Thanksgiving 2005
Thanksgiving Menu
Turkey (15 lb)
Stuffing (W/Carrots & Cranberries)
Gravy
Potatoes
Biscuits
Green Bean Casserole
French Silk Pie
Black Olives
Garlic Olives
Celery & Carrots & dip
Deviled Eggs
Bread and Celery Stuffing
"An easy stuffing recipe for a 10 to 12 pound turkey." Original recipe yield: 10 servings.
INGREDIENTS:
2 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1-2 cloves of garlic
1 onion, chopped
1/4 cups carrots chopped or pureed
1/4 cup cranberries
4 stalks celery, chopped
2 teaspoons poultry seasoning
2 teaspoons of sage
salt and pepper to taste
1 package of hot pork sausage
1 can chicken broth
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DIRECTIONS:
The night before cube bread cubes, and let air dry. Sprinkle them with poultry seasoning & sage
Melt butter or margarine over medium heat. Add garlic, onion and celery, cook until soft. Season with poultry seasoning, sage, salt and pepper. Pour on bread cubes.
Fry up pork sausage in butter. Season w/poultry seasoning and sage, add a bit of parsley and some red pepper seasoning. Add 1/2 of chicken broth and add to bread cubes.
Stir bread cubes until moist. Stuff turkey with this and place remaining in a crock pot. Use chicken broth & butter to keep moist.
Turkey the Michigander way
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
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DIRECTIONS:
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.
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.
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.
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.
Watergate Salad
Submitted by: Jennifer
"This chilly delight is an American classic." Original recipe yield: 8 servings.
INGREDIENTS:
1 (3.4 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows to 1/2 bag
1/2 cup chopped walnuts
1 (8 ounce) container frozen whipped topping, thawed
Mariscino Cherries(optional)
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DIRECTIONS:
In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
Marinated Antipasto Platter
Prep Time: 25 min (Ready in 12 hr 25 min )
Makes: 24 servings Nutrition Information
Enjoy a before-the-meal dish, authentic Italian-style.
Marinade
1/4 cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary leaves
1 teaspoon dried tarragon leaves
1/4 cup olive oil
Antipasto
2 cups assorted olives, drained
1 (6-oz.) jar Green Giant® Whole Mushrooms, drained
1 (8-oz.) block whole milk mozzarella cheese, cut into 1/2-inch cubes
1/2 lb. sliced hard salami (about 1/8 inch thick)
Cocktail toothpicks
Lemon leaves, if desired
1. In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
2. When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
3. Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.
suzy's version
salami pkg
black olives (can)
garlic olives
feta cheese
bottle cub foods italian dressing
Mix all ingredients together. Chill. Remove and serve as an appetizer. Low carb.
Perfect Hard Boiled Eggs
Makes 1 dozen
Hard-boiled eggs are good cubed in salads, sliced in sandwiches, or simply eaten whole with Seasoned Salt .
12 large eggs, room temperature
1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.
Deviled Ham & Eggs
Cold ham and eggs never tasted better!
6 hard-cooked eggs
1 cup finely chopped cooked ham
1/4 cup mayonnaise
2 teaspoons sweet pickle relish
2 teaspoons prepared mustard
1 teaspoon vinegar
1 tablespoon chopped fresh chives
1. Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Mash yolks with fork. Add all remaining ingredients except chives; mix well.
2. Spoon yolk mixture into resealable food storage plastic bag; seal bag. Cut 1/2-inch hole in bottom corner of bag. Pipe yolk mixture into egg-white halves. Sprinkle with chives.
Green Bean Casserole
Prep Time: 5 min (Ready in 30 min )
Makes: 8 servings Nutrition Information
It's hard to find anyone who doesn't love this veggie casserole. So easy and delicious!
2 (14.5-oz.) cans Green Giant® French Style Green Beans, drained
1 (10 3/4-oz.) can condensed cream of mushroom soup
1/4 cup milk
1 (2.8-oz.) can (2 cups) french fried onions
1. Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, combine green beans, soup and milk; mix well.
2. Bake at 350°F. for 20 to 25 minutes or until bubbly, topping with onions during last 5 minutes of baking time.
French Silk Pie
RECIPE INGREDIENTS
Crust:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)
Filling:
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar (substitute with splenda)
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed
Topping:
1/2 cup sweetened whipped cream
Chocolate curls, if desired
RECIPE METHOD
Heat oven to 450 degrees F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 degrees F for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.
Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.
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Nutrition Facts
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10 servings
Facts per Serving
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Calories: 470 Fat: 35g Carbohydrates: 34g
Cholesterol: 155mg Sodium: 300mg Protein: 4g
Fiber: 1g % Cal. from Fat: 67% % Cal. from Carbs: 29%
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In recipes calling for unsweetened baking chocolate, you may substitute 3 Tbsp. of unsweetened cocoa powder + 1 Tbsp. of vegetable or olive oil, for each 1 ounce square. US dark chocolate and UK plain chocolate are the same, the darkest, sweetest of eating chocolates. This chocolate is also referred to as 'bittersweet', 'semi-sweet' or 'sweet dark'. US milk chocolate and UK milk, or plain chocolate are also the same. When following a recipe, please remember that chocolate chips contain an ingredient which slows the melting process, and bar chocolates do not contain this same ingredient. 'Bitter' chocolate is a term used in the UK for high quality plain chocolate.
Turkey (15 lb)
Stuffing (W/Carrots & Cranberries)
Gravy
Potatoes
Biscuits
Green Bean Casserole
French Silk Pie
Black Olives
Garlic Olives
Celery & Carrots & dip
Deviled Eggs
Bread and Celery Stuffing
"An easy stuffing recipe for a 10 to 12 pound turkey." Original recipe yield: 10 servings.
INGREDIENTS:
2 (1 pound) loaf sliced white bread
3/4 cup butter or margarine
1-2 cloves of garlic
1 onion, chopped
1/4 cups carrots chopped or pureed
1/4 cup cranberries
4 stalks celery, chopped
2 teaspoons poultry seasoning
2 teaspoons of sage
salt and pepper to taste
1 package of hot pork sausage
1 can chicken broth
--------------------------------------------------------------------------------
DIRECTIONS:
The night before cube bread cubes, and let air dry. Sprinkle them with poultry seasoning & sage
Melt butter or margarine over medium heat. Add garlic, onion and celery, cook until soft. Season with poultry seasoning, sage, salt and pepper. Pour on bread cubes.
Fry up pork sausage in butter. Season w/poultry seasoning and sage, add a bit of parsley and some red pepper seasoning. Add 1/2 of chicken broth and add to bread cubes.
Stir bread cubes until moist. Stuff turkey with this and place remaining in a crock pot. Use chicken broth & butter to keep moist.
Turkey the Michigander way
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:
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.
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.
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.
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.
Watergate Salad
Submitted by: Jennifer
"This chilly delight is an American classic." Original recipe yield: 8 servings.
INGREDIENTS:
1 (3.4 ounce) package instant pistachio pudding mix
1 (20 ounce) can crushed pineapple, with juice
1 cup miniature marshmallows to 1/2 bag
1/2 cup chopped walnuts
1 (8 ounce) container frozen whipped topping, thawed
Mariscino Cherries(optional)
--------------------------------------------------------------------------------
DIRECTIONS:
In a large bowl, mix together pudding mix, pineapple with juice, marshmallows, and nuts. Fold in whipped topping. Chill.
Marinated Antipasto Platter
Prep Time: 25 min (Ready in 12 hr 25 min )
Makes: 24 servings Nutrition Information
Enjoy a before-the-meal dish, authentic Italian-style.
Marinade
1/4 cup red wine vinegar
2 tablespoons orange juice
1 teaspoon grated orange peel
1 teaspoon dried rosemary leaves
1 teaspoon dried tarragon leaves
1/4 cup olive oil
Antipasto
2 cups assorted olives, drained
1 (6-oz.) jar Green Giant® Whole Mushrooms, drained
1 (8-oz.) block whole milk mozzarella cheese, cut into 1/2-inch cubes
1/2 lb. sliced hard salami (about 1/8 inch thick)
Cocktail toothpicks
Lemon leaves, if desired
1. In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
2. When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
3. Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.
suzy's version
salami pkg
black olives (can)
garlic olives
feta cheese
bottle cub foods italian dressing
Mix all ingredients together. Chill. Remove and serve as an appetizer. Low carb.
Perfect Hard Boiled Eggs
Makes 1 dozen
Hard-boiled eggs are good cubed in salads, sliced in sandwiches, or simply eaten whole with Seasoned Salt .
12 large eggs, room temperature
1. Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
2. Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.
Deviled Ham & Eggs
Cold ham and eggs never tasted better!
6 hard-cooked eggs
1 cup finely chopped cooked ham
1/4 cup mayonnaise
2 teaspoons sweet pickle relish
2 teaspoons prepared mustard
1 teaspoon vinegar
1 tablespoon chopped fresh chives
1. Peel eggs; cut in half lengthwise. Remove yolks; place in medium bowl. Mash yolks with fork. Add all remaining ingredients except chives; mix well.
2. Spoon yolk mixture into resealable food storage plastic bag; seal bag. Cut 1/2-inch hole in bottom corner of bag. Pipe yolk mixture into egg-white halves. Sprinkle with chives.
Green Bean Casserole
Prep Time: 5 min (Ready in 30 min )
Makes: 8 servings Nutrition Information
It's hard to find anyone who doesn't love this veggie casserole. So easy and delicious!
2 (14.5-oz.) cans Green Giant® French Style Green Beans, drained
1 (10 3/4-oz.) can condensed cream of mushroom soup
1/4 cup milk
1 (2.8-oz.) can (2 cups) french fried onions
1. Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, combine green beans, soup and milk; mix well.
2. Bake at 350°F. for 20 to 25 minutes or until bubbly, topping with onions during last 5 minutes of baking time.
French Silk Pie
RECIPE INGREDIENTS
Crust:
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)
Filling:
3 oz. unsweetened chocolate, cut into pieces
1 cup butter, softened (do not use margarine)
1 cup sugar (substitute with splenda)
1/2 teaspoon vanilla
4 pasteurized eggs or 1 cup refrigerated or frozen fat-free egg product, thawed
Topping:
1/2 cup sweetened whipped cream
Chocolate curls, if desired
RECIPE METHOD
Heat oven to 450 degrees F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 degrees F for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.
Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.
Add eggs 1 at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.
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Nutrition Facts
--------------------------------------------------------------------------------
10 servings
Facts per Serving
--------------------------------------------------------------------------------
Calories: 470 Fat: 35g Carbohydrates: 34g
Cholesterol: 155mg Sodium: 300mg Protein: 4g
Fiber: 1g % Cal. from Fat: 67% % Cal. from Carbs: 29%
--------------------------------------------------------------------------------
In recipes calling for unsweetened baking chocolate, you may substitute 3 Tbsp. of unsweetened cocoa powder + 1 Tbsp. of vegetable or olive oil, for each 1 ounce square. US dark chocolate and UK plain chocolate are the same, the darkest, sweetest of eating chocolates. This chocolate is also referred to as 'bittersweet', 'semi-sweet' or 'sweet dark'. US milk chocolate and UK milk, or plain chocolate are also the same. When following a recipe, please remember that chocolate chips contain an ingredient which slows the melting process, and bar chocolates do not contain this same ingredient. 'Bitter' chocolate is a term used in the UK for high quality plain chocolate.
posted by garoo @ 10:22 AM
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