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| It's that time of year again and time to think about all the family gathered together for those big dinners, and all the leftovers! With the exception of the fried turkey which we do occasionally, these recipes have been used at my house during the holidays for many years. I love to try new recipes but dare not exclude these old favorites. |
| CAJUN FRIED TURKEY |
| Several years ago my son, Greg, decided to deep fry our turkey and it was excellent. The cooking should be done outside using a propane burner with a very large pot (sold as fish cookers) because there is a danger of the oil boiling over. The hot oil seals the turkey and the result is a very moist bird. It is much faster than oven baking, but start the preparation 24 hours in advance. You'll need: 1 10 to 15 lb turkey 2 - 3 gallons peanut oil a basting needle a candy thermometer 2 bags Zattarins Crab Boil 1/2 bottle liquid garlic 1/2 bottle liquid onion 1 bottle Worcestershire sauce 1 lg bottle Italian dressing 1 lg can Tony Chattories Cajun Seasoning Combine 2 quarts water and 2 bags crab boil and boil for 1/2 hour. Remove bags, squeeze and discard. Add liquid onion, garlic, Worcestershire sauce & half the Italian dressing. Bring back to a boil for 5 minutes, cool and strain. Wash turkey and season heavily with cajun seasoning. Using the basting needle, inject all the marinade into the turkey under the skin and in the meat. Let stand 24 hours. Coat with the rest of the Italian dressing and sprinkle heavily with Cajun seasoning. While the oil is heating, make a cradle out of very heavy string to hold the turkey. When the oil reaches 350 degrees, VERY SLOWLY, using the string, lower the turkey into the oil, making sure the string is accessable to remove the turkey. The hot oil will immediately seal the turkey keeping the oil away from the meat. Keep the oil temperature at a constant 250 degrees for 3 minutes per pound. Remove the turkey to paper towel lined pan for a few minutes before serving. You'll be surprised that no oil is in the meat and it is just about the best turkey you ever had. |
| 1 29 oz can sweet potatoes 2/3 c syrup from potatoes 1/3 c margarine 2/3 c brown sugar 1/2 c chopped pecans(optional) marshmallows (optional) Drian and measure liquid from potatoes, pour into a medium saucepan. Add margarine and sugar and boil until it starts to candy, about 30 minutes. Meanwhile, slice the potatoes into 1/3 inch slices and arrange in a casserole dish. Sprinkle chopped nuts evenly over the potatoes, if desired. When the syrup is ready, pour over the potatoes and bake in 350 degree oven for 30 minutes. Top with marshmallows and bake just until browned. |
| This is my daughter, Terri's, recipe that I make every year. 1 lb fresh, whole cranberries 2 seedless oranges 1 cored apple 2 c sugar Grind or finely chop (do not use blender) cranberries, apple and one orange, rind and all. Add juice from second orange to fruit. Mix in sugar until dissolved. Place in 1/2 pint jars and store in refrigerator. Makes 4 cups. |
| This is my daughter, Terri's, recipe and the whole family loves it. 1 c uncooked rice 1 small onion, chopped 1 pkg frozen, chopped broccoli 2 Tbsp margarine 3 stalks celery, chopped 8 oz Velvetta cheese, cubed 1 can cream of mushroom soup 1/2 c milk 1 can cream of chicken soup 1 Tbsp flour 1 clove garlic, minced salt & pepper to taste Cook rice. Saute broccoli, onion and celery in margarine. Add soups, flour, milk, cheese and seasoning. Stir until cheese melts. Mix in rice and place in a greased casserole dish. Bake at 350 degrees 30 minutes or until brown and bubbly. Serves 6 to 8. |
| HOLIDAY RELISH |
| CANDIED SWEET POTATOES (like Momma used to make) |
| BROCCOLI RICE CASSEROLE |
| Make & bake original cornbread recipe (below). Turn into a large bowl and add enough chicken broth (or broth you boiled giblets in) to make about the consistency of the original batter. Add 1 lg onion, chopped. 2 tsp poultry seasoning (or to taste), 1 tsp salt, 1 c chopped celery & 1 chopped apple. May use to stuff bird or chops or bake in a casserole dish at 350 degrees about 40 minutes or to desired dryness. Serves 8. Cornbread: 1 c yellow corn meal 1 c flour 1 Tbsp sugar 4 tsp baking powder 1/2 tsp salt 1 egg 1 c milk 1/4 c oil Mix dry ingredients. Add eggs, milk & oil. Mix well & bake in greased skillet at 425 degrees for 20-25 minutes. |
| CORNBREAD DRESSING |
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| WHOLE WHEAT HOLIDAY ROLLS |
| 4 - 5 c bread flour 1 c milk 1/2 c sugar 1/2 c water 2 pkg active dry yeast 1 c margarine 1 tsp salt 2 eggs 1 tsp grated orange peel 2 c whole wheat flour Glaze: 2 Tbsp honey 1 Tbsp margarine Honey Butter: 1 c margarine 7 Tbsp honey In a large bowl, combine 2 cups bread flour, sugar, yeast, salt, and orange peel; blend well. In sauce pan, heat milk, water, and margarine until warm. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in 2 cups whole wheat flour and 1 3/4 to 2 1/2 bread flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in 1/2 to 3/4 cups flour until dough is smooth and elastic with blisters under the surface, about 10 minutes. Cover dough with inverted bowl and let rest 15 minutes. Divide dough into 4 parts. Roll each part into 15� rope. Cut each rope into about 15 pieces. Shape into balls and place on a large greased cookie sheet. Cover with plastic wrap that has been greased. Dough can be refrigerated 24 hours. When ready to bake, let rolls rise in a warm place for about an hour. Heat oven to 350 and bake for 35-40 minutes or until golden brown, cover with foil and continue baking for 20-25 minutes. Brush with glaze and bake an additional 5 minutes. Serve with honey butter. Glaze: In small saucepan, melt margarine. Remove from heat; stir in honey. Honey Butter: In small bowl, cream margarine. Add honey and beat until light and fluffy. |
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| Thanks Sprite and THE RAOK GROUP AWARDS COMMITTEE |
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