TURKEY CARCASS SOUP

Simmer carcass in 6 cups water for 2 to 3 hours,
1 lg. chopped onion
3 celery stalks diced
2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. poultry seasoning
2/3 c. raw rice
1 pkg. *frozen mixed vegetables

When carcass is cool enough, take all the meat off the bones and discard bones.
Skim off any fat. Add all other ingredients and simmer until rice and vegetables are done.

*Use or add any fresh vegetables your family enjoy or you have on hand.

CORNBREAD GIBLET DRESSING

Ingredients:
3/4 pound Chicken Giblets, *cooked and chopped
1 (9 x 13) **cornbread, already baked
3 stalks celery, finely chopped
1 cup onion, chopped
3/4 cup bell pepper chopped
1/4 c. butter
1/4 tsp. poultry seasoning
1 or 11/2 tbsp. sage, to taste
Salt, and pepper to taste
2-4 cups giblet juice


Directions
Saute onion, celery and bell pepper in the butter until done but not brown,
Crumble cornbread in a large bowl. Add celery,onions, bell pepper, giblets and
poultry seasoning. Add giblet juice gradually. In between adding giblet juice, add sage and salt and pepper to taste, continue adding juice until cornbread is very moist. Bake in a 9 x 13 pan at 375 degrees until top is golden brown. This recipe can be stuff into bird.

*Boil the Chicken giblet (gizzards) in a saucepan on high heat with about a quart of water, add one celery stalk cut up, one medium onion cut up, one teaspoon salt. Reduce heat to low; cover and simmer for 1 to 2 hours or until tender. Discard celery and onion, and coarsely chop giblets. Reserve 4 cups of liquid.

**If you use a corn bread mix, don't use Jeffy or any mix that has sugar and add an extra egg to your corn bread mix.

MACARONI AND CHEESE

Ingredients:
5 cups cooked elbow macaroni (approx 4 cups uncooked)
4 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups whole milk (lowfat milk alters the texture!)
2 cups shredded sharp cheddar cheese
4 cups shredded cheddar cheese
paprika

Boil your macaroni according to package instructions. Do not overcook it. Drain macaroni in strainer.
Place macaroni, butter, salt,
pepper, 1 cup sharp cheese, cheddar cheese in casserole dish.
Mix eggs and milk in a bowl and then gently stir into mixture. Sprinkle with paprika
Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
Uncover and add extra cup of sharp cheddar cheese across the top. Bake uncovered until it turn golden brown about 15 minutes.

STRING BEANS AND POTATOES

Ingredients
2 pounds green beans, cleaned and *snapped or 2 (14.5 ounce) cans cut green beans, drained)
1/4-1/2 pound thinly sliced ham
10 small **red potatoes, peeled and cubed
1 large onion, coarsely chopped
water
salt and pepper to taste
4 tablespoons unsalted butter

Preparation:
Place the ham slices in a large pot. Add about 3 cups of water. Bring to a boil, then reduce heat, cover and simmer until ham is tender.Remove ham from pot and cut into small pieces.
Return to the pot and add the beans, potatoes and onions. Season with pepper. Add a bit more water if needed, but not too much. Bring back to a boil, then reduce heat, cover and simmer until beans are very tender, about 1 hour. (Cooking time will depend on the age of the beans.)
Taste the beans and add salt if needed but, since country ham is very salty, additional salt will probably not be necessary.
If there appears to be too much broth, cook on high without the cover until some of the moisture evaporates. Add butter to beans and stir until melted; replace lid and cook an additional 10 minutes. This will keep, covered, over low heat until serving.

Notes: If you use country ham it is a little salty.

* any boiling potatoes will work, Yukon Gold are great also.
**snap off the ends and discard them, an any diseased or browny parts.
snap them in half and wash

Green Bean Casserole

1 (10 3/4-ounce) can Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions

1. Mix soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-quart casserole.
2. Bake at 350°F (175°C) for 25 minutes or until hot.
3. Stir. Sprinkle with remaining onions. Bake 5 minutes.

Makes 6 servings

TIP: Use 1 (16 to 20-ounce) bag frozen green beans, 2 (9-ounce) packages frozen green beans, 2 (about 16-ounce) cans green beans or about 1 1/2 pounds fresh green beans for this recipe.

CANDIED YAMS

Ingredients:
5 pounds yams (or sweet potatoes), peeled and cut to large bite-sized pieces
3 teaspoon ground cinnamon
2 cups granulated sugar
2 teaspoon vanilla extract
1/2 cup butter
1 teaspoon lemon juice
DO NOT ADD WATER

Directions
In a large pot over medium heat, place potatoes. Top with butter, cinnamon, vanilla,lemon juice and sugar, cover and simmer, for 35 to 45 minutes until tender. Gentle stir throughout cooking, until mixture is thick and syrupy. Mixture will thicken slightly as it cools. Remove from heat and serve warm.

Tip:
If sauce looks very liquid, removed the potatoes, as they are fully cooked, and simmered the remaining liquid with the cover removed until it caramelized and then poured it back over the potatoes.
DO NOT ADD WATER

ROAST TURKEY

Ingredients

1 (12 to 14 pound) turkey
Kosher salt
Freshly ground black pepper
1 medium onions
2 celery stalks
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, or sage
1 bay leaves

Special equipment: large roasting pan, pastry brush or bulb baster, instant-read thermometer

Directions

Adjust an oven rack to the lowest position and remove the other racks. Preheat oven to 325 degrees F.

1.Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
2. Pat turkey dry from all moisture. Place the bird on a v-shaped roasting rack salt and pepper
the cavity.
3. Slice the onions, and chop celery, Stuff all inside the turkey along with some of the herbs and 1 bay leaf. Pin the wings behind the turkey.
4.Turn the turkey breast side down, and season with salt and pepper. Tie the legs with butcher twine, and place in *roasting pan.
Take 1/2 of the softened butter and liberally massage turkey, being sure to cover the entire birds, breast and thighs.
5.Tent turkey with aluminum foil place turkey in preheated oven, after 2 hours, remove the foil from the turkey and use a pastry brush or bulb baster to baste turkey with the reserved butter and some of the pan drippings, cover loosely with the foil tent. Bake until the skin is a light golden color, **roast for 3 ½ to 4 hours. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but will promote even browning.
6.Allow turkey to rest for at l5 minutes before carving (or removing stuffing if stuffed)

*Use a shallow roasting pan
** Bake 20 minutes for each pound









































.

ULTIMATE BRINE FOR TURKEY

This is the brine recipe my sister makes every year for her holiday turkey, give it a try.

1 1/2 cups, Kosher salt*
1 1/4 cups, brown sugar
10 whole cloves
3 teaspoons, black peppercorns
1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic)
the peel from one orange or one tangerine (colored part only - not white pith)
[optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage]

Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.

Rinse turkey under cool running water, inside and out (remove giblets from body cavity). Pat turkey dry with paper towels, then immerse turkey in cooled brine.** Turkey should be completely submerged in liquid (place a plate on top of the bird if necessary to keep it covered with the liquid).

Cover the pot and refrigerate for 8-10 hours or up to 24 hours. Remove turkey, rinse, pat dry, and roast as usual. [See note under “basic technique” for extra step to get crispiest skin.]

* Kosher salt is the ONLY type of salt to be used in making brine (it is sweeter and more pure than ordinary table salt).

**Be sure the container used for brining turkey is non-reactive: use enamel, glass or crockery or stainless steel - never cast iron or aluminum. The pot should be just large enough to contain the turkey (so the brine will be sufficient to cover the bird).

Grandma Apple Pie

Ingredients

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced


Directions

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Flaky Pie Crust

Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water

Directions:
1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

APPLE PIE

Ingredients:

Prepare your pastry for a two crust pie or used pre-made pie shell.
8 cups thinly sliced apples
1 tsp vanilla
3/4 cup white sugar
1 teaspoon ground cinnamon
3 tablespoon flour
1 tablespoon butter
1 tablespoon lemon juice

Directions:

Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
placed them in a large bowl, sprinkled lemon juice over the
apples to keep them from turning brown, add vanilla and tossed
with the rest of ingredients. Pour filling into pie shell, dot top with
small pieces of butter or margarine. Cover with top crust and cut
vents with a sharp paring knife.Place on lowest rack in oven preheated to
450 degrees F (230 degrees C).Bake for 10 minutes, then reduce oven
temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes
longer. Serve warm or cold.