Melt the butter in a heavy soup pot. Add the onion and celery and cook until just soft.
Whisk in the flour and cook for 3 minutes. Slowly blend in the broth. Bring to a boil,
reduce the heat to low and simmer for 20 minutes. Strain and return the broth to the pot. Slowly whisk in the peanut butter and the cream. Simmer for 15 minutes longer. Serve warm.
CRANBERRY AND RASPBERRY SALAD
Ingredients
l/2 lb. frozen raspberries
Drain raspberries, reserving 1/3 cup juice.
2 packaged raspberry gelatin
1/3 cup raspberry juice
1/4 cup lemon juice
2 2/3 cups boiling water
Dissolve gelatin in boiling water; add raspberry juice and lemon juice. Chill until consistency of unbeaten egg white.
2 oranges
Position knife blade in food processor bowl; add orange. Top with cover; process 1 minute or until chopped.
1/2 lb. cranberries
Add cranberries and process 1 minute.
1 1/2 cups sugar
2 chopped apples
1 cup chopped nuts
1 cup chopped celery
Combine cranberry mixture, sugar, raspberries, celery,apples, nuts, in a large bowl and mix
well.
Pour into a lightly oiled 6 cup mold; cover and chill until firm.
RoastedTurkeyWithHerbs
"This recipe makes a delicious moist turkey."
Ingredients
1 (12 pound) whole turkey hen,
neck and giblets removed
1/2 cup butter, cubed
2 apples, cored and halved
2 large yellow onions, cut in half
Several celery stalks with leaves
1 tablespoon of each:
thyme
sage
4 cloves of garlic
1 teaspoon paprika
4 black peppercorns
garlic powder
salt and pepper to taste
2 cans chicken broth
2 cups champagne
water
Directions
1. Preheat oven to 450 degrees F.
2. Rinse turkey, and pat dry. Gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. Place apples, onions, celery, garlic and herbs inside the turkey's cavity. Sprinkle with garlic powder, salt, and pepper. Place turkey on a rack in a roasting pan. Roast for 1 hour; this will sear (brown) the bird to hold in all the juices while cooking.
3. Remove bird from oven. Reduce oven temperature to 250 degrees F. Pour champagne and broth over the inside and outside of the turkey. Cover tightly with lid or heavy aluminum foil and bake 4 to 5 1/2 hours, or until the meat can be pulled off with a fork. The meat should be very tender and still be juicy. Remove turkey from oven; lift rack, place on carving board, but let stand for at least 20 minutes before carving.
4. While the bird is cooking, place giblets in a pan of water. Bring to a boil, then simmer until meat can be pulled off bones with a fork. Remove giblets from broth. Pull desired meat from bones; throw rest away. Cut desired meat in small bits. Set aside. You can use later in you gravy and/or dressing.
5. Use juice from pan for dressing and gravy.
Roasted Turkey Dressing
with Sage & Thyme
Ingredients for dressing.
1-9 Inch skillet of baked cornbread
1 can baked biscuits
6-12 slices brown toast
Break into crumbs or small pieces. Place in a large mixing bowl; set aside.
Saute' next 3 ingredients until tender, do not brown.
3 cups chopped celery
1 cup chopped onion
1 cup chopped green peppers
Add to breadcrumbs.
1 pound Hot Sausage,
browned and chopped into small pieces.
1/3 cup melted butter.
1 teaspoon poultry seasoning
4 teaspoons sage (or to taste)
3 teaspoons thyme (or to taste)
1 cup finely chopped water chestnuts
1 cup finely chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon black pepper
4 eggs beaten
Add enough turkey broth to moisten well, but not runny. Spoon into 13X9X2 buttered roasting pan.
Make one day ahead. Store overnight in refrigerator.
Bake at 350 degrees for 30 minutes or until golden brown.
GIBLET GRAVY
Ingredients
4 1/2 cups Turkey Broth
(Degreased pan juices mixed with giblet broth)
1/3 cup flour
2/3 cup water
1/2 teaspoon dried thyme
Salt and pepper to taste
Directions
Strain pan juices. Add enough reserved broth to measure 4 1/2 cups of liquid. Chill and remove fat. Pour pan juices into a saucepan and bring to a simmer.
Stir 1/3 cup flour into 2/3 cup water until smooth. Whisk into simmering pan juices. Bring
to a boil. Reduce heat; add thyme, salt, pepper. Simmer on a very low heat, stirring occasionally until flour mixture is cooked thoroughly, about 20 minutes. Add meat bits if desired.
Green Salad with Toasted Walnuts
Ingredients
1 1/2 pounds mixed greens,
including fresh Spinach leaves and different kinds of lettuce
1 cup chopped Red Delicious Apples
1 cup White Seedless Grapes, halved
1 cup chopped celery
Green Onions optional
1 cup toasted walnuts
1 cup Poppy Seed dressing (Recipe below.)
Directions
Tear mixed greens into small pieces
Add next three ingredients.
Toss salad with dressing, then sprinkle with toasted walnuts.
Poppy Seed Dressing
2 tablespoons sugar
1/2 teaspoon kosher salt plus more to taste
2 tablespoons plus 1 teaspoon freshly squeezed lime juice
1/2 teaspoon dry mustard
1 tablespoon finely chopped onion
1/2 cup vegetable oil, like soy, corn, or peanut
1 tablespoon poppy seeds
In a small bowl, whisk together all the ingredients. Use immediately or store covered and refrigerated for up to 2 days.
ORANGE PECAN SQUASH CASSEROLE
Preheat oven to 325 degrees F.
Ingredients
1 large butternut squash
1/2 cup sugar
3/4 stick butter
1/3 evaporated milk
2 eggs, beaten
2 tsp.. grated orange peel
1 tsp. vanilla extract
Peel squash, remove seeds and cut into big chunks. Place cup-up squash into large pan with enough water to cover. Bring to boil and cook until tender (about 15-20 minutes).
Drain. Mash squash in large bowl, add other ingredients, stir until well mixed, and place in ovenproof casserole dish.
PECAN TOPPING
1/2 cup brown sugar
2 Tbs. flour
2 Tbs. butter
1/2 cup chopped pecans
Blend topping ingredients.
Sprinkle topping mixture over casserole and bake, uncovered, for 1 hour.
Note: "This is a smooth and creamy side dish and a good compliment to any festive or evening meal."
Creamed Green Peas
Ingredients
4 cups frozen green peas
1-1/3 cups water
1/4 teaspoon salt
1/4 cup and 2 tablespoons butter
2/3 cup Cream Cheese
2 tablespoons white sugar
Directions
1 In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
2 In a small bowl, whisk together cream cheese and sugar. Stir mixture into peas.
3. Cook over medium-high heat until mixed thoroughly and is bubbly, about 5 minutes.
