January 29th, 2006 by alice
Tags: Chutney, Cranberry, Garlicky
INGREDIENTS
- 1inchfresh ginger, peeled & grated
- 3clovesgarlic, minced
- 1/2cupcider vinegar
- 1/4cupsugar
- 1/8teaspooncayenne
- 1 (16 ounce)canwhole berry cranberry sauce
- salt & pepper
DIRECTIONS
- Combine first five ingredients in a medium sauce pan.
- Bring to a boil, then cook over medium heat until reduced to about 1/4 cup.
- Stir in cranberry sauce, heat through, and simmer for 10 minutes.
- Add salt and freshly ground pepper to taste.
- Cover and refrigerate.
- Serve as a condiment with turkey, chicken, or pork.
- Also good as a topping for vanilla ice cream.
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January 29th, 2006 by alice
Tags: Roast, Turkey, Uncle, Willies
INGREDIENTS
- 12-16lbsturkey
- 2oranges
- 2largesweet onions
- 1headgarlic(peeled)
- 2teaspoonssalt
- 2teaspoonspepper
- 1tablespoonpaprika
- 1bunchsage
- 1bunchrosemary
- 1/4cupcanola oil
DIRECTIONS
- pre-heat oven to 350.
- rub entire turkey with oil.
- fine dice sage and rosemary.
- mix salt, pepper, paprika, sage and rosemary.
- cover entire turkey with spice mixture.
- cut oranges in half and stuff in turkey.
- cut onion in quartars an drop in roasting pan.
- peel garlic and drop in roasting pan.
- roast on a rack breast side down for 2 hours.
- turn breast side up and finish to 170 degrees.
- let rest 20 min and eat.
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January 29th, 2006 by alice
Tags: Bake, Broccoli, Cheese, Potato
INGREDIENTS
- 2tablespoonsbutter
- 2tablespoonsflour
- 1teaspoonsalt(or to taste)
- 2cupshalf-and-half creamor milk
- 2 (3 ounce)packagescream cheese, softened(low fat is okay)
- 1/2cup shreddedswiss cheese
- 4cupsfrozen hash browns, thawed
- 1 (12 ounce)package choppedfrozen broccolior fresh broccoli, cooked until firm-tender(don’t overcook)
- 1 1/2cupsbreadcrumbs
- 4tablespoons meltedbutter
- 3tablespoonsparmesan cheese
DIRECTIONS
- Set oven to 350 degrees.
- Grease a 10″ x 6″ baking dish OR a baking dish large enough to hold the mixture.
- In a large saucepan, melt 2 tbsp butter.
- Stir in flour and salt; add milk, and stir until bubbly.
- Add cream cheese and Swiss cheese; stir until the cheese is completely melted.
- Stir in the hash brown potatoes, and heat thoroughly.
- Pour half of the mixture into prepared baking dish.
- Layer cooked broccoli over the potato mixture.
- Pour the remaining potato mixture over broccoli.
- Mix the breadcrumbs with the melted butter and Parmesan cheese; sprinkle over top of casserole.
- bake uncovered for 20-30 minutes, or until bubbly and browned lightly.
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January 29th, 2006 by alice
Tags: Dip, Pumpkin, Spicy
INGREDIENTS
- 1 1/2cupscanned pumpkin puree
- 1 1/2cupscanned chick-peas, drained and rinsed
- 3tablespoonstahini(sesame paste)
- 1clovegarlic
- 1teaspooncayenne
- 1teaspooncumin
- 2tablespoonslemon juice
- 2tablespoonsolive oil
- salt and pepper
DIRECTIONS
- Blend pumpkin puree and checkpeas until smooth in a food processor, add remaining ingredients to mixture, blend until smooth.
- Serve with pita chips.
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January 29th, 2006 by alice
Tags: Cookies, Earthquake
INGREDIENTS
- 3/4cupshortening
- 1cupsugar
- 1largeegg
- 1/4cupmolasses
- 2cups siftedflour
- 1/4teaspoonsalt
- 2teaspoonsbaking soda
- 1teaspooncinnamon
- 1teaspoonground cloves
- 1teaspoonground ginger
DIRECTIONS
- Preheat the oven to 375°F.
- Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
- Add the egg and the molasses and beat well.
- Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
- Add the flour mixture to the shortening mixture and mix well.
- Refrigerate the dough for at least 1 hour.
- Shape the dough into 1-inch balls.
- Roll each ball in granulated sugar.
- Place the balls 2-inches apart on an ungreased cookie sheet.
- Bake the cookies at 375° for 8-10 minutes or until lightly browned.
- Remove from the oven and allow them to cool slightly (about 2 minutes).
- Remove from the cookie sheet to wire racks to cool completely.
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