Wednesday, November 19, 2008

What's cooking Wednesday

“This is the day the Lord has made;
Let us rejoice and be glad in it.”
Psalm 118:24
So, as you may have noticed, my recent posts have been revolving around the upcoming Holiday, Thanksgiving. I will be sticking to the theme today, posting recipes you can use for your Thanksgiving meal.
Green Bean Casserole
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
Bread Stuffing
3/4 cup finely chopped onion
1 1/2 cups chopped celerey (with leaves)
1/2 cup chopped fresh parsley
1 cup butter
9 cups soft bread cubes
2 teaspoons salt
1 1/2 teaspoons dried sage
1/4 teaspoon ground sage
1 teaspoon dried thyme leaves
1/4 teaspoon poultry seasoning
1/2 teaspoon fresh ground black pepper
Cook and stir onion and celery in butter in 10 to 12 inch skillet until onion is tender.
Stir in about 1/3 of the bread cubes.
Turn into a deep bowl.
Add remaining ingredients; toss.
Stuff turkey just before roasting. 9 cups stuffing.
NOTE: To make Corn Bread Stuffing, you can substitute corn
bread cubes for the soft bread cubes.
Whole Cranberry sauce
1 cup water
1/2 lb. fresh cranberries
1 3/4 cups sugar
1/2 tsp. grated orange rind
In a saucepan, boil water and sugar for 5 minutes, stirring until sugar dissolves.
Add washed cranberries; reduce heat and simmer over low heat for 5 minutes,
without stirring. Add orange rind.
Cool to set; store in refrigerator.
Makes about 2 cups.
Perfect Mashed Potatoes
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
1 tsp onion powder
1/2 cup shredded cheddar cheese
Salt and Pepper
Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes,
or until done - a fork can easily be poked through them.
Warm cream and melt butter, together, either in microwave or in a pan on the stove. Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Mix in cheese and onion powder. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. (Do not over-beat or your potatoes will get gluey.) Salt and pepper to taste.
Serves 4.
I hope that one (or more) of these recipes sound good to you.
I can't wait to see what you're cooking!

1 comment:

Rachael Mory said...

MMMMMM mashed potatoes :) Sounds really yummy maybe I should try it lol ;)