Recipes

Here are the recipes for the dishes I made this weekend...

GREEN BEAN CASSEROLE

This one is pretty easy. It's a classic with not much effort, but SO GOOD!

     4 cans green beans

     2 cans cream of mushroom soup

     6 oz cheese (shredded cheddar or cubed Velveeta, optional)

     Crispy onions to top

1) Mix first 3 ingredients and put in a 9x13 pan. 

2) Bake at 350 for about an hour. 

3) Put crispy onions on top last 15 minutes of baking.

CORN CASSEROLE

(sorry no pic)

     2 (15 oz) can whole kernel corn, with liquid

     2 (14 oz) can cream style corn

     2 cup small uncooked seashell pasta

     1/2 cup butter, cut into pieces

     16oz cubed Velveeta cheese

1) Mix the whole kernel corn, cream style corn, uncooked pasta, butter, and    Velveeta

2) Place in 9x13 greased pan 

3) Bake, covered, for 30 minutes at 350. Remove cover, stir, top with seasoned bread crumbs (optional) and continue baking 30 minutes, or until the pasta is tender but firm.

HOMEMADE WHITE ROLLS

       2 (.25 ounce) packages active dry yeast

       1 cup warm water (110 degrees to 115 degrees)

       1/2 cup sugar

       1 teaspoon salt

       1 cup milk

       1/2 cup shortening

       3 eggs, beaten

       6 cups unbleached flour

1) Soften yeast in warm water. Place sugar and salt in large mixing bowl. Set aside. 

2) Heat and stir milk and shortening until shortening melts (120 degrees F-130 degrees F). Add to mixing bowl along with eggs and yeast mixture. 

3) Stir in 1 cup of flour at a time to form a soft dough that can be kneaded. 

4) Knead on a lightly floured surface until smooth and elastic. Place in a large greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. 

5) Punch dough down. Turn out onto a lightly floured surface. Shape into rolls. 

6) Place on greased baking sheets or in bread pans. Cover and let rise until nearly doubled, about 30 minutes. Bake rolls at 375 degrees F for 15-18 minutes or until golden.  

7) Remove from pans and cool on wire racks.

SMASHED RED POTATOES

      Red potatoes

      Milk

      Sour cream

      Seasonings to taste

1) Peel potatoes leaving about 1/3 skin on each potato, cut into quarters

2) Place cut potatoes in stock pot with water and boil until tender

3) Drain potatoes, place in electric mixer along with some sour cream and milk, beat until smooth. (amount of sour cream and milk will depend on how many potatoes you use)

4) Add any seasonings to taste. I used dill weed, garlic salt, and freshly ground black pepper.

 SAUSAGE AND CORNBREAD STUFFING

CORNBREAD: (make a couple days before to let it dry out)

     1 1/2 cups cornmeal

     2 Tbs sugar

     3/4 tsp salt

     3/4 tsp baking soda

     1 1/4 cups buttermilk

     1/2 cup sour cream

     2 large eggs

     1 stick unsalted butter, melted

1) In a large bowl whisk together cornmeal, sugar, baking soda, and salt.

2) In another bowl, whisk together buttermilk, sour cream, butter, and eggs until well combined.

3) Make a hole in the center of dry ingredients, pour in buttermilk mixture and stir until just combined.

4) Pour batter into greased 10-inch round cake-pan and bake at 425 for about 25 minutes, or until golden brown.

5) once cooled, cut into 1-inch chunks and let cornbread dry at room temperature for 2 days until ready to use.

STUFFING:

     1 Tbs extra virgin olive oil

     1 onion, chopped

     1 lb Italian sausage

     1 batch dried cornbread (recipe above), cut into chunks

     4 oz chopped pecans

     1/2 cup fresh parsley

     zest of 1 lemon

     1 1/2 cups chicken broth

     1 stick butter, melted

     1 1/4 tsp salt

     1/2 tsp ground pepper

1) In a large skillet, heat oil on medium heat. Add onion and cook until tender.

2) Add sausage to skillet and cook until browned. Once done, use slotted spoon to transfer sausage and onion into large bowl.

3) Add cornbread, pecans, parsley, lemon zest, salt, and pepper to bowl and toss to combine. 

4) Add chicken broth and melted butter. Toss until moist, and transfer to 9x13 pan.

5) Cover with aluminum foil and bake at 350 for 30 minutes. Uncover and bake another 20 minutes until crusty on top.

CRANBERRY SAUCE

Ok, this one is REALLY complicated, do not feel bad if you don't get it right on the first try...
     1 can jellied cranberry sauce
     1 can whole berry cranberry sauce

1) Open both cans, put in bowl, stir until mixed. ;)


TURKEY

Obviously this is part of the turkey after it was picked apart and put on the platter.
We had a 12 lbs turkey and put it in a roaster overnight (about 12-13 hours) on medium heat. For seasoning I just put a little Lawry's and Basil. Very tender and moist... yum!