UKGuy

I don't have a particular favorite, but I don't care for Pepsi ( it's toooo sweeeet ).

I prefer Coca-Cola over Pepsi, but I also enjoy all the Mt. Dew flavors that are out there.

Don't care much for Dr. Pepper, finally got around to

finding & trying Dr. Pepper Cherry-Vanilla,

( it's ok, but wasn't too impressed ).

Hubby and I usually call colas & dews soda.

 

Oldest daughter is assistant manager & merchandiser for

Pepsi where we live, but she decorates her house with

Coca-Cola memorabillia.

Hey if Pepsi wasn't so cheap, and would sell cool stuff for

us to decorate our houses with, eveyone would see Pepsi

memorabillia throughout her house.

 

 

Buttercup, I've been called many things, but never been called awesome.

 

It's kinda nice to know someone else thinks I am, and that I was missed.

 

Enjoy the recipes!! Hope you have a wonderful Thanksgiving!

 

 

 

Here are some of my "favorite" Thanksgiving recipes,

as well as recipes using the leftover's from your holiday meal.

 

 

Turkey Gravy

 

2 cups turkey drippings

1/8 teaspoon ground white pepper

1/4 teaspoon poultry seasoning

1 teaspoon chicken bouillon

1/4 cup plus 1 tablespoon flour

1/2 cup milk

 

Combine the turkey drippings, pepper, poultry seasoning

and bouillon granules in a 1-quart saucepan; simmer over

low heat for 5 minutes.

 

While the gravy is heating, combine the flour and milk

in a jar ( with a tight fitting lid ) shake until smooth.

Slowly add the milk mixture to the simmering broth;

stirring constantly with a spoon.

Continue to cook and stir, until the gravy is thick and bubbly.

Yield: 2 1/2 cups of gravy.

 

For a Fat-Free Gravy:

Use skim milk, and follow the method for removing fat from gravy,

( using the ice cube method ) as directed with the Savory Gravy recipe below.

Calories: 7 Fat: 0 grams Sodium: 25 grams Protein: 0.4 grams

............................................................

 

 

Savory Gravy

( Gravy made from a roasted turkey breast )

 

1/4 cup plus 1 1/2 teaspoons unbleached flour

1/2 cup milk

roast turkey drippings

1 teaspoon chicken bouillon granules

1/4 teaspoon poultry seasoning

1/4 teaspoon dried savory

1/8 teaspoon ground black pepper

 

Combine the flour and milk in a jar,

( with a tight-fitting lid ) and shake until smooth. Set aside.

 

Pour the turkey drippings from the roast turkey breast into a bowl,

add a few ice cubes, and skim off the fat ( once it rises and hardens ).

Pour the fat-free drippings into a 2-cup measuring cup,

and add enough water to bring the volume up to 1 3/4 cups.

 

Pour the drippings mixture into a 1 1/2-quart saucepan,

and add the bouillon granules and seasonings.

Bring the mixture to a boil over medium heat,

reduce the heat to low, and simmer for 5 minutes.

 

Slowly stir the flour mixture into the gravy,

and continue to cook and stir until mixture is thickened and bubbly.

Transfer the gravy to a warmed gravy boat or pitcher,

and serve hot with the stuffed turkey breast.

 

Note: Use skim milk, and there's only 7 calories,

0 grams of fat, 30 mg. sodium and 0.4 grams of protein.

............................................................

 

 

Baked Brandied Cranberries

 

Almost 25 years ago, my neighbor gave me this recipe.

The brandy helps to cut down on the tartness of the cranberries,

while the sugar gives it just enough sweetness.

It's great to serve during the holidays.

 

2-( 12 ounce ) bags cranberries

2 cups granulated sugar

1/4 cup brandy

1/3 cup granulated sugar

 

Place the cranberries in a glass 13x9x2-inch baking dish.

Cover the cranberries with the 2 cups of sugar; do not stir.

Cover tightly with aluminum foil.

Bake 50-55 minutes in a 350 degree oven; until the cranberries burst.

Remove from oven. Remove foil and stir. Let stand 10 minutes.

Drizzle with the brandy. Stir in the 1/3 cup of sugar.

Cool to room temperature; then refrigerate.

Makes 6 to 8 servings.

............................................................

 

 

Better Than Traditional Green Bean Bake

 

2-( 16 ounce ) bags frozen green beans

1-( 10.75 ounce ) can cream of mushroom soup

1-(10.75 ounce ) can cheddar cheese soup

1/4 cup milk

1/4 teaspoon black pepper

2 cups French's French Fried Onions

 

Preheat oven to 350 degrees.

In a 2 1/2 to 3 quart casserole baking dish,

add and stir together, both cans of soup, milk and black pepper.

Bake ( uncovered ) for 45-60 minutes.

Top with french fried onions, and bake ( uncovered )

5 minutes more, until golden brown.

............................................................

 

 

Pineapple Glazed Carrots

 

1-(16 ounce) can sliced carrots, drained but reserving liquid (2 cups)

1-(8 1/2 ounce) can pineapple tidbits, drained but reserving syrup

2 teaspoons cornstarch

1/2 teaspoon salt

1 tablespoon butter

 

In a 1 1/2 quart saucepan, gradually add the cornstarch and salt,

with the reserved liquid and reserved syrup.

Bring to boiling; stirring constantly.

Cook about 3 minutes, or until the liquid is thick and clear.

Stir in the tablespoon of butter.

Add the carrots and pineapple; stirring gently.

Heat through.

Serves 4.

............................................................

 

 

I haven't prepared this squash casserole yet, but it sounds good!!

 

Butternut Squash Casserole

 

3 cups mashed, cooked, butternut squash

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup margarine, melted

1-(8 ounce) can crushed pineapple ( with juice )

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/8 teaspoon ground nutmeg

1/3 cup chopped walnuts

 

Preheat oven to 325 degrees F (165 degrees C).

Grease one ( 2-quart ) casserole baking dish, and set aside.

Combine the butternut squash, white sugar, brown sugar,

margarine, pineapple, cinnamon, vanilla and nutmeg.

Mix well, and pour into casserole baking dish.

Sprinkle with chopped nuts, and bake for 40 to 45 minutes.

............................................................

 

Baked Acorn Squash

 

Haven't made this yet, but it does remind me of the baked

squash my mother use to make; except she added a breakfast

sausage link to each, before baking in the oven.

 

1 Acorn Squash, halved

2 tablespoons of brown sugar, divided

2 pats of butter, divided

Salt & Pepper

2 teaspoons maple syrup or honey, divided

 

Preheat oven to 375 degrees.

Scoop the seeds out of each half with a spoon.

Add 1 pat of butter, 1 tsp. maple syrup or honey,

1 Tbsp. of brown sugar, salt and pepper to the hollow scoop of each half.

Place upright on a greased cookie sheet, and roast for 20 to 30 minutes,

or until tender when flesh is poked with a fork.

............................................................

 

 

The following salads are salads which can be served

for Thanksgiving & Christmas.

 

 

Ambrosia Waldorf Salad

 

2 c. fresh or frozen cranberries, halved

1/2 c. sugar

3 c. miniature marshmallows

2 c. diced unpeeled apples

1 c. seedless green grapes

1 - ( 20 oz. ) can pineapple tidbits, drained

1 c. heavy cream, whipped or 2 cups ( or more ) Cool Whip

 

In a bowl, combine the cranberries and sugar.

In a 3-quart ( 12 cup ) bowl, add the marshmallows, apples, grapes and pineapple.

Add the cranberries; mix well. Fold in the Cool Whip.

Cover and chill. Serves 12-14.

............................................................

 

 

Cranberry Mousse

 

1 - ( 20 oz. ) can crushed pineapple in juice

1 - ( 6 oz. ) pkg. strawberry flavored gelatin

1 cup water

1 - ( 16 oz. ) can whole berry cranberry sauce

3 tablespoons fresh lemon juice

1 teaspoon freshly grated lemon peel

1/4 teaspoon ground nutmeg

2 cups dairy sour cream

 

Drain pineapple well; reserving all juice.

Add juice to gelatin in a 2-quart saucepan.

Stir in water, heat to boiling; stirring to dissolve gelatin.

Remove from heat.

Blend in cranberry sauce.

Add lemon juice, lemon peel and nutmeg.

Chill until mixture thickens slightly.

Blend sour cream into the gelatin mixture.

Fold in pineapple.

Pour into a 2 quart gelatin mold.

Chill in refrigerator until firm.

Unmold onto serving plate.

Serves 8.

............................................................

 

 

Creamy Apricot Mousse

 

1 - ( 17 oz. ) can apricot halves

2 - ( 3 oz. ) pkgs. apricot flavored gelatin

1 cup plain yogurt

2 cups Reddi-Whip or Cool Whip, plus extra for garnishing

 

Drain apricots, reserving syrup.

Add water to syrup, ( if necessary ) to measure 1 cup; set aside.

Reserve 6 apricot halves for garnish,

puree remainder in blender or food processor; set aside.

Dissolve gelatin in 1 1/2 cups of boiling water.

Add apricot syrup.

Chill until consistency of thick egg white, 45 minutes to 1 hour.

Stir in pureed apricots and yogurt until well blended.

Gently fold in Reddi-Whip or Cool Whip.

Pour into a lightly oiled 6 cup gelatin mold.

Chill in the refrigerator until firm.

Unmold onto a plate or platter.

Garnish with extra Reddi-Whip or Cool Whip, and reserved apricot halves.

Yield: 10 servings.

............................................................

 

Four Fruit Compote

 

1 - ( 20 oz. ) can pineapple chunks

1/2 cup sugar

2 tablespoons cornstarch

1/3 cup orange juice

1 tablespoon lemon juice

2 - ( 11 oz. ) cans mandarin oranges, drained

1 Granny Smith Apple, unpeeled and chopped

1 Golden Delicious Apple, unpeeled and chopped

1 Red Deliscious Apple, unpeeled and chopped

2 to 3 bananas, sliced

 

Drain pineapple, reserving 3/4 cup juice.

In a saucepan, combine sugar and cornstarch.

Add pineapple juice, orange juice and lemon juice.

Cook and stir over medium heat, until thickened and bubbly;

cook and stir one minute longer.

Remove from heat; set aside.

In a bowl, combine pineapple chunks, oranges, apples

and bananas.

Pour warm sauce over the fruit; stir gently to coat.

Cover and refrigerate. Yield: 10 servings

............................................................

 

Jell-O In A Can

 

1 - ( 20 oz. ) can sliced pineapple

1 - ( 3 oz. ) pkg. Jell-O Gelatin, a gelatin of your choice

1 cup boiling water

 

Pour off pineapple juice from can, but leave pineapple in the can.

Dissolve Jell-O in boiling water.

Cool slightly.

Pour into can over the pineapple.

Chill until set.

To serve, run knife around inside of can and tip out.

Slice between the pineapple rings.

Serves 4-5.

............................................................

 

Quick Fruit Salad

 

1 - ( 21 oz. ) can peach pie filling

3 firm bananas, sliced

2 cups strawberries, halved

1 cup seedless green grapes

 

Combine all the ingredients in a large bowl.

Refrigerate until serving.

Serves 6-8.

............................................................

 

Jurrassic Coleslaw

 

1 cup ( 8 oz. ) apple cider vinegar

1/8 cup or 2 tablespoons salad oil

1 tablespoon Dijon-Style Mustard

4 teaspoons paprika

1 teaspoon salt

1 cup sugar

2 tablespoons chopped onion

 

Whisk ingredients together.

Pour into a large bowl, and add the remaining ingredients.

 

1 head cabbage, shredded

About 2 cups dried fruit ( apples, peaches & apricots )

About 1 cup dried cranberries

Cover, and chill in the refrigerator before serving.

 

Note: This is a bit "spicy", but "good"!!!

............................................................

 

Sweet-Sour Coleslaw

 

6 cups shredded cabbage

2 large carrots, peeled and shredded

2 to 4 tablespoons finely chopped onion

8 to 10 strips bacon, cooked and crumbled

1/2 cup apple cider vinegar

1/3 cup vegetable oil

1/3 cup sugar

1 teaspoon salt

 

In a large bowl, combine the shredded cabbage, carrots,

onion and bacon.

In a jar, ( with a tight fitting lid ) mix vinegar, oil,

sugar and salt; shake well.

Pour ( liquid ) dressing over cabbage mixture, and toss.

Cover, and chill in the refrigerator before serving.

Serves 6.

............................................................

 

Delicious One Crust Apple Pie

 

1 - 9-inch prepared pie crust, unbaked

1 c. apple juice

1 c. orange juice

3/4 c. sugar

7 to 8 medium Golden Delicious Apples, cut into 1/2-inch wedges

1/4 c. cornstarch

1 Tbsp. butter

1/8 tsp. salt

1/4 tsp. vanilla extract

Cool Whip, for garnishing

 

Heat oven to 425 degrees.

Bake pie crust 8 to 10 minutes, or until golden brown.

Cool completely.

 

In a large saucepan, combine 3/4 c. each apple juice,

orange juice and sugar.

Bring to a boil. Add apples wedges.

Cover; bring to a boil.

Reduce heat; simmer covered until tender,

but not soft ( 3 to 5 minutes ).

Using a slotted spoon, remove apples from juice mixture; set aside.

 

In a small bowl, combine remaining juices and cornstarch; blend well.

Stir into hot juice mixture.

Cook over medium heat, until mixture thickens and boils; stirring constantly.

Cook 1 minute; remove from heat.

Add butter, salt and vanilla;mix well.

Cool 10 minutes; add reserved apples.

Pour into cooled, baked crust. Refrigerate 3 hrs.

Garnish with Cool Whip. Serves 8.

............................................................

 

 

Creamed Turkey & Rice Soup

 

This is my "favorite" home-cooked soup!!

I prepare this soup every year after Thanksgiving is over.

 

1 turkey carcass ( from a 14-lb. cooked turkey )

14 cups water

1 large onion, chopped fine

3 stalks celery, sliced thin

4 large carrots, chopped or sliced thin

1/3 cup uncooked long grain white rice ( If you like rice, add 1/2 cup )

1 cup butter or margarine

1 1/2 cups flour

1 pint half-and-half cream

3 cups diced cooked turkey ( I always add 5 cups )

1/2 teaspoon poultry seasoning

6 teaspoons instant chicken bouillon granules

salt & pepper to taste

 

In a large soup kettle or stockpot,

add turkey carcass and the 14 cups of water.

Bring water to a boil; reduce heat, and simmer 1 hr. and 30 minutes.

Remove bones; reserve meat for soup.

Strain stock; set aside.

 

In a large saucepan, combine onions, celery, carrots,

rice and 1 quart (4 cups) of the stock.

Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside.

 

In a large soup kettle, melt butter.

Blend in flour; heat until bubbly.

Add the half-and-half, and remaining 2 quarts (8 cups) of stock,

to the butter/flour mixture; cook and stir until bubbly.

Stir in the reserved vegetable mixture, turkey meat and seasonings.

Heat slowly to serving temperature.

Serves 12-14. ( This soup freezes well ).

............................................................

 

Turkey Taco Soup with Avocado Cream

 

1-(11 ounce) can Mexican-style corn

1-(16 ounce) can chili beans, undrained

2-(14.5 ounce) cans chicken broth

1-(16 ounce) jar chunky salsa

2 1/2 cups cooked, chopped turkey meat

salt and pepper to taste

1/4 cup chopped, fresh cilantro

1/2 cup sour cream

2 tablespoons guacamole

 

In a large pot over medium heat, combine corn, chili beans, broth and salsa.

Bring to a boil, then reduce heat and stir in cooked turkey.

Season with salt and pepper.

Cover, and cook 5 to 10 minutes more, until heated through.

Stir in cilantro.

In a bowl, stir together sour cream and guacamole, until smooth.

Ladle soup into bowls and top with guacamole mixture.

............................................................

 

"Leftover Turkey" Noodle Soup

 

Bones and trimmings from 1 turkey ( or 2 chickens )

6 cups water

3 chicken bouillon cubes or 3 teaspoons bouillon granules

1 1/2 teaspoons salt

1/4 teaspoon poultry seasoning or sage

1 bay leaf

... ... ... ... ... ... ... ... ... ... ... ... ... ...

 

1/2 cup barley or rice, or 1 cup uncooked egg noodles

3 medium carrots, sliced

2 stalks celery, sliced

2 medium onions, sliced or chopped

2 tablespoons chopped parsley

 

In a large saucepan, combine first 6 ingredients.

Simmer ( covered ) 1 1/2 hours.

Remove bones; cut off meat and return meat to broth.

Add remaining ingredients, except parsley.

Simmer ( covered ) 30 minutes or until vegetables and barley are tender.

Garnish with the parsley.

Serves 6 to 8.

 

Tip: Other vegetables may be added or substituted, such as:

corn, zucchini, tomatoes, potatoes, peas or mushrooms.

............................................................

 

Apple Butter Pumpkin Pie

 

1 cup apple butter

1 cup fresh or canned pumpkin

1/2 cup packed brown sugar

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

3 eggs, slightly beaten

3/4 cup evaporated milk

1 unbaked 9-inch pie shell

Sweetened whipped cream, for garnish

 

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl.

Stir in eggs.

Gradually add evaporated milk and mix well.

Pour into unbaked pie shell.

Bake for about 40 minutes or until set.

Serves 6.

 

Cook's Notes:

-If the crust begins to burn, place tin foil around

the crust, and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.

............................................................

 

Pumpkin Pie Parfaits

 

2 cups pumpkin pie filling (scooped from inside 1 cooked pumpkin pie)

2 cups vanilla ice cream or frozen yogurt, softened

8 tablespoons whipped cream or Cool Whip whipped topping

4 tablespoons chopped candied walnuts or pecans

 

Spoon 1/4 cup of pumpkin pie filling, into 4 tall glasses.

Top with 1/4 cup of ice cream or frozen yogurt.

Repeat layers of pumpkin and ice cream.

Top with whipped cream and candied nuts.

Makes 4 servings.

............................................................

 

 

Pumpkin Pie Cake

 

1-( 15 ounce ) solid-pack pure pumpkin

3 eggs, lightly beaten

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 teaspoons pumpkin pie spice

1-( 12 ounce ) can evaporated milk

1-( 18.5 ounce ) pkg. yellow cake mix

1/2 cup ( 1 stick ) butter, melted

1 cup coarsely chopped pecans

 

Preheat the oven to 350°F.

In a large bowl, combine the pumpkin, eggs, sugars,

pumpkin pie spice, and evaporated milk; mix well.

Pour into an ungreased 9" x 13" baking pan.

Sprinkle dry cake mix evenly over the batter in the pan;

drizzle melted butter evenly over the top,

then sprinkle with chopped pecans.

Bake for about 1 hour and 15 minutes.

Cool completely before cutting into squares.

"This is so good"! "I just loved this dessert"!

 

Here are somemore of my "favorite" Thanksgiving recipes,

as well as recipes to prepare with your leftover turkey.

 

 

Candied Yams

 

1 - ( 1 lb. 1 oz. ) can sweet potatoes, drained

1/2 cup brown sugar, packed

3 tablesppons butter

3 tablespoons whipping cream

1/2 teaspoon salt

 

In a medium saucepan, combine the brown sugar, butter and salt;

cook over medium heat; stirring constantly, until smooth and bubbly.

Add the drained sweet potatoes, stir gently until glazed and heated through.

About 4 servings.

............................................................

 

 

Sweet Potato Casserole

 

3 cups mashed sweet potatoes

2 eggs, beaten

1 cup granulated sugar

1/2 cup milk

1 teaspoon vanilla extract

 

Put into a greased 1 1/2 - quart size casserole baking dish.

 

 

Topping:

 

3/4 cup brown sugar, packed

6 tablespoons butter, softened

6 tablespoons flour

1 cup chopped pecans

 

Add this ontop of the sweet potato mixture.

Cover and bake 35-40 minutes in a 350 degree oven.

 

Note: The last time I prepared this,

I used only 1 extra large size egg ( instead of 2 ).

I decreased the granulated sugar to a 3/4 cup,

and decreased the milk to 1/4 cup, plus 2 tablespoons.

I also decreased the vanilla extract to 3/4 teaspoon.

As for the topping, I decreased the brown sugar to a 3/4 cup.

I only use 6 tablespoons each of butter and flour,

and decreased the amount of pecans to a 3/4 cup.

............................................................

 

Jimmy Dean's Stuffing

 

1 lb. Jimmy Dean's Pork Sausage

1 cup chopped scallions

1/2 cup thinly sliced celery

1/2 cup shredded cheddar cheese

1 1/2 teaspoons poultry seasoning

1/4 teaspoon black pepper

2 - ( 14 1/2 oz. ) cans chicken broth

3 eggs, beaten

1 - ( 16 oz. ) bag, plus 2 more slices of bread,

or 1/2 of a loaf ( 8 oz. ) white bread, and 1/2 of a loaf

( 8 oz. ) wheat bread

1 tablespoon fresh parsley or 1 1/2 teaspoon dried, parsley

1/2 cup shredded cheddar cheese

 

Preheat oven to 350 degrees.

Cook pork sausage and drain thoroughly.

Combine sausage with the next 8 ingredients.

Put in a buttered roasting pan.

Bake uncovered 30 minutes; then bake covered 30 minutes.

Remove and top with the parsley and cheese;

bake uncovered 10-15 minutes more.

 

Note: My sister once made this stuffing for Thanksgiving,

and I just "loved" it, so I had to get this recipe from her.

............................................................

 

 

Pumpkin Cheesecake Pie

 

1 - ( 8 oz. ) pkg. cream cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1 tsp. pumpkin pie spice

1 - ( 8 oz. ) cont. Cool Whip, thawed

1 - 9-inch ( 6 oz. ) already-made graham cracker pie crust

 

In a large mixing bowl, mix cream cheese, canned pumpkin,

sugar, and pumpkin pie spice.

With an electric mixer, ( on medium speed ) mix until smooth.

Gently fold in the thawed Cool Whip.

Spoon into graham cracker pie crust.

Refrigerate 3 hours, or until set.

Store leftover cheesecake in the refrigerator.

Makes 8 servings.

............................................................

 

 

Pumpkin Torte

 

( Read all the directions first )

 

Crust:

1 3/4 c. graham cracker crumbs ( 1 pkg. )

1/2 c. sugar

Mix & add 1/2 cup melted butter.

Pack lightly in a 13x9x2-inch baking pan.

 

Cheese Mixture:

Beat together 2 eggs, 3/4 c. sugar, and an ( 8 oz. ) pkg.

cream cheese.

Pour over crust. Bake at 350 degrees for 25 minutes. Cool.

 

Pumpkin Mixture:

1 - ( 16 oz. ) can pumpkin, 3 egg yolks, 1/2 c. sugar,

1/2 c. milk, 1 tsp. salt, and 1 tsp. cinnamon.

Cook until thick ( 5-10 minutes ). Take off heat.

 

Dissolve - 1 envelope unflavored gelatin into 1/4 c. cold water.

Add to hot, cooked pumpkin mixture.

Beat 3 egg whites, add 1/4 c. sugar.

Fold into pumpkin mixture, and pour ontop of already prepared crust.

Chill until firm.

Top with whipped cream.

This dessert may be frozen.

............................................................

 

 

Chicken, Ham or Turkey A La King

 

1/4 cup chopped onion

2 tablespoons chopped, green bell peppers

2 tablespoons butter or margarine

1 - ( 10.75 oz. ) can cream of chicken or mushroom soup

1/3 to 1/2 cup milk

1 1/2 cups cubed, cooked chicken, ham or turkey

2 tablespoons diced, pimiento

Dash black pepper

Toast

 

Cook onion and green peppers in butter, until tender.

Blend in soup and milk.

Add chicken, pimiento, and pepper.

Heat slowly; stir often. Serve over toast.

Yield: About 2 1/2 cups.

............................................................

 

 

Chicken or Turkey Hot Dish

 

4 c. diced, cooked chicken or turkey

4 c. cooked, wide noodles ( I only used about 2 cups )

1 - ( 16 oz. ) pkg. frozen broccoli, cauliflower and carrot

mix, cooked & drained.

1 - ( 10.75 oz. ) can cheddar cheese soup

1 - ( 10.75 oz. ) can cream of chicken, celery or mushroom soup

1 soup can of milk

6 to 8 slices of Kraft cheese slices, cut in half diagonally

 

In a saucepan, heat the soups and milk together.

In a ( greased ) 13x9x2-inch baking pan, add the chicken or turkey,

the cooked noodles, and cooked vegeatables; stir to coat evenly.

Top with the cheese slices.

Cover and bake 45 minutes, in a 350 degree oven.

Serves 6-8.

............................................................

 

 

Turkey Curry

 

Cook 1/4 cup chopped onion, in 1 tablespoon butter or margarine.

Add 1 - ( 10.75 oz. ) can cream of mushroom soup,

and 1/4 cup milk; heat and stir till smooth.

Stir in 1 cup sour cream, and 1/2 teaspoon curry powder.

Add 1 1/2 cups cubed, cooked turkey; heat through, but do not boil.

Garnish with snipped parsley.

Serve over hot, cooked rice.

Serves 4.

............................................................

 

 

Turkey Stroganoff

 

1/4 cup diced, green bell peppers

1/4 cup chopped, onion

2 tablespoons butter ot margarine

1 - ( 10.75 oz. ) can cream of mushroom soup

1/2 cup sour cream

1 1/2 cups cubed, turkey

1/2 teaspoon paprika

2 cups cooked, wide noodles

Add some canned mushrooms, optional

 

In a saucepan, cook the green peppers and onions in butter,

until tender.

In a 1 1/2 -quart casserole baking dish, blend soup and sour cream.

Stir in remaining ingredients.

Cover and bake for 35 minutes minutes, in a 350 degree oven,

or until hot.

Remove from oven and stir.

Sprinkle on additional paprika before serving.

 

 

 

 

 

 

(DOMESTIC GODDESS)

 

 

Baked Acorn Squash

Haven't made this yet, but it does remind me of the baked
squash my mother use to make; except she added a breakfast
sausage link to each, before baking in the oven.

1 Acorn Squash, halved
2 tablespoons of brown sugar, divided
2 pats of butter, divided
Salt & Pepper
2 teaspoons maple syrup or honey, divided

Preheat oven to 375 degrees.
Scoop the seeds out of each half with a spoon.
Add 1 pat of butter, 1 tsp. maple syrup or honey,
1 Tbsp. of brown sugar, salt and pepper to the hollow scoop of each half.
Place upright on a greased cookie sheet, and roast for 20 to 30 minutes,
or until tender when flesh is poked with a fork.
................................................................................
........................................................................

I haven't prepared this squash casserole yet, but it sounds good!!

Butternut Squash Casserole

3 cups mashed, cooked, butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine, melted
1-(8 ounce) can crushed pineapple ( with juice )
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts

Preheat oven to 325 degrees F (165 degrees C).
Grease one ( 2-quart ) casserole baking dish, and set aside.
Combine the butternut squash, white sugar, brown sugar,
margarine, pineapple, cinnamon, vanilla and nutmeg.
Mix well, and pour into casserole baking dish.
Sprinkle with chopped nuts, and bake for 40 to 45 minutes.