Thursday's Menu

Here we go, in one place for easier cooking (which starts tomorrow), all my recipes for this year's Thanksgiving (can't fix the funky formatting).  Time to get started!

Miss K's Baked Brie

Roll out a boxed pie crust ( I use the Pillsbury pie crust found in the cold section near the orange juice - 2 in a box) with a little flour into a large circle. Spray the baking dish with Pam (or whatever) and put the pie crust in the dish. Place the large brie in the middle (I use the President brand), top with a layer of preserves (for the party I used apricot but I've used others like orange, etc.) then top with sliced almonds (if you use cranberry then walnuts are good). Fold up the pie crust around the brie, pinch closed and tear off extra crust. Put a light egg wash all over and then if desired, put another thin layer of preserves and nuts on top. Bake at 375 for 25 minutes or until the pie crust is golden brown. Let it sit for about 10 minutes.

K.K.

Trash

3          cups Corn Chex® cereal

3          cups Rice Chex® cereal

3          cups Wheat Chex® cereal

1          cup mixed nuts

1          cup bite-size pretzels

1          cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6          tablespoons butter or margarine

2          tablespoons Worcestershire sauce

1 1/2    teaspoons seasoned salt

3/4       teaspoon garlic powder

1/2       teaspoon onion powder

1.         In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

2.         Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Chex website

Gravy
Be patient and really let that roux brown!
Heat 4 tablespoons grease. Add 4 tablespoons of flour. Brown til copper-colored. Stir in 4 cups drippings. Add chicken bouillon and salt and pepper to taste.

Mom

Dressing
½ cup margarine
½ cup chopped onion
1 cup chopped celery
1 bag of stuffing
2 cups dry bread (or 2 more cups of Pepperidge Farms)
1 teaspoon poultry seasoning
½ teaspoon sage
1 cup chicken stock (double this amount!)

Saute onion and celery in margarine. In mixing bowl, crumble breads and add spices and onion/celery mix. Add chicken stock. Refrigerate over night. Bake at 350°F for 45 min.-1 hour.

Mom


Yams
29 oz. can yams, drained
4 tablespoons brown sugar
½ teaspoon cinnamon
orange juice

Bake at 375°F. Add marshmallows to brown.

Mom


Mama Stamberg's Cranberry Relish
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")
Makes 1-1/2 pints.

NPR radio

Fresh Cranberry Orange Relish
1 12-ounce package Ocean Spray(r) Fresh or Frozen Cranberries, rinsed and drained

1 unpeeled orange, cut into eighths and seeded

3/4-1 cup sugar

Place half the cranberries and half the orange slices in food processor container or food grinder. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer. Makes about 3 cups.

Oceanspray

Green Bean Casserole
2-16 oz. cans whole green beans, drained (can also use frozen)
1 can Cream of Mushroom soup
½ cup milk
Dash pepper
1 teaspoon soy sauce
1-2.8 oz. can of French-Fried Onions

Combine soup, milk, soy sauce and pepper. Stir in green beans and ½ can of onions. Bake at 350°F for 25 minutes or until hot; stir. Top with remaining onions. Bake 5 minutes.

Broccoli Rice Casserole 

½ cup chopped onion

½ cup chopped celery

½ stick (4 tablespoons) margarine

2 –10 oz packages frozen chopped broccoli, cooked

2 cups cooked rice (from about ¾ cup raw)

1-10 ¾ oz can condensed cream of mushroom or cream of chicken soup

½  small jar (4 ounces) Cheez Whiz

1-5 oz can water chestnuts, sliced

Brown onion and celery in margarine until soft and golden.  Combine with broccoli, rice, soup, Cheez Whiz and drained water chestnuts in a greased 2-quart casserole.  Bake 25-30 minutes at 350°F.  Serves 8.  May be made in advance and refrigerated until ready to cook.  May be frozen.  Allow 45 minutes to 1 hour time if casserole is chilled or frozen.

Mom

Brussel Sprouts

2 pounds Brussels sprouts
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 400* F.

Remove the ends and brown or damaged leaves of the Brussel sprouts. Rinse well in cold water. Dry the sprouts well. Cut in half lengthwise. In a bowl, gently mix the sprouts with olive oil, salt, and pepper. Roast on foil-lined baking sheet for 30- 40 minutes, until crispy and on the outside and tender inside.

Mashed Potatoes

In a large slow cooker set on high heat, combine 4 pounds peeled potatoes with 1 smashed garlic clove, 1 teaspoon salt, and hot water just to cover. Cover and cook on high heat for 3 to 4 hours; the potatoes will slowly absorb the water and become soft. Scoop out of the cooker with a slotted spoon (save the cooking water) and into a bowl. Immediately mash with hot cream and soft butter, then salt and pepper to taste. If the potatoes seem dry, add some cooking water. Return to the cooker, cover and keep warm.

NYTimes

Big-Batch Quick Dinner Rolls

·                                 1/2 cup lukewarm water

·                                 2 cups warm milk ( 100 - 110°F)

·                                 3 tablespoons butter

·                                 2 tablespoons sugar

·                                 1 tablespoon salt

·                                 2 1/2 tablespoons yeast, instant preferred

·                                 6 to 7 cups KA all-purpose flour

I put everything in my bread machine (using 5 cups of flour and then adding 1 1/2 more as needed).  I let it knead and then rise about 30+ minutes (i.e. not the whole cycle).  And then removed the dough, made a 12 x 8" rectangle, divided it into 4 rows with 6 rolls each, rolled them into balls, and placed them into greased aluminum pie tins. Allow to rise 10 minutes.  Then I covered them tightly and put them in the freezer.  I'll defrost overnight.  In the morning, I'll preheat to 350F and bake 20-25 minutes until golden.  Yum!

adapted from King Arthur Flour

Pecan Pie

3 eggs, slightly beaten

1 cup sugar

1 cup Karo syrup (light or dark; I usually have light)

2 tablespoons butter

1 teaspoon vanilla

1 ¼ cup whole pecans

1-9 inch unbaked or frozen pie crust

Preheat oven to 350°F.  In large bowl, stir the first five ingredients until well blended.  Stir in pecans.  Pour into pie crust.  Bake 50-55 minutes or until knife inserted halfway between crust and center comes out clean.  Cool on wire rack.

 Karo syrup bottle