2 c. shredded turkey
8 c. water
8 bouillon cubes
1 c. minute rice
1/2 c. green chilies
6 carrots, diced
3 stalks celery, sliced
1/2 medium onion, diced
3 T. butter
4 T. heavy cream
1 can cream of mushroom soup
In a large stock pot, boil 8 c. water and bouillon cubes. Sauté onion, celery and carrots in melted butter for 5 minutes over medium heat. Add this mixture to boiling stock pot. Add rice, turkey, green chilies and can of cream of mushroom soup. Simmer for 20 minutes over medium heat. Lower heat to low and add heavy cream. Cook 5 minutes more. May add salt and pepper to taste.
Grocery List
turkey
chicken bouillon
carrots
celery
onion
butter
green chilies
heavy cream
cream of mushroom soup
Approximate Cost: $5.67
Sunday, November 29, 2009
Monday, November 23, 2009
Thanksgiving Edition: Fudge Brownie Pie
2 eggs
1 c. sugar
1/2 c. butter, melted
1/2 c. flour
1/3 c. Hershey's cocoa
1/4 t. salt
1 t. vanilla
1/2 c. pecans, chopped
1/2 gallon vanilla bean ice cream
hot fudge sauce
Beat eggs in small bowl, blend in sugar and butter. Stir in flour, cocoa and salt. Then add vanilla and nuts. Pour into lightly greased and floured 8 inch pie pan. Bake at 350 degrees for 25-30 minutes. Cool and cut into wedges. Serve, topped with ice cream and hot fudge sauce.
Grocery List:
eggs
sugar
butter
flour
Hershey's cocoa
salt
vanilla
pecans
vanilla bean ice cream
hot fudge sauce
Approximate Cost: $5.50
1 c. sugar
1/2 c. butter, melted
1/2 c. flour
1/3 c. Hershey's cocoa
1/4 t. salt
1 t. vanilla
1/2 c. pecans, chopped
1/2 gallon vanilla bean ice cream
hot fudge sauce
Beat eggs in small bowl, blend in sugar and butter. Stir in flour, cocoa and salt. Then add vanilla and nuts. Pour into lightly greased and floured 8 inch pie pan. Bake at 350 degrees for 25-30 minutes. Cool and cut into wedges. Serve, topped with ice cream and hot fudge sauce.
Grocery List:
eggs
sugar
butter
flour
Hershey's cocoa
salt
vanilla
pecans
vanilla bean ice cream
hot fudge sauce
Approximate Cost: $5.50
Thanksgiving Edition: Peanut Butter Pie
1 c. crunchy peanut butter
8 oz. cream cheese, softened
1 c. sugar
2 T. butter, melted
1 c. whipped topping
1 T. vanilla
1 graham cracker crust, 9 inch
Hershey's chocolate fudge topping to garnish
In a large bowl, mix together peanut butter, cream cheese, sugar, butter, whipped topping and vanilla. Pour into graham cracker crust. Refrigerate overnight. Top with hot fudge (Hershey's that is heated for about 1-2 minutes in the microwave--stop often and stir). Very, very rich! From "Lone Star Legacy," my very favorite cookbook ever.
Grocery List
crunchy peanut butter
cream cheese
sugar
butter
whipped topping
vanilla
graham cracker crust
Hershey's chocolate fudge
Approximate Cost: $4.78
8 oz. cream cheese, softened
1 c. sugar
2 T. butter, melted
1 c. whipped topping
1 T. vanilla
1 graham cracker crust, 9 inch
Hershey's chocolate fudge topping to garnish
In a large bowl, mix together peanut butter, cream cheese, sugar, butter, whipped topping and vanilla. Pour into graham cracker crust. Refrigerate overnight. Top with hot fudge (Hershey's that is heated for about 1-2 minutes in the microwave--stop often and stir). Very, very rich! From "Lone Star Legacy," my very favorite cookbook ever.
Grocery List
crunchy peanut butter
cream cheese
sugar
butter
whipped topping
vanilla
graham cracker crust
Hershey's chocolate fudge
Approximate Cost: $4.78
Thanksgiving Edition: Twice Baked Potatoes
6 large baking potatoes
1 stick margarine
6 slices bacon
1/2 c. sharp cheddar
6 green onions, chopped
3/4 t. salt
pepper to taste
Bake potatoes in oven on a cookie sheet at 350 degrees for 1 hour.
Cook bacon and drain. In a large mixing bowl add crumbled bacon, chopped green onions, cheddar, and butter. Blend slightly.
Then take the potatoes out of the oven. With a large knife, slice each length-wise. Holding half of the potato with a hot pad, take a large spoon and gently remove potatoes from skin. Put the potatoes into the mixing bowl. Try to leave about 1/8 inch of the potatoes in the bottom of the skin.
When complete, mash the ingredients in the bowl with a potato masher or can blend with a fork. I prefer not to use a hand blender, because I like to have the mixture chunky and not completely smooth.
Spoon potato mixture back into skins. Place on a cookie sheet in the oven and either broil on low or cook at 450 degrees for about 6-8 minutes. The tops of the potatoes should be just browned. Careful--don't walk away during this part. Keep a careful eye on that broiler or the tops may soon blacken.
Grocery list:
6 large baking potatoes
bacon
green onions
margarine
sharp cheddar
salt
pepper
Approximate cost: $5.87
1 stick margarine
6 slices bacon
1/2 c. sharp cheddar
6 green onions, chopped
3/4 t. salt
pepper to taste
Bake potatoes in oven on a cookie sheet at 350 degrees for 1 hour.
Cook bacon and drain. In a large mixing bowl add crumbled bacon, chopped green onions, cheddar, and butter. Blend slightly.
Then take the potatoes out of the oven. With a large knife, slice each length-wise. Holding half of the potato with a hot pad, take a large spoon and gently remove potatoes from skin. Put the potatoes into the mixing bowl. Try to leave about 1/8 inch of the potatoes in the bottom of the skin.
When complete, mash the ingredients in the bowl with a potato masher or can blend with a fork. I prefer not to use a hand blender, because I like to have the mixture chunky and not completely smooth.
Spoon potato mixture back into skins. Place on a cookie sheet in the oven and either broil on low or cook at 450 degrees for about 6-8 minutes. The tops of the potatoes should be just browned. Careful--don't walk away during this part. Keep a careful eye on that broiler or the tops may soon blacken.
Grocery list:
6 large baking potatoes
bacon
green onions
margarine
sharp cheddar
salt
pepper
Approximate cost: $5.87
Thanksgiving Edition: Cranberry Vinaigrette Salad
2 bags Romain Lettuce
1 apple chopped (I dipped the apples and pears in lemon juice to reduce the browning)
1 pear chopped
1 c shredded Swiss cheese
1/4 c cranberries
1 c pine nuts ( I used roasted/salted sunflower seeds on Sunday)
1/3 c apple cider vinegar
2 tbs lemon juice,
2/3 c vegetable oil
1/2 c sugar
2 tbsp onion
1/2 tsp salt
3 tsp poppy seeds
Combine the lettuce, apple, pear, Swiss cheese, cranberries and pine nuts in salad bowl.
Whisk all the dressing ingredients (apple cider vinegar, lemon juice, vegetable oil, sugar, onion, salt and poppy seeds) together in separate bowl.
Toss with salad JUST BEFORE serving. It gets yucky if it sits around too long!
Enjoy! From Dori's friend, Heather H.
Grocery List
Romain Lettuce
apple
pear
Swiss cheese
cranberries
pine nuts (opt.: roasted/salted sunflower seeds)
apple cider vinegar
lemon juice,
vegetable oil
sugar
onion
salt
poppy seeds
Approximate Cost: $10:20
1 apple chopped (I dipped the apples and pears in lemon juice to reduce the browning)
1 pear chopped
1 c shredded Swiss cheese
1/4 c cranberries
1 c pine nuts ( I used roasted/salted sunflower seeds on Sunday)
1/3 c apple cider vinegar
2 tbs lemon juice,
2/3 c vegetable oil
1/2 c sugar
2 tbsp onion
1/2 tsp salt
3 tsp poppy seeds
Combine the lettuce, apple, pear, Swiss cheese, cranberries and pine nuts in salad bowl.
Whisk all the dressing ingredients (apple cider vinegar, lemon juice, vegetable oil, sugar, onion, salt and poppy seeds) together in separate bowl.
Toss with salad JUST BEFORE serving. It gets yucky if it sits around too long!
Enjoy! From Dori's friend, Heather H.
Grocery List
Romain Lettuce
apple
pear
Swiss cheese
cranberries
pine nuts (opt.: roasted/salted sunflower seeds)
apple cider vinegar
lemon juice,
vegetable oil
sugar
onion
salt
poppy seeds
Approximate Cost: $10:20
Thanksgiving Edition: Cajun Fried Turkey
2 t. salt
1 T plus 2 t. cayenne, divided
10-12 lb turkey (fresh, not injected with butter or other seasonings)
4 T. unsalted butter, melted
3/4 c. onions, finely chopped
1/4 c. celery, finely chopped
3 T. minced garlic
2 T. ground pepper vinegar
1 T. plus 1 t. salt
1 t. black pepper
1/2 c. turkey (or chicken) broth
2 T. Worcestershire sauce
5 gallons peanut oil (can subst. vegetable oil)
Mix together 2 t. salt and 2 t. cayenne in a small bowl. Set aside this mixture to rub on turkey.
Combine melted butter with onions, celery, garlic, pepper vinegar, 1 T. salt, 1 T. cayenne, black pepper, broth, and Worcestershire sauce. Inject into turkey (with this). Rub salt/ cayenne mixture on the outside. Refrigerate overnight.
Fry the turkey, using a turkey fryer (like this), according to instructions and with the peanut oil. Heat oil to 400 degrees. Lower the turkey into the hot oil. Adjust the flame slightly down to maintain a temperature of 350 degrees. Oil should be hot enough to bubble during the frying, but not so hot that the turkey burns. Make sure that the turkey remains submerged or turn very carefully every 10-15 minutes. Let the turkey fry until the juices run clear--about 3 minutes per pound (about 35-45 minutes). The turkey will look very dark brown when it is done. Don't be afraid that it has burned; this is the right color. Carefully remove the turkey and place breast side down on the platter with paper towels. Let drain about 5 minutes, turn over and drain and cool for 15 minutes more before slicing. From Bessie Gartman.
Grocery List
salt
cayenne
turkey
unsalted butter
onions
celery
garlic
pepper vinegar
salt
black pepper
turkey broth
Worcestershire sauce
peanut oil
Approximate Cost: $11.29
1 T plus 2 t. cayenne, divided
10-12 lb turkey (fresh, not injected with butter or other seasonings)
4 T. unsalted butter, melted
3/4 c. onions, finely chopped
1/4 c. celery, finely chopped
3 T. minced garlic
2 T. ground pepper vinegar
1 T. plus 1 t. salt
1 t. black pepper
1/2 c. turkey (or chicken) broth
2 T. Worcestershire sauce
5 gallons peanut oil (can subst. vegetable oil)
Mix together 2 t. salt and 2 t. cayenne in a small bowl. Set aside this mixture to rub on turkey.
Combine melted butter with onions, celery, garlic, pepper vinegar, 1 T. salt, 1 T. cayenne, black pepper, broth, and Worcestershire sauce. Inject into turkey (with this). Rub salt/ cayenne mixture on the outside. Refrigerate overnight.
Fry the turkey, using a turkey fryer (like this), according to instructions and with the peanut oil. Heat oil to 400 degrees. Lower the turkey into the hot oil. Adjust the flame slightly down to maintain a temperature of 350 degrees. Oil should be hot enough to bubble during the frying, but not so hot that the turkey burns. Make sure that the turkey remains submerged or turn very carefully every 10-15 minutes. Let the turkey fry until the juices run clear--about 3 minutes per pound (about 35-45 minutes). The turkey will look very dark brown when it is done. Don't be afraid that it has burned; this is the right color. Carefully remove the turkey and place breast side down on the platter with paper towels. Let drain about 5 minutes, turn over and drain and cool for 15 minutes more before slicing. From Bessie Gartman.
Grocery List
salt
cayenne
turkey
unsalted butter
onions
celery
garlic
pepper vinegar
salt
black pepper
turkey broth
Worcestershire sauce
peanut oil
Approximate Cost: $11.29
Thanksgiving Edition: Oyster Dressing
Turkey giblets (Don't know what they are? Click here.)
1 loaf of your favorite bread
1 medium onion, minced finely
1 t. salt
1 1/2 t. sage
3 eggs
1/8 t. pepper
1 container oysters, drain and reserve 2 T. of this liquid
1/2 c. drippings from the cooked turkey (drippings are the liquid at the bottom of the turley pan--the oils and juices from the turkey)
Boil giblets from turkey. Using the broth from this, lightly wet a loaf of bread and add, 1 finely minced onion, 1 t. salt, 1 1/2 t. sage, 3 eggs and pepper to taste. Mix thoroughly. Gently add in 1 container of oysters with 2 T. of the liquid. Divide mixture in half and cook in two pie pans. Bake at 350 degrees for 45 minutes to 1 hour.
In the middle of cooking, drip some turkey drippings on it to make a nice crust. A family Thanksgiving favorite!!
Grocery List:
Turkey (reserve the giblet bag and drippings)
bread
onion
salt
sage
3 eggs
pepper
oysters
Approximate Cost (just for the dressing, not the turkey): $7.85
1 loaf of your favorite bread
1 medium onion, minced finely
1 t. salt
1 1/2 t. sage
3 eggs
1/8 t. pepper
1 container oysters, drain and reserve 2 T. of this liquid
1/2 c. drippings from the cooked turkey (drippings are the liquid at the bottom of the turley pan--the oils and juices from the turkey)
Boil giblets from turkey. Using the broth from this, lightly wet a loaf of bread and add, 1 finely minced onion, 1 t. salt, 1 1/2 t. sage, 3 eggs and pepper to taste. Mix thoroughly. Gently add in 1 container of oysters with 2 T. of the liquid. Divide mixture in half and cook in two pie pans. Bake at 350 degrees for 45 minutes to 1 hour.
In the middle of cooking, drip some turkey drippings on it to make a nice crust. A family Thanksgiving favorite!!
Grocery List:
Turkey (reserve the giblet bag and drippings)
bread
onion
salt
sage
3 eggs
pepper
oysters
Approximate Cost (just for the dressing, not the turkey): $7.85
Thanksgiving Edition: Newlywed Yeast Rolls
1 c. warm water
1 pkg yeast
2 T. sugar
2 1/2 c. flour
1 t. salt
1 egg beaten
2 T. olive oil
Dissolve yeast in warm water. Stir in sugar and salt; add half of the flour. Add oil and egg. Beat until smooth, while adding remaining flour. Cover and let rise in a warm place 30 minutes.
Grease 12 muffin cups. Stir (punch) down dough and spoon into cups, filling half full. Let rise 20-30 minutes more. Bake at 400 degrees for 18-20 minutes. Serves 8-12.
Grocery list:
yeast
sugar
flour
salt
1 egg
olive oil
Approximate cost: $2.31
1 pkg yeast
2 T. sugar
2 1/2 c. flour
1 t. salt
1 egg beaten
2 T. olive oil
Dissolve yeast in warm water. Stir in sugar and salt; add half of the flour. Add oil and egg. Beat until smooth, while adding remaining flour. Cover and let rise in a warm place 30 minutes.
Grease 12 muffin cups. Stir (punch) down dough and spoon into cups, filling half full. Let rise 20-30 minutes more. Bake at 400 degrees for 18-20 minutes. Serves 8-12.
Grocery list:
yeast
sugar
flour
salt
1 egg
olive oil
Approximate cost: $2.31
Thanksgiving Edition: Broccoli Rice Casserole
3 T. butter
1/2 c. celery, finely chopped
1 - 8 1/2 oz. can water chestnuts, drained and chopped finely
1 c. Vidalia onion, chopped finely
2 pkgs. (10 oz. each) frozen chopped broccoli
1 c. rice, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar (8 oz.) Cheez Whiz
Melt butter in a frying pan over medium heat. Sauté onions, celery and water chestnuts for about 5-8 minutes or until the onions are translucent. Prepare broccoli according to package directions; drain. Prepare rice, according to package directions.
Combine all ingredients in a large bowl. Pour into a buttered casserole dish and bake at 350 degrees for 30 minutes. (May be prepared in advance and frozen before baking. To cook it frozen, bake at 300 degrees for one hour.)
Grocery List:
butter
celery
water chestnuts
Vidalia onion
frozen chopped broccoli
rice
cream of mushroom soup
cream of chicken soup
Cheez Whiz
Approximate Cost: $10.68
1/2 c. celery, finely chopped
1 - 8 1/2 oz. can water chestnuts, drained and chopped finely
1 c. Vidalia onion, chopped finely
2 pkgs. (10 oz. each) frozen chopped broccoli
1 c. rice, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar (8 oz.) Cheez Whiz
Melt butter in a frying pan over medium heat. Sauté onions, celery and water chestnuts for about 5-8 minutes or until the onions are translucent. Prepare broccoli according to package directions; drain. Prepare rice, according to package directions.
Combine all ingredients in a large bowl. Pour into a buttered casserole dish and bake at 350 degrees for 30 minutes. (May be prepared in advance and frozen before baking. To cook it frozen, bake at 300 degrees for one hour.)
Grocery List:
butter
celery
water chestnuts
Vidalia onion
frozen chopped broccoli
rice
cream of mushroom soup
cream of chicken soup
Cheez Whiz
Approximate Cost: $10.68
Thanksgiving Edition: Harvest Cranberry Sweet Potato Casserole
3 1/2 lbs. sweet potatoes, peeled and cut into 3/4 inch cubes
1 large onion, diced
olive oil or vegetable oil cooking spray
1 1/2 c. fresh cranberries (or frozen--do not thaw, if frozen)
2/3 c. light brown sugar
2 T. butter, melted
1/4 c. orange juice
3/4 t. salt
1 t. nutmeg
1/2 t. ground ginger
3/4 t. cinnamon
1 c. chopped pecans
Preheat oven to 450 degrees. Spray two shallow baking dishes (about 9 X 13 each) with oil. Mix sweet potatoes and onions and place half in each prepared baking dish. Spray lightly with oil and bake until sweet potatoes are just tender about 20-25 minutes. In a large bowl, combine remaining ingredients and mix well. Stir in sweet potato mixture. Place mixture in two freezer bags. Freeze, using freezer bag method.
On serving day, slightly defrost or thaw to a slushy state. Preheat oven to 350 degrees. Place potato/ cranberry mixture in two 9 by 11 inch baking dishes. Bake uncovered about 30-40 minutes or until tender and slightly sticky. Stir once during cooking. From Don't Panic More
Dinner's in the Freezer.
Grocery List
sweet potatoes
onion
vegetable. olive oil spray
cranberries
light brown sugar
butter
orange juice
salt
nutmeg
ginger
cinnamon
pecans
Approximate Cost: $10.45
1 large onion, diced
olive oil or vegetable oil cooking spray
1 1/2 c. fresh cranberries (or frozen--do not thaw, if frozen)
2/3 c. light brown sugar
2 T. butter, melted
1/4 c. orange juice
3/4 t. salt
1 t. nutmeg
1/2 t. ground ginger
3/4 t. cinnamon
1 c. chopped pecans
Preheat oven to 450 degrees. Spray two shallow baking dishes (about 9 X 13 each) with oil. Mix sweet potatoes and onions and place half in each prepared baking dish. Spray lightly with oil and bake until sweet potatoes are just tender about 20-25 minutes. In a large bowl, combine remaining ingredients and mix well. Stir in sweet potato mixture. Place mixture in two freezer bags. Freeze, using freezer bag method.
On serving day, slightly defrost or thaw to a slushy state. Preheat oven to 350 degrees. Place potato/ cranberry mixture in two 9 by 11 inch baking dishes. Bake uncovered about 30-40 minutes or until tender and slightly sticky. Stir once during cooking. From Don't Panic More
Dinner's in the Freezer.
Grocery List
sweet potatoes
onion
vegetable. olive oil spray
cranberries
light brown sugar
butter
orange juice
salt
nutmeg
ginger
cinnamon
pecans
Approximate Cost: $10.45
Monday, November 2, 2009
Leek Potato Soup
1 leek, washed in warm water, dark green cut off and thrown away, rest chopped
1/2 medium onion, chopped
4 medium potatoes, peeled and cubed
4 c. hot water
4 chicken bouillon cubes
1 stick butter
1 c. milk
1 t. salt
1/4 t. pepper
Melt 5 T. butter in stock pot. Sauté chopped leeks (light green and white parts only) and onions for 10 minutes over medium heat. Add hot water and bouillon cubes, potatoes, salt and pepper. Simmer over medium high heat for 25 minutes. With a potato masher, mash the mixture in the pot until the potatoes are chunky, not completely mashed. Add milk and rest of butter (3 T.) with heat on low, cook for 5 minutes more.
Grocery List
leek
potatoes
onion
pepper
salt
butter
milk
chicken bouillon cubes
Approximate Cost: $4.22
1/2 medium onion, chopped
4 medium potatoes, peeled and cubed
4 c. hot water
4 chicken bouillon cubes
1 stick butter
1 c. milk
1 t. salt
1/4 t. pepper
Melt 5 T. butter in stock pot. Sauté chopped leeks (light green and white parts only) and onions for 10 minutes over medium heat. Add hot water and bouillon cubes, potatoes, salt and pepper. Simmer over medium high heat for 25 minutes. With a potato masher, mash the mixture in the pot until the potatoes are chunky, not completely mashed. Add milk and rest of butter (3 T.) with heat on low, cook for 5 minutes more.
Grocery List
leek
potatoes
onion
pepper
salt
butter
milk
chicken bouillon cubes
Approximate Cost: $4.22
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