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Re: [THANKSGIVING-RECIPE] FAMILY DRESSING

Good Morning,

This sounds like my Mom's dressing that I miss so much, now if I could just
make her cream corn like she did.

I love Thanksgiving recipes, Thanksgiving is my favorite holiday.

Donna
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cemailfooterNO62)

[Non-text portions of this message have been removed]

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[THANKSGIVING-RECIPE] THANKSGIVING'S IN THE FREEZER GINGER-HONEY BUTTER

* Exported from MasterCook *

THANKSGIVING'S IN THE FREEZER GINGER-HONEY BUTTER

Recipe By : Season's Greetings by Marlene Sorosky
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons butter or margarine*
2 tablespoons honey
1/2 teaspoon powdered ginger

* 3/4 cup at room temperature
Stir the ingredients in a small bowl until blended. Spoon the mixture
into a serving bowl or make butter molds by spreading the butter into
candy molds.
About 3/4 cup

FREEZE:
Butter until solid; pop out. Store in refrigerator up to two
days or freeze in plastic bag.

TO THAW: Bring to room temperature 15 minutes before serving.

FROM:
--"Season's Greetings" (Harper & Row, 1986)
by Marlene Sorosky

SOURCE:
Baltimore Sun
11-17-99

Posted by Jamie
FF #1967
11-21-99

Formated and posted by Goldi
gemini88@earthlink.net
MasterMixes
11-22-99

------------------------------------

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[THANKSGIVING-RECIPE] FAMILY DRESSING

* Exported from MasterCook *

FAMILY DRESSING

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups crumbled cornbread
3 eggs -- beaten
3 1/2 cups herb stuffing
3 cans chicken broth
1 onion -- chopped fine
1 cup celery -- chopped
1/2 tsp. pepper
1 1/2 tsp. salt
1 Tablespoon poultry seasoning

Your cornbread can be made ahead with your favorite recipe or two
small boxes of cornbread mix. You may not need it all, but feel free
to snack on it! Combine all ingredients. Stuff turkey, or place in
greased casserole and bake at 350 degrees 1 hour or until golden.

SOURCE:
Brenda Hyde
http://www.stretcher.com/stories/99/991122d.cfm
This article originally appeared in The Family Corner.com
www.thefamilycorner.com

Formatted by Goldi
gemini88@earthlink.net
10-19-01

- - - - - - - - - - - - - - - - - -

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[THANKSGIVING-RECIPE] Cranberry Citrus Bundt Bread

Cranberry Citrus Bundt Bread

(Fat-Free, Too)

Serves 12

This recipe started off as a muffin, but it grew into this delighful
bread—one of my favorites. I am usually the first to defend keeping
nuts in a recipe, because they impart a unique flavor and texture that
would otherwise be missed. This bread is an exception. I substituted
dried cranberries for the nuts and they worked beautifully.
How fat and calories were lowered:

* Used nonfat yogurt instead of butter and sour cream
* Eliminated nuts as described above
* Replaced whole egg with egg whites

Nutrition Scorecard
(per serving)

Calories: before 380, after 189
Fat (grams): before 19, after 0
% calories from fat: before 44, after 1
Cholesterol (mg): before 30, after 0
Bread

1/2 cup dried cranberries
1/3 cup fresh orange juice
1 medium orange, washed
1 cup fresh cranberries, rinsed and sorted
1 cup all-purpose flour
1 cup sugar
1/4 cup whole-wheat flour
2 teaspoons baking powder
1 cup nonfat vanilla yogurt
1 teaspoon baking soda
2 egg whites

Citrus Glaze

1/2 cup confectioners' sugar
* 5 teaspoons fresh orange juice

Preheat the oven to 375 degrees F. Lightly coat a fluted tube pan with
nonstick vegetable-oil spray.

In a small bowl, combine the dried cranberries and orange juice.

Cut the orange in 8 small pieces. Place the orange pieces and fresh
cranberries in a food processor or blender. Pulse until coarsely chopped.

In a medium bowl, combine the all-purpose flour, sugar, whole-wheat
flour, and baking powder.

In a large bowl, stir the yogurt and baking soda. (The volume will
nearly double.) Using an electric mixer, beat in the egg whites one at
a time. Beat in the chopped orange mixture. Add the dried cranberry
mixture and beat until blended. Add flour mixture and beat just until
combined. Transfer the batter to the prepared pan. Bake 40 to 45
minutes, or until a wooden toothpick inserted near the center comes
out clean. Remove from oven. Invert and cool 10 minutes on a wire rack
(bread will still be clinging to pan). Gently run a knife around the
outer edges and remove the bread. Let it cool completely on the rack
and glaze when cool.

To make the glaze: In a small bowl,
stir together the powdered sugar and
orange juice until smooth.

Drizzle evenly over the cooled bread.

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[THANKSGIVING-RECIPE] Soup of Roasted Pumpkin With Toasted Pine Nuts

Soup of Roasted Pumpkin With Toasted Pine Nuts
Makes 4 to 6 servings

3 1/2pounds pie pumpkin or butternut squash, skin and seeds removed and the
flesh cut into wedges
1 large Spanish onion, peeled and cut into wedges
4 garlic cloves, peeled
3 tablespoons olive oil
4 cups chicken broth
2 cups water
1 cup heavy whipping cream
1/3 cup pine nuts

Preliminaries: Heat the oven to 450 degrees.

Prepare, roast the vegetables: Toss the pumpkin pieces, onion and garlic
with the oil in a large roasting pan. Sprinkle with salt. Roast the
vegetables in preheated oven for 1 hour, until the pumpkin and onions are
tender and golden-brown.

Heat broth, simmer vegetables: Heat the broth in a large pot over
medium-high heat. Transfer the pumpkin, onion and garlic to the pot. Add
enough water just to cover the pumpkin. Bring to a boil over high heat, then
de- crease heat to medium-low and simmer gently about 20 minutes, until the
pumpkin is very tender. Remove from heat and allow the mixture to cool
slightly.

Puree the soup: Working in batches, puree mixture in a blender until smooth.
Strain the pureed soup into another pot. Stir the cream into the soup and
bring to a simmer over medium-high heat.

Toast the pine nuts: Meanwhile, gently toast the pine nuts in a small saute
pan over medium-high heat for about 8 minutes, stirring frequently, until
nuts are golden brown.

Presentation: Ladle soup into warmed bowls and garnish servings with a few
of the pine nuts.

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