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Wine-Glazed Ham

1 12-14 lb fully cooked ham
1 cup brown sugar
1 cup dry red wine
4 teaspoon grated orange rind
1 teaspoon ground allspice
1 teaspoon ground cloves

Carefully remove rind from ham with sharp knife. Score ham fat in diamond pattern. Place ham in shallow roasting pan. Combine brown sugar, wine, orange rind and spices in a small saucepan. Bring to boiling; simmer 5 min. Heat oven to 325°F. Drizzle half the wine syrup over ham. Bake, basting frequently with remaining syrup, until meat thermometer registers 130°F, allowing about 14-17 min per pound. Remove ham from oven. Transfer ham to heated platter. Garnish with cranberry relish in orange cups, if desired.

Lamb Shanks

1 tablespoon vegetable oil
4 new zealand lamb shanks
1 1/2 cup thinly sliced carrots
1 chopped small onion
2 tablespoon tomato paste
1 minced garlic clove
1 cup dry white wine
1 chicken bouillon cube
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in large heavy skillet; brown lamb on all sides. Drain off all but 2 Tbls. fat; add carrots, onions & garlic to kettle & saute' until onion is tender. Add wine, bouillon, salt & pepper; bring to a boil. cover, reduce heat, & simmer 1 1/2 hours. Stir in tomato paste; simmer 30 minutes or until tender.

Pepper Biscuits

2 1/2 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon coarse cracked black pepper
1/2 teaspoon baking soda
3/4 cup shortening
1 cup buttermilk

Preheat oven to 450-500°F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work it in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull of a piece of dough the size of a biscuit and dip the wet edge into the extra flour. The roll or pat into a biscuit. Place slightly touching, on a lightly greased baking sheet. Bake until golden golden brown. 8-10 minutes.

Roast Beef With Red Pepper-Basil Butter

Beef: 1 4 lb eye of round beef roast
1 left at room temp 1 hour
1/3 cup dijon mustard
3 tablespoon coarsely ground mixed
pepper corns

Red Pepperbasil Butter
1 1/2 sticks butter or margarine, softened
1 jar (7oz) roasted red
1 peppers (1/2 cup), rinsed,
1 dried on paper towels, then minced
3 tablespoon minced fresh basil or 2 t dried
3 tablespoon minced fresh parsley

Heat oven to 425°F. Set a wire rack uinto a shallow roasting pan. Rub roast with mustard. Sprinkle pepper evenly over all sides of beef. Place roast on rack in pan. Roast 45 to 55 minutes or until a meat thermometer inserted in center of meat registers 145 degrees. Remove roast to carving board, cover loosely with foil and let rest about 10 minutes. (Temprature will rise about to 150 for medium rare.) Meanwhile beat butter in a small bowl with an electric mixer or a wooden spoon until fluffy. Stir in minced peppers, basil and parsley.
To serve: Thinly slice meat across the grain. Serve flavored butter on the side to spread over beef while hot.

Peppermint Chocolate Cake

6 peppermint tea bags
1 cup water
3 oz unsweetened chocolate
1/2 cup butter; salted
2 cup sugar
2 eggs; separated
1 teaspoon baking soda
1/2 cup plain yogurt
2 cup flour
1 teaspoon baking powder

Boil water in a small saucepan and add peppermint tea bags. Remove from heat and let steep for 5 minutes. Remove tea bags, squeezing excess liquid into the pan. Return the tea to a boil.
Place the chocolate and butter in a large bowl. Pour peppermint tea over the top. Whisk until melted. Stir in sugar and egg yolks.
In a separate bowl, mix baking soda and yogurt. Add to the chocolate and butter batter, and mix well. Sift flour and baking powder into the batter, and mix well.
In another separate bowl, whip egg whites until stiff, then fold them into the batter. Pour into 2 greased and floured 8-inch round pans or one 9x13 inch pan. Bake at 350°F for 40-50 minutes. Remove and sprinkle with powdered sugar.
Recipe From: Cooking with Tea by Jennifer and Mo Siegel

Pumpkin Pudding With Whiskey Sauce

8 oz unsweetened crushed pineapple, (1 can) undrained
1/2 cup golden raisins
1/2 cup firmly packed brown sugar
2 tablespoon chilled stick margarine
1 cut into small pieces
2 eggs
1 egg white
1 cup mashed cooked pumpkin
1 cup all-purpose flour
1/2 cup soft fresh breadcrumbs
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped pecans
1 vegetable cooking spray
1 whiskey sauce

Whiskey Sauce:
1/2 cup apple juice
1/4 cup firmly packed brown sugar
1/4 cup bourbon whiskey
2 tablespoon margarine
1/8 teaspoon ground cinnamon
2/3 cup water
2 1/2 teaspoon cornstarch

Drain pineapple, reserving 1/4 cup pineapple liquid; set pineapple aside.
Combine pineapple liquid and raisins in a small glass bowl; microwave at high 1 minute and 15 seconds or until raisins are plump, and set aside.
Place sugar and next 3 ingredients in food processor; process 1 minute or until well blended. Add pumpkin; process until smooth. Add flour and next 6 ingredients; pulse 7 times or until ingredients are blended. Add pineapple and pecans; pulse 4 times. Add plumped raisin mixture, and pulse 2 times.
Spoon into a 6-cup steamed-pudding mold coated with cooking spray, and cover tightly with lid or aluminum foil.
Place mold on a shallow rack in a stockpot; add boiling water to halfway up sides of mold. Cover and steam over medium-low heat 1-1/2 hours or until a wooden pick inserted in center comes out almost clean, adding additional water as needed.
Let cool on a wire rack 10 minutes. Invert mold onto a serving platter; slice and serve warm. Top each slice with about 2-1/2 tablespoons Whiskey Sauce. Yield: 10 servings.
Instructions For Whiskey Sauce: Combine apple juice and next 4 ingredients in a small saucepan. Cook over medium heat, stirring frequently until sugar dissolves.
Combine the water and cornstarch; stir well, and add to apple juice mixture. Bring to a boil, and cook for 1 minute, stirring constantly. Yield: 1-1/2 cups (serving size: about 2-1/2 tablespoons).
Serving Ideas : Serve sauce warm.
Notes: If you don't have a steamed-pudding mold, try a ring mold covered with foil.

Pumpkin Spice Muffins

1/2 cup canned pumpkin
1/2 cup milk
1 egg
2 cup biscuit mix
1/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Streusel Topping:
1 tablespoon biscuit mix
2 tablespoon sugar
1/4 teaspoon ground cinnamon
2 teaspoon butter

In a mixing bowl, combine pumpkin, milk and egg with a fork. Combine dry ingredients; add to mixing bowl and stir just until moistened. Spoon into 12 well-greased muffin cups. Combine streusel ingredients; sprinkle over muffins. Bake at 400°F for 15 minutes or until golden brown.

Pumpkin Waffles

2 1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
4 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon ground ginger
4 large eggs, separated
2 cup milk
1 cup cooked, mashed pumpkin
1/4 cup butter or margarine, melted

Combine first 7 ingredients in a large bowl. Combine egg yolks, milk, and pumpkin; add to flour mixture, stirring just until moistened. Stir in melted butter. Set waffle batter aside.
Beat egg shites at high speed with an electric mixer until soft peaks form, gently fold into batter.
Bake in a preheated, oiled waffle iron until crisp. Serve with butter, maple syrup and toasted pecans.
Recipe From: Southern Living, November, 1995

Turkey Cutlets In Sauce

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
4 4-ounce
1 tablespoon olive oil
1/4 cup minced shallots
2/3 cup dry red wine
2/3 cup low-salt chicken broth
1/4 cup balsamic vinegar
2 tablespoon brown sugar
1/4 teaspoon salt
1 thyme sprigs -- optional
1 turkey cutlets

Combine flour, 1 tsp salt, thyme, and pepper in a shallow dish; stir well. Dredge turkey cutlets in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; set aside and keep warm.
Add shallots to skillet; saute over medium heat for 1 minute. Add wine and broth; stir, scraping bottom of skillet with a wooden spoon to loosen the browned bits. Bring to a boil, and cook for 5 minutes. Add vinegar, sugar, and 1/4 tsp salt; bring to a boil. Reduce heat; simmer for 3 minutes. Spoon sauce over cutlets. Garnish with thyme sprigs, if desired.
Yield: 4 servings

Turkey Or Chicken Tetrazzini

1/2 cup butter
1/8 teaspoon pepper
1/2 cup caned siced mushrooms
8 oz pack of pasta
1/4 cup flour
3 cup sliced turkey or chicken
2 cup chicken / turkey broth
1 cup light cr.or evap.milk
1 cup shredded sharp cheddar
1 teaspoon salt

Melt butter in skillet and add mushrooms and cook for 2 minutes. Add flour,broth,cream,salt,pepper. Cook over low heat,stirring until thickened. Butter a 2 quart casserole dish,in a large bowl mix turkey and mushroom cream mixture together with spaghetti. Put 1/2 of the cheese in with this mixture. Put into casserole dish and sprinkle rest of cheese on top.bake in 400°F. oven for 20 minutes or until hot and bubbly. Can be made in advance and frozen.
Makes 8 srevings.


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