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| More Recipes For Your Thanksgiving Feast |
Not everyone likes turkey for their holiday meal, or want to try a more traditional selection, so we've gathered a few recipes that don't contain a bit of turkey. Traditional Brunswick Stew 1 lb. chicken, cut into peices 1 large onion 1/2 lean ham, cut into small peices 3 pints of tomatoes 1 pint of lima beans 4 large potatoes, diced 1 pint of grated corn 1 tablespoon of salt 1/4 teaspoon pepper pod of red pepper butter to taste Cut up chicken and put it in a large pan with three quarts of water, large onion, ham and simmer gently for two hours. Add tomatoes, lima beans, potatoes, grated corn, salt, pepper, and red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Serve hot. Click here for a printer-friendly recipe Thanksgiving Lasagna 9 lasagna noodles, cooked 2 lbs. bulk Italian sausage 1 med. onion, chopped 2 cloves garlic, minced 28 oz. can whole tomatoes, cut up (undrained) 12 oz. can tomato paste 1 tsp. sugar 1 tsp. salt 1 1/2 tsp. basil leaves, crushed 1 tsp. oregano 1/2 tsp. marjoram 1/2 tsp. red pepper 1/4 tsp. pepper Cheese Mixture: 30 ounces ricotta cheese 1 egg, beaten 1/3 cup fresh parsley 4 cups mozzarella cheese, shredded 1 cup parmesan cheese, grated In a large pan, combine sausage, onion, and garlic. Cook until sausage is no longer pink, stirring occasionally; drain. Stir in rest of ingredients. (not the cheese mixture) Bring to a boil; reduce heat and simmer 20 minutes. In a medium bowl blend ricotta, egg, and parsley. Layer. Bake one hour in a preheated 375 degree oven. Click here for a printer-friendly recipe Roasted Goose 1 14 to 15 lb. fresh or thawed frozen goose 1/2 cup butter or margarine 1 large onion, chopped 3 stalks celery, sliced 8 cups white bread, torn in small pieces 4 cups whole-wheat bread, torn in small pieces 2 teaspoons dried thyme 1 teaspoon salt 1/2 teaspoon pepper 3/4 cup water 1 egg 1 large carrot, chopped 2 bay leaves 1/4 cup unsifted all-purpose flour In large (8-quart) stockpot, melt butter over medium heat. Reserve 1/4 cup onion and add remaining onion to butter; saute 5 minutes. Add celery and cook until tender-crisp. Stir in bread cubes, thyme, 1/2 t salt, and 1/4 t pepper until lightly mixed and remove from heat. In cup, combine water and egg; stir egg mixture into bread mixture. Set bread mixture, or stuffing, aside. Heat oven to 400 F. Remove neck and giblets from goose. Remove excess fat from neck and body cavities. Rinse goose, neck, and giblets and drain well. Fill neck cavity with some stuffing. Fasten neck skin to back with a small metal skewer. Spoon remaining stuffing into body cavity and tie legs together. Place goose, breast side up, on wire rack in shallow roasting pan. With tines of fork, pierce skin of goose well. Insert meat thermometer into inside thigh muscle, being careful not to touch the bone. Roast goose, uncovered, 1 hour. Meanwhile, in 2-quart saucepan, cook neck and giblets over medium heat until well browned, stirring occasionally. (If desired, exclude the liver, wrap and freeze for another use.) Stir reserved onion, the carrot, and bay leaves into giblets; add enough water to cover. Heat to boiling over high heat. Reduce heat to low, cover, and simmer 1 hour. Reduce oven temperature to 325 F and continue roasting 2 1/2 to 3 hours longer or until thermometer registers 185 degrees. During roasting, spoon off accumulated fat at 30-minute intervals. Transfer goose to large platter; let stand 15 minutes before carving. Prepare gravy. Remove skewer and untie the goose legs. Carve and serve! Click here for a printer-friendly recipe Holiday Ham 1 9 to 10 lb. smoked, cooked ham whole cloves 1/2 cup orange flavored liquer plus 1/3 cup 1 1/2 cups brown sugar, firmly packed 1 cup cranberry juice cocktail 1/2 cup honey 3 1/2 tablespoons prepared mustard 3 tablespoons butter or margerine 2 tablespoons cider vinegar 1 1/2 tablespooons all-purpose flour 2 oranges, peeled and sliced Maraschino cherries for garnish Skin and score ham. Stud with cloves. Inject 1/2 cup liquer into ham at 3 inch intervals, using a baster with an injection attachment. Combine brown sugar, cranberry juice cocktail, honey, 1/3 cup liquer, mustard, butter, vinegar, and flour in a medium saucepan and stir well. Bring to a boil, then reduce heat and simmer for 2 minutes. Set aside. Place ham, fat side up and pour mixture over ham. Insert a meat thermometer. Cover and bake at 325 F for 2 1/2 hours, basting frequently. Arrange orange slices over top, with cherries in the center of each orange slice. Bake uncovered for 30 additional minutes or until meat thermometer reaches 140 F. Click here for a printer-friendly recipe Prime Rib au jus 1 750-ml bottle Cabernet Sauvignon 2 cups beef stock or canned broth 1 cups ruby Port 1 1/2 large garlic cloves, peeled 1/2 large shallot, peeled 1 bay leaves 1 1/2 teaspoons dried thyme 1 3-pound boneless prime rib beef roast 2 large garlic cloves, pressed Fresh parsley sprigs Combine first 6 ingredients and 1/2 teaspoon thyme in large saucepan. Boil until reduced to 1 cups, about 30 - 45 minutes. Preheat oven to 450°F. Place beef, fat side up, in heavy baking pan. Rub beef all over with pressed garlic and 1 teaspoon thyme. Season beef generously with salt and pepper. Roast 30 -35 minutes. Tent beef with foil Tent should ONLY cover the top 1/3 of the roast! Continue roasting until meat thermometer inserted into center registers 118°F for rare, about 25 minutes. Transfer to carving platter and let stand 15 minutes. Pour off all fat from roasting pan. Place pan over medium-high heat. Add Cabernet stock to pan and bring to boil, scraping up any browned bits. Season to taste with salt and pepper. Serve with a small baked potato and fresh steamed vegetables. Mmmmm! My favorite! Click here for a printer-friendly recipe |
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Happy Halloween
