Wallingford and Meriden Recipies November 2007
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Aunt Edna's Sweet Potato Casserole
Ingredients:
2 lbs. sweet potatoes, boiled, peeled and mashed
2 eggs, beaten 2 oz.
margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 tsp. baking soda
1/2 tsp. nutmeg and cinnamon
Instructions:
Preheat oven to 350.
Combine all ingredients and mix well. Will be very soupy.
Bake at 350°F for 1 hour
Mashed Sweet Potatoes
Ingredients:
4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon
Instructions:
Boil water.
Peel potatoes and cut into small cubes.
Put in boiling water. Let cook until potatoes are soft.
Remove potatoes, place in bowl.
Mash potatoes with potato masher or mixer.
Add butter and milk; stir.
Add brown sugar and cinnamon, stir.
Dish onto bowl or plate.
Sprinkle cinnamon lightly over top.
Green Onion and Cornbread Stuffing
Serving Size: 12
Ingredients:
1 Can (10-1/2 ounces) condensed French onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Instructions:
Preheat oven to 350.
In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
Bake, covered, at 350 degrees F. 45 minutes or until set
Green Onion and Cornbread Stuffing
Serving Size: 12
Ingredients:
1 Can (10-1/2 ounces) condensed French onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Instructions:
Preheat oven to 350.
In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
Bake, covered, at 350 degrees F. 45 minutes or until set.
Southwestern Jalapeno Cornbread Dressing
Serving Size: 12
Ingredients:
4 Cups cornbread crumbled
10 Slices dried bread cubed
1 Pound MILD ITALIAN TURKEY SAUSAGE
1-1/2 Cups celery chopped
1 Cup onion chopped
1-1/2 Teaspoons salt
1 Teaspoon poultry seasoning
1/4 Cup Jalapeno peppers seeded and chopped
2 eggs slightly beaten
1 Cup TURKEY BROTH
Instructions:
Preheat oven to 325.
In large bowl combine cornbread and bread cubes.
In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture.
Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth.
Spoon dressing into lightly greased 3-quart casserole dish.
Bake, covered, at 325 degrees F. 45 to 50 minutes.
Pumpkin Cake Roll
Ingredients:
Cake:
3 eggs -- room temp.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped
Filling:
1 cup confectioners' sugar
6 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla
Instructions:
Beat eggs for 5 minutes.
Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.
Top with walnuts.
Bake at 375'F for 15 minutes.
Turn cake out onto towel sprinkle with confectioners' sugar and roll up "jellyroll fashion.
Cool.
Prepare filling, beating all ingredients until creamy.
Unroll the cake and spread filling and re-roll; chill.
Stuffed Acorn Squash
Ingredients:
2 acorn squash
2 carrots, grated 1 can (8 oz.)
crushed pineapple 2 tbsp.
dried white raisins
1/4 tsp. ginger
Instructions:
Cut squash in half; scoop out seeds. Place in baking dish.
Combine remaining ingredients and spoon into squash cavities.
Bake at 350°F for 30 minutes or until squash is tender.
Herb-Roasted Turkey with Citrus Glaze
Serving Size: 22
Ingredients:
1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided
Instructions:
Preheat oven to 325.
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.
Fold neck skin and fasten to the back with 1 or 2 skewers.
Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.
Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.
During the last hour of roasting time, baste with the pan drippings.
During the last 30 minutes, baste with the citrus glaze.
Loosely cover with lightweight foil to prevent excessive browning.
Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.
Provides 22 servings at 6 ounces per portion.
Note: Alcohol-free wine may be substituted for the dry white wine.
95 House “House” Salad Dressing
The recipe is as follows: 2 cups Hellmanns mayonnaise, 2 cups sour cream, 1 tablespoon A-1 Sauce,
1 tablespoon olive oil, 2 tablespoons mustard seed, 4 tablespoons garlic powder, 1 tablespoon lemon juice, 1 tablespoon wine vinegar, 1 teaspoon Accent. Mix all ingredients well and let sit over night. The longer it sits the stronger and sharper the taste.
Macadamia White Chip Pumpkin Cookies So many delicious flavors, it's a great cookie for the fall season when pumpkins are abundant!Ingredients
2 C. flour2 tsp. cinnamon1 tsp. ground cardamom1 tsp. baking soda1 C. butter, softened1/2 C. sugar1/2 C. packed brown sugar1 C. solid pack pumpkin1 egg2 tsp. vanilla2 C. white chocolate chips2/3 C. coarsely chopped macadamia nuts, toasted
Directions:Combine first 4 ingredients in a small bowl. Beat butter and sugars in a large bowl until creamy. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded Tbs. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar. Bake in preheated oven at 350 degrees for 11-14 minutes. Cool for 2 minutes; remove to wire rack to cool completely.
Stuffimg by Mary
A loaf of white bread cubed
4 eggs
onion diced
celery diced
salt
pepper
parsley fresh snipped
cooked sausage if you like it
1 sm apple, diced
add 1/2 to 3/4 lb of melted butter to bread mixture before mixing
mix eggs and put into cubed bread
add onion, celery, salt and pepper and cooked sausage and parsley.( I just snip the ends of a bunch)
and apple then mix up and before you cook the bird, stuff it with this filling. It is moist and very good.
Aunt Edna's Sweet Potato Casserole
Ingredients:
2 lbs. sweet potatoes, boiled, peeled and mashed
2 eggs, beaten 2 oz.
margarine, melted
1/2 cup brown sugar
1 cup buttermilk
1/4 tsp. baking soda
1/2 tsp. nutmeg and cinnamon
Instructions:
Preheat oven to 350.
Combine all ingredients and mix well. Will be very soupy.
Bake at 350°F for 1 hour
Mashed Sweet Potatoes
Ingredients:
4 medium sweet potatoes, peeled
1 tbsp. butter
1/4 cup milk
3/8 cup brown sugar
1 tsp. cinnamon
Instructions:
Boil water.
Peel potatoes and cut into small cubes.
Put in boiling water. Let cook until potatoes are soft.
Remove potatoes, place in bowl.
Mash potatoes with potato masher or mixer.
Add butter and milk; stir.
Add brown sugar and cinnamon, stir.
Dish onto bowl or plate.
Sprinkle cinnamon lightly over top.
Green Onion and Cornbread Stuffing
Serving Size: 12
Ingredients:
1 Can (10-1/2 ounces) condensed French onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Instructions:
Preheat oven to 350.
In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
Bake, covered, at 350 degrees F. 45 minutes or until set
Green Onion and Cornbread Stuffing
Serving Size: 12
Ingredients:
1 Can (10-1/2 ounces) condensed French onion soup
1 Soup Can water
1/4 Cup margarine
1 Cup celery cut into 1/4-inch cubes
1 Cup green onions thinly sliced
1-1/2 Teaspoons poultry seasoning
2 Packages (8 ounces each) cornbread stuffing mix
Vegetable cooking spray
Instructions:
Preheat oven to 350.
In 5-quart saucepan combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat.
Stir in cornbread stuffing mix.
Bake stuffing in 1-1/2 quart casserole coated with non-stick vegetable cooking spray.
Bake, covered, at 350 degrees F. 45 minutes or until set.
Southwestern Jalapeno Cornbread Dressing
Serving Size: 12
Ingredients:
4 Cups cornbread crumbled
10 Slices dried bread cubed
1 Pound MILD ITALIAN TURKEY SAUSAGE
1-1/2 Cups celery chopped
1 Cup onion chopped
1-1/2 Teaspoons salt
1 Teaspoon poultry seasoning
1/4 Cup Jalapeno peppers seeded and chopped
2 eggs slightly beaten
1 Cup TURKEY BROTH
Instructions:
Preheat oven to 325.
In large bowl combine cornbread and bread cubes.
In large skillet, over medium-high heat, saute sausage, celery and onion until sausage is no longer pink and vegetables are tender; combine with cornbread mixture.
Add salt, poultry seasoning, jalapeno peppers, eggs and turkey broth.
Spoon dressing into lightly greased 3-quart casserole dish.
Bake, covered, at 325 degrees F. 45 to 50 minutes.
Pumpkin Cake Roll
Ingredients:
Cake:
3 eggs -- room temp.
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup walnuts, chopped
Filling:
1 cup confectioners' sugar
6 ounces cream cheese
4 teaspoons butter
1/2 teaspoon vanilla
Instructions:
Beat eggs for 5 minutes.
Gradually beat in sugar, pumpkin and lemon juice. In separate bowl mix flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread in prepared jellyroll pan.
Top with walnuts.
Bake at 375'F for 15 minutes.
Turn cake out onto towel sprinkle with confectioners' sugar and roll up "jellyroll fashion.
Cool.
Prepare filling, beating all ingredients until creamy.
Unroll the cake and spread filling and re-roll; chill.
Stuffed Acorn Squash
Ingredients:
2 acorn squash
2 carrots, grated 1 can (8 oz.)
crushed pineapple 2 tbsp.
dried white raisins
1/4 tsp. ginger
Instructions:
Cut squash in half; scoop out seeds. Place in baking dish.
Combine remaining ingredients and spoon into squash cavities.
Bake at 350°F for 30 minutes or until squash is tender.
Herb-Roasted Turkey with Citrus Glaze
Serving Size: 22
Ingredients:
1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided
Instructions:
Preheat oven to 325.
Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.
Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.
In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.
Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.
Fold neck skin and fasten to the back with 1 or 2 skewers.
Fold the wings under the back of the turkey. Return legs to tucked position.
Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.
Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.
Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.
During the last hour of roasting time, baste with the pan drippings.
During the last 30 minutes, baste with the citrus glaze.
Loosely cover with lightweight foil to prevent excessive browning.
Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.
Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.
Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.
Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.
Provides 22 servings at 6 ounces per portion.
Note: Alcohol-free wine may be substituted for the dry white wine.
95 House “House” Salad Dressing
The recipe is as follows: 2 cups Hellmanns mayonnaise, 2 cups sour cream, 1 tablespoon A-1 Sauce,
1 tablespoon olive oil, 2 tablespoons mustard seed, 4 tablespoons garlic powder, 1 tablespoon lemon juice, 1 tablespoon wine vinegar, 1 teaspoon Accent. Mix all ingredients well and let sit over night. The longer it sits the stronger and sharper the taste.
Macadamia White Chip Pumpkin Cookies So many delicious flavors, it's a great cookie for the fall season when pumpkins are abundant!Ingredients
2 C. flour2 tsp. cinnamon1 tsp. ground cardamom1 tsp. baking soda1 C. butter, softened1/2 C. sugar1/2 C. packed brown sugar1 C. solid pack pumpkin1 egg2 tsp. vanilla2 C. white chocolate chips2/3 C. coarsely chopped macadamia nuts, toasted
Directions:Combine first 4 ingredients in a small bowl. Beat butter and sugars in a large bowl until creamy. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts. Drop by rounded Tbs. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar. Bake in preheated oven at 350 degrees for 11-14 minutes. Cool for 2 minutes; remove to wire rack to cool completely.
Stuffimg by Mary
A loaf of white bread cubed
4 eggs
onion diced
celery diced
salt
pepper
parsley fresh snipped
cooked sausage if you like it
1 sm apple, diced
add 1/2 to 3/4 lb of melted butter to bread mixture before mixing
mix eggs and put into cubed bread
add onion, celery, salt and pepper and cooked sausage and parsley.( I just snip the ends of a bunch)
and apple then mix up and before you cook the bird, stuff it with this filling. It is moist and very good.
posted by The People's Press at
12:00 PM
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