Ingredients: 3 cups cooked and mashed sweet potatoes, 3/4 cup white sugar, 1/3 cup melted butter (softened), 2 1/3 eggs, 1 teaspoon vanilla extract, 1/2 cup milk, 1 cup flaked coconut, 1/3 cup all-purpose flour, 1 cup packed brown sugar, 1 cup chopped nuts, 1/3 cup melted butter
SWEET POTATO SOUFFLE
Directions: Preheat oven to 350 degrees Fahrenheit
Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish
Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Ingredients: 1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Green Bean Casserole
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes
8 to 10 medium russet potatoes (about 3 lb.), peeled, cut into quarters
1 teaspoon salt
2 tablespoons butter, if desired Dash pepper
1/4 cup hot milk
Homemade Mashed Potatoes
Place potatoes in large saucepan; add enough water to cover. Add 3/4 teaspoon of the salt. Bring to a boil. Reduce heat to medium-low; cover loosely and boil gently for 15 to 20 minutes or until potatoes break apart easily when pierced with fork. Drain well.
Return potatoes to saucepan; shake saucepan gently over low heat for 1 to 2 minutes to evaporate any excess moisture.
Mash potatoes with potato masher until no lumps remain. Add margarine, pepper and remaining 1/4 teaspoon salt; continue mashing, gradually adding enough milk to make potatoes smooth and creamy
1 Whole turkey
1/2 cup unsalted butter, softened
salt and peppa
1 1/2 quarts turkey stock
8 cups prepared stuffing
Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan.
Loosely fill the body cavity with stuffing.
Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.
Baste all over every 30 minutes with the juices on the bottom of the pan.
Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time.
Remove aluminum foil after 2 1/2 hours.
Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
3 cups carrots, diced bite size
3 tablespoons butter
3 tablespoons brown sugar
Peel as many carrots as your family would eat, and chop off the stems and any flimsy, skinny tail ends.
Start chopping from the small end, about a quarter-inch thick. Keep going until the carrots are fatter than about an inch across, then split them in half and chop the rest of the way.
Once they’re all chopped, measure the pieces to see how much butter and sugar to use. Remember, one tablespoon of each per cup of carrots.
Melt the butter on high heat, add the carrots, salt to taste and stir to coat all the carrots with butter.
Stir often enough to keep the butter from scorching. As soon as the carrots start to change color (they’ll get a little darker) add the sugar and stir until it’s dissolved.
Add enough water to just barely cover the carrots and reduce the heat to a simmer.
Stir occasionally as the water reduces, until there is almost no syrup left in the pan, and it’s all on the carrots.
Pour out into your serving dish and pour over any remaining syrup.
1 (10 -16 ounce) package frozen corn, cooked
water, for cooking corn
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 -3 tablespoons sugar
salt and pepper (optional)
Cook corn according to package directions;
Melt butter in saucepan, stir in flour and blend well.
Add milk, about 1/2 cup at a time, and blend with whisk.
Cook over medium heat until thickened.
Stir in sugar, salt and pepper.
Add cooked, drained corn.
Hint: sometimes we use part milk, part cream.
1 fully cooked, bone-in ham (7-9 pounds)
1/2 cup light brown sugar, firmly packed
1/2 cup honey
1/2 cup bourbon
1/3 cup Dijon mustard
1/3 cup molasses
1/2 teaspoon Worcestershire sauce
Several shakes of Tabasco sauce
40 whole cloves
HONEY/BOURBON GLAZED HAM
Preheat oven to 325°F.
Remove skin from ham and trim fat to 1/4-inch thickness.
If ham is not precut, make shallow cuts in fat 1 inch apart in a diamond pattern.
Place ham in a 13- x 9-inch pan.
In a medium bowl, stir together all other ingredients.
Spoon entire mixture over ham.
Bake at 325°F on lowest oven rack for 2 hours and 30 minutes, or until ham has an internal temperature of 145°F.
Baste with pan juices every 30 minutes as ham cooks. Remove ham from oven and rest it for 15-30 minutes before carving.
Strain sauce and serve it in a gravy dish alongside the ham (optional).
1/2 cup soy sauce
1/4 cup packed dark brown sugar
3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
1 tablespoon finely chopped garlic (from about 5 medium cloves)
2 teaspoons toasted sesame oil
1 teaspoon freshly ground black pepper
3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three
ASIAN MARINATED BAKED CHICKEN
Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine.
Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time.
Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475°F and arrange a rack in the middle.
Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
Turn the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.
romaine or cos lettuce
raw or coddled eggs
grated Parmesan cheese
Mince 3 cloves of garlic, and combine in a small bowl 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan.
Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
For the Salad:
2 cups romaine lettuce, chopped
1 large cucumber, peeled/seeded, and chopped
2 medium tomatoes, seeded and chopped
½ cup chopped red onion
¼ cup pepperoncini peppers, chopped
¼ cup sliced olives (use your favorite variety)
¼ cup freshly chopped parsley
¼ cup crumbled feta cheese
For the Dressing:
3 TB extra virgin olive oil
2 TB red wine vinegar
1½ tsp kosher salt
¼ tsp freshly ground black pepper
½ tsp onion powder
½ tsp garlic powder
Make Ahead: Whisk together all dressing ingredients in a small bowl. Cover and chill until ready to use. Can be made several days ahead of time. Be sure to whisk/mix it up again right before use.
Toss together all salad ingredients except feta cheese. Toss gently with desired amount of your prepared dressing. Cover and chill up to 2 hours. Sprinkle with feta cheese and serve.
1 loaf English Muffin Toasting Bread, cut into 8 to 10 slices
3 tablespoons garlic oil
3 tablespoons melted butter
Preheat a griddle to medium heat.
Cut the bread into 3/4" to 1" thick slices.
Combine the garlic oil and melted butter, and spread it on both sides of each piece of bread.
Fry the bread until golden brown on each side.
Yield: 8 to 10 servings.
1 teaspoon McCormick® Pure Vanilla Extract
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 cup milk
4 slices bread
Beat egg, vanilla and cinnamon in shallow dish. Stir in milk.
Dip bread in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.