Side Dishes

Yorkshire Pudding

1 cup sifted flour
1/2 tsp salt
1 cup milk
3 eggs
beef drippings (about 1/2 cup)

Sift flour with salt. Add milk, gradually to prevent lumping. Add eggs and beat 2 minutes with whisk. Chill 20 minutes in the refrigerator. Preheat oven to 425 degrees. Spray muffin tins with cooking spray, pour a TBSP of drippings into each tin, place in oven until sizzling hot. Quickly pour batter into each tin (fill each tin 1/2 full). Place muffin tins into oven quickly and reduce temperature to 375 degrees. Bake for 30 minutes.
*Instead of beef drippings, place a dab of butter in each tin, then add 1 TBSP of boiling water to each tin.
This compliments any roast beef dinner.

Dressing

1 loaf stale bread, broken into pieces
4-5 boiled potatoes, cooled
1 onion
poultry seasoning
water

Combine all of the ingredients until well blended (using your hands). Stuff turkey, but DON'T pack too tightly. When cooking turkey, put 2 chicken oxo cubes into water and baste turkey every hour.

Glazed Carrots

1 1/2lbs carrots
2 TBSP sugar
1/4 cup butter
2 1/2 cups water
1 tsp salt
chopped parsley
croutons Peel carrots and cut into matchsticks. Melt the sugar and butter in a saucepan and add carrots, water and salt. Bring to a boil and simmer for 15 minutes or until the carrots are cooked. Remove the carrots. Boil the liquid until reduced to one third of original quantity. return the carrots to the pan and stir gently to glaze all over. Serve sprinkled with coarsely chopped parsley and croutons.

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