Menu Page 62

(Meal for 6 to 8 - Recipes may be doubled or tripled)

TURKEY AND DRESSING

SWEET POTATO CROQUETTES

JELLED BLUEBERRY-PINEAPPLE SALAD

FRENCH STYLE BEAN CASSEROLE

CRANBERRY SAUCE

SCALLOPED POTATOES

MICROWAVE PUMPKIN PIE AND PIE CRUST

JELLY PIE

CHRISTMAS BOURBON CAKE

SUGGESTED BEVERAGES - White Wine, Spumonte, Iced Tea, Coffee

MARKET LIST:

TURKEY AND DRESSING:

Turkey (Count on 1/2 to 1 pound per person)

1 package herbed stuffing mix

2 cans chicken broth

1 green pepper

1 onion

1 bunch celery (recipe requires 4 stalks)

SWEET POTATO CROQUETTES:

3 sweet potatoes

1 bunch celery (recipe requires 2 stalks)

1 small package corn flakes

JELLED BLUEBERRY-PINEAPPLE SALAD:

2 packages blueberry gelatin

1 can blueberry pie filling

1 small can crushed pineapple

1 carton (8-ounces) sour cream

1 package (8-ounces) cream cheese

FRENCH STYLE BEAN CASSEROLE:

2 packages frozen French style beans

4 ounces Cheddar or Old English cheese

1 can water chestnuts

1 can cream of mushroom soup

1 can French fried onions

CRANBERRY SAUCE:

1 can cranberry sauce (whole or jellied) or 1 package

whole cranberries (prepare according to package

directions)

SCALLOPED POTATOES:

6 potatoes

MICROWAVE PUMPKIN PIE:

1 can pumpkin

1 carton half-and-half (recipe requires 1-1/3 cups)

Whipping cream or processed topping

JELLY PIE:

1 jar jelly (I use plum)

CHRISTMAS BOURBON CAKE:

1 pound candied cherries

8-ounces golden raisins

1 pint bourbon

1 package butter or margarine (recipe requires 3/4 pound)

1 dozen eggs (recipe requires 6 eggs)

1 package flour (recipe requires 5 cups)

1 pound pecans

BEVERAGES (If needed)

RECIPES

TURKEY AND DRESSING

Rinse turkey with cold water. Pat dry with paper towels.

Lightly spoon stuffing into the neck cavity and body - do

not pack. Tuck the drumsticks under the band of skin across

the tail. If no skin, tie legs securely to the tail with

string.

Place the turkey breast side up on rack in a shallow

roasting pan. Brush with oil. A meat thermometer should be

inserted inside the thigh muscle, make sure it does not

touch bone. Cover loosely with foil.

Oven temperature should be 325 degrees. Cook until

thermometer registers 180 to 185 degrees. Baste

occasionally with juices. Uncover and cut band of skin

between legs for last 45 minutes of roasting. Let stand 15

minutes before carving.

STUFFED TURKEY:

Turkey size Approximate time to bake at 325 degrees

------------------------------------------------------------

6-8 pounds 2 3/4 to 3 1/2 hours

9-12 pounds 3 1/2 to 4 1/2 hours

13-16 pounds 3 3/4 to 5 hours

17-20 pounds 4 1/2 to 5 1/2 hours

21-25 pounds 5 1/4 to 6 1/2 hours

Note: Unstuffed turkeys take slightly shorter cooking time

than above. Generally 30 to 45 minutes less total baking

time.

Count on 1/2 to 1 pound whole turkey per person.

DRESSING

1 recipe cooked corn bread

1 package herbed stuffing mix

2 cans chicken broth

1 stick margarine

1 green pepper, chopped

1 onion, chopped

4 stalks celery, chopped

2 to 3 tablespoons sage

2 tablespoons poultry seasoning mix

1 teaspoon celery salt

1 teaspoon salt

1 egg

Warm Water

Saute green pepper, onion and celery in margarine. Combine

all ingredients in large bowl. If needed, add water to make

consistency of semi-stiff cornbread batter.

Ready to bake. May be used to stuff turkey or bake

separately. To bake separately, place in large pan and bake

in 325 degree oven for 1 hour.

Enough stuffing for 16 pound turkey.

SWEET POTATO CROQUETTES

3 sweet potatoes, cooked and mashed (you may boil, bake or

microwave)

1/2 teaspoon salt

1/4 cup celery, destringed and chopped

1 teaspoon milk

2 tablespoons butter or margarine, melted

3/4 cup corn flakes, crushed

Preheat oven to broil setting. Spray broiler pan with

cooking spray.

Combine potatoes, salt and celery. Stir in milk. Shape into

6 balls. Dip in butter or margarine and then roll in

cereal.

Place on broiler pan and broil 6 inches from heat for 5

minutes. Turn. Cook until golden brown on both sides.

Makes 6 servings.

JELLED BLUEBERRY-PINEAPPLE SALAD

2 packages blueberry gelatin

1 can blueberry pie filling

1 small can crushed pineapple

8 ounces sour cream

8 ounces cream cheese

2 cups boiling water

Dissolve gelatin in hot water. Add pie filling and pineapple

- mix well. Chill. Mix together sour cream and cream

cheese. Top gelatin mixture and chill until set.

FRENCH STYLE BEAN CASSEROLE

2 packages frozen French style beans

1/4 pound (1 cup) Cheddar or Old English cheese, grated

1 can water chestnuts, sliced and drained

1 can cream of mushroom soup mixed with 1/2 cup milk

1 small can French fried onions

Cook beans as directed on package, drain when done.

Preheat oven to 325 degrees. Spray casserole dish (1 1/2 to

2 quart size) with cooking spray.

Mix beans, cheese, water chestnuts and soup - pour in

casserole. Sprinkle with onions on top and bake until

heated throughout and cheese is melted - about 20 minutes.

May be microwaved - 5 minutes on medium - half turn of

casserole dish - cook on high 3 more minutes or until

heated through

Makes 4 servings.

SCALLOPED POTATOES

6 potatoes, peeled and sliced very thin

1 teaspoon salt

1 teaspoon pepper

1 tablespoon flour

4 tablespoons butter or margarine

milk

Preheat oven to 350 degrees. Grease or spray with cooking

spray baking dish or casserole.

Place potatoes in 3 layers in baking dish. Sprinkle each

layer with salt, pepper and flour. Dot with butter or

margarine. Cover with milk. Bake for 45 minutes.

Makes 6 servings.

MICROWAVE PIE CRUST

1/2 teaspoon salt

1 cup flour

1/3 cup plus 1 tablespoon shortening

2 to 3 tablespoons cold water

3 to 4 drops yellow food coloring, optional

Spray 9-inch pie plate with cooking spray.

In a medium bowl, combine salt and flour. Add shortening,

cut in with pastry blender or fork until mixture resembles

cornmeal.

If you use food coloring, add to water (pastry will not

brown in the microwave). Sprinkle water over flour mixture

and stir with a fork until all ingredients are moistened.

Shape dough into a ball and place on a lightly floured

surface. Roll into a circle 2 inches larger than inverted

9-inch pie plate. Fit pastry loosely into pieplate. Trim

edges and fold under to form a standing rim; flute.

Place a piece of heavy-duty plastic wrap over pastry and

cover with dried beans or peas. Gently prick rim of pastry

(this will help maintain fluted shape). Microwave at High

for 5-1/2 minutes or until pastry is opaque and bottom is

dry.

Makes 1 (9-inch) pie shell.

MICROWAVE PUMPKIN PIE

1 cup canned pumpkin

1-1/3 cups half-and-half

3 eggs, separated

1/2 cup brown sugar, firmly packed

1/8 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon flour

1 microwaved 9-inch pie shell

Sweetened whipped cream or processed topping, if desired

Additional cinnamon for garnish

In a large glass microwaveable bowl, combine pumpkin,

half-and-half, egg yolks, brown sugar, salt, cinnamon,

nutmeg and flour. Mix well and set aside.

Beat egg whites until stiff peaks form. Fold into pumpkin

mixture. Microwave on High 3 minutes - stir after 1-1/2

minutes. microwave on Medium for 6 minutes or until

slightly thick. Stir with a whisk every 2 minutes.

Pour filling into prepared pie shell (fill to 1/4-inch of

rim). Microwave on Medium for 20 minutes or until almost

set (give dish a quarter turn every 4 minutes).

Cool on wire rack. Top with whipping cream or topping, if

desired. You may also sprinkle with additional ground

cinnamon, if desired.

Makes 1 (9-inch) pie.

JELLY PIE

1 1/2 cups sugar

1/2 cup flour

1/2 cup butter, softened

1 cup jelly ( I use plum )

5 egg yolks

5 egg whites

2 teaspoons vanilla

2 unbaked pie shells

Mix sugar, flour, butter, jelly and egg yolks. Beat egg

whites. Fold into other mixture. Add vanilla. Pour into

pie shells.

Bake in 375 degree oven for 50 minutes or until pie is set.

Makes 2 pies. ( This recipe may be halved to make 1 pie -

use 3 eggs.)

CHRISTMAS BOURBON CAKE

1 pound candied cherries, cut in half

1/2 pound golden raisins, cut in half

1 pint bourbon

2 1/4 cups sugar

1 cup brown sugar

3 sticks butter (3/4 pound) butter or margarine

6 eggs, separated

5 cups flour, sifted before measuring

2 teaspoons nutmeg

1 teaspoon baking powder

1 pound shelled pecans

Soak cherries and raisins in bourbon in covered dish

overnight.

Preheat oven to 300 degrees. Grease and flour two 10-inch

tube pans.

Cream sugars and butter until light and fluffy. Add

slightly beaten egg yolks and cream until well blended. Add

soaked fruit and remaining liquid; reserve small amount of

flour for nuts and add remainder to mixture. Add nutmeg and

baking powder; fold in beaten egg whites. Add lightly

floured pecans last. Pour batter into pans and bake 1 1/2

to 2 hours.

SUGGESTED ORDER OR PREPARATION:

Thaw turkey according to directions on package (It may take

2 days in the refrigerator.)

2 or 3 days beforehand, prepare Christmas Bourbon Cake. It

needs to "age".

Prepare the pies, Jelled Blueberry-Pineapple Salad, corn

bread and Cranberry sauce (if you make it from fresh or

frozen berries) the day before.

Prepare and cook turkey and dressing according to chart in

recipe.

Sweet potatoes and scalloped potatoes will take about 1 hour

to prepare.

The French Style Bean Casserole will take about 25 minutes

if using conventional oven and about 10 to 12 minutes with

microwave.

This menu, if made in steps, is easy and takes alot of the

work out of the day which the meal is to be served._