@@@@@

Roasted Winter Vegetables

3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons coarse salt
1 tablespoon fresh rosemary, chopped
2 carrots, peeled & cut into 3/4-in. chunks
1 onion, cut into 1-inch pieces
1 sweet potato, peeled & cut into l-inch cubes
8 ounces mushrooms, cut into 1-inch pieces
2 parsnips, peeled & cut into 1-inch cubes
10 cloves garlic, peeled
In a small bowl, combine the oil, vinegar, salt and rosemary. In a large bowl,
mix all the vegetables. Drizzle the oil and vinegar mixture and toss to evenly
coat vegetables. Spread the vegetables in a baking pan just large enough to hol
d them in one layer. (If the pan is too big, the vegetables may dry out too muc
h and burn.) Roast at 450 degrees for 50 minutes, shaking the pan once or twice.
The vegetables are done when they turn a toasty caramel color and are fork ten
der. Serve hot or at room temperature.
@@@@@
Orange-Glazed Carrots with Mint
1 1/2 pounds baby carrots, peeled
2 tablespoons vegetable oil
Salt & pepper to taste
1 tablespoon fresh ginger, chopped
1 teaspoon garlic, chopped
1 tablespoon shallots, chopped
2 tablespoons honey
1/2 cup orange juice
1 tablespoon soy sauce
1/4 cup water
1 tablespoon fresh mint, chopped
Cut the carrots on the diagonal into 3-inch lengths. Cut thicker pieces in half
lengthwise to make them uniform in size. Heat the oil in a 9-inch saute pan ov
er moderate heat. Add the carrots and cook until lightly browned on all sides,
about 3 minutes per side. Season with salt and pepper. Add the ginger, garlic
and shallots. And cook over medium-low heat for 5 - 7 minutes, stirring occasio
nally, until the shallots are softened. Add the honey, orange juice, soy sauce
and water. Cover and cook slowly for 30 - 40 minutes, stirring occasionally, un
til the carrots are tender and the juices have formed a glaze. Garnish with the
mint.
@@@@@
Roasted Cauliflower & Broccoli
4 cups fresh cauliflower florets
4 cups fresh broccoli florets
2 cloves garlic, thinly sliced
2 teaspoons olive oil
1/4 teaspoon salt
In a large bowl, combine cauliflower, broccoli and garlic. Add olive oil and sa

lt; toss well to coat. Arrange in a single layer in a greased 9 x 13-inch bakin
g dish. Bake at 400 degrees for 30 minutes or until tender and lightly browned,
stirring every 5 minutes.
Yields 4 servings.
@@@@@
Sauteed Green Beans & Onions with Bacon
1 pound green beans, trimmed & halved crosswise
4 bacon slices
1 (16-ounce) bottle cocktail onions, drained
2 teaspoons sugar
1/2 teaspoon dried thyme
1 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
Cook beans in boiling water for 4 minutes or until crisp-tender. Rinse with col
d water; drain and pat dry. In a large nonstick skillet over medium-high heat,
cook bacon until crisp. Remove bacon from pan, reserving 2 tablespoons dripping
s in pan; crumble bacon and set aside. Add onions to drippings in pan; cook for
3 minutes, stirring occasionally. Add sugar and thyme; cook for 3 minutes or u
ntil onions are golden brown, stirring occasionally. Add the beans; cook for 2
minutes or until thoroughly heated. Add vinegar, salt and pepper; toss to coat.
Stir in crumbled bacon just before serving.
Yields 8 servings.
@@@@@
Scalloped Corn
1 (15-ounce) can whole kernel corn
1 (15-ounce) can cream-style corn
1 (8-ounce) carton sour cream
1 (8 1/2-ounce) box Jiffy corn bread mix
1/2 cup butter, melted
1/2 cup onion, chopped
Mix all ingredients in a casserole and bake at 375 degrees for 30 minutes. Use
a deep enough dish to allow for the rising of the corn bread.
@@@@@
Candied Sweet Potatoes
4 pounds sweet potatoes, peeled & sliced
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup brown sugar
Pinch of nutmeg
4 tablespoons margarine
1 cup miniature marshmallows (optional)
In a saucepan, cover potatoes with water and cook until tender. Put in a shallo
w 2 quart casserole dish. In a skillet, combine brown sugar, margarine, salt, p
epper and nutmeg. Cook for 3 minutes. Pour mixture over potatoes. Bake uncove
red at 400 degrees for 30 minutes. Baste and turn potatoes occasionally. Optio
nal: Add marshmallows to top of sweet potatoes during last 10 minutes of baking

time.
@@@@@
Orange-Glazed Sweet Potatoes
6 medium sweet potatoes
1 teaspoon salt
3 tablespoons margarine
1/2 tablespoon orange zest
1 tablespoon orange juice
3/4 cup light or dark corn syrup
1/4 cup brown sugar
3 orange slices (3 to 4), halved
Pare and halve sweet potatoes. Place potatoes in a large saucepan and cover wit
h water; add salt. Boil and simmer in covered pan until tender, about 15 minute
s. Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with margarine.
Combine remaining ingredients. Add to potatoes. Cook uncovered over low heat
until glazed, about 15 minutes. Baste frequently, turning potatoes once.
Yields 6 servings.
@@@@@
Hanukkah Latkes
3 cups baking potatoes, peeled & cubed
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon pepper
2 egg whites
1 small onion, quartered
1 tablespoon vegetable oil, divided
6 tablespoons nonfat sour cream
Sliced green onions (optional)
Place potatoes, flour, salt, baking powder, pepper, egg whites and onion in a fo
od processor. Pulse 20 times or until potatoes are very finely chopped. In a l
arge nonstick skillet over medium-high heat, heat 1/2 teaspoon oil. Spoon about
1 heaping tablespoon batter per latke into skillet; cook for 11/2 minutes on ea
ch side or until browned. Repeat procedure with remaining oil and batter. Serv
e latke with sour cream; garnish with green onions.
Yields 6 servings.
@@@@@
Scalloped Potatoes & Leeks
1 tablespoon margarine
2 cups leeks, thinly sliced
2 cloves garlic, minced
1 3/4 pounds red potatoes, peeled & cut into 1/8-in. slices
1 2/3 cups 1% milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 egg, beaten

2 tablespoons grated Parmesan cheese

Melt margarine in a medium saucepan over medium heat. Add leeks and garlic; sti
r well. Cover and cook for 5 minutes or until the leeks are tender. Remove fro
m heat; set aside. Arrange one-third of potato slices in a greased 7 x 11-inch
baking dish; top with half of leek mixture. Repeat layers, ending with potato s
lices. In a bowl, combine milk, salt, pepper, nutmeg and egg; stir well with a
wire whisk. Pour over potato mixture. Bake uncovered at 425 degrees for 30 min
utes. Sprinkle cheese over potato mixture, and bake for an additional 15 minute
s or until browned.
Yields 6 servings.
@@@@@
Garlic Mashed Potatoes
7 cups potatoes, peeled & cubed
6 cloves garlic, peeled
1/2 cup 2% milk
2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cups grated Parmesan cheese
1 teaspoon dried rosemary (optional)
In a saucepan, cover potatoes and garlic with water; bring to a boil. Reduce he
at. Simmer for 20 minutes; drain. Return potatoes and garlic to pan. Add rema
ining ingredients; using a mixer, beat at medium speed until smooth.
Yields 8 servings.
Variations: Add 1 or more of the following: 2 tablespoons fresh, chopped parsley
; cooked, crumbled bacon; 1/2 cup shredded cheddar cheese.
@@@@@
Southern Style Stuffing
12 cups soft bread crumbs
2/3 cup onion, finely chopped
2/3 cup butter, melted
2 cups ripe olives, diced
2 cups roasted peanuts, chopped
1/2 cup chicken broth
2 teaspoons celery salt
Cook bread crumbs and onion in butter until bread is lightly browned and onion i
s soft. Remove from heat and stir in remaining ingredients, using only enough b
roth to moisten lightly. Makes enough stuffing for a 10 - 12 pound turkey.
To make your own dried bread cubes for stuffing, cut bread into 1/2 inch squares
. Bake at 300 degrees for 10 - 15 minutes, stirring twice. Allow to cool. You
will need 12 - 14 slices of bread to make 8 cups of dried bread cubes.
@@@@@
Bread Crumbs
14 slices bread, cut into 1/2 inch squares

Bake at 350 degrees for 10

15 minutes, stirring twice. Cool before use.

@@@@@
Slow Cooker Stuffing
1 cup butter, melted
2 cups celery, chopped
1 cup onion, chopped
1 teaspoon poultry seasoning
1 1/2 teaspoons leaf sage, crumbled
1/2 teaspoon pepper
1 1/2 teaspoons salt
1 teaspoon fresh thyme, crumbled
2 eggs, beaten
4 cups chicken broth
12 cups dry bread crumbs
In a large bowl, mix together butter, celery, onion, spices, eggs and broth. Ad
d bread crumbs and stir to blend. Cook in a slow cooker on high for 45 minutes;
reduce heat and cook on low for 6 hours.
Yields 10 - 12 servings.
Optional: Add chopped giblets, chestnuts, oysters or dried fruit to suit your ta
ste.
@@@@@
Corn Bread & Sausage Stuffing
1 pound ground pork sausage
1/2 cup butter, melted
3 cups onions, chopped
2 cups celery, chopped
2 tablespoons black pepper
2 cups bell pepper, chopped
1 cup green onions, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon dried rubbed sage
1 (12-ounce) box corn bread stuffing mix
Salt to taste
1/2 cup applesauce
1 1/2 cups chicken broth
In a large skillet over medium heat, cook sausage in butter until brown. Add on
ions, celery, black pepper and bell pepper. Cover and cook until tender, stirri
ng occasionally. Add green onions, thyme and sage. Transfer to a large bowl.
Stir in stuffing mix and add salt. Add applesauce and enough broth to moisten s
tuffing. Loosely fill turkey cavity. Extra stuffing can be cooked separately,
but add more broth as it will not be absorbing turkey juices. Bake with turkey
for 1 hour. If not baking with turkey, bake at 350 degrees for 35 - 40 minutes.

@@@@@
Wild Rice Stuffing
1 (6 3/4-ounce) box Uncle Ben's wild rice

4 chicken flavored bouillon cubes

1 cup hot water
1 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup butter, melted
1 (8-ounce) package herb-seasoned stuffing mix
2 teaspoons poultry seasoning
Prepare rice according to package directions. In a large bowl, dissolve bouillo
n in water; add rice. In a medium skillet, saute celery and pepper in butter un
til tender. In a large bowl, combine all ingredients and mix well. Stuff turke
y cavity. Put extra stuffing into greased baking dish; bake for 30 minutes with
turkey.
Yields 12 servings.
@@@@@
Mushroom & Pecan Rice
2 cups fresh mushrooms, sliced
1 1/4 cup water
1/2 cup green onions, thinly sliced
2 tablespoons butter, melted
1 cup beef consomme, undiluted
1/4 cup pecans, toasted & finely chopped
1 cup uncooked brown basmati rice
2 tablespoons additional uncooked brown basmati rice
1/8 teaspoon pepper
In a large saucepan over medium-high heat, saute mushrooms and onions in butter
for 4 minutes. Stir in rice, water and consomme; bring to a boil. Cover, reduc
e heat and simmer for 45 minutes or until liquid is absorbed. Remove from heat;
let stand covered for 10 minutes. Stir in pecans and pepper; fluff with a fork
.
Yields 4 servings.
@@@@@
Curried Basmati Rice
1/2 cup onion, finely chopped
2 cloves garlic, minced
2 tablespoons margarine, melted
1 1/2 cups uncooked white basmati rice
1 teaspoon curry powder
1/2 teaspoon salt
2 (10 1/2-ounce) cans low-salt chicken broth
1/2 cup water
1/4 cup fresh parsley, chopped
1/4 teaspoon lemon zest
1 tablespoon fresh lemon juice
In a large saucepan over medium heat, saute onion and garlic in margarine for 5
minutes. Add rice and curry powder; cook for I minute, stirring constantly. Ad
d salt, broth and water; bring to a boil. Cover, reduce heat and simmer for 20
minutes or until liquid is absorbed. Remove from heat and stir in the remaining
ingredients. Let stand covered for I 0 minutes; fluff with a fork.

Yields 6 servings.
@@@@@
Creamy Sage Gravy
2 cups hot drippings from roasted turkey
1/4 cup flour
1 cup water
1 1/4 teaspoon crushed sage
1/8 teaspoon ground red pepper
In a large saucepan, boil turkey drippings until drippings are reduced by half.
In a small mixing bowl, use a wire whisk to mix the flour and water. Pour thro
ugh a strainer into the boiling turkey drippings, stirring constantly until desi
red thickness is reached. Remove from heat. Add sage and red pepper; continue
stirring with wire whisk until well blended. Not stuffing the turkey. Place ch
opped onions, celery and garlic inside to infuse the meat and to flavor dripping
s for a tastier gravy.
@@@@@
White Gravy
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1 (12-ounce) can evaporated skim milk
1 (10 1/2-ounce) can low-salt chicken broth
In a medium saucepan, combine flour, salt and pepper. Gradually add water, milk
and broth, stirring with a wire whisk until blended. Bring to a boil; reduce h
eat, and simmer for 3 minutes or until thickened, stirring constantly with whisk
.
Yields 3 cups.

@@@@@
Roast Beef Gravy
Caramelized juices from the roasting pan
2 tablespoons flour
2 cups beef broth or water
Salt & pepper to taste
Remove the beef from the roasting pan and pour off all but 2 tablespoons of the
fat, leaving the juices, which may have already caramelized to brown bits. Set
the roasting pan on the stove over medium heat and, if necessary, simmer the jui
ces until they darken to brown bits, 1 - 2 minutes. Transfer to a saucepan. St
ir in the flour and cook until the flour is a deep, golden brown, about 3 minute
s. Ad~ the broth. Bring the gravy to a boil, stirring until it thickens. Seas
on with salt and pepper. Strain into a gravy boat and serve.