Prestigious Recipes - October 3, 2001

GOLDEN POTATO AND ONION GRATIN

Posted by Starr
Especially for Kelly, here is one of our favourite Thanksgiving recipes.
Serves: 10
Work Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes

2 tablespoons plus 1 teaspoon olive oil
6 medium onions (2 pounds), each cut in half and sliced
1 can (14 1/2 ounces) chicken broth
3 pounds Yukon Gold potatoes, cut into 1/4-inch-thick slices
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
3 slices firm white bread, coarsely grated into crumbs
1/2 cup loosely packed fresh parsley leaves, chopped
In nonstick 12-inch skillet, heat 2 tablespoons olive oil over medium heat.
Add onions and cook 1 hour or until tender and deep golden brown, stirring occasionally.
Add chicken broth and cook 1 minute, stirring.
(Recipe can be prepared up to this point a day ahead.
Cover and refrigerate onions until ready to use.)
Preheat oven to 375 degrees F.
In large bowl, toss potato slices with salt, pepper, and onion mixture.
Transfer potato mixture to shallow 3 1/2-quart casserole or 13- by 9-inch glass baking dish.
Cover casserole and bake 1 hour to 1 hour 15 minutes, until potatoes are fork-tender.
Meanwhile, in same skillet, heat remaining 1 teaspoon olive oil over medium-high heat.
Add bread crumbs and cook 5 minutes or until toasted, stirring occasionally.
Remove skillet from heat; stir in parsley.
To serve, uncover gratin and sprinkle with bread-crumb mixture.
Very yummy stuff, and always a crowd pleaser. Enjoy!
Big *HUGS*

Honey-Lemon Cornish Hens

Posted by Kelly
Here's what this small family has for Thanksgiving instead of a big turkey
2 cornish hens, halved
2 t. melted butter or margarine
Honey Lemon Glaze
Melt 1/4 c margarine or butter
Stir in 1/4 c liquid honey and 1 t. lemon juice
Heat oven to 350F
Arrange hens skin side up in pan
Brush with melted butter and season with salt and pepper.
Bake uncovered for 30 minutes.
Spoon glaze over hens.
Return to oven for 30 minutes or until browned, basting occasionally.
The best thing is that hubby always is in charge of the hens.
Yummy!
Have a great day all. Hugs!

Cinnamon Chips

Posted by Ladyhawk
These Mexican-style baked tortilla treats are quick and easy crowd-pleasers.
Ingredients
1 tablespoon sugar
1/4 teaspoon ground cinnamon
2 (8-inch) flour tortillas
1 tablespoon water
Directions
Estimated Total Time: 30 minutes
Preheat oven to 350�.
Combine the sugar and cinnamon in a small bowl.
Lightly brush both sides of tortillas with water,
and sprinkle each side with cinnamon mixture.
Cut each tortilla into 12 wedges.
Arrange the wedges in a single layer on a cookie sheet.
Bake at 350� for 15 minutes or until crisp.

Double Layer Pumpkin Pie

Posted by Sheri
I tried this recipe last Thanksgiving and it was a big hit in my house (and it was easy to make too!!)
Prep time 20
Ready in 260 mins
Ingredients
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Cream Cheese , softened
1 Tbsp. milk
1 Tbsp. sugar
1-1/2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Cracker Pie Crust (6 oz.)
1 cup cold milk
1 can (16 oz.) pumpkin
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Preparation
Mix cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended.
Gently stir in whipped topping. Spread onto bottom of crust.
Pour 1 cup cold milk into large bowl.
Add pumpkin, pudding mixes and spices.
Beat with wire whisk until well blended. (Mixture will be thick.)
Spread over cream cheese layer.
Refrigerate 4 hours or until set.
Store leftover pie in refrigerator.

Sweet Potato Pan Rolls

Posted by Starr
My BONUS recipe for today!! I just found this one on the internet, and it sounds realllllly good.. thought I'd share it!
The pretty pumpkin-colored dough can be mixed and shaped a day ahead,
refrigerated overnight, then baked on Thanksgiving.
If you don't have one large roasting pan to bake the rolls in,
follow the directions for using two smaller pans.
Yields: 24
Work Time: 1 hour 30 minutes
Total Time: 2 hours
2 sweet potatoes (about 12 ounces each)
1/8 teaspoon ground nutmeg
1/2 cup plus 1 tablespoon packed dark brown sugar
2 packages active dry yeast
4 tablespoons margarine or butter
4 teaspoons salt
About 9 3/4 cups flour
2 large eggs
With fork or knife, pierce each sweet potato several times.
Place potatoes on paper towels in microwave oven.
Cook on high 10 to 11 minutes, until potatoes are fork-tender,
turning potatoes over halfway through cooking.
Let stand 5 minutes.
Cut potatoes open and, with spoon, scrape flesh into medium bowl
(you should have about 1 1/2 cups). Discard skins.
With potato masher, mash potatoes with nutmeg and 1/2 cup brown sugar until smooth.
In 2-cup glass measuring cup, stir yeast and 1 tablespoon brown sugar
into 1/2 cup warm water (105 to 115 degrees F).
Let stand until yeast mixture foams, about 5 minutes.
Meanwhile, in 1-quart saucepan, heat margarine or butter
and 1 1/2 cups water over low heat until warm (105 to 115 degrees F).
Margarine or butter does not need to melt completely.
In very large bowl, combine salt and 3 cups flour.
With wooden spoon, stir in yeast mixture, warm margarine or butter mixture,
and sweet-potato mixture until well blended.
Add 1 whole egg and 1 egg yolk
(refrigerate egg white to brush on rolls later),
and stir until blended.
With floured hands or wooden spoon, mix in 6 cups flour,
1 cup at a time, to make a soft dough.
Turn dough onto well-floured surface and knead until smooth and elastic,
about 10 minutes, working in more flour (about 3/4 cup) while kneading.
Cut dough into 24 equal pieces;
cover and let rest 15 minutes for easier shaping.
Generously grease 17- by 11 1/2-inch roasting pan
(or 8- by 8-inch and 13- by 9-inch metal baking pans).
Shape each piece of dough into a ball and place in pan(s).
For overnight rising: Cover pan(s) with plastic wrap and refrigerate overnight.
When ready to bake, remove plastic wrap;
cover pan(s) with towel and let rise in warm place
(80 to 85 degrees F) until doubled, about 30 minutes,
then complete recipe as directed in Step 6.
For same-day rising and baking:
After shaping into balls and placing in pan(s),
cover pan(s) with towel and let rise in warm place until doubled,
about 60 minutes, then complete recipe as directed in Step 6.
Preheat oven to 400 degrees F.
With fork, lightly beat reserved egg white.
Brush rolls with some egg white.
Bake rolls 25 to 30 minutes, until rolls are golden and sound hollow when lightly tapped.
Run small knife around sides of pan(s) to loosen rolls.
Invert pan(s) with rolls onto wire rack; remove pan(s).
Immediately, invert rolls again onto another wire rack, so they're top side up.
Cool slightly to serve warm.
Or cool completely to serve later; reheat if desired.
Pull rolls apart to serve.

Pumpkin Pie Cake

Posted by Mai
Hope you all had a good day! *HUGS*
1 (29 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 (18.5 ounce) package yellow cake mix
3/4 cup butter
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease one 9 x 13 inch pan (preferably metal).
In a large bowl, combine pumpkin, evaporated milk,
eggs, sugar, salt, and pumpkin pie spice. Mix well.
Pour batter into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Melt the butter or margarine, and drizzle it over the cake mix.
Sprinkle walnuts over the top.
Bake for 55 to 60 minutes, or until done
ENJOY!!
Thats It!! Good Luck and Bon Appetite

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