submitted by Melissa Hunt
Turkey Breast-approx. 6.5 lbs
Brine:
2 jalapenos, minced w/ seeds
2 oranges, sliced
1 cup onion, chopped
1 cup brown sugar
1 cup Kosher salt
3/4 cup fresh orange juice
1 cup fresh lemon juice
1/4 cup cilantro leaves
2 TB chopped garlic
1 TB chili powder
1 TB cumin
1 tsp dried oregano
1 tsp vegetable oil
1 TB Emeril's Original Essence (found by spices)
1) Put turkey in colander. Rinse. Pat dry.
2) Combine everything except oil and essence with one gallon water in glass bowl. Stir to dissolve sugar and salt.
3) Place turkey in 2 gallon Ziploc bag with brine. Refrigerate between 12-24 hours. Turn occasionally.
4) Bake at 375 degrees. Remove turkey, put in roasting pan, breast side up. Pat dry with paper towels. Top with oil. Sprinkle with Emeril's Essence. Roast till internal temperature is 165 degrees, about 1 hour and 45 minutes. Let stand 15 minutes before carving.
Sunday, November 11, 2007
Broccoli Salad
submitted by Stacie McCraw
10 slices bacon
1 head broccoli cut into pieces
1/4 cup red onion chopped
1/2 cup raisins (or dried cranberries)
3 TB white vinegar
2 TB white sugar
1 cup mayo
1 cup sunflower seeds
1/2 cup grated cheddar cheese
Brown bacon, crumble set aside. In bowl combine broccoli, onion and raisins. In a separate bowl whisk vinegar, sugar and mayo. Pour in broccoli mixture and toss until well mixed. Refrigerate for 2 hours. Before serving toss bacon, sunflower seeds and cheese.
10 slices bacon
1 head broccoli cut into pieces
1/4 cup red onion chopped
1/2 cup raisins (or dried cranberries)
3 TB white vinegar
2 TB white sugar
1 cup mayo
1 cup sunflower seeds
1/2 cup grated cheddar cheese
Brown bacon, crumble set aside. In bowl combine broccoli, onion and raisins. In a separate bowl whisk vinegar, sugar and mayo. Pour in broccoli mixture and toss until well mixed. Refrigerate for 2 hours. Before serving toss bacon, sunflower seeds and cheese.
Carrot Pudding
submitted by Jean Esplin (Carol Esplin's recipe)
PUDDING:
1 cup sugar
1 cup shortening
1 cup grated carrots
1 cup grated potatoes
2 cups flour
1 cup raisins
nuts (as desired, I used about 3/4 cup)
1 tsp soda dissolved in hot water (about 1 tsp)
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
Cream shortening and sugar, add other ingredients. Steam for 3 hours.
(I put in empty no. 10 can, cover with aluminum foil, cut a couple of slits in the foil and steam in a larger pan with a lid on for the 3 hours.)
SAUCE:
Caramelize 2 cups sugar (if you have not done this before-be careful-stir constantly while the sugar caramelizes).
Add 2 cups of hot water-be careful-this will really steam.
Add cube of butter.
Thicken with corn starch.
PUDDING:
1 cup sugar
1 cup shortening
1 cup grated carrots
1 cup grated potatoes
2 cups flour
1 cup raisins
nuts (as desired, I used about 3/4 cup)
1 tsp soda dissolved in hot water (about 1 tsp)
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
Cream shortening and sugar, add other ingredients. Steam for 3 hours.
(I put in empty no. 10 can, cover with aluminum foil, cut a couple of slits in the foil and steam in a larger pan with a lid on for the 3 hours.)
SAUCE:
Caramelize 2 cups sugar (if you have not done this before-be careful-stir constantly while the sugar caramelizes).
Add 2 cups of hot water-be careful-this will really steam.
Add cube of butter.
Thicken with corn starch.
Dori's Crescent Rolls
submitted by Kelley Dalley
2 cups hot water
1/2 cups sugar
3 eggs
6-7 cup flour
1/2 cups shortening
1 tsp salt
2 T. yeast
Mix together: water, sugar, shortening and salt. Add and mix eggs well. Add yeast and slowly, add the flour until dough comes clean off the sides of the bowl. Let raise until doubled. Split dough in half and form 2 balls. Roll out on a greased counter top to form a circle. Cut each into 16 triangles with a pizza cutter. Flatten each triangle and roll starting with wide end and roll toward point. Bake on a cookie sheet at 400 degrees for 10 minutes. Brush tops of HOT rolls with melted butter.
2 cups hot water
1/2 cups sugar
3 eggs
6-7 cup flour
1/2 cups shortening
1 tsp salt
2 T. yeast
Mix together: water, sugar, shortening and salt. Add and mix eggs well. Add yeast and slowly, add the flour until dough comes clean off the sides of the bowl. Let raise until doubled. Split dough in half and form 2 balls. Roll out on a greased counter top to form a circle. Cut each into 16 triangles with a pizza cutter. Flatten each triangle and roll starting with wide end and roll toward point. Bake on a cookie sheet at 400 degrees for 10 minutes. Brush tops of HOT rolls with melted butter.
Apple Mallow Yam Yums
submitted by DeAnn Thatcher
2 apples, sliced
1/3 cup chopped pecans
1/2 cup brown sugar, packed
1/2 tsp cinnamon
2- 17 oz. cans yams, drained
1/4 cup butter
2 cups mini-marshmallows
Toss apples and nuts with brown sugar and cinnamon. Alternate layers of apples and yams in 1 1/2 qt. casserole dish. Dot with butter. Cover and bake at 350 for 35-40 minutes. Sprinkle with marshmallows and brown.
2 apples, sliced
1/3 cup chopped pecans
1/2 cup brown sugar, packed
1/2 tsp cinnamon
2- 17 oz. cans yams, drained
1/4 cup butter
2 cups mini-marshmallows
Toss apples and nuts with brown sugar and cinnamon. Alternate layers of apples and yams in 1 1/2 qt. casserole dish. Dot with butter. Cover and bake at 350 for 35-40 minutes. Sprinkle with marshmallows and brown.
Apple & Sausage Stuffing
submitted by Diane Fullmer
1/2 lb. sausage- regular or spicy Italian
1 box stuffing mix
1 apple, chopped (red or whatever you have)
1/2 cup sour cream
1 stalk of celery chopped
1 clove garlic diced or 1/2 tsp. garlic powder
1/2 cup chopped yellow onion
1 egg
1/4 cup chopped walnuts
2 Tbsp butter or margarine
Make stuffing according to directions on package. While it is setting for the 5 minutes brown sausage and rinse. Put sausage in with the stuffing. Saute onions, apples, and celery in butter or margarine until tender. Add to stuffing along with rest of ingredients. Put in a buttered Casserole dish and bake at 350 for 30-40 minuets or until hot clear through.
1/2 lb. sausage- regular or spicy Italian
1 box stuffing mix
1 apple, chopped (red or whatever you have)
1/2 cup sour cream
1 stalk of celery chopped
1 clove garlic diced or 1/2 tsp. garlic powder
1/2 cup chopped yellow onion
1 egg
1/4 cup chopped walnuts
2 Tbsp butter or margarine
Make stuffing according to directions on package. While it is setting for the 5 minutes brown sausage and rinse. Put sausage in with the stuffing. Saute onions, apples, and celery in butter or margarine until tender. Add to stuffing along with rest of ingredients. Put in a buttered Casserole dish and bake at 350 for 30-40 minuets or until hot clear through.
Thanksgiving Dill Pickles
submitted by Lisa Esplin
Mustard Seed
Alum
Garlic
Vinegar
Salt
Cucumbers
Wash jars, put 1 tsp mustard seed, 1/4 tsp alum, 1 garlic button, dill flower and stem in jar. Wash cucumbers, pack them into jars. Cover with the following liquid which has been boiled for 5 minutes: 1 c. vinegar, 1/4 c. salt, 3 c. water, and some dill weed. Pour over cucumbers, water bath or steam can 10 minutes. Seal. Do not serve until Thanksgiving Day, this gives time for the cucumbers to "pickle".
Mustard Seed
Alum
Garlic
Vinegar
Salt
Cucumbers
Wash jars, put 1 tsp mustard seed, 1/4 tsp alum, 1 garlic button, dill flower and stem in jar. Wash cucumbers, pack them into jars. Cover with the following liquid which has been boiled for 5 minutes: 1 c. vinegar, 1/4 c. salt, 3 c. water, and some dill weed. Pour over cucumbers, water bath or steam can 10 minutes. Seal. Do not serve until Thanksgiving Day, this gives time for the cucumbers to "pickle".
Pickle Appetizer
submitted by Mandee VanOrden
pickles
cream cheese
sliced ham
Squish cream cheese around pickles. Wrap with ham. Slice and serve.
Pickles from the refrigerator section are best. Have ham slice thick enough that it won't tear too easily.
pickles
cream cheese
sliced ham
Squish cream cheese around pickles. Wrap with ham. Slice and serve.
Pickles from the refrigerator section are best. Have ham slice thick enough that it won't tear too easily.
Delicious Pie Crust
submitted by Michelle Anderson
6 cups flour
1 cube butter
2 cups Crisco
1/8 tsp baking soda
1 cup buttermilk
2 TBS canola oil
Cut the Crisco and butter into the flour mixture. Add buttermilk and oil. Stir until combined. Makes 7 shells. Pie dough freezes really well.
6 cups flour
1 cube butter
2 cups Crisco
1/8 tsp baking soda
1 cup buttermilk
2 TBS canola oil
Cut the Crisco and butter into the flour mixture. Add buttermilk and oil. Stir until combined. Makes 7 shells. Pie dough freezes really well.
Cranberry Set Salad
submitted by Erica Jones
1- 6 oz. pkg cherry flavored gelatin
2 cups hot water
2 cups ice cubes
Combine gelatin & hot water, stir until gelatin is dissolved. Cool with ice. Chill. When partially set add:
1- 16 oz. can jellied whole berry cranberry sauce
1/4 tsp salt
1/2 cup sugar
Whip cranberry mixture until smooth and add:
1 large apple, diced
1/2 cup walnuts, chopped
1 small can crushed pineapple, undrained
Chill until set. Serve with whipped topping.
1- 6 oz. pkg cherry flavored gelatin
2 cups hot water
2 cups ice cubes
Combine gelatin & hot water, stir until gelatin is dissolved. Cool with ice. Chill. When partially set add:
1- 16 oz. can jellied whole berry cranberry sauce
1/4 tsp salt
1/2 cup sugar
Whip cranberry mixture until smooth and add:
1 large apple, diced
1/2 cup walnuts, chopped
1 small can crushed pineapple, undrained
Chill until set. Serve with whipped topping.
Pumpkin Dump Cake
submitted by Donna Mickelson
1- 29 oz. can pumpkin
1- 12 oz. can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 cup chopped pecans or walnuts
3/4 cup melted margarine
Preheat oven to 350 degrees. Mix first six ingredients until well blended, pour into 9x13 greased pan. Sprinkle cake mix on top and cover with chopped nuts. Pour melted margarine over top. Bake 55 minutes.
1- 29 oz. can pumpkin
1- 12 oz. can evaporated milk
3 eggs
1 cup sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 cup chopped pecans or walnuts
3/4 cup melted margarine
Preheat oven to 350 degrees. Mix first six ingredients until well blended, pour into 9x13 greased pan. Sprinkle cake mix on top and cover with chopped nuts. Pour melted margarine over top. Bake 55 minutes.
Pumpkin Brownies
submitted by Joy Anderson
1 2/3 cups sugar
4 eggs
1 cup oil
2 cups pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1 tsp soda
Mix sugar, eggs, oil, and pumpkin until fluffy. Add remaining ingredients and mix well. Bake at 350 for 25-30 minutes
1 2/3 cups sugar
4 eggs
1 cup oil
2 cups pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
1 tsp soda
Mix sugar, eggs, oil, and pumpkin until fluffy. Add remaining ingredients and mix well. Bake at 350 for 25-30 minutes
Lemon-Lime Poppy Seed Cake
submitted by Sandra Shelley
1 pkg yellow cake mix
1 pkg instant vanilla pudding mix
1/4 cup poppy seeds
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup lemon juice
1/4 cup lime juice
In a large mixing bowl, combine the first eight ingredients. Beat on low for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 in fluted tube pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth; drizzle over cake.
1 pkg yellow cake mix
1 pkg instant vanilla pudding mix
1/4 cup poppy seeds
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup lemon juice
1/4 cup lime juice
Glaze:
1 3/4 cups confectioners sugar
2 TB lemon juice
2 TB lime juice
In a large mixing bowl, combine the first eight ingredients. Beat on low for 30 seconds; beat on medium for 2 minutes. Pour into a greased and floured 10 in fluted tube pan. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients until smooth; drizzle over cake.
Bean Dip
submitted by Cami Thatcher
2 pkgs cream cheese
1 can refried beans
1 can green chiles
2 cups grated cheese
Mix and warm through.
2 pkgs cream cheese
1 can refried beans
1 can green chiles
2 cups grated cheese
Mix and warm through.
Pretzel Salad
submitted by Jean Korth
First Layer:
2 cups coarsely crushed pretzels
2 tsp sugar
3/4 cup melted margarine
Second Layer:
1 8-oz pkg cream cheese
1 cup powdered sugar
1 8-oz non-dairy whipped topping
Third Layer:
1 6-oz pkg strawberry gelatin
2 cups boiling water
2 10-oz pkgs frozen strawberries
Preheat oven to 400 degrees. Put first layer in a 9x13 pan and bake for 8 minutes. Cool. Beat sugar into softened cream cheese and stir into non-dairy whipped topping. Spread over cool pretzel layer. Mix together third layer and set aside for 10 minutes. Pour over top of second layer. Refrigerate. 12 servings.
First Layer:
2 cups coarsely crushed pretzels
2 tsp sugar
3/4 cup melted margarine
Second Layer:
1 8-oz pkg cream cheese
1 cup powdered sugar
1 8-oz non-dairy whipped topping
Third Layer:
1 6-oz pkg strawberry gelatin
2 cups boiling water
2 10-oz pkgs frozen strawberries
Preheat oven to 400 degrees. Put first layer in a 9x13 pan and bake for 8 minutes. Cool. Beat sugar into softened cream cheese and stir into non-dairy whipped topping. Spread over cool pretzel layer. Mix together third layer and set aside for 10 minutes. Pour over top of second layer. Refrigerate. 12 servings.
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