November 2008 Archives
Turkey and Stuffing Pie
3 cups prepared stuffing
2 cups cubed cooked turkey
1 cup (4 ozs) shredded Swiss cheese (or cheese of choice)
3 eggs
1/2 cup milk
Press stuffing onto the bottom and up the sides of a well greased 9 inch pie plate. Top with turkey and cheese. Beat eggs and milk; pour over cheese. Bake at 350 deg for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 8 servings.
3 cups prepared stuffing
2 cups cubed cooked turkey
1 cup (4 ozs) shredded Swiss cheese (or cheese of choice)
3 eggs
1/2 cup milk
Press stuffing onto the bottom and up the sides of a well greased 9 inch pie plate. Top with turkey and cheese. Beat eggs and milk; pour over cheese. Bake at 350 deg for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 8 servings.
Cranberry Party Punch
1 cup cranberries
1 cup crushed ice
4 cups cranberry juice, chilled
4 cups pineapple juice, chilled
1-1/2 cups sugar
1 Tbs almond extract
2 ltr ginger ale, chilled
Using three 4inch candy cane molds or shape of your choice, arrange cranberries and crushed ice alternately in a striped pattern. Add cold water to fill molds. Freeze for 2 hours. To unmold, wrap a hot damp cloth around the bottom of the mold; invert onto a baking sheet. In a punch bowl, combine the juices, sugar and extract; stir until sugar is dissolved. Add ginger ale. Place ice molds in bowl, rounded side up. Serve immediately. Yield: 4 qts (20 servings).
1 cup cranberries
1 cup crushed ice
4 cups cranberry juice, chilled
4 cups pineapple juice, chilled
1-1/2 cups sugar
1 Tbs almond extract
2 ltr ginger ale, chilled
Using three 4inch candy cane molds or shape of your choice, arrange cranberries and crushed ice alternately in a striped pattern. Add cold water to fill molds. Freeze for 2 hours. To unmold, wrap a hot damp cloth around the bottom of the mold; invert onto a baking sheet. In a punch bowl, combine the juices, sugar and extract; stir until sugar is dissolved. Add ginger ale. Place ice molds in bowl, rounded side up. Serve immediately. Yield: 4 qts (20 servings).
Chunky Veggie Chowder
2 medium onions, finely chopped
2 garlic cloves, minced
2 Tbs butter or margarine
3 medium carrots, chopped
2 celery ribs, sliced
2 medium potatoes, cubed
1 small zucchini, cubed
2 cans (10.5 ozs each) condensed chicken broth, undiluted
1/4 cup minced fresh parsley
3/4 tsp dried thyme
1 cup frozen peas
1 cup frozen corn
1/4 cup all purpose flour
3 cups milk
Salt & Pepper to taste
In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
Stir in peas and corn,. In a bowl, combine flour, milk, salt if desired and pepper until smooth; gradually add until thickened. Yield: 8 servings (2 quarts).
2 medium onions, finely chopped
2 garlic cloves, minced
2 Tbs butter or margarine
3 medium carrots, chopped
2 celery ribs, sliced
2 medium potatoes, cubed
1 small zucchini, cubed
2 cans (10.5 ozs each) condensed chicken broth, undiluted
1/4 cup minced fresh parsley
3/4 tsp dried thyme
1 cup frozen peas
1 cup frozen corn
1/4 cup all purpose flour
3 cups milk
Salt & Pepper to taste
In a large saucepan or soup kettle, saute onions and garlic in butter until tender. Add the carrots, celery, potatoes, zucchini, broth, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
Stir in peas and corn,. In a bowl, combine flour, milk, salt if desired and pepper until smooth; gradually add until thickened. Yield: 8 servings (2 quarts).
