|
Save that Turkey Carcass!!
In my opinion the best part of the Thanksgiving dinner are the leftovers! A neighbor and friend, Thayle Wolf, shared this recipe with me years ago! She loved to discuss recipes and I often received a cookbook from her on my birthday. When Thayle moved, she gave me a very large crock mixing bowl. Now that she has passed, I think of her every time I use that bowl, which is often. I miss those talks about food, but her treasured friendship are stored in my memory forever! This soup is unique and so tasty. If I don’t want to make it right after we have the turkey, I put the carcass in a large plastic bag and freeze it until I’m ready to brew up a tasty pot! Turkey and Dressing Soup: 1 turkey carcass 5 chicken bouillon cubes 2 bay leaves salt and pepper to taste 7 pints water 12 oz bulk pork sausage 2-3 cups crumbled cooked stuffing 2-3 cups cubed turkey 2 Tbsp parsley 1 tsp celery seed Parmesan cheese, grated In a large stock pot, add turkey carcass, bouillon cubes, bay leaves, and water. Simmer 2 hours. Brown sausage and drain. Remove carcass and bay leaves (I pour broth through a colander, saving the broth) return broth to stove, add remaining ingredients, sausage, turkey, stuffing, parsley, celery seed, salt and pepper to taste. You can add chopped carrots and onions if you wish. Heat and serve with grated Parmesan cheese on top. Have a great Thanksgiving!!
0 Comments
Most people like coleslaw and the recipe I am sharing with you today is a new twist to an old standby. I think the dried cranberries added to this coleslaw gives it a festive look and taste for the holidays. It’s fast and easy to mix up at the last minute. This recipe was shared to me by my friend Sharon Hanson.
Holiday Cranberry Coleslaw: 1 pkg coleslaw mix 4 green onions, chopped 1 pkg ramen noodles (don’t use the seasoning), break up the dried noodles 2.5 pkg Hormel crumbled bacon 1/2 cup dried cranberries Mix all together then mix together the following dressing ingredients and add: 1/2 cup miracle whip salad dressing 1/3 cup sugar 3 Tbsp vinegar Have a great week! Who needs pie?
I am always looking for an easier solution to a dessert than pie. Although I do make pie occasionally, it takes more time to prepare, especially if you are already cooking a holiday meal. Not only that, a pie doesn’t serve many people. I have found one delicious alternative to pumpkin pie. I think its almost as good and much faster to prepare! Pumpkin Dessert: 1 cup sugar 3 eggs 1 (15 oz) can pumpkin 1 can evaporated milk 2 tsp pumpkin pie spice 1 yellow cake mix 1 1/2 stick butter - melted chopped walnuts or pecans Mix first 5 ingredients well; pour into a greased 9x13 inch pan. Sprinkle the dry cake mix over top; pour 1 1/2 sticks melted butter over cake mix, then sprinkle with chopped nuts. Bake at 350 degrees for one hour. Cool. Serve with whipped topping or ice cream. Cranberry Muffins
The Holidays are just around the corner! This is the time of year I start going through my recipes and planning my holiday baking. I always say I am going to cut back, but by the time I make everyone in the family’s favorite, I am cooking just as much as ever! The recipe I am sharing with you today comes from a friend I attended nursing school with in Minneapolis over 50 years ago! Dianne still occasionally slips one of her special recipes into her annual Christmas greeting. She has never sent me one that I haven’t used time and time again! It also brings fond memories of the experiences we shared all those years ago! I like to serve these muffins for a brunch or even an afternoon coffee or tea. They are almost like a dessert! Cranberry Muffins: 3 Tbsp soft butter or margarine 1 cup sugar 1/2 cup water 1/2 cup evaporated milk 2 cups flour 1 tsp salt 2 tsp baking powder 2 cups whole cranberries Butter sauce: 1 stick butter 2 cups sugar 1 cup evaporated milk 2 tsp vanilla Mix in order given; put in greased muffin tins and bake at 350 degrees for about 20 minutes. Serve with the butter sauce (the sauce makes the muffins). For butter sauce: heat all ingredients in a saucepan until sugar is dissolved. Cool slightly; serve warm over the muffins. |
Archives
July 2020
AuthorI'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls. Categories
|
RSS Feed
|
Contact Us:
Phone: 507.238.9456 Fax: 507.238.9457 e-mail: frontdesk@fairmontphotopress.com Photo Press | 112 E. First Street | P.O. Box 973 | Fairmont, MN 56031 Office Hours: Monday-Friday 8:00 a.m. - 5:00 p.m. |
|
Proudly powered by Weebly
|