Almond Vegetables Mandarin in the Kennewick 14th Ward Cookbook pg 85
Also the potatoes I make at Christmas are in the cookbook, pg 84 . side note : large meaning baker potatoes or use about 10 4 -5 inch potatoes. I prefer parboil them til done and let cool before shredding.
And I have started using more sour cream and cottage cheese - plus I cut up a half stick of butter and stir in, as well. of course s&p to taste.
Green Beans in a Mist on the same page are super yummy! Original recipe came from my Aunt Pat.
Creamy Chicken/Turkey and Wild Rice Soup
6 oz wild rice mix (Uncle Bens, or bulk or any)
5 cups chicken broth (made from bouillon is great)
1 tsp poultry seasoning
10 oz frozen chopped broccoli, more or less as desired ( I have used fresh, and leftover as well)
1 medium carrot shredded
2 tsp dried minced onion
1 1/2 cups cooked chicken or turkey
1 can cream of chicken soup
1 8 oz pkg cream cheese
sliced almonds and dried cranberries for garnish
In a large saucepan combine wild rice mix, chicken broth and poultry seasoning. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally, til rice is cooked.
Stir in broccoli, carrot and onion. Cover and simmer 10 more minutes.
Add more chicken broth if too thick.
Stir in chicken/turkey.
Stir in cream of chicken soup, and cream cheese. Cook and stir over low heat til cream cheese is melted - do not boil.
Serve with almonds and cranberries
Yam and Apple Bake
350 1 hour
4 large yams
6 tart apples
1/4 cup dried cranberries
1 cup sugar
4 TBSP cornstarch
1 tsp salt
2 1/2 cups water
1/4 lb ( 1 cube butter)
Parboil yams 10 minutes; cool, peel and slice in 1/2 inch slices.
Peel and core apples, slice 1/2 inch thick
Alternate yam and apple slices, making rows, in 9 x 13 baking dish.
For sauce , stir together sugar cornstarch and salt in saucepan. Stir in water and butter. cook and stir over medium til butter is melted and sauce is thick and bubbly.
Pour over yams and apples and sprinkle with cranberries.
Bake at 350 for 1 hour.
makes 4-5 dozen
2 cups butter melted and cooled
3 cups lukewarm water
3 TBSP instant rise yeast
1 cup sugar
6 beaten eggs
2 tsp salt
9-10 cups flour.
Melt butter and let cool down til lukewarm
Put water in bowl of stand mixer.
Sprinkle yeast on water and stir in.
Stir in sugar and eggs.
Add salt and butter.
Add 5 cups of flour and mix with dough hook, continue adding 4 cups of flour while mixing with dough hook, add additional flour if needed. This will be a soft, sticky dough. It will hold together and start to pull away from sides but should stick to fingers when handled.
Knead for only a couple of minutes.
Place dough in greased bowl and cover with plastic wrap and kitchen towel.
Let rise in warm place til doubled about 1 - 1 1/2 hours.
Grease hands as dough will be sticky at first.
Punch down and form into rolls, placing in greased pans.
Cover with (white cotton flour sack type) kitchen towel
Let rise in warm place til doubled 30 -60 minutes.
Preheat oven to 400, bake rolls for 7- 12 minutes until golden on top.
Remove from oven and brush lightly with butter.
Serve immediately or cool for 10 minutes in pan then remove from pan and cool on a kitchen towel.
Mini Pecan Tarts
325 25 minutes
3 oz cream cheese, softened
1/2 cup butter, softened
Stir in 1 cup flour.
Chill 1 hour.
Make 24 balls. press each ball into bottom and up sides of mini cupcake cups.
3/4 cup brown sugar
1 TBSP butter
1 tsp vanilla dash salt
1/2 cup chopped pecans
Spoon evenly into crusts, being careful not to get filling on edges.
Bake at 325 25 minutes. Cool and carefully remove from pans - using blade of knife to run around edges in case it sticks.
Creamy Tomato Basil Bisque
3- 4 lbs fresh tomatoes, skinned and quartered
Puree tomatoes in blender 1-2 minutes, press through wire mesh seive to remove seeds.
Put 3 Tbsp olive oil in pan
Saute , until tender;
1 clove minced garlic
1 onion chopped
1 stalk celery chopped
Add 5 fresh snipped basil leaves
1/2 tsp dried thyme
1/2 tsp dried oregano
2 tsp sugar
and cook and stir for 30 - 60 seconds
Add tomatoes and 3-4 TBSP chicken stock (bouillon)
Simmer for 20 minutes to thicken and reduce liquid, stirring occasionally
Puree in blender, pour back into pan and add 1 1/2 cups cream.
Heat , do not boil.
Serve garnish with dollops of sour cream and snipped basil
Another recipe for leftover turkey........
bake at 350 20-25 min
1 pie crust for 9 inch pie pan
3 cups cooked turkey
1 1/2 cups chopped celery
1 TBSP grated onion
1/2 tsp pepper
1 tsp lemon juice
1 cup mayo
1/2 cup chopped pecans
crushed potato chips
Place crust in pie pan and flute edges
Mix together everything except potato chips and cheese
Spoon into pie crust and top with crushed potato chips and grated cheese
Bake at 350 for 20 -25 minutes