Monday, November 23, 2009

Sid’s Sour Kraut Salad

Having a bit too much sweet this year? If so, here is a favorite my dad used to make for the holiday meal that always went over well.


1 lg. Jar of Sour Kraut

1 c. chopped celery

1 green pepper, chopped

1 sm. Pimento jar

3 tbsp minced green onions

½ c brown sugar

½ c. granulated sugar

Utensils: Lg bowl, knife, plastic wrap, strainer and salad tongs


Pour the Sour kraut into strainer and thoroughly wash under cold running water. Use scissors to cut the kraut into small pieces and place into bowl. Add the rest of the ingredients cover bowl with plastic wrap and toss until mixed. Refrigerate over night. When ready to serve, remove from the fridge, toss again and place in salad bowl or dish to serve.

Monday, November 16, 2009

Roast Turkey and Dressing by Cooking Cherry

Here is an old fashion recipe I have used to make the seasonal turkey dinner for over 30 years. You can feel free to use it and you can add your favorite flavor to the bird as desired. Enjoy!

Making the Turkey
1 frozen 10-12 lb. Turkey
Roasting pan
Turkey stuffing
2 slices bread, ends
2 sticks butter
Poultry seasoning
3 cups Sutter Home Moscato or, white wine
1 roll paper towels
Meat rack
1 turkey kit (cotton string & skewers)
Meat thermometer
Butter brush
Spoon & Baster
Bay leaves
2 Delicious apples
Reynolds Wrap or cover
Place frozen turkey into large pan & put pan into fridge with 1/2inch water to thaw. Thaw for 2-3 days prior to use. Preheat oven to 325 degrees. Remove thawed turkey & place in clean sink. Discard packets inside (giblets & neck). Hold turkey under faucet & scrub using meat brush. Remove the frozen blood inside & out of turkey & pat dry using paper towel. Melt 1 stick of butter. Apply butter inside & out of turkey evenly using butter brush. Add salt & poultry seasoning to taste inside & out. Put 2 to 3 scoops of turkey stuffing inside of turkey. Place a whole apple & cover opening at the body & neck cavity with bread. Fold & tie openings shut using skewers & string. Place a scoop of stuffing under wings. Shake bay leaves into pan to help control odor. Cover turkey & bake for 4 1/2 hrs or when thermometer is at 180 degrees. Baste turkey every 30 min. alternate with wine or pan juice.

Turkey Dressing / Stuffing
1-box (1bag) dressing mix; I use Mrs. Cubbison’s  but there are others
½-loaf rye bread, torn
¾-cup apple juice
3 sticks Melted butter/ margarine
1 1/2 cup celery, chopped
1-cup onion, chopped
3/4 cup Sutter Home Moscato or, white wine
Plastic Baggies
Mixing bowl
3-qt. Casserole dish
Reynolds Wrap or cover
Chop vegetables and place in plastic bags. Put bags in fridge the night before using. Place vegetables in skillet with butter and cook on low heat until onions are golden in color then place in mixing bowl. Mix in Mrs. Cubbison’s dressing and torn bread. Add wine and apple juice. Use more or less liquid to make stuffing drier or more moist; per individual taste. Reserve 3 spoonfuls of stuffing for the turkey. Place the rest of the stuffing into a buttered casserole dish and bake covered for 30 minutes at 350 degrees.Then, remove the cover and bake an additional 8 min. for a crisp top. Serve with Roast Turkey or as side dish with left over turkey.

Warning Note: It has been suggested that dressing placed inside the turkey is not safe to eat. If you agree, Toss dressing inside turkey into trash. Personally, I have eaten that dressing for many years without problem and do as I please.  

Monday, November 9, 2009

Friendship Soup from Dianne

Since Thanksgiving time is nearing and we are all gathering to remember how thankful the Pilgrims were that the Native Americans shared their harvesting ideas with them so they did not starve to death in the New World, I thought this friendship soup sent in by Dianne would be a great addition to my blog. Here is the recipe:

2 lb ground beef                 
Beef bouillon cubes
1 cup dry split peas                
½ cup barley
1 cup dry lentils                       
½ cup minced onion
2 tsp bouquet of Italian seasonings
1-cup elbow macaroni           
1-cup rice
2 cans diced tomatoes             
Large skillet or pan
Oil for skillet                         
5 ½ cups of water
Cook beef in skillet and season to taste. Drain off oil. Dissolve beef bouillon cubes in 1/3-cup warm water and add to skillet with the rest of the ingredients and bring to a boil. Reduce the heat and simmer until macaroni and rice is tender. Refrigerate in tightly sealed glass jar until ready to serve. Yields 24 servings.

Friday, November 6, 2009

Mama Magnificent Mild Salsa Verde from Dawn

Here is a recipe sent in by Dawn. She states that her mother is a wonderful cook and she learned lots of tricks from her. Enjoy!
1 small white onion
1-½ lb tomatillos (green leafy tomatoes)   
2 long mild dark green chilies         
1-2 bunches of cilantro
1-2 cloves garlic          
Salt to taste
Food processor                                
Skillet 9x12
Glass or plastic container
Peel tomatoes, onion and garlic. Wash the chilies, tomatoes and cilantro. Heat skillet and grill tomatoes and chilies. Turn often cooking on all sides. They will blacken as they grill. Cut onion into quarters. In food processor put ½ the tomatoes, one chili, ½ of a clove of garlic, ½ of 1 bunch of cilantro and, process until smooth. Pour mixture into a container. Repeat process with the remaining ingredients. Once processed add to the same container. Mix well and add salt to taste. Refrigerate for 4 hours or over night. Serve with chips, eggs, and potatoes as a marinade or dip.

Item 38594 Plastic containers perfect for storage available at at 20% off

Wednesday, November 4, 2009

Al's Favorite Coffee Cake

My older brother's wife makes this every year and he just loves it. Try it to see if you feel the same way too!
Item 37792 Celebrate Plates perfect for that holiday dish. Available at 20% off http//
2 c. strong coffee
2 Tbsp. cocoa
2 c. sugar
1 c. raisins
1/2 tsp. vanilla
2 unbeaten eggs
1/2 tsp ground cloves
2 c. all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. shortening

Preheat oven at 350 degrees. Combine coffee, 1 c. sugar, cocoa and raisins in saucepan and bring to a boil. Simmer for 10 minutes then cool. Cream shortening, 1 c. sugar and vanilla together into mixing bowl. Add eggs unbeaten one at a time then beat well. Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg together then add ground cloves and mix. Combine all ingredients into a lightly greased and floured Pyrex dish and bake for one hour