas Bars in a Jar1/4 cup white chocolate or vanilla milk chips1/2 cup chopped pecans, toasted* and cooled1/2 cup sweetened dried cherries or cranberries1/2 cup light brown sugar, packed**1 cup buttermilk biscuit baking mix1/2 cup brown sugar, packed**1 (Upload by user)
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White Christmas Bars in a Jar1/4 cup white chocolate or vanilla milk chips1/2 cup chopped pecans, toasted* and cooled1/2 cup sweetened dried cherries or cranberries1/2 cup light brown sugar, packed**1 cup buttermilk biscuit baking mix1/2 cup brown sugar, packed**1 (Upload by user)
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Amaretto wreath pie
Amaretto Wreath PieServes 8.1 1/2 cups vanilla wafer cookie crumbs1 tablespoon amaretto1/4 cup butter, melted2 small boxes pistachio instant pudding3 cups half and half1/3 cup amaretto1 (20 ounce) can crushed pineapple, drained1 cup heavy cream2 tab (Upload by user)
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Amaretto Wreath PieServes 8.1 1/2 cups vanilla wafer cookie crumbs1 tablespoon amaretto1/4 cup butter, melted2 small boxes pistachio instant pudding3 cups half and half1/3 cup amaretto1 (20 ounce) can crushed pineapple, drained1 cup heavy cream2 tab (Upload by user)
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