(Source: bettycrocker.com & photos also & courtesy of Evana & Jim & veganosity.com & simply recipes.com)

****FIX A GRAVY IN TROUBLE!!

http://bettycrocker.com

Fix a Gravy In Trouble

Greasy?

Place a slice of fresh bread on top of the fat for a few seconds to absorb it; remove bread before it breaks into pieces. 

Lumpy?

Pour into food processor and process until smooth, or press gravy through a strainer; return to saucepan and heat.

Too thin?

Dissolve 1 tablespoon flour in 2 tablespoon water; stir into gravy with fork or wire whisk. Boil and stir 1 minute.

Too pale?

Stir in browning sauce, soy sauce or Worcestershire sauce in color (start with 1 teaspoon).

Too salty?

Add a raw peeled potato, cut into eighths; cook and stir 5 to 10 minutes, then remove potato pieces.

 

••••6 WAYS TO BEAUTIFY YOUR PIE🍒🍌🍎🍓🍍🍅🌽🍋🍫!!!••••

(Source: bettycrocker.com & photos & Google+ photos & courtesy of Evana & Jim & foodaffair.com)

****6 WAYS TO BEAUTIFY YOUR 

****PIE!!

http://bettycrocker.com

****PIES!! PIES!! AND MORE PIES!!

6 WAYS TO BEAUTIFY A PIE

••••CONFETTI CORN🌽🌶!!••••

(Source: bettycrocker.con & photos also & courtesy of Evana & Jim)

****CONFETTI CORN!!

Prep Time

15 MIN

Total Time

15 MIN

8 Servings

Ingredients 

1 cup water 

6

cups frozen corn

1

medium red bell pepper, chopped (1 cup)

4

oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes

1/4

cup fat-free half-and-half

1/2

teaspoon salt

1/4

teaspoon pepper 

2

tablespoons grated Parmesan cheese

2

medium green onions, sliced (2 tablespoons)

Directions 

• 1 In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.
• 2 Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.
  
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••••BRINED WHOLE TURKEY🦃!!••••

(Source: bettycrocker.com & photos also & courtesy of Evana & Jim)

****BRINED WHOLE TURKEY!!

Prep Time

15 MIN

Total Time

12 HR 30 MIN 

14 SERVINGSIngredients 

2

gallons cold water 

2

cups kosher salt or 1 cup table salt

1

whole turkey, not prebasted (12 to 14 pounds), thawed if frozen 

1

medium onion, cut into fourths 

1

medium carrot, coarsely chopped 

1

medium celery stalk, coarsely chopped

1

teaspoon dried thyme leaves

3

tablespoons unsalted butter, melted

Directions 

• 1 Mix cold water and salt in a large clean bucket or stockpot (noncorrosive); stir until salt is dissolved. Add turkey. Cover and refrigerate 8 to 12 hours.
• 2 Heat oven to 325°F. Remove turkey from brine; discard brine. Thoroughly rinse turkey under cool running water, gently rubbing outside and inside of turkey to release salt. Pat skin and both interior cavities dry with paper towels.
• 3 Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Toss onion, carrot, celery and thyme with 1 tablespoon of the melted butter; place in turkey cavity.
• 4 Place turkey, breast side down, on rack in large shallow roasting pan. Brush entire back side of turkey with 1 tablespoon melted butter. Turn turkey over. Brush entire breast side of turkey with remaining 1 tablespoon melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
• 5 Roast uncovered 3 hours 30 minutes to 4 hours, brushing twice with pan drippings during last 30 minutes of roasting.
• 6 Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. If a meat thermometer is not used, begin testing for doneness after about 3 hours. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving.
  
  
  
   

 

••••TURKEY ROASTING TIMES🦃!!••••

(Source: bettycrocker.com & photo also & courtesy of Evana & Jim & simplyrecipes.com)

****TURKEY ROASTING TIMES!!

 

 

 

••••MACARONI AND CHEESE HAM PIE🐷🧀!!••••

(Source: Bettycrocker.com & photos also & courtesy of Evana & Jim)

****MACARONI AND CHEESE 

****HAM PIE!! YUM!!

Prep Tim15 MIN

Total Time  1 HR 10 MIN

6 servings

3 cups shredded cheddar cheese (12oz)

1 cup cubed cooked ham (can use spam)

1

cup uncooked macaroni noodles (3-1/2 oz)

2 1/4

cups milk

2

eggs

1/2

cup original Bisquick baking mix

1/4

teaspoon salt

Chopped fresh parsley, if desired

Directions 

• 1 Heat oven to 400°F. Spray 10-inch or 9 1/2-inch glass deep-dish pie plate with cooking spray.
• 2 In large bowl, mix 2 cups of the cheese, the ham and uncooked macaroni. Spread in pie plate.
• 3 In blender, place milk and eggs. Cover; blend on medium speed until smooth. Add Bisquick mix and salt; blend until smooth. Pour over mixture in pie plate.
• 4 Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with parsley.
  
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MACARONI AND CHEESE HAM PIE

••••TULLIA BARBANTI REMEMBERED🍅🍝🍷🧀🍳🏟💕🌹!!••••

(Source: The SpokesmanReview & The Inlamder.com & Google+ photos)

****TULLIA BARBANTI

****REMEMBERED🌹

****YOU WERE A WONDERFUL

****FRIEND!!! YOU WILL BE IN 

****OUR 💕 HEARTS FOREVER!!

****A SPOKANE TEACHER🤓AND 

****ENTREPRENEUR!!

****HER FIRST COOKBOOK!!

STUFFED GREEN PEPPERS 

From Al Dente: Italian Cooking Done Just Right, by Tullia Barbanti

Serves 6

6 medium green peppers, cut in half and cored, seeds removed
1 pound Italian plum tomatoes (or 1/2 jar Tullia’s Italian Meatless Pasta Sauce)
8 ounces mushrooms
2 stalks celery, chopped
1 onion, chopped
1/2 cup brown or white rice
Salt and pepper
1/2 teaspoon oregano
1/2 cup olive oil
1 pound ground lean beef
1 carrot, diced
4 tablespoons Parmesan cheese

Wash and core the peppers. Boil in water for 2 minutes. Drain and cool the peppers. In a skillet, saute the onion in olive oil. When tender, add the ground meat and brown it. Add salt and pepper, chopped celery, carrot, mushrooms and oregano. Saute until everything is tender. Cut the tomatoes into pieces and add to the mixture, or pour in pasta sauce. Saute for 10 more minutes. Cook the rice in salted, boiling water according to package directions, or until tender, then drain it. Stir the rice into the meat and vegetable mixture. Put the pepper halves in a casserole dish with a lid. Sprinkle the peppers with grated cheese and then fill them with the meat and rice mixture. Sprinkle more cheese on top. Cover and bake at 375 degrees for 20 minutes.

****HER BIOGRAPHY!! BUILDING A

****A LIFE IN A NEW COUNTRY!!

****AN AMAZING WOMEN!! THE 

****SAUCE LADY!!