Ingredients:
2 1 pound fennel bulbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 stick butter
3 tablespoons flour
1 cup heavy cream
1/2 cup (4 ounces) shredded Gruyere or Swiss cheese
2 tablespoons Parmesan cheese, grated
Trim the fennel leaving about an inch of the stalks on each. Quarter the bulbs and remove center core. Cut the fennel crosswise into 1/4" slices. Place it in a saucepan and cook in lightly salted water over medium heat about 10 minutes until just tender. Drain and season with salt and pepper. Transfer fennel to dish, pressing down to form an even layer. Set aside.
In a medium saucepan melt butter over medium heat. Stir in flour and cook 2 minutes. Add cream and bring to a boil. Cook about five minutes, whisking constantly, until slightly thickened. Turn off heat and stir in Gruyere or Swiss cheese. Pour the sauce evenly over fennel and sprinkle with Parmesan cheese.
Place in a 2 quart buttered baking dish. Cover with foil and bake 15 minutes. Uncover and bake at 375 degrees for 15-20 minutes more until golden brown and bubbly.
"A very nice side vegetable."
DEATH BY BUTTER POTATOES mickeyduck
Ingredients:
3-1/2 pounds red bliss potatoes
1 head of garlic, cleaned
12 ounces unsalted butter
1 8 ounce container heavy cream
3-1/2 teaspoon salt
2 teaspoon. white pepper
12 Tablespoons Asiago cheese
3 scallions, sliced
8 ounces salted butter, softened
Boil potatoes and garlic in cold water for 30 minutes or until fork tender. Strain.
While potatoes are cooking, combine unsalted butter and cream in a saucepan over medium heat until melted. Add melted butter, cream, salt and pepper to strained potatoes.
Mash, but keep lumpy.
Divide into four oven-safe containers and sprinkle 3 Tablespoons of asiago cheese on each serving.
Bake at 450 degrees for 10 minutes until golden brown.
Once completed, add little dollops of salted butter on top of each serving and scallions for garnish.
GRANDMOTHER'S NOODLE KUGEL Lisa in VA
Ingredients:
3 eggs
1 stick butter
1/2 cup sour cream
1/2 cup small curd creamed cottage cheese
1/2 c sugar
1 lemon
1 - 8 ounce bag of medium noodles
corn flakes for topping.
Boil the noodles and drain. Beat the eggs (can add a pinch of salt), almost the whole stick of butter (you will save some for the bottom of the pan and top of kugel), sour cream, cottage cheese, sugar (can use a little less if you like), and the rind and juice of 1/2 the lemon.
Mix in the cooked noodles. Pour into an 8x8 pan (I use glass) that has been greased with butter. Dot the top with the rest of the butter and crushed corn flakes. Bake at 350 for an hour. Enjoy!
"I hope you enjoy it as much as our family does. Happy New Year! "
APPLESAUCE MEATBALLS Drew2
Ingredients:
1 egg beaten
1/2 cup milk
3/4 cup fine bread crumbs
1 1/2 pound ground round or your choice
2/3 cup applesauce
3 Tablespoons chopped onion
1 teaspoon sage
salt and pepper to taste
Combine all ingredients till well mixed. Shape into approximately 20-24 meatballs. Place into a 9x13 pan.
Combine and mix well:
1 can Golden Mushroom soup
1/2 cup water
Pour over meatballs. Bake 45 minutes to 1 hour at 350-degrees. Baste once or twice during baking.
Serve with Macaroni and Cheese by Drew2
"Here is a dinner we enjoy when I have friends over. I serve with fresh green beans and rolls."
_____________________________________________________________________________________________________________
MACARONI AND CHEESE Drew 2
Ingredients:
1 - 7-8 ounce package macaroni cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can milk
2 cups grated cheese. I use Velvetta and just buy the block and slice off 12-14 ounces but you can add according to your taste or attempt to grate Velvetta which can be challenging.
salt and pepper to taste
Mix together and bake 350-degrees for 45 minutes to one hour.
THANKSGIVING CORN PUDDING adeli
Ingredients:
4 tablespoons butter
4 tablespoons flour
2 cups cream
5 cups corn
4 beaten egg yolks
4 egg whites
Make a white sauce by melting butter and whisking the flour into it until smooth. Then slowly add the heavy cream and whisk until lumpless. Add the corn and temper the yolks by stirring a half-cup of corn mixture into them. Then add them to the corn mixture and cook stirring constantly until the mixture thickens.
Beat the egg whites until they are stiff and fold them into the corn mixture.
Put into a 2 quart casserole and bake at 325 degrees for 10 minutes and 350 degrees for about 20 minutes. You will know it is done by watching it puff up and level off. This is somewhat like a souffle and will fall.
NOODLE KUGEL
Ingredients:
1 package wide noodles (12 oz) boiled and drained.
1/2 lb cream cheese, softened to room temp.
1 pint sour cream
5 eggs
salt to taste
1/2 cup bread crumbs
1/2 stick butter
Cream cheese and sour cream in mixer; add eggs one at a time and salt. Blend. Pour into greased 9x13-inch pan.
Sprinkle the bread crumbs that have been browned in the butter, over the top and bake 1 hour in 350` oven.
*My mom would divide this in half and make 2-8 inch square pans, so there would be more crispy corners! That's what we all fought over!
From: Shopping Princess
SWEET AND SOUR BEAN SALAD
1 can green beans
1 can wax beans
1 can kidney beans
1 onion, sliced into rings
1 green pepper, diced
1/2 cup sugar
1/3 cup oil
2/3 cup vinegar
1 teaspoon salt
1 teaspoon pepper
1. Drain and rinse canned beans well.
2. While vegetables are draining, mix sugar, vinegar, salad oil and pepper.
3. Mix vegetables; cover with dressing.
4. Cover and refrigerate. Let marinate for 6-8 hours.
From: narekkm
TATER TOT CASSEROLE mickeyduck
Ingredients:
1 - 32 ounce box Tater Tots� (usually come frozen; defrost)
1 - 8 ounce container Sour cream
1 cup Cream of chicken soup (Campbell�s�)
1 cup Cheddar cheese (shredded)
1 cup Onions (finely chopped)
2 cups Corn flakes�
Preheat oven to 350 degrees.
Either chop thawed Tater Tots with a knife or break up with your hands.
Combine Tater Tots, sour cream, cream of chicken soup, cheddar cheese and onions in large bowl. Mix thoroughly with your hands. Pack softly in Pyrex casserole for baking.
Crush corn flakes with your hands and sprinkle over top of casserole.
* Bake at 350 Degrees for 30 minutes.
* Serve with any beef or chicken dish. Also, delicious cold or reheated the next day.
"Another potato and cheese recipe."
SWEET POTATOES WITH MARSHMALLOW TOPPING FROM MARTHA STEWART adeli
Ingredients:
2 - forty-ounce cans sweet potatoes in heavy syrup, drained
8 tablespoons unsalted butter (1 stick), cut into 8 pieces
1 - twenty-ounce can crushed pineapple
1 cup maple syrup
1 - ten-ounce package large marshmallows
Preheat oven to 350.
Place sweet potatoes, butter, pineapple, and maple syrup in a 9-by-13-inch glass baking dish. Combine well, using a potato masher. Place in oven, and bake until bubbling, about 45 minutes. Top with marshmallows, and continue to bake until marshmallows are soft but not completely melted, about 15 minutes.
Serves 8 to 10.
"This would be fabulous alongside a big smoked ham as well as as a side for turkey!"
A GREEN BEAN CASSEROLE adeli
Ingredients:
2 pounds green beans, ends trimmed
2 tablespoons butter
1 cup thinly sliced onion
1 pound cremini mushrooms, rinsed and sliced
1 can french fried onions
1 1/2 teaspoons kosher salt
1 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
1 cup low-sodium chicken broth
1/2 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish
1 cup sour cream
1 tablespoon sherry wine (optional)
Steam or boil the green beans until tender, but still crispy, about 5 minutes.
Heat the butter in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green beans, add the sour cream, and toss to combine.
Pour the green bean mixture into a buttered casserole. Bake the casserole at 350 for about 15 to 17 minutes. Top the casserole with the onion rings and serve garnished with thyme sprigs.
This is a version of the Campbells Mushroom Soup dish.
CABBAGE CASSEROLE Soushi24
Ingredients:
1 head cabbage, cut up in small chunks
1 medium onion
1/2 stick margarine or butter
1 can cream of mushroom or chicken soup, undiluted
1/2 cup mayo
Steam cabbage until wilted, pour off water. Place in 3 qt. casserole dish with onion on top. Melt margarine and pour on top of cabbage and onion. Mix soup with mayo, put on top of cabbage mixture and smooth out.
Top with:
1 stack Ritz crackers, crushed
1 cup grated sharp Cheddar cheese
1/2 stick margarine
Mix topping and spread on top.
Cook 350 degrees for 45 minutes.
CORNBREAD DRESSING barbintx
Ingredients:
4 cups dry breadcrumbs
4 cups crumbled cornbread
1/2 cup chopped onion
1 cup chopped celery
salt & pepper to taste
1 teaspoon sage
3 cups hot chicken or turkey broth
1/3 cup melted butter
1 cup milk
Mix all ingredients together.
Bake at 350 degrees for one hour.
Serve with gravy.
"I make homemade cornbread for this recipe & use a loaf of white sandwich bread without the crust."
Far East Celery hollee
Ingredients:
4 cups celery (cut into 1" pieces)
1 can cram of chicken soup
1-5 ounce can of sliced water chestnuts
1 small jar pimento (optional)
salt & pepper to taste
1/4 cup dried bread crumbs
1/4 cup slivered almonds
1 Tablespoon butter
Par-boil celery for 10 minutes until tender - yet still crisp. Drain. Combine celery with soup, water chestnuts, pimento and salt and pepper. Pour the celery mixture into a lightly greased casserole dish. Top with bread crumbs, almonds and dot with butter.
Bake at 350 for 30-40 minutes. Serves 6
Note - the celery is best if you lightly peel it with a vegetable peeling before cutting to remove some of the strings.
We use spray vegetable oil on the casserole. The only reason to grease it at all is to make clean-up easier.
"I'm not a big fan of cooked celery...but LOVE this. It's a standard side dish for our holiday dinners."
Hash Brown Casserole hollee
Ingredients:
1-16 ounce package frozen hash browns
2 cups shredded swiss cheese
1 pint half and half
1/4 stick butter
salt and pepper to taste
paprika (optional)
Place in 9x13 pan or casserole dish in the order listed above. Sprinkle with paprika (for color).
Bake at 350 for 45 minutes.
MOCK KISHKA Shopping Princess
Ingredients:
1 box Tam Tams*
1 medium onion
1 carrot
2 stalks celery
1 egg, beaten
3/4 stick (6 Tablespoons) margarine, melted
Grind tam tams, carrot, onion, and celery. Add beaten egg. Add melted margarine. Shape these ingredients into long rolls.
Wrap in aluminum foil, place on cookie sheet.
Bake 375 degrees for 45 minutes.
Can be frozen.
To reheat, unwrap and brown in oven for 10 minutes.
Slice and serve.
*Tam Tams can be found near the Matzo in the Jewish section of your grocery store.
OLD FASHIONED SAUSAGE, APPLE AND PECAN STUFFING adeli
Ingredients:
1 cube butter
2 large chopped onions
1 cup chopped celery
1 1/2 pounds crumbled sweet Italian sausage
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
3 cups canned or homemade chicken broth, or broth made from simmering turkey neck and giblets.
2 quarts stale white bread cut into 1-inch cubes or a large bag of a lightly or unseasoned stuffing mix.
1 teaspoons salt
2 teaspoons freshly ground black pepper
1 cup fresh coarsely chopped flat-leaf parsleyleaves (about 2 bunches)
3 beaten eggs
2 large chopped baking apples, such as Rome, Pippen, MacIntosh
1 cup pecans, toasted and chopped (optional)
1 cup dried cranberries or Craisins (optional)
Fry up sausage in a tablespoon of butter and when cooked, pour off the fat and reserve the meat.
Melt the rest of the butter in the same large skillet you did the sausage in. Add onions, celery and apples, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture including the butter and juices to a large mixing bowl. Add all remaining ingredients except the eggs and remaining broth and allow to cool somewhat. Add eggs and enough liquid you need to make a not too wet bread pudding consistency. You may need more or less of the broth.
Place stuffing in a buttered three inch tall baking dish that allows room for swelling and bake for about an hour or so while turkey or roast is cooking.
"This is a moist and very tasty stuffing."
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MUSHROOM STUFFING adeli
Ingredients:
1 1/2 pounds sliced button or a mixed variety of wild mushrooms
1 cube butter
2 large chopped onions
1 cup chopped celery
2 teaspoons dried dill weed
2 cups canned or homemade chicken broth, or broth made from simmering turkey neck and giblets.
2 quarts stale white bread cut into 1-inch cubes or a large bag of a lightly or unseasoned stuffing mix.
1 teaspoons salt
2 teaspoons freshly ground black pepper
1 cup fresh coarsely chopped flat-leaf parsley leaves (about 2 bunches)
3 beaten eggs
Fry up mushrooms, onions and celery in the butter until onions are translucent, about 10 minutes. Add dill and stir to combine. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture including the butter and juices to a large mixing bowl. Add all remaining ingredients except the eggs and remaining broth and allow to cool somewhat. Add eggs and enough liquid you need to make a not too wet bread pudding consistency. You may need more or less of the broth.
Place stuffing in a buttered three inch tall baking dish that allows room for swelling and bake for about an hour or so while turkey or roast is cooking.
"I use this same stuffing to stuff a salmon before baking or to stuff chicken breasts. I have deliberately estimated less liquid than you may need because there are too many factors, such as moisture in vegetables and we do not want this too soupy. So have some water on hand if quantity specified is not enough"
"RITZY BROCCOLI" adeli
Ingredients:
3 -10 ounce packages of frozen chopped thawed and drained broccoli
1 pound cut up Velveeta pasteurized cheese product
1/2 cup melted butter
36 coarsely crushed, divided Ritz Crackers
Combine and mix well broccoli, cheese, 1/2 the butter and 1/2 the crushed crackers.
Put broccoli mixture into a 2 quart baking dish. Mix remaining butter and crackers and sprinkle over the brocolli mixture.
Bake at 350 degrees for 45 minutes.
"This is the greatest side dish!!"
SWEET POTATO CASSEROLE barbintx
Ingredients:
3 cups mashed cooked sweet potato
1 cup sugar
1/2 cup melted butter
2 eggs, well beaten
1 teaspoon vanilla extract
1/3 cup milk
Topping:
1/2 cup firmly packed brown sugar
1/4 cup all purpose flour
2 1/2 tablespoons melted butter
1/2 cup chopped pecans
Combine sweet potato, sugar, butter, eggs, vanilla & milk. Mix well. Spoon into a 2 qt. casserole. Cover with topping.
Bake at 350 degrees for 25 minutes.
Yield: 6-8 servings.
Topping Instructions:
Combine all ingredients, mixing well. Sprinkle on top of potato mixture before baking.
Yield: About 1 cup.
"I can't remember where I got this recipe, but I have had it for years. I think it came from the Mobile Press Register in Mobile, Alabama. It is the one dish that I have to make each Thanksgiving & Christmas or my family would disown me. If I go to family gatherings during the holidays, I can't show up without it. It's the most requested dish I make except for my fried chicken (I am a southern girl). It is more like a dessert than a side dish, but I use it as a side. I usually add a little more topping than what is listed because my family likes it sweet. For those of you who try it, I hope you enjoy."
CARAMELIZED SWEET POTATOES adeli
Ingredients:
3 tablespoons butter
2 pounds sweet potatoes, peeled and cut in half or quarters
1 1/2 cups homemade or canned chicken broth
3/4 cup packed brown sugar
1 teaspoon salt
marshmallows (optional)
Melt butter in a large skillet over medium heat. Add sweet potatoes and cook, turning occasionally for about 3 minutes. Add stock and simmer, stirring occasionally, until almost all liquid has evaporated and potatoes have become tender, about 20 minutes.
Add brown sugar and salt; cook, carefully turning potatoes to brown both sides, about 20 minutes.
Transfer caramelized sweet potatoes to a baking dish. Top with 1/4 cup brown sugar and put marshmallows on top if you wish. Heat in 325 degree oven until hot and topping melts.
"typical candied sweets."
CREAMED ONIONS adeli
Ingredients:
3 pounds peeled 1 1/2 inch diameter yellow or white onions
3/4 cup butter
1/2 cup flour
1/2 cup seasoned or unseasoned dry bread crumbs
1 teaspoon salt
paprika
3 cups half and half
Boil onions until tender or place them in a single layer on a microwave safe dish and add some water to create steam and cover the dish with plastic wrap. Microwave until tender. If any of the centers pop up, push them back in, whichever way you cook these. Reserve 1/2 cup of the cooking liquid.
Make a thick white sauce by melting 1/2 cup of the butter over medium low heat and whisking the flour into it until it is smooth. Slowly add the half and half and allow to thicken. It should coat the back of a spoon when ready. If necessary, add the reserved onion liquid to thin. The sauce may thicken a bit when baking.
Place onions in a 3- inch deep buttered casserole and pour white sauce over them to cover.
Combine bread crumbs with the remaining butter and sprinkle them on top of the casserole. Sprinkle with paprika.
Bake in 350 degree oven until they bubble and the topping is crispy.
"I can never make enough of these for Thanksgiving dinner. I make them up the night before and do the oven part right before dinner."
HERBED POTATO LATKES (POTATO PANCAKES)
2 eggs
3 cups grated potatoes
1/3 cup chopped onion
3 tbl flour
1-1/2 tsp salt
1/2 tsp rosemary
1/4 tsp ground sage
1/4 tsp pepper
1/2 tsp parsley flakes
oil
Beat eggs until light and foamy.
Stir in potatoes, onion, flour, seasonings, and herbs until thoroughly blended.
Heat 1/8-1/4 inch of oil in a large skillet.
For each latke, drop 1/4 cup of potato mixture into the hot oil, flattening slightly.
Fry on each side until golden brown.
Add oil to pan as needed to keep proper depth for frying.
Drain latkes well on absorbent paper.
Makes about 16 latkes.
Serve with applesauce or sour cream.
From: Shopping Princess
MUSHROOM CASSEROLE smokiebear
Ingredients:
1 1/2 pounds fresh mushrooms, cut in half
1/4 cup oil (I use light olive oil)
3/4 cup seasoned bread crumbs
2 Tablespoons parsley
1/4 cup grated Parmesan cheese
1 teaspoons garlic powder
2 sticks margarine
Grease 9 x 13 pan. Add mushrooms and oil, then toss right in pan. Combine dry ingredients. Add the 2 sticks of margarine on top.
Bake uncovered at 350 for 25 to 30 minutes.
This tastes like stuffed mushrooms. A twist of lemon before serving is good, too.
"This recipe that can be used as a side dish or appetizer."
SPINACH MUSHROOM KUGEL
10 oz. pkg. frozen, chopped spinach, thawed and drained well
1/2 lb. thin noodles, cooked and drained
1/4 c. margarine
1 pkg. onion soup mix
1 c. milk
3 eggs
1/2 c. fresh sliced mushrooms, lightly sauteed or 1 small can of mushrooms
Add margarine to noodles while still hot and mix well.
Mix remaining ingredients and add to noodles.
Bake in well greased 9 inch pan at 350 degrees for approximately 1/2 hour or until brown around the edges. Serves 6-8.
Adeli, here's the Spinach Mushroom Kugel that I told you about. As you can see it's dairy, so if you keep Kosher, you may want to use a milk substitute. I liked this recipe, but I cut back a little on the onion soup mix because I thought the onion flavor was a bit too strong.
From: shamalamadingdong2
Sweet Potato Casserole catsrme
Ingredients:
1 - 29 oz. Can Sweet Potatoes, drained & mashed
2 Eggs
1/4 cup Sugar
1/3 cup Milk
6 Tablespoons Margarine
1 cup Brown Sugar
1/3 cup Pecans, chopped
Beat the 1st 5 ingredients together with an electric beater. Put into a casserole dish. Cover with brown sugar and chopped pecans.
Bake for 30 minutes at 350�.
Vegetable Salad Drew2
Ingredients:
8 ounces small shell macaroni-cooked and drained
1 - 14 or 15 ounce can of peas-drained
1 - 14 or 15 ounce can of French style green beans-drained
1 - 14 or 15 ounce can sliced carrots-drained and cut in smaller pieces
1 - 14 or 15 ounce can red kidney beans-drained.
small jar pimento-drained
1/2 green pepper diced
1/2 onion diced
1 cup diced celery
1 pint Miracle Whip (don't substitute light or fat free)
1/2 pint whipping cream-not whipped
1 cup sugar
1 teaspoon prepared mustard
Cover kidney beans with white vinegar and let stand 1 hour, drain and quickly rinse. Mix all ingredients together in a large bowl.
To make dressing combine Miracle Whip, whipping cream, sugar and prepared mustard.
Mix well and toss with the vegetables. Let set at least overnight in the fridge. It appears soupy when you first mix it but it sets up overnight.
The cans of veggies are the regular size 14 or 15 ounces size.
"I know the dressing sounds different but believe it is a great salad."
BACON ROMAINE SALAD hollee
Ingredients:
1 head romaine
1/2 head iceberg lettuce
1 pound bacon
1 medium red onion
1- 8 ounce pkg swiss cheese
Dressing
1/2 cup Miracle Whip
1/4 cup sugar
Clean lettuce and tear into bite size pieces. Slice cheese into strips. Slice onion and break into strips. Fry bacon, cruble into pieces. Place all ingredients into large bowl. Mix dressing ahead of time and mix through salad just before serving.
Cheesy Potatoes catsrme
Ingredients:
2 pounds Hash Browns, thawed
2 cans Cream of Potato Soup
1 pint Sour Cream
8 ounces Sharp Cheddar Cheese, shredded
Salt to taste
Mix the above ingredients together.
Top with � cup Parmesan Cheese and dot butter around the top.
Bake for 1 hour at 350�.
FRESH BROCCOLI SALAD doglover3
Ingredients:
1 large head or 2 small heads broccoli cut up small (raw)
12 slices bacon, fried and drained than crumbled
1/2 cup red onion (1 small), chopped
1/2 cup raisins (optional)
Dressing:
1 cup mayo
1/2 cup sugar
2 Tablespoon rice vinegar or white wine vinegar
Pour over and let it chill overnight stir before using.
Low Carb Mashed "Potatoes" hollee
Ingredients:
4 cups cauliflower florets
1 ounce butter or butter substitute
1 ounce half & half (regular of fat free)
salt & pepper
Steam or microwave the cauliflower until soft. Puree in a food processor or mash adding the butter and the half and half. Season with salt & pepper.
Note -Since cauliflower retains so much water, I have never needed to add any liquid. If you want to, I'm sure substituting milk would be fine. Also, I do add a bit of parmesan for extra flavor).
OLD FASHIONED SAUSAGE, APPLE AND PECAN STUFFING adeli
Ingredients:
1 cube butter
2 large chopped onions
1 cup chopped celery
1 1/2 pounds crumbled sweet Italian sausage
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
3 cups canned or homemade chicken broth, or broth made from simmering turkey neck and giblets.
2 quarts stale white bread cut into 1-inch cubes or a large bag of a lightly or unseasoned stuffing mix.
1 teaspoons salt
2 teaspoons freshly ground black pepper
1 cup fresh coarsely chopped flat-leaf parsleyleaves (about 2 bunches)
3 beaten eggs
2 large chopped baking apples, such as Rome, Pippen, MacIntosh
1 cup pecans, toasted and chopped (optional)
1 cup dried cranberries or Craisins (optional)
Fry up sausage in a tablespoon of butter and when cooked, pour off the fat and reserve the meat.
Melt the rest of the butter in the same large skillet you did the sausage in. Add onions, celery and apples, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture including the butter and juices to a large mixing bowl. Add all remaining ingredients except the eggs and remaining broth and allow to cool somewhat. Add eggs and enough liquid you need to make a not too wet bread pudding consistency. You may need more or less of the broth.
Place stuffing in a buttered three inch tall baking dish that allows room for swelling and bake for about an hour or so while turkey or roast is cooking.
"This is a moist and very tasty stuffing."
________________________________________________________________________________________________________
MUSHROOM STUFFING adeli
Ingredients:
1 1/2 pounds sliced button or a mixed variety of wild mushrooms
1 cube butter
2 large chopped onions
1 cup chopped celery
2 teaspoons dried dill weed
2 cups canned or homemade chicken broth, or broth made from simmering turkey neck and giblets.
2 quarts stale white bread cut into 1-inch cubes or a large bag of a lightly or unseasoned stuffing mix.
1 teaspoons salt
2 teaspoons freshly ground black pepper
1 cup fresh coarsely chopped flat-leaf parsley leaves (about 2 bunches)
3 beaten eggs
Fry up mushrooms, onions and celery in the butter until onions are translucent, about 10 minutes. Add dill and stir to combine. Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture including the butter and juices to a large mixing bowl. Add all remaining ingredients except the eggs and remaining broth and allow to cool somewhat. Add eggs and enough liquid you need to make a not too wet bread pudding consistency. You may need more or less of the broth.
Place stuffing in a buttered three inch tall baking dish that allows room for swelling and bake for about an hour or so while turkey or roast is cooking.
"I use this same stuffing to stuff a salmon before baking or to stuff chicken breasts. I have deliberately estimated less liquid than you may need because there are too many factors, such as moisture in vegetables and we do not want this too soupy. So have some water on hand if quantity specified is not enough"
Phyllis� Sweet & Sour Green Salad catsrme
Ingredients:
� head iceberg/romaine lettuce
1 cup celery, chopped
1 or 2 green onions, chopped (including green tops)
1 can mandarin oranges, drained
Mix ingredients together.
Just before serving toss with:
Caramelized Almonds (recipe follows)
Sweet & Sour Dressing (recipe follows)
Caramelized Almonds:
� cup almonds, thin sliced
1 T. sugar
Stir together over low heat in a heavy skillet until sugar melts, browns and collects on almonds.
Remove from heat and cool on plate. When cool, break apart.
Note: you can also use pecans or walnuts.
Sweet & Sour Dressing:
� teaspoon salt
2 Tablespoons sugar
2 Tablespoons vinegar
� cup oil (or 3 Tablespoons oil and 1 Tablespoon juice from oranges)
Dash Tabasco Sauce (optional)
Combine until well blended
"My sister-in-law Phyllis served this salad last Christmas, so am giving her the credit"!
SWEET POTATOES adeli
Ingredients:
6 sweet potatoes
1 teaspoon salt
9 tablespoons butter plus more for pan
1/2 cup heavy cream
1/4 cup fresh orange juice
1 cup brown sugar
1/2 cup chopped pecans
1/4 cup rum (optional)
Heat oven to 425�. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
In a medium skillet, melt the butter over high heat. Add 1/2 cup brown sugar and cook until sugar dissolves. Stir in rum and cook until slightly thickened, about 1 minute. Add orange juice and cream.
Remove mixture from heat and add to sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3-quart ovenproof casserole. Top with brown sugar and pecans.
Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.
Serves 8 to 10.
"Cream amount is estimated as conditions may vary. You want a nice smooth moist mash."
Vermicelli Salad Orphanannie
Ingredients:
1 - 16 ounce package Vermicelli cooked and drained
2 Tablespoon Olive Oil
1 cup Italian Dressing
2 Tablespoons Parsley
2 Tablespoons Green onions chopped
1/2 teaspoon Basil
2 Tablespoons Red Wine Vinegar
2 Tablespoons Lemon Pepper
1 1/2 Cups Mayo.
2 cloves Garlic diced
2 Tablespoons Garlic Powder
1/2 Cup Parmesan Cheese
Mix all together and chill overnight.
"Really really good."
FRESH BROCCOLI SALAD doglover3
Ingredients:
1 large head or 2 small heads broccoli cut up small (raw)
12 slices bacon, fried and drained than crumbled
1/2 cup red onion (1 small), chopped
1/2 cup raisins (optional)
Dressing:
1 cup mayo
1/2 cup sugar
2 Tablespoon rice vinegar or white wine vinegar
Pour over and let it chill overnight stir before using