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Giving Thanks For the hay and the corn and the wheat that is reaped, For the labor well done, and the barns that are heaped, For the sun and the dew and the sweet honeycomb, For the rose and the song and the harvest brought home-- Thanksgiving! Thanksgiving!

 

How To Cook A Turkey

" Nobody likes a dry, overcooked turkey. Mastering turkey preparation, however, can be quite tricky. There are many variables that must be considered when cooking the perfect holiday bird. Following a few basic guidelines on times and weights will help insure a moist, yummy feast. Ingredients Directions

1 Below are listed the cooking times for different sizes of turkeys. These times are based on roasting the bird in a 325 degree F (165 degrees C) oven. Some recipes call for a higher temperature for the first 30 to 45 minutes and some recipes call for a 350 degree F (175 degrees C) oven, so the overall cooking time for these birds will be reduced. A good rule of thumb is to check the doneness about 30 minutes before you expect the turkey to be finished. Remember that the turkey is only fully cooked when a thermometer inserted into the thickest part of the thigh (without touching bone) registers 180 degrees F. Weight Unstuffed Stuffed 10-18 pounds 3 to 3.5 hours 3.75-4.5 hours 18-22 pounds 3.5-4 hours 4-5 hours 22-24 pounds 4-4.5 hours 4.5-5.5 hours 24-29 pounds 4.5-5 hours 5.5-6.25 hours.

 

CORN BREAD STUFFING

Ingredients:

  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup butter, softened
  • 4 cups crumbled baking powder biscuits
  • 4 cups crumbled cornbread
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 (14.5 ounce) cans chicken broth
  • 2 hard-cooked eggs
  • 1 teaspoon dried sage

Directions: 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a small pot, combine onion, celery, margarine and chicken broth. Bring to boil and cook vegetables until tender. 3 In a 2-quart casserole dish, combine cornbread, biscuit crumbs, salt, pepper, sausage, chopped eggs and sage. Pour broth and vegetables over bread mixture, and stir until combined. 4 Bake dressing for 30-45 minutes.

 

Candid Sweet Potatoes Ingredients

  • 2 sweet potatoes
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup orange juice

Directions 1 Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender. 2In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

 

 

Pumpkin Pie

9-inch
  • 2 eggs
  • 1/2 cup sugar
  • 1 can (16 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
10-inch
  • 3 eggs
  • 1 cup sugar
  • 2 3/4 cups canned pumpkin
  • 2 1/4 cups evaporated milk
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground giner
  • 1/2 teaspoon ground cloves
Heat oven to 425 degrees. Prepare pastry. Beat eggs slightly with hand beater or wire whisk in medium bowl. Beat in remaining ingredients. To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes

Reduce oven temperature to 350 degrees. Bake 9-inch pie about 45 imutes longer, 10-inch pie about 55 minutes longer or until knife inserted in center comes out clean. Refrigerate about 4 hours or until chilled. Serve with Sweetened Whipped Cream if desired. Immediately refrigerate any remaining pie. 8 servings, 285 calories each for 9-inch pie, 430 calories each for 10-inch pie.