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Fireside Sipper Cream of Broccoli Soup Country Biscuits Microwave Pumpkin Butter Clove Glazed Turkey Spiced Current Sauce Roasted Garlic Mashed Potatoes Almond Green Bean Salad Cranberry Apple Cobbler w/Vanilla Ice Cream |
Fireside Sipper1 cinnamon stick 6 whole allspice 6 whole cloves 1 quart (4 cups) apple juice 2 to 4 tablespoons brown sugar 1/2 to 3/4 cup apricot brandy or apricot nectar |
Preparation Instructions:
Tie all spices in cheesecloth bag. In medium saucepan, combine apple juice and brown sugar. Cook over low heat, stirring occasionally, until brown sugar is dissolved. Add spice bag, simmer 15 minutes. Remove from heat. Remove spice bag; stir in brandy or apricot nectar. Serve hot in mugs or cups. Garnish with apple slices or wedges or cinnamon stick. Yield: 6 (3/4 cup) servings |
Cream of Broccoli Soup1 medium onion, chopped 3 tablespoons butter 1 (10 oz) package broccoli, cooked and drained 4 tablespoons chopped parsley 4 tablespoons flour 2 cups chicken stock (room temperature) 2 cups half-and-half cream (at room temperature) 1 teaspoon salt 2 tablespoons lemon juice 1/8 teaspoon nutmeg Lemon-pepper, garlic, and cayenne to taste Parsley, chopped |
Preparation Instructions:
In a heavy pot sauté the onion in butter until limp. Add the broccoli and parsley and simmer for about three minutes, stirring, to prevent scorching. Sprinkle the mixture with the flour and stir until the flour is absorbed, approximately 2 minutes. Transfer the mixture to a blender. Add enough chicken stock to fill blender ¾ capacity and blend until liquefied. Return the blended mixture to the pan and add the remaining liquids and the seasonings. Simmer the soup for 5 minutes. Served hot, garnished with parsley. Yield: 6 servings |
Country Biscuits1 1/2 cups. all purpose flour 1 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon. salt 1/8 teaspoon baking soda 3 tablespoons solid veg. shortening or unsalted margarine 1 cup heavy cream 1 cup all purpose flour, for shaping biscuits 2 tablespoons butter or margarine, melted Microwave Pumpkin Butter 1 cup canned or fresh pumpkin puree 1/2 cup applesauce 2 tablespoon Honey 1 teaspoon grated lemon zest 1/4 teaspoon pumpkin pie spice |
Preparation Instructions:
Heat oven to 475 degrees. Spray an 8" baking pan with cooking spray. In a medium sized bowl, mix flour, sugar, baking powder, salt, and baking soda until blended. Cut in shortening with pastry blender, or work it in with fingertips until lumps are no larger than small peas. Stir in cream and let stand for 2-3 min. dough is very wet. Pour remaining 1 cup all-purpose flour onto a plate. Flour hands well. Scoop up about 2 tabelspoon. dough and scrape it onto the flour. Sprinkle more flour onto the dough. Gently pick up clump of dough and shape into a soft round by passing it from hand to hand, shaking off excess flour. Place in middle of prepared pan. Shape 9 more biscuits this way. Brush tops with melted butter. Bake 16-18 min or until tops are evenly brown. Microwave Pumpkin Butter Stir all ingredients together in 4-cup glass measure. Cover with plastic wrap, leaving one corner open for vent. Microwave on HIGH power until thick, 3-5 minutes. Let cool to room temperature, then store covered in refrigerator. Yield: 1 1/2 cups |
Clove Glazed Turkey3-pound boneless turkey, thawed 20 whole cloves 3 tablespoons red currant jelly 1 can pineapple slices 1 bottle maraschino cherries toothpicks Spiced Current Sauce 1/2 cup red currant jelly 1/2 cup pineapple juice 1 tablespoon brown sugar 1 tablespoon cornstarch 1/4 teaspoon ground cloves |
Preparation Instructions:
In a heavy pot sauté the onion in butter until limp. Add the Press cloves into turkey at equal intervals. Cut pineapple into one inch chunks and alternate placing them with the maraschino cherries securing with toothpicks until turkey breast is evenly covered with cloves, pineapple and cherries. Melt jelly in small saucepan over medium heat. Brush 1 1/2 tablespoons of jelly over turkey. Roast turkey according to package directions; omit brushing with oil. About 30 minutes before turkey is done, brush with remaining 1 1/2 tablespoons jelly. Wrap turkey in foil and let stand 10 to 15 minutes. Remove netting from turkey and slice. Garnish with pineapple and cherry and serve with Spiced Current Sauce below. Yield: 6 servings Spiced Current Sauce Combine all ingredients in small saucepan, stirring until cornstarch dissolves. Cook and stir over medium heat until sauce comes to boil and thickens. Cook and stir 1 minute more. Yield: 1 cup |
Roasted Garlic
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Preparation Instructions:
In a heavy pot sauté the onion in butter until limp. Add the Preheat oven to 350 degrees F (175 degrees C). Place garlic cloves in a pan with olive oil, cover and bake for 45 minutes or until golden brown. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large mixing bowl. Remove garlic from pan and add to potatoes. Add milk, cheese, butter, salt and pepper. Beat on medium speed of mixer until smooth. Yield: 6-8 servings |
Almond Green Bean Salad1 pound green beans -- cut diagonally 6 slices bacon -- cut in 1-inch pieces 11/2 cup cherry tomatoes -- halved 1/3 cup red onion -- sliced 3 tablespoons balsamic vinegar 2 tablespoon vegetable oil 1/4 teaspoon pepper salt -- to taste butter lettuce 2/3 cup slivered almonds -- toasted |
Preparation Instructions:
To toast, spread almonds in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. In small saucepan cook beans about 5 minutes in 1 inch boiling water, covered, just until crisp-tender; rinse with cold water and drain. Meanwhile, in medium skillet cook bacon until crisp; remove with slotted spoon to paper towels. 3. In large bowl toss beans, tomatoes, onion, vinegar, oil and pepper. Season with salt. Line platter or individual plates with lettuce. Top with bean mixture, bacon and almonds. Toss greens with vinaigrette and serve Yield: 6-8 servings |
Cranberry Apple Cobbler1/3 cup Butter 2 1/2 cups Bisquick 1 cup Sugar 1 1/2 cups Milk 1 cup whole berry cranberry sauce 1 cup chunky applesauce 1 apple; cored & thinly sliced |
Preparation Instructions:
Heat oven to 350F. Heat butter in 9 x 13 pan in oven until melted. Mix Bisquick, sugar and milk with wire whisk until smooth. Pour batter evenly into pan. Mix cranberry sauce and applesauce. Spoon evenly over batter. Place apple slices on sauce. Bake 50 to 60 minutes or until golden brown. Serve warm with whipped cream or vanilla ice cream, if desired. Yield: 6-8 servings |
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