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Friday, November 25, 2011

Thanksgiving Menu and Recipes

Turkey
Ham
mashed potatoes and gravy
stuffing
orange creamsicle salad
cranberry salad
sweet potato casserole
green bean casserole
deviled eggs
potato rolls
pumpkin pie
pecan pie

recipes:
turkey-

Ingredients

  • 1 (12 pound) whole turkey
  • 6 tablespoons butter, divided
  • 4 cups warm water
  • 3 tablespoons chicken bouillon
  • 2 tablespoons dried parsley
  • 2 tablespoons dried minced onion
  • 2 tablespoons seasoning salt

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
  2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
  3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
  4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.
ham-

Ingredients

  • 1 (5 pound) ready-to-eat ham
  • 1/4 cup whole cloves
  • 1/4 cup dark corn syrup
  • 2 cups honey
  • 2/3 cup butter

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.
stuffing-





  • 2 medium onions, minced
  • 2 -3 stalks celery, chopped fine
  • 2 tablespoons butter
  • 1/2 teaspoon poultry seasoning (I use Bell's)
  • 2 cups chicken broth or 2 cups turkey broth or 2 cups vegetable broth
  • hot water
  • 2 (6 ounce) packages stove top-style seasoned stuffing mix

  •  

  • Directions:


    1. 1
      Saute onions and celery in butter.
    2. 2
      Sprinkle with poultry seasoning.
    3. 3
      Set aside to cool slightly.
    4. 4
      Toss this mixture into your favorite dry stuffing mix.
    5. 5
      Heat broth and set aside.
    6. 6
      Read directions on your favorite stuffing mix box.
    7. 7
      Add enough hot water to the broth to make up the required liquid needed.
    8. 8
      (Omit butter the recipe calls for as it was already used to saute vegetables.)
    9. 9
      Pour over stuffing/vegetables mixture and mix well.
    10. 10
      Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.
    orange creamsicle salad

    Ingredients:

    1 (3 1/4 ounce) package tapioca pudding

    Directions:


    1. 1
      Combine pudding mixes, Jello and water, stirring well.
    2. 2
      Cook over medium heat while stirring constantly until mixture comes to a boil.
    3. 3
      Cool to room temperature.
    4. 4
      Stir in Cool Whip and oranges.
    5. 5
      Chill well.
    6. 6
      NOTE: Even though this recipe is cooked, the vanilla pudding mix is instant.
    7. 7
      It is not a mistake.

    sweet potato casserole

Ingredients
5 sweet potatoes 1/4 teaspoon salt 1/4 cup butter 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 cup white sugar 2 tablespoons heavy cream 1/4 cup butter, softened 3 tablespoons all-purpose flour 3/4 cup packed light brown sugar 1/2 cup chopped pecans

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.


potato rolls
5 cups all-purpose flour
1 (1/4 ounce) package active dry yeast
1 1/2 cups water (105 to 115 F)
1/2 cup mashed potatoes
1/3 cup butter, melted
1/4 cup sugar
1 teaspoon salt
Directions:
1In large bowl combine 2 cups of the flour and the yeast.2In small mixing bowl combine warm water, potatoes, butter, sugar and salt.3Add to dry ingredients in mixing bowl.4Beat with electric mixer for 30 seconds on low, scraping side of bowl.5Beat on high speed for 3 minutes.6Stir in remaining flour with a dough hook (or knead by hand), as needed (with most bread recipes the actual amount of flour required depends on humidity, etc. so add slowly until dough pulls away from sides of pan and forms a ball).7Cover and refrigerate for 2 to 24 hours.8Punch dough down.9Turn out on lightly floured surface.10Cover and let rest for 10 minutes.11Grease 13x9-inch baking pan.12Shape dough into 24 rolls.13I divide by cutting dough piece in half and then each of those pieces in half--continuing until I have 24 pieces.14That helps to get a more uniform size.15Make balls by holding dough in both hands and gently smoothing by pushing the edges towards the back.16Place rolls in prepared pan.17Cover and let rise in a warm place until nearly doubled in size (about 40 minutes).18Bake at 400°F for 16 to 20 minutes or until golden brown.Print This Recipe

pumpkin pie
Ingredients:
Serves: 10-12
Yield:
2 2.02.0Servings Size
pies
Update
pies
Units: US | Metric
1 (29 ounce) can pumpkin (or fresh cooked equivalent)
1 cup packed brown sugar
1 cup granulated sugar
1/4 teaspoon ground cloves
1 tablespoon cinnamon
2 teaspoons ground ginger
1 teaspoon salt
4 well beaten eggs
1 cup evaporated milk
1 cup heavy cream
2 unbaked 9-inch pie shells
Directions:
1Combine first 8 ingredients in a large bowl, mixing well.2Combine the evaporated milk and the heavy cream in a small saucepan.3Heat the milks to the scalding point.4Add scalded milks to the other ingredients, mixing well.5Pour equally into the two UNBAKED pie shells.6Bake 350 degrees for about 1 hour.7Pie is done when a knife inserted into the middle comes out clean.8Top with desired topping.

pecan pie
1 cup sugar
1 1/2 cups corn syrup (I use 1/2 dark and 1/2 light)
4 eggs
1/4 cup butter
1 1/2 teaspoons vanilla
1 1/2 cups pecans, coarsely broken
1 unbaked deep dish pie shell
Directions:
1In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.2In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.3At this point I like to strain the mixture to make sure it's smooth and lump free.4Stir in butter, vanilla, and pecans and pour into crust.5Bake in a 350°F oven for about 45 to 60 minutes or until set.
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