Curried Turkey Dinner Recipe
Ingredients:
1 pack of broccoli spears (frozen, 10 oz); drained after cooked
1 cream-of-mushroom soup can (10 & 1/2 oz)
1 & 1/2 tsp lemon-flavored juice
2 c of boiled turkey; cut into cubes
1 c of croutons (seasoned)
1/4 c of mayonnaise
1 tsp of curry powder
Instructions:
In small square bake dish (8-inch), arrange broccoli in layers; top w/ turkey.
Separately combine curry-powder, soup, lemon-flavored juice & mayonnaise. Pour mixture over your turkey layer and then top w/ croutons.
Let it bake for 20-25 mins or ’til bubbly at 350 degrees F.
>> Curried Turkey Dinner Recipe
Cranberry-Tangerine Stuffing Recipe
Ingredients:
1/3 cup of celery; chopped
3 Tablespoons of butter (or margarine); softened
3 pcs of tangerines; peeled, sectioned, and chopped
2-2/3 cups of stuffing mix (herb seasoned)
2 cups of wild rice (cooked)
1/3 cup of cranberries
1/4 teaspoon of seasoning (for poultry)
1/3 cup of broth (chicken)
Instructions:
Saute the celery with the butter till tender then set on the side. Place tangerines on a bowl then add the sauteed celery, (stuffing) mix, rice, broth, seasoning, and cranberries. Stir thoroughly.
>> Cranberry-Tangerine Stuffing Recipe
Spiced Pumpkin Bread Recipe
Ingredients:
3 c of sugar (white)
1 c of vegetable oil (or canola oil)
3 pcs of eggs (large)
16 oz of pumpkin (canned)
3 c of flour (all purpose)
1 tsp of cloves (ground)
1 tsp of cinnamon (ground)
1 tsp of nutmeg (ground)
1 tsp of baking soda (Arm & Hammer)
1/2 tsp of baking powder (Calumet)
1/2 tsp of salt
1 c of walnuts; chopped coarsely
Instructions:
Preheat the oven at 350 degrees F. Grease two 9×5x3 inch pan and dust with flour. Combine oil and sugar in a bowl; beat thoroughly. Add in the pumpkin and eggs; mix well.
Combine cinnamon, cloves, soda, Calumet, salt, flour, and nutmeg. Add into the pumpkin mix by two batches. Incorporate well and fold in the walnuts.
Pour the batter onto the pans equally. Bake for an hour and ten mins. Let it cool for ten mins before removing it from the pan.
Place the bread on a platter; allow for it to be completely cooled.
>> Spiced Pumpkin Bread Recipe
Southern Oyster Casserole Recipe
Ingredients:
8 c of oysters; rinsed then drained
1/2 c of butter (unsalted)
3 pcs of scallions (whole); minced
1 pc of bell pepper (red or green); ribbed, seeded, then chopped
1/4 c of flour; sifted
1 c of sliced mushrooms
1 c of cream (heavy)
1/2 tsp of paprika
1/4 c of cheese (Parmesan, imported); grated
1/2 c of bread crumbs
Nutmeg (freshly grated)
Black pepper (freshly ground)
Salt
Instructions:
Preheat broiler. Spray a 9×13 inch baking dish with a nonstick cooking spray.
Melt (2 tablespoons) butter inside a large casserole then add scallions along with bell pepper then saute till tender or about five mins. Add oysters then mushrooms; saute at about five more mins.
Melt (2 tablespoons) butter on a pan, add flour and cream; stir thoroughly till it becomes thick and boiling, Add cheese then stir well.
Pour onto oyster mix then season salt, pepper, paprika, and nutmeg. Transfer onto the baking dish then place the breadcrumbs on the top and spread the rest of butter.
Cook inside broiler till bubbly and brown.
>> Southern Oyster Casserole Recipe
Minnesota Wild Rice Dressing Recipe
Ingredients:
4 pcs of bacon slices; cut to pieces (1 inch)
1 c of chopped onion
1 c of chopped celery
1 c of sliced mushrooms
4 oz of wild rice (cooked)
2 c of bread crumbs
1 c of breakfast sausage (cooked)
1 tsp of oregano (dried)
1/2 tsp of sage (dried)
Pepper
Salt
Instructions:
Preheat the oven (325 degrees F).
Saute the bacon in a skillet till slightly crisp then add celery, mushrooms, and onion. Cook till tender then transfer mixture onto a bowl.
Add rice, breadcrumbs, oregano, sage, and sausage. Mix thoroughly then season salt & pepper. Spoon the dressing onto a slightly greased casserole (or baking) dish and bake for 35-40 mins, covered.
>> Minnesota Wild Rice Dressing Recipe
Pecan Pie Recipe
Ingredients:
For the crust:
1-1/3 c of flour (all purpose)
1 tsp of sugar (white)
1/3 c of vegetable shortening (chilled); cut to bits
1/4 tsp of salt
1/4 c of butter (unsalted, chilled); cut to bits
2 Tbsps of water (chilled)
For the filling:
3 pcs of eggs (large)
1/2 c of corn syrup (light)
1 c of sugar (white)
2 tsps of vanilla extract
1-3/4 c of pecans; chopped
3 Tbsps of butter (unsalted); melted
Instructions:
To make the crust, combine flour, sugar, and salt in a food processor then add butter and shortening then process until it looks like coarse meal.
Add in just enough amount of water, making damp clumps. Form into a ball and flatten to a disk then wrap with plastic. Place inside the refrigerator for an hour.
Once set, roll the dough above floured board into a 13 inch round. Fill it to a 9 inch pie plate. Trim edges aligning with the plate. Place inside the freezer for fifteen mins.
To make the filling, preheat the oven at 350 degrees F. Combine sugar, eggs, syrup, butter, and vanilla in a bowl; whisk thoroughly then fold in (3/4 cup) pecans.
Transfer the filling onto the crust and sprinkle the remaining pecans on top. Bake for an hour and fifteen mins. Let it cool.
>> Pecan Pie Recipe
Chestnut Stuffing Recipe
Ingredients:
1 pc of onion (medium); chopped
1 pc of loaf (stale bread); crumbled then moistened
3 pcs of celery stalks; chopped
1 teaspoon of oregano
1/2 cup of melted butter
2 pieces of eggs; beaten
2 Tablespoons of parsley (fresh)
Pepper
Salt
2 cups of chestnuts
Instructions:
Steam the chestnuts at about twenty mins then remove the shells. Chop the chestnuts coarsely and place inside a bowl.
Add celery, onion, oregano, parsley, bread, pepper, and salt; toss them lightly. Add the butter then the eggs; toss them well.
Add small amount of (clean) water if mixture is very dry and add more of the bread to add the volume.
>> Chestnut Stuffing Recipe