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Pat’s Thanksgiving Pantry

PATS-PANTRY-FOR-FBLet’s give thanks for family, friends and good food. This Thanksgiving let’s cook an amazing turkey dinner with all the trimmings.

SAGE DRESSING

1/2 pound bulk pork sausage
1 medium onion, chopped
2 celery ribs, chopped
1 cup sliced fresh mushrooms
2 teaspoons vegetables oil
6 cups cubed day-old bread
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup butter or margarine, melted
1/4 cup minced fresh parsley
1/4 cup egg substitute
2 teaspoons rubbed sage
1/4 teaspoon slat
1/4 teaspoon pepper

 

Cook the sausage, onion, celery and mushrooms in oil in a large skillet over medium heat until meat is no longer pink; drain if necessary. Combine the remaining ingredients in a large bowl; add sausage mixture and toss to coat. Transfer to a greased 11x7x2-inch baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned Yield: 6 servings.

PRALINE SWEET POTATO BAKE

3 cups cold mashed sweet potatoes (about 2 pounds)
1/3 cups milk
1/4 cup packed brown sugar
1/4 cup butter or margarine, melted
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
TOPPING:
1/3 cup packed brown sugar
1/3 cup chopped pecans
3 tablespoon all-purpose flour
3 tablespoons butter or margarine, melted
Beat the sweet potatoes, milk, brown sugar, butter, egg, vanilla and salt in a mixing bowl until fluffy. Transfer to a greased 1-1/2-quart baking dish. Combine the brown sugar, pecans, flour and butter until blended and sprinkle over the top. Bake, uncovered, at 350 degrees for 30-35 minutes or until golden brown. Yield: 4-6 servings.

HAM WITH PEACH GLAZE

1 bone-in fully cooked ham (5-7 pounds)
whole cloves
2 cans (8 oz. each) sliced pineapple, drained
maraschino cherries with stems
1 1/2 cups packed brown sugar
1/3 cup peach or apricot nectar
3 tablespoons cider vinegar
1/8 teaspoon ground cloves

Place ham on a rack in a roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes and insert whole cloves into diamonds. Secure pineapples slices and cherries on ham with toothpicks. Combine the brown sugar, peach nectar, vinegar and ground cloves in a small bowl. Spoon half of glaze over ham. Cover and bake at 350 for 2 hours. Uncover and bake 20-30 minutes longer or until a meat thermometer reads 140 degrees, basting twice with remaining glaze. Yield: 8-10 servings.

ROAST TURKEY

1 whole turkey (14 to 18 pounds) thawed
1/2 teaspoon salt
3 tablespoons butter or margarine, melted

Move oven rack to lowest position. Heat oven to 325 degrees. Remove neck and giblets from turkey. Rinse turkey inside and out with cold water and pat dry with paper towels. Sprinkle cavity of turkey with salt. Place the turkey breast side up in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Brush butter over turkey. Do not add water or cover turkey. Roast uncovered 4 hours to 4 ½ hours or until thermometer reads 180 degrees and drumsticks move easily when lifted or twisted. Thermometer inserted in center of stuffing should read 165 degrees. If necessary, cover turkey breast with tent of heavy-duty foil during last 1 hour 30 minutes of baking to prevent excessive browning. Let turkey stand 15 to 20 minutes for easier carving. Remove skewers.

GERMAN-STYLE GREEN BEANS

1 pound fresh green beans, cut into 2-in pieces
3 bacon strips, diced
1 medium onion, quartered and sliced
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/2 water
1 tablespoon brown sugar
1 tablespoon cider vinegar

Place beans in a saucepan and cover with water. Bring to a boil. Cook uncovered for 8-10 minutes or until crisp-tender; drain and set aside. Cook bacon over medium heat in a skillet until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. In the same skillet, sauté onion in drippings until tender. Combine the cornstarch, salt, mustard and water in a small bowl until smooth and stir into onion. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans and heat through. Sprinkle wit bacon. Yield: 3-4 servings.

BUTTERY CRESCENTS

1 package (1/4 oz.) active dry yeast
1/2 cup warm water (110-115 degrees)
1/2 cup warm milk (110-115 degrees)
1/2 cup butter, softened
1/3 cup sugar
1 egg
3/4 teaspoon salt
4 to 4 1/2 cups all-purpose flour
additional butter, melted

Dissolve yeast in warm water in a large mixing bowl. Add the milk, butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surfaced and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. Turn onto a floured surface and divide in half. Roll each portion into a 12-inch circle and cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2-inches apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375 degrees for 12-14 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool  Yield: 2 dozen.

PUMPKIN DUMP CAKE

1 can (15 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3  large eggs
1 cup sugar
1 teaspoon ground cinnamon
1 box spice cake mix
1 cup (2 sticks) butter, melted

Preheat oven to 350 degrees. Spray a 9x13x2-inch baking dish with nonstick cooking spray. Combine pumpkin, milk, eggs, sugar, and cinnamon in a medium bowl until well-combined. Consistency will be thin. Pour this pumpkin mixture into the baking dish. Sprinkle dry cake mix on tip of pumpkin mixture, drizzle melted butter over the top. Bake for about 55-60 minutes. It might still be a bit jiggly in the middle when done. It will continue to set up as it cools. Let it cool for at least 30 minutes before slicing and serving.

 

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