Ingredients
1 (4 oz.) box pistachio instant pudding mix
1 (20 oz.) can crushed pineapple with juice, undrained
1 bag mini marshmallows - use as many mini marshmallows as you like
1/2 cup chopped pecans
1 small tub of cool whip or more if you like.
Directions
Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended. Gently fold in cool whip. Refrigerate at least one hour or until ready to serve
Ingredients
2 box hard boiled eggs
4 can(s) whole red beets with juice
2 1/2 c white sugar starting with 1 cup and adding as needed.
1 c apple cider vinegar adding to taste
Directions
Boil your 2 cartons of eggs to hard boil w/ salt then immediately put them in very cold water for easy peel. Peel eggs put to side.
In Large container with a lid add the Red Beet Juice from can first (Hold the beets out first). When all the juice is in add 1 cup of Vinegar and add sugar slowly to taste. *It should not taste too sweet or too vinegary. An even amount to taste. *YOU WILL KNOW
When its mixed well...Add some Beets then Eggs, Beets then Eggs until all is covered with beets n juice.
Let it set for 24 hours in the Refrigerator so it will soak into the eggs...Then enjoy!
You can make them into Deviled eggs, or cut in halves or just the whole eggs with the beets all around.
Broccoli Salad Ingredients
2 heads Broccoli
2 Carrots
2 tsp Dijon Mustard
2 cloves Garlic
2 tsp Honey
2 Lemons
1/3 cup Pecans
2 tbsp Olive Oil
1/3 cup Raisins
1/2 Red Onion
3 tbsp Sunflower Seeds
Salt & Pepper
Broccoli Salad Directions
Trim broccoli and slice stems thinly using a mandolin.
Chop florets for the salad.
Combine sunflower seeds with pecans, raisins, onions, and carrots.
Mix juice and zest of two lemons with garlic, mustard, and honey.
Slowly mix in oil, and finish by seasoning with salt and pepper.
Use dressing to coat salad before serving
Sauerbraten Burgers
6 servings
Sauerbraten is the name given to a German pot roast where the meat is marinated in a mixture of vinegar and spices before cooking. This recipe is a much simpler version that features burgers cooked in a Sauerbraten like gravy. It makes for an easy and tasty family meal and the burgers turn out to be tender and tasty.
Ingredients:
1 1/2 pounds ground beef
1 egg
2 teaspoons onion salt
pinch of thyme
Sauce:
1 cup cold water
1 tablespoon flour
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1/8 teaspoon black pepper
2 tablespoons ketchup
1 bay leaf
1 tablespoon cider vinegar
1 ½ tablespoons brown sugar
Directions
In a bowl mix the beef, egg, onion salt and thyme. Shape into 6 burgers and fry in a non stick skillet. Remove the burgers from the pan and drain off the excess fat.
Combine the water with the flour and other ingredients and mix well. Add to the pan and bring to a boil while stirring from time to time. Reduce heat and return the burgers to the pan. Cover and simmer for about 20 minutes.
Serve with mashed potatoes or buttered noodles.
Notes:
You can substitute ground turkey for the beef and adjust the seasonings to your taste
1 can small whole beets
1 can (6 ozs) fresh orange juice, thawed
1 can water (use orange juice can to measure)
3/4 cup cider vinegar
1 1/4 cups brown sugar, packed tight
2 tablespoons cornstarch
1 tablespoon butter
Make paste of cornstarch and one-half can of the water. Mix the thawed orange juice, the rest of the water, vinegar and brown sugar in a saucepan and bring to a boil. Add the cornstarch mixture, stirring gently to keep smooth. Cook until clean and thickened, about 6 to 7 minutes. Add the butter, then the beets and heat until the beets are thouroughly hot. Serve at once. This makes a delicious and attractive side dish for any meal.
2 cups cranberries
1 1/2 cup of water
1 pkg cherry jello
2 1/2 cups of sugar
1 flat can 8oz crushed pineapple
1 cup of nut meats (pecans)
2 or 3 apples chopped
Cook cranberries in water until almost done, add sugar and cook until done. Add jello. Let dissolve while preparing apples and nutmeats. Apples chopped and nutmeats roughly chopped. Drain and add pineapple. Put in clear rectangular glass pyrex baking pan. Let jell in fridge.
Stuffing and Gravy
STUFFING: (in the bird)
8-10 cups dry bread cubes (I use french bread)
1 cup chopped celery
1 large chopped onion
1/2 tsp salt
1/2 tsp fresh ground pepper
1/3 cup butter
1/2- 1 cup chicken broth
1 tsp poultry seasoning
1 tsp sage
GRAVY:
pan drippings from roast turkey
2-3 cups chicken broth
1/2 tsp poultry seasoning
1/2 tsp sage
salt & fresh ground pepper
1/3 flour 1/2 cup chicken broth (gravy thickener)
Directions
Clean sink thoroughly. Remove giblets, and neck of turkey. Wash inside with cold water. Pat dry. Season inside with salt and pepper.
Stuffing preparation:
There are so many varieties of stuffing and this recipe can be easily adapted by adding your family favourites such as cranberries, dried fruits or nuts, ground giblets, sausage. My mom always ground up the giblets and added that to the stuffing, sometimes she even added hamburger. Our family's traditional stuffing and favourite is just plain stuffing as outlined in the recipe below.
Cube day old bread and toast on cookie sheet until lightly browned. Transfer to large bowl.
Cook onion and celery in the butter until softened.
Mix onion and celery into the bread cubes.
Season with poultry seasoning, sage, salt and fresh ground pepper. Keep tossing as you season to ensure all the bread gets a bit of seasoning.
Toss with enough chicken broth to moisten. Don't add too much or you will have soggy stuffing.
Stuff cavity of turkey and upper breast top. When putting stuffing into bird don't compact too tightly, just firm enough to fill.
Pull neck skin over stuffed breast cavity. Secure with skewer. Pull bottom skin together and skewer tightly. Tie or skewer legs together and secure wings to sides.
Turkey Roasting:
Preheat oven to 350 degrees.
Put turkey into large roasting pan (with rack) breast side up. Rub butter over turkey. Season with salt and pepper. Add a bit of chicken broth to bottom of pan.
Cover with foil for about an hour and then remove foil, baste with dripping, and continue to cook uncovered until done. (loosely foil legs if they start to brown too much).
Baste about every 1/2 hour.
Done when meat thermometer reads 180 degrees inserted between leg and breast.
Transfer to cookie sheet. Cover with foil while you prepare gravy.
Gravy:
Transfer drippings from roasting pan to a gravy separating measuring cup, or skim off extra fat. Be sure to scrape all the extra bits off the bottom of pan (I sometimes add the neck to the pan while roasting turkey to get even more flavourful drippings). Transfer to cooking pot.
Add about 2 cups of chicken broth (depends how much drippings you have).
Heat over medium high.
In a jar mix together flour and 1/2 cup broth, shake very vigorously to ensure no lumps.
Gradually whisk flour mixture into drippings a bit at a time, bring to slow boil, then reduce heat to simmering. Add more flour mix if until desired consistency.
Season with sage, poultry seasoning, salt and pepper. Only add a bit at a time, and tasting before adding more. You can always add more to get to your preference.
Continue to simmer for 5-10 minutes.
