To All My Viewers:

CHRISTMAS RECIPES ARE COMING SOON!!!

Charley's Cranberry Chicken :)

A Thanksgiving Leftover favorite!!  2-3 boneless chicken breasts 1-2 cans whole or jellied cranberry sauce (may use fresh cranberries) 1 whole onion-chopped  Place chicken breasts in a dutch oven or slow cooker. Add onion and cranberry sauce. Either cook on low for 8-10 hrs in a slow cooker or a glass dish, you can bake at 375 degrees for 1 hour so that the cranberries absorb into the chicken.

TO ALL MY VIEWERS:

Roasted Turkey with Savory Cranberry Stuffing

The Holiday Collection- 1 cup chopped celery 1 cup chopped onion 1/2 cup margarine or butter 1 (16-oz) can whole-berry cranberry sauce 2 TB chicken-flavor instant bouillon cubes 12 cups dry bread cubes (about 16 slices bread) 1 cup chopped pecans 2 tsps poultry seasoning 1 tsp rubbed sage 3 cups hot water 1 (12-14lb) turkey,thawed if frozen vegtable oil Rich Turkey Gravy (recipe follows)  In large skillet, cook celery and onion in margarine until tender; add cranberry sauce and bouillon. Cook and stir until bouillon dissolves. In large bowl, combine bread cubes, pecans, seasonings and water; add cranberry mixture. Mix well.  Preheat oven to 325 degrees. Remove neck and giblets from turkey cavities. Rinse turkey; drain well. Stuff neck and body cavities lightly with stuffing. (Place extra stuffing in greased baking dish; refrigerate.)  Turn wings back to hold neck skin in place. Place turkey, breast side up, on flat rack in open pan. Insert meat thermometer into thickest part of thigh next to body, not touching bone. Brush skin with oil. Place turkey in oven and roast about 4 hours. (Bake extra stuffing with turkey during last 40 min or until hot.) When skin is golden brown, shield breast loosely with foil to prevent overbrowning. Check for doneness; thigh temperature should be 180-185 degrees. Let turkey stand 15-20 min before carving. Serve with Rich Turkey Gravy. Refrigerate leftovers. Makes 10-12 servings. RICH TURKEY GRAVY:  In med skillet, stir 1/4 to 1/3 cup flour into 1/4 cup pan drippings; cook and stir until dark brown. Stir in 2 cups hot water and 2 tsps chicken-flavor instant Bouillon or 2 chicken-flavored Bouillon cubes; cook and stir until thickened and bouillon is dossolved. Refrigerate leftovers. Makes about 1 1/2 cups. (Source:  Publications International, LTD)

Turkey Tip

TURKEY THAWING METHODS- Experts recommend refrigerator thawing. However, if you are short on time and need a quicker method for thawing, submerge the turkey in cold water. Thawing a turkey at room temperature allows bacterial growth and is not recommended.  * REFRIGERATOR THAWING   Thaw breast side up in unopened wrapper on a tray in the refrigerator. Allow at least one day of thawing for every four pounds of turkey. *COLD WATER THAWING  Thaw breast side down in unopened wrapper submerged in cold water(completely covered). Change the water every 30 min to keep the turkey surface cold. Estimate minimum thawing time to be 30 min per pound for whole turkey.

Pumpkin Almond Bisque In A Pumpkin Shell

The Holiday Collection- 1 med- size pumpkin  3 cups chicken broth, divided 2 TB butter or margarine 3 TB chopped celery 3 TB chopped onion 2 TB almond paste 1 TB tomato paste 1 1/2 cups half-and-half 3 TB almond-flavored liqueur 1 tsp ground nutmeg 1 tsp black pepper Salt to taste Toasted Pumpkin Seeds(recipe follows)  Cut slice from top of pumpkin. Scoop out seeds and fibers; reserve. Scoop out flesh,leaving shell that can be used for serving. Simmer pumpkin flesh in small amount of the chicken broth until tender. Place cooked pumpkin in food processor or blender container; process until smooth. (There should be 2 cups of pumpkin puree.) Leave puree in food processor.  Melt butter in heavy stockpot. Add celery and onion; cook over low heat 5 min. Add celery mixture, almond paste and tomato paste to pumpkin puree; process until smooth. Return contents of food processor to stockpot; add remaining broth and simmer over low heat, 30 min. Stir in half-and-half and cook until heated through. Stir in liqueur,nutmeg,pepper and salt. Pour into reserved pumpkin shell. Garnish with Toasted Pumpkin Seeds Makes about 8 servings  TOASTED PUMPKIN SEEDS:  Preheat oven to 275 degrees. Carefully separate reserved seeds from fibers. Wash,drain and dry seeds on paper towels. In small bowl, coat seeds with small amount of vegtable oil. Add 2 TB Worcestershire sauce and 1/2 tsp ground pepper; toss to mix thouroughly. Spread seasoned seeds in single layer on baking sheet. Bake, stirring occasionally until golden brown. (Source: Publications International,LTD)

Turkey Tips

Leftover Turkey Food Safety Tips:  *Refrigerate leftovers as soon as the meal is over.  Carve the meat off the bone,then store in refrigerator or freezer.* Wrap turkey slices and stuffing separately, refrigerate and use within three days. * Use refrigerated gravy within three days. * Freeze leftovers if you plan to store them for longer periods of time. Wrap in heavy foil, freezer wrap or place in freezer container or freezer bags; for optimum taste, use stuffing within one month and turkey within two months.

Low-Calorie Mashed Potatoes

The Holiday Collection- 2 lbs med red boiling potatoes,peeled and cut into chunks 4 large cloves garlic, peeled 3/4 cup cultured buttermilk (1 1/2 %fat) 1/2 tsp salt 1/4 tsp freshly ground pepper 2 TB chopped chives for garnish  Place potatoes and garlic in large saucepan. Add enough water to cover; bring to a boil over high heat. Reduce heat to med. Simmer, uncovered, 20-30 min or until potatoes are fork-tender; drain. Place potatoes and garlic in med bowl. Mash with potato masher or best with electric mixer at med speed until smooth.* Add buttermilk, salt and pepper. Stir with fork until just combined. Garnish, if desired. Makes 4 cups, 8 servings *For a smoother texture, force potatoes through potatoe ricer or food mill into med bowl. Proceed as directed. BUTTERY MASHED POTATOES:  Prepare as directed except add 1 TB butter or margarine along with buttermilk, salt and pepper. (Source: Publications International,LTD)

Spiced Apple Tea

The Holiday Collection-2 cups unsweetened apple juice 6 whole cloves 1 cinnamon stick 3 cups water 3 bags cinnamon herbal tea  Combine juice, cloves and cinnamon stick in med saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 10 min. Meanwhile, place water in another med saucepan. Bring to a boil over high heat. Remove from heat; drop in tea bags and allow to steep for 6 min. Remove and discard tea bags. Strain juice mixture; discard spices. Stir juice mixture into tea. Serve warm with additional cinnamon sticks, if desired or refrigerate and serve cold over ice. (Tea may be made ahead and reheated.)  Makes 4 servings) (Source: Publications International,LTD)

Apple pumpkin desserts

The Holiday Collection- 1 (21-oz) can apple filling or topping 1 (16-oz) can pumpkin (about 2 cups) 1 (14-oz) can sweetened condensed milk  2 eggs 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup gingersnap crumbs ( about 18 cookies) 2 TB margarine or butter, melted  Heat oven to 400 degrees.  Spoon apple filling into 8-10 custard cups. In large mixer bowl, beat pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and salt; spoon over apple filling. Combine crumbs and margarine. Sprinkle over pumpkin mixture. Place cups on 15 by 10-inch baking pan. Bake 10 min. Reduce oven temp to 350 degrees, bake 15 min or until set. Cool. Garnish with whipped cream, if desired. Refrigerate leftovers. Makes 8-10 servings. (Source: Publications International,LTD)

Pumpkin pie

A Holiday favorite!!  3 eggs,slightly beaten. 1 cup granulated sugar or light brown sugar, firmly packed 1/2 tsp salt 2 1/2 tsps pumpkin pie spice 2 cups cooked pumpkin or 1- 15 oz can canned pumpkin 1 1/2 cups light cream or evaporated milk 1 9" unbaked pie shell with high fluted edge   Combine eggs, sugar, salt and spice and beat well. Blend in pumpkin. Add cream and beat well. Pour into pie shell. Bake in oven preheated to 450 degrees for 10 min. Then reduce temp to 350 degrees and continue baking for 45 min or until knife inserted in center of pie comes out clean. Cool. Garnish with whipped cream, if desired. (Source: Watkins)

PUMPKINS, PUMPKINS, PUMPKINS!!!

Butterscotch Meringue Pie

Holiday Recipes Collection- A variation on an old classic, this meringue uses brown sugar instead of white. The result is a meringue that it is still light and delicious, but less sweet. It marries beautifully with the sweetness of the butterscotch filling.  CRUST  1 1/2 cups all-purpose flour 1 TB sugar 1/8 tsp salt 3/4 cup unsalted butter, chilled, cut up 2-3 TB ice water  FILLING. 1/4 cup unsalted butter,cut up 1 cup packed brown sugar 1 1/4 cups whole milk,divided 1/2 cup heavy cream 1 egg 1 egg yolk 3 TB cornstarch  Dash salt  1 1/2 tsps vanilla extract  MERINGUE   1/3 cup water 1 TB cornstarch 4 egg whites 1/2 cup packed brown sugar 1/2 tsp cream of tarter   In large bowl, stir together flour,sugar and 1/8 tsp salt. With pastry blender or 2 knives, cut in 3/4 cup butter until mixture resembles coarse crumbs with some pea-sized pieces. Add 2 TB of the water, stir until dough starts to form, adding additional water 1 tsp at a time,if needed. Shape into flat round; cover. Refreigerate at least 20 min.  On lightly floured surface,roll dough into 1/8-thick round (12-13 inches across). Fold dough in half; transfer to 9-inch pie plate. Gently ease dough into plate, without stretching. Trim to 1/2 inch beyond edge of pan. Flute edges. Freeze 20-30 min or until firm.  Meanwhile, heat oven to 375 degrees. Cover pie crust with foil. Fill with pie weights, beans or rice. Bake 25 min. Remove foil and weights; bake an additional 15-20 min or until crust is golden brown. Cool on wire rack. Reduce oven temp to 350 degrees. Melt 1/4 cup butter in med saucepan over med heat. Add 1 cup brown sugar; cook and stir 3 min or until sugar is melted and mixture is smooth. Whisk in 3/4 cup of the milk and cream. Cook whisking constantly, until mixture comes to a boil. Remove from heat.  In med bowl,  whisk together egg, egg yolk and remaining 1/2 cup milk. Whisk in 3 TB cornstarch and dash salt. Slowly whisk in hot sugar mixture. Pour into same saucepan. Cook over med-low heat, stirring constantly, 5 min or until thick. Strain into med bowl; stir in vanilla. Cover to keep warm. To make meringue, in small saucepan, combine 1/3 cup water and 1 TB cornstarch; mix well. Bring to boil over med heat. Boil 30 seconds, stirring constantly. Turn off heat; cover to keep warm. In large heatproof bowl, whisk together egg whites and 1/2 cup brown sugar. Place over pan of simmering water (bowl should not touch water); whisk constantly 1-2 min or until sugar has dissolved. (To test, remove bowl from heat and rub small amount of mixture between your fingers. It should feel smooth and silky,without any graininess.)  Remove from heat. Add cream of tarter, with electric mixer, beat at med speed until soft peaks form. With mixer running, add warm cornstarch mixture. Increase speed to med-high, beat 2-3 min or until meringue is shiny and stiff peaks form.  Heat filling until hot; pour into crust.  Working quickly, spread meringue evenly over hot filling, making sure meringue completely covers filling and touches crust on all edges. Use spoon to make decorative finish.  Bake at 350 degrees for 13-15 min or until meringue is golden brown. Cool on wire rack 2 hrs. Refrigerate. (Pie can be made up to 4 hrs ahead. Refrigerate.)  WINE  This butterscotch offering needs a rich dessert wine.  The nonvintage Barbadillo Olorosso Sherry from Spain is a full -flavored and moderately sweet wine. For an especially memorable pairing, try Castello di Brolio Vin Santo, Tuscany's most famous dessert wine. It has outstanding caramel and nut flavors. YIELD:  8 servings (Source: Lisa Saltzman-cooking school instructor- Eugene Oregon- Cooking Club of America)

Coney Sauce :)

Holiday Recipes Collection- A family favorite!!  1 lb hamburger (or ground turkey)  1 qt tomatoes, pureed 1 med fresh, or 2 Tbsp dried  1 clove fresh garlic, or 1 tsp granulated  1 or 2 Tbsp  2 tsp chili powder  1 tsp salt  1/2 tsp paprika  1/2 tsp allspice  1/2 tsp cumin  1/2 tsp oregano 1/2 tsp basil   Cook meat and mash into small chunks. Add tomatoes and spices.  Simmer and stir occasionally until reduced and thickened, about 1 to 2 hours. Crock pot would also work set on low for several hours. (Source: Florence MacSmith, 1979, courtesy of Dick Schutz)

Caramel-Pear Pie

Holiday Recipes Collection- Dough for 1 (9-inch) double-crust pie  3 TB all-purpose flour, divided  1 TB ground almonds 3 lb. Bartlett pears( about 6),peeled, quartered 1 TB pear or apple cognac, if desired 2 TB unsalted butter 1/2 cup sugar  Heat oven to 400 degrees. Line 9-inch pie pan with 1 circle of dough. Sprinkle 1 TB of the flour and ground almonds over bottom of crust; refrigerate while preparing filling.  Toss pears with cognac in large bowl. Melt butter in large skillet over medium heat. Add sugar; cook and stir 7-8 min until golden brown.( At first, caramel will appear crystalized,followed by a separating of butter and sugar. It will smooth out as it begins to brown.) Whisk in remaining 2 TB flour until combined. Add pears; reduce heat to low. (Some of the caramel will harden.) Cook and stir 3-5 min or until caramel melts and coats pears. Place pears on pie crust; pour remaining caramel over pears.  Cut remaining circle of dough into 10 (3/4 inch wide) strips. Weave strips into lattice over pie filling, letting strips overhang pie pan. Trim strips to 1/2-inch overhang; fold under edge of bottom crust. Press down gently to seal; flute or crimp edge. Bake 45-55 min or until crust is golden brown and filling is bubbly, covering edges with foil after 20 min if browning too quickly. Cool on wire rack to room temperature. TIP:  If you're new to making caramel,reduce the heat to low as the sugar starts to carmelize to minimize the chances of getting too dark. Serve pie with a scoop of vanilla ice cream or drizzle of cr'eme fraiche.  8 servings  (Source: Cooking Club of America)

Brownie S'mores

Holiday Recipes Collection- 9 whole cinnamon graham crackers,halved crosswise  3/4 cup unsalted butter, cut up   4 oz. unsweetened chocolate,cosrsely chopped  1 cup sugar 1 cup packed light brown sugar 2 tsps vanilla extract  3 eggs, lightly beaten 1 cup all-purpose flour  1 1/2 cups semisweet or milk chocolate chips  35 regular-sized marshmallows    Heat oven to 350 degrees. Spray bottom of 13 by 9 inch baking pan with cooking spray. Arrange graham crackers over bottom of pan, overlapping slightly or breaking to fit, if necessary.*  Melt butter and unsweetened chocolate in medium saucepan over low heat, stirring frequently. Remove from heat; stir in sugar, brown sugar and vanilla until blended and smooth; stir in flour. (Batter will be smooth,thick and shiny.)  Stir in chocolate chips. Spoon and gently spread over graham crackers.  Bake 35-40 min or until top is just set and toothpick inserted in center comes out with moist crumbs attached. Heat brolier. Place marshmallows on their sides evenly over top of brownies. Broil 30 seconds to 2 min or until marshmallows are puffed and tops are golden brown. Serve slightly warm or at room temperature.  TIP* Depending on the shape of your pan, you may have part of a graham cracker left over.  To cut brownies, spray cooking spray on a knife so it glides easily between the marshmallows.  35 bars  (Source: Cooking Club of America)

Baking Tip

UNSALTED butter vs SALTED butter- As a general rule always buy unsalted butter as you can add the desired salt as needed. If you buy the salted butter, you can never be sure of how much salt is already in the butter. It's better to be able to add salt vs having too much salt to begin with.(Source:Ina Garten-Food Network)