Turkey and gravy

1 Turkey (up to 20 pounds)
Onions, carrots, celery

Rinse bird inside and out.
Remove giblets
Line cavity with 2 layers of cheesecloth
Fill cavity with stuffing
Line neck end with 2 layers of cheesecloth
Fill end with stuffing.
Heat oven to 325°F
Place bird on rack made of onions, carrots, and celery
Cook until thigh and stuffing (if stuffing) reach 165°F

Take giblets and place in a pot covered in water.
Simmer 1 hour, skimming off dark foam.

Use lifter to remove turkey from roaster. Tent with foil
Remove vegetables and discard
Pour juice from roaster and allow oil to settle to top.
Return oil to roaster with equal amount of flour
Cook roux
Use remaining turkey liquid to form sauce
Chop giblets and add them plus their water to gravy
Salt gravy.

Turkey Stuffing

1 loaf of bread; cubed
1 large onion; chopped
2-3 stalks celery; chopped
1 apple; chopped
raisins
poultry seasoning

Sautee celery, onion, and poultry seasoning in better/oil mixture.
Add bread
Add Raisins and apple and mix
If cooking on stovetop, add some liquid and oil.Stir often

Yam casserole

2 large yams
¼ tsp. Paprika
Milk and butter for mashing

½ cup brown sugar (packed)
½ cup butter
1 cup pecan halves

Cook yams and mash with butter, milt and paprika
Spread yams into greased casserole dish
Stir butter and sugar over low heat until butter barely melts
Spread topping over yams
Cover with pecans
Serve immediately or refrigerate and reheat. Should be bubblingly hot.

Aspic

3 Tbsp vinegar
1 tsp. Salt
3 pkg. lemon gelatin
3 Tbsp. Lemon juice
3 cups spicy clamato juice
2 stalks celery; chopped
3-4 green onions; chopped
dash tobasco
4 cloves

Bring gelatin and all liquid to boil.
Add all but celery
Cook 5 minutes
Remove cloves
Add celery
Poor into lightly oiled mould
Chill overnight

Cranberry Sauce

1 cup water
1 cup sugar
12 oz Fresh or frozen cranberries

Makes approximately 2 ¼ cups.

Boil water and sugar
Sort and wash cranberries
Add berries to boiling syrup
Return to a boil and lower heat to mediumBoil gently for 10 minutes stirring occasionally

Christmas Green Beans

1 pkg (1 kg) frozen French cut green beans
½ onion diced
5-6 oz mushrooms sliced and halved
handful of sliced onions

Sauté onions, mushrooms and onions with butter.
Put beans in pot and add 1-2 inches of water
Boil, stir occasionally for 1-2 minutes
Drain
Add beans to mushroom mixture and mix.Reheat before serving by turning on burner under pan and stirring.

Carrot Cake

2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup oil
1-2 cups sugar (to taste)
4 eggs
3 cups grated carrots
1 cup chopped walnuts

Source: Elizabeth

Preheat oven to 325°F
Oil and flour 2 9 inch pans.
Sift together flour, baking powder, baking soda, salt and cinnamon
Add sugar gradually to oil beating well after each addition with electric beater on high.
Beat eggs until very light
Gradually beat eggs into oil and sugar, beating until smooth and fluffy
Gradually stir in dry ingredients until thoroughly mixed.
Add carrots and nuts, mix well.
Poor into pans and bake 60-65 minutes or until golden brown and cakes spring back.
Cool 20 minutes before removing from pans

Cream Cheese Icing
8 oz package cream cheese
3 Tbsp oil
3 ½ cups icing sugar
¼ tsp salt
Cream the cheese, blend in the oil
Gradually add sugar and salt
Mix until smooth and spreadable
Frost cake.

Apple Cheese Crisp

Oven 375ºF
6 medium apples
2/3 cup sugar
½ tsp cinnamon
¼ tsp all spice
¼ tsp nutmeg
2 Tbsp water
2 Tbsp lemon juice
2/3 cup sugar
¾ cup flour
½ tsp salt
2 cups grated cheddar cheese
1/3 cup butter
Heavy cream to serve
Source: Elizabeth
Serves 6

Butter 1 ½ qt casserole
Peel and core apples and cut into splices or chunks
Mix with 2/3 cups sugar and spices.
Turn into dish
Pour lemon juice and water over mixture

Mix together 2/3 cup flour, sugar, salt
Cut in butter
Stir in cheese
Sprinkle mixture over apples
Bake 45 minutes or until tender.

To Serve: Serve with cream.

Simple Rhubarb

10 -15 Stalks of Rhubbarb (n.b. leaves are poisonous)
1 cup brown sugar packed

Source: Elizabeth

1. Clean and cut rhubbarb into chunks, place in oven safe dish
2. Cover with sugar
3. Microwave on high roughly 10 minutes coverred
or
3. Bake at 300 degrees ºF for ½ hour

To Serve: Serve hot or cold with ice cream or yogurt

Roast Chicken

1 chicken
Kosher Salt
Chicken Seasoning
Pepper
Rosemary
Roasting vegetables

Source: Elizabeth

· Preheat oven to 350°F
· Rinse chicken, including cavity
· Trim off large chunks of fat
· Pat dry with pepper towels
· Rub inside of chicken with kosher salt
· Tie legs together and wings to body
· Sprinkle chicken liberally with chicken seasoning
· Sprinkle with pepper and rosemary
· Place on rack in roasting pan, breast-side up
· Place on oven with rack on 2nd lowest setting
· Cook, uncovered, 35 minutes per pound
· Prick vegetables all over.
· Add vegetables to pan for final 2-2 ½ hours

To Serve:
· Sprinkle with chopped parsley or dill

Potato Salad

4 cups cooked potatoes; cubed
3 cups cooked ham; cubed
4 hard poiled eggs; chopped
1 cup celery; sliced
½ cup onions; chopped
1 cup mayonnaise
Salt
Pepper
Cherry tomatoes or radishes

Source: Elizabeth

Serves 6

· Combine potatoes, ham, eggs, celery, onions, and mayonnaise.
· Mix lightly and season to taste

To Serve:
· Place into 2 6 ½ cup ring molds.
· Lightly brush with more mayonnaise
· ChillDecorate with radishes or cherry tomatoes

Cole Slaw I

1 small cooking onion
½ cup sugar
Salt
1 tsp dry mustard
1/3 cup vinegar
1 cup oiyl
1 Tbsp celery seed
1 cabbage
2-3 carrots
1 apple
Raisins

Source: Elizabeth

· In a food processor, finely dice / puree onion
· Add sugar, mustard, salt, vinegar.
· Mix again
· With food processor running, slowly poor in oil. This should form an emulsion
· Stop machine and add celery seed
· Pulse to mix but do not crush the seeds

To Serve:
Shred cabbage, carrots, apple
Mix in raisins
Poor on dressing
Marinate overnight
Stir before serving

Yogurt Mushroom Soup

¼ cup butter
4 minced green onions
1 minced yellow onion
1 lb. sliced mushrooms
1 Tbsp. flour
6 cups chicken stock (4 cans of broth plus 2 cans of water)
2 egg yolks; broken
2 cups yogurt
Dill to taste
Nutmeg to taste
Salt
Pepper
Freshly chopped parsley or dill for garnish

Source: Elizabeth
· Melt butter over medium heat in a large pot
· Add green onions, mushrooms, onions.
· Cook, stirring occasionally, until softened
· Stir in flour. Cook briefly
· Gradually add chicken broth, cooking and stirring until slightly thickened
· Cover and simmer 30 minutes
· Blend egg yolks, yogurt, dill and nutmeg
· Stir ½ cup of soup into yogurt mixture to temper it
· Pour mixture back into pot stirring constantly
· Do not allow to come to a boil (yogurt will curdle easily)
· Add salt and pepper to taste

To Serve:
· Sprinkle with chopped parsley or dill

Gazpacho

1 sweet onion
1 English cucumber
1 green pepper
5-6 tomatoes
5 garlic cloves
½ cup olive oil
1 10 oz bottle chili sauce
Chopped parsley
1 lemon sliced

Source: Elizabeth

Mince garlic
Use a food processor to chop each ingredient individually. Otherwise will not be consistent in texture
Add chili sauce
Chill 24 hours
If more liquid is needed use spicy Clamato™ juice

To Serve:
Serve coldTop with chopped parsley and lemon slices

Cheese Ball

3 packages cream cheese (large)
3-4 oz blue cheese
1 clove garlic
3 dashes Worchester sauce
3 dashed Tabasco sauce
Chopped walnuts

Source: Elizabeth
Story and description here

Bring cheese to room temperature
Mix together with a mixmaster (i.e. mix well)
Chill and roll in chopped walnuts