Ingredients:
2 cans chestnuts whole
1 stalk celery
3 lg. onions
2 pkgs. Pepperidge Farm Seasoned Stuffing
Original recipe calls for Sage Sausage-2 pkgs.
I used veal,pork,and ground beef this year 1 lg package
1 small can beef broth low sodium or fresh if you have it
or 1 beef bouillon cube dissolved in a 1/2 cup warm water
2 sticks butter
Sage,Tarragon,Thyme,Garlic powder,Poultry Seasoning,Marjoram to taste.Approx. 1-2 teas. each
Cut Chestnuts in half add 1 stick butter and brown lightly -do not mush
Remove and put on plate
Brown onions, and celery until translucent adding more stick butter or olive oil if you like and salt and pepper
Remove set aside
Use same pan brown meat- salt and pepper
In a large bowl add onions,celery,meat,chestnuts and stuffing and add broth as needed to make moist.
Add Sage,Tarragon,Thyme,Poultry Seasoning,Garlic Powder,and Marjoram.
Taste.. be sure it is moist.
Place into buttered pan and dot top with butter.
Freezes beautifully. Do not cook before freezing.
I make one for Thanksgiving and one for Christmas
Cook at 325 for 30-40 minutes or until heated thoroughly.
Enjoy!
Diana Larsen
Créme Brûlée French Toast
Servings: Makes 6 servings.
Ingredients
1 stick (1/2 cup) butter
1 cup packed brown sugar
2 tablespoons corn syrup
loaf country-style bread—French, Italian, long, round, etc.
5 large eggs
1 1/2 cups half-and-half
1 1/2 teaspoon vanilla
1/4 teaspoon salt
Preparation
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut bread in 1-inch thick slices. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
Preheat oven to 350° F. and bring bread to room temperature.
Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve hot French toast immediately.
English Toffee
1 cup butter---do not use margarine
1 cup light brown sugar (packed)
1 large Hershey chocolate bar (10 oz. size or less)--grated
3/4 cup chopped, slivered or sliced almonds
I use a candy thermometer but friends have had success without one.
Butter cookie sheet.
Sprinkle about 2/3 of grated chocolate on cookie sheet, then sprinkle most of the almonds on top of the chocolate.
Have sheet ready with chocolate and almonds before you begin making the toffee.
Blend butter and sugar together in pan over medium-low heat, stirring constantly. I use a flat, wide spatula/turner for stirring. This helps keep the mixture from sticking to the bottom of the pan.
Bring to an easy, steady boil and cook until candy thermometer reaches 285-288 degrees. This takes about 10 minutes. The candy goes through various stages and colors. You may need to adjust the heat if it boils or heats too quickly. Here in PA I have cooked the mixture to 300 before it turned caramel in color and was the consistency of very thick syrup. As you stir at the end, the toffee should leave a slight path. Don't cook too long or the butter will separate and you'll end up throwing the toffee out.
Remove from heat.
Pour cooked toffee into pan/cookie sheet. It cools quickly so if you have a helper have her spread the toffee evenly with another scraper/spatula as you pour onto cookie sheet.
Sprinkle remaining chocolate, then almonds on top.
Refrigerate after toffee cools somewhat. When completely cooled, break into pieces.
*I usually double this recipe and use 2 cookie sheets.
* You may use less almonds and/or less chocolate.
*Suzanne Lucas used pecans instead of almonds and said it turned out great.
*A double recipe makes about 4- 8 oz. servings or 2- 1 lb. servings.
Merry Christmas!
Marie Doutre’
Green Bean Casserole - Southern Dish
¾ c. butter (1 ½ sticks)
1 med. Onion diced
2 cans (4oz.) sliced mushrooms, drained
¼ c. flour
2 c. cheddar cheese, grated
1 tsp. salt
½ tsp. pepper
2 c. warm milk
3 pkg. frozen (or canned) French cut green beans
2 buttered pieces of bread, torn
Saute mushrooms and onions in butter in large skillet. Add flour; stir to mix thoroughly. Stir constantly while adding warm milk. Continue cooking and stirring until smooth. Add cheese and seasonings; allow to simmer until cheese melts. Cook green beans until tender-crisp (or from the can) drain and mix with cheese mixture. Put in greased dish and sprinkle with buttered bread crumbs. Bake at 325 degrees for 15 to 20 minutes. Should bubble.
Kelly Sheffield
Cookless Fruit Cake
1 box graham crackers
1 lb bag marshmallows
1 cup chopped nuts
1 cup raisins (or other dried fruit)
1 stick margarine
½ -1 cup milk
Melt margarine in heavy pan; add marshmallows and stir constantly until melted. Finely crush graham crackers and add to marshmallow mixture. Add nuts and raisins and stir all together. Start adding milk until you can blend it together. It should be stiff. Press into greased loaf pan and let cool. Slice and enjoy.
My granny (my father's mother) made this fruit cake every year. I loved it so much better than any of the cooked fruit cakes that I had tasted. I am not a big raisin fan so I like substitute other dried fruit.
Jenny Orchard
Microwave Fudge
2 cups sugar
5 oz evaporated milk
7 oz marshmallow crème
½ tspn vanilla
1 stick margarine
12 oz chocolate chips or peanut butter chips
Stir sugar and milk until moistened. Break stick of margarine in half and add. Microwave on high for 6 minutes, stirring after every 2 minutes. Microwave on 50% power for 6 minutes (add 30 seconds for chocolate) , stirring every 2 minutes. Stir in morsels until completely melted. Add marshmallow crème and vanilla. Stir until light and smooth. Pour into greased 13 x 9 inch pan. Leave in fridge for 2-3 hours.
We had this fudge at a church cookie exchange during Christmas of 2003. Bree Prack gave us the recipe. I would never have thought about making fudge in the microwave, but it is quick and easy and works great and turns out very smooth and creamy.
Jenny Orchard
White Chocolate Fudge with cranberries and slivered almonds
1 pkg white chocolate chips (good quality)
2/3 cup sweetened condensed milk
1 1/2 cups slivered almonds
Craisins (dried sweetened cranberries), as desired
1/2 tspn vanilla
Line an 8-inch square pan with waxed paper, extending the paper up the sides of the pan. In the microwave, heat the white chocolate chips and the condensed milk for one minute on high heat. Remove and stir. Chocolate will continue to melt and become smooth when stirred. If chocolate is not a smooth consistency, put it back in the microwave for another 15-20 seconds. Repeat until chocolate becomes smooth when stirred, then immediately stir in vanilla, cranberries and almonds. Pour into prepared pan and place in freezer or refrigerator for a while, until firm enough to cut into squares. Tip: Invert fudge onto a cutting board, remove waxed paper liner, and use a pizza cutter to cut into squares. For best results, do not double this recipe.
Michelle WIlliams made this recipe for a Christmas party in December 2003 and I HAD to have this recipe. Can be frozen in freezer for a quick treat.
Jenny Orchard
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