Jean at Adventure Foods http://www.adventurefoods.com sent me these recipes from the Carolina Cooking web site http://www.carolina-country-cooking.com/ If you like them you can sign on with Carolina Country Cooking and they will send you the complete News letter.
I thought I would put them on here for your enjoyment. I know I will.
Sooooo Enjoy ....... Chuck.
=============================
Thanksgiving Wild Rice With Mushrooms
=============================
2 cups of cooked wild rice
2 cups of cooked white rice
4 strips of bacon
1 medium onion, chopped
1/2 teaspoon of thyme
1 bay leaf
2 tablespoons of finely minced parsley
1 large can of sliced mushrooms with liquid
Salt and pepper to taste
1/4 to 1/2 cup of chicken broth
Cook rices according to package instructions. Saute bacon
drippings until soft and yellow. Add remaining ingredients
using enough chicken broth for a moist dressing. Season with
salt and pepper. Bake 30 minutes at 325 degrees.
=============================
Thanksgiving Mashed Potatoes
=============================
9 large baking potatoes, peeled and diced
1/2 cup (1 stick) of unsalted butter at room temperature
12 ounces of cream cheese at room temperature
3/4 cup of sour cream
1/2 teaspoon of ground nutmeg
Salt and freshly ground black pepper to taste
Place the diced potatoes in a large saucepan and add water
to cover. Heat to boiling. Reduce heat and simmer over medium
heat until tender; drain. Place the potatoes in a mixer bowl.
Cut the butter and cream cheese into small pieces and add to
the potatoes. Beat with an electric mixer until light and
fluffy. Beat in the sour cream. Season with the nutmeg, salt,
and pepper to taste. Serve immediately or reheat in a buttered
casserole at 300 degrees for 20 minutes.
=============================
Thanksgiving Yams With Cinnamon Pecan Topping
=============================
4 or 5 medium yams
1 cup of pineapple juice
1 cup of orange juice
1/4 cup of butter
1 egg, slightly beaten
1 teaspoon of salt
1/4 teaspoon of cinnamon
3 tablespoons of brown sugar
1/3 cup of cream
Peel yams; cut into large chunks. Place in saucepan; add
fruit juices. Cook about 20 minutes or until tender. Mash
yams well. Add butter, egg, salt, cinnamon, brown sugar and
cream. Beat until creamy, adding additional cream or juice
if needed. Spoon into well-greased baking dish.
For The Topping:
1/4 cup of sifted flour
3 tablespoons of brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
3 tablespoons of butter
1/4 cup of chopped pecans
1 cup of miniature marshmallows
Combine flour, brown sugar, cinnamon and salt. Cut butter
into mixture until resembles coarse crumbs. Stir in nuts;
sprinkle mixture over yam mixture. Press marshmallows lightly
into top. Bake at 350 degrees for 25 minutes.
=============================
Easy Thanksgiving Cranberry Peach Cobbler
=============================
1 pkg. yellow cake mix
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 cup (2 sticks) of butter or margarine, softened
1/2 cup of chopped nuts
1 - 21 oz. can of peach pie filling
1 - 16 oz. can of whole cranberry sauce
Vanilla ice cream or sweetened whipped cream
Preheat oven to 350 degrees. Combine dry cake mix, cinnamon
and nutmeg in bowl. Cut in butter with pastry blender or two
knives until crumbly. Stir in nuts; set aside. Combine
peach pie filling and cranberry sauce in ungreased 9x13x2
inch pan; mix well. Sprinkle crumb mixture over fruit.
Bake at 350 degrees for 45 to 50 minutes or until golden brown.
Serve warm with ice cream or whipped cream.
=============================
Fig Stuffing Loaves
=============================
2 (6-ounce) bags of Seasoned Cornbread Stuffin'
1 cup melted butter or margarine
1 cup chopped celery, including leaves
1 orange, chopped, including peel (seeds removed)
1 cup chopped dried figs
2 eggs, well beaten
1 cup milk
Combine all ingredients and mix until well blended. Pack
mixture into 8 small (4 1/2 by 2 1/2 by 1 1/2 inch) greased
loaf pans. Bake at 350 degrees for 35 minutes, or until firm
to the touch. Unmold and serve. Yields 8 single-serving loaves.
=============================
Pumpkin Dressing Balls
=============================
1 (6-ounce) bag of Seasoned Dressing
1/2 cup melted butter or margarine
1 cup mashed fresh or canned pumpkin
1 teaspoon allspice
3/4 cups water
6 to 8 walnut halves
In a large bowl, combine stuffing mix with melted butter or
margarine. In a separate small bowl, blend pumpkin with
allspice. Add pumpkin mixture to stuffing, reserving about
2 tablespoons for garnish. Blend in water, mixing well, but
lightly. Shape dressing into 6 or 8 balls and place in greased
casserole. Top each with about a teaspoon of reserved pumpkin
and place a walnut half in center of each. Cover tightly with
aluminum foil. Bake at 325 degrees for 35 to 45 minutes, or
until firm. Yields 6 to 8 dressing balls.
=============================
Apricot Stuffing Muffins
=============================
1 (6-ounce) bag of Seasoned Cornbread Stuffin'
1/2 cup melted butter or margarine
3 eggs, well beaten
1 1/2 cups chicken broth
1/2 cup crumbled crisp bacon
3/4 cup chopped dried apricots
In a large bowl, combine stuffing mix with melted butter or
margarine, eggs, broth, bacon and 1/2 cup of the chopped
apricots. Spoon mixture into 12 greased muffin cups. Top each
muffin with a sprinkling of the remainder of chopped apricots.
Bake at 350 degrees for 30 to 35 minutes, or until firm. Cover
muffins with aluminum foil if chopped figs on top brown too
quickly. Yields 12 stuffing muffins.
=============================
Spicy Cranberry Salad with Feta Crust
=============================
1 (6-ounce) box of garlic-flavored croutons
1 1/2 teaspoons olive oil
1/4 cup feta cheese
3 cups mixed greens
3/4 cup dried cranberries
1/2 cup chopped celery
1/2 cup chopped Granny Smith apple, with peel
Italian salad dressing, to taste (approximately 1/4 to 1/2 cup)
Finely crush croutons. In a medium bowl, add croutons, olive
oil and feta cheese. Combine well. Divide into six portions.
Take each portion and mold as crusts into six individual small
salad bowls. In a large bowl, combine mixed greens, dried
cranberries, celery, apple and Italian dressing. Mix well.
Place greens mixture in each salad bowl, slightly pressing
greens into crust. Yields 6 servings
I thought I would put them on here for your enjoyment. I know I will.
Sooooo Enjoy ....... Chuck.
=============================
Thanksgiving Wild Rice With Mushrooms
=============================
2 cups of cooked wild rice
2 cups of cooked white rice
4 strips of bacon
1 medium onion, chopped
1/2 teaspoon of thyme
1 bay leaf
2 tablespoons of finely minced parsley
1 large can of sliced mushrooms with liquid
Salt and pepper to taste
1/4 to 1/2 cup of chicken broth
Cook rices according to package instructions. Saute bacon
drippings until soft and yellow. Add remaining ingredients
using enough chicken broth for a moist dressing. Season with
salt and pepper. Bake 30 minutes at 325 degrees.
=============================
Thanksgiving Mashed Potatoes
=============================
9 large baking potatoes, peeled and diced
1/2 cup (1 stick) of unsalted butter at room temperature
12 ounces of cream cheese at room temperature
3/4 cup of sour cream
1/2 teaspoon of ground nutmeg
Salt and freshly ground black pepper to taste
Place the diced potatoes in a large saucepan and add water
to cover. Heat to boiling. Reduce heat and simmer over medium
heat until tender; drain. Place the potatoes in a mixer bowl.
Cut the butter and cream cheese into small pieces and add to
the potatoes. Beat with an electric mixer until light and
fluffy. Beat in the sour cream. Season with the nutmeg, salt,
and pepper to taste. Serve immediately or reheat in a buttered
casserole at 300 degrees for 20 minutes.
=============================
Thanksgiving Yams With Cinnamon Pecan Topping
=============================
4 or 5 medium yams
1 cup of pineapple juice
1 cup of orange juice
1/4 cup of butter
1 egg, slightly beaten
1 teaspoon of salt
1/4 teaspoon of cinnamon
3 tablespoons of brown sugar
1/3 cup of cream
Peel yams; cut into large chunks. Place in saucepan; add
fruit juices. Cook about 20 minutes or until tender. Mash
yams well. Add butter, egg, salt, cinnamon, brown sugar and
cream. Beat until creamy, adding additional cream or juice
if needed. Spoon into well-greased baking dish.
For The Topping:
1/4 cup of sifted flour
3 tablespoons of brown sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of salt
3 tablespoons of butter
1/4 cup of chopped pecans
1 cup of miniature marshmallows
Combine flour, brown sugar, cinnamon and salt. Cut butter
into mixture until resembles coarse crumbs. Stir in nuts;
sprinkle mixture over yam mixture. Press marshmallows lightly
into top. Bake at 350 degrees for 25 minutes.
=============================
Easy Thanksgiving Cranberry Peach Cobbler
=============================
1 pkg. yellow cake mix
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground nutmeg
1 cup (2 sticks) of butter or margarine, softened
1/2 cup of chopped nuts
1 - 21 oz. can of peach pie filling
1 - 16 oz. can of whole cranberry sauce
Vanilla ice cream or sweetened whipped cream
Preheat oven to 350 degrees. Combine dry cake mix, cinnamon
and nutmeg in bowl. Cut in butter with pastry blender or two
knives until crumbly. Stir in nuts; set aside. Combine
peach pie filling and cranberry sauce in ungreased 9x13x2
inch pan; mix well. Sprinkle crumb mixture over fruit.
Bake at 350 degrees for 45 to 50 minutes or until golden brown.
Serve warm with ice cream or whipped cream.
=============================
Fig Stuffing Loaves
=============================
2 (6-ounce) bags of Seasoned Cornbread Stuffin'
1 cup melted butter or margarine
1 cup chopped celery, including leaves
1 orange, chopped, including peel (seeds removed)
1 cup chopped dried figs
2 eggs, well beaten
1 cup milk
Combine all ingredients and mix until well blended. Pack
mixture into 8 small (4 1/2 by 2 1/2 by 1 1/2 inch) greased
loaf pans. Bake at 350 degrees for 35 minutes, or until firm
to the touch. Unmold and serve. Yields 8 single-serving loaves.
=============================
Pumpkin Dressing Balls
=============================
1 (6-ounce) bag of Seasoned Dressing
1/2 cup melted butter or margarine
1 cup mashed fresh or canned pumpkin
1 teaspoon allspice
3/4 cups water
6 to 8 walnut halves
In a large bowl, combine stuffing mix with melted butter or
margarine. In a separate small bowl, blend pumpkin with
allspice. Add pumpkin mixture to stuffing, reserving about
2 tablespoons for garnish. Blend in water, mixing well, but
lightly. Shape dressing into 6 or 8 balls and place in greased
casserole. Top each with about a teaspoon of reserved pumpkin
and place a walnut half in center of each. Cover tightly with
aluminum foil. Bake at 325 degrees for 35 to 45 minutes, or
until firm. Yields 6 to 8 dressing balls.
=============================
Apricot Stuffing Muffins
=============================
1 (6-ounce) bag of Seasoned Cornbread Stuffin'
1/2 cup melted butter or margarine
3 eggs, well beaten
1 1/2 cups chicken broth
1/2 cup crumbled crisp bacon
3/4 cup chopped dried apricots
In a large bowl, combine stuffing mix with melted butter or
margarine, eggs, broth, bacon and 1/2 cup of the chopped
apricots. Spoon mixture into 12 greased muffin cups. Top each
muffin with a sprinkling of the remainder of chopped apricots.
Bake at 350 degrees for 30 to 35 minutes, or until firm. Cover
muffins with aluminum foil if chopped figs on top brown too
quickly. Yields 12 stuffing muffins.
=============================
Spicy Cranberry Salad with Feta Crust
=============================
1 (6-ounce) box of garlic-flavored croutons
1 1/2 teaspoons olive oil
1/4 cup feta cheese
3 cups mixed greens
3/4 cup dried cranberries
1/2 cup chopped celery
1/2 cup chopped Granny Smith apple, with peel
Italian salad dressing, to taste (approximately 1/4 to 1/2 cup)
Finely crush croutons. In a medium bowl, add croutons, olive
oil and feta cheese. Combine well. Divide into six portions.
Take each portion and mold as crusts into six individual small
salad bowls. In a large bowl, combine mixed greens, dried
cranberries, celery, apple and Italian dressing. Mix well.
Place greens mixture in each salad bowl, slightly pressing
greens into crust. Yields 6 servings