| Apple Roasted Turkey |
Ingredients
1 (12 pound) whole turkey, neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
1 tablespoon garlic powder
salt and pepper to taste
2/3 (750 milliliter) bottle champagne |
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Directions
Preheat oven to 350 degrees F (175 degrees C).
Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter
between the skin and breast. Place apples inside the turkey's cavity. Sprinkle with garlic
powder, salt, and pepper. Place turkey in a roasting bag, and pour champagne over the inside
and outside of the bird. Close bag, and place turkey in a roasting pan.
Bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is
180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Remove turkey
from bag, and let stand for at least 20 minutes before carving.
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| Sausage and Apple Stuffing |
Ingredients
1/2 pound ground pork breakfast sausage
2 tablespoons butter
1/2 cup chopped celery
1/4 cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth |
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Directions
Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain and set aside. Melt butter in a medium saucepan over medium heat.
Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
Preheat oven to 325 degrees F (165 degrees C). Prepare herb-seasoned dry bread stuffing mix
according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until
lightly browned
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| Twice-as-Nice Mashed Potatoes |
Ingredients
1 large whole garlic bulb
2 tablespoons olive oil
1-1/2 pounds red potatoes, peeled and cubed
1-1/2 pounds sweet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter, softened
1/2 teaspoon dried rosemary, crushed
1/3 cup grated Parmesan cheese
Salt and pepper to taste |
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Directions
Remove papery outer skin from garlic (do not peel or separate cloves). Brush with oil.
Wrap bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15
minutes; peel garlic and reserve oil. Reduce heat to 400°.
Place red and sweet potatoes in separate saucepans; cover with water. Bring to a boil. Reduce heat;
cover and cook for 15-20 minutes or until very tender. Drain.
Place both potatoes in a large mixing bowl. Add the milk, butter, rosemary, roasted garlic and
reserved oil. Stir in Parmesan cheese, salt and pepper.
Transfer to a greased 1-1/2-qt. baking dish. Cover and bake for 25-30 minutes or until heated
through. Yield: 6-8 servings
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| Glazed Vegetable Medley |
Ingredients
2 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, cut into 1/4-inch pieces
1 small onion, halved and sliced
1 garlic clove, minced
1 tablespoon olive oil
1 medium zucchini, halved and cut into 1/4-inch slices
1 medium sweet red pepper, thinly sliced and halved
1 tablespoon butter
1 tablespoon brown sugar
1/2 teaspoon cornstarch
3 tablespoons water
1/2 teaspoon seasoned salt
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed |
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Directions
Place parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat;
simmer, uncovered, for 5 minutes. Add the carrots. Cook 7-9 minutes longer or until
vegetables are crisp-tender; drain and keep warm.
In a large skillet, saute onion and garlic in oil for 1 minute. Add the zucchini and
red pepper; cook and stir for 5 minutes or until crisp-tender. Remove from the skillet
and keep warm. In the same skillet, melt butter; stir in the brown sugar and cornstarch
until smooth. Gradually stir in the water, seasoned salt, lemon-pepper and dill. Bring
to a boil; cook and stir for 1-2 minutes or until slightly thickened. Add the vegetables;
stir to coat. Yield: 6 servings.
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| Pumpkin Roll |
Ingredients
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup chopped walnuts
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
confectioners' sugar for dusting |
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Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line
with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin.
Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly
touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper
and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together
till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again.
Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
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| Caramel Apples |
Ingredients
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk |
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Directions
Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
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| Apple Orchard Punch |
Ingredients
1 cup orange juice
1 (32-ounce) bottle apple juice, chilled
1 (12-ounce) can frozen cranberry cocktail concentrate
1 1/2 quarts (6-cups) ginger ale, chilled
1 red apple, uncored, thinly sliced |
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Directions
Combine orange juice, apple juice and cranberry juice concentrate in large punch bowl;
stir to dissolve.
At serving time, add ginger ale; float apple slices on top.
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| Boo Beverage |
Ingredients
2 cups orange juice
2 cups milk
2 pints orange sherbet
4 ripe bananas
2 cups whipped topping
18 miniature chocolate chips |
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Directions
In four batches, process the orange juice, milk, sherbet and bananas in a blender until smooth.
Pour into glasses. Cut a hole in the corner of a pastry or plastic bag; fill with whipped topping.
Pipe a ghost shape on top of each beverage. Position chocolate chips for eyes.
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